Easy Italian Sausage Spaghetti

Easy Italian Sausage Spaghetti -

The flavor of spaghetti and meatballs, without the hassle of making meatballs!

Ingredients:

 1 tablespoon olive oil
 2 pounds sweet Italian sausage
 1 pound fresh mushrooms, sliced
 1 onion, chopped
 1 green bell pepper, chopped
 1 tablespoon minced garlic
 2 (28 ounce) cans tomato sauce
 2 tomatoes, diced
 1 (6 ounce) can tomato paste
 1 (6 ounce) can sliced black olives, drained
 1 teaspoon dried oregano, or to taste
 1 teaspoon dried basil, or to taste
 salt to taste
 1 (16 ounce) package spaghetti, or as needed
 1/4 cup grated Parmesan cheese, or to taste

Directions:

Heat olive oil in a large skillet over medium-high heat. Cook and stir sausage, mushrooms, onion, green bell pepper, and garlic in the hot oil until sausage is browned and crumbly, about 20 minutes; drain and discard grease.
Stir tomato sauce, diced tomatoes, tomato paste, and olives into sausage mixture; season with oregano, basil, and salt. Simmer mixture until flavors infuse, about 30 minutes.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a serving bowl; top with tomato-sausage sauce and Parmesan cheese.

Chicken or Turkey Tetrazzini

Chicken or Turkey Tetrazzini -

This is a very savory casserole! If you would like to add a even greater and a smoker taste try using smoked chicken or turkey.

Ingredients:

 12 ounces spaghetti
 1 1/2 teaspoons vegetable oil
 1/2 teaspoon salt
 1 1/2 tablespoons butter
 1/4 cup chopped onion
 1 clove garlic, minced
 2 (10.75 ounce) cans condensed cream of mushroom soup
 1 cup chicken broth
 1 teaspoon seasoning salt
 3 cups shredded American cheese
 4 cups cooked and cubed chicken
 2 tablespoons chopped fresh parsley
 2 tablespoons diced red bell pepper

Directions:

Preheat oven to 350 degrees F (175 degrees C).
Cook spaghetti according to package directions, add oil and salt to cooking water. Drain.
In large saucepan or Dutch oven over medium heat, melt butter. Add onion and garlic. Cook, stirring occasionally, 2 minutes. Add soup, broth, seasoned salt and 1 1/2 cups of the cheese. Cook and stir until cheese melts and mixture is smooth. Add spaghetti and chicken or turkey. Mix well. Transfer to 2-quart baking dish. Cover with foil.
Bake at 350 degrees F (175 degrees C) for 30 minutes or until hot and bubbly.
Remove foil. Sprinkle with remaining 1 1/2 cups. cheese. Continue baking 2 minutes or until cheese melts. Sprinkle with parsley and bell pepper.

Basic Baked Spaghetti

Basic Baked Spaghetti -

Quick and easy oven spaghetti. Use different cheeses to create your signature dish.

Ingredients:

 3/4 pound lean ground beef
 1 (16 ounce) jar spaghetti sauce
 1 pound spaghetti
 1 cup shredded mild Cheddar cheese

Directions:

Preheat oven to 350 degrees F (175 degrees C). In large skillet, cook hamburger until brown. Mix spaghetti sauce into skillet. Reduce heat and simmer.
Meanwhile, bring a large pot of lightly salted water to a boil. Mix in pasta and cook for 8 to 10 minutes or until al dente; drain.
Mix together spaghetti and meat mixture, pour into 9x13 pan. Top with cheese and bake for 30 minutes, or until heated through and cheese is bubbly.

Spaghetti Carbonara

Spaghetti Carbonara -

A super rich, classic 'bacon and egg' spaghetti dish. Great to serve for company. This recipe also makes an unusual brunch offering.

Ingredients:

 1 pound spaghetti
 1 tablespoon olive oil
 8 slices bacon, diced
 1 tablespoon olive oil
 1 onion, chopped
 1 clove garlic, minced
 1/4 cup dry white wine (optional)
 4 eggs
 1/2 cup grated Parmesan cheese
 1 pinch salt and black pepper to taste
 2 tablespoons chopped fresh parsley
 2 tablespoons grated Parmesan cheese

Directions:

In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.

Baked Ziti Casserole

Baked Ziti Casserole -

Great ziti dish for any lover of pasta. Easy to make and 'wows' the crowd.

Ingredients:

 1 (16 ounce) package ziti
 1 (15 ounce) container ricotta cheese
 1 1/2 cups tomato sauce
 1 (8 ounce) package shredded mozzarella cheese
 1 egg, slightly beaten
 1 teaspoon salt, or to taste
 1/2 teaspoon ground black pepper, or to taste
 2 cups tomato sauce, divided
 1/4 cup grated Parmesan cheese

Directions:

Bring a large pot of lightly salted water to a boil. Cook ziti in boiling water until cooked through but firm to the bite, about 13 minutes; drain. Rinse ziti with cold water until cool; drain.
Preheat oven to 375 degrees F (190 degrees C).
Mix ziti, ricotta cheese, 1 1/2 cups tomato sauce, mozzarella cheese, egg, salt, and pepper in a large bowl.
Spread 1/2 cup tomato sauce into the bottom of a 2 1/2-quart shallow baking dish. Pour ziti mixture into the dish. Top with remaining 1 1/2 cup tomato sauce and Parmesan cheese.
Bake in preheated oven until sauce and cheese layer is bubbly and lightly browned, about 30 minutes. Let cool 10 minutes before serving.

Best Ziti Ever

Best Ziti Ever -

Ziti is layered with sausage, ricotta, mozzarella and tomato sauce, then baked until bubbling.

Ingredients:

 1 (16 ounce) package ziti pasta
 1 pound mild Italian sausage, casings removed
 2 (24 ounce) jars marinara sauce
 1 1/2 teaspoons dried basil, divided
 12 ounces ricotta cheese
 1 1/2 teaspoons Italian seasoning, divided
 1 dash salt and pepper
 1 pound mozzarella cheese, shredded

Directions:

Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large saucepan, heat marinara with 1 teaspoon basil until bubbling. In a medium bowl, mix together ricotta, 1 teaspoon Italian seasoning, salt and pepper.
Spread bottom of a 9x13 inch baking dish with sauce. Layer 1/2 of the ziti, 1/2, the sausage, 1/2 of the ricotta, and 1/2 the mozzarella. Spoon half of the sauce over top. Repeat layers. Sprinkle top with remaining 1/2 teaspoons basil and Italian seasoning.
Bake in preheated oven for 40 to 45 minutes.

Creamy Baked Ziti

Creamy Baked Ziti -

Ziti pasta with a creamy tomato sauce is layered with shredded mozzarella cheese then topped with more mozzarella and grated Parmesan--a cheese lover's dream!

Ingredients:

 4 cups ziti pasta or penne pasta, uncooked
 2 cups pasta sauce
 1 (14.5 ounce) can diced tomatoes, undrained
 185 grams Philadelphia Brick Cream Cheese, cubed
 1 1/2 cups KRAFT Mozzarella Shredded Cheese
 1/3 cup KRAFT 100% Grated Parmesan Cheese

Directions:

Heat oven to 375 degrees F.
Cook pasta in large saucepan as directed on package, omitting salt. Remove from pan; drain. Meanwhile, add pasta sauce, tomatoes and cream cheese to same pan; cook on medium heat 5 min. or until cream cheese is melted and mixture is well blended, stirring frequently. Return pasta to pan; mix well.
Layer half the pasta mixture in 13x9-inch baking dish; cover with layers of 3/4 cup mozzarella and remaining pasta mixture. Top with remaining mozzarella and Parmesan.
Bake 20 min. or until heated through.

Tips:
The pasta dish can be covered and refrigerated up to 8 hours before baking. Increase baking time to 30 to 35 min. or until heated through.

Pesto Chicken Florentine

Pesto Chicken Florentine -

Extremely rich combination of chicken, spinach and creamy pesto sauce. Serve with crunchy bread and romaine salad--it's the best!

Ingredients:

 2 tablespoons olive oil
 2 cloves garlic, finely chopped
 4 skinless, boneless chicken breast halves - cut into strips
 2 cups fresh spinach leaves
 1 (4.5 ounce) package dry Alfredo sauce mix
 2 tablespoons pesto
 1 (8 ounce) package dry penne pasta
 1 tablespoon grated Romano cheese

Directions:

Heat oil in a large skillet over medium high heat. Add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. When chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.
Meanwhile, prepare Alfredo sauce according to package directions. When finished, stir in 2 tablespoons pesto; set aside.
In a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. Rinse under cold water and drain.
Add chicken/spinach mixture to pasta, then stir in pesto/Alfredo sauce. Mix well, top with cheese and serve.

Elegant Penne with Asparagus and Shrimp

Elegant Penne with Asparagus and Shrimp -

This is a healthy, hearty, yet elegant recipe that is good enough for guests. It is also very easy and can be made with little notice. With low-carb pasta this can a good low-carb meal idea.

Ingredients:

 1 cup penne pasta
 2 tablespoons olive oil
 2 cloves garlic, minced
 1/4 cup onion, chopped
 1/2 cup white wine
 1/4 teaspoon crushed red pepper flakes
 1 tablespoon butter
 10 spears asparagus, cut into 1-inch pieces
 18 peeled and deveined large shrimp (21 to 25 per lb)
 1 tablespoon lemon juice
 salt and pepper to taste
 2 tablespoons chopped fresh flat-leaf parsley
 1/4 cup grated Parmesan cheese

Directions:

Bring a large pot of lightly salted water to a boil. Add penne and cook until al dente, 8 to 10 minutes; drain.
Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Pour in the white wine, and simmer for 2 minutes. Stir in the red pepper flakes, butter, and asparagus; cook until the asparagus is just tender, about 3 minutes. Add the shrimp and lemon juice, continue cooking until the shrimp have turned pink and are no longer translucent in the center. Season to taste with salt and pepper.
Toss the cooked penne pasta with the shrimp and asparagus mixture. Sprinkle with parsley and Parmesan cheese to garnish.

Penne with Vodka Sauce

Penne with Vodka Sauce -

This is the incredibly easy and always popular vodka sauce. There are certain flavors in tomatoes that are only brought out if you introduce alcohol into the sauce.

Ingredients:

 4 ounces bacon, chopped
 1 small sprig fresh rosemary
 1 tablespoon olive oil
 1/2 cup vodka
 1/2 cup heavy whipping cream
 freshly ground black pepper to taste
 3 cups prepared marinara sauce
 3/4 cup water
 1 (14.5 ounce) package multigrain penne pasta (such as Barilla®)
 1/2 cup freshly grated Parmesan cheese

Directions:

Cook and stir bacon and rosemary sprig with olive oil in a large, deep skillet over medium heat until bacon renders its fat but is not crisp, about 5 minutes. Pour vodka into the skillet, standing back to avoid any flare-ups. Raise heat to high and continue to cook until the vodka reduces to about 2 tablespoons.
Pour heavy cream into skillet, stir briefly, and add black pepper; bring sauce to a boil. Reduce heat to medium; cook and stir until sauce has slightly reduced, 3 to 4 minutes. Mix marinara sauce and water into cream mixture and bring to a simmer. Lower heat and simmer sauce 20 to 25 minutes to blend flavors.
Fill a large pot with salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta, stirring occasionally, until cooked through but still chewy, about 10 minutes; drain and return to pot. Pour sauce over penne and stir to combine. Turn off heat, cover pot with a lid, and let stand 5 minutes for pasta to absorb sauce. Serve sprinkled with Parmesan cheese.

Penne with Pancetta and Mushrooms

Penne with Pancetta and Mushrooms -

Prepare this for a lunch or dinner and enjoy it's taste!

Ingredients:

 1 (12 ounce) package penne pasta
 1 (3 ounce) package pancetta bacon, diced
 2 tablespoons butter
 1 (10 ounce) package sliced mushrooms
 1 tablespoon minced garlic
 1/2 cup heavy cream
 1/4 teaspoon Italian seasoning
 1/4 cup grated Parmesan cheese, or to taste

Directions:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside. Meanwhile, cook pancetta in a large skillet over medium heat until browned but not crispy, about 5 minutes. Drain on a paper towel-lined plate and set aside.
Pour pancetta grease out of the skillet, and add butter. Increase heat to medium-high and stir in sliced mushrooms. Cook and stir until the mushrooms have softened and released their liquid. Add the minced garlic, and cook 2 more minutes. Reduce heat to medium-low, then stir in cream and Italian seasoning. Simmer until the sauce has thickened slightly.
To serve, toss the cooked penne with the sauce, and sprinkle with Parmesan cheese.

Tuna Macaroni Salad

Tuna Macaroni Salad -

Try this amazing receipe and get amazed....!!!....

Ingredients:

 2 1/2 cups elbow macaroni
 1 cup mayonnaise
 1 (10 ounce) package frozen green peas, thawed
 1 (6 ounce) can albacore tuna, drained and flaked
 1 cup diced celery
 1 cup cubed Cheddar cheese
 1/2 cup chopped red onion
 2 tablespoons chopped sweet pickle

Directions:

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain macaroni and cool under running water.
Place macaroni into a large salad bowl. Stir in mayonnaise, green peas, tuna, celery, Cheddar cheese, red onion, and chopped sweet pickle until thoroughly combined. Chill and serve.

Easy Tuna Casserole

Easy Tuna Casserole -

Tuna, macaroni, creamy soup, cheese and fried onions are all you need to make this super easy tuna casserole that I learned from my roommate. It's great as leftovers, too.

Ingredients:

 3 cups cooked macaroni
 1 (6 ounce) can tuna, drained
 1 (10.75 ounce) can condensed cream of chicken soup
 1 cup shredded Cheddar cheese
 1 1/2 cups French fried onions

Directions:

Preheat oven to 350 degrees F (175 degrees C).
In a 9x13-inch baking dish, combine the macaroni, tuna, and soup. Mix well, and then top with cheese.
Bake at 350 degrees F (175 degrees C) for about 25 minutes, or until bubbly. Sprinkle with fried onions, and bake for another 5 minutes. Serve hot.

Four Cheese Macaroni

Four Cheese Macaroni -

A very rich and creamy version of macaroni and cheese. This can be made any time of the year. My whole family loves it.

Ingredients:

 1 tablespoon vegetable oil
 1 (16 ounce) package elbow macaroni
 9 tablespoons butter
 1/2 cup shredded Muenster cheese
 1/2 cup shredded Cheddar cheese
 1/2 cup shredded sharp Cheddar cheese
 1/2 cup shredded Monterey Jack cheese
 1 1/2 cups half-and-half
 8 ounces cubed processed cheese food
 2 eggs, beaten
 1/4 teaspoon salt
 1/8 teaspoon ground black pepper

Directions:

Bring a large pot of lightly salted water to a boil. Add the oil and the pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot.
In a small saucepan over medium heat, melt 8 tablespoons butter; stir into the macaroni.
In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well.
Preheat oven to 350 degrees F (175 degrees C).
Add the half and half, 1 1/2 cups of cheese mixture, cubed processed cheese food, and eggs to macaroni; mix together and season with salt and pepper. Transfer to a lightly greased deep 2 1/2 quart casserole dish. Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon of butter.
Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve.

Macaroni Pie

Macaroni Pie -

This wonderful pie is a variation of macaroni and cheese.

Ingredients:

 32 ounces elbow macaroni
 3 eggs
 3 cups milk
 4 cups shredded Cheddar cheese
 1/4 teaspoon salt

Directions:

Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
Beat eggs and milk together. Pour half of the cooked macaroni into 9x13 inch baking dish. Cover macaroni with half of the cheese. Pour remaining macaroni into baking dish leaving a little room at the top. Cover with remaining cheese. Pour egg mixture over macaroni. Sprinkle with salt.
Bake in a preheated over for an hour or until a knife inserted comes out clean.

Lasagna Alfredo

Lasagna Alfredo -

Lasagna Alfredo with chicken, ricotta and spinach. Serve with diced tomato as a garnish.

Ingredients:

 1 (16 ounce) package lasagna noodles
 1 (10 ounce) package frozen chopped spinach
 3 cooked, boneless chicken breast halves, diced
 2 (16 ounce) jars Alfredo-style pasta sauce
 4 cups shredded mozzarella cheese
 2 pints ricotta cheese
 salt and ground black pepper to taste

Directions:

Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Cook spinach according to package directions; drain.
In a medium bowl, combine chicken and one jar of Alfredo sauce, stir together. In a separate bowl, combine ricotta and drained, cooked spinach, and stir.
In a 9 x 13 baking dish, place one layer of lasagna noodles, edges overlapping. Pour chicken and Alfredo sauce mixture over noodle layer and spread evenly. Sprinkle 1 cup of shredded mozzarella over chicken mixture. Top with another layer of noodles. Spread spinach mixture evenly over noodles. Pour 1/2 of remaining jar of Alfredo sauce over spinach mixture, spread evenly. Sprinkle another cup of mozzarella over sauce, lay on the final noodle layer and top with remaining 1/2 jar of Alfredo sauce, 2 cups of mozzarella, and salt and pepper to taste.
Bake 50 to 60 minutes, until top is brown and bubbly.

Southwestern Chicken Lasagna

Southwestern Chicken Lasagna -

A spicy, cheesy, Mexican flavored dish assembled and baked much like lasagna.

Ingredients:

 3 cups chopped, cooked chicken breast meat
 2 tablespoons butter
 2 large onions
 1 teaspoon fresh chopped jalapeno peppers
 2 tablespoons minced garlic
 2 teaspoons dried basil
 1 teaspoon dried oregano
 2 cups spaghetti sauce
 2 cups tomato sauce
 1/2 cup fresh salsa
 16 ounces shredded mozzarella cheese
 16 ounces shredded Cheddar cheese
 15 (6 inch) corn tortillas

Directions:

Preheat oven to 350 degrees F (175 degrees C).
In a large skillet, brown shredded chicken in butter or margarine. Add onions, jalapeno peppers, garlic, basil and oregano. Then add the spaghetti sauce, tomato sauce and salsa/picante sauce. Stir all together. Cover skillet and simmer for 10 minutes over low heat.
In a lightly greased 9x13 inch baking dish, place a layer of tortillas, then a layer of the chicken/sauce mixture, then a layer of mozzarella cheese. Repeat layers twice, then top casserole with Cheddar cheese and bake in the preheated oven for about 1 hour, until cheese is bubbly.

Slow Cooker Lasagna

Slow Cooker Lasagna -

This recipe is so easy, you might think that you are doing something wrong. It is delicious!

Ingredients:

 1 pound lean ground beef
 1 onion, chopped
 2 teaspoons minced garlic
 1 (29 ounce) can tomato sauce
 1 (6 ounce) can tomato paste
 1 1/2 teaspoons salt
 1 teaspoon dried oregano
 1 (12 ounce) package lasagna noodles
 12 ounces cottage cheese
 1/2 cup grated Parmesan cheese
 16 ounces shredded mozzarella cheese

Directions:

In a large skillet over medium heat cook the ground beef, onion, and garlic until brown. Add the tomato sauce, tomato paste, salt, and oregano and stir until well incorporated. Cook until heated through.
In a large bowl mix together the cottage cheese, grated Parmesan cheese, and shredded mozzarella cheese.
Spoon a layer of the meat mixture onto the bottom of the slow cooker. Add a double layer of the uncooked lasagna noodles. Break to fit noodles into slow cooker. Top noodles with a portion of the cheese mixture. Repeat the layering of sauce, noodles, and cheese until all the ingredients are used.
Cover, and cook on LOW setting for 4 to 6 hours.

Italian Sausage and Mushroom Lasagna with Bechamel Sauce

Italian Sausage and Mushroom Lasagna with Bechamel Sauce -

The bechamel adds a little something special to this wonderful lasagna. Here part skim ricotta and mozzarella and low-fat milk has been used to cut some of the fat in this dish. You won't notice the difference.

Ingredients:

 cooking spray
 1/2 pound bulk mild Italian sausage
 3 tablespoons butter
 3 tablespoons all-purpose flour
 2 cups low-fat milk
 1 pinch salt
 1 pinch ground nutmeg
 1 egg
 1 (15 ounce) container part-skim ricotta cheese
 1 tablespoon dried parsley
 2 (24 ounce) jars marinara sauce, divided
 1 (9 ounce) package no-boil lasagna noodles, divided
 1 cup chopped cremini mushrooms, divided
 1 (16 ounce) package shredded part-skim mozzarella cheese, divided
 1/2 cup grated Parmesan cheese, divided

Directions:

Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
Place the sausage in a skillet over medium heat and cook until browned and crumbly, about 10 minutes. Drain the sausage and set aside.
To make bechamel sauce, melt the butter in a saucepan over medium heat and whisk in the flour. Allow the flour and butter to cook until light and foamy, about 2 minutes, whisking constantly; whisk in milk, a little at a time. Whisk in the salt and nutmeg and bring the sauce to a bare simmer, whisking constantly until thickened, about 10 minutes. Remove sauce from the heat and set aside.
In a bowl, beat the egg and stir in the ricotta cheese and parsley until thoroughly combined.
To assemble lasagna, pour about 1 1/2 cup of marinara sauce into the bottom of the prepared baking dish and top the sauce with 4 lasagna noodles, overlapping if necessary. On the noodles, layer 1/3 of the ricotta mixture, followed by 1/3 of the cooked sausage, 1/3 cup of mushrooms, 1/4 of the bechamel sauce, 1 cup of the mozzarella cheese, 1/8 cup of the Parmesan cheese and 1 more cup of marinara sauce. Repeat the layers twice more, ending with a final layer of noodles topped with a layer of marinara sauce, bechamel sauce, the remaining mozzarella cheese, and remaining Parmesan cheese. Cover the dish with foil.
Bake in the preheated oven until bubbly and the noodles are tender, about 1 hour. Remove foil and bake until the top cheese layer is browned, about 5 more minutes. Allow the lasagna to stand for 10 minutes before cutting.

Sausage and Zucchini Lasagna

Sausage and Zucchini Lasagna -

A very filling twist on a traditional lasagna.

Ingredients:

 1/4 cup spaghetti sauce
 1 tablespoon vegetable oil
 1 pound bulk pork sausage
 2 zucchini, quartered and sliced
 1 pound ricotta cheese
 1 egg white
 8 ounces shredded mozzarella cheese
 1/4 cup grated Parmesan cheese
 6 no-boil lasagna noodles, or more if needed
 2 cups spaghetti sauce, divided
 1/2 cup grated Parmesan cheese

Directions:

Preheat oven to 350 degrees F (175 degrees C). Pour about 1/4 cup of spaghetti sauce into the bottom of a 9x13-inch baking dish.
Heat vegetable oil in a large skillet over medium heat; cook and stir the sausage and zucchini until the meat is no longer pink and the zucchini pieces are tender, 10 to 12 minutes. Drain excess fat from the skillet, and set the sausage mixture aside. While the sausage and zucchinis are cooking, mix together the ricotta cheese, egg white, mozzarella cheese, and 1/4 cup of Parmesan cheese in a bowl until well combined.
Place 3 lasagna noodles into the bottom of the baking dish on top of the spaghetti sauce, overlapping noodles slightly if necessary. Spread half the sausage-zucchini mixture on top of the noodles. Spread half the cheese mixture over the meat and zucchini, and pour 1 cup of spaghetti sauce evenly over the cheese mixture. Spread the sauce over the cheese mixture with a spoon or spatula. Repeat layers, starting with 3 more noodles, the rest of the sausage mixture, the rest of the cheese mixture, and 1 more cup of spaghetti sauce. Sprinkle the top with 1/2 cup of Parmesan cheese.
Bake in the preheated oven until the lasagna is bubbling and the Parmesan cheese has browned, about 45 minutes.

Homemade Lasagna

Homemade Lasagna -

This is a special homemade lasagna recipe with made from scratch tomato sauce and delicious, cheesy filling. I have found none better anywhere. Serve with a leafy green salad and crusty garlic bread, if desired.

Ingredients:

 1 (16 ounce) package lasagna noodles
 1/2 pound ground pork
 1/2 pound lean ground beef
 1 (8 ounce) can tomato sauce
 1 (28 ounce) can crushed tomatoes
 1 tablespoon chopped fresh parsley
 1 clove garlic, crushed
 1/2 teaspoon dried oregano
 1/2 cup minced onion
 1/8 teaspoon white sugar
 1 1/2 teaspoons dried basil
 1 1/2 teaspoons salt
 1 pound small curd cottage cheese
 3 eggs
 3/4 cup grated Parmesan cheese
 2 teaspoons salt
 1/4 teaspoon ground black pepper
 1 pound shredded mozzarella cheese

Directions:

Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain and set aside.
Place pork and beef in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in tomato sauce, crushed tomatoes, parsley, garlic, oregano, onion, sugar, basil and salt. Simmer over medium-low heat for 30 minutes, stirring occasionally.
In a large bowl, combine cottage cheese, eggs, Parmesan cheese, parsley, salt and pepper.
In a 9x13 inch baking dish, place 2 layers of noodles on the bottom of dish; layer 1/2 of the cheese mixture, 1/2 of the mozzarella cheese and 1/2 of the sauce; repeat layers.
Cover with aluminum foil and bake in preheated oven for 30 to 40 minutes. Remove foil and bake for another 5 to 10 minutes; let stand for 10 minutes before cutting; serve.

Eggplant and Ground Beef Lasagna

Eggplant and Ground Beef Lasagna -

This recipe came out as a yummy combo of the lasagna and moussaka! Spinach lasagna noodles work well in this if you can get them. Also, try ground lamb in place of the beef for another variation.

Ingredients:

 9 lasagna noodles
 1/2 pound ground beef
 1 onion, chopped
 4 fresh mushrooms, sliced
 2 cloves garlic, crushed
 2 (14.5 ounce) cans Italian-flavored crushed tomatoes
 1 eggplant, peeled and thinly sliced
 2 cups mozzarella and cheddar cheese blend

Directions:

Preheat the oven to 350 degrees F (175 degrees C).
Grease the bottom and sides of 9x13 inch baking dish.
Bring a large pot of lightly salted water to a rolling boil. Cook the lasagna noodles at a boil until tender yet firm to the bite, about 10 minutes; drain and set aside.
Cook and stir ground beef, onion, mushrooms, and garlic in a skillet over medium heat until the beef is completely browned, about 10 minutes.
Stir canned tomatoes into ground beef; simmer until sauce has formed, 3 to 4 minutes.
Pour about one-fourth of the sauce into the bottom of the prepared baking dish.
Layer noodles on top of sauce.
Spread a thin layer of sauce on top of noodles.
Place a layer of eggplant slices on top of noodle and sauce layer.
Sprinkle about one-fourth of the cheese on top of eggplant slices.
Repeat layering with remaining ingredients, until ending with a layer of sauce topped with remaining cheese.
Bake in preheated oven until cheese is bubbly and brown on top, about 40 minutes.

Chicken Lasagna

Chicken Lasagna -

Lasagna made with ground chicken or turkey in a white sauce. Serve with a green salad and you have a complete meal!

Ingredients:

 6 lasagna noodles, cooked and drained
 1 pound ground chicken
 1/2 cup chopped onion
 1/2 cup chopped green bell pepper
 1 (10.75 ounce) can condensed cream of mushroom soup
 1 (10.75 ounce) can condensed cream of chicken soup
 1 (5 ounce) can evaporated milk
 1 pound shredded mozzarella cheese
 1 (8 ounce) container cottage cheese

Directions:

Cook lasagna noodles in boiling salted water until al dente. Rinse with cool water, drain well.
In a large skillet, cook and stir ground turkey or chicken, chopped onions and green pepper over medium heat until golden brown. Drain excess grease. Mix in cream of mushroom soup, cream of chicken soup, and evaporated skim milk. Cook mixture until it comes to a low boil.
To assemble, in a buttered 13x9 inch casserole dish layer 1/2 cup of the sauce, 3 lasagna noodles, 1/2 cup of sauce, cottage cheese, one half of the shredded mozzarella cheese, 3 noodles, remaining sauce mixture. Finish with remaining shredded mozzarella cheese.
In a preheated 350 degree F(175 degree C) oven bake for 45 to 60 minutes. Cook until heated through and bubbly. Let stand for 10 to 15 minutes before serving.

Chicken and Spinach Alfredo Lasagna

Chicken and Spinach Alfredo Lasagna -

A different, yet wonderful twist on normal lasagna!

Ingredients:

 1 (8 ounce) package lasagna noodles
 3 cups heavy cream
 2 (10.75 ounce) cans condensed cream of mushroom soup
 1 cup grated Parmesan cheese
 1/4 cup butter
 1 tablespoon olive oil
 1/2 large onion, diced
 4 cloves garlic, sliced
 5 mushrooms, diced
 1 roasted chicken, shredded
 salt and ground black pepper to taste
 1 cup ricotta cheese
 1 bunch fresh spinach, rinsed
 3 cups shredded mozzarella cheese

Directions:

Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, and rinse with cold water.
In a saucepan over low heat, mix together heavy cream, cream of mushroom soup, Parmesan cheese, and butter. Simmer, stirring frequently, until well blended.
Heat the olive oil in a skillet over medium heat. Cook and stir the onion in olive oil until tender, then add garlic and mushrooms. Mix in the chicken, and cook until heated through. Season with salt and pepper.
Lightly coat the bottom of a 9x13 inch baking dish with enough of the cream sauce mixture to coat. Layer with 1/3 of the lasagna noodles, 1/2 cup ricotta, 1/2 of the spinach, 1/2 the chicken mixture, and 1 cup mozzarella. Top with 1/2 the cream sauce mixture, and repeat the layers. Place the remaining noodles on top, and spread with remaining sauce.
Bake 1 hour in the preheated oven, or until brown and bubbly. Top with the remaining mozzarella, and continue baking until cheese is melted and lightly browned.

Eggplant and Goat Cheese Lasagna

Eggplant and Goat Cheese Lasagna -

This lasagna is a take on the traditional. Instead of noodles, it uses sliced eggplant. Instead of ricotta, it uses goat cheese. It is delicious!!!

Ingredients:

 cooking spray
 1 large eggplant, sliced into 1/4 inch rounds
 1 (28 ounce) jar garden vegetable pasta sauce
 1 (11 ounce) log goat cheese, sliced

Directions:

Preheat oven to 350 degrees F (175 degrees C).
Spray a 9x13-inch baking dish with cooking spray.
Arrange one fourth of eggplant slices in a layer in the bottom of the dish.
Pour one fourth of pasta sauce on top of eggplant layer.
Dot pasta sauce layer with one fourth of goat cheese slices.
Repeat layers three more times with remaining ingredients, ending with a top layer of goat cheese.
Bake in preheated oven until pasta sauce is bubbling and goat cheese is melted, 45 to 60 minutes.

Simple Spinach Lasagna

Simple Spinach Lasagna -

So yummy! You can also substitute ground turkey or another veggie for the spinach.

Ingredients:

 1 tablespoon extra virgin olive oil
 2 (10 ounce) packages frozen chopped spinach
 1/2 onion, chopped
 1/2 teaspoon dried oregano
 1/2 teaspoon dried basil
 2 cloves garlic, crushed
 1 (32 ounce) jar spaghetti sauce
 1 1/2 cups water
 2 cups non-fat cottage cheese
 1 (8 ounce) package part skim mozzarella cheese, shredded
 1/4 cup grated Parmesan cheese
 1/2 cup chopped fresh parsley
 1 teaspoon salt
 1/8 teaspoon black pepper
 1 egg
 8 ounces lasagna noodles

Directions:

Preheat oven to 350 degrees F (175 degrees C).
In a large pot over medium heat saute spinach, onion, oregano, basil and garlic in the olive oil. Pour in spaghetti sauce and water; simmer 20 minutes. In a large bowl mix cottage cheese, mozzarella cheese, Parmesan cheese, parsley, salt, pepper and egg.
Place a small amount of sauce in the bottom of a lasagna pan. Place 4 uncooked noodles on top of sauce and top with layer of sauce. Add 4 more noodles and layer with 1/2 sauce and 1/2 cheese mixture, noodles and repeat until all is layered, finishing with sauce.
Cover with foil and bake in a preheated oven for 55 minutes. Remove foil and bake another 15 minutes. Let sit 10 minutes before serving.

Black Bean Lasagna

Black Bean Lasagna -

A delicious vegetarian lasagna using corn tortillas instead of lasagna noodles, layered with salsa, black beans, cheese, and guacamole.

Ingredients:

 1 tablespoon vegetable oil
 2 onions, chopped
 4 cloves garlic, chopped
 1/2 green bell pepper, diced
 1/2 red bell pepper, diced
 1 (14.5 ounce) can chopped tomatoes
 1 cup salsa
 2 (15 ounce) cans black beans, drained and rinsed
 salt and black pepper to taste
 2 avocados - peeled, pitted, and mashed
 1 tablespoon fresh lemon juice
 12 (6 inch) corn tortillas, quartered
 2 cups shredded Cheddar cheese

Directions:

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
Warm oil in a large skillet over medium heat. Stir in onions, 3 cloves of chopped garlic, and green and red bell peppers. Cook until the onions are soft and translucent. Stir in tomatoes with juice, salsa, and black beans. Season with salt and pepper. Bring to a simmer, and cook about 3 minutes.
In a bowl, mash the avocados with 1 clove chopped garlic and lemon juice.
Place a layer of tortillas on the bottom of the baking dish. Spread 1/3 of the tomato and bean mixture on top. Spread 1/2 of guacamole on top, then sprinkle with 1/3 of cheese. Lay out another layer of tortillas. Top with half of the remaining tomato and bean mixture. Then spread remaining guacamole on top. Sprinkle with half the cheese. Repeat with remaining ingredients.
Bake in preheated oven for 35 minutes, or until sauce is bubbly.

Vegetarian Four Cheese Lasagna

Vegetarian Four Cheese Lasagna -

This is a mouth tingling recipe with ricotta, feta, eggplant, tomato, pesto, pumpkin, Parmesan and mozzarella.

Ingredients:

 2 cups peeled and diced pumpkin
 1 eggplant, sliced into 1/2 inch rounds
 5 tomatoes
 1 pint ricotta cheese
 9 ounces crumbled feta cheese
 2/3 cup pesto
 2 eggs, beaten
 salt and pepper to taste
 1 (15 ounce) can tomato sauce
 fresh pasta sheets
 1 1/3 cups shredded mozzarella cheese
 1 cup grated Parmesan cheese

Directions:

Preheat oven to 350 degrees F (175 degrees C).
Place pumpkin on a baking sheet and roast in oven until browned and tender, about 30 minutes. Meanwhile, grill eggplant on a charcoal grill or fry in a skillet, turning once, until charred and tender, 10 to 15 minutes. Halve tomatoes and place on baking sheet in oven for last 15 minutes of pumpkin time; cook until tender and wrinkly.
In a medium bowl, stir together ricotta, feta, pesto, eggs, salt and pepper until well mixed. Fold roasted pumpkin into ricotta mixture.
Spoon half of the tomato sauce into a 9x13 baking dish. Lay two pasta sheets over the sauce. Arrange a single layer of eggplant slices over pasta and top with half the ricotta mixture. Cover with two more pasta sheets. Arrange the roasted tomatoes evenly over the sheets and spoon the remaining half the ricotta mixture over the tomatoes. Sprinkle with half the mozzarella. Top with remaining two sheets of pasta. Pour remaining tomato sauce over all and sprinkle with remaining mozzarella and Parmesan.
Bake in preheated oven 30 to 40 minutes, until golden and bubbly.

Sauceless Garden Lasagna

Sauceless Garden Lasagna -

This is a tasty lasagna that has been developed to help use up the abundance of tomatoes and zucchini from the garden. I didn't have any pasta sauce on hand, so I just added the herbs to the vegetable mixture.

Ingredients:

 1 medium zucchini, halved lengthwise and sliced
 1/3 cup chopped red onion
 1 cup shredded mozzarella cheese, divided
 1/2 cup crumbled feta cheese
 2 portobello mushrooms, sliced
 4 cups fresh baby spinach
 1/4 cup chopped fresh basil
 1 tablespoon chopped fresh oregano
 3 cloves garlic, minced
 3 tablespoons olive oil
 1/4 cup balsamic vinegar
 1 teaspoon sugar
 1/2 teaspoon salt
 1/4 teaspoon freshly ground black pepper
 1 (8 ounce) package no-boil lasagna noodles
 9 roma (plum) tomatoes, thinly sliced

Directions:

Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9x9 inch baking dish with cooking spray.
In a large bowl, toss together the zucchini, mushrooms, spinach, garlic, red onion, 1/2 cup mozzarella cheese, and feta cheese. Drizzle with olive oil and balsamic vinegar, and stir in basil, oregano, sugar, salt and pepper. Stir the mixture until evenly blended.
Place a layer of lasagna noodles into the bottom of the prepared pan. Make a layer of tomato slices over the noodles. Spread a generous amount of the spinach mixture over the tomatoes. Don't worry, it shrinks a lot while cooking. Lay slices of tomatoes over the spinach mixture, then another layer of noodles. Start with another layer of tomatoes on top of the noodles, and repeat layering until the dish is heaped with lasagna, ending with the vegetable mixture. Sprinkle remaining cheese on the top.

Bake for 35 to 45 minutes in the preheated oven, until noodles, and vegetables are tender. Let stand for a few minutes to set, then slice and serve.

Tofu Lasagna

Tofu Lasagna -

Good for people who aren't reluctant to try tofu. After this lasagna you and your guests will love it!

Ingredients:

 1/2 (12 ounce) package uncooked lasagna noodles
 1 (12 ounce) package firm tofu, crumbled
 2 eggs
 1/4 teaspoon salt
 1/4 teaspoon black pepper
 1/4 teaspoon ground nutmeg
 2 tablespoons milk
 1 cup spaghetti sauce
 1 tablespoon dried parsley
 2 cups shredded mozzarella cheese, divided
 1/2 cup grated Parmesan cheese

Directions:

Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente; drain.
In a medium bowl combine tofu, eggs, salt, pepper, nutmeg, milk, spaghetti sauce, parsley and 1 cup of mozzarella cheese. Spread a layer in the bottom of a 9x13 inch baking dish.
Layer lasagna noodles with the sauce mixture, ending with sauce. Sprinkle with remaining mozzarella and Parmesan cheese.
Bake in preheated oven for 25 to 35 minutes.

Fancy Fish Italiano

Fancy Fish Italiano -

I got this recipe from a friend and made a few changes to fit my taste.

Ingredients:

 1 tablespoon olive oil
 1 cup thinly sliced onion
 3 cloves garlic, minced
 1 1/2 teaspoons Italian seasoning, divided
 1 cup 1/2-inch sliced zucchini
 1 cup 1/2-inch sliced yellow squash
 1/4 cup chopped black olives
 1/4 cup capers (optional)
 4 (4 ounce) cod fillets
 2 tomatoes, chopped
 1/2 teaspoon kosher salt
 1/4 teaspoon ground black pepper
 1 cup shredded mozzarella cheese

Directions:

Heat olive oil in a skillet over medium heat; cook and stir onion in the hot oil until almost tender, about 5 minutes. Add garlic and 1/2 teaspoon Italian seasoning to onion; cook and stir until garlic is fragrant, 2 to 3 minutes.
Stir zucchini, yellow squash, olives, and capers into onion mixture; top with cod fillets. Sprinkle tomatoes, remaining 1 teaspoon Italian seasoning, salt, and pepper onto cod fillets. Reduce heat, cover skillet, and cook until fish flakes easily with a fork and zucchini is tender, about 10 minutes. Sprinkle mozzarella cheese over fish; cover skillet until cheese melts, about 2 minutes.

Sweet and Sour Sicilian Tuna

Sweet and Sour Sicilian Tuna -

It is a really awesome Italian dish that you would love to have again and again.

Ingredients:

 3 tablespoons olive oil
 1 large onion, cut into chunks
 4 tuna steaks
 1 cup red wine vinegar
 1 cup sugar

Directions:

Heat olive oil in a heavy-bottomed skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue to cook and stir until the onion is very tender and dark brown, 15 to 20 minutes more. Remove the onion from the skillet.
Place the tuna steaks in the same skillet over medium-high heat and cook until golden brown, about 2 minutes per side. Remove the tuna steaks to a serving tray; keep warm.
Stir the vinegar and sugar together in the same skillet until sugar is dissolved. Return the onions to the pan, and simmer until the liquid reduces and is slightly thickened, about 5 minutes. Return the tuna to the pan and cook for 3 to 5 minutes. Place the tuna on the warm serving tray and top with the onion and sweet and sour mixture.

Baked Shrimp Scampi

Baked Shrimp Scampi -

You can vary the amounts of some of the ingredients, like the cayenne and garlic, to suit your taste. That's what has been done here because we like spicy and garlicky. Yum! Serve over angel hair pasta or any pasta of your choosing.

Ingredients:

 1 pound large shrimp, peeled and deveined
 1 cup unsalted butter
 1/4 cup white wine
 2 tablespoons lemon juice
 2 tablespoons dried parsley
 1 teaspoon cayenne pepper
 2 tablespoons minced garlic
 1/2 cup Italian-seasoned bread crumbs

Directions:

Place shrimp into a saucepan, cover with water to a depth of 2 inches over shrimp, and bring to a boil. Cover pan and cook until shrimp are pink, 2 to 3 minutes; drain.
Combine butter, white wine, lemon juice, parsley, cayenne pepper, and garlic in a 2-quart casserole dish.
Place casserole dish in oven and preheat oven to 350 degrees F (175 degrees C).
When butter is melted, lightly toss shrimp in butter mixture until coated. Sprinkle bread crumbs over shrimp.
Bake in the preheated oven until bread crumbs are lightly golden brown, about 15 minutes.

Tomato Basil Salmon

Tomato Basil Salmon -

This quick salmon dish is perfect for a weeknight dinner. Serve with a side of sauteed spinach and a glass of pinot noir.

Ingredients:

 2 (6 ounce) boneless salmon fillets
 1 tablespoon dried basil
 1 tomato, thinly sliced
 1 tablespoon olive oil
 2 tablespoons grated Parmesan cheese

Directions:

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with a piece of aluminum foil, and spray with nonstick cooking spray. Place the salmon fillets onto the foil, sprinkle with basil, top with tomato slices, drizzle with olive oil, and sprinkle with the Parmesan cheese.
Bake in the preheated oven until the salmon is opaque in the center, and the Parmesan cheese is lightly browned on top, about 20 minutes.

Calamari in Red Wine and Tomato Sauce

Calamari in Red Wine and Tomato Sauce -

Italian Christmas eve favorite - use your favorite spaghetti or tomato sauce as the base. This recipe can be doubled or tripled easily. Serve as a side, appetizer, or over pasta. Buon Natale!

Ingredients:

 2 pounds calamari, cleaned
 4 cups tomato sauce
 1 cup Chianti wine
 2 tablespoons fresh lemon juice
 1 tablespoon olive oil
 2 teaspoons chopped garlic
 1 teaspoon ground black pepper
 1/2 teaspoon ground cayenne pepper
 1 teaspoon dried basil
 1/3 cup grated Romano cheese

Directions:

Separate the tentacles from the long body of the calamari, if not done already. Slice the body, or calamari tubes into rings about 1/2 to 2/3 inch thick, set aside.
In a saucepan, combine tomato sauce, red wine, lemon juice, olive oil, garlic, black pepper, cayenne pepper, basil, and cheese. Simmer on medium low for about 30 minutes to give the alcohol in the wine time to evaporate, and all the flavors time to blend.
Add the calamari to the sauce. Continue to slowly simmer for about another 20 - 30 minutes, stirring occasionally. Calamari is done when it is plump and more opaque. Do not cook on higher heat or for a longer period, as calamari is famous for becoming rubbery.

Swordfish a la Siciliana

Swordfish a la Siciliana -

Sweet raisins, sour olives and piquant capers conspire to make this a memorable main dish.

Ingredients:

 3 ounces raisins
 5 tablespoons olive oil
 1 small onion, minced
 1 clove garlic, minced
 1/2 pound ripe tomatoes, diced
 10 green olives, pitted and minced
 2 ounces pine nuts
 1/4 cup capers
 2 pounds swordfish steaks
 salt and pepper to taste

Directions:

Soak raisins in lukewarm water for 30 minutes. Drain and set aside. Preheat oven to 400 degrees F (200 degrees C).
Heat olive oil in a large saucepan or skillet over high heat. Saute onion and garlic until soft. Stir in raisins, tomatoes, olives, pine nuts and capers. Cover pan, reduce heat to medium and cook for 15 minutes.
Season the steaks with salt and pepper. Place in a lightly oiled baking dish and cover with the cooked sauce. Bake in preheated oven for 15 to 20 minutes, until steaks are firm.

Cod with Italian Crumb Topping

Cod with Italian Crumb Topping -

This recipe is a good, low-fat, and quick cod recipe.

Ingredients:

 1/4 cup fine dry bread crumbs
 2 tablespoons grated Parmesan cheese
 1 tablespoon cornmeal
 1 teaspoon olive oil
 1/2 teaspoon Italian seasoning
 1/8 teaspoon garlic powder
 1/8 teaspoon ground black pepper
 4 (3 ounce) fillets cod fillets
 1 egg white, lightly beaten

Directions:

Preheat oven to 450 degrees F (230 degrees C).
In a small shallow bowl, stir together the bread crumbs, cheese, cornmeal, oil, italian seasoning, garlic powder and pepper; set aside.
Coat the rack of a broiling pan with cooking spray. Place the cod on the rack, folding under any thin edges of the filets. Brush with the egg white, then spoon the crumb mixture evenly on top.
Bake in a preheated oven for 10 to 12 minutes or until the fish flakes easily when tested with a fork and is opaque all the way through.

Baked Orange Roughy Italian-Style

Baked Orange Roughy Italian-Style -

The flavor of this delicate fish is enhanced with Italian-style seasonings that are sure to please even the pickiest eater. Quick, easy, and simply delicious.

Ingredients:

 1/4 cup Italian seasoned bread crumbs
 2 tablespoons grated Parmesan cheese
 2 tablespoons grated Romano cheese
 1/4 teaspoon garlic powder
 1/2 teaspoon salt, or to taste
 1 pound orange roughy fillets
 1/4 cup butter, melted
 1 tablespoon chopped fresh parsley

Directions:

Preheat oven to 400 degrees F (200 degrees C). Coat a medium baking dish with non-stick cooking spray.
In a shallow bowl, mix bread crumbs, Parmesan cheese, Romano cheese, garlic powder, and salt.
Brush both sides of orange roughy fillets with butter, and dredge in the bread crumb mixture. Arrange fillets in a single layer in the prepared baking dish, and sprinkle with parsley.
Bake in preheated oven 10 to 15 minutes, or until the fish flakes easily with a fork.

Fish Fillets Italiano

Fish Fillets Italiano -

Cod and haddock fillets work well for this braised dish. An extra easy and quick way to fix a superb tasting fish dish! Serve over rice.

Ingredients:

 2 tablespoons olive oil
 1 onion, thinly sliced
 2 cloves garlic, minced
 1 (14.5 ounce) can diced tomatoes
 1/2 cup black olives, pitted and sliced
 1 tablespoon chopped fresh parsley
 1/2 cup dry white wine
 1 pound cod fillets

Directions:

In a large frying pan, heat oil over medium heat. Saute onions and garlic in olive oil until softened.
Stir in tomatoes, olives, parsley, and wine. Simmer for 5 minutes.
Place fillets in sauce. Simmer for about 5 more minutes, or until fish turns white.

Peppered Shrimp Alfredo

Peppered Shrimp Alfredo -

Yummy shrimp in an Alfredo sauce, with portobello mushrooms and red peppers.

Ingredients:

 12 ounces penne pasta
 1/4 cup butter
 2 tablespoons extra-virgin olive oil
 1 onion, diced
 2 cloves garlic, minced
 1 red bell pepper, diced
 1/2 pound portobello mushrooms, diced
 1 pound medium shrimp, peeled and deveined
 1 (15 ounce) jar Alfredo sauce
 1/2 cup grated Romano cheese
 1/2 cup cream
 1 teaspoon cayenne pepper, or more to taste
 Salt and pepper to taste
 1/4 cup chopped parsley

Directions:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more.
Stir in the shrimp, and cook until firm and pink, then pour in Alfredo sauce, Romano cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes. Season with cayenne, salt, and pepper to taste. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.

Calamari

Calamari -

This is a delicious, very easy, quick but moderately expensive recipe. Everyone I've ever fixed it for, absolutely loves it!

Ingredients:

 3 cups vegetable oil
 1/4 cup all-purpose flour
 1 teaspoon salt
 1 teaspoon dried oregano
 1/2 teaspoon ground black pepper
 12 squid, cleaned and sliced into rings
 1 lemon - cut into wedges, for garnish

Directions:

Preheat oil in a heavy, deep frying pan or pot. Oil should be heated to 365 degrees F (180 degrees C).
In a medium size mixing bowl mix together flour, salt, oregano and black pepper. Dredge squid through flour and spice mixture.
Place squid in oil for 2 to 3 minutes or until light brown. Beware of overcooking, squid will be tough if overcooked. Dry squid on paper towels. Serve with wedges of lemon.

Puttanesca

Puttanesca -

Named after the Italian ladies of the night, this sauce goes well with any type of spaghetti.

Ingredients:

 8 ounces pasta
 1/2 cup olive oil
 3 cloves garlic, minced
 2 cups chopped tomatoes, pushed through a sieve
 4 anchovy filets, rinsed and chopped
 2 tablespoons tomato paste
 3 tablespoons capers
 20 Greek olives, pitted and coarsely chopped
 1/2 teaspoon crushed red pepper flakes

Directions:

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
Heat oil in a skillet over low heat; cook garlic in oil until golden. Add sieved tomatoes, and cook 5 minutes. Stir in anchovies, tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.
Toss pasta with sauce, and serve.

Salmon and Spinach Fettuccine

Salmon and Spinach Fettuccine -

This is inspired by a favorite local Italian restaurant's secret recipe. Creamy Alfredo sauce and salmon complement each other well. Spinach adds great color.

Ingredients:

 8 ounces dry fettuccine pasta
 1/4 cup butter
 1 cup milk
 1 tablespoon all-purpose flour
 1 cup freshly grated Parmesan cheese
 1/2 pound smoked salmon, chopped
 1 cup chopped fresh spinach
 2 tablespoons capers
 1/4 cup chopped sun-dried tomatoes
 1/2 cup chopped fresh oregano

Directions:

Bring a large pot of lightly salted water to a boil. Add fettuccine, and cook for 11 to 13 minutes or until al dente; drain.
In a medium saucepan over medium heat, melt the butter, and blend with milk. Mix in the flour to thicken. Gradually stir in the Parmesan cheese until melted.
Crumble salmon into the butter mixture. Stir in the spinach, capers, sun-dried tomatoes, and oregano. Cook and stir about 3 minutes, until heated through. Serve over the cooked pasta.

Fresh Tomato Shrimp Pasta

Fresh Tomato Shrimp Pasta -

Fresh tomatoes and spinach, fresh herbs, and fresh mozzarella combine with shrimp and fettuccine for an easy summer dinner.

Ingredients:

 8 ounces dry fettuccine pasta
 3 cloves garlic
 1/2 sweet onion, cut into wedges
 3 tablespoons fresh oregano leaves
 4 tablespoons olive oil
 4 medium tomatoes, chopped
 3 tablespoons chopped fresh basil
 salt and pepper to taste
 1 cup spinach leaves
 1 pound cooked shrimp - peeled and deveined
 8 ounces fresh mozzarella cheese, diced

Directions:

Bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 8 minutes, or until tender. Drain.
In the container of a food processor, combine the garlic, onion and oregano. Pulse until finely chopped. Heat the olive oil in a large skillet over medium heat. Add the onion mixture; cook and stir until fragrant and almost golden. Mix in the tomatoes, basil, salt and pepper. Simmer for about 5 minutes while the pasta is cooking, stirring occasionally.
Mix in spinach until it wilts, then just before the pasta is done, stir in the shrimp. Cook until heated through. Toss with pasta in a large serving bowl, and mix in mozzarella cheese.