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A pasta variety that is shaped like a butterfly or bow tie. It is often used in pasta dishes that are baked such as a casserole.

A variety of pasta that is shaped like a very narrow twisted and rolled tube. If it is turned on end it looks like an "S" and is typically made into lengths of 5 cm.

A larger version of the lumache shaped pasta. This large snail shaped pasta is generally stuffed and baked.

Large tube pasta that may be found with a ridged or smooth surface and ends that are straight cut or diagonally cut.

A type of pasta shaped like a short, ribbed, hollow tube that is suitable for dishes in which the pasta will be baked with a sauce.

A 3/8 inch diameter, slightly curved, tube pasta that is approximately 2 inches long with straight cut ends.

A specialty cheese, common in Scandinavian countries, that is baked as it is produced. It develops a golden brown, baked surface that has an appearance similar to a baked crepe.

A type of quick bread that is very similar to Boston brown bread except that it is baked rather than steamed.

A method of cooking food in an oven that surrounds the food with dry heat. Most oven temperature gauges are not very accurate so it is best to use an oven thermometer to ensure that the required oven temperature is attained and that food is cooked properly.

A food dish commonly served in Italy that is prepared with ravioli pasta. Made with noodle dough, the ravioli is stuffed with raisins that are mixed with ricotta cheese that has been aged.

A granular flour with a light yellow color. Semolina is produced from durum wheat, which is used almost exclusively for making pasta.

To cook food in the oven, in a baking dish or pan that is placed in a pan containing water, which will create steam from the heat of the oven.

A dessert prepared with a layer of sponge cake topped with a thick slice of ice cream and then covered with meringue.

One of the three main types of wheat and the hardest variety grown. The other two main types or classifications are soft wheat and hard wheat.

A narrower version of the long lasagne noodle. It is found with wavy edges on both sides, on one side, or having straight cut edges on both sides.

The name given to any food dish prepared with mixed ingredients that include a starch (pasta, potato or grain), a protein (meat, poultry or fish), and vegetables combined with a soup sauce to keep it all together and baked in a covered dish.

A food dish consisting of a base of cooked pasta (generally spaghetti) that has been combined with strips or chunks of poultry (most often chicken or turkey), and a cream sauce made with sherry and Parmesan cheese.

A traditional round clay pot from Spain that is used to cook or bake a variety of Spanish foods. The pots vary in size from 4 inches up to 20 inches in diameter.

A traditional dish originating in Eastern Europe that has the appearance of a small pie and is most often served as a side dish, but also as a main dish.

A small portion of ground meat that has been seasoned and rolled into a round ball-like shape. Meatballs were most likely created as a way to use up excess meat, taking scraps of meat, grinding them into small bits and possibly adding some fillers to help hold the mixture together.