In this quick and easy recipe, I will share a recipe with you to make Cheese Garlic Breads, just the way you have in your favorite restaurants!

Ingredients

1 large Italian or French bread split into 10 slices

Softened Butter Spread (1/3 cup)

1 1/2 cup shredded mozzarella cheese

3 crushed garlic cloves

3/4 tsp dried oregano

1/2 tsp Chilli flakes and basil

Recipe

Mix butter, oregano, cheese and chili flakes together in a medium bowl. Add crushed garlic cloves to the mixture.

Spread the mixture on the bread slices

Position rack in center of oven and preheat to 400°F. Bake the bread for 15 minutes until golden brown.

Once baked, add some basil/pepper on the bread and serve with a dip of your choice. Enjoy!

What could be on your mind after you get back home from a long tiring day of work, apart from hitting your bed? I would want to cook something in few minutes and wrap up my kitchen. And this recipe is exactly the one you can prepare in few minutes and is effortless.

Ingredients: (Serves 4)

225 grams of pasta (any pasta would do, I used macaroni),

1 medium white onion; chopped,

1 tbsp finely chopped garlic,

200 grams of mushrooms, (porcini or white button); sliced,

1 or 2 peppers (red, green or yellow – any one would do or use little of all),

200 grams of tomato sauce or tomato puree,

150 ml heavy cream,

1 tsp dried oregano,

1 tbsp fresh or 1 tsp dried parsley,

1 tbsp fresh or 1 tsp dried basil,

Salt and Pepper to taste,

1/4 cup shaved Parmesan cheese,

1 cup or a generous amount of Mozzarella cheese; grated, (optional)

Few black olives; pitted and sliced,

Olive oil.

Method:

Cook the pasta as per instructions on the package.

While your pasta is being cooked, prepare the sauce.

Heat some olive oil in a pan and add garlic and sauté on low-medium flame until fragrant. Do lot let it brown. Add onions and sauté on low-medium flame until translucent. Then add peppers and sauté for few minutes. Then add mushrooms and cook until they are done. Now add tomato sauce/puree and give it a nice stir. Stir in heavy cream and simmer for a minute. Then add oregano, basil, salt, pepper and parsley and mix properly.

Now stir in the pasta to coat properly with the sauce. If you do not want to bake your pasta with Mozzarella then add olives at this stage. Add Parmesan and remove from flame.

Your pasta is ready to be served. But I like to add Mozzarella to my pastas, which is what I did for this recipe. Transfer the pasta into a baking dish and top it with some sliced black olives (if not added earlier) and Mozzarella cheese and bake for 4-5 minutes or until the cheese melts and begins to brown.

Ingredients:

1 pound or 450 kilos of penne pasta,

2 medium size zucchini; thinly sliced,

4 cups of Marinara sauce,

1 cup olive oil,

2 cups Mozzarella cheese,

1/4 cup Romano cheese,

Salt and pepper to taste,

2 tbsp flour.

Method:

Heat olive oil in a pan. Spread the flour in a shallow plate. Pat Zucchini slices from both sides in the flour to coat. Shake off excess flour and fry them in oil in batches. Transfer them on paper towels.

Meanwhile cook the pasta until al dente is salted water or as per instructions given on the package. But do not completely cook the pasta, since we will bake it later. Strain the pasta and transfer to a baking dish. Pour half quantity of Marinara sauce, add zucchini,  half quantity of Mozzarella cheese and Romano cheese. Toss until well combined. Top with remaining sauce and cheeses and bake until cheese melts and is slightly browned(about 10 minutes).

Marinara sauce is one of the most common red pasta sauce. It is delicious and can be made quickly. Learn how to prepare Marinara sauce in this recipe.

Ingredients:

1/2 cup of Olive oil,

8 cloves of garlic; peeled and halved,

2 onions; chopped,

250 ounce can of Italian tomatoes; crushed,

5-6 sweet basil leaves; washed and chopped,

Salt, sugar and pepper to taste,

1 tbsp of oregano.

Method:

Heat olive oil in a pan on a low-medium flame. Add garlic and onions to it and saute until it turns light brown in color. Then add the crushed tomatoes with the juices and mix well. Add around 60 ounces of water, salt, sugar, pepper, stir and bring to boil. Then lower the flame and simmer until the sauce thickens. Later add basil, oregano cook for a minute and use on your pasta.

Ingredients:

8 ounces uncooked wheat linguine pasta,

1 ounce sun-dried tomatoes; drained,(or use grape tomatoes or Vine tomatoes)

8 ounces fresh mushrooms; sliced,

4 cloves garlic, minced,

1 cup onion; finely chopped,

1 medium size green bell pepper; thinly sliced,

1 medium size sweet red bell pepper; thinly sliced,

1 can artichoke hearts; drained and chopped,

1 1/2 tsp dried Italian seasoning,

1/2 tsp red chill flakes,

2 tbsp of dry red wine,

10-12 pitted Kalamata olives, sliced, (or used black olives)

1/4 cup fresh parsley; chopped,

Salt to taste,

1/4 cup crumbled Feta cheese,

1/4 cup Parmesan cheese; grated,

1 tbsp Balsamic vinegar,

Nonstick cooking spray,

1/4 – 1/2 cup extra virgin olive oil.

Method:

Cook linguine as per instructions on the package. Do not add salt while cooking. Drain and set aside.

In a large pan, spray with the cooking spray and heat it. Add garlic and cook for a minute. Add onions, mushrooms and saute until crisp yet tender. Then add artichokes, bell peppers, sun dried tomatoes and cook for 4-5 minutes. Then add wine, seasoning, chilli flakes, salt and cook. Now add olives, parsley, pasta and toss well with Feta cheese. Transfer to serving bowls, top with Parmesan cheese and drizzle with olive oil.