20 Quick Italian Recipes Easy to Make

Craving the rich flavors of Italy but short on time? We’ve got you covered! From creamy pastas to crispy pizzas, these 20 quick Italian recipes deliver big taste with minimal effort—perfect for busy weeknights or last-minute dinners. Whether you’re feeding a crowd or just treating yourself, these easy dishes will make you feel like a culinary pro. Ready to dig in? Let’s get cooking!

Spaghetti Aglio e Olio

Spaghetti Aglio e Olio

This classic Italian pasta dish is all about simplicity—garlic, olive oil, and a touch of heat come together for a meal that’s effortlessly elegant.

Ingredients:

• 8 oz spaghetti
• 1/3 cup extra-virgin olive oil
• 6 garlic cloves, thinly sliced
• 1/2 tsp red pepper flakes (adjust to taste)
• 1/2 tsp salt, plus more for pasta water
• 1/4 cup fresh parsley, finely chopped
• 1/2 lemon, juiced (about 1 tbsp)
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, heat olive oil in a large skillet over medium-low. Add garlic and red pepper flakes; cook for 3–4 minutes, stirring often, until garlic is golden but not browned.
3. Add drained spaghetti to the skillet, tossing to coat in the oil. Pour in reserved pasta water 1 tbsp at a time, stirring until the sauce clings to the noodles (about 2–3 tbsp total).
4. Remove from heat. Stir in salt, parsley, and lemon juice. Serve immediately with Parmesan if desired.

The magic here is in the silky, garlic-infused oil that coats every strand—no heavy cream or butter needed!

Tip: For extra depth, toast the garlic slices slowly; rushing will make them bitter.

Caprese Salad

Nothing beats the simplicity of a classic Caprese salad—ripe tomatoes, fresh mozzarella, and fragrant basil come together in a dish that screams summer.

Ingredients:

• 2 large ripe tomatoes, sliced 1/4-inch thick
• 8 oz fresh mozzarella cheese, sliced 1/4-inch thick
• 1/4 cup fresh basil leaves
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic glaze
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly ground black pepper

Instructions:

1. Arrange the tomato and mozzarella slices on a serving platter, alternating them in overlapping layers.
2. Tuck the fresh basil leaves between the tomato and mozzarella slices.
3. Drizzle evenly with 2 tbsp extra-virgin olive oil and 1 tbsp balsamic glaze.
4. Sprinkle with 1/2 tsp flaky sea salt and 1/4 tsp black pepper.

The magic of this salad lies in the balance—creamy mozzarella, juicy tomatoes, and peppery basil get a luxurious finish from the sweet-tangy balsamic glaze.

Tip: For the best flavor, let the salad sit at room temperature for 10 minutes before serving to let the ingredients meld.

Margherita Pizza

Nothing beats the classic simplicity of a Margherita pizza—fresh basil, tangy tomato sauce, and melty mozzarella on a crisp crust. It’s a crowd-pleaser that’s surprisingly easy to make at home!

Ingredients

• 1 lb pizza dough (store-bought or homemade)
• 1/2 cup San Marzano tomato sauce
• 8 oz fresh mozzarella, sliced into 1/4-inch rounds
• 1/4 cup fresh basil leaves, torn
• 2 tbsp extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions

1. Preheat oven to 475°F (245°C) with a pizza stone or baking sheet inside for at least 30 minutes.
2. On a floured surface, stretch the pizza dough into a 12-inch round. Transfer to parchment paper.
3. Spread the tomato sauce evenly over the dough, leaving a 1/2-inch border. Arrange the mozzarella slices on top.
4. Drizzle with 1 tbsp olive oil and sprinkle with salt, black pepper, and red pepper flakes (if using).
5. Slide the pizza (with parchment) onto the preheated stone or sheet. Bake for 12–14 minutes until the crust is golden and cheese is bubbly.
6. Remove from oven, top with fresh basil, and drizzle with remaining 1 tbsp olive oil. Slice and serve immediately.

The magic here is in the high heat—it gives the crust that perfect crispness while keeping the mozzarella luxuriously gooey. A drizzle of olive oil at the end adds a rich finish!

Tip: For extra flavor, rub a cut garlic clove over the hot crust before adding toppings.

Garlic Bread with Parmesan

This garlic bread is the ultimate sidekick to pasta night—golden, buttery, and packed with savory garlic and nutty Parmesan.

Ingredients:

• 1 (12-ounce) loaf French or Italian bread, halved lengthwise
• ½ cup (1 stick) unsalted butter, softened
• 4 cloves garlic, minced
• 2 tablespoons finely chopped fresh parsley
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ½ cup freshly grated Parmesan cheese

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a small bowl, mix the softened butter, minced garlic, parsley, ½ teaspoon salt, and ¼ teaspoon black pepper until combined.
3. Spread the garlic butter evenly over the cut sides of the bread. Sprinkle the Parmesan cheese on top.
4. Bake for 12–15 minutes until the edges are crispy and the cheese is lightly golden. For extra browning, broil for 1–2 minutes (watch closely!).

The magic here? Letting the butter mixture meld with the bread as it bakes, creating layers of flavor in every bite.

Tip: For a flavor boost, swap half the Parmesan with shredded mozzarella—gooey meets crispy!

Tomato Basil Bruschetta

This classic Italian appetizer is a summer staple—juicy tomatoes, fresh basil, and crispy bread come together in minutes for a bite that’s bright, fresh, and impossible to resist.

Ingredients:

• 4 medium ripe tomatoes, diced (about 2 cups)
• 1/4 cup fresh basil leaves, thinly sliced
• 2 cloves garlic, minced (divided)
• 2 tbsp extra-virgin olive oil (divided)
• 1 tbsp balsamic vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 baguette, sliced into 1/2-inch thick pieces

Instructions:

1. Prep the topping: In a bowl, combine tomatoes, basil, half the minced garlic (1 clove), 1 tbsp olive oil, balsamic vinegar, salt, and black pepper. Toss gently and let sit for 10 minutes to meld flavors.
2. Toast the bread: Preheat oven to 400°F. Arrange baguette slices on a baking sheet, brush with remaining 1 tbsp olive oil, and sprinkle with remaining garlic (1 clove). Bake for 8–10 minutes until golden and crisp.
3. Assemble: Spoon the tomato mixture onto toasted bread just before serving to keep the bread crunchy.

The magic here? Letting the tomatoes marinate briefly amps up their sweetness while the garlic-infused toasts add a savory punch. Perfect for passing around at a backyard gathering!

Tip: For extra richness, rub the warm toasts with a cut garlic clove before topping.

One-Pot Pasta Pomodoro

This fuss-free pasta pomodoro comes together in one pot, delivering bright tomato flavor and silky noodles with minimal cleanup—perfect for busy weeknights.

Ingredients:

• 12 oz spaghetti or linguine
• 3 cups water
• 1 (28 oz) can crushed tomatoes
• 1 small yellow onion, thinly sliced
• 4 cloves garlic, minced
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 1 tbsp sugar
• 1/4 cup fresh basil, torn
• 1/4 cup grated Parmesan cheese

Instructions:

1. In a large pot, heat 3 tbsp olive oil over medium. Add onion and cook for 3 minutes until soft. Stir in garlic and 1/4 tsp red pepper flakes; cook for 30 seconds until fragrant.
2. Add crushed tomatoes, 3 cups water, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp sugar. Bring to a simmer, then add pasta, pushing it down to submerge.
3. Cook uncovered for 12–14 minutes, stirring occasionally, until pasta is al dente and sauce thickens slightly (most liquid will absorb).
4. Remove from heat. Stir in basil and Parmesan. The starch from the pasta creates a luxuriously clingy sauce without cream.

Tip: For extra richness, swirl in a pat of butter at the end.

Easy Chicken Piccata

This easy Chicken Piccata is a weeknight hero—bright, lemony, and ready in under 30 minutes. It’s restaurant-worthy but totally doable with pantry staples!

• 2 boneless, skinless chicken breasts, halved horizontally
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 tbsp olive oil, divided
• 1/3 cup low-sodium chicken broth
• 1/4 cup fresh lemon juice (about 2 lemons)
• 2 tbsp capers, drained
• 2 tbsp unsalted butter
• 2 tbsp chopped fresh parsley

1. Pound chicken to 1/4-inch thickness. In a shallow dish, mix flour, 1/2 tsp salt, and 1/4 tsp black pepper. Dredge chicken in the mixture, shaking off excess.
2. Heat 2 tbsp olive oil in a large skillet over medium-high. Cook chicken for 3–4 minutes per side until golden and cooked through. Transfer to a plate.
3. Add remaining 1 tbsp olive oil to the skillet. Pour in 1/3 cup chicken broth and 1/4 cup lemon juice, scraping up browned bits. Simmer 2 minutes.
4. Stir in 2 tbsp capers and 2 tbsp butter until melted. Return chicken to the pan, turning to coat. Sprinkle with 2 tbsp parsley.

The magic here? The pan sauce—it’s tangy, buttery, and clings perfectly to the crispy chicken. Serve over pasta or with crusty bread to soak it all up.

Tip: For extra zing, add a pinch of lemon zest to the sauce just before serving.

Spinach and Ricotta Stuffed Shells

These creamy, cheesy stuffed shells are a crowd-pleaser—comfort food at its finest, with a vibrant pop of spinach in every bite.

Ingredients:

• 20 jumbo pasta shells
• 2 cups whole-milk ricotta cheese
• 1 cup shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 2 cups fresh spinach, finely chopped
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups marinara sauce
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Cook pasta shells according to package directions until al dente. Drain, toss with 1 tbsp olive oil, and set aside.
2. In a bowl, mix ricotta, 1/2 cup mozzarella, Parmesan, egg, spinach, garlic, 1/2 tsp salt, and 1/4 tsp black pepper until combined.
3. Spread 1 cup marinara sauce in the bottom of a 9×13-inch baking dish. Fill each shell with a heaping tablespoon of the ricotta mixture and arrange seam-side up in the dish.
4. Top with remaining 1 cup marinara sauce and sprinkle with remaining 1/2 cup mozzarella. Bake for 25 minutes until bubbly and golden.

The ricotta filling stays luxuriously creamy while the edges crisp up just enough—perfect for soaking up that tangy marinara.

Tip: For extra flavor, stir 1/4 tsp red pepper flakes into the filling or top with fresh basil after baking.

Classic Minestrone Soup

This hearty minestrone is packed with veggies, beans, and pasta—a comforting one-pot wonder that tastes even better the next day.

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 (14.5 oz) can diced tomatoes
• 1 (15 oz) can kidney beans, drained and rinsed
• 6 cups vegetable broth
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup small pasta (like ditalini or elbow macaroni)
• 2 cups chopped fresh spinach
• 1/4 cup grated Parmesan cheese (optional, for serving)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook for 5 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
2. Add diced tomatoes, kidney beans, vegetable broth, oregano, basil, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
3. Stir in pasta and cook for 8–10 minutes until al dente. Add spinach and cook for 2 more minutes until wilted.
4. Serve hot, topped with Parmesan if desired.

The beauty of this minestrone? The broth soaks up all the flavors from the veggies and herbs, making every spoonful rich and satisfying.

Tip: For a thicker soup, mash a few beans against the pot before adding the pasta.

Garlic Butter Shrimp Scampi

This garlic butter shrimp scampi is a restaurant-worthy dish that comes together in under 20 minutes—perfect for busy weeknights when you crave something indulgent yet effortless.

Ingredients:

• 12 oz large shrimp, peeled and deveined
• 8 oz linguine (or spaghetti)
• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/4 cup dry white wine (like Pinot Grigio)
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh lemon juice
• 1/4 cup chopped fresh parsley
• Lemon wedges (for serving)

Instructions:

1. Cook linguine according to package instructions until al dente. Drain, reserving 1/2 cup pasta water.
2. In a large skillet, melt 4 tbsp butter over medium heat. Add minced garlic and 1/4 tsp red pepper flakes; sauté for 1 minute until fragrant.
3. Add shrimp, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 2–3 minutes per side until pink and opaque.
4. Pour in 1/4 cup white wine and simmer for 1 minute to reduce slightly. Stir in 2 tbsp lemon juice and the reserved pasta water to create a light sauce.
5. Toss in cooked linguine and 1/4 cup parsley until evenly coated. Serve immediately with lemon wedges.

The magic here? The buttery sauce clings to every strand of pasta, while the white wine and lemon keep it bright—no heavy cream needed.

Tip: For extra richness, stir in a splash of heavy cream at the end or top with grated Parmesan.

Quick Tiramisu

This no-bake tiramisu comes together in minutes but tastes like you spent hours layering flavors—perfect for impressing guests (or just treating yourself!).

Ingredients:

• 1 cup heavy cream
• 8 oz mascarpone cheese, softened
• 1/3 cup granulated sugar
• 1 tsp vanilla extract
• 1 1/2 cups strong brewed coffee, cooled
• 2 tbsp coffee liqueur (optional)
• 24 ladyfinger cookies
• 2 tbsp unsweetened cocoa powder

Instructions:

1. In a large bowl, whip 1 cup heavy cream to stiff peaks. In another bowl, beat 8 oz mascarpone, 1/3 cup sugar, and 1 tsp vanilla until smooth. Fold the whipped cream into the mascarpone mixture.
2. Stir 1 1/2 cups coffee and 2 tbsp coffee liqueur (if using) in a shallow dish. Quickly dip 12 ladyfingers (one at a time) into the coffee mixture—just 1–2 seconds per side—and arrange them in a single layer in an 8×8″ dish.
3. Spread half the mascarpone cream over the ladyfingers. Repeat with the remaining 12 ladyfingers and cream. Sift 2 tbsp cocoa powder evenly over the top.
4. Cover and refrigerate for at least 4 hours (or overnight) to let the flavors meld.

The magic here? The ladyfingers stay just firm enough to hold their shape while soaking up all that coffee goodness—no soggy layers!

Tip: For a kid-friendly version, swap the coffee for hot chocolate and skip the liqueur.

Lemon Parmesan Risotto

This creamy risotto is brightened up with fresh lemon and nutty Parmesan—comfort food with a zesty twist!

Ingredients:

• 4 cups low-sodium chicken or vegetable broth
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine (like Pinot Grigio)
• 1/2 cup freshly grated Parmesan cheese
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley (optional, for garnish)

Instructions:

1. Heat the broth in a saucepan over low heat; keep warm.
2. In a large skillet, melt 1 tbsp butter with 1 tbsp olive oil over medium heat. Add the onion and cook for 3 minutes until soft. Stir in Arborio rice and toast for 1 minute.
3. Pour in 1/2 cup white wine and simmer until mostly absorbed, about 2 minutes. Add 1/2 cup warm broth, stirring frequently until absorbed. Repeat, adding broth in 1/2-cup increments, until rice is tender and creamy (about 20–25 minutes total).
4. Remove from heat. Stir in 1 tbsp butter, 1/2 cup Parmesan, 2 tbsp lemon juice, 1 tsp zest, 1/2 tsp salt, and 1/4 tsp pepper. Garnish with parsley if using.

The lemon cuts through the richness beautifully, while the Parmesan adds a savory depth—no one will guess how simple it is to make!

Tip: For extra creaminess, stir in a splash of broth just before serving.

Pesto Pasta with Cherry Tomatoes

This vibrant pesto pasta is a summer stunner, with sweet bursts of cherry tomatoes and a garlicky basil sauce that clings to every noodle.

Ingredients:

• 12 oz dried pasta (fusilli or penne work great)
• 1/4 cup extra-virgin olive oil
• 3 cloves garlic, minced
• 1 pint cherry tomatoes, halved
• 1/2 cup prepared basil pesto
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese, plus extra for serving

Instructions:

1. Cook pasta in a large pot of salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant. Add cherry tomatoes and cook for 3–4 minutes, just until they soften slightly.
3. Reduce heat to low. Stir in pesto, salt, and black pepper. Add drained pasta and toss to coat, adding reserved pasta water 1 tbsp at a time if needed to loosen the sauce.
4. Remove from heat and stir in Parmesan cheese. Serve immediately with extra Parmesan on top.

The magic here is in the contrast: the warm, creamy pesto hugs the noodles while those juicy tomatoes stay bright and fresh.

Tip: For extra depth, toast the pasta in the dry skillet for 1 minute before boiling—it adds a subtle nutty flavor!

Easy Eggplant Parmesan

This lighter take on eggplant Parmesan skips the fussy breading but keeps all the cheesy, saucy goodness—perfect for a cozy weeknight dinner.

Ingredients

• 1 large eggplant, sliced into 1/2-inch rounds
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 1/2 cups marinara sauce
• 1 cup shredded mozzarella
• 1/4 cup grated Parmesan
• 1 tsp dried oregano
• Fresh basil for garnish

Instructions

1. Preheat oven to 400°F. Arrange eggplant rounds on a baking sheet, sprinkle with 1/2 tsp salt and 1/4 tsp black pepper, then drizzle with 2 tbsp olive oil. Bake for 20 minutes, flipping halfway, until tender.
2. Spread 1/2 cup marinara sauce in an 8×8 baking dish. Layer half the eggplant, 1/2 cup sauce, 1/2 cup mozzarella, and 2 tbsp Parmesan. Repeat layers, then sprinkle with 1 tsp oregano.
3. Bake uncovered for 25 minutes until bubbly and golden. Let rest 5 minutes, then garnish with fresh basil.

The secret? Roasting the eggplant first ensures it’s melt-in-your-mouth tender without soggy breadcrumbs.

Tip: For extra crispiness, broil the top for 1–2 minutes at the end (watch closely!).

Baked Ziti with Mozzarella

This classic baked ziti is the ultimate comfort food—layered with gooey mozzarella, tangy tomato sauce, and just the right amount of crispy edges.

Ingredients:

• 12 oz ziti pasta
• 2 cups marinara sauce
• 1 1/2 cups shredded mozzarella cheese, divided
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh basil, for garnish (optional)

Instructions:

1. Preheat oven to 375°F. Cook ziti according to package directions until al dente, then drain and toss with 1 tbsp olive oil.
2. In a large bowl, mix the cooked ziti, 2 cups marinara sauce, 1 cup mozzarella, 1/2 cup ricotta, 1/4 cup Parmesan, 1 tsp oregano, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Transfer to a greased 9×13-inch baking dish and top with the remaining 1/2 cup mozzarella.
4. Bake for 20–25 minutes until bubbly and the cheese is golden. Let rest for 5 minutes before serving.

The magic here? The ricotta adds creamy pockets between the layers, making every bite extra indulgent.

Tip: For a crispier top, broil for the last 2–3 minutes—just keep an eye on it!

Pan-Seared Gnocchi with Sage Butter

Golden, pillowy gnocchi meet crispy edges and nutty sage butter in this 15-minute stovetop wonder—it’s comfort food with a gourmet twist.

Ingredients:

• 1 (16 oz) package shelf-stable potato gnocchi
• 3 tbsp unsalted butter
• 10 fresh sage leaves
• 2 tbsp olive oil
• 1/4 tsp kosher salt
• 1/8 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions:

1. Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Add gnocchi in a single layer and cook, undisturbed, for 3–4 minutes until golden on one side. Flip and cook 2–3 minutes more until crisp. Transfer to a plate.
2. Reduce heat to medium. Melt 3 tbsp butter in the same skillet, swirling until lightly browned (about 1 minute). Add 10 sage leaves and fry for 30 seconds until crisp.
3. Return gnocchi to the skillet. Sprinkle with 1/4 tsp salt and 1/8 tsp black pepper, tossing to coat. Remove from heat and stir in 1/4 cup Parmesan.

The magic here? Crispy gnocchi soak up that toasty sage butter like little flavor sponges, while the Parmesan adds a salty punch.

Tip: For extra crunch, let the gnocchi sit undisturbed a full 4 minutes before flipping—patience pays off!

Creamy Tuscan Chicken

This rich, garlicky skillet chicken gets a luxe upgrade with sun-dried tomatoes and spinach in a velvety cream sauce—restaurant-worthy flavor in under 30 minutes!

Ingredients

• 4 boneless, skinless chicken breasts
• 1 tsp salt, divided
• ½ tsp black pepper
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 cup heavy cream
• ½ cup chicken broth
• 1 tsp Italian seasoning
• ½ cup grated Parmesan cheese
• 1 cup chopped spinach
• ⅓ cup chopped sun-dried tomatoes (oil-packed)

Instructions

1. Season chicken with ½ tsp salt and black pepper. Heat olive oil in a large skillet over medium-high. Cook chicken 5–6 minutes per side until golden. Transfer to a plate.
2. In the same skillet, sauté garlic for 30 seconds until fragrant. Pour in heavy cream, chicken broth, Italian seasoning, and remaining ½ tsp salt. Simmer 3 minutes, stirring frequently.
3. Whisk in Parmesan cheese until melted. Add spinach and sun-dried tomatoes, stirring until spinach wilts (about 2 minutes).
4. Return chicken to the skillet, spooning sauce over it. Cook 2–3 minutes to warm through.

The magic here? Sun-dried tomatoes add a sweet-tangy punch that balances the creamy Parmesan sauce perfectly—no one will guess it’s this simple!

Tip: For extra flavor, use the oil from the sun-dried tomatoes jar to sauté the garlic.

Simple Italian Wedding Soup

This comforting soup is packed with tender meatballs, delicate pasta, and fresh greens—perfect for a cozy weeknight dinner.

Ingredients:

• 1 lb ground chicken (or turkey)
• 1/2 cup plain breadcrumbs
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 6 cups chicken broth
• 1 cup small pasta (like ditalini or orzo)
• 2 cups chopped escarole or spinach

Instructions:

1. In a bowl, mix ground chicken, breadcrumbs, Parmesan, egg, garlic, oregano, salt, and pepper until combined. Roll into 1-inch meatballs (about 20 total).
2. Heat olive oil in a large pot over medium heat. Brown meatballs in batches, 2–3 minutes per side (they’ll finish cooking in the broth). Transfer to a plate.
3. Add chicken broth to the pot and bring to a simmer. Stir in pasta and cook for 8 minutes.
4. Gently add meatballs and escarole to the pot. Simmer for 5 more minutes until greens wilt and meatballs are cooked through.

The magic here? The meatballs stay juicy while infusing the broth with savory depth—no fancy prep required!

Tip: Swap Parmesan for pecorino Romano for a sharper flavor.

Roasted Red Pepper Pasta

This creamy, smoky pasta dish comes together in under 30 minutes, with sweet roasted peppers and a touch of garlic for a weeknight meal that feels indulgent.

Ingredients:

• 12 oz dried penne pasta
• 2 large roasted red peppers (jarred or homemade), drained
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp crushed red pepper flakes
• Fresh basil leaves, for garnish

Instructions:

1. Cook the pasta in salted boiling water according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain.
2. While the pasta cooks, blend the roasted red peppers, garlic, heavy cream, Parmesan, olive oil, salt, and red pepper flakes in a food processor until smooth.
3. Heat the blended sauce in a large skillet over medium-low heat for 3–4 minutes, stirring often, until warmed through.
4. Toss the drained pasta with the sauce, adding reserved pasta water 1 tbsp at a time if needed to loosen. Serve topped with extra Parmesan and fresh basil.

The secret here? Blending the peppers into a velvety sauce clings perfectly to every noodle—no chopping required!

Tip: For extra depth, add a splash of balsamic vinegar to the sauce before blending.

Chocolate Cannoli Dip

This creamy, dreamy dip brings all the flavors of a classic cannoli to your next dessert spread—no pastry tubes required!

Ingredients:

• 1 (8 oz) block cream cheese, softened
• 1 cup whole-milk ricotta cheese
• 1 cup powdered sugar
• 1/4 cup unsweetened cocoa powder
• 1 tsp vanilla extract
• 1/2 cup mini chocolate chips
• 1/4 cup finely chopped pistachios (optional, for garnish)

Instructions:

1. In a large bowl, beat the cream cheese with a hand mixer on medium speed until smooth, about 1 minute.
2. Add the ricotta, powdered sugar, cocoa powder, and vanilla extract. Beat again until fully combined and fluffy, scraping down the sides as needed.
3. Fold in the mini chocolate chips with a spatula.
4. Transfer to a serving bowl and sprinkle with pistachios (if using). Serve immediately with waffle cones, biscotti, or fresh fruit for dipping.

The ricotta keeps this dip light yet rich, while the chocolate chips add little bursts of sweetness—just like the real deal!

Tip: For best texture, let the dip sit at room temperature for 15 minutes before serving so it’s perfectly scoopable.

Conclusion

With 20 quick and easy Italian recipes, you’ve got delicious meals at your fingertips—no fuss, just flavor! Whether you’re craving pasta, pizza, or a cozy soup, there’s something here for every home cook. Try a few, leave a comment with your favorite, and don’t forget to share the love on Pinterest. Happy cooking!