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12 ounces fresh fettuccine

¾ cup grated Italian cheeses (such as a blend of Parmesan and pecorino)

½ cup crème fraîche or plain Greek-style yogurt

Salt and ground black pepper, to taste

Bring a large saucepan of salted water to a boil.

Meanwhile, in a large skillet over medium-high, heat the oil. Add the meats and sauté until they are lightly browned and just crisp, about 6 minutes. The pan will get coated and a bit sticky. Set it aside, leaving the meat in the pan.

Add the pasta to the water and cook according to package directions. When the pasta is done, reserve ¼ cup of the cooking water, then drain and transfer the pasta to the skillet.

Return the skillet to low heat. Add the cheeses and crème fraîche, using tongs to mix and toss everything until the cheeses are melted and the pasta is coated. If the pasta is too dry, add a bit of the reserved cooking water and mix well.

Taste, then season with salt and pepper.

HOW LONG? 20 MINUTES

HOW MUCH? 4 SERVINGS

Four-Cheese Baked Gnocchi

Do I even need to say that this is a seriously rich dish? If you want to cut the fat, use low-fat versions of the sour cream, cheddar, and mozzarella. The dish will still be plenty creamy.

This one feeds a crowd, but is easily halved for smaller dinners. And if you feel like indulging, why not go for broke and make it five or six cheeses? Add ½ cup each of grated Parmesan and Monterey Jack.

1 cup sour cream

1 cup ricotta cheese

1½ cups (6-ounce package) shredded mozzarella cheese

1½ cups (6-ounce package) shredded cheddar cheese

1½ cups grated manchego cheese

½ pound prosciutto, cut into thin strips

½ teaspoon red pepper flakes

1 teaspoon salt

½ teaspoon ground black pepper

3 pounds gnocchi

½ cup pine nuts, coarsely ground

1 cup panko (Japanese-style) breadcrumbs

1 teaspoon smoked paprika

½ cup (1 stick) butter, melted

Heat the oven to 400°F. Bring a large saucepan of salted water to a boil. Lightly coat a 13-by-9-inch (3-quart) baking dish with cooking spray.

While the water heats, in a large bowl mix the sour cream, ricotta, mozzarella, cheddar, manchego, prosciutto, red pepper flakes, salt, and pepper. Set aside.

When the water is boiling, add the gnocchi and cook according to package directions (usually just until they float). Drain the gnocchi, then return them to the pan.

Add the cheese mixture to the gnocchi. Stir until everything is thoroughly mixed and the cheese is mostly melted. Transfer the mixture to the prepared baking dish, spreading it evenly. Set aside.

In a small bowl, mix the ground pine nuts, breadcrumbs, paprika, and butter. Sprinkle the breadcrumb mixture evenly over the gnocchi, then bake for 15 minutes, or until lightly browned.

HOW LONG? 30 MINUTES (15 MINUTES ACTIVE)

HOW MUCH? 8 TO 10 SERVINGS

PASTA PILLOWS

Gnocchi are a weeknight cook’s dream pasta. Though most varieties are shelf stable (like the dry pasta they usually are sold alongside), they cook up as quickly and are as tender as refrigerated fresh pastas. And that means they are easy to keep on hand for nights when inspiration or time is lacking. Toss cooked gnocchi with salt, pepper, grated Parmesan, crushed garlic, and some baby spinach, and you have an awesome 10-minute meal.

Stovetop Brocc Mac and Cheese

After trying this dish you’ll never go back to that wretched boxed stuff again. Because in about 15 minutes—about the same time as the box—you can have this intensely good mac and cheese.

Do anything you like to this, and it only gets better. Add cooked sausage, top it with browned ground beef or bacon, or be totally posh and mix in cooked shrimp, crabmeat, or lobster.

If you want to cut the fat, you can substitute low- or no-fat Greek-style yogurt for the crème fraîche.

12 ounces whole-wheat pasta spirals

4 cups broccoli florets

8-ounce container crème fraîche

½ teaspoon hot sauce

2½ cups grated sharp cheddar cheese

½ teaspoon garlic powder

½ teaspoon ground ginger

Ground