CRUSTY BAKED RIGATONI WITH BUTTERNUT SQUASH AND BRUSSELS SPROUTS

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IMHO, there is no dish as belly and soul-comforting as a pasta bake.

  • Oozy cheese enveloping every nook and cranny of noodles and vegetables
  • Loads of crispy bits – burnt cheese! toasted breadcrumbs! pasta “chips”!
  • Little surprises each time you dig your fork into the casserole

Need I say more?

Beyond the cheese and noodles, I like mine packed with vegetables. In fact, mine usually ends up being a 50/50 mix of vegetables to noods. This adds flavor and texture and allows me to pile my plate high without feeling like I have a brick in my stomach afterwards. When it comes to eating, I’m a volume girl.

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KATIE’S TAHINI BUCATINI

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Pasta is perfect when you need dinner in a pinch – and when pinching pennies might also be a good idea (it’s rent week, you’ve indulged in one too many “treat yourself” purchases… we’ve all been there!) But this couldn’t be an easier dish to whip up any time, really. It’s packed with savory flavors from jars and bottles you already have stacked in your cabinet or stuffed into the side of your refrigerator door. Soy sauce and sesame oil bring an undeniable umami, chili flakes add a zip of heat, and the creamy tahini brings some subtle, yet complimentary, nuttiness to the party. Blend it all together, and the result? A sauce with some serious global flavor – simply by reaching into your pantry. Plus, bucatini rhymes with tahini…so they’re basically meant for each other.

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PASTA SALAD WITH CRUSHED WALNUTS AND MINT

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Getting a head start on dinner in the early hours of the morning before The Littles wake up is a must. Morning prep might be as little as cutting up vegetables or marinating meat for the grill. If I’m feeling more ambitious, I’ll make something like this featured recipe: pasta salad with crushed walnuts and mint. It’s a one-dish meal that can be enjoyed straight from the fridge.

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FRESH RAVIOLI WITH RICOTTA, MASCARPONE AND PARMESAN

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For anyone intimidated by making pasta by hand, ravioli is a great place to start. No need for a pasta machine as long as you are ready to roll, roll, roll out that dough by hand. The thinner you get your pasta sheets, the more delicate and special your ravioli. Let us know what you think!

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