Terri's Favorite Italian Recipes
Below you will find some of Terri's favorite Italian recipes.
Chicken Breasts Parmesan
4 boneless skinless chicken breast halves (about 1 1/4 lb.)
1 egg , beaten
½ cup (2 oz.) Shredded Parmesan Cheese
1/4 cup dry bread crumbs
1 tsp. Italian seasoning
1/4 cup olive oil
1 pkg. (4 oz.) Shredded Mozzarella Cheese
1 pkg. (9 oz.) Linguine, cooked, drained
1 pkg. (15 oz.) Marinara Sauce, heated
Dip chicken in egg; coat with combined Parmesan cheese, crumbs and seasoning.
Heat oil in 12-inch non-stick skillet on medium heat. Add chicken; cook 3 minutes on each side or until tender.
Top chicken with mozzarella cheese; cover. Reduce heat to low. Cook 3 minutes or until mozzarella cheese is melted.
Arrange linguine on platter; top with sauce. Arrange chicken over sauce.
Hot Garlic Cheese Bread
1 pkg.(8 oz.) Natural Shredded Mozzarella Cheese
½ cup (1 stick) butter or margarine, softened
2 cloves garlic, minced
2 Tbsp. chopped fresh parsley or basil leaves
1/4 tsp. black pepper
1 lb. unsliced Italian bread loaf
½ tsp. garlic powder and 1 tsp. dried oregano leaves can be substituted for the garlic cloves and fresh parsley or basil.
Mix all ingredients except bread.
Slice bread loaf at 3/4-inch intervals almost to the bottom, but not all the way through.
Spread cheese mixture on 1 side of bread slices. Wrap in foil.
Bake at 425°F for 25 minutes. Serve immediately.
Italian Macaroni and Cheese
5 Tbsp. butter or margarine, divided
3 Tbsp. flour
½ tsp. Salt
½ tsp. pepper
1/4 tsp. ground nutmeg
2 1/4 cups milk
½ lb. medium shells, cooked, drained
1 cup Whole Milk Ricotta Cheese
1 pkg. (8 oz.) 4 Pizza blend cheese
1 Tomato, sliced
1/4 cup dry bread crumbs
1/4 cup(1 oz.) Grated Parmesan Cheese
2 Tbsp. chopped fresh parsley
Melt 3 tablespoons of the butter in large saucepan on low heat. Stir in flour and seasonings.
Cook 2 minutes or until bubbly. Gradually stir in milk until smooth.
Stirring constantly, cook on medium heat until mixture boils and thickens.
Reduce heat to low; simmer 3 to 5 minutes.
Toss shells with white sauce and ricotta cheese.
Spoon ½ of the pasta mixture into 2-quart casserole; sprinkle with 1 ½ cups of the pizza cheese.
Top with remaining pasta mixture and pizza cheese. Top with tomato slices.
Toss bread crumbs, Parmesan cheese, remaining 2 tablespoons butter, melted
and parsley in small bowl; sprinkle over tomatoes.
Bake at 350° for 20 to 25 minutes or until thoroughly heated.
Ziti
2 cups tomato sauce
1 cup Ricotta Cheese
16 oz. ziti, cooked, drained
6 oz. Mozzarella Cheese, diced
Salt and pepper
4 oz. Mozzarella Cheese, sliced
1/4 cup (1 oz.) Grated Parmesan or Romano Cheese
Mix tomato sauce and ricotta cheese.
Toss ziti, tomato sauce mixture, diced mozzarella cheese and salt and pepper to taste.
Pour into lightly greased 2-quart casserole.
Cover with mozzarella cheese slices; sprinkle with parmesan cheese.
Bake at 350°F for 15 to 20 minutes or until thoroughly heated.
Makes 6 servings.
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Below you will find some of Terri's favorite Italian recipes.
4 boneless skinless chicken breast halves (about 1 1/4 lb.)
1 egg , beaten
½ cup (2 oz.) Shredded Parmesan Cheese
1/4 cup dry bread crumbs
1 tsp. Italian seasoning
1/4 cup olive oil
1 pkg. (4 oz.) Shredded Mozzarella Cheese
1 pkg. (9 oz.) Linguine, cooked, drained
1 pkg. (15 oz.) Marinara Sauce, heated
Dip chicken in egg; coat with combined Parmesan cheese, crumbs and seasoning.
Heat oil in 12-inch non-stick skillet on medium heat. Add chicken; cook 3 minutes on each side or until tender.
Top chicken with mozzarella cheese; cover. Reduce heat to low. Cook 3 minutes or until mozzarella cheese is melted.
Arrange linguine on platter; top with sauce. Arrange chicken over sauce.
1 pkg.(8 oz.) Natural Shredded Mozzarella Cheese
½ cup (1 stick) butter or margarine, softened
2 cloves garlic, minced
2 Tbsp. chopped fresh parsley or basil leaves
1/4 tsp. black pepper
1 lb. unsliced Italian bread loaf
½ tsp. garlic powder and 1 tsp. dried oregano leaves can be substituted for the garlic cloves and fresh parsley or basil.
Mix all ingredients except bread.
Slice bread loaf at 3/4-inch intervals almost to the bottom, but not all the way through.
Spread cheese mixture on 1 side of bread slices. Wrap in foil.
Bake at 425°F for 25 minutes. Serve immediately.
5 Tbsp. butter or margarine, divided
3 Tbsp. flour
½ tsp. Salt
½ tsp. pepper
1/4 tsp. ground nutmeg
2 1/4 cups milk
½ lb. medium shells, cooked, drained
1 cup Whole Milk Ricotta Cheese
1 pkg. (8 oz.) 4 Pizza blend cheese
1 Tomato, sliced
1/4 cup dry bread crumbs
1/4 cup(1 oz.) Grated Parmesan Cheese
2 Tbsp. chopped fresh parsley
Melt 3 tablespoons of the butter in large saucepan on low heat. Stir in flour and seasonings.
Cook 2 minutes or until bubbly. Gradually stir in milk until smooth.
Stirring constantly, cook on medium heat until mixture boils and thickens.
Reduce heat to low; simmer 3 to 5 minutes.
Toss shells with white sauce and ricotta cheese.
Spoon ½ of the pasta mixture into 2-quart casserole; sprinkle with 1 ½ cups of the pizza cheese.
Top with remaining pasta mixture and pizza cheese. Top with tomato slices.
Toss bread crumbs, Parmesan cheese, remaining 2 tablespoons butter, melted
and parsley in small bowl; sprinkle over tomatoes.
Bake at 350° for 20 to 25 minutes or until thoroughly heated.
2 cups tomato sauce
1 cup Ricotta Cheese
16 oz. ziti, cooked, drained
6 oz. Mozzarella Cheese, diced
Salt and pepper
4 oz. Mozzarella Cheese, sliced
1/4 cup (1 oz.) Grated Parmesan or Romano Cheese
Mix tomato sauce and ricotta cheese.
Toss ziti, tomato sauce mixture, diced mozzarella cheese and salt and pepper to taste.
Pour into lightly greased 2-quart casserole.
Cover with mozzarella cheese slices; sprinkle with parmesan cheese.
Bake at 350°F for 15 to 20 minutes or until thoroughly heated.
Makes 6 servings.
Send Terri some email!
Click on cheese to return to Terri's cooking page!