kosher salt

1 lb penne

3 tbs unsalted butter

3 tbs flour

1/4 c tomato paste

2 c whole milk

1 tsp dried oregano, plus more for garnish

1/2 tsp crushed red pepper flakes

3 c grated mozzarella

1/4 lb mini pepperoni slices

Preheat oven to 375 degrees. In a lg pot of salted boiling water, cook pasta according to pkg directions until al dente, less 2 minutes.

Meanwhile, in a lg skillet over med-high heat, melt butter, whisk in flour, and cook for 1 minute. Add tomato paste and whisk in milk until smooth. Add oregano, red pepper flakes, and 1/2 tsp salt and bring to a boil. Simmer for 1 minute on med heat.

Fold in half the cheese and add drained pasta. Top past with remaining cheese and sprinkle pepperoni all over.

Bake until pepperoni is crispy and pasta is bubbling, 10 minutes. Serve immediately.

4 servings

1 box lasagna noodles

1 tbs extra-virgin olive oil

1 lb boneless skinless chicken breasts, cut into pieces

2 tsp dried oregano

kosher salt

freshly ground black pepper

2 tbs balsamic vinegar

3 cloves garlic, minced, divided

3 tbs butter

3 tbs flour

2 1/2 c milk

5 c shredded mozzarella, divided

3/4 c freshly grated parmesan

1 (15 oz) container ricotta

1 lg egg

4 roma tomatoes, thinly sliced

1/2 c thinly sliced basil leaves

balsamic glaze, for drizzling

Preheat oven to 375 degrees. In a lg pot of salted boiling water, cook lasagna noodles until very al dente. Drain.

Meanwhile, in a lg skillet over med heat, heat oil. Season chicken with dried oregano and salt and pepper. Cook until golden and no longer pink, 8 minutes. Add balsamic vinegar and half the garlic to pan and stir until combined. Transfer to a plate.

MAKE SAUCE: To skillet over med heat, add butter. Let melt, then add remaining half garlic and cook 1 minute. Add flour and cook until golden, 1 minute more. Add milk and simmer until thick and creamy, 3 minutes, then add 1 c mozzarella and parmesan. Season with salt and pepper.

ASSEMBLE LASAGNA: In a small bowl, stir together ricotta and egg and season with salt and pepper.

In a lg baking dish, spread a thin layer of sauce. Add a layer of lasagna noodles, slightly overlapping, and top with about a third of ricotta mixture, a third of tomatoes, a third of the basil, a third of the cooked chicken, another layer of sauce, and a third of mozzarella. Repeat with three layers, ending with mozzarella.

Bake until bubbly and golden, 35 minutes. Garnish with more basil and a drizzle of balsamic glaze and serve.

6 servings

13 oz smoked sausage

1 tbs extra-virgin olive oil

1/2 sweet onion, finely diced

1 clove garlic, minced

2 oz sun-dried tomatoes, julienned and dry packed

8 oz penne

2 c low-sodium chicken broth

3/4 c half-and-half

1/2 c grated gruyere cheese

2 tbs freshly chopped parsley

Slice sausage into 1/4″ thick rounds, then set aside. In a deep 12″ skillet over med heat, heat oil. Add onions and sausage and cook, stirring often, 5 minutes. Add garlic and cook one minute more, stirring constantly. Add sun-dried tomatoes, penne, chicken broth, and half-and-half and turn heat to high.

Bring to a boil then reduce to a simmer. Stir, cover, and cook, 12 minutes. Fold in cheese and parsley and serve immediately.

4 servings

kosher salt

1 box penne rigate

1/2 c sun-dried tomatoes with oil

2 1/2 c crushed tomatoes

1 clove garlic, chopped

freshly ground black pepper

1/2 c freshly chopped parsley, divided

1/4 c extra-virgin olive oil

2 1/2 c shredded gruyere cheese, divided

Preheat oven to 375 degrees. Lightly grease a 9″ or 10″ pie dish and set aside.

Bring an 8 qt stock pot of water to a boil and generously season with salt. Cook pasta according to pkg instructions until al dente, less 2 minutes. Drain, but do not rinse, and add back to stock pot.

Meanwhile, in the bowl of a food processor add sun-dried tomatoes, crushed tomatoes, garlic, salt and pepper, 1/4 c parsley, and olive oil; pulse until well combined. Pour sauce into stock pot and mix with pasta. Stir in 1 1/2 c cheese, then pour pasta mixture into pie pan. Top with remaining cup cheese and bake until cheese is melty, 25 minutes. Garnish with remaining parsley and serve immediately.

4 servings