Italian Cuisine

Italian Cuisine -

Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BCE. Italian cuisine has its origins in Etruscan, Jewish, ancient Greek, and ancient Roman cuisines.

Significant changes occurred with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers and maize, now central to the cuisine but not introduced in quantity until the 18th century. Italian cuisine is noted for its regional diversity, abundance of difference in taste, and is known to be one of the most popular in the world, with influences abroad.

Italian cuisine is characterized by its simplicity, with many dishes having only four to eight ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation. Ingredients and dishes vary by region. Many dishes that were once regional, however, have proliferated with variations throughout the country. In 2013 Italian cuisine was ranked by CNN as the best cuisine in the world.

Cheese and wine are a major part of the cuisine, with many variations and Denominazione di origine controllata (DOC) (regulated appellation) laws. Coffee, specifically espresso, has become important in Italian cuisine.

I have added hundreds of Italian recipes in this section under several categories for you to try and have fun.

Italian Breads (Pane)

Pasta

Lasagne

Italian Main Courses

Italian Main Courses

Italian Main Courses -

Under this section I have added Main course recipes in Italian Cuisine as much possible. Have a look over these recipes and try them. They are really mouthwatering and you would surely fall in love with some of the dishes.

I have sub categorized this section based on the main item used for preparing the dishes -

Chicken based Main-Course -

Chicken Parmigiana

Chicken Parmesan

Baked Garlic Parmesan Chicken

Oven Fried Parmesan Chicken

Tomato Chicken Parmesan

Parmesan Crusted Chicken

Mozzarella Parmesan Chicken

Stuffed Chicken Breasts with Asparagus and Parmesan Rice

Cheese Lover's Chicken

Chicken Alfredo

Summer Squash Chicken Alfredo

Chicken Manicotti Alfredo

Slow Cooker Italian Chicken Alfredo

Chicken Alfredo Biscuit Casserole

Whole Wheat Pasta Alfredo with Chicken and Broccoli

Chicken Marsala

Baked Chicken Marsala

Chicken Piccata

Pesto Cheesy Chicken Rolls

Chicken Scarpariello

Chicken Rollatini

Chicken Scallopini

Italian Lemon Butter Chicken

Chicken Cacciatore

Pork based Main-Course -

Porchetta

Braised Pork Ragu

Italian Pork Tenderloin

Italian Pork Gravy

Italian Country Style Ribs

Italian Style Sausage

Vodka Rigatoni

Ham and Fresh Basil Pinwheels

Spicy Italian Pork Cutlets

Slow Cooker Pork Cacciatore

Sausage, Peppers, Onions, and Potato Bake

Italian Breaded Pork Chops

Braciole

Turkey based Main-Course -

Turkey Pinwheel

Turkey Tetrazzini Deluxe

Quick Bean and Turkey Italian Meatballs

Incredible Italian Turkey Meatloaf

Classic Italian Turkey Meatballs

Spinach And Prosciutto Stuffed Turkey Breast

Turkey Cutlets With Porcini Mushrooms

Beef based Main-Course -

Beef Braciole

Beef Manicotti

Steak Pizzaiola

Easy Stuffed Zucchini

Veal Marsala

Best Ever Slow Cooker Italian Beef Roast

Cheesy Italian Tortellini

Manicotti Alla Romana

Slow Cooker Italian Beef for Sandwiches

Homemade Italian Beef

Italian Roast Beef

Quick and Easy Sicilian Meatloaf

Seafood based Main-Course -

Absolutely Delicious Stuffed Calamari

Calamari Rings

Calamari in Red Wine and Tomato Sauce

Flounder Mediterranean

Cioppino

Fresh Tomato Shrimp Pasta

Salmon and Spinach Fettuccine

Puttanesca

Peppered Shrimp Alfredo

Fish Fillets Italiano

Baked Orange Roughy Italian-Style

Cod with Italian Crumb Topping

Swordfish a la Siciliana

Tomato Basil Salmon

Baked Shrimp Scampi

Sweet and Sour Sicilian Tuna

Fancy Fish Italiano

Beef Manicotti

Beef Manicotti -

This is a very filling, easy to make manicotti dish! It's a combination of a few different recipes. Great served with tossed salad and crusty French bread.

Ingredients:

 10 manicotti shells
 1/2 pound ground beef
 1 small onion, chopped
 2 cloves garlic, chopped
 1/4 cup dry bread crumbs
 1/4 teaspoon Italian seasoning
 1 egg
 2 cups Italian blend shredded cheese, divided
 1 (8 ounce) can tomato sauce
 1 (16 ounce) can stewed tomatoes
 1/4 cup white Zinfandel
 3 mushrooms, thinly sliced

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 ground beef, onion and garlic in a large, deep skillet. Cook over medium high heat until beef is evenly brown. Remove from heat. Mix in bread crumbs, Italian seasoning, egg and 1 cup shredded cheese. Spoon filling into manicotti shells.
Combine tomato sauce, stewed tomatoes, wine and mushrooms. Spoon sauce to cover the bottom of an 8x11 inch baking dish. Arrange filled manicotti in a single layer, and cover with remaining sauce. Sprinkle top with remaining cheese.
Cover, and bake in preheated oven for 30 minutes. Remove cover, and bake 10 minutes.

Notes:
May be assembled up to 24 hours ahead of time, and baked an additional 15 to 20 minutes while covered, to heat through.

Quick and Easy Sicilian Meatloaf

Quick and Easy Sicilian Meatloaf -

Unlike regular meatloaf, this one stays juicy and tender with excellent flavor. Serve with garlic mashed potatoes and steamed carrots for an old fashioned comfort food dinner.

Ingredients:

 1 1/2 pounds lean ground beef
 1/2 cup dry bread crumbs
 1 (1 ounce) package dry onion soup mix
 1/4 cup barbecue sauce
 1 clove garlic, minced
 1 egg
 1 tablespoon all-purpose flour
 ground black pepper to taste
 8 thin slices deli ham, or as needed
 1 cup shredded Swiss cheese, or as needed
 1/4 cup ketchup
 1 teaspoon mustard
 1 tablespoon brown sugar
 1 dash soy sauce

Directions:

Preheat oven to 350 degrees F (175 degrees C). Lay a 24-inch long sheet of parchment paper down on a work surface.
Mix together the ground beef, bread crumbs, onion soup mix, barbecue sauce, garlic, egg, flour, and black pepper in a bowl until well combined. Place the meat mixture down on the piece of parchment paper, and pat it into a rectangle shape about 10x16 inches. Lay deli ham slices down on the meat, keeping a 1-inch margin around all sides of the rectangle. Sprinkle Swiss cheese over the ham. Carefully lift up the short edge of the meat square with the parchment paper, and gently nudge and roll up the meat. Seal the edges and ends well. Place the meat roll into a 9x13-inch baking dish.
Bake in the preheated oven for 45 minutes.
While the roll is cooking, mix together ketchup, mustard, brown sugar, and soy sauce, stirring until sugar has dissolved. Remove the roll from the oven, and spread the ketchup mixture over the roll. Return to the oven for 15 more minutes.

Oven Fried Parmesan Chicken

Oven Fried Parmesan Chicken -

A coating of garlic butter, soft white bread crumbs, Parmesan cheese and parsley makes this simple oven chicken dish sassy as well!

Ingredients:

 1 clove crushed garlic
 1/4 pound butter, melted
 1 cup dried bread crumbs
 1/3 cup grated Parmesan cheese
 2 tablespoons chopped fresh parsley
 1 teaspoon salt
 1/8 teaspoon ground black pepper
 1 (4 pound) chicken, cut into pieces

Directions:

Preheat oven to 350 degrees F (175 degrees C).
In a shallow glass dish or bowl, combine the crushed garlic with the melted butter or margarine. In another small bowl mix together the bread crumbs, cheese, parsley, salt and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat.
Place coated chicken pieces into a lightly greased 9x13 inch baking dish. Drizzle with remaining garlic butter and bake uncovered in the preheated oven for 1 to 1 1/4 hours, or until chicken is cooked through and juices run clear.

Lasagne

Lasagne -

Lasagne (Italian pronunciation: [laˈzanne], singular lasagna) are a wide, flat pasta shape, and possibly one of the oldest types of pasta. The word also refers to a dish made with several layers of lasagne sheets alternated with sauces and various other ingredients.

Lasagne originated in Italy, traditionally ascribed to the city of Napoli (Campania), where the first modern recipe was created and published and became a traditional dish. Traditional lasagne is made by interleaving layers of pasta with layers of sauce, made with ragù, bechamel, and Parmigiano-Reggiano. In other regions and outside of Italy it is common to find lasagne made with ricotta or mozzarella cheese, tomato sauce, various meats (e.g., ground beef, pork or chicken), miscellaneous vegetables (e.g., spinach, zucchini, mushrooms) and typically flavored with wine, garlic, onion, and oregano. In all cases the lasagne are oven-baked.

Traditionally, pasta dough prepared in Southern Italy used semolina and water and in the northern regions, where semolina was not available, flour and eggs. Today in Italy, since the only type of wheat allowed for commercially sold pasta is durum wheat, commercial lasagne are made of semolina (from durum wheat).

Emilia-Romagna’s intensive farming economy in the northern region of Italy results in plentiful dairy and meat products, and their commonality in regional cooking – more so than the olive oil found in southern regions of Italy. Pastas from Emilio-Romano and its capital, Bologna, are almost always served with a ragù, a thick sauce made from ingredients such as onions, carrots, finely chopped pork and beef, celery, butter, and tomatoes.

Browse through a wide range of Lasagna recipes -

Homemade Lasagna

Chicken Lasagna

Tofu Lasagna

Lasagna Alfredo

Sauceless Garden Lasagna

Vegetarian Four Cheese Lasagna

Black Bean Lasagna

Simple Spinach Lasagna

Eggplant and Goat Cheese Lasagna

Chicken and Spinach Alfredo Lasagna

Eggplant and Ground Beef Lasagna

Sausage and Zucchini Lasagna

Italian Sausage and Mushroom Lasagna with Bechamel Sauce

Slow Cooker Lasagna

Southwestern Chicken Lasagna

Pasta

Pasta -

Under this section I have added several delicious pasta recipes. So what waiting for! Just browse through and create something special -

Macaroni Pie

Four Cheese Macaroni

Easy Tuna Casserole

Tuna Macaroni Salad

Penne with Pancetta and Mushrooms

Penne with Vodka Sauce

Elegant Penne with Asparagus and Shrimp

Pesto Chicken Florentine

Creamy Baked Ziti

Best Ziti Ever

Baked Ziti Casserole

Spaghetti Carbonara

Basic Baked Spaghetti

Chicken or Turkey Tetrazzini

Easy Italian Sausage Spaghetti

Crab Stuffed Manicotti

Spinach Cheese Manicotti

Chicken Manicotti Alfredo

Manicotti Alla Romana

Beef Manicotti

Rigatoni with Eggplant, Mushrooms and Goat Cheese

Shrimp Vermicelli Salad

Fresh Tomato Shrimp Pasta

Puttanesca

Italian Breads (Pane)

Italian Breads (Pane) -

Under this section you will find several yummy and tasty Pane/Italian Bread recipes. Try out some for yourself or for others and do not forget to leave your comments or suggestions.

Parmesan Herb Bread

Panettone

Sun Dried Tomato Focaccia

Italian Cheese Bread

Italian Bread Baked on a Pizza Stone

Garlic Cheese Flatbread

Bread Machine Pizza Dough

Piadina Romagnola (Italian Flat Bread)

Italian Herb Bread

Focaccia di Recco

Ciabatta

Focaccia Bread

Italian Sausage Bread

Frizzeles (Friselle)

Tarradls (Italian Pepper Rings)

Cranberry Pignoli Nut Bread

Italian Style Brunch Cakes

Italian Wheat Rolls

Pizza Muffins

Amazing Bruschetta

Zeppole

Bruschetta

Herb and Garlic Cheese Bread

Toasted Garlic Bread

Parmesan Garlic Bread

Stromboli Bread

Taleggio and Pear Panini

Italian Subs

Meatball Subs

Mini Italian Club Sandwiches

Mini Italian Club Sandwiches

Mini Italian Club Sandwiches -

Ingredients:

3 large eggs
2 tablespoons whipping cream
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon (about) unsalted butter
10 slices bacon
2 (8-ounce) round loaves focaccia bread (7-inch diameter)
1 cup purchased pesto
8 ounces thinly sliced turkey
4 ounces thinly sliced provolone cheese

Directions:

Whisk the eggs, cream, salt, and pepper in a medium bowl until well blended. Heat a 6-inch-diameter nonstick skillet over medium-low heat. Brush the skillet with some butter. Pour 1/4 cup of the egg mixture into the pan, swirling to coat the bottom of the pan evenly. Cover and cook until the egg crepe is just set, about 1 minute and 30 seconds. Invert the skillet over a plate, and allow the egg crepe to drop onto the plate. Repeat to make 4 crepes total, brushing the skillet with melted butter as needed and stacking crepes on the plate.
Cook the bacon in a heavy large frying pan until crisp. Transfer the bacon to paper towels to drain.
Preheat a griddle or grill pan over medium-high heat. Cut the focaccia horizontally in half. Place the focaccia cut side down on the griddle and cook until the focaccia is heated through and golden brown on the bottom, about 2 minutes. Spread the pesto over the toasted sides of each halved focaccia. Cover the bottom halves of the focaccia with the egg crepes, turkey, provolone and bacon, dividing equally. Cover with the top halves of focaccia, pesto side down. Cut the sandwich into bite-size wedges. Arrange the sandwiches on a platter and serve.

Chicken Cacciatore

Chicken Cacciatore -

This recipe takes just 15 minutes to prepare and 50 minutes of cooking time, but tastes like it took a lot longer. The recipe calls for chicken thighs because the meat is more tender than chicken breasts. You can use chicken breast if you prefer.

Ingredients:

 2 tablespoons olive oil
 6 boneless, skinless chicken thighs - fat trimmed
 1 onion, chopped
 1 (8 ounce) package sliced fresh mushrooms
 2 cloves garlic, minced
 1 (28 ounce) can diced tomatoes with juice
 1 cup dry white wine
 1/2 cup orange juice
 2 tablespoons dried rosemary, or to taste
 salt and ground black pepper to taste

Directions:

Heat olive oil in a skillet over medium heat, and brown the chicken thighs in the hot oil, about 5 minutes per side. Set the chicken aside.
In the same skillet, cook and stir the onion and mushrooms until the mushrooms have softened, about 10 minutes. Mix in the garlic, and cook until fragrant, 1 to 2 more minutes.
Pour in the tomatoes with their juice, white wine, orange juice, rosemary, salt, and black pepper, and stir until thoroughly combined.
Stir in the chicken pieces and any accumulated juices, cover the skillet, and bring to a boil. Reduce heat to medium-low, and simmer until the chicken is tender and no longer pink inside, 30 to 40 minutes.

Note:
The sauce matures if you let it sit for an hour or two on the stove (with the lid on the skillet) after the initial cooking. Just reheat when you're ready to serve. It pairs very nicely with basmati rice, Caesar salad, and fresh Italian bread.

Shrimp Vermicelli Salad

Shrimp Vermicelli Salad -

This is a great salad to go with cold sandwiches, or to take to a barbeque.

Ingredients:

 1 pound vermicelli pasta
 1 pound cooked shrimp
 2 stalks celery, chopped
 1 tablespoon chopped fresh parsley
 1 clove garlic, crushed
 1 teaspoon dried thyme
 1 cup mayonnaise
 1/4 cup grated Parmesan cheese
 salt and pepper 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.
Toss cooled pasta with cooked shrimp, celery, parsley, garlic, thyme, mayonnaise, Parmesan, salt and pepper. Chill before serving.

Rigatoni with Eggplant, Mushrooms and Goat Cheese

Rigatoni with Eggplant, Mushrooms and Goat Cheese -

Delicious and hearty rigatoni, eggplant, mushrooms and goat cheese, all mixed together and served hot.

Ingredients:

 1 (16 ounce) package rigatoni pasta
 3 tablespoons olive oil
 1 large onion, chopped
 2 cloves garlic, sliced
 1 (8 ounce) package fresh mushrooms, coarsely chopped
 1 eggplant, cut into 1/2 inch cubes
 1 (28 ounce) can crushed tomatoes in puree
 1/2 cup chicken broth
 15 kalamata olives, pitted and chopped
 1 teaspoon dried thyme
 1 1/2 teaspoons salt
 1/4 teaspoon crushed red pepper flakes
 8 ounces goat cheese, cut into large chunks

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.
Heat olive oil in a large saucepan over medium low heat. Saute onion and garlic until soft and translucent, about 5 minutes. Increase heat to medium high. Stir in mushrooms, and cook until lightly browned, about 5 minutes. Stir in the eggplant, and cook 5 minutes. Stir in the tomatoes, chicken broth and olives. Season with thyme, salt and red pepper flakes. Bring to a boil. Reduce heat, cover, and simmer 30 minutes, or until eggplant is tender. Toss with pasta and goat cheese.

Spinach Cheese Manicotti

Spinach Cheese Manicotti -

It can be made ahead and kept in the refrigerator overnight. Very filling and great served with a salad and garlic bread.

Ingredients:

 1 (15 ounce) container ricotta cheese
 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
 1/2 cup minced onion
 1 egg
 2 teaspoons minced fresh parsley
 1/2 teaspoon pepper
 1/4 teaspoon garlic powder
 1 1/2 cups shredded mozzarella cheese, divided
 1/2 cup grated Parmesan cheese, divided
 2 (26 ounce) jars spaghetti sauce
 1 1/2 cups water
 1 (8 ounce) package manicotti shells

Directions:

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine ricotta, spinach, onion and egg. Season with parsley, pepper and garlic powder. Mix in 1 cup mozzarella and 1/4 cup Parmesan. In a separate bowl, stir together spaghetti sauce and water.
Spread 1 cup sauce in the bottom of a 9x13 inch baking dish. Stuff uncooked manicotti shells with ricotta mixture, and arrange in a single layer in the dish. Cover with remaining sauce. Sprinkle with remaining mozzarella and Parmesan.
Bake in preheated oven for 45 to 55 minutes, or until noodles are soft.

Notes:
If refrigerating overnight, do so after step 3. Remove from the refrigerator 30 minutes before baking.

Crab Stuffed Manicotti

Crab Stuffed Manicotti -

Manicotti shells stuffed with crab meat and covered with Alfredo sauce make a great meal for family or company.

Ingredients:

 8 manicotti shells
 1 1/2 cups ricotta cheese
 1 (6 ounce) can lump crabmeat
 2 tablespoons minced fresh parsley
 1 tablespoon grated onion
 1 (16 ounce) jar Alfredo pasta sauce
 1 teaspoon white sugar
 1/2 cup chicken broth
 1/2 teaspoon dried basil
 1/2 teaspoon dried marjoram
 1/8 teaspoon garlic powder
 1/8 teaspoon dried thyme

Directions:

Preheat the oven to 375 degrees F (190 degrees C).
Bring a large pot of lightly salted water to a boil. Add manicotti shells and cook for 8 to 10 minutes, until tender but not mushy. Drain.
In a medium bowl, stir together the ricotta cheese, crab, parsley and onion. Spoon into the manicotti shells. Place in a buttered 11x7 inch baking dish.
In a saucepan, stir together the Alfredo sauce and chicken broth. Season with basil, marjoram, garlic powder and thyme. Heat until warm over medium heat. Pour over the shells in the baking dish.
Bake uncovered for 30 minutes in the preheated oven. Let stand for about 5 minutes before serving.

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.