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    You are in: Home / Cookbooks / Italian Recipes
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    103 recipes in

    Italian Recipes

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    I have not tried this yet, but it sounds pretty easy and yummy! Can never go wrong with Olive Garden!

    Recipe #184210

    This is from one of the cooking classes I took..it is so good and it is great served with there garlic mashed potatoes !!! You can also serve this over pasta which is also great.

    Recipe #344501

    3 Reviews |  By Dib's

    This recipe is posted by request. I found it on the net-original poster is MzMaggie.

    Recipe #85119

    26 Reviews |  By Bri22

    THE ABSOLUTE BEST PENNE ALLA VODKA ANYWHERE!! CREAMY, RICH, TOMATO, VODKA SAUCE, WITH PROSCUITTO. I GUARANTEE YOU WILL LOVE THIS DISH!! *tip* squeeze the tomatoes to drain them so the sauce isnt watery

    Recipe #86248

    When I tried this dish at Buca, I instantly fell in love with it. I was able to find the recipe elsewhere, and thought I should share it! It is fabulous! (I usually leave the peel on the eggplant, and chop it into one-inch cubes; but this can also be prepared with eggplant slices) If you don't have time to make Marinara, you can just a jarred sauce like Paul Newman's.

    Recipe #152442

    I love Italian food and this is a dish I have made over and over for the past 5 years.

    Recipe #168415

    This is another easy, but yummy copycat recipe from one of my favorite restaurants!

    Recipe #168725

    I am so excited to find a recipe from the East Side Mario's chain...I never had a dish I did not like there! I was so sad when the franchise left Ohio, but now I can duplicate an old favorite right at home! This is fabulous! Directions for roasted tomato: I usally buy the Hunt's brand of fire roasted tomatoes and substitute. You can follow the directions here though: http://www.ourbestbites.com/2008/10/oven-roasted-tomatoes/

    Recipe #208103

    Chicken Cannelloni is a favorite of mine and I love mixing red and white sauce! Yummy, but not low fat!

    Recipe #211446

    I love this meat ball recipe and have been making it for years. My Father is Italian, and this reminds me of a lighter version of the meat balls he made when I was a kid. This recipe is from Cooking Light. ( I have also made this using a combination of beef, sausage, and/or ground turkey as well)

    Recipe #217164

    I finally got around to trying this and really enjoyed it. I added about 4 Tablespoons of Capers and 1/4 cup of chopped spinach to mine, and will probably substitute the tomatoes for marinara next time I make it. I have also made this with salmon as well and it tastes fantastic that way as well!

    Recipe #217231

    This is the actual Macaroni Grill recipe for Carmela's Chicken Rigatoni. At home, I use a combination of olive oil (2 T) and butter (4T) instead of butter flavored oil (less overall as well). In addition, I use Kittencal's recipe for caramelized onions http://www.food.com/recipe/kittencals-caramelized-onions-89007.

    Recipe #226968

    I found this recipe on another website and made it for dinner. It was absolutely fabulous! Make sure you use a dry white wine, and the red pepper flakes should be adjusted down if you don't like things spicy! My husband shared leftovers with co-workers the next day and they gave it rave reviews as well!

    Recipe #244028

    Boy is it hard to find an eggplant Parmesan recipe that is not breaded and fried. This is a recipe I created to accomplish just that

    Recipe #244876

    I found this recipe out on the web and am posting it to try later. It sounds really interesting!

    Recipe #266950

    This sounds quicker and easier than my normal recipe, so I am posting to try later.

    Recipe #279837

    Making a timballo, or timpano, is an event. It becomes the moment in which ordinary ingredients like macaroni, cheese, and vegetables are transformed into an extraordinary, impressive drum of baked pasta that, when unmolded, receives a standing ovation. The region of Campania claims the timballo as its own and the recipe that follows comes from Sorrento. It calls for bucatini, a thicker cut of hollow spaghetti, which neatly nestles and holds the ingredients together. It is customary in Campania to use buffalo milk mozzarella, a cheese with a delicate texture and superb taste, but it is very perishable and not readily available. Fresh cow's milk mozzarella can be used instead. Assembling the timballo is easy when done in stages. Make the sauce several days ahead; cube the cheese and cook the marble-size meatballs 2 days ahead. Patience is the key to the unmolding; you will get much neater wedges by allowing the timballo to cool for about 20 minutes - and the joy of tasting that first forkful will be worthy of the best drumroll.

    Recipe #282043

    This is a nice creamy one dish meal. Have bread on hand to sop up any remaining sauce. Um yummy!

    Recipe #57677

    This is an easy and delicious tasting recipe. I got this from Better Homes and Gardens.

    Recipe #279746

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