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An earthy beef tomato sauce, rich with olives, Parmesan, garlic and oregano, tops buttered mostaccioli pasta for this hearty baked delight. Shred mozzarella over the top and bake until lusciously melted.
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This risotto dish requires plenty of stirring and patience, but the payoff is a cheesy rice side dish with pumpkin that everyone will love.
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This lasagna was designed for a deep-dish baking pan. You can use a standard nine-by-thirteen-inch baking pan, but you will have excess sauce; the sauce can be frozen and used over pasta another time. The lasagna can be assembled up to a day ahead and lef
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Zucchini slices step in for pasta in this low-carb and gluten-free beef lasagna that is delicious and satisfying; such a crowd pleaser!
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Tortilla rolls filled with ham, salami, cheese, and an olive salad make an appetizer sized version of the New Orleans traditional sandwich.
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This cauliflower gratin is packed with garlic and 3 kinds of cheese, and so savory that you might just prefer it to potatoes as a side dish.
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This lasagna is made using potatoes in place of noodles. The perfect mix of fresh veggies, cheese and tomato sauce!
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My Italian family loves this recipe! A crusty loaf of Italian bread is cut in half, and layered with olives, and various meats and cheeses.
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Get Stuffed Swordfish Recipe from Food Network
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This dish softens radicchio’s bitterness by baking it in a cream sauce.
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Get BBQ Chicken Pizza Recipe from Food Network
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Make a stuffed calzone with a flavor somewhere between pizza and Buffalo chicken right in your slow cooker.