These pasta bowls will disappear fast thanks to crowd-pleasing flavors and hearty ingredients. Make any gathering a hit with ...

Game day food that keeps the couch full and the remote untouched, built for long watches and repeat grabs. It’s the kind of lineup people remember and ask for again.The ...

Quick pasta dinners are the kind that taste like a restaurant meal without leaving your kitchen. These recipes are all about ...

There is a joyful chaos this time of year that I’ve finally learned to embrace. A big part of the mayhem is that it’s nearly impossible to predict who will be around for dinner. There is a ...

A casserole dish packed with stuffed shells is one of the coziest meals you can make. Not only is it a deeply comforting dinner, but it’s versatile, too. You can stuff large pasta shells with just ...

Chicken pasta bakes are the pinnacle of comfort food. These warm and cozy one-pan dinners have layers of flavor and texture—tender pasta is perfectly complemented by creamy sauce, protein-packed meat, ...

Easy to make, easy to eat and easy to love. By Emily Weinstein Oh, the beauty of a modular dinner: a meal you can put out on the table in several bowls — a base plus toppings — and let everyone ...

Add Yahoo as a preferred source to see more of our stories on Google. Seafood-stuffed pasta shells in baking dish with tomato sauce and parsley - Michelle McGlinn/Tasting Table Pasta is already a ...

Using a mallet or skillet pound chicken to about 1/4 inch thickness. Spread your dip onto the chicken breast then add your provolone. Roll your chicken as to enclose all elements inside. Place the ...

Similar to manicotti and cannelloni, stuffed shells are jumbo pasta shells filled with ricotta cheese and baked on a saucy bed of tangy marinara. The filling is usually seasoned with garlic and herbs ...

Looking for healthy recipes with rotisserie chicken? Rotisserie chicken is a lifesaver when it comes to making fast, healthy meals that don’t sacrifice flavor. From soups and salads to tacos and ...

“What did you put in the ricotta?” Ann Maloney asked me. We were at a holiday party for the Food team at my house, and Ann — The Post’s recipes editor at the time — was raving about a dish of baked ...