Homemade Today Menu


Diet Key:LC-Low Carb, LW-Low Fat, KF-Kid Friendly, SP-Spicy, FW-Freezes Well, FAV-Favorites  




A great, hearty dish that will please anyone at your table.  Try this with a little sausage for added zest.

Baked Rigatoni with Beef


This classic hamburger casserole gets its split personality from al dente rigatoni and a generous amount of lean ground beef.  It’s a favorite of both adults and kids.

Fettuccine with Bolognese Sauce


This Bolognese sauce is about the meat, with the tomatoes in a supporting role.  Simmering the meat in milk gives it an especially sweet, appealing flavor.

Cheesy Manicotti


These tender tubes of pasta are stuffed full of creamy ricotta cheese and baked in marinara sauce.  If you’re looking for a little variety, ask for them with ground beef or spinach.

Mac and Cheese 


Creamy and cheesy homemade mac & cheese is a great comfort food - forget about the blue box!

Sweet Potato Chili Mac


Crispy bits of chorizo create a delicious topping for this sweet-spicy take on mac and cheese. The sweet potatoes add amazing flavor, up the nutritional value of the dish, and keep the fat low. We use chipotle for some spice, so let us know if you want it on the mild side.

Hamburger, Cheddar and Macaroni Toss


This is a true one-pot family favorite that is also a good source of fiber and calcium.  It’s sure to be a hit with your kids. 

Lamb and Eggplant Ragu


Lamb and eggplant are combined in dishes throughout the Mediterranean. Together they deliver a complex, hearty, earthy flavor that's truly satisfying. In this dish, toasted pine nuts and tangy feta cheese are excellent accents.

American Chop Suey


We have fond memories of American chop suey, or ground beef cooked with macaroni in tomato sauce. It’s not been on our menu in the past, which is a huge oversight on our part.  We’ve updated this classic by using lean ground beef, cooking the macaroni in the tomato sauce to absorb the flavor and adding depth to the sauce with the addition of a few secret ingredients.

Spaghetti and Meatball Soup


The combination of spaghetti and meatballs is a classic.  In making it into a soup, we use ground chicken and pesto to flavor the meatballs.  We’d like you to cook the pasta fresh and add it to the soup just before serving, for best results. 

Tuna Noodle Casserole


Here’s a retro-favorite for you to try.  This tuna noodle casserole is made with a rich cheese sauce studded with vegetables.  Don’t worry, it’s all from scratch and we don’t use condensed soup.

BLT Pasta


Yup, it's just like the sandwich, but with pasta instead of bread. We add in some spinach for color, but the taste is as pleasing as you'd expect.

Penne with Sausage, Fennel and Pecorino


This hearty pasta dish gets a double dose of fennel flavor, from both fresh fennel and fennel seed in the sausage. We like it with pork sausage but can substitute chicken sausage.

Penne alla Vodka


Although this dish, now listed on countless Italian restaurant menus, has a certain novelty, it takes just one bite to discover how successful the unusual combination is.  This version comes from Le Sirenuse, in Positano, Italy.

Ravioli with Tomato-Alfredo Sauce


This heavenly combo of tomato and cheese is brimming with calcium and a favorite with both kids and adults.  We like it with fresh cheese ravioli; you can request it with your favorite flavor.

Pasta Shells with Roasted Tomato and Almond Pesto


The sweet tomato flavor of this sauce is given a delightful richness with the addition of almonds. The pesto, which freezes beautifully, is also delicious when spread on grilled chicken.

Tortellini with Chicken and Pesto


Fresh cheese tortellini gets the star treatment when paired with sautéed chicken and savory basil pesto.  A filling meal for a hungry family.

Rigatoni with Vegetable Bolognese


Classically a Bolognese sauce is made with meat, but we’ve discovered that you can apply the same techniques to vegetables to create an equally delicious vegetarian sauce.  Caramelizing the mushrooms, carrots, celery and onion is key to building a meaty flavor.

Baked Pasta with Sausage, Tomatoes and Cheese


If you thought eating healthfully meant saying goodbye to baked ziti, then this dish will change your mind.  Made with chicken sausage, it freezes beautifully and will satisfy even your fussiest eaters. 

Pasta, Peanut, Broccoli 


A family favorite.  Pasta shells tossed with a crunchy peanut sauce and crisp broccoli. 

Thai Peanut Noodle Salad


Peanut noodle salad is a great way to broaden your kids' culinary horizons because it uses familiar ingredients in an unusual way. We love this cold salad on a hot day and it can stand alone as a meal or serve as a great accompaniment for grilled chicken or beef. The peanut sauce, which we'll package separately, is also good as a partner with meat, and will keep fresh in the refrigerator for several weeks.

Spaghetti with Sausage Meatballs


Sausage meatballs are a great way to improve upon a basic spaghetti dinner.  We can make this tasty with pork sausage or turkey, if you want to keep the fat count down.

Linguini with Fresh Tomatoes, Olive and Caper Sauce 


You can spice up a traditional marinara sauce by adding vegetables, kalamata olives and capers.

Fettuccini with Porcini Cream Sauce


This intensely flavored sauce works best with fresh pasta.  We’ll make the sauce and provide you with fresh fettuccini, which you can cook in just a few minutes. 

Penne with Portobello Mushroom Ragu 


A ragu is a thick tomato sauce, usually made with meat.  Here, hearty Portobello mushrooms take the place of the meat and add an earthy, woodsy flavor.

Pasta Carbonara


An authentic version of this classic dish would use Italian bacon (pancetta) or perhaps Prosciutto.  With a glass of red wine, it is one of the best late-night suppers we know.  We actually prefer it with American bacon, which also makes it a good breakfast dish.  Let us know if you'd like a more classic preparation.

Pasta with Sautéed Tomatoes, Olives and Artichokes


We like this pasta recipe because of the plethora of contrasting flavors.  A touch of Asiago cheese provides the finishing touch.  Be sure to pass around the pepper mill for those who prefer even more spice.

Farfalle with Sausage, Peppers and Feta


Farfalle is bow tie-shaped pasta.  The crumbled feta and kalamata olives give this dish a bit of a Greek flavor.  Italian turkey sausage further confuses its identity, yet the combination takes humble farfalle to new heights. 

Fettuccine with Peas and Parmesan


True Parmigiano-Reggiano always tastes better when freshly grated and this recipe highlights the robust flavor.  A light sauce, sweetened with a touch of sugar brings out the taste of the parmesan. 

Fusilli with Prosciutto and Peas


Pasta is sometimes best served with a few incredibly aromatic ingredients.  Fusilli, a curly pasta, blended with flavorful Prosciutto is a light, summery dish.  Try it with a tossed salad on the side. 

Pasta with Sautéed Mushrooms and Thyme


Transforming an ordinary box of pasta and a package of mushrooms into something special is not always as easy as it sounds.  This dish succeeds in combining the intense flavor of the sautéed mushrooms with a lighter version of cream sauce.  We can add chicken if you’re looking for a protein kick.

Shrimp Piccata Pasta


A great rendition of a simple classic – here we combine fresh fettuccine with the Piccata flavors of garlic, white wine, capers and lemon and top it off with freshly sautéed shrimp.  A truly satisfying meal.

Chili Mac


Synonymous with simpler times and simpler food, Chili Mac was once a favorite childhood comfort food whose appeal, for many of us, extends well into adulthood.  We use a great combination of the best beef chili and creamy macaroni with cheese.  It’s not too spicy for the kids or too cheesy for the grownups.

Sausage Ragoût


We like to serve this thick, tomato-rich ragoût (a French term for a main dish stew or sauce for pasta) with buttered egg noodles, which we’ll leave for you to cook fresh.  We’ll make this with pork sausage; you can ask for chicken. 

Gnocchi with Tomatoes, Pancetta & Wilted Watercress


We use just a touch of pancetta—cured Italian-style bacon—to balance the sweet tomatoes and peppery watercress. Make it a meal: A salad tossed with a red-wine vinaigrette completes dinner.

Pasta with Creamy Sun-dried Tomato Sauce


Usually we use the word creamy to denote dishes that are just that – decadently rich and delicious.  By using fat-free half and half we can achieve all the taste without the saturated fat, resulting in a treat we can all enjoy.

Hamburger Buddy


Much better for you than the convenience meal that inspired this dish, we load ours with vegetables. Thanks to a quick spin in the food processor, picky eaters will hardly notice.

Peppery Pasta with Arugula and Shrimp


The peppery bite of arugula lends color and flavor to this dish. We'll use sauce with chicken broth and Romano cheese to keep the dish light. Baby spinach is a good substitute if you're not a fan of arugula.

Sausage, Tomato and Arugula Fettuccine


Big tastes from bold ingredients always seem to boost bowls of Italian comfort food. Peppery arugula and spicy Italian sausage add up to great taste. We use turkey sausage instead of pork to lighten this up and can add whole wheat pasta for added fiber.

Linguine with Clam Sauce


This isn’t the sinfully rich white clam sauce that you find in many restaurants, but a delicately flavored one that’s loaded with clams, tomatoes and garlic.  We’ll leave pasta for you to cook fresh. 

Sesame Noodles


Reminiscent of the dan dan (or tan tan) noodles that you find in many Chinese restaurants, we continue to be amazed at the wonderful way peanut butter combines with the Asian flavors of soy sauce and dark sesame oil.  These noodles are great hot or cold and we can add chicken, pork or tofu if you’re looking for a little extra protein.

Curry Spiced Noodles


Udon noodles, lots of vegetables and a kickin' curry sauce, this dish is great served hot or cold. By making our own curry mix, we can adjust the heat.

Red Curry Peanut Noodles


Whole wheat spaghetti is one of our favorite pastas because of its appealing chewiness and nutty flavor.  Here we update our Sesame Noodle recipe by giving the peanut sauce a hit of fiery red curry paste.  Yes, we can tone it down; this dish is also great with added chicken, shrimp or tofu.

Pasta with Creamy Red Pepper Sauce and Fresh Mozzarella


Sweet roasted red peppers and fresh mozzarella give this wonderful sauce it’s ultracreamy, velvety texture.  A touch of olive oil makes it a true Mediterranean delight.

Penne Arrabbiata


This simple “angry” pasta is a classic.  It is definitely a grown up treat – a hearty tomato sauce spiked with red chiles – but you might be surprised to find that your kids enjoy it too.


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