Pasta recipe collection

Vegetable lasagna packed with broccoli folded right into the ricotta layer, stacked with a chunky homemade tomato sauce of peppers, celery and basil. A hearty meatless lasagna under bubbly mozzarella.

Low fat creamy ham and pasta cooks bow-tie pasta with peas and turkey ham, then folds in a quick reduced-fat cream cheese sauce. Five ingredients, 30-minute weeknight dinner.

Seafood lovers will love to make this scrumptious dish every week! Perfect for a light lunch or dinner.

Chicken liver and prosciutto lasagne layered with ricotta, Parmesan, and mozzarella in a rich wine-tomato sauce. An Italian-style baked pasta worth the effort.

Greek macaronada with nutty browned butter and grated cheese coats every strand of tender elbow pasta. A six-ingredient traditional dish that proves simple Greek cooking delivers bold flavor.

Macaroni souffle with ground beef, Gouda cheese, tomato puree, and bechamel sauce layered and baked. A European-style baked pasta casserole with a creamy, golden top.

Cold pasta salad combines elbow macaroni with flaked tuna, red kidney beans, onion, parsley, and shredded Swiss cheese in a sharp white-vinegar vinaigrette. Italian-inspired protein-packed salad.

Cold pasta salad with smoked turkey, corn, red onion, and a tangy barbecue-tomato dressing. Tossed with rotini and topped with sliced green olives. Great for picnics and potlucks.

This golden, bubbling one-dish wonder transforms boneless chicken breasts into a creamy comfort feast with mushrooms, peas, and sweet red peppers beneath a crunchy saltine crust. Endlessly adaptable for busy weeknight dinners.

Greek makaronia: spaghetti tossed with browned butter, mizithra cheese, and shaved kalamata olives. Four-ingredient Greek pasta classic ready in 20 minutes.

Classic Italian lasagna with homemade meat sauce from Italian sausage and ground beef, ricotta filling, mozzarella, and Parmesan. A from-scratch Sunday dinner.

Greek manestra cooked in lamb broth with tomato bits and topped with grated Romano cheese. A simple, traditional Greek pasta side dish with just four ingredients.

Manicotti Rita Taule wraps a creamy three-cheese ricotta filling inside delicate homemade crepes (no boiling pasta tubes). Baked under tomato sauce and melted mozzarella for a tender Italian classic.

Manitoba wild rice baked casserole with bacon, mushrooms, and beef stock. Nutty, earthy wild rice simmered then finished in the oven for deep savory flavor.

Meaty ziti casserole with a lean blend of ground chuck and ground turkey, mushrooms, bell pepper, and a from-scratch tomato sauce baked under bubbling parmesan. A weeknight crowd-pleaser that lightens the classic without losing the meat-sauce flavor.

Mediterranean bow tie pasta with Italian turkey sausage in a tomato-cinnamon sauce topped with crumbled feta. A Greek-inspired weeknight pasta with bold spice.