This recipe will make more ragù than you need, but the leftovers can be repurposed as a quick topper for pasta on another night. Nothing beats the convenience of a bag of spinach, but any green will work...
Author: Deb Perelman
Author: Duskie Estes
This family pleasing pasta dish is quick and easy enough to make any night of the week.
Author: Land O'Lakes
No, you don't have to be a vegetarian to love what's going on here. Cauliflower and mushrooms provide richness and toothiness that do justice to the meaty original.
Author: Andy Baraghani
Author: Rick Rodgers
Author: Elisa Mazzaferro-Rosenberg
Author: Ruth Cousineau
The perfect make-ahead meal, this recipe makes a lot of ragù. Keep some in the freezer and serve it over quick-cooking polenta for an easy weeknight dinner.
Author: Caitlin Williams Freeman
Author: James Villas
Author: Ruth A. Matson
Bunker in for cold weather with this cozy, autumnal frittata.
Author: Donna Hay
Author: Gina Marie Miraglia Eriquez
If your largest skillet isn't large enough to hold 12 oz. pasta and toss everything together, dump the mixture back into the pot from cooking the rigatoni and toss.
Author: Claire Saffitz
Author: Gianni Scappin
Removing all but a strip of the eggplant's skin lets the flesh meld with the sauce without falling apart.
Author: Dawn Perry
Author: Anna Thomas
Author: Lorraine Vassalo
Author: Douglas Keane