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Toasted French bread replaces noodles in this layered lasagna with seasoned ground beef, fresh tomato slices, a creamy Parmesan white sauce, and bubbly golden mozzarella on top.

Try this Chicago-style pizza that will your mouth watering as you watch it bake in the oven!

Mexi corn lasagna layers seasoned ground beef, corn, and picante sauce between corn tortillas with a cottage cheese and Parmesan filling, topped with melted cheddar.

Rotini with marinated shiitake mushrooms, prosciutto, sun-dried tomatoes, black olives, pine nuts, and Parmesan in a white wine broth. An Italian pasta with deep, layered umami flavor.

Roux-thickened Creole onion soup loaded with golden onions, three cheeses, cayenne, and herbs, topped with seasoned bread cubes. French onion goes full Louisiana.

Oxtails braised 4 hours in red wine with tomatoes and capers, then stripped, stuffed into cabbage rolls with Parmesan, and baked golden. Served on mashed potatoes for the ultimate comfort meal.

Italian-seasoned beef and sausage mixed with creamy ricotta and Parmesan, rolled in layers of buttered phyllo, and baked into a crispy golden strudel. A show-stopping dinner or appetizer.

Tender veal slices pounded thin, stuffed with breadcrumbs, hard-boiled eggs, Romano and Parmesan, then slow-simmered in a homemade herb tomato sauce until fork-tender. A hearty Italian-American Sunday supper classic.

Lean ground beef meets spicy Italian sausage in a bubbling tomato-herb sauce topped with creamy Parmesan mashed potatoes for a hearty twist on classic shepherd's pie.

Angel hair pasta in a fresh carrot juice and basil sauce with pine nuts, lemon, and white beans. A creative, nearly fat-free vegetarian pasta with vibrant color.

Mock parmigiana shapes seasoned beef patties, bakes them in a mushroom-tomato sauce, then tops with melted mozzarella. The veal parmigiana shortcut for any weeknight.

Beef daube with shiitake mushrooms is a Provencal-style red-wine braise of chuck roast, salt pork, and dried shiitakes, served over small pasta with parmesan. Overnight marinade builds deep wine flavor.

Linguine with Brussels sprouts barigoule braises savoy cabbage, leeks, and sprouts in wine, lemon, and thyme, then tosses the whole thing with linguine. A Provencal vegetarian pasta.

Mariachi beefballs with crushed corn chips in a spiced tomato-chili sauce served over layered Mexican rice with sour cream, green chilies, and Monterey Jack cheese.

Leave meat off the menu tonight with this scrumptious dish that you can easily make in your crockpot.

Spiced zucchini bread with walnuts and dates baked in mini Bundt pans, served with a pineapple cream cheese spread. Warm spices of cinnamon, cloves, ginger, and nutmeg.