Italian Recipe - Baked Macaroni

This is a great Italian recipe for macaroni and cheese that your kids will love.  Its warm and hearty for the winter, and very easy to prepare, so its perfect for dinner almost any weekday.

Ingredients

1/2 lb macaroni 

1/2 c cream 

1 1/2 tbsp butter 

Pepper, salt and parsley 

1 egg, beaten well 

1 tbsp flour 

4 tbsp grated cheese 

a little crumbed bread 

Italian Cooking

1. Break the macaroni into inch lengths; boil in water slightly salted; drain perfectly dry in a cullender. 
   
2. Take out two table-spoonfuls of cream, and put the rest into a farina-kettle or saucepan, set within another of boiling water. When it is scalding hot, salt to taste; add half a table-spoonful of butter, then the macaroni, and heat together slowly. They should not boil. 
   
3. Meanwhile put the reserved cream into a small saucepan. Heat, stir in the table-spoonful of butter, pepper and parsley; the flour, wet with cold milk, the grated cheese, and when this is dissolved, the beaten egg. 
   
4. Pour the macaroni into a neat baking-dish, cover with the cheese mixture. Strew the top with very fine bread-crumbs, and brown quickly on the upper grating of a hot oven.
   

You can use any kind of cheese you want for this great Italian recipe, but I recommend cheddar, since its the most widely liked.  You're whole family will love this Italian Recipe, especially if you serve it with tomato or tomato basil soup!

Italian Recipe - Figgy Cookies

This is a great Italian recipe for great homemade cookies that will fill your kitchen with the great smell of fruit and take you back to your childhood. 

Ingredients

5 cups all-purpose flour 

1 cup white sugar 

1/2 teaspoon baking powder 

2 cup shortening 

4 tablespoons butter 

2 cup milk 

2 eggs, beaten 

3 cups dried figs 

1 1/4 cup raisins 

1/2 cup hot water 

1/2 teaspoon ground cinnamon 

1 pinch ground black pepper 

1/2 cup nuts (optional) 

Italian Cooking

1. Preheat your oven to 350 degrees F. 
   
2. In a bowl, combine flour, 1/3 cup of the sugar and baking powder. Then combine in shortening and butter until dough looks like peas. 
   
3. Stir in milk and the egg. Wrap your dough up and refrigerate until it is easy to work. 
   
4. Coarsely chop up figs, nuts (if added to recipe), and raisins. You can use an electronic device if easier for you. 
   
5. In a bowl, place the rest of the sugar, water, cinnamon, and pepper. Combine with fruit. 
   
6. When dough is ready, roll the dough out into squares. After the dough is rolled out, cut into 3x4 inch squares. 
   
7. Take the fruit mixture and add to the small squares by teaspoons and spread down one side or diagonally. 
   
8. Roll the dough up and place on a cookie sheet seam side down. Slice the tops three times to let out air and avoid exploding. 
   
9. Bake for 20-25 minutes. Let cool and then you can add frosting and your choice of decorative toppings. 
   

This great Italian recipe makes about 40 cookies.  It is great for Christmas or the Holidays in general.  Give your holiday guests an Italian treat they won't forget!  This is a warming Italian recipe for the winter months.

Italian Recipe - Sausage And Mushroom Lasagna

This great Italian recipe is a spin on a timeless classic; Lasagna.  It pairs the bite of spicy Italian sausage with the smooth texture of mushrooms to form the perfect lasagna dish.

Ingredients

2 lbs spicy Italian sausage, casings removed 

2 lbs Ricotta cheese, whole milk 

4 cups fresh mozzarella cheese 

2 eggs 

1 cup sliced crimini mushrooms 

2 jars prepared pasta sauce, store bought 

1 large package no-boil lasanga noodles 

1 teaspoon Italian seasoning blend 

2 cloves garlic, minced 

1 cup dry red wine 

1 large onion, diced 

salt and pepper to taste

2 teaspoons extra virgin olive oil 

Italian Cooking

1. Heat oil in large, heavy-bottomed skillet on medium-high heat. 
   
2. Saute onions 5-6 minutes, or until onions are soft. 
   
3. Add sliced mushrooms and Italian sausage, breaking up meat with the back of a wooden spoon.
   
4. Cook until no longer pink.  Add garlic and saute about 1 minute. 
   
5. Add red wine to pan to deglaze, scraping browned bits off bottom, and simmer until liquid evaporates. 
   
6. In a medium bowl, mix ricotta cheese, 1 cup mozarella cheese, eggs, and Italian Seasoning blend. Mix well--salt and pepper to taste. 
   
7. Assemble lasagna. Begin by placing 1/2 cup of jarred sauce in the bottom of a large lasagna pan.
   
8. Add layer of noodlees. Spread another 1/2 cup sauce over noodes, then layer with cheese mixture, meat, sauce, and more noodles.
   
9. Repeat until ingredients have run out, topping last layer of noodles with sauce, and remaining 3 cups mozarella cheese. 
   
10. Cover tightly with a double layer of aluminum foil. 
    
11. Bake at 400 degrees for 1 hour. 
    
12. Uncover, bake an additional 15 minutes. 
    
13. Remove from oven and let stand for 15 minutes before slicing.
    

This Italian recipe for lasagna hasa bit of a twist, but I'll bet the whole family will still devour it.  It is best served with some fresh cut Italian bread, and maybe a small salad.  This Italian recipe will easily serve 5.

Italian Recipe - Spaghetti Con le Telline

This Italian recipe is for spaghetti with telline, yet if you leave the pasta out and stop once the telline are open, the sautee di telline are a tasty appetiser on their own.

Ingredients

800-1000 g telline(wedge sheels) 

400-500 g of spaghetti 

2-3 tablespoon of extra virgin olive oil 

1 garlic clove 

1 dry cayenne peeper 

half a glas of white wine 

1 tbsp of chooped parsley 

water and salt for cooking the pasta 

Italian Cooking

1. Start heating the pasta water as usual 
   
2. When the pasta water is close to boiling start heating the oil over a medium flame in a pan wide enough to hold all the telline in one layer.
   
3. Once the oil is hot but not smoking add the garlic and cayenne pepper. 
   
4. As soon the garlic turns golden brown turn the heat up to the maximum and add the telline.
   
5. Shake the pan to distribute the telline as well as possible.
   
6. Add the wine 
   
7. The telline should all open in the first two three minutes, any that remain shut should be discarded together with the garlic and cayenne pepper. 
   
8. The pasta water will probably be boiling by now, so add the spaghetti, pushing them down so they fit into the pot and check them from time to time cooking till slightly short of all dente.
   
9. You can add the telline to the pasta in their shells or remove the clam meat from most of the shells, keeping only a few as is to decorate the dishes.
   
10. As soon as the pasta is cooked drain it and add it to the pan you have use for telline, together with the telline juices.
    
11. Toss for a minute over a medium flame to blend the flavours. 
    
12. You could serve it in warm dishes and garnish with the remaining telline in their shells.
    

This is a great, elegant Italian Recipe for your dinner parties over the holidays.  This Italian recipe serves 4, however, if you use the telline without the pasta, you can make a great appetizer to put on a party tray or out at finger foods.   

Italian Recipe - Italian Lentil Soup

Here's an Italian recipe that will warm the whole family.  With the snow falling, and winter approaching fast, a great Italian bowl of soup is a sure hit after school or a long day at work.  Give this one a try!

Ingredients

1 pound of dried brown lentils 

1 large yellow onion, chopped 

1 slice of pancetta, chopped 

1 15oz can of diced tomatoes 

2 sprigs of fresh rosemary 

2 stalks of celery, chopped 

2 carrots, chopped 

3 cloves of garlic, chopped 

2 tbsp of extra virgin olive oil 

1 tsp of dried thyme 

2 bay leaves 

6 cups of vegetable stock 

1 pound of spinach or escarole 

1/2 tsp of salt 

½ tsp of fresh ground black pepper 

1 pound of pasta 

Italian Cooking 

1. In a large pot sauté the pancetta in the olive oil until lightly brown. 
   
2. Add the garlic, onions, carrots and celery for 2 minutes until tender. 
   
3. Add the lentils, thyme, rosemary and bay leaves. 
   
4. Drizzle with a little more olive oil and cook for 2 more minutes. 
   
5. Season with salt and pepper. 
   
6. Add the broth and tomatoes and bring to a boil. 
   
7. Reduce the heat and simmer for about an hour. 
   
8. Add the spinach or escarole for about 10 more minutes until leaves are wilted. 
   
9. Bring 4 quarts of salted water to a boil and cook the pasta until al dente.  About 8 minutes. 
   
10. Remove the bay leaves and the rosemary from the soup before serving. 
    
11. Add the pasta to a bowl and ladle the soup on top.
    

This Italian recipe serves about 8 people.  But if your family is anything like mine, there is no way they'll only have one serving.  Cook up this easy recipe, and watch your whole family warm up and light up this winter.

Italian Recipe - Shrimp Scampi Stuffed Shells

This Italian recipe is mouth watering ricotta cheese stuffed shells covered in shrimp scampi sauce and finally, topped with mozzarella cheese.  Although it seems like many different types of cheeses mixed together, its actually incredibly tasty.

Ingredients

1 package of frozen stuffed shells (approximately 8 shells) 

1/2 of medium shrimp (fresh or frozen is fine) 

1/2 cup butter 

1/4 cup white wine
1/2 cup chicken broth 

4 tbsp lemon juice 

1-2 dashes of Worcestershire sauce 

1/4 cup chopped white onions 

3 tbsp minced garlic cloves

 1 tsp parsley 

1 tsp onion powder 

salt and pepper to taste 

Italian Cooking 

1. Over medium heat combine butter, white wine, chicken broth, lemon juice, Worcestershire sauce, onions, garlic cloves, parsley, onion powder and salt/pepper to taste. 
   
2. Continue heating medium-high heat, stirring occasionally, until onions are soft and clear. (about 12 minutes.) 
   
3. Lower heat back to medium and combine shrimp into pan. 
   
4. Simmer over medium heat approximately 5-10 minutes or until shrimp are done. 
   
5. In a greased, baking dish place frozen shells. 
   
6. Pour shrimp scampi sauce from pan over frozen shells. 
   
7. Cover with aluminum foil and bake for 30 minutes on 375 degrees.
   
8. Remove foil from pan and sprinkle shells with shredded mozzarella cheese.
   
9. Bake an additional 15 minutes, uncovered, until dish is bubbling hot and cheese is melted.
   

This Italian recipe is served with garlic bread and any other side you would normally put with a pasta dish.  Try a Chanti wine selection to make this the perfect dish for a romantic evening.

Italian Recipe - Papi's Penne Pasta with Pistachio Cream Sauce

This is another Italian recipe that was passed down to me.  Its great for early after school dinners and the like.  The kids eat it up, I think because the cream gives it a sweeter flavor.

Ingredients

8 oz. Penne pasta 

1/2 Medium white or yellow onion, chopped 

1/4 cup Ground pistachio (unsalted, ground in a blender or food processor) 

2 tbsp olive oil (I add a little extra) 

1/2 - 3/4 cup heavy cream (according to taste) 

crushed red pepper 

salt 

fresh ground black pepper 

Italian Cooking

1. Bring a pot of salted water to boil. 
   
2. In the meantime, chop onion and grind the pistachios until the pieces are small, but not pulverized 
   
3. Add pasta to water and boil. 
   
4. While pasta is cooking, begin sauce. 
   
5. Heat olive oil in a medium saute pan, add onion and cook until translucent but not browned. 
   
6. Add pistachios and enough oil to moisten them (if needed). It should be paste-like in consistency. 
   
7. Cook, stirring, over medium heat for about one minute (do not let the pistachios brown at all). 
   
8. Add cream, stir until heated through, then remove from heat. 
   
9. Add crushed red pepper, black pepper, and salt, a bit at a time, until you have the taste you like. 
   
10. When pasta is al dente, drain well then add to the saute pan with the sauce. Toss well to coat and serve immediately. 
    

Fresh grated Parmigiano Reggiano is the perfect finishing touch for this Italian recipe.  Serve with fresh cut Italian bread, or any other side you would serve normally with pasta.

Italian Recipe - Papi's Pasta with Chicken

This Italian recipe is one which my dad taught me, he is Italian and nearly all I ate growing up was Italian food, so a lot of pasta was eaten in our house! This pasta has a little something extra beyond that ordinary Italian pasta, and now I cook it for the kids in my family (use the bow tie pasta for a big hit!).

Ingredients

8 ounces (3 cups) uncooked dried farfalle (bow tie) or penne pasta 

2 tablespoons butter 

1 1/4 pounds boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips 

2 teaspoons finely chopped fresh garlic (we LOVE garlic, so if you do not , decrease this to 1 teaspoon.) 

1 cup cooked canned pumpkin 

1/2 cup chicken broth 

3/4 cup whipping cream (use the heavy whipping cream, the flavor is worth it!) 

1 tablespoon chopped fresh sage leaves 

1/2 teaspoon salt 

1/2 cup coarsely chopped toasted pecans 

Italian Cooking

1. Cook pasta according to package directions. Drain; keep warm. 
   
2. Melt butter in 12-inch skillet until sizzling; add chicken and garlic. 
   
3. Cook over medium-high heat, stirring occasionally, until chicken is no longer pink in center (8 to 10 minutes). 
   
4. Add cooked pasta. 
   
5. Combine pumpkin, chicken broth, whipping cream, sage and salt in medium bowl. 
   
6. Mix very well until completely blended. 
   
7. Pour over pasta mixture; gently toss to coat. 
   
8. Cook over medium heat until heated through (3 to 5 minutes). 
   
9. Sprinkle with pecans. 
   

If you do not care for the strips of chicken, a variation of this Italian recipe which I sometimes do is to prepare the pasta dish, and cook the chicken as one piece, and place the breast on top of the pasta dish. Of course it will still have to be cut up, but it does make for a lovely presentation.  This Italian recipe is a twist on an age old favorite your whole family will enjoy.

Italian Recipe - Bacon, Clam, and Cream Cheese Stuffed Mushrooms

This is an Italian recipe my grandmother, who hails from Naples, Italy and my Mom make for almost every occasion. It will melt in your mouth! 

Ingredients 

25 mushrooms with stems removed (button work best) 

1 cup cream cheese 

1/2 cup chopped white onion

1/4 cup chopped scallions (green onion)

8 strips of cooked, crumbled bacon

1 tbsp minced garlic

8 minced mushroom stems

1/4 cup chopped clams 

Salt, pepper and onion powder to taste 

1 tbsp Sherry wine 

Italian Cooking

1. Fry bacon, put aside. Save bacon grease.
   
2. Heat over medium heat white onions, green onions, minced garlic, minced mushroom stems, and clams in fat from bacon. 
   
3. Heat until onions and mushroom stems soften.
   
4. Mix the heated mixture with your softened cream, sherry, and seasonings until very smooth.
   
5. Preheat oven to 350 Degrees.
   
6. Stuff mushroom caps with filling.
   
7. Bake in middle rack for 15 minutes 
   
8. Finish on top rack for 10 more minutes or until tops are browned.
   

This great Italian recipe can be enjoyed anytime, and makes for a great party dish.  Try making it for your christmas party this year.

Italian Recipe - Pollo alla Marsala con Funghi

This Italian recipe is also known as chicken & mushrooms marsala.  It is my absolute favorite Italian recipe of my mom's.  She used to make this for us about once a week.  Mom's cooking is never exact so this is the best guess at actual measurements use more or less for your taste. 

Ingredients

1 cn (15 Oz.) Tomato Sauce (whatever is your favorite or make your own) 

2 lb chicken cutlets 

8 oz Mushrooms Sliced 

2 Tbsp Marsala Wine 

1/2 tsp Sugar 

1/4 tsp Salt 

a pinch of Pepper 

Italian Cooking

1. In a baking dish combine tomato sauce, mushrooms, sugar salt and pepper. 
   
2. Place the chicken cutlets in the dish and thoroughly coat With sauce mixture. 
   
3. Cover dish (if dish does not have a cover using tin foil works best) Bake At 350F. for 30 Min. 
   
4. VERY IMPORTANT: Turn Chicken Over!! 
   
5. Now bake UNCOVERED for 30 Min. Longer. 
   
6. Place Chicken on serving platter. Stir Marsala into the sauce and re-coat chicken. 
   

This great Italian recipe serves about 4 people. You can easily use Tofu intead of chicken cutlets for a great vegetarian take on this dish. We've tried it, and it's just as good!! It can also be done with pork.

Italian Recipe - Panelle

This Italian recipe is also known as a Chickpea Fritter in America, but originated in Palermo, Sicily, where it is a common street food. It is served in a bread roll. It's got a very unique, but moderate flavor. 

Ingredients

4 cups water 

1 teaspoon coarse sea salt (kosher salt) 

1/2 cup extra-virgin olive oil, need extra for the baking sheet and for frying 

1/2 pound chickpea (garbanzo) flour 

Italian Cooking

1. Pour 4 cups water, the salt, and the olive oil into the saucepan, and gradually whisk in the chickpea flour until smooth. Set over medium heat, and whisk constantly as the batter slowly heats. 
   
2. It will thicken and eventually steam but does not need to boil. 
   
3. Cook and keep whisking, scraping the bottom and sides of the pan frequently, until the mixture is quite stiff and starts to pull away from the sides as you stir it, 15 to 20 minutes. 
   
4. Turn the batter into the oiled pan, and spread it quickly with the spatula, before it cools and sets, so it fills the pan in an even layer. 
   
5. Wet the spatula with water, and smooth the top of the batter. 
   
6. Let cool for an hour or longer, until completely firm. 
   
7. Cut pieces with a sharp knife, in whatever size or shape you like and in the amount you need. 
   
8. Lift the cut pieces from the pan with a spatula (seal the remainder with plastic wrap and refrigerate for longer keeping). 
   
9. To fry the panelle, pour enough extra-virgin olive oil into the heavy skillet to cover the bottom with 1/8 inch of oil, and set over medium heat. 
   
10. When the oil is hot, lay in the panelle, leaving plenty of space between them. Fry about 3 minutes, until the underside is crisp and golden, then flip them over and brown the second side, about 2 minutes more. 
    
11. Set the panelle on paper towels to drain and cool for a minute, but serve while they are still warm.  They are still good at room temperature. 
    

This Italian recipe is typically cut into 1 1/2-inch squares for appetizers and Sicilian-style sandwiches; 2-by-3-inch bars—at least two per person—to accompany a main course. 

If you really want to eat this Italian recipe the way they do in Sicily, put 3-4 slices in the middle of a bread roll.  Some people even put ketchup on it.

Italian Recipe - Italian Tofu Balls

This Italian recipe takes the familiar Italian recipe classic meatballs, and makes it into a vegetarian dish. 

Ingredients 

8 oz Crumbled Tofu 

1 Cup Italian Bread Crumbs 

1/4 Cub Shredded Carrots 

6 White Button Mushrooms, cleaned and crumbled 

1 tsp Soy Sauce or Tamari 

1 - 2 tsp olive oil 

Italian Cooking 

1. Combine all ingredients in a medium bowl.
   
2. Form into balls and fry in hot oil or bake for 30 minutes at 350 degrees. 
   
3. Serve with marinara on top of pasta.
   

This Italian recipe will be perfect for the vegan guest or visitor.  Its easy to prepare, and you can make it alongside regular meatballs, so everyone will be pleased.

Italian Recipe - Butternut Squash Ravioli

This is my favorite Italian recipe to eat on a cold day. It looks like a lot of work, but it's fun and kids love to help with making ravioli! 

Ingredients 

Filling: 

1 large butternut squash {peel, seed and chop} 

1 teaspoon ground nutmeg 

1/4 teaspoon cinnamon 

1/2 teaspoon garlic powder 

2 tablespoon parsley 

1/2 cup ricotta cheese 

1/3 cup finely grated parmesan cheese 

salt and pepper 

dough:

2 1/2 cups unbleached flour 

1/2 teaspoon salt 

2 eggs water 

Italian Cooking 

1. Bake squash until tender. 
   
2. Mash squash, and add nutmeg, garlic, cinnamon, parsley and cheese. 
   
3. Put mixture in refrigerator to cool while preparing dough. 
   
4. For dough: Mix flour and salt together. 
   
5. In a separate bowl, mix eggs and 1/4 cup water. 
   
6. Put egg mixture into food processor and slowly add flour until mixed into a firm dough. Add water if necessary. 
   
7. Knead dough by hand, and roll into a thin sheet, approximately 1/8 inch. 
   
8. Cut circles in the dough and spoon filling into each circle. 
   
9. Moisten the edge of the circle with water and pull edges together sealing the edge with a fork.
   
10. Let ravioli dry for about 2 hours, and refrigerate until ready to use. 
    
11. Cook ravioli in boiling salted water for about 15 minutes and drain.
    

This Italian recipe for ravioli is great with any number of sauces.  Basically your imagination is the limit!  I love to eat them with a simple garlic and butter sauce but it's always fun to play with sauce combinations on them.  They can really hold their own with anything!

Italian Recipe - Italian Cheese Balls

This is an Italian recipe passed on from a friend. It is a big hit with guys and I always make it during the super bowl. It is fast and easy. 

Ingredients

Bisquick baking mix 1 package 

Italian sausage 

4 oz shredded cheddar cheese 

Italian Cooking

1. Prepare Bisquick as directed if you were making biscuits, but do not bake. 
   
2. Fry Italian sausage until cooked thoroughly. 
   
3. Crumble the sausage into little bits. 
   
4. Add the sausage and shredded cheddar cheese to the uncooked Bisquick and stir all ingredients together completely. 
   
5. Roll the mixture into small to medium size balls and place on ungreased cookie sheet. 
   
6. Bake as directed on the Bisquick box, or until the cheese is melted and the balls are golden brown. 
   

You can make a ton of these Italian cheese balls for any sporting even.  Good with some ketchup or just by themselves, this Italian recipe for cheese balls is sure to keep everyone delighted.

Italian Recipe -Family Favorite Skillet Lasagna

This Italian recipe is a crowd pleaser for sure. It makes a lot and has been a family favorite for years.

Ingredients

1 lb. lean ground beef
1 tbsp Worchestershire sauce
1 medium onion, chopped
2-4 cloves garlic, chopped fine
1 large can tomatoes, or get the ones with the basil and garlic added
1/4 - 1/2 cup red wine
Fresh basil, oregano to taste
pinch of red pepper flakes
small handfull of fresh parsley
1 cup ricotta cheese
1/2 cup Parmesean cheese
1 cup Mozzarella cheese
Pasta, (used Farfalle, but really any can be used)
Olive oil Salt & pepper
(optional)
Any favorite veggies, like zucchini, yellow squash, whold tomatoes, green peppers, or whatever there is a lot of in the garden, chopped into small pieces

Italian Cooking

1. Start pasta cooking according to package direction.
2. Heat olive oil in large skillet, brown beef well.
3. Add worchestershire sauce, garlic and onions and cook until almost done.
4. Add wine and cook down a little.
5. Add tomatoes, spices and rest of veggies, cooking until done to your taste.
6. Drain pasta when done, reserving 1 ladle full of pasta water.
7. In large bowl, place pasta water and ricotta cheese, mix well.
8. Add pasta and sauce, mix well.
9. Top with parmesean and mozarella cheese.
   

Serve this Italian recipe with a large tossed salad and garlic bread. Balsamic dressing for the salad compliments the dish very well.


Here is another great Italian recipe to make for your whole family.

Italian Recipe - Lasagne al Basilico (Lasagna With Basil)

This Italian recipe is a very easy to prepare.  It is a strongly flavored dish, however, and is typical of Tuscan cuisine.  You're whole family will love this taste of Italian mainland. 

Ingredients

3 oz pecorino or parmesan cheese 

1 large bunch basil 

10 whole shelled walnuts 

2 tbsp olive oil 

10 oz dried lasagne 

salt 

Italian Cooking 

1. Pound the cheese well with the basil and walnuts in a mortar. 
   
2. Gradually add the oil. 
   
3. Cook the lasagne in plenty of salted water until al dente. 
   
4. Drain and cover with the cold basil sauce. 
   
5. Mix and serve immediately. 
   

Garnish with a few whole basil leaves and an extra sprinkle of ground walnuts. This Italian recipe contains no meat or vegetables, so its perfect for almost every diet.

You're family definitely enjpy this Italian recipe.  It has only a few ingredients, and is quick to prepare, so its perfect for that last minute dinner idea.

Italian Recipe - Polenta with Mushroom Marinara Sauce

Here is an Italian recipe that is fast, easy and delicious. Great for a snack, or just a quick meal, this Italian recipe is sure to catch the attention of everyone in your family.

Ingredients 

1 14oz can chicken broth 

1/2 cup cornmeal 

1/2 cup preshredded mozzarella cheese 

1 tbsp olive oil 

1 small yellow onion 

2 cup (6oz) presliced mushrooms 

1 tsp bottled minced garlic 

1 14-15oz jar prepared spaghetti sauce 

3tbsp dry red wine (optional) 

1/4 tsp dried hot red pepper flakes 

Grated Parmesan for garnish 

Italian Cooking

1. Whisk broth and cornmeal in a med. microwaveable bowl. 
   
2. Cover with wax paper and cook at high power for 5 min. 
   
3. Whisk until smooth Cover with wax paper and cook for another 3 min. 
   
4. Whisk again, and microwave for 3-4 min or until very thick. 
   
5. Whisk in mozzarella. Cover and let stand. 
   
6. While polenta is cooking, heat oil in a 10 in. skillet. 
   
7. Add mushrooms and garlic and cook for 3 min stirring occasionally 
   
8. Spread polenta over dishes and drape with sauce. 
   
9. Garnish with Parmesan.
   

When you are preparing this Italian recipe, use a wire whisk to prevent clumps.  Clumps will make it cook unevenly and of course taste different.

Serve this great Italian recipe with a salad, especially with a Caesar salad.  This recipe is even a bit healthy!