You can also use two 14-inch (35 cm) round pizza pans instead of the rectangular ones, but the yield will be smaller and shapes inconsistent.
Yukon Gold potatoes keep their golden hue and structure when cooked, making them an ideal choice for this dish. Serve with roast chicken, pork or fish.
Serve in warmed pasta bowls with grated Romano or Parmesan cheese to sprinkle over top.
Mild ricotta and garlicky bitter rapini make an exceptionally delicious filling. Be sure to drain the ricotta well and squeeze out all moisture from the rapini to prevent the filling from becoming too wet.
Fresh oven-ready lasagna sheets vary in size and number in the package, so you may need two packages. Leftover sheets can be frozen.
This classic Roman dish is typically made using tonnarelli or pici pasta, which are slightly thicker versions of spaghetti. It tastes best when made with fresh pasta, but you can substitute with 340 grams of any other long pasta, cooked al dente.
There's no single recipe for chicken pie, or kotapita, in Greece. Instead, this flaky pie is make with ingredients on hand, which often include a firm sheep's milk cheese, such as Kefaloteri or Kefalograviera. This mixture of Romano and feta cheeses has a similar flavour. Enjoy these individual turnovers with rice and salad.
This colourful vegetable lasagna will delight vegetarian guests — and even the most dedicated meat eaters, too — with its rich flavours. You can save time by using 4 cups (1 L) of store-bought pasta sauce instead of making the tomato sauce.
