This cast-iron pan pizza bakes up with a deeply golden, crackly bottom and a super light, airy interior with just the right amount of chew. The edges turn crisp and slightly caramelized from the olive oil, while layers of melty mozzarella and optional Parm create rich, savory depth. Finished with a drizzle of olive oil,...
If you want a baked ziti that’s easy and reliably good, this is it. A quick 15-minute homemade sauce keeps it rich and saucy, and everything gets mixed together (no layering) before baking into a pan of tender pasta with pockets of creamy ricotta and melted mozzarella. This version is vegetarian, but feel free to...
If you love the filling of ricotta ravioli, this is the part you actually want to eat. Gnudi—often called “naked ravioli”—are soft dumplings made from ricotta, spinach, and Parmesan, gently simmered until just set. No pasta wrapper, just the best part. They’re incredibly light and tender, with a delicate bite—creamy on the inside, barely held...
