Browsing Category

Italian

Italian Main Dishes Recipes Side Dishes

Pumpkin Sage Cauliflower Crust Manicotti

pumpkin sage cauliflower crust manicotti

Pumpkin Sage Cauliflower Crust Manicotti

Serves 4-6

Ingredients

  • 2 packages Outer Aisle Gourmet Cauliflower Sandwich Thins
  • 15 oz. container part-skim ricotta cheese
  • 1 cup part-skim shredded mozzarella cheese, plus extra for topping
  • 1/2 cup grated parmesan cheese, plus extra for topping
  • 2 tbsp. Melanie’s Medleys Pumpkin Pie Cream Cheese
  • 2 cloves garlic, minced
  • 1 egg, beaten
  • 1/2 tsp salt
  • 1 tbsp. chopped sage
  • 1 cup Trader Joe’s Autumnal Harvest Alfredo Sauce (1/2 cup to coat lasagna pan and 1/2 cup to spread on top)

Directions

  1. Preheat oven to 375 degrees.
  2. Coat lasagna pan with 1/2 cup sauce.
  3. In medium bowl, add ricotta cheese, 1 cup mozzarella cheese, 1/2 cup grated parmesan cheese, cream cheese, garlic, egg, and salt. Mix thoroughly.
  4. Place ricotta mixture into each cauliflower sandwich thin, evenly distributing mixture into the 12 sandwich thins.
  5. Carefully roll each sandwich thin over with the ricotta mixture and place open side face down on the lasagna pan.
  6. Spread remaining alfredo sauce over each manicotti and sprinkle with a pinch of mozzarella, parmesan, and sage.
  7. Place in oven and bake for 30 minutes. Broil on high for 2 minutes.
  8. Remove from oven and let cool before serving.

 

Disclosure: I received free samples of Melanie’s Medleys Cream Cheese to develop this recipe. Use code BROOKEZ18 for $15 off your order. 

Breakfast/Brunch Italian Main Dishes Recipes

Egg, Tomato, & Mozzarella Cauliflower Breakfast Pizza

Egg, Tomato & Mozzarella Cauliflower Breakfast Pizza

Serves 1

Ingredients

  • 1 Cali’Flour Foods Cauliflower Pizza Crust 
  • 1 egg, scrambled
  • 1 oz. fresh mozzarella cheese
  • 3-4 thinly sliced heirloom tomato
  • 1 tbsp Trader Joe’s Vegan Kale, Cashew, & Basil Pesto
  • Fresh chopped basil, for topping

Directions

  1. Preheat oven to 400 degrees.
  2. Bake pizza crust according to directions on box. Let crust cool.
  3. Spread pesto on pizza crust. Top with tomato slices, mozzarella cheese and scrambled egg.
  4. Bake in oven for 8-10 minutes, until cheese is melted.
  5. Top with fresh chopped basil and serve.
Italian Main Dishes Recipes

Cauliflower Gnocchi with Pesto Sauce

cauliflower gnocchi with pesto sauce

Cauliflower Gnocchi with Pesto Sauce

Serves 2

Ingredients

  • 1 package of Trader Joe’s Cauliflower Gnocchi
  • 2 tablespoons Trader Joe’s Vegan Kale, Cashew, and Basil Pesto Sauce
  • Olive Oil Spray

Optional

  • Parmesan cheese
  • Fresh basil

Directions

  1. Heat large skillet to medium heat and coat with olive oil spray.
  2. Add package of cauliflower gnocchi into skillet. Pan sauté for approximately 10 minutes or until gnocchi is thoroughly cooked, constantly moving pan to ensure gnocchi does not stick to pan.
  3. Add pesto sauce to gnocchi and mix well.
  4. Plate gnocchi and garnish with parmesan cheese and fresh basil (optional). Save remaining sauce for other uses.
Italian Main Dishes Recipes

Cauliflower Gnocchi with Vegan Bolognese Sauce

cauliflower gnocchi

Cauliflower Gnocchi with Vegan Bolognese Sauce

Serves 2

Ingredients

  • 1 package of Trader Joe’s Cauliflower Gnocchi
  • 2 cups Marinara Sauce
  • 1 package Beyond Meat Beyond Beef Crumbles
  • Olive Oil Spray

Optional

  • Parmesan cheese
  • Fresh basil

Directions

  1. Follow directions on package of Beyond Meat Beef Crumbles to cook.
  2. Once beef crumbles have cooked, add marinara sauce and let simmer.
  3. Meanwhile, in medium skillet, preheat to medium heat and coat with olive oil spray.
  4. Add package of cauliflower gnocchi into skillet. Pan sauté for approximately 10 minutes or until gnocchi is thoroughly cooked, constantly moving pan to ensure gnocchi does not stick to pan.
  5. Plate gnocchi and top with the faux bolognese sauce. Save remaining sauce for other uses.
  6. Garnish with parmesan cheese and fresh basil (optional).
Italian Main Dishes Recipes

Vegan Bolognese with Oven Roasted Tomatoes

Vegan Bolognese with Oven Roasted Tomatoes

Serves 4

Ingredients

  • 1 box Banza Angel Hair Pasta
  • 1 jar Raos Marinara Sauce
  • 1 package Beyond Meat The Beyond Burger (2 burgers) or 1 package of Beefy Crumble
  • 1 pint cherry tomatoes, washed and sliced in half lengthwise
  • Chosen Foods Avocado Oil Spray
  • Sea Salt to taste

Directions

  1. Preheat oven to 375 degrees. Line baking sheet with parchment paper.
  2. Place sliced tomatoes onto baking sheet. Spray tomatoes with avocado oil spray. Top with sea salt.
  3. Bake in oven for 40 minutes.
  4. Meanwhile, place meat in large skillet over low heat. Cook until meat is throughly cooked. Drain excess fat or blot with paper towel.
  5. Return skillet to the low heat. Add jar of marinara sauce into the skillet and mix into the meat. Cook for 20-30 minutes, stirring occasionally.
  6. Boil water in large pot. Cook Banza pasta according to directions.
  7. Serve pasta in a bowl with vegan bolognese sauce and top with oven roasted tomatoes.

 

Disclosure: I received a free sample of Banza Pasta to develop this recipe.

Italian Main Dishes Recipes

Cauliflower Crust Manicotti

Cauliflower Crust Manicotti

Serves 4-6

Ingredients

  • 2 packages Outer Aisle Gourmet Cauliflower Sandwich Thins
  • 15 oz. container part-skim ricotta cheese
  • 1 cup part-skim shredded mozzarella cheese, plus extra for topping
  • 1/2 cup grated parmesan cheese, plus extra for topping
  • 4 cups spinach, sautéed with avocado oil spray
  • 2 cloves garlic, minched
  • 1 egg, beaten
  • 1/2 tbsp Italian seasoning
  • 1/2 tsp salt
  • 1 cup marinara sauce (1/2 cup to coat lasagna pan and 1/2 cup to spread on top)

Directions

  1. Preheat oven to 375 degrees.
  2. Coat lasagna pan with 1/2 cup marinara sauce.
  3. In large skillet, add spinach and spray with avocado oil spray. Sautee until wilted. Set aside.
  4. In medium bowl, add ricotta cheese, 1 cup mozzarella cheese, 1/2 cup grated parmesan cheese, garlic, egg, Italian seasoning, and salt. Mix thoroughly. Add spinach and combine into mixture.
  5. Place ricotta mixture into each cauliflower sandwich thin, evenly distributing mixture into the 12 sandwich thins.
  6. Carefully roll each sandwich thin over with the ricotta mixture and place open side face down on the lasagna pan.
  7. Spread remaining marinara sauce over each manicotti and sprinkle with a pinch of mozzarella and parmesan cheeses.
  8. Place in oven and bake for 40 minutes. Broil on high for 2 minutes.
  9. Remove from oven and let cool before serving.
Appetizers Italian Recipes Side Dishes

Baked GG Mozzarella Sticks

Baked GG Mozzarella Sticks

Serves 4-6

Ingredients

  • 6 mozzarella cheese sticks
  • 1/3 cup pulverized GG crackers
  • 1 tbsp Italian seasoning
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper
  • 2 tsp grated parmesan cheese
  • 1 egg

Directions

  1. Cut each mozzarella stick in half at the center. Place in freezer for one hour.
  2. Preheat oven to 400 degrees.
  3. Add pulverized GG’s, Italian seasoning, garlic powder, black pepper, and parmesan cheese to a small bowl. Mix together.
  4. Beat egg in a separate small bowl.
  5. Remove mozzarella sticks from freezer. Line baking sheet with parchment paper and spray with non-stick spray.
  6. Dip each mozzarella stick in the egg wash. Remove excess egg. Roll each mozzarella stick in the GG mixture, covering all sides.
  7. Place each coated mozzarella stick on the lined baking sheet. Place in freezer for 15 minutes.
  8. Heat mozzarella sticks in oven for 8 minutes, flipping each stick after 4 minutes.
  9. Serve with marinara sauce.
Italian Main Dishes

Baked Cavatappi with Ricotta

Baked Cavatappi with Ricotta

Serves 4

Ingredients

  • 1 box Banza Cavatappi 
  • 1 cup part-skim ricotta cheese
  • 1 cup part-skim shredded mozzarella cheese plus 1/2 cup for topping
  • 1/4 cup grated parmesan cheese
  • 1 egg, beaten
  • 1/2 tbsp Italian seasoning
  • 1 cup of marinara sauce plus 1/2 cup for topping

Directions

  1. Preheat oven to 350 degrees.
  2. Cook cavatappi al dente. Set aside.
  3. Add ricotta cheese, mozzarella cheese, parmesan cheese, egg and Italian seasoning to a medium bowl. Combine all ingredients.
  4. Add cooked cavatappi to cheese mixture and mix well.
  5. Add marinara sauce to cheese and cavatappi and mix well.
  6. Spray a 1.3L baking dish with non-stick spray.
  7. Add cheese and cavatappi mixture to baking dish and spread evenly. Top with remaining sauce and then sprinkle with remaining mozzarella cheese.
  8. Bake for 30 minutes. Broil on high for 2 minutes.
  9. Let cool for 5 minutes and serve.
Appetizers Italian Main Dishes Recipes

Cauliflower Crust Waffle Pizza

Cauliflower Crust Waffle Pizza

Serves 2

Ingredients

  • 2 1/2 cups riced cauliflower
  • 1/2 cup part-skim shredded mozzarella cheese, plus additional 1/4 cup
  • 1/2 cup grated parmesan cheese
  • 1 egg, beaten
  • 2 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 1/4 tsp salt
  • 4 tbsp marinara sauce
  • Fresh basil

Directions

  1. Preheat oven to 425 degrees.
  2. Place riced cauliflower in microwave-safe bowl. Cover with saran wrap. Microwave for 3 minutes.
  3. Preheat waffle maker.
  4. In bowl, add 1/2 cup mozzarella cheese, parmesan cheese, egg, garlic, Italian seasoning, and salt. Mix until all ingredients are combined. Divide cauliflower mix evenly to make 2 cauliflower pizzas.
  5. Add one half of mix to waffle maker and cook until waffle maker indicates pizza is ready. Repeat with remaining cauliflower mix.
  6. Top each cauliflower pizza with marinara sauce and remaining mozzarella cheese.
  7. Place on baking sheet and bake for 8 minutes. Broil for additional 2 minutes or until cheese bubbles.
  8. Garnish with fresh basil.
Italian Main Dishes Recipes

Garlic and Herb Zucchini Ravioli

 

Garlic and Herb Zucchini Ravioli

Serves 4-6

Ingredients

  • 4 medium zucchinis, cut into 1/4 inch slices (24 slices)
  • 2/3 cup part-skim ricotta cheese
  • 1/2 cup grated parmesan cheese
  • 1/2 cup shredded mozzarella cheese for filling, plus more for topping
  • 3 tbsp Melanie’s Medleys Garlic & Herb Cream Cheese
  • 2 garlic cloves, minced
  • 1/4 cup chopped basil
  • 1/2 tsp salt
  • 2 cups spinach leaves
  • 1 tsp olive oil
  • 1/2 cup marinara sauce, plus more for topping
  • 2 tbsp pulverized GG crackers

Direction

  1. Preheat oven to 400 degrees.
  2. Spread 1/2 cup marinara sauce on bottom of lasagna pan (13×9 pan).
  3. Grill each slice of zucchini on a grill or large skillet. Set aside.
  4. Saute spinach in medium skillet in 1 tsp olive oil until wilted.
  5. Add ricotta cheese, parmesan cheese, mozzarella cheese, cream cheese, garlic, basil, salt, and spinach to large bowl. Mix together thoroughly.
  6. Set two zucchini noodles across each other (one horizontal and one vertical at a 90 degree angle). Place small scoop of cheese mixture in center of zucchini where they intersect. Roll both zucchini noodles over cheese mixture and place the ravioli seam side down in lasagna pan. Repeat and make total of 12 raviolis.
  7. Top each ravioli with 1 tbsp of marinara sauce and 1 tbsp of shredded mozzarella cheese. Finish each ravioli with a pinch of pulverized GG crackers.
  8. Bake for 30 minutes. Broil for 2 minutes.
  9. Let cool for 3-4 minutes and serve with additional chopped basil and parmesan cheese if desired.

 

Disclosure: I received free samples of cream cheese from Melanie’s Medleys to create this recipe.