Think of this as dressed-up baked pasta. Katie Lee combines classic fixings like a hearty meat sauce, rich ricotta cheese and spaghetti noodles, then moves the mixture to a springform pan for a dessertlike pie presentation just waiting to be cut into wedges.

Count 'em: There are no fewer than 10 different cheeses in Sunny Anderson's shockingly easy recipe. Her secret to simplicity (and economics) is using two different cheese blends, one Mexican and one Italian, which together deliver nine of the 10 varieties.

Not your everyday potatoes, these top-rated spuds are slowly cooked in a rich mixture of melted butter and stock until tender and full of flavor.

You've had tacos topped with shredded cheese, right? Well, Jeff Mauro uses that same cheddar to make the shells in his fan-favorite recipe. Bonus: You don't need special equipment to do it. Just bake the cheese in the shape of a circle, and when it's melted, hang it over a foil-wrapped ruler until it's hardened to create a crispy shell.