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A light and creamy sauce with puree of roasted red peppers as the base. It is excellent on any type of pasta, but tortellini or ravioli seems to be the best match. The prep time is rather long, but the result is definitely worth it. Freezes well. In fact, the taste may improve slightly.
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A more nutritious version of the classic casserole, made with mushrooms, peppers, and whole-wheat bread crumbs.
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Hearty tubes of manicotti are stuffed with a rich blend of ricotta and Romano cheeses, spinach, eggs, onion, garlic and thyme, drizzled with a simple tomato sauce, sprinkled with mozzarella and baked until bubbly.
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Spaghetti alla carbonara in its authentic form: peppery, creamy without using cream, cheesy, and delicious.
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This dressing is delicious and just like the creamy dressing served at a popular Italian restaurant. You may add sugar to taste if it seems too tart.
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Nancy Silverton's lovely salad, adapted from her Mozza Cookbook, features Little Gem lettuce, a smaller, sweeter variety of romaine. If you can't find it, use hearts of romaine instead.
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Enjoy these little biscuits stuffed with zucchini, cheese and herbs at your next party or picnic. This recipe is a great way to use some of the extra zucchini growing in the garden!
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A unique pesto made from garlic scapes, parsley, and walnuts is tossed with fettuccine pesto and shrimp in this light, elegant main dish.
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Shrimp are coated in plenty of olive oil and topped with bread crumbs, parsley, and Parmesan cheese in this recipe for baked shrimp scampi.
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Three cheeses bring their distinctive flavors to this rich, delicious hot artichoke dip!
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Get Tagliatelle with Smashed Peas, Sausage, and Ricotta Cheese Recipe from Food Network
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Get Tagliatelle with Smashed Peas, Sausage, and Ricotta Cheese Recipe from Food Network