Ceramic Nonstick Stainless Steel Cast Iron All Cookware Bakeware & Tools

Rachael Ray Recipes

Butternut Bowties
|Rachael Ray
This recipe turns classic fall flavors into a delicious pasta casserole! Read more...
Zucchini Spaghetti with Saffron Sauce
|Rachael Ray
Ingredients Salt 1 pound spaghetti 2 cups chicken stock 2 pinches saffron 1 tablespoon extra virgin olive oil (EVOO) 3 small or 2 medium zucchini (about 3/4 pound), cut into small cubes or thinly sliced 6 tablespoons butter, cut into 6 pieces 1 cup grated Parmigiano Reggiano cheese Preparation Heat your oven to its lowest setting, then place a large pasta platter or bowl inside to warm. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a ladleful... Read more...
Spinach Fettuccini with Gorgonzola Cream Sauce
|Rachael Ray
Serve with Florentine Prosciutto Wrapped Chicken and Puttanesca Tomato Salad with Fried Capers. Read more...
Sunday Gravy and Macaroni (Spaghetti, Really)
|Rachael Ray
This recipe was inspired by Rachael's Grandpa Emmanuel. For a complete meal, serve with Romaine Hearts with Red Pepper Vinaigrette. Italian-Americans refer to red spaghetti sauce as gravy, especially when it's tomato sauce studded with meatballs, sausage or other meats. –RR Read more...
Noodle Bowls
|Rachael Ray
Slurrrpaway! It is customary to slurp this dish as you eat, using oversized spoons to drag the noodles up to your mouth. You might need a bib, but you will have fun! Read more...
Creamy Tomato Stoup and Italian Patty Melts
|Rachael Ray
This soup and sandwich meal is quick and easy to put together. Pesto is a cold sauce or paste made by blending together fresh herbs, EVOO, garlic, nuts and grated cheese that tastes great on pasta, sandwiches and grilled veggies. –RR Read more...
Three Bean Pasta e Fagioli
|Rachael Ray
Serve with Italian-American-Style Tuna Melts. Read more...
Green Tea Couscous
|Rachael Ray
Serve with Chunky Ginger-Mango Barbecue Sauce with Mixed Grill. Read more...
Super Scampi
Super Scampi Recipe
|Rachael Ray
Serve with Tuna and Vegetable Salad and Balsamic Soaked Bacon Wrapped Scallops. Read more...
That's Shallota Flavor Spaghetti
|Rachael Ray
Rachael says, “I make this ALL THE TIME! It is an absolute FAVE! Made with 10 shallots per pound of whole wheat spaghetti, you cannot believe the flavor of this pasta dish. It’s like a bowl of French onion soup, hold the broth. It’s a knockout. Serve with a spinach or arugula salad on the side for a simple supper any night." Read more...
Mini Meatball and Orzo Soup
|Rachael Ray
This is a great way to fill up a thermos! Orzo’s shape is fun and so is rolling the little meatballs! Read more...
Eggplant Parm with Egg Pasta
|Rachael Ray
Serve this classic recipe all year long! Read more...