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Baked until bubbly with spaghetti sauce, cheese, and sausage, this is a ziti with a lot of flavor.
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A creamy filling of ricotta cheese and shrimp mixed with green peppers, celery, and green onions and folded into bite-sized phyllo triangles is always a popular party appetizer.
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Beef strips are sauteed in a tomato-based sauce and spooned over penne and broccoli in this easy recipe for kid-friendly noodle bowls.
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I love this cold salad as a light lunch or dinner, or as a side dish in the summer or fall. The orange and herb vinaigrette is really delicious!
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Tender shredded Buffalo chicken from the slow cooker and crunchy celery-carrot slaw with ranch make enough wraps to serve a crowd or perfect for leftovers the next day.
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This is a very delicious version of Italian beef using turkey. Serve on hard rolls or French bread with onion slices or pepperoncini.
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Simmer your leftover tomatoes at the end of the summer with onions, peppers, and vinegar creating the perfect canning salsa for year-round enjoyment.
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Real Hungarian goulash by way of Germany: tender cubes of beef are simmered with onions and garlic, beef broth, paprika, and caraway seeds, and then finished with sour cream. Serve over wide egg noodles.
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Cut-up chicken pieces simmered in tomato sauce with onion, green pepper, and mushrooms makes a great, simple Italian-inspired meal.
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Shuffling Thanksgiving dishes that require different cooking temperature can be challenging. Save oven space on the big day by letting your Instant Pot® handle the dressing.
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Give oven-roasted chicken wings authentic Vietnamese flavor with a tasty marinade of garlic, lemon juice, soy sauce, sesame oil, and fish sauce.
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Get Crunchy Slaw Recipe from Food Network