Even an inexperienced cook should have no problem with this recipe—it's virtually foolproof. Add a green salad and some crusty bread, and you'll have a hearty and satisfying dinner in next to no time.This recipe was originally published in The Baltimore Sun.
Italian-American hot spot Carbone in New York is one of Jason Goldstein's favorite restaurants. It can be hard to get a reservation to chow down on their popular spicy rigatoni vodka, so he decided to replicate it at home using everyday pantry staples. He uses penne in his version but you can use rigatoni as Carbone does, or any other tube-shaped pasta. Recipe courtesy of Jason Goldstein of Chop Happy.
This hearty recipe is from “The Great American Slow Cooker Book” by Bruce Weinstein and Mark Scarbrough. It has all the meat, cheese and pasta a college kid, or college kid at heart, could ever wish for.This recipe by Bruce Weinstein and Mark Scarborough appeared in the Chicago Tribune.
While you likely won't find this at the best Italian restaurants in America, playtime pasta is great for kids ages three to six. They can make necklaces, art and more. This recipe is courtesy of McCormick.
This comforting dish is the best thing to make when you've got a crowd coming over. With the dollops and dots of ricotta, Parmesan and mozzarella throughout the dish, every bite is guaranteed to be cheesy, saucy and delicious. You can assemble everything hours before baking, and then pop it in the oven right before your guests arrive. Or, make the entire dish for yourself, then portion and freeze the leftovers for a super easy meal you can reheat any busy weekday.
Growing up, my mom didn't cook very many American foods; mostly we stuck to traditional Indonesian dishes. However, she had a particular fondness for casserole, for whatever reason. So when it was casserole night, we always ate the same casserole — a mix of leftover sandwich meat from the school week, usually Oscar Mayer ham, chopped up Kraft singles, diced chicken breast, and elbow macaroni all held together by some sort of creamy concoction I could never readily identify. It was then baked in the oven until all of the elbow macaroni on top turned crunchy and the sides burnt.
I am not happy to say it, but I have to say it — my mother is a wonderful cook and despite having gone to culinary school, I still have no clue how to make many of the traditional dishes she made in my childhood, but casserole night was a night I dreaded. I understood its purpose as a catch-all for anything left in the refrigerator, but I didn't understand why it couldn’t taste better.
Thus, since I started running Recipe SWAT Team, I knew that one week, I would have to confront this challenge: to make a casserole that I would be thrilled to eat. Here's what I came up with.
Click here to see Casserole Recipe Redux