Restaurant Recipes

Macaroni Grill Bella Napoli

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Yield: 4 servings


Asiago Cream Sauce

  • 2 cups heavy whipping cream
  • 1/16 teaspoon chicken soup base
  • 1/2 cup + 2 tablespoon Asiago cheese
  • 1/2 tablespoon cornstarch
  • 1 ounce water
  • 2 to 3 cups mozzarella cheese
  • Kalamata olive, sliced
  • Banana peppers, sliced
  • Chopped tomato
  • 1/2 to 1 cup Asiago cheese, grated
  • 1 piece cooked Italian sausage
  • 1 piece cooked, sweet Italian sausage


  • 1/2 pound pasta sheets, may substitute won tons
  • Oil, for deep-frying



Asiago Cream Sauce

  1. Heat the cream until very hot and just bubbly, but not to a boil.
  2. Add the chicken base and cheese. Stir constantly with a wire whisk and bring temperature back to just bubbly.
  3. Dissolve cornstarch in the cold water and add to the sauce. Bring to a slow simmer to cook out starchy taste.
  4. Transfer sauce to a container for use later. (May be refrigerated.)


  1. Cut the pasta sheets into triangles and deep-fry in oil, heated to 375 degrees F.
  2. Fry to a nice chip color.
  3. Drain on paper towels and sprinkle with Asiago cheese.


  1. Heat oven to 400 degrees F and put rack at top of oven.
  2. Put half of the chips onto an oven safe plate.
  3. Pour cream sauce of the chips then top with the remaining chips.
  4. Sprinkle with sausage, tomatoes, peppers, olives, mozzarella, and more Asiago.
  5. Put in the oven and bake until cheese just starts to brown.


Posted by JessicafromDetroit Thursday, 25 May 2000 1:14 p.m. "My own invention, sort of!"

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