Explore our complete collection of homemade recipes. From hearty main dishes to irresistible desserts, find the perfect inspiration for your next home-cooked meal.
Showing 145-156 of 509 recipes
One-skillet Italian sausage and peppers pasta with onions, marinara, and melted provolone—sausage-and-peppers sandwich energy as a pasta dinner. Brown sausage to 160°F, then simmer with short pasta until tender.
Garlic butter shrimp scampi pasta with lemon, white wine, and parsley—fast Italian-American seafood pasta ready in 25 minutes. Shrimp cooked just to opaque 145°F so they stay juicy, not rubbery.
Chicken Marsala pasta with golden cutlets, mushrooms, and Marsala pan sauce tossed with fettuccine—Italian-American steakhouse flavors in a pasta bowl. Chicken cooked to 165°F; sauce reduced until glossy.
Midwest Italian-American mostaccioli bake with penne-style pasta, meaty red sauce, and a blanket of mozzarella—potluck legend and weeknight casserole. Ground meat cooked to 160°F; bake until the cheese is bronzed and the center is 165°F.
Creamy Tuscan chicken pasta with sun-dried tomatoes, spinach, garlic, and Parmesan cream—viral Italian-American skillet pasta that searches hard. Chicken seared to 165°F, then finished in a one-pan sauce with penne.
Hearty baked rigatoni with Italian sausage marinara and a triple-cheese top—Italian-American pasta al forno for weeknights and potlucks. Bake until the edges crisp and the center hits a safe 165°F steam.
Cheese manicotti stuffed with spinach-ricotta filling, baked in marinara under mozzarella—Italian-American Sunday classic. No-boil or par-cooked tubes work; bake covered then uncovered until 165°F and bubbly.
Lasagna roll-ups filled with Italian sausage and ricotta, baked in marinara with mozzarella—portion-perfect Italian-American casserole without full-pan layering. Sausage cooked to 160°F; roll-ups baked to a bubbling 165°F.
Chicken Parmesan pasta bake with breaded chicken pieces, penne, marinara, and a mozzarella-Parmesan blanket—all the chicken parm vibes in one casserole. Chicken cooked to 165°F before the final cheese melt.
Classic Italian-American spaghetti and meatballs with tender beef-pork meatballs simmered in marinara—Sunday gravy energy on a weeknight. Bake or simmer meatballs to 160°F, then pile over spaghetti.
Creamy penne alla vodka with tomato-vodka sauce, a touch of cream, and Parmesan—Italian-American restaurant classic made weeknight-easy. Alcohol cooks off as the sauce simmers; finish silky, not boiling hard after cream.
Bright pesto chicken pasta with juicy seared chicken, basil pesto, cherry tomatoes, and Parmesan—fresh Italian-American weeknight pasta that tastes like summer. Chicken cooked to 165°F and tossed with hot pasta so the pesto blooms.
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