When I found out Ina Garten had a penne pasta with five different cheeses, I knew I had to try it. The dish combines Gorgonzola, fontina, mozzarella, Romano, and ricotta cheeses. Garten's pasta is ...

Main Ingredients: Penne, butter, garlic, prosciutto, canned plum tomatoes, vodka, heavy cream, Parmesan cheese Level: 30 minutes There is perhaps no more iconic penne dish in the world than penne alla ...

In a large mixing bowl combine 10 cups of cooked penne noodles and 30 ounces of 6 cheese penne sauce. Pour into a greased 9x13 baking dish. Top with 2 ¼ cups of the cooked Italian sausage 6 ...

Nutritionist, mom and cookbook author Robin Miller knows a few things about making a great meal. Pasta is a perennial favorite because it's inexpensive, quick to make and endlessly adaptable. Her ...

Cook penne in lots of boiling salted water until al dente – cooked through and tender but still retaining some texture and chew. Scoop out some of the starching cooking water and reserve. Drain the ...

"Pasta is always the same, yet always different," James Beard once famously said. "It has a comforting familiarity with its pale golden color and chewy, wheaten taste." And while comforting ...

No matter how unimpeachable whole-wheat pasta is in terms of nutritional cred, I’ve always found it off-putting. Sure, it has more fiber and whole-grain nutrition. But it always struck me as rather ...

"Pasta is always the same, yet always different," James Beard once famously said. "It has a comforting familiarity with its pale golden color and chewy, wheaten taste." And while comforting ...