1,236 italian recipes

Italian-style meatloaf with ground beef, Italian sausage, and stewed tomatoes for a juicy, herb-forward loaf. A simple mix-and-bake dinner with bold Italian flavor.

A slow-simmered meat sauce with ground beef, red wine, mushrooms, and Italian herbs ladled over spaghetti and showered with Parmesan. Two hours of simmering builds layers of deep, rich flavor.

Slow-simmered Italian tomato sauce with 4 pounds of fresh plum tomatoes, garlic, basil, oregano, and a full tablespoon of black pepper. Three hours on the stove.

Chicken simmered in cream with bechamel, mushrooms, curry powder, and a squeeze of lemon. A rich, French-inspired sauce with a subtle warm spice kick.

Ricotta pesto gnocchi with semolina flour, served in a roasted garlic broth and garnished with basil, tomato, Parmesan, and pine nuts. A chef-level Italian pasta course.

Homestyle lasagna rolls turn a meaty mushroom-and-beef filling, spiked with red wine and nutmeg, into tidy individual rolls baked in spaghetti sauce under melty mozzarella and parmesan. No messy slicing.

Italian onion soup with caramelized Vidalia onions in beef broth, topped with homemade croutons, Parmesan, and melted mozzarella baked until bubbly and golden.

Grilled Sicilian involtini with beef pounded thin, stuffed with Pecorino, pine nuts, currants, and parsley, then skewered on rosemary sprigs and grilled fast.

Make-ahead Italian antipasto with tuna, olives, artichoke hearts, mushrooms, and vegetables simmered in tomato sauce. Freezes for up to three months.

Slow cooker Italian beef sandwiches with shredded chuck roast simmered in herbed broth with basil, oregano, and onion soup mix. Pile the tender beef onto Italian rolls and serve Chicago-style with dipping juice.

Pasta arrabbiata with dried red chilies, six cloves of garlic, and tomato passata in olive oil. A spicy, stripped-down Italian classic with just seven ingredients.

Italian vegetable salad with chickpeas, mixed vegetables, olives, and cherry tomatoes in a basil-garlic vinaigrette. A make-ahead marinated salad for potlucks.

Italian wild mushroom topping with dried porcini, fresh portobello, tomatoes, rosemary, sage, and garlic marinated 24 hours in olive oil and lemon. Use on bruschetta or pasta.

Classic Italian basil pesto with pine nuts, garlic, Parmesan, and Romano cheese blended with olive oil. No-cook sauce ready in 20 minutes that freezes beautifully.

Pasta with pesto and grilled chicken: linguine tossed with jarred or homemade pesto and charred chicken pieces. Quick 30-minute dinner, warm or room temperature.

Eggplant Parmigiana with bechamel, tomato sauce, mozzarella, Parmesan, and artichoke hearts. A layered Italian casserole where egg-dipped eggplant bakes into a bubbly, cheesy masterpiece.