pasta andamp noodles

Macaroni &amp; cheese meets a beef taco with all the fixings.

Taco Pasta

onion

garlic

black olives

cilantro

American cheese

cheddar cheese

pasta shells

unsalted butter

beef

taco seasoning

kosher salt,

all-purpose flour

low-sodium beef broth

tomatoes

sour cream

Ground beef substitute: You can substitute the ground beef for almost any ground meat. Ground pork, chicken, or turkey would all be delicious.Diced tomatoes substitute: The same amount of fire-roasted diced tomatoes with green chilies can be substituted for the regular diced tomatoes.Storage: Refrigerate leftovers in an airtight container for up to 3 days.

The Kitchn

Olivia Mack McCool

Step 1

Bring a large pot of heavily salted water to a boil. Meanwhile, dice 1 small yellow onion (about 1 1/2 cups) and mince 2 garlic cloves. Drain 1 (2.25-ounce) can sliced black olives. Finely chop the leaves and tender stems of 5 fresh cilantro sprigs (about 2 tablespoons). Tear 4 ounces American cheese slices into big pieces. Grate 8 ounces sharp cheddar cheese on the large holes of the box grater (about 2 cups); set aside a small handful for garnish.

Step 2

Add 1 pound medium dried shells to the boiling water and cook and according to package directions until al dente, about 9 minutes. Meanwhile, make the sauce. 

Step 3

Melt 2 tablespoons unsalted butter in a large high-sided skillet or Dutch oven over medium-high heat. Add 1 pound lean ground beef and cook, breaking it up with a spoon or spatula into bite-sized pieces, for 3 minutes. Add the onion, garlic, 2 tablespoons taco seasoning, and 1 teaspoon kosher salt. Cook, stirring occasionally, until the onion is softened and the beef is browned and cooked through, 4 to 5 minutes. Sprinkle in 1/4 cup all-purpose flour and stir until there is no more visible flour, about 30 seconds.

Step 4

Add 2 cups low-sodium beef broth and scrape up any browned bits from the bottom of the pan with a wooden spoon. Add 1 (14.5-ounce) can diced tomatoes and their juices. Stir to combine and bring to a simmer. Turn off the heat. Add the cheddar cheese, American cheese, and 1/2 cup sour cream, and stir until the cheeses are melted. Taste and season with more kosher salt as needed.

Step 5

When the pasta is ready, drain. Add to the sauce and stir to combine. Garnish with the reserved shredded cheddar cheese, olives, and cilantro.

Linguine and clams, or vongole, is a dish that celebrates the best that canned fish and pasta has to offer. Lucky for us, this version excludes those fussy clam shells. 

No-Shell Linguine &amp; Clams

shallots

lemon

parsley

olive oil, divided

red pepper flakes

dry white wine

(10-ounce) clams

linguine pasta

kosher salt

black pepper

Pecorino Romano cheese,

Storage: This dish is best eaten immediately, but leftovers can be refrigerated in an airtight container for up to 2 days.

Danny Palumbo

Bring a large pot of heavily salted water to a boil over medium-high heat. Meanwhile, prepare the sauce.

Thinly slice 5 garlic cloves (about 2 tablespoons) and finely chop 1 medium or 2 small shallots (about 1/4 cup), and place both in the same small bowl. Halve 1 medium lemon; reserve one half and cut the remaining half into wedges for garnish. Pick the leaves from 1/4 medium bunch fresh parsley until you have 1/4 cup, then coarsely chop the leaves (chop more for garnish if desired).

Heat 2 tablespoons of the olive oil in a 12-inch frying pan over medium-low heat until shimmering. Add the garlic and shallot and cook until fragrant and translucent, about 2 minutes. Add 1/2 to 1 teaspoon red pepper flakes and cook for 1 minute more.

Increase the heat to medium-high. Add 1 cup dry white wine and cook until the liquid is reduced by half and it smells sweet and fragrant, about 3 minutes. Meanwhile, open 2 (10-ounce) or 3 (6.5-ounce) cans chopped clams but do not drain.

Using the lid of the can as a strainer or pouring through a strainer, pour the clam juice from the cans into the pan. Reserve the clams for later. Bring the liquid to a simmer. Drizzle in the remaining 1/4 cup olive oil and stir with a wooden spoon to incorporate the oil into the broth fully. Bring to a strong simmer but not to a boil, adjusting the heat as needed. Reduce the heat to maintain a bare simmer while you cook the pasta.

Step 6

Add 8 ounces dried linguine pasta to the boiling water and cook for 2 minutes less than package directions for al dente, about 7 minutes.

Step 7

Using tongs, transfer the linguine directly into the pan of clam broth (it will look quite soupy). Add 1/2 teaspoon kosher salt and the 1/4 teaspoon black pepper. Cook over medium-high heat, tossing the pasta often, for 4 minutes. If the pan is dry, add the pasta water a tablespoon at a time as needed. Add the reserved clams and gently toss until fully combined and the clams are just warmed through (do not overcook), about 2 minutes more.

Step 8

Remove the pan from the heat. Squeeze the juice from the 1/2 lemon over the pasta. Add 2 tablespoons unsalted butter and the parsley. Stir and toss vigorously until the butter is melted and the parsley is evenly distributed. Serve with more chopped parsley, grated Pecorino Romano cheese, and the lemon wedges.

How To Make Fresh Pasta Dough in the Food Processor

salt

eggs

For instructions on rolling and cutting the dough into pasta, see: HOW TO MAKE FRESH PASTA FROM SCRATCH.

Emma Christensen

Combine the flour and salt. Combine the flour and salt in the bowl of a food processor fitted with a blade attachment. Pulse a few times to combine.

Add the eggs. Crack the eggs on top of the flour.

Process for 30-60 seconds. Put the lid on the food processor and process for 30-60 seconds until the dough comes together into a rough ball.

If dry, add water. If the dough doesn&#x27;t come together after a minute and looks like small pebbles or cous cous, add a teaspoon of water and process again. Repeat until the dough comes together.

If sticky, add flour. If the dough is sticky and smears against the sides of the bowl, add a tablespoon of flour and process again. Repeat until the dough comes together.

Knead the dough into a smooth ball. Remove the dough from the food processor. Knead against the counter a few times until it comes together into a smooth ball.

Rest the dough for 30 minutes. Dust the dough with a little flour and place it in a small mixing bowl. Cover with plastic wrap and rest at room temperature for at least 30 minutes.

Recipe: Feta &#038; Eggplant Pasta Salad

eggplant (about 1 pound), cut into 1/2-inch cubes

olive oil

Kosher salt

orecchiette pasta

(4-ounce) block feta cheese, crumbled

parsley leaves

basil leaves

red wine vinegar

garlic, minced

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

Sheela Prakash

Step 1: For the salad:

Arrange a rack in the middle of the oven and heat to 400°F. Line a rimmed baking sheet with parchment paper. Bring a large pot of salted water to a boil.

Step 2: For the salad:

Place the eggplant on the baking sheet, drizzle with the oil, sprinkle with salt and pepper, and toss to combine. Roast until golden, tender, and caramelized, about 30 minutes. Meanwhile, cook the pasta.

Step 3: For the salad:

Add the pasta to the water and cook until just tender. Drain and run briefly under cool water to cool the pasta down. Drain well again.

Step 1: For the vinaigrette:

Whisk all the ingredients together in a large bowl.

Step 2: For the vinaigrette:

Add the cooked pasta and roasted eggplant to the dressing and toss to combine. Add the feta, parsley, and basil and give the salad one last gentle toss or two to combine. Serve at room temperature.

Recipe: Cheesy Ravioli Pasta Bake

(9-ounce) packages cheese ravioli (do not thaw if frozen)

olive oil,

cremini mushrooms, stems removed and sliced

garlic,

(24-ounce) jar good marinara sauce,

mozzarella cheese, thinly sliced, divided

Parmesan cheese

Make ahead: This dish can be assembled and refrigerated, covered in aluminum foil, up to 2 days in advance. Bake covered for 15 minutes, then uncover and bake for 20 minutes more.Two smaller casseroles: This can be prepared in 2 (8x8-inch) baking dishes instead, if you want to freeze half for a future meal.Freezing: The unbaked casserole can be frozen right in the baking dish for up to 2 months. Let it cool completely and wrap it tightly with a layer of plastic wrap, then aluminum foil. Bake straight from the freezer covered with just foil for 1 hour, then uncover and bake for 15 minutes more.Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

Arrange a rack in the middle of the oven and heat to 400°F. Lightly coat a 3-quart casserole dish or a 9x13-inch baking dish with olive oil; set aside.

Bring a large pot of salted water to a boil. Add the ravioli and cook until it&#x27;s quite al dente, about 2 minutes, or 2 minutes less than suggested on package instructions, as it will keep cooking when baked. Drain and set aside.

Heat the oil in a sauté pan large enough to fit the ravioli over medium heat until shimmering. Add the mushrooms, season with salt and pepper, and sauté until softened and lightly browned, 4 to 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Add the marinara sauce and stir to combine. Remove from the heat and stir in the cooked ravioli.

Pour half of the ravioli mixture in the prepared baking dish and spread into an even layer. Cover with half of the sliced mozzarella. Pour the remaining ravioli mixture over the mozzarella. Top with the remaining mozzarella and Parmesan. Bake until the top is lightly golden and the cheese is bubbling, 20 to 25 minutes. Let cool for about 10 minutes before serving.

Whole-milk ricotta cheese is the secret to this extra-luxe and lemony zucchini pasta.

One-Pot Creamy Zucchini Pasta

zucchini (about 2 medium)

penne pasta

ricotta cheese

water

basil leaves,

Storage: Leftovers can be refrigerated in an airtight container up to 3 days.

Cut 1 pound zucchini in half lengthwise, then cut crosswise into 1/2-inch-thick half-moons. Place in a large straight-sided skillet or pot. Mince 4 garlic cloves and add to the skillet. Finely grate the zest and juice 1 medium lemon into the skillet.

Add 12 ounces dried penne pasta, 1/2 cup whole-milk ricotta cheese, 2 tablespoons olive oil, 1 tablespoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 4 1/2 cups water. Stir to combine. 

Bring the mixture to a boil over high heat. Boil, stirring occasionally with a wooden spoon, until the pasta is al dente and almost all the liquid is evaporated, 10 to 11 minutes. Top with chopped fresh basil leaves if desired.

With smoky seasoned ground beef, spicy salsa, and gooey cheese, this one-pot pasta dinner is everything you love about the classic ground beef taco without the tortilla.

Recipe: One-Pot Cheesy Taco Pasta

black beans, drained and rinsed

salsa

dry elbow macaroni

chicken broth

corn kernels

Monterey jack cheese (8 ounces), divided

Serving options: Diced avocado, lime wedges, chopped fresh cilantro, sour cream

Storage: Refrigerate leftovers in an airtight container for up to 4 days. Make ahead: The beef and onion mixture can be browned and refrigerated up to 1 day in advance.Taco seasoning substitutions: No taco seasoning on hand? Use 1 teaspoon kosher salt, 2 teaspoons chili powder, 1 teaspoon ground cumin, and 1 teaspoon dried oregano instead. 

Patty Catalano

Heat the oil in a 4-quart Dutch oven over medium-high heat until shimmering. Add the onion and cook until beginning to brown and soften, about 5 minutes. Add the ground beef, taco seasoning, and garlic and cook, breaking up the meat into small pieces with a wooden spoon, until browned and no pink remains, 5 to 7 minutes.

Add the beans, salsa, and macaroni and stir to combine. Pour in the chicken broth, cover, and bring to a boil over medium-high heat. Uncover and cook, stirring occasionally, until the pasta is tender and most of the liquid is absorbed, about 15 minutes. Meanwhile, arrange a rack about 6 inches from the broiler (make sure the pot will fit). Heat the broiler to high.  

Stir the corn and 1 1/2 cups of the cheese into the pasta. Sprinkle the remaining 1/2 cup of cheese over the top. Broil until the cheese melts and turns golden-brown, 2 to 3 minutes. Cool for 5 minutes before serving with your favorite taco fixings.

https://cdn.jwplayer.com/previews/sFcOJqG7

If you're not already slotting one-pot dinner recipes into your meal plan, there is no time like the present to get started. "One-pot" is basically code for easy and fuss-free, both when it comes to cooking and cleanup. That's exactly what I'm looking for when it comes to weeknight dinners, and no doubt so are you. We've shared a lot of one-pot recipes over the years, but these are the 10 that readers have saved more than any others so they can come back to them again and again.

One-Pot Cheesy Taco Pasta

How to make restaurant-quality lobster ravioli at home. 

Lobster Ravioli with Tomato Cream Sauce

recipe Fresh Pasta Dough (about 1 pound)

Semolina flour, for pasta rolling

Parmesan cheese (1/2 cup firmly packed freshly grated

(about

ricotta cheese (6 ounces)

kosher salt, divided, plus more as needed

tomato paste

heavy cream

Make ahead: The ravioli can be made ahead and frozen uncooked on a baking sheet in a single layer until solid. Transfer to zip top bags and freeze for up to 3 months. Cook from frozen, adding 1 minute to the cooking time.Storage: Leftovers can be refrigerated in an airtight container for up to 2 days.

Laura Rege

Step 1: Roll out the pasta dough:

Line a baking sheet with parchment paper and generously dust with semolina flour.

Step 2: Roll out the pasta dough:

Cut 1 pound pasta dough into 8 pieces. Roll out the dough one piece at a time (cover the remaining pieces of dough in plastic wrap to keep them from drying out): Set a pasta roller to the thickest setting. Flatten the piece of dough into a thick disk with your hands, dusting with semolina flour if it feels sticky. Feed it through the pasta roller twice. Fold the dough into thirds, like a letter, and press it between your hands again.

Step 3: Roll out the pasta dough:

With the pasta roller still on the widest setting, feed the dough crosswise (folded-side in first) between the rollers. Feed it through once or twice more, until smooth. If desired, repeat this folding step. This helps to strengthen the gluten in the flour, giving it a chewier texture when cooked.

Step 4: Roll out the pasta dough:

Begin changing the settings on the roller to roll the pasta thinner and thinner. Roll the pasta 2 or 3 times at each setting (no need to fold anymore), and don&#x27;t skip settings (the pasta tends to snag and warp if you do). If the pasta gets too long to be manageable, lay it on a cutting board and cut it in half crosswise before you continue rolling.

Step 5: Roll out the pasta dough:

Roll until the pasta is very thin and you can see your hand through it (setting 6 on a KitchenAid pasta roller attachment). Sprinkle lightly with semolina flour and lay flat on the baking sheet. Repeat rolling out the remaining pieces of dough, separating the layers of pasta sheets with more parchment paper.

Step 1: Make the ravioli filling and prep for the sauce:

Prepare the following, adding each to the same medium bowl as you complete it: Finely grate the zest of 1 small lemon until you have 1 teaspoon; reserve the zested lemon for another use. Finely grate 1 ounce Parmesan cheese (about 1/2 cup), or measure out 1/3 cup store-bought grated; grate more for serving if desired.

Step 2: Make the ravioli filling and prep for the sauce:

Finely chop 4 garlic cloves; add half to the bowl and reserve the remaining for the sauce. Crack and remove the meat from the claws and tails of 3 (about 1 pound) whole cooked lobsters (about 2 cups); discard the shells. Finely chop the meat and add to the bowl.

Step 3: Make the ravioli filling and prep for the sauce:

Add 3/4 cup whole-milk ricotta cheese, 1/4 teaspoon of the kosher salt, and 1/4 teaspoon black pepper, and add to the bowl. Stir to combine. Cover and refrigerate until ready to use.

Step 4: Make the ravioli filling and prep for the sauce:

Finely chop 1 small yellow onion (about 1 cup) and reserve for the sauce.

Step 1: Make the ravioli:

Line a second baking sheet with parchment paper and sprinkle with semolina flour. Sprinkle a work surface with semolina flour and arrange a pasta sheet on top with a longer side closer to you.

Step 2: Make the ravioli:

If the pasta sheet is at least 4 inches wide from top to bottom, spoon 1 1/2-teaspoon portions of the filling onto the bottom half of the pasta sheet about 1-inch apart. Gently brush a little water around each portion of filling. Starting from one side and working your way to the other, fold the top half of the sheet down and over the filling, pressing out the excess air around each portion of filling as you go and sealing the top and bottom together. If the dough gets sticky at any point, dust generously with semolina.

Step 3: Make the ravioli:

If the pasta sheet is less than 4 inches wide, spoon 1 1/2-teaspoon portions of the filling across the center of the sheet about 1-inch apart. Gently brush a little water around the border of the sheet. Starting from one side and working your way to the other, place a second sheet over the first sheet, pressing out the excess air around each portion of filling as you go and sealing the top and bottom together. If the dough gets sticky at any point, dust generously with semolina.

Step 4: Make the ravioli:

Using a pasta cutter or sharp knife, cut around each portion of filling to form individual raviolo. Don’t worry if they are not perfect — they will still taste great.

Step 5: Make the ravioli:

Transfer the ravioli to the baking sheet in a single layer and repeat filling all the pasta sheets. Gather the pasta scraps, reroll them, and form more ravioli until you run out of filling. You can cut up any remaining pasta scraps and cook them up for a snack. If you don’t plan to cook the ravioli right away, refrigerate uncovered for up to 4 hours. (See Recipe Notes for freezing instructions.)

Step 6: Make the ravioli:

Bring a large pot of heavily salted water to a boil. Add half of the ravioli and cook until the pasta is cooked through and al dente, 4 to 5 minutes. Remove the ravioli with a large slotted spoon or spider to a colander.

Step 7: Make the ravioli:

Repeat cooking the remaining ravioli, but reserve 1 cup of the pasta water before draining.

Step 1: Make the sauce:

Return the now-empty pot to medium heat. Add 2 tablespoons olive oil and heat until shimmering. Add the onion and remaining 1/2 teaspoon kosher salt. Cook, stirring occasionally, until tender, 3 to 5 minutes. Add the reserved garlic and cook, stirring often, until golden and fragrant, about 1 minute. Add 1/4 cup tomato paste and cook, stirring often, until the tomato paste slightly darkens in color, about 1 minute.

Step 2: Make the sauce:

Add 1/2 cup dry white wine and boil, scraping up the browned bits at the bottom of the pot, until reduced by half, about 1 minute. Add 1/2 cup heavy cream and add 1/2 cup of the reserved pasta water. Bring to a boil. Add the ravioli and toss and cook until the sauce coats the ravioli and they’re heated through, about 2 minutes. If the sauce is too thick, add more of the pasta water as needed. Taste the sauce and season with more kosher salt as needed. Serve garnished with more grated Parmesan and chopped fresh parsley or basil leaves.

How To Layer and Make Lasagna

lasagna noodles

Olive oil

Salt

spicy pork or chicken sausage

onion,

plum tomatoes,

tomato sauce

red pepper flakes (optional)

salt, divided

ricotta cheese, drained

eggs,

Parmesan cheese, divided

parsley leaves, minced

mozzarella cheese

Make ahead: This lasagna can be made up to a day ahead, then covered and refrigerated. It can also be frozen, before baking. If you freeze it, let the lasagna thaw overnight in the refrigerator before baking it, then bake as directed above. If you don&#x27;t have time to let it thaw, reduce the oven temperature by 25 degrees, and bake for an additional half an hour, or until the center is steaming hot.This recipe is adapted from my own recipe from my book, Not Your Mother&#x27;s Casserole Cookbook, which will be published by Harvard Common Press in January 2011.

Faith Durand

Heat the oven to 425°F and lightly grease the baking pan with olive oil.

Place a large pot of water over high heat. Drizzle in a glug of olive oil and salt the water generously.

Bring to a boil, add the lasagna noodles, and bring back to a boil. Cook until the lasagna is al dente.

Drain and lay the noodles out on clean kitchen towels.

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