12 oz. penne

1 tbsp. extra-virgin olive oil

1 lb. Boneless Skinless Chicken Breast

kosher salt

Freshly ground black pepper

1/2 tsp. oregano

1/3 c. white wine

2 garlic cloves, minced

1 1/2 c. chopped tomato

1 c. heavy cream

1 c. shredded mozzarella

1/2 c. finely grated parmesan (plus more for serving)

1 1/2 c. baby spinach

2 tbsp. chopped fresh parsley

pinch red pepper flakes (optional)

1 lb. ziti

4 tbsp. butter

2 cloves garlic, minced

4 tbsp. all-purpose flour

2 c. half and half

Kosher salt

Freshly ground black pepper

1 c. freshly grated grated Parmesan, divided

3 c. marinara

2 c. shredded mozzarella, divided

1/2 c. shredded fontina

1/2 c. grated romano

1/2 c. ricotta

1/2 c. Panko breadcrumbs

Freshly chopped parsley, for garnish

16 oz. fusili pasta, cooked according to package instructions

8 oz. mozzarella balls, halved

4 oz. salami, quartered

2 c. baby spinach

1 c. cherry tomatoes, halved

1 c. artichoke hearts, chopped

1/2 c. pitted black olives, sliced

1/3 c. olive oil

2 tbsp. red wine vinegar

1 garlic clove, minced

2 tsp. Italian seasoning

1 tbsp. freshly chopped parsley

Pinch red pepper flakes

Kosher salt

Freshly ground black pepper

3/4 lb. rigatoni

Kosher salt

1 (16-oz.) container ricotta

1/2 (10-oz.) box frozen spinach, thawed, wrung out, and chopped

2 cloves garlic, minced

1 egg

1/2 c. grated Parmesan, plus more for sprinkling

Crushed red pepper flakes

Zest of 1 lemon

1 (32-oz.) jar marinara

1 1/2 c. shredded mozzarella

1/4 c. extra-virgin olive oil

4 cloves garlic, smashed

4 anchovy fillets, chopped

1 (28-oz.) diced tomatoes

1/2 c. kalamata olives, pitted

1/4 c. capers

1/2 tsp. crushed red pepper flakes

Kosher salt

1 lb. spaghetti

Chopped parsley, for garnish

Freshly grated Parmesan, for serving

3 tbsp. extra-virgin olive oil, divided

1 lb. ground turkey

1/2 c. ricotta

6 cloves garlic, minced, divided

1/4 c. freshly grated Parmesan, plus more for garnish

1/4 c. freshly chopped parsley, plus more for garnish

1 large egg, beaten

Kosher salt

Freshly ground black pepper

1 tsp. dried oregano

1/2 tsp. crushed red pepper flakes

1 (28-oz.) can crushed tomatoes

1 tsp. granulated sugar

2 tbsp. extra-virgin olive oil

1 onion, chopped

2 medium carrots, peeled and diced

2 stalks celery, chopped

2 cloves garlic, minced

2 tbsp. tomato paste

2 lb. ground lamb

1/2 c. red wine

2 (28-oz.) cans crushed tomatoes

2 tsp. freshly chopped thyme

2 tsp. freshly chopped rosemary

2 tsp. freshly chopped oregano

1/4 tsp. crushed red pepper flakes

Kosher salt

Freshly ground black pepper

1/2 lb. pasta

2 tbsp. butter, divided

1 tbsp. extra-virgin olive oil

Coarsely ground black pepper

3/4 c. freshly grated pecorino, plus more for garnish

3/4 c. freshly grated Parmesan, plus more for garnish

2 large eggs

1/2 c. milk

1 c. Italian bread crumbs

1/4 c. freshly grated Parmesan cheese, plus more for serving

Kosher salt

Freshly ground black pepper

1 lb. frozen ravioli

Marinara, warmed (for serving)

Vegetable oil, for frying

Marinara, sauce for serving