Toss the classic combination of ripe tomatoes, fresh mozzarella, and fragrant basil with pasta shells for a dinner that comes together in under 30 minutes.
Author: Sue Li
An easy three-Cheese Lasagna with Italian Sausage.
Author: Amy Bond
It just wouldn't be a holiday without my mom preparing a pasta course, whether it precedes the turkey at Thanksgiving or follows antipasti at Easter. My mom's manicotti recipe (which comes from her Italian...
Author: Gina Marie Miraglia Eriquez
The secret to a great pizza Margherita is to use the best ingredients you can find-and to approach them with restraint. (Just because a little cheese is good doesn't mean a lot will be better!) We always...
Author: Melissa Roberts
This faster and healthier version of Chicken Parmesan is perfect for a cozy weeknight dinner. Serve with garlic bread and a side salad to round out the meal.
Author: Rhoda Boone
(TInsalata caprese (literally, the salad from Capri) is the perfect summertime dish for cooks in a hurry; slicing is the hardest part. Can be prepared in 45 minutes or less.
Author: Faith Willinger
Author: Cynthia Graubart
Author: Geoffrey Selling
There's New York and Chicago, but how many Americans have heard of this unique Detroit style? It's a thick, rectangular pizza, distinctive in that it has the sauce on top of the cheese, has particularly...
Author: Amy Emberling
An easy Chicken Parmesan recipe. Using chicken thighs instead of breasts ensures juicy cutlets.
With a little help from frozen ravioli, you can pull a skillet of toasty, bubbly lasagna from the oven in a little more than half an hour.
Author: Anna Hezel and the Editors of Taste
Offer this simple, hearty dish with a green salad, crusty garlic bread and a light red wine, like Beaujolais.
Author: Carmela M. Meely
Author: Kemp Minifie
Call it "Pizza Chicken" and the whole family will love this fresh take on those classic Italian-American flavors in one-pan chicken dinner form.
Author: Anna Stockwell
Author: Lillian Chou
Author: Jackie Bonenfant
Panko breadcrumbs bring a nice crunch to this Italian Red Sauce classic.
If this brings back memories of the "house salad" from that Italian-American restaurant you grew up eating at, then we consider our jobs done.
Author: Chris Morocco
Author: Lidia Matticchio Bastianich
Author: Gina Marie Miraglia Eriquez
How to Make Baked Ziti with Spicy Pork and Sausage Ragù
Mozzarella in Carrozza
Author: Gina Marie Miraglia Eriquez
Quicker, easier, and with more crispy topping per bite than your standard pasta casserole.
Author: Anna Stockwell
This fresh take on white pizza has a base of pesto and white cheeses topped with a veritable salad of all our favorite green vegetables. Peas and crispy, thin-shaved asparagus, zucchini, and leeks are...
Author: Katherine Sacks
Author: François Kwaku-Dongo
Two kinds of melty cheese make this dip extra luxe.
Author: Rhoda Boone
Trying to slice into this eggplant Parmesan while it's molten hot creates an oozy mess, so let it rest at room temperature for at least 30 minutes to firm up before serving.
Author: Bon Appétit Test Kitchen
The tortillas and filling are layered (instead of rolled) to reduce prep time.
Author: Ruth Cousineau
Author: Armandino Batali
The first time I had this pizza was the first time I let my dough sit overnight in the fridge. This is a cream-based pie, but tomato sauce works well here, too.
Author: Joe Beddia
Roll or stretch the dough as thin as possible to get a classic thin and crispy crust.
Author: Sarah Tenaglia
This summery play on ratatouille includes a bright mix of zucchini and summer squash turned into "noodles" along with quick pan-seared cherry tomatoes and eggplant.
Author: Katherine Sacks
Pizza meets eggs in purgatory in this one-skillet stovetop meal which is punchy from tomatoes, creamy from orzo and mozzarella, and ready in under an hour.
Author: Sarah Jampel
Author: Bon Appétit Test Kitchen
A regular spoon works great for stuffing the manicotti noodles, but for a slightly faster fill you could use a piping bag instead.
Author: Dawn Perry