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Rachel SeisUpdated: Jan. 05, 2022
It's a family-style potluck starring oodles of noodles, a bounty of bread, scores of sweets and all the Italian recipes that make your crowd say "grazie."
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Four-Cheese Sausage Rigatoni
To make this twist on traditional baked pasta, we start with creamy goat cheese and build from there with mozzarella, ricotta and Parmesan cheese. —Teresa Ralston, New Albany, Ohio
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Italian Brunch Torte
We always serve this impressive layered breakfast bake with a salad of mixed greens and tomato wedges. It is one of our most requested dishes and can be served warm or cold. —Danny Diamond, Farmington Hills, Michigan
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Pepperoni Pizza Spread
Loaded with popular pizza ingredients, this cheesy concoction is wonderful on crackers of all kinds. —Connie Milinovich, Cudahy, Wisconsin
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Chive Garlic Bread
A purchased loaf of French bread gets a real boost with a few simple ingredients. Garlic and chives make the savory slices irresistible. Along with lasagna or other Italian meal, we munch them until the last crumbs have vanished! —Kim Orr, West Grove, Pennsylvania
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Italian Meatball Buns
These soft little rolls come with a pleasant surprise inside—savory Italian meatballs. The apps are wonderful dipped in marinara sauce, which makes them fun for my grandkids—and adults too. I love how easy they are to put together. —Trina Linder-Mobley, Clover, South Carolina
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Garlic-Cheese Flatbread
Unless you plan to make two, don't count on leftovers. As an appetizer or side, this cheesy flatbread will be devoured in less time than it takes to bake. And that's not long! —Suzanne Zick, Maiden, North Carolina
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Chocolate Cannoli
We made two Italian treats into one with beautiful pizzelle cookies wrapped around a rich, chocolaty cannoli filling. The chopped pistachios are a pretty added touch. —Taste of Home Test Kitchen
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When I had 80 pounds of tomatoes, I got creative incorporating them into meals. Sometimes I slice this loaf into squares to make sandwiches with fresh mozzarella cheese and deli meats. —Katie Ferrier, Houston, Texas
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Antipasto Kabobs
My husband and I met at a cooking class. We have loved creating menus and entertaining ever since. These make-ahead antipasto skewers are always a hit. —Denise Hazen, Cincinnati, Ohio
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Traditional Lasagna
My family first tasted this rich, homemade lasagna recipe at a friend's home on Christmas Eve. We were so impressed that it became our own holiday tradition as well. I also prepare it other times of the year. This classic lasagna recipe is requested often by my sister's Italian in-laws—I consider that the highest compliment! —Lorri Foockle, Granville, Illinois
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Christina's Italian Wedding Soup
I'm big on soups with tiny meatballs and pasta. I double the meatballs, poach them in the broth, remove half and freeze them for another time. —Christina Hitchco*ck, Madison Township, Pennsylvania
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Italian Sausage Egg Bake
This hearty entree warms up any breakfast or brunch menu with its herb-seasoned flavor. —Darlene Markham, Rochester, New York
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We love to make meals into celebrations, and antipasto always kicks off the party for Italian dinners. This one is almost too pretty to eat, especially when sprinkled with pimientos, fresh basil and parsley. —Patricia Harmon, Baden, Pennsylvania
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Italian Beef Hoagies
You'll need just five ingredients to feed a crowd these tender and tangy Italian beef sandwiches. On weekends, I start the roast the night before, so I can shred it in the morning. —Lori Piatt, Danville, Illinois
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Caprese Salad Kabobs
Trade in the usual veggie platter for these fun kabobs. In addition to preparing these for get-togethers, I often make these as snacks for my family. And because assembly is so easy, the kids often ask to help. —Christine Mitchell, Glendora, California
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Best Lasagna
Want to know how to make lasagna for a casual holiday meal? You can't go wrong with this deliciously rich meat lasagna recipe. My grown sons and daughter-in-law request it for their birthdays, too. —Pam Thompson, Girard, Illinois
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Coconut Italian Cream Cake
I’d never tasted an Italian cream cake before moving to Colorado. Now I bake for people in the area, and this beauty is one of the most requested. —Ann Bush, Colorado City, Colorado
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Stuffed Pasta Shells
These savory shells never fail to make a big impression, even though the recipe is very easy. One or two of these shells makes a great individual serving at a potluck, so a single batch goes a long way. —Jena Coffey, St. Louis, Missouri
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Mini Pizza Cups
Served hot or cold, these little pizzas are wonderful. Their small size makes them ideal for an after-school snack or a kid-friendly party. Plus, they’re so easy to make that little ones can help you in the kitchen! —Jane Jones, Cedar, Minnesota
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Italian Sprinkle Cookies
Of all the Italian cookie recipes I make, this is my favorite. These sprinkle cookies take some time, but, believe me, they are well worth it! My husband and I used to operate an Italian American restaurant, and this recipe goes back generations. —Gloria Cracchiolo, Newburgh, New York
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Four-Cheese Spinach Lasagna
This rich cheesy lasagna has become one of my specialties. It's packed with fresh-tasting vegetables like spinach, carrots, red pepper and broccoli. I'm never afraid to serve the colorful casserole to guests, since it's always a huge success. —Kimberly Kneisly, Englewood, Ohio
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Herbed Bread Twists
A blend of herbs and a special shape dress up ordinary frozen bread dough in this unbelievably easy recipe. —Deb Stapert, Comstock Park, Michigan
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Italian Sausage Casserole
At the start of each week, my family is already looking forward to our traditional weekend breakfasts, when I serve warm and wonderful dishes such as this. The make-ahead convenience lets me relax with the family as the savory aroma fills the house. —Nancy Robinson, Kansas City, Kansas
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My family eats this flavorful bread as fast as I can make it. Sometimes I add different herbs, red onion or crumbled bacon. It's one of my best recipes!—Mary Cass, Baltimore, Maryland
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Rainbow Layered Cookies
Balanced beautifully in the sweet spot between cake and cookie, these sensational slices will be the centerpiece of your cookie tray.—Sherry Thompson, Seneca, South Carolina
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Italian Apricot-Pancetta Strata
For me, the combination of sweet and savory along with easy preparation make this Italian-inspired strata a winning dish for home cooks everywhere! It can be served for breakfast, brunch, or as a late afternoon meal.—Naylet LaRochelle, Miami, Florida
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Roasted Red Pepper Tapenade
When entertaining, I often rely on my pepper tapenade recipe because it takes only 15 minutes to whip up and pop in the fridge. Sometimes I swap out the almonds for walnuts or pecans. —Donna Magliaro, Denville, New Jersey
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Pepperoni Pizza Loaf
This savory stromboli starts with frozen bread dough, so it comes together in practically no time. The golden loaf is stuffed with cheese, pepperoni, mushrooms, peppers and olives. I often add a few slices of ham too. It's tasty served with warm pizza sauce for dipping. —Jenny Brown, West Lafayette, Indiana
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Spiced Pumpkin Tiramisu
I added pumpkin and subtracted some of the coffee flavor in a tiramisu I developed for a special holiday dinner. A new Christmas tradition was born! —Heather Clary, Downingtown, Pennsylvania
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Italian Pinwheel Rolls
Parmesan cheese, garlic and oregano make these rolls hard to resist. My family gets hungry when they smell them baking and can't wait for them to be done. —Patricia FitzGerald, Candor, New York
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In our family, holiday cookies—like these nutty fig ones—are a big deal. I'm so proud to be passing on this Italian tradition to my two boys. —Angela Lemoine, Howell, New Jersey
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Italian Pineapple Trifle
My grandmother made this rich, tempting trifle every year for our family’s Christmas Eve celebrations. Now I make it to carry on her special tradition. It’s an easy, delicious no-bake dessert everyone will love. —Ann-Marie Milano, Milton, Massachusetts
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Homemade Meatless Spaghetti Sauce
When my tomatoes ripen, the first things I make are BLTs and this homemade spaghetti sauce. —Sondra Bergy, Lowell, Michigan
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Homemade Antipasto Salad
This colorful antipasto salad is a tasty crowd-pleaser. Guests love the homemade dressing, which is a nice change from bottled Italian. — Linda Harrington, Windham, New Hampshire
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Mom's Beef Lasagna
This meat lasagna recipe is one of my mom's specialties. It's a hearty main dish that gets requested time and time again. The from-scratch sauce makes each cheesy slice extra flavorful and softer-textured than other versions. —Kim Orr, West Grove, Pennsylvania
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Onion-Garlic Bubble Bread
I've relied on this bread recipe often over the years. Frozen dough hurries along the golden pull-apart loaf. It's wonderful with Italian dishes, especially spaghetti and lasagna. —Charlene Bzdok, Little Falls, Minnesota
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White Seafood Lasagna
We make lasagna with shrimp and scallops as part of the traditional Italian Feast of the Seven Fishes. Every bite delivers a tasty “jewel” from the sea. —Joe Colamonico, North Charleston, South Carolina
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Herbed Cheese Sticks
We love the breadsticks we get hot from the oven at our local pizza parlor. Now I can serve that same wonderful goodness at home. —Heather Bates, Athens, Maine
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Panzanella Pasta
We take classic panzanella ingredients like ripe tomatoes, peppers and olives and toss them with hot noodles for a hearty pasta dish. My kids especially like the crunchy croutons. —Ashley Pierce, Brantford, Ontario
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I’ve been cooking for 50 years, and this dish is still one that guests request frequently. It is my No. 1 standby recipe and also makes amazing meatball sandwiches. The sauce works for any type of pasta. —Jane Whittaker, Pensacola, Florida
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Tiramisu Cheesecake Dessert
Tiramisu didn't do it for me until I tried this recipe with its luscious layers of cheesecake. It's one of my favorite desserts to make this time of year. —Christie Nelson, Taylorville, Illinois
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Christmas Breakfast Casserole
Spicy sausage, herbs and vegetables fill this casserole with hearty flavor. I like to make it for my family's Christmas breakfast or it's also a fabulous Christmas brunch idea! —Debbie Carter, O'Fallon, Illinois
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Stuffed Asiago-Basil Mushrooms
Even if you don't like mushrooms, you will have to try them again with these pretty appetizers, which taste divine. For a main dish, double the filling and use large portobellos. —Lorraine Caland, Shuniah, Ontario
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Easy Stuffed Shells
I threw this recipe together one day when we had unexpected guests. It was an immediate hit and is now a family favorite. Get the kids involved when putting together this simple, savory dish. —Dolores Betchner, Cudahy, Wisconsin
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Stamp-of-Approval Spaghetti Sauce
My father is very opinionated, especially about food. This recipe received his almost unreachable stamp of approval. I have yet to hear a disagreement from anyone who has tried it! —Melissa Taylor, Higley, Arizona
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47/65
Ricotta Puffs
Roasted red peppers and ricotta cheese give these pastry puffs delicious flavor, while parsley and oregano add a little spark. —Maria Regakis, Somerville, Massachusetts
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Sausage Lasagna Rolls
Who said lasagna noodles have to lie flat? This artful interpretation of layered comfort food—with a twist—is what we like to call "casser-roll." —Kali Wraspir, Olympia, Washington
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Chocolate Cannoli Cake
Hints of orange and coffee lend standout flavor to this elegant cannoli-inspired cake. A variation of this cake was a finalist in the Best Cake in Michigan contest. —Mary Bilyeu, Ann Arbor, Michigan
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Make-Ahead Lasagna
This is an old standby when time's limited and guests are expected for dinner. It's a combination of several easy lasagna recipes I have tried over the years. —Mary Grimm, Williamsburg, Iowa
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Italian Flatbreads
Pairs wedges of this chewy flatbread with a tomato-based soup and start dunking! —Cynthia M. Bent, Newark, DE
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Marinated Almond-Stuffed Olives
Marinated stuffed olives go over so well with company that I try to keep a batch of them in the fridge at all times. —Larissa Delk, Columbia, Tennessee
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Double-Drizzled Biscotti
Semisweet and white chocolate drizzles give these biscotti a pretty look. The baking time is shorter than for some biscotti, so they're a little softer. —Cheryl Ludemann, Boonville, New York
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For parties, I turn melon and prosciutto into an easy salad with a honey mustard dressing. To add zip, stir in fresh basil and mint. —Julie Merriman, Seattle, Washington
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Italian Lemon Cookies
Christmas wouldn't be the same without my grandmother's cookies. A plate full of these light and zesty cookies is divine! —Elisabeth Miller, Broadview Heights, Ohio
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Italian Horn Cookies
My family has been making these delicate, fruit-filled Italian horn cookies for generations. They’re light and flaky, with the look of an elegant old-world pastry. —Gloria Siddiqui, Houston, Texas
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Eggplant Sausage Casserole
If you want your kids to happily eat their eggplant, serve it in this lovely layered casserole. Our whole family enjoys it. Always a popular potluck item, it's a great company dish, as well. —Carol Mieske, Red Bluff, California
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Combine tender, golden yeast bread with creamy, melted brie and tomatoes, and you've got an appetizer that guests will line up for. It also makes a great side to soup, salad or pasta dishes. —Laurie Figone, Petaluma, California
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Ricotta Cheesecake
When I was a nurse, my co-workers and I regularly swapped recipes during lunch breaks. This creamy cheesecake was one of the best I received. —Georgiann Franklin, Canfield, Ohio
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My grandmother did not speak English very well, but she knew the language of great food. These wine cookies are crisp and best eaten after being dunked in even more wine.—Julia Meyers, Scottsdale, Arizona
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Hot Chocolate Tiramisu
Instead of using coffee and rum, I let cinnamon shine in this tiramisu. It's best if eaten within two days—if it even lasts that long! —Cathy Geniti, Saratoga Springs, New York
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Italian Herb and Cheese Breadsticks
Thanks to convenient frozen dough, these delectable breadsticks are oven-ready in 20 minutes. The cheesy bites are so good dipped in warm marinara sauce. —Rebekah Beyer, Sabetha, Kansas
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Italian Honey Clusters
My mother made these treats, known as struffoli in Italian, for neighbors, teachers and anyone who stopped by. This is an Easter, Christmas and special-occasion classic, and many call them cookies even though these are honey-coated bits of deep-fried dough. —Sarah Knoblock, Hyde Park, Indiana
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Originally Published: June 19, 2019
Rachel Seis
As deputy editor for Taste of Home magazine, Rachel has her hand in everything you see from cover to cover, from writing and editing articles to taste-testing recipes to ensuring every issue is packed with fun and fabulous content. She'll roll up her sleeves to try any new recipe in the kitchen—from spicy Thai dishes (her favorite!) to classic Southern comfort food (OK...also her favorite). When she's not busy thinking of her next meal, Rachel can be found practicing yoga, going for a run, exploring National Parks and traveling to new-to-her cities across the country.
