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Jumbo pasta shells stuffed with ricotta, mozzarella and Parmesan, smothered in a mushroom tomato sauce and baked.
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Cute mini-quiches contain spinach, imitation crab, and 3 different cheeses. Serve them warm topped with sour cream and salsa or just grab a couple for an easy, portable breakfast.
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Shell pasta stuffed with a garlicky mushroom, spinach, turkey and cheese filling topped with mozzarella and sauce.
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Go deep this Super Bowl Sunday: Serve calzones. These Italian turnovers are perfect 'finger food' -- no knife and fork required. And because the recipes use refrigerated rolls, it's an easy score. All you have to do is make the fillings.
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This is hands down the best way to eat your veggies.
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Russet potatoes are roughly mashed with their skins, combined with bacon, and Cheddar cheese, then baked into a savory side dish.
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Spinach, white cheeses, and tomatoes stack up on pizza dough to make a pizza in the spirit of the Italian flag.
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Tasty dish for both vegetarians and non-vegetarians; the tomato, onion and cheeses give it just the right zing. My children are pretty picky, and even they are willing participants in eating this eggplant dish! It's great the next day for leftovers, too!
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After stuffing cooked pasta with a tasty blend of spinach, Parmesan, mozzarella and a dash of sugar, arrange tomato sauce and shells in a baking dish and chill overnight. Bake it the next day!
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A browned ground beef, onion, garlic, and spaghetti sauce mixture is layered with cheeses and baked with crescent rolls on top. This recipe makes my kids jump for joy. When I tell them we are having this, they are at the table...ON TIME!
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Cream cheese and Cheddar are mixed up with a little bit of fresh (or canned!) corn and stuffed into a spicy bacon-wrapped jalapeno in this grilled appetizer.
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No need to boil noodles with this ultra-easy lasagna that uses prepared polenta, a kind of slowly cooked cornmeal, instead of the usual wheat lasagna noodles. Look for it in tubes on grocery store shelves.