Baked Shells with Sausage and Greens

Baked pasta doesn’t need to take every pot in your kitchen or lots of different steps. This weeknight-friendly meal uses one skillet, one pot, and plenty of cheese. It's the very definition of cold-weather comfort food.

Beef and Spinach Cannelloni

An impressive but fairly simple pasta dish. This recipe is stuffed with beef and spinach and covered in a smooth tomato sauce.

Butternut Squash Ravioli with Truffle Oil, Butter Sauce and Prawns.

Rob Feenie says this is the most popular dish he has created. In this version we skip a few steps by purchasing the raviolis. from Zara's, from their base on Granville Island, from Whole Foods or from Bosa Foods.

Cannelloni Al Pesto Genovese

A traditional style cannelloni with a couple of twists; the addition of pesto and some bechamel sauce on the bottom and top.

Chicken and Cavatelli with cherry Tomatoes

This is one of those dinners that is relaxing to make, and puts dinner on the table – pronto! Every bite is layered with delicious flavors.

Chicken Cannelloni Margherita

Chicken Cannelloni Margherita. Cheesy stuffed pasta rolls baked on a bed of tomato sauce. Filled with a combination of creamy ricotta, chicken, garlic and herbs.

Farfalle with Sausage, Tomatoes and Cream

A kid friendly recipe, but the whole family will love it.

Fettuccine with Chard and Cured Chorizo

The noodles and chard are silky, which begs for the salty crunch of the breadcrumbs.

Fettuccine with Creamy Red Pepper Feta Sauce

The sauce is to die for. Make it a whole meal by adding chunks of sauteed chicken.

Fettuccine with Italian Sausage and Arugula

The magic combination: easy to make and great tasting!

Fusilli with Lemon Cream Sauce

Remember that Fusilli is a heavy pasta and takes 16 minutes in boiling water to cook.

Greek Baked Ziti

Now here's a classic Greek family meal. A good dish to bring to a potluck. Baked ziti is a lot like lasagna, but easier to make. This version uses mild Italian sausage, as well as a key fresh herb. In summer, that would be basil. In winter, rosemary. You could also easily use savory, sage, thyme or parsley. Ziti is a pretty common pasta shape, but you can substitute penne pasta if you can't find it.
You can make this ahead, and either refrigerate or freeze before you do the final baking.

Green Peas and Ricotta Farfalle Pasta

A light and bright way to eat your peas and pasta.

Grilled Tomato Pasta with basil and goat cheese

Grilling the tomatoes concentrates their flavor slightly while still leaving them fresh enough to make a light, juicy sauce. Studded with cubes of fresh cheese, this dish is a summery crowd-pleaser.
Alternate: you may change out the large tomatoes for an equivalent amount of cherry tomatoes. No need to cut them in half, just cook then until they start to burst.

Lemon Chicken Linguini

Pasta tossed with red chilies, garlic, sliced chicken, parsley and Parmesan.
Fairly quick: about 20 minutes prep and total time 35 minutes.

Linguine & Zucchini with Bay scallops and Bagna Cauda Sauce

OK, so we use a cup of whipping cream in this one, but is is not nearly as heavy as an Alfredo sauce and its got lots of veggies, so just keep calm.
Takes only 15 minutes to prep.

Linguine con Peperoni Arrostiti

Peppers are used in two ways in this recipe: once as a vegetable and pureed, as part of the pasta sauce! Rena says it is a light sauce, with a sophisticated taste. You can also use penne, fettuccine or any other pasta that holds sauce well.

Linguine with Scampi Shrimp and Basil

Prepared Mediterranean-style and tossed in a light sauce with garlic, onions, white wine, and lemon juice. Add your favorite salad to start!

Linguine. with Green Olive Sauce and Zesty Breadcrumbs

Bursting with the big brash flavors of green olives, anchovies, and capers, this herbaceous pasta sauce isn't afraid to bite back.

Mushroom Pasta with Arugula and Chevre

Easy and quick.

Pasta Alla Norma

Pasta alla Norma is an Italian pasta and eggplant dish. It is typical dish of the Sicilian cuisine created originally in Catania, Sicily, Italy.
The name of the dish is said to originate from an exclamation by the Italian writer Nino Martoglio who, upon tasting the dish, exclaimed "This is a real 'Norma'!", comparing it with the exceptional perfection of the Vincenzo Bellini opera Norma.

Pasta alla Puttanesca

Pasta in the er, um, style of the ladies of the Evening
The two popular explanations regarding the origin of Pasta alla Putanesca are that,

Pasta with Sun-Dried Tomato cream sauce

An easy pasta with a very good Sun-dried tomato sauce.

Provencal Penne

The addition of orange zest and fennel brings this pasta out of the ordinary.

Rigatoni with cherry tomatoes and salami

Spaghetti Aglio, Olio, Peperoncino & Avocado

great for meatless Mondays

Spaghetti al Limone con Asparagus

Evan Funke, chef-owner of L.A.’s pasta temple, Felix Trattoria, believes that pasta sauce should celebrate the craftsmanship of pasta rather than try to steal the spotlight. The citrusy olive oil sauce that naps on these noodles does just that, bringing out the spaghetti’s limber, delicate nature.
Even Says, do your best to thinly slice the asparagus on a deep diagonal so that it bends and twirls around your fork just as easily as the spaghetti does.

Spinach and Parmesan Stuffed Portobello Mushrooms

Like a pizza, with a mushroom crust

Strozzapreti with Duck Ragu

Can also be made with a whole duck, or even pork ribs.

Tagliatelle Putanesca

An Italian Primo course from San Gimignano

Tagliatelle with Bolognese Sauce

This is Bologna's greatest claim to fame. A smaller portion makes a great Primo course, or a slightly larger portion with a few veggies added, a main meal. We first ate it with an appetizer of prosciutto and melon (cantaloupe), which paired very nicely.

Tomato Fettuccine with Basil and Brie.

With just a handful of ingredients, you can make a delicious fresh tomato sauce for pasta in 10 minutes flat.
There's a basic tomato rule of thumb when you're shopping at the supermarket: The smaller the tomato, the better, especially during the off-season. Larger tomatoes are picked while still green; if they were allowed to ripen on the vine (as all tomatoes would be in an ideal world), they'd bruise themselves under their own weight during shipping. Cherry tomatoes, on the other hand, are picked when much closer to fully ripe. Their small size means that even when ripe, they're tougher.*