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Top 10 Italian Dishes from Lisa’s Italian Kitchen

 

Top 10 Italian Dishes

Each of us has our favorite Italian dish, but in Lisa’s Italian Kitchen, our top 10 Italian dishes are all made with Lisa’s Italian Sunday Sauces! Read on to learn how you can make your top 10 favorite Italian dishes with sauces from Lisa’s Italian Kitchen.

Top Italian Dish #10 Baked Ravioli with Lisa’s Classic Authentic Tomato Sauce

Top 10 Italian Dishes

Ingredients:

2 lbs of frozen or fresh cheese ravioli (suggested brands include Rana or Perfect Pasta)

2 jars of Lisa’s Classic Authentic Tomato Sauce

2 cups shredded mozzarella

1 cup shredded Parmigiano Reggiano

Directions:

Cook frozen ravioli in boiling water for only three minutes. Remove immediately and allow to cool. In a 9 x 12 casserole pour a layer of the tomato sauce, followed by a layer of the parboiled ravioli. Top with another layer of tomato sauce, a layer of shredded mozzarella, and a layer of grated parmesan. Top with another layer of ravioli and repeat until you end with tomato sauce and the Parmigiano on top. Bake at 350 for 15 minutes or until the cheeses are bubbly.

Top Italian Dish #9 Rigatoni al Rosé with Lisa’s Classic Authentic Tomato SauceTop 10 Italian Dishes

Ingredients:

For the Rosé Sauce:

  • 1 jar Lisa’s Authentic Classic Tomato
  • 1 cup Parmigiano Reggiano, grated
  • 1 cup heavy cream

For the Pasta:

  • Handful Sicilian sea salt, coarse
  • 1 pound rigatoni

Directions:

Simmer Lisa’s Authentic Classic Tomato with a cup of heavy whipping cream. (Do not allow to boil.) Add the Parmigiano, stirring slowly. Blend it well. Reduce the heat, never allowing the sauce to boil.

Fill a large pasta pot with water and bring it to a boil. Add a generous handful of coarse Sicilian sea salt. Cook the rigatoni according to the directions on the package and toss with the sauce.

Top Italian Dish #8 Grilled Chicken Breasts with Vegetable Primavera

Top 10 Italian Dishes

 

Ingredients:

1 lb – 1 ½ lbs boneless, skinless chicken breasts

1 jar of Lisa’s Vegetable Primavera Sauce

Directions:

Grill chicken breasts on medium indirect heat for 20 minutes. If you do not have a grill, pan sauté the chicken breasts in extra virgin olive oil until golden and cooked through for about 15 minutes. Heat Lisa’s Vegetable Primavera Sauce in a pan on low heat. Plate the chicken breasts in a casserole and pour Lisa’s Vegetable Primavera Sauce over them. Sprinkle with Pecorino Romano. Heat in a 350 degree oven for 15 minutes.

 

Top Italian Dish #7 Pappardelle alla Bolognese with Lisa’s Three Meat Neapolitan Red Sauce

Top 10 Italian Dishes

Ingredients:

1 lb of pappardelle

1 jar of Lisa’s Three Meat Neapolitan Red Sauce

1/2 cup heavy whipping cream

Directions:

Bring a pot of water to a roiling boil, salting the water. Pour pappardelle in and cook al dente (about 7 minutes). Drain.

Simmer Lisa’s Italian Kitchen Three-Meat Sauce with one half cup of heavy whipping cream to make Bolognese Sauce.

Pour over pappardelle to serve and add Parmigiano Reggiano if desired.

Top Italian Dish #6 Grilled Shrimp with Linguini and Vodka Sauce

Top 10 Italian Dishes

Ingredients:

2 lbs shrimp (raw, deveined, deveined and tails removed)

3 cloves garlic, chopped roughly

Sicilian Sea Salt

1 1/2 lb linguine

1 jar of Lisa’s Vodka Sauce

Directions:

Place 10-12 shrimp on each skewer or place all shrimp in a stainless steel basket made for your grill. Grill at medium indirect heat until slightly blackened. If you do not have a grill, sauté in a large frying pan, until the shrimp turn bright pink.

Bring a pot of water to a roiling boil, salting the water. Pour in linguine and cook al dente (about 7 minutes). Drain.

In a separate bowl, combine the shrimp with Lisa’s Vodka Sauce. Mix well. Pour over linguine and serve.

Top Italian Dish #5 and 4 Tortellini alla Vodka and

Penne al Pomodoro with Lisa’s Classic Authentic Tomato Sauce

Top 10 Italian Dishes

Tortellini alla Vodka

Ingredients:

1 package imported Italian tortellini (suggested brand: Rana)

1 jar of Lisa’s Vodka Sauce

Directions:

Bring a pot of water to a roiling boil, salting the water. Pour in tortellini and cook al dente (about 3 minutes). Remove tortellini as soon as they rise to the top of the water. Drain and pour Lisa’s Vodka Sauce over the pasta. Sprinkle Pecorino Romano if desired.

Penne al Pomodoro

Ingredients:

1 lb of penne rigate

1 jar of Lisa’s Classic Authentic Tomato Sauce

Directions:

Bring a pot of water to a roiling boil, salting the water. Pour in penne rigate and cook al dente (about 7 minutes). Drain and pour Lisa’s Classic Authentic Tomato Sauce over the pasta. Sprinkle Parmigiano Reggiano if desired.

Top Italian Dish #3 Meatballs with Lisa’s Classic Authentic Tomato Sauce

Meatball Recipe Finishes Cooking in Classic Red Sauce, Top 10 Italian Dishes

Ingredients:

3 jars (24 oz) of Lisa’s Italian Kitchen Classic Authentic Tomato Sauce

2 slices Italian Bread

½ cup whole milk

1 pound ground veal

1 pound course-ground sausage meat with fennel seeds

1 pound ground beef sirloin

3 large eggs

1 cup chopped Italian flat-leaf parsley

8 garlic cloves, minced

¾ cup grated Pecorino Romano

¾ cup grated Parmigiano Reggiano

1 tablespoon dried oregano

Sea salt

Freshly ground black pepper

1 cup extra-virgin olive oil for frying

LIK Meatball Rows; Top 10 Italian Dishes

Directions:

In a large pot, heat Lisa’s Italian Kitchen Authentic Classic Red. Simmer until warm.

In a small bowl, soak the bread in the milk.

In a large bowl, combine the ground meats, eggs, parsley, garlic, cheeses, oregano, sea salt and pepper to taste.

Squeeze the excess milk from the bread and add the bread to the meat mixture, making sure everything is well combined.

With your hands, shape the mixture into meatballs 2 to 2 ½ inches in diameter. Place the meatballs on a tray as you make them.

Heat the olive oil in a large skillet over medium heat. In batches, brown the meatballs on all sides.

Transfer to paper towels to drain. Add the meatballs to the simmering tomato sauce and cook another 2 to 4 hours over very low heat.

Top Italian Dish #2 Cheese Lasagna with Lisa’s Classic Authentic Tomato Sauce

Top 10 Italian Dishes

Ingredients:

2 lbs imported Italian lasagne

2 jars of Classic Authentic Tomato Sauce

1 lb Ricotta Cheese

1 lb Mozzarella

1 ½ cups Parmigiano Reggiano

2 eggs

Salt and Pepper

2 tablespoons fresh, chopped Italian flat-leaf parsley

Directions:

Mix the ricotta with the two eggs and the salt and pepper, and chopped parsley. Get a 9 x 13 casserole. Layer the bottom with Lisa’s Classic Authentic Tomato Sauce. Layer with one to two layers of lasagna noodles cooked al dente (5-6 minutes). (Note: after cooking your lasagna noodles for 5-6 minutes, rinse with cold water to stop the cooking process) On top of the noodles add one layer of the ricotta mixture, followed by a layer of the shredded mozzarella, followed by a layer of the grated Parmigiano Reggiano. Add another layer of lasagne noodles. Repeat until the top layer is lasagna, tomato sauce, and grated Parmigiano Reggiano.

Bake for 30 minutes at 350 degrees, until bubbly.

Top Italian Dish #1 Lasagna with Lisa’s Three Meat Neapolitan Red Sauce

Top 10 Italian Dishes

Ingredients:

2 lbs imported Italian lasagne

2 jars of Lisa’s Three Meat Neapolitan Red Sauce

2 cups grated Parmigiano Reggiano

Besciamella Sauce:

  • ¼ cup butter
  • 1 cup flour
  • 2 cups whole milk

Directions:

Bring a large pot of water to boil. Cook the lasagne rectangles for approximately 5 minutes each. Run the pasta under cold water to stop the cooking then lay the lasagne rectangles out flat on cotton dish towels on the table. Cover them with dish towels as well to keep them from becoming too dry.

In a large casserole, at least 13” x 9” x 2 ½” deep, cover the bottom of the casserole with a layer of  Lisa’s Three Meat Neapolitan Red Sauce. Set aside.

To make the Besciamella Sauce, melt the butter in a medium size sauté pan. Add the flour and milk, alternating each until the Besciamella is smooth. Add the grated Parmigiano and remove from heat. Add a pinch of salt.

To assemble the lasagne, begin with Lisa’s Three Meat Neapolitan Red Sauce on the bottom of the casserole followed by a layer of lasagne rectangles. (Note: in Italy 3 or 4 lasagne rectangles are placed on top of each other to form each layer, making the pasta layers much thicker than in the United States). Follow lasagne rectangles with a layer of Lisa’s Three Meat Neapolitan Red Sauce, then Besciamella, then Parmigiano, then lasagne and repeat until the casserole is full. Top the lasagne with a thick layer of Parmigiano. Bake in 400 degrees preheated oven for 30 minutes or until bubbly and golden on top. Allow to stand for 5-10 minutes before serving.

Author

  • Lisa Caponigri

    Lisa Caponigri is the author of This is Sunday Dinner and Whatever Happened to Sunday Dinner?, published by Sterling Epicure. Both of Lisa's cookbooks brim with her memories of living in Italy, both as a child and as an adult raising her own family, anecdotes about her family, regional and seasonal Italian specialties, and all the advice needed to get a spectacular Sunday Dinner on the table, every Sunday of the year. She has developed a line of prepared foods and sauces called Lisa’s Italian Kitchen. Lisa debuted on HSN and has appeared on QVC. She has also appeared on a variety of television programs, including Seattle's New Day Northwest, Good Morning Toronto, Chicago's WGNLunchbreak, and New England Cooks, to name a few. Lisa is frequently consulted as an expert in Italian lifestyle and food. Lisa Caponigri lives in South Bend, IN and travels frequently to Italy to research the latest in "la dolce vita". Visit www.lisacaponigri.com to learn more about Lisa!

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