This satisfying pasta bake is quick to make and will please young and old alike. Add a salad and breadsticks, and you're ready for company. —Betty Rabe, Mahtomedi, Minnesota
Something magical happens when you top food with mayonnaise and cheese and then bake it. It forms this amazingly crisp but still creamy crust. If you've got any
This Grilled Vegetable Salad recipe contains kraft zesty italian dressing, roasted red peppers, squash, onion, chipotle peppers in adobo sauce and more.
Use the showiest farmers' market or garden tomatoes in a dish that deliciously combines a favorite sandwich and a classic Italian salad, with a touch of corn and basil thrown in for extra summery flair.
This recipe features a surprise ingredient–green grapes–that adds the just-right amount of sweetness to the simple, two-step pasta dinner. Serve with pan-grilled asparagus.
When this recipe first appeared in the magazine in October 2009, it was made with hollow bucatini noodles. For this version, we switched to ribbony pappardelle. In truth, any pasta would work well.
This Mediterranean Rice Salad recipe contains brown rice, seven seas 1/3 less fat viva italian reduced calorie dressing, black beans, cucumber slices, tomato and more.
