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Italian Macaroni Dishes

Updated on November 28, 2012

A Varity Of Italian Pasta Dishes

Pasta Pasta and more Pasta. The world loves Pasta. Well too much of the same thing can take away the excitment and appreciation for even your best enjoyed dish. Knowing that, the Old Time Italians found variations to their Pasta dishes which we will explore here. Pasta was the main dish served several times a week by ,who I respectfully refer to as, "The Old Timers". Pasta at one time was a "Poor Family" dish since most Italian familiy's, especially immigrants, were in fact poor or a notch above working hard to survive and feed their family's day by day. Imagine how hard it must have been for the Wife and Mother of a poor Italian house holdhold to have varity in their menu's. Well bless them because they did. And here you will learn how they did it. And thanks to them Pasta is the most ordered and cooked food in the world. Cook, enjoy and most of all APPRECIATE.

Baked Pasta with Cheese and Mushrooms

1 lb Mushrooms Sliced Thin

2 Cloves Garlic Sliced

5 Tablespoons of Butter

½ Teaspoon each Salt and Pepper

1 Box of Ziti, Penne or Rotini.

8 to 12 Ounces of sliced Cheese Parmesan or your favorite also works well

½ Cup of Grated Parmesan Cheese

1 Cup of Heavy Cream, If you feel the sauce is too heavy add a bit of milk

1 Frying Pan

1 Casserole

Saute You Garlic and Mushroom in 3 Tablespoons of Butter over Medium High Heat for about 5 minutes then remove the Garlic, we wont need it anymore.

Lower Heat and add your Salt and Pepper and cook for another 4 minutes or so then bring to a low, almost off, simmer

Start Boiling You Pasta.

Drain your Pasta and put it back into your boiling pot then stir in remaining butter.

.Coat the inside of your Casserole Dish with a light coat of Butter

Now your going to layer as follows

Layer some Pasta then Your Mushrooms, Sliced Cheese and a Tablespoon of Parmesan

Repeat until you get to the top of the Casserole Dish

Now pour Your Heavy Cream over the top, cover with foil and bake at 375 for 15 minutes.

Remove foil and bake for about 10 more minute or until you see the top start to brown


Pasta and Eggs

Well to be honest with you I was very surprised that so many have not ever heard of let alone have made Pasta and Eggs for their family, especially their children. Growing up this was a favorite more so in the winter cold months then the summer months. A very simple dish made popular over a hundred years ago by poor Italian families. What made me notice how few people knew of this dish was when friends of my children would eat over, well they had to if they were in my home, and asked "what is this" as they devoured their bowls. Next thing I knew was that their parents would call me and ask me "What it Was and How to Make It". So here we go!

You will need:

1 Large Sauce Pan about 2 quarts will do


2 Large beaten eggs

1 Quart of Chicken Broth or Chicken Bouillon Cubes in 1 Quart of Water

1 Box of Small Pasta. Ditalini, Orzo, Acini de Pepe etc.etc.

½ Teaspoon Salt

½ Teaspoon Parsley Flakes

Grated Cheese to top.

Here we go:

Bring your Chicken Broth to a rolling boil

Add your Pasta and Salt and boil as suggested on the box

When there is about 2 minutes left for the Pasta to finish pour your Beaten Eggs through a fork and into the Pasta. Add your parsley and stir well to mix the egg into the Pasta

Serve in bowls topped with Grated Cheese.

Pasta and Broccoli

Cavatelli and Broccoli or Broccoli and Macaroni

This is a very simple old time favorite and to my surprise many have not heard of it. For lunch or dinner this hot hearty dish hits the spot. This dish is detailed un-modified as tradition suggests.

Pasta and Broccoli

1 Large Pasta Pot

1 Bag of Frozen Cavatelli's (my choice) or

1 Box of Ditalini

1 to 2 Packages of Frozen Broccoli Chopped or 1 Head of fresh Broccoli Chopped

5 Cloves of fresh minced or thin sliced Garlic

1 Teaspoon Salt

1 Teaspoon Pepper

Olive Oil

Grated Cheese of your choice

In your Pasta Pot swirl Olive Oil to coat bottom and sauté your Garlic.

When sautéed add your water for your Pasta add the Salt and Bring to a boil.

Defrost your Broccoli just until it breaks apart and set aside.

Drop your Pasta into the boiling water and boil for HALF the time suggested on the package of Pasta but don't turn the heat off.

Now add your Broccoli and Pepper, allow water to boil for the remainder of the Pasta cooking time or until as tender as you choose.

Serve in a Large Pasta dish or Individual Dishes topped with Grated Cheese

As simple and delicious as that!

Linguini with Signature Ricotta and Garlic Sauce

Impress the guests with this easy and fast Signature Dish

What you will need:

1 Pasta pot for boiling

1 Large sauce pan

16 ounces of Whole milk Ricotta cheese

6 cloves of fresh minced garlic

1/2 cup butter softened

1/2 Teaspoon Salt

1 Teaspoon Fresh ground pepper

1 Tablespoon Fresh chopped Parsley or dry Parsley flakes

Olive Oil

Boil your water for your pasta and add a bit of salt

Add a few swirls of Olive Oil to your sauce pan and heat on medium

Add your Linguini or Spaghetti to the boiling water

Saute your Garlic until soft then add your butter, salt and pepper

Stir until hot

Now add your Ricotta Cheese. Stir and heat to a simmer for a few minutes

Last add your Parsley and Stir to a simmer

By now your Pasta should be done. Drain well.

Pour your Ricotta and Garlic sauce over the pasta. Sprinkle with your favorite grated cheese and serve

We garnish the top with a few fresh Parsley sprigs

Spaghetti Aglio e Olio Recipe

Aglio e Olio (Garlic and Oil) Traditional favorite, quick and easy. A great starter recipe sure to impress your family and friends.

Im going to start you off very simple and quick with this Recipe!

you will need:

1 Pasta Pot

1 Large Skillit

1 Pound of Spaghetti or Linguini

1 to 1 1/2 Cups Olive Oil

1/2 Cup Fine Chopped Fresh Parsley

1/2 Teaspoon Salt

1 Teaspoon Salt for your Pasta Water

1 Tablespoon Fresh Ground Pepper

5 Nice size Garlic Cloves sliced thin or chopped

Here we go!

Boil your water in the Pasta Pot and add 1 Teaspoon Salt

Heat your Olive OIl at Low- Medium Heat......dont add anything yet

When you Pasta water has boiled add your Pasta

Now add your Garlic to your Olive OIl, allow to soften a bit and crush with your fork and simmer for about 2 minutes.

Add your Salt and Pepper and simmer low.

Just before you are ready to drain your Pasta add all that Fine Chopped Parsley.

Drain your Pasta and add it to the Aglio e Olio. Toss well to coat your Pasta and top with your favorite Grated Cheese. Garnish with a few sprigs of Fresh Raw Parsley and serve Immediately!

Immediately because the Pasta absorbs the Aglio e Olio!

Why is my Lasagna watery?

Ricotta cheese has a very high water content. Try straining your Ricotta the night before through a colander or strainer to drain excess water.

Baked Ziti Ricotta

Oven Baked Ziti smothered in Italian Cheese's. Rich and delicious yet simple!

This Recipe will earn the respect of your Mother in Law!

Here's what you will need:

1 Mixing Bowl

1 Pasta Pot

1 Casserole Dish 9x13 will do

2 Cups Prepared Italian Gravy...............I hope you made it from my other Lens and froze some like I suggested!

1 Box Ziti Pasta

1 Pound Ricotta Cheese Whole Milk Preferred

1 Pound Mozzarella Cheese Whole Milk Of Course Diced or Shredded

1/4 Cup Grated Parmesan Cheese

1 Tablespoon Parsley

1 Teaspoon Salt

1 Teaspoon Pepper

Warm your Gravy so it pours easily

Boil and cook your Ziti al dente (firm)

In a bowl Mix your Ricotta Cheese, Salt, Pepper, Parsley Flakes and 1/2 of your diced or grated Mozzarella Cheese MIx well.

Remove and drain your Ziti al dente and pour it all into your caserole dish

Add your Ricotta Cheese Mix and stir in thoroughly while the pasta is still hot

Now pour in your gravy and top with the remaining Mozzarella Cheese and Parmesan Cheese

Cover with foil and bake for about 20 minutes at 350 degrees or until cheese is melted

Serve in the same Casserole Dish

Eat Up!!!!!!!!

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    • vecchios-sicilian profile image

      vecchios-sicilian 6 years ago

      @RetroMom: Thanks RetroMom. sometimes simple and easy are the best ways to go nowdays!

    • RetroMom profile image

      RetroMom 6 years ago

      Great lens. I found the recipes easy to follow.

    • profile image

      anonymous 7 years ago


      I like your lens, very useful and inspiring. thank you.


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    • profile image

      anonymous 7 years ago


      I like your lens, very useful and inspiring. thank you.


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