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Nutritional data and the nutrient composition of the foods on this site have been estimated from USDA FoodData Central ingredient data and should be used for informational purposes. Medically necessitated intakes should always be validated.
16,814 of 100,000 recipes + 2,030 desserts. Every recipe on this site is a hand-built original. Desserts ride on top and never count toward the 100,000 — that total is recipes only.
Pan-crisped potato gnocchi tossed with juicy, just-softened tomatoes, sweet red onion, and a splash of balsamic, finished with fresh parsley and basil.
Crispy slices with chestnut cream, grapes and walnuts is a Italian appetizers built around slices. It takes 20 min in total and serves 4. It pairs well with garlic bread and caprese salad.
Chicken breasts braise in crushed tomatoes with shallots and Parmesan rinds in the crockpot, get shredded and covered with mozzarella, and are served over spaghetti with garlicky toasted panko.
Uncooked lasagna noodles layered in a slow cooker with a beef or sausage marinara meat sauce and a ricotta, egg and Parmesan cheese mixture, cooked until the noodles are tender.
Frozen cheese ravioli layered in the slow cooker with a beefy marinara and plenty of mozzarella, so it cooks up tasting like lasagna with none of the noodle-boiling or assembly fuss.
Sicilian fig cookies with a buttery shortcrust wrapped around a spiced filling of figs, apricots, raisins, nuts and marmalade, finished with lemon icing and sprinkles.
Ciabatta toasted in olive oil, then spread with a garlicky Parmesan butter sharpened with lemon and chile flakes and baked again under a little mozzarella.
A quick Italian-style soup of meatballs and orzo simmered in a tomato-beef broth with carrots, zucchini and marinara, finished with parsley and Parmesan.
Duchess Potato Nests with Broccoli Rabe is a Italian appetizers built around egg. It takes 70 min in total and serves 9. It pairs well with toast and hash browns.
Dry penne baked in one dish with crushed fire roasted tomatoes, non-dairy milk, olive oil and seasonings alongside meatballs, broiled and finished with Parmigiano Reggiano.
An easy all-in-one chicken risotto where the stock goes in at once, finished with leftover chicken, frozen peas, grated hard cheese and butter for a creamy result.
A pressure-cooker lasagna shortcut where browned beef, marinara and bowtie noodles cook together, then ricotta and mozzarella are stirred through until creamy.
These moreish meatballs are super easy to make, top them with a simple tomato sauce and stir in some spaghetti for a quick midweek meal. Make the meatballs ahead for an even quicker cook on busy weeknights.
What a brilliant idea – baking tortillas to use as pizza bases. A quick and easy supper on the table in less than half an hour. Result. Each serving provides 440 kcal, 28g protein, 41g carbohydrates (of which 9g sugars), 19.5g fat (of which 7g saturates), 8g fibre and 3.4g salt.
Two-tone pasta sheets wrapped around a ricotta, burrata and sun-dried tomato filling with a whole yolk in the centre are poached and glossed with sage butter.
Eggs baked in a skillet of tomato sauce with chickpeas and baby spinach, seasoned with oregano and garlic and finished with Parmesan and basil. The yolks stay soft, and the sauce is served with baguette slices.
A no-bake layered loaf of milk-dipped Pavesini biscuits, white chocolate mascarpone cream and cubes of mango and pineapple, bordered with coconut-rolled biscuits.
A fast lasagne with a pork sausage meat, mushroom and spinach crème fraîche sauce layered against a sun-dried tomato passata sauce, topped with grated cheddar.
A single-serve bake of beef meatballs browned with onion, fennel seeds and chilli flakes, simmered in chopped tomatoes and finished under a torn mozzarella topping in the same small ovenproof pan.
Luganega sausages brown, then bake in a covered casserole with waxy potatoes, lemon, bay and parsley until the potatoes are tender. The remaining parsley is scattered over the finished braise.
Fettuccine tossed in an emulsified Alfredo sauce of butter, cream and Parmigiano Reggiano with finely minced shallot, loosened with a splash of the pasta's own cooking water so the sauce clings to every strand.