Pasta

Use a bought barbecued chicken if desired. Try this with green beans instead of asparagus. Note

Cook pasta a day ahead. Cool under cold running water; drain, then drizzle with a little oil to keep strands separate. Cover, then refrigerate. Note

Omit feta and serve pasta sprinkled with grated tasty cheese instead, if liked. For a low-fat variation, use shaved ham instead of salami and low-fat fresh ricotta instead of feta. Like it spicy? Use a hot salami. Note

If desired, add dried chillies for a little heat. Note

You’ll need 2 slices of day-old bread to make 1 cup breadcrumbs. You can use any type of sausage, such as lamb, chicken or beef. Note

You can use any type of filled pasta. You’ll find agnolotti in the chilled fresh pasta section of any supermarket. Use kumara (orange sweet potato) instead of pumpkin. Note

This is even more delicious served topped with grated parmesan. Try adding thinly sliced zucchini to increase your vegie intake. Add finely chopped fresh red chilli for a little heat. Note

You can use any small pasta shape. For a vegetarian option, omit bacon. Use vegetable stock cubes and add 2 x 400g cans rinsed chickpeas. Note

Use a vegetable peeler to cut zucchini into long thin ribbons. Note

You can use canned tuna instead of salmon. Note

No char-grill pan? Use a frying pan instead. Note

Pork leg steaks or beef sizzle steaks can be used instead of lamb. Note

Risoni is small rice-shaped pasta. You can use any small pasta shape; cooking time may vary. Use bought crumbed chicken or beef schnitzel; cooking time and price will vary. Note

Low fat: Use tuna in spring water. Spray frying pan lightly with cooking oil spray. Gluten free: Swap gnocchi for 1 cup long-grain white rice. Cooking time will vary. Note

Clams are the hero of this sophisticated pasta dish.

Makes 8 Buy beef mince that has a little fat to erasure meatballs remain tender and juicy when cooked. When shaping meatballs, firmly roll to release air bubbles so they don’t fall off skewers. Use a vegetable peeler to cut carrot into long 3mm-thick strips. Save time: Slice carrot into rounds instead. Note

Use cheese and ham or veal tortellini. You can use either light thickened cream, or half milk and half thickened cream instead. No romano cheese? Use parmesan or pecorino cheese instead. Note

Substitute pasta with low-GI noodles, such as udon, rice or hokkien. Note

For added spice, add 1/2 teaspoon dried chilli flakes to tomato during cooking. You can use any canned beans in this recipe. Note

For full flavour and vibrant colour, choose ripe aromatic tomatoes. Pasta needs plenty of boiling water, to prevent it clumping during cooking. Stop pasta from sticking to pan by stirring 2-3 times while boiling. Shake colander vigorously to drain. Always reserve a little cooking water for adding to sauces if necessary. Note

Rainbow salad mix, from the fresh food aisle, contains shredded beetroot, carrot and broccoli stem. Prepare noodles up to end of Step 1 a day ahead. Cover, then refrigerate. Note

If bites burst during cooking, tum oven temperature to a lower heat; cook until golden. You’ll need 1/4 small barbecued chicken, skin and bones removed. Note

Use kumara (orange sweet potato) instead of pumpkin. Price will vary. Make smaller bakes to eat on the run. Spoon macaroni mixture into a greased 12-hole (1/3-cup) muffin tray, then bake for 15 minutes. Note

Coarsely grate extra vegetables, such as carrot or zucchini, and add to mixture before cooking. Make ahead; cook fritters a day ahead. Cover, then refrigerate. Serve cold, at room temperature or reheat gently in microwave Make ahead; cook macaroni a day ahead. Once cooked, rinse under cold, running water to refresh and stop the cooking […]

Swap grated cheddar cheese for parmesan. Make ahead: prepare this dish a day ahead. Cover, then refrigerate. Bake close to serving. You’ll need 2 slices of sourdough bread to make crumbs. Note

The ultimate comfort food, whip up a gorgeous homemade lasagne dish for your family tonight. Layered with chunky beef pieces, tender pasta and a cheesy sauce, it is packed full of flavour.

Pizza cheese is a combination of grated mozzarella and cheddar cheese, sometimes with parmesan for extra bite. Note

Packed full of delicious flavours and topped with an oozy cheese sauce, this macaroni and bolognese pasta bake is perfect for a hungry family. Serve straight from the pan as a warming Winter dinner.

We all love roasted Italian vegetables when dining out, but so often do not prepare them at home. It’s a pity, as the roasted veges in this pasta dish are as appealing...

This wonderfully creamy pasta dish pairs savoury three cheese tortellini with a rich boscaiola sauce to create a delicious dinner, perfect for a weeknight family meal.

You’ll need 2 slices of bread to make 1 cup breadcrumbs. Note

You’ll need 1 1/2 slices of bread to make 3/4 cup breadcrumbs. Note

Replace tortellini with cooked penne or rigatoni pasta. Try rocket leaves instead of baby spinach. You can use any italian-style sausage. Note

Use canned pink salmon. Add lemon juice and freshly ground black pepper to taste. Use rinsed capers instead of olives. Price will vary. Don’t drain flavoured tuna; the liquid adds flavour to the sauce. Marinated artichoke hearts are at the deli counter; or buy in jars, drain, then refrigerate leftovers for up to 2 weeks. […]

Use beef mince instead of lamb. Save time: Make a double batch of meatballs for later. You can freeze for up to 3 months. Note

Fish and risoni soup

Risoni is small rice-shaped pasta. Use shredded cooked chicken instead of tuna. Note

Replace gnocchi with filled pasta, such as ravioli or tortellini; cook as packet directs. Use chopped roma tomatoes instead of cherry tomatoes. Note

Kumara is orange sweet potato. You can use any small pasta shape. Save time: Use bought char-grilled vegetables from the deli counter. Note

The classic Italian tomato and meat pasta sauce is loved by all, and recreated by many. This is one of our favourite bolognese recipes.

You can use any long pasta shape, such as spaghetti, angel hair or pappardelle. To avoid lumps forming in the sauce, stir it constantly while cooking. Note

Use 4 short-cut bacon rashers, rind removed and excess fat trimmed, instead of ham. You’ll need 2 thick slices of sourdough bread to make 2/3 cup breadcrumbs. Note

Use a baking tray that has a shallow rim to catch any juice from the tomatoes. Note

The addition of creamy ricotta in this traditional Italian pasta bake adds an exceptional flavour and texture element to this lasagne. The whole family will love it!

No individual ovenproof dishes? Use a 3-litre (12-cup) baking dish instead. Cooking time will vary. Cook pasta up to a day ahead. Add a little vegetable or olive oil to drained pasta; toss lightly. Store in an airtight container in the fridge. Note

Cook up to a day ahead. Cool. Cover, then refrigerate. Bring to room temperature to serve or reheat in an oven preheated to 180°C (160°C fan forced). Note

Swap feta for 125g fresh ricotta. You’ll find jumbo pasta shells in the pasta aisle and at delicatessens. Note

Risoni is small rice-shaped pasta available from the pasta aisle. Note

Process 2 slices day-old bread for breadcrumbs. Note

Heart-healthy avocado and a touch of olive oil adds a healthful twist on a traditional Italian classic. This creamy avocado pesto pasta is indulgent without being overly rich.

Risoni is a rice-shaped pasta available from most supermarkets. Note

If liked, use low-fat dairy products and a reduced-fat spread in place of butter. Use 2 fresh corn cobs in place of the canned -simply stand on one end and cut down the length of the cob, close to the core, to remove kernels. Note

Seasoned flour is plain flour with added seasoning’s to taste. Cook pasta in a large pan of boiling salted water 10-12 minutes, until tender. Drain well. Toss with a little butter, if desired. Note

Individual ramekins can be used, if preferred. Note

No grill? Bake in hot oven, 200°C, for 20 minutes. You’ll need about 2 cups sliced mushrooms. Note

Serve the fettuccine with a little shaved parmesan if desired. Note

It is important to stir the pasta once or twice after adding to the boiling water, to help prevent sticking – a few drops of oil added to the water is a great idea, too. Note

Sweet peas and salty bacon complement each other perfectly in this simple midweek pasta dish.

This Italian dish is quick to whip up but with proscuitto, zucchini cheese and pasta you'll be savouring every mouthful.

Use any flavoured tortellini or ravioli you prefer. Add some finely sliced zucchini to the cream sauce, if desired. Note

Camembert or brie, with sliced smoked salmon and a touch of lemon juice can be used instead of blue cheese if preferred. Note

A complete meal made in one pot that is ready in less than 30 minutes. This fantastic, delicious and creamy honey mustard chicken risoni is sure to be a new family favourite.

You can use any pasta of choice. You can use salami, ham or pancetta instead of bacon. Note

Make sure you simmer the sauce to cook the cornflour and remove any ‘floury’ taste. Note

For quicker cooking time, blanch the cannelloni tubes in boiling water for 1-2 minutes. Drain, cool and fill. Note

Cook gnocchi in batches of about 6. Add a slurp of olive oil to the water to prevent them sticking together. Accompany with salad and fresh, crusty bread if liked. Note

Cook pasta in a large pan of boiling, salted- water for 10-12 minutes, until just tender. Note

Salami and sage pasta mixed together with creamy parmesan is the perfect quick and tasty meal. The tomatoes, salami and olives can be saut�ed in a little oil before adding to pasta.

To help prevent ravioli from sticking together, it’s important not to overcrowd the saucepan when cooking – a splash of oil in the water will also help. Note

If liked, toss through a little chopped parsley. For a lighter version, use light evaporated milk. Snipped chives could be used in place of green onions. Note

If you’re short on time buy fresh pasta, as it only takes a few minutes to cook. Note

This would also be delicious with pan-fried prawns instead of tuna. Note