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cooking.nytimes.com
This recipe is by Marian Burros and takes 17 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Tomato sauce, cannelini beans, navy beans and ditalini pasta are seasoned with parsley, basil and oregano in this chunky soup.
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This recipe came from having nothing in the house but a box of spaghetti and some lemons. I grab whatever fresh herbs are available in my garden, about two handfuls' worth, total.
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Get Stuffed Peppers Recipe from Food Network
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The inclusion of tempeh adds a good measure of protein to this spicy enchilada casserole.
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These sliders are essentially mini Cuban sandwiches served on sweet Hawaiian rolls with pulled pork, ham, Swiss cheese, and spicy butter.
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This easy casserole is like a crustless quiche. It's filled with ham, onion, red bell pepper, and asparagus, flavored with tarragon, Cheddar, and Parmesan cheese.
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These BBQ Bacon Jalapeno Poppers are SO GOOD! They're stuffed with BBQ sauce, gooey cheese, and bacon. Throw them on the grill for your next party!
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Layers of rich creamy potatoes and onion baked with cheese, béchamel sauce, and a hint of rosemary makes a tasty, hearty, and comforting casserole.
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This is a delicious baked pasta dish with large shells filled with meat, spinach and cheese that children always seem to love. It is kind of a 'spaghetti that behaves itself!'
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An irresistible, quick, and easy casserole with kielbasa, ziti and tomatoes and topped with Monterey Jack cheese.
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A big melty, cheesy casserole is crammed full of Swiss cheese, chicken, mushrooms, and diced ham, all layered with a buttery corn flake topping.