There’s something timeless and comforting about gathering around the table for a slow, satisfying Sunday meal—especially when it’s inspired by Italian tradition.
From bubbling trays of lasagna to rustic soups, savory roasts, and fresh herb-infused sauces, Italian Sunday recipes are all about family, flavor, and the joy of home-cooked food.
In this collection of 25+ Sunday Italian recipes, you’ll find both classic and modern dishes that celebrate the richness of Italy’s culinary heritage.
Whether you’re looking to simmer a hearty ragù, layer up a cheesy baked pasta, or simply toss together a rustic salad with fresh ingredients, there’s a dish here to bring warmth and tradition to your Sunday table.
25+ Cozy Sunday Italian Recipes to Make at Home
Italian cooking has a way of turning even the most ordinary ingredients into something extraordinary—and Sunday is the perfect time to let that magic happen.
These 25+ recipes are more than just meals; they’re about slowing down, cooking with love, and making food that brings people together.
So go ahead, choose your favorite recipe, pour a glass of wine, and savor the delicious simplicity of an Italian Sunday done right.
Chicken Cacciatore
This rustic dish is a Sunday classic in many Italian households. Chicken Cacciatore, which translates to “hunter’s chicken,” is slow-cooked in a rich tomato sauce with peppers, onions, and herbs. It’s deeply comforting, aromatic, and best enjoyed with a loaf of crusty bread or over creamy polenta.
Ingredients
- 1 whole chicken, cut into pieces (or bone-in thighs and drumsticks)
- 2 tbsp olive oil
- 1 onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 garlic cloves, minced
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper flakes
- 1/2 cup dry white wine
- 1 can (28 oz) crushed tomatoes
- Salt and pepper to taste
- Fresh parsley or basil for garnish
Instructions
Heat olive oil in a large skillet over medium heat. Season the chicken with salt and pepper and brown on both sides. Remove and set aside. In the same skillet, add onion, bell peppers, and garlic. Sauté until softened. Stir in oregano and red pepper flakes. Pour in the white wine and simmer for a few minutes. Add crushed tomatoes and return the chicken to the pan. Cover and simmer on low heat for about 40 minutes, or until chicken is cooked through and tender. Garnish with fresh herbs before serving.
This dish brings everyone to the table with its bold, homey flavors. The slow cooking draws out the sweetness of the tomatoes and the richness of the chicken, making it the perfect centerpiece for a relaxed Sunday gathering.
Baked Ziti
Baked Ziti is a comforting casserole layered with pasta, marinara, and gooey cheese. It’s hearty, delicious, and comes together easily — making it ideal for Sunday dinners when you want something indulgent yet simple to prepare.
Ingredients
- 1 lb ziti pasta
- 2 tbsp olive oil
- 1 lb Italian sausage or ground beef
- 2 garlic cloves, minced
- 1 jar (24 oz) marinara sauce
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 1 cup ricotta cheese
- 2 cups shredded mozzarella
- 1/2 cup grated Parmesan
Instructions
Preheat oven to 375°F (190°C). Cook ziti according to package instructions, drain, and set aside. In a skillet, heat olive oil and cook sausage or beef until browned. Add garlic and cook for another minute. Stir in marinara sauce and Italian seasoning; let simmer for 10 minutes. In a large bowl, mix cooked pasta with meat sauce. In a baking dish, layer half of the pasta mixture, then dollop ricotta over it, followed by half the mozzarella and Parmesan. Repeat the layers and finish with extra cheese on top. Bake uncovered for 25–30 minutes until bubbly and golden.
With its cheesy layers and rich sauce, Baked Ziti is always a crowd-pleaser. It’s perfect for feeding a group and even better the next day, making it a smart choice for a Sunday meal that keeps on giving.
Eggplant Parmigiana
Eggplant Parmigiana is a timeless Italian dish that transforms humble eggplant into a layered masterpiece. With crispy slices, rich tomato sauce, and melted cheese, it’s the kind of vegetarian comfort food that even meat lovers adore.
Ingredients
- 2 large eggplants, sliced into rounds
- Salt for sweating
- Olive oil for frying
- 2 cups marinara sauce
- 2 cups shredded mozzarella
- 1/2 cup grated Parmesan
- 1 cup flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- Fresh basil for garnish
Instructions
Salt the eggplant slices and let them sit for 30 minutes to remove bitterness. Rinse and pat dry. Dredge each slice in flour, dip in egg, and coat with breadcrumbs. Heat oil in a skillet and fry the slices until golden on both sides. Drain on paper towels. Preheat oven to 375°F (190°C). In a baking dish, spread some marinara sauce, layer eggplant slices, sprinkle mozzarella and Parmesan, and repeat layers until all ingredients are used. Top with extra cheese. Bake for 25–30 minutes until bubbling and golden. Let it rest for 10 minutes before serving.
Eggplant Parmigiana is a wonderful way to enjoy a meatless Italian classic that feels just as indulgent as any meat-based dish. It’s filling, flavorful, and makes a beautiful centerpiece for a Sunday meal shared with family or friends.
Tuscan Ribollita
Ribollita is a traditional Tuscan soup made with day-old bread, cannellini beans, and seasonal vegetables. Its name means “reboiled,” and it’s a dish that gets better each time it’s heated. This rustic, hearty soup is ideal for a cozy Sunday dinner, especially when paired with a drizzle of olive oil and a chunk of crusty bread.
Ingredients
- 2 tbsp olive oil, plus more for drizzling
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1/2 small cabbage or kale, shredded
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 2 cups day-old crusty bread, torn into pieces
- Salt and black pepper to taste
- Fresh thyme or rosemary (optional)
Instructions
In a large pot, heat olive oil and sauté onion, carrot, and celery until softened. Add garlic and cook for a minute more. Stir in shredded cabbage, tomatoes, beans, and broth. Simmer for 25 minutes, or until vegetables are tender. Stir in bread and continue simmering until the soup thickens. Season with salt, pepper, and fresh herbs if using. Serve hot with an extra drizzle of olive oil.
Ribollita captures the spirit of Italian cucina povera—turning simple, inexpensive ingredients into something nourishing and full of flavor. It’s perfect for slow Sundays when comfort is top of mind and there’s time to let flavors meld.
Pasta al Forno
Pasta al Forno is Italy’s version of baked pasta, similar to lasagna but even more flexible. It usually combines pasta, meat sauce, and a generous topping of cheese, then baked to golden perfection. It’s hearty and satisfying, perfect for a long, leisurely Sunday meal.
Ingredients
- 1 lb short pasta (rigatoni or penne)
- 2 tbsp olive oil
- 1/2 onion, chopped
- 1 lb ground beef or pork
- 2 cups marinara sauce
- 1/2 cup peas (optional)
- 1/2 cup ricotta cheese
- 2 cups mozzarella, shredded
- 1/2 cup Parmesan, grated
- Salt and pepper to taste
Instructions
Preheat oven to 375°F (190°C). Cook pasta until just under al dente, then drain. In a skillet, heat olive oil and sauté onion until soft. Add ground meat and cook until browned. Stir in marinara sauce and peas, simmer for 10 minutes. Combine pasta with sauce in a bowl, then layer into a baking dish with dollops of ricotta and shredded mozzarella. Top with Parmesan. Bake uncovered for 25–30 minutes, or until cheese is melted and bubbly.
Pasta al Forno is comfort food at its finest. It’s an adaptable, forgiving recipe you can tweak based on what’s in your kitchen, making it a reliable and delicious go-to for a family-style Sunday dinner.
Veal Osso Buco
Osso Buco, a specialty of Milan, features tender veal shanks braised slowly with wine, vegetables, and broth. The result is a rich, melt-in-your-mouth dish that feels luxurious without being overly complicated. It’s a true Sunday centerpiece, especially when served over risotto or mashed potatoes.
Ingredients
- 4 veal shanks, about 1.5 inches thick
- Salt and black pepper
- 1/4 cup flour (for dredging)
- 2 tbsp olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 cup dry white wine
- 1 cup beef broth
- 1 can (14 oz) diced tomatoes
- 1 bay leaf
- Zest of 1 lemon and chopped parsley for garnish (gremolata)
Instructions
Season veal with salt and pepper and lightly dredge in flour. In a Dutch oven, heat olive oil and brown the shanks on both sides, then remove. In the same pot, sauté onion, carrots, celery, and garlic until softened. Deglaze with wine, scraping up any bits. Add broth, tomatoes, and bay leaf. Return veal to pot, cover, and simmer on low for about 2 hours, or until meat is fork-tender. Garnish with gremolata before serving.
Osso Buco is deeply flavorful and rewards patience. It’s a dish that transforms simple ingredients into something truly special, ideal for slow Sundays when you want to share something memorable around the table.
Lasagna alla Bolognese
Lasagna alla Bolognese is a layered masterpiece from Emilia-Romagna, featuring sheets of pasta, creamy béchamel sauce, and a rich, slow-simmered meat ragù. This dish takes time, but every bite delivers the comforting flavors of a true Italian Sunday tradition.
Ingredients
- Fresh or no-boil lasagna sheets
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 lb ground beef and/or pork
- 1/2 cup dry white wine
- 1 ½ cups whole milk
- 1 ½ cups beef broth
- 1 ½ cups crushed tomatoes
- Salt and pepper to taste
- 3 tbsp butter
- 3 tbsp flour
- 2 cups whole milk (for béchamel)
- Nutmeg to taste
- 1 cup grated Parmesan cheese
Instructions
To make the ragù, heat olive oil in a deep pan and sauté onion, carrot, and celery until soft. Add meat and cook until browned. Pour in wine and let it reduce. Add milk and simmer until absorbed. Stir in broth and crushed tomatoes. Simmer on low heat for 1½–2 hours, stirring occasionally.
For the béchamel, melt butter in a saucepan, whisk in flour, and gradually add milk. Cook over medium heat, stirring until thickened. Season with salt and a pinch of nutmeg.
Preheat oven to 375°F (190°C). Layer sauce, pasta, béchamel, and Parmesan in a baking dish. Repeat layers and finish with cheese on top. Bake for 40–45 minutes until golden and bubbling.
Lasagna alla Bolognese is a true celebration dish. Its slow preparation process and rich flavors make it a natural centerpiece for a Sunday meal that brings family together in the most delicious way.
Chicken Marsala
Chicken Marsala is a Sicilian-American classic, featuring tender chicken breasts simmered in a sweet, earthy Marsala wine sauce with mushrooms. It’s elegant enough for guests but simple enough for a relaxed Sunday dinner.
Ingredients
- 4 boneless chicken breasts, pounded thin
- Salt and pepper to taste
- 1/2 cup flour (for dredging)
- 2 tbsp olive oil
- 2 tbsp butter
- 2 cups mushrooms, sliced
- 2 garlic cloves, minced
- 3/4 cup Marsala wine
- 1 cup chicken broth
- 1 tbsp chopped parsley
Instructions
Season chicken with salt and pepper and dredge lightly in flour. Heat olive oil and 1 tbsp butter in a skillet. Cook chicken until golden on both sides, then remove and set aside. In the same skillet, add remaining butter, mushrooms, and garlic. Cook until mushrooms are browned. Pour in Marsala wine and let it reduce slightly. Add chicken broth and return chicken to the skillet. Simmer until sauce thickens and chicken is fully cooked, about 10 minutes. Garnish with parsley.
Chicken Marsala brings a touch of refinement to Sunday dinner. The rich, glossy sauce and tender chicken create a restaurant-quality dish that’s easy to prepare and always well received.
Italian Stuffed Peppers
Italian Stuffed Peppers are a wholesome, colorful dish filled with a savory mixture of rice, ground meat, herbs, and cheese. Baked until tender and bubbling, they’re a flavorful all-in-one meal that’s perfect for a cozy Sunday family dinner.
Ingredients
- 4 large bell peppers, halved and deseeded
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 lb ground beef or turkey
- 1 cup cooked rice
- 1 cup marinara sauce, plus more for topping
- 1/2 tsp Italian seasoning
- 1/2 cup grated Parmesan
- 1/2 cup shredded mozzarella
- Salt and pepper to taste
Instructions
Preheat oven to 375°F (190°C). In a skillet, heat olive oil and sauté onion and garlic until translucent. Add meat and cook until browned. Stir in cooked rice, marinara, Italian seasoning, salt, and pepper. Mix in Parmesan. Fill each pepper half with the meat mixture and place in a baking dish. Top with more marinara and mozzarella. Cover with foil and bake for 30 minutes. Remove foil and bake for 10 more minutes until cheese is golden and bubbly.
Italian Stuffed Peppers are comforting, nutritious, and customizable. They offer all the flavors of Italian cuisine in a compact, satisfying form—ideal for a fuss-free Sunday meal that still feels special.
Braciole
Braciole is a classic Southern Italian dish featuring thin slices of beef rolled up with a savory filling of breadcrumbs, cheese, and herbs, then simmered slowly in tomato sauce until tender. It’s a soulful, celebratory meal perfect for a long Sunday lunch or dinner.
Ingredients
- 4 thin slices of beef top round or flank steak
- Salt and pepper to taste
- 1/2 cup Italian breadcrumbs
- 1/4 cup grated Parmesan
- 2 garlic cloves, minced
- 2 tbsp chopped parsley
- 2 tbsp olive oil
- Butcher’s twine or toothpicks
- 2 cups marinara or homemade tomato sauce
Instructions
Pound the beef slices to even thickness and season with salt and pepper. In a bowl, mix breadcrumbs, Parmesan, garlic, and parsley. Spoon a bit of the mixture onto each slice, roll up tightly, and secure with twine or toothpicks. Heat olive oil in a pan and brown the rolls on all sides. Transfer to a pot with marinara sauce and simmer on low heat for 1½–2 hours, until the meat is fork-tender. Remove twine before serving.
Braciole feels like a labor of love—slow-cooked and filled with flavor. It’s the kind of dish that brings a sense of tradition to the Sunday table and invites everyone to savor every bite.
Gnocchi with Sage Butter
Gnocchi with Sage Butter is a simple yet elegant dish that showcases the beauty of minimal ingredients done right. The pillowy potato dumplings are lightly crisped in browned butter and infused with fresh sage, creating a cozy and luxurious meal that feels perfect for a quiet Sunday evening.
Ingredients
- 1 lb store-bought or homemade potato gnocchi
- 4 tbsp unsalted butter
- 10 fresh sage leaves
- Salt and black pepper to taste
- Grated Parmesan for serving
Instructions
Bring a large pot of salted water to a boil and cook gnocchi until they float to the top, then drain. In a skillet, melt butter over medium heat until it starts to brown slightly. Add sage leaves and cook until crispy and fragrant. Add the drained gnocchi and sauté for a few minutes until lightly golden. Season with salt and pepper, and top with grated Parmesan before serving.
Gnocchi with Sage Butter is proof that sometimes, less is more. It’s quick to prepare but feels indulgent, making it a great Sunday option when you want something comforting without the fuss.
Italian Wedding Soup
Italian Wedding Soup is a beloved dish featuring tender meatballs, leafy greens, and tiny pasta in a savory broth. Despite the name, it’s not just for weddings—it symbolizes the “marriage” of flavors and is a warm, inviting dish that’s perfect for Sunday family meals.
Ingredients
- 1/2 lb ground beef
- 1/2 lb ground pork
- 1/4 cup grated Parmesan
- 1/4 cup breadcrumbs
- 1 egg
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 1 tbsp olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 6 cups chicken broth
- 1 cup small pasta (like acini di pepe)
- 3 cups baby spinach or escarole
Instructions
Mix beef, pork, Parmesan, breadcrumbs, egg, and seasoning in a bowl. Roll into small meatballs. In a large pot, heat olive oil and sauté onion, carrot, and celery. Add broth and bring to a boil. Gently drop in meatballs and reduce heat. Simmer for 20 minutes. Add pasta and cook until tender, then stir in spinach until wilted. Season to taste and serve warm.
Italian Wedding Soup is a cozy, nourishing dish that balances protein, greens, and carbs in one beautiful bowl. It’s great for relaxed Sundays when you want something wholesome but still full of classic Italian charm.
Polenta with Sausage and Mushrooms
Polenta with Sausage and Mushrooms is a rustic Northern Italian dish that’s hearty, satisfying, and perfect for a comforting Sunday dinner. Creamy polenta acts as the perfect canvas for rich sausage and savory mushrooms, all brought together with a touch of herbs and Parmesan.
Ingredients
- 1 cup coarse cornmeal (polenta)
- 4 cups water or broth
- 1/2 tsp salt
- 2 tbsp butter
- 1/2 cup grated Parmesan
- 1 tbsp olive oil
- 1/2 lb Italian sausage, sliced or crumbled
- 2 cups mushrooms, sliced
- 2 garlic cloves, minced
- 1/2 tsp dried thyme or rosemary
- Salt and pepper to taste
Instructions
In a pot, bring water or broth and salt to a boil. Slowly whisk in the cornmeal and reduce heat to low. Cook, stirring frequently, for 30–40 minutes, until thick and creamy. Stir in butter and Parmesan at the end.
Meanwhile, in a skillet, heat olive oil and cook sausage until browned. Add mushrooms and garlic, and cook until the mushrooms are golden and tender. Season with herbs, salt, and pepper.
Spoon the polenta onto plates and top with the sausage-mushroom mixture. Finish with extra Parmesan if desired.
Polenta with Sausage and Mushrooms is pure comfort food that brings together deep, earthy flavors and creamy textures—just the kind of meal that makes Sunday evenings feel cozy and special.
Shrimp Fra Diavolo
Shrimp Fra Diavolo is a spicy Italian-American favorite featuring tender shrimp in a garlicky tomato sauce with chili flakes and herbs. Served over pasta, it’s a bold and zesty dish that livens up any Sunday meal without requiring hours in the kitchen.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 4 garlic cloves, sliced
- 1/2 tsp red pepper flakes (adjust to taste)
- 1 can (14 oz) crushed tomatoes
- 1/2 cup dry white wine
- Salt and pepper to taste
- 1/2 tsp dried oregano
- Fresh parsley, chopped
- 12 oz spaghetti or linguine
Instructions
Cook pasta according to package directions. In a skillet, heat olive oil and sauté garlic until fragrant. Add red pepper flakes and stir briefly. Pour in white wine and crushed tomatoes. Season with salt, pepper, and oregano. Simmer for 10–15 minutes. Add shrimp and cook until pink, about 3–4 minutes. Toss with drained pasta and sprinkle with parsley.
Shrimp Fra Diavolo is fast, fiery, and flavorful. It’s an exciting departure from traditional Sunday roasts and casseroles, offering a seafood-forward option that’s light yet deeply satisfying.
Pasta e Fagioli
Pasta e Fagioli is a humble yet flavorful Italian soup made with pasta, beans, vegetables, and herbs. Its name simply means “pasta and beans,” but the dish delivers far more comfort than its simplicity suggests. It’s perfect for a Sunday supper that’s warm, filling, and budget-friendly.
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 1 carrot, diced
- 1 celery stalk, diced
- 3 garlic cloves, minced
- 1 can (15 oz) cannellini or borlotti beans, drained
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable or chicken broth
- 1/2 tsp dried thyme or Italian seasoning
- 3/4 cup small pasta (like ditalini)
- Salt and pepper to taste
- Grated Parmesan and chopped parsley for garnish
Instructions
Heat olive oil in a pot and sauté onion, carrot, and celery until soft. Add garlic and cook another minute. Stir in beans, tomatoes, broth, and seasoning. Bring to a simmer and cook for 20 minutes. Add pasta and cook until al dente. Adjust salt and pepper. Serve hot with Parmesan and parsley.
Pasta e Fagioli is comfort in a bowl—simple, nourishing, and timeless. It’s the kind of dish that’s as good for the soul as it is for the stomach, making it a treasured part of any relaxed Sunday meal.
Caprese Stuffed Chicken
Caprese Stuffed Chicken brings the fresh flavors of a Caprese salad into a juicy, oven-baked chicken dish. Filled with mozzarella, tomatoes, and basil, then baked in a light balsamic glaze, it’s a flavorful and elegant way to brighten up your Sunday dinner.
Ingredients
- 4 boneless chicken breasts
- Salt and pepper to taste
- 1 tsp Italian seasoning
- 4 slices fresh mozzarella
- 1 large tomato, sliced
- Fresh basil leaves
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- Toothpicks
Instructions
Preheat oven to 375°F (190°C). Slice a pocket into each chicken breast without cutting all the way through. Season inside and out with salt, pepper, and Italian seasoning. Stuff each pocket with mozzarella, tomato slices, and fresh basil. Secure with toothpicks. In an oven-safe skillet, heat olive oil and sear chicken on both sides until golden. Drizzle with balsamic vinegar, then transfer skillet to the oven and bake for 20–25 minutes until chicken is cooked through.
Caprese Stuffed Chicken is simple yet stunning. It takes everyday ingredients and transforms them into a vibrant dish that feels both fresh and indulgent—ideal for a lighter, flavorful Sunday option.
Pasta Puttanesca
Pasta Puttanesca is bold, briny, and ready in no time. With anchovies, olives, capers, and garlic in a spicy tomato sauce, this Southern Italian classic offers an intense burst of flavor and is perfect for Sundays when you want something fast but deeply satisfying.
Ingredients
- 12 oz spaghetti or linguine
- 2 tbsp olive oil
- 4 anchovy fillets
- 4 garlic cloves, sliced
- 1/2 tsp red pepper flakes
- 1/2 cup black olives, sliced
- 2 tbsp capers, rinsed
- 1 can (14 oz) crushed tomatoes
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
Cook pasta according to package directions. Meanwhile, in a skillet, heat olive oil and cook anchovies, mashing them into the oil. Add garlic and red pepper flakes; cook until fragrant. Stir in olives, capers, and tomatoes. Simmer for 10 minutes. Season to taste. Toss in the cooked pasta and stir until coated. Garnish with parsley before serving.
Pasta Puttanesca is for those who love strong, assertive flavors. It’s fast, inexpensive, and incredibly flavorful—a go-to for Sunday evenings when you want something bold without the effort.
Tuscan Roast Pork (Arista)
Tuscan Roast Pork, or Arista, is a simple yet flavorful dish traditionally seasoned with garlic, rosemary, and fennel. Slow-roasted to perfection, the meat becomes tender and juicy with an aromatic crust. It’s a beautiful centerpiece for a leisurely Sunday meal.
Ingredients
- 2–3 lb boneless pork loin
- 3 garlic cloves, minced
- 1 tbsp fresh rosemary, chopped
- 1 tsp fennel seeds, crushed
- 2 tbsp olive oil
- Salt and pepper to taste
- 1/2 cup dry white wine
Instructions
Preheat oven to 375°F (190°C). In a bowl, combine garlic, rosemary, fennel seeds, olive oil, salt, and pepper. Rub mixture all over the pork loin. Place in a roasting pan and roast for about 60–75 minutes, adding white wine halfway through. Baste occasionally with pan juices. Let rest for 10 minutes before slicing.
Tuscan Roast Pork is traditional Italian comfort at its best. The herb crust and tender meat make it feel both rustic and elegant—an ideal roast to slow down and savor on a peaceful Sunday.
Italian Meatball Subs
Italian Meatball Subs take the classic meatball to sandwich form, combining tender meatballs, marinara sauce, and melted cheese inside a toasted roll. They’re warm, hearty, and perfect for a relaxed and indulgent Sunday meal that feels like a treat but is easy to pull together.
Ingredients
- 1 lb ground beef or a mix of beef and pork
- 1/3 cup breadcrumbs
- 1/4 cup grated Parmesan
- 1 egg
- 2 garlic cloves, minced
- 1 tsp dried oregano
- Salt and pepper to taste
- 2 cups marinara sauce
- 4 hoagie or sub rolls
- 1 ½ cups shredded mozzarella or provolone
- Fresh basil for garnish (optional)
Instructions
Preheat oven to 375°F (190°C). In a bowl, mix ground meat, breadcrumbs, Parmesan, egg, garlic, oregano, salt, and pepper. Form into small meatballs and place on a baking sheet. Bake for about 20 minutes until cooked through. Heat marinara in a saucepan and gently simmer meatballs in the sauce for 10 minutes. Toast the rolls lightly, then stuff with meatballs and sauce. Top with cheese and return to oven or broiler just until the cheese melts. Garnish with fresh basil if desired.
Italian Meatball Subs are messy in the best way—oozing with sauce and cheese, and packed with flavor. They’re fun and family-friendly, perfect for laid-back Sundays with minimal fuss.
Spinach and Ricotta Stuffed Shells
Spinach and Ricotta Stuffed Shells are a classic baked pasta dish filled with creamy cheese and tender greens, smothered in tomato sauce and melted cheese. They’re comforting, vegetarian-friendly, and perfect for preparing ahead and baking on a slow Sunday.
Ingredients
- 20 jumbo pasta shells
- 1 tbsp olive oil
- 2 cups fresh spinach, chopped (or 1 cup cooked and drained)
- 1 ½ cups ricotta cheese
- 1 egg
- 1/2 cup grated Parmesan
- Salt and pepper to taste
- 2 cups marinara sauce
- 1 cup shredded mozzarella
Instructions
Cook shells until al dente, then drain and set aside. Sauté spinach in olive oil until wilted, then mix with ricotta, egg, Parmesan, salt, and pepper. Preheat oven to 375°F (190°C). Spread some marinara in a baking dish. Fill each shell with the cheese mixture and arrange in the dish. Top with remaining marinara and sprinkle with mozzarella. Cover with foil and bake for 25 minutes, then uncover and bake until cheese is bubbly and golden.
These stuffed shells are creamy, flavorful, and satisfying without being too heavy. They’re ideal for Sundays when you want a cozy, homey dish with the goodness of greens tucked inside.
Italian Sausage and Peppers
Italian Sausage and Peppers is a vibrant, rustic dish where sweet or spicy sausages are braised with bell peppers, onions, and tomatoes. It’s incredibly flexible—great on its own, over pasta, or tucked into a crusty sandwich roll—making it a versatile Sunday favorite.
Ingredients
- 1 tbsp olive oil
- 1 lb Italian sausage links (sweet or hot)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 2 garlic cloves, minced
- 1/2 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- 1/2 cup crushed tomatoes or tomato sauce
- Salt and pepper to taste
Instructions
Heat olive oil in a large skillet and brown sausages on all sides. Remove and set aside. In the same skillet, sauté peppers and onions until softened. Add garlic, oregano, and pepper flakes, cooking another minute. Return sausages to the pan and pour in tomatoes. Cover and simmer on low for 25–30 minutes until sausages are fully cooked and the sauce is thickened.
Italian Sausage and Peppers is a no-fuss, bold-flavored dish that always hits the spot. Whether served in a roll or over pasta, it brings a bit of Italian street food charm right into your Sunday kitchen.
Baked Eggplant Rollatini
Baked Eggplant Rollatini is a comforting Italian dish where thin slices of eggplant are rolled around a creamy ricotta filling and baked in rich tomato sauce. It’s a lighter, vegetarian twist on lasagna that still delivers that satisfying, cheesy goodness—perfect for a cozy Sunday dinner.
Ingredients
- 2 large eggplants, sliced lengthwise
- Salt for sweating
- Olive oil for brushing
- 1 ½ cups ricotta cheese
- 1 egg
- 1/2 cup grated Parmesan
- 1 ½ cups marinara sauce
- 1 cup shredded mozzarella
- Fresh basil or parsley for garnish
Instructions
Preheat oven to 375°F (190°C). Salt eggplant slices and let them rest for 30 minutes to release moisture. Pat dry. Brush slices with olive oil and roast on a baking sheet for 10–15 minutes until pliable. In a bowl, mix ricotta, egg, Parmesan, salt, and pepper. Spread a spoonful of filling on each eggplant slice and roll up. Pour some marinara into a baking dish, arrange rolls seam-side down, and top with more sauce and mozzarella. Bake for 25–30 minutes until bubbly. Garnish with fresh herbs.
Eggplant Rollatini is flavorful, hearty, and lighter than pasta-based alternatives. It’s a great Sunday option when you want something satisfying without being too rich.
Chicken Piccata
Chicken Piccata is a light, lemony dish featuring thin chicken cutlets sautéed and finished in a tangy sauce of lemon juice, white wine, and capers. It’s a quick, elegant Italian-American recipe that brightens up your Sunday meal with refreshing flavors.
Ingredients
- 4 boneless chicken breasts, pounded thin
- Salt and pepper to taste
- 1/2 cup flour for dredging
- 2 tbsp olive oil
- 1/4 cup dry white wine
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice
- 2 tbsp capers, drained
- 2 tbsp butter
- Fresh parsley for garnish
Instructions
Season chicken with salt and pepper, then dredge in flour. Heat oil in a skillet over medium heat and cook chicken until golden and cooked through. Remove and set aside. Deglaze the pan with wine, then add broth, lemon juice, and capers. Simmer for a few minutes until slightly reduced. Stir in butter. Return chicken to the pan to coat with sauce. Serve garnished with parsley.
Chicken Piccata is zesty and light, making it perfect for those Sundays when you want something quick yet sophisticated. Pair it with pasta or mashed potatoes for a complete meal.
Risotto alla Milanese
Risotto alla Milanese is a creamy, luxurious dish from northern Italy, made special by the golden color and aroma of saffron. It’s rich yet refined, making it perfect as a Sunday main course or as a decadent side dish with roasted meats.
Ingredients
- 1 tbsp olive oil
- 2 tbsp butter
- 1 small onion, finely chopped
- 1 ½ cups arborio rice
- 1/2 cup dry white wine
- 4 cups chicken or vegetable broth, kept warm
- A pinch of saffron threads
- Salt and pepper to taste
- 1/3 cup grated Parmesan cheese
Instructions
In a pot, heat olive oil and 1 tbsp butter. Sauté the onion until translucent. Add rice and stir to coat. Pour in wine and stir until absorbed. Add broth a ladleful at a time, stirring constantly and letting it absorb before adding more. Midway through, stir in saffron. Continue until rice is tender and creamy, about 20–25 minutes. Stir in remaining butter and Parmesan. Season to taste.
Risotto alla Milanese is creamy, comforting, and fragrant—a dish that requires your attention but rewards you with elegance in every spoonful. It’s a lovely way to elevate your Sunday dinner with something a little special.
Conclusion
Whether you’re feeding a crowd or planning a quiet dinner for two, these Italian Sunday recipes offer flexibility, flavor, and familiarity. From quick-cooking classics to long-simmering comfort dishes, you can mix and match based on your time, mood, or pantry. Let these 25+ recipes inspire your Sunday tradition—where cooking is less about rules and more about sharing joy around the table.
