Dear Noelle, I don't make homemade manicotti shells. I buy my shells imported from Italy at an Italian store. But,…
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
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
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.
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
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
1 lb – 1 ½ lbs boneless, skinless chicken breasts
1 jar of Lisa’s Vegetable Primavera Sauce
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
1 lb of pappardelle
1 jar of Lisa’s Three Meat Neapolitan Red Sauce
1/2 cup heavy whipping cream
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
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
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
Tortellini alla Vodka
1 package imported Italian tortellini (suggested brand: Rana)
1 jar of Lisa’s Vodka Sauce
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
1 lb of penne rigate
1 jar of Lisa’s Classic Authentic Tomato Sauce
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
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
Freshly ground black pepper
1 cup extra-virgin olive oil for frying
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
2 lbs imported Italian lasagne
2 jars of Classic Authentic Tomato Sauce
1 lb Ricotta Cheese
1 lb Mozzarella
1 ½ cups Parmigiano Reggiano
Salt and Pepper
2 tablespoons fresh, chopped Italian flat-leaf parsley
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
2 lbs imported Italian lasagne
2 jars of Lisa’s Three Meat Neapolitan Red Sauce
2 cups grated Parmigiano Reggiano
- ¼ cup butter
- 1 cup flour
- 2 cups whole milk
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.