Baked chicken cutlets covered in Parmesan bread crumbs and topped with pepperoni and mozzarella cheese, served with spaghetti and an easy tomato sauce.
Ma Po Tofu, a classic dish from the Sichuan province of China, inspired this recipe. The original is made with soft tofu and ground pork or beef with plenty of heat from dried chile peppers and Sichuan peppercorns. Portobello mushrooms stand in for the meat in our vegetarian version and convenient jarred chile-garlic sauce gives it plenty of kick. Serve with brown rice.
This salad bar classic gets updated with multi-grain pasta and reduced-fat ingredients, less mayo and fewer eggs. Yet it disappears just as fast as the original.
Top the warm pasta with grated ricotta salata, which has a dense texture and salty flavor. Get the recipe for Rigatoni With Sauteed Eggplant and Tomatoes.
