Tortellini

You also can use this sauce with small ravioli or crescent-shaped agnolotti filled with pumpkin, cheese, or meat.

The sauce is a recipe from Sue Ann's father. She uses it with purchased tortellini in this recipe, but she also pours it over chicken, which is then baked, for an instant cacciatore-style dish.

Bonnie Wilkens Metully of Cincinnati, Ohio, writes: "Having two very active teenagers means I've also had to learn how to put together an interesting dinner even on busy nights. I get inspiration from my favorite bedtime reading, an immense collection of cookbooks and food magazines. I also do a quick grocery run every day — usually because I've just read about a dish that I simply must try — but also because having a well-stocked refrigerator is the key to easier cooking."

Regular mozzarella can be substituted for the smoked variety in this quick and easy dish.

Refrigerated tortellini is the perfect weeknight-meets-fancy-dinner. Here, a simple sauce of browned butter, garlic, lemon, and dill makes the pasta shine.

Silky and comforting yet light and spring-y, this tortellini and spinach soup is the perfect winter-to-spring meal.

Store-bought tortellini are the kind of weeknight hack we can get behind—especially when they're tossed with plenty of garlicky brown butter and toasty walnuts.

Are filled pastas still good at room temperature? This tortellini recipe proves that they are; if you don’t have tortellini or ravioli on hand, use any short, ridged pasta, such as fusilli or penne rigate.