We've been fans of cheese-stuffed pasta shells our whole lives. It's one of the first baked casserole dishes we can remember eating - and liking! - and it remains a favorite today. Don't let the fact that this is a "lighter" version turn you off. It's still cheesy and delicious, but now it's just a little better for us! More

Where would Casserole Week be without a good mac 'n' cheese recipe? Here is the third winner in this week's Best Healthy Casseroles contest. This recipe comes from Leslie in Utah, and it is an indulgently golden-topped, gooey mac and cheese — but with a secret ingredient and a healthy twist. More

As we said in this post, when eating vegan, fresh sources of recipes and inspiration are always welcome! Here's a new book with 250 solid, well-illustrated, easy recipes for vegans from the venerated Vegetarian Times. And just to give you a taste, how about this recipe, an Ultimate Vegan Lasagna? More

I recently went out to dinner at an Italian restaurant and was served a ragu so infused with rosemary that I practically licked the plate clean. I couldn’t see any minced herbs in the sauce, so I finally asked the waiter. The secret, he told me, was all in the pasta. More

David Tanis, chef at Alice Waters' Chez Panisse, begins his second book, Heart of the Artichoke, by saying that he includes three kinds of cooking in the book: small, medium, and large. We talked a little about the "small" cooking in this post on Tanis' own kitchen rituals. But there is more to the book than these small cooking moments. There are seasonal menus for 4 to 6, and then there are menus for right now: "Simple Feasts for a Long Table" — festive menus that are still simple. The interplay between the three kinds of cooking is part of what makes this book so wonderful and worth owning. The other part, of course, is just how delicious the food is. More

What do you get when you combine meatballs, fresh pasta and loads of cheese? The best comfort food/one-dish-meal/entertaining dish to come out of the oven. More

Aren't you loving all of the edible gift ideas here at The Kitchn this season? One fun way to wrap all of those food-related gifts is shown here, from Real Simple: More

The other night, I was laid up with a bad kitchen injury and a dear friend offered to make me dinner. Little did I know that she'd inspire not only a cheese column but also the future of my mac n' cheese making. More

Straight up macaroni and cheese is seriously good all on its own, no matter how you make it. But this is also one of those magical dishes that only seems to get better as you start adding things in. Here are six of our favorite mix-ins. What are yours? More

Everyone loves a good casserole, right? The key word here is good. We've all had goopy, unappetizing messes inflicted upon us in the name of casseroles, but that really should be the deviation — not the norm. I love casseroles — the good ones. In fact, I just spent a year writing an entire book with 225 recipes for modern, fresh casseroles. This recipe isn't in the book, but it's very much in the spirit of things. Take a pound of pasta, a can of pumpkin, some cheese, some herbs, and there you go — a hot, bubbly, fragrant casserole for your Halloween weekend. All in about 10 minutes of work. More