EVERYDAY DELICIOUS - Kitchen

  This pasta fagioli recipe (pasta and beans soup) is made with canned white beans, pasta, and veggies for a fast and hearty Italian soup singing with flavor. Advertisement I can’t stop making soups. Recipes like my Grandma’s minestrone, tomato basil soup, and my favorite broccoli cheddar soup, are all staples I have in my rotation, but there’s a newbie to the bunch—this Pasta Fagioli. In Italy, it’s called “pasta e fagioli” (pasta and beans) and features small pasta—usually ditalini—and yep, you guessed it, beans. There are lots of different iterations of Pasta Fagioli out there. Some versions have more veggies than others, some have greens, some do not, some have tomatoes and others don’t. I’ve read that in Tuscany some cooks purée the beans to thicken the soup while in the north they’re left whole. Traditional versions use dried beans, but because time can get tight, canned beans are a true timesaver. I keep my Pasta Fagioli simple in execution but big on flavor, a

This flavorful lasagna recipe, featuring ricotta, cottage cheese, and fresh mozzarella, is simplified with the use of no-boil noodles, making it an effortlessly delicious choice and arguably the best lasagna recipe. Lasagna holds a special place as my top comfort food, offering a perpetual warmth akin to a prolonged, comforting embrace, especially since the leftovers are just as delightful. Fond memories arise of my aunt's Christmas Eve tradition—her remarkably cheesy spinach and cottage cheese-infused lasagna. Now, my husband consistently insists on incorporating cottage cheese into our classic lasagna recipe. This rendition features an uncomplicated homemade sauce, blending Italian sausage and ground beef, expertly layered with a ricotta and cottage cheese mixture, and nestled between tender noodles. The crowning touch is the addition of fresh mozzarella, ensuring a timeless pasta dinner that never fails to evoke comforting satisfaction. The ingredients for this homemade lasagna