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This spicy tomato soup--made with assorted fresh tomatoes, red pepper flakes, and Parmesan cheese--makes a great bowl of soup but doubles as a tomato sauce if you cook it longer.
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Mexican seasonings and refried beans are added to this lasagna. You don't even have to pre-cook the noodles, so it is faster to prepare than traditional lasagna.
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Fresh asparagus and red bell pepper add lively color and tender flavor to this creamy, cheesy chicken and noodle casserole.
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In this Chipotle® copycat recipe, beef is slow-cooked barbacoa-style - with garlic, lime, and chipotle chile peppers - and then shredded.
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In Italy, spirited chicken dishes like this one are known as 'pollo alla contadina' or peasant-style chicken. Serve with pasta such as fettuccine or linguine.
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A colorful combination of squash, bell peppers, and yam are baked with Cheddar cheese and bread crumbs creating a savory and filling dish for a weeknight dinner.
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Growing up, my Mexican grandmother always had a pot of beans cooking on the stove. This my version
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Get P. R. Pernil Recipe from Food Network
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This is a great appetizer, especially for entertaining guests. It goes well with any Italian entree, doesn't require a lot of work, and it tastes wonderful!
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Zucchini takes the place of pasta in this recipe, making it lighter than a regular lasagna. It's delicious!
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Yummy! This is a wonderful pizza for those who are looking to get away from the basic, cheese and pepperoni pizza.
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This hearty winter soup features cheese tortellini, white beans, and spinach in a rich broth.