20 Best Italian Recipes You Can Make at Home

Italian food is unique in so many ways. Proper home-cooked Italian meals can be healthy and delicious, and these recipes are some of the best Italian dishes to try at home!

1. Chicken Parmesan

Chicken Parmesan
© Rasulov, AdobeStock

This is a wonderful dish that is fresh, tasty, and well-balanced. Best of all, the added parmesan is beautiful but not overly heavy.

Cooking Time: 1 hour 20 minutes.
Yield: 4-6 servings.

Ingredients:

  • 6 Chicken Breasts
  • 200g of Breadcrumbs
  • 75g of Plain Flour
  • 3 Eggs
  • 125g of Grated Mozzarella
  • 50g of Grated Parmesan
  • 1 Teaspoon of Ground Garlic Powder
  • 2 Tablespoons of Sunflower Oil
  • 3 Tablespoons of Olive Oil
  • 1 Finely Diced White Onion
  • 750g of Tinned Chopped Tomatoes
  • 75ml of Water
  • 5 Minced Garlic Cloves
  • 3 Tablespoons of Chopped Parsley
  • 1 Teaspoon of Chilli Flakes
  • Salt and Pepper for Seasoning

Directions:

  1. Preheat the oven to 180 degrees Celsius and slice the chicken breasts in half.
  2. Use a mallet to thin the breasts. Beat the chicken well for 1-2 minutes each or until ½ inch thick.
  3. Crack the eggs into a bowl. Add 1 tablespoon of water and beat lightly for 20-30 seconds.
  4. In a second bowl, combine the garlic powder with breadcrumbs and parmesan. Add flour to a third bowl.
  5. Rub pepper and salt over each piece of chicken and coat in flour. Dip the chicken into the egg mixture and then into the breadcrumbs.
  6. To a large frying pan, add 2 tablespoons of sunflower oil and heat at a medium-to-high temperature. Put the chicken into the pan and cook for 4 minutes, then turn and cook for another 4 minutes to brown. Remove the chicken from the pan and place on paper towels to soak up any excess oil.
  7. In a large pot, heat the olive oil at a medium temperature. Add the garlic and onion and cook for 5-6 minutes.
  8. Pour the tomatoes into the pot, along with ½ teaspoon of pepper, ½ teaspoon of salt, water, and chilli flakes. Let the sauce simmer for 10-12 minutes, then stir in the parsley.
  9. Remove the sauce from the heat and pour it into a deep baking dish. Place the chicken on top and sprinkle the mozzarella over the chicken.
  10. Bake the chicken in the oven for 12-15 minutes, then add the parmesan and bake for another 5-7 minutes.

2. Mushroom Risotto

Mushroom Risotto
© laplateresca, AdobeStock

Risottos are simple but incredibly tasty. The combination between the parmesan and mushrooms here is delicately balanced. Plus, it’s perfect for any night of the week.

Cooking Time: 25 minutes.
Yield: 1-2 servings.

Ingredients:

  • 100g of Risotto Rice
  • 1 Small Diced Red Onion
  • 2 Crushed Garlic Cloves
  • 300ml of Hot Vegetable Stock Cube
  • 1 Tablespoon of Olive Oil
  • 75ml of White Wine
  • 75g of Sliced Button Mushrooms
  • 20g of Grated Parmesan Cheese
  • 2 Teaspoons of Chopped Parsley
  • 1 Tablespoon of Butter
  • Salt and Pepper for Seasoning

Directions:

  1. Heat oil in a large frying pan at a medium temperature. Then fry the garlic and onion in the pan for 5-6 minutes.
  2. Add the mushrooms and cook for 7-9 minutes. Then add the risotto rice and season with salt and pepper. Cook the rice for 1-2 minutes and coat in the oil and mushroom juices.
  3. Pour the wine into the pan and simmer for 2-3 minutes. Then add ¼ of stock and let it simmer for 3-5 minutes or until the liquid has been absorbed. Add another ¼ of stock and cook for 3-5 minutes until it is absorbed. Continue this until all of the stock has been added and absorbed fully.
  4. Add butter and let it melt for 2-3 minutes. Cook the rice for another 2 minutes, then stir in the parsley and parmesan.

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3. Chicken Florentine Pasta

Chicken Florentine Pasta
© fahrwasser, AdobeStock

This is creamy and full of flavour. It’s also incredibly healthy.

Cooking Time: 20-25 minutes.
Yield: 4-6 servings.

Ingredients:

  • 4 Small Boneless Chicken Breasts
  • 4 Chopped Spring Onions
  • 200g of Button Mushrooms
  • 450g of Linguine Pasta
  • 3 Tablespoons of Olive Oil
  • 4 Crushed Garlic Cloves
  • 250ml of Chicken Stock
  • 250ml of Whole Milk
  • 4 Tablespoons of Flour
  • 3 Tablespoons of Butter
  • 150g of Baby Spinach Leaves
  • 25g of Grated Parmesan Cheese
  • Salt and Pepper for Seasoning

Directions:

  1. Add the pasta to a pot of boiling water and cook for 7-8 minutes. Drain thoroughly once ready and set aside for later.
  2. Pour 2 tablespoons of oil into a large frying pan and heat at a medium temperature. Place the chicken into the pan and brown for 8 minutes. Turn the chicken over and cook for 8 minutes or until cooked through.
  3. Remove the chicken from the pan and let it rest for 5-10 minutes, then slice into thin strips.
  4. Pour the remaining oil into the pan and heat at a medium temperature. Add the mushrooms and cook them for 5-7 minutes.
  5. Add the butter, garlic, and flour into the pan, then pour in the stock. Stir well, then pour in the milk and let it simmer for 2-3 minutes. Season well and stir frequently until the mixture becomes creamy and smooth.
  6. Add the spinach to the pan and cook for 1-2 minutes or until it begins to wilt. Then add the mushrooms, spring onions, pasta, and chicken to the pan.
  7. Top with parmesan cheese to finish.

4. Easy Lasagne

Easy Lasagne
© Printemps, AdobeStock

Lasagne is a classic Italian dish that is perfect for any lazy weekend or busy mid-week meal. If you want to make the lasagne a little healthier, just throw in a few vegetables and you’re good to go. It might be more of a comfort food-type dish, but it can still be healthy.

Cooking Time: 1 hour and 15 minutes.
Yield: 6-8 servings.

Ingredients:

  • 2 Diced Carrots
  • 2 Finely Diced Red Onions
  • 2 Chopped Celery Sticks
  • 2 Thinly Sliced Bell Peppers
  • 4 Minced Garlic Cloves
  • 250g of Ground Pork Mince
  • 250g of Ground Beef Mince
  • 250ml of Red Wine
  • 250ml of Beef Stock
  • 2 Tablespoons of Tomato Puree
  • 450g of Tinned Chopped Tomatoes
  • 12 Fresh Lasagne Sheets
  • 2 Tablespoons of Hot Sauce (Optional)
  • 200g of Grated Mozzarella
  • 2 Tablespoons of Olive Oil
  • 600ml of Milk (Semi-Skimmed Preferably)
  • 75g of Butter
  • 75g of Plain Flour
  • Salt and Pepper for Seasoning

Directions:

  1. Pour the oil into a large frying pan and gently heat at a low temperature. Add the carrots, bell peppers, onions, garlic, and celery to the pan and cook for 5-7 minutes.
  2. Switch to a medium heat and add the pork and beef mince. Cook for 8-12 minutes, then slightly increase the heat again and add the wine. Let the mixture bubble for 3-5 minutes and reduce.
  3. Pour the stock, tomato puree, and tinned tomatoes into the pan and stir thoroughly. Add the hot sauce to enhance the flavours and let the mixture simmer for 13-16 minutes.
  4. Preheat the oven to 180 degrees and add a few lasagne sheets to a deep baking dish.
  5. In a saucepan, add the butter and melt at a low heat. Slowly add the flour to the butter and whisk to combine. Let the mixture cook for 2 minutes until a roux begins to form.
  6. Remove the pan from the heat and slowly whisk in the milk. Continue to whisk for 1-2 minutes, then add a touch of salt and pepper. Put the sauce back on a low heat and cook for 4-5 minutes or until the sauce begins to thicken. Stir constantly to prevent it from clumping or sticking together.
  7. Remove the pork and beef from the heat and ladle ¼ of the mixture onto lasagne sheets. Add a sheet of pasta, then a ¼ of the white sauce. Then add more pork and beef, followed by the lasagne sheet and white sauce.
  8. Top the lasagne with the mozzarella and bake in the oven for 45 minutes.

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5. Easy Caprese Pizza

Easy Caprese Pizza
© Krakenimages.com, AdobeStock

Pre-made pizza dough bases are ideal because they cut back on your time in the kitchen. They’re also easy to use and can be a suitable alternative to a homemade dough. Of course, if you wanted to make the base from scratch, that’s fine too.

Cooking Time: 10 minutes.
Yield: 4 servings.

Ingredients:

  • 1 Pre-Made Pizza Dough Base
  • 250g of Sliced Mozzarella
  • 25g of Tomato Puree
  • 25g of Pine Nuts
  • 2 Crushed Garlic Cloves
  • 35g of Basil Leaves
  • 25ml of Olive Oil
  • 300g of Sliced Vine Tomatoes
  • 25g of Grated Parmesan Cheese

Directions:

  1. Preheat the oven to 180 degrees Celsius and roll out the pizza dough to a thin consistency.
  2. Place the base on a baking tray and bake in the oven for 5 minutes. Then remove it from the oven and carefully spread an even layer of tomato puree on the pizza.
  3. Place the mozzarella on the pizza, followed by the tomatoes, and bake in the oven for 8-10 minutes.
  4. Add basil, pine nuts, oil, and garlic to a blender and blitz for 30-40 seconds to create a pesto.
  5. Top the pizza with the pesto to finish.

6. Spinach and Broccoli Carbonara

Spinach and Broccoli Carbonara
© Jukov studio, AdobeStock

Carbonara is a classic Italian dish that is delicately balanced and super tasty. This dish puts a new twist on carbonara by adding spinach and broccoli. It’s incredibly tasty and packs in more vegetables to weekday meals too.

Cooking Time: 20-25 minutes.
Yield: 4 servings.

Ingredients:

  • 200g of Chopped Broccoli Florets
  • 75g of Spinach
  • 125g of Chopped Bacon Rashers
  • 350g of Spaghetti
  • 75g of Grated Parmigiano Cheese
  • 4 Eggs
  • 1 Teaspoon of Olive Oil
  • Salt and Pepper for Seasoning

Directions:

  1. To a large frying pan, add the oil and heat at a medium temperature. Put the bacon into the pan and fry for 8-10 minutes or until crispy.
  2. Fill a pan with cold water and bring to a quick boil at a medium heat. Add the spaghetti and let it cook on a simmer for 6 minutes.
  3. Add the broccoli to the spaghetti and cook for 2-3 minutes. Put the spinach into the pan and cook for 2 minutes.
  4. In a bowl, break the eggs and combine with 1 teaspoon of pepper and Parmigiano cheese.
  5. Remove the spaghetti from the heat and drain thoroughly, while retaining 75ml of the water. Put the pasta and vegetables back into the pan. Pour the bacon into the pan and slowly add the cheese and egg mixture. Continuously stir to cook the eggs.
  6. Slowly add the pasta water to create a sauce. Season with salt and pepper and stir well to coat the pasta and vegetables in the sauce.

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7. Italian-Inspired Stuffed Mushrooms

Italian-Inspired Stuffed Mushrooms
© btwcapture, AdobeStock

This dish is perfect for lunch or dinner. Best of all, you can choose almost any ingredient to make an indulgent dish.

Cooking Time: 15-20 minutes.
Yield: 4 servings.

Ingredients:

  • 8 Portobello Mushrooms with the Stalks Removed
  • 2 Diced Portobello Mushrooms
  • 2 Finely Diced White or Red Onions
  • 3 Minced Garlic Cloves
  • 3 Tablespoons of Chopped Parsley
  • 2 Eggs
  • 5 Tablespoons of Breadcrumbs
  • 9 Finely Chopped Anchovy Fillets
  • 3 Tablespoons of Olive Oil
  • Salt and Pepper for Seasoning

Directions:

  1. Preheat the oven to 180 degrees Celsius and pour 2 tablespoons of oil into a large pan.
  2. Heat the oil at a low temperature and cook the onions for 3-5 minutes. Add garlic, pepper, and salt to the pan and cook for another 1-2 minutes.
  3. Put the diced mushrooms into the pan and cook at a medium temperature for 5-6 minutes.
  4. Add the parsley and anchovies to the pan and cook for 1-2 minutes. Mix well to combine, then remove the pan from the heat.
  5. Stir in the eggs and breadcrumbs and combine thoroughly so the mixture binds together.
  6. Grease a large baking tray with 1 teaspoon of oil. Place the mushrooms on the baking tray and spoon the mixture into each one.
  7. Drizzle the remaining oil over the top then bake the mushrooms in the oven for 12-15 minutes.

8. Easy Tiramisu

Easy Tiramisu
© myviewpoint, AdobeStock

Tiramisu is a classic Italian dessert that never gets old. It’s simple but the flavours are balanced well. Even if you aren’t a coffee lover, this still should appeal to your sweet tooth.

Cooking Time: 10 minutes of prep, 2 hours to chill.
Yield: 4-6 servings.

Ingredients:

  • 200g of Sponge Fingers
  • 350ml of Freshly Made Coffee
  • 450ml of Double Cream
  • 300g of Mascarpone
  • 25g of Grated Dark Chocolate
  • 6 Tablespoons of Caster Sugar
  • 100ml of Coffee Liqueurs

Directions:

  1. Add coffee liqueur, cream, caster sugar, and mascarpone to a large bowl and whisk thoroughly until combined and a thick consistency is formed.
  2. Pour the coffee into a large bowl and soak the sponges for 5-10 seconds. Then layer these in a baking tin and spoon on the cream.
  3. Top with grated chocolate and chill for 2-3 hours in the refrigerator.

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9. Antipasti Grilled Vegetables

Antipasti Grilled Vegetables
© 5ph, AdobeStock

A classic Italian dish with lots of goodness bursting at the seams. This is a simple dish to throw together but tastes amazing.

Cooking Time: 30-35 minutes.
Yield: 4-6 servings.

Ingredients:

  • 25g of Pitted Olives
  • 4 Quartered Bell Peppers
  • 3 Sliced Aubergines
  • 15ml of Balsamic Vinegar
  • 1 Teaspoon of Smoked Paprika
  • 5 Crushed Garlic Cloves
  • 2 Tablespoons of Olive Oil
  • Salt and Pepper for Seasoning

Directions:

  1. Place the bell peppers and aubergines into a large bowl and season with paprika, garlic, balsamic vinegar, salt, and pepper. Drizzle oil over the top and set a further 2 bowls aside.
  2. Heat a large cast-iron griddle pan at a medium-to-high temperature and add half of the vegetable medley. Cook them for 10-12 minutes, then remove the vegetables and place them in a bowl. Cover the bowl with film to finish cooking.
  3. Add the remaining vegetables and cook them for 10-12 minutes. Put them in a bowl and cover with film for 5 minutes.
  4. Serve with olives.

10. Simple Tomato and Herb Bruschetta

Simple Tomato and Herb Bruschetta
© Brent Hofacker, AdobeStock

Bruschetta is a classic Italian starter and is bursting with flavours. Perfect for chilling summer days and comfort food days in winter.

Cooking Time: 5-10 minutes.
Yield: 4-6 servings.

Ingredients:

  • 10 Slices of Thick-Cut White Bread
  • 550g of Chopped Tomatoes
  • 75ml of Olive Oil
  • 35ml of Balsamic Vinegar
  • 10 Chopped Basil Leaves
  • 4 Minced Garlic Cloves
  • 1 Diced Red Onion
  • 2 Chopped Spring Onions
  • ½ Teaspoon of Salt
  • 1 Teaspoon of Pepper

Directions:

  1. Mix tomatoes with onion, salt, basil, pepper, garlic, and spring onions in a large bowl. Pour the vinegar and oil over the mixture and toss to combine.
  2. Cover the bowl with film and chill in the refrigerator for 30-60 minutes.
  3. Place the bread on a grill pan and toast them for 3-5 minutes. Flip the bread over and toast again for 3-5 minutes.
  4. Remove the bread from the oven and spoon on the tomato mixture.

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11. Gnocchi with Ricotta and Parma Ham

Gnocchi with Ricotta and Parma Ham
© Sławomir Fajer, AdobeStock

A hearty dish with lots of interesting flavours. This makes the perfect meal for those slow weekends.

Cooking Time: 15-20 minutes.
Yield: 4-6 servings.

Ingredients:

  • 200g of Butter Beans
  • 450g of Gnocchi
  • 2 Crushed Garlic Cloves
  • 10g of Butter
  • 300g of Ricotta Cheese
  • 8 Slices of Parma Ham
  • The Zest of 1 Lemon
  • 3 Teaspoons of Olive Oil
  • Salt and Pepper for Seasoning

Directions:

  1. In a large bowl, combine ricotta with pepper, lemon zest, and salt. Set aside in the refrigerator for later.
  2. Put the Parma ham into a large pan and gently cook for 2-3 minutes or until it begins to turn crispy. Then remove it from the heat and set aside to cool and roughly chop.
  3. Add a pinch of salt to a large pan of water and bring to a boil. Pour in the gnocchi and cook for 4-5 minutes or until the gnocchi rises to the surface. Use a slotted spoon to remove the pasta and drain on paper towels.
  4. Pour the oil into a frying pan and heat at a medium temperature. Then cook the garlic for 2 minutes.
  5. Carefully add the gnocchi to the pan and cook for 7-8 minutes. Pour in the butter beans and blanch for 2-3 minutes.
  6. Divide the pasta into bowls and top with Parma ham and the ricotta mixture.

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12. A Simple Italian Salad

A Simple Italian Salad
© Mikhailov Studio, AdobeStock

Salads are perfect for lunch, dinner, or as a light snack. They’re healthy, can be adapted to suit your individual likes, and are cost-effective. This salad is a nice Italian-inspired dish to enjoy.

Cooking Time: 5 minutes.
Yield: 4 servings.

Ingredients:

  • 350g of Crumbled Mozzarella Chunks
  • 8 Slices of Pancetta
  • 10 Chopped Tomatoes
  • 50g of Chopped Basil Leaves
  • 300g of Tinned Artichoke Hearts
  • 3 Tablespoons of White Wine Vinegar
  • 2 Diced Shallots
  • 5 Tablespoons of Olive Oil
  • Salt and Pepper for Seasoning

Directions:

  1. Heat a large frying pan at a low-to-medium temperature and place the pancetta in the pan. Gently fry the pancetta for 3-4 minutes, then flip and cook the other side for another 4 minutes.
  2. Combine oil, pepper, vinegar, salt, and shallots in a bowl to create a dressing and set to one side.
  3. Drain the artichokes and add them to a salad bowl, along with the mozzarella and tomatoes.
  4. Remove the pancetta from the heat and slice it into bite-sized pieces. Add it to the salad bowl with the basil and toss well to combine.
  5. Finish with the dressing on top.

13. Easy Margherita

Easy Margherita
© fabiomax, AdobeStock

Who doesn’t love a cheese pizza? It’s a simple dish to create at home and can be made with a pre-made base too.

Cooking Time: 15-20 minutes.
Yield: 2-4 servings.

Ingredients:

  • 1 Pre-Made Pizza Base
  • 2 Crushed Garlic Cloves
  • 100ml of Passata
  • 2 Teaspoons of Chopped Basil
  • 4 Slices Tomatoes
  • 150g of Sliced Mozzarella Cheese
  • 10g of Grated Parmesan Cheese (Optional)
  • ¼ Teaspoon of Salt
  • ¼ Teaspoon of Pepper

Directions:

  1. Preheat the oven to 180 degrees Celsius and roll out the pizza base to a medium-thick consistency.
  2. Place the base on a baking tray and cook for 4-5 minutes in the oven.
  3. Pour the passata into a large bowl and add the salt, garlic, pepper, and basil. Mix well to combine and pour over the pizza base.
  4. Spread the sauce evenly on the pizza and add the mozzarella and sliced tomatoes. Then place in the oven to cook for 10-12 minutes.
  5. Top with parmesan if desired.

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14. Tomato and Herb Stuffed Italian Chicken

Tomato and Herb Stuffed Italian Chicken
© irina, AdobeStock

Chicken is a wonderful dish to make at home because it’s easy to cook and quite adaptable. You can pair almost any ingredient with chicken and this Italian-inspired dish is perfectly balanced.

Cooking Time: 25-30 minutes.
Yield: 4 servings.

Ingredients:

  • 4 Skinless, Boneless Chicken Breasts
  • 50g of Roughly Chopped Sundried Tomatoes
  • 150g of Dijon Mustard (Optional)
  • 150g of Soft Cheese
  • 5 Sliced Tomatoes
  • 2 Tablespoons of Olive Oil
  • 1 Teaspoon of Sage
  • 1 Teaspoon of Dried Oregano
  • 1 Teaspoon of Garlic Powder
  • 1 Teaspoon of Dried Thyme
  • 500g of Mixed Salad Leaves

Directions:

  1. Preheat the oven to 200 degrees Celsius and slice a pocket into each piece of chicken.
  2. In a large bowl, combine the cheese with sundried tomatoes, oregano, thyme, sage, and garlic and spoon the mixture into each chicken breast. Use a toothpick to keep the pocket closed if necessary.
  3. Grease a baking tray with oil and place the chicken on the tray. Spread the mustard on top of each chicken breast and cook in the oven for 25-30 minutes or until cooked through.
  4. Serve with mixed salad leaves and tomatoes.

15. Italian Chocolate Tort

Italian Chocolate Tort
© Angelika Heine, AdobeStock

This is a delicious dessert that is sure to be a hit for any dinner party or just as a sweet treat. While a lot of effort is needed for this tort, it’s well worth it in the long run.

Cooking Time: 2 hours.
Yield: 8 servings.

Ingredients:

  • 300g of All-Purpose Flour
  • 3 Eggs
  • 100g of Icing Sugar
  • 200g of Butter
  • 9 Egg Yolks
  • 1 Vanilla Pod
  • 1 Litre of Whole or Full-Fat Milk
  • 125g of Ricotta
  • 275g of Caster Sugar
  • 100g of Plan Flour
  • 250g of Grated Dark Chocolate
  • 100g of Pine Nuts
  • The Zest of 2 Oranges

Directions:

  1. Add icing sugar, 100g of flour, and butter to a food processor and pulse for 20-30 seconds or until they combine to create a breadcrumb-like mixture.
  2. Slowly pour the egg yolks into the food processor and combine them with the butter mixture. Then tip the mixture onto a clean worktop and knead well until the mixture comes together to form a dough.
  3. Roll the dough out into a circular shape and wrap it in film. Then, let the dough chill for a good 25-30 minutes.
  4. Split the vanilla pod and scrape out the seeds. Place the seeds and pod in a saucepan and add the milk.
  5. Gently heat the milk at a low-to-medium temperature and let it bubbles for 2-4 minutes. Then remove the pan from the heat and let it cool for 5 minutes.
  6. In a large mixing bowl, crack the eggs and combine with flour, and sugar. Use an electric whisk to beat the mixture for 7-9 minutes or until a mousse-like mixture is created.
  7. Remove the vanilla pod from the pan and slowly pour the milk into the mixing bowl while whisking. It should resemble a custard-like mixture.
  8. Pour the mixture into a clean saucepan and heat at a medium temperature and cook for 10-12 minutes, constantly whisking. Once the mixture thickens, remove it from the heat and cover with film to cool for 20 minutes.
  9. Place non-stick parchment paper onto a clean surface and put the pastry on top. Put another piece of parchment paper over the pastry and roll it out. Carefully place it into a round tart tin. Cover with film and set aside to chill for 30-35 minutes.
  10. Preheat the oven to 180 degrees Celsius and pour baking beans into the pastry case. Bake the pastry in the oven for 13-15 minutes. Then remove the beans and bake the pastry for another 7-10 minutes.
  11. Once cooked, leave the pastry case to cool for 10-15 minutes.
  12. Beat the chocolate, ricotta, and orange zest with the custard until combined. Then pour the mixture into the pastry case.
  13. Sprinkle the nuts over the top and bake for 40 minutes.
  14. Remove the tort from the oven and let it chill overnight.

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16. Italian Mac ‘n Cheese

Italian Mac ‘n Cheese
© marysckin, AdobeStock

Mac ‘n cheese is a simple dish that tastes great. This delicious dish doesn’t disappoint either.

Cooking Time: 15-20 minutes.
Yield: 4 servings.

Ingredients:

  • 350g of Macaroni Pasta
  • 500ml of Milk
  • 75g of Butter
  • 50g of Flour
  • 1 Teaspoon of Dijon Mustard
  • 350g of Chopped Mozzarella Cheese Chunks
  • 100g of Cubed Gorgonzola Cheese
  • 150g of Grated Parmesan Cheese

Directions:

  1. Preheat the oven to a low-to-medium temperature and fill a large pan with water.
  2. Bring the water to a boil, then add the macaroni and cook for 6-8 minutes.
  3. Put flour and butter into a saucepan and gently heat at a low temperature for 1-2 minutes or until the butter begins to melt and combine with the flour. Stir the sauce as the milk is poured in slowly.
  4. After 1 minute, bring the mixture to a boil and continue to whisk until a sauce begins to form and thicken. It should take 2-3 minutes. Slowly add the mozzarella and gorgonzola cheeses and Dijon mustard. Stir well until they melt and combine to create a thick sauce.
  5. Then drain the macaroni once cooked and pour it into the sauce. Stir to coat the pasta well and remove from the heat.
  6. Finish with a light sprinkle of parmesan.

17. Hot Chicken Pasta Bake

Hot Chicken Pasta Bake
© manyakotic, AdobeStock

You will love this dish. It’s easy to make and the combination of flavours is beautiful.

Cooking Time: 45-50 minutes.
Yield: 4 servings.

Ingredients:

  • 4 Boneless, Skinless Chicken Breast Fillets
  • 550g of Penne Pasta
  • 3 Chopped Jalapeno Peppers
  • 5 Minced Garlic Cloves
  • 1 Finely Diced Red Onion
  • 750g of Tinned Chopped Tomatoes and Juices
  • 250ml of Passata
  • 2 Teaspoons of Chopped Basil
  • 100g of Grated Hard Italian Cheese
  • 2 Teaspoons of Crushed Chilli Flakes
  • 150g of Chopped Button Mushrooms
  • 1 Tablespoon of Olive Oil
  • Salt and Pepper for Seasoning

Directions:

  1. Preheat the oven to 180 degrees Celsius and pour oil into a large frying pan.
  2. Place the chicken breasts into the pan and brown for 3-4 minutes, then flip and cook the other side for 3-4 minutes. Remove the chicken from the pan and place it in an ovenproof baking or casserole dish.
  3. Add another teaspoon of oil to the pan and fry the garlic and onion until they begin to soften around 4-6 minutes.
  4. Pour the pasta into a pot of boiling water and let soften for 2-3 minutes. Drain the pasta well and add to the casserole dish, along with the onions and garlic.
  5. Combine the passata with tomatoes and basil in a large bowl and stir the mushrooms into the sauce. Season the sauce with salt and pepper and pour it into the casserole dish.
  6. Sprinkle the jalapenos, chilli flakes, and cheese on top and bake for 35-40 minutes at a medium temperature or until the chicken and pasta are cooked through.
  7. Top with more chilli flakes to finish.

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18. Easy Bolognese

Easy Bolognese
© KANJANA, AdobeStock

This is a simple Bolognese dish to enjoy. You can put a nice twist on this classic by adding a few chillies and bell peppers.

Cooking Time: 15-20 minutes.
Yield: 4 servings.

Ingredients:

  • 500g of Ground Beef Mince
  • 750g of Spaghetti
  • 2 Teaspoons of Olive Oil
  • 2 Chopped Bell Peppers
  • 3 Chopped Chilli Peppers
  • 5 Minced Garlic Cloves
  • 1 Diced Onion
  • 1 Diced Carrot
  • 3 Tablespoons of Hot Sauce
  • 250g of Chopped Cherry Tomatoes
  • 750g of Jar of Herb and Tomato Pasta Sauce
  • 25g of Chopped Basil Leaves
  • Salt and Pepper for Seasoning

Directions:

  1. Pour the oil into a frying pan and gently heat at a medium temperature. Add the onion and gently fry for 3 minutes, before adding the carrot and cooking for 4-5 minutes. Then add garlic to the pan and cook for 1-2 minutes.
  2. Put the beef mince into the pan and cook for 4-5 minutes. Ensure to break the mince up as it cooks.
  3. Then pour the pasta sauce into the mince and mix in the hot sauce, basil, tomatoes, chillies, and bell peppers. Reduce the heat slightly and cook the sauce for 10-12 minutes.
  4. Pour water and spaghetti into a large pot and heat at a medium temperature. Bring the water to a slow boil, then reduce the heat slightly and simmer for 7 minutes.
  5. Remove the pasta from the heat and drain with a colander. Pour it into the pot with mince and stir well to combine.
  6. Finish with a pinch of salt and pepper.

19. Creamy Fondue-Style Pasta

Creamy Fondue-Style Pasta
© marysckin, AdobeStock

This pasta is rich and creamy. It’s a whole new level of macaroni cheese, but it’ll dazzle and knock your socks off.

Cooking Time: 35-40 minutes.
Yield: 6 servings.

Ingredients:

  • 500g of Macaroni Pasta
  • 300g of Chopped Bacon Rashers
  • 250g of Grated Hard Cheese
  • 350g of Grated Mature Cheddar Cheese
  • 50g of Plain Flour
  • 650ml of Milk
  • 35ml of Cream
  • 200g of Breadcrumbs
  • 75g of Butter
  • 1 Finely Chopped Spring Onion
  • 2 Tablespoons of Olive Oil

Directions:

  1. Preheat the oven to 180 degrees Celsius and grease a baking dish with 1 tablespoon of oil.
  2. Add pasta to a large pan and fill with water. Bring the water to the boil and cook at a medium temperature for 7-8 minutes. Then remove the pasta from the heat and drain thoroughly.
  3. Pour the remaining oil into a pan and heat at a low temperature. Add the bacon and cook for 3-4 minutes, then add the butter and breadcrumbs. Let the butter melt and stir well to combine. Cook for 3 minutes more.
  4. Pour cream, flour, and milk into a large saucepan and heat at a low temperature. Whisk well, then add half of the hard and cheddar cheeses. Continue to whisk as a sauce begins to form and thicken, then remove it from the heat.
  5. Put the pasta into the baking dish and pour the sauce over it. Add the spring onions and remaining cheese on top and bake for 30-35 minutes.

20. Panna Cotta

Panna Cotta
© Yulia Furman, AdobeStock

A favourite dessert that leaves you wanting more, panna cotta is a delicate dish. It’s light, full of flavour, and a lot easier to make than you might think.

Cooking Time: 25-30 minutes.
Yield: 4-6 servings.

Ingredients:

  • 500ml of Double Cream
  • 1 Vanilla Pod
  • 200g of Caster Sugar
  • 250ml of Milk
  • 4 Gelatine Leaves
  • 450g of Quartered Strawberries
  • 2 Teaspoons of Cornflour

Directions:

  1. Fill a small bowl with cold water and soak the gelatine leaves for 4-5 minutes or until they begin to soften.
  2. Pour 125g of caster sugar into a pan with cream and milk. Split the vanilla pod and scoop out the seeds. Add the seeds and pod to the pan and heat the mixture at a low-to-medium temperature for 1-2 minutes.
  3. Remove the gelatine from the water and squeeze out the excess water. Add the gelatine to the cream and stir well until the leaves dissolve.
  4. Remove the pan from the heat and leave to cool for 25-30 minutes. Then strain the mixture through a sieve and pour it into dessert glasses.
  5. Add cornflour, strawberries, and 75g of sugar to a pan and heat at a medium temperature for 5-6 minutes. When the strawberries have softened and released their juices, remove the pan from the heat and set them aside to cool.
  6. Pour the strawberry mixture over the Panna Cottas and chill for another 1-2 hours.
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