Baked Pasta with Pumpkin and Almonds
Baked pasta with tender pumpkin, melted gorgonzola, and flaked almonds.
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Italian cuisine
Explore the culinary traditions currently represented in the recipe collection.
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Italian cuisine: a guide to its regions and practical cooking methods
A practical introduction to Italy’s regional variety, ingredient choices, and techniques such as risotto, finishing pasta with sauce, and blanching vegetables—without reducing a country’s cuisine to a handful of famous dishes.
Pasta with Mushrooms and Basil
Long pasta with sautéed mushrooms, a creamy sauce and fresh basil, finished with Parmesan.
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Baked Pasta with Spinach and Almonds
Pasta with spinach, mushrooms, and jocoque, topped with mozzarella and almonds, then baked until the cheese is golden.
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Baked Pasta with Broccoli and Almonds
Short pasta baked with broccoli, ham, almonds, and a mixture of milk, egg, and cheese.
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Baked pasta with mushrooms and almonds
Mushroom-filled cannelloni baked in the oven and served with an almond, bread, and broth sauce.
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Oven-Baked Pasta with Eggplant and Almonds
Short pasta with roasted eggplant, tomato sauce and almonds, topped with mozzarella and aged cheese and browned in the oven.
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Pasta with Chickpeas and Basil
One-pot pasta with chickpeas and a basil cream. Makes 2 servings.
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Oven-Baked Pasta with Zucchini and Almonds
Baked pasta with zucchini, an almond and basil cream, and melted cheese, serving 4.
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Baked Pasta with Roasted Tomatoes and Almonds
Short pasta with a rustic sauce of roasted tomatoes, almonds, basil, and vinegar, finished with Parmesan and baked in the oven.
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Baked Pasta with Chickpeas and Almonds
Short pasta baked with chickpeas and tomato sauce, topped with browned tempeh and a crunchy almond and nutritional yeast mixture.
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Baked Pasta with Sardines and Ricotta
Baked pasta with canned sardines, ricotta, zucchini, and a golden breadcrumb and Parmesan topping.
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Baked Pasta with Tuna and Ricotta
Short pasta baked with tomato sauce, tuna, ricotta and mozzarella.
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Baked pasta with artichokes and ricotta
A four-layer lasagna with artichoke cream, ricotta, egg, and béchamel.
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Baked pasta with leek and ricotta
Al dente short pasta mixed with sautéed leek, ricotta and grated cheese, then baked until golden.
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Baked Pasta with Pumpkin and Ricotta
Short pasta tossed with a cream of roasted pumpkin, leek, and ricotta, then finished with cheese for gratinating.
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