Italian+Dishes

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1 T. butter 1 c. half and half 2 oz. freshly grated Parmesan 1/4 tsp. salt 1/8 tsp. pepper Melt butter in a skillet over medium heat. Add half and half, Parmesan cheese, salt and pepper. Stir and cook 1 minute. Reduce heat, and then toss with 1 lb. fettuccine noodles, cooked. Add cooked chicken if desired.
 * Light Alfredo Sauce**

3/4 -1 lb. ground chuck 1/2 tsp. salt 2 c. of spaghetti sauce 1 c. mozzarella cheese freshly grated Parmesan cheese 1-3/4 c.Penne pasta, cooked and drained Brown ground chuck. Drain off grease. In a casserole dish, combine meat, pasta, spaghetti sauce, salt, and mozzarella cheese. Top with Parmesan cheese. Bake for 20-25 minutes.
 * Easy Baked Ziti**

v Preheat oven to 350°F. Dice tomatoes into small pieces and transfer to a mixing bowl. Add chopped garlic, salt, pepper, 1/2 of the chopped basil (about 1/4 cup), and 4 Tbsp of extra virgin olive oil. Set aside and allow the mixture to marinate for 10 minutes v Flatten pizza dough into a rectangle or circle. Drizzle the dough with extra virgin olive oil and brush it over the surface. Bake the dough in the oven at 350°F for 10 minutes on center rack. Remove from the oven and allow to cool slightly, about 2 minutes. Cut the garlic clove in half and rub, cut side down, on to the surface of the bread. The warmth of the bread will help extract the garlic flavor. Allow the bread to cool completely, about 10 additional minutes. v Increase the oven temperature to 450°F. Combine mayonnaise and garlic powder in a mixing bowl. Evenly spread onto the surface of the bread. Top with shredded mozzarella to evenly cover the surface. Drain the Caprese mixture, as the salt will have extracted water from the tomatoes, and spread it evenly over the bread. Sprinkle with grated Parmesan cheese. Return to the oven for 5-7 more minutes until golden, crisp and bubbly. Garnish with the remaining chopped basil.
 * Caprese Flat Bread**
 * 8 Roma or plum tomatoes, diced
 * 3 garlic cloves, chopped
 * 1/2 tsp salt
 * 1/4 tsp black pepper
 * 10 medium fresh basil leaves, stemmed and shopped (about 1/2 cup)
 * 7 tbsp extra virgin olive oil, divided
 * 1 garlic clove
 * 3/4 cup mayonnaise
 * 1/2 tsp garlic powder
 * 2 cups shredded mozzarella cheese
 * 1/4 grated Parmesan cheese
 * Flat bread dough

= Flat Bread = In a large bowl combine the whole wheat flour, all-purpose flour, oil, baking soda, and salt. Add enough buttermilk to make a stiff dough. Knead dough for 30 seconds on a well-floured surface. Cover dough to prevent drying. Roll 1/4 cup handfuls of dough into balls and pat into a flat circle. Using a rolling pin, flatten dough into 10 inch circles. Place onto ungreased cookie sheet. Score pieces into pie shapes by running a knife along but not through dough. Repeat process with remaining dough. Bake in a preheated 350 degree F (175 degrees C) oven for 8 to 10 minutes. Cool on wire rack briefly before breaking along scored lines.
 * 1 1/3 cups whole wheat flour
 * 1 1/3 cups all-purpose flour
 * 1/4 cup vegetable oil
 * 1 teaspoon baking soda
 * 1/2 teaspoon salt
 * 3/4 cup buttermilk, room temperature

**Giant Pizza Roll -** classroom recipe Preheat the oven to convection 350. With a rolling pin, roll dough into a large rectangle or oval. Cover one long side with spaghetti sauce. Add meats and cheese. Fold other side over the first side and seal edges. Bake for 15 minutes or until golden brown. Slice and serve.
 * 1 loaf frozen bread dough, thawed
 * ½ c. spaghetti sauce
 * Pepperoni
 * Sausage, cooked and crumbled
 * 1 ½ -2 c. mozzarella cheese

**Manicotti Italian Casserole** - classroom recipe Preheat oven to 350 degrees F. Bring a large pot of lightly salted water to boil. Pour in rigatoni, and cook until al dente, about 8 to 10 minutes. Drain, and set pasta aside. Meanwhile, brown ground beef and Italian sausage in a large skillet over medium heat. Drain. Mix meats with spaghetti sauce, ½ lb. cheese, and cooked pasta into the baking dish. Sprinkle remaining cheese and pepperoni (if using) over the top. Bake in preheated oven until the cheese is brown and bubbly, about 20 minutes. (Convection – 325 – for 15 minutes.)
 * ½ pound rigatoni pasta
 * ½ pound ground beef
 * ½ pound Italian sausage
 * 1 (32 ounce) jar spaghetti sauce
 * 3/4 pounds shredded mozzarella cheese
 * thinly sliced pepperoni (optional)