Do you love Italian Comfort Food? Of course, everyone loves stuffed pasta shells. These ...

Have you been feeling a little cooped lately? Me, as well, and I’m guessing that’s why I’ve been obsessed with adding fresh, leafy greens to every meal for the past couple of weeks. Greens speak of ...

Ultimately, we trend toward milder temperatures, but there still are plenty of chilly days where comfort foods just hit differently! That doesn’t mean we can’t pack those seasonal vegetables into ...

Note: The sauce recipe makes about 3 1/2 cups, about the same amount as a 26-ounce jar of spaghetti sauce. If you want to avoid dairy, just sub crumbled tofu for the ricotta and nondairy mozzarella ...

If your cold pantry is looking a little bare this time of year, you’re not alone. Mine always seems to have a few lingering staples — dehydrated mushrooms, last summer’s canned tomatoes and a few ...

Have you been feeling a little cooped lately up with all the crummy weather? Me, too, and I’m guessing that’s why I’ve been obsessed with adding fresh, leafy greens to every meal for the past couple ...

Cut down the cholesterol without losing any flavor in this stuffed shells recipe from Jenna Weber - she has a secret ingredient. I can pack away some serious stuffed shells. Cheesy, warm and delicious ...

Pasta gets a bad rap these days and is dismissed as a high-carb food. I'm doing my best to ignore that message. I love my pasta, so I like to make my pasta dishes with the vegetables on overdrive.

Make cheesy, flavorful pasta shells stuffed with spinach and Manchego cheese for a meal that’s both hearty and satisfying.

Preheat oven to 375°F. Cook shells according to package instructions to al dente. Drain and run under cold water. Heat 1 Tbsp. of olive oil in a large skillet. Add onions and sauté for 2-3 minutes.

Jumbo shells stuffed with spinach and mozarella and ricotta cheeses sit in a bed of marinara sauce. (Gretchen McKay/Pittsburgh Post-Gazette/TNS) Spinach and cheese stuffed shells Heading to the ...