From Better Homes and Gardens

It's hard to believe this delicious sausage, sweet pepper, and pasta main dish recipe only takes 30 minutes to prepare.

Bow Ties with Sausage and Sweet Peppers

From Better Homes and Gardens

When prosciutto, Italian for air-dried rather than smoked ham, isn't available, cook two extra slices of bacon instead. This rich and creamy pasta dish is as good or better than the popular restaurant version.

Classic Fettuccine alla Carbonara

From Food & Wine

Spaghetti and meatballs is a crowd-pleasing classic Italian-American dish. The mixture of beef, veal, and pork makes the meatballs really flavorful.

Classic Spaghetti and Meatballs

From Better Homes and Gardens

Get ready to give out the recipe when you bring this updated version of everyone's favorite casserole to your next potluck.

Pesto Shrimp Mac & Cheese

From Better Homes and Gardens

Mozzarella, ricotta, and Parmesan cheeses make a scrumptious filling for these hearty shells. To add the cheese mixture without tearing the pasta shells, use a spoon that will fit inside each shell.

Three-Cheese Manicotti

From Better Homes and Gardens

Shellfish is always a popular combination in a pasta recipe which includes sun-dried tomatoes, olive oil, and garlic. Add broccoli florets to round out this quick-and-easy meal.

Spicy Shrimp Pasta

From Better Homes and Gardens

Omit the salt when cooking the pasta if you are using the smoked salmon in this rich dish. The smoked salmon adds all the saltiness you need.

Linguine with Smoked Salmon in Cream Sauce

From Heart-Healthy Living

Using lean ground beef helps keep this pasta casserole low in fat and calories.

Mama's Amazing Ziti

From Better Homes and Gardens

Plump, juicy shrimp and sun-ripened tomatoes get the zesty taste of the Mediterranean from fragrant garlic and basil in this pasta dish.

Shrimp with Basil and Fresh Tomatoes

From Parents

Fat-free half-and-half makes a low-fat cream sauce for the pasta, bacon, and peas in this 20 minute dinner.

Healthy Carbonara

From Better Homes and Gardens

This black-tie seafood and pasta dish takes only 30 minutes to make.

Fettuccine and Scallops With Wine Sauce

From Better Homes and Gardens

Adding vegetables makes this meaty pasta sauce extra hearty and healthy.

Spaghetti with Meat Sauce

From Better Homes and Gardens

Talk about quick! Just cook the pasta, then prepare this family friendly lasagna in a skillet.

Quick Skillet Lasagna

From Food & Wine

Terrance Brennan cooks this pasta risotto-style by stirring in rich chicken stock a ladleful at a time. As the pasta releases its starch, the dish becomes delicately milky. Instead of finishing the dish with a knob of butter, he folds in fresh goat cheese, which turns creamy in the gentle heat. Brennan uses a small, tube-shaped pasta called ditalini, but any small cut works.

Creamy Pasta with Tomato Confit and Fresh Goat Cheese

From Food & Wine

It takes about only three minutes to make this thick, creamy semolina on the stove; the mushrooms cook in the oven, unattended, for 25 minutes. "This is the ultimate lazy man's side dish," says Jason Travi.

Creamy Semolina with Roasted Mushrooms

From Food & Wine

This hearty pasta dish is studded with chunks of Italian sausage and mixed with a quick garlic-infused tomato sauce. It's then topped with dollops of fresh ricotta and a sprinkling of both mozzarella and Parmigiano-Reggiano, which form a cheesy layer as the pasta bakes.

Baked Penne with Sausage and Creamy Ricotta

From Better Homes and Gardens

Just make a simple cream sauce to pour over the pasta for this cheesy casserole recipe.

Tortellini Emilia

From Food & Wine

Grace Parisi treats shredded zucchini and scallions just like the linguine in this lush dish: She tosses them all in a buttery sauce with lemon thyme and tarragon and finishes the dish with pecorino cheese.

Zucchini Linguine with Herbs

From Food & Wine

In Italian cuisine, a sugo is a gravy or sauce. Here, Ethan Stowell prepares a pork sugo by braising pork shoulder until it almost falls apart, shredding it in a food processor and mixing it with a red-wine-and-tomato sauce; then he bakes it with orecchiette under a topping of Parmigiano cheese until crispy. The dish is an excellent alternative to the usual baked pasta, because it's not as heavy and cheesy but still delicious and satisfying.

Baked Orecchiette with Pork Sugo

From Food & Wine

At New York City's A Voce, Missy Robbins makes this elegant, decadent pasta dish with burrata, the creamy cow's-milk cheese from Italy. She says, "I absolutely love burrata, but this recipe also includes my trifecta of favorite ingredients: marjoram, lemon and chiles."

Orecchiette with Marinated Eggplant, Burrata and Chiles

From Food & Wine

This recipe, adapted from New York City pastry chef Gina DePalma, is truly greater than the sum of its parts. Who knew that basic dried pasta, simply boiled in red wine, could develop such complex flavor?

Red-Wine Spaghetti with Walnuts and Parsley

From Food & Wine

Pappardelle with porcini mushrooms is Shea Gallante's favorite pasta: "It's great in its simplicity," he says. What makes this version extraordinary are the roasted pistachios, which add a sweet nuttiness.

Pappardelle with Porcini and Pistachios

From Food & Wine

F&W's Melissa Rubel Jacobson created this recipe to use up extra dried mushrooms and odds and ends of pasta. While the different pasta shapes cook at different rates in the water, they all become tender once baked.

Cheesy Mixed Pasta Casserole with Mushrooms

From Food & Wine

Melissa Rubel Jacobson uses a few great shortcuts to make her creamy baked pasta. She starts by boiling the cauliflower and rigatoni together in one pot. Then, for a quick and supercrispy topping, she sprinkles the dish with Parmigiano-panko crumbs and broils it. The topping browns perfectly in only two minutes.

Parmigiano-Crusted Rigatoni with Cauliflower and Prosciutto

From Food & Wine

Many Mediterranean cooks use clay pots to cook foods without added liquid. In Sicily, the method is called affogato and the pot is an earthenware tegame. In Paula Wolfert's adaptation of a specialty she enjoyed many years ago at the Ristorante Circolo Uliveto, in the Sicilian town of Trecastagni, she substitutes an easier-to-find cazuela for the tegame. She uses it to cook coarsely chopped broccoli rabe (ideally the young, leafy kind) with grated pecorino cheese, briny olives, and meaty anchovies, then folds the mixture into boiled pasta and bakes it.

Pasta with Smothered Broccoli Rabe and Olives