This rich and delicious lasagne is oozing with flavour, cheese and creaminess, creating a fantastic Italian-style family dinner. It's perfect for colder nights, or any time that you just feel like a little extra comfort.
Keep an eye out on the road around Auckland for this Italian eatery with a twist – you’ll be rewarded with gluten-free pasta, arancini, tiramisu and more. Nadia magazine visits the retro caravan kitchen to discover their story.
You'd be hard pressed to find a homemade meatballs recipe that's quicker or easier to make than this one! Pinch the ground meat out of sausages to create meatballs that taste just as good as if you'd made them from scratch.
This spaghetti recipe highlights the beauty of simplicity. Pasta needs little more than garlic, lemon and oil to make it into an exquisite meal – just throw plenty of flavour at it and make sure it’s cooked al dente!
Put a vegetarian twist on the traditionally meat-based Italian ragu with this rich and flavoursome mushroom recipe. Served with pappardelle and topped with a zingy homemade gremolata, this dish is an all-round winner.
Once the domain of the humble potato, gnocchi has had a makeover. Expand your horizons with this fresh take on the Italian classic, made with parsnip and finished with a gorgeous, golden nutty butter. Delizioso!
This no-fuss pasta is a hit with kids and can be whipped up super-quick using a handful of common ingredients in just three easy-peasy steps – just cook the pasta and peas, stir it all together and eat!
Combining the nutty flavour of spelt pasta with our silky cauliflower sauce, this pasta dish is a wonderful idea for an easy dinner. It will be on the table in just 40 minutes, and is so tasty you'll be going back for seconds!
On the table in just 25 minutes, this pasta is a scrumptious idea for a quick dinner or lunch. Packed with delicious flakes of salmon and a zingy homemade pea pesto, it’s a simple meal that will blow your mind!
Transform your Italian cooking with this guide to pairing the right sauce with the right type of pasta. We break down what makes a pasta dish authentic and delicious, plus how you should really be making spag bol (hint: you shouldn't).
The original recipe from The Food of Love Cookery School uses a seashell-shaped pasta. But Nici prefers making corteccia, a pea-pod shape, as it’s faster, easier to make and will still capture the delicious sauce in all its nooks and crannies.
Be the champion of meal prep with this courgette slice - just over 60 minutes of work and you can have lunch ready in the freezer for two months! Plus, when it's this delicious, you'll never want anything else.