Ceramic Nonstick Stainless Steel Cast Iron All Cookware Bakeware & Tools

Rachael Ray Recipes

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...
Zucchini-sagna
|Rachael Ray
Even picky eaters will eat their veggies thanks to this lasagna! Read more...
Broken Florentine Lasagna Bake
|Rachael Ray
Much easier than layering, this dish is a dream – it's rich, simple and delish. Also, with three pounds of greens, it's full of iron and vitamins. –RR Read more...
Pumpkin Sausage Lasagna
|Rachael Ray
Get ready for fall with this lasagna's pumpkin filling! 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...
Carbonara Deep Dish Pasta-Crusted Pan Pizza
|Rachael Ray
This recipe is a "BLD" meal – you can have it for breakfast, lunch or dinner! For lunch or dinner, serve with a simple fruit or green salad as a side.Serve with Roasted Tomato Dressed Romaine Salad. Read more...
Super-Sized 7-Layer Casserole
|Rachael Ray
Ingredients 1 package corn tortillas or any color corn chips 2 tablespoons vegetable oil or cooking spray 1 box elbow macaroni 1 tablespoon extra virgin olive oil (EVOO) 2 pounds ground beef 1 medium onion, finely chopped 6 cloves garlic, grated, divided 4 jalapeño peppers, finely chopped, divided 2 tablespoons chili powder 1 tablespoon coriander 1 tablespoon cumin 3 tablespoons tomato paste 1 bottle of beer 3 tablespoons butter 3 tablespoons flour 2 1/2 cups milk 1 can chopped tomatoes with chilies (14.5 ounces), drained 3 cups shredded yellow cheddar... Read more...
No-Noodle Lasagnas
|Rachael Ray
Rachael suggests variations for lasagna for those allergic to wheat or those on low-carb diets. A loaf pan would work well for this baked dish. Read more...
Spinach and Artichoke Tortellini Bake
|Rachael Ray
Ingredients 2 pounds fresh or frozen ricotta-filled tortellini Salt 2 tablespoons butter 2 cloves garlic, finely chopped or grated 2 tablespoons all-purpose flour 2 cups milk A few grates fresh nutmeg 1 box frozen chopped spinach (10 ounces), defrosted and excess water squeezed out 1 box frozen quartered artichoke hearts (10 ounces), defrosted Ground black pepper 1/2 cup shredded Asiago cheese 1/2 cup grated Parmigiano Reggiano 1/2 cup mozzarella cheese Preparation Pre-heat broiler.Place a large pot of water over high heat to boil. Once boiling, salt the water and drop... Read more...
Caponata Pasta Bake
|Rachael Ray
This recipe tastes great served with mixed greens tossed with fresh herbs and dressed with extra virgin olive oil (EVOO), vinegar, salt,and pepper.  Read more...
New York Deli-Style Mac 'n Cheese
New York Deli-Style Mac 'n Cheese Recipe
|Rachael Ray
I'll have a Mac 'n Cheese and pastrami on rye, please! This New York-inspired recipe takes the classic to a whole new level! Read more...
Leek-and-Gnocchi Bake with Three Cheeses and Crispy Prosciutto
|Rachael Ray
This rich and decadent meal can be made in 30 minutes or less.  Fool your guests into thinking you spent hours in the kitchen! Read more...