5 Meals You Can Make in a Brownie Pan
Author of The 8x8 Cookbook
, Kathy Strahs, introduces us to her secret weapon for delicious, supereasy weeknight suppers.
Photo: Kathy Strahs
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The Back-Pocket Baked Pasta
The ingredients for this amped-up mac 'n' cheese keep beautifully in the pantry or freezer, so you can (almost) make it at a moment's notice. It starts with a package of fresh cheese tortellini (though you can also use dried), along with fresh or frozen peas and some lemon zest. Add a jar of Alfredo sauce thinned with water and bake the dish for 35 minutes. Then stir in a small handful of pancetta (which you can store in the freezer), sprinkle Parmesan cheese on top and bake for 10 minutes more, until the cheese is bubbling.
Get the recipe: Baked Tortellini Alfredo with Pancetta, Peas and Lemon