Pasta Shells

To make this chicken and broccoli mac and cheese recipe even more decadent, add cooked chopped pancetta or cooked and crumbled smoked bacon.

“No one complains about it being vegan because they can’t tell the difference.”

This no-cook cherry tomato sauce delivers bold flavor without the high heat—it’s the ideal easy summer pasta recipe.

Roasted garlic is one of just five ingredients that make this hearty baked pasta oh-so-good, with oh-so-little effort.

Crisp nuggets of Italian sausage and tender broccoli rabe swathed in a blanket of cozy cheese sauce—this is the definition of cold-weather comfort food.

This one-pan, stovetop-only pasta turns mushroom- and spinach-stuffed shells into an easy weeknight dinner.

Nothing feels more decadent than giant shells of pasta filled with creamy mozzarella, Parmesan, and ricotta.

Leftover mac and cheese is not exactly one of life’s biggest problems, but if it happens to you, here’s what to do.

If you have enough individual baking dishes, divide the shells and sauce among them, then top with cheese, keeping in mind that you might need a little more cheese to top individual servings than is called for in the recipe.

Seek out romanesco (a bright green, conical cousin to cauliflower that’s in season right now) for this nutty, savory pasta dinner. Can’t find it? Broccoli or cauliflower will work well too.

Want comfort food on demand? These family-friendly baked shells can be assembled ahead and refrigerated or frozen so they're ready to pop in the oven with no day-of work.

The key to balancing the richness of the cream and the sweetness of the pumpkin in this simple sauce is salty, starchy pasta water. Remember, it should taste "salty like the sea."

A pasta casserole recipe featuring chicken breast, pasta shells, tomatoes and cheese combined and baked to melt the cheese

"Creamy squash and cheese crisps only make you think you're off the diet cliff!" says James Beard award winner Laura Werlin, author of Mac & Cheese, Please! and The All American Cheese and Wine Book.

This hearty meal-in-a-bowl was recreated by Epicurious member Alisa Guralnick, from Encinitas, California, after trying a version of the divine soup at a restaurant in New York City. This recipe features sausage, white beans, spinach, pasta, and other veggies, making this a customizable recipe perfect for extra produce from community gardens, co-ops, or your own garden.

You don’t often see recipes for seafood pastas that incorporate vegetables other than the occasional chopped tomato, but broccoli adds a lot of body, color, and substance to this pasta dish. I love broccoli, but if you don’t, feel free to substitute your favorite green vegetable. It’s a great quick, elegant meal.

Todd and I both love stuffed shells, so I’m always thinking of fun new fillings to try. This one is a real home run. The first time I made it I used leftover dark meat from our Thanksgiving turkey and chopped it fine, but we liked it so much that I’ve adapted the recipe for ground raw turkey. Now we can have it any night of the year! We like it with the slightly spicy arrabbiata sauce, because turkey can be a bit on the bland side (especially if you can only get ground white-meat turkey), but if you want to use your favorite jarred marinara sauce instead, it’s still a great dish.