Brett & Bart's favorite spaghetti by jeanne templeman

This is an old Italian recipe that I've been cooking for 30 years, and my boys and husband all love it. I got this from my good friend and extraordinary cook Jeannie Puente. The trick for the old Italian flavor is that you cook it for 2 days in a crockpot. I don't leave it on at night for safety. Delicious!

Vegetable Lasagna by Salad Foodie

Lasagna laced with garden vegetables and whole wheat noodles makes a healthier pasta alternative to traditional lasagna. Don’t let the list of ingredients and/or chopping daunt you.(I just consider it my afternoon therapy session.) The veggies are cut in small pieces to layer better between noodles. Sub any combo of veggies preferred…

Lasagna by Sofia Reino

Very easy to make. Can be done with or without ground beef!

Top SF Chronicle Recipe: Pasta with Broccoli and Spicy Sausage by John Spottiswood

Our good friend Linda Hansen saved this top recipe from the SF Chronicle in 2004 and it has become one of her and our favorites. It was created at the Last Supper Club restaurant in San Francisco. We've adapted the pasta, broccoli, and sausage…

Spinach and Sausage Gnocchi by John Spottiswood

This is a delicious and beautiful dish. We just served it for a normal weeknight meal, but the presentation is such that it would be good for entertaining. It's rich, so good to serve with a green salad with vinaigrette.

Tomato Vodka Sauce by Mary Joseph

Creamy & as spicy as you want it to be! (Just adjust ground red pepper to taste)

Pasta with Cream Sauce by Evelyn Scott

This beautiful pasta is well coated with a delicious garlic-cream sauce. It's so versatile that it can be served as a side dish or as a main meal .

Broccoli Rabe Garlic Pasta by Evelyn Scott

The garlic flavored oil makes the broccoli rabe less bitter, and with toasted garlic, it's a great dish.

Cara's Marinara by Cara Fernicola

Thers are 3 simple rules that any Italian grandmother will tell you on how to make a good "gravy". Rule #1: Less is more! The key to a good sauce is that each ing. should compliment and bring out the flavor in next ing. My sauce consists of only 5 ing.! Rule #2: It's a fact... the longer you cook the sauce the better it will…

Garden Marinara Sauce with Spaghetti by Salad Foodie

This marinara is chock full of veggies, and served atop whole grain spaghetti noodles, makes a guilt-free pasta entrée. Use the last of summer’s garden tomatoes, or use canned if time is short. It fills your whole home with a wonderful Italian aroma as it cooks!

Turkey Sausage Ragu by Mihir Shah

Perfecto! Great healthy alternative to pork and beef-based ragu. I cheat a little in this recipe and use Trader Joe's Marinara Sauce. Your guests won't notice that it's not entirely homemade and they'll love it!

Basil Pesto Chicken by Jennifer Sikora

yummy pesto sauce mixed with your choice of pasta along with cherry tomates and bites of chicken.

Bowties with Spinach and Barley. by Catherine Pappas

Pasta Primavera With Cheese by Mellie Duffy

This is a nice dish to make in late summer when fresh vegetables are plentiful and less expensive. It's also very flexible. Any pasta and vegetables can be used.

Ledson Family Hearty Lasagna by pescador

Fantastic lasagna from a homemade winery recipe