1787 recipes in the "first courses" category

• first courses

  Rigatoni with Tuna and Shrimp

  Rigatoni wrapped in an aromatic sauce of tuna and shrimp, enhanced by golden garlic and a velvety tomato passata.
• first courses

  Pasta alla gricia

  Pasta alla gricia is a Roman dish with crispy guanciale, pecorino romano, black pepper, and al dente pasta, synonymous with flavor and tradition.
• first courses

  Orecchiette with Broccoli

  Orecchiette with broccoli is a dish that combines fresh pasta and crunchy greens, sautéed in golden garlic and chili pepper.
• first courses

  Spaghetti with Clams and Cherry Tomatoes

  Spaghetti with clams and cherry tomatoes combine the sweetness of the sea with the acidity of the tomatoes in a harmonious blend of flavors.
• first courses

  Spaghetti with Tuna and Olives

  Spaghetti with tuna and olives, a simple but flavorful dish that combines the freshness of the sea with the bold taste of black olives.
• first courses

  Spaghetti with Clams

  Spaghetti with clams, a simple and refined dish, evokes the authentic taste of the sea with succulent clams and Mediterranean aromas.
• first courses

  Barley Soup

  Barley soup, Italian comfort food with pearl barley, fresh vegetables, and full of flavor, perfect for warming the soul on cold evenings.
• first courses

  Pasta with cream and shrimp

  Creamy shrimp pasta is a dish with delicate pasta wrapped in a velvety sauce, enriched by succulent sautéed shrimp.
• first courses

  Spaghetti with Ricotta and Spinach

  Spaghetti with ricotta and spinach is a creamy and flavorful dish, where the sweetness of the ricotta blends with the freshness of the spinach.
• first courses

  Spaghetti ricotta e spinaci

  Spaghetti with ricotta and spinach is a creamy and flavorful dish, where the sweetness of the ricotta blends with the freshness of the spinach.
• first courses

  Riso alla carbonara

  Riso alla Carbonara combines creaminess and intense flavor, an innovative Italian dish where al dente rice meets crispy guanciale and rich egg sauce.
• first courses

  Spaghetti all'amatriciana

  Spaghetti all'amatriciana blends the robust flavors of guanciale and tomato with a generous dusting of pecorino, creating a classic of Italian cuisine.

  30 min
• first courses

  Baked Rigatoni

  Baked rigatoni is a tasty dish full of tomato passata, stretchy mozzarella, gratinated Parmesan, and aromatic basil, perfect for any occasion.
• first courses

  Risotto cacio e pepe

  A creamy Italian risotto, a perfect blend of al dente rice, aromatic pecorino cheese, and black pepper, masterfully creamed for an elegant table.
• first courses

  Tagliolini with Salmon

  Fresh tagliolini meet smoked salmon in a creamy embrace of cream, deglazed with white wine and enriched with a touch of dill.
• first courses

  Spinach Risotto

  Creamy risotto enriched with chopped spinach, toasted and creamed with butter and Parmesan for a fusion of refined flavor and color.
• first courses

  Spinach Risotto

  Creamy risotto enriched with chopped spinach, toasted and creamed with butter and Parmesan for a refined fusion of flavor and color.
• first courses

  Baked Pasta with Béchamel

  A delicious combination of pasta in creamy béchamel sauce, gratinated with abundant cheese and topped with crispy breadcrumbs, ideal for a comforting meal.
• first courses

  Four-Cheese Risotto

  The four-cheese risotto is creamy and rich, a harmony of melting gorgonzola, fontina, taleggio, and parmesan blending perfectly with the al dente rice.
• first courses

  Agnolotti

  Agnolotti are Piedmontese ravioli stuffed with a mix of flavorful meats, spinach, and Parmesan cheese, served in broth or with a delicate sauce.

  120 min
• first courses

  Risotto all'Amatriciana

  The Risotto all'Amatriciana combines the creaminess of risotto with the rich flavor of guanciale and pecorino cheese, with a touch of peeled tomato.
• first courses

  Risotto all'Amarone

  A creamy Carnaroli risotto enriched with Amarone wine, creamed with butter and Parmesan for an intense and sophisticated flavor, typical of the Valpolicella area.
• first courses

  Pasta with Anchovies and Pecorino

  Pasta with anchovies and pecorino, a tasty combination of the intense flavor of anchovies and the bold character of the cheese, for a rustic and flavorful dish.
• first courses

  Anchovy Pasta

  Anchovy pasta is a simple Italian dish with intense sea flavors, enriched by golden garlic, extra virgin olive oil, and a touch of chili pepper.
• first courses

  Aromatic Penne with Mozzarella, Tomato and Basil

  Al dente penne meet the freshness of cherry tomatoes, the delicacy of mozzarella and the aroma of basil in a simple and quick dish.
• first courses

  Artichoke and Leek Velouté

  Artichoke and leek velouté is a creamy and comforting dish, with a delicate flavor enhanced by a touch of garlic and parsley.
• first courses

  Artichoke and Cherry Tomato Pasta

  Artichoke and cherry tomato pasta is a light, fragrant and colorful dish, perfect for spring days and rich in Mediterranean flavors.
• first courses

  Artichoke Carbonara

  Artichoke Carbonara blends the creaminess of eggs with pecorino cheese and the unique flavor of golden artichoke wedges.
• first courses

  Artichoke Crepes

  Delicate and thin crepes enclose a heart of tender and aromatic artichokes, enriched with a dusting of Parmesan for a tasty flavor.
• first courses

  Artichoke Lasagna with Ricotta and Capers

  Artichoke lasagna, a creamy embrace of ricotta and the savory touch of capers in golden, inviting layers, ideal for elegant dinners.
• first courses

  Artichoke ravioli with Parmesan

  Ravioli filled with artichokes and Parmesan, an elegant dish that blends the sweetness of artichokes with the savory taste of Italian cheese.
• first courses

  Artichoke Risotto

  Artichoke risotto, creamy and aromatic, combines al dente rice, sautéed artichokes and parmesan, finished with a touch of butter.
• first courses

  Pasta alla cenere

  Ash Pasta, a rustic dish where the intense flavor of black olives blends with golden garlic and fresh parsley on al dente linguine.
• first courses

  Asparagus and Prawn Risotto

  Creamy risotto with prawns and fresh asparagus, delicately flavored and enriched with Parmesan for an elegant spring dish.
• first courses

  Asparagus and Sausage Pasta

  Asparagus and sausage pasta, a springtime pairing of flavors, combines the sweetness of asparagus with the intense taste of sausage in a rich and harmonious dish.
• first courses

  Asparagus and Shrimp Velvet Soup

  An elegant asparagus velvet soup cradles delicately sautéed shrimp, enriched with cream and parmesan, ideal for impressing on special occasions.
• first courses

  Asparagus and speck risotto

  Creamy risotto with delicate green asparagus and crispy speck, a balanced contrast of flavors enriched by butter and Parmesan.
• first courses

  Asparagus Farrotto

  Asparagus Farrotto, a rustic and flavorful dish with pearled spelt, crisp asparagus, butter, and Parmesan, for a nutritious variation of the classic risotto.
• first courses

  Asparagus Gnocchi with Burrata Cream and Pancetta

  Asparagus gnocchi embraced by velvety burrata cream and crispy pancetta, a meeting of flavors and textures in a single dish.
• first courses

  Asparagus Pasticcio

  The Asparagus Pasticcio is an exquisite savory tart with Italian cooked ham and Parmesan, perfect as a refined appetizer or a light main course.
• first courses

  Asparagus Risotto

  Creamy and aromatic risotto, embellished with tender green asparagus, deglazed with white wine, and creamed with butter and Parmesan.
• first courses

  Asparagus Pasticcio

  The Asparagus Pasticcio is a delicious savory pie with Italian cooked ham and Parmesan, perfect as a sophisticated appetizer or a light second course.
• first courses

  Spaghetti with Asparagus

  Spaghetti with asparagus, a spring dish that combines al dente pasta with fresh vegetables, with a light sauté and a touch of Parmesan.
• first courses

  Baked Carbonara

  Baked Carbonara, a cooked and crispy reinterpretation of the classic Roman dish, with golden guanciale, al dente pasta, and a creamy mix of eggs and cheese.
• first courses

  Oven-Baked Crepe Nests

  Oven-baked crepe nests filled with a heart of ricotta and spinach, wrapped in a creamy béchamel sauce and au gratin with golden Parmesan.
• first courses

  Baked Crespelle with Ricotta and Spinach

  Baked crespelle with ricotta and spinach are a creamy, comforting Italian gratin dish, ideal for an elegant and hearty meal.
• first courses

  Baked Stuffed Conchiglioni with Ricotta and Tomato

  Baked conchiglioni stuffed with creamy ricotta and immersed in a tomato sauce, au gratin with Parmesan for a rich and flavorful dish.
• first courses

  Gratinated Gnocchi with Pumpkin and Toma Cheese

  Soft gnocchi meet the creamy sweetness of pumpkin and the richness of toma cheese, all gratinated to perfection for an irresistibly crispy topping.
• first courses

  Baked Gorgonzola Pasta Gratin

  Al dente pasta coated in a creamy gorgonzola sauce, baked in the oven with a crispy topping of parmesan and golden breadcrumbs.
• first courses

  Baked Lasagna

  Baked lasagna combines egg pasta sheets, rich meat sauce, creamy béchamel, and Parmesan, for a delightful and satisfying Italian dish.
• first courses

  Baked Messy Sedanini

  Baked Messy Sedanini is a symphony of pasta, tomato, melting mozzarella, cooked ham, and a golden crust of Parmesan.
• first courses

  Baked Milk Rice

  Baked milk rice, a creamy dessert with rice cooked in vanilla-flavored milk, gratinated to perfection for a golden crust.
• first courses

  Baked mini frittatas with spaghetti

  Baked mini frittatas with spaghetti, golden and tempting, with eggs, stretchy cheeses, and a touch of parsley, perfect for a delicious single-dish meal.
• first courses

  Baked Paccheri

  Baked paccheri, ridged pasta stuffed with ricotta and meat sauce, topped with mozzarella and perfectly gratinated, a traditional Italian dish.
• first courses

  Baked Pappardelle with Pumpkin, Sesame, and Salted Ricotta

  Baked pappardelle caressed by sweet roasted pumpkin, crunchy touches of sesame, and salted ricotta that dances on the palate in an autumnal embrace.
• first courses

  Baked Paccheri

  Baked Paccheri, ridged pasta filled with ricotta and meat sauce, sprinkled with mozzarella and gratinated to perfection, a traditional Italian dish.
• first courses

  Baked Pasta and Potatoes

  Baked pasta and potatoes, comfort food with an Italian soul, combines creamy softness and a golden crust, with cooked ham and rich cheese.
• first courses

  Baked Pasta Small Moulds

  Baked pasta small moulds are individual portions, au gratin, flavorful with ham, mozzarella, and a crispy parmesan topping.
• first courses

  Pasta al forno alla pizzaiola (Baked Pizza-Style Pasta)

  Baked Pasta alla pizzaiola blends al dente pasta, stringy mozzarella, flavored tomato sauce, and a golden Parmesan gratin.
• first courses

  Baked Pasta with Artichokes and Scamorza

  Baked pasta with artichokes and scamorza, a combination of the creaminess of smoked scamorza and the delicate flavor of artichokes, in a golden and inviting gratin.
• first courses

  Baked Pasta with Broccoli and Bacon

  Inviting baked pasta with tender broccoli and crispy bacon, topped with creamy béchamel sauce and a golden cheese layer.
• first courses

  Baked Pasta with Broccoli and Ricotta

  Short pasta enriched with creamy ricotta, green broccoli and stringy mozzarella, baked until perfectly golden.
• first courses

  Baked Pasta with Broccoli and Sausage

  Al dente short pasta enriched with golden sausage and crispy broccoli, gratinated with melt-in-your-mouth mozzarella and parmesan, perfectly baked in the oven.
• first courses

  Baked Pasta with Cauliflower and Sausage

  Baked pasta with cauliflower and sausage is a tasty winter dish, with creamy béchamel, stringy mozzarella and an irresistible golden crust.
• first courses

  Pasta al forno con melanzane e provolone

  Baked pasta with eggplant and provolone combines ridged pasta baked with cubes of fried eggplant and stringy, melted provolone, gratinéed to a perfect golden brown.
• first courses

  Baked Pasta with Fennel

  Baked pasta with fennel, a creamy dish where the sweetness of fennel pairs with the pasta and the warm embrace of melted cheese.
• first courses

  Baked Pasta with Mozzarella and Tomato

  Rich and delicious baked pasta with stringy tomato sauce, mozzarella, and Parmesan gratin, perfect for a comforting family meal.
• first courses

  Baked Pasta with Mushrooms and Sausage

  Tasty baked pasta with mushrooms and sausage in a rich tomato sauce, gratinated with stringy mozzarella and sprinkled with Parmesan cheese. A comforting and inviting dish.
• first courses

  Baked Pasta with Mushrooms

  Baked pasta with mushrooms is a comforting, stringy mix of short pasta, flavorful mushrooms, and creamy béchamel, topped with golden cheese.
• first courses

  Pasta al forno con patate

  Baked pasta with potatoes is a rustic and succulent dish, with stringy mozzarella and a golden crust, perfect for warming the heart and palate.
• first courses

  Baked Pasta with Potatoes

  Baked pasta with potatoes is a rustic and succulent dish, with stringy mozzarella and a golden crust, perfect for warming the heart and the palate.
• first courses

  Baked Pasta with Ricotta and Spinach

  An Italian comfort food, baked pasta with ricotta and spinach is a rich blend of creamy flavors and stretchy cheeses, perfect for any occasion.
• first courses

  Baked Pasta with Ricotta and Spinach

  An Italian comfort food, baked pasta with ricotta and spinach is a rich blend of creamy flavors and stringy cheeses, perfect for any occasion.
• first courses

  Baked Pasta with Ricotta Meatballs

  Baked pasta enriched with fluffy ricotta meatballs, gratinated with Parmesan for an irresistible crunch and a gooey heart of mozzarella.
• first courses

  Baked Pasta with Speck and Gorgonzola

  Tasty baked pasta enriched with crispy speck and creamy gorgonzola, gratinated with parmesan for an irresistible golden touch.
• first courses

  Baked Pasta with Ricotta Meatballs

  Baked pasta enriched with fluffy ricotta meatballs, gratinated with parmesan for an irresistible crispiness and a stringy mozzarella heart.
• first courses

  Baked Pasta with Spinach

  Baked pasta with spinach, an Italian comfort food featuring layers of creamy penne, delicate ricotta, savory spinach, and a golden parmesan crust.
• first courses

  Baked Pasta with White Ragù

  Baked pasta with white ragù, creamy and gratin, is a dish rich in flavor, with golden minced meat, velvety béchamel sauce, and stringy cheese.
• first courses

  Baked Pasta with Zucchini Cream

  Baked pasta wrapped in a creamy and delicate zucchini sauce, gratinated with golden cheese for a touch of flavor and crunchiness.
• first courses

  Baked Pasta with White Ragù

  Baked pasta with white ragù, creamy and gratinated, is a flavorful dish featuring golden ground meat, velvety béchamel and stringy cheese.
• first courses

  Baked Pasta

  Baked pasta is a hearty dish with layers of pasta, rich tomato sauce, melting mozzarella, and a crispy gratin of Parmesan cheese.
• first courses

  Baked Penne with Tomato and Salted Ricotta

  Baked penne combines the sweetness of tomato with the intense flavor of salted ricotta for a rich, oven-gratinated dish.
• first courses

  Baked Penne with Tomato and Salted Ricotta

  Baked Penne combines the sweetness of tomato and the intense flavor of salted ricotta for a rich dish baked in the oven.
• first courses

  Baked Pizzoccheri

  Baked pizzoccheri, a hearty and gratinated dish with savoy cabbage, potatoes, and stringy cheeses, all flavored with golden garlic butter.
• first courses

  Baked Polenta Gratin with Sausage and Mushrooms

  A comforting winter dish, baked polenta with sausage and mushrooms combines creamy softness and crispy texture with rustic flavors of earth and forest.
• first courses

  Baked Rice

  Baked rice is a rich and rewarding dish, the perfect symbiosis between expertly seasoned rice and stringy mozzarella, perfectly golden.
• first courses

  Baked Rice with Eggplant

  Baked rice with eggplant is a versatile dish, rich in flavor, where the creamy rice meets the sweetness of the gratinated eggplant.
• first courses

  Baked Rice with Eggplants

  Baked rice with eggplants is a versatile dish, rich in flavor, where the creamy rice meets the sweetness of the gratinated eggplants.
• first courses

  Baked Rice

  Baked rice is a rich and rewarding dish, a perfect symbiosis between expertly seasoned rice and melting mozzarella, golden to perfection.
• first courses

  Baked Rigatoni with Mortadella Stars

  Baked al dente rigatoni, enriched with star-shaped mortadella, stringy mozzarella, and crispy Parmesan for a touch of fun at the table.
• first courses

  Baked Roman Gnocchi

  Baked Roman gnocchi, soft semolina disks gratinated with succulent mozzarella, cooked ham, and Parmesan, represent an irresistible Italian comfort food.
• first courses

  Pasta al forno al salmone (Baked Salmon Pasta)

  Baked salmon pasta blends delicate and rich flavors, with flaked salmon cream, stretchy cheese, and a golden gratinated crust.
• first courses

  Spaghetti al Cartoccio

  Al dente spaghetti wrapped in parchment with succulent seafood, cherry tomatoes seasoned with garlic, parsley, extra virgin olive oil, and spices.
• first courses

  Baked Spinach Crêpes

  Baked Spinach Crêpes, an enveloping dish with a creamy filling of ricotta and spinach, wrapped in delicate crêpes and au gratin to perfection.
• first courses

  Baked Tagliatelle

  Baked tagliatelle are a tasty enchantment of pasta wrapped in ragù and béchamel sauce, gratinated to perfection with golden parmesan.
• first courses

  Baked Tortellini Casserole

  A rich and gratinated dish, the baked tortellini casserole combines filled pasta, creamy béchamel, ham, mozzarella, and golden parmesan.
• first courses

  Baked Tortiglioni

  Baked tortiglioni, gratin pasta with meat sauce, stringy mozzarella and parmesan, a must for rich flavors and comfort food.
• first courses

  Baked Trofie

  Baked trofie, a traditional Italian recipe with fresh pasta, creamy béchamel, melting mozzarella, cooked ham and a golden Parmesan crust.
• first courses

  Baked Trofie with Calamari and Cauliflower

  Baked trofie combined with calamari and cauliflower for a fusion of Mediterranean flavors, gratined with melting mozzarella and golden on top.

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