Northern Italy in a bowl! All you need is cream, lemon zest, lemon juice, some grated Parmesan, fresh basil and tagliolini (tajarin in Piedmontese) - a long, thin egg pasta, very traditional for the Piedmont region.

Not as in shells stuffed with combo pizza toppings - more like choose your own combo because you have the POWER to make these inverted pasta shells SHINE!

The iconic cheesy dip meets the tastiest, most unique mac and cheese of your dreams!

Fregola is a deliciously chewy and hearty Sardinian pasta, sold pre-toasted. And we think it deserves a cacciatore presentation of its very own. Ciao, chicken!

Pair this magical sauce with beef ravioli and it will CHANGE. YOUR. LIFE!

Sometimes, you just need to make more than 2 portions - or eat double portions. This is one of those times! Ground pork, pancetta and cream sauce between layers of fresh pasta.

A dinkified reboot of the infamous Rachael Ray mashup from Week in a Day!

While I am a proud Las Vegan, I will always be a Bay Area girl at heart. I wrote this recipe for our beloved Golden State Warriors. Bay scallops, lemony Parm sauce, and a whole lot of hustle! #dubnation

Inspired by Chef Guy Savoy's Macaroni Au Gratin.

A festive, satisfying lasagna app that's ideal for parties - no casserole dish required!

Think you can’t make lasagna for two? Yes, you can! And the Calabrian chile paste adds a sinfully delicious punch.

Jumbo pasta shells stuffed with savory meatloaf and smoked mozzarella, topped with sweet BBQ sauce.

Two takeaways: béchamel is for suckers and rigatoni are super cute when they are standing up.

A creamy mushroom sauce with a Dijon attitude! Who ever thought of using leftover duxelles for pasta? Chef Alicia, yo!

Wonton wrappers are the secret to this delicate lasagna preparation.