Delish Pasta

Every fall, I email her for her Sweet Noodle Kugel recipe. And each year, I say the same thing: “I promise I’ll hold on to it and never ask for it again.” I’m only bringing it up because the topic of casseroles is one of my favorites: I make them all the time, like ravioli lasagna (page 40) and lemon bars (page 64). But there’s nothing I love to make more than this. For as long as I’ve known my mother-in-law, Marcia, (almost 25 years!), she’s made this kugel in the exact same casserole dish (her Pyrex Blue Daisy, right, which she’s had for decades). It has always reminded me of warmth and family. It’s shocking how obsessed I am with it considering I LITERALLY CANNOT HOLD ON TO THE…

1 pound egg noodles4 large eggs2 cups milk1 pint sour cream16 oz. full-fat ricotta½ cup (1 stick) melted butter1 cup sugar2 tsp. pure vanilla extractPinch of cinnamon 1 Preheat oven to 350º. In a large pot of boiling salted water, boil egg noodles until al dente. Drain. 2 In a large bowl, stir together eggs, milk, sour cream, ricotta, melted butter, sugar, vanilla, and cinnamon until combined, then stir in cooked noodles. (The consistency will be soupy.) 3 Transfer to a 9”-x-13” baking dish and bake until golden and bubbly, 50 to 60 minutes. 4 Serve kugel warm or at room temperature.…

SERVES 8 TOTAL TIME: 1 HR 15 MIN 3 c. shredded mozzarella, divided2 (8-oz.) blocks cream cheese, softened1 c. ricotta⅓ c. plus 2 tbsp. freshly grated Parmesan, divided1 tbsp. Italian seasoning½ tsp. crushed red pepper flakesKosher salt¾ c. pizza sauce1 c. mini pepperoni2 (16-oz.) cans refrigerated biscuits (such as Pillsbury Grands)¼ c. extra-virgin olive oil3 cloves garlic, minced1 tbsp. freshly chopped parsley 1 Preheat oven to 350°. In a large bowl, mix together 2 cups mozzarella, cream cheese, ricotta, ⅓ cup Parmesan, Italian seasoning, and red pepper flakes and season with salt. Transfer mixture to a 13"-x-9" baking dish and spread pizza sauce over it. Top with remaining 1 cup mozzarella and pepperoni. 2 Halve biscuits and roll into balls, then place on top of dip. 3 In a small bowl, whisk together…

SERVES 6 TOTAL TIME: 1 HR 15 MIN 6 russet potatoes, scrubbed clean3 tbsp. extra-virgin olive oil, dividedKosher saltFreshly ground black pepper1 large onion, thinly sliced2 bell peppers, thinly sliced (red and green preferred)1½ lb. flank steak, thinly sliced1 tsp. dried oregano⅔ c. shredded provolone 1 Preheat oven to 400°. Pierce potatoes all over with a fork, then rub with 2 tablespoons oil and season with salt and pepper. Place potatoes in a 13"-x-9" baking dish and bake until skin is crispy and potatoes are tender, about 1 hour. Let cool slightly until cool enough to handle. 2 Meanwhile, make filling: In a large skillet over medium heat, heat remaining tablespoon oil. Add onion and peppers and cook until soft, 5 minutes. Add steak and season with oregano, salt, and pepper. Cook…

MAKES 12 TOTAL TIME: 25 MIN Cooking spray4 tbsp. melted butter2 tbsp. Dijon mustard1 tbsp. honey1 tbsp. poppy seeds12 slider buns¼ c. mayonnaise12 slices deli ham12 slices Swiss cheese 1 Preheat oven to 350° and grease a 13”-x-9” baking dish with cooking spray. In a medium bowl, whisk together melted butter, mustard, honey, and poppy seeds. 2 Place bottom halves of slider buns in prepared baking dish. Spread with mayo, then top with ham, cheese, and slider bun tops. Brush with honey-mustard mixture, then top with poppy seed mixture until all buns are coated. 3 Bake until cheese is melty and buns are golden, 10 to 12 minutes.…

SERVES 6 TOTAL TIME: 1 HR Cooking spray2 (8-oz.) tubes crescent rolls, divided½ lb. deli ham¼ lb. pepperoni½ lb. sliced provolone¼ lb. sliced mozzarella1 (16-oz.) jar sliced pepperoncini, drained2 tbsp. extra-virgin olive oil¼ c. freshly grated Parmesan1 tsp.dried oregano 1 Preheat oven to 350° and grease a 13"-x-9" baking dish with cooking spray. Unroll one tube of crescents in prepared baking dish and pinch together seams. Layer ham, pepperoni, provolone, mozzarella, and pepperoncini. 2 Unroll remaining tube of crescent dough and place on top of pepperoncini. Pinch together seams to seal, then brush all over with oil. Sprinkle with Parmesan and oregano. 3 Bake until dough is golden and cooked through, about 35 minutes. (If dough is browning too quickly, cover with foil.) 4 Let cool at least 15 minutes before slicing into squares.…