Best 4 Italian Wedding Casserole Recipes

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Indulge in a culinary journey with our delightful Italian Wedding Casserole, a harmonious blend of classic Italian flavors and textures, brought together in one comforting dish. This hearty casserole features tender meatballs nestled in a creamy, cheesy sauce, accompanied by a medley of vegetables and pasta. Each bite offers a burst of savory goodness, showcasing the perfect balance of herbs, spices, and rich ingredients. Whether you're seeking a cozy family meal or an impressive dish for a special occasion, this Italian Wedding Casserole will captivate your taste buds and leave you craving more. In this curated collection, we present three variations of this classic casserole, catering to different dietary preferences and taste profiles. From the traditional meatball-laden casserole to a vegetarian version bursting with colorful vegetables, and a gluten-free option that doesn't compromise on flavor, there's a recipe here to satisfy every palate. Get ready to tantalize your senses and embark on a culinary adventure with our Italian Wedding Casserole extravaganza!

Here are our top 4 tried and tested recipes!

ITALIAN-INSPIRED CASSEROLE



Italian-Inspired Casserole image

I come from a huge family, and it seems there is always a potluck occasion. No matter what time of year, this hearty, crowd-pleasing Italian casserole is always a hit. It's easy to make and serve. -Rita Goshaw, South Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 16-20 servings.

Number Of Ingredients 16

1-1/2 pounds bulk Italian sausage
1-1/2 pounds ground beef
1 cup chopped onion
1 cup chopped green pepper
2 cans (15 ounces each) tomato sauce
2 cans (6 ounces each) tomato paste
1/2 cup water
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon pepper
1/8 teaspoon garlic powder
2 cans (8-3/4 ounces each) whole kernel corn, drained
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 package (16 ounces) wide noodles, cooked and drained
8 ounces cheddar cheese, cut into strips

Steps:

  • In a Dutch oven over medium heat, cook sausage, beef, onion and green pepper until meat is no longer pink; drain. Add the tomato sauce, tomato paste, water and seasonings; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add corn and olives. Cover and simmer for 5 minutes. Stir in noodles. , Pour into two greased 13-in. x 9-in. baking dishes. Top with cheese. Cover and bake at 350° for 25-30 minutes or until heated through.

Nutrition Facts : Calories 273 calories, Fat 13g fat (6g saturated fat), Cholesterol 64mg cholesterol, Sodium 542mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein.

ITALIAN WEDDING SOUP SUPPER



Italian Wedding Soup Supper image

In a classic Italian Wedding Soup, the meat marries the vegetables in a broth. Which type of meat and which vegetables are subject to change, according to your arrangements. Chicken goes well with the savory trio of onion, carrot and celery, with meatballs and spinach in supporting roles. -Patricia Harmon, Baden, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 14

2 cups small pasta shells
1/2 pound boneless skinless chicken breasts, cut into 3/4-inch cubes
2 tablespoons olive oil, divided
1 medium onion, chopped
1 medium carrot, finely chopped
1 celery rib, chopped
1 package (12 ounces) frozen fully cooked Italian meatballs, thawed
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup reduced-sodium chicken broth
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup shredded Asiago cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, saute chicken in 1 tablespoon oil until no longer pink; remove and keep warm., In the same skillet, saute the onion, carrot and celery in remaining oil until tender. Add the meatballs, soup, spinach, broth, thyme, salt, pepper and reserved chicken; cover and cook until heated through, 4-6 minutes., Drain pasta; stir into skillet. Sprinkle with cheese.

Nutrition Facts : Calories 473 calories, Fat 24g fat (10g saturated fat), Cholesterol 63mg cholesterol, Sodium 1006mg sodium, Carbohydrate 38g carbohydrate (7g sugars, Fiber 4g fiber), Protein 28g protein.

ITALIAN WEDDING PASTA



Italian Wedding Pasta image

I love Italian wedding soup, so I couldn't wait to try this recipe. With very few adjustments, I was surprised how well it resembled the general flavor of the soup. Easy and delicious!! * I have one in the freezer and will post OAMC directions once I have them.

Provided by jackieblue

Categories     One Dish Meal

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 14

1 lb ground chicken (or turkey)
1/4 cup breadcrumbs (I use Italian, use plain if you wish)
1/4 cup loosely packed fresh parsley leaves, chopped
1/4 teaspoon pepper
1/4 teaspoon salt
2 garlic cloves, pressed
1 large egg
1 cup freshly grated romano cheese, divided
1 (16 ounce) box farfalle pasta (bow ties)
1 tablespoon cornstarch
1 1/2 cups reduced-fat milk
15 1/2 ounces chicken broth
1 (9 ounce) bag Baby Spinach
fresh ground black pepper, to taste

Steps:

  • Preheat oven to 400 degrees. Spray a jelly roll pan or line with parchment.
  • In a medium bowl, use hands to mix chicken, bread crumbs, parsley, pepper, salt, garlic, egg, and 1/4 C of the cheese until blended. Shape into about 36 1-inch meatballs. Place on pan and bake about 18 minutes or until done. Leave oven on for end of recipe.
  • Meanwhile, heat large pot of water to boiling. Add pasta and cook 2 minutes less than package directs. Drain pasta and return it to the pot.
  • Whisk cornstarch into milk. Add milk mixture and broth to pasta in pot. Heat to boiling over medium-high heat, stirring frequently. Boil 1 minute to thicken sauce slightly.
  • Remove from heat and stir in spinach, 1/2 C grated Romano, and some freshly ground pepper. Once cheese is melted and spinach is well wilted, gently stir in meatballs.
  • Transfer pasta to 3-quart glass, stoneware, or ceramic baking dish. Sprinkle with remaining 1/4 C grated Romano. Bake 20 minutes or until hot in the center and turning golden brown.

Nutrition Facts : Calories 456.5, Fat 12.4, SaturatedFat 6.4, Cholesterol 99.3, Sodium 723, Carbohydrate 50.9, Fiber 2.8, Sugar 4.1, Protein 33.5

ITALIAN WEDDING CAKE



Italian Wedding Cake image

This is a bride's cake. It was served at a very dear friends wedding.

Provided by BOSQUE

Categories     World Cuisine Recipes     European     Italian

Time 1h35m

Yield 10

Number Of Ingredients 19

½ cup buttermilk
1 teaspoon baking soda
1 teaspoon salt
½ cup shortening
½ cup margarine
2 cups white sugar
5 egg yolks
¼ teaspoon almond extract
1 teaspoon vanilla extract
2 cups all-purpose flour
5 egg whites
½ cup drained crushed pineapple
½ cup flaked coconut
1 cup chopped pecans
¾ cup butter, softened
1 (8 ounce) package cream cheese, softened
4 cups confectioners' sugar
2 teaspoons vanilla extract
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch pans. Combine the buttermilk, baking soda and salt. Set aside.
  • In a large bowl, cream together the shortening, margarine and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in 1 teaspoon vanilla and almond extract. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold the egg whites into the batter. Stir in pineapple, coconut and 1 cup pecans.
  • Pour batter evenly into prepared pans. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake layers to cool 10 minutes in pans, then turn out onto wire racks to cool completely.
  • To make the frosting: Cream together the butter, cream cheese and confectioners' sugar until blended. Stir in 2 teaspoons vanilla and 1 cup pecans. If frosting is too stiff to spread, stir in milk a teaspoon at a time until it reaches desired consistency.

Nutrition Facts : Calories 1043.7 calories, Carbohydrate 118 g, Cholesterol 164.2 mg, Fat 61.6 g, Fiber 3.4 g, Protein 10.4 g, SaturatedFat 21.1 g, Sodium 684.3 mg, Sugar 94.3 g

Tips:

  • To save time, use frozen meatballs or pre-cooked chicken.
  • If you don't have Italian sausage, you can use ground beef or pork.
  • Use a variety of vegetables, such as carrots, celery, onions, and spinach.
  • Use a good quality canned tomato sauce or make your own.
  • Season the casserole with Italian herbs and spices, such as basil, oregano, and garlic.
  • Top the casserole with a layer of mozzarella cheese before baking.
  • Serve the casserole with a side of crusty bread or garlic bread.

Conclusion:

Italian wedding casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal or a potluck. It is a hearty and flavorful casserole that is sure to please everyone at the table. With its simple ingredients and easy-to-follow instructions, this recipe is a great option for beginner cooks and experienced chefs alike.

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