79 Italian Easter Dishes You’ll Want to Make This Year

From the Recipe Creator: Risotto is a creamy Italian rice dish. In this version, the rice is briefly sauteed, then slowly cooked in wine and seasonings. It makes a wonderful addition to any Italian Easter spread. —Taste of Home Test Kitchen. Looking for more recipes? Serve pizza rustica, a traditional Italian Easter dish.

From the Recipe Creator: This isn’t your typical egg bake! I serve this robust casserole of eggs, Italian sausage and fire-roasted tomatoes in bowls with warm, crusty rolls spread with butter. It’s a delightful addition to any of these other Easter brunch ideas. —Shelly Bevington-Fisher, Hermiston, Oregon

From the Recipe Creator: A friend shared this recipe for Italian marinated olives with me more than 25 years ago, and I still get raves when I serve them as part of an antipasto platter. —Jean Johnson, Reno, Nevada

From the Recipe Creator: My Grandma Nardi’s bread with dyed Easter eggs represents family and tradition. I fondly remember how she taught me the recipe when I was a little girl. —Pat Merkovich, Milwaukee, Wisconsin

From the Recipe Creator: My family was growing tired of traditional red sauce lasagna, so I created this fun twist using a creamy homemade Alfredo sauce. It makes for a terrfic Italian Easter supper. —Caitlin MacNeilly, Uncasville, Connecticut

From the Recipe Creator: Lemon adds a refreshing taste to this lovely pea risotto dish that’s perfect for spring. —Sue Dannahower, Fort Pierce, Florida

From the Recipe Creator: I grew up on this tender, lemony chicken Francese recipe that's a classic in Italian cooking. It's delicious as is, but we sometimes add sauteed mushrooms. Serve it with pasta or crusty bread to mop up all that delicious pan sauce. —Joe Losardo, New York, New York

From the Recipe Creator: Before you serve up a big Italian Easter dinner, put out an antipasto platter full of crowd-pleasing bites. Guests love having their choice of so many delicious nibbles, including pepperoni and cubes of provolone. —Teri Lindquist, Gurnee, Illinois

From the Recipe Creator: This rich dessert is sure to delight with its creamy filling, whipped topping and sweet caramel drizzle. It makes an ideal ending to a special meal. —Deanna Polito-Laughinghouse, Raleigh, North Carolina

From the Recipe Creator: Serve this delectable clam sauce as a hot dip for holiday get-togethers. The sauce is bright and fresh with pasta, too. —Frances Pietsch, Flower Mound, Texas

From the Recipe Creator: My Italian grandmother was famous for her fritole and made these treats for her family and friends. Years later we found her recipe card, but we tried making them without success. We finally figured out the missing part of the recipe—the self-rising flour! Now we can have these as often as we like. They bring back so many wonderful memories of our grandmother. —Ann Marie Eberhart, Gig Harbor, Washington

From the Recipe Creator: This limoncello recipe makes a drink better than any store-bought version. It’s perfect as an after-dinner treat on its own, or whipped up in a cocktail. —Jenni Sharp, Milwaukee, Wisconsin

From the Recipe Creator: This traditional Italian Easter bread is topped with colored raw eggs, which cook as the bread bakes. It makes a gorgeous Easter centerpiece. —June Formanek, Belle Plaine, Iowa

From the Recipe Creator: I made up this recipe to end a big Italian Christmas Eve dinner. I thought it would be nice and light after a heavy meal. The cake frosts the best when it's been stored in the freezer for a day. —Lynne Ogg, East Bethel, Minnesota

From the Recipe Creator: I made a healthier spin on pea pesto by subbing in vegetable broth for some of the oil and going easy on the cheese. For use on pasta, add more broth for a saucelike consistency. —Amber Massey, Argyle, Texas

From the Recipe Creator: This recipe’s wow factor makes it perfect for special occasions. To save time, the asparagus and prosciutto can be roasting while the rice cooks on the stovetop. Then both will be ready to stir into the risotto by the time the rice is done. —Deonna Mazur, Buffalo, New York

From the Recipe Creator: I like to change things up during the holidays with pork loin recipes that incorporate my favorite herbs and veggies. This showpiece dish really dazzles my family. —Kim Palmer, Kingston, Georgia

From the Recipe Creator: Many terrific recipes change hands at my ladies' bridge group's monthly get-togethers. That's where I discovered this zippy, tempting dish. The garlic, asparagus, Parmesan cheese and red pepper flakes create an irresistible taste combination. —Jean Fisher, Redlands, California

From the Recipe Creator: “These little toasts are pretty and irresistible—they’re always a big hit. Even though they look like you fussed, the ingredients are probably in your pantry.” —Laurie LaClair, North Richland Hills, Texas

From the Recipe Creator: I created this dish when I was trying to duplicate a very lemony Caesar salad. I serve it often, including at holidays. It’s nice to have a fresh salad at the Easter table.—Kathy Armstrong, Post Falls, Idaho

From the Recipe Creator: Of all the Italian cookie recipes I make, this is my favorite. These sprinkle cookies take some time, but, believe me, they are well worth it! My husband and I used to operate an Italian American restaurant, and this recipe goes back generations. —Gloria Cracchiolo, Newburgh, New York

From the Recipe Creator: My husband enjoys my version of this soup so much that he stopped ordering it at restaurants. He’d rather savor the version we can have at home. It’s so easy to make, yet hearty enough to be a full dinner. —Brenda Thomas, Springfield, Missouri

From the Recipe Creator: My grandmother made this rich, tempting trifle every year for our family’s Christmas Eve celebrations. Now I make it to carry on her special tradition. It’s an easy, delicious no-bake dessert everyone will love. —Ann-Marie Milano, Milton, Massachusetts

From the Recipe Creator: For me, the combination of sweet and savory along with easy preparation make this Italian-inspired strata a winning dish for home cooks everywhere! It can be served for breakfast, brunch, or as a late afternoon meal.—Naylet LaRochelle, Miami, Florida

From the Recipe Creator: A creamy, rich party-special alternative to potatoes. —Judy Grebetz, Racine, Wisconsin

From the Recipe Creator: This quick and flavorful bread salad always gets rave reviews from my friends and family. This panzanella-style dish is a timesaver during the holidays, as it can be made ahead. Just keep the bread cubes separate and add them right before serving. —Angela Spengler, Niceville, Florida

From the Recipe Creator: This easy and impressive pasta is always on the menu when my husband and I invite first-time guests over for dinner. Many friends have asked me to make the recipe again years after they first tried it. —Cara Langer, Overland Park, Kansas

From the Recipe Creator: This unique, flavorful salad and bread combo will get rave reviews—guaranteed. —Frances Pietsch, Flower Mound, Texas

From the Recipe Creator: For an Italian twist on salad, I mix greens with red onion, mushrooms, olives, pepperoncini, lemon juice and Italian seasoning. Add tomatoes and carrots if you'd like. —Deborah Loop, Clinton Township, Michigan

From the Recipe Creator: Family and friends know I have a fondness for Christmas cookies. Each year after Thanksgiving, they begin asking when the cookies will be ready!

From the Recipe Creator: The idea for this sausage lasagna recipe comes from my mother-in-law, who always makes it for my three boys on special holidays. I've put an easy twist on Carole's classic dish, and it's become one of my go-to dinners as well! —Blair Lonergan, Rochelle, VA

From the Recipe Creator: These delicate almond pastries make lovely light-as-air accompaniments for coffee, tea or cocoa. Your guests will never guess the recipe calls for packaged frozen dough. When I give them as a fresh-baked gift, I tuck in a note saying that they're best served warmed—and right away! —Gloria Devendittis, Waterford, Connecticut

From the Recipe Creator: For holiday potlucks, I make an appetizer truffle out of prosciutto, figs and toasted pine nuts. Mascarpone and goat cheese make them melt-in-your-mouth creamy. —Roxanne Chan, Albany, California

From the Recipe Creator: Cut the richness of a big Italian Easter with a nice salad. This crisp, big-batch Mediterranean salad recipe makes a great accompaniment to any main dish you fix on the grill. —Pat Stevens, Granbury, Texas

From the Recipe Creator: Buttermilk makes every bite of this awesome Italian cream cheese cake recipe moist and flavorful. I rely on this recipe year-round, but it’s especially delicious served up at Italian Easter celebrations. —Joyce Lutz, Centerview, Missouri

From the Recipe Creator: We always serve this impressive layered breakfast bake with a salad of mixed greens and tomato wedges. It is one of our most requested dishes and can be served warm or cold. —Danny Diamond, Farmington Hills, Michigan

From the Recipe Creator: Nothing could be more simple than this Easter side dish. Since it has just four ingredients, I assemble it in no time, then pop it into the oven for about 15 minutes. It turns out perfect every time. —Mary Ann Marino, West Pittsburgh, Pennsylvania

From the Recipe Creator: After a big Christmas dinner, we love the cool refreshment of a frozen lemon pie. Limoncello brings a little sophistication to each smooth, creamy slice. —Jessie Grearson-Sapat, Falmouth, Maine. If you like this, you must learn how to make Italian Easter pie.

From the Recipe Creator: This elevated pasta with prosciutto and peas will make your guests think you spent all day in the kitchen. It’s the perfect holiday dish without a lot of work. —Amy White, Manchester, Connecticut

From the Recipe Creator: We really like eggplant and would rather have it baked than fried. This can be served as a side dish or main dish. —Donna Wardlow-Keating, Omaha, Nebraska

From the Recipe Creator: Sweet onion seasons turkey, adding rich flavor to Mary Relyea’s wholesome pasta dish. At home in Canastota, New York, she tosses it together with light cream, basil and tomatoes for a quick, springy meal in minutes.

From the Recipe Creator: Cookies are the crown jewels of Italian confections. I can’t let a holiday go by without baking these traditional almond cookies rolled in mild pine nuts. —Maria Regakis, Saugus, Massachusetts

From the Recipe Creator: I used to work in a pizza shop where this salad was the most popular item on the menu. The dish is perfect for nights when it’s just too hot to cook. —Webbie Carvajal, Alpine, Texas

From the Recipe Creator: When I found a potato recipe that called for vinegar, I was intrigued. But without all the ingredients on hand, I had to improvise and gave it a whirl using Italian seasoning and balsamic vinegar. It was fantastic! —Lisa M. Varner, El Paso, TX

From the Recipe Creator: I reconstructed this dessert based on an old recipe that had been in the family for years but was never written down. The subtle cinnamon flavor of the zwieback crust and the dense texture of the ricotta cheese are reminiscent of the cheesecake I enjoyed as a child. —Mary Beth Jung, Hendersonville, North Carolina

From the Recipe Creator: These classic almond paste cookies are like ones you'd find in an Italian bakery. My husband and children are always excited when I include these goodies in my holiday baking lineup. —Kathy Long, Whitefish Bay, Wisconsin

From the Recipe Creator: When I wanted a new frozen treat for my family, I came up with this citrusy, chocolaty version of classic Italian semifreddo. For an elegant presentation on special occasions, top each serving with whipped cream, a tangerine section and baking cocoa. —Claire Cruce, Atlanta, Georgia

From the Recipe Creator: I grew up eating polenta, so it’s a must at my holiday gatherings. Traditional recipes require constant stirring, but using my handy slow cooker allows me to turn my attention to the lineup of other foods on my spread. —Ann Voccola, Milford, Connecticut

From the Recipe Creator: In our family braciole was served as a special treat for birthdays and holidays. It was Grandma’s specialty and the preparation was time-consuming. When the meat and sauce were fully cooked, Grandma called us into the kitchen to watch her lift the big braciole roll from the sauce to the cutting board to slice it. The pinwheels of meat, laid side by side on the platter, topped with Grandma’s delicious sauce, made a colorful picture. —Cookie Curci, San Jose, California

From the Recipe Creator: Marinated stuffed olives go over so well with company that I try to keep a batch of them in the fridge at all times. —Larissa Delk, Columbia, Tennessee

From the Recipe Creator: When I add my own special touches to a basic focaccia recipe—including sun-dried tomatoes, olives and roasted sweet red peppers—the results were simply delectable. The flavorful, chewy loaf makes a wonderful accompaniment to nearly any meal. —Dee Froemel, Hayward, Wisconsin

From the Recipe Creator: Our version of a famous Italian dessert features a creamy filling dotted with chocolate chunks. The chopped pistachios are an attractive touch.—Taste of Home Test Kitchen

From the Recipe Creator: We’ve all heard that the way to a man’s heart is through his stomach, so when I plan a romantic dinner, this shrimp asparagus pasta with angel hair is one dish I like to serve. It is easy on the budget and turns out perfectly for two. —Shari Neff, Takoma Park, Maryland

From the Recipe Creator: Affogato, which is espresso and ice cream mixed together, is awesome. You can also try it with Cuban coffee. —Cathy Killinger Lopez, Charlotte, North Carolina

From the Recipe Creator: Add zip to your party with this easy appetizer. The dip that can also double as a flavorful sandwich spread. — Janie Colle Hutchinson, Kansas

From the Recipe Creator: Sometimes the best-loved recipes are the most basic. Just ask my family who raves over this classic amaretto cheesecake. It's rich, creamy and versatile to boot! —Barbara Caine, Sussex, New Jersey

From the Recipe Creator: Store-bought spaghetti sauce speeds up the preparation of these homemade meatball appetizers. Leftovers make terrific sub sandwiches. —Rene McCrory, Indianapolis, Indiana

From the Recipe Creator: My mother and I made a few small changes to a recipe we found in a cookbook to create this comforting side dish. We increased the vegetable count and tossed in some seasonings to take the flavor up a notch. It's definitely not your average green bean casserole. —Denise Klibert, Shreveport, Louisiana

From the Recipe Creator: This Italian eggplant dip preps quickly and actually gets better as it stands. Serve it warm or at room temperature. Try adding a little leftover caponata to scrambled eggs for a savory breakfast. —Nancy Beckman, Helena, Montana

From the Recipe Creator: I came up with this recipe after my husband and I returned from our first trip to Hawaii. Dipping these tropical treats in a good cup of coffee brings us right back to the wonderful memories we made there. —Shannon Koene, Blacksburg, Virginia

From the Recipe Creator: Antipasto ingredients are sliced and diced to make this substantial salad. I like to buy sliced meat from the deli and chop it all so we can get a bit of everything in each bite. —Kim Molina, Duarte, California

From the Recipe Creator: This is authentic ciambellotto, a sweet loaf my great-grandmother used to bake in Italy. I still use her traditional recipe—the only update I made was for using modern appliances. —Denise Perrin, Vancouver, Washington

From the Recipe Creator: Combine a blend of herbs to create this mouthwatering mix. Plumping the herbs in water before stirring into olive oil enhances the flavor. —Taste of Home Test Kitchen

From the Recipe Creator: My mother made these treats, known as struffoli in Italian, for neighbors, teachers and anyone who stopped by. This is an Easter, Christmas and special-occasion classic, and many call them cookies even though these are honey-coated bits of deep-fried dough. —Sarah Knoblock, Hyde Park, Indiana

From the Recipe Creator: I like to serve this pretty frittata with melon wedges for a delicious breakfast or brunch. —Sally Maloney, Dallas, Georgia

From the Recipe Creator: This is fabulous as an appetizer, but you can easily turn it into a meal. Instead of having it on bread, serve it over warm pasta. —Georgette Stubin, Canton, Michigan

From the Recipe Creator: I come from a big Italian family where my mom cooked and baked many delicious meals and desserts from scratch. Now I like to do the same for my family. This cake is my finale to our Italian Christmas Eve dinner. —Cathy Banks, Encinitas, California

From the Recipe Creator: I love pasta, and my husband loves seafood. I combined them to create this dish, and he raved that it’s the best meal ever. —Sonya Polfliet, Anza, California

From the Recipe Creator: These white chocolate-drizzled cookies are a cinch to make, so I’m happy to whip up a batch any time. My neighbors always look forward to them! —Ginger Chatfield, Muscatine, Iowa

From the Recipe Creator: These lovely, golden brown anise pizzelle cookies have a crisp texture and delicate anise flavor. I create them using a pizzelle iron. —Barbara Colucci, Rockledge, Florida

From the Recipe Creator: Spaghetti All’Amatriciana is a traditional Italian dish that reminds me of my roots. This amatriciana sauce recipe features guanciale (dried pork cheek). Guanciale can be hard to find, but pancetta or thick-cut bacon are good substitutes. —Lou Sansevero, Ferron, Utah

From the Recipe Creator: Creamy chocolate-hazelnut spread tops a crust made of crushed Oreo cookies to make this irresistible baked cheesecake.—Nick Iverson, Milwaukee, Wisconsin

From the Recipe Creator: Once a week I create a new recipe for my blog, An Officer and a Vegan. I first made this risotto when I needed something cheerful and comforting. It would be fantastic with asparagus, zucchini or summer squash, but use whatever veggies are in season. —Deanna McDonald, Grand Rapids, Michigan

From the Recipe Creator: This Italian cream dessert is very simple but fancy enough to serve as a birthday cake. It’s low on sugar and big on flavor. You can swap the lemon zest for orange or lime to change things up. You can also add a layer of jam on top of the first layer of dough—raspberry jam, marmalade jam or even Nutella work well. —Maria Morelli, West Kelowna, British Columbia

From the Recipe Creator: I'd never tried prosciutto before this recipe, and it instantly made me a big-time fan! The layers of flavor in this dish are brilliant, making it well worth the time and a must for your recipe box. —Vicki Anderson, Farmington, Minnesota

From the Recipe Creator: Homemade croutons star in this easy Italian salad recipe, filled with grape tomatoes, olives and pepperoncinis. I like to serve it with fresh Italian or focaccia bread. —Nancy Granaman, Burlington, Iowa