A delicious pasta casserole recipe, this ziti bake is made with a creamy tomato sauce, cheese, and ground beef. A ziti casserole recipe with ground beef and cheese.
Thin slices of chicken, ham, and cheese are rolled up, covered in bread crumbs, and baked until crisp, then topped with a homemade parmesan pepper sauce. We call them Chicken Cordon Bleu Rollups and they are absolutely delicious!
I am a self-declared pasta junkie (make that Italian food junkie), but have tendency to forget all about it during the warmer weather months. I often delegate these coveted carbs to fall and winter, when I am craving a hearty lasagna or a rich bolognese. I recently had an Aha! moment when I realized that fresh summer vegetables are just begging to be paired with pastas of all kinds—and not just in the obvious pasta salad. I know I am probably the last person to think of this, but surely better late than never.
Yellow-red Mr. Stripey tomatoes give this ice a light hue. Use red or purple tomatoes if you want a darker granita, if you prefer. Mixing purple basil with deep-green Italian basil yields a nuanced flavor and a lovely garnish.
Ripe avocados join cream cheese to create a creamy base for fresh onions and tomatoes to shine in a guac that has the perfect balance of lime and garlic.
This Tortellini Antipasto Salad recipe contains filippo berio olive oil, kraft mozzarella cheese, sliced black olives, cherry tomatoes, green pepper and more.
This RITZ "Bruschetta" recipe contains ritz ritz crackers, kraft shredded mozzarella cheese, di giorno shredded parmesan cheese, kraft zesty italian dressing, plum tomatoes and more.
This layered salad is made with green chile cornbread, pinto beans, peppers, corn, bacon bits, tomatoes, and cheese. It's then chilled for two hours to allow the flavors to blend.
I love a Caprese salad of tomatoes, basil and cheese, so why not use them with chicken? You can grill this dish, but my family agrees it’s juicier straight from the oven. —Dana Johnson, Scottsdale, Arizona
