Healthy Italian Cooking at Home

Category Archives: Marinara

IMG_0007 (1)

While most peppers start out green, depending on the variety, they will mature into a variety of colors, such as red, orange, yellow and sometimes even purple. Bell peppers are abundant in the summer and these colorful vegetables have a sweet flavor. When choosing bell peppers, make sure to pick those with shiny, blemish-free skin. No wrinkles or soft spots either. Their size and shape will vary greatly so don’t use that as an indicator of age or taste. Packed with vitamins and low in calories, bell peppers can be added to a variety of dishes to bring both color and flavor to your diet. Use them raw or roasted or grilled. Freeze them if you end up with more than you can use. Here are some ideas for using bell peppers:

Add peppers to your favorite kebabs for late summer grilling. This is when it’s a great idea to get one of each color.

Add chopped pepper to your favorite tuna or chicken salad for extra crunch.

Make a colorful pepper slaw. Thinly slice peppers and toss with green onions, cider vinegar and just enough mayonnaise to coat the mixture. Let sit in the refrigerator for several hours to soften the peppers slightly.

Make a bell pepper pizza. Brush a rolled out pizza crust with extra-virgin olive oil. Top with thinly sliced red, orange and yellow peppers and add tablespoons of ricotta cheese. Sprinkle with grated Parmesan cheese and bake. Add fresh basil leaves just before the pizza finishes cooking.

Bell peppers make excellent appetizer dippers. Cut wide strips and use for hummus, salsa or other dips.

IMG_0006

Grilled Stuffed Italian Peppers

This appetizer recipe is a healthy, fresh alternative to the popular breaded and fried versions.

Yield: 10 peppers

Ingredients

10 Italian (long) frying peppers

Filling

  • 8 ounces low-fat cream cheese with chives and onion, softened
  • 2 ounces extra-sharp white cheddar cheese, shredded (about 1/2 cup)
  • 1 teaspoon garlic powder
  • 1 teaspoon fresh lemon juice
  • 1/8 – 1/4 teaspoon cayenne pepper

Directions

Preheat an outdoor grill to medium-high heat. Oil the grill grates.

IMG_0004 (2)

Cut a thin slice off the top of the peppers. Carefully remove the seeds so you not tear the peppers.

Combine the filling ingredients in a mixing bowl, stirring well to combine. Using a small spoon fill the peppers. Coat the outside of the peppers with olive oil cooking spray.

IMG_0005 (2)

Place the peppers on the grill, close the cover and grill the peppers 5 minutes. Turn the peppers over and grill for 5 more minutes.

IMG_0005

Southern Style Stuffed Peppers

Ingredients for every 2 peppers

  • 2  whole bell peppers
  • 2 teaspoons butter
  • Salt and freshly ground black pepper

Filling

  • 2 tablespoons diced sweet onion
  • 2 tablespoons diced celery
  • 2 tablespoons chopped fresh tomato
  • 1 cup fresh corn kernels
  • 3/4 cups grated Cheddar or Monterrey Jack cheese
  • 2 tablespoons finely chopped fresh herbs

Directions

Preheat the oven to 375 degrees F. Lightly oil a baking dish deep enough to stand the peppers upright.

IMG_0003

Cut the tops off the peppers and remove the seeds.  Save the tops.  Lightly salt the inside of the peppers.

Combine the filling ingredients in a mixing bowl. Season with black pepper. Stuff the peppers with the filling, packing it in tightly. Place 1 teaspoon of butter on top.

IMG_0004

Replace the pepper tops and set them in the prepared dish. Add water to the dish, about one inch deep, cover, and bake until the peppers are completely cooked, about 45-50 minutes.

IMG_0010

Sautéed Peppers and Onions (Peperonata)

Peperonata recipes come in many versions; some get stewed, some are cooked with potatoes or with tomatoes. I prefer to lightly saute them, so they retain a slight crunch. This dish is perfect to serve with grilled steak, chicken cutlets, sausage or fish. They are also good in a sandwich, especially an Italian pepper and egg sandwich.

Ingredients

  • 1/4 cup olive oil
  • 6 sweet bell peppers or 20 Italian frying peppers, seeded, sliced into 2 1/2 to 3-inch long strips
  • 2 large sweet onions, halved and sliced
  • 4 garlic cloves, grated
  • 2 teaspoons dried oregano or 1 teaspoon of fresh oregano leaves
  • 1/2 teaspoon red pepper flakes (chili)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Directions

Heat the olive oil in a large saute pan over medium heat. Add the onions, the peppers, garlic, oregano, pepper flakes, salt and pepper and cook for about 10 minutes, until crisp tender.

IMG_0009 (1)

Variations:

Add 4 Roma or other plum tomatoes, seeded and diced with the peppers in the skillet

Add ½ cup sliced basil leaves, instead of oregano

Add 1/4 cup Balsamic Vinegar with the peppers to the skillet

Add 2 boiled potatoes, sliced, to the onions in the skillet

Steak Pizzaiola with Peppers and Onions

IMG_0011 (1)

Beef Loin

The loin is actually two subprime cuts—the strip loin and the tenderloin—and contains the most tender and prized cuts of meat. The strip loin, the larger of the two, is a cylindrical muscle running along the spine. The tenderloin is a smaller, snake-shaped muscle running parallel to and beneath the strip loin. Steaks cut from the boneless strip loin are known as New York Strip Steaks. The tenderloin may be sold in roast-sized chunks for Chateaubriand, or sliced into individual steaks known as filet mignon. A steak cut that includes both the strip and the filet separated by a t-shaped bone between them is called a T-bone steak. When a T-bone steak is cut from farther back on the short loin, where the tenderloin is thicker, it is known as a porterhouse. Loin is not as marbled (fatty) as the rib eye, nor is it among the leanest cuts. All loin cuts are best dry-heat cooked.

Ingredients

  • 1 boneless strip loin steak, cut into 1/4 inch thick slices and fat trimmed
  • 1 teaspoon kosher salt
  • 1 tablespoon olive oil
  • Half of the sautéed Pepper and Onion recipe – from above
  • 2 cups Marinara (tomato) sauce
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped fresh oregano or basil
  • 1/4 teaspoon red pepper flakes (chili)

Directions

Sprinkle the 1 teaspoon salt on the steaks and let rest at room temperature for 30 minutes.

Heat the olive oil in a large skillet over high heat. Add the steaks and sear them on one side for 2 minutes. Turn the steaks over.

Top each steak with about 1/2 cup of the sautéed peppers and onions. Cover the peppers and onions on each steak with 1/2 cup of tomato sauce. Sprinkle each with some red pepper flakes, black pepper and herbs.

Cover the skillet and cook until warmed, about 5 minutes on medium heat.

 


IMG_0006

Summer is a wonderful time to entertain and enjoy the outdoors with your friends. Serving appetizers and drinks are a great way to entertain when it is hot. You want easy to prepare recipes so you are not in the kitchen for hours and you want to use simple, common ingredients that you usually have in your pantry or refrigerator. Below are a few of my easy to make suggestions.

Mediterranean Bruschetta

IMG_0001 (1)

Ingredients

  • 1 tablespoon olive oil, plus extra for the bread
  • 1 clove minced garlic
  • 2 large tomatoes, seeded and finely chopped
  • 1/2 cup finely diced red onion
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped oil cured Italian olives
  • 1/4 cup finely chopped parsley
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons minced fresh thyme
  • 1 baguette, cut diagonally into 1/4 inch-thick slices

Directions

Combine all the ingredients in a large bowl; except the bread slices. Refrigerate until ready to serve.

Lightly grill the bread slices and then brush them with olive oil. Spoon 1 heaping tablespoon of the tomato mixture onto each bread slice and arrange on a serving plate.

Oven Fried Zucchini and Yellow Squash Rounds

IMG_0004

Ingredients

  • Olive oil cooking spray
  • Homemade Marinara Sauce, (see recipe here)
  • 2 medium zucchini, ends trimmed
  • 2 medium yellow squash, ends and neck trimmed
  • 2 eggs
  • ½ cup milk
  • 1 cup all-purpose flour
  • 1 tablespoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 ½ cups dried Italian seasoned breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • Olive oil, for drizzling

Directions

Preheat the oven to 450°F. Coat a large baking sheet with cooking spray.

Cut the squash into ¼ inch thick slices.

IMG_0001

In a plastic bag, combine the flour, Italian seasoning, salt and pepper.

IMG_0002

In a shallow bowl, beat the eggs and milk together.

In another shallow bowl, combine the breadcrumbs and cheese.

Place the squash slices in the bag with the flour and shake until they are coated.

Next, place each slice in the egg and then into the breadcrumb mixture.

IMG_0003

Place the squash rounds on the prepared baking pan and drizzle with olive oil.

Bake for 10 minutes. Turn the slices over and bake for another 10 minutes or until crispy.

Serve with warm marinara sauce.

Marinated Cheese

IMG_0015

Serves 4

Ingredients

  • 4-ounces of cream cheese, quartered
  • 1 heaping tablespoon fresh thyme leaves, chopped
  • 1 packed teaspoon fresh lemon zest
  • 1 tablespoon finely chopped pitted black and green Italian olives
  • 2 teaspoons finely chopped sun-dried tomatoes
  • Sea salt
  • 1/4 cup extra virgin olive oil
  • Toasted crostini, pita chips or crackers for serving

Directions

Place the cheese quarters in a medium container. Sprinkle the thyme, lemon zest, olives and sun-dried tomatoes over and around the cheese. Sprinkle the cheese with a little sea salt.

Pour the olive oil over the mixture. Squash the mixture with a fork and cover the container. Let the cheese marinate in the refrigerator for a few hours.

IMG_0008

Bring the cheese mixture to room temperature about 45 minutes before serving. Put the marinated cheese mixture into a serving dish.

Arrange crostini, pita or crackers around the dish with a couple of small knives for serving.

Tuna Dip

IMG_0017

Serve with fresh celery, radishes, carrots and thin, crispy crackers.

Makes 8 servings.

  • 8-ounces canned tuna
  • 4 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 3/4 cup chopped red onion
  • 3/4 cup chopped fresh flat-leaf parsley
  • 1 garlic clove, chopped
  • 1 tablespoon capers, washed and drained
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt

Directions

Combine the olive oil, lemon juice, onion, parsley, garlic, capers, salt, and pepper in a small bowl.

Place the tuna in a food processor and pulse to break it up.

Turn the speed to low speed and add the olive oil mixture, a little at a time, until the ingredients are thoroughly combined and the mixture is smooth.

Pour into a small serving bowl and chill. Serve with fresh-cut vegetables and crackers on the side.


 

springpasta3

pastagreenbeans3

Adding more vegetables to our meals has been a goal. Pasta is a great base for doing this. Vegetables add healthy ingredients while stretching the amount of pasta included in each serving. Also, if you have vegetables leftover from dinner, they make an excellent addition to pasta and save you work.

In the stuffed shells recipe below, I added sautéed chard to the cheese filling, thus stretching the amount of cheese in each serving. Likewise, in the second recipe I added green beans to the pasta to make each serving healthier.

Swiss Chard Stuffed Shells

3-4 stuffed shells make 1 serving.

Ingredients

  • 6 ounces jumbo pasta shells (21 shells)
  • 2 tablespoons olive oil
  • 1 leek, white and light green portion, finely chopped
  • 2 medium garlic cloves, minced
  • 1/2 teaspoon dried oregano
  • 1 teaspoon kosher salt, divided, plus more for salting the water
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 pound (2 bunches) Swiss chard, stems removed
  • 1 cup whole-milk ricotta cheese (about 16 ounces)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese, divided
  • 1 large egg
  • 2 cups Marinara or Basic Tomato Sauce

Directions

Wash the chard well, drain and spin in a salad spinner to remove most of the water. Cut the chard leaves into thin strips.

Heat the oil in a large frying pan over medium heat until shimmering. Add the leek and garlic and cook, stirring often, until the leek is softened.  Add the chard, oregano, ½ teaspoon of salt and ¼ teaspoon black pepper. Cook, tossing with tongs, until completely wilted. Cover the pan and simmer until the chard is very tender, about ten minutes. Turn the chard into a mixing bowl to cool to room temperature.

Bring a large pot of salted water to a boil over high heat. Add the pasta shells, stir, and cook until al dente, about 10 minutes. Place a colander in the sink and drain the shells. Transfer the shells to a kitchen towels on the counter and set aside to cool.

Add the ricotta, mozzarella cheese, 1/4 cup of the Parmesan cheese, the egg, the remaining 1/2 teaspoon salt and the remaining ¼ teaspoon of black pepper to the chard.in the mixing bowl.

springpasta

Heat the oven to 375°F and arrange a rack in the middle.

Evenly spread 1 cup of the tomato sauce on the bottom of an oiled 13-by-9-inch baking dish.

Fill the shells with about 2 tablespoons of the ricotta mixture and place in a single layer, open side up, in the baking dish.

springpasta1

Pour the remaining tomato sauce  evenly over the shells and sprinkle with the remaining 1/4 cup Parmesan cheese.

springpasta2

Cover the dish with foil. Tip: I always spray the side of the foil that will touch the food with cooking spray to keep the food from sticking to the foil during baking.

Bake the shells until the sauce just starts to bubble around the edges, about 20 minutes. Remove the foil and continue baking until the sauce is bubbling vigorously and the edges of the pan have started to brown, about 10 minutes more. Remove from the oven and let cool 5 minutes before serving.

Pasta with Green Beans and Ricotta

Casarecce is a short, wide pasta loosely rolled into a scroll shape. It is a traditional pasta from Sicily.

Serves 6 to 8

Ingredients

  • 12 oz Casarecce or short pasta
  • 2 tablespoons olive oil
  • 4 oz pancetta, chopped
  • 1 large clove garlic, smashed and peeled
  • 1 shallot, finely chopped
  • 1/2 lb parboiled green beans, trimmed and cut into 1-inch lengths (2 cups)
  • Grated zest of 1 lemon
  • ½ teaspoon Kosher salt, plus extra for boiling the pasta
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon fresh oregano leaves
  • 1 cup ricotta cheese, warmed
  • 1 oz finely grated Parmigiano-Reggiano

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, about 8 to 10 minutes. Reserve 1/2 cup of the pasta cooking water and drain the pasta.

Warm the ricotta cheese in the microwave.

pastagreenbeans

In a large, heavy skillet, warm the olive oil over medium-high heat. Cook the pancetta until crispy.

Add the shallot, garlic, oregano, salt and pepper and saute for 1 minute. Add the green beans and pasta cooking liquid and continue cooking until hot, about 2 more minutes.

Add the cooked pasta and lemon zest toss to combine. Transfer the mixture to a serving bowl and add the grated Parmigiano-Reggiano. Mix well.

pastagreenbeans1

Drop tablespoons of ricotta cheese on top of the pasta. Serve immediately.

pastagreenbeans2


I belong to a community group that meets once a month. We have a potluck dinner prior to each meeting and everyone brings a “covered” dish.  Until I discovered the Reynolds Pan Carriers, I struggled with how to transport my dish to the meeting. The Reynolds’ pans make the whole process so much easier. You can reheat the food in the aluminum pan, cover it, place in the carrier and then into the car. So much easier to carry it into the meeting also because the pan has handles.

Carriers are available in Lasagna and 13 x 9 inch Cake Pan sizes. These carriers are made with the same sturdy paper board used to carry 6-packs of beverages. Plus, the colorful design on the disposable carrier makes it attractive to place on the table.

Below is a video from the Reynolds Company on how these disposable pans and carriers work. A bonus  recipe is included.

Below are some of the recipes that I have made for the potluck dinners and I have been asked to make again and again. Hope you like them.

potluck1

Orecchiette Pasta with Sausage and Broccoli Rabe

Ingredients

  • One bunch broccoli rabe, washed and trimmed
  • 3 cloves garlic, minced
  • ¼ cup extra virgin olive oil
  • ½ teaspoon crushed red pepper flakes (chili)
  • 1 lb sweet Italian sausage, cut into one inch slices
  • 1 lb orecchiette pasta
  • Salt

Directions

Cut the broccoli rabe into one inch pieces and place in a large Dutch oven. Fill the pot with cold water and add salt to taste. Bring to a boil and cook the broccoli rabe for about 5 minutes or until just tender. Remove the broccoli rabe with a slotted spoon or spider to a bowl. Return the water to a boil and add the pasta. Cook the pasta al dente. Reserve ½ cup of the pasta cooking water. Drain the pasta.

While the pasta is cooking, heat the garlic and olive oil in a large deep skillet Add the sausage and cook until completely brown. Add the cooked broccoli rabe and red pepper. Heat thoroughly. Add the pasta cooking water and the cooked pasta. Stir and heat for a few minutes before serving.

potluck2

Mozzarella Stuffed Meatballs

Ingredients

  • 15 mini fresh mozzarella balls
  • 1 lb lean ground beef
  • 1 egg
  • ½ cup Italian bread crumbs
  • ½ onion minced
  • Small garlic clove minced
  • 1 teaspoon Kosher salt
  • Black pepper
  • 1/3 cup shredded fresh Parmesan cheese
  • Marinara Sauce

Directions

Place cheese balls in a plastic freezer container in a single layer and freeze at least 1 hour.

Heat the oven to 375°F. Line 15 x 10 x 1 inch pan with foil; spray foil with cooking spray.

In large bowl, mix bread crumbs and 3 tablespoons of pasta sauce. Stir in beef, onion, salt, oregano and egg. Shape mixture into 15 (2-inch) balls.

Press 1 cheese cube into the center of each ball, sealing it inside. Gently place on the prepared pan. Bake 10 minutes. Do not turn off the oven.

Place browned meatballs in an ovenproof casserole dish with a cover and pour the marinara sauce over the meatballs. Place the covered dish in the oven and heat the meatballs in the sauce, about 20 minutes.

potluck3

Oven Baked Italian Chicken Casserole

Ingredients

  • 1 tablespoon olive oil
  • Salt and Pepper
  • One 3 lb chicken, cut into 10 pieces
  • 1 pound package Italian pork or chicken sausage each link diagonally cut into fourths
  • 2 garlic cloves, minced
  • Juice from 2 lemons (about 4 tablespoons)
  • 2 teaspoons dried oregano
  • 4 medium baking potatoes, cut in fourths
  • 2 green and 2 red bell peppers, cut into one inch strips
  • 1 large sweet onion, cut into eighths

Directions

Preheat the oven to 450 degrees F.

Coat the bottom of a roasting pan with the olive oil. Place chicken in the pan, skin side down. Salt and pepper both sides of the chicken pieces and scatter the sausage pieces around the chicken.

Bake 15 minutes; turn chicken pieces over and bake 15 minutes.

Squeeze lemon over the chicken, place the lemon skins in the roasting dish with the chicken and sprinkle the chicken with the minced garlic and oregano.

Add the sliced potatoes, onions and peppers to the pan and sprinkle with salt.

Lower the oven temperature to 400 degrees F.

Cover the pan with foil and bake 1 hour, turning the ingredients after 30 minutes.

potluck4

Italian Pot Roast

Ingredients

  • 1 tablespoon olive oil
  • 4 lb chuck roast
  • All-purpose flour
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 8 oz cremini mushrooms, sliced
  • 3 garlic cloves, chopped
  • 2 cups dry red wine
  • 1 bay leaf
  • 1 cup beef stock
  • 1 container crushed tomatoes (26-28 ounces)
  • 1 tablespoon tomato paste
  • 1/4 cup flat leaf parsley leaves, chopped
  • 2 tablespoons sage leaves, chopped

Directions

Trim most of the fat from the meat and pat dry with paper towels. Season the roast generously with the salt and pepper and lightly rub with all-purpose flour.

Heat 1 tablespoon olive oil in a large, heavy pot or Dutch oven over medium-high heat. When the oil is hot,  but not smoking, add the roast and brown on all sides, 10-12 minutes.

Transfer the meat to a platter.

Reduce the heat to medium and add the carrots, celery, mushrooms and onion. Cook, stirring occasionally, 10-12 minutes. Add the garlic and tomato paste and stir about 1 minute.

Add the wine and stir to incorporate the vegetables. Add the beef stock, the tomatoes, half the parsley, the sage, the bay leaf and the roast with any juices accumulated on the plate. Bring to a boil.

Cover the pot, reduce the heat and simmer on very low, turning and basting the meat every half hour or so, until the meat is very tender, about 4 hours.

(You can also put the pot into a 300°F oven and turn the roast every hour.)

Remove the meat from the pot and place it on a cutting board, covered loosely with aluminum foil to rest for 10 minutes.

Taste and adjust the sauce for seasoning, remove the bay leaf and stir in the remaining chopped parsley.

Cut the meat into thick slices and place in a deep serving dish. Spoon the hot sauce over the meat to serve.

potluck5

Lasagna

Ingredients

Cheese Filling:

  • 32 oz whole milk ricotta cheese
  • 2 eggs, beaten
  • 1 teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • ¼ cup chopped Italian parsley
  • 1 cup grated Parmesan cheese

Lasagna:

  • 16 oz mozzarella cheese, sliced thin
  • 4 cups spaghetti sauce
  • 16 lasagna noodles, parboiled

Directions

For the filling:

Mix all the filling ingredients together until smooth. Refrigerate until ready to assemble the lasagna.

Completing the Lasagna:

Preheat the oven to 375 degrees F.

Oil a 13 x 9 inch glass baking dish.

Spread about 1 cup of sauce on the bottom of the dish and place a layer of parboiled noodles on top.

Spread one-third of the sliced mozzarella cheese on top of the pasta and then one-third of the ricotta cheese mixture over the mozzarella; top with another 1 cup of sauce.

Repeat the layers twice, then top with a layer of noodles. Spread 1 cup of sauce over the top layer of pasta.

Cover with foil and bake for 45 minutes. Remove the foil and bake for 15 minutes longer. Let stand 15 minutes before cutting.


Amalfi-Coast-Beach

Amalfi-Coast-Beach

Italy is surrounded by the sea where there is an abundance of fresh fish. Seafood is a very important part of the Italian cuisine and fresh seafood is the key to the best tasting Italian meals. Regional recipes for salt-water fish—and sometimes for fresh-water fish from Italy’s many lakes, rivers, and streams—are some of the most celebrated dishes in Italian cuisine. One of the reasons that the Mediterranean people and their diet is so healthy is that they eat a lot more fish than they eat meat. Fish such as tuna, herring, salmon and sardines are rich in omega-3 fatty acids and shellfish including mussels, oysters, and clams have similar benefits for the brain and heart health.

Adding Italian flavors to your fish, makes dinner so much more interesting. Try these out next time you are cooking fish.

seafood1

Shrimp Bruschetta

4 servings

Ingredients

  • 1 pound large peeled fresh or frozen (thawed) cooked shrimp
  • 1 pint yellow and/or red cherry tomatoes, quartered
  • 1/4 cup snipped fresh Italian (flat-leaf) parsley, plus extra for garnish
  • 1/4 cup tomato (marinara) sauce
  • 1 small baguette or small loaf of Italian bread
  • 4 tablespoons ricotta cheese
  • 1/4 – 1/2 teaspoon crushed red pepper flakes (chili)

Directions

Remove the tails from the shrimp, if present. Combine the shrimp, tomatoes, parsley and marinara sauce in a saucepan and heat just until warm.

Preheat the broiler.

Cut the loaf of bread in half lengthwise and then crosswise, so you have four pieces. Place the bread on a baking sheet. Broil 4 to 5 inches from the heat for about 2 minutes or until light, golden brown.

Spread the ricotta on the toasted bread and top with the warmed shrimp mixture. Sprinkle with hot pepper flakes and parsley before serving.

seafood2

Tuna Club Sandwiches

4 servings

Ingredients

  • 1/3 cup creamy Italian salad dressing, recipe below
  • 1/2 cup bottled roasted red sweet peppers, drained
  • One 12 ounce can solid white tuna, drained and broken in chunks
  • One 8 3/4 ounce can whole kernel corn, drained
  • 12 extra-thin slices sandwich bread, lightly toasted
  • Butter head lettuce leaves

Directions

For the roasted red pepper sauce:

In a blender container combine the salad dressing and half the roasted red sweet peppers; process until nearly smooth.

For tuna filling:

Chop the remaining peppers. In a mixing bowl combine the chopped peppers with the tuna, corn and 1/4 cup of the roasted red pepper sauce.

For each club sandwich: spread two slices of toasted bread with tuna filling, layer with lettuce leaves, stack the two slices, then top with a third slice of toast.

Cut in half diagonally. Serve with remaining roasted red pepper sauce as a dipping sauce.

Light Creamy Italian Dressing

Ingredients

  • 1 small clove garlic, minced
  • 1 teaspoon kosher salt
  • ½ cup plain Greek Yogurt
  • 3 tablespoons buttermilk
  • 2 tablespoons light mayonnaise
  • 1 tablespoon red wine vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon honey
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon pepper

Directions

Combine all the ingredients in a jar or mixing bowl and whisk until completely smooth. Use immediately or store in a jar in the refrigerator up to 5 days.

seafood4

Sea Bass with Fennel Salad

4 servings

Ingredients

Dressing:

  • 3 tablespoons white wine vinegar
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons chopped fresh oregano
  • 1 teaspoon Dijon-style mustard
  • 1/8 teaspoon salt
  • Dash ground black pepper

Fish and Salad

  • 3 fennel bulbs, trimmed, thinly sliced and then cut into thin strips (about 4 cups)
  • 1 cup coarsely shredded carrot
  • 1 lb fresh or frozen sea bass or grouper fillets, cut 3/4 to 1 inch thick
  • 1 teaspoon fennel seeds, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Fresh fennel tops

Directions

To make the dressing:

In a screw-top jar, combine vinegar, oil, oregano, mustard, the 1/8 teaspoon salt and a dash black pepper. Cover and shake well. Set aside 1 tablespoon of the dressing in a small container with a cover and chill until serving time.

For the salad:

In a large bowl, combine the fennel strips and carrot. Pour the remaining dressing over the fennel mixture. Toss lightly to coat. Cover and chill for 2 to 24 hours.

For the fish:

Pat  the fish dry with paper towels. In a small bowl, stir together the crushed fennel seeds, the 1/2 teaspoon salt and the 1/4 teaspoon pepper; sprinkle evenly over both sides of the fish.

Heat a stove top grill ( or use the broiler).

Grill for 4 to 6 minutes per 1/2-inch thickness of fish or until the fish flakes easily when tested with a fork.  Carefully turn fish once halfway through grilling.

Drizzle the reserved 1 tablespoon dressing over the grilled fish. Cut the fish into four pieces and serve with the fennel salad. Garnish with fennel tops.

seafood3

Pasta Bowl

4 servings

Ingredients

  • 1 lb fresh white fish fillets, cut into 4 pieces
  • 1 tablespoon olive oil
  • Salt and ground black pepper
  • 1 small zucchini or yellow summer squash
  • 1 large carrot
  • 1 cup broccoli florets
  • 8 ounces dried pappardelle pasta (wide noodles)
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth or vegetable broth
  • 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes (chili)
  • 1/2 cup cherry tomatoes or grape tomatoes, cut in half
  • 1/2 cup finely shredded Parmesan cheese (2 ounces)
  • 1/4 cup chopped fresh Italian parsley

Directions

Bring a large pot of salted water to boiling.

Trim zucchini. Trim and peel carrot. Using a vegetable peeler, cut the zucchini and carrot lengthwise into thin ribbons. Set aside.

Cook pappardelle pasta al dente according to the package directions and add the broccoli during the last 4 minutes of cooking time. Reserve 1/2 cup of the cooking water and drain the pasta and broccoli.

In a large skillet, heat oil and cook the fillets about three minutes on each side. Place on a plate and cover with foil to keep warm.

In the same skillet, combine the wine, broth, Italian seasoning, the salt and the crushed red pepper. Bring to boiling; reduce heat.

Simmer, uncovered, about 4 minutes or until the liquid is reduced by half. Add the reserved 1/2 cup pasta cooking water. Bring back to boiling.

Add drained pasta, broccoli and vegetable ribbons to the skillet. Gently cook and stir until the pasta is coated with the sauce mixture and thickens slightly.

Stir in the cherry tomatoes, the 1/2 cup Parmesan cheese and half of the parsley. Heat until the cheese is incorporated and the tomatoes are slightly softened.

Divide pasta, vegetables and sauce into four individual pasta bowls. Break fish into large chunks and place on top of each pasta serving. Sprinkle with the remaining parsley.

seafood5

Swordfish with Citrus Salsa

4 servings

Ingredients

  • 1 lb fresh or frozen swordfish or tuna steaks, cut 1 inch thick and divided into 4 steaks
  • 1/2 cup thinly sliced green onions
  • 1 clove garlic, minced
  • 3 tablespoons extra virgin olive oil, divided
  • 1/4 teaspoon saffron threads
  • 2 blood oranges or red grapefruit
  • 1 lemon
  • 2 tablespoons snipped fresh mint
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon ground black pepper, divided
  • Asparagus

Directions

Pat fish dry with paper towels. Set aside.

In a small saucepan cook the green onions and garlic in 2 tablespoons of oil for 1 to 2 minutes or until the onions soften. Remove the saucepan from the heat. Crumble saffron threads into the mixture; stir. Let stand to infuse the saffron.

Cut a thin slice from one end of each orange or grapefruit and the lemon, so the fruit will sit level. Working on a cutting board, cut down from the top of the fruit to remove the peel and white part of the rind.

Working over a bowl to catch the juices, remove the fruit sections by cutting into the center of the fruit between one section and the membrane; cut along the other side of each section next to the membrane to free the section. Remove seeds.

Add saffron mixture to the bowl with the fruit sections and juices. Stir in the mint, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.

Lightly brush both sides of the swordfish steaks with the remaining olive oil; sprinkle with the remaining 1/4 teaspoon salt and the remaining 1/4 teaspoon pepper.

Grill fish on the rack of a covered grill directly over medium heat for 8 to 12 minutes or just until fish flakes when tested with a fork, turning once halfway through cooking time.  Or use a stove top grill or a broiler.

Add some asparagus spears to the grill with the fish. Turn the asparagus several times during the grilling time.

Gently stir fruit-mint mixture to combine and spoon over the fish. Serve the asparagus on the side.


 

italianamericancover

Italian American cuisine is a popular and delicious cuisine. It is a style of cooking adopted throughout the United States that was shaped by waves of Italian immigrants and their descendants. However, what is known in America as Italian food is often not found on the Italian table.

Pizza originated in Naples but Americans usually don’t like the original Neapolitan pizza with a crust that tends to be soggy in the middle — unlike the crisp New York Italian American version. Italian Americans continued to put new spins on the Neapolitan version. In Chicago, they created the deep-dish pizza. New Haven’s legendary Frank Pepe Pizzeria Napoletana is famous for its white clam topping. Corporations also got into the act, including Domino’s and California Pizza Kitchen. Few foods are more popular in American and pizza is now synonymous with American cuisine.

If you go to Naples and ask for a Pepperoni Pizza – what you’ll get is pizza with peppers, because the word pepperoni in Italian sounds almost the same and, in Italy, there is no type of salami called pepperoni. In Italy, you would need to ask for pizza with sausage or spicy salami.

It is traditional in Campania to make a soup with green vegetables and meat, especially pork, called Minestra Maritata, which is the translation for wedding soup or married soup. It is not what Americans call “Italian Wedding Soup”.

Garlic bread- no Italian restaurant will ever serve that to you. Instead bruschetta is served as an appetizer topped with fresh chopped tomatoes or rubbed with garlic and extra virgin olive oil.

In Italy, they make meatballs and sometimes small meatballs can be found in lasagna, but no Italian family serves spaghetti with meatballs for dinner.

No one in Italy knows what marinara sauce is. There may be different variants of such a sauce that depend on regional or family traditions (with or without garlic, with or without onions, with or without carrots, with or without a pinch of sugar to counter acidity, etc.) but tomato sauce is simply called “salsa” or “sugo” depending on whether you’re from northern or southern Italy. What’s commonly called marinara sauce in America is tomato sauce in Italy that is the base for pizza, pasta, etc., but without garlic or onion or herbs that are not fresh basil.

Parmigiana is made with eggplant, tomato, caciocavallo cheese and basil. No chicken or veal. At best, in some parts of Italy, they alternate the layers of eggplant with prosciutto or beaten eggs for added flavor.

Here are some classic Italian American recipes for you to try:

italianamerican1

New York Style Pizza

Authentic Italian pizza is far less cheesy than its American counterpart and definitely won’t have a cheese-filled crust.

Ingredients

  • 1 teaspoon active dry yeast
  • 2/3 cup warm water (110 degrees F/45 degrees C)
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1 (8 ounce) can tomato sauce
  • 1 pound shredded mozzarella cheese
  • 1/2 cup grated Romano cheese
  • 1/4 cup chopped fresh basil
  • 1 tablespoon dried oregano
  • 1 teaspoon red pepper flakes
  • 2 tablespoons olive oil

Directions

Sprinkle the yeast over the surface of the warm water in a large bowl. Let stand for 1 minute, then stir to dissolve. Mix in the flour, salt and olive oil. When the dough thickens, turn out onto a floured surface and knead for 5 minutes. Knead in a little more flour if the dough is too sticky. Place into an oiled bowl, cover and set aside in a warm place to rise until doubled in bulk.

Preheat the oven to 475 degrees F (245 degrees C). If using a pizza stone, preheat it in the oven as well, setting it on the lowest shelf.

When the dough has risen, flatten it out on a lightly floured surface. Roll or stretch out into a 12 inch circle and place on a baking pan. If you are using a pizza stone, you may place it on a piece of parchment while preheating the stone in the oven.

Spread the tomato sauce evenly over the dough. Sprinkle with oregano, mozzarella cheese, basil, Romano cheese and red pepper flakes.

Bake for 12 to 15 minutes in the preheated oven, until the bottom of the crust is browned when you lift up the edge a little and the cheese is melted and bubbly. Cool for about 5 minutes before slicing and serving.

italianamerican2

Marinara Sauce

Pasta alla marinara (“mariner style” pasta) does exist in Italy, but it’s usually prepared with shellfish or olives—sometimes both. In the United States, the term “marinara” refers to the simple tomato-based “red” sauce that’s a standard in Italian-American cooking.

Ingredients

  • 3 garlic gloves, minced
  • 1/2 large onion, chopped fine
  • 1 carrot, chopped fine
  • 1 celery stalk, chopped fine
  • 1 tablespoon olive oil
  • One 6 oz can tomato paste
  • Four 28 oz containers Italian chopped tomatoes
  • 1 teaspoon each dried oregano, dried basil, crushed red pepper and dried thyme.
  • Salt and pepper

Directions

Heat 1 tablespoon of olive oil in a Dutch oven and saute the vegetables and garlic. Add the tomato paste. Fill the empty can with water and add it to the pot.

Add tomatoes. Simmer, uncovered, for 1 hour.

Add 2 teaspoons salt and 1 teaspoon each black pepper and the dried oregano, dried basil, crushed red pepper and dried thyme.

Simmer, uncovered, for another hour or until the sauce thickens.

Italianamerican3

Chicken Parmigiana

Ingredients

  • 2 cups plain bread crumbs
  • 3 tablespoons fresh flat-leaf parsley, minced
  • 1/2 cup grated Parmigiano-Reggiano
  • Salt and pepper to taste
  • 1 cup all-purpose flour
  • 4 eggs, beaten lightly or egg whites or egg substitute
  • 2 chicken breasts, halved
  • 1/4 cup olive oil
  • 2 cups Homemade Marinara, recipe above
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 8 slices of mozzarella cheese

Directions

Combine breadcrumbs, parsley, 1/2 cup of grated Parmigiano-Reggiano cheese, a pinch of salt and pepper to taste. Place bread crumb mixture, flour and eggs in three separate dishes.

First, dredge chicken breast halves in flour, making sure to shake off any excess. Dip in beaten eggs and, like the flour, make sure to let any excess drip off. Finally, dredge in the breadcrumb mixture to coat well. Allow breaded cutlets to rest for a few minutes on a plate before frying.

Heat olive oil in a large skillet on medium-high heat. Fry chicken until golden. Be sure to turn for even cooking, about 4-5 minutes per side. Remove from the hot oil and onto a baking sheet lined with paper towels.

To bake, preheat oven to 375˚F.  Spread about 1 cup of Marinara sauce in the bottom of a 9 by 13-inch casserole dish. Arrange the breaded cutlets on top of the sauce. Top with 1 cup of Marinara, covering each piece. Sprinkle with Parmigiano.  Cover the dish with foil and bake, 15 to 20 minutes, or until bubbling.

Uncover and place a slice of mozzarella on each cutlet. Bake for another 5 minutes or until the cheese melts.

italianamerican4

Shrimp Scampi

“Shrimp scampi” is a dish where large shrimp are sautéed with garlic, wine, butter, herbs and red pepper flakes, then served over pasta or rice. It is a staple in Italian-American restaurants, most likely the descendant of an Italian recipe that involves langoustines sautéed in wine, olive oil, onion and garlic. Langoustines are a type of tiny lobster, called scampi in Italy. Italian-American cooks adapted the recipe but kept the old name.

Ingredients

  • 6 tablespoons unsalted butter, divided
  • 2 tablespoons olive oil
  • 1 lb medium shrimp, peeled, deveined, tails attached
  • Kosher salt and freshly ground black pepper, to taste
  • ¼ teaspoon crushed red chili flakes
  • 4 cloves garlic, finely chopped
  • 2 shallots, finely chopped
  • ½ cup white wine
  • ¼ cup fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 lb thin spaghetti, cooked
  • ¼ cup roughly chopped parsley

Directions

Heat 4 tablespoons butter and the olive oil in a 12″ skillet over medium-high heat; season shrimp with salt and pepper and add to the skillet. Cook, turning once, until beginning to turn pink, about 3 minutes. Transfer to a plate; set aside.

Add chili flakes, garlic and shallots to the skillet; cook until soft, about 3 minutes. Add wine, lemon juice and zest; cook until reduced by half, about 5 minutes.

Add pasta, reserved shrimp and remaining butter; toss until evenly combined. Transfer to a serving platter with the cooked spaghetti; sprinkle with parsley.

italianamerican5

Mozzarella Sticks

This great appetizer comes to you from Little Italy. However, if you’re looking for mozzarella sticks in Italy, according to Fodor’s, there is only one place you’ll find them—McDonald’s.

Ingredients

  • 2 eggs, beaten
  • 1 1/2 cups Italian seasoned bread crumbs
  • 1 ½ cups vegetable oil for deep frying
  • 1 (16 ounce) package mozzarella cheese sticks or a 16 oz block cut into 4 by 1/4-inch sticks
  • Marinara Sauce

Directions

Cover a baking sheet with parchment paper.

In a shallow bowl, beat the eggs.

In another shallow bowl place the breadcrumbs.

One at a time, coat each mozzarella stick in the egg mixture, then in the breadcrumbs and place on the prepared baking sheet. Repeat the procedure with all the coated cheese sticks (double coat), dip the sticks in the egg again and then in the breadcrumbs.

Return to the baking sheet and place the baking sheet in the freezer until all the sticks are frozen. I usually leave them there overnight.

In a large heavy saucepan, heat the oil to 350 degrees F.  Fry until golden brown, about 30 seconds. Remove from heat and drain on paper towels. Serve with warm marinara for dipping.

Variation

You can also bake the mozzarella sticks. Place the frozen sticks on an ungreased baking sheet; drizzle with a little olive oil. Bake, uncovered, at 400°F for about 8 minutes turning them over after 4 minutes. Allow to rest for 3-5 minutes before serving.

italianamerican6

Rainbow Cookies

These famous cookies, also known as Tricolor Cookies, Neapolitans, Venetians or Seven Layer Cakes, can always be found in Little Italy. They were invented in New York by Italian immigrants who designed them to invoke the flag of their motherland.

Ingredients

  • 1- 8 ounce can almond paste
  • 1 1/2 cups (3 sticks) unsalted butter, at room temperature
  • 1 cup sugar
  • 4 eggs, separated
  • 1 teaspoon almond extract
  • 2 cups sifted all-purpose flour
  • 1/4 teaspoon salt
  • 10 drops green food coloring
  • 8 drops red food coloring
  • 1- 12 ounce jar apricot preserves
  • 6 ounces semisweet chocolate

Directions

Heat oven to 350 degrees F. Grease three 13 x 9 x 2-inch baking dishes; line with waxed paper; grease paper.

Break up paste in large mixer bowl with fork. Add butter, sugar, egg yolks and extract and beat with the mixer until fluffy, 5 minutes. Beat in the flour and salt.

Beat egg whites in a separate bowl until stiff peaks form. Fold into the almond mixture with a wooden spoon or silicone spatula.

Remove 1-1/2 cups batter; spread evenly into one of prepared pans. Remove another 1-1/2 cups batter to small bowl; tint green with coloring and spread in the second pan. Tint remaining 1-1/2 cups of batter red. Spread in remaining pan.

Bake 15 minutes or until the edges are lightly golden; cake layers will each be about 1/4 inch thick. Immediately remove cakes from the pans onto large wire racks. Carefully peel off waxed paper. Cool.

Place red layer on an upturned jelly roll pan. Heat preserves; strain; spread half of the strained preserves over the red layer. Top with the white layer. Spread with remaining preserves. Cover with the green layer, top side up.

Cover with plastic wrap. Weigh down with large wooden cutting board, heavy flat tray or large book. Refrigerate overnight.

Melt chocolate in the top of a double boiler over hot water. Trim cake edges even. Cut cake crosswise into 1-inch-wide strips. Frost the layer side of one strip with chocolate. Turn strip on its side and frost the other (green) side. Let chocolate dry. Cut into 1-inch pieces. Repeat with remaining strips. Makes 6 dozen. Cookies freeze well.


meatballscover2

Most Italian Americans, I know, grew up on spaghetti and meatballs. However, meatballs can sometimes be difficult to make because it is tough to get the texture and the seasonings just  right. Often, they come out spongy or dry or dense.

Here are some of my tips for making good meatballs.

Some recipes call for beef and others call for pork. Some call for a mixture of beef and pork. Others call for beef, pork and veal. Then, there are the decisions about how much cheese, breadcrumbs and herbs to add or whether the meatballs should be cooked in the sauce or separately.

Meatballs need seasoning.  As a rule, about 1 teaspoon of salt per pound will make for perfectly seasoned meat. Herbs are also important. Without them, your meatballs will end up tasting like a burger. Change the flavor a bit with herbs like mint, oregano and marjoram.

When using all beef to make meatballs, the meat should not be too lean. You need some fat for flavor, so buy ground beef that is labeled 75% lean. Another way to add flavor is to use part ground beef and part ground pork in the meatball mixture.

Eggs are not used for moisture. They are in the meatball mix to bind the meat, breadcrumbs, cheese and herbs together. For one to two pounds of meat, you won’t need more than one egg.

Be sure not to add too many bread crumbs–about a half cup per pound of meat will be enough.

Put all the ingredients into a bowl at once and use your hands to mix them. The light touch of your hands incorporates all of the ingredients without crushing the meat.

Depending on how you’ll serve the meatballs, you should roll them to the size appropriate for the dish. In soup, for instance, you’ll want small, bite-sized meatballs. If they’re on top of spaghetti, make them medium. If they are the main course, make them 2 inches in diameter.

If you roll meatballs with dry hands, the meat mixture will stick to your skin. To remedy this, wet your hands with water.

I never fry meatballs to keep them healthy. Baking or broiling work just fine.

meatballscover

Here is my basic formula for meatballs:

  • 1 pound ground meat (pork, beef, veal, chicken, turkey or a combination)
  • 1/2 cup plain dried bread crumbs
  • 1 large egg
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 1 finely minced garlic clove
  • 1/4 cup minced fresh parsley
  • 1/3 cup freshly grated Parmesan cheese
  • Olive oil

Preheat the broiler or heat the oven to 350 degrees F. Oil a rimmed cookie sheet.

Mix all the ingredients together in a large bowl. With wet hands form into 12 equal sized meatballs. (Use an ice cream scoop to make them uniform in size.)

Place the meatballs on the prepared pan and broil 5 minutes each side or until completely brown. Or bake the meatballs in the oven for about 25 minutes.

If I am making the meatballs to go with spaghetti, then I simmer them in the sauce for the last hour of cooking.

meatballs1

Meatball Soup

Ingredients

Soup:

  • 2 tablespoons olive oil
  • 3 leeks, white and pale green parts, chopped
  • 1/2 pound cremini mushrooms, sliced
  • 2 tablespoons tomato paste
  • 1/4 cup dry white wine
  • 2 cups pearl barley
  • 8 cups chicken broth

Meatballs:

  • 1 pound ground chicken
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup plain dried bread crumbs
  • 1/4 teaspoon crushed fennel seed
  • 2 tablespoons minced flat-leaf parsley, plus 1/2 cup chopped parsley for garnish
  • 1 tablespoon tomato paste
  • Salt and freshly ground pepper

Directions

To make the soup:

In a large, heavy pot, heat the oil over medium-high heat.  Add the leeks and garlic and saute until very soft, about 5 minutes.  Add the mushrooms and cook, stirring often, until they begin to soften, about 5 minutes.

Add the tomato paste and wine, stir to combine and cook for 4 minutes.  Add the barley and the chicken broth and bring to a boil.  Reduce the heat to low, cover and simmer until the barley is tender, about 45 minutes.

Preheat the oven to 375°F.  Oil a rimmed cookie sheet.

To make the meatballs:

In a mixing bowl, combine the chicken, Parmesan cheese, bread crumbs, the 2 tablespoons parsley and tomato paste.  Add 1 teaspoon salt and 1/2 teaspoon pepper and mix with your hands. The mixture will be very sticky.

To form the meatballs:

Use two small spoons or a small ice cream/melon scoop to form small (1 inch) meatballs. Place on the prepared baking sheet.  Bake until the meatballs are cooked through and no longer pink in the center, about 10-12 minutes.

Add the meatballs to the soup and stir in gently. Serve the soup garnished with the 1/2 cup parsley.

meatballs3

Italian Meatball Stew

My mother made this often when I was growing up and I made it for my children when they were young. This dish is popular with kids if you find the right combination of vegetables that appeal to them.

Ingredients

  • Basic Meatball recipe above, cooked
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 medium carrots, diced
  • 1 garlic clove, minced
  • Large baking potato, peeled and diced
  • 4 ounces green beans, trimmed, cut into 1-inch-long pieces or the equivalent frozen
  • 26-28 oz. container crushed Italian tomatoes
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Directions

Heat the oil in a large saucepan and saute the onion, carrot and garlic until softened. Add the potato, green beans, tomatoes and seasonings.

Bring to a low boil, reduce heat and cook mixture until the potatoes and beans are tender.

Gently stir in meatballs and heat until the meatballs are hot and the mixture has thickened slightly.

meatballs2

Meatballs Stuffed With Mozzarella Cheese

This makes a great entrée with a salad and Italian bread. If you make them smaller, they are very good as an appetizer.

Ingredients

  • Double batch of the Basic Meatball recipe, above
  • 1/2 lb fresh mozzarella cheese, cut into 1/2 inch cubes or mini fresh mozzarella cheese balls called pearls
  • 3 cups store-bought marinara sauce or homemade spaghetti sauce

Directions

Heat the oven to 450°F. Line a 15 x 10 inch baking pan with parchment paper; set aside.

Form meatball mixture into 2″ balls.

Press a cheese cube or ball in the middle and seal the meat around it.

Bake 12-15 minutes or until lightly brown all over. Place in a large serving bowl.

Heat marinara sauce and pour over the meatballs in the serving bowl.

meatballs4

Italian-American Meatball Lasagna

This is another favorite from my childhood days that my children and husband are also crazy about.

Ingredients

  • One recipe of basic meatballs from above
  • 12 traditional lasagna noodles
  • 4 cups homemade or store-bought marinara sauce
  • 1/4 cup fresh basil leaves, finely chopped
  • Two 15 ounce containers ricotta cheese
  • 1 egg
  • 1/2 cup grated Parmesan, divided
  • 1/4 cup chopped fresh parsley
  • 1 lb  mozzarella cheese, sliced thin

Directions

Heat oven to 350 degrees F. Oil a rimmed cookie sheet.

In a large bowl, combine the meatball mixture. With wet hands, shape into mini meatballs, using 2 teaspoons of mixture for each. Place the meatballs on the prepared cookie sheet and bake until brown all over, about 15 minutes.

To make the lasagna:

Bring a large pot of lightly salted water to boiling. Add noodles to the boiling water one at a time and cook for 10 minutes. Drain and place the noodles on kitchen towels.

Stir the chopped basil into the marinara sauce. Reserve 1 cup of the sauce for the top layer.

In a medium bowl, blend ricotta, egg, parsley and ¼ cup of the Parmesan cheese.

To assemble the lasagna:

Spread 1 cup marinara sauce in the bottom of a 13 x 9 x 2-inch baking dish. Top with 4 noodles, overlapping. Layer half of the mozzarella slices on top of the noodles, followed by half the ricotta cheese. Spread the ricotta with a spatula. Scatter half the meatballs over the noodles. Pour half 1 cup of the marinara sauce over the meatballs.

Top with 4 more noodles and layer with the remaining mozzarella and ricotta cheese. Scatter remaining meatballs over the cheese. Pour 1 cup marinara sauce over meatballs.

Top with the final 4 lasagna noodles. Spread with the reserved 1 cup of sauce. Top with the remaining Parmesan. Cover the dish with foil.

Bake at 350 degrees F for 45 minutes. Remove foil and continue to bake for 15 minutes until bubbly and slightly browned. Let stand 15 minutes before serving.



Mommy Cook For Me

Home recipes from one mother to another

Rosemarie's Kitchen

A collection of recipes and memories.

The Happily Ever Hanson Life

Life as a married woman

Reader's Nerve

"Research & Writing at your Touch."

Inspiration in Focus

Connect. Learn. Be inspired. Share. Reconnect. Repeat.

savorysweetandskinny

Savoring a Delicious and Healthy Lifestyle

Front Porch Bliss

A hunting family sharing adventures in homemaking, parenthood, chicken keeping, and life on the Colorado High Plains

Ellie Bleu

Mediterranean recipes from a writer’s point of view.

keralas.live

keralas creative kitchen

supercrunchblog

The most important thing is to enjoy your life - to be happy - it's all that matters.

Cupcakecacheblog

Following the world of cupcakes

underratedpleasures

Welcome to my little cozy island in the middle of internet chaos. Here I collect even smaller pleasures who are often underrated. As a photographer I learned to keep my eyes open for the beautiful things in life. As a nurse I learned how precious this life is. At least two times a week you will see some underrated pleasures appear on the blog.

stay-healthy&happy

Love Yourself, The Most

Cradle of Joy

Food,Ayurveda and much more

Talkative Tongue

Our Blog Talkative Tongue Will Be Forum Which Will Be Talking Always With The Readers Of The Blog And On All The Subjects. I Convey My Best Wishes For The Tongue So That It Should Be Talkative Tongue Always...

cookingwithshy

To Food,Family,Friends and Laughter Always!

Chef in disguise

Easy authentic middle eastern recipes

Kids Gallore

Food, Fashion & Health For the Little Ones

Globetrotting Foodies

"We let the food do the talking!"

aishwaryasivakumar

This site is a record of the small things in life that we often fail to acknowledge...small things that make our life worth living...moments that have enriched my journey. They mean something to me...I hope they mean something to you as well!

Locknessdiy

DIYs for you to try

snapshotsincursive

Interesting stories about everyday moments.

The Salted Pistachio

Play with your Food ~ Communicating Food, Foodways and Fun ~ Recipes, Reviews & More!

mykitchenmythoughts

ordinary life and cooking

The Popcorn

Simple is the new cool

She loves biscotti

Sharing simple recipes with family and friends.

Healthy.Nappy.Nerdy.Mommy.

My life chronicles about healthy living, natural hair, nerdy interest, as a loving wife and mother.

Recipe in a Bottle

Connecting to Friends, Old and New, Through Recipes and Dinner Parties

Postcards from David & Nina

On Tablets and Smart-Phones you may have to go to the very bottom of this page for Archives; Search and Sign-Up for e-mail notices.

Кристалче с пълнеж от шоколад

в кухнята и живота на един мечтател

Pattern$ oF R@nD0mNEsS

However random it might seem, everything in this world has a pattern

Home Cook Hayley

!! All Things Foodie !!

Analiza Gonzales

A blog about cooking, travel, fashion, interior, DIY and family, but mostly cooking

Cathy Lynn Brooks

Let me tell you Justine's story

mariolaJzabela76

Products reviews, recipes and general life

Home,Family And Love

But feathers are meant for the sky?

Schickes und Schönes

Die-Kreativ-WG ist ein lockerer Zusammenschluss verschiedener Designer, die hier zusammen bloggen

Simply Splendid Food

Food that people love and super healthy at the same time

Once Upon a Spice

Bringing You Sophisticated, Simple Recipes That Will Enlighten Your Taste Buds!

The Plaid and Paisley Kitchen

Recipes and Stories from a Preppy Girl's Kitchen

Tony Meets Meat

I cook, I eat, I blog.

Ocean Bream

I write about everything on this blog. The world and what it contains is my fuel.

ravenhawks' magazine

Seasons of Magick~Mind~Body~Soul~Environmental Consciousness

Follow

Get every new post delivered to your Inbox.

Join 3,599 other followers

%d bloggers like this: