1. Cook shells according to package directions. Place in cold water to stop cooking. Drain. 2. Mix together ricotta cheese, ½ the mozzarella cheese, ½ cup Pecorino Romano cheese, eggs, and parsley. 3.

I love this pasta salad. Easy to make and so very flavorful. I like to add peas to this salad that makes it the perfect Spring salad. 1) Cook the pasta according to the package directions, drain, ...

Italians are notoriously — and understandably — protective of their cuisine, as frequent arguments about the correct toppings for pizza or the appropriate pasta to use with a Bolognese ragu will ...

Pasta e fagioli is an Italian-American family favorite, hinging on pasta and beans to provide comfort and sustenance, but its origins are in Italy, where it's a staple of the cucina povera cooking ...

We continue our backyard barbecue theme this week with a great shell pasta salad that is perfect for outdoor entertaining. Sally McFadden of South Pasadena shares this no mayonnaise recipe. Aside from ...