Italian Sunday dinners have a way of filling our hearts and homes with warmth. The bustling kitchens and the aroma of simmering sauces are memories many of us cherish. Picture a table with mouthwatering Lasagna Al Forno and rich Osso Buco, each dish honoring timeless culinary traditions. These meals are about savoring food and celebrating family and togetherness. Ready to explore recipes that embody this Italian spirit?
Lasagna Al Forno
Lasagna Al Forno is the quintessential Italian comfort food, a classic dish that has graced Sunday dinner tables for generations. This hearty and flavorful dish consists of layers of tender pasta, rich meat sauce, creamy béchamel, and melted cheese, creating a symphony of flavors and textures in every bite.
It’s the perfect centerpiece for a family gathering, providing warmth and satisfaction to everyone at the table. The secret to an unforgettable Lasagna Al Forno lies in the quality of its ingredients and the love put into crafting each layer.
From slow-cooked ragù to homemade béchamel, each element contributes to the overall harmony of the dish. When served hot from the oven, with its golden, bubbly crust, it’s a surefire way to bring a taste of Italy into your home.
Ingredients for 4-6 servings:
- 9-12 lasagna noodles
- 1 pound ground beef
- 1 pound ground pork
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 3 tablespoons olive oil
- 4 cups milk
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 pinch of nutmeg
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- Fresh basil leaves for garnish
Instructions:
- Prepare the Meat Sauce:
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.
- Add the ground beef and pork to the skillet, cooking until browned. Drain excess fat.
- Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Reduce heat to low and let simmer for 30-40 minutes, stirring occasionally.
- Make the Béchamel Sauce:
- In a saucepan, melt the butter over medium heat. Add the flour, whisking continuously for about 1 minute.
- Gradually add the milk, continuing to whisk to avoid lumps. Cook until the sauce thickens, about 10 minutes.
- Season with a pinch of nutmeg and salt to taste. Remove from heat and set aside.
- Cook the Lasagna Noodles:
- In a large pot of salted boiling water, cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
- Assemble the Lasagna:
- Preheat your oven to 375°F (190°C).
- Spread a thin layer of meat sauce at the bottom of a 9×13-inch baking dish.
- Layer 3-4 lasagna noodles over the sauce. Spread a layer of meat sauce, followed by béchamel sauce, and a sprinkle of mozzarella and Parmesan cheese.
- Repeat the layering process until all ingredients are used, finishing with a layer of béchamel and a generous topping of mozzarella and Parmesan.
- Bake the Lasagna:
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15 minutes, until the cheese is bubbly and golden brown.
- Let it Rest and Serve:
- Allow the lasagna to rest for at least 10 minutes before slicing. Garnish with fresh basil leaves and serve warm.
Extra Tips:
To enhance the flavors of your Lasagna Al Forno, consider preparing the meat sauce a day in advance. This allows the flavors to deepen and meld together, resulting in a richer taste.
If you prefer a more traditional approach, you can substitute the béchamel sauce with ricotta cheese mixed with an egg. For a vegetarian version, swap the meat with a medley of sautéed vegetables such as spinach, zucchini, and mushrooms.
Finally, always let the lasagna rest before serving to confirm the layers hold together beautifully.
Osso Buco With Risotto
Osso Buco, a traditional Italian dish, is a hearty and comforting meal perfect for a classic Sunday dinner. The term “osso buco” translates to “bone with a hole,” referring to the marrow-filled shank bones used in the dish. Typically made with veal shanks, Osso Buco is cooked slowly in a rich, savory sauce until the meat is tender and flavorful.
Paired with a creamy risotto, this dish offers a delightful combination of textures and flavors that will transport you straight to Italy. The accompanying risotto is a creamy rice dish that’s a staple in Italian cuisine. Made by slowly cooking arborio rice in broth and stirring frequently, risotto becomes the perfect bed for the succulent veal shanks.
This Osso Buco with Risotto recipe serves 4-6 people, making it ideal for a family gathering or a special dinner with friends. With the following instructions and tips, you’ll be able to recreate this classic Italian dish in your own kitchen.
Ingredients for Osso Buco:
- 4 veal shanks (about 1.5 inches thick)
- Salt and freshly ground black pepper
- 1/2 cup all-purpose flour, for dredging
- 1/4 cup olive oil
- 1 cup onion, finely chopped
- 1/2 cup carrot, finely chopped
- 1/2 cup celery, finely chopped
- 3 garlic cloves, minced
- 1 cup dry white wine
- 1 cup beef or veal stock
- 1 can (14.5 oz) diced tomatoes, with juice
- 1 bay leaf
- 1 teaspoon dried thyme
- Zest of 1 lemon
- 1/4 cup fresh parsley, chopped
Ingredients for Risotto:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine
- 4 cups chicken or vegetable broth, kept warm
- 1 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
Cooking Instructions:
- Prepare the Veal Shanks: Season the veal shanks generously with salt and pepper, then dredge them lightly in flour, shaking off any excess.
- Brown the Shanks: In a large, heavy-bottomed pot or Dutch oven, heat 1/4 cup of olive oil over medium-high heat. Add the veal shanks and brown them on all sides, about 3-4 minutes per side. Remove the shanks from the pot and set aside.
- Sauté the Vegetables: In the same pot, add the chopped onion, carrot, and celery. Sauté for about 5 minutes until the vegetables are soft. Add the minced garlic and cook for another minute.
- Deglaze the Pot: Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine simmer until reduced by half.
- Simmer the Osso Buco: Return the veal shanks to the pot. Add the beef stock, diced tomatoes with juice, bay leaf, and thyme. Bring to a simmer, cover, and let it cook on low heat for about 1.5 to 2 hours, or until the meat is tender and falling off the bone.
- Prepare the Risotto: In a separate large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until translucent. Stir in the arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
- Cook the Risotto: Add the white wine to the rice and stir until it’s absorbed. Gradually add the warm broth, one ladle at a time, stirring frequently. Allow each addition of broth to be absorbed before adding more. This process should take about 18-20 minutes, until the rice is creamy and cooked to al dente.
- Finish the Risotto: Stir in the grated Parmesan cheese and season with salt and pepper to taste. Remove from heat and cover to keep warm.
- Serve: Serve the osso buco over a bed of risotto. Garnish with lemon zest and chopped parsley for a fresh, vibrant finish.
Extra Tips:
For the best flavor, try to use fresh veal shanks from a reputable butcher. The quality of the meat can make a significant difference in the outcome of the dish.
When making the risotto, patience is key; stirring continuously and adding the broth gradually will guarantee a perfectly creamy texture. If you prefer, you can substitute the veal shanks with beef shanks, though the cooking time may need to be adjusted.
Finally, don’t skip the lemon zest garnish—it adds a lovely brightness that balances the richness of the dish.
Chicken Cacciatore
Chicken Cacciatore, also known as “hunter’s chicken,” is a classic Italian dish that combines tender chicken pieces with a rich and flavorful tomato sauce, infused with aromatic herbs and earthy vegetables. Traditionally slow-cooked to let the flavors meld together, this dish is perfect for a comforting Sunday dinner with family or friends.
The word “cacciatore” means hunter in Italian, and this rustic dish was originally made with whatever ingredients were on hand, making it a versatile and hearty meal.
This recipe for Chicken Cacciatore serves 4-6 people and brings together the vital components of a classic Italian Sunday dinner. The combination of chicken, tomatoes, bell peppers, onions, and mushrooms creates a symphony of flavors that’s both satisfying and delicious.
Serve this dish with crusty bread or over a bed of pasta or polenta to soak up the savory sauce.
Ingredients:
- 6 bone-in, skin-on chicken thighs
- Salt and black pepper for seasoning
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 bell peppers (red and yellow), sliced
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup dry white wine
- 1 can (28 ounces) crushed tomatoes
- 1/4 cup chicken broth
- 2 tablespoons capers, drained
- 1/4 cup fresh parsley, chopped
- Fresh basil leaves for garnish
Instructions:
- Prepare the Chicken: Season the chicken thighs generously with salt and black pepper on both sides. This step is essential for flavoring the chicken and helping it to brown nicely.
- Brown the Chicken: In a large, deep skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken thighs skin-side down and cook for about 5-7 minutes, until the skin is golden brown and crispy. Flip the chicken and cook for another 3 minutes. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the chopped onion, sliced bell peppers, and minced garlic. Sauté for about 5 minutes until the onions are translucent and the peppers start to soften. Add the sliced mushrooms and cook for another 3 minutes.
- Add Seasonings and Wine: Stir in the dried oregano, thyme, and red pepper flakes (if using). Pour in the white wine and let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the skillet. This deglazing process adds depth to the sauce.
- Add Tomatoes and Broth: Add the crushed tomatoes and chicken broth to the skillet, stirring to combine. Bring the mixture to a gentle simmer.
- Simmer the Chicken: Return the browned chicken thighs to the skillet, nestling them into the sauce. Cover the skillet and reduce the heat to low. Let the chicken simmer for about 30-40 minutes, or until the chicken is cooked through and tender, and the flavors have melded together.
- Finish the Dish: Stir in the capers and chopped parsley, and let the dish simmer uncovered for another 5 minutes to thicken the sauce slightly. Adjust seasoning with salt and pepper to taste.
- Serve: Garnish with fresh basil leaves and serve hot over pasta, polenta, or with crusty bread.
Extra Tips:
For the best flavor, use bone-in, skin-on chicken thighs as they provide more moisture and richness to the dish. If you prefer a spicier dish, don’t shy away from adding a little more red pepper flakes.
You can also experiment with different vegetables such as zucchini or olives for added complexity. If you’re not a fan of wine, chicken broth can be used as a substitute for deglazing.
Finally, make sure to taste and adjust the seasoning at the end to verify the flavors are just right.
Eggplant Parmesan
Eggplant Parmesan, or “Melanzane alla Parmigiana,” is a beloved classic Italian dish that brings together layers of tender eggplant, rich tomato sauce, and melted cheeses. This vegetarian delight is a staple in Italian households, often served as a hearty main course during Sunday dinners.
The dish isn’t only delicious but also satisfying, offering a perfect balance of flavors and textures with every bite. It’s an excellent choice for those looking to enjoy a comforting meal that’s both traditional and timeless.
The preparation of Eggplant Parmesan involves a few key steps: slicing and salting the eggplant to remove any bitterness, breading and frying the slices to achieve a golden crust, and layering them with a robust tomato sauce infused with garlic and basil.
The crowning glory is a generous amount of mozzarella and Parmesan cheese, which melts beautifully in the oven, creating a bubbly, golden topping. This recipe serves 4-6 people, making it ideal for family gatherings or a cozy dinner with friends.
Ingredients:
- 2 large eggplants
- Salt
- 1 1/2 cups all-purpose flour
- 4 large eggs
- 2 cups breadcrumbs
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 3 cups marinara sauce
- Fresh basil leaves
- Olive oil, for frying
- Ground black pepper
Instructions:
1. Prepare the Eggplant: Begin by washing and slicing the eggplants into 1/4-inch thick rounds. Lay the slices on paper towels and sprinkle both sides liberally with salt. Let them sit for about 30 minutes to draw out excess moisture and any bitterness.
Rinse the eggplant slices under cold water and pat them dry with fresh paper towels.
2. Bread the Eggplant: Set up a breading station with three shallow dishes. In the first dish, place the flour. In the second dish, beat the eggs. In the third dish, combine the breadcrumbs with half of the grated Parmesan cheese.
Dip each eggplant slice into the flour, shaking off any excess, then into the beaten eggs, and finally into the breadcrumb mixture, pressing lightly to guarantee the crumbs adhere.
3. Fry the Eggplant: Heat a generous amount of olive oil in a large skillet over medium-high heat. Fry the breaded eggplant slices in batches, turning once, until they’re golden brown on both sides, about 3-4 minutes per side.
Transfer the fried slices to a plate lined with paper towels to drain any excess oil.
4. Assemble the Dish: Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange a layer of fried eggplant slices over the sauce.
Spoon more marinara sauce over the eggplant, then sprinkle with mozzarella and Parmesan cheese. Repeat the layers until all ingredients are used, finishing with a generous layer of cheese on top. Scatter fresh basil leaves over the top for added flavor.
5. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and continue baking for another 15-20 minutes, or until the cheese is melted and bubbly, and the top is golden brown.
Allow the dish to cool for a few minutes before serving.
Extra Tips:
For best results, choose firm, fresh eggplants without blemishes or soft spots. If you prefer a lighter version, you can bake the breaded eggplant slices in the oven instead of frying them.
Additionally, using a high-quality marinara sauce or making your own can greatly enhance the flavor of the dish. Finally, letting the Eggplant Parmesan rest for a few minutes after baking allows the layers to set and makes it easier to serve.
Spaghetti Carbonara
Spaghetti Carbonara is a classic Italian dish that embodies the essence of comfort food with its creamy texture and rich flavors. This Roman specialty is known for its simplicity, yet it offers a depth of taste that satisfies both casual diners and culinary aficionados.
The magic of Carbonara lies in its ability to transform simple ingredients into a luscious, savory sauce that clings to each strand of spaghetti. Made traditionally with eggs, cheese, pancetta, and pepper, this dish is a reflection of the beauty of Italian cuisine’s minimalist approach.
The origins of Spaghetti Carbonara are somewhat debated, with some attributing it to the Italian coal miners, or “carbonari”, who favored this hearty meal. Others believe it to be a dish invented during World War II when American soldiers in Italy combined military rations of bacon and eggs with local pasta.
Regardless of its history, what remains indisputable is the dish’s enduring popularity. Perfect for a Sunday dinner, this recipe serves 4-6 people, guaranteeing there’s enough to go around for seconds.
Ingredients (serving size: 4-6 people):
- 500g spaghetti
- 4 large eggs
- 100g grated Pecorino Romano cheese
- 100g grated Parmigiano-Reggiano cheese
- 150g pancetta or guanciale, diced
- 2 cloves garlic, peeled and left whole
- Salt, to taste
- Freshly ground black pepper, to taste
- Olive oil
Cooking Instructions:
- Boil the Pasta: Fill a large pot with water, add a generous amount of salt, and bring it to a boil. Add the spaghetti and cook until al dente, following the package instructions. Reserve 1 cup of pasta water and then drain the spaghetti.
- Prepare the Sauce: In a bowl, whisk together the eggs, Pecorino Romano, and Parmigiano-Reggiano until well combined. Season the mixture with a pinch of salt and a generous amount of freshly ground black pepper.
- Cook the Pancetta: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the whole garlic cloves and pancetta (or guanciale) to the pan. Cook until the pancetta is crispy and golden, then remove the garlic cloves and discard them.
- Combine Pasta and Pancetta: Add the drained spaghetti to the skillet with the pancetta, tossing to coat the pasta with the rendered fat. Remove the skillet from the heat.
- Create the Carbonara: Quickly pour the egg and cheese mixture over the hot pasta, stirring vigorously to create a creamy sauce. If the sauce seems too thick, add reserved pasta water, a little at a time, until the desired consistency is achieved.
- Finish and Serve: Taste and adjust the seasoning with salt and pepper if necessary. Serve immediately, with additional grated cheese and black pepper on top if desired.
Extra Tips:
For best results, use high-quality ingredients, as they make a significant difference in a simple dish like this. Make sure the pasta is hot enough to cook the eggs gently, creating a silky sauce without scrambling them.
If you prefer a slightly richer flavor, you can use all Pecorino Romano instead of mixing it with Parmigiano-Reggiano. Remember, timing is essential in Carbonara; have all ingredients prepped and ready before you start cooking to create a seamless process.
Baked Ziti
Baked Ziti is a quintessential Italian-American comfort food that makes for a perfect centerpiece in a classic Italian Sunday dinner. This hearty dish combines perfectly cooked pasta, a rich meat sauce, and a blend of creamy cheeses, all baked together to create a bubbling, golden masterpiece.
Originating from Southern Italy, Baked Ziti is a cousin to lasagna but simpler to prepare, making it an ideal choice for both family gatherings and casual dinners. Its layers of flavors and melt-in-your-mouth textures are sure to delight anyone who sits at your table.
To create this classic dish, you’ll start by preparing a robust meat sauce, simmered to allow the flavors to meld and deepen. The ziti pasta, cooked al dente, is then mixed with ricotta cheese before being layered with the sauce and mozzarella cheese in a baking dish. After a stint in the oven, you’ll have a cheesy, bubbling Baked Ziti that promises to satisfy. This dish serves 4-6 people, making it perfect for sharing with family and friends.
Ingredients for 4-6 servings:
- 1 pound ziti pasta
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 1 (24-ounce) jar marinara sauce
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves for garnish (optional)
Cooking Instructions:
- Preheat the Oven: Start by preheating your oven to 375°F (190°C). This guarantees the oven is hot enough to bake the ziti evenly.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the ziti pasta and cook until al dente, according to package instructions. Drain and set aside.
- Prepare the Meat Sauce: In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Brown the Meat: Add the ground beef to the skillet and cook until browned, breaking it apart with a spatula. Drain any excess fat from the skillet.
- Season the Sauce: Stir in the dried oregano, dried basil, red pepper flakes (if using), salt, and black pepper. Pour in the marinara sauce, stir to combine, and let the sauce simmer for about 10-15 minutes to allow the flavors to meld.
- Mix the Pasta and Ricotta: In a large bowl, combine the cooked ziti pasta with the ricotta cheese, mixing until the pasta is well coated.
- Assemble the Dish: In a 9×13 inch baking dish, spread a thin layer of the meat sauce at the bottom. Add half of the pasta-ricotta mixture, followed by half of the remaining meat sauce. Sprinkle with half of the mozzarella cheese. Repeat the layering with the remaining pasta, sauce, and mozzarella cheese. Top with grated Parmesan cheese.
- Bake the Ziti: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- Garnish and Serve: Remove from the oven and let the dish cool for a few minutes. Garnish with fresh basil leaves if desired, and serve hot.
Extra Tips:
For a vegetarian version, you can substitute the ground beef with sautéed mushrooms or eggplant for a hearty texture.
It’s also important not to overcook the pasta in the boiling water, as it will continue to cook while baking. If you prefer a creamier texture, you can add a little heavy cream to the sauce.
Additionally, Baked Ziti can be prepared ahead of time; simply assemble the dish and refrigerate until you’re ready to bake. This makes it a convenient option for entertaining or meal planning for the week.
Veal Saltimbocca
Veal Saltimbocca is a classic Italian dish that perfectly captures the essence of traditional Italian cooking—simple, flavorful, and elegant. This dish features tender veal cutlets wrapped in savory prosciutto and fresh sage, then cooked to perfection in a buttery, white wine sauce. The name “saltimbocca” means “jumps in the mouth,” and with its delicious combination of flavors, it certainly lives up to its name.
Typically served as a main course, Veal Saltimbocca is an excellent choice for a special Sunday dinner, offering a taste of Italy that’s bound to impress family and friends.
The key to a successful Veal Saltimbocca is in the quality of the ingredients and the careful balance of flavors. The veal should be thinly sliced and tender, while the prosciutto adds a rich, salty note that complements the delicate sage. The wine sauce not only enhances the flavors of the dish but also adds a touch of elegance to the presentation.
This recipe serves 4-6 people, making it perfect for a family gathering or a dinner party. Accompany your Veal Saltimbocca with a side of roasted potatoes or a fresh green salad to complete the meal.
Ingredients:
- 6 veal cutlets, about 4 ounces each
- 6 slices of prosciutto
- 12 fresh sage leaves
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- Lemon wedges, for serving
Cooking Instructions:
- Prepare the Veal Cutlets: Place each veal cutlet between two sheets of plastic wrap and gently pound with a meat mallet until they’re about 1/4 inch thick. Season both sides of the cutlets with salt and pepper.
- Assemble the Saltimbocca: Lay a slice of prosciutto and two sage leaves on each veal cutlet. Secure everything in place by inserting a toothpick through the sage leaves, prosciutto, and veal.
- Coat the Cutlets: On a large plate, spread the flour. Dredge each cutlet in the flour, shaking off any excess.
- Cook the Cutlets: In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat. Once hot, add the veal cutlets to the skillet, cooking them in batches if necessary to avoid overcrowding. Cook for about 2-3 minutes per side, until the prosciutto is crisp and the veal is lightly browned. Transfer the cooked cutlets to a plate and keep warm.
- Make the Sauce: In the same skillet, add the remaining 2 tablespoons of butter. Once melted, pour in the white wine and chicken broth. Stir and scrape up any browned bits from the bottom of the skillet. Let the sauce simmer for about 5 minutes, or until it has reduced by half.
- Combine and Serve: Return the veal cutlets to the skillet, spooning the sauce over the top. Allow them to cook in the sauce for an additional 2 minutes, making sure they’re well-coated and heated through. Remove the toothpicks before serving. Serve the veal saltimbocca hot, garnished with lemon wedges on the side.
Extra Tips: When preparing Veal Saltimbocca, it’s important to use a dry white wine to avoid adding any sweetness to the sauce. A Pinot Grigio or Sauvignon Blanc works well.
If veal isn’t available, thin chicken or turkey cutlets can be used as a substitute. Make sure not to overcook the veal, as it can become tough and lose its tenderness. Finally, always remember to remove the toothpicks before serving to guarantee your guests can enjoy the dish without interruption.
Stuffed Shells With Ricotta
Stuffed Shells With Ricotta is a classic Italian dish that brings comfort to any Sunday dinner table. This dish features large pasta shells filled with a creamy, cheesy mixture made primarily of ricotta cheese, enhanced with a blend of herbs and spices. It’s then baked in a rich marinara sauce and topped with melted mozzarella cheese, creating a deliciously warm and satisfying meal.
Perfect for family gatherings, this recipe can easily be prepared in advance and baked just before serving, allowing you to enjoy quality time with loved ones without much fuss in the kitchen.
The beauty of Stuffed Shells With Ricotta lies in its simplicity and the delightful combination of flavors and textures. The ricotta filling is soft and creamy, providing a perfect contrast to the slightly chewy pasta shells. The marinara sauce adds a tangy richness that elevates the dish, while the melted mozzarella on top gives it an irresistible gooeyness.
Whether you’re a seasoned cook or a beginner, this recipe is straightforward and rewarding, guaranteeing everyone at your table will be asking for seconds.
Ingredients (Serves 4-6):
- 20-24 large pasta shells
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 3 cups marinara sauce
- Fresh basil leaves for garnish (optional)
Cooking Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C) to make certain it’s ready for baking once the shells are prepared.
- Cook the Pasta Shells: Bring a large pot of salted water to a boil. Add the pasta shells and cook them until they’re al dente, according to package instructions. Drain and set aside, allowing them to cool slightly.
- Prepare the Ricotta Filling: In a large mixing bowl, combine the ricotta cheese, 1/2 cup of mozzarella cheese, Parmesan cheese, egg, parsley, oregano, garlic powder, salt, and pepper. Mix until all ingredients are well combined and smooth.
- Stuff the Shells: Carefully fill each cooked pasta shell with the ricotta mixture. You can use a spoon or a piping bag for more precision.
- Assemble the Dish: Spread 1 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish. Arrange the stuffed shells in a single layer over the sauce. Pour the remaining marinara sauce over the shells, ensuring they’re well covered.
- Top with Cheese: Sprinkle the remaining 1/2 cup of mozzarella cheese over the top of the sauce-covered shells.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves if desired. Serve warm.
Extra Tips:
For a more flavorful filling, consider adding some finely chopped spinach or sautéed mushrooms to the ricotta mixture. If you prefer a spicier dish, a pinch of red pepper flakes can be added to the marinara sauce.
Leftovers can be stored in an airtight container in the refrigerator for up to three days or frozen for up to a month. When reheating, cover with foil to prevent the cheese from drying out. Enjoy your delicious homemade Stuffed Shells With Ricotta with a side of garlic bread or a crisp salad for a complete Italian dining experience.
Seafood Cioppino
Seafood Cioppino is a classic Italian-American dish that beautifully showcases a variety of fresh seafood in a rich, flavorful tomato-based broth. Originally created by Italian immigrants in San Francisco, this hearty stew is perfect for a communal Sunday dinner with family or friends.
The key to an authentic Cioppino lies in the freshness of the seafood and the depth of flavors in the broth, which is achieved by a careful balance of herbs, spices, and a touch of wine. This recipe serves 4-6 people, making it ideal for a family gathering.
The dish includes a mix of clams, mussels, shrimp, and fish, guaranteeing a delightful medley of textures and tastes. Preparing this dish requires a bit of time and attention, but the end result is a comforting, satisfying meal that’s well worth the effort.
With the right ingredients and a little patience, you’ll be able to bring the essence of the Italian coast to your dining table.
Ingredients:
- 1/4 cup olive oil
- 1 large onion, chopped
- 2 shallots, chopped
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1 1/2 cups white wine
- 1 can (28 ounces) crushed tomatoes
- 2 cups fish stock or clam juice
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 1 pound clams, scrubbed
- 1 pound mussels, cleaned and debearded
- 1 pound large shrimp, peeled and deveined
- 1 pound firm white fish (such as cod or halibut), cut into 1-inch pieces
- 1/4 cup chopped fresh parsley
- 1 loaf crusty bread, for serving
Instructions:
- Prepare the Base:
- Heat the olive oil in a large, heavy pot over medium heat. Add the chopped onion and shallots, and sauté until they become translucent, about 5 minutes.
- Add the minced garlic and red pepper flakes, and sauté for another minute until fragrant.
- Build the Broth:
- Pour in the white wine and let it simmer until it’s reduced by half, about 5 minutes. Stir in the crushed tomatoes, fish stock, bay leaf, oregano, thyme, salt, and black pepper.
- Bring the mixture to a gentle boil, then reduce the heat and let it simmer, uncovered, for 30 minutes to allow the flavors to meld.
- Cook the Seafood:
- Add the clams and mussels to the pot, cover, and cook for about 5 minutes until the shells begin to open.
- Add the shrimp and fish, and continue to cook for another 5-7 minutes, or until the shrimp turn pink and opaque and the fish flakes easily with a fork. Discard any clams or mussels that don’t open.
- Finish and Serve:
- Stir in the fresh parsley, and adjust the seasoning with salt and pepper to taste.
- Ladle the cioppino into large bowls and serve immediately with slices of crusty bread on the side for dipping.
Extra Tips:
When making Seafood Cioppino, it’s crucial to ascertain that all your seafood is fresh and properly cleaned to enhance the dish’s overall flavor and texture.
If you’re not planning to serve the cioppino immediately, you can prepare the broth in advance and store it in the refrigerator; then, add the seafood and cook it just before serving.
For an elevated taste, you might consider adding a splash of Pernod or another anise-flavored liqueur to the broth. Finally, keep an eye on the seafood while cooking to avoid overcooking, which can lead to a rubbery texture.
Enjoy your culinary journey to the Italian coast right from your kitchen!
Fettuccine Alfredo
Fettuccine Alfredo is a classic Italian pasta dish that has won the hearts of many with its creamy, buttery, and cheesy sauce. Originating from Rome, this simple yet decadent dish is perfect for a cozy Sunday dinner with family and friends. The combination of rich Parmesan cheese, smooth butter, and perfectly cooked pasta creates a luxurious meal that’s both satisfying and comforting.
Traditionally, Fettuccine Alfredo requires just a few high-quality ingredients, making it a quintessential Italian dish that emphasizes flavor and simplicity.
Whether you’re looking to impress your guests or simply craving a delicious meal, this Fettuccine Alfredo recipe won’t disappoint. The creamy sauce clings to the tender fettuccine noodles, delivering a burst of flavor with every bite. It’s a dish that’s easy to prepare and can be on the table in under 30 minutes. With minimal ingredients and straightforward steps, it’s perfect for both beginner cooks and seasoned chefs alike.
Ingredients for 4-6 servings:
- 1 pound of fettuccine pasta
- 1 cup (2 sticks) of unsalted butter
- 1 1/2 cups of heavy cream
- 1 1/2 cups of freshly grated Parmesan cheese
- Salt to taste
- Freshly ground black pepper to taste
- Fresh parsley, chopped (optional, for garnish)
Cooking Instructions:
- Cook the pasta: Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- Prepare the sauce: In a large skillet over medium heat, melt the butter. Once melted, add the heavy cream and bring the mixture to a gentle simmer. Stir occasionally, allowing the sauce to thicken slightly for about 5 minutes.
- Incorporate the cheese: Gradually add the grated Parmesan cheese to the skillet, stirring continuously until the cheese has fully melted and the sauce is smooth and creamy.
- Combine pasta and sauce: Add the cooked fettuccine to the skillet with the Alfredo sauce. Toss the pasta gently to guarantee each strand is coated with the creamy sauce. If the sauce is too thick, add a bit of the reserved pasta water, a tablespoon at a time, until the desired consistency is reached.
- Season and serve: Season the Fettuccine Alfredo with salt and freshly ground black pepper to taste. Transfer to a serving dish and garnish with freshly chopped parsley, if desired. Serve immediately while hot.
Extra Tips:
For the best results, use freshly grated Parmesan cheese instead of pre-shredded varieties, as it melts better and imparts a richer flavor to the sauce.
Be cautious not to overcook the pasta; al dente pasta provides the perfect texture for absorbing the creamy sauce. If you want to add a bit of protein to the dish, consider adding grilled chicken or shrimp.
Italian Wedding Soup
Italian Wedding Soup is a classic comfort food that brings warmth and joy to any Sunday dinner. This delightful dish combines savory meatballs with a hearty broth filled with tender greens, pasta, and aromatic vegetables. Its name, however, is a bit misleading; it doesn’t originate from wedding celebrations. Instead, it refers to the “marriage” or perfect harmony between the flavors of the meat and greens in the soup.
The combination of ingredients creates a wholesome and satisfying meal that’s perfect for family gatherings or a cozy night in. The soup is typically made with small, flavor-packed meatballs made from a mixture of ground beef and pork, seasoned with herbs and spices. These meatballs are simmered in a rich chicken broth alongside acini di pepe pasta and fresh greens like spinach or escarole.
The result is a savory, nourishing soup that pleases both the palate and the soul. The delicate balance of flavors and textures makes Italian Wedding Soup a beloved staple in Italian cuisine, appealing to both young and old alike.
Ingredients for 4-6 Servings:
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 egg
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 carrots, diced
- 3 stalks celery, diced
- 8 cups chicken broth
- 1 cup acini di pepe pasta
- 5 ounces fresh spinach or escarole, chopped
- Additional grated Parmesan cheese for serving
Cooking Instructions:
- Prepare the Meatballs: In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, parsley, egg, salt, and pepper. Mix well until all ingredients are thoroughly combined. Roll the mixture into small, bite-sized meatballs and set aside.
- Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté the vegetables for about 5-7 minutes, or until they’re softened and fragrant.
- Simmer the Broth: Pour the chicken broth into the pot with the sautéed vegetables. Bring the mixture to a boil, then reduce the heat to a simmer.
- Cook the Meatballs: Gently add the prepared meatballs into the simmering broth. Allow the meatballs to cook for about 10 minutes, turning occasionally to guarantee they cook evenly.
- Add the Pasta: Stir in the acini di pepe pasta and continue to simmer the soup for another 7-8 minutes, or until the pasta is al dente.
- Incorporate the Greens: Add the chopped spinach or escarole to the pot. Stir the soup and let it simmer for an additional 2-3 minutes until the greens are wilted and tender.
- Serve: Ladle the soup into bowls and sprinkle with additional grated Parmesan cheese before serving.
Extra Tips:
When preparing Italian Wedding Soup, it’s important to verify that the meatballs are small enough to cook evenly in the broth. If you prefer a thicker soup, you can add more pasta or reduce the amount of broth used.
Feel free to experiment with different greens such as kale or Swiss chard for a variation in flavor and texture. For a more robust flavor, consider seasoning the meatballs with additional herbs such as oregano or thyme.
This soup can also be made ahead of time and stored in the refrigerator for up to three days or frozen for later use, making it a convenient option for meal prep.
Caprese Salad
Caprese Salad is a quintessential Italian dish that embodies simplicity and freshness, making it a perfect starter or side for a classic Italian Sunday dinner. Originating from the island of Capri, this salad is a celebration of Italy’s vibrant ingredients: ripe tomatoes, creamy mozzarella, fresh basil, and luscious olive oil. Its colors reflect the Italian flag, making it not only delicious but visually appealing as well. The key to a perfect Caprese Salad is using the freshest ingredients you can find, as each component shines on its own.
This salad is best served in the summer when tomatoes are at their peak ripeness. However, with quality ingredients, you can enjoy this dish year-round. It requires minimal preparation and can be assembled in just a few minutes, making it a stress-free addition to your Italian feast. Ideal for serving 4-6 people, this recipe guarantees that everyone at your table can enjoy a taste of Italy.
Ingredients:
- 4 large ripe tomatoes
- 1 pound fresh mozzarella cheese
- 1 bunch fresh basil leaves
- 1/4 cup extra-virgin olive oil
- Salt to taste
- Freshly ground black pepper to taste
- Balsamic glaze (optional)
Instructions:
- Prepare the Tomatoes: Begin by washing the tomatoes thoroughly under cold water. Slice them into 1/4-inch thick rounds and set aside.
- Slice the Mozzarella: Drain any excess liquid from the mozzarella cheese. Carefully slice it into 1/4-inch thick rounds, similar in size to the tomato slices.
- Assemble the Salad: On a large serving platter, arrange the tomato and mozzarella slices in an alternating pattern, overlapping them slightly. Each slice of tomato should be followed by a slice of mozzarella.
- Add Basil Leaves: Tuck fresh basil leaves between the slices of tomato and mozzarella. Be generous with the basil, as it adds a fragrant freshness to the dish.
- Drizzle with Olive Oil: Pour the extra-virgin olive oil evenly over the entire salad, making sure each slice is coated with the rich oil.
- Season to Taste: Sprinkle salt and freshly ground black pepper over the salad to enhance the natural flavors of the ingredients.
- Optional Balsamic Glaze: For an extra layer of flavor, drizzle a balsamic glaze over the top of the salad. This adds a sweet tanginess that complements the creaminess of the mozzarella and the acidity of the tomatoes.
Extra Tips:
To maximize the flavor of your Caprese Salad, choose tomatoes that are ripe yet firm, and opt for buffalo mozzarella for a more authentic taste. If you have time, allow the salad to sit for a few minutes before serving to let the flavors meld together.
For added texture, consider using heirloom tomatoes, which provide a variety of colors and flavors. If you’re making this dish ahead of time, assemble the salad but wait to add the olive oil and seasonings until just before serving to keep the ingredients fresh and vibrant.
Tiramisu
Tiramisu is a classic Italian dessert that has become beloved worldwide for its rich flavors and luxurious texture. Traditionally made with layers of coffee-soaked ladyfingers, mascarpone cheese, cocoa powder, and a hint of liqueur, tiramisu offers a delightful combination of creamy, sweet, and slightly bitter notes.
It’s often served chilled, making it a perfect conclusion to a hearty Italian Sunday dinner. The origins of tiramisu are hotly debated, but it’s commonly believed to have been created in the Veneto region of Italy during the 1960s.
To create an authentic Tiramisu for 4-6 people, you’ll need to carefully assemble each layer and allow time for the flavors to meld in the refrigerator. The preparation involves minimal cooking, but it requires attention to detail to achieve the perfect balance of tastes and textures.
The following recipe will guide you through making this classic dessert, ensuring a delicious and satisfying result.
Ingredients:
- 3 large eggs, separated
- 1 cup granulated sugar
- 1 cup mascarpone cheese
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup strong brewed espresso, cooled
- 2 tablespoons coffee liqueur (optional)
- 24 ladyfingers (savoiardi)
- Unsweetened cocoa powder, for dusting
- Dark chocolate shavings (optional), for garnish
Instructions:
- Prepare the Cream Mixture:
- In a large mixing bowl, whisk the egg yolks and sugar together until the mixture is pale and creamy.
- Add the mascarpone cheese to the egg yolk mixture and mix until smooth and well combined.
- Whip the Cream:
- In a separate bowl, whip the heavy cream and vanilla extract until soft peaks form.
- Gently fold the whipped cream into the mascarpone mixture until fully incorporated. Set aside.
- Whip the Egg Whites:
- In another clean bowl, beat the egg whites until stiff peaks form. Carefully fold the beaten egg whites into the mascarpone mixture, ensuring everything is evenly combined.
- Prepare the Coffee Mixture:
- In a shallow dish, combine the cooled espresso with the coffee liqueur, if using. Stir to mix.
- Assemble the Tiramisu:
- Quickly dip each ladyfinger into the coffee mixture, ensuring they’re soaked but not too soggy. Arrange a layer of dipped ladyfingers in the bottom of a 9×9-inch dish or similar-sized serving dish.
- Spread half of the mascarpone mixture over the layer of ladyfingers, smoothing the surface with a spatula.
- Repeat the process with another layer of coffee-dipped ladyfingers and the remaining mascarpone mixture.
- Chill and Serve:
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight if possible, to allow the flavors to meld together.
- Before serving, dust the top of the tiramisu with unsweetened cocoa powder and garnish with dark chocolate shavings, if desired.
Extra Tips:
For the best results, make sure your espresso is strong and of good quality, as it’s a key flavor component in tiramisu. If you prefer a non-alcoholic version, you can omit the coffee liqueur without compromising the taste.
When folding the egg whites into the mascarpone mixture, be gentle to maintain the light and airy texture of the dessert. Tiramisu improves with time, so preparing it the day before your meal will allow the flavors to blend beautifully.
Cannoli
Cannoli, a delightful Italian pastry, is a staple in any classic Italian Sunday dinner. This delectable dessert features a crispy shell filled with a rich, creamy, and slightly sweet ricotta cheese filling. Originating in Sicily, cannoli have become beloved worldwide for their perfect balance of textures and flavors. The shells are traditionally fried until golden and crunchy, providing the perfect contrast to the smooth filling.
Whether you choose to dip the ends in chocolate chips, pistachios, or simply dust them with powdered sugar, cannoli are sure to impress your family and guests.
Making cannoli at home can be a rewarding experience, allowing you to tailor the filling to your personal taste preferences. While it may seem intimidating to prepare the shells and filling from scratch, following this detailed recipe will guide you through each step, guaranteeing successful results. With a bit of preparation and attention to detail, you’ll be able to serve a dessert that’s both authentic and delicious, capturing the essence of an Italian Sunday feast.
Ingredients for 4-6 servings:
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter, chilled and cubed
- 1 egg yolk
- 1/2 cup dry white wine
- 2 quarts vegetable oil, for frying
- 2 cups ricotta cheese, drained
- 1 cup powdered sugar, plus extra for dusting
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips or chopped pistachios (optional for garnish)
Cooking Instructions:
- Prepare the Dough: In a large mixing bowl, combine the flour, sugar, and salt. Add the butter and use a pastry cutter or your fingertips to blend until the mixture resembles coarse crumbs. Stir in the egg yolk and wine until the dough forms. Knead the dough on a lightly floured surface until smooth, about 5 minutes. Wrap in plastic wrap and refrigerate for at least 1 hour.
- Roll and Cut the Dough: After the dough has chilled, divide it into four portions. Roll out each portion on a floured surface to about 1/8-inch thickness. Using a round cutter (about 4 inches in diameter), cut circles from the dough. Wrap each circle around a metal cannoli tube, sealing the edges with a bit of water.
- Fry the Shells: Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully lower the cannoli tubes into the hot oil, frying until golden brown, about 2-3 minutes. Remove and drain on paper towels. Allow the tubes to cool slightly before gently sliding off the shells.
- Prepare the Filling: In a medium bowl, combine the ricotta cheese, powdered sugar, and vanilla extract. Mix until smooth. If desired, fold in mini chocolate chips or pistachios. Transfer the filling to a piping bag fitted with a large tip.
- Assemble the Cannoli: Pipe the ricotta filling into both ends of each shell, filling them completely. If desired, dip the ends of the filled cannoli in additional chocolate chips or pistachios for decoration.
- Serve and Enjoy: Dust the cannoli with powdered sugar before serving. Enjoy immediately for the best texture.
Extra Tips:
For the crispiest cannoli shells, guarantee the dough is rolled thinly and fried at the correct temperature. Overcrowding the frying pot can lower the oil temperature, resulting in less crispy shells, so fry in batches.
Also, make sure to drain the ricotta cheese thoroughly; excess moisture can make the filling too runny. If you prefer a more stable filling, you can mix in a bit of mascarpone cheese with the ricotta. Finally, fill the cannoli shells just before serving to maintain their crispness.
