In this traditional casserole from Puglia, layers of potatoes, clams, tomatoes, salty cheese, broth, and arborio rice are baked until the rice is tender and creamy. A sprinkle of red pepper flakes provides heat and spice without taking over. It all comes together to create comfort food perfection in a skillet.

Mezzelune (which means "half-moons" in Italian) are a crescent-shaped stuffed pasta similar to ravioli. They‘re a relatively simple shape to try that requires little equipment to make at home. The accompanying thick, rich slow-cooked tomato-onion sauce is loosely inspired by a Bolognese classic called il friggione.

Pasta e ceci (“pasta with chickpeas” in Italian) is a classic and comforting one-pot dish that makes the most out of simple ingredients — in just 30 minutes. The garlicky thyme- and rosemary-scented broth gets a subtle umami boost from tomato paste and bright acidity from white wine.