Rigatoni

Featuring paccheri rigati, a ribbed, tube-shaped pasta, this over-the-top casserole cooks in a 9"-diameter springform pan. But feel free to use rigatoni and a 9x9x2" baking dish instead.

Mix up your weeknight pasta routine with this recipe for rigatoni with tender calamari and shrimp in a buttery clam juice sauce.

This hearty, veggie-filled rigatoni recipe requires a little bit of work, but makes plenty for a group and is full of flavor.

At Luca d'Italia in Denver, CO, this recipe from chef Frank Bonanno is prepared as individual dishes. For a family-style dinner, double the recipe and prepare it in one large baking dish. Use your favorite marinara recipe or a purchased sauce.

Tangy caramelized kimchi adds much appreciated acidity to an Italian classic. This version will soon become your new favorite. 

Build a sauce bulked up with jarred red peppers and green olives, then toss it with pasta and lots of mozzarella cheese that goes crisp on top and cheesy-pully in the middle in the oven.

Jarred roasted red peppers, canned white beans, and a bunch of pasta water make this sauce flavorful, thick, creamy, and totally vegan.

This revamped tuna noodle casserole is homey, bright, and pantry-friendly. You’ll toast dry pasta in oil until golden brown before cooking it in the tomato sauce.

Other quick-cooking shellfish, such as mussels or medium shelled shrimp, can be substituted for the clams, but you might need an extra splash of pasta water to loosen the sauce.

This is the hearty pasta dish that everyone loves to eat. The rigatoni cooks right in the sauce, which not only saves you from having to wash an extra pan—it makes the pasta more flavorful.

Guanciale, a type of Italian bacon, and ramps, an early-spring green onion, make this pasta unforgettable—but if you can't find them, pancetta and scallions will work too.

This yolk-heavy carbonara is beyond creamy—without cream!—with a heady mix of peppercorns (you can substitute black pepper for all and it's still great). It's unlike any clumpy carbonaras you've had. It's a pasta worth mastering.

What's in your pantry? Chickpeas? White beans? Either will work in this easy, filling pasta.

It truly doesn’t get any easier than this one-pot sensation.

If your largest skillet isn’t large enough to hold 12 oz. pasta and toss everything together, dump the mixture back into the pot from cooking the rigatoni and toss.