I love this recipe because it's a fantastic and hearty vegetarian main and it's always a hit at our table. It would be a great option for your Easter dinner, as well. Technique tip: Avoid undercooking ...

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 ...

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.

Bring a large pot of water to a boil with pinch of salt and cook the pasta shells as directed on the packaging. Meanwhile wilt the spinach (frozen is okay, just thaw and dry very well). Let the ...

The dish can be assembled, covered with foil and refrigerated for up to 1 day, or frozen for up to 3 months, until ready to bake. If freezing, bake from frozen for about 1 hour 15 minutes, or until ...