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5-Star Italian

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BEEF GUSTOSO Inspired by flavors of Italy, these beefy main dishes— including Braciole and Traditional Osso Buco—will make you feel molto Italiano.

CHICKEN PERFETTO More than 10,000 of your fellow home cooks have reviewed and raved about these recipes.

COOK TO FOLLOW Meet Melanie Giovenzana, an Allrecipes Allstar who lives and cooks in Italy.

DESSERT DELIZIOSO Five-star sweets will have you living la dolce vita.

LASAGNA GRANDE AMORE The first lasagna may or may not have been created in Italy. But there’s no doubt the Italians perfected the art.

PASTABILITIES Ah, the possibilità della pasta: It’s quick, easy, delicious, affordable, and versatile.

ANY WAY YOU SLICE IT Forget dial-up pizzas. You’re going to love homemade pizza fantastica.

PORK VERSATILE Nine readerfavorite recipes show why pork is a kitchen MVP in Italian cooking.

SEAFOOD SUPERBO Sweet, succulent, and quick-cooking seafood takes on unforgettable Italian spins.

SIDES SEMPLICI Italian side dishes are just as delicious as the heaping bowls of pasta that often take center stage.

SOUPS FAVOLOSE In any language, soup is comfort. Cozy up with one of these delightful bowls.

VEGETARIAN VIVACI Try eggplant caponata, ricotta gnocchi, make-ahead manicotti, and more vegetarian hits.

RECIPE INDEX

5-STAR ITALIAN

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ITALIAN

What’s “authentic Italian food”? That depends, of course, on who you ask. Two cousins within the same family may disagree about the best way to cook pasta—and they’d both be right. Because cuisine is always changing, authenticity traces back not only to a place and time, but right down to a particular cook. And in that sense, there are as many types of authentic Italian and Italian-American food as there are pasta shapes. At Allrecipes, we happen to love them all. That’s why this special issue includes recipes that reflect diverse Italian and Italian-American traditions—as well as Italian-inspired specialties and ingredient riffs from the many and varied cooks who have shared them on Allrecipes.com. Each of these beloved, most-saved, top-rated, 5-star recipes features Italian flavors and inspiration.

Which is the best? Well, we’ll leave that up to you. Enjoy!

DOUG CRICHTON Managing Editor

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F ro m t h e E d i to r 5 - STA R I TA L I A N

true-to-you

“I use Italian sausage instead of beef and add chopped onion and green pepper while cooking the meat. Oh, and I double the cheese, 2 cups on each layer. Great with garlic toast and a glass of red wine.” – KAYE LYNN

B E E F Y B A K E D R AV I O L I HANDS-ON 20 MIN TOTAL 50 MIN SERVES 6 SUBMITTED BY LUVINMYHUBBY

1 lb. ground beef 1 (14-oz.) jar spaghetti sauce (1½ cups) 1 (14.5-oz.) can diced tomatoes, drained 1 (13-oz.) pkg. bite-size frozen cheese ravioli, thawed 1 cup shredded mozzarella cheese 1 cup shredded Monterey Jack cheese [You could substitute 2 cups of just one of the mozzarella or Monterey Jack cheeses instead of buying both.] ¼ cup grated Parmesan cheese

1. Preheat oven to 450°F. 2 . Crumble beef into a large

skillet over medium-high heat. Cook, stirring, until no longer pink, about 3 minutes. Drain; stir in spaghetti sauce and tomatoes. 3. Spread one-third of meat sauce into a 7x11-inch or 9x9inch baking dish. Arrange half of ravioli over sauce. Sprinkle half of cheeses over ravioli. Make another layer, ending with remaining one-third sauce. Cover with foil. 4 . Bake 30 minutes. Sprinkle with Parmesan before serving. armagazine.com/beefy-bakedravioli PER SERVING: 466 CAL; 24G FAT (12G SAT); 31G PRO; 31G CARB (4G FIBER, 9G SUGARS); 746MG SODIUM

“This is a great quick meal idea. I used a spicy tomato sauce along with seasoned diced tomatoes to kick it up a bit.” – YANKEEFAN14040

B e e f 5 - STA R I TA L I A N

Inspired by flavors of Italy, these beefy main dishes—including Braciole and Traditional Osso Buco—will make you feel molto Italiano.

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B R AC I O L E ( F L A N K STEAK ROLLS) HANDS-ON 40 MIN TOTAL 2 HR, 40 MIN SERVES 6 SUBMITTED BY JEND818

Braciole (BRAH-che-OH-lay) is an old Southern Italy way to refer to what are more widely known as involtini, or rolled meats. If you go to Northern Italy and ask for braciole, they’d give you pork chops. In Southern Italy, they’d call the dish involtini and probably give you super thin veal that’s stuffed, rolled, and braised in a sauce. 1 1½ 1 1 ½ 1 4 ¼ 1 1 1 ½

(2-lb.) flank steak tsp. salt tsp. black pepper cup chopped fresh parsley cup grated Parmesan cheese hard-boiled egg, coarsely chopped cloves garlic, minced cup olive oil cup finely chopped onion (8-oz.) can no-salt-added tomato sauce cup chopped fresh tomato tsp. sugar

1. Freeze meat 20 minutes to make cutting

easier. Preheat oven to 350°F. 2 . With 1 hand on top of meat and starting from a long side, slice meat nearly in half horizontally, cutting to within ½ inch of

opposite edge. Open meat like a book and flatten to form roughly a 10x17-inch rectangle. 3. Lay meat between 2 sheets of wax paper and pound to ¼-inch thickness with flat side of a meat mallet or bottom of a small, heavy skillet. Remove paper. Sprinkle steak all over with 1 tsp. salt and ½ tsp. pepper. 4 . Stir together parsley, Parmesan, egg, garlic, and 2 Tbsp. oil in a small bowl. Spread over meat in a thin layer, leaving a 1-inch border uncoated. Starting with a long side, roll meat up jelly-roll–style. Slice roll in half crosswise; secure each half with toothpicks or kitchen string to keep from unrolling. 5. Heat 1 Tbsp. oil in a large ovenproof skillet (with lid) over medium heat. Cook meat rolls until browned all over, about 8 minutes. Transfer to a plate. Add remaining 1 Tbsp. oil and onion to skillet; cook, stirring occasionally, until onion is tender, about 10 minutes. Add tomato sauce, tomato, sugar, and remaining ½ tsp. each salt and pepper. Return meat rolls and any accumulated juices to skillet and bring to a boil. 6. Bake, covered, turning meat over halfway through, until tender, about 1½ hours. Let stand in sauce 10 minutes before slicing. If desired, serve over hot pasta. armagazine.com/braciole GLUTEN-FREE PER SERVING (4½ OZ. MEAT AND ⅓ CUP SAUCE): 405 CAL; 24G FAT (8G SAT); 37G PRO; 9G CARB (2G FIBER, 3G SUGARS); 827MG SODIUM

“I put the steak rolls together the night before and refrigerate them. I then brown them in the oil and onions and put everything in a slow cooker and cook on Low four to five hours.” – SYDNEY

“Wonderful! Very tender. I used honey instead of sugar, and served it over angel hair pasta nests.” – KATE

“This recipe is so good and so easy, you’d have to be crazy not to make it! Just tell your butcher that you want a veal shank prepped for osso buco. You will probably get three pieces from a shank.”

HANDS-ON 40 MIN TOTAL 2 HR, 25 MIN SERVES 4 SUBMITTED BY PICKLEDPOSSUM

Osso buco is typical of Milan, in northern Italy, where it’s served with risotto alla Milanese. Osso buco means “bone with a hole” in Italian, referring to the marrow hole in the bone of a veal shank. For Osso Buco 4 (1½- to 2-inch-thick) veal shank pieces (about 2½ lb.) [Ask your butcher to tie each piece with string, so the meat stays in place; just be sure to remove string before serving.] 1 tsp. salt ¼ cup flour 2 Tbsp. butter 2 Tbsp. olive oil 1½ cups chopped onion 1⅓ cups chopped carrot 2 cloves garlic, thinly sliced ⅔ cup dry white wine 1 (14.5-oz.) can diced tomatoes ¼ cup low-sodium beef broth ¼ tsp. black pepper For Gremolata ½ cup chopped flat-leaf parsley 1 clove garlic, minced 2 tsp. grated lemon zest Make Osso Buco 1. Preheat oven to 350°F. Sprinkle veal with ½ tsp. salt and dust lightly with flour. 2 . Heat butter and oil in a large, deep ovenproof skillet (with lid) or Dutch oven over medium heat. Brown veal about 5 minutes per side. Transfer to a bowl. Add onion, carrot, garlic, and remaining ½ tsp. salt to skillet; cook, stirring frequently, until vegetables are tender, 12 to 15 minutes. Return veal to skillet, then add wine; simmer 10 minutes. Stir in tomatoes, broth, and pepper; bring to a boil. 3. Bake, covered, until meat is tender but not falling off the bone, about 1½ hours. Make Gremolata 4 . Meanwhile, stir together parsley, garlic, and lemon zest in a small bowl. Sprinkle over veal. If desired, serve with polenta. (This can be made up to 3 days ahead and chilled, covered, or frozen up to 3 months.) armagazine.com/traditional-osso-buco PER SERVING (1 PIECE VEAL, ¾ CUP SAUCE, AND 2 TBSP. GREMOLATA): 458 CAL; 18G FAT (9G SAT); 42G PRO; 23G CARB (4G FIBER, 6G SUGARS); 1,062MG SODIUM

– GUZZIMAN

“After browning the shanks, I transferred them to a slow cooker and cooked them eight hours on Low. They were so tender!” – SUE

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B e e f 5 - STA R I TA L I A N

T R A D I T I O N A L O S S O B U CO

“I made this as a sauce for lasagna. My Italian hubby always orders Bolognese lasagna at our favorite fancy Italian restaurant, and now I can make it for him. The longer the sauce simmers, the better its flavor.”

“The only thing I changed was using beef stock instead of chicken broth. Perfecto!” – LAURIE SUTLIFF

– LOVE2COOK32

PA S TA A L L A B O LO G N E S E HANDS-ON 15 MIN TOTAL 1 HR, 20 MIN SERVES 8 SUBMITTED BY KIMBER

It’s called “Bolognese” because it’s typical of the northern Italian city of Bologna. This recipe, which uses more tomatoes and no milk, is a Southern Italy version. Either way, it’s pasta with a rich, meaty sauce. 2 4 1½ 1 1 8 8 2

Tbsp. olive oil slices bacon, coarsely chopped cups finely chopped onion clove garlic, minced lb. lean ground beef oz. ground pork oz. fresh mushrooms, thinly sliced cups shredded carrots

1 stalk celery, chopped 1 (28-oz.) can no-salt-added Italian plum tomatoes 1 (6-oz.) can tomato paste ½ cup dry white or red wine ½ cup low-sodium chicken broth 1½ tsp. salt ½ tsp. black pepper ½ tsp. dried basil ½ tsp. dried oregano 1 lb. dried pasta Grated Parmesan cheese (optional) 1. Heat oil in a heavy 5-qt. pot over medium heat. Cook bacon, stirring, until browned and crisp, about 5 minutes. Transfer bacon to paper towels, reserving fat in pot. Add onion and garlic; cook, stirring frequently,

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until tender, about 10 minutes. Add beef and pork; cook, stirring occasionally, until browned, about 5 minutes. Drain. 2 . Stir in bacon, mushrooms, carrots, celery, tomatoes, tomato paste, wine, broth, salt, pepper, basil, and oregano. Bring to a boil, breaking up tomatoes with a spoon. Reduce heat; simmer, covered, stirring occasionally, 1 hour. 3. Meanwhile, cook pasta according to package directions until al dente. Drain. Serve topped with sauce and sprinkled with Parmesan (if using). armagazine.com/pasta-bolognese HEALTHY PER SERVING (GENEROUS 1 CUP EACH PASTA AND SAUCE): 485 CAL; 16G FAT (5G SAT); 28G PRO; 56G CARB (6G FIBER, 7G SUGARS); 754MG SODIUM

HANDS-ON 15 MIN TOTAL 30 MIN SERVES 8 SUBMITTED BY SARAH STEPHAN

4 (7-oz.) tomatoes, each cut into 4 thick slices 4 Tbsp. balsamic vinegar 4 Tbsp. extra-virgin olive oil ¼ tsp. salt ¾ tsp. black pepper 2⅔ lb. (90%-lean) ground beef 2 Tbsp. tomato paste ½ cup chopped fresh basil, plus 16 to 24 whole leaves for garnish ½ cup grated Parmesan cheese 2 cloves garlic, minced 8 fresh mozzarella cheese, sliced into 8 rounds 8 ciabatta buns, split

1. Arrange tomato slices in a single layer on a platter. Whisk together vinegar, oil, salt, and ¼ tsp. pepper in a small bowl. Pour over tomato slices. Let stand 15 minutes to 1 hour. 2 . Meanwhile, preheat an outdoor grill to medium-high heat (375°F to 450°F). Put beef, tomato paste, chopped basil, Parmesan, garlic, and remaining ½ tsp. pepper in a large bowl; mix together with your hands. Divide into 8 equal portions and pat into 3½-inch patties that are ¾ inch thick. Press the center of each patty lightly with your fingers to form a cupped indentation; this helps burgers cook more evenly and avoid

puffing up like meatballs on the grill. 3. Oil grill grate and grill patties, covered, 6 minutes per side. Top each with a slice of mozzarella; continue grilling, covered, until cheese melts and an instant-read thermometer inserted into centers registers 160°F, 1 to 2 minutes more. 4 . Serve on buns with marinated tomato slices and whole basil leaves. armagazine.com/caprese-burgers QUICK PER BURGER: 554 CAL; 29G FAT (10G SAT); 42G PRO; 28G CARB (2G FIBER, 3G SUGARS); 599MG SODIUM

“I used several reviewersuggested substitutions: prepared pesto instead of fresh basil, Parmesan, and garlic; and minced sun-dried tomatoes in lieu of tomato paste. Delizioso!” – DEELI

“I live in an apartment and don’t have a grill, so I cooked these in a pan and they came out perfect!” – LISA WESTON

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CAPRESE BURGERS

A I R F RY E R M I N I I TA L I A N M E AT LOAV E S W I T H C H E E S E HANDS-ON 25 MIN TOTAL 40 MIN SERVES 4 SUBMITTED BY JILL ANDERSEN NEW RECIPE GO ONLINE TO RATE & REVIEW

1 ⅓ 1 2 ¼ 1 ⅓

egg, lightly beaten cup milk clove garlic, minced Tbsp. purchased basil pesto tsp. black pepper lb. (90%-lean) ground beef cup Italian-seasoned fine dry bread crumbs 8 slices pepperoni 2 oz. fresh mozzarella pearls ½ cup marinara sauce, warmed Chopped fresh basil (optional) Grated Parmesan cheese (optional) 1. Preheat an air fryer to 370°F. 2 . Stir together egg, milk, garlic, pesto,

and pepper in a bowl. Add ground beef and bread crumbs. Mix together using your hands. (Do not overmix.)

3. Divide mixture into 4 portions. Press a well in center of each portion, leaving a ½-inch border around edges. Put 2 slices of pepperoni into each well, overlapping slices to cover the well. Top each portion with about 6 mozzarella pearls. Press beef mixture around filling to enclose. Shape each portion into an oblong loaf. 4 . Working in batches, transfer loaves to fryer basket. Cook about 15 minutes, or until an instant-read thermometer inserted into thickest parts registers 165°F. Serve topped with warm marinara and garnish with basil and Parmesan.

armagazine.com/mini-italian-meatloaves PER LOAF: 372 CAL; 21G FAT (8G SAT); 31G PRO; 11G CARB (1G FIBER, 4G SUGARS); 601MG SODIUM

Nicki

“Whenever I need to escape the everyday, I make this dish. The vibrant green salsa (Italian for ‘sauce’) includes herbs, capers, garlic, shallot, and anchovy. (Don’t be put off by the anchovy. It adds depth, but you won’t taste it specifically.) With the help of a mini food processor, the salsa comes together in minutes. If you have only a large food processor, make a double batch of the salsa. It’s just as good on chicken or fish.”

TUSCAN SKIRT STEAK WITH SALSA VERDE HANDS-ON 20 MIN TOTAL 50 MIN SERVES 4 SUBMITTED BY NICKISIZEMORE

Grilled steak is often served without sauce in Italy, but this salsa verde is worth making an exception for. For Steak 3 large cloves garlic 1 Tbsp. fresh rosemary leaves 1 Tbsp. fresh thyme leaves ¼ cup extra-virgin olive oil 1½ lb. skirt steak ½ tsp. salt ½ tsp. black pepper For Salsa ½ small shallot, peeled 1 clove garlic 1½ tsp. drained capers 1 anchovy fillet, rinsed and patted dry 1 tsp. fresh rosemary leaves

1 1 1 2 ½ ¼ ½

tsp. fresh thyme leaves cup lightly packed fresh parsley Tbsp. coarsely chopped walnuts to 3 Tbsp. red wine vinegar tsp. black pepper tsp. salt cup extra-virgin olive oil

Marinate Steak 1. Process garlic, rosemary, and thyme in a mini food processor until finely chopped. Scrape down sides. Add oil and pulse to combine. 2 . Trim excess fat from steak and cut meat crosswise in half or thirds for easier grilling. Put in a large zip-top plastic bag and add garlic-herb mixture. Seal and turn to coat. Marinate at room temperature 30 to 60 minutes or chill up to 24 hours. Meanwhile, Make Salsa 3. Process shallot and garlic in mini food processor until finely chopped. Scrape down sides. Add capers, anchovy, rosemary, thyme, parsley, walnuts,

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vinegar, pepper, and salt. Process until finely chopped, scraping down sides occasionally. Add oil and process until well blended. Transfer to a bowl and let stand at room temperature 10 minutes to 1 hour. (Salsa can be made 1 week ahead and chilled in an airtight container or zip-top plastic bag or frozen up to 1 month.) 4 . Preheat a stovetop grill pan or outdoor grill to medium-high (375°F to 400°F). Oil pan or grate. Remove steak from marinade and sprinkle with salt and pepper. Grill, covered if using outdoor grill, until browned with visible grill marks, 2 to 3 minutes per side for medium-rare. 5. Transfer to a cutting board, tent with foil, and let stand 10 minutes. Slice thinly against grain and serve with salsa. armagazine.com/tuscan-skirt-steak GLUTEN-FREE PER SERVING (4 OZ. STEAK AND 2 TBSP. SALSA): 594 CAL; 51G FAT (12G SAT); 36G PRO; 3G CARB (1G FIBER, 0G SUGARS); 616MG SODIUM

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A NOTE FROM

C h i c ke n 5 - STA R I TA L I A N

C H I C K E N PA R M I G I A N A HANDS-ON 35 MIN TOTAL 1 HR SERVES 4 SUBMITTED BY CHEF JOHN

Chef John says his version of chicken Parmesan is a little different from classic restaurant versions, with less sauce and a crispier crust. 4 boneless, skinless chicken breasts or turkey cutlets ½ tsp. black pepper 2 eggs 2 cups panko bread crumbs ¾ cup grated Parmesan cheese 2 Tbsp. flour, plus more as needed ¾ cup olive oil 1⅓ cups low-sodium marinara sauce ½ cup fresh mozzarella (2½ oz.), cut into ¼-inch cubes ½ cup grated provolone cheese ¼ cup chopped fresh basil 1. Preheat oven to 450°F. 2 . Put chicken breasts between 2 sheets

of heavy plastic (zip-top freezer bags work well) on a work surface. Firmly pound chicken with smooth side of a meat mallet or with a rolling pin to ½ inch thick. Sprinkle with pepper. 3. Beat eggs in a shallow bowl. In another bowl, stir together bread crumbs and ½ cup Parmesan. Put flour in a sieve, then

sprinkle over chicken, evenly coating both sides. Working with 1 breast at a time, dip flour-coated chicken into egg, then dredge in bread crumb mixture, pressing crumbs to adhere. Transfer to a plate and repeat with remaining breasts. Let chicken stand 15 minutes to let coating set. 4 . Heat oil in a large skillet over mediumhigh heat until it shimmers. Cook chicken until golden, about 2 minutes on each side (chicken will finish cooking in oven). 5. Transfer chicken to a 9x13-inch baking dish and top each breast with ⅓ cup marinara sauce. Sprinkle mozzarella, provolone, basil, and remaining ¼ cup Parmesan over chicken. 6. Bake until cheese is melted, sauce is bubbly, and chicken is cooked through, 10 to 15 minutes, or until an instant-read thermometer inserted into centers registers 165°F. If desired, serve over pasta. (This keeps up to 3 months, covered and frozen. To reheat, thaw overnight in the fridge, then cover with foil and reheat 10 to 15 minutes in a 350°F oven.) armagazine.com/chicken-parmesan PER CHICKEN BREAST: 591 CAL; 25G FAT (10G SAT); 57G PRO; 30G CARB (2G FIBER, 2G SUGARS); 776MG SODIUM

“Next time I make this, I will add the tomato sauce when plating. That way the chicken will stay crispy but still get all the flavors.” – SANNI

“Wow! The best part is that it doesn’t have any ingredients only found in one store in a hidden back alley in an unknown town 40 miles outside of Paris.” – TOM O

“I made this gluten-free and it turned out amazing. To make alternative panko crumbs, I used Rice Chex cereal crushed to the consistency of bread crumbs. I also used gluten-free flour.” – HOLLY WHEELAN

More than 10,000 of your fellow home cooks have reviewed and raved about these chicken dinners. You won’t be able to resist them either!

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“Really good and relatively quick. I cut the chicken into chunks, added a couple of spoonfuls of brown sugar, and served it over rice.” – DWIEBERG

“Double the onion, use fresh garlic and tomatoes, plus add spinach and mushrooms. Awesome!” – GRAINFREEGIRL96

BRAISED BALSAMIC CHICKEN HANDS-ON 30 MIN TOTAL 50 MIN SERVES 6 SUBMITTED BY MOONANDBACK

Balsamic vinegar is a very dark, concentrated, and intensely flavored vinegar originating in Italy, made wholly or partially from grape must. 6 (8-oz.) boneless, skinless chicken breasts 1 tsp. garlic salt ½ tsp. black pepper 2 Tbsp. olive oil 1 cup thinly sliced onion 1 (14.5-oz.) can diced tomatoes, undrained ½ cup balsamic vinegar 1 tsp. dried basil 1 tsp. dried oregano 1 tsp. dried rosemary ½ tsp. dried thyme Fresh thyme leaves, for garnish

1. Sprinkle both sides of chicken with garlic salt and pepper. 2 . Heat oil in a large skillet over medium heat. Add onion; cook, stirring, until browned, about 3 minutes. Transfer to a bowl. Add chicken to skillet; cook until browned, about 4 minutes per side. 3. Top chicken with onion, tomatoes, and balsamic vinegar, then sprinkle with basil, oregano, rosemary, and thyme; bring to a boil. Reduce heat to mediumlow; simmer, covered, until an instantread thermometer inserted into thickest parts registers 165°F, about 15 minutes. Serve garnished with thyme leaves.

armagazine.com/braisedbalsamic-chicken HEALTHY

GLUTEN-FREE

PER SERVING (1 BREAST AND 3 TBSP. SAUCE): 222 CAL; 7G FAT (1G SAT); 27G PRO; 10G CARB (1G FIBER, 6G SUGARS); 360MG SODIUM

HANDS-ON 35 MIN TOTAL 1 HR SERVES 6 SUBMITTED BY CMLTCHEL97

“I added a little chicken broth with the Marsala, as my family likes a milder wine flavor. And I used prosciutto instead of bacon. It’s now my family’s favorite!” – AUNTIE JILL

Marsala wine, which comes in both dry and sweet varieties, gets its name from the region near Marsala, Sicily, where it’s produced. ⅔ ⅓ 1½ 2 5 ¾ ½ 2 ⅓ ½ 6

cup dry Marsala wine cup cold water tsp. cornstarch Tbsp. butter oz. cremini or baby bella mushrooms, sliced (2 cups) tsp. salt tsp. black pepper slices bacon, diced cup flour tsp. garlic powder (6-oz.) boneless, skinless chicken breasts

1. Stir together Marsala, water, and cornstarch in a small bowl. Melt 1 Tbsp. butter in a large skillet over medium heat. Cook mushrooms with ¼ tsp. each salt and pepper, stirring occasionally, until soft, 3 to 4 minutes. Transfer to a bowl. 2 . Cook bacon in same skillet over medium heat, stirring frequently, until fat is rendered, but bacon is not yet crisp, about 4 minutes. Reserving drippings in skillet, transfer bacon with a slotted spoon to bowl with mushrooms. 3. Stir together flour, garlic powder, remaining ½ tsp. salt and ¼ tsp. pepper in a shallow dish or bowl. Dredge chicken in flour mixture, shaking off excess. 4 . Add remaining 1 Tbsp. butter to skillet with drippings; melt over medium-high heat. Cook chicken in 2 batches, turning over once, about 6 minutes per side or until an instant-read thermometer inserted into thickest parts registers 165°F. Transfer chicken to a plate and cover to keep warm. 5. Stir cornstarch mixture and add to skillet. Bring sauce to a boil, whisking and scraping up browned bits. Add chicken and mushroom mixture; simmer until chicken is heated through, 2 to 4 minutes.

“For folks who aren’t experienced with coatings, no matter how light: Do the dredging, then let the coated meat sit so the coating sets up. If you try to go straight from dredge to pan, it will fall apart and get gummy.” – BARB SHORT

armagazine.com/chickenmarsala-ii HEALTHY PER SERVING (1 BREAST AND ¼ CUP SAUCE): 361 CAL; 13G FAT (5G SAT); 41G PRO; 7G CARB (4G FIBER, 2G SUGARS); 468MG SODIUM

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CHICKEN MARSALA II

C h i c ke n 5 - STA R I TA L I A N

I TA L I A N C H I C K E N S A U S AG E A N D P E P P E R S HANDS-ON 15 MIN TOTAL 55 MIN SERVES 4 SUBMITTED BY JAMIE GATES

Tart balsamic vinegar brightens up bell peppers, sweet tomatoes, and juicy chicken sausage for healthy Italian fare. Bring it all together with toasted bread and fresh oregano.

4 red, yellow, or orange bell peppers, cut into 1-inch pieces 1 large sweet onion, cut into thin wedges 2 cups grape tomatoes 2 Tbsp. olive oil 1 Tbsp. balsamic vinegar ¼ tsp. Italian seasoning, crushed ¼ tsp. salt ¼ tsp. black pepper

“Instead of a sheet pan, I turned this into shish kebabs. OMG! I served them with yellow rice and they were delicious.” Ð JENIFER WILDE

8 oz. baguette, thinly sliced 1 (12-oz.) pkg. Italian-flavor cooked chicken sausage, each link bias-sliced into thirds 1 Tbsp. snipped fresh oregano 1. Arrange 2 racks in middle and

upper thirds of oven and preheat oven to 425°F. Line two 10x15-inch baking pans with foil. 2 . Toss together bell peppers, onion, and tomatoes in a large bowl with 1 Tbsp. oil, the vinegar, Italian seasoning, and ⅛ tsp. each salt and black pepper. Transfer to 1 prepared pan; roast 30 minutes. 3. Meanwhile, drizzle bread slices with remaining 1 Tbsp. oil and sprinkle with remaining ⅛ tsp. each salt and black pepper. Arrange on other prepared pan. 4 . Push vegetables to 1 side of pan. Add sausage to pan. Roast until vegetables are tender and sausage is heated through, 10 to 15 minutes, adding pan with bread to oven the last 5 minutes of roasting time. Sprinkle vegetables and sausage with oregano and serve with bread. armagazine.com/italian-chickensausage-and-peppers PER SERVING (1⅓ CUPS CHICKEN SAUSAGE MIXTURE AND 2 OZ. BAGUETTE SLICES): 412 CAL; 14G FAT (3G SAT); 21G PRO; 47G CARB (5G FIBER, 13G SUGARS); 938MG SODIUM

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L E M O N C H I C K E N P I CC ATA HANDS-ON 25 MIN TOTAL 30 MIN SERVES 4 SUBMITTED BY LEMONLUSH

Piccata originated in Milan using veal, but you usually see it on restaurant menus with chicken instead. 3 boneless, skinless chicken breasts (about 1 lb.), cut horizontally into ½-inch cutlets ¼ tsp. salt ⅛ tsp. black pepper ½ cup flour 2 Tbsp. vegetable oil, plus more as needed 1 clove garlic, minced 1 cup low-sodium chicken broth ½ lemon, thinly sliced 3 Tbsp. fresh lemon juice 2 Tbsp. capers, rinsed and drained 3 Tbsp. butter 2 Tbsp. minced Italian parsley

1. Preheat oven to 200°F. Put a serving platter in oven to warm. 2 . Season chicken with salt and pepper, then dredge in flour. Shake off excess flour. Heat 2 Tbsp. oil in a large skillet; pan-fry each cutlet until golden brown on both sides, about 3 minutes per side. (Don’t overcrowd skillet; work in batches and add more oil if necessary.) Transfer chicken to warmed platter in oven. Drain most oil from skillet, leaving a thin coating. 3. Add garlic to skillet and cook, stirring, until fragrant, about 20 seconds. Pour in broth. Scrape up any brown bits from bottom of skillet. Stir in lemon slices and bring to a boil. [If you want less

bitterness, use fewer lemon slices or forgo them altogether; it won’t hurt the dish one bit.] Cook, stirring occasionally, until sauce reduces to about ⅔ cup, 3 to 5 minutes. Add lemon juice and capers; simmer until sauce is reduced and slightly thickened, about 5 minutes more. Drop butter into sauce and tilt skillet to swirl butter until melted and incorporated. Add parsley and remove skillet from heat. 4 . Arrange chicken on serving plates and top with sauce. If desired, serve with steamed broccoli. armagazine.com/lemonchicken-piccata HEALTHY

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PER SERVING (5 OZ. CHICKEN AND 2 TBSP. SAUCE): 340 CAL; 19G FAT (7G SAT); 28G PRO; 14G CARB (1G FIBER, 1G SUGARS); 386MG SODIUM

“This dish is a staple in my repertoire. Sometimes I add artichokes and thicken the sauce with flour. But my five stars are for the wonder of this dish as is. I will probably elect to eat this as my final meal in this lifetime!” – RAANTCLIFF

“Rather than using lemon slices, I simply zested the lemon, avoiding the bitterness. This is definitely a makeagain recipe!” – WILLIAM

CHEF JOHN’S CHICKEN C ACC I ATO R E HANDS-ON 20 MIN TOTAL 2 HR SERVES 6 SUBMITTED BY CHEF JOHN

2 Tbsp. olive oil 1 5-lb. whole roasting chicken, cut into quarters 1 large onion, halved lengthwise and cut crosswise into ¼-inch slices 8 oz. fresh mushrooms, quartered 4 cloves garlic, sliced 3 sprigs fresh rosemary or 1 tsp. dried rosemary 1 tsp. dried oregano ½ tsp. crushed red pepper, or to taste 1 cup tomato sauce ½ cup water 1 tsp. salt ½ tsp. black pepper 2 red bell peppers, sliced 2 green bell peppers, sliced 1. Preheat oven to 350°F. 2 . Heat oil in a heavy ovenproof 7- to

8-qt. pot over medium-high heat.

Working in batches if necessary, brown chicken about 3 minutes per side. Transfer to a bowl. 3. Reduce heat to medium, add onion and mushrooms, and cook until tender, 5 to 7 minutes. Stir in garlic, rosemary, oregano, crushed red pepper, tomato sauce, water, salt, and black pepper; bring to a boil. Return chicken and any accumulated juices to pot, then top with red and green bell peppers. 4 . Bake, covered, about 1¼ hours, or until an instant-read thermometer inserted into thickest parts registers 165°F. Skim fat off sauce. To serve, separate thighs from drumsticks, remove wings, and cut each breast crosswise through the bones into 3 pieces each; this will yield 12 pieces. armagazine.com/chicken-cacciatore GLUTEN-FREE PER SERVING (2 PIECES CHICKEN AND ¾ CUP SAUCE AND VEGETABLES): 471 CAL; 27G FAT (8G SAT); 44G PRO; 14G CARB (4G FIBER, 6G SUGARS); 724MG SODIUM

“I used chicken broth instead of water, and I used one small can of tomato sauce and one can of crushed tomatoes. I added 1 tsp. dried basil, two bay leaves, and black olives. I served it all over brown rice.” – SWRDPRINCESS

SEE IT, MAKE IT

Hover your phone’s camera here to watch Chef John show how easy this is to make. No app download needed!

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“We add other toppings, such as diced red bell peppers, mushrooms, and onions. Each person in the family can ‘design’ their own meal.” – AMYPIE

“I served it with some buttered pasta with a bit of grated Parmesan cheese, salt, and black pepper. They complemented each other well.” – JOSH ELLWOOD

P I Z Z A P E S TO C H I C K E N HANDS-ON 20 MIN TOTAL 45 MIN SERVES 6 SUBMITTED BY TRACYG654

1 cup Italian-seasoned dried bread crumbs ½ cup grated Parmesan cheese, plus more for garnish 2 tsp. salt 2 tsp. black pepper 1 cup flour 2 eggs 2 Tbsp. lemon juice 6 (4-oz.) boneless, skinless chicken breasts

¾ cup basil pesto 1½ cups shredded mozzarella cheese 12 slices pepperoni Fresh basil leaves, for garnish 1. Preheat oven to 400°F. 2 . Stir together bread crumbs,

Parmesan, salt, and pepper in a shallow bowl. Put flour into a second shallow bowl. Whisk together eggs and lemon juice in a third shallow bowl. Dip each chicken breast into egg mixture and dredge in flour; dip again into egg mixture and dredge in crumb mixture to coat. Transfer to a 9x13-inch baking dish.

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3. Bake 20 minutes. Top each chicken breast with 2 Tbsp. pesto, ¼ cup mozzarella, and 2 pepperoni slices. Bake 5 to 8 minutes more, or until an instantread thermometer inserted into thickest parts registers 165°F. Garnish with basil leaves and Parmesan.

armagazine.com/pizza-pesto-chicken PER CHICKEN BREAST: 549 CAL; 30G FAT (8G SAT); 35G PRO; 34G CARB (2G FIBER, 1G SUGARS); 1,967MG SODIUM

AIR-FRIED C H I C K E N C A L ZO N E HANDS-ON 15 MIN TOTAL 30 MIN SERVES 2 SUBMITTED BY KAREN LEVIN NEW RECIPE GO ONLINE TO RATE & REVIEW

1 ¼ 3 ⅓

tsp. olive oil cup finely chopped red onion cups baby spinach cup low-sodium marinara sauce, plus more for dipping ⅓ cup shredded cooked chicken breast 6 oz. prepared whole-wheat or regular pizza dough ⅓ cup shredded mozzarella cheese (about 1½ oz.) 1. Heat oil in a nonstick skillet over medium-high heat. Add onion; cook, stirring occasionally, until tender, about 2 minutes. Stir in spinach; cook, covered, until wilted, 1½ minutes. Remove from heat; stir in marinara and chicken. 2 . Preheat an air fryer to 325°F. 3. Divide dough into 4 equal pieces. Roll each piece on a lightly floured work surface into a 6-inch circle. Spread onefourth of spinach mixture over bottom half of each dough circle. Top each with one-fourth of cheese. Fold dough over filling to form half-moons, crimping edges to seal. Coat well with cooking spray. 4 . Transfer calzone to fryer basket; cook 8 minutes. Turn calzone over; cook until golden brown, about 4 minutes more. Serve with marinara sauce for dipping.

armagazine.com/chicken-calzone HEALTHY

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PER 2-CALZONE SERVING: 348 CAL; 12G FAT (3G SAT); 21G PRO; 44G CARB (5G FIBER, 3G SUGARS); 710MG SODIUM

“I used Chardonnay and sprinkled the chicken with dried sage before adding the prosciutto. Easy peasy.” – NJMOM

– SZYQ1

SA LT I M B O CC A D I P O L LO A L L A R O M A N A ( P R O S C I U T TO -ST U F F E D C H I C K E N B R E A ST S ) HANDS-ON 15 MIN TOTAL 35 MIN SERVES 4 SUBMITTED BY ALDO

Saltimbocca, also spelled “saltinbocca,” is a Roman favorite often made with veal lined or wrapped with prosciutto and sage. 4 (6-oz.) boneless, skinless chicken breasts, pounded to ½ inch thick 4 slices prosciutto (2 oz.) 4 large fresh sage leaves 1 Tbsp. butter ⅓ cup dry white wine ¼ tsp. salt ¼ tsp. black pepper Mixed chopped fresh

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herbs, such as parsley, oregano, or sage, for garnish 1. Working on a sheet of parchment or wax paper, top each chicken piece with 1 slice prosciutto and 1 sage leaf. Roll up chicken from short ends and secure with toothpicks. 2 . Heat butter in a skillet over medium-high heat. Add rolled chicken; cook until well browned, 2 to 3 minutes per side. Stir in wine, salt, and pepper. Reduce heat; cook,

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covered, 8 to 10 minutes or until an instant-read thermometer inserted into centers of rolls registers 165°F. Remove chicken and let stand 5 minutes. 3. Meanwhile, let pan juices simmer until slightly reduced, about 3 minutes. Serve with chicken, garnished with herbs. If desired, serve over lightly seasoned orzo. armagazine.com/saltimbocca HEALTHY

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PER 5.5-OZ. SERVING: 282 CAL; 9G FAT (3G SAT); 43G PRO; 1G CARB (0G FIBER, 0G SUGARS); 514MG SODIUM

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“Be sure to get a decent prosciutto. I added some grated Parmesan before rolling up the chicken, and then lightly sprinkled the rolls with salt and pepper.”

Melanie Giovenzana @Buckwheat Queen Melanie Giovenzana is one of 60 million cooks who visits Allrecipes.com every month. She now lives in Italy and has loved her total immersion into Italian cuisine. She shares some tips and tricks she has learned along the way. About me: I’m a proud Texan who has lived in Breuil-Cervinia in the Italian Alps since 1997. I’m Mom to three beautiful girls, stepmother to four wonderful kids, and wife of Giuseppe, a former fighter pilot in the Italian Air Force and a longtime captain for Alitalia airline. I’ve also lived in Milan, Sicily, and Rome, among other places. I love the summers: I go on walks and hikes and love the clean mountain air. In the winters, I just look out the window, complain about the snow, and wait for summer to arrive.

My day job: Casalinga (“housewife” in Italian), Mom, and finder of all things lost Side gigs: Part-time aviation-English instructor/examiner and aeronautical technical writer. I quit working full-time in 2015 to take care of my family Who I cook for: Husband Giuseppe; daughters Meagan (age 21), Ashley (19), and Eloise (18); and step-daughter Federica (21). Misconceptions about Italian food: Outside of Italy, I see pizza and pastas.

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This is Giuseppe and me at a café on Lake Como in Lombardy. He has a seaplane license, and we’d flown around (and landed on!) the lake.

Our girls and I—(from left) Meagan, me, Ashley, and Eloise—love summers in Italy. This is us in Cervinia on a hike and picnic. Below, I’m in my Allrecipes Allstars shirt, snapping a food photo.

But pasta is just the beginning! Italian meals are in two to four courses, depending on how much you eat. They start with a primo, or first course (a pasta, gnocchi, or risotto); secondo, or second course (some sort of protein); and contorno, or side dish (a vegetable or salad). The foods in Italy aren’t overly seasoned either. La pastasciutta (pasta with tomato sauce) is pasta with a simple mix of fresh or canned tomatoes, garlic, basil, and a pinch of salt. Pizza outside Italy has a heavy sauce with lots of seasonings, but in truth a pizza should only have puréed tomatoes without any seasoning at all. With meats and fish, there is no condiment other than raw oil, lemon, and parsley. Italian steak is served by itself; there is no sauce. Two other big things: Italians weigh ingredients and don’t go by volume. And Italians love their bread. Each city has its specialty, but it’s eaten at a certain time and with certain foods. They never eat pasta with bread in their hands or near their plate. Kitchen tool I can’t live without: I would be grumpy—very grumpy— without my handheld immersion blender. I use it to make soups, smoothies, sauces, and pretty much anything that needs puréeing. Rare talent no one will pay me for: I seem to be really good at cleaning up after people, which in my house is a talent only I possess. If I had a superpower, it would be: To turn hindsight into foresight. My closest thing to an actual superpower: I can find anything in the house that is deemed lost by anyone else. A fact few people know about me: I flew the Lunar Excursion Module Simulator at the NASA Ames Research Center at California’s Moffett Field in 2007. It’s the same simulator the astronauts used for training during the Apollo missions (I flew, but didn’t land so well). Knowing that I was walking in

the same places, touching and flying the same equipment astronauts used, was profound and has left a lasting impression on me. My kitchen: It’s not big enough for my imagination. Best cook I know: My sister Toni. She bakes, which is something I find difficult. She makes it look so easy. I admire her for her family gettogethers like Thanksgiving and Christmas, and her perfect roast turkey. She has been my inspiration in the kitchen and in life. She’s the one you run to in a crisis. She keeps her head straight and helps you put yours back on. I still use her handwritten recipes for waffles, pancakes, and custard. My obsession: Tacos. I would do some seriously shady stuff for a real taco. I’ll cook a traditional Italian meal for my family and then make myself tacos.

BEST ADVICE I EVER GOT

I love cooking from scratch. Below, that’s me making gluten-free ravioli (with real pumpkin).

In my fridge right now: One-third of it is fresh veggies. In the cheese drawer, you’ll find Grana Padano, Parmigiano-Reggiano, and Fontina. Three arancini wait to be air-fried (part of a recipe I’m developing). Then there are homemade everything: jam, pickled carrots/jalapeños, tomato sauce, mustard, soup, soy milk, and yogurt. (I try to make everything we eat from scratch.) Also there are hot sauces from various parts of the world, white wine, and three beers. The roads around Lake Como in Lombardy, Italy, are perfect for motorcycles because of the twists and turns up and down the hills that surround the lake.

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WHY I LOVE COOKING

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S PAG H E T T I R I S OT TAT I A L L E VO N G O L E TOTAL 45 MIN SERVES 4 SUBMITTED BY MELANIE GIOVENZANA (BUCKWHEAT QUEEN)

This is one of my family’s favorite pasta dishes. Spaghetti is cooked like a risotto in fresh clam sauce for this flavor-packed dish. 2 1 2 1 3/4 12 1 1/4

lb. small live clams in shell cup plus 1 Tbsp. salt Tbsp. extra-virgin olive oil clove garlic, crushed Pinch crushed red pepper cup white wine oz. spaghetti tsp. lemon zest cup chopped fresh Italian parsley tsp. coarsely ground black pepper

1. Scrub clams under cold running water. Stir together 4 qt. cold water and 1/3 cup salt in an 8-qt. pot. Add clams. Let soak 15 minutes, then drain and rinse. Discard

water. Repeat twice, then wipe pot clean. 2 . Add 8 cups water and 1 Tbsp. salt to pot; bring to a boil. Reduce heat and let simmer. 3. Heat a 12-inch skillet over medium heat. Add oil, garlic, and red pepper. Cook, stirring gently, until fragrant, about 30 seconds. Remove garlic; discard. Add clams to skillet. 4 . Pour wine over clams and cover immediately. Let simmer until clams have opened, about 7 minutes. Transfer clams to a large bowl, discarding any unopened clams, and cover. 5. Add 4 ladlefuls of the salted water to skillet; bring to a boil. Add spaghetti, stirring to avoid clumping. Cook, covered,

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adding more salted water, as needed to keep spaghetti barely covered, and stirring occasionally, until pasta is tender yet firm to the bite, 8 to 10 minutes. Add clams and sprinkle with lemon zest; toss gently to mix clams and sauce into pasta. 6. Divide among 4 pasta bowls and sprinkle with parsley and black pepper. Serve immediately. armagazine.com/spaghetti-vongole PER 13/4-CUP SERVING: 477 CAL; 9G FAT (1G SAT); 22G PRO; 68G CARB (3G FIBER, 3G SUGARS); 875MG SODIUM

R I S OT TO CO N R A D I CC H I O , G O R G O N ZO L A , N O C I E C R E M A D I B A L S A M I CO HANDS-ON 25 MIN TOTAL 50 MIN SERVES 2 SUBMITTED BY MELANIE GIOVENZANA (BUCKWHEAT QUEEN)

This is a true Italian winter favorite. It blends the tang of Gorgonzola, sweetness of walnuts, and slight bitterness of radicchio. The balsamic glaze takes it over the top! This is excellent served with salmon. 1 qt. low-sodium vegetable stock, or as needed 2 Tbsp. olive oil 1/4 cup minced carrot 1/4 cup minced celery 2 Tbsp. minced onion 3/4 cup Arborio rice 2 Tbsp. red wine 1 head radicchio, thinly sliced 3 oz. Gorgonzola cheese, cut into cubes 1/3 cup chopped toasted walnuts Salt, to taste (optional) 2 Tbsp. balsamic glaze 2 Tbsp. grated ParmigianoReggiano cheese

1. Bring vegetable stock to a boil in a saucepan. Reduce heat to low and let simmer. In another saucepan, heat oil over medium heat. Add carrot, celery, and onion; cook, stirring, until onion is translucent, about 2 minutes. Stir in rice; cook, stirring, until rice is coated with oil and warm, 1 to 2 minutes. Stir in wine until rice is coated and wine is absorbed, 2 to 3 minutes. 2 . Add 1 ladleful of hot vegetable stock to rice mixture; cook, stirring continuously, until stock is absorbed, 2 to 3 minutes. Continue adding stock, 1 ladleful at a time, cooking and stirring after each addition, until liquid is absorbed and risotto is easily broken when chewed, 10 to 15 minutes.

3. Add radicchio, Gorgonzola, and walnuts; stir until cheese is completely melted, 2 to 3 minutes. Add more stock; cook until risotto is tender yet firm to the bite, about 5 minutes more. Remove from heat. Let stand, covered, 1 minute. Season to taste with salt (if using). 4 . Serve topped with balsamic glaze and Parmigiano-Reggiano.

armagazine.com/risotto-con-radicchio VEGETARIAN PER 2-CUP SERVING: 738 CAL; 40G FAT (12G SAT); 19G PRO; 75G CARB (6G FIBER, 9G SUGARS); 924MG SODIUM

“Do make sure to use real mascarpone cheese and high-quality ingredients (even the eggs—after all you are consuming them raw). They may be a little pricey, but they’re way worth it.” – DEST INEE

“I had to use coffee instead of espresso (they aren’t done building our Starbucks yet). This was incredible! It’s exactly like my Italian neighbor used to make.” – ALLEY P.

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From doughnuts with a rum-caramel sauce to a decadent chocolate-cappuccino cheesecake, these Italian-inspired desserts will give you a taste of la dolce vita. AUTHENTIC TIRAMISÙ HANDS-ON 35 MIN TOTAL 2 HR, 35 MIN SERVES 12 SUBMITTED BY KIM’S COOKING NOW!

3 large eggs, separated 1/2 cup plus pinch sugar 2 cups espresso or strongly brewed coffee, cooled 2 Tbsp. brandy 16 oz. mascarpone cheese 1 (7-oz.) pkg. crisp Italian ladyfingers (24 cookies) 3 Tbsp. unsweetened cocoa powder 1. Beat together egg yolks, 1/2 cup

sugar, 1 Tbsp. espresso, and the brandy in a large bowl with an electric mixer until smooth, about 3 minutes. Beat in mascarpone until well blended, 3 to 5 minutes. 2 . In another bowl, beat together egg whites and pinch sugar with electric mixer

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until stiff peaks form; gently fold into mascarpone mixture until just combined. 3. Pour remaining espresso into a flat dish with a lip. Dip 1 side of each ladyfinger into espresso, then put dampened side up on a serving platter, forming 2 side-by-side horizontal rows (6 ladyfingers in each row). 4 . Top ladyfinger layer with half of mascarpone mixture and dust with half of cocoa powder. Repeat layers of ladyfingers and mascarpone. Dust with remaining cocoa. 5. Chill 2 to 3 hours to allow ladyfingers to soften and soak up espresso. armagazine.com/authentic-tiramisu PER SERVING: 302 CAL; 20G FAT (11G SAT); 6G PRO; 22G CARB (1G FIBER; 9G SUGARS); 65MG SODIUM

CANNOLI III HANDS-ON 15 MIN TOTAL 1 HR SERVES 12 SUBMITTED BY LESA CARUSO

For Cannoli 2 cups flour 1 tsp. white sugar 1 tsp. salt 11/2 tsp. cinnamon ¼ tsp. nutmeg 2 Tbsp. vegetable shortening 1 egg white ¾ cup red wine 11/2 qt. oil for deep frying For Filling 11/2 lb. ricotta cheese 1/2 cup powdered sugar 2 tsp. vanilla extract ¾ cup miniature semisweet chocolate chips 3 Tbsp. chopped candied orange peel Prepare Cannoli 1. Stir together flour, white sugar, salt, cinnamon, and nutmeg in a bowl. Mix in shortening and egg white. Add wine, 1 Tbsp. at a time, until mixture forms a ball. Knead dough enough to bring it together. Cover and let rest 30 minutes. 2 . Heat oil in deep fryer to 375°F. Divide dough in half and roll out each half on a lightly floured surface to ⅛ inch thick. Cut six 4-inch-long ovals from each half. Arrange a cannoli tube lengthwise on each oval and roll up with edges overlapping; seal with a dab of egg white. 3. Fry cannoli 2 or 3 at a time. When golden brown, transfer to paper towels to drain. Make Filling 4 . Mix together ricotta and powdered sugar. Fold in vanilla, chocolate chips, and candied orange peel. Chill at least 30 minutes before filling shells. Drain any excess liquid. Fill cooled shells and smooth off filling at edges. If desired, drizzle with melted chocolate. Keep cannoli chilled until serving. armagazine.com/cannoli-iii PER SERVING: 244 CAL; 15G FAT (3G SAT); 4G PRO; 21G CARB (1G FIBER, 4G SUGARS); 215MG SODIUM

“I didn’t drain the ricotta or refrigerate the filling. I didn’t make the shells myself; I bought them at an Italian deli. We froze a bunch. Worth making!” – MAUREEN

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“This recipe was a hit—it was gone the same day, and I made a new cake the next morning! I changed a few things. I used ⅓ cup honey instead of ⅔ cup sugar and increased the milk to ⅔ cup.” – MOMTOOFE

I TA L I A N F R E S H P U R P L E - G R A P E C A K E HANDS-ON 20 MIN TOTAL 1 HR, 40 MIN SERVES 8 SUBMITTED BY MARBALET

This beautifully balances tart and tangy citrus and mascarpone with sweet honey and grapes. It’s an Italian-style harvest cake and a simple yet perfect way of baking with grapes 2 ⅔ ⅓ ¼ ¼ 1/2 11/2 ¾

eggs cup white sugar cup milk cup unsalted butter, melted cup extra-virgin olive oil tsp. vanilla extract cups flour, sifted tsp. baking powder Pinch salt 2 Tbsp. grated lemon zest 1 Tbsp. grated orange zest

1¾ cups small purple grapes (10 oz.) Powdered sugar, for dusting 1/2 cup mascarpone cheese 1 Tbsp. honey 1. Preheat oven to 350°F. Butter and flour a 9-inch springform cake pan. 2 . Beat together eggs and white sugar in a large bowl with an electric mixer until thick, about 3 minutes. Beat in milk, melted butter, oil, and vanilla until blended. In another bowl, whisk together flour, baking powder, salt, and citrus zests. Stir flour mixture into egg mixture until well blended. Scrape sides of bowl and stir once more. Let stand 10 minutes. Stir in 1¼ cups grapes. Spoon into prepared

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pan; smooth top with a spatula. 3. Bake 15 minutes. Top with remaining 1/2 cup grapes; bake until cake is deep golden brown and firm, about 40 minutes more. 4 . Let cool on a wire rack 10 minutes. Run a knife around edge, then release and remove sides of pan. Let cool to room temperature. 5. Sprinkle cake with powdered sugar. Stir together mascarpone and honey in a small bowl; dollop onto cake. If desired, garnish with additional honey and orange zest. armagazine.com/italian-grape-cake PER SERVING: 388 CAL; 21G FAT (9G SAT); 5G PRO; 46G CARB (1G FIBER, 27G SUGARS); 94MG SODIUM

“I seriously wish I could rate this one 20 stars! I doubled the cranberries, used 1 cup pistachios, and added ½ tsp. orange extract.”

C R A N B E R RYP I S TAC H I O B I S COT T I HANDS-ON 30 MIN TOTAL 1 HR, 20 MIN MAKES 3 DOZEN SUBMITTED BY GERRY MEYER

1¾ 1 ¼ ¾ ¼ 2 1/2 2 11/2 1/2

– PINKYPINK

cups flour tsp. baking powder tsp. salt cup sugar cup light-tasting olive oil or vegetable oil tsp. vanilla extract tsp. almond extract eggs cups shelled pistachios cup dried cranberries

1. Preheat oven to 300°F. Line

a baking sheet with parchment paper or foil. 2 . Mix together flour, baking powder, and salt in a bowl. In another bowl, stir together sugar and oil until well blended. Add vanilla and almond extracts to sugar mixture, then beat in flour mixture and eggs with an electric mixer. Stir in nuts and cranberries. 3. Spoon half of dough onto 1 half of prepared baking sheet, then spoon remaining dough on other half of pan. Using wet hands and a rubber spatula, form dough into two 2x12-inch logs. 4 . Bake until light brown, 35 to 40 minutes. Transfer logs to a wire rack and let cool 10 minutes. Reduce oven temperature to 275°F. 5. Cut logs diagonally into ¾- inch slices, then arrange slices, cut sides down, on parchment-lined baking sheet. Bake until dry, 8 to 10 minutes. Biscotti will continue to crisp as they cool. (They keep up to 10 days in an airtight container at room temperature or frozen up to 2 months.) armagazine.com/cranberrypistachio-biscotti HEALTHY PER BISCOTTI: 92 CAL; 4G FAT (1G SAT); 2G PRO; 12G CARB (1G FIBER, 12G SUGARS); 55MG SODIUM

“Keep your hands wet when working with this batter (unless you feel like swearing and yelling). I use a serrated knife and cut the logs when they’re hot, but not too hot to handle.” – AMALIA1961

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“This was good the first day, but excellent the next. I would recommend 24 hours for the cheesecake flavors to meld.”

“I make a cup of espresso instead of instant coffee, and then I melt some dark chocolate in a little whipping cream and pour it over the cooled cake. It hardens and forms a delicious crust.”

– ANGELLEE74

– HIPPIECHIC

C H O CO L AT E - C A P P U CC I N O C H E E S E C A K E HANDS-ON 30 MIN TOTAL 6 HR SERVES 12 SUBMITTED BY CIGDEM BUKE UGUR

For Cheesecake 1 cup chocolate wafer or chocolate graham cracker crumbs ¼ cup butter, melted 1 cup plus 2 Tbsp. white sugar ¼ tsp. cinnamon 8 (1-oz.) squares semisweet chocolate 3 (8-oz.) pkg. cream cheese, softened 3 eggs 1 cup sour cream ¼ cup Kahlúa or coffee liqueur 2 tsp. instant-coffee granules, dissolved in ¼ cup hot water 2 tsp. vanilla extract ¼ tsp. salt For Whipped Cream 1 cup whipping cream 2 Tbsp. powdered sugar 2 Tbsp. Kahlúa or coffee liqueur

Make Cheesecake 1. Preheat oven to 350°F. Grease a 9-inch springform pan. 2 . Stir together cookie crumbs, melted butter, 2 Tbsp. white sugar, and the cinnamon in a bowl. Press mixture into bottom of prepared pan. Melt chocolate in a pan or bowl set over boiling water, stirring until smooth. 3. Beat softened cream cheese in a large bowl with an electric mixer until smooth. Gradually add 1 cup white sugar, beating until well blended. Add eggs, 1 at a time, beating at low speed until very smooth. Add melted chocolate and beat well. Stir in sour cream, Kahlúa, coffee, vanilla, and salt; beat until smooth. Pour mixture into prepared pan. 4 . Bake on middle oven rack until set but still soft in center, about 45 minutes. (Do not overbake.) Turn

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off heat, prop door open, and let cheesecake rest in oven 15 minutes. Transfer cheesecake to a wire rack, run a knife around edge to loosen, then let cool 30 minutes. Remove pan rim and let cool completely. Chill at least 4 hours. Make Whipped Cream 5. Up to 3 hours before serving, beat whipping cream in a large bowl with an electric mixer on high speed until soft peaks form. Beat in powdered sugar and Kahlúa, then dollop onto cheesecake. If desired, garnish with chocolate curls. armagazine.com/chocolatecappuccino-cheesecake PER SLICE: 603 CAL; 43G FAT (25G SAT); 7G PRO; 46G CARB (2G FIBER, 37G SUGARS); 336MG SODIUM

D e s s e r t s 5 - STA R I TA L I A N

PUMPKIN ZEPPOLE WITH RUM-CARAMEL SAUCE HANDS-ON 40 MI N TOTAL 1 HR SERVES 10 SUBMITTED BY CHEF JOHN

Zeppole are often filled with cream or custard, but Chef John makes these fritter-style, with a pumpkin twist. For Zeppole 1½ cups flour 1½ tsp. baking powder ½ tsp. salt ½ tsp. cinnamon ⅛ tsp. freshly grated nutmeg 8 oz. fresh ricotta cheese, well drained ⅔ cup canned pumpkin ¼ cup white sugar 2 eggs 1 tsp. vanilla extract 4 cups canola oil, for frying Cinnamon sugar or powdered sugar, for coating (optional) For Rum-Caramel Sauce ½ cup butter 1 cup packed dark brown sugar ¾ cup whipping cream 2 Tbsp. white or spiced rum

Honestly?

These Zeppole taste good unadorned. But adding a rum-spiked sauce takes them over the top. If you prefer, you can use bourbon instead of rum.

“I combined everything except the flour and baking powder, refrigerated it overnight, and finished the next morning. It really saved a lot of time.”

“I used some mashed, lightly sweetened butternut squash I had in the fridge. It sort of tastes like fresh pumpkin anyway. I also just used store-bought nutmeg and didn’t use fresh-grated.” – HOLIDAY BAKER

– KATHLEEN W.

Make Zeppole 1. Whisk together flour, baking powder, salt, cinnamon, and nutmeg in a bowl. In another bowl, stir together ricotta, pumpkin, white sugar, eggs, and vanilla until smooth. Stir ricotta mixture into flour mixture until combined. 2 . Heat oil in a deep fryer or large saucepan to 375°F. Working in batches, use a spoon to scoop a heaping tablespoon of dough and a second spoon to carefully push dough into hot oil. [A tablespoon-size cookie scoop also works well.] Fry 1 to 2 minutes per side, turning zeppole if they don’t float and flip by themselves. Transfer with a strainer to a cooling rack to drain. If desired, roll in cinnamon sugar while hot or dust with powdered sugar when cooled slightly. (Doughnuts can be stored, covered, at room temperature up to 1 day. To refresh, warm in a foil-covered baking dish in a 200°F oven.) Make Rum-Caramel Sauce 3. Melt butter in a small saucepan over medium heat. Stir in brown sugar, followed by cream and rum. Bring to a low boil. Reduce heat to medium-low; simmer until slightly thickened, about 8 minutes. Remove from heat and let cool 30 minutes. (Sauce will thicken more as it cools.) Serve with doughnuts. armagazine.com/pumpkin-zeppole PER SERVING (3½ DOUGHNUTS AND 2 TBSP. SAUCE): 458 CAL; 27G FAT (12G SAT); 7G PRO; 46G CARB; 1G FIBER; 313MG SODIUM; 30G SUGARS

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EDITORÕS TIP

Italian for pudding It sounds fancy, but budino simply means “pudding” in Italian. This one is layered with shortbread crumbs and caramel, so if you dig deep, you get a sweet surprise in every bite.

S E A S A LT C A R A M E L B U D I N O HANDS-ON 25 MIN TOTAL 1 HR, 15 MIN SERVES 6 SUBMITTED BY HEED S

⅔ 2 ⅛ 2 2 2 1½ ½

1 1 1 ⅛

cup packed brown sugar Tbsp. cornstarch tsp. salt egg yolks cups milk Tbsp. butter, softened tsp. vanilla extract cup crushed shortbread cookies, plus more for garnish cup salted caramel sauce cup whipping cream Tbsp. white sugar tsp. Maldon or other flaky sea salt

1. Mix together brown sugar, cornstarch, and salt in a saucepan. Whisk together egg yolks and milk in a small bowl; gradually whisk into sugar mixture. Cook over medium heat, whisking constantly, until mixture thickens and boils, about 6 minutes. Boil, stirring, 1 minute. Remove from heat. Stir in butter and 1 tsp. vanilla. Pour into another bowl; chill pudding 20 minutes. 2 . Divide crushed cookies evenly among 6 half-pint Mason jars or parfait glasses. [We reserved about 2 Tbsp. to sprinkle on top.] Layer ¼ cup pudding, 1 Tbsp.

caramel sauce, and ¼ cup additional pudding into each jar. Chill 30 minutes or up to 1 day. 3. Meanwhile, beat together cream, white sugar, and remaining ½ tsp. vanilla in a chilled bowl with an electric mixer until soft peaks form. Cover and chill. 4 . Just before serving, top each jar generously with whipped cream, drizzle with remaining caramel sauce, and sprinkle with crushed cookies and sea salt. armagazine.com/sea-salt-caramel-budino PER 1-JAR SERVING: 453 CAL; 21G FAT (13G SAT); 5G PRO; 60G CARB (0G FIBER, 43G SUGARS); 345MG SODIUM

C H I C K E N -A N D - S P I N AC H L A S AG N A A L F R E D O HANDS-ON 30 MIN TOTAL 1 HR, 30 MIN SERVES 12 SUBMITTED BY SYBIL GREGORY

15 lasagna noodles 1 (10-oz.) pkg. frozen chopped spinach 3 cooked boneless, skinless chicken breasts, diced (3 cups) 2 (15- to 16-oz.) jars Alfredo pasta sauce 1 15-oz. container ricotta cheese 3 cloves garlic, minced 2 cups shredded mozzarella cheese (8 oz.) Black pepper and/or crushed red pepper, for garnish 1. Preheat oven to 350°F. 2 . Bring a large pot of lightly salted water

to a boil. Cook noodles according to package instructions until al dente. Drain well. Meanwhile, cook spinach according to package directions, then drain well, pressing out excess water in a sieve. 3. Stir together chicken and 1 jar Alfredo sauce in a bowl. Stir together ricotta, garlic, and spinach in another bowl. 4 . Layer 5 noodles in a 9x13-inch baking dish, edges overlapping. Spread chicken mixture evenly over noodles and sprinkle with ½ cup mozzarella. Layer with another 5 noodles, then spread spinach mixture evenly over noodles. Spread half of remaining jar of Alfredo sauce evenly over spinach mixture, then sprinkle with ½ cup mozzarella. Layer with remaining 5 noodles and remaining half-jar Alfredo sauce, then sprinkle with remaining cup mozzarella. 5. Bake until top is brown and bubbly, 50 minutes to 1 hour. Garnish with pepper. armagazine.com/chicken-spinachlasagna-alfredo PER 3x3⅓-INCH SERVING: 403 CAL; 19G FAT (10G SAT); 26G PRO; 30G CARB (2G FIBER, 2G SUGARS); 660MG SODIUM

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L a s a g n a 5 - STA R I TA L I A N

“I split this into two 8-inch square pans and freeze one for later.” – SHERI S.

“This was an excellent recipe. I added slices of baby bella mushrooms and used roasted poblano Alfredo sauce, which gave the dish a nice kick. Next time I think I’ll replace the chicken with some Italian sausage.” – COFFEE&CHOCOLATE

The first lasagna may or may not have been created in Italy (some say Ancient Greece). But there’s no doubt the Italians perfected the art.

R OA S T E D B U T T E R N U T SQUASH AND G A R L I C L A S AG N A HANDS-ON 30 MIN TOTAL 2 HR, 30 MIN SERVES 12 SUBMITTED BY ANNARICCIJOHNSON \

3 1 1¼ ¼ 2 ¼ 4 1 1 1

lb. butternut squash Tbsp. vegetable oil tsp. salt cup unsalted butter Tbsp. minced garlic cup flour cups milk tsp. black pepper cup whipping cream (8-oz.) pkg. no-boil lasagna noodles 1⅓ cups finely grated Parmesan cheese

“This is one of my absolute favorite recipes. I like to add a few whole sage leaves dipped in olive oil to the top to jazz it up.” – AMY BEARDSLEY

“Huge hit. I omitted the whipping cream entirely and didn’t miss it. I added fresh basil to each layer.” – RAVINSUNKILLER

1. Preheat oven to 450°F. Line a 10x15-inch baking pan with foil. 2 . Cut a 1-inch piece from top of 1 squash; peel squash, then halve crosswise and remove and discard seeds; thinly slice each half. Reserve squash slices. Halve remaining squash, removing and discarding seeds. Brush cut sides of squash halves with oil and sprinkle with ¼ tsp. salt. Roast squash halves, cut sides down, in prepared pan until golden and tender, 45 to 50 minutes. Let cool 15 minutes, then scoop flesh into a food processor and process until smooth. 3. Melt butter in a 4-qt. saucepan over medium-low heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Stir in flour and cook, stirring, 3 minutes. Whisk in milk until smooth. Bring to a simmer and cook, whisking occasionally, until slightly thickened, about 10 minutes. Stir in puréed squash, pepper, and remaining 1 tsp. salt. 4 . Reduce oven temperature to 375°F. Grease a 9x13-inch baking dish. 5. Beat cream in a large mixing bowl with an electric mixer until soft peaks form. Pour 1 cup butternut squash sauce into prepared baking dish and arrange 4 noodles on top in a single layer. Spread half of remaining sauce over noodles and sprinkle with ½ cup Parmesan. Layer with 4 more noodles, remaining sauce, and ½ cup Parmesan. Layer with remaining noodles and whipped cream, covering completely. Top with reserved squash slices and sprinkle with remaining ⅓ cup Parmesan. Cover tightly with foil. 6. Bake 30 minutes, then remove foil and bake until bubbly and golden, about 15 minutes more. Let stand 30 minutes.

armagazine.com/roasted-butternutsquash-garlic-lasagna VEGETARIAN PER 3x3¼ - INCH SERVING: 315 CAL; 17G FAT (10G SAT); 10G PRO; 33G CARB (3G FIBER, 7G SUGARS); 458MG SODIUM

HANDS-ON 20 MIN TOTAL 1 HR, 40 MIN SERVES 8 SUBMITTED BY DMCCRACKEN

8 oz. lasagna noodles (nine 10-inch noodles) 2 cups chopped onion 4 cloves garlic, minced 1 cup low-sodium vegetable broth 1 Tbsp. chopped fresh rosemary 1 (12- to 14-oz.) jar marinated artichoke hearts, drained and chopped [Canned water-packed artichoke hearts would work, too.] 1 (10-oz.) pkg. frozen chopped spinach, thawed, drained, and squeezed dry 1 (24- to 28-oz.) jar marinara sauce [For a spicier lasagna, choose an arrabbiata sauce. For a white lasagna, use your favorite Alfredo sauce.] 3 cups shredded mozzarella cheese 1 (4-oz.) pkg. herb-and-garlic feta (or plain feta), crumbled

“Deeelicious! Even the kids loved it! I added Italian sausage crumbles to mine—so good with or without. Can’t wait to go to a potluck with this one!”

“I used less cheese, more spinach, and added carrots, zucchini, and green peppers. This was very, very good!” – BATCAVES

– BECCABOO

1. Preheat oven to 350°F. Spray a 9x13-inch baking dish with cooking spray. 2 . Bring a large pot of lightly salted water to a boil. Add noodles and cook according to package directions until al dente. Drain well. Separate noodles and spread them out on a baking sheet or drape them over a pot or colander so they don’t stick to each other as they cool. 3. Meanwhile, spray a large skillet with cooking spray and heat over mediumhigh heat. Add onion and garlic and sauté until tender, 7 to 10 minutes. Stir in broth and rosemary and bring to a boil. Stir in artichokes and spinach, then reduce heat and simmer, covered, 5 minutes. Stir in marinara sauce. 4 . Spread one-fourth of artichoke mixture (about 11/2 cups) in prepared baking dish, top with 3 cooked noodles, and sprinkle with ¾ cup mozzarella. Repeat layers 2 more times, then top with remaining artichoke mixture and mozzarella. Sprinkle with feta. 5. Bake, covered with foil, 40 minutes. Uncover; bake until hot and bubbly, about 15 minutes more. Let stand 10 minutes before cutting. (This can be frozen, unbaked, up to 3 months. If you can’t spare a 9x13 pan that long, line it with a double layer of greased foil, leaving a 2-inch overhang on all sides, before assembling lasagna and freezing. When frozen, use foil to lift out lasagna, wrap it again with foil or plastic, and return it to the freezer. To bake, unwrap lasagna, put it back in the pan, and bake as directed, adding about 30 minutes to the total bake time.)

armagazine.com/artichoke-spinach-lasagna VEGETARIAN PER 3¼x4½-INCH SERVING: 347 CAL; 12G FAT (6G SAT); 20G PRO; 40G CARB (5G FIBER, 12G SUGARS); 1,139MG SODIUM

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A R T I C H O K E - S P I N AC H L A S AG N A

P E S TO - P O L E N TA L A S AG N A HANDS-ON 15 MIN TOTAL 1 HR, 40 MIN SERVES 4 SUBMITTED BY FIFFEN

2 (16-oz.) refrigerated pkg. polenta, cut into ¼-inch slices 1 (24-oz.) jar marinara sauce (2⅔ cups) 1 (6.3-oz.) jar pesto (about ¾ cup) 1 cup shredded mozzarella cheese (4 oz.) ¼ cup pine nuts, toasted 1. Preheat broiler. Line 2 baking sheets with foil and coat with cooking spray. 2 . Arrange polenta slices in a single layer on prepared baking sheets, then spray with cooking spray. Broil, 1 sheet at a time, 4 to 5 inches from heat, turning polenta over once, until lightly browned, about 8 minutes per side. 3. Preheat oven to 375°F. Grease a 5x9-inch loaf pan or dish and line with a single layer of polenta slices. Spread ⅔ cup marinara and 3 Tbsp. pesto over polenta. Repeat layers 3 times, ending with pesto. 4 . Bake until heated through, about 45 minutes. Top with mozzarella and pine nuts and bake until cheese melts, about 5 minutes more. (Lasagna can be assembled and chilled, covered, several hours before baking. Let stand at room temperature 30 minutes before baking.)

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GLUTEN-FREE

PER 2¼x5-INCH SERVING: 542 CAL; 27G FAT (5G SAT); 15G PRO; 60G CARB (7G FIBER, 13G SUGARS); 1,727MG SODIUM

“This gets five stars for such a creative use of polenta—and for tasting great. Instead of pine nuts, I used some chopped walnuts.” – KIMMY SUE RUBY LOU

“I layered with fresh spinach and tomatoes, ricotta, sauce, then pine nuts and fresh Parmesan. I’ve already made it twice in two weeks!” – KELLYG

HANDS-ON 15 MIN TOTAL 40 MIN SERVES 6 SUBMITTED BY KIMBERLEY PIPER

Lasagna has been around for centuries, and the recipe varies a lot from region to region. This reader adds a modern twist that bakes in just 20 minutes. 24 6 ¼ ¼ 1¼ 1½

wonton wrappers oz. ground beef tsp. salt tsp. black pepper cups grated Parmesan cheese cups shredded mozzarella cheese (6 oz.) ¾ cup ricotta cheese 1 cup pasta sauce Fresh basil leaves and crushed red pepper, for garnish

1. Preheat oven to 375°F. Coat twelve

3½-inch muffin cups with cooking spray, then press 1 wonton wrapper into each.

2 . Cook beef in a large skillet over medium-high heat, stirring to break up lumps, until browned, 5 to 7 minutes. Sprinkle with salt and black pepper; drain. 3. Stir together ¾ cup each Parmesan and mozzarella and the ricotta in a bowl. Spoon half of mixture into muffin cups; top with half of beef and half of pasta sauce. Top muffin cups with remaining wonton wrappers, cheese mixture, beef, and sauce. Sprinkle with remaining Parmesan and mozzarella. 4 . Bake until edges are browned, 18 to 20 minutes. Let cool in cups 5 minutes, then run a knife around edges to loosen and remove cupcakes. Garnish with basil and red pepper.

armagazine.com/lasagna-cupcakes PER 2-CUPCAKE SERVING: 355 CAL; 16G FAT (8G SAT); 24G PRO; 26G CARB (1G FIBER, 3G SUGARS); 990MG SODIUM

“I made these vegetarian by using spinach, zucchini, yellow squash, and onions. They tasted even better two days later.” – CAROL PORTNOY CENNAMO

L a s a g n a 5 - STA R I TA L I A N

L A S AG N A C U P C A K E S

“This turned out so well. Steamed spinach and garlic bread make good sides.” – NAT

ALEXA-ENABLED!

Just say, “Alexa, ask Allrecipes for Lasagna Cupcakes.” She’ll guide you through the recipe step-by-step—all hands-free!

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“The fresh basil really makes this recipe. I added extra spinach and a little bit of tomato sauce between the layers. It’s a great way to get in a few servings of vegetables!” – BROOKE ELIZABETH

“The aroma from the kitchen while this was baking was incredible. Don’t be afraid to use the vinegar. Because it’s balsamic, it doesn’t have a vinegary taste.” – QUEENLUCY

S A U C E L E S S G A R D E N L A S AG N A HANDS-ON 20 MIN TOTAL 1 HR, 25 MIN SERVES 12 SUBMITTED BY YOUR MOM

4 cups fresh baby spinach (4½ oz.) 2 portobello mushrooms, sliced 1 small to medium zucchini, halved lengthwise and sliced ⅓ cup chopped red onion 3 cloves garlic, minced 1 cup shredded mozzarella cheese (4 oz.) ½ cup crumbled feta cheese (2 oz.) ¼ cup balsamic vinegar 3 Tbsp. olive oil ¼ cup chopped fresh basil, plus more for garnish 1 Tbsp. chopped fresh oregano

1 ½ ¼ 1

tsp. sugar tsp. salt tsp. black pepper (8-oz.) pkg. no-boil lasagna noodles 9 roma tomatoes, thinly sliced

1. Preheat oven to 350°F. Lightly coat a 9x13-inch baking dish with cooking spray. 2 . Toss together spinach, mushrooms, zucchini, red onion, garlic, 1/2 cup mozzarella, and the feta in a large bowl. Drizzle with vinegar and oil, then stir in basil, oregano, sugar, salt, and pepper until evenly blended.

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3. Layer one-third of lasagna noodles

in bottom of prepared baking dish. Top with one-third of spinach mixture and one-third of tomato slices. Repeat layers twice, ending with tomatoes. Sprinkle with remaining 1/2 cup mozzarella, then cover tightly with foil. 4 . Bake until noodles and vegetables are tender, about 1 hour. Uncover and let stand 5 minutes, then garnish with basil. armagazine.com/sauceless-gardenlasagna HEALTHY

VEGETARIAN

PER 3x3¼-INCH SERVING: 167 CAL; 7G FAT (3G SAT); 7G PRO; 19G CARB (2G FIBER, 4G SUGARS); 234MG SODIUM

HANDS-ON 10 MIN TOTAL 50 MIN SERVES 6 SUBMITTED BY SHARON THOMAS

1 lb. Italian sausage 8 lasagna noodles, uncooked and broken into pieces 1 (28-oz.) can crushed tomatoes 1 (8-oz.) can tomato sauce 2 cups torn fresh spinach ½ cup ricotta cheese 4 oz. fresh mozzarella cheese, sliced ¼ tsp. salt ¼ tsp. black pepper ¼ cup grated Parmesan cheese

1. Cook sausage in a 10-inch skillet over medium-high heat, stirring and breaking into smaller pieces, until browned and crumbly, 5 to 7 minutes. Pour off fat and stir noodles into sausage. 2 . Stir in tomatoes and tomato sauce and bring to a boil. Reduce heat and simmer, covered, stirring occasionally, until noodles are cooked and sauce is thickened, about 25 minutes. Stir in spinach until slightly wilted, then stir in ricotta, mozzarella, salt, and pepper. Cover and remove from heat. Let stand 5 minutes, then top with Parmesan.

armagazine.com/skillet-spinach-lasagna PER 1⅓-CUP SERVING: 485 CAL; 23G FAT (11G SAT); 26G PRO; 39G CARB (4G FIBER, 8G SUGARS); 1,144MG SODIUM

“I added onion and garlic to the Italian sausage. It was so good!” – ROBIN MOREHOUSE-TODD

“I’ve used minced turkey or steak with feta and cottage cheeses. I’ve also cooked up mushrooms, zucchini, and onions, plus sliced black olives, and mixed them in after the first step. Boy, it’s a keeper.” – MARIE A HAMON

“I used ground chuck instead of sausage, and added Italian seasoning. Much easier than traditional lasagna.” – JEAN PATRICK CONDRY MAJORS

L a s a g n a 5 - STA R I TA L I A N

S K I L L E T S P I N AC H L A S AG N A

L a s a g n a I TA L I A N

faux meats The most popular lasagna recipe on Allrecipes.com is now meatless! We used Beyond Meat hot Italian plant-based links and BOCA original veggie crumbles. We bet your carnivores won’t be able to tell the difference.

Meat substitutes have come a long way! As new products continue to appear in supermarket aisles, you’ll find more ways than ever to make your favorite meals without meat. Give these brands a try.

PURE FARMLAND PLANT-BASED BURGER PATTIES

These soy-based patties look like the real deal thanks to beet juice. Find two varieties—one made with simple seasonings and another with dairyfree cheddar—in the refrigerated aisle.

RAISED & ROOTED NUGGETS MADE WITH PLANTS WO R L D ’ S B E S T ( N OW V E G E TA R I A N ! ) L A S AG N A HANDS-ON 30 MIN TOTAL 3 HR, 15 MIN SERVES 12 SUBMITTED BY JULIANA HALE

1 ½ 2 8 6 1 1 1 ¼ 3 1 ¾ 1 ½ ¼ ⅛ 12 1 1

Tbsp. olive oil cup minced onion cloves garlic, crushed oz. plant-based Italian-style links, chopped oz. cooked and crumbled ground meat substitute (soy protein) (15-oz.) can crushed tomatoes, undrained (8-oz.) can tomato sauce (6-oz.) can tomato paste cup water Tbsp. chopped fresh parsley Tbsp. sugar tsp. dried basil tsp. salt tsp. Italian seasoning tsp. fennel seeds tsp. black pepper lasagna noodles egg, lightly beaten (15-oz.) container ricotta cheese

12 oz. mozzarella cheese, sliced 6 oz. grated Parmesan cheese (¾ cup) 1. Heat oil in a Dutch oven over

medium heat. Add onion and garlic; cook, stirring, until tender, 3 to 5 minutes. Stir in chopped plant-based links, meat-substitute crumbles, crushed tomatoes, tomato sauce, tomato paste, water, 1 Tbsp. parsley, the sugar, basil, ½ tsp. salt, the Italian seasoning, fennel seeds, and pepper. Bring to a boil; reduce heat and simmer, covered, stirring occasionally, until thickened, about 1½ hours. 2 . Bring a large pot of lightly salted water to a boil. Add lasagna noodles; cook 8 to 10 minutes. Drain and rinse noodles with cold water. 3. Meanwhile, preheat oven to 375°F. Stir together egg, ricotta,

remaining 2 Tbsp. parsley, and ½ tsp. salt in a bowl. 4 . To assemble lasagna, spread onethird of sauce in a 9x13-inch baking dish. Arrange 6 noodles lengthwise over sauce. Spread with half of ricotta mixture. Top with one-third of mozzarella. Spoon one-third of sauce over mozzarella and sprinkle with ¼ cup Parmesan. Repeat layers, and top with remaining mozzarella and Parmesan. 5. Coat a sheet of foil with cooking spray and, with greased side down, cover baking dish. Bake 25 minutes. Remove foil and bake until hot and bubbly, about 25 minutes more. Cool 15 minutes before slicing. armagazine.com/worlds-bestvegetarian-lasagna VEGETARIAN PER 3x3¼ - INCH SERVING: 376 CAL; 16G FAT (8G SAT); 26G PRO; 34G CARB (3G FIBER, 7G SUGARS); 1,146MG SODIUM

These chicken look-alikes use pea protein, bamboo fiber, and egg white to provide 9 grams of protein. They have 33 percent less saturated fat than typical chicken nuggets. Find them in the freezer aisle.

UNCUT BREAKFAST “SAUSAGE”

Up your breakfast game with plantbased “sausage” from Before the Butcher. Made with soy protein concentrate, each serving includes 7 grams of protein. Find it in the freezer section.

Make the sauce a day ahead, then reheat before assembling. The flavors will develop, and you’ll get dinner on the table faster. For Sauce 1 lb. sweet Italian sausage ¾ lb. lean ground beef ½ cup minced onion 2 cloves garlic, crushed 1 (28-oz.) can crushed tomatoes, undrained 1 (15-oz.) can tomato sauce 2 (6-oz.) cans tomato paste ½ cup water 2 Tbsp. chopped fresh parsley 2 Tbsp. sugar 1½ tsp. dried basil 1 tsp. Italian seasoning 1 tsp. salt, plus more to taste ½ tsp. fennel seeds ¼ tsp. black pepper

“Fresh basil gives this even more flavor. I use ½ to ⅔ cup fresh chopped basil. The mix of sausage and beef is sublime, and there’s no need for more salt. I always add a dash of nutmeg to the ricotta mixture (an old Italian secret!).”

HANDS-ON 30 MIN TOTAL 3 HR, 15 MIN SERVES 12 SUBMITTED BY JOHN CHANDLER

For Lasagna 12 lasagna noodles 16 oz. ricotta cheese 1 egg 2 Tbsp. chopped fresh parsley ½ tsp. salt ¾ lb. sliced deli-style mozzarella cheese ¾ cup grated Parmesan cheese Make Sauce 1. Cook sausage, ground beef, onion, and garlic in a large heavy pot over medium heat until well browned. Stir in crushed tomatoes, tomato sauce, tomato paste, and water. Stir in parsley, sugar, basil, Italian seasoning, salt, fennel seeds, and pepper. Simmer, covered, stirring occasionally, 11/2 hours. Make Lasagna 2 . Bring a large pot of lightly salted water to a boil. Boil noodles 8 to 10 minutes; drain and rinse with cold water. Mix

“I’m afraid to make this for my mom. I don’t want to hurt her feelings because she’s worked a long time perfecting hers. But wow, this one was better!” – JOHNKIM

– MOMMYFROMSEATTLE

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together ricotta cheese, egg, parsley, and salt in a bowl. 3. Preheat oven to 375°F. 4 . Spread 1½ cups sauce in bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over sauce. Spread with half of ricotta cheese mixture. Top with a third of mozzarella slices. Spoon 1½ cups sauce over mozzarella and sprinkle with ¼ cup Parmesan. Repeat layers, ending with remaining mozzarella and Parmesan. Coat a sheet of foil with cooking spray and, with greased side down, cover baking dish, making sure foil doesn’t touch the cheese. 5. Bake 25 minutes. Remove foil, then bake an additional 25 minutes. Cool 15 to 20 minutes. [If you’re cheeseheads like us, double the ricotta and increase the mozzarella to 1 pound. If you do, top the first ricotta layer with half the mozzarella slices.] armagazine.com/worlds-best-lasagna PER SERVING: 448 CAL; 21G FAT (10G SAT); 30G PRO; 37G CARB (4G FIBER, 9G SUGARS); 1,788MG SODIUM

L a s a g n a 5 - STA R I TA L I A N

WO R L D ’ S B E S T L A S AG N A

PASTAB Ah, the possibilità della pasta: It’s quick, easy, delicious, affordable, and versatile—as humble or hearty as whatever you put on it. Which is why we’ve tossed together a few deliciously easy pasta sauces for whenever you feel like going beyond the jar. We also give loads of pasta-layering ideas you can use in endless combinations. Whether you’re dishing up a busy-weeknight meal, an impromptu dinner party spread, or something in between, just choose a shape, a sauce, and your favorite toppings. Add a salad and some crusty bread, and dinner is served.

1 L B . CO O K E D R OT E L L E

+ A N Y- H E R B P E S TO (below) + PEAS + PA R S L E Y + LEMON ZEST ANY-HERB PESTO

Pulse 2 smashed garlic cloves, ¼ cup lightly toasted nuts (pine nuts, almonds, or walnuts), and 2 packed cups tender herbs or greens (basil, parsley, mint, cilantro, arugula, spinach, and/or kale) in a food processor until evenly minced. With the processor running, slowly add ½ cup extra-virgin olive oil, ½ cup freshly grated Parmigiano-Reggiano cheese, and ½ tsp. salt. Thin with ½ cup hot reserved pasta-cooking water and toss with hot pasta. Add peas, parsley, and zest.

P a s t a b i l i t i e s 5 - STA R I TA L I A N 1 L B . CO O K E D F E T T U CC I N E

+ E A SY A L F R E D O (below) + R OA S T E D B U T T E R N U T S Q U A S H + R OA S T E D B R U S S E L S S P R O U T S + TOA S T E D WA L N U T S EASY ALFREDO

Heat 1 stick butter (cut up) with 1 minced garlic clove in a large skillet over medium-low heat until melted and fragrant. Add 1 cup whipping cream, bring just to a simmer, and then stir in 1½ cups freshly grated Parmigiano-Reggiano cheese. Season with ¼ tsp. each salt, black pepper, and nutmeg. Toss with hot pasta and thin, as needed, with hot reserved pasta-cooking water. Add squash, Brussels sprouts, and walnuts.

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PASTA POINTERS

1. Curly: This group includes corkscrew fusilli and rotini, double-spiral gemelli, and hollow cavatappi. They’re good for anything: tomato, cream, or oil-based sauces, with or without added ingredients.

2. Tiny: These little guys include alphabets, ditalini (short tubes), ricelike orzo, pastina (itty-bitty stars and other shapes), and pearl couscous. They’re often cooked and served in brothy soups or cold salads, but a hot, buttered bowlful is comfort food at its best.

3. Filled: Because they’re already plumped full of cheese, meat, veggies, or other good things, tortellini and ravioli are best sauced simply. Gnocchi (small potato dumplings) aren’t filled, but they are filling, so treat them similarly. 4. Super Skinny: Because they’re more delicate than other long and twirlable noodles, spaghettini or vermicelli (thin spaghetti) and capelli d’angelo (angel hair) are perfect for marinaras and other thin, not-toochunky sauces. 5. Long: Classically twirlable noodles like spaghetti, flatter linguine, wider fettuccine, and hollow bucatini are sturdy enough to take whatever you dish out, so sauce them however you like.

6. Tubular: These hollow noodles include such favorites as elbowshape macaroni, smooth ziti, anglecut penne, and wide, ridged rigatoni. They stand up well to robust or chunky sauces (including rich meat sauces), and they’re a sturdy base for baked casseroles.

TASTY TRICKS > Boil veggies right in the pot with the noodles, adding them for the last few minutes of cooking. This works well for broccoli, peas, and green beans. Spinach and other tender greens can cook right in the colander: Put them in, then drain the hot pasta over them.

7. Whimsical: These include farfalle (bow ties or butterflies), rotelle (wagon wheels), shells, orecchiette (little ears), and other folded, pinched, and puckered pastas. Like tubular and curly pastas, they’re easy to fork up along with other ingredients, and their ridges and hollows catch and hold sauces.

> Warm serving bowls in a 200°F oven while you make your pasta. Pasta is best enjoyed hot, and creamy sauces have a tendency to congeal on cold dishes.

Alternative Pastas: If you can’t eat wheat, need to cut carbs, or want a change of pace, you have lots of options. Gluten-free, low-carb, high-protein, and whole-grain pastas can be prepared in the same manner as standard flour-based pastas; just avoid overcooking them, or they can turn sticky or mushy. Asian options such as soba, rice, and cellophane noodles work well in soups and stir-fries. Zoodles made from spiralized zucchini or yellow squash (or other tender vegetables) can be combined with pasta—or swapped in completely—and sauced however you like.

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Make the right amount. A 1-lb. box of pasta will tell you it serves seven to eight, but four to six is more realistic. Use enough water. For every pound of pasta, fill a large pot two-thirds full of water. A high water-to-pasta ratio helps water return more quickly to a boil and helps keep pasta from sticking to itself. Salt the cooking water. Like, a lot. (Italians use a fistful in every pot.) You want it to taste as salty as the sea. Don’t worry: The pasta won’t absorb all that salt. Salt doesn’t make the water boil faster, but it does add loads of flavor. Skip the oil. Using oil in the cooking water can make sauce less likely to cling to the finished pasta. If you use enough water and stir your pasta well during cooking, it won’t stick together anyway. Give it a minute. Instead of breaking spaghetti to fit into the pot, gently push down the ends to submerge them after a minute of cooking has softened the pasta. Full strands are easier to twirl on your fork. Cook to your liking. The popular al dente texture describes pasta that’s cooked just shy of tender and still able to soak up sauce. But if you like softer pasta, go ahead: Cook it a minute or two more.

> Reserve a cup of cooking water just before you drain the pasta. The hot, salty, starchy liquid is perfect for thinning or emulsifying your sauce, and for loosening up sauced pasta. > Butter pasta before mixing in a tomato-based sauce: 2 to 4 Tbsp. butter per 1 lb. pasta adds a subtle richness to the finished dish.

5-STAR ITALIAN

P a s t a b i l i t i e s 5 - STA R I TA L I A N 1 L B . CO O K E D O R E CC H I E T T E

+ N E A R LY N A K E D S A U C E (below) B R O CCO L I R A B E + S(OT ERABMREODCCO LI) + B R OW N E D I TA L I A N S A U S AG E + G R AT E D P E CO R I N O C H E E S E + TOA S T E D B R E A D C R U M B S NEARLY NAKED SAUCE

Heat ½ cup extra-virgin olive oil with ½ tsp. crushed red pepper and 4 large, thinly sliced garlic cloves in a large skillet over medium-low heat. Cook until garlic is pale golden and very fragrant, 7 to 8 minutes. Stir in hot pasta, ½ cup hot reserved pastacooking water, ¼ cup chopped parsley, and ¼ tsp. salt. Add rabe, sausage, cheese, and bread crumbs.

P a s t a b i l i t i e s 5 - STA R I TA L I A N

1 L B . CO O K E D R I G ATO N I O R Z I T I M O KY C A R B O N A R A S A U C E + S(below)

+ C R AC K E D B L AC K P E P P E R SMOKY CARBONARA SAUCE

Cook 1 cup chopped bacon (8 slices) in a large skillet over medium heat until crisp. Transfer bacon and 2 Tbsp. bacon fat to a large heatproof bowl. Whisk in 3 egg yolks, 1 whole egg, ¾ cup grated Parmigiano-Reggiano cheese, and ¼ tsp. black pepper. Add hot pasta along with ½ cup hot reserved pasta-cooking water and ¼ tsp. salt to the egg mixture and toss to combine. (The pasta’s heat will cook the eggs and thicken the sauce.) If sauce does not thicken, set bowl over a pot with 1 inch simmering water and stir, adding more cooking water if needed. Heat thoroughly. Garnish with cracked black pepper.

To sauce your pasta, try Any-Herb Pesto (page 44), Easy Alfredo (page 45), Nearly Naked Sauce (page 47), Smoky Carbonara Sauce (opposite), or Quick Marinara or a variation (below). Or just grab your favorite jar!

Warm ¼ cup olive oil with 2 minced garlic cloves in a large skillet over medium-low heat until fragrant. Stir in a 28-oz. can undrained crushed tomatoes, ½ tsp. salt, ½ tsp. sugar, ¼ tsp. black pepper, and 2 basil sprigs. Simmer uncovered until thickened, about 15 minutes. Remove basil. Pour sauce over or toss with hot pasta. Pungent Puttanesca Sauce: Double the garlic and add it and 4 chopped anchovy fillets to the oil. Cook, mashing, 1 to 2 minutes, until anchovies dissolve. Add ½ cup coarsely chopped Kalamata olives, 3 Tbsp. capers, and ½ tsp. crushed red pepper with the tomatoes. Spicy Arrabbiata Sauce: Add ½ to 1 Tbsp. crushed red pepper with the garlic. Creamy Vodka Sauce: Add ¼ to ½ cup vodka with the tomatoes and stir in ½ cup whipping cream during the last 5 minutes of cooking. Briny Clam Sauce: Add ½ tsp. crushed red pepper with the garlic. Stir in 2 (6.5-oz.) cans chopped clams during the last 5 minutes of cooking. Stir in ½ cup chopped parsley just before serving. Rich Meat Sauce: Sauté 1 chopped onion and 1 lb. ground beef or Italian sausage with ¼ tsp. additional salt in the oil before adding the garlic.

1 In the skillet: Add your pasta to a skillet of sauce over low heat so 2

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you can toss and coat the pasta before it cools. The extra heat helps the pasta absorb more of the sauce. This works well for brothy sauces or creamy ones like Alfredo. In the serving bowl: Pouring sauce right over hot noodles and tossing quickly works well for pesto and tomato sauces—and for carbonara, because you want the heat of the noodles (and not direct skillet heat) to finish the sauce.

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STIR IN SOME … > Cooked Meats or Seafood Browned meatballs, Italian sausage, pancetta, or bacon; diced ham; shredded rotisserie chicken or sliced grilled chicken breast; sautéed shrimp; canned anchovies, clams, or oil-packed tuna; flaked smoked salmon > Veggies Fresh or thawed frozen peas; chopped fresh tomatoes; steamed or sautéed broccoli, broccoli rabe, asparagus, or green beans; fresh baby spinach, chard, or kale > Canned Things Cannellini beans, chickpeas, or black beans; artichoke hearts; olives; sun-dried tomatoes > Roasted Things Cut-up eggplant, winter squash, fennel, zucchini, mushrooms, cauliflower, Brussels sprouts, bell peppers, caramelized onions

CHOOSE A CHEESE > Salty Grated Parmigiano-Reggiano or Pecorino Romano > Melty Shredded provolone, Fontina, or low-moisture mozzarella > Smoky Shredded smoked mozzarella or Gouda > Creamy Diced fresh mozzarella, dollops of ricotta > Strong Crumbled feta, goat cheese, or blue cheese

TOP WITH …

This casserole version of a dump cake offers a great way to feed a crowd. In a large pot, stir together 1 pound whimsical, tubular, or curly pasta, cooked, drained, and tossed with ¼ cup olive oil or butter + 1 batch Quick Marinara or a variation (page 49) + 3 cups shredded or cubed melty cheese (mozzarella, Fontina, or provolone) + 3 cups other stir-ins (such as those listed at top right). Spread pasta mixture in a large greased baking dish, top with 1 cup grated hard cheese (Parmigiano-Reggiano, Romano, or Asiago), and bake in a 400°F oven until bubbly and browned, 20 to 30 minutes.

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> Crunchy Things Toasted bread crumbs; toasted walnuts, almonds, or pine nuts > Tart Things Capers, grated lemon zest, fresh lemon juice > Drizzles Balsamic vinegar, extra-virgin olive oil > Sprinkles Chopped fresh herbs (basil, parsley, cilantro, mint, rosemary), black pepper, flaky sea salt, crushed red pepper

+ R I C H M E AT S A U C E (page 49) RMIGIANO+ GR ERGATGEI ADNPA O CHEESE HOPPED FRESH BASIL + C(optional)

P a s t a b i l i t i e s 5 - STA R I TA L I A N

1 L B . CO O K E D S PAG H E T T I

Like most people with a pulse, we’re on a first-name basis with our pizza delivery person. That said, we are also totally on board with homemade pizza fantastica. You can go as DIY or semihomemade as you like with pizza crust and sauce. Shape the dough for the crust any way you please: round, square, rectangle, rustic amoeba, thin, thick, or somewhere in between. Then with the toppings, the sky’s the limit! Use our mix-and-match guide to help you start thinking (and eating) outside the pizza box.

P i z z a 5 - STA R I TA L I A N

Primavera Pizza (page 58)

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one

THE BASE (pick 1) Ready-to-stretch dough: Make DIY Dough (below), use your own recipe, or buy refrigerated dough.

diy dough

Ready-to-top pizza crust: Try a fresh or frozen parbaked crust.

Mix together 4 cups flour, 1 packet (2½ tsp.) active dry yeast, and 1 tsp. salt. Stir in 1½ cups warm water. Let rise, covered, in a warm place until doubled in volume, about 2 hours. Shape dough into 2 balls (they will be very sticky) and set each on a greased baking sheet sprinkled with cornmeal. Let rest, covered with a towel, 30 minutes. Stretch dough to fit pans; add sauce, cheese,

Improv crust: Use pita bread, lavash flatbread, focaccia, bagels, English muffins, French bread, or waffles.

and toppings; and bake in a 500°F oven until crust is browned, toppings are heated, and cheese is melted, about 15 minutes. This makes enough

Veggie crust: Think sweet potato, eggplant, zucchini, or cauliflower. Go ahead and google “vegetable pizza crust” and give one a whirl.

for two 13x18-inch pies. Once risen, the dough can be frozen up to 1 month. Thaw in the fridge overnight and bring to room temperature before shaping.

Although bread flour makes the crispiest crusts, all-purpose flour works fine, too. You also can substitute whole-grain flour for up to half the white flour, no problem.

THE CHEESES (pick 1 or 2)

Melty & stringy: low-moisture mozzarella, queso Oaxaca, Monterey Jack, cheddar, or provolone

Smoky: smoked mozzarella, smoked cheddar, or smoked Gouda

THE PIZZA AT MY HOUSE IS… We asked our Facebook fans, and they said: all or partly homemade (46%), delivered or takeand-bake (35%), frozen (10%), or all of the above (9%).

Salty & crumbly: feta, Cotija, or Asiago Funky: blue, Taleggio, or aged goat cheese

two

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Creamy: fresh mozzarella, burrata, ricotta, cream cheese, mascarpone, or chèvre

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three

THE SAUCE (pick 1) Almost-Naked Oil: Stir 1 clove crushed garlic (or ¼ tsp. garlic powder) and a pinch of salt into ¼ cup olive oil. No-Cook Tomato Sauce: Drain 1 (28-oz.) can diced San Marzano tomatoes. Purée in a blender with 1 tsp. salt, 1 Tbsp. olive oil, and 1 clove garlic. (San Marzano tomatoes are naturally sweet; if you use regular plum tomatoes, add 1 tsp. sugar.) Presto Pesto: Blend 1 cup packed fresh basil leaves, ¼ cup olive oil, ¼ cup Parmesan, 2 Tbsp. pine nuts, 1 clove garlic, and ½ tsp. salt in a food processor. Something from the pantry: Try barbecue sauce, Buffalo wing sauce, Alfredo or marinara sauce, red or green salsa, or even refried beans.

P i z z a 5 - STA R I TA L I A N

For slices that are simpler to pick up with your hands, go easy on the sauce and leave a wide border of unsauced dough. For chewy, knife-and-fork slices, use more sauce and spread it nearer to the edges.

four

THE TOPPINGS (go crazy!) Vegetables: raw or caramelized onions; raw or roasted bell peppers; raw or sautéed mushrooms, zucchini, or summer squash; shaved fennel; crushed or sliced fresh garlic; steamed or roasted asparagus; sliced Brussels sprouts; fresh or sun-dried

tomatoes; fresh spinach or arugula; roasted winter squash or potato wedges; cooked potato slices; steamed broccoli; fried diced eggplant; fresh or frozen (thawed) corn kernels; or fresh or canned artichoke hearts

Meats: grilled chicken or steak; fried chicken strips; browned hamburger, sausage, or chorizo; meatballs; diced ham; pepperoni slices; cooked bacon; prosciutto; canned clams; cooked shrimp; or anchovies Wild cards: capers; raw or pickled jalapeños; olives; fresh or canned pineapple; sliced fresh apples, pears, or figs; or nuts

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five

Sprinkles of fresh herbs such as snipped chives or thyme; chopped cilantro, oregano, or parsley; or thinly sliced basil or sage Drizzles of balsamic vinegar, maple syrup, honey, Mexican crema, sriracha or other hot sauce, flavored oils, or ranch or blue cheese dressing Dollops of sour cream or guacamole Handfuls of fresh baby arugula, shredded iceberg lettuce, sliced scallions, crushed tortilla chips, or sliced celery Shavings of Parmesan, truffle, or coconut

OK, so we typically put toppings on top of our pies. But some ingredients—think fresh herbs, spinach, cooked potatoes— fare better under the cheese, which keeps them from wilting or drying out in the oven. Use your judgment. grilled pizza

For a smokier flavor and a cooler kitchen, take that pizza to the grill! Just plan to work quickly. Stretch dough and set it on a hot part of your oiled grill grate, cover, and cook just until a lightly browned crust forms, about 2 to 3 minutes. Flip the crust and quickly add your toppings (don’t overload). Cover and cook another 2 to 3 minutes or until the toppings are cooked to your liking. If necessary, move the pizza to a cooler part of the grill and cover to finish melting the cheese without burning the bottom.

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rise & shine pizza

Sure, cold leftover pizza tastes great for breakfast, but freshly made pizza in the morning is even better. Try topping a baked crust with cooked hash browns, soft-scrambled eggs, cheese, diced cooked ham, or cooked bacon. Return the pizza to the oven and bake until the cheese melts.

1 1. Mmmeaty: red sauce (such as No-Cook Tomato Sauce, page 55) + smoked mozzarella + ham + sausage + meatballs + bacon + pepperoni + crushed red pepper 2. Primavera: Alfredo sauce + mozzarella + asparagus + zucchini + peas + yellow cherry tomatoes + red onions + chives + Parmesan 3. Chocolate-Raspberry: mascarpone cheese + mini marshmallows + raspberries + chocolate chips + fresh mint 4. BLT: Almost-Naked Oil (page 55) + red sauce + fresh mozzarella + cooked bacon + red cherry tomatoes + arugula 5. Chicken Alfredo: Alfredo sauce + grilled chicken breast + steamed broccoli + mozzarella + spinach 6. Buffalo Chicken: Buffalo wing sauce + fried chicken strips + sliced celery + blue cheese + celery leaves

dessert pizza 6

Since the oven’s on already, you might as well whip up a dessert pizza, too, right? Just top an unseasoned crust with sweet ingredients and bake until done. (Mini marshmallows melt into the crust, fruit softens, sugars caramelize, and chocolate turns gooey. It’s actually kind of magical!) Butter and cinnamon sugar are always good on dessert pizza, or you can challenge the kids to create a pie inspired by a favorite sweet treat—s’mores, caramel apples, cherry cheesecake, or peanut butter cups, to name a few.

more pizza ideas we love Loaded Potato: Almost-Naked Oil (page 55) + cooked potato slices + cheddar + bacon + broccoli + sour cream + green onions Taco: refried beans + cheddar + hamburger + tomatoes + avocado + shredded lettuce + crushed cheesy tortilla chips Spicy Hawaiian: No-Cook Tomato Sauce (page 55) + mozzarella + ham + pineapple + jalapeños The Greek: No-Cook Tomato Sauce (page 55) + feta + onions + spinach + bell peppers + olives + oregano

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P o r k 5 - STA R I TA L I A N

Whether it’s a chop, sausage, or cured meat, pork is a kitchen MVP in Italian cooking. From skillet-braised chops to any-night pastas with sausage or bacon, these nine reader-favorite ways turn versatile pork into dinner tonight.

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5-STAR ITALIAN

“I marinated the pork chops in zesty Italian dressing for six hours before making this. Will definitely be making it again!” – JJBOUCH

P O R K C H O P S I TA L I A N O HANDS-ON 15 MIN TOTAL 50 MIN SERVES 4 SUBMITTED BY LUTZFLCAT

“I added some red wine to the sauce and served the chops over polenta. It doesn’t get much better than that!” – CRYSTAL S

3 2 ¾ 4 ¼ 1 2 1

1 ½ 1

Tbsp. olive oil cups sliced mushrooms tsp. salt (¾-inch-thick) bone-in pork loin chops (about 2 lb.) tsp. black pepper cup chopped onion cloves garlic, crushed (14.5-oz.) can diced tomatoes, undrained tsp. dried basil tsp. dried oregano red bell pepper, cut lengthwise into thick slices Fresh basil leaves, for garnish

1. Heat 1 Tbsp. oil in a large skillet over medium heat. Cook mushrooms with ¼ tsp. salt, stirring, until tender, 5 to 7 minutes. Transfer mushrooms to a bowl. 2 . Pat pork chops dry with paper towels and sprinkle with black pepper and remaining ½ tsp. salt. Heat remaining 2 Tbsp. oil in skillet over mediumhigh heat until shimmering. Lightly brown chops on both sides, 2 minutes per side (they will not yet be cooked through). Transfer browned chops to a plate. 3. Drain all but 1 Tbsp. fat from skillet. Stir in onion and garlic; cook over medium heat, stirring, until onion is softened, about 5 minutes. Stir in tomatoes, basil, and oregano; bring mixture to a boil. 4 . Return chops to skillet and stir in bell pepper. Simmer, covered, over mediumlow heat, 4 to 5 minutes, until an instantread thermometer inserted into centers registers 145°F. Transfer chops to a platter. Stir mushrooms into sauce and continue simmering, covered, until peppers are tender, about 10 minutes. Serve chops with sauce and garnish with basil.

armagazine.com/pork-chops-italiano HEALTHY PER SERVING (1 CHOP AND ¾ CUP SAUCE): 287 CAL; 9G FAT (2G SAT); 38G PRO; 13G CARB (3G FIBER, 4G SUGARS); 682MG SODIUM

B A K E D Z I T I W I T H S A U S AG E HANDS-ON 25 MIN TOTAL 55 MIN SERVES 8 SUBMITTED BY ASHLEY

1 (16-oz.) pkg. ziti 2 tsp. olive oil 1 lb. mild or hot Italian sausage, casings removed and sausage crumbled 1½ cups finely chopped onion 2 tsp. minced garlic 1 (15-oz.) container whole-milk or part-skim ricotta cheese 1 large egg, lightly beaten 1 tsp. dried oregano ½ tsp. salt ½ tsp. black pepper 1½ (26-oz.) jars no-salt-added spaghetti sauce 1 (8-oz.) pkg. shredded Italian cheese blend 1 tsp. dried basil (optional) 1. Preheat oven to 350°F and grease

“I made this recipe to feed a hungry group during a ski weekend and it was amazing! I increased the amount of sausage slightly and used Italian-style turkey sausage.” – JFBBMOMSKI

a 9x13-inch baking dish. 2 . Cook ziti according to package directions until al dente. Drain. 3. Meanwhile, heat oil in a large skillet over medium heat. Add sausage; cook, stirring and breaking up lumps, until sausage starts to brown, about 5 minutes. Add onion and

EDITOR’S TIP

keep it gorgeous Coating Reynolds Wrap Aluminum Foil with cooking spray before baking keeps your baked ziti beautiful and cleanup a snap.

garlic; cook, stirring frequently, until onion is tender, about 5 minutes. 4 . Transfer undrained sausage mixture to a large bowl, and stir in pasta, ricotta, egg, oregano, salt, pepper, and ½ jar spaghetti sauce. 5. Spread one-third of remaining spaghetti sauce into prepared baking dish. Top with half of pasta mixture, half of remaining spaghetti sauce, and half of shredded cheese. Repeat layers with remaining pasta, sauce, and cheese. Sprinkle with basil, if using. Coat a sheet of foil with cooking spray and, with greased side down, cover casserole tightly. 6. Bake until heated through, about 20 minutes. Uncover; bake until cheese is melted, 5 to 10 minutes more. (You can assemble and freeze this before baking. To cook, let it thaw overnight in the refrigerator or lower the oven temperature to 325°F and bake frozen casserole, covered, until heated through, about 45 minutes, then uncover and bake 5 to 10 minutes more.) armagazine.com/baked-ziti-with-sausage PER 1½-CUP SERVING: 701 CAL; 36G FAT (15G SAT); 32G PRO; 62G CARB (5G FIBER, 15G SUGARS); 886MG SODIUM

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O N E - PA N O R E CC H I E T T E PA S TA HANDS-ON 25 MIN TOTAL 40 MIN SERVES 2 SUBMITTED BY CHEF JOHN

2 Tbsp. olive oil ⅔ cup diced onion ½ lb. spicy Italian sausage, casings removed 3 to 3½ cups low-sodium chicken broth 1¼ cups orecchiette pasta (4.5 oz.) 1 cup roughly chopped arugula ¼ cup finely grated ParmigianoReggiano cheese 1. Heat oil in a large, deep skillet over medium heat. Cook onion, stirring, until softened, 5 to 7 minutes. Add sausage; cook, stirring and breaking up lumps, until sausage is browned, 5 to 7 minutes. 2 . Add 1½ cups broth and bring to a boil, stirring and scraping up browned bits from bottom of skillet. Add pasta and cook, stirring frequently, until liquid is absorbed. Add another 1½ cups broth and cook until pasta is al dente and most of broth is absorbed, about 15 minutes. Add remaining ½ cup broth only if needed. 3. Stir in arugula. Ladle pasta into bowls and sprinkle each serving with 2 Tbsp. cheese.

“Like a lot of quick one-pan recipes, this relies on the sausage as a spice shortcut. But I would add garlic, crushed red pepper, and the rest of the onion.” – JULIE JULIE

armagazine.com/one-panorecchiette-pasta PER 1½-CUP SERVING: 771 CAL; 43G FAT (14G SAT); 30G PRO; 60G CARB (4G FIBER, 4G SUGARS); 917MG SODIUM

“You can use another kind of ground or shredded meat instead of the sausage, but it should be well seasoned because it’s the backbone of the dish.” – SHEILA

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“Definitely a kid-pleaser. We mixed it all together and baked it in a lasagna pan with cheese on top.” This is so yummy! It makes a lot, so it’s great to bring to events. I put it in a slow cooker to keep it warm.”

– CHEROUX

“I had all the ingredients to make a pizza, and then my oven broke! This is the next best thing. Thanks for saving supper!”

– MICHELLE CONNELY

– SWEETBASIL

R I G ATO N I W I T H P I Z Z A ACC E N T S To speed things up, this uses a food processor to chop the veggies and mushrooms. Everything gets cooked together, so there’s no need to wash the blades or bowl between ingredients. 1 lb. rigatoni pasta 1½ tsp. olive oil 1 lb. sweet or spicy Italian sausage, casings removed 1 onion, quartered ½ bell pepper, cut into pieces 2 cloves garlic, peeled ½ tsp. black pepper ⅛ tsp. salt 8 oz. fresh mushrooms, halved if large 3 oz. pepperoni slices 1 (14.5-oz.) can stewed tomatoes, undrained

HANDS-ON 20 MIN TOTAL 40 MIN SERVES 6 SUBMITTED BY BARB TUCKER

1 (6-oz.) can tomato paste ¼ cup chopped fresh basil Grated Parmigiano-Reggiano or shredded mozzarella cheese, for garnish 1. Cook pasta according to package

directions until al dente. Drain. 2 . Meanwhile, heat oil in a deep 12-inch skillet over medium heat. Cook sausage, breaking up lumps, until cooked through but not browned, about 5 minutes. 3. Pulse onion, bell pepper, and garlic in a food processor until finely chopped. Add to skillet along with black pepper and salt; cook over medium heat, stirring, until vegetables are soft, about 4 minutes. 4 . Slice mushrooms in the food processor fitted with a slicing disk.

Add to sausage mixture and cook, stirring, until most liquid has evaporated, 7 to 8 minutes. Pour off excess fat. 5. Stir pepperoni into skillet along with tomatoes, tomato paste, and 2 Tbsp. basil. Simmer, stirring occasionally, until thickened, about 10 minutes. (Sauce can be made 3 days ahead and chilled, covered. Reheat over medium-low heat while pasta cooks.) 6. Stir pasta into sauce; cook, stirring, until well combined and heated through, about 1 minute. Sprinkle with remaining 2 Tbsp. basil and garnish with cheese. armagazine.com/rigatoni-withpizza-accents PER GENEROUS 2-CUP SERVING: 574 CAL; 18G FAT (7G SAT); 32G PRO; 73G CARB (5G FIBER, 13G SUGARS); 1,184MG SODIUM

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S LOW CO O K E R P O R K C ACC I ATO R E HANDS-ON 25 MIN TOTAL 4 HR, 25 MIN SERVES 4 SUBMITTED BY SNEAKYTEAKY

2 Tbsp. olive oil 4 (1- to 1½-inch-thick) boneless pork chops (about 1½ lb. total) 1 onion, halved lengthwise and thinly sliced crosswise 1 (8-oz.) pkg. fresh mushrooms, sliced 1 green bell pepper, sliced into strips 1 (15-oz.) jar pasta sauce 1 (15-oz.) can diced tomatoes, drained ½ cup dry white wine 2 large cloves garlic, minced 1 tsp. Italian seasoning ½ tsp. dried basil 4 slices mozzarella cheese Hot pasta, fresh basil leaves, and grated Parmesan (optional)

1. Heat 1 Tbsp. oil in a large skillet over medium-high heat. Brown chops 2 minutes per side (they will not be cooked though); transfer to a 6- to 8-qt. slow cooker. 2 . Reduce heat to medium. Add remaining 1 Tbsp. oil and onion to skillet; cook, stirring occasionally, until onion is browned, about 7 minutes. Add mushrooms and bell pepper; cook, stirring occasionally, until vegetables are soft, about 7 minutes. Transfer to slow cooker, along with pasta sauce, tomatoes, wine, garlic, Italian seasoning, and basil. 3. Cook on High 4 hours or Low 8 hours. Top chops with mozzarella. Serve over pasta (if using) and garnish with basil and Parmesan.

armagazine.com/pork-cacciatore PER CHOP: 455 CAL; 18G FAT (6G SAT); 46G PRO; 22G CARB (4G FIBER, 12G SUGARS); 965MG SODIUM

“I used three smoked pork chops, 1 cup sauce, and a 15-oz. can of diced tomatoes with chiles. It was served over rice, and we loved it.” – LARAY67

“I had planned on making this in the slow cooker, but forgot to put it all together in the morning. I browned the garlic and onion in olive oil, added the pork chops and the rest of the ingredients, and let it cook on the stove for about half an hour.” – LAFEOLAMOM

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“I added sun-dried tomatoes and chile flakes for a kick.” – TIMOTHY BLAKE SCHRITTER

“Get pancetta that’s thickly cut, then cube it so you get small pops of salty flavor. If it’s too thin, it spreads out and gives too much salty flavor overall.” – COOKING DADDY

T R A D I T I O N A L S PAG H E T T I A L L A C A R B O N A R A HANDS-ON 20 MIN TOTAL 30 MIN SERVES 4 SUBMITTED BY IVAN ZETA

This dish was created in the Lazio region of Italy, the area around Rome, after World War II. Italians traditionally use guanciale (cured pork cheek), but pancetta works, too. If you substitute bacon, be sure it is unsmoked so it doesn’t overwhelm the other ingredients. 2 tsp. olive oil 8 oz. guanciale (cured pork cheek), pancetta, or unsmoked bacon, diced 1 (16-oz.) pkg. spaghetti 3 eggs ⅓ cup grated Pecorino Romano or ParmigianoReggiano cheese ¼ tsp. salt ¼ tsp. black pepper, plus more to taste Chopped fresh parsley, for garnish 1. Heat oil in a large skillet over medium heat. Add guanciale; cook, stirring occasionally, until evenly browned and crispy, 5 to 10 minutes. Transfer to paper towels to drain. 2 . Meanwhile, cook spaghetti according to package directions

until al dente. Reserving 1 cup pasta water, drain spaghetti and return to pot. 3. Whisk eggs, half of cheese, the salt, and pepper in a bowl until smooth. Gradually whisk in ½ cup of reserved pasta water. [This tempers the eggs so they won’t scramble when added to hot spaghetti.] Stir egg mixture into pasta until creamy and slightly cooled. Stir in guanciale. Top with remaining cheese and additional pepper. Stir in remaining ½ cup pasta water, a little at a time, to reach desired consistency. Garnish with parsley. armagazine.com/traditionalspaghetti-alla-carbonara QUICK PER 1¾ - CUP SERVING: 758 CAL; 30G FAT (12G SAT); 36G PRO; 85G CARB (4G FIBER, 4G SUGARS); 931MG SODIUM

HANDS-ON 15 MIN TOTAL 30 MIN SERVES 6 SUBMITTED BY CHRISTINE L.

This classic Italian pasta dish got its name from the town of Amatrice. If you can’t find fresh basil, you can substitute parsley. 4 ½ 1 ¼ 2

slices bacon, diced cup chopped onion tsp. minced garlic tsp. crushed red pepper (14.5-oz.) cans stewed tomatoes, with juices 1 lb. dried linguine 1 Tbsp. chopped fresh basil, plus more for garnish 2 Tbsp. finely shredded Parmesan cheese

1. Cook bacon in a large saucepan

over medium heat until crisp, about 5 minutes. Transfer bacon to

paper towels to drain. Drain all but 2 Tbsp. drippings from pan. 2 . Add onion to pan; cook over medium heat about 3 minutes. Stir in garlic and red pepper; cook 30 seconds. Add tomatoes and bring to a boil. Reduce heat; simmer 10 minutes, breaking up tomatoes with a wooden spoon. 3. Meanwhile, cook pasta according to package directions, then drain. 4 . Stir basil and bacon into tomato mixture, then stir in cooked pasta. Garnish with additional basil and sprinkle with Parmesan. armagazine.com/amatriciana QUICK PER 1⅔-CUP SERVING: 451 CAL; 12G FAT (3G SAT); 15G PRO; 75G CARB (5G FIBER, 7G SUGARS); 748MG SODIUM

“You will get better flavor if you don’t drain all the bacon drippings before cooking the onions.” –ANYEONE

“I’ll definitely use this delicious and spicy recipe the next time I make mussels, along with some good Italian bread to sop up the sauce.” –LINDA MCLEAN

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“Bacon gives this dish a subtle smoky flavor. What’s great is that you can adjust the heat by adding more crushed red pepper.” –DREGINEK

P o r k 5 - STA R I TA L I A N

PA S TA A L L’A M AT R I C I A N A

P E N N E W I T H S P I C Y VO D K A-TO M ATO C R E A M S A U C E HANDS-ON 15 MIN TOTAL 30 MIN SERVES 6 SUBMITTED BY STAR POOLEY

1 Tbsp. olive oil ½ lb. spicy Italian sausage [If your sausage isn’t the spicy kind, add up to ½ tsp. crushed red pepper.] 4 cloves garlic, minced 1 (28-oz.) can lowsodium crushed tomatoes, undrained ½ tsp. salt 1 lb. penne pasta ½ cup whipping cream 2 Tbsp. vodka ¼ cup chopped fresh parsley Grated Parmesan cheese, for garnish

1. Heat oil in a large, deep skillet over medium heat. Add sausage; cook, stirring and breaking up lumps, until browned, about 5 minutes. Stir in garlic; cook 1 minute. Stir in tomatoes and salt, then bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, 15 minutes. 2 . Meanwhile, cook pasta according to package directions. Drain. 3. Stir cream and vodka into skillet and bring to a boil. Reduce heat to low and add pasta, stirring until well coated. Stir in parsley and garnish with Parmesan.

armagazine.com/penne-with-tomatocream-sauce QUICK PER 1⅓-CUP SERVING: 541 CAL; 19G FAT (9G SAT); 18G PRO; 68G CARB (6G FIBER, 7G SUGARS); 429MG SODIUM

“This rivals any penne alla vodka in an Italian restaurant. I’ve also made it low-fat by using turkey sausage, and instead of whipping cream, I used half-and-half blended with 1 tsp. cornstarch. Fantastic!” – VBHOKIE

“All the signs of greatness: Tastes really good, is fast and easy, and also pretty darn inexpensive! I went a little easy on the crushed red pepper. Serious YUM, especially with a glass of red wine. ” – LISA PROVOST

– LCURT

“I lightened this recipe with half-and-half thickened with a little cornstarch, and added some sliced baby bella mushrooms. It would also be good with hot Italian sausage for a little kick.” – MS. CHEF ESH

PA S TA W I T H P E A S A N D S A U S AG E HANDS-ON 15 MIN TOTAL 25 MIN SERVES 8 SUBMITTED BY ELAINA

1 2 1 1 3 1½ ¼ 2

lb. rigatoni pasta Tbsp. olive oil clove garlic, minced lb. sweet Italian sausage (if using links, remove casings) cups fresh or frozen green peas cups whipping cream cup butter Tbsp. grated Parmesan cheese Salt and black pepper to taste Crushed red pepper, for garnish

1. Cook pasta according to package directions until al dente. Drain. 2 . Heat oil in a large skillet over medium heat. Add garlic; sauté about 30 seconds. Add sausage; cook until browned, stirring and breaking up lumps, about 5 minutes. Add peas; cook, stirring occasionally, about 5 minutes more. 3. Increase heat to medium-high and slowly stir in whipping cream and butter. Bring to a slight boil, stirring constantly. Reduce heat to medium-low and cook 5 minutes. Toss with cooked pasta. Sprinkle with cheese, salt, and black pepper. Garnish with red pepper.

armagazine.com/pasta-with-peasand-sausage QUICK PER 1½-CUP SERVING: 611 CAL; 38G FAT (19G SAT); 19G PRO; 50G CARB (4G FIBER, 5G SUGARS); 599MG SODIUM

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P o r k 5 - STA R I TA L I A N

“To make it more Alfredo-like, add the Parmesan to the cream sauce before pouring it over the pasta. Either way, it’s delicious!”

S e a f o o d 5 - STA R I TA L I A N

S E XY S H R I M P S C A M P I HANDS-ON 20 MIN TOTAL 45 MIN SERVES 2 SUBMITTED BY TRAILINDAWG

2 2 2 2 ½ ¼ ⅔

Tbsp. olive oil Tbsp. butter, melted cloves garlic, minced (1 Tbsp.) Tbsp. fresh lemon juice tsp. kosher salt tsp. black pepper lb. raw medium (41–50 count) shrimp, peeled and deveined Chopped fresh parsley, for garnish

1. Preheat oven to 400°F. 2 . Stir together oil, butter, garlic, juice,

salt, and pepper in a bowl. Add shrimp and toss to coat. Let stand 10 minutes, then arrange shrimp in a circular pattern in a small baking dish. 3. Bake until shrimp are opaque and cooked through, about 10 minutes. Garnish with parsley. If desired, serve over pasta and with broccoli. armagazine.com/sexy-shrimp-scampi GLUTEN-FREE PER 5-OZ. SERVING: 342 CAL; 26G FAT (10G SAT); 25G PRO; 1G CARB (0G FIBER, 2G SUGARS); 825MG SODIUM

“Frozen, cooked shrimp got tough, so I definitely do not recommend using them. Stick with raw.” – ALECJAZ

“I give it five stars because it passed my three major tests: Is it simple/easy to prepare? Yes. Is it delicious? Yes. Do my kids love it? Yes. Toss it over some pasta, and presto, you’re done :)” – ANNE

Sweet, succulent (and quick-cooking!) seafood is beloved in Italian cooking. Lure the family to the table with swoonworthy shrimp, skillet-seared scallops, sauced-up salmon, and more.

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S e a f o o d 5 - STA R I TA L I A N

“I used butter beans, but any meaty bean would work.” – LIM

S WO R D F I S H W I T H C H I C K P E A S A N D L E M O N HANDS-ON 15 MIN TOTAL 30 MIN SERVES 4 SUBMITTED BY SALVATORE

This is a lower-heat version of Southern Italian seafood dishes that often have potent peperoncini. 3 1 ¼ ¼ 1¼ ½ 1 1½ 1 ⅓

Tbsp. olive oil Tbsp. fresh lemon juice tsp. salt tsp. black pepper lb. fresh swordfish, cut into 2-inch pieces cup chopped onion tsp. flour cups dry white wine (15-oz.) can chickpeas or fava beans, drained to ½ cup chopped fresh parsley Lemon zest Lemon wedges

1. Stir together 2 Tbsp. oil, the lemon

juice, salt, and pepper in a large bowl. Add fish and toss to coat. Heat remaining 1 Tbsp. oil in a large skillet over medium-

high heat. Add onion; sauté until golden, about 8 minutes, then transfer to a plate. 2 . Remove fish from marinade, discarding marinade and patting fish dry with paper towels. Transfer fish to hot skillet over medium-high heat; brown 1 minute on each side, then remove from skillet. 3. Add flour to skillet; cook, stirring, over medium-high heat until lightly browned. Stir in wine, chickpeas, onion, and half of the parsley. Simmer until slightly thickened, 2 to 3 minutes. Return fish to skillet; cook until it flakes easily with a fork, about 1 minute. Serve with remaining parsley, lemon zest, and lemon wedges. armagazine.com/swordfish-withchickpeas-and-lemon HEALTHY

QUICK

PER SERVING (4 OZ. FISH AND ½ CUP BEAN MIXTURE): 460 CAL; 21G FAT (4G SAT); 33G PRO; 21G CARB (6G FIBER, 5G SUGARS); 388MG SODIUM

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“Since my mother is from Calabria in Italy, I thought I would give this recipe a whirl, and am I glad I did! Thanks, Salvatore. This was delicious and very easy to follow.” – APRIL

“Following the instructions exactly, it was wonderful. The second time, I dropped the butter, added a teaspoon dried oregano, and sprayed both sides of each fillet with olive oil cooking spray. Yum!”

– ALYSSA FERNANDEZ

H E A LT H I E R B R O I L E D T I L A P I A PA R M E S A N HANDS-ON 5 MIN TOTAL 15 MIN SERVES 8 SUBMITTED BY MAKEITHEALTHY

½ 3 2 2 ¼ ¼ ⅛ ⅛ 2

cup grated Parmesan cheese Tbsp. light mayonnaise Tbsp. butter, softened Tbsp. fresh lemon juice tsp. black pepper tsp. dried basil tsp. celery salt tsp. onion powder lb. tilapia fillets Fresh sage leaves, for garnish

1. Preheat oven broiler. Line a shallow baking pan with foil. 2 . Stir together cheese, mayonnaise, butter, and lemon juice in a small bowl. Stir in pepper, basil, celery salt, and onion powder until well combined. 3. Arrange fillets in a single layer on prepared pan. Broil 4 to 5 inches from heat, about 2 minutes. Turn fillets over; broil 3 minutes more. Remove from oven and spread cheese mixture on fillets. Continue broiling until fish flakes easily with a fork, about 2 minutes. If desired, garnish with fresh sage leaves.

GRILLING OPTION Preheat an outdoor

grill to high heat (450°F to 650°F) and lightly oil grate. Grill fillets, covered, 2 to 3 minutes per side. Spread with cheese mixture, then continue grilling until fish flakes easily with a fork, about 2 minutes. armagazine.com/healthier-broiledtilapia-parmesan

HEALTHY QUICK

GLUTEN-FREE

PER SERVING: 175 CAL; 8G FAT (4G SAT); 24G PRO; 2G CARB (0G FIBER, 0G SUGARS); 232MG SODIUM

“We’ve been trying to eat healthier meals and include fish more often in our diets. I used olive oil instead of butter and Old Bay Seasoning instead of onion powder and celery salt. I also used fresh basil. The family loved this!” – MENSCHA

M E D I T E R R A N E A N -T W I S T S A L M O N HANDS-ON 15 MIN TOTAL 25 MIN SERVES 2 SUBMITTED BY HONOUR232

For Salmon 2 (4-oz.) salmon fillets ¼ tsp. salt ⅛ tsp. black pepper 1 tsp. olive oil For Sauce 2 Tbsp. extra-virgin olive oil 1 clove garlic, minced ½ cup chopped tomatoes, or more to taste ¼ cup chopped fresh basil 1 Tbsp. balsamic vinegar ¼ tsp. salt ⅛ tsp. black pepper

cook until fish flakes easily with a fork, 2 to 3 minutes per side for ½-inch-thick fillets. Make Sauce 2 . Meanwhile, heat oil in a small saucepan over medium heat. Add garlic; cook until fragrant, about 1 minute. Add tomatoes; cook until heated through, about 3 minutes. Add basil, vinegar, salt, and pepper; cook, stirring, until flavors blend, about 2 minutes. Serve with salmon.

Prepare Salmon 1. Sprinkle salmon with salt and pepper. Heat oil in large skillet over medium heat. Add salmon;

HEALTHY QUICK

armagazine.com/mediterraneantwist-salmon GLUTEN-FREE

PER SERVING (1 SALMON FILLET AND 3 TBSP. SAUCE): 319 CAL; 24G FAT (3G SAT); 23G PRO; 4G CARB (1G FIBER, 2G SUGARS); 635MG SODIUM

“Searing the salmon adds a lot more flavor than a traditional baking method.” – JKW321

“I doubled the sauce and used some for leftover veggies.”

– KARLA MARIE DOMBROCK

– JANET

“It’s a wonderful surprise when you find a recipe that’s this easy and tastes like you might find it at an upscale restaurant.” – DANAV

S C A L LO P S W I T H P E S TO C R E A M S A U C E HANDS-ON 10 MIN TOTAL 20 MIN SERVES 4 SUBMITTED BY NT_BELLA

1 ¼ ⅛ 1 2 1 2 2

lb. fresh or thawed frozen scallops tsp. black pepper tsp. salt Tbsp. flour Tbsp. unsalted butter cup whipping cream Tbsp. prepared basil pesto Tbsp. capers, drained Fresh basil leaves, for garnish

2 . Melt butter in an extra-large skillet

over medium heat. Add scallops; cook, turning once, until browned, 2 to 4 minutes. Transfer scallops to a bowl. Stir cream, pesto, and capers into skillet. Bring to a boil; reduce heat and simmer until thickened, 2 to 3 minutes.

1. Pat scallops dry with paper towels. Sprinkle with pepper and salt, then dredge in flour.

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Spread sauce on a platter, top with scallops, and garnish with basil. armagazine.com/scallops-with-pestocream-sauce QUICK PER SERVING (4 OZ. SCALLOPS AND ¼ CUP SAUCE): 391 CAL; 31G FAT (18G SAT); 21G PRO; 7G CARB (0G FIBER, 2G SUGARS); 506MG SODIUM

S e a f o o d 5 - STA R I TA L I A N

“I rarely cook scallops, but they were on sale, and I was having guests. We all loved this. I served it with roasted veggies and a salad.”

S i d e s 5 - STA R I TA L I A N

S AVO RY G R E E N B E A N S HANDS-ON 15 MIN TOTAL 40 MIN SERVES 6 SUBMITTED BY EVE

11/2 lb. fresh green beans, trimmed 3 oz. pancetta or bacon, coarsely chopped (3/4 cup) 1/2 cup thinly sliced shallot 1/2 tsp. salt 1/4 tsp. black pepper 1. Bring a large pot of lightly salted water to a boil and fill a large bowl with ice and cold water. Cook beans until just tender, 3 to 4 minutes. Drain and immediately plunge into ice water to stop the cooking. When chilled, drain well. 2 . Cook pancetta in a very large skillet over medium-high heat until crispy, 3 to 5 minutes. Transfer to a plate, reserving drippings in skillet. Reduce heat to medium and stir shallot into drippings; cook, stirring, until dark golden brown, about 10 minutes. [If your pancetta isn’t very fatty, you may need to add a little oil to prevent sticking.] 3. Add pancetta and green beans; cook, tossing, until warmed through, about 2 minutes. Sprinkle with salt and pepper. Serve hot or at room temperature.

for

MEDITERRANEAN

armagazine.com/savory-green-beans

GREEN BEANS

HEALTHY GLUTEN-FREE PER 1-CUP SERVING: 91 CAL; 4G FAT (2G SAT); 5G PRO; 10G CARB (4G FIBER, 2G SUGARS); 283MG SODIUM

Prepare Savory Green Beans as directed. Stir in 3 Tbsp. toasted pine nuts, 1/3 cup dried currants, 2 tsp. finely grated lemon zest, and 1 to 2 Tbsp. fresh lemon juice.

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for

HONEY-MUSTARD

GREEN BEANS Blanch beans as directed in Step 1 for Savory Green Beans. Omit pancetta and sauté shallot in 11/2 Tbsp. olive oil until tender. Whisk together 1/3 cup Dijon mustard, 2 Tbsp. honey, 2 tsp. soy sauce, and 2 tsp. hot sauce (such as Frank’s Red Hot sauce) in a small bowl. Drizzle over hot beans and shallot and toss to coat.

Whether it’s versatile green beans or a cheesy bread, sides like these are ideal complements for Italian-inspired main dishes. for

GREEN BEANS with PARMESAN

BREAD CRUMBS

Blanch beans as directed in Savory Green Beans. Omit pancetta. Cook shallot in 1 Tbsp. olive oil in a large skillet over medium-low heat until tender. Add 1 cup diced plum tomatoes and cook until softened, 3 to 5 minutes. Stir in green beans. Toast 3 Tbsp. grated Parmesan and 2/3 cup panko bread crumbs in 2 Tbsp. olive oil in a small skillet over medium-low heat until golden. Sprinkle over beans mixture.

S i d e s I 5 - STA R I TA L I A N

R OA S T E D PA R M E S A N G A R L I C C A R R OT S Preheat oven to 375°F. Line a baking sheet with foil. Stir together 11/2 Tbsp. olive oil and 1 tsp. garlic salt in a small bowl, then pour into a large zip-top plastic bag. Add 2 lb. whole peeled carrots, seal bag, and shake to coat completely. Arrange carrots on prepared baking sheet. Roast until just tender, about 45 minutes. Sprinkle with 1/2 cup grated Parmesan cheese; continue roasting until cheese is lightly browned, 5 to 10 minutes. Sprinkle with black pepper and additional Parmesan.

G A R L I C KY P E A S Heat 2 Tbsp. olive oil in a lidded skillet over medium heat. Cook 3/4 cup chopped onion and 2 minced garlic cloves, stirring, until onion is translucent, about 5 minutes. Add 1 lb. frozen green peas, 1/4 cup chicken broth, 1/2 tsp. salt, and 1/4 tsp. black pepper. Cover and cook until peas are tender, about 10 minutes.

I TA L I A N - S E A S O N E D S N OW P E A S

“Instead of individual slices, I cut the loaf in half lengthwise and spread the mixture on both halves. I baked them at 425°F for 10 to 12 minutes instead of broiling. Delicious!”

Heat 1½ Tbsp. olive oil in a large skillet over medium heat. Add 1 clove minced garlic; cook, stirring, until fragrant, about 30 seconds. Add ½ lb. trimmed fresh snow peas, 1 Tbsp. water, ½ tsp. Italian seasoning, ¼ tsp. kosher salt, and ⅛ tsp. black pepper. Cook, tossing or stirring frequently, until peas are bright green and crisp-tender, about 2 minutes. Remove from heat, stir in 1 tsp. fresh lemon juice, and serve.

Ð JILLIAN

TOA S T E D G A R L I C B R E A D HANDS-ON 15 MIN TOTAL 20 MIN SERVES 8 SUBMITTED BY CLAIR

1 (1-lb.) loaf unsliced Italian bread [You can use a soft French loaf, but an Italian loaf—10 inches long, 5 inches wide, and 4 inches tall—is ideal.] 5 Tbsp. butter, softened 2 tsp. extra-virgin olive oil 3 cloves garlic, minced 1 tsp. dried oregano or 1 Tbsp. minced fresh oregano ⅛ tsp. salt Pinch black pepper 1 cup shredded mozzarella cheese

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1. Preheat broiler. Cut bread into eight 1- to 1½-inch-thick slices and arrange on a rimmed baking sheet. 2 . Mix together butter, oil, garlic, oregano, salt, and pepper in a small bowl. Spread about 2 tsp. on each bread slice. 3. Broil about 4 inches from heat until just beginning to brown, 1 to 2 minutes. Remove from broiler. Sprinkle each slice with 2 Tbsp. cheese; broil until cheese is melted and lightly browned, 1 to 1½ minutes more.

armagazine.com/toasted- garlic-bread QUICK

VEGETARIAN

PER SLICE: 273 CAL; 13G FAT (7G SAT); 9G PRO; 30G CARB (2G FIBER, 1G SUGARS); 538MG SODIUM

S i d e s 5 - STA R I TA L I A N

“A refreshing and hearty salad for the hot days of summer—and a great gluten-free substitute for pasta salad.”

MEDITERRANEAN ZUCCHINI AND CHICKPEA SALAD

– LAZY COOK

HANDS-ON 20 MIN TOTAL 20 MIN SERVES 9 SUBMITTED BY CHRISTINEM

8 oz. zucchini, cut into bite-size pieces (2 cups) 1 (15-oz.) can no-salt-added chickpeas, rinsed and drained 1 cup grape tomatoes, halved 3/4 cup chopped red bell pepper 1/2 cup chopped sweet onion, such as Vidalia 1/2 cup crumbled feta cheese 1/2 cup chopped Kalamata olives 1/4 cup coarsely chopped fresh basil 3 Tbsp. olive oil 3 Tbsp. white balsamic vinegar 1 Tbsp. chopped fresh rosemary 1 Tbsp. capers, drained and chopped 1 clove garlic, minced 1/2 tsp. dried Greek oregano, crushed 1/4 tsp. salt 1/4 tsp. black pepper Pinch crushed red pepper (optional) Stir together zucchini, chickpeas, tomatoes, bell pepper, onion, feta, and olives in a large bowl. In a small bowl, whisk together remaining ingredients. (Vinaigrette and salad mixture can be made up to 24 hours ahead and stored separately, chilled and covered, until ready to serve.) To serve, pour vinaigrette over vegetable mixture and toss to coat. armagazine.com/zucchini-andchickpea-salad

“I used regular balsamic and oregano. Even with those changes, this salad was a home run.” – BELLASJULES

QUICK VEGETARIAN GLUTEN-FREE PER ¾-CUP SERVING: 152 CAL; 9G FAT (2G SAT); 4G PRO; 14G CARB (3G FIBER, 5G SUGARS); 373MG SODIUM

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“I don’t know if it was the size of my fruit, but 8 ounces of mozzarella seemed a little too much. So I cut the amount down a bit. It was still very good.” – PAT PEARSON OLSON

P E AC H -TO M ATO C A P R E S E S A L A D HANDS-ON 20 MIN TOTAL 20 MIN SERVES 8

2 1 1/2 2 2 1

SUBMITTED BY JULIE HUBERT

Tbsp. extra-virgin olive oil Tbsp. balsamic vinegar tsp. salt large heirloom tomatoes, thinly sliced ripe peaches, halved, pitted, and sliced (8-oz.) ball fresh mozzarella, thinly sliced 8 to 10 fresh basil leaves Cracked black pepper, for garnish

Whisk together oil, vinegar, and salt in a bowl. Layer tomatoes, peaches, and mozzarella on a platter. Drizzle with dressing, scatter with basil leaves, and garnish with pepper. If desired, sprinkle with additional salt . armagazine.com/peach-tomatocaprese-salad QUICK VEGETARIAN GLUTEN-FREE PER ⅔ - CUP SERVING: 127 CAL; 9G FAT (4G SAT); 6G PRO; 6G CARB (1G FIBER, 5G SUGARS); 234MG SODIUM

S o u p s 5 - STA R I TA L I A N

H E A R T Y I TA L I A N M E AT B A L L S O U P HANDS-ON 5 MIN TOTAL 30 MIN SERVES 8 SUBMITTED BY SUZANNE CALL

3 cups water 2 (14.5-oz.) cans diced tomatoes with garlic, undrained 3½ cups low-sodium beef broth 1 tsp. Italian seasoning 24 frozen cooked Italian-style (1½-inch-diameter) meatballs (20 to 22 oz.) 1 (1-lb.) bag frozen Italian-blend vegetables [These vary by brand but typically contain zucchini, carrot, cauliflower, and Romano and/or lima beans. You could substitute California-blend frozen veggies, a mix of carrot, broccoli, and cauliflower.] 1 cup small star-shape pasta or ditalini (about 6 oz.) ¼ cup grated Parmesan cheese 1. Stir together water, tomatoes, broth, and Italian seasoning in a large pot; bring to a boil. Add meatballs, vegetables, and pasta. Return to a boil, then reduce heat to medium-low; cook until meatballs are heated through and pasta is tender, 8 to 10 minutes. [For a little extra color and flavor, stir in 1 tsp. chopped fresh parsley.] 2 . Ladle soup into bowls and sprinkle each with 1½ tsp. Parmesan. (Leftovers keep up to 3 days, covered and chilled. This soup thickens as it stands, so you may need to add a little more broth when reheating.)

“Simple and hearty! We used one can of lowsodium beef broth and one regularsodium can of beef broth. We also added 2 cups fresh spinach. This is ideal for folks who are not experienced at cooking (like us).”

“Very tasty dish that is quick and easy, with minimal cleanup. I used frozen mixed veggies that I had in the freezer, regular meatballs, and orzo.” – JRYSEMINOLE

– EVA DE LEON

armagazine.com/hearty-italianmeatball-soup QUICK

HEALTHY

PER 1¾-CUP SERVING: 355 CAL; 18G FAT (6G SAT); 17G PRO; 33G CARB (5G FIBER, 1G SUGARS); 869MG SODIUM

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5-STAR ITALIAN

“This was yummy and extremely simple to put together. It’s great for soccerpractice night when everyone’s in a hurry and on different schedules.” – MOMYKURTZ

In any language, soup is comfort. Cozy up with one of these delightful bowls.

S o u p s 5 - STA R I TA L I A N

S U P E R - D E L I C I O U S Z U P PA TO S C A N A HANDS-ON 25 MIN TOTAL 1 HR, 25 MIN SERVES 8 SUBMITTED BY SOUPORSWEETS

This Tuscan-inspired soup lives up to its name. We like it best with Yukon Golds, but other spuds work, too. Watching carbs? Use chopped cauliflower instead of potatoes. 1 lb. mild Italian sausage 1 tsp. crushed red pepper, plus more for garnish 4 slices bacon, cut into ½-inch pieces 1 large onion, diced (2 cups) 1 Tbsp. minced garlic 2 qt. low-sodium chicken broth 2 lb. Yukon Gold potatoes, cut into 1-inch cubes (6 cups) 1 cup whipping cream ½ bunch lacinato kale, stemmed and coarsely chopped (2 cups)

up lumps, until evenly browned, 10 to 15 minutes. Drain and transfer to a bowl. Wipe grease from pot with a paper towel. 2 . Add bacon to pot; cook over medium heat until crisp, about 10 minutes. Stir in onion and garlic; cook until onion is soft and translucent, about 5 minutes. Stir in broth and bring to a boil over high heat. Add potatoes; simmer, uncovered, until fork-tender, about 20 minutes. Reduce heat to medium-low. Stir in cream, kale, and cooked sausage; cook until heated through. Garnish with more red pepper. armagazine.com/super-deliciouszuppa-toscana PER 1½ - CUP SERVING: 458 CAL; 31G FAT (14G SAT); 17G PRO; 25G CARB (3G FIBER, 5G SUGARS); 1,033MG SODIUM

1. Cook sausage and red pepper in a large pot over medium-high heat, stirring to break

“I can’t get enough of this soup! I tweaked it by leaving out the bacon. I also added 1 tsp. fennel—it’s crucial to the flavor of the soup. ” – KRIS

“This is perfect with a little grated Parmesan on top and some warm, crusty bread.” – LRD1975

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“Good recipe! I added ground sausage and petite green beans (cut in half) and used Italian seasoning. A ‘snuggly’ soup for a chilly day.” – HEATHER FANNIN

“I had some leftover shredded pork in the fridge that I added. I didn’t have rosemary, so I subbed Italian seasoning. For leftovers, I will add more broth.” – RDG

I TA L I A N B E A N R A M E N HANDS-ON 20 MIN TOTAL 50 MIN SERVES 6 SUBMITTED BY KEMPM

3 2 ¾ 5 1½ 3 2 1 4 1 1 2 ⅓ 6

Tbsp. olive oil cups chopped onion tsp. salt large cloves garlic, finely chopped Tbsp. chopped fresh or 1 tsp. dried rosemary carrots, sliced large celery stalks, diced potato, diced cups water (15.5-oz.) can cannellini beans, drained and rinsed (14.5-oz.) can diced tomatoes (3-oz.) pkg. ramen noodles, coarsely broken up in pkg. (flavor packet discarded) cup chopped fresh parsley Tbsp. grated Parmesan cheese

1. Heat oil in a large, heavy pot over

medium heat. Add onion and salt; cook, covered, stirring occasionally, until lightly browned, about 10 minutes. Add garlic and rosemary; cook, stirring, 1 minute. Stir in carrots, celery, potato, and water. Bring to a boil; reduce heat and simmer, covered, until carrots are tender, about 15 minutes. 2 . Purée ½ cup beans with 1 cup soup broth in a blender. Add to soup along with remaining 1 cup beans and diced tomatoes. Bring to a boil. (Soup can be made up to this point 1 day ahead and chilled, covered. Add noodles when reheating.) 3. Add ramen noodles, then reduce heat and simmer, stirring occasionally, until just tender, about 3 minutes. Stir in parsley. Sprinkle each serving with 1 Tbsp. Parmesan. [Ramen noodles continue to absorb liquid after cooking, so serve soup quickly.] armagazine.com/italian-bean-ramen HEALTHY

VEGETARIAN

PER 1½-CUP SERVING: 330 CAL; 13G FAT (4G SAT); 11G PRO; 46G CARB (8G FIBER, 5G SUGARS); 749MG SODIUM

I TA L I A N W E D D I N G S O U P HANDS-ON 25 MIN TOTAL 35 MIN SERVES 4 SUBMITTED BY STAR POOLEY

lb. extra-lean ground beef egg, lightly beaten Tbsp. dried bread crumbs Tbsp. grated Parmesan cheese tsp. dried basil tsp. onion powder cups low-sodium chicken broth cups thinly sliced escarole or spinach ½ cup orzo pasta ⅓ cup finely chopped carrot 1½ tsp. salt Fresh basil leaves Cracked black pepper

½ 1 2 1 ½ ½ 5¾ 2

1. Preheat oven to 350°F. Mix together beef, egg, bread crumbs, cheese, dried basil, and onion powder in a bowl. Shape into ¾-inch meatballs and transfer to a foil-lined baking pan. Bake until browned, about 7 minutes. 2 . Meanwhile, bring broth to a boil in a large saucepan; stir in escarole, orzo, carrot, and salt. Return to a boil, reduce heat, and simmer, covered, stirring occasionally, until orzo is al dente, about 10 minutes. Add cooked meatballs to soup. Garnish with fresh basil and pepper.

“Add a can of kidney beans for a heartier soup.”

armagazine.com/italian-wedding-soup QUICK PER 1⅔-CUP SERVING: 221 CAL; 6G FAT (2G SAT); 20G PRO; 22G CARB (2G FIBER, 1G SUGARS); 1,080MG SODIUM

– CINDY KING

“I subbed in frozen chopped spinach for the escarole—this was delicious and easy!” – GINAH1

S o u p s 5 - STA R I TA L I A N

“Vegetable soup on steroids! We have used this recipe multiple times, with and without the tortellini, and we love it each and every time.” – JOAN KENNEDY

“Don’t skip the vino! I used wine (as the recipe calls for) this time, and it made a huge difference.” – MAMACITA

I TA L I A N S A U S AG E S O U P W I T H TO R T E L L I N I HANDS-ON 30 MIN TOTAL 1 HR, 20 MIN SERVES 8 SUBMITTED BY MARYP

1 lb. sweet Italian sausage, casings removed 1 cup finely chopped onion 2 cloves garlic, minced 5 cups low-sodium beef broth ½ cup water ½ cup red wine 4 large tomatoes, peeled, seeded, and chopped (or one 14.5-oz. can no-salt-added diced tomatoes), undrained 1 cup thinly sliced carrot ¼ cup roughly torn fresh basil leaves ½ tsp. dried oregano 1 (8-oz.) can no-salt-added tomato sauce 1½ cups thinly sliced zucchini

3 Tbsp. chopped fresh parsley 8 oz. fresh or frozen tortellini [We used an 8-oz. pkg. of fresh cheese tortellini, but the soup is brothy enough to handle up to 12 oz.] ¾ cup grated Parmesan cheese 1. Brown sausage in a 5-qt. heavy

pot over medium-high heat. Transfer sausage to a plate. Drain fat from pot, reserving 1 Tbsp. in pot. 2 . Sauté onion and garlic in drippings over medium-high heat, stirring, until tender, about 7 minutes. Stir in broth, water, wine, tomatoes, carrot, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat and

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simmer, uncovered, 30 minutes. 3. Skim fat from soup. Stir in zucchini and parsley. Simmer, covered, 10 minutes. Add tortellini and simmer 10 minutes more. 4 . Divide soup among bowls and top each with 1½ Tbsp. cheese. (Soup—before adding the zucchini, parsley, tortellini, and cheese—can be made up to 3 days ahead and chilled, covered, or frozen up to 3 months.) armagazine.com/sausage-soupwith-tortellini HEALTHY PER 1¼-CUP SERVING: 376 CAL; 9G FAT (4G SAT); 19G PRO; 29G CARB (3G FIBER, 6G SUGARS); 691MG SODIUM

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S o u p s 5 - STA R I TA L I A N

S I M P L E R OA S T E D TO M ATO S O U P HANDS-ON 20 MIN TOTAL 1 HR, 10 MIN SERVES 8 SUBMITTED BY LKB

3 lb. roma (plum) tomatoes, quartered 1 onion, halved, then quartered ½ cup coarsely chopped red bell pepper 3 Tbsp. olive oil 1½ tsp. salt 1½ tsp. black pepper 3 cloves garlic, halved 5 cups low-sodium chicken broth 2 Tbsp. chopped fresh basil 2 Tbsp. chopped fresh parsley 1. Preheat oven to 400°F. Line two 10x15-inch baking pans with parchment paper. 2 . Arrange tomatoes, onion, and bell pepper in a single layer on prepared baking pans. Drizzle with oil and sprinkle with salt and black pepper. 3. Roast 30 minutes. Add garlic;

“I added mushrooms to the soup and served it over brown rice for a heartier meal.” – GSS21

S A U S AG E A N D Z U CC H I N I S O U P HANDS-ON 15 MIN TOTAL 40 MIN SERVES 16 SUBMITTED BY TRINA

3 4 2 3 3 3

lb. bulk Italian or pork sausage cups chopped celery, chopped cups chopped onion zucchini, halved and sliced (6 cups) (28-oz.) cans diced tomatoes, undrained (14.5-oz.) cans reduced-sodium chicken broth 2 Tbsp. Italian seasoning 2 tsp. garlic salt Grated Parmesan cheese, for garnish

“Delicious tomato soup! I used a mixture of roma and cherry tomatoes from our garden. I didn’t have a countertop blender, so I used my immersion blender.” – HKWITSMAN H

1. Cook sausage in an 8-qt. pot over medium-high

heat, stirring frequently, until browned, 5 to 7 minutes. Using a slotted spoon, remove sausage from pot. Add celery and onion; cook until tender, about 5 minutes. Drain fat from pot; return to heat and add sausage. 2 . Add zucchini, tomatoes, broth, Italian seasoning, and garlic salt; simmer over low heat until zucchini is tender, about 25 minutes. Serve garnished with Parmesan. (Soup keeps up to 3 days, covered and chilled, or frozen up to 3 months. To reheat: If frozen, thaw in refrigerator 1 to 2 days. Cook in a large saucepan over medium heat until heated through, stirring frequently, about 15 minutes.) armagazine.com/sausage-and-zucchini-soup PER 1½-CUP SERVING: 301 CAL; 19G FAT (8G SAT); 15G PRO; 11G CARB (2G FIBER, 6G SUGARS); 1,102MG SODIUM

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continue roasting until mixture is tender, about 15 minutes more. 4 . Bring broth to a boil in a large pot over high heat. Reduce heat and simmer, covered. 5. Meanwhile, put half of vegetable mixture in a blender. Cover and pulse 3 times, then blend until smooth, adding broth from pot as needed. Pour mixture into pot with broth. Repeat with remaining vegetable mixture, then stir into pot until combined. Simmer to heat through, about 5 minutes. Stir in basil and parsley. armagazine.com/roastedtomato-soup HEALTHY PER 1-CUP SERVING: 113 CAL; 6G FAT (1G SAT); 5G PRO; 12G CARB (3G FIBER, 6G SUGARS); 492MG SODIUM

“This soup is a lot of work but well worth it. It fed our family of six for two nights, and we froze the rest for a cold winter night. Even my 2-year-old loved it!”

R I B O L L I TA HANDS-ON 30 MIN TOTAL 13 HR, 15 MIN SERVES 12 SUBMITTED BY JOSIE

There are many variations of this Tuscan bread soup, but Ribollita’s main ingredients usually include bread, cannellini beans, kale, cabbage, and vegetables like carrot, celery, potatoes, and onion. 2 cups dry cannellini beans (about 15 oz.) 3 (32-oz.) cartons lowsodium chicken broth 5 cloves garlic, minced 4 fresh sage leaves 2 bay leaves 1½ tsp. salt ½ cup olive oil, plus more for drizzling 2 cups diced onion 1 lb. kale (including center ribs and stems), trimmed and chopped 1 lb. Swiss chard, trimmed and chopped 3 carrots, peeled and sliced ¾ lb. potatoes (about 2 Yukon Golds), peeled and cut into chunks 1½ cups coarsely chopped cabbage 3 large stalks celery, chopped 1 (14.5-oz.) can diced lowsodium tomatoes, undrained 1 tsp. black pepper 12 (½-inch) slices French bread, lightly toasted 1½ cups grated Parmesan cheese 1. Pick over and rinse beans. Put beans in a large saucepan and cover with 2 inches water. Bring to boil over medium-high heat; boil, partially covered, 5 minutes. Remove from heat, cover, and let stand about 1½ hours. Drain. 2 . Stir together beans, broth, garlic, sage, bay leaves, and 1 tsp. salt in an 8-qt. pot. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, until beans are tender, about 1 hour. Let cool. 3. Reserve 1 cup beans in a small bowl. Discard bay leaves and sage. Working in batches if necessary, blend remaining bean mixture with an electric mixer, blender, or food processor until smooth. Transfer bean purée to a large bowl; clean and dry the pot. 4 . Heat ½ cup oil in pot over medium heat. Cook onions, stirring occasionally, until softened, 6 to

– COOKIN IN CALI

“I made it twice in two weeks. I substituted canned cannellini beans for the dried beans to save time, and it worked fine.” – KEITH H

8 minutes. Rinse and drain kale and chard, but do not spin-dry. Stir kale, chard, carrots, potatoes, cabbage, celery, tomatoes, pepper, and remaining ½ tsp. salt into pot. Cook, covered, over medium-low heat, stirring occasionally, until greens are wilted and kale and chard stems are almost tender, about 20 minutes. (If vegetables begin to stick to bottom of pot, add ½ cup water and continue cooking, covered.) 5. Stir in bean purée and simmer soup, uncovered, until vegetables are tender and liquid is thickened slightly, about 40 minutes. Stir in reserved cup whole beans. Season to taste with additional salt and pepper. Add toasted

bread. Cook until bread is soft, about 10 minutes longer. Cool 1 hour, then chill at least 8 hours (overnight). 6. Reheat soup over low heat, stirring often, until heated through, about 20 minutes. If soup is too thick to reheat easily, thin with water. Ladle soup into bowls and top each with 2 Tbsp. Parmesan and a drizzle of olive oil. (Soup, with bread, can be made 3 days ahead. Cool, uncovered, then chill, covered.) armagazine.com/ribollita HEALTHY PER 1½ - CUP SERVING: 371 CAL; 17G FAT (4G SAT); 17G PRO; 42G CARB (12G FIBER, 5G SUGARS); 741MG SODIUM

Ve g e t a r i a n 5 - STA R I TA L I A N

“Very delicious. I substituted chopped green olives for the capers. I also added soy beans to boost protein for a well-rounded vegetarian meal. – SIMPLYKATE

R U T H ’ S E G G P L A N T C A P O N ATA HANDS-ON 20 MIN TOTAL 1 HR, 10 MIN SERVES 12 SUBMITTED BY RUTHE

2 Tbsp. olive oil 1 lb. Japanese or other small eggplant, cut into ½-inch cubes (about 4⅔ cups) 1 cup chopped onion 3 cloves garlic, minced 1 tsp. dried oregano ¼ tsp. cinnamon ¼ tsp. ground allspice ½ tsp. salt ½ tsp. black pepper 1 (14.5-oz.) can fire-roasted diced tomatoes 1 cup water ⅓ cup dry red wine 1 bay leaf 2 Tbsp. sugar 3 Tbsp. capers, drained 2 Tbsp. red wine vinegar

1. Heat oil in a large skillet over mediumhigh heat. Cook eggplant, onion, garlic, oregano, cinnamon, allspice, salt, and pepper, stirring frequently, until onion is slightly browned, 7 to 8 minutes. 2 . Reduce heat to medium and add tomatoes, water, wine, and bay leaf. Simmer, stirring frequently, until eggplant is tender and mixture is thickened, 13 to 15 minutes. Remove from heat and stir in sugar, capers, and vinegar. Let cool 30 minutes, then discard bay leaf. Serve at room temperature or chilled. (This keeps up to 5 days, covered and chilled.)

armagazine.com/ruths-eggplant-caponata VEGETARIAN GLUTEN-FREE

VEGAN

PER ⅓-CUP SERVING: 75 CAL; 2G FAT (0G SAT); 1G PRO; 8G CARB (2G FIBER, 5G SUGARS); 226MG SODIUM

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Serve it with É seafood or lamb. It’s also great on toasted bread as an appetizer. The flavor is even better several days after you make it.

Eggplant caponata, stuffed tomatoes, ricotta gnocchi, make-ahead manicotti—there are just so many Italian-inspired specialties for vegetarians to enjoy. Here are some of our favorites.

“I left out the allspice and cinnamon, and added ¼ tsp. crushed red pepper and ½ cup chopped fresh basil. Delish! – LAURA JONES KOBRIN

Ve g e t a r i a n 5 - STA R I TA L I A N

R I COT TA G N O CC H I HANDS-ON 25 MIN TOTAL 35 MIN SERVES 5 SUBMITTED BY SHELBI AWABDY

For Gnocchi 2 large eggs, lightly beaten 8 oz. ricotta cheese ½ cup freshly grated Parmesan cheese 1 tsp. black pepper 1 tsp. garlic powder ½ tsp. salt 1 cup flour, plus more as needed For Sauce 2 Tbsp. olive oil 1 Tbsp. minced garlic 1 (15.5-oz.) can diced tomatoes Pinch crushed red pepper 3 Tbsp. finely shredded fresh basil ½ tsp. black pepper ¼ tsp. salt 8 oz. fresh mozzarella cheese, cut into small chunks

“The gnocchi could have cooked 4 to 5 minutes. I soaked them in the sauce for a day before serving. This shook my boots with the garlic powder. Heaven!” – SCOTT SIMMONS

Make Gnocchi 1. Stir together eggs, ricotta, Parmesan, black pepper, garlic powder, and salt in a large bowl until evenly combined. Stir in 1 cup flour, adding more if needed to form a soft dough. 2 . Divide dough into 4 pieces on a floured surface; roll out into ½-inch-thick ropes. Cut each rope into 1-inch pieces and transfer to a lightly floured baking sheet. Chill until ready to use. Make Sauce 3. Heat oil in a saucepan over medium heat. Stir in garlic; cook until softened and fragrant, about 1 minute. Add diced tomatoes and red pepper. Increase heat to medium-high and bring to a simmer; cook until tomatoes begin to break down, about 10 minutes. Stir in basil, black pepper, and salt. 4 . While sauce simmers, bring a large pot of lightly salted water to a boil. Add gnocchi; boil until all rise to the surface and puff slightly, 2 to 3 minutes. Drain and transfer to a serving bowl. 5. Stir mozzarella into sauce until softened but not melted. Serve spooned over gnocchi.

“They are really good with pesto sauce, too. I usually double or triple the recipe and freeze it so I always have some on hand for a quick meal.”

armagazine.com/ricotta-gnocchi QUICK

VEGETARIAN

PER 1-CUP SERVING: 409 CAL; 22G FAT (10G SAT); 23G PRO; 30G CARB (2G FIBER, 3G SUGARS); 1,006MG SODIUM

– JESSICA53214

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A I R - F R I E D I TA L I A N S T U F F E D TO M ATO E S HANDS-ON 15 MIN TOTAL 30 MIN SERVES 2

This riff on Italian stuffed tomatoes gets some of its inspiration from a decidedly nontraditional device. 4 tomatoes 1 cup cooked brown rice ⅓ cup freshly grated Parmesan cheese ¼ cup crumbled goat cheese or shredded mozzarella cheese ¼ cup chopped toasted walnuts 1 Tbsp. chopped fresh basil, plus more for garnish 2 cloves garlic, minced ¼ cup Italian-seasoned bread crumbs 1 Tbsp. olive oil 1. Cut tops off tomatoes. Use a melon

baller to scoop out flesh, leaving ¼- to ½-inch-thick sides and bottom.

SUBMITTED BY BETTY SOUP

Discard flesh and tomato tops. 2 . Stir together rice, Parmesan, goat cheese, walnuts, basil, and garlic in a bowl. Fill tomato shells with rice mixture. Stir together bread crumbs and oil in a bowl, then sprinkle over rice mixture. 3. Preheat an air fryer to 370°F. Coat fryer basket with cooking spray. Arrange tomatoes in basket; cook until tomatoes are tender, filling is heated through, and topping is golden brown, about 15 minutes. Garnish with additional basil. armagazine.com/italian-stuffedtomatoes QUICK

VEGETARIAN

PER 2 STUFFED TOMATOES: 488 CAL; 26G FAT (8G SAT); 16G PRO; 50G CARB (6G FIBER, 8G SUGARS); 514MG SODIUM

Ve g e t a r i a n 5 - STA R I TA L I A N

“This recipe was screaming Northern Italy to me, so I used Fontina instead of Asiago cheese. I also added some white wine to the vegetables and some nutmeg to the sauce. Delicious!” – BUCKWHEAT QUEEN

A S I AG O M AC W I T H M U S H R O O M S A N D R A D I CC H I O HANDS-ON 35 MIN TOTAL 1 HR, 15 MIN SERVES 10 SUBMITTED BY STEFYCHEFY

1 2 1 ½ ¾ ½ 1 4 2 ¼ ¼ 2 3 1½

(16-oz.) pkg. medium shell pasta Tbsp. olive oil lb. sliced cremini mushrooms cup diced red onion tsp. salt tsp. black pepper large head radicchio, halved, cored, and thinly sliced (2½ cups), plus more for garnish cloves garlic, minced Tbsp. minced fresh sage cup butter cup flour cups milk cups grated Asiago cheese cups whipping cream

1½ cups freshly grated Parmigiano-Reggiano cheese ½ cup panko bread crumbs 1. Grease a 9x13-inch baking dish. Cook pasta

according to package directions until al dente; drain. Preheat oven to 350°F. 2 . Meanwhile, heat oil in a large skillet over medium heat. Add mushrooms, onion, and ¼ tsp. each salt and pepper. Cook, stirring, until mushrooms are browned and onion is translucent, about 7 minutes. Add radicchio, garlic, and sage; cook until radicchio has wilted and garlic is fragrant, about 3 minutes. Remove from heat, then stir in pasta. 3. Melt butter in a saucepan over medium-high heat. Whisk in flour; cook, whisking constantly, until golden. Add milk; bring to a boil, whisking

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5-STAR ITALIAN

constantly. Reduce heat and simmer until thickened, about 5 minutes. Remove from heat. Whisk in Asiago, whipping cream, 1 cup Parmigiano-Reggiano, and remaining ½ tsp. salt and ¼ tsp. pepper until cheese is melted and sauce is smooth. Pour sauce over pasta mixture; stir to combine. 4 . Transfer to prepared dish. Top with panko and remaining ½ cup Parmigiano-Reggiano. Bake until bubbly, about 30 minutes. Turn on broiler; broil 6 inches from heat source until topping is golden brown, about 1 minute. Garnish with additional radicchio. armagazine.com/asiago-mac VEGETARIAN PER 1-CUP SERVING: 606 CAL; 37G FAT (22G SAT); 21G PRO; 48G CARB (3G FIBER, 7G SUGARS); 812MG SODIUM

MAKE-AHEAD MANICOTTI PREP 25 MIN REHEAT 55 MIN SERVES 16 SUBMITTED BY SANDIR

6 eggs, lightly beaten 3 (15-oz.) containers ricotta cheese 3 (10-oz.) pkg. frozen chopped spinach, thawed and well drained 1 (8-oz.) pkg. shredded mozzarella cheese (2 cups) 1½ cups grated Parmesan cheese 2 Tbsp. sugar (optional) 6 cloves garlic, minced (2 Tbsp.) ¾ tsp. black pepper ¼ tsp. salt 32 dried manicotti shells, prepared according to package instructions 3 (24-oz.) jars spaghetti sauce 1 tsp. crushed red pepper (optional) 1. Stir together eggs and ricotta in a bowl

until blended. Stir in spinach, mozzarella, 1 cup Parmesan, the sugar (if using),

garlic, black pepper, and salt. Stuff filling into cooked pasta shells using a small spoon or a large zip-top plastic bag with a corner snipped off. 2 . Spread ¼ cup spaghetti sauce each on the bottoms of eight 8-inch square disposable foil pans. Arrange 4 stuffed shells in a single layer in each pan. Divide remaining sauce over shells in pans. Sprinkle with red pepper (if using) and remaining Parmesan. Cover and chill up to 3 days or freeze up to 3 months. To reheat: If frozen, thaw in refrigerator overnight. Bake in a 400°F oven, covered, 55 minutes. If desired, top with grated Parmesan and fresh basil and/or oregano. armagazine.com/make-aheadmanicotti VEGETARIAN PER 2-MANICOTTI SERVING: 405 CAL; 15G FAT (7G SAT); 25G PRO; 43G CARB (5G FIBER, 10G SUGARS), 948MG SODIUM

“I added a half pound of sweet Italian sausage (crumbled and browned) to the ﬁlling. My Italian husband pronounced this a ‘keeper’ (trust me: that’s high praise).” – BECBEC

Green Beans with Parmesan Bread Crumbs

Honey-Mustard Green Beans

Italian-Seasoned Snow Peas

Mediterranean Green Beans

Mediterranean Zucchini and Chickpea Salad

Grilled Pizza

Nearly Naked Sauce

No-Cook Tomato Sauce

Peach-Tomato Caprese Salad

PIZZA

BLT Pizza

Buffalo Chicken Pizza

Chicken Alfredo Pizza

Chocolate-Raspberry Pizza

Dessert Pizza

DIY Dough

Air Fryer Mini Italian Meatloaves with Cheese

Beefy Baked Ravioli

Braciole (Flank Steak Rolls)

Caprese Burgers

Meaty Spaghetti

Pasta alla Bolognese

Traditional Osso Buco

Loaded Potato Pizza

Tuscan Skirt Steak with Salsa Verde

Mmmeaty Pizza

Primavera Pizza

Rise and Shine Pizza

Presto Pesto

Quick Marinara and five variations

Roasted Parmesan-Garlic Carrots

PORK

Savory Green Beans

Baked Ziti with Sausage

Smoky Carbonara Sauce

One-Pan Orecchiette Pasta

Toasted Garlic Bread

Orecchiette with Sausage and Greens

SOUPS

Pasta all’Amatriciana

Pasta with Peas and Sausage

Hearty Italian Meatball Soup

Italian Bean Ramen

Penne with Spicy VodkaTomato Cream Sauce

Italian Sausage Soup with Tortellini

Pork Chops Italiano

Italian Wedding Soup

Ribollita (Italian Cabbage Soup)

Sausage and Zucchini Soup

CHICKEN 20

Air-Fried Chicken Calzone

Spicy Hawaiian Pizza

Braised Balsamic Chicken

Taco Pizza

Chef John’s Chicken Cacciatore

The Greek Pizza

Chicken Marsala II

Chicken Parmigiana

Italian Chicken Sausage and Peppers

Lemon Chicken Piccata

Pizza Pesto Chicken

Saltimbocca di Pollo Alla Romana

DESSERTS 27

Authentic Tiramisù

Cannoli III

Chocolate-Cappuccino Cheesecake

Rigatoni with Pizza Accents

Cranberry-Pistachio Biscotti

Slow Cooker Pork Cacciatore

Smoky Carbonara Rigatoni

Italian Fresh Purple-Grape Cake

Traditional Spaghetti alla Carbonara

Simple Roasted Tomato Soup

Super-Delicious Zuppa Toscana

Pumpkin Zeppole with Rum-Caramel Sauce

SEAFOOD

Sea Salt Caramel Budino

LASAGNA 37

Artichoke-Spinach Lasagna

Chicken-and-Spinach Lasagna Alfredo

Healthier Broiled Tilapia Parmesan

Mediterranean-Twist Salmon

Scallops with Pesto Cream Sauce

Sexy Shrimp Scampi

Spaghetti Risottati alle Vongole Swordfish with Chickpeas and Lemon

Lasagna Cupcakes

Pesto-Polenta Lasagna

Roasted Butternut Squash and Garlic Lasagna

Sauceless Garden Lasagna

Skillet Spinach Lasagna

SIDES & MORE

43 42

World’s Best Lasagna

Almost Naked Oil

World’s Best (Now Vegetarian!) Lasagna

Any-Herb Pesto

Easy Alfredo

Garlicky Peas

V E G E TA R I A N 93

Air-Fried Italian Stuffed Tomatoes

Asiago Mac with Mushrooms and Radicchio

Creamy Alfredo Butternut Fettuccine

Green Machine Pasta

Make-Ahead Manicotti

Ricotta Gnocchi

Risotto con Radicchio, Gorgonzola, Noci e Crema di Balsamico

Ruth’s Eggplant Caponata

The Baked Pasta Method

THESE ICONS HIGHLIGHT KEY FEATURES TO MAKE BROWSING EASIER

How-to Video on Allrecipes.com

Quick 35 minutes or less

Gluten-Free

Healthy Pick

Vegetarian

Vegan

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Recipes in the magazine are put through our test kitchens to ensure you’ll have success, so they may not exactly match what’s on Allrecipes.com.

Allrecipes® 5-Star Italian (ISSN: 2328-0263), 2021. Allrecipes 5-Star Italian is published annually in April by Meredith Corp., 1716 Locust St., Des Moines, IA 50309-3023. Allrecipes is a registered trademark in the United States. © Meredith Corp. 2021. All rights reserved. Printed in the U.S.A.

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