Popular Italian Cuisine Recipes

Hearty, flavorful Italian cuisine is one of Europe's oldest, with roots back to 4th century BC. Exploration of the New World brought foods to Italy that are now recipe hallmarks, including pasta, tomatoes, and potatoes.

Sausage and Veggie Lasagna

Lasagna is always a family favorite. Plus, it has endless possibilities for customization. Set your usual lasagna recipe aside for the night and give this sausage and veggie dish a try.

From Family Circle

Sausage and Veggie Lasagna

Quick Skillet Lasagna

Talk about quick! Just cook the pasta, then prepare this family friendly lasagna in a skillet.

From Better Homes and Gardens

Quick Skillet Lasagna

Old-Fashioned Spaghetti & Meatballs

To stretch the ground beef, we use high-fiber bulgur and whole-wheat breadcrumbs in the meatballs, which are baked rather than fried.

From EatingWell

Old-Fashioned Spaghetti & Meatballs

Grilled Pizza with Pesto, Tomatoes & Feta

Dazzle your guests, and keep the kitchen cool, by baking pizza on the backyard grill. For convenience, this recipe uses prepared pizza dough, found in most supermarkets, and pesto from a jar.

From EatingWell

Grilled Pizza with Pesto, Tomatoes & Feta

Zingy Tea Granita

Granita, a sweet Italian ice, is characterized by its grainy texture. Lemon Zinger tea, which gets its distinctive flavor from hibiscus flowers, gives this one an exquisite garnet hue and refreshing taste.

From EatingWell

Zingy Tea Granita

Roast Turkey with Chestnut Stuffing

During the autumn season in Italy, turkey is often deliciously paired with a stuffing of chestnuts and sausage. The wild turkey was brought to Europe from the New World, and once domesticated, returned there to breed as the classic festive bird. It also became one of the large courtyard fowl animals in Lombardy. With Italy being one of the largest producers of chestnuts, it was expedient to put the two together in another happy marriage of New and Old World.

From EatingWell

Roast Turkey with Chestnut Stuffing

Spaghetti with Arugula, Roasted Peppers & Prosciutto

The complex flavors of a good Parmesan, such as Reggiano, and a high-quality prosciutto, such as San Danielle, Volpi or di Parma, are essential for this pasta. Less expensive products will often contribute more saltiness than true flavor to the final result. Ask for a sample at the delicatessen when buying--if it tastes good on its own, it will make the dish taste good as well.

From EatingWell

Spaghetti with Arugula, Roasted Peppers & Prosciutto

Fusilli with Garden-Fresh Tomato "Sauce"

This easy uncooked sauce is perfect on a hot summer night. You can serve it right away, but it tastes even better if everything marinates for an hour or so. To feed more people, simply add a little more of each ingredient-especially the tomatoes. Halved cherry tomatoes are a nice alternative to field tomatoes.

From EatingWell

Fusilli with Garden-Fresh Tomato "Sauce"

Artichoke & Red Pepper Frittata

For an impromptu supper, nothing beats a frittata, the Italian version of an omelet. This one relies on the convenience of canned artichokes, which are a good, delicious source of fiber.

From EatingWell

Artichoke & Red Pepper Frittata

Italian Peasant Soup with Cabbage, Beans & Cheese

A well-stocked pantry is a good starting point for making a hearty homemade soup like this one. Just add some fresh vegetables, bread and cheese and you've got dinner (and tomorrow's lunch).

From EatingWell

Italian Peasant Soup with Cabbage, Beans & Cheese

Pasta & Beans

A healthful combination of beans and greens makes this pasta dish evocative of the Italian countryside. By dropping the greens in the boiling water with the pasta, you've eliminated an extra step, and an extra pot to wash.

From EatingWell

Pasta & Beans

Whole-Wheat Fusilli with Beef Ragu

This chunky, full-bodied sauce is a good match for hearty whole-wheat pasta. We've augmented a little lean ground beef with mushrooms to get a rich, meaty sauce that has a minimum of saturated fat.

From EatingWell

Whole-Wheat Fusilli with Beef Ragu

Baked Risotto Primavera

This updated spring classic calls for nutty-tasting short-grain brown rice instead of the traditional white arborio. Because the cooking time is longer with whole-grain rice, this risotto is cooked in the oven rather than on the stovetop, eliminating the need for almost constant stirring.

From EatingWell

Baked Risotto Primavera

Bread & Tomato Salad

When it's too hot to cook, just step outside and gather tomatoes and basil from your garden, cut up some day-old country bread and make this flavorful, easy salad, our take on the classic Italian bread salad known as panzanella.

From EatingWell

Bread & Tomato Salad

Florentine Ravioli

The flavors of Italy are best expressed in simplicity: a dash of spices, a little oil and dinner's on the table in minutes-especially if you use frozen spinach and frozen ravioli or tortellini.

From EatingWell

Florentine Ravioli

Double-Chocolate Biscotti

Dense and crunchy, these are the classic Italian dunking cookies. Although they are traditionally dipped in Vin Santo, a sweet Italian dessert wine, these chocolaty biscotti are ultra-satisfying with a cup of coffee or a glass of milk.

From EatingWell

Double-Chocolate Biscotti

Sausage, Mushroom & Spinach Lasagna

This cheesy lasagna is full of spicy Italian turkey sausage, whole-wheat noodles, mushrooms and spinach. A serving of this version has about one-third the fat and saturated fat, and only half the calories of the original. Use soy-based sausage for a hearty vegetarian variation.

From EatingWell

Sausage, Mushroom & Spinach Lasagna

Risotto with Edamame, Arugula & Porcini

Not up for 20 minutes of leaning over the stove? You can still enjoy this main-course risotto, studded with tasty green soybeans, because the microwave eliminates much of the constant stirring required for preparing a stovetop risotto.

From EatingWell

Risotto with Edamame, Arugula & Porcini

Tuscan-Style Tuna Salad

This streamlined version of a northern Italian idea is perfect for a summer evening: no-fuss, no-cook and big taste. You can even make it ahead and store it, covered, in the refrigerator for several days. If you do, use it as a wrap filling for the next day's lunch.

From EatingWell

Tuscan-Style Tuna Salad

Tuna Pomodoro

Inspired by the Italian dish spaghetti al tonno e pomodoro, this quick and healthy pasta became a staff favorite at EatingWell. If you keep canned tuna and whole-wheat pasta on hand, you'll do what we did: return to this quick meal again and again.

From EatingWell

Tuna Pomodoro

Grilled Eggplant Panini

Grilled eggplant is one of life's simpler pleasures: creamy and rich. Look for medium-size, purple eggplants with firm skins and no mushy spots. This end-of-summer treat will be even tastier if you can find the vegetables at a local farmstand--or in your own backyard!

From EatingWell

Grilled Eggplant Panini

Strawberry Bruschetta

Astoundingly good for minimal effort, this makes an indulgent weekend breakfast or anyday dessert. A judicious smear of mascarpone (half the fat of butter) is part of the luxury, but even lighter low-fat cream cheese will work as well. The real secret is warming the berries just enough to make the flavor bloom and transform their juices into a rosy syrup.

From EatingWell

Strawberry Bruschetta

Warm Arugula Bread Salad

This assertive panzanella has the most flavor when made with mature arugula, but baby arugula also works well. Serve with grilled steak or turkey sausage.

From EatingWell

Warm Arugula Bread Salad

Red Pepper & Goat Cheese Frittata

A frittata is a baked omelet, far easier because it lacks that pesky step of flipping it. Frittatas appeared on the Saturnia, a fashionable Italian cruise ship in the post-WWII years. The dish was an elegant lunch on transatlantic crossings and became a U.S. craze when The New York Times ran the first English-language recipe in 1952.

From EatingWell

Red Pepper & Goat Cheese Frittata

Veal Scaloppine with Lemon, Capers & Leeks

This dish is elegant enough for company, yet easy enough to serve on a weeknight. Chicken or turkey cutlets could easily substitute for the veal, if you like.

From EatingWell

Veal Scaloppine with Lemon, Capers & Leeks

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