Jarlsberg, Gruyere, ricotta and Parmesan combine in this rich, cheesy lasagna that marries chicken with caramelized onions, diced pancetta, and sauteed cremini mushrooms in a creamy bechamel sauce.

A base of marinara-drenched rigatoni takes the place of crust in this pasta dish that thinks it’s a pizza, draped with oozing cheese and topped with crusty bits of hamburger and charred slivers of red onion.

Strozzapreti with Sausage, Clams and Broccolini is a riff on the classic Linguine with Clam Sauce. The addition of spicy sausage and tender broccolini makes it a great one-dish meal.

Serve this classic Chicken Marsala with a Caesar salad and a glass of red and transport yourself to a hidden-away spot in Sicily.

Cannelloni is a show-stopper, and it tastes even better than it looks, with meltingly tender homemade pasta, tangy tomato sauce, creamy ricotta, salty prosciutto and sweet sausage, melded together in perfect balance.

Tender, egg-y homemade pasta dough will elevate lasagna or fettuccine to new heights, and it’s the only way to make filled pastas like ravioli and cannelloni at home.

Leftover pasta may be even better than the original when it’s bathed in beaten egg, showered in fresh Parmesan, and browned until golden and crispy on the outside and soft and creamy on the inside.

A rich sauce of Parmesan and egg, shards of crisp bacon, slivers of salty prosciutto and sauteed red onion take this pasta way beyond carbonara.