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Italian-American

Explore 221 recipes, 1 article, 2 galleries, 16 videos, and more

Spaghetti with Turkey Meatballs

Time:1 hour
Ingredients
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 5 cups canned crushed tomatoes
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • Salt and pepper
  • 1 large egg
  • 1/3 cup milk
  • 1 white onion, finely chopped
  • 1/4 cup plain breadcrumbs
  • 1/2 cup freshly grated Asiago or Parmesan cheese, plus more for serving
  • 1/2 cup chopped flat-leaf parsley
  • 1 pound ground turkey
  • 1 pound spaghetti
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Spaghetti Squash with Turkey Meatballs

Ingredients
  • 2 spaghetti squashes (about 2 pounds each), halved lengthwise and seeds removed
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup fresh breadcrumbs
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup grated Parmesan-Reggiano cheese, plus more for serving (optional)
  • 4 cloves garlic, finely chopped
  • Salt and freshly ground black pepper
  • 2 tablespoons tomato paste
  • 1/4 cup chopped fresh parsley
  • 1 large clove garlic, finely chopped
  • 2 cans (28 ounces each) crushed tomatoes with basil
  • 1/4 cup milk
  • 1 teaspoon dried oregano
  • 1 pound ground turkey
  • Coarse salt and freshly ground black pepper
  • 1 large egg
  • 3/4 teaspoon coarse salt
  • Freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
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30-Minute Spaghetti and Meatballs

Time:30 mins
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Chicken Tetrazzini

Time:1 hour 10 mins
Ingredients
  • Coarse salt and ground pepper
  • 6 tablespoons butter
  • 1 pound white mushrooms, trimmed and sliced 1/4 inch thick
  • 1/2 cup all-purpose flour
  • 3 cups milk
  • 1 can (14.5 ounces) reduced-sodium chicken broth
  • 3/4 cup dry white wine
  • 3 cups grated Parmesan cheese
  • 1/2 teaspoon dried thyme leaves
  • 1 pound linguine, broken in half
  • 1 rotisserie chicken, skin removed, meat shredded (about 4 cups)
  • 1 package (10 ounces) frozen peas, thawed and drained
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Chicken or Veal Parmigiana

Ingredients
  • 2 cups fine plain fresh breadcrumbs (see tip below)
  • Marinara Sauce
  • 1 1/4 cups coarsely grated mozzarella cheese (5 ounces)
  • 1/2 cup finely grated Pecorino Romano or Parmesan cheese (1 ounce)
  • 1/4 cup finely grated Pecorino Romano or Parmesan cheese (1/2 ounce)
  • Coarse salt and freshly ground pepper
  • 1 cup all-purpose flour
  • 4 large eggs, lightly beaten
  • 1 pound chicken cutlets, or veal cutlets pounded to an 1/8-inch thickness
  • 1/4 cup vegetable oil, plus more if needed
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Stuffed Eggplant Parmesan

Ingredients
  • 6 small eggplants, (about 8 to 10 ounces each)
  • 1 1/2 teaspoons salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 1/2 cups Tomato Sauce
  • 1 1/2 tablespoons medium-chopped fresh flat-leaf parsley
  • 1 1/2 tablespoons unsalted butter
  • 4 1/2 tablespoons all-purpose flour
  • 1 1/2 cups skim milk
  • 1/8 teaspoon grated nutmeg
  • 3 tablespoons freshly grated Parmesan cheese
  • Olive-oil cooking spray
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Lighter Eggplant Parmesan

Time:45 mins
Ingredients
  • 1 large eggplant (2 pounds), sliced 1/2 inch thick crosswise
  • 1 tablespoon olive oil
  • Coarse salt and ground pepper
  • 1 cup fat-free (skim) milk
  • 3 tablespoons all-purpose flour
  • 2 garlic cloves, minced
  • 1 cup homemade or best-quality store-bought marinara sauce
  • 1/2 cup grated part-skim mozzarella
  • 1/3 cup grated Parmesan
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Eleanora's Eggplant Parmigiana

Ingredients
  • 3 cups unseasoned, dry breadcrumbs
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 2 cups all-purpose flour
  • 14 large eggs, lightly beaten
  • 1 1/4 cups (4 ounces) finely grated pecorino Romano cheese
  • 3 medium eggplants, peeled and sliced lengthwise into 1/4-inch-thick slices
  • Light olive oil, for frying
  • Eleanora's Marinara Sauce
  • 2 teaspoons dried oregano
  • 4 cups (16 ounces) shredded, aged mozzarella
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Eggplant Parmigiana

Ingredients
  • 3 medium eggplants (not more than 4-inches in diameter), sliced into 1/2-inch-thick rounds
  • Coarse salt
  • 1 cup '00' flour
  • 4 cups canola oil
  • 1 pound fresh mozzarella cheese, chopped
  • 6 ounces Grana Padano cheese
  • 1/2 cup packed basil leaves
  • 2 1/2 tablespoons olive oil
  • Fine sea salt and freshly ground pepper
  • 4 cups Tomato Sauce Recipe
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Chicken Fettucine Alfredo

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