5 Italian Weeknight Dinners - Rachael Ray Every Day

5 Italian Weeknight Dinner Ideas

Pizza and pasta and cheese, oh my! Live like an Italian all week long with these family-friendly weeknight dinner recipes.
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Monday: Bacon-Arugula Sheet-Pan Pizza

bacon arugula sheet pan pizza

Sheet-pan pizza is the way to go for quick weeknight dinners. Start the week off right by adding ricotta, rosemary, and arugula to a pie. 

Recipe: Try our Bacon-Arugula Sheet-Pan Pizza

Tuesday: Pasta Pinwheels

Pasta Pinwheels

Tuesday is for this cute and tasty twist on lasagna!

Recipe: Try our Pasta Pinwheels

Wednesday: Spicy Italian Grilled Cheese

Spicy Italian Grilled Cheese

Hot soppressata on a sandwich? Yes please! Especially when cheese and broccoli are involved!

Recipe: Try our Spicy Italian Grilled Cheese

Thursday: Crisp Gnocchi Pesto with Tomatoes & Goat Cheese

Crisp Gnocchi Pesto with Tomatoes and Goat Cheese

Ever try pesto with gnocchi? This classic Italian sauce works just as well with the tiny potato dumplings as it does with pasta.

Recipe: Try our Crisp Gnocchi Pesto with Tomatoes & Goat Cheese

Friday: Pasta e Fagioli with Sausage

pasta e fagioli with sausage

This Italian soup-pasta hybrid will send your Italian Week celebration out with a bang!

Recipe: Try our Pasta e Fagioli with Sausage

Shopping list:

For the bacon-arugula sheet-pan pizza:

  • 14 ounces pizza dough
  • 1/2 cup marinara sauce
  • 1/2 cup ricotta
  • 6 bocconcini
  • 3 slices bacon
  • 1/2 teaspoon minced fresh rosemary leaves
  • 1 cup baby arugula

For the pasta pinwheels:

  • EVOO
  • 8 dried lasagna noodles
  • 1 5 ounce bag baby spinach
  • 1 15 ounce container ricotta
  • 1 egg
  • 1/4 cup finely grated Parmesan, plus more for serving
  • 1/4 teaspoon pepper
  • 2 1/2 cups marinara sauce
  • 4 sticks string cheese

For the spicy Italian grilled cheese:

  • 8 oz. chopped broccoli rabe
  • 2 cloves garlic
  • 1/2 tsp. crushed red pepper
  • 4 tbsp. olive oil
  • 8 slices rustic bread
  • 1/4 cup sun-dried tomato pesto
  • 8 oz. shredded Italian cheese blend
  • 3 oz. sliced hot soppressata

For the crisp gnocchi pesto with tomatoes & goat cheese:

  • 4 cups (about half a 5-oz. pkg.) baby spinach
  • 1/3 cup slivered almonds, toasted
  • 1 clove garlic
  • 1/2 lemon
  • 1/3 cup plus 1 1/2 tbsp. EVOO
  • 1/2 cup grated parmesan cheese
  • Salt and pepper
  • 1 package (16 oz.) gnocchi
  • 1/2 pint grape tomatoes
  • 1 package (3.5 oz.) goat cheese

For the pasta e fagioli with sausage:

  • 1 tablespoon extra-virgin olive oil (EVOO), plus more for drizzling
  • 1 1/2 pounds sweet or hot bulk Italian sausage or links
  • 1 large carrot
  • 2 - 3 ribs celery from the heart
  • 1 onion
  • 3 - 4 cloves garlic
  • 1 bay leaf
  • 2 sprigs rosemary
  • 3 - 4 sprigs thyme
  • Salt and pepper
  • 1 32 ounce container (4 cups) chicken broth
  • 1 18 ounce can cannellini beans
  • 1 cup ditalini pasta
  • Grated pecorino-romano or parmigiano-reggiano cheese
  • Crusty bread