Pasta al forno ("baked pasta" or "pasta in the oven") is an Italian casserole made with pasta, creamy tomato sauce and cheese. It may sound fancy and there are lots of variations, yet it couldn't be ...
Food Network star Giada De Laurentiis‘ cheesy Baked Rigatoni with Sausage features ground sausage, whole milk ricotta cheese, and broccoli. It’s a well-balanced, delicious casserole even the pickiest ...
Nothing welcomes the fall season quite like a comforting bowl of pasta. It seems to be one of the busiest times of the year, and somehow everyone still wants dinner each night. Insert this week’s ...
Sure, chicken and ground beef are versatile in their own right, but sausage might just have those two popular proteins beat. Why, you ask? Sausage is usually made from ground meat, but that meat can ...
Cook What You Love on MSN
23 sausage recipes that come through in a pinch with just enough heat to keep it interesting
Ready to shake up your meal routine? These sausage recipes bring just enough heat for busy nights or laid-back weekends, ...
Today, California cooks can get their hands on almost anything an Italian cook can, from pasta made with heirloom wheat to bottarga from Sardinia. Prosciutto di Parma is almost as common as ...
"Hearst Magazines and Yahoo may earn commission or revenue on some items through these links." This recipe turns French onion soup into a comforting pasta dish! It's savory, saucy, and even has that ...
This recipe is all about letting the dish rest to absorb flavors. If you've been searching the internet, wondering which recipe to cook for dinner, look no further. "Good Morning America" Food is ...
Taste of Home on MSN
Gnocchi lasagna bake
This gnocchi lasagna bake combines pillowy potato gnocchi with a flavorful sauce made with ground pork and tomatoes. A ...
What's a weeknight dinner without beef, noodles, and melty cheese, right? This version of beef noodle casserole combines a shelf-stable favorite—cream of mushroom soup—along with tomato sauce, lots of ...
To honor the late Dianne Byers, we will continue to run previous editions of her “Cooking with Dianne” column as part of our ...
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