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A buttery lemon-garlic orzo finished with parmesan and fresh herbs. The chicken broth reduces and gets mounted with butter into a silky sauce that coats every grain. A quick, savory side for any meat.

Hot vermicelli tossed with a raw egg, sun-dried tomato, Parmesan, and lemon sauce that cooks on contact. A carbonara-style no-cook pasta ready in 30 minutes flat.

From McCall's Great American recipe card collection. A reduced fat and calorie Italian American lasagna.

A tasty and succulent pasta dish made with parmesan cheese and a rich and delicious vodka sauce.

Grouper fillets nestled on wilted spinach, draped in a Swiss and Parmesan cheese sauce with a whisper of Pernod, then broiled until bubbly and golden. Restaurant-quality seafood in 30 minutes.

Spanish-inspired shrimp baked in a brandy and white wine tomato sauce with thyme, chili flakes, and a golden Parmesan crust. A stunning make-ahead gratin that's ready when your guests arrive.

Four-cheese manicotti stuffed with ricotta, fontina, mozzarella, and Parmesan in a homemade tomato sauce. From-scratch Italian comfort food baked until bubbly.

Handmade tortelloni stuffed with acorn squash, escarole, ham, and ricotta, finished in a buttery pecorino-tomato cream sauce. An Italian masterclass worth every minute.

A classic and traditional Christmas fruit cake that brings your memory back to the childhood.

Salmon manicotti stuffed with pink salmon, broccoli, and cottage cheese, baked in a creamy lemon-dill sauce with Parmesan. A lighter take on stuffed pasta.

Garlicky pasta chicken salad made with 6 whole heads of garlic slow-cooked in olive oil and puréed with basil and rosemary. Tossed with rotini, Parmesan, and toasted walnuts.

Lighter fettuccine Alfredo with turkey Italian sausage, evaporated skim milk, and Parmesan topped with fresh tomato. A lower-fat spin on the classic pasta dish that still delivers creamy, cheesy satisfaction.

Fruited cheese log of Monterey Jack and cream cheese blended with dried apricots, dates, raisins, and sherry, rolled in walnuts. The holiday appetizer plate centerpiece.

Farfalle tossed in a creamy cilantro pesto made with cottage cheese and yogurt, finished with garlic and red pepper flakes. Light, fresh, and easily made vegan.

Welsh batch scone baked as one round and scored into wedges, spiced with cinnamon, ginger, and mace, studded with raisins and dates. Traditional teatime bread.

Lasagne rollups with ricotta, mozzarella, Parmesan, and spinach filling wrapped in individual noodles and baked in pasta sauce. An elegant twist on traditional layered lasagna.