Even sautéed cauliflower feels decadant in this cheesy-crunchy baked pasta from Ina Garten. Be careful not to overcook your pasta, as it will continue to cook in the oven. Slideshow: More Cauliflower Recipes
Chef Jamie Bissonnette of Boston’s Coppa toils for hours making his own orecchiette but admits that high-quality store-bought brands are a fine substitute. Here he stirs pasta and thinly sliced squash with a rich sauce of fresh goat cheese and brown butter that comes together in under 10 minutes. In the colder months, you can substitute winter squash for the zucchini and yellow squash. Slideshow: More Pasta Recipes Recipe from Food & Wine Chefs' Easy Weeknight Dinners.
Torn pieces of burrata are tossed into the orecchiette just after it’s cooked so the cheese melts ever so slightly into the pasta, which is laced with chunks of tender, smoky eggplant. Slideshow: More Pasta Recipes
At The Heron, in Narrowsburg, New York, chef Paul Nanni grinds and smokes his own andouille sausage for supergenerous portions of Cajun-inspired macaroni and cheese. Slideshow: More Cajun and Creole Recipes