Canned Tomato

A very rich, very creamy, very luxe tomato soup that’s entirely vegan and entirely made in a blender. Yep—no pot or stove needed.

With a few time-saving tricks, spoon-tender meatballs can be yours in about an hour.

This version of Egyptian musaqa’a from author Aisha Abdel Gawad is a vegetarian spin, featuring hearty lentils and smoky eggplant.

A quick sausage ragù with sweet-spicy gochujang and lots of butter. Excellent with handmade or store-bought noodles.

A speedy take on a focaccia-based pizza (only 40 minutes of rest required!) with Calabrian chile–spiked sauce and salty cured olives.

Thanks to a little tomato paste, Viet-style chile sauce is sweeter, fruitier, and friendlier than the fiery sriracha found in Viet American restaurants. 

Make this spicy rigatoni your new go-to Sunday sauce. The meaty sauce has a host of flavor enhancers not often found in traditional sugos. 

What’s more comforting than saucy chicken over buttered egg noodles?? Nothing.

This creamy, dreamy vegetarian pasta bake is a cross between spinach ricotta ravioli and baked ziti. Make ahead and freeze it for months for dinner on demand.

Peanut butter lends its nutty, creamy texture to this hearty one-pot chicken and greens dish with an irresistible sauce you’ll want to serve over plenty of rice.

This manicotti recipe is made with delicate crepes instead of dried pasta, and the result is something heavenly.

This rich main nods to Korean Chinese jajangmyeon and ragù Bolognese, relying on fermented black bean paste (jajang) for earthy backbone to the meaty sauce.

Chef Chris Rogienski shares the best pot roast recipe, featuring tender oven-braised beef chuck in tomatoey gravy, topped with tangles of bright pickled onions.

With its creamy Parmesan béchamel and tangy pancetta-enriched marinara sauce, this baked ziti recipe is one of our favorite uses for a casserole dish.

It’s buttery, saucy, and just spicy enough to smack you awake in the morning

Free yourself from the notion that lasagna is a weekend-only affair! This version is lighter, brighter, and faster than the baked casserole you’re used to.

Plus, a tip for crispy—never floppy—crust.

We deconstructed every aspect of this iconic dish to bring you our ideal version. No more sad, soggy, mediocre outcomes allowed! 

Even we can't believe how creamy it is.

Saucy, spicy baked eggs you can eat for breakfast, lunch, or dinner.