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Pesto Chicken Caprese Sandwich
Lunch

Pesto Chicken Caprese Sandwich

4.5

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 375 degrees C (190 degrees C).
  2. 2 Thinly slice chicken breasts in half and season with Italian seasoning and salt. Place chicken on a rimmed baking sheet.
  3. 3 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  4. 4 Cut heirloom tomato and mozzarella cheese into four 1/3-inch thick slices. Set out tomato slices on a baking sheet and top with mozzarella slices. Add to oven and bake for the last 10 minutes with the chicken. Remove chicken from oven.
  5. 5 Turn oven to broil and broil tomatoes and cheese, until cheese has melted, 2 to 3 minutes. If desired, add ciabatta buns and toast under the broiler until browned, 1 to 2 minutes.
  6. 6 To assemble the sandwiches, place a chicken filet onto the ciabatta bun, top with tomato and melted mozzarella, and 1 tablespoon pesto.

By thedailygourmet

Make-Ahead Turkey Tea Sandwiches
Lunch

Make-Ahead Turkey Tea Sandwiches

5.0

Prep
20 min
Cook
Total
140 min

Instructions

  1. 1 Combine cream cheese, garlic, and Italian seasoning in a small bowl and set aside.
  2. 2 Slice top third off the baguette using a serrated knife. Scoop out some of the bottom half, leaving a 1/2-inch shell. Spread cream cheese mixture evenly over both halves. Layer turkey, spinach, red pepper, and artichokes on the bottom shell and place the other half on top. Wrap tightly in foil and refrigerate for 2 hours, or overnight.
  3. 3 When ready to serve, unwrap and slice the loaf diagonally into 1- to 2-inch portions. Secure each with a toothpick.

By Nikki

Pepperoni Bread
Lunch Italian

Pepperoni Bread

4.6

Prep
15 min
Cook
40 min
Total
115 min

Instructions

  1. 1 Place thawed dough into a bowl; cover and let rise in a warm place until doubled in volume, about 1 hour.
  2. 2 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  3. 3 Roll dough into a rectangle, then brush with beaten egg and arrange pepperoni over top. Sprinkle mozzarella, Parmesan, and Italian seasoning over pepperoni. Roll dough over fillings like a jelly roll and pinch the seam to seal. Place dough, seam-side down, onto the prepared baking sheet.
  4. 4 Bake in the preheated oven until golden brown, about 40 minutes.
  5. 5 Use a bread knife to cut loaf into slices of your desired size.

By Martha Katz

Grandma's Italian Grilled Cheese Sandwich
Lunch Italian

Grandma's Italian Grilled Cheese Sandwich

4.2

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Whisk eggs, milk, garlic powder, Italian seasoning, and Parmesan cheese together in a bowl.
  2. 2 Place each American cheese slice between two pieces of bread to assemble 6 sandwiches.
  3. 3 Dip both sides of each sandwich in egg mixture.
  4. 4 Heat a non-stick frying pan over medium heat.
  5. 5 Place dipped sandwiches in the hot frying pan; cook until golden brown and cheese is melted, about 3 minutes per side.

By Rae

Bob's Three Bean Salad
Lunch

Bob's Three Bean Salad

4.2

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Combine red kidney beans, green beans, and garbanzo beans in a large bowl. Add onion, garlic, sugar, Italian seasoning, rice wine vinegar, balsamic vinegar, and olive oil; stir to coat. Season with salt. Marinate salad in refrigerator before serving, at least 1 hour.

By Kenneth Isakson

Turkey, Quinoa, and Zucchini Mini Meatloaves
Lunch

Turkey, Quinoa, and Zucchini Mini Meatloaves

Prep
20 min
Cook
50 min
Total
75 min

Instructions

  1. 1 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
  2. 2 Shred the zucchini using a cheese grater over a lint-free kitchen towel. Wrap the zucchini in the towel and wring out as much water as possible.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and swab with olive oil.
  4. 4 Place the zucchini in a large bowl. Add 1/4 cup chile sauce, red onion, egg whites, garlic, parsley, Italian seasoning, salt, and pepper. Add quinoa and turkey; mix well to combine. Divide mixture into 6 parts and shape into small loaves. Space them evenly on the baking sheet.
  5. 5 Combine the remaining 1/2 cup chile sauce with mustard. Spread a heaping spoonful over each loaf.
  6. 6 Bake in the preheated oven until meatloaves are hot on the inside and sauce has darkened in color, 30 to 35 minutes. Remove from oven and let rest, at least 5 minutes.

By Kelly Rose Diggins

Rutabaga Salad
Lunch

Rutabaga Salad

4.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer; bring to a boil. Add the rutabaga and steam until just tender, about 10 minutes.
  2. 2 Bring 2 cups water and 1 tablespoon vegetable oil to a boil in a saucepan. Remove from the heat and stir in the couscous. Cover and let stand until the water is absorbed, about 14 minutes; fluff with a fork.
  3. 3 Whisk nutritional yeast, 1/4 cup vegetable oil, apple cider vinegar, honey, Italian seasoning, oregano, dill, black pepper, and cayenne pepper in a large bowl.
  4. 4 Stir couscous and rutabaga into the nutritional yeast dressing. Season with salt.

By sueb

Curry Split Pea Soup
Lunch

Curry Split Pea Soup

4.6

Prep
20 min
Cook
65 min
Total
85 min

Instructions

  1. 1 In a large soup pot over medium heat, heat the olive oil, and stir in the lemon juice, garlic, carrots, onions, and celery. Cook and stir until the carrots become soft enough to break apart with a fork, about 20 minutes. Transfer the vegetables and their juices into a bowl, and refrigerate. Once slightly cool, place them into a blender, and blend until the mixture forms a smooth puree.
  2. 2 Pour the water into the soup pot, and stir in the chicken bouillon cubes until they dissolve. Pour in the vegetable puree, and bring the mixture to a boil over medium heat. Stir in split peas, Italian seasoning, cumin, salt, black pepper, cayenne pepper, and curry powder. Reduce heat to medium-low, and cook until the peas soften and break down into a thick soup, at least 45 minutes.

By Emily P

Beer Sausage
Lunch European

Beer Sausage

4.4

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Pour beer into a large pot, and bring to a boil over medium heat. Layer potatoes into the bottom of the pot, and sprinkle a little Italian seasoning, salt, and black pepper over potatoes. Layer baby carrots, onion, smoked sausage, and cabbage, sprinkling every layer with a bit more Italian seasonings, salt, and pepper. Turn heat to low, cover the pot, and simmer until vegetables are tender, about 45 minutes.

By Vanessa Lenore

Simple Salad Dressing
Lunch

Simple Salad Dressing

5.0

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Run a fork lengthwise down cucumber skin to create thin stripes. Cut cucumber into thin slices.
  2. 2 Place cucumber into a large bowl with iceberg lettuce, romaine, tomatoes, and chicory.
  3. 3 Whisk oil, vinegar, Italian seasoning, lemon juice, celery seed, garlic salt, pepper, and ginger together in a small bowl. Pour over salad and toss to coat.
  4. 4 Garnish with pine nuts and Parmesan cheese. Serve within 10 to 15 minutes so lettuces don't wilt.

By Grillzilla

Warm Eggplant Salad
Lunch American

Warm Eggplant Salad

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Trim eggplants and cut in half if very long. Cut lengthwise into 1/4-inch slices. Sprinkle a little Italian seasoning and salt on both sides of each slice.
  2. 2 Preheat a griddle or heavy pan over high heat. Drizzle 1 tablespoon olive oil over eggplant slices and cook until slightly charred, about 30 seconds per side.
  3. 3 Core bell pepper and cut into thin slices. Season with salt. Use the same griddle or pan to cook until slightly charred, about 30 seconds per side.
  4. 4 Prepare dressing by mixing remaining olive oil, sugar, balsamic vinegar, and garlic in a small bowl. Stir in remaining Italian seasoning.
  5. 5 Layer 1/2 of the eggplant slices on a plate. Dot with cream cheese. Cover with bell peppers and remaining cream cheese. Top with remaining eggplant. Drizzle dressing over the salad. Garnish with cilantro. Serve warm, mixing right before serving.

By Traveling Pans

Heirloom Tomato Soup
Lunch American

Heirloom Tomato Soup

3.0

Prep
20 min
Cook
195 min
Total
215 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C). Cut tomatoes in half and put on a baking sheet.
  2. 2 Bake in the preheated oven for 25 minutes. Turn on the broiler and broil for 5 minutes. Remove from the oven.
  3. 3 Put enough oil in a large pot to cover the bottom. Add 2/3 of the onion, 1/2 of the garlic, and Italian seasoning; sizzle over low heat for 10 minutes.
  4. 4 Place roasted tomatoes and chicken stock in a large pot. Mix well and cook over medium heat for 30 minutes. Add crushed tomatoes, cover, and reduce heat to low; cook for 2 to 3 hours.
  5. 5 Ten minutes before the soup is ready, heat 1 teaspoon oil in a skillet over medium heat; stir in remaining onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add remaining garlic and saute until fragrant, about 1 minutes. Add spinach and salt; cook until wilted, 2 to 3 minutes.
  6. 6 Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  7. 7 Pour soup into individual ceramic bowls. Place spinach mixture and mozzarella cubes on top of each soup.
  8. 8 Place soups in the preheated oven and broil until cheese is melted, 3 to 4 minutes. Serve immediately.

By Brandy Kozloski

Rustic Cabbage and Sausage Soup
Lunch American

Rustic Cabbage and Sausage Soup

4.5

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Heat a Dutch oven over medium-high heat. Cook and stir sausage in the hot pot until browned and crumbly, 5 to 7 minutes. Add carrots, onion, celery, and garlic; cook and stir for 1 to 2 minutes.
  2. 2 Add chicken broth, beans, tomatoes, cabbage, and Italian seasoning; bring to a simmer. Cook until cabbage is tender, 5 to 10 minutes.

By mkhurt

Tuscan Bean and Chicken Italian Sausage Soup
Lunch Italian

Tuscan Bean and Chicken Italian Sausage Soup

4.8

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Cook sausage in a large pot over medium-high heat until cooked through and completely browned, 5 to 7 minutes. Drain and discard grease.
  2. 2 Add onion to sausage in the pot; cook and stir over medium heat until onion is translucent, about 5 minutes. Add squash and garlic; cook and stir until garlic is fragrant, about 1 minute more.
  3. 3 Pour broth, beans, and tomatoes into the pot; stir. Add spinach, red wine, and Italian seasoning; bring soup to a simmer and cook until hot, about 15 minutes.
  4. 4 Ladle soup into bowls and garnish with Pecorino Romano cheese to serve.

By DomesticGoddess

Tuscan Smoked Turkey-Bean Soup
Lunch Italian

Tuscan Smoked Turkey-Bean Soup

4.5

Prep
20 min
Cook
240 min
Total
740 min

Instructions

  1. 1 Place beans into a large bowl, fill the bowl with water, and cover the bowl with a cloth. Allow to soak overnight.
  2. 2 Drain and rinse beans; place into a large soup pot. Add turkey legs, onion, and bay leaves to the pot, cover with water, then bring to a boil over medium heat. Reduce heat to medium-low; simmer for 3 hours.
  3. 3 Remove bay leaves and discard. Remove turkey legs from broth, separate meat from the bones and tendons, and return meat to broth.
  4. 4 Stir in celery, carrots, diced tomatoes, Italian seasoning, salt, and pepper; simmer until celery and carrots are tender, about 1 hour.
  5. 5 Serve soup in bowls and sprinkle each serving with about 1 teaspoon Parmesan cheese.

By Maureen O'leary

Slow Cooker Pork Cacciatore
Lunch Italian

Slow Cooker Pork Cacciatore

4.4

Prep
20 min
Cook
440 min
Total
460 min

Instructions

  1. 1 Brown chops on both sides in a large skillet over medium-high heat. Transfer to a slow cooker.
  2. 2 Heat olive oil in the same skillet over medium heat. Cook onion in hot oil until browned. Stir in mushrooms and bell pepper; cook, stirring occasionally, until vegetables are soft. Stir in pasta sauce, diced tomatoes, and white wine. Season with garlic, Italian seasoning, and basil. Pour sauce over pork chops in the slow cooker.
  3. 3 Cook on Low for 7 to 8 hours. To serve, place a mozzarella slice over each chop and cover with sauce.

By Sneakyteaky

Dash's Donair
Lunch American

Dash's Donair

4.6

Prep
30 min
Cook
75 min
Total
105 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Make loaf: Mix together salt, oregano, flour, black pepper, Italian seasoning, garlic powder, onion powder, and cayenne pepper in a cup or small bowl.
  3. 3 Place ground beef in a large steel mixing bowl on a sturdy surface; use your hands to blend in spice mixture. Pick up meat and throw it down with force about 20 times, kneading it after each throw. This will help meat hold together better when sliced.
  4. 4 Form meat into a loaf; place on a broiler pan or baking sheet.
  5. 5 Bake in the preheated oven for 1 hour and 15 minutes, rotating loaf halfway through to ensure even baking. Serve warm with sauce or allow meat to chill before slicing and reheating.
  6. 6 Make sauce: Mix together evaporated milk, sugar, and garlic powder in a medium bowl. Gradually whisk in white vinegar, 1 teaspoon at a time, until thickened to your desired consistency.

By DASHRIPROCK

The Ultimate Pasta Salad
Lunch American

The Ultimate Pasta Salad

4.5

Prep
15 min
Cook
10 min
Total
85 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Place pasta in the pot; cook until al dente, 8 to 10 minutes. Drain and transfer to a bowl. Cover and chill in the refrigerator for 1 hour.
  2. 2 Toss chilled pasta with broccoli, cauliflower, red onion, garlic, pepperoni, mozzarella cheese, olives, olive oil, and red wine vinegar. Season with salt, pepper, and Italian seasoning. Chill in the refrigerator until serving.

By Helene Rose-Carson

Shrimp Pasta Salad with Italian Dressing
Lunch American

Shrimp Pasta Salad with Italian Dressing

4.3

Prep
20 min
Cook
15 min
Total
95 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Run pasta under cold water and let cool in a large mixing bowl.
  2. 2 Add shrimp, tomatoes, bell peppers, onion, broccoli, vinegar, garlic, oil, Italian seasoning, and pepper. Toss well, coating everything with the spices, oil, and vinegar. Chill for at least 1 hour.
  3. 3 Serve cold; sprinkle Parmesan over individual servings.

By CallaLily

Pasta Salad a la Honeybear
Lunch Italian

Pasta Salad a la Honeybear

4.8

Prep
30 min
Cook
10 min
Total
160 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain and run under cold water to cool.
  2. 2 Mix rotini, red onion, roasted red peppers, mozzarella cheese, artichoke hearts, salami, green olives, black olives, pepperoncini peppers, Italian seasoning, garlic powder, seasoned salt, and black pepper in a large bowl.
  3. 3 Whisk Italian-style dressing and mayonnaise together in a small bowl; pour over rotini mixture and toss to coat. Add Parmesan cheese and mix well. Refrigerate salad at least 2 hours before serving.

By Beverly Burton

Grilled Corn and Heirloom Tomato Salad
Lunch American

Grilled Corn and Heirloom Tomato Salad

4.5

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat grill to medium heat and place a 12x12-inch piece of Reynolds Wrap® Non-Stick Foil on the grill.
  2. 2 Brush corn with olive oil, then sprinkle with salt, pepper, garlic powder and Italian seasoning. Place corn on foil and cook for 10 to 12 minutes, turning occasionally until kernels begin to char. Remove from heat and slice kernels off of the cob.
  3. 3 Toss together corn, tomatoes, onions and basil in a medium bowl.
  4. 4 Whisk together all dressing ingredients in a small bowl. Add to corn salad and toss to coat. Serve immediately.

By Reynolds KitchensR

Spicy Turkey Sloppy Joes
Lunch American

Spicy Turkey Sloppy Joes

4.4

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Cook and stir ground turkey, onions, green bell pepper, red bell pepper, serrano chile pepper, fresh chile pepper, and garlic in a large skillet over medium heat until the turkey is no longer pink, about 10 minutes. Drain fat from the turkey mixture.
  2. 2 Stir ketchup, barbeque sauce, cider vinegar, brown sugar, mustard, Worcestershire sauce, Italian seasoning, onion powder, and black pepper into the turkey mixture. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until the vegetables are completely softened, about 20 minutes.
  3. 3 Serve on split hamburger buns.

By jrsolger

Hamburger Soup with Cabbage
Lunch American

Hamburger Soup with Cabbage

4.8

Prep
20 min
Cook
80 min
Total
100 min

Instructions

  1. 1 Heat oil in a large skillet over medium-high heat. Add beef and onions; cook and stir until beef is browned and crumbly and onions are translucent, 5 to 7 minutes.
  2. 2 Add cabbage, carrots, and celery. Cover and cook, stirring often, until tender, about 10 minutes. Add water, diced tomatoes, tomato paste, bouillon, soup mix, brown sugar, Worcestershire sauce, Italian seasoning, garlic powder, red wine, salt, and pepper. Bring to a boil.
  3. 3 Reduce the heat and simmer, uncovered, until flavors are mixed and cabbage is tender, about 1 hour.

By topazintn

Corn Salad with Creamy Italian Dressing
Lunch American

Corn Salad with Creamy Italian Dressing

4.4

Prep
20 min
Cook
15 min
Total
515 min

Instructions

  1. 1 Whisk together mayonnaise, vinegar, 1/4 cup olive oil, water, garlic, 1/2 teaspoon black pepper, sugar, 1/4 teaspoon salt, Italian seasoning, and pinch of cayenne pepper in a medium bowl until thick and creamy. Cover dressing with plastic wrap and refrigerate 8 hours to overnight.
  2. 2 Heat 1 tablespoon olive oil in a large skillet over medium heat. Add corn; cook and stir until light golden brown and toasted, about 15 minutes.
  3. 3 Transfer corn to a large bowl; stir in red peppers until combined. Pour and stir enough dressing into corn mixture until completely coated; season with salt and black pepper.
  4. 4 Stir in basil and pinch of cayenne pepper.

By John Mitzewich

Spinach and Artichoke Farro Bowl with Chicken and Mushrooms
Lunch American

Spinach and Artichoke Farro Bowl with Chicken and Mushrooms

4.7

Prep
30 min
Cook
35 min
Total
65 min

Instructions

  1. 1 Combine farro and enough water to cover in a large pot. Bring to a boil, reduce heat to medium-low, and simmer until tender, about 30 minutes. Drain excess liquid.
  2. 2 Meanwhile, whisk together flour, salt, and pepper in a small bowl.
  3. 3 Heat 2 tablespoons olive oil over medium heat in a Dutch oven. Dredge chicken strips in flour mixture, and tap off excess. Working in batches if necessary, fry chicken in the Dutch oven; cook, turning occasionally, until golden in color and juices run clear, about 8 minutes. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C). Remove chicken from pan and set aside.
  4. 4 Heat remaining 1 tablespoon olive oil in the Dutch oven over medium-high heat. Stir in onion, garlic, and mushrooms; cook, stirring often, until softened, 5 to 7 minutes. Pour in chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Continue to cook until reduced slightly, 3 to 4 minutes.
  5. 5 Reduce heat to low; stir in spinach and cook until wilted, about 2 minutes. Add in artichoke hearts and cook another 2 minutes.
  6. 6 Add Parmesan, yogurt, cream cheese, and Italian seasoning to the pan; cook and stir until thoroughly incorporated. Season with salt and pepper.
  7. 7 Return chicken to the pan; cook until heated through. Serve over cooked farro in a bowl.

By Kim

Italian Sausage Soup with Cannellini Beans
Lunch Italian

Italian Sausage Soup with Cannellini Beans

5.0

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Heat olive oil in a Dutch oven over medium-high heat. Add Italian sausage, onion, and garlic; cook and stir until sausage is browned and crumbly and onion is translucent, 8 to 10 minutes.
  2. 2 Pour beef stock into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add water and bouillon cubes.
  3. 3 Add tomato sauce, cannellini beans, kidney beans, garbanzo beans, green beans, diced tomatoes with juice, carrots, tomato paste, soup mix, cabbage, garlic powder, Italian seasoning, pepper, and salt. Reduce heat to medium and simmer for 40 minutes.
  4. 4 Meanwhile, bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain.
  5. 5 After soup has cooked for 40 minutes, add cooked shells. Simmer for another 5 minutes. Ladle into bowls and top with shredded Parmesan cheese.

By Danielle

Fat Granny's Minestrone Soup
Lunch Italian

Fat Granny's Minestrone Soup

4.8

Prep
30 min
Cook
40 min
Total
70 min

Instructions

  1. 1 Combine Italian seasoning, onion powder, garlic powder, celery seed, parsley, thyme, basil, oregano, salt, black pepper, and bay leaf in a small bowl.
  2. 2 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
  3. 3 Heat olive oil and butter together in a large saucepan over medium-high heat; cook and stir carrot, celery, and onion until heated through, 2 to 3 minutes. Add garlic, green bell pepper, red bell pepper, zucchini, and Italian seasoning mixture; stir to combine.
  4. 4 Stir tomatoes and their juice, tomato sauce, three bean salad, green beans, and chicken stock into seasoned vegetable mixture. Bring to a boil, reduce heat, and simmer, stirring occasionally, until flavors are blended, about 30 minutes. Stir in elbow macaroni before serving.

By styx1017

Meatball Grinder
Lunch Italian

Meatball Grinder

3.8

Prep
60 min
Cook
40 min
Total
110 min

Instructions

  1. 1 Preheat oven to 500 degrees F (260 degrees C).
  2. 2 Combine soft bread crumbs, dry bread crumbs, and milk in a large bowl and allow to soak until the bread crumbs absorb most of the milk, about 10 minutes. Add ground beef, Italian sausage, 1 cup marinara sauce, eggs, garlic, Italian seasoning, and red pepper flakes and mix until thoroughly combined. Form into 16 large meatballs.
  3. 3 Heat 1 cup olive oil in a large pot or Dutch oven over medium-high heat. Cook meatballs until browned, about 10 minutes. Transfer to a baking sheet and bake in the preheated oven until no longer pink in the center, about 10 minutes.
  4. 4 Bring 1 cup marinara sauce to a simmer in a large saucepan over medium heat. Add cooked meatballs and heat through, about 5 minutes.
  5. 5 Heat 1 tablespoon olive oil in a large skillet over medium-high heat; cook and stir onion, red bell pepper, and serrano pepper in the hot oil until onion softens, 5 to 6 minutes. Add Marsala wine, salt, and black pepper; cook until wine has evaporated and onion turns golden, about 10 minutes.
  6. 6 Spread each hoagie bun with 1/4 cup mascarpone cheese and 1 tablespoon garlic basil spread. Place four meatballs and a spoonful of marinara sauce on top. Sprinkle each sandwich with 1 cup mozzarella cheese.
  7. 7 Place sandwiches onto a baking sheet and bake in the preheated oven until cheese is melted and buns are toasted, about 5 minutes. Top each sandwich with 1/4 of the onion mixture; garnish each sandwich with 2 tablespoons of basil and 2 tablespoons of Parmesan cheese.

By Allrecipes

California Spaghetti Salad
Lunch American

California Spaghetti Salad

4.0

Prep
15 min
Cook
10 min
Total
205 min

Instructions

  1. 1 Whisk together white wine vinegar, lemon juice, Parmesan cheese, Italian seasoning, honey, garlic, Dijon mustard, basil, salt, and pepper in a small bowl until well combined. Gradually mix in olive oil, whisking constantly. Set dressing aside.
  2. 2 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  3. 3 While spaghetti cook, prepare all the vegetables. Combine spinach, broccoli, peas, carrot, red onion, cucumber, and tomato in a large bowl.
  4. 4 Drain pasta, and add to the bowl with the vegetables. Toss pasta and veggies together. Pour dressing over pasta and veggies and toss until thoroughly combined. Add in goat cheese and almonds and toss again to combine.
  5. 5 Cover pasta, and chill in the fridge for at least 3 hours to overnight. Taste pasta salad, and season with more salt and pepper, if necessary.

By Kim