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Baked Cheesy Pasta With Wild Mushrooms

A more sophisticated take on mac and cheese, this golden-topped casserole has roasted wild mushrooms for a deep, earthy character, and melted fontina for the gooey factor. You can use any kind of mushrooms...

Author: Melissa Clark

Baked Rigatoni With Tomatoes, Olives and Pepper

This baked rigatoni is a grown-up version of macaroni and cheese. The tomato sauce, judiciously spiced with hot red pepper flakes and embellished with diced bright yellow bell pepper and pungent black...

Author: Martha Rose Shulman

Ricotta Stuffed Shells With Pesto

Classic stuffed and baked Italian-American jumbo shells are an easy sell. This summery version dispenses with the tomato sauce: The shells are instead drizzled lightly with olive oil, dusted with grated...

Author: David Tanis

Turkey With Pasta And Broccoli

Author: Craig Claiborne With Pierre Franey