Pasta

Leftover mashed potatoes and stuffings make up the base of the filling for these Thanksgiving-stuffed cappelletti.

Sweet winter squash, roasted red onions, and rich Alpine cheeses layered between sheets of fresh pasta, then baked into a heavenly tower of fall flavors and topped with crisp, crackly sage.

Want to impress your next dinner guests without laboring over pasta dough for hours? Make this. They'll never know there's only two ingredients in the filling.

A sneak peek recipe from the new Pasta Grannies: Comfort Cooking book. Bettina shares her stranguggi pasta recipe (similar to cavatelli), which she serves with a special white bean called cannellina bianca and stewed greens.

Meryl Feinstein of Pasta Social Club shares her vegetarian take on "pasta al fumo," a smoky-spicy pasta hailing from the Tuscan town of Cortona. Think: vodka sauce's smokin' hot cousin.

This lighter, veggie-forward take on bolognese comes together in about an hour and lends itself well to endless substitutions.

A dish inspired by dads, for dads. Thinly sliced fennel adds a touch of sweetness, while Italian sausage creates instant flavor in this ragù rigatoni.

Bursting with an array of spring flavors, these half-moon ravioli feature caramelized leeks, green peas, and fresh mint.