Pasta Shells

“No one complains about it being vegan because they can’t tell the difference.”

This no-cook cherry tomato sauce delivers bold flavor without the high heat—it’s the ideal easy summer pasta recipe.

Roasted garlic is one of just five ingredients that make this hearty baked pasta oh-so-good, with oh-so-little effort.

Crisp nuggets of Italian sausage and tender broccoli rabe swathed in a blanket of cozy cheese sauce—this is the definition of cold-weather comfort food.

This one-pan, stovetop-only pasta turns mushroom- and spinach-stuffed shells into an easy weeknight dinner.

The secret to this pasta salad? Dress it twice. The pasta absorbs the first round of sauce completely, while the second dose keeps it glossy and bold. Walnuts and breadcrumbs add the perfect crunch.

Chopped cauliflower adds earthy sweetness and turns as tender as the pasta in this more substantial version of mac ‘n’ cheese.

Nothing feels more decadent than giant shells of pasta filled with creamy mozzarella, Parmesan, and ricotta.

Leftover mac and cheese is not exactly one of life’s biggest problems, but if it happens to you, here’s what to do.

If you have enough individual baking dishes, divide the shells and sauce among them, then top with cheese, keeping in mind that you might need a little more cheese to top individual servings than is called for in the recipe.

Seek out romanesco (a bright green, conical cousin to cauliflower that’s in season right now) for this nutty, savory pasta dinner. Can’t find it? Broccoli or cauliflower will work well too.

Want comfort food on demand? These family-friendly baked shells can be assembled ahead and refrigerated or frozen so they're ready to pop in the oven with no day-of work.

The key to balancing the richness of the cream and the sweetness of the pumpkin in this simple sauce is salty, starchy pasta water. Remember, it should taste "salty like the sea."

A pasta casserole recipe featuring chicken breast, pasta shells, tomatoes and cheese combined and baked to melt the cheese

We stole your nonna's ziti and took it on a self-discovery tour of Middle Eastern flavors. Sorry—it doesn't want to come home.

We're now obsessed with this snail-shaped pasta (which is made from scratch at Tosca).

"Creamy squash and cheese crisps only make you think you're off the diet cliff!" says James Beard award winner Laura Werlin, author of Mac & Cheese, Please! and The All American Cheese and Wine Book.

A low, steady simmer is the key to this braise, so keep an eye on the pot.

Toss the classic Italian combination of ripe tomatoes, fresh mozzarella, and fragrant basil with pasta shells for a dinner that comes together in under 30 minutes.

This hearty meal-in-a-bowl was recreated by Epicurious member Alisa Guralnick, from Encinitas, California, after trying a version of the divine soup at a restaurant in New York City. This recipe features sausage, white beans, spinach, pasta, and other veggies, making this a customizable recipe perfect for extra produce from community gardens, co-ops, or your own garden.