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Rachael Ray Recipes

Spring-Summer Ziti
|Rachael Ray
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...
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...
Un-Beet-Lievable Pasta with Tomato and Arugula Salad
|Rachael Ray
Call Ripley’s Believe It or Not – this creamy, golden, sweet pasta is to die for! (But you’ll want to live on to eat it again!) Read more...
Broccoli, Cheddar and Ham Bake
|Rachael Ray
This easy brunch recipe is a real crowd-pleaser. Read more...
Crispy Parm-Crusted Fillet of Fish and Bowties with Peas
|Rachael Ray
Pan-fried fish is jazzed up with some bowtie pasta atop butter lettuce alongside. Read more...
Burgers with Bacon Bits and Blue Cheese with Blue Mashed Potatoes
|Rachael Ray
Blue mashers and blue cheese add pizzazz and flavor to Rach's latest bacon burger! Read more...
Peperonata Stoup
|Rachael Ray
This hearty stoup can be made vegetarian by using vegetable stock. Read more...
Spring Supper – Broiled Lamb Rib Chops with Salsa Verde
|Rachael Ray
Ingredients 2 pounds new potatoes, halved Salt 8-12 lamb rib chops (each about one inch thick – about 2-3 per person, depending on size) Freshly ground black pepper 1/4-1/3 cup extra virgin olive oil (EVOO), plus additional for drizzling 1/2 cup mint 1 cup Italian parsley 1 cup basil 1 clove garlic, grated 1 shallot, roughly chopped 2 tablespoons red wine vinegar 1/2 pound yellow string beans, stem ends removed 1/2 pound green string beans, stem ends removed Zest and juice of 1 lemon 2 tablespoons capers, drained and chopped... Read more...
Mini Cannelloni Bake
|Rachael Ray
Your picky eaters won't suspect a thing when you hide the spinach in this dish! Read more...
Cheeseburger Chili Mac and Cheese
|Rachael Ray
This mac and cheese combo will please everyone! Read more...
Charred Chili Relleno with Green Rice
|Rachael Ray
I am lucky in a thousand ways but got even luckier when the best Mexican in NYC opened practically right outside my door! Mexicana Mama serves roasted rellenos – I thought they all had to be battered, fattening and fried, no? NO! Sadly, the restaurant closes once a week for an entire day and night. So, on Mondays, I make this dish at home. This dish is so health-concious, you might want to double the recipe because you can have guilt-free seconds! Read more...