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Rachael Ray Recipes

Eat-Your-Veggies Harvest Vegetable Whole Wheat Pasta
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Whether you have a garden or just a great farmers’ market in town, this dish really celebrates the flavor and goodness of vegetables. This hearty meal really tastes too good to be so good for you. Read more...
Neapolitan Baked Ziti
Neapolitan Baked Ziti Recipe
|rachael-ray
This pasta bake will be a hit with everyone in the family! Read more...
Greek Goulash
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Ingredients 6 pita rounds Olive oil cooking spray 2 tablespoons extra virgin olive oil (EVOO) 1 1/2 pounds ground sirloin or lamb Black pepper 1 teaspoon dried oregano or 2 sprigs fresh oregano, finely chopped 2 pinches ground cinnamon 1 onion, chopped 4 cloves garlic, grated 1 small eggplant, peeled and chopped into 1/4-inch dice 1 box frozen spinach (10 ounces), defrosted and wrung dry in a towel 1 can tomato sauce (15 ounces) 1/2 cup pitted kalamata black olives, chopped 1 lemon, zested 1/2 cup flat leaf parsley, chopped... Read more...
Vegetable Ravioli Lasagna
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Here's a new take on the classic lasagna recipe! Read more...
Spring-Summer Ziti
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Ingredients 2 tablespoons extra virgin olive oil (EVOO) 3 large shallots, thinly sliced 3 large cloves garlic, grated or finely chopped 1 can San Marzano plum tomatoes (28 ounces) Salt and pepper 4 stems fresh tarragon, leaves removed, then chopped 1/2 cup fresh basil, thinly sliced (10 leaves) 1 pound ziti with lines 1 pound thin asparagus, trimmed of woody ends, then chopped on an angle into 1 1/2-inch pieces 1 cup frozen peas 1 cup ricotta cheese 1 cup grated Parmigiano Reggiano cheese, divided 1/2 pound fresh mozzarella, thinly... Read more...
Roasted Ratatouille Pasta with Cherry Tomatoes
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Pasta tossed with roasted fresh veggies and a tomato garlic sauce makes for a healthy hearty meal. Read more...
Ravioli Lasagna
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Ingredients 3 family-size packages of frozen cheese ravioli 2 cups shredded provolone 1 cup grated Parmigiano Reggiano cheese 2 tablespoons extra-virgin olive oil (EVOO) 1 pound ground sirloin 1/4 pound ground pork 1/4 pound ground veal 1 medium onion, finely chopped 1 carrot, peeled and finely chopped 6 cloves garlic, minced 1 bay leaf 1 cup red wine Salt and freshly ground black pepper 2 teaspoons allspice 1 tablespoon Worcestershire sauce 1 cup beef or chicken stock 1 28-ounce can crushed tomatoes 1 15-ounce can tomato sauce 1/2 bunch of... Read more...
Saltimbocca Brown Butter Ravioli with Pumpkin
|rachael-ray
This dish is sure to become one of your fall favorites! Note that you'll be using Rachael's Balsamic Drizzle as part of this recipe. Read more...
Red and Green Lasagna
|rachael-ray
Ingredients 12 sundried tomatoes, chopped 2/3 cup plus 2 tablespoons extra virgin olive oil (EVOO), divided 1 medium onion, finely chopped 6 cloves garlic, finely chopped or grated, divided A pinch of dried oregano Salt and freshly ground black pepper 1 can San Marzano whole plum tomatoes (28 ounces) 1/4 cup fresh basil (about a handful), torn 8 roasted red peppers (in a jar or from an olive bar), pureed in a food processor 2 pounds spinach, trimmed of thick stems 2 cups pine nuts, toasted 1 container part-skim or... Read more...
Winter White Lasagna
|rachael-ray
Ingredients 2 tablespoons extra virgin olive oil (EVOO) 2 1/2 pounds sweet Italian chicken sausage, removed from casing 1 pound button mushrooms, sliced Salt and freshly ground black pepper 4 tablespoons butter 4 tablespoons flour 2 cups milk 2 cups chicken stock A generous dash fresh nutmeg 1 box oven-ready lasagna noodles 4 cups shredded Italian four-cheese blend Preparation Pre-heat the oven to 375ºF.Place a large skillet over medium high heat with 2 tablespoons EVOO, about two turns of the pan. Add the sausage to the pan and cook, breaking... Read more...
Caprese Lasagna
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Rach has turned a salad favorite into a favorite casserole-style meal! P.S. If you swap in vegetable stock for the chicken stock, vegetarians will enjoy this meal, too! Read more...
Zucchini-sagna
|rachael-ray
Even picky eaters will eat their veggies thanks to this lasagna! Read more...