Try an Italian favorite that is creamy, rich and vegan. These stuffed shells have it all… except cheese. Instead of using ricotta cheese like traditional recipes, I made my own version with cashews, ...

Jumbo shells stuffed with spinach and mozzarella and ricotta cheeses sit in a bed of marinara sauce. (Gretchen McKay/Pittsburgh Post-Gazette) Have you been feeling a little cooped lately up with all ...

Seafood-stuffed pasta shells in baking dish with tomato sauce and parsley - Michelle McGlinn/Tasting Table Pasta is already a pretty incredible invention as it is, but we'd argue that this Italian ...

These are comforting and easy to put together. You can make them ahead and heat them in the oven when you're ready for dinner. 1. Bring a large pot of water to a boil and salt generously. Fill a bowl ...

Discover a comforting recipe for Spinach and Ricotta Stuffed Shells (Conchiglioni) that is perfect for cheese-loving vegetarians and ideal for dinner parties. This dish features a blend of ricotta, ...

Have you been feeling a little cooped lately? Me, as well, and I’m guessing that’s why I’ve been obsessed with adding fresh, leafy greens to every meal for the past couple of weeks. Greens speak of ...

Note: The sauce recipe makes about 3 1/2 cups, about the same amount as a 26-ounce jar of spaghetti sauce. If you want to avoid dairy, just sub crumbled tofu for the ricotta and nondairy mozzarella ...

Jamie Deen is venturing out on his own. Deen, best known as Paula Deen’s son and the co-author of four books with his brother Bobby, has released his first solo cookbook, “Jamie Deen’s Good Food: ...

I made this Sausage and Spinach Stuffed Shells because frozen spinach is a great bargain at the grocery store. Just think of all of the bags of fresh spinach it would take to wilt down and fit into a ...

When friends come over and you find yourself the cook, you don’t want to get stuck at the stove. You’d rather be chatting and enjoying the fun. Easy-to-serve do-ahead food that can be put out ...

In a large saucepan, heat the olive oil. Add the garlic and cook over moderate heat, stirring, until golden, about 2 minutes. Add the diced tomatoes and their liquid and the water, bay leaves, crushed ...

If your cold pantry is looking a little bare this time of year, you’re not alone. Mine always seems to have a few lingering staples — dehydrated mushrooms, last summer’s canned tomatoes and a few ...