Valerie Bertinelli Recipes That Feel Like a Hug: 16 Cozy Family Dinners Inspired by Her Emmy-Winning Home Cooking

Valerie Bertinelli recipes have a way of making a Tuesday feel like Sunday dinner at grandma’s house. The actress America first loved as Barbara Cooper on One Day at a Time later traded the sitcom set for her own kitchen, hosting Food Network’s Valerie’s Home Cooking from 2015 to 2023 and winning two Daytime Emmy Awards along the way. Her cooking is warm, generous and unfussy, shaped by her father’s Italian-American roots and a love of feeding a full table. This gallery gathers cozy family dinners in that same spirit: bubbling chicken cacciatore, baked ziti for a crowd, slow beef and barley stew, eggplant parmesan, polenta with sausage ragu and a lemony olive oil cake to finish. These are our own home-style versions inspired by her approach, not recipes from her show, and every one is built for real weeknights and lazy weekends with the people you love..

Chicken Cacciatore, the Cozy Heart of Valerie Bertinelli Recipes

Chicken cacciatore is exactly the kind of dish that sums up Valerie Bertinelli recipes: humble ingredients, one big pan and a kitchen that smells incredible by the time everyone walks in. Her own story, from sitcom star to Emmy-winning Food Network host, is proof that home cooking can change a life. Bone-in thighs are seared until golden, then simmered with peppers, mushrooms, onions and tomatoes until the meat nearly falls off the bone. The sauce is begging for crusty bread, so buy an extra loaf. Make it Sunday and the leftovers are even better Monday..

You will need: 8 bone-in chicken thighs, salt and pepper, 2 tablespoons olive oil, 1 onion sliced, 2 bell peppers sliced, 8 oz mushrooms sliced, 4 garlic cloves, 1 can (28 oz) crushed tomatoes, 1/2 cup chicken broth, 1 teaspoon dried oregano, 1/3 cup black olives, fresh basil, crusty bread.

How to make it: 1. Season the chicken and brown it skin side down in olive oil in a large skillet, then set aside. 2. Cook the onion, peppers and mushrooms 6 minutes, then add garlic for 1 minute. 3. Stir in tomatoes, broth and oregano, return the chicken and simmer covered 35 minutes. 4. Add olives, scatter basil and serve with crusty bread.

Baked Ziti for a Crowd

When the whole family is coming over and nobody knows exactly how many people that means, baked ziti is the answer. Tubes of pasta are tossed with a meaty red sauce and creamy ricotta, then buried under mozzarella and baked until the edges turn crisp and chewy. It is the dish that fills the biggest pan in your cupboard and still comes back empty. Assemble it the night before, refrigerate it covered, and slide it into the oven an hour before dinner. Like the best Valerie Bertinelli recipes, it is all about feeding people you love.

You will need: 1 lb ziti, 1 lb Italian sausage or ground beef, 1 jar (24 oz) marinara, 15 oz ricotta, 1 egg, 1/2 cup grated parmesan, 3 cups shredded mozzarella, 1 teaspoon Italian seasoning, fresh parsley.

How to make it: 1. Heat the oven to 375°F and boil the ziti 2 minutes less than the package says. 2. Brown the meat, drain and stir in the marinara. 3. Mix ricotta, egg, parmesan and seasoning, then fold everything together with the pasta. 4. Spread in a 9×13 dish, top with mozzarella and bake 25 to 30 minutes until bubbly.

Sheet Pan Chicken Parmesan for Valerie Bertinelli Recipes Fans

Classic chicken parmesan means standing over a skillet frying cutlets while everyone else is already eating. This sheet pan version fixes that. Thin cutlets are coated in parmesan breadcrumbs, roasted on a hot pan until crisp, then topped with marinara and mozzarella for a final few minutes under the heat. It is the kind of smart shortcut that fits right in with Valerie Bertinelli recipes, where comfort always wins over fuss. Serve it over spaghetti or tucked into soft rolls for messy, happy sandwiches.

You will need: 4 chicken cutlets, 2 eggs beaten, 1 cup Italian breadcrumbs, 1/2 cup grated parmesan, olive oil spray, 1 1/2 cups marinara, 1 1/2 cups shredded mozzarella, fresh basil, cooked spaghetti to serve.

How to make it: 1. Heat the oven to 425°F and line a sheet pan with oiled foil. 2. Dip cutlets in egg, then in breadcrumbs mixed with parmesan, and spray with oil. 3. Roast 15 minutes, flipping once, until golden and cooked through. 4. Top with marinara and mozzarella and bake 5 minutes more, then add basil.

Stuffed Peppers Like Mom Used to Make

Stuffed peppers are the dinner that taught a lot of us to like vegetables. Sweet bell peppers are filled with seasoned beef, rice and tomato, then baked until the peppers slump and the cheese on top turns golden. They look impressive on the table, but they are really just a clever way to stretch a pound of meat to feed six. Tuck a few stuffed tomatoes and potato wedges into the pan the Greek way, use a mix of colorful peppers so the pan looks as cheerful as it tastes, and freeze any extras for a busy night.

You will need: 6 bell peppers tops cut off and seeded, 1 lb ground beef, 1 small onion diced, 2 garlic cloves, 1 1/2 cups cooked rice, 1 can (15 oz) diced tomatoes, 1 cup tomato sauce, 1 teaspoon Italian seasoning, 1 1/2 cups shredded mozzarella, salt and pepper.

How to make it: 1. Heat the oven to 375°F and stand the peppers in a baking dish. 2. Brown the beef with onion and garlic, then stir in rice, diced tomatoes, half the sauce and seasoning. 3. Fill the peppers, spoon over the remaining sauce and cover with foil. 4. Bake 40 minutes, top with cheese and bake 10 minutes more.

Sausage and Peppers Skillet

Sausage and peppers is street fair food you can make at home in thirty minutes. Plump Italian sausages are browned in a skillet, then tossed with ribbons of sweet peppers and onions until everything is soft, glossy and a little caramelized. Pile it on hoagie rolls, spoon it over creamy polenta or serve it straight from the pan with good bread. It is the dinner that makes the whole house smell like a neighborhood festival, and it costs a fraction of what you would pay at the stand. For more pots that feed everyone for days, browse our big-batch Sunday dinners.

You will need: 6 Italian sausage links sweet or hot, 2 tablespoons olive oil, 3 bell peppers sliced, 1 large onion sliced, 3 garlic cloves sliced, 1/2 cup crushed tomatoes, 1 teaspoon dried oregano, salt and pepper, hoagie rolls.

How to make it: 1. Brown the sausages in olive oil over medium heat for 8 minutes, then set aside. 2. Cook peppers and onion in the same pan 10 minutes until soft. 3. Add garlic, tomatoes and oregano, return the sausages and simmer covered 12 minutes. 4. Serve on rolls or over polenta.

Lemon Chicken With Crispy Potatoes, a Valerie Bertinelli Recipes Staple

Lemon chicken with potatoes is proof that a weeknight dinner can feel bright and special without much work. Chicken pieces and chunky potatoes roast together in one pan with lemon slices, garlic and oregano, and the potatoes soak up every drop of the tangy pan juices while their edges go crisp. It is the kind of easy one-pan meal that shows up again and again in Valerie Bertinelli recipes, because dinner should leave you time to actually sit down. A simple green salad is all it needs.

You will need: 8 bone-in chicken pieces, 2 lb Yukon gold potatoes cut in wedges, 1/3 cup olive oil, 2 lemons (juice of 1, the other sliced), 5 garlic cloves smashed, 2 teaspoons dried oregano, 1/2 cup chicken broth, salt and pepper, parsley.

How to make it: 1. Heat the oven to 425°F. 2. Toss potatoes and chicken with oil, lemon juice, garlic, oregano, salt and pepper in a large roasting pan. 3. Tuck in lemon slices and pour the broth around the potatoes. 4. Roast 50 to 55 minutes, basting once, until the chicken is golden and the potatoes are crisp.

Beef and Barley Stew for Cold Nights

Some nights call for a bowl you can wrap both hands around. Beef and barley stew is thick, savory and filling, with tender chunks of chuck, chewy pearl barley, carrots and celery simmered in a rich broth. The barley drinks up the flavor and turns the stew almost creamy without a drop of cream. It is one of those pots that quietly does its thing on the stove all afternoon, and the leftovers thicken overnight into something even better. Add a splash of water when you reheat. Fans of Valerie Bertinelli recipes know a pot like this is pure kitchen therapy.

You will need: 2 lb beef chuck cubed, 2 tablespoons flour, 2 tablespoons olive oil, 1 onion, 3 carrots, 3 celery stalks, 3 garlic cloves, 2 tablespoons tomato paste, 8 cups beef broth, 3/4 cup pearl barley, 2 bay leaves, 1 teaspoon thyme, salt and pepper.

How to make it: 1. Toss beef with flour, salt and pepper and brown it in batches in a Dutch oven. 2. Cook onion, carrots and celery 6 minutes, then stir in garlic and tomato paste. 3. Add broth, bay leaves, thyme and the beef, cover and simmer 1 hour. 4. Stir in barley and simmer 40 minutes more until the beef is tender.

Turkey Meatball Soup With Greens

This is the soup to make when someone in the house is under the weather or just needs a little extra love. Tender turkey meatballs simmer in a clear, golden chicken broth with small pasta, carrots and handfuls of greens that wilt right into the pot. It is lighter than most comfort food but every bit as soothing, and kids love fishing out the little meatballs with their spoons. Roll the meatballs ahead and freeze them on a tray so dinner comes together in twenty minutes. It is one of the gentlest Valerie Bertinelli recipes inspired bowls on this list.

You will need: 1 lb ground turkey, 1/3 cup breadcrumbs, 1 egg, 1/4 cup grated parmesan, 2 garlic cloves minced, 8 cups chicken broth, 2 carrots diced, 1 cup small pasta such as acini di pepe, 4 cups spinach or escarole, salt and pepper.

How to make it: 1. Mix turkey, breadcrumbs, egg, parmesan, garlic and salt and roll into 1 inch meatballs. 2. Bring the broth to a simmer with the carrots. 3. Drop in the meatballs and pasta and simmer 10 minutes. 4. Stir in the greens until wilted and finish with more parmesan.

Eggplant Parmesan, a Meatless Valerie Bertinelli Recipes Favorite

Eggplant parmesan is the meatless dinner that meat lovers fight over. Slices of eggplant are breaded and baked instead of fried, then layered with marinara, mozzarella and parmesan like a lasagna without the noodles. It is a natural fit for a gallery of Valerie Bertinelli recipes, because it turns a few inexpensive vegetables into a celebration dish. Let it rest for fifteen minutes after baking so the layers set and you can cut clean squares. It reheats beautifully, and it makes an outstanding sandwich the next day.

You will need: 2 large eggplants sliced 1/2 inch thick, salt, 3 eggs beaten, 2 cups Italian breadcrumbs, 1 cup grated parmesan, olive oil spray, 3 cups marinara, 3 cups shredded mozzarella, fresh basil.

How to make it: 1. Salt the eggplant 20 minutes, pat dry and heat the oven to 400°F. 2. Dip slices in egg and breadcrumbs, spray with oil and bake 25 minutes, flipping once. 3. Layer sauce, eggplant, mozzarella and parmesan in a 9×13 dish three times. 4. Bake at 375°F for 30 minutes and rest 15 minutes before cutting.

Shepherd’s Style Beef Pie

A savory beef pie under a cloud of mashed potatoes is the definition of a cozy weekend dinner. Ground beef simmers with carrots, peas and a rich gravy, then gets spread into a dish and covered with buttery mashed potatoes that are raked with a fork so the ridges turn golden in the oven. Technically, with beef instead of lamb, it is a cottage pie, and the French make a version called hachis parmentier, but nobody at the table will care. It is a terrific way to use up leftover mashed potatoes from a holiday meal, too.

You will need: 1 1/2 lb ground beef, 1 onion diced, 2 carrots diced, 2 garlic cloves, 2 tablespoons tomato paste, 2 tablespoons flour, 1 cup beef broth, 1 tablespoon Worcestershire sauce, 1 cup frozen peas, 4 cups mashed potatoes, 1/2 cup shredded cheddar.

How to make it: 1. Heat the oven to 400°F. 2. Brown the beef with onion and carrots, then stir in garlic, tomato paste and flour. 3. Add broth and Worcestershire and simmer 5 minutes until thick, then stir in peas. 4. Spread in a baking dish, top with mashed potatoes and cheese and bake 25 minutes.

Escarole and Bean Skillet

Escarole and beans is old-school Italian-American peasant food, and it is ridiculously good for something so simple. Tender escarole is wilted in garlicky olive oil, then simmered with creamy cannellini beans and a little broth until it is somewhere between a stew and a skillet supper. A shower of parmesan and a pinch of red pepper flakes finish it off. Serve it with toasted bread for dipping, or add a little browned sausage if your crew insists on meat. It is cheap, healthy and on the table in twenty minutes. It is proof that Valerie Bertinelli recipes style cooking can be thrifty too.

You will need: 2 heads escarole washed and chopped, 1/4 cup olive oil, 5 garlic cloves sliced, 1/2 teaspoon red pepper flakes, 2 cans (15 oz) cannellini beans drained, 1 cup chicken or vegetable broth, salt, grated parmesan, toasted bread.

How to make it: 1. Warm the olive oil with garlic and pepper flakes in a large skillet until fragrant. 2. Add the escarole in handfuls and cook until wilted. 3. Stir in beans and broth and simmer 10 minutes. 4. Season, top with parmesan and serve with toasted bread.

Pasta e Fagioli, the Ultimate Cozy Soup

Pasta e fagioli, which simply means pasta and beans, is the soup that has warmed Italian kitchens for centuries and Italian-American dinner tables for generations. Small pasta, creamy beans and vegetables simmer in a tomato broth that turns thick and hearty as it sits. It costs very little to make, feeds a crowd, and somehow tastes like someone who loves you made it. A drizzle of good olive oil and a handful of parmesan on top are not optional. Cook the pasta separately if you plan to have leftovers.

You will need: 2 tablespoons olive oil, 1 onion, 2 carrots, 2 celery stalks diced, 3 garlic cloves, 1 can (15 oz) diced tomatoes, 6 cups chicken or vegetable broth, 2 cans (15 oz) cannellini beans, 1 cup ditalini pasta, 1 teaspoon Italian seasoning, parmesan, olive oil to finish.

How to make it: 1. Cook onion, carrots and celery in olive oil 8 minutes, then add garlic. 2. Add tomatoes, broth, beans and seasoning and simmer 15 minutes. 3. Mash a cup of the beans against the pot to thicken the soup. 4. Stir in the pasta and cook until tender, then serve with parmesan and olive oil.

Chicken Marsala With an Easy No-Wine Option

Chicken marsala tastes like a restaurant date night, but it is really a twenty-five minute skillet dinner. Thin chicken cutlets are dusted with flour and browned, then bathed in a silky mushroom pan sauce. Traditionally the sauce uses Marsala wine, but you can swap in extra chicken broth with a spoonful of balsamic vinegar for an alcohol-free version that still tastes rich and a little sweet. Spoon it over mashed potatoes or buttered noodles so not a single drop of that sauce goes to waste. Few Valerie Bertinelli recipes style dinners feel this fancy for so little effort.

You will need: 4 thin chicken cutlets, 1/2 cup flour, salt and pepper, 2 tablespoons olive oil, 3 tablespoons butter, 8 oz mushrooms sliced, 2 garlic cloves, 3/4 cup Marsala wine or 3/4 cup chicken broth plus 1 tablespoon balsamic vinegar, 1/2 cup chicken broth, parsley.

How to make it: 1. Dredge the cutlets in seasoned flour and brown them in oil and 1 tablespoon butter, 3 minutes per side, then set aside. 2. Cook the mushrooms in the pan until golden, then add garlic. 3. Pour in the Marsala or broth mixture and the broth and simmer 5 minutes. 4. Swirl in the remaining butter, return the chicken to warm through and add parsley.

Creamy Polenta With Italian Sausage

Creamy polenta with Italian sausage is the kind of Sunday supper northern Italian families have served for generations. The polenta is stirred with butter and parmesan until it is soft and spoonable, then spooned onto plates next to thick slices of browned sausage, or smothered in a quick tomato sauce studded with crumbled sausage. In Italy it often comes with lentils on New Year’s Day for good luck. It is one of the most affordable dinners in the spirit of Valerie Bertinelli recipes, and it feeds a crowd for very little.

You will need: 1 lb Italian sausage casings removed, 1 onion diced, 3 garlic cloves, 1 can (28 oz) crushed tomatoes, 1 teaspoon dried oregano, 4 cups water, 2 cups milk, 1 1/2 cups coarse cornmeal, 3 tablespoons butter, 3/4 cup grated parmesan, salt, basil.

How to make it: 1. Brown the sausage with onion, add garlic, tomatoes and oregano and simmer 30 minutes. 2. Bring water, milk and a pinch of salt to a simmer and whisk in the cornmeal. 3. Cook, stirring often, 25 to 30 minutes until thick and creamy, then stir in butter and parmesan. 4. Spoon polenta onto plates or a board, top with ragu and basil.

Olive Oil Lemon Cake to Finish Your Valerie Bertinelli Recipes Night

Every cozy family dinner deserves a sweet ending, and this olive oil lemon cake is the easiest one you will ever bake. Olive oil makes the crumb tender and moist for days, while lemon zest and juice keep it light and sunny. There is no mixer required, just a couple of bowls and a whisk. Dust it with powdered sugar and serve it with berries, a dollop of whipped cream or a cup of coffee. It is the kind of simple bake that fits beautifully with Valerie Bertinelli recipes.

You will need: 1 3/4 cups flour, 1 cup sugar, 2 teaspoons baking powder, 1/2 teaspoon salt, 3 eggs, 3/4 cup mild olive oil, 3/4 cup milk, zest of 2 lemons, 1/4 cup lemon juice, powdered sugar.

How to make it: 1. Heat the oven to 350°F and grease and line a 9 inch round pan. 2. Whisk the flour, baking powder and salt in one bowl. 3. Whisk sugar, eggs, oil, milk, zest and juice in another, then fold in the dry ingredients. 4. Bake 40 to 45 minutes, cool and dust with powdered sugar.

Soft Ricotta Cookies With Lemon Glaze

Soft ricotta cookies are the cakey, pillowy little cookies that show up on Italian-American cookie trays at every wedding, christening and holiday. Ricotta keeps them incredibly tender, and a quick lemon glaze with a few sprinkles makes them look like they came from the bakery down the street. They are a perfect project to bake with kids after dinner, and they keep well for days in a tin. Make a double batch, because these tend to vanish from the cooling rack before the glaze even sets. Any list of Valerie Bertinelli recipes inspired dinners needs a cookie tin at the end.

You will need: 2 1/2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/2 cup butter softened, 1 cup sugar, 2 eggs, 15 oz whole milk ricotta, 1 teaspoon vanilla, 2 cups powdered sugar, 3 tablespoons lemon juice, sprinkles.

How to make it: 1. Heat the oven to 350°F and line baking sheets. 2. Beat butter and sugar, then add eggs, ricotta and vanilla, and stir in the dry ingredients. 3. Drop tablespoons of dough 2 inches apart and bake 12 to 14 minutes until just set. 4. Cool, dip the tops in lemon glaze and add sprinkles.