Add Yahoo as a preferred source to see more of our stories on Google. Life's all about shortcuts, especially when it comes to cooking. But, for times when you're not in a hurry, it's only right to ...

Just because it’s hot out doesn’t mean you don’t crave comforting, cheesy, stuffed pasta. C’mon… You know you do. Stuffed shells are a great, easy comfort ...

Heat oil in a medium saucepan over medium-high heat. Add anchovy fillets and garlic; cook 2 minutes, pressing anchovy fillets with the back of a spoon until smooth. Stir in salt and remaining ...

There’s nothing like mom’s stuffed shells. Now, you can upgrade this classic meal with a chicken-filled, lasagna-inspired riff thanks to Cara Lanz of MidwesternHomeLife.com. Pro-tip: "Stuffed shells ...

If you’re looking for something for dinner that the whole family will love, Food Network star Ree Drummond’s cheesy and easy Stuffed Shells fits the bill. Saucy and satisfying, this Pioneer ...

Discover how to make delicious Stuffed Jumbo Shells in this video. Learn the step-by-step process of preparing and baking ...

If food is a metaphor for a blanket, then cover up with this. Melty, cheesy stuffed pasta shells, smothered in a bright tomato sauce — and, of course, more cheese — are exactly what we need right now.

Stuff the Shells: ∙Preheat the oven to 425°F/220C. ∙Fill each shell with about 2-3 tablespoons of the ricotta mixture, tucking the cheese inside using your fingers or a spoon. ∙Nestle the stuffed ...

This nifty gadget is perfect for filling pasta shells with creamy ricotta fast and should save you from getting smudges on ...

This recipe loads bite-size chopped barbecue into pasta shells for perfect single-bite snacks or a comfort-food dinner. Instructions: Bring 5 quarts of water to boil and add salt. Add pasta and stir.

Lidia Bastianich knows a thing or two about holiday entertaining, and she's stopping by the TODAY kitchen to share two great dinner party recipes: roast pork loin with cherry sauce and cabbage, plus ...

Abbondanza — Italian for "abundance" — is a bi-monthly column from writer Michael La Corte in which the author shares his tips for making traditional Italian-American recipes even better. For our ...