My mother loved gratins, and leftover meat and cold cuts always found their way into our pasta, usually along with zucchini or peas. I have made gratins for my family through the years. The gratin can be made ahead, sprinkled with Parmesan, and kept, covered, at room temperature for a few hours or refrigerated for up to a day before it is finished in the oven. If refrigerated, bring back to room temperature and bake on a cookie sheet for about 30 minutes in a 425-degree oven until heated through and lightly browned on top. Do not try to keep the cooked gratin in a warm oven for more than 10 to 15 minutes, or the pasta will swell up in the liquid and become gooey.

serves 4
You might need to buy:
  • corn kernals
  • salt
  • freshly ground black pepper
  • grated Swiss cheese
  • unsalted butter
  • all-purpose flour
  • milk
  • heavy cream
  • freshly grated Parmesan cheese

My mother loved gratins, and leftover meat and cold cuts always found their way into our pasta, usually along with zucchini or peas. I have made gratins for my family through the years. The gratin can be made ahead, sprinkled with Parmesan, and kept, covered, at room temperature for a few hours or refrigerated for up to a day before it is finished in the oven. If refrigerated, bring back to room temperature and bake on a cookie sheet for about 30 minutes in a 425-degree oven until heated through and lightly browned on top. Do not try to keep the cooked gratin in a warm oven for more than 10 to 15 minutes, or the pasta will swell up in the liquid and become gooey.

serves 4
You might need to buy:
  • corn kernals
  • salt
  • freshly ground black pepper
  • grated Swiss cheese
  • unsalted butter
  • all-purpose flour
  • milk
  • heavy cream
  • freshly grated Parmesan cheese
serves 4
You might need to buy:
  • butter or 2 tablespoons margarine
  • orzo pasta
  • chicken broth or 2 1/4 cups water
  • fresh grated parmesan cheese
  • chopped fresh parsley
ready in about 30 minutes; serves 4
You might need to buy:
  • butter
  • small white onions
  • banana peppers
  • garlic clove
  • flour
  • salt
serves 6
You might need to buy:
  • fresh lime juice
  • rice vinegar
  • water
  • low sodium soy sauce
  • creamy natural-style peanut butter
  • unsalted peanuts
  • spinach linguine or 12 ounces whole wheat spaghetti
  • firmly packed dark brown sugar
Belongs to hhespelt Teena's Pasta 
You might need to buy:
  • snipped fresh dill leaves
  • pine nuts
  • grainy mustard
  • creamy goat cheese
  • asparagus
  • fettuccine
  • coarse salt & ground pepper
You might need to buy:
  • extra virgin olive oil
  • baby fresh spinach
  • freshly grated parmesan
  • Herb & Balsamic Vinaigrette
  • olive oil
  • balsamic vinegar
  • white wine
  • salt
Belongs to artmem Basic Tomato Sauce 
serves 4
You might need to buy:
  • extra-virgin olive oil
  • chopped fresh flat-leaf Italian parsley or shredded fresh basil
  • coarse salt
  • freshly grated black pepper
  • Whole flat-leaf Italian parsley or basil leaves
  • Grated Parmesan cheese
ready in about 400 minutes; serves 8
You might need to buy:
  • grated Parmesan cheese
  • eggs
  • Lipton Recipe Secrets Vegetable Soup Mix

This is one of those go-to weeknight meals that we can throw together with our eyes closed and one hand behind our back. Chewy pasta and gooey cheese are balanced out by a big helping of veggies. Add in a spicy kick and everyone leaves happy. Most of the ingredients are pantry staples at our house, and there’s plenty of flexibility in the recipe to throw in whatever happens to be in season or on hand.

If you’d like to save yourself an extra step, you can actually cook the pasta right in the skillet along with the ragu. Add it in with the tomatoes, along with an extra 1/2 cup of water. The pasta will absorb the flavorful cooking liquid and release starch, making the dish extra creamy!

serves 4
You might need to buy:
  • – 1.5 pounds of ground beef
  • elbow macaroni
  • diced tomatoes with juices
  • chili powder
  • cumin
  • smoked paprika
  • shredded cheddar cheese
  • Salt and pepper