One Dish Pastas
Pasta Bundt Loaf
This pasta pie is a fun riff on mac and cheese. Food & Wine's Justin Chapple use three types of cheese here: Fontina and cheddar, which melt beautifully, as well as Parmigiano-Reggiano to create the crispest edges.
Sausage, escarole, and white beans join chunky rigatoni in a garlicky broth slightly thickened with Parmesan. Don't stir too much after adding the beans, or they'll break up.
Pappardelle with Porcini and Pistachios
Pappardelle with porcini mushrooms is Shea Gallante's favorite pasta: "It's great in its simplicity," he says. What makes this version extraordinary are the roasted pistachios, which add a sweet nuttiness.
Mexican-Style Chicken with Penne
Adding a small amount of canned chipotle chiles in adobo (available at most supermarkets) makes a basic tomato sauce smoky and complex. Finishing the dish with queso blanco and chopped cilantro leaves intensifies the Latin flavor.
Greek Baked Pasta
The moist and fragrant casserole pastitsio combines béchamel (a sauce of butter, flour and milk), pasta, ground lamb, tomato sauce, cheese, cinnamon and nutmeg. Instead of béchamel, Grace Parisi stirs a ricotta mixture into the pasta before baking it.
Pappardelle with Lamb Ragù
Chef Andrew Carmellini serves fresh pappardelle with a ragù of house-ground lamb shoulder cooked in lamb stock. He finishes the dish with fresh ricotta and chopped mint. For an easier version, use store-bought pappardelle, ground lamb and chicken stock, then top the dish with fresh ricotta and mint.
Pasta with Smothered Broccoli Rabe and Olives
Many Mediterranean cooks use clay pots to cook foods without added liquid. In Sicily, the method is called affogato and the pot is an earthenware tegame. In Paula Wolfert's adaptation of a specialty she enjoyed many years ago at the Ristorante Circolo Uliveto, in the Sicilian town of Trecastagni, she substitutes an easier-to-find cazuela for the tegame. She uses it to cook coarsely chopped broccoli rabe (ideally the young, leafy kind) with grated pecorino cheese, briny olives and meaty anchovies, then folds the mixture into boiled pasta and bakes it.
Linguine with Scallops, Sun-Dried Tomatoes, and Pine Nuts
Italy's Tocai Friulano is full and rich enough to partner the scallops and has enough crisp acidity to stand up to the tomatoes. The wine's nutty taste makes it a natural with this dish.
Cheesy Mixed Pasta Casserole with Mushrooms
F&W's Melissa Rubel Jacobson created this recipe to use up extra dried mushrooms and odds and ends of pasta. While the different pasta shapes cook at different rates in the water, they all become tender once baked.
Baked Rigatoni with Broccoli, Green Olives and Pancetta
This riff on baked ziti is perfect for spring with roasted tomatoes and creamy ricotta standing in for the traditional tomato sauce.