This first page in the pasta collection brings together five hearty dishes with baked, creamy, and skillet-based styles.
Each recipe uses a different pasta shape and a distinct sauce approach, from sausage-rich layers to spinach, artichoke, and beef preparations.
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- Cheesy Baked Pasta Fagioli
- 3-Cheese Sausage Lasagna Roll-Ups
- Creamed Spinach Pasta
- Creamy Artichoke Pesto Pasta
- Garlic Butter Beef Pasta
Cheesy Baked Pasta Fagioli
Cheesy Baked Pasta Fagioli starts by browning Italian sausage and ground beef in olive oil, then building flavor with onion, garlic, oregano, basil, and tomato paste. Diced tomatoes and kidney beans are stirred into the meat mixture, and the cooked ditalini is folded in with grated cheese before baking.
The finished pasta is layered in a 9×13-inch baking dish with ricotta, mozzarella, fontina, and Parmesan. After baking at 375°F until the cheese is golden and bubbly, it is garnished with fresh parsley and served hot.
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3-Cheese Sausage Lasagna Roll-Ups
3-Cheese Sausage Lasagna Roll-Ups combine browned sausage, onion, garlic, and red pepper flakes with a rich cheese filling made from ricotta, mozzarella, Parmesan, parsley, and eggs. The mixture is spread over cooked lasagna noodles, which are rolled up with the sausage filling inside and set seam-side down in a baking dish.
Pasta sauce goes on the bottom and over the top, along with more mozzarella, before the dish is covered and baked at 350°F. A brief uncovered broil at the end helps the cheese turn bubbly and golden.
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Creamed Spinach Pasta
Creamed Spinach Pasta begins with pasta cooked just before al dente, with some of the cooking water reserved for later. In the skillet, butter softens onion, then garlic and flour are cooked in before milk is whisked in with nutmeg and cayenne to form a thickened sauce.
Frozen or fresh spinach is stirred into the cream sauce, and the cooked pasta is folded through at the end. Reserved pasta water can be added a little at a time to loosen the sauce, and the dish is finished by adjusting the seasoning before serving warm.
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Creamy Artichoke Pesto Pasta
Creamy Artichoke Pesto Pasta makes its sauce in a food processor with artichoke hearts, spinach, basil, garlic, toasted walnuts, olive oil, Parmesan, and lemon juice. Separately, pappardelle is cooked in salted boiling water until al dente and drained with some pasta water reserved.
Heavy cream is reduced in a wide saucepan until thickened, then combined off the heat with the pesto, a splash of reserved pasta water, and the pasta. The dish is finished with more Parmesan and lemon zest for serving.
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Garlic Butter Beef Pasta
Garlic Butter Beef Pasta starts by browning ground beef in butter, then seasoning it with garlic, onion powder, garlic powder, and Italian seasoning. Chicken broth, heavy cream, and linguine or fettuccine are added together so the pasta can simmer directly in the sauce.
The pan is covered and cooked on low, with occasional stirring, until the pasta is tender. Parmesan is stirred in at the end, and the dish is served hot with chopped parsley and extra Parmesan if desired.
