Type what you have

Ingredients

• ✓ red pepper
• olive oil
• garlic
• onion
• sun-dried tomato
• caper
• oregano
• tomato
• kalamata olive

Instructions

1. 1 In a small saucepan, saute garlic, onions and red pepper. Stir in sun dried tomatoes, capers and oregano. Add fresh ripe tomatoes and kalamata olives. Cook covered for about 5 minutes.

By Giuseppe Morabito

Ingredients

• ✓ red pepper
• olive oil
• garlic
• tomato sauce
• thyme
• italian seasoning
• basil
• oregano
• salt
• brown sugar

Instructions

1. 1 Stir the olive oil, garlic, tomato sauce, red pepper, thyme, Italian seasoning, basil, oregano, salt, and brown sugar together in a saucepan over low heat; simmer, stirring occasionally, for 45 minutes. Refrigerate overnight before using.

By Essanaye

Ingredients

• ✓ red pepper
• spaghetti
• basil
• lemon juice
• olive oil
• garlic
• salt
• olive oil
• sugar snap pea
• shrimp

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain.
2. 2 Blend basil, lemon juice, 3 tablespoons olive oil, garlic, and salt in a blender until smooth.
3. 3 Heat 2 teaspoons olive oil in a skillet over medium heat. Cook and stir sugar snap peas in hot oil until tender, about 5 minutes. Add shrimp and red pepper; continue to cook until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Stir basil sauce into the shrimp mixture and remove from heat; spoon over spaghetti to serve.

By averynmartin

Ingredients

• ✓ red pepper
• linguine pasta
• olive oil
• butter
• garlic
• thyme

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add linguine and olive oil, cook for 8 to 10 minutes, until al dente, and drain.
2. 2 Melt 2 tablespoons butter in a saucepan over medium heat. Stir in garlic, and cook until golden brown. Mix in remaining butter, thyme, and roasted red peppers. Continue to cook and stir until heated through. Serve over the cooked pasta.

By MARIKABAR

Ingredients

• ✓ red pepper
• onion
• garlic
• olive oil
• tomato
• tomato paste
• water
• italian seasoning
• basil
• sugar
• red wine

Instructions

1. 1 In large saucepan over medium heat, saute onion and garlic in olive oil until soft. Stir in tomatoes, tomato paste, water, Italian seasoning, basil, sugar, wine, and crushed red pepper. Reduce heat to low and simmer 3 hours, stirring occasionally. Serve.

By Cathy

Ingredients

• ✓ red pepper
• avocado
• mayonnaise
• ciabatta roll
• olive oil
• provolone cheese
• spinach
• turkey breast

Instructions

1. 1 Mash avocado and mayonnaise together in a bowl until thoroughly combined.
2. 2 Preheat a panini sandwich press.
3. 3 Brush bottom of each roll with olive oil; place onto the panini press, oiled sides down. Place 1 slice cheese, 1/2 spinach leaves, 1/2 turkey, and 1/2 sliced peppers on each roll on panini press. Spread 1/2 avocado mixture on cut surface of each top roll; place 1 top roll on each sandwich. Brush top of each roll with olive oil.
4. 4 Close the panini press; cook until rolls toasted and crisp, with golden brown grill marks, and the cheese has melted, 5 to 8 minutes.

By Amanda

Ingredients

• ✓ red pepper
• olive oil
• garlic
• navy bean
• artichoke heart
• black pepper
• salt
• romano cheese

Instructions

1. 1 Heat the olive oil in a skillet over medium heat. Stir in the garlic, season with red pepper, and cook about 1 minute. Mix in beans, and continue to cook and stir until slightly crisp. Mix in artichoke hearts, and cook 2 minutes. Season with freshly ground black pepper and salt. Top with Romano cheese to serve.

By amanda1432

Ingredients

• ✓ red pepper
• olive oil
• garlic
• anchovy paste
• salt
• broccoli rabe
• olive oil
• pine nut
• lemon

Instructions

1. 1 Combine 1/2 cup olive oil, garlic, anchovy paste, and salt in the bowl of a small food processor; blend into a paste.
2. 2 Remove leaves from broccoli rabe and cut off and discard the bottom 1/4 of the stalks. Cut remaining stalks into pieces.
3. 3 Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add broccoli rabe and cook uncovered for 1 minute. Drain in a colander and immediately immerse in the ice water for several minutes to stop the cooking process. Drain. Wrap broccoli rabe in cheesecloth, place in a strainer, and run under water for 10 minutes. Periodically press the rabe to "wring out" any bitter fluids. Pat dry and transfer to a resealable bag. Add anchovy paste and crushed red peppers; marinate for 30 minutes.
4. 4 Meanwhile, toast pine nuts in a skillet over medium heat, stirring frequently until browned and fragrant but not burned, about 2 minutes. Remove from the pan and set aside. Reduce heat to medium-low and add 1 teaspoon olive oil to the skillet. Add broccoli rabe and cook until fork tender and lightly browned, about 10 minutes.
5. 5 Transfer to a plate, top with pine nuts, and drizzle with lemon juice.

By Brian Genest

Ingredients

• ✓ red pepper
• roma tomato
• basil
• garlic
• olive oil
• oregano
• salt
• black pepper
• bread

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Combine tomatoes, basil, garlic, 1 tablespoon olive oil, oregano, pepper flakes, salt, and black pepper in a bowl; add more olive oil to coat salsa, if needed. Set aside for 10 minutes.
3. 3 Slice bread into ½-inch-thick slices; arrange on a baking sheet in a single layer.
4. 4 Broil in the preheated broiler until lightly browned, about 1 minute per side.
5. 5 Spread tomato salsa on toasted bread slices; return to the oven. Broil until salsa is hot but not cooked, 2 to 3 minutes.

By Ada

Ingredients

• ✓ red pepper
• fettuccine pasta
• olive oil cooking spray
• ground beef
• onion
• salt
• garlic
• fennel
• button mushroom
• tomato paste
• tomato

Instructions

1. 1 Cook pasta according to package directions.
2. 2 Meanwhile, spray large skillet with cooking spray; heat over medium-high heat. Add beef, onion, salt and pepper; cook 5 to 6 minutes or until beef is crumbled and no longer pink, stirring occasionally. Add garlic; cook 1 minute more or until fragrant.
3. 3 Add fennel and mushrooms. Cook 3 to 5 minutes or until vegetables are tender. Stir in tomato paste. Add undrained tomatoes; reduce heat and simmer 5 minutes. Stir in cooked pasta; simmer 2 minutes more or until hot.

By Hunt's

Ingredients

• ✓ red pepper
• confectioners sugar
• brown sugar
• tomato paste
• tomato sauce
• marjoram
• sage
• thyme
• salt
• allspice
• rosemary
• basil
• garlic powder
• onion powder
• oregano
• bay leaf
• italian seasoning
• red wine
• green pepper
• mushroom
• onion
• white wine
• spicy sausage

Instructions

1. 1 Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. 2 In a large pot combine white wine, onion, mushrooms and bell pepper. Cook on medium heat until vegetables are tender. Stir in red wine, Italian seasoning, crushed red pepper, bay leaves, oregano, onion powder, garlic powder, basil, rosemary, allspice, salt, thyme, sage, marjoram, tomato sauce, tomato paste and sausage. Reduce heat, cover and simmer for 45 minutes.
3. 3 Stir in brown sugar and confectioners' sugar; simmer, uncovered, for 30 minutes.

By Jeremy Lawrence

Ingredients

• ✓ red pepper
• angel hair pasta
• olive oil
• onion
• garlic
• tomato
• balsamic vinegar
• chicken broth
• black pepper
• basil
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.
2. 2 Meanwhile, pour olive oil in a large deep skillet over high-heat. Add onions and garlic; cook and stir until softened and lightly browned. Reduce heat to medium-high and add tomatoes, vinegar, and chicken broth; simmer for about 8 minutes.
3. 3 Stir in red pepper, black pepper, basil and cooked pasta, tossing thoroughly with sauce. Simmer until pasta is heated through and serve topped with grated cheese.

By Dinah

Ingredients

• ✓ red pepper
• sweet sausage
• water
• olive oil
• onion
• garlic
• tomato
• tomato paste
• red wine
• oregano
• green bell pepper
• tortellini
• parsley

Instructions

1. 1 Combine sausage links and 1 cup water in a large skillet; bring to a boil, about 5 minutes. Cover, reduce heat, and simmer until juices run clear, about 15 minutes. Drain water from skillet.
2. 2 Cook links in the skillet, stirring frequently, until browned, 2 to 4 minutes. Remove from skillet, cool, and cut into 1/2-inch diagonal slices. Wipe skillet clean using a paper towel.
3. 3 Heat skillet over medium heat; add olive oil. Add onion; cook until tender but not brown, 3 to 5 minutes. Add garlic; cook until fragrant, about 30 seconds. Stir in tomatoes, tomato paste, wine, oregano, and red pepper flakes. Stir in bell pepper and cooked sausage. Bring to a boil, about 5 minutes. Reduce heat, cover, and simmer until reaches desired thickness, about 20 minutes.
4. 4 Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini, reduce heat slightly, and return to a boil. Cook, uncovered, stirring occasionally, until tortellini float to the top, filling is hot, and tender but still firm to the bite, 5 to 10 minutes. Drain. Return tortellini to the warm pot. Stir parsley into sausage mixture; pour sauce over tortellini. Serve immediately.

By wileedog

Ingredients

• ✓ red pepper
• water
• butternut squash
• potato
• egg
• salt
• all-purpose flour
• spinach
• butter
• olive oil
• sage
• garlic
• parmesan cheese

Instructions

1. 1 Pour water into the pot of a multi-functional pressure cooker (such as Instant Pot®) and place a steamer basket inside. Place butternut squash and potatoes in the steamer basket. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Use a pot holder to remove the steamer basket and set aside to allow the squash and potatoes to cool slightly, about 5 minutes.
3. 3 Press the squash and potatoes through a ricer into a large bowl. Add egg and salt, and mix thoroughly. Sift about 1 1/2 cups of flour over the mixture and mix to combine. If the mixture is still sticky, add a bit more flour until it comes together. Turn out mixture onto a well-floured surface and knead slightly, adding more flour until the dough is no longer sticking to your hands or to the surface.
4. 4 Divide dough into 4 parts. Line 2 baking sheets with parchment paper and dust with flour.
5. 5 Take 1 piece of dough and roll it into a 1/2-inch thick rope on the floured surface. Cut the rope lengthwise into 1/2-inch pieces. Working with 1 piece at a time, roll each piece down a floured gnocchi board to make ridges. Transfer gnocchi onto the prepared baking sheet. Repeat with remaining dough. Place baking sheets in the freezer while you prepare the sauce and spinach.
6. 6 Bring a large pot of salted water to a boil.
7. 7 Meanwhile, place wet spinach in a large skillet over medium heat. Cover and allow condensation to build until the spinach starts to wilt, about 3 minutes. Remove lid and stir the spinach until wilted and the pan begins to dry. Divide spinach among 4 serving plates.
8. 8 Combine butter and olive oil in the same skillet that you cooked the spinach. Heat over medium-high heat until mixture begins to foam. Add sage, garlic, and red pepper and swirl the pan to combine. Remove from heat.
9. 9 Cook gnocchi in boiling water until they float, 3 to 4 minutes per batch. Remove with a slotted spoon and transfer to the skillet with the garlic-sage butter. Toss lightly to coat. Place gnocchi on top of spinach on the serving plates and sprinkle each with 1 tablespoon Parmigiano-Reggiano cheese. Serve immediately.

By Kim's Cooking Now

Ingredients

• ✓ red pepper
• egg noodle
• butter
• mushroom
• onion
• celery
• garlic
• italian seasoning
• white wine
• turkey
• cream of mushroom soup
• sour cream
• broth
• parmesan cheese
• almond

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 2-quart rectangular baking dish.
2. 2 Bring a large pot of lightly salted water to a boil. Add noodles; cook until al dente, 8 to 10 minutes. Drain pasta, transfer to the prepared baking dish, and cover to keep warm.
3. 3 Melt butter in a large, heavy skillet over medium-high heat. Add mushrooms, onion, and celery; cook until tender, 6 to 8 minutes.
4. 4 Add garlic, Italian seasoning, and crushed red pepper to the skillet; cook until fragrant, 1 minute more.
5. 5 Add wine, stirring to scrape up any brown bits from bottom of the skillet; cook until most of the liquid evaporates, about 1 minute.
6. 6 Stir in turkey, soup, sour cream, and broth; cook until sauce bubbles, about 1 minute.
7. 7 Spoon turkey mixture over pasta; sprinkle Parmesan cheese and almonds on top.
8. 8 Bake in the preheated oven until hot and bubbly, about 25 minutes. Let stand for 10 minutes before serving.

By ONEplusONE

Ingredients

• ✓ red pepper
• rotini pasta
• red onion
• mozzarella cheese
• artichoke heart
• salami
• stuffed green olive
• black olive
• pepperoncini pepper
• italian seasoning
• garlic powder
• seasoned salt
• black pepper
• salad dressing
• mayonnaise
• parmesan cheese

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

Ingredients

• ✓ red pepper
• olive oil
• garlic
• chardonnay wine
• clam juice
• marinara sauce
• basil
• salt
• linguine pasta
• shrimp
• scallop
• lobster tail
• mussel
• littleneck clam
• parsley
• parmesan cheese

Instructions

1. 1 Pour olive oil into a large pan over medium heat. Add garlic and crushed red pepper; cook until fragrant, 30 to 40 seconds. Pour in white wine and increase heat to medium-high. Let wine reduce by half, about 8 minutes. Add clam juice and reduce heat to medium-low. Pour in marinara, basil, and salt. Let simmer to let flavors marry, about 20 minutes.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and set aside.
3. 3 Add shrimp, scallops, lobster, mussels, and clams to the sauce and cook until clams and mussels open, scallops are opaque, shrimp is pink, and lobster is red on the outside and opaque on the inside, 8 to 10 minutes.
4. 4 Toss linguine in sauce until it's thick enough to coat the noodles (it will still be a relatively thin sauce), about 3 minutes.
5. 5 Plate noodles and load up with seafood and sauce. Garnish with parsley, and serve immediately with Parmesan cheese.

By Brian Genest

Ingredients

• ✓ red pepper
• olive oil
• onion
• tomato
• garlic
• bay leaf
• red wine
• honey
• basil
• oregano
• marjoram
• salt
• black pepper
• fennel seed
• balsamic vinegar

Instructions

1. 1 Gather the ingredients.
2. 2 Heat olive oil in a stockpot over medium heat. Add onion; cook and stir until softened, about 5 minutes.
3. 3 Stir in tomatoes, garlic, and bay leaf. Bring to a boil; reduce heat to medium-low and simmer until tomatoes are soft, about 30 minutes.
4. 4 Stir in red wine, honey, basil, oregano, marjoram, salt, black pepper, fennel seed, and crushed red pepper; simmer and cook until herbs have flavored the sauce, about 30 minutes more.
5. 5 Add balsamic vinegar; still well to combine. Discard bay leaf.

By KerriWarmus

Ingredients

• ✓ red pepper
• ricotta cavatelli
• broccoli rabe
• butter
• olive oil
• turkey sausage
• onion
• garlic
• chicken stock
• white wine
• water
• cornstarch
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook cavatelli in the boiling water, stirring occasionally until tender yet firm to the bite, 9 to 11 minutes. Drain.
2. 2 Fill the same pot with salted water and bring to a boil. Add broccoli rabe; cook until tender, 7 to 10 minutes. Drain.
3. 3 Heat butter and olive oil in a large skillet over medium heat. Add sausage and onion; cook and stir until sausage is no longer pink, 5 to 7 minutes. Stir in broccoli rabe, roasted red peppers, and garlic. Cook until flavors combine, about 5 minutes.
4. 4 Dissolve chicken stock with white wine and water in a small bowl. Whisk in cornstarch. Pour chicken stock mixture into the skillet. Season with salt and pepper. Bring sauce to a simmer until slightly thickened, 3 to 5 minutes. Remove from heat.
5. 5 Pour sauce over cooked cavatelli and top with Parmesan cheese. Toss lightly and serve.

By What's for dinner, mom?

Ingredients

• ✓ red pepper
• tomato
• olive oil
• pancetta
• onion
• garlic
• kosher salt
• tomato paste
• vodka
• rigatoni
• penne pasta
• heavy cream
• pepper
• parmesan cheese
• parsley
• basil

Instructions

1. 1 Gather all ingredients.
2. 2 Place a large pot of salted water over high heat to bring to a boil. Pour tomatoes in a medium bowl and crush well with hands or chop in a food processor. Set aside.
3. 3 While water heats, prepare the sauce: Heat oil and pancetta in a large saucepan or deep skillet over medium-high heat. Cook, stirring frequently until pancetta is crisp, about 5 minutes. Add onion and cook, stirring constantly, until translucent, about 3 minutes. Add garlic and crushed red pepper and cook for 1 minute. Add tomato paste and cook, stirring often, until the tomato paste has taken on a slight brownish color, 2 to 3 minutes. Add vodka and cook until reduced by at least half. Stir in reserved tomatoes and juices and bring mixture to a simmer. Reduce heat and simmer until thickened, about 10 minutes.
4. 4 While sauce reduces, add pasta to boiling water and cook, according to package directions until al dente, 11 to 12 minutes.
5. 5 Once sauce is reduced, stir in heavy cream and pepper and cook for 3 minutes, stirring often. Stir in 1/3 cup cheese, parsley, basil and pasta until well combined. Season with additional salt and pepper if desired.
6. 6 Sprinkle with remaining cheese and more herbs if desired.
7. 7 Serve and enjoy.

By Nicole McLaughlin

Ingredients

• ✓ red pepper
• pancetta bacon
• carrot
• celery
• onion
• olive oil
• ground beef
• ground pork
• white wine
• tomato
• nutmeg
• salt
• beef stock
• heavy cream
• tagliatelle pasta
• parmesan cheese

Instructions

1. 1 Cook pancetta in a pan over medium heat until it has released its fat and is crisp, 7 to 8 minutes. Add carrots, celery, and onions; cook until vegetables soften and onions are translucent, 7 to 8 minutes. Set aside.
2. 2 Heat olive oil in a 4-quart pot over medium heat. Break ground beef and pork into small chunks and add them to the pot; cook, stirring lightly, until browned, 7 to 8 minutes.
3. 3 Stir pancetta-vegetable mixture into ground meat. Add wine. Reduce heat to medium-low and stir, breaking up meat until finely ground, until wine has evaporated and the pot is almost dry, 13 to 15 minutes. Add tomatoes, nutmeg, salt, and red pepper. Use the back of a spoon to break up tomatoes and continue to break down meat mixture into tiny bits, about 5 minutes.
4. 4 Pour beef stock and heavy cream into the pot and reduce heat to lowest setting. Simmer, partially covered and stirring occasionally, for at least 2 hours.
5. 5 Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook tagliatelle at a boil until tender yet firm to the bite, about 8 minutes. Reserve 1 cup pasta water and drain well.
6. 6 Stir pasta into Bolognese sauce and mix well, adding a little reserved pasta water if needed to develop a satiny coating. Top with grated Parmesan cheese.

By Howard

Ingredients

• ✓ red pepper
• water
• active dry yeast
• white sugar
• all-purpose flour
• olive oil
• kosher salt
• garlic
• basil
• olive oil
• garlic
• tomato sauce
• tomato
• black olive
• mozzarella cheese
• basil

Instructions

1. 1 Gather all ingredients.
2. 2 Make dough: Pour warm water into a large bowl; dissolve yeast and sugar in warm water. Let stand until yeast softens and begins to form a creamy foam, about 5 to 10 minutes.
3. 3 Mix in flour, 1 tablespoon olive oil, and salt until dough pulls away from the sides of the bowl.
4. 4 Turn onto a lightly floured surface. Knead until smooth, about 8 minutes.
5. 5 Place dough in a well-oiled bowl and cover with a damp cloth.
6. 6 Set aside to rise until doubled, about 1 hour. Punch down; knead in garlic and basil. Set aside to rise for 1 more hour, or until doubled again.
7. 7 Meanwhile, make garlic oil: Combine 1/2 cup olive oil with minced garlic in a microwave-safe cup or bowl. Heat for 30 seconds in the microwave.
8. 8 Preheat an outdoor grill for high heat; brush the grate with garlic oil.
9. 9 Make pizzas: Punch down dough and divide in half. Form each half into an oblong shape 3/8 to 1/2 inch thick.
10. 10 Carefully place one piece of dough on the hot grill. Dough will begin to puff almost immediately. When the bottom crust has lightly browned, turn dough over using two spatulas.
11. 11 Working quickly, brush garlic oil over crust.
12. 12 Top with 1/2 of each of the following: tomato sauce, chopped tomatoes, olives, red peppers, cheese, and basil.
13. 13 Close the lid and cook until cheese melts. Remove from grill and set aside to cool for a few minutes. Repeat with second piece of dough.
14. 14 Serve hot and enjoy!

By Allrecipes Member

Ingredients

• ✓ red pepper
• parsley
• pepper
• salt
• crabmeat
• shrimp
• olive oil
• butter
• oyster
• bow tie pasta
• pepper
• salt
• lemon juice
• parsley
• garlic
• olive oil
• butter

Instructions

1. 1 Melt 1/2 cup butter and 1/2 cup olive oil together in a saucepan over medium heat. Stir in the garlic, and cook until fragrant, about 3 minutes. Stir in the 1 1/4 cups of parsley, and cook for 1 minute more. Season with lemon juice, crushed red pepper, salt, and pepper; set aside.
2. 2 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. 3 Meanwhile, bring a few cups of water to a boil in a saucepan over high heat. Stir in the oysters and turn off the heat. Allow the oysters to stand for 3 minutes, then drain and set aside. Melt 1/4 cup butter and 1 tablespoon olive oil together in a large skillet over medium-high heat. Stir in the shrimp, and cook until they turn pink and begin to firm. Add the crab meat and drained oysters; continue cooking until the shrimp have turned opaque in the center, and the crab is hot.
4. 4 Toss the seafood with the drained pasta, and season to taste with salt and pepper. Pour in the sauce, and toss gently to coat. Sprinkle with remaining 1/4 cup of chopped parsley before serving.

By Janet P

Ingredients

• ✓ red pepper
• fontina cheese
• mozzarella cheese
• green bell pepper
• yellow bell pepper
• marinara sauce
• salt
• garlic
• egg
• parmesan cheese
• basil
• ricotta cheese
• eggplant
• parmesan cheese
• panko bread crumb
• water
• egg
• cooking spray

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Coat 2 baking sheets and a 9x13-inch baking dish with cooking spray.
2. 2 Whisk 2 eggs and water together in a shallow dish. Combine panko and 1/4 cup Parmigiano-Reggiano cheese in a separate shallow dish. Dip eggplant slices into egg mixture, letting excess drip off. Gently press into panko mixture to adhere and coat both sides, shaking off excess. Place on the prepared baking sheets.
3. 3 Bake in the preheated oven until golden, about 30 minutes, flipping eggplant and rotating baking sheets after 15 minutes.
4. 4 Meanwhile, combine ricotta cheese, basil, 1/4 cup Parmigiano-Reggiano, 1 egg, garlic, pepper flakes, and 1/4 teaspoon salt in a bowl.
5. 5 Spoon 1/2 cup marinara sauce into the prepared baking dish. Layer 1/2 eggplant slices over sauce; sprinkle with 1/8 teaspoon salt. Top with 3/4 cup marinara sauce. Spread 1/2 ricotta mixture on top; add 1/2 bell peppers and top with 1/3 mozzarella cheese and 1/4 Fontina cheese. Repeat layers, ending with 1 cup marinara sauce. Cover dish tightly with aluminum foil coated with cooking spray.
6. 6 Bake in the preheated oven for 35 minutes.
7. 7 Remove aluminum foil; top with remaining 1/3 mozzarella cheese and 1/2 Fontina cheese. Continue baking until sauce is bubbly and cheese melts, about 10 minutes more. Cool before serving, 10 minutes.

By Jrocks

Ingredients

• ✓ red pepper
• parmesan cheese
• mozzarella cheese
• egg
• ricotta cheese
• lasagna noodle
• italian seasoning
• ground turkey
• spinach
• olive oil
• garlic
• onion
• red pepper marinara sauce
• black pepper
• salt
• sage
• olive oil
• butternut squash

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Toss butternut squash, olive oil, sage, salt, and black pepper together in a bowl. Transfer to a baking sheet.
3. 3 Bake in the preheated oven until soft, about 20 minutes.
4. 4 Meanwhile, heat marinara sauce in a saucepan over low heat until warm, about 5 minutes. Heat 1 tablespoon olive oil a saute pan over medium heat; cook and stir onion and 2 garlic cloves until golden brown, 5 to 7 minutes. Add onion mixture to marinara in the saucepan and remove from heat.
5. 5 Heat 1 tablespoon olive oil in the saute pan over medium heat. Add spinach and cook until wilted, about 3 minutes. Transfer spinach to a plate lined with paper towels to absorb the moisture; move spinach to a bowl. Add turkey, remaining garlic, Italian seasoning, and crushed red pepper to the pan. Cook until brown, 5 to 7 minutes. Season with salt and black pepper and mix into the bowl with the spinach.
6. 6 Remove butternut squash from the oven and leave oven on.
7. 7 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and lay noodles separately on a plate to keep from sticking.
8. 8 Combine cooked butternut squash, ricotta cheese, and eggs together in a bowl until smooth.
9. 9 Coat the bottom of a 9x13-inch baking pan with a thin layer of marinara sauce. Layer 3 lasagna noodles over the marinara, followed by ricotta mixture and ground turkey. Repeat marinara, noodles, ricotta mixture, and turkey 2 more times. Top with mozzarella cheese and Parmesan cheese.
10. 10 Bake in the hot oven for about 45 minutes; let cool 10 minutes before cutting.

By Christine Houser

Ingredients

• ✓ red pepper
• sage
• butternut squash
• cheese blend
• cooking spray
• black pepper
• rosemary
• egg
• ricotta cheese
• salt
• balsamic vinegar
• tomato
• tomato sauce
• italian seasoning
• garlic
• onion
• button mushroom
• olive oil
• lasagna noodle

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and transfer to paper towels; blot dry.
2. 2 Heat oil in a large skillet over medium heat. Add mushrooms, onion, garlic, and Italian seasoning. Cook, stirring, until mushrooms are tender and any excess moisture has evaporated, about 15 minutes. Add tomato sauce, tomatoes, vinegar, 1/2 teaspoon salt, and crushed red pepper. Bring to a boil, then reduce heat and simmer, uncovered, about 8 minutes.
3. 3 Preheat the oven to 375 degrees F (190 degrees C).
4. 4 Stir together ricotta, egg, rosemary, black pepper, and remaining 1/2 teaspoon salt in a bowl.
5. 5 Coat a 9x13-inch baking dish with cooking spray, then spread with 3/4 cup mushroom mixture. Layer on 3 noodles, half of the remaining mushroom mixture, and 2/3 cup shredded cheese. Repeat with 3 noodles, half of the ricotta mixture, and half of the squash. Then top with 3 noodles, remaining mushroom mixture, and 2/3 cup shredded cheese. Add remaining 3 noodles and remaining squash. Sprinkle with remaining 2/3 cup shredded cheese.
6. 6 Bake, uncovered, until hot and bubbly, about 30 minutes. Let cool for 10 minutes. Slice into 12 pieces. Top with fresh sage leaves.

By Juliana Hale

Ingredients

• ✓ red pepper
• pepperoni
• garlic powder
• garlic salt
• fennel seed
• oregano
• basil
• egg
• heavy cream
• black olive
• sweet red pepper
• portobello mushroom
• pork
• sausage
• sun-dried tomato
• parmesan cheese
• cheddar cheese
• mozzarella cheese
• pizza dough
• cornmeal
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray the bottom and sides of a 2 1/2-inch deep, 9 1/2-inch round springform pan with nonstick spray, then evenly dust with cornmeal.
2. 2 Roll out and stretch pizza dough to a diameter of about 15 1/2 inches. Carefully place it in the prepared pan to cover the bottom and sides with some overhang, re-stretching as needed.
3. 3 Toss mozzarella, Cheddar, and Parmesan cheeses together to mix. Set aside 1 cup in the refrigerator for later. Sprinkle 1/2 of the remaining cheese over the dough. Layer with sun-dried tomatoes, sausage, mushrooms, sweet pepper, and olives, in that order.
4. 4 Prepare custard: Whisk eggs in a 4-cup liquid measure. Add cream, eggs, basil, oregano, fennel seeds, garlic salt, crushed red pepper, and garlic powder and whisk until well combined.
5. 5 Pour 1/2 of the custard mixture over the layered ingredients. Top with remaining (non-refrigerated) cheese, then pour the remaining custard evenly over top. Roll the dough overhang inward over the cheese and custard.
6. 6 Place the springform pan on a large sheet of foil, and gather the foil up and around the pan in case it leaks. Transfer to the preheated oven and bake for 1 hour 15 minutes. Tent the top with foil to prevent excessive browning, and bake until fully set, about 45 minutes longer.
7. 7 Carefully remove from the oven. Sprinkle with reserved 1 cup cheese and pepperoni slices. Pop back into the oven and bake until cheese melts, about 10 minutes.
8. 8 Remove from the oven and place on a cooling rack. Tent loosely with foil and let rest for about 2 hours. (It will stay hot and be completely set after 2 hours.)
9. 9 Release the ring. Slice through the outer crust with a serrated knife, then a sharp chef's knife to finish slicing the pieces.

By Wildflour

Ingredients

• ✓ red pepper
• parmesan cheese
• black pepper
• salt
• thyme
• parsley
• chicken stock
• sour cream
• all-purpose flour
• cream cheese
• lemon
• garlic
• white wine
• olive oil
• butter
• farfalle pasta
• black pepper
• salt
• chicken breast

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a casserole dish or 9x13-inch pan.
2. 2 Slice or cube chicken and season lightly with 1/2 teaspoon salt and 1/8 teaspoon pepper.
3. 3 Bring a large pot of lightly salted water to a boil. Cook pasta at a boil, stirring occasionally, for 6 minutes. Drain, cover, and set aside.
4. 4 Heat butter and olive oil in a large pan over medium-high heat. Add chicken and cook until lightly browned, about 5 minutes. Add wine and cook, 1 to 2 minutes. Add garlic and lemon juice and cook, 1 to 2 minutes. Don't allow garlic to brown.
5. 5 Reduce heat to medium-low and add cream cheese, stirring until melted and blended. Add flour to sour cream, mix well, and stir into the pan. Add chicken stock, parsley, thyme, red pepper, salt, and pepper. Bring to a simmer until slightly thickened. Add more stock if sauce is too thick. Remove from heat.
6. 6 Add 1/2 cup Parmesan and lemon zest, stir well. Taste and adjust seasoning. Add partially cooked pasta and blend well. Pour into the prepared baking or casserole pan and sprinkle with remaining Parmesan cheese.
7. 7 Bake, covered, in the preheated oven for 15 minutes. Uncover and continue to bake until lightly browned, 7 to 10 minutes more.

By EmmLee

Ingredients

• ✓ red pepper
• parsley
• cherry tomato
• ham
• provolone cheese
• pepperoni
• salami
• pepperoncini pepper
• jalapeno pepper
• red onion
• green olive
• black olive
• artichoke heart
• olive oil
• black pepper
• salt
• thyme
• oregano
• mustard
• mayonnaise
• red wine vinegar
• garlic
• anchovy
• fusilli pasta

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain thoroughly in a colander, but do not rinse; stir to release heat. Cool in the colander for 5 to 10 minutes.
2. 2 Meanwhile, mash anchovy fillet and garlic into a paste in a large bowl with a whisk or fork. Whisk in vinegar, mayonnaise, Dijon mustard, oregano, thyme, salt, and black pepper to combine. Slowly drizzle in olive oil, whisking constantly, until smooth, thick, and vinaigrette coats the back of a spoon.
3. 3 Toss pasta into bowl with vinaigrette until well coated.
4. 4 Toss in artichoke hearts, red peppers, black olives, green olives, red onion, jalapeño, and pepperoncini. Stir in salami, pepperoni, provolone cheese, and ham; mix thoroughly to combine. Cover bowl with plastic wrap; refrigerate until well chilled, 3 to 12 hours.
5. 5 Stir in tomatoes and parsley; mix thoroughly. Taste; adjust seasoning if needed.

By John Mitzewich

Ingredients

• ✓ red pepper
• parmesan cheese
• mozzarella cheese
• lasagna noodle
• cooking spray
• ricotta cheese
• nutmeg
• black pepper
• salt
• milk
• all-purpose flour
• butter
• flat-leaf parsley
• basil
• black pepper
• sugar
• tomato paste
• red wine
• tomato
• garlic
• salt
• yellow onion
• olive oil
• turkey sausage
• ground sirloin

Instructions

1. 1 Prepare meat sauce: Heat a large Dutch oven over medium-high heat. Add ground sirloin and sausage; cook and stir until browned and crumbly, about 8 minutes. Drain and set aside.
2. 2 Add olive oil to the Dutch oven. Add onion and salt and cook over medium-high heat, stirring often, until softened and translucent, about 5 minutes. Stir in garlic and saute until fragrant, about 2 minutes. Add crushed tomatoes, red wine, tomato paste, sugar, black pepper, and crushed red pepper; stir until well combined. Stir in cooked meat and bring mixture to a boil. Reduce heat to medium-low, and simmer for 30 minutes. Remove from the heat and stir in basil and parsley.
3. 3 While sauce is simmering prepare bechamel: Melt butter in a saucepan over medium heat. Whisk in flour, and cook, whisking constantly, for 3 minutes. Whisk in milk, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, for 15 minutes. Season with salt, pepper, and nutmeg. Remove from the heat and whisk in ricotta until smooth. Let stand 10 minutes.
4. 4 At the same time, bring a large pot of lightly salted water to a boil. Cook 12 lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water.
5. 5 Preheat the oven to 375 degrees F (190 degrees C). Lightly coat a 9x13-inch baking dish with cooking spray.
6. 6 Spoon 1/2 cup meat sauce into the bottom of the prepared dish. Place 4 noodles across sauce. Spoon 1/3 of remaining meat sauce over noodles. Add 1/2 of the bechamel sauce, then sprinkle with 1/3 of the mozzarella and 1/2 of the Parmesan cheese. Repeat layers once more. Top with remaining 4 noodles, remaining sauce, and remaining mozzarella cheese.
7. 7 Cover and bake in the preheated oven for 45 minutes. Uncover and bake until golden and bubbly, 10 to 15 minutes longer. Remove from the oven and let stand 15 minutes before serving. Sprinkle with additional fresh basil leaves.

By Nicole McLaughlin