allrecipes 5-Star Italian

true-to-you 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…

“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 “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 BEEFY BAKED RAVIOLI HANDS-ON 20 MIN TOTAL 50 MIN SERVES 6 SUBMITTED BY LUVINMYHUBBY 1 lb. ground beef1 (14-oz.) jar spaghetti sauce (1½ cups)1 (14.5-oz.) can diced tomatoes, drained1 (13-oz.) pkg. bite-size frozen cheese ravioli, thawed1 cup shredded mozzarella cheese1 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…

“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 CHICKEN PARMIGIANA 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…

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, step-mother 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…

“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. AUTHENTIC TIRAMISÙ HANDS-ON 35 MIN TOTAL 2 HR, 35 MIN SERVES 12 SUBMITTED BY KIM’S COOKING NOW! 3 large eggs, separated½ cup plus pinch sugar2 cups espresso or strongly brewed coffee, cooled2 Tbsp. brandy16 oz. mascarpone cheese1 (7-oz.) pkg. crisp Italian ladyfingers (24 cookies)3 Tbsp. unsweetened cocoa powder 1. Beat together egg yolks, ½ cup sugar, 1 Tbsp. espresso, and the brandy in a large bowl with an…

“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 CHICKEN-AND-SPINACH LASAGNA ALFREDO HANDS-ON 30 MIN TOTAL 1 HR, 30 MIN SERVES 12 SUBMITTED BY SYBIL GREGORY 15 lasagna noodles1 (10-oz.) pkg. frozen chopped spinach3 cooked boneless, skinless chicken breasts, diced (3 cups)2 (15- to 16-oz.) jars Alfredo pasta sauce1 15-oz. container ricotta cheese3 cloves garlic, minced2 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.…