Pasta

Build a sauce bulked up with jarred red peppers and green olives, then toss it with pasta and lots of mozzarella cheese that goes crisp on top and cheesy-pully in the middle in the oven.

Toss leftover turkey and peas (or green beans! or brussels sprouts!) with spaghetti and creamy mushrooms for this classic day-after-Thanksgiving baked pasta.

Stroganoff is endlessly comforting—and this version can be made in under 30 minutes.

A blend of chickpea and store-bought GF flour makes for an easy homemade dough with surprising chew.

The flat, wide shapes of broken lasagna noodles drape over themselves, trapping the buttery, lemony sauce.

Jarred roasted red peppers, canned white beans, and a bunch of pasta water make this sauce flavorful, thick, creamy, and totally vegan.

There is a way to have your macaroni fix in the freezer: a custard-style baked mac ’n’ cheese. Instead of a cream-based sauce, this one uses eggs and béchamel to help bind a very cheesy filling with the noodles. The pimentos help to cut the richness with a little bit of acidity.

This grand gesture of thrift (at just one dollar per serving) and deliciousness has the flavors of a cozy gravy, of roasted birds on cold winter days. 

No chopping required for this weeknight dinner. Just blend spinach, kale, basil, and garlic with feta, cream cheese, and olive oil to make a fresh, rich sauce that wraps itself around pasta.