If your kids are like mine, they would eat pasta every night of the week — and for lunch, too! That’s why I know this meal will be a hit with your whole family. My kids go bananas because they’re getting pasta, and I’m happy because they’re getting some veggies and protein from the olives. (Fred, well, he’s just a happy guy in general.) Because it’s as delicious warm as it is at room temperature, the dish is a real winner for picnics and barbecues.

Tomato Sauce
1 1/2 pounds ripe tomatoes, cored and chopped into 1⁄2″ cubes
1 sweet onion (such as Vidalia), finely chopped
1/2 orange, red, or yellow bell pepper, seeded and ribbed and finely chopped
1 garlic clove, finely chopped
1 jalapeño pepper (or less to taste), seeded and ribbed
1⁄ tablespoon finely chopped basil, cilantro, and/or oregano
2 tablespoons white wine vinegar or fresh lime juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons tomato paste (optional)

Pasta
1 tablespoon + 1⁄4 teaspoon salt
1 pound orecchiette pasta
2 tablespoons olive oil
8 ounces fresh mozzarella, cut into 1⁄2″ cubes
1⁄2 cup sliced black olives (preferably the oil-cured kind)
Finely chopped fresh basil or oregano (optional)

Make the tomato sauce. Combine the tomatoes, onion, bell pepper, garlic, jalapeño pepper, herbs, vinegar or lime juice, salt, and pepper in a large bowl. If you want your sauce to have a smoother texture, add the optional tomato paste.

Boil the pasta. Bring a large pot of water to a boil with 1 tablespoon of salt. Add the pasta and the olive oil and cook until the pasta is al dente. Drain, reserving 1⁄4 cup of the pasta cooking water.

Toss it all together. Place the orecchiette in a large serving bowl and add the warmed sauce. Toss to combine, then add the mozzarella, olives, and herbs (if using), and the remaining 1⁄4 teaspoon salt. Toss a couple of times so that the mozzarella gets a little melty (you can add a few tablespoons of the reserved pasta cooking water to make the pasta saucier or get the cheese to melt a little more). Serve right away or at room temperature.

D2D
Pasta is amazing for breakfast! Microwave leftover cooked pasta from the night before with some butter and a touch of olive oil. Top with a fried or poached egg, and if you’re really feeling decadent, some crumbled bacon.

I am a crispy girl all the way, meaning the crumb coating on chicken Parmesan better be crisp and crunchy, not soggy. Over the years of making chicken Parm, my absolute favorite dish ever, I’ve come up with a few tricks for getting the chicken super-crispy—without frying. Yes, without frying. Not only does oven-baking save you from an oily cooktop, but it really shows off the flavors in the bread crumbs and marinara sauce while staying on the (somewhat) lighter side.

The trick is to bake the chicken in a single layer on a baking sheet instead of layered in a baking dish. The heat circulates around the chicken more thoroughly, ensuring the most surface area comes into contact with that hot air. I also bake the chicken part way without sauce, which really helps that crumb coating to crisp up.

Ingredients
1 cup bread crumbs
1⁄2 teaspoon each dried basil and dried oregano or 1 teaspoon Italian Rub
1⁄2 teaspoon salt
4 boneless, skinless chicken breasts (6 to 8 ounces each)
1 large egg
11⁄2 cups homemade or store-bought marinara, warmed
1 cup grated whole-milk or part-skim mozzarella cheese
Parmesan cheese, for serving (optional)
Pasta, for serving

Season the bread crumbs. Place the bread crumbs in a medium bowl and toss with the herbs and salt.

Pound the chicken breasts. Preheat the oven to 400°F. Line a cutting board with a large sheet of plastic wrap. Place 1 chicken breast on top and cover with another sheet of plastic. Pound the breast until it’s super-thin, about 1⁄4″ thick. Remove the plastic and set the cutlet aside; repeat with the remaining breasts.

Bread the cutlets. Set a rimmed baking sheet at one end of your work surface. Place the bread crumbs next to the baking dish. Beat an egg in a shallow pie plate or bowl and place next to the bread crumbs. Set the chicken next to the egg. Using 1 hand (this will be your “breading” hand—try to keep the other hand clean), dip a cutlet into the egg, making sure the egg coats both sides, and then place it in the bread crumbs. Sprinkle crumbs over the cutlet, making sure both sides are evenly coated, and then place the breaded cutlet on the baking sheet. Repeat with the remaining chicken and place in the baking sheet (try to fit all of the chicken on the baking sheet in 1 layer).

Bake, sauce, and bake some more. Bake the cutlets until lightly browned, about 20 minutes. Remove the baking sheet from the oven and pour the sauce over the top. Sprinkle evenly with the mozzarella and bake until the cheese is bubbly and golden brown, about 20 minutes longer. Serve immediately, sprinkled with Parmesan, if using, and with some pasta on the side.

Canned tuna is a great value, so why just use it for tuna salad? Paired with pasta and capers, it makes a great, rustic, and flavorful dinner that seems fancy even though it’s pretty bare bones.

Ingredients
2 tablespoons olive oil
3 garlic cloves, finely minced or pressed through a garlic press
1⁄3 cup finely chopped flat-leaf parsley
2 tablespoons capers, rinsed and roughly chopped
1 can (28 ounces) chopped tomatoes with juice (about 3 cups)
1 tablespoon + 1⁄2 teaspoon salt
1 pound spaghetti
2 cans (6 ounces each) olive oil–packed tuna, drained
Freshly ground black pepper
2 tablespoons unsalted butter
1⁄2 lemon

Make the sauce. Pour the oil into a large skillet. Add the garlic and cook gently over medium heat until the garlic is fragrant, about 1 to 11⁄2 minutes. Add the parsley and capers and cook for 30 seconds, then add the tomatoes and their juices. Bring to a simmer and then reduce the heat to medium-low, add 1⁄2 teaspoon of the salt, and simmer gently until slightly thickened, about 20 minutes, stirring occasionally.

Boil the pasta. While the sauce simmers, bring a large pot of water to a boil with the remaining 1 tablespoon of salt. Add the pasta and cook according to the package instructions until it is al dente. Reserve 1⁄4 cup of the cooking water, then drain the pasta and return it to the pot.

Add the tuna and serve. Break the tuna into small flakes and add to the sauce along with the pepper. Add the sauce and the butter to the pasta, tossing gently until the butter is completely melted (add a little pasta water if the pasta seems dry). Squeeze the lemon half over the pasta, toss, divide the pasta among 4 bowls, and serve.

Covered with the creamy Parm sauce, these shells are a great way to get your kids (and green-averse adults) to eat their vegetables. The sky is the limit when it comes to filling the shells. If you’re craving meat, add some shredded chicken or even lump crabmeat. Broccoli, Swiss chard, and asparagus can all stand in for spinach, and if you’re not big on mushrooms, lose them.

Ingredients
12 ounces jumbo shells
2 tablespoons olive oil
3 ounces (about 1 cup) finely chopped cremini mushrooms
2 garlic cloves, finely minced or pressed through a garlic press
6 ounces frozen or fresh spinach, thawed
1 pound whole-milk or part-skim ricotta cheese
4 cups (16 ounces) grated whole-milk or part-skim mozzarella cheese
2 large eggs, lightly beaten
1⁄2 cup finely chopped fresh basil leaves
1 tablespoon finely chopped fresh oregano (from about 1 large sprig)
11⁄2 teaspoons salt
3 cups homemade Parmesan sauce or store-bought Alfredo sauce
1⁄3 cup grated Parmesan cheese

Boil the pasta. Preheat the oven to 350°F. Bring a large pot of salty water to a boil over high heat. Add the shells and boil them until just shy of al dente, about 10 minutes. Drain and rinse under cool water and then set aside. Make the fIllIng. Heat the oil in a large skillet over medium-high heat. Add the mushrooms and garlic and cook, stirring often, until the mushrooms get juicy, about 5 minutes. Add the spinach and cook, stirring often, until wilted and most of the liquid is gone, about 5 minutes longer. Transfer the mixture in an even layer to a baking sheet to cool. Meanwhile, stir together the ricotta, 3 cups of the mozzarella, the eggs, basil, oregano, and salt in a large bowl. Stir in the cooled vegetables and set aside.

Stuff the shells. Pour a third of the sauce into the bottom of a 13″ x 9″ baking dish. Use a small spoon to fill each shell with 1 heaping tablespoon of the cheese/spinach mixture, and then place it in the baking dish. Once all of the shells are filled, cover them with the remaining sauce, the remaining 1 cup of mozzarella, and the Parmesan. (At this point, the dish can be frozen for up to 3 months; defrost it overnight in the fridge before baking.)

Bake the shells. Cover the baking dish with foil and bake until bubbly, about 40 minutes. Uncover the dish and bake until the cheese is bubbling and golden brown, another 10 to 15 minutes. Remove it from the oven and let the stuffed shells rest for 5 minutes before serving.