Welcome to this collection of delicious recipes! Each recipe has been carefully crafted with detailed instructions and ingredient lists to help you create amazing dishes.
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Table of Contents
- 1 Garlic Breadsticks
- 2 Garlic Breadsticks
- 3 Salad Dressing
- 4 Salad Dressing
- 5 Minestrone Soup
- 6 Minestrone Soup
- 7 Chicken Gnocchi Soup
- 8 Chicken Gnocchi Soup
- 9 Zuppa Toscana Soup
- 10 Zuppa Toscana Soup
- 11 Pasta e Fagioli
- 12 Pasta e Fagioli
- 13 Lasagna Fritta
- 14 Lasagna Fritta
- 15 San Remo Shrimp Pasta
- 16 San Remo Shrimp Pasta
- 17 Shrimp Scampi Asparagus
- 18 Shrimp Scampi Asparagus
- 19 Chicken Scampi
- 20 Chicken Scampi
- 21 Angry Alfredo Chicken
- 22 Angry Alfredo Chicken
- 23 Chicken Margherita
- 24 Chicken Margherita
- 25 Parmesan Roasted Asparagus
- 26 Parmesan Roasted Asparagus
- 27 Chicken Alfredo Pizza
- 28 Chicken Alfredo Pizza
- 29 Limoncello Mousse Cake
- 30 Limoncello Mousse Cake
- 31 Braised Beef Tortelloni
- 32 Braised Beef Tortelloni
- 33 Parmesan Crusted Zucchini
- 34 Parmesan Crusted Zucchini
- 35 Alfredo Sauce
- 36 Alfredo Sauce
- 37 Spaghetti Sauce
- 38 Spaghetti Sauce
- 39 Steak Tips Sauce
- 40 Steak Tips Sauce
Garlic Breadsticks
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Check PriceThese buttery, garlicky breadsticks are the real star of any Olive Garden meal, and honestly? When you make them at home, you can be generous with that butter-garlic mixture in a way the restaurant never quite is. The secret is brushing them twice—once right when they come out of the oven and again just before serving. That double dose creates those glossy, flavor-packed breadsticks we all crave.
I always make a double batch because they disappear faster than you’d think possible. The dough comes together so easily, and your kitchen will smell absolutely amazing while they’re baking. Pro tip: don’t skip the garlic salt in addition to the fresh garlic—it’s that combination that really nails the authentic Olive Garden flavor.
Ingredients
Method
- In a large bowl, combine warm water and sugar, then sprinkle yeast on top. Let stand for 5-10 minutes until foamy.
- Add flour, salt, and olive oil to the yeast mixture. Mix until a soft dough forms, then knead for 5-7 minutes until smooth and elastic.
- Place dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 hour or until doubled in size.
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Punch down dough and divide into 12 equal pieces. Roll each piece into an 8-inch rope and place on prepared baking sheet.
- Bake for 12-15 minutes until golden brown.
- Meanwhile, combine melted butter, minced garlic, garlic salt, and parsley in a small bowl.
- Brush breadsticks generously with garlic butter immediately after removing from oven, then brush again just before serving.
Salad Dressing
This is the dressing everyone asks about, and I’m convinced the homemade version actually beats what you get at the restaurant. The key is letting it sit in the fridge for at least a few hours before serving—that resting time lets all those Italian herbs and garlic really meld together into something magical. I keep a jar of this in my fridge pretty much all the time now because it works on everything from simple green salads to pasta salads and even as a marinade for chicken.
What makes this taste so much better than store-bought Italian dressing is the freshness of the ingredients and the perfect balance of tangy and sweet. Don’t use dried parsley if you can help it—fresh makes such a difference. And that little bit of sugar? It’s not making it sweet, just rounding out all the flavors beautifully.
Ingredients
Method
- In a medium bowl, whisk together mayonnaise, white vinegar, and vegetable oil until smooth and well combined.
- Add corn syrup, Parmesan cheese, Romano cheese, and lemon juice to the mixture and whisk until fully incorporated.
- Stir in garlic salt, Italian seasoning, parsley flakes, salt, and black pepper until evenly distributed.
- Transfer dressing to an airtight container or jar and refrigerate for at least 2 hours before serving to allow flavors to meld.
- Shake or whisk well before each use. Store in refrigerator for up to 2 weeks.
Minestrone Soup
This is the ultimate cozy, throw-everything-in-the-pot kind of soup that somehow tastes elegant and comforting at the same time. What I love about making this at home is that you can load it up with even more vegetables than the restaurant version, and you have complete control over the beans-to-pasta ratio (I’m Team Extra Beans, personally). The real game-changer is adding that parmesan rind while it simmers—it infuses the broth with this incredible depth that makes people think you’ve been cooking for hours.
I make this in big batches and freeze half because it’s one of those magical soups that tastes even better the next day. The vegetables get more tender, the flavors deepen, and it becomes this hearty, stick-to-your-ribs meal that’s perfect for busy weeknights. Serve it with those garlic breadsticks and you’ve got yourself an Olive Garden experience that didn’t require leaving your house.
Ingredients
Method
- Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots, and sauté for 5-7 minutes until vegetables begin to soften.
- Add minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
- Pour in vegetable broth and crushed tomatoes, then add kidney beans, white beans, basil, oregano, and Parmesan rind if using. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add zucchini, green beans, and pasta to the pot. Simmer for 10-12 minutes until pasta is tender and vegetables are cooked through.
- Stir in chopped spinach and cook for 2-3 minutes until wilted. Remove Parmesan rind if used.
- Season with salt and black pepper to taste.
- Serve hot with grated Parmesan cheese sprinkled on top and garlic breadsticks on the side.
Chicken Gnocchi Soup
This is the soup that keeps people coming back to Olive Garden, and honestly, making it at home is so much better. The secret is using rotisserie chicken to save time while still getting that incredible depth of flavor, and cooking the gnocchi separately so it doesn’t soak up all your precious broth. I learned that trick the hard way after my first batch turned into a thick potato dumpling stew!
The creamy base gets its richness from a combination of heavy cream and a touch of cream cheese, which gives it that signature velvety texture without being too heavy. Fresh spinach wilts right into the soup at the end, adding color and a little nutritional redemption to all that cream. Make a double batch because this disappears fast, and it actually tastes even better the next day once all those flavors have married together.
Ingredients
Method
- In a large pot, melt butter with olive oil over medium heat. Add onion and celery, cooking until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Sprinkle flour over the vegetables and stir constantly for 2 minutes to create a roux. Gradually whisk in chicken broth, stirring to prevent lumps.
- Add heavy cream, thyme, nutmeg, salt, and pepper. Bring to a gentle simmer and cook for 10 minutes, stirring occasionally.
- Meanwhile, cook gnocchi according to package directions in a separate pot. Drain and set aside.
- Add shredded chicken to the soup and heat through for 3-4 minutes.
- Stir in spinach and cook until wilted, about 2 minutes. Add cooked gnocchi just before serving and stir gently to combine.
Zuppa Toscana Soup
If you’ve ever wondered why Olive Garden’s sausage and potato soup tastes so incredible, it’s all about browning that Italian sausage until it’s almost crispy in spots. Don’t drain off all the fat either—that’s where the flavor lives! The original uses regular russet potatoes, but I’ve found that Yukon golds hold their shape better and add a buttery quality that makes this copycat version even more craveable than the restaurant’s.
The kale gets added at the very end so it stays bright green and slightly tender, not mushy and army-green like overcooked greens. That splash of heavy cream stirred in right before serving transforms this from a simple sausage soup into something spectacular. Pro tip: let the soup sit for about 10 minutes after cooking before serving—it gives the potatoes time to release their starch and naturally thicken the broth to perfection.
Ingredients
Method
- In a large pot over medium-high heat, cook Italian sausage, breaking it into crumbles with a wooden spoon, until browned and crispy in spots, about 8-10 minutes. Remove sausage to a plate, leaving 1 tablespoon of drippings in the pot.
- Add chopped bacon to the pot and cook until crispy. Add diced onion and cook until softened, about 5 minutes. Add garlic and red pepper flakes, cooking for 1 minute until fragrant.
- Pour in chicken broth and water, then add sliced potatoes. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 12-15 minutes.
- Return cooked sausage to the pot. Stir in chopped kale and cook for 3-4 minutes until wilted and tender.
- Reduce heat to low and stir in heavy cream. Season with salt and black pepper to taste. Let soup rest for 5-10 minutes before serving to allow flavors to meld and broth to thicken slightly.
Pasta e Fagioli
This is Olive Garden’s answer to pasta and beans, and it’s the ultimate comfort food that somehow feels both hearty and light at the same time. The trick to getting that authentic taste is using a combination of beef broth and chicken broth, which creates a more complex base than either would give you alone. I also add a parmesan rind to the pot while it simmers—it melts into the soup and adds this amazing umami depth that makes people ask what your secret ingredient is.
The pasta should be cooked right in the soup during the last 10 minutes, which lets it absorb all those incredible flavors and release starch to thicken everything naturally. Ditalini is traditional, but small shells or elbow macaroni work just as well. Just remember to add a little extra broth if you’re planning on leftovers, because that pasta will continue soaking up liquid as it sits. A shower of freshly grated parmesan and a drizzle of good olive oil before serving makes this taste like you’ve been cooking all day, even though it comes together in about 40 minutes.
Ingredients
Method
- Heat olive oil in a large pot over medium-high heat. Add ground beef and cook until browned, breaking it apart as it cooks, about 6-8 minutes. Drain excess fat if needed.
- Add onion, carrots, and celery to the pot. Cook until vegetables are softened, about 6-7 minutes. Add garlic and cook for 1 minute until fragrant.
- Pour in beef broth, chicken broth, tomato sauce, and diced tomatoes. Add both types of beans, oregano, basil, thyme, and parmesan rind if using. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add ditalini pasta directly to the soup and cook according to package directions, usually 8-10 minutes, stirring occasionally to prevent sticking.
- Remove parmesan rind if used. Season soup with salt and black pepper to taste. Serve hot with freshly grated parmesan cheese and a drizzle of olive oil.
Lasagna Fritta
This is hands down one of the most indulgent appetizers Olive Garden has ever created, and making it at home means you can enjoy it fresh from your own kitchen without the wait. The secret to getting these little packets of heaven just right is making sure your ricotta filling is thick and well-seasoned, and your oil is at the perfect temperature—around 350°F. If the oil isn’t hot enough, they’ll turn out greasy instead of crispy and golden.
I actually think the homemade version beats the restaurant because you can control the cheese ratio and make them as big or small as you want. My kids go absolutely crazy for these, and I love that you can prep them a few hours ahead and just fry them right before serving. They’re perfect for game day, holiday gatherings, or honestly just a Tuesday night when you want to feel fancy.
Ingredients
Method
- Cook lasagna noodles according to package directions until al dente, then drain and lay flat on a baking sheet to cool.
- In a medium bowl, combine ricotta, mozzarella, Parmesan, 1 egg, Italian seasoning, garlic powder, salt, and pepper, mixing until well blended.
- Cut each lasagna noodle into thirds, then place about 2 tablespoons of cheese filling on each piece and fold over to create a small packet, pressing edges to seal.
- Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
- Dredge each lasagna packet in flour, then dip in egg, and finally coat with breadcrumbs, pressing gently to adhere.
- Heat 2 inches of vegetable oil in a large heavy-bottomed pot to 350°F.
- Fry the lasagna packets in batches for 3-4 minutes per side until golden brown and crispy, being careful not to crowd the pan.
- Drain on paper towels and serve immediately with warm marinara sauce and fresh basil.
San Remo Shrimp Pasta
If you never got to try this before Olive Garden took it off the menu, you missed out on something truly special—but now you can make it even better at home. The combination of shrimp, crispy pancetta, and that creamy basil sauce creates this amazing harmony of flavors that feels restaurant-fancy but comes together surprisingly quickly. The trick is to get a really good sear on your shrimp and not to overcook them, because rubbery shrimp can ruin an otherwise perfect dish.
What I love about recreating this at home is that you can be generous with the shrimp and pancetta, whereas restaurants often skimp on the good stuff. The fresh basil makes such a difference here—don’t even think about using dried. This has become my go-to recipe when I want to impress dinner guests without spending all day in the kitchen.
Ingredients
Method
- Cook linguine according to package directions until al dente, drain and set aside, reserving 1 cup of pasta water.
- In a large skillet over medium-high heat, cook pancetta until crispy, about 5-7 minutes, then remove and set aside on a paper towel.
- Pat shrimp dry and season with salt and pepper, then add olive oil to the same skillet and sear shrimp for 2 minutes per side until pink and just cooked through, then remove and set aside.
- Reduce heat to medium, add butter and garlic to the pan, and sauté for 1 minute until fragrant.
- Pour in white wine and let it reduce by half, about 3 minutes, scraping up any browned bits from the bottom of the pan.
- Add heavy cream and red pepper flakes, stirring to combine, and simmer for 5 minutes until slightly thickened.
- Stir in fresh basil and Parmesan cheese until the cheese melts and the sauce is smooth.
- Add the cooked pasta, shrimp, and pancetta back to the pan, tossing everything together and adding reserved pasta water if needed to reach desired consistency, then serve immediately.
Shrimp Scampi Asparagus
This lighter take on classic shrimp scampi is perfect for those nights when you want something that tastes decadent but won’t leave you feeling weighed down afterward. The asparagus adds a wonderful freshness and texture that balances out the buttery, garlicky sauce beautifully. The key to this dish is getting your pan screaming hot before the shrimp go in, and not being shy with the lemon juice at the end—that bright acidity cuts through the richness and makes everything pop.
I make this at least twice a month during asparagus season, and it’s become one of those recipes my family requests by name. It looks impressive enough for company but is honestly easier than most weeknight dinners. Serve it over angel hair pasta or with crusty bread to soak up every drop of that incredible garlic butter sauce.
Ingredients
Method
- Pat shrimp completely dry with paper towels and season with salt and pepper on both sides.
- Heat 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium-high heat until the butter is melted and the pan is very hot.
- Add shrimp in a single layer and cook for 2 minutes per side until pink and opaque, then remove to a plate.
- Add remaining olive oil to the pan, then add asparagus and sauté for 4-5 minutes until tender-crisp and bright green.
- Push asparagus to the sides of the pan, add remaining butter and minced garlic to the center, and cook for 1 minute until fragrant.
- Pour in white wine and let it simmer for 2 minutes to reduce slightly, then stir in lemon juice, lemon zest, and red pepper flakes.
- Return shrimp to the pan along with any accumulated juices, toss everything together, and cook for 1 minute to heat through.
- Remove from heat, stir in fresh parsley and Parmesan cheese, and serve immediately over pasta or with crusty bread.
Chicken Scampi
If you’ve ever swooned over the buttery, garlicky goodness of Olive Garden’s Chicken Scampi, get ready to fall in love all over again—because this homemade version is even better. The secret is getting that perfect golden sear on your chicken before letting it soak up all that white wine and lemon butter sauce. Trust me, once you realize how easy it is to recreate this restaurant favorite in your own kitchen, you’ll wonder why you ever waited for a table.
The key to nailing this dish is not skimping on the garlic and making sure your bell peppers have just the right amount of bite—tender but not mushy. I like to serve this over angel hair pasta or with a side of crusty bread to soak up every last drop of that heavenly sauce. Your family will be asking for this one on repeat!
Ingredients
Method
- Cook angel hair pasta according to package directions, drain and set aside.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat and season chicken with salt and pepper. Cook chicken pieces until golden brown and cooked through, about 6-8 minutes, then remove from skillet and set aside.
- In the same skillet, add remaining olive oil and 2 tablespoons butter. Add bell peppers and cook for 3-4 minutes until slightly softened, then add minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
- Pour in white wine, chicken broth, and lemon juice. Bring to a simmer and cook for 3-4 minutes to reduce slightly.
- Add remaining 4 tablespoons butter and stir until melted and sauce is smooth. Return chicken to the skillet and toss to coat.
- Add cooked pasta to the skillet and toss everything together until well combined. Garnish with fresh parsley and serve immediately.
Angry Alfredo Chicken
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This is Olive Garden’s answer to everyone who loves creamy Alfredo but wants a little kick in their life. The “angry” part comes from the cherry peppers that give this dish its signature spicy-tangy punch, and let me tell you—it’s absolutely addictive. I’ve made this for dinner parties and it never fails to impress, especially when guests find out they’re eating a copycat recipe that tastes even better than dining out.
The magic happens when you combine that silky Alfredo sauce with the heat from those peppers, creating this incredible balance that keeps you coming back for another bite. Don’t worry if you’re not big on spice—you can control the heat level by adjusting the amount of peppers. Just make sure you don’t skip the fresh parsley at the end; it brightens everything up beautifully.
Ingredients
Method
- Cook penne pasta according to package directions, drain and set aside.
- Season chicken strips with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat and cook chicken until golden and cooked through, about 6-7 minutes. Remove from skillet and set aside.
- In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant.
- Pour in heavy cream and milk, stirring to combine. Bring to a gentle simmer and cook for 5-6 minutes, stirring occasionally, until slightly thickened.
- Reduce heat to low and gradually whisk in Parmesan cheese until melted and smooth. Stir in chopped cherry peppers and brine.
- Add cooked chicken and pasta to the sauce, tossing to coat evenly. Cook for 2-3 minutes until everything is heated through. Garnish with fresh parsley and serve hot.
Chicken Margherita
This is hands-down one of the most elegant dishes on Olive Garden’s menu, and making it at home means you get to enjoy it any night of the week without the restaurant price tag. The combination of juicy chicken, fresh mozzarella, ripe tomatoes, and that balsamic glaze creates something truly special. What I love most is how light and fresh it tastes—perfect for those nights when you want something satisfying but not too heavy.
The trick to getting this just right is using quality ingredients since they really shine through here. Fresh basil is absolutely non-negotiable, and splurging on good balsamic vinegar makes all the difference in that sweet-tangy glaze. I always pound my chicken to an even thickness before cooking so it stays tender and cooks evenly. This is the kind of recipe that makes you feel like a gourmet chef with surprisingly little effort!
Ingredients
Method
- Preheat oven to 400°F and spray a baking dish with cooking spray. Season chicken breasts on both sides with salt, pepper, and Italian seasoning.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken breasts and cook for 4-5 minutes per side until golden brown. Add minced garlic during the last minute of cooking.
- Top each chicken breast with sliced tomatoes and fresh mozzarella. Transfer the skillet to the preheated oven and bake for 8-10 minutes until chicken is cooked through and cheese is melted.
- While chicken bakes, make the balsamic glaze by combining balsamic vinegar and honey in a small saucepan over medium heat. Simmer for 5-7 minutes, stirring occasionally, until reduced by half and slightly thickened.
- Remove chicken from oven and top with fresh basil leaves. Drizzle the balsamic glaze over each chicken breast and serve immediately.
Parmesan Roasted Asparagus
This is the side dish that gets requested more than any other in my house, and honestly, it puts Olive Garden’s version to shame. The secret is getting your oven screaming hot and using freshly grated Parmesan—not the stuff from the green can. When those spears come out with crispy, golden cheese and slightly charred tips, you’ll understand why my kids actually fight over vegetables.
The key to perfection is making sure your asparagus is completely dry before it hits the pan, and don’t crowd them or they’ll steam instead of roast. I like to use thicker stalks for this recipe because they develop the most amazing tender-crisp texture that thin asparagus just can’t match. Trust me when I say you’ll want to make a double batch because these disappear fast.
Ingredients
Method
- Preheat oven to 425°F and line a large baking sheet with parchment paper.
- Pat the asparagus completely dry with paper towels and arrange in a single layer on the prepared baking sheet.
- Drizzle olive oil over asparagus, then sprinkle with minced garlic, salt, and pepper. Toss to coat evenly.
- Sprinkle the Parmesan cheese evenly over the asparagus.
- Roast for 10-12 minutes until asparagus is tender and cheese is golden and crispy.
- Remove from oven, sprinkle with lemon zest, and serve immediately.
Chicken Alfredo Pizza
The first time I tried making this at home, I couldn’t believe how much better it tasted than the restaurant version. The combination of creamy Alfredo sauce as the base with tender chicken and melted mozzarella is pure comfort food magic. What really sets this homemade version apart is that you control the sauce thickness and cheese amount—no more sad, dried-out edges or skimpy toppings.
I’ve learned that par-baking the crust for just a few minutes before adding toppings prevents that dreaded soggy middle that can happen with wet Alfredo sauce. And here’s my favorite trick: toss the chicken in a little garlic powder and Italian seasoning before adding it to the pizza. It creates these amazing flavor pockets that make every bite interesting. This has become our Friday night tradition, and my family refuses to order delivery anymore.
Ingredients
Method
- Preheat oven to 450°F and lightly grease a large pizza pan or baking sheet.
- Roll out pizza dough to desired thickness and place on prepared pan. Brush edges with olive oil and par-bake for 5 minutes.
- In a small bowl, toss diced chicken with garlic powder and Italian seasoning until evenly coated.
- Remove crust from oven and spread Alfredo sauce evenly over the surface, leaving a 1-inch border.
- Sprinkle minced garlic over the sauce, then top with seasoned chicken pieces.
- Cover with mozzarella and Parmesan cheeses, then bake for 12-15 minutes until crust is golden and cheese is bubbly.
- Remove from oven, garnish with fresh parsley, slice, and serve hot.
Limoncello Mousse Cake
This showstopper looks like you spent all day in the kitchen, but I’m going to let you in on a secret: it’s actually one of the easiest impressive desserts you can make. The limoncello gives it that sophisticated Italian flair with a bright citrus punch that cuts through the richness beautifully. What I love most is that you make it the night before, so when guests arrive, you’re relaxed and ready instead of frantically whipping cream.
The mousse layer is where the magic happens—it’s cloudlike and silky, with just enough lemon to make your taste buds sing without being puckery. I use ladyfinger cookies for the base because they soak up the limoncello syrup perfectly, creating this incredible texture contrast with the airy mousse. Every time I serve this, someone asks for the recipe, and every time I tell them how simple it is, they don’t believe me until they make it themselves.
Ingredients
Method
- In a shallow dish, combine limoncello and water. Quickly dip each ladyfinger into the mixture and arrange in a single layer in the bottom of a 9-inch springform pan.
- In a large mixing bowl, beat heavy cream with an electric mixer on high speed until stiff peaks form, then set aside.
- In another bowl, beat mascarpone cheese, powdered sugar, lemon juice, lemon zest, and vanilla extract until smooth and creamy.
- Gently fold the whipped cream into the mascarpone mixture in three additions until fully combined and fluffy.
- Spread half of the mousse mixture over the ladyfingers in the pan, smoothing the top.
- Add another layer of dipped ladyfingers, then top with remaining mousse, spreading evenly.
- Cover and refrigerate for at least 6 hours or overnight until fully set.
- Before serving, garnish with additional lemon zest and carefully remove from springform pan.
PART 1 – NARRATIVE HTML:
Braised Beef Tortelloni
This is the dish that has everyone swooning when it shows up at your table—tender, cheese-filled tortelloni swimming in a rich, wine-braised beef sauce that’s absolutely restaurant-worthy. The secret is taking your time with the braising process; letting that beef break down slowly creates an incredibly silky sauce that clings to every pocket of pasta. I actually think this homemade version beats the original because you can control the seasoning and make it as robust as your family likes.
The beauty of this recipe is that it looks and tastes like you’ve been cooking all day, but the actual hands-on time is pretty minimal. While the beef simmers away, you can help with homework or fold that laundry that’s been sitting in the basket. Serve this with a simple side salad and some crusty bread for sopping up that gorgeous sauce, and prepare yourself for the compliments.
Ingredients
Method
- Heat olive oil in a large Dutch oven over medium-high heat. Season beef cubes with salt and pepper, then brown on all sides, about 6-8 minutes total. Remove beef and set aside.
- In the same pot, add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
- Pour in red wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.
- Return the beef to the pot and add beef broth, diced tomatoes, tomato paste, basil, and oregano. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours until beef is very tender and shreds easily.
- While the beef is braising, cook tortelloni according to package directions. Drain and set aside.
- Once beef is tender, use two forks to shred it directly in the sauce. Stir in heavy cream and let it simmer for 5 more minutes.
- Add the cooked tortelloni to the sauce and gently toss to coat. Cook for 2-3 minutes until heated through.
- Serve immediately, garnished with fresh parsley and grated Parmesan cheese.
Parmesan Crusted Zucchini
If you’ve got picky eaters at home who turn their noses up at vegetables, this is your secret weapon. The combination of crispy Parmesan coating and tender zucchini inside converts even the most dedicated veggie-avoiders. What makes this version better than the restaurant’s is that you get an even crispier crust by using a mix of panko and freshly grated Parmesan—none of that pre-shredded stuff that doesn’t melt quite right. Plus, baking instead of frying means you can feel good about serving these as a snack or side dish any night of the week.
I love making a big batch of these on Sunday and having them ready to reheat throughout the week. They’re fantastic alongside pasta, obviously, but they also make a great after-school snack with marinara for dipping. The key is making sure your zucchini slices aren’t too thick—you want them to get tender while that coating gets golden and crunchy.
Ingredients
Method
- Preheat oven to 425°F. Line two baking sheets with parchment paper and lightly coat with cooking spray.
- In a shallow bowl, whisk together eggs and milk until well combined.
- In another shallow bowl, mix together panko breadcrumbs, grated Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper.
- Pat zucchini slices dry with paper towels to remove excess moisture. Dip each slice first into the egg mixture, letting excess drip off, then coat thoroughly in the Parmesan breadcrumb mixture, pressing gently to adhere.
- Arrange coated zucchini slices in a single layer on the prepared baking sheets, making sure they don't overlap.
- Lightly spray the tops of the zucchini with cooking spray to help them brown. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
- Remove from oven and let cool for 2-3 minutes before serving. Serve warm with marinara sauce for dipping.
Alfredo Sauce
Forget everything you thought you knew about jarred Alfredo sauce—once you make it from scratch, there’s absolutely no going back. This velvety, dreamy sauce comes together in about ten minutes and uses just a handful of quality ingredients that you probably already have in your fridge. The real game-changer here is using freshly grated Parmesan and real butter; those two ingredients create a sauce that’s so smooth and luxurious, you’ll wonder why you ever bought the stuff in a jar.
Here’s my mom tip: keep the heat on medium-low and be patient while the cheese melts into the cream. Rushing it or using high heat will give you a grainy, separated sauce instead of that silky perfection you’re after. This sauce is incredibly versatile too—toss it with fettuccine for the classic dish, use it on chicken, or even as a dipping sauce for breadsticks. Make a double batch and keep some in the fridge for those nights when dinner needs to happen fast.
Ingredients
Method
- In a large skillet or saucepan, melt butter over medium-low heat. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned.
- Pour in heavy cream and add cream cheese, stirring constantly until the cream cheese is completely melted and incorporated, about 3-4 minutes.
- Bring the mixture to a gentle simmer, then reduce heat to low. Do not let it boil.
- Gradually add the freshly grated Parmesan cheese, stirring constantly with a whisk or wooden spoon until the cheese is completely melted and the sauce is smooth and creamy, about 3-5 minutes.
- Season with salt, pepper, and nutmeg if using. Taste and adjust seasonings as needed.
- If the sauce is too thick, add a splash of cream or pasta water to reach desired consistency. Serve immediately over your favorite pasta or use as desired.
Spaghetti Sauce
You know that rich, herbaceous spaghetti sauce Olive Garden serves over their classic pasta dishes? The one that tastes like it’s been simmering for hours? Well, I’m letting you in on a little secret—you can make it even better at home, and it only takes about 45 minutes from start to finish. The key is browning your aromatics just right and letting that tomato paste caramelize slightly before adding your crushed tomatoes. It creates this depth of flavor that honestly outshines the restaurant version.
What I love most about this recipe is how it fills your entire kitchen with that cozy Italian restaurant smell, and your family will think you’ve been cooking all day. Make a double batch and freeze half—you’ll thank yourself on those crazy weeknight evenings when dinner needs to happen fast. This sauce clings to pasta beautifully and tastes even better the next day after all those flavors have had time to really get to know each other.
Ingredients
Method
- Heat olive oil in a large saucepan over medium heat. Add diced onion and cook for 5-6 minutes until softened and translucent.
- Add minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
- Stir in tomato paste and cook for 2-3 minutes, stirring frequently, until it darkens slightly and becomes caramelized.
- Add crushed tomatoes, diced tomatoes, dried basil, oregano, sugar, salt, black pepper, and red pepper flakes. Stir well to combine.
- Bring sauce to a simmer, then reduce heat to low. Let simmer uncovered for 25-30 minutes, stirring occasionally, until sauce has thickened.
- Taste and adjust seasonings as needed. Stir in fresh basil just before serving over your favorite pasta.
Steak Tips Sauce
If you’ve ever ordered the Steak Gorgonzola Alfredo at Olive Garden, you know about this incredible sauce that gets drizzled over those tender steak tips. It’s savory, slightly tangy, with just a hint of sweetness that makes it absolutely addictive. The magic happens when you deglaze the pan with balsamic vinegar and let it reduce down with beef broth—it creates this glossy, restaurant-quality sauce that makes even grocery store steak taste like a million bucks.
Here’s my favorite trick: don’t skip the step of reducing the sauce until it’s nice and thick. I know it’s tempting to rush it, but that’s what gives you that signature coating consistency that clings to every piece of meat. This sauce is also fantastic over chicken or even roasted vegetables if you’re looking to mix things up. Trust me, once you master this, you’ll be making steak night a regular occurrence at your house!
Ingredients
Method
- In a medium skillet over medium heat, melt butter. Add minced garlic and cook for 30 seconds until fragrant.
- Pour in balsamic vinegar and stir, scraping up any browned bits from the bottom of the pan. Let cook for 2 minutes until slightly reduced.
- Add beef broth, Worcestershire sauce, brown sugar, Dijon mustard, and black pepper. Stir well to combine and bring to a simmer.
- In a small bowl, whisk together cornstarch and cold water until smooth. Pour into the sauce while stirring constantly.
- Continue simmering for 5-7 minutes, stirring occasionally, until sauce has reduced by about half and is thick enough to coat the back of a spoon.
- Remove from heat and stir in fresh parsley. Drizzle over cooked steak tips and serve immediately.
