Mastering Italian Meal Prep: Five Classic Dinners Made Easy

Overview

Mastering Italian meal prep is a delightful journey that enables home cooks to whip up classic Italian dinners with ease. This article introduces five iconic Italian main courses that are perfect for anyone looking to enhance their culinary repertoire, whether you’re an experienced chef or a busy parent. Each dish boasts an estimated prep and cook time of about 60–90 minutes, with a moderate difficulty level. These recipes hail from various regions of Italy—Tuscan, Sicilian, Roman, and Neapolitan—each with its unique flair.

The flavor profiles range from savory and herbaceous to rich and comforting, making these meals suitable for weeknight dinners, family gatherings, or festive occasions. Dive in and discover how to master these traditional Italian dinners with minimal fuss!

Ingredients

• Chicken Cacciatore:

  • 1 kg (2.2 lbs) chicken thighs, bone-in, skin-on
  • 400 g (14 oz) canned San Marzano tomatoes
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 100 ml (3.4 fl oz) red wine
  • 2 tbsp extra-virgin olive oil
  • Salt and pepper to taste
  • Fresh basil, for garnish

• Lasagna:

  • 9 sheets lasagna pasta (fresh or dried)
  • 500 g (1.1 lbs) ground beef
  • 300 g (10 oz) ricotta cheese
  • 400 g (14 oz) marinara sauce
  • 100 g (3.5 oz) grated Parmigiano-Reggiano cheese
  • 1 egg
  • Fresh parsley, for garnish
  • Salt and pepper to taste

• Eggplant Parmesan (Melanzane alla Parmigiana):

  • 2 medium eggplants, sliced
  • 400 g (14 oz) canned San Marzano tomatoes
  • 300 g (10 oz) mozzarella cheese, sliced
  • 100 g (3.5 oz) grated Parmigiano-Reggiano cheese
  • Fresh basil, for garnish
  • Salt and pepper to taste

• Spaghetti Aglio e Olio:

  • 400 g (14 oz) spaghetti
  • 4 cloves garlic, thinly sliced
  • 100 ml (3.4 fl oz) extra-virgin olive oil
  • 1 tsp red pepper flakes
  • Fresh parsley, chopped, for garnish
  • Salt to taste

• Osso Buco:

  • 1 kg (2.2 lbs) veal shanks
  • 1 medium onion, diced
  • 1 medium carrot, diced
  • 1 medium celery stalk, diced
  • 1 cup white wine
  • 400 g (14 oz) canned San Marzano tomatoes
  • Fresh rosemary, for garnish
  • Salt and pepper to taste

Step-by-Step Instructions

Chicken Cacciatore

1. Heat olive oil in a large skillet over medium heat. Sear the chicken thighs for 5-7 minutes per side until browned. Remove and set aside.
2. In the same skillet, sauté the onion until translucent (about 3 minutes), then add garlic and cook for an additional minute until fragrant.
3. Deglaze the pan with red wine and let it simmer for 2 minutes.
4. Stir in the canned tomatoes, salt, and pepper, and return the chicken to the pan. Cover and simmer for about 30 minutes until the chicken is cooked through.

Lasagna

1. Preheat the oven to 180°C (350°F).
2. In a skillet, brown the ground beef over medium heat until fully cooked. Season with salt and pepper.
3. In a bowl, mix the ricotta cheese with the egg and a pinch of salt.
4. In a baking dish, layer the ingredients as follows: a layer of marinara sauce, lasagna sheets, ricotta mixture, ground beef, and grated Parmigiano-Reggiano. Repeat layers until all ingredients are used, finishing with a topping of sauce and cheese.
5. Bake for 45 minutes or until the cheese is bubbly and golden. Let it rest for 10 minutes before serving.

Eggplant Parmesan

1. Salt the eggplant slices and let them sit for 30 minutes. Rinse and pat dry.
2. Preheat the oven to 180°C (350°F). Layer a baking dish with marinara sauce, followed by a layer of eggplant, mozzarella, and Parmigiano-Reggiano. Repeat the layers until finished, with sauce on top.
3. Bake for 40 minutes or until the cheese is bubbly. Garnish with fresh basil.

Spaghetti Aglio e Olio

1. Cook spaghetti according to package instructions. Reserve 1 cup of pasta water and drain the rest.
2. In the same pot, heat olive oil over medium heat and sauté garlic until golden.
3. Add the red pepper flakes and drained spaghetti. Toss, adding pasta water as needed for a silky consistency. Season with salt.
4. Garnish with chopped parsley and serve immediately.

Osso Buco

1. In a heavy-bottomed pot, sear veal shanks for 5-7 minutes per side. Remove and set aside.
2. Add onion, carrot, and celery to the pot, cooking until softened (about 5 minutes).
3. Add the white wine, simmer for 2 minutes, and then add the canned tomatoes, salt, and pepper.
4. Return the veal to the pot, cover, and braise on low heat for about 2 hours until tender. Garnish with fresh rosemary.

Variations & Substitutions

• Chicken Cacciatore: Substitute with firm tofu for a vegetarian option.
• Lasagna: Use gluten-free pasta for a gluten-free variation or incorporate vegetables like zucchini and spinach.
• Eggplant Parmesan: For a dairy-free version, use cashew cheese or a vegan mozzarella alternative.
• Spaghetti Aglio e Olio: Add sautéed mixed vegetables for a hearty vegetarian meal.
• Osso Buco: Substitute with pork shanks or mushrooms for a non-red meat option.

Make Ahead, Storage & Reheating

Many Italian dishes are ideal for meal prep:

• Chicken Cacciatore: Can be made a day ahead and tastes even better the next day. Store in the fridge for 3 days.
• Lasagna: Prepare and assemble the dish a day in advance. Refrigerate before baking or freeze for three months.
• Eggplant Parmesan: Can also be made ahead and stored in the fridge for 3 days or frozen for up to 2 months.
• Spaghetti Aglio e Olio: Best made fresh as it doesn’t reheat well; however, you can sauté garlic and prepare oil in advance.
• Osso Buco: This gets better with time as flavors develop. Store in the fridge for 3 days or freeze for up to 2 months.

Nutrition (Approx.)

• Chicken Cacciatore: 375 calories, 28g protein, 16g fat, 28g carbs (approximately per serving).
• Lasagna: 450 calories, 25g protein, 22g fat, 42g carbs (approximately per serving).
• Eggplant Parmesan: 350 calories, 18g protein, 18g fat, 35g carbs (approximately per serving).
• Spaghetti Aglio e Olio: 400 calories, 10g protein, 18g fat, 58g carbs (approximately per serving).
• Osso Buco: 500 calories, 30g protein, 25g fat, 35g carbs (approximately per serving).

Serving Suggestions

Enhance your meal with the following Italian sides and drinks:

• Chicken Cacciatore pairs beautifully with polenta or crusty bread.
• Lasagna is delightful with a simple mixed salad and a glass of Chianti.
• Eggplant Parmesan complements garlic bread and a crisp green salad.
• Spaghetti Aglio e Olio is great with roasted vegetables and a chilled white wine.
• Osso Buco shines when served with risotto or mashed potatoes, accompanied by a full-bodied wine.

Finish off each dish with a garnish, such as fresh herbs or grated cheese, for an added touch of presentation.

FAQs

Can I use other types of pasta for lasagna?

Yes, feel free to use any type of flat pasta, but ensure it fits the baking dish.

How do I keep the chicken from drying out?

Avoid overcooking by monitoring the internal temperature using a meat thermometer. It should be 75°C (165°F).

What can I serve with Spaghetti Aglio e Olio?

It pairs well with grilled shrimp or a simple arugula salad for a complete meal.

How long can I store lasagna in the fridge?

It can be stored in the fridge for up to 3 days. Be sure to let it cool completely before refrigerating.

Conclusion

Mastering Italian meal prep opens doors to creating delicious, authentic dishes with regional flair. With these classic recipes, you’ll gain essential techniques and insights that can elevate your weeknight dinners or impress guests at festive gatherings. Enjoy the process of exploring variations and substitutions to tailor each dish to your taste.

We encourage you to try these recipes and share your results! Let us know your favorite versions or any variations that mesmerized your family and friends.