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On hectic nights, no one has time to stack several layers of lasagna. My version combines a few steps to cut down on prep, but keeps all the cheesy, saucy, noodle-y goodness that makes lasagna an all-time favorite. —Nancy Foust, Stoneboro, Pennsylvania
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Chicken provolone gets its bold flavor from broiled prosciutto and a blanket of bubbling provolone cheese.
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I usually make this popular dish as an appetizer for holiday get-togethers. But I also like to serve it with salad as a satisfying meal. —Lisa Berry, Fayetteville, West Virginia
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I love cooking, and I learned from Nana and Mom. Pizza is easily one of my favorite dishes to prepare. I switched up this recipe to make it my own. —Tracy Brown, River Edge, New Jersey
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We love eggplant Parmesan, but when it’s hot outside, the dish feels too heavy. Grilled eggplant slices topped with tomato, mozzarella and Parm satisfy everyone. —Joann Parlin, Little Egg Harbor, New Jersey
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Spaghetti cupcakes with a chicken carbonara twist make for a tasty, fun family dinner. Whole wheat pasta and reduced-fat ingredients make these quick and easy little pasta cakes nutritional winners, too. —Jeanne Holt, Mendota Heights, Minnesota
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This recipe is one of my go-tos when entertaining. It’s simple, elegant and you can entertain your guests instead of spending the entire time in the kitchen. It is always a crowd pleaser and everyone always asks for the recipe. The whole pieces of garlic in this dish become so sweet, a lovely complement to the sweet grapes and spicy sausage. I serve this over rustic hand-mashed red potatoes. —Melissa Zienter, Las Vegas, Nevada
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This easy stir-fry combines the pasta with green pepper, mushrooms and tomatoes in an Italian-style sauce. I made up this recipe one evening, and it was a big hit with my family. —Janeen Longfellow, Wolcottville, Indiana
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These chicken parm sliders are just the thing for the big game, or the big party, or regular ol’ dinner! Whatever the event, a cheesy, saucy handheld sammy is sure to satisfy.
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This is a super fun way to serve lasagna for make-ahead lunches, potlucks or other fun get-togethers. My daughter took some of these to work and by noon was emailing me for the recipe. —Sally Kilkenny, Granger, Iowa
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I threw this recipe together one day when we had unexpected guests. It was an immediate hit and is now a family favorite. Get the kids involved when putting together this simple, savory dish. —Dolores Betchner, Cudahy, Wisconsin
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These tender, pesto-stuffed meatballs get gobbled up in our house. They’re short on ingredients, but packed with flavor. I always make a double batch, freezing the other half for a busy night. —Ally Billhorn, Wilton, Iowa
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This fresh-tasting minestrone soup gets its zesty flavor from Italian sausage. When you want to use up your garden bounty of zucchini, try this recipe. If your family likes food extra spicy, use hot bulk Italian sausage instead. —Donna Smith, Fairport, New York
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Kids and adults alike will love this pork meat loaf. It is studded with savory Parmesan cheese and glazed with an Italian-inspired topping.
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These savory shells never fail to make a big impression, even though the recipe is very easy. One or two of these shells makes a great individual serving at a potluck, so a single batch goes a long way.
—Jena Coffey, St. Louis, Missouri
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White bean and sausage soup blends Mediterranean flavors, creamy beans, veggies and fresh herbs for an Italian-style bowl that’s nutritious, filling and comforting.
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Garlic, peppers and herbs top creamy ricotta cheese in this meatless skillet meal you can make in just 20 minutes. —Janet Boulger, Botwood, Newfoundland and Labrador
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Antipasto skewers—the finger-friendly Italian kabobs with marinated vegetables, cheeses and tortellini— are precisely what you need for your next gathering. Mix and match your favorite ingredients for a unique and varied spread.
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My grandma made the tastiest snacks for us when we stayed the night at her farm. Her wonderful pizza, hot from the oven, was covered with cheese and had fragrant herbs in the crust. Now this pizza is frequently a meal for my husband, our family and me. —Michele Madden, Washington Court House, Ohio
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The magic of this traditional carbonara recipe comes from the balance of textures—crisp pancetta, silky eggs and creamy cheese—all combined to coat the pasta as an irresistibly smooth sauce.
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Refreshing watermelon gazpacho is the perfect summertime soup. Once you add this light yet elegant meal to your recipe rotation, you can try endless variations to make it your own.
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I was inspired by a stuffed chicken Marsala dish I had at a restaurant and wanted to come up with my own version using a different flavor profile. —Ashley Laymon, Lititz, Pennsylvania
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Looking for a tasty alternative to a meat-and-potatoes meal? Try this colorful pasta dish, which is the brainchild of my oldest son. It’s a stick-to-your-ribs meal that includes loads of fresh veggies as well as basil and provolone. —Jane Bone, Cape Coral, Florida
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As either a hearty party sandwich or a filling lunch or dinner, this sub will rise to the top of your list of favorites. It’s also a perfect contribution to a potluck…but don’t expect to have any leftovers! —Deana Paul, San Dimas, California
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“Because I’m watching my weight, I’ve used this recipe for years,” writes Janet Bumb of Beallsville, Maryland. “Served with a flavorful tomato sauce, these cutlets taste so good that my son, who is thin and doesn’t need to worry about his weight, requests them for his birthday dinner!”
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Here’s one of those no-fuss recipes you can toss together and cook in one skillet. Ideal for a busy weeknight, it’s also good with crumbled Italian chicken sausage if you need to please meat lovers. —Julianne Meyers, Hinesville, Georgia
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Once you’ve tried this tangy, yet delicate lemon chicken piccata, you won’t hesitate to make it for company. Seasoned with parmesan and parsley, the chicken cooks up golden brown, then is drizzled with a light lemon sauce. —Susan Pursell, Fountain Valley, California
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Meatballs, tomato sauce, cheese, pizza dough—a recipe for meatball pizza heaven.
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Big pizza flavor comes through in these rolls. My recipe makes two pans because you’ll need ’em! It’s so easy to make the dough in my bread machine. —Barb Downie, Peterborough, Ontario
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I’m always looking for dinners that I can put together quickly. I re-created a favorite pasta dish from an Italian restaurant by using grocery store convenience products. Add crusty bread and a salad for a complete meal. —Christine Ward, Austin, Texas
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Perk up gnocchi and vegetables with a flavorful pesto sauce. If you don’t have pine nuts to top the pesto gnocchi, skip them or substitute any nut you like.
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My friend made this meal for my husband and me after our first child was born. Since chicken tenderloin recipes can be so caloric, I trimmed down the fat and carbs, but we love it just the same. —Beth Ann Stein, Richmond, Indiana
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Portobello mushrooms add an earthy flavor to this creamy classic, while shredded rotisserie chicken makes it a snap to prepare. You’ll savor every bite. —Charlene Chambers, Ormond Beach, Florida
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We punch up our pasta with smoked sausage and fire-roasted tomato sauce. It’s an easy recipe to switch up—use whatever noodles and spaghetti sauce are in your pantry. —Jean Komlos, Plymouth, Michigan
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This is hands-down one of the best skillet lasagna recipes our testing panel has ever tasted. And with classic flavors and cheesy layers, it’s definitely kid-friendly. —Taste of Home Test Kitchen
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Tangy tomatoes are tempered with white wine and smooth cream for a lovely pink blush sauce that will elevate humble pasta with its elegant color and flavor.
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When my tomatoes ripen all at once, I use them up in simple recipes like this one. Cheesy baguette pizzas, served with a salad, make an ideal lunch. —Lorraine Caland, Shuniah, Ontario
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Baked chicken Parmesan is just as tasty as the original, without the fuss and hassle of frying. This recipe cooks your vegetable side dish right alongside the chicken, in the same pan, for added ease.
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My family requests this entree at least once a month. The slightly sweet Marsala sauce is yummy over the turkey slices and hot cooked noodles. —Briana Knight, Ferndale, Washington
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When you taste this dish, you’ll think it’s a from-scratch recipe—but it starts with frozen ravioli! —Patricia Smith, Asheboro, North Carolina
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These comforting calzones are perfect for quick meals—or even midnight snacks. My nurse co-workers always ask me to make them when it’s my turn to bring in lunch. —Kourtney Williams, Mechanicsville, Virginia
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For a flash of tasty inspiration, grab a skillet and stir up turkey sausage with tomatoes, garlic and olives. Toss everything with spaghetti, and sprinkle with Parmesan. —Taste of Home Test Kitchen
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Wine and mushrooms lend elegance to this oh-so-simple pork dish. Use pre-sliced mushrooms and minced garlic to save time. Cleanup is one-pan easy. —Kim Gillis, High Falls, New York
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Have pesto sitting in the fridge? Put it to use in pesto pasta for a quick and easy dinner.
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Served over squash and a chunky, mushroom-tomato sauce, these tender meatballs are tops when it comes to great flavor. —Diane Nemitz, Ludington, Michigan
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This chicken Florentine casserole captures the classic elements of the original—white sauce, spinach, basil—and translates them into an easy weeknight pasta bake.
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Chicken gnocchi pesto soup is rich and filling, yet takes less than 30 minutes to make. Get the crusty bread ready—you’ll want it for dunking.
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This family-friendly supper is simplicity at its finest. Golden-brown, melted fresh mozzarella and a sprinkling of fresh basil give these personal pies Italian-inspired flavors. —Jerry Gulley, San Francisco, CA
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This easy and impressive pasta is always on the menu when my husband and I invite first-time guests over for dinner. Many friends have asked me to make the recipe again years after they first tried it. —Cara Langer, Overland Park, Kansas
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I learned how to make this dish from friends in Genoa, Italy, where they’re known for creating tasty combinations of veggies, pasta and beans. You can sub feta cheese to give this a Greek twist. —Trisha Kruse, Eagle, Idaho
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We love basil recipes, and these easy little pizzas are a wonderful change of pace from the classic cookout menu. Let everybody go crazy with the toppings. —Lisa Speer, Palm Beach, Florida
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If you can pan-fry a chicken breast, you can upgrade to chicken Caprese with ease. It’s a quick, flavorful weeknight recipe with a pleasant combination of sweet, sour and salty.
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For parties, I turn melon and prosciutto into an easy salad with a honey mustard dressing. To add zip, stir in fresh basil and mint. —Julie Merriman, Seattle, Washington
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I always add herbs to pasta to really punch up the flavor. This linguine looks and tastes like it’s from a five-star restaurant. We love it. —Tonya Burkhard, Palm Coast, Florida
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Expect a crowd to gather around the grill when these flavorful kabobs are cooking. The zesty honey-mustard glaze gives a lovely sheen to the sausage and veggies. —Lisa Malynn Kent, North Richland Hills, Texas.
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My veggie pasta proves you can’t have too much of a good thing. Feel free to change it up with whatever fresh veggies are in the garden or farmers market. —Bryn Namavari, Chicago, Illinois
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If you’ve never grilled apples before, here’s your excuse to start. I created this Alfredo-style chicken for a party. By the number of recipe requests, I knew it was a hit. —Richard Robinson, Park Forest, Illinois
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Traditional Bolognese is meat-based, ranging from pork to pancetta. We skip the meat and load this mushroom Bolognese with baby portobellos and veggies, but don’t worry, this dish doesn’t skimp on flavor.
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We pull a bunch of ingredients from our garden when we make this baby kale salad with zucchini and sweet onion. The yogurt dressing layers on big lime flavor. —Suzanna Esther, State College, Pennsylvania
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Pasta loaded with artichokes and creamy cheese is everything a Sunday dinner should be: rich, tasty and memorable. Add cooked chicken, shrimp or crab if you like. —Nancy Beckman, Helena, Montana
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This spinach beef soup turns pantry staples into a comforting one-pot meal with rich flavor and zero fuss.
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When my husband travels for work, I make a special dinner for my kids to keep their minds off missing Daddy. This tasty mostaccioli is magic. —Jennifer Gilbert, Brighton, Michigan
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When my garden basil goes nuts, I make pesto and keep it frozen in small containers for the right opportunity, like this saucy one-pot chicken pesto pasta recipe. —Kimberly Fenwick, Hobart, Indiana
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My inspiration for this recipe came from a Cajun pasta dish I make with blackened chicken, but here I substitute Italian sausage. I love this dish. It makes a hearty meal that warms you up all over. —Toni Dishman, Mooresville, North Carolina
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When chicken Parmesan meets stuffed shells, it’s love at first bite. The texture of the chicken holds up in the deliciously creamy and cheesy mixture. —Cynthia Gerken, Naples, Florida
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Our summer-perfect pasta features baby spinach, cherry tomatoes and crisp bacon tossed with a tangy balsamic vinaigrette. —Taste of Home Test Kitchen
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Sausage and pasta sounds like a rich dish, but using whole wheat orzo and turkey sausage helps lighten it up. This sausage and orzo recipe bursts with summery flavor thanks to the addition of fresh tomato and basil.
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My mother-in-law shared the recipe for this unique pizza with me. It’s just right for brunch, lunch or a light supper. Loosen the nutritious zucchini crust from the pan with a metal spatula. —Ruth Denomme, Englehart, Ontario
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One night I looked in the refrigerator and pondered what I could make with chicken, cheese, mushrooms and pesto. This pretty dish was the result. Add Italian bread and a fruit salad for a complete meal! —Melissa Nordmann, Mobile, AL
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This spicy shrimp and penne pasta recipe is fast, fiery and full of flavor—the weeknight dinner you didn’t know you needed.
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This Italian classic takes on a distinctive Latin American flourish with the addition of chorizo. The sausage adds an extra kick and awesome flavor to a dish that’s already a favorite. —Crystal McDuffy, Fairfax, Virginia.
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We were hosting a bunch of friends, and after a comedy of errors, I had to come up with a plan B for dinner. I realized that much-loved meatball subs are even better as a hearty casserole—so delicious! —Rick Friedman, Palm Springs, California
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Boxed risotto makes it quick; mushrooms, shallots and cheese make it tasty. Serve the risotto alongside seasoned fish for a weeknight supper in a hurry. —Lynn Moretti, Oconomowoc, Wisconsin
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I love to serve this family-favorite tenderloin—maybe because of the compliments that come with it! When the weather warms up, we grill it instead. —Megan Riofski, Frankfort, Illinois
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I was short on time but wanted to make an elegant dinner for my husband and me. That night, we ate this simple pasta starring spicy sausage and our homegrown kale. —Angela Lemoine, Howell, New Jersery
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Our 30-minute shrimp puttanesca recipe features a fiery mix of olives, capers, and garlic. It doesn’t just show up—it demands your attention.
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I love to make healthy meals with produce from my latest farmers market trip. This pasta takes just 30 minutes from pantry to dinner table. You can easily make it a meat entree by adding cooked, shredded chicken. —Jerilyn Korver, Bellflower, California
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Sometimes I use chickpeas instead of cannellini beans, grated Asiago or Provolone instead of Parmesan, and all zucchini if I don’t have eggplant. Very flexible! —Sonya Labbe, West Hollywood, California
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Here’s a quick and easy summer lunch that makes great use of garden-grown tomatoes. Feel free to make your quesadillas heartier by adding grilled chicken. —Amy Mongiovi, Lititz, Pennsylvania
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I’m now a professional chef, but I loved making this recipe for the family on Friday nights as a home cook. We like to shake pizza up with unique, fresh toppings. —Christine Wendland, Browns Mills, New Jersey
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With a tomatoey meat sauce and tangy goat cheese, this weeknight wonder is my version of comfort food. You want to have bowl after bowl. —Lizzie Munro, Brooklyn, New York
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This is toasty-good for a weeknight on the go. If you double the crushed tomatoes, tomato paste, meat and wine, you’ll have enough sauce to freeze. —Ashley Armstrong, Kingsland, Georgia
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I love an easy weeknight meal! This meal comes together quickly and uses up the half block of cream cheese that always ends up in my fridge. —Amy Lents, Grand Forks, North Dakota
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I developed this one-skillet spaghetti and meatball dish to cut down on cooking time on busy nights. The beans, artichokes and tomatoes bump up the nutrition factor, while the lemon and parsley make it pop with brightness. —Roxanne Chan, Albany, California
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On pizza night, we like to switch things up with this version featuring chicken, spinach and ricotta cheese. One taste and you won’t miss traditional sauce one bit. —Phil Corder, Monroe, Louisiana
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My husband and I own and operate a busy farm. There are days when there’s just no time left for cooking! It’s really nice to be able to come into the house at night and have dinner ready in just a few minutes. —Aggie Arnold-Norman, Liberty, Pennsylvania
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This recipe tastes as if you’ve been working on it all day. What a classy way to jazz up pasta sauce! —JoAnn Brown, LaTrobe, Pennsylvania
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The first time I made this colorful soup, our home smelled wonderful. We knew it was a keeper to see us through cold winter days. —Sarah Stombaugh, Chicago, Illinois
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This recipe is perfect for those nights when you want something quick, savory and healthy for your family. Even when the cupboard is bare, there are usually a couple of eggs and some cloves of garlic to work with. —E. Gelesky, Bala Cynwyd, Pennsylvania
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I grew up on this tender, lemony chicken Francese recipe that’s a classic in Italian cooking. It’s delicious as is, but we sometimes add sauteed mushrooms. Serve it with pasta or crusty bread to mop up all that delicious pan sauce. —Joe Losardo, New York, New York
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When pureeing fennel one day, I realized its velvety texture would make for a creamy, delicious pasta sauce—without all the guilt. My experiment worked, and now I enjoy this good-for-you pasta sauce all the time. —Deb Schwab, Moraga, California
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This arugula pizza is great served as an appetizer for get-togethers with family or friends. My girlfriends and I love it because it has that sophisticated gourmet touch, and it’s healthy, too! This also serves four as a main course. —Annette Riva, Naperville, Illinois
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Soup is the ultimate comfort food. This hearty, satisfying soup with arborio rice is low in fat and comes together in less than 30 minutes. —Deanna McDonald, Grand Rapids, Michigan
Dining and Cooking