This casserole is perfect when you’re craving the flavors of chicken Parmesan but want a shortcut version. Simply toss cooked fettucine with shredded rotisserie chicken, mozzarella and your favorite jarred marinara sauce, then top it with buttery Parmesan and garlic breadcrumbs. Pop it in the oven until it’s hot and beautifully browned and crisped on top. Every bite contains the comfort of classic chicken parm with about half the prep.
Total: 1 hr 10 min (includes cooling)
Active: 25 min
Yield: 4 to 6 servings
A sweet yellow onion, a touch of fat from rich butter, and a low and slow cook time bring a simple can of tomatoes to their peak in this iconic sauce from Italian cooking expert Marcella Hazan.
With minimal prep and a quick cook time, this shrimp stew feels elegant for such an easy weeknight meal. You can also take the dish in a number of directions: Substitute the shrimp with an equal amount of flaky white fish or even seared scallops, or stretch the dish into a meal for six by stirring in some butter and serving over cooked spaghetti or rigatoni. A good glug of your best olive oil would also be a welcome.
This outrageously rich sauce, flavored with salty, nutty Manchego, gets poured on sautéed cauliflower and baked until it's golden and bubbling. Delicious, Quick Side Dishes
This Linguine with Canned Clams recipe presents a delightful option for a quick weeknight dinner, offering a savory medley of linguine pasta tossed with tender baby clams, aromatic garlic, and a splash of white wine, providing a convenient alternative to fresh clams for those seeking a flavorful Italian-inspired meal.
With an ingredient list just four items long (chicken, olive oil, salt, pepper), the genius of this bare-bones roast chicken is in its technique. To make it, thoroughly preheat a cast-iron skillet before sliding into it a seasoned bird, breast side up. In under an hour, you’ll get a stunner of a chicken, with moist, tender white meat, crisp, salty chicken skin, and juicy dark meat all done to a turn. If you don’t already have a cast-iron skillet large enough to hold a whole chicken, this recipe is a good enough reason to invest in one.
This one-pan dinner is coated in a sauce anchored by onion and garlic and a summery mix of bell peppers. A splash of sherry vinegar and a squeeze of honey balances the mild flavors of the peppers with a little acidity and sweetness, while cherry tomatoes simmered into the sauce at the end add bright, tangy pops to the meal. A shower of fresh herbs is optional but go with basil if you’d like a more assertive aroma. Serve everything over steamed rice for soaking up the sauce or with crusty bread for dipping.