Angel Hair Pasta with Blistered Tomatoes is a comforting pasta dish that’s literally bursting with fresh flavor. Capellini pasta is accompanied with juicy blistered cherry tomatoes, onions, garlic, and a medley of bold seasonings. Creamy Boursin cheese holds it all together!

Enjoy more of my favorite summer-ready pasta recipes like Sun Dried Tomato and Spinach Orzo, Tomato Basil Pasta and One Pot Pasta Primavera.

Angel Hair Pasta is one of my absolute favorite pasta dinners, especially during the spring and summer seasons! It’s comforting but filled with fresh flavors that won’t weigh you down when the weather’s hot.

The blistered tomatoes are so juicy and really seal the deal on that fresh flavor. Accompanying the tomatoes are garlic, onions, and bold seasonings! Boursin cheese is mixed with pasta water to act as the very best simple sauce.

While this capellini pasta is a little more impressive than your usual spaghetti with marinara, have no fear! It’s also delightfully easy to toss together in just 30 minutes with budget-friendly ingredients and simple steps.

Why we love this Angel Hair Pasta:

• Simple: You won’t find any crazy steps or unnecessary frills here. Just classic ingredients, simple steps and delicious results in just 30 minutes!
• Easy to adjust: Make it more or less spicy, garlicky, salty, etc. You can customize this angel hair pasta recipe with ease.
• Summery: Comforting and freshly flavored – the best of both worlds! This is a great summertime dinner recipe for when you need something to hit the spot without weighing you down.

Angel Hair Pasta Ingredients Needed:

• Tomatoes – You can cook them until they just begin to blister or cook them until completely soft and puree them. The choice is yours!
• Angel Hair Pasta – This is also referred to as capellini. However, really any type of pasta will work well in this versatile recipe! If you do use angel hair pasta, be careful not to overcook it! It only needs a few minutes.
• Boursin – Feel free to swap this with cream cheese if needed. Boursin is flavored, so to enhance the cream cheese just stir in some basil pesto or fresh herbs.
• Garlic – If you’re a big garlic lover you can always toss in more than what the recipe calls for! Just note that garlic is pretty potent and can overpower the other ingredients.
• Olive Oil – Avocado oil also works well.
• Onion – For the best flavor, use a white or yellow onion.
• Seasonings – Salt, dried basil and red pepper flakes are all you’ll need to create the very best flavor.

How to make Angel Hair Pasta with Blistered Tomatoes

For more detailed ingredients and step by step instructions, just scroll down to the recipe card!

• Add oil to a skillet over medium-high heat. Add the tomatoes and onions. Cook until the tomatoes are blistered and the onions are golden.
• Stir in the garlic, herbs and red pepper flakes. Cook for 1 more minute. Gently press down with your spatula on the blistered tomatoes so they release their juices.

• Cook the angel hair pasta in a pot of boiling salted water. Be very careful not to overcook it! Reserve 1 cup of pasta water before draining the rest.
• Whisk together the boursin cheese and reserved pasta water to create the sauce. Toss the cooked pasta and boursin sauce together. Top with the tomato mixture and enjoy!

Variations and Substitutions

• Make it spicy: As it is, there are just enough red pepper flakes in the mix to create a little more flavor. Feel free to add more to heat things up!
• Swap the boursin: If you can’t find it at the grocery store, feel free to grab some cream cheese instead. If using cream cheese, I recommend mixing in some herbs or basil pesto to create more flavor.
• Add parmesan cheese: Some freshly grated parmesan should be sprinkled onto just about every plate of pasta, right?

How to store Angel Hair Pasta

Once cooled to room temperature, you can store angel hair pasta with blistered tomatoes in an airtight container in the fridge for about 2-3 days. Keep in mind that the sauce may dry out just a little bit when reheating, so I like to add a splash of broth or water when warming.

Can I freeze angel hair pasta?

Yes! However, because angel hair is so fine, I find that it does soften and get mushy more quickly than other types so it is not my favorite variety for freezing.

Let the pasta dish cool fully to room temperature prior to storing in a freezer safe container. Date, label, and store for up to 3 months. I recommend letting it defrost in the fridge prior to reheating for the best results.

Serving suggestions:

Serve this capellini recipe with any of these proteins to really fill up your plate!

• Juicy Baked Chicken Breast — so full of flavor!
• Easy Air Fryer Salmon — for a light and healthy summer meal.
• Air Fryer Steak — the easiest way to do steak!

More Pasta Recipes You’ll Love!

• Three Cheese Gnocchi Bake — total comfort food!
• Ditalini Pasta with Bacon and Peas — simple and tasty.
• Creamy Gemelli Pasta — this one comes together SO quickly!
• Orecchiette Pasta with Sausage — a reader favorite!

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Angel Hair Pasta with Tomatoes

Angel Hair Pasta with Blistered Tomatoes is a comforting pasta dish that's literally bursting with fresh flavor. Capellini pasta is accompanied with juicy blistered cherry tomatoes, onions, garlic, and a medley of bold seasonings. Creamy Boursin cheese holds it all together!

Course Main Course

Cuisine American, Italian

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 517cal

Author Ashley Fehr

Ingredients

• 1 tablespoon olive oil
• 2 cups cherry or grape tomatoes
• ¼ cup finely diced onion
• 3 cloves garlic (finely minced)
• ½ teaspoon dried basil
• ⅛ teaspoon red pepper flakes
• ¼ teaspoon salt
• 350 grams angel hair pasta or capellini (about ¾ lb)
• 1 package garlic and herb Boursin or cream cheese (about 150 grams or 5 ounces)
• reserved pasta water

US Customary – Metric

Instructions

• Heat a large skillet over medium-high heat and add oil.
• Add tomatoes and onion and cook, stirring occasionally, until tomatoes are blistered and onion is golden.
• Stir in garlic, oregano and red pepper flakes and cook 1 minute. Use the back of a spatula to smash the tomatoes slightly so they release their juices. Set aside and keep warm.
• Bring a large pot of salted water to a boil over high heat. Add the angel hair pasta. When the water returns to a boil, reduce heat to medium-high and cook, stirring often, until al dente, about 3 minutes (it gets soft quickly — don't overcook!)
• When the pasta is cooked to al dente, reserve 1 cup pasta water and drain the rest.
• In a medium bowl, whisk together ¼ cup pasta water and the Boursin until smooth.
• Add to pasta and toss gently with tongs, adding pasta water as needed until the angel hair is lightly coated.
• Serve with the tomatoes over top, with additional salt, freshly cracked pepper and Parmesan as desired.

Notes

Ingredients and Substitutions:

• Tomatoes: feel free to cook your tomatoes as much or as little as you like. You can cook until they are completely soft and even puree them, or you can cook until just beginning to blister and leave them whole. 
• Angel Hair Pasta (Capellini): any cut of pasta will work in this recipe since we are boiling it to al dente. It’s important not to overcook the angel hair pasta as it softens very quickly! It’s also important not to overwork it when adding the sauce, which is why I prefer to serve the tomatoes on top. 
• Boursin: boursin makes a flavorful pasta sauce very easily, but you can also use some plain cream cheese and add in basil pesto or dried or fresh herbs.

Nutrition

Calories: 517cal | Carbohydrates: 74g | Protein: 16g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 35mg | Sodium: 418mg | Potassium: 400mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1177IU | Vitamin C: 12mg | Calcium: 103mg | Iron: 2mg

The post Angel Hair Pasta with Blistered Tomatoes appeared first on The Recipe Rebel.

Ground Beef Casserole is cheesy, hearty, and flavorful as can be! A boldly seasoned ground beef tomato sauce is served with plenty of tender pasta under a layer of gooey melted cheese. Freezer friendly and great for making ahead!

Enjoy more of my favorite ground beef dinner recipes like Rigatoni Pasta Bake, Three Cheese Gnocchi Bake and Lasagna Roll Ups.

Ground Beef Casserole is the ultimate family friendly weeknight dinner recipe! Noodles, beefy tomato sauce and a medley of mouthwatering seasonings are all nestled together beneath a generous layer of gooey melted cheese.

The best part of this recipe (besides how delicious it is) is that it’s easy, freezer friendly and great for making ahead of time!

I’m all about making easy dinners even easier, and that’s exactly what this ground beef casserole recipe does.

Why we love this Ground Beef Casserole:

• Kid Friendly: Kids gobble up this recipe! It’s picky eater approved and it’s great for making sure they actually get some protein on their plates.
• Freezer Friendly: Scroll to the recipe card to see how easy it is to freeze this casserole. It’s wonderful for making ahead of time and grabbing when you need a quick dinner.
• Budget Friendly: This is a great recipe for clearing out your fridge/pantry. You may just have everything you need already on hand!

Ground Beef Casserole Ingredients Needed:

• Ground Beef: You can swap this with any ground meat you prefer. Chicken, turkey, pork, or even Italian sausage for more flavor.
• Vegetables: I use a simple combo of onions and red peppers. However, you can really get creative here! Mushrooms, carrots, corn, peas, spinach, kale… The list goes on. If you’ve got some produce at the end of its shelf life in your kitchen, toss it in!
• Seasonings: A bold medley of salt, paprika, ground mustard, oregano and a pinch of salt give this recipe the best flavor. However, these seasonings are easy to change up! Sprinkle in some Italian seasoning, taco seasoning, or whatever else you prefer to make it your own.
• Pasta: You can really use any kind you like best — I use dried egg noodles.
• Cream Cheese: Sour cream also works well if that’s what you have on hand.
• Garlic: Feel free to measure with your heart, garlic lovers!
• Tomato Sauce: This is the base of the pasta sauce. Choose a brand of marinara sauce that you enjoy!
• Cream: Heavy cream and half and half both work just fine, though heavy cream will give a richer flavor.

How to make Ground Beef Casserole:

Here’s a quick look at how to make this beefy casserole! Scroll down to the recipe card to see more detailed ingredient measurements and step-by-step instructions.

• Cook the ground beef, onions, and bell peppers.
• Mix in the garlic, oregano, paprika, salt and ground mustard.

• Add the tomato sauce and water.
• Cook the pasta until al dente and reserve a cup of pasta water.

• Melt the cream cheese and cream together.
• Add the pasta water and pasta, toss to coat.

• Spread the pasta in the baking dish. Top with the meat sauce.
• Add the shredded cheese in a single layer all over the casserole.
• Bake at 400°F for 15 minutes or until the cheese has melted.

Variations and Substitutions

• Switch the meat: You can easily swap the ground beef with any other ground meat you like best.
• Change the flavor profile: You can use taco seasoning and add some black beans to make this more southwest flavored. Or, sprinkle in some Italian seasoning for an Italian flair.
• Add more veggies: Make this casserole a bit more nutritious by tossing in whatever veggies you like best. Mushrooms would work fabulously!

How to store Ground Beef Casserole

Let your leftovers cool to room temperature prior to storing in an airtight container in the fridge. Properly stored, everything will stay fresh in the fridge for about 4 days.

I recommend adding a splash of broth or water and reheating in the microwave on high in 45 second intervals until warmed through.

Can I freeze ground beef casserole?

Yes! You can freeze before or after baking.

To freeze before baking, prepare up to the point of adding the cheese. Let it cool completely before wrapping tightly with plastic wrap. Freeze up to 4 months. When it comes time to bake, I recommend defrosting it first overnight in the refrigerator so it bakes evenly.

If you’re freezing a baked casserole, let it first fully cool to room temperature. Cover it tightly and freeze for 3-4 months. Let it defrost overnight before reheating. Don’t forget to date and label!

Serving suggestions:

There are so many side dishes that plate perfectly with ground beef casserole! Here are just a few of my favorites:

• Cheesy Baked Asparagus — cheesy vegetables are the best kind!
• Air Fryer Broccoli
• Roasted Green Beans — since we’ve got the oven on anyway 😉

More casserole recipes you’ll love!

Keep your freezer stocked with more of my best casserole recipes:

• Stuffed Pepper Casserole — this one comes together so quickly!
• Chicken Enchilada Casserole
• Cheesy Ham and Potato Casserole — comfort food to the max!
• Cheeseburger Casserole — if you’ve got extra ground beef 😊

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Ground Beef Casserole recipe

Ground Beef Casserole is cheesy, hearty, and flavorful as can be! A boldly seasoned ground beef tomato sauce is served with plenty of tender pasta under a layer of gooey melted cheese. Freezer friendly and great for making ahead!

Course Main Course

Cuisine American

Diet Low Fat

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Calories 466cal

Author Ashley Fehr

Ingredients

Ground Beef Casserole Sauce

• 1 lb lean ground beef
• 1 onion (finely chopped)
• 1 red bell pepper (finely chopped)
• 2 cloves garlic (minced)
• 1 teaspoon dried oregano
• ½ teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon ground mustard
• ¼ teaspoon black pepper
• 3 cups tomato pasta sauce (marinara)
• ½ cup water

Pasta

• 1 lb dried egg noodles or rotini (454 grams)
• 1 cup reserved pasta water
• 4 oz cream cheese (cubed, room temperature)
• ¼ cup cream (any kind)
• 2 cups shredded cheese (marble, mozza or cheddar)

US Customary – Metric

Instructions

Ground Beef Casserole Sauce

• In a large skillet over medium-high heat, cook the ground beef, onion and pepper until the beef is cooked through and the vegetables are tender, about 5-7 minutes.
• Add the garlic, oregano, paprika, salt, and ground mustard and cook 1-2 minutes.
• Stir in the pasta sauce and water. Reduce to medium-low and simmer for 10-15 minutes while you cook the pasta.

Pasta

• *Preheat the oven to 400 degrees if baking right away. You can also prep to bake later (instructions below).
• Bring a large pot of salted water to a boil and cook the pasta to al dente (or even a touch less — we will be baking it yet!).
• Reserve 1 cup pasta water and drain the pasta. Remove from the pot.
• In the same pot, add the cream cheese and cream, cooking and stirring over medium heat until melted. Add the pasta and ½ cup pasta water, stirring to coat.
• Add as much of the remaining pasta water as needed to make the pasta nice and saucy.
• Spread the pasta into a lightly greased 9×13" baking dish. Top with the sauce and sprinkle with cheese.
• Bake for 15 minutes or until bubbly and cheese is melted.
• *To bake later, prepare up to the point of pouring on the sauce but do not add the cheese. Let cool 15 minutes then cool in the fridge until cold, sprinkle with cheese, and cover with foil. Refrigerate up to 4 days before baking and serving.

Video

Notes

Ingredients and Substitutions:

• Ground beef: any kind of ground meat will work here: chicken, turkey, pork, or Italian sausage.
• Vegetables: this is a great clean out the fridge recipe as you can add a wide variety of vegetables and they all work well: mushrooms, carrots, corn, peas, spinach, kale, you name it. You can even skip the meat and add a whole whack of vegetables (sautéing those that need it before adding the sauce)
• Seasonings: this recipe is easily customizable. You can add taco seasoning, black beans and corn for a Mexican twist. You can omit the mustard and add in Italian seasoning for an Italian twist.
• Pasta: because we are cooking the pasta first, you can use any kind you like.
• Cream cheese: A lot of similar recipes call for sour cream, but we are just not big fans. We love how the cream cheese adds a little something extra special to the pasta, but you can add in sour cream if you like.

Prep ahead:

• Fridge: you can prepare up to the point of adding the cheese (let it cool before you add the cheese), then cover and refrigerate up to 4 days before baking.
• Freezer: you can also prepare up to the point of adding the cheese, cool completely, wrap tightly and freeze up to 4 months. To bake, I recommend thawing first overnight in the refrigerator so that it bakes evenly.

Nutrition

Serving: 348grams | Calories: 466cal | Carbohydrates: 50g | Protein: 29g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 120mg | Sodium: 856mg | Potassium: 709mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1348IU | Vitamin C: 27mg | Calcium: 205mg | Iron: 4mg

The post Ground Beef Casserole recipe appeared first on The Recipe Rebel.

Lemon Orzo pasta is a bright, beautiful pasta dish that’s ideal for celebrating the spring and summer seasons! Perfectly cooked tender orzo is all dressed up with fresh lemon juice, garlic, parmesan, and just the right amount of heavy cream to really send it over the top.

Enjoy more bright and zesty lemon flavor with recipes like Lemon Chicken Orzo Soup, Slow Cooker Honey Lemon Chicken Breast and some classic Lemonade!

Lemon orzo is so creamy, zesty, fresh and easy to make!

I think my favorite thing about this recipe is that it’s equal parts fresh (thanks to the lemon juice) and comforting (thanks to the pasta). It’s the best of both worlds!

As we all transition from the colder winter months and into spring, it’s so great to have trusty recipes like this to turn to. It’s cozy without weighing you down and offers the perfect amount of bright citrus flavor.

What really ties it all together so beautifully is the heavy cream and parmesan. The end result is cheesy, creamy, tender orzo that’s pretty addictive. It’s hard to have just one serving of it!

Why we love this Lemon Orzo pasta:

• One Pot: Those two magical words means that this dish is easy to make and even easier to clean.
• Freshly Flavored: Thanks to the freshly squeezed lemon juice in the mix, this orzo is loaded with summery fresh flavor.
• So Quick: Yes, this orzo comes together in LESS than 30 minutes! It’s such a quick dinner recipe.
• Simple Ingredients: Take a quick peek at the ingredients pictured below to see how wonderfully short your shopping list will be.

Lemon Orzo Ingredients:

• Broth – Chicken or vegetable broth both work just fine. I recommend using low-sodium broth either way, that way you can control the amount of salt in the dish.
• Orzo – In a pinch, you could use another small shaped pasta here. Ditalini and alphabet would be fun to swap!
• Cream – Heavy cream (my favorite) offers a thicker consistency and richer flavor. You can use half and half but your sauce will be notably thinner.
• Parmesan – Grated fresh off the block is best for both consistency and flavor.
• Butter – Salted butter adds a nice flavor, but you can use unsalted butter if preferred.
• Garlic – You can add more garlic if you’d like! Garlic is always one of those ingredients you can measure with your heart.
• Lemon – Freshly squeezed lemon juice is really the way to go for the very best flavor.
• Salt and Pepper – While you can always add more than I do, I recommend doing a little taste test before you sprinkle in any more.
• Parsley – A sprinkle of fresh parsley adds a vibrant pop of color and herbaceous flavor.

How to make Lemon Orzo pasta:

This lemon orzo recipe is so easy to make in one pot! Scroll down to the recipe card for more detailed ingredient measurements and step-by-step instructions.

• Melt the butter over medium-high heat. Then, add the orzo and toast it for just 1-2 minutes.
• Stir in the broth, salt and pepper. Bring to a boil, then reduce to a simmer and stir often. Cook until liquid is absorbed and pasta is tender.

• Stir in the heavy cream, parmesan, and fresh parsley.
• Squeeze in your fresh lemon juice to taste.

Variations and Substitutions

• Change the pasta: Yes, “orzo” is literally in the title of the dish. But you can feel free to swap it with something like ditalini if you’d like!
• Omit the cream: If you’re lactose intolerant or just not too crazy about creamy pasta, you can omit the cream and splash in a little bit more broth to compensate.
• Make it more lemony: Craving more of that summer flavor? Garnish your dish with some fresh lemon zest!

How to store Lemon Orzo

You can store leftover lemon orzo in the fridge for up to 4 days, just make sure it’s in an airtight container so it stays fresh.

Reheat it in the microwave or right back on your stovetop. When it comes time to reheat, add a splash of broth or cream to help add some moisture back into it.

Can I freeze lemon orzo?

Yes! Let the lemon orzo fully cool to room temperature prior to storing it in an airtight container for up to 3 months.

Do note that one pasta is thawed and reheated from frozen, it will be softer.

Serving suggestions:

Plate this lemon orzo with any of these fresh veggie side dishes:

• Cheesy Baked Asparagus
• Air Fryer Green Beans
• Air Fryer Broccoli

Or add a simple Baked Chicken Breast, Slow Cooker Chicken Breast or one of the 15 Best Pork Tenderloin Recipes for added protein.

More Orzo Recipes You’ll Love

Orzo is one of my favorite pastas! Here are a few more of my very best orzo recipes:

• Sun Dried Tomato and Spinach Orzo — a cozy, meatless meal!
• One Pan Tuscan Orzo with Chicken — a hearty, meal-in-one.
• Garlic Parmesan Orzo — goes with everything!
• One Pan Chicken Meatballs with Orzo — we can never get enough meatballs.

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One Pot Lemon Orzo Pasta

Lemon Orzo pasta is a bright, beautiful pasta dish that's ideal for celebrating the spring and summer seasons! Perfectly cooked tender orzo is all dressed up with fresh lemon juice, garlic, parmesan, and just the right amount of heavy cream to really send it over the top.

Course Main Course

Cuisine American

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 277cal

Author Ashley Fehr

Ingredients

• 1 tablespoon salted butter
• 1½ cups uncooked orzo pasta (about 278 grams)
• 2 cloves garlic finely minced
• 2½ cups low sodium vegetable or chicken broth
• ½ teaspoon salt
• ¼ teaspoon fresh cracked black pepper
• ⅓ cup cream any kind — heavy cream will give richer flavor, light cream will be a bit thinner
• 2 tablespoons grated Parmesan
• 2 tablespoons fresh parsley
• Juice of 1 lemon

US Customary – Metric

Instructions

• Melt butter in a large skillet over medium-high heat. Add the orzo and garlic and toast 1-2 minutes.
• Stir in the broth, salt and pepper.
• Bring to a boil, then reduce to medium-low, cover and simmer, stirring often. Cook until most of the liquid is absorbed and the pasta is cooked to your preference (about 10 minutes). (If you want to cook the pasta further but the liquid is gone, just add a splash more broth).
• Stir in cream, Parmesan and parsley. Add lemon juice gradually, tasting as you go, until the flavor is to your preference. Serve.

Video

Notes

Ingredients and Substitutions:

• Orzo: you could use another pasta here, but stick to the very small varieties for best results: alphabet, ditalini, etc. 
• Cream: any kind of cream will work here. The heavier the cream, the richer and thicker the sauce. You can also omit the cream for a non-creamy version of this lemon pasta, but you will likely need to add additional broth to compensate.
• Lemon: If you are looking for more lemony flavor, feel free to add some lemon zest to this recipe as well!

Storage:

Fridge: you can store this recipe in the fridge up to 4 days. To reheat, add a splash of broth, cream or water to keep it saucy.

Freezer: this recipe can be frozen. but keep in mind that pasta will have a softer texture after thawing that may not appeal to everyone. 

 

Nutrition

Serving: 194grams | Calories: 277cal | Carbohydrates: 45g | Protein: 11g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 372mg | Potassium: 272mg | Fiber: 2g | Sugar: 2g | Vitamin A: 276IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 1mg

The post One Pot Lemon Orzo pasta appeared first on The Recipe Rebel.

Cheese Canneloni is an easy, cheesy vegetarian dinner that takes just 15 minutes to prepare. Cannelloni pasta is stuffed with a flavorful ricotta and Parmesan cheese filling, topped with marinara and Mozzarella, and baked until hot and bubbly!

Enjoy more of my favorite baked pasta recipes like Rigatoni Pasta Bake, Three Cheese Gnocchi and Lasagna Roll Ups.

There’s never a day I don’t feel like curling up with a plate of cheese cannelloni, especially if they’re made with three cheeses! It’s made with three different kinds of Italian cheese: ricotta, parmesan and mozzarella.

This cannelloni recipe is the best blend of simple and delicious — we keep it simple with oven-ready noodles but step up the flavor with three incredible cheeses to really make every bite seriously satisfying!

Why we love this Cannelloni Recipe:

• Great make ahead recipe: You can prepare cheese cannelloni up to a day in advance! To do so assemble as directed, then cover and store in the fridge until ready to bake.
• Easy to prep: It only takes about 15 minutes or so to toss everything into the baking dish.
• Simple ingredients: You should be able to easily find everything you need at your local grocery store without breaking the bank.
• Freezer friendly: You can freeze this cannelloni before or after it’s baked! Scroll down for more info.

Cheese Cannelloni Ingredients:

• Marinara Sauce: I usually stick to jarred sauce to keep this recipe simple but you can definitely use your favorite homemade version if you’d rather.
• Cannelloni Pasta: You’ll need oven-ready cannelloni so all you have to do is stuff and bake. No boiling required!
• Ricotta: Ricotta is unbelievably smooth and creamy! I love what it does to this cheese cannelloni recipe.
• Frozen Spinach: Make sure you thaw and dry the spinach before adding it so the filling doesn’t end up watery. If all you have is fresh, chop it fine and cook it down before adding to the filling.
• Parmesan: Packs a ton of flavor with just a small amount!
• Egg: Binds the filling ingredients together.
• Salt, Dried Parsley, Dried Basil, Dried Oregano, and Black Pepper: A savory, earthy seasoning to add just the right amount of flavor to the filling.
• Water: Oven-ready noodles can be a little bit dry so I like to add a splash of water to the sauce to give a little extra moisture.
• Mozzarella: Sliced or shredded on top of the pasta bake for that cheesy, gooey finish.

How to make Cannelloni:

You’ll love how easy this recipe is to toss together! Scroll down to the recipe card to see exact ingredient measurements and more detailed instructions.

• In a mixing bowl, stir together Ricotta, spinach, ⅓ cup Parmesan cheese, egg, salt, parsley, basil, oregano, and pepper.

• Fill each cannelloni with filling. Use a piping bag or zip-top bag with a corner cut off to do this.
• Spread marinara sauce on the bottom of a baking dish.

• Layer the cannelloni on the marinara sauce.
• Cover with mozzarella and remaining parmesan cheese. Cover and bake until pasta is tender.

Variations and Tips

• Use oven-ready noodles: Oven-ready noodles keep this recipe super quick and simple. No boiling necessary!
• Use a piping bag: Trust me. You can try to spoon the filling into the pasta, but it is so much more difficult than it needs to be. Instead, put the filling in a piping bag or Ziplock bag with the corner snipped off!
• Add protein: Up the protein by mixing in cooked Italian sausage, ground turkey, ground beef, or shredded chicken. If you’re adding chicken, check out my Crockpot Shredded Chicken or Instant Pot Shredded Chicken.
• Add veggies: You can mix in whatever veggies you like to give this pasta dinner a boost of nutrition. Try it with mushrooms, zucchini, onions, carrots, peppers, etc. I recommend pre-cooking the veggies to cook out the moisture.

How to Store Cannelloni

Baked cheese cannelloni will last in an airtight container in the fridge for 5 days.

To reheat, add a splash of water or broth and bake or microwave until heated all the way through.

Can I freeze Cannelloni?

Yes! Cannelloni can be frozen before or after baking.

If you are making a fresh pan with the intent of putting it in the freezer, I would freeze before baking.

Cooked pasta that is frozen and thawed is still delicious, but it is much softer than fresh and the texture may not be as appealing.

To warm frozen pasta, thaw in the fridge overnight if possible or at room temperature for several hours, then cover and heat at 350°F until heated through.

If you have to bake from frozen, put them pan in the oven and then turn on the oven to heat. This way, the pan will warm up slowly. Keep in mind in can take up to 2 hours to heat a frozen pasta dish.

What is the easiest way to fill cannelloni?

The best way to fill cannelloni is to use a piping bag. It makes it so much easier to get the filling into the pasta tubes.

If you don’t have a piping bag, you can make your own using a Ziplock bag. Just scoop the filling into a large bag and snip off one of the corners!

Serving suggestions:

This cheese cannelloni is delicious next to a simple side salad, a pile of Roasted Green Beans or steamed veggies, or a crusty slice of Garlic Bread!

More Vegetarian Recipes You’ll Love

Make meatless Monday the best night of the week with these easy recipes:

• Three Cheese Manicotti — another cheesy, make ahead pasta!
• One Pot Pasta Primavera
• Potato Corn Chowder — thick and creamy!
• Vegetable Lo Mein — better than takeout.

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Cheese Cannelloni recipe

Cheese Canneloni is an easy, cheesy vegetarian dinner that takes just 15 minutes to prepare. Cannelloni pasta is stuffed with a flavorful ricotta and Parmesan cheese filling, topped with marinara and Mozzarella, and baked until hot and bubbly!

Course Main Course

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 6 servings

Calories 449cal

Author Ashley Fehr

Ingredients

• 3½ cups marinara sauce (divided)
• ⅓ cup water
• 125 grams oven ready cannelloni pasta (12 noodles)
• 475 grams Ricotta (about 2 cups)
• 225 grams frozen spinach, thawed and squeezed dry (about ½ cup)
• ⅓ cup + 2 tablespoons shredded Parmesan cheese (divided)
• 1 egg
• 1 teaspoon salt
• ½ teaspoon dried parsley
• ¼ teaspoon dried basil
• ¼ teaspoon dried oregano
• ¼ teaspoon black pepper
• 3 cups shredded Mozzarella (about 210 grams)

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F and lightly grease a 9×13" baking dish. Combine marinara sauce with water and spread 2 cups marinara sauce in the bottom of the pan.
• Stir together the Ricotta, spinach, ⅓ cup Parmesan cheese, egg, salt, parsley, basil, oregano and pepper. Place in a piping bag or large ziploc bag and snip the end off.
• Squeeze the Ricotta mixture evenly into cannelloni shells and place in prepared pan, leaving a space in between each one as they will expand.
• Pour remaining sauce over cannelloni shells in pan and top with shredded Mozzarella, and 2 tablespoons Parmesan. Cover with lightly greased foil (this helps to keep the cheese from sticking) and bake for 30-40 minutes or until pasta is tender (don't overbake!) and cheese is melted.
• Uncover and continue baking until cheese is lightly browned. Serve.

Video

Notes

Storage:

Baked cheese cannelloni will last in an airtight container in the fridge for 5 days or in the freezer for 3 months.

To reheat, thaw in the fridge if frozen, then bake or microwave until heated all the way through.

Nutrition

Serving: 271grams | Calories: 449cal | Carbohydrates: 20g | Protein: 31g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 1749mg | Potassium: 765mg | Fiber: 4g | Sugar: 7g | Vitamin A: 5904IU | Vitamin C: 12mg | Calcium: 642mg | Iron: 3mg

The post Cheese Cannelloni recipe appeared first on The Recipe Rebel.

This Garlic Parmesan Orzo Pasta recipe is a one-pot recipe for tender orzo tossed in a light and cheesy cream sauce. It’s simple to make and comes together in a total of 20 minutes!

Love orzo? Try this Lemon Chicken Orzo Soup, this Sun Dried Tomato and Spinach Orzo recipe, One Pot Lemon Orzo pasta or one of The 10 Best Orzo Recipes!

This Garlic Parmesan Orzo Pasta recipe is a recipe you don’t want to miss!

Anything that has garlic and parmesan in it is bound to be good, right? Slow Cooker Garlic Parmesan Chicken Stew, Garlic Parmesan Scalloped Potatoes, Pesto Parmesan Instant Pot Chicken Breast and Potatoes…Yeah. It’s a pretty killer combo.

Add pasta to the mix, especially orzo pasta, and you’ve pretty much reached the epitome of good food.

It’s a decadent side dish or vegetarian entree that’s fancy enough to be served for a dinner party but also quick and easy enough that you can whip it up for a simple weeknight dinner.

Just one pot, a few simple ingredients, 20 minutes, and it’s ready to go!

If you love simple pasta recipes, check out this Sun Dried Tomato Pasta and this Creamy Tomato Rigatoni Pasta, too! If you’re an orzo lover, or try this One Pan Tuscan Orzo with Chicken next.

What is orzo pasta?

Orzo is a small, oval-shaped pasta that resembles grains of rice. It can be cooked either like a pasta (boiled and then drained) or it can be cooked in the same way rice would be cooked (simmered in liquid until it’s fully absorbed.)

This creamy orzo pasta recipe utilizes the second cooking method. The orzo is simmered in broth until the liquid is absorbed, then cream and cheese are incorporated to create a light cream sauce. This method results in a creamy consistency very similar to risotto as the starch from the pasta mixes with the liquid to create a thicker, creamier base for the sauce.

Garlic Parmesan Orzo Recipe Ingredients

• Chicken Broth: I usually use low sodium chicken broth. If you use regular chicken broth, you may want to adjust the amount of salt you add so it’s not too salty.
• Dry Orzo Pasta: you can find orzo pasta at most grocery stores!
• Garlic: use fresh garlic for the best flavor. Garlic powder just isn’t the same!
• Salt and Black Pepper: thanks to the broth, garlic, and cheese, you don’t need much when it comes to seasonings. A simple duo of salt and black pepper is all you need!
• Cream: any kind will work! Use heavy cream for a richer flavor. Light cream will be a bit thinner but will still be delicious.
• Parmesan Cheese: freshly grated parmesan is the way to go. Pre-shredded cheeses contain an anti-caking agent which can cause a grainy texture.
• Parsley: I love to use a sprinkle of fresh parsley to add freshness and add a pop of color.

How to make this easy Orzo Pasta recipe

This orzo recipe is a quick and easy recipe that’s made in just one pot for super easy cleanup! Scroll down to the recipe card for more detailed instructions.

1. Cook the pasta: In a skillet, combine broth, pasta, garlic, salt, and pepper. Bring to a boil, reduce the heat, and simmer until the liquid is absorbed. Make sure to stir often!
2. Finish and serve: Mix in cream, parmesan, and parsley then serve and enjoy!

Orzo Pasta FAQs

Is orzo pasta or rice?

While orzo is often mistaken for rice because of its small rice-like shape, it is in fact a pasta!

How is orzo different than pasta?

Orzo is simply a specific shape of pasta, although it differs from other cuts of pasta in the way that it is prepared.

Orzo can be cooked like pasta or it can be toasted in a dry pan before adding liquid to cook it. It can also be cooked using a similar method to risotto.

Can you use another pasta?

Yes! You can use any smaller pasta shape in this recipe and it should yield similar results. You can also substitute the orzo out for Arborio rice to get a similar consistency. Keep in mind the cook time will change, so make sure you cook until all of the liquid is absorbed, adding more liquid if necessary to cook the pasta.

Is orzo pasta healthier than rice?

The term “healthy” is relative these days, and what’s healthy for one person may not work for another. Orzo is a pasta and rice is a grain, so they bring different things to the table.

In a 140 gram serving, orzo has 316 calories and roughly 11 grams of protein.

In a 158 gram serving, long grain white rice has 205 calories but only 4 grams of protein.

How long will cooked orzo keep?

Cooked garlic parmesan orzo pasta will last in an airtight container in the fridge for 4-5 days. To reheat, add a splash of broth or cream to thin and moisten and warm on the stove or in the microwave until fully warmed.

Can orzo recipes be frozen?

Yes! You can freeze this orzo pasta by packing it in an airtight container then storing it in the freezer for 2-3 months.
To reheat, thaw in the fridge if frozen then warm on the stove or in the microwave with a splash of liquid to moisten.

Variations on this orzo recipe:

• Add veggies. You can mix in any cooked veggies you like to give this pasta dinner a boost of nutrition. Try it with peas, tomatoes, asparagus, broccoli, bell peppers, mushrooms, spinach, you name it.
• Make it meaty. Fill out the meal by mixing in cooked chicken, sausage, or bacon.
• Spice it up. If you like your pasta with a kick of heat, try adding in red pepper flakes or cayenne pepper.
• Brighten it up. Add another layer of flavor with a splash of lemon juice.

Orzo Pasta Serving suggestions

This garlic parmesan orzo pasta makes a delicious vegetarian entree with a side of roasted vegetables or garlic bread.

It also makes the perfect side dish next to your favorite protein. Serve it with Slow Cooker Chicken Breast, baked tuscan chicken, or Instant Pot Whole Chicken!

More pasta recipes you’ll love

For more pasta inspiration, check out more of my easy pasta recipes. Here are a few of my favorites!

• Crockpot Lasagna
• Pesto Spinach Alfredo
• Gnocchi with Sausage, Spinach, and Tomatoes

Dinner

Chicken Pesto Pasta

Dinner

Chicken Fettuccine Alfredo

Dinner

Spaghetti and Meatballs

Casseroles

Rigatoni Pasta Bake

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Garlic Parmesan Orzo Recipe

This Garlic Parmesan Orzo Pasta is a one-pot recipe for tender orzo tossed in a light and cheesy cream sauce. It's simple to make and comes together in a total of 20 minutes!

Course Main Course, Side Dish

Cuisine American, canadian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 279cal

Author Ashley Fehr

Ingredients

• 2½ cups low sodium chicken broth
• 1½ cups dry orzo pasta (about 278 grams)
• 2 cloves garlic (finely minced)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ⅓ cup cream (any kind — heavy cream will give richer flavor, light cream will be a bit thinner)
• ¼ cup shredded Parmesan cheese
• 2 tablespoons fresh parsley

US Customary – Metric

Instructions

• Combine broth, pasta, garlic, salt and pepper in a medium skillet.
• Bring to a boil over medium-high heat, then reduce to medium-low and simmer, stirring often (you can cover or leave uncovered). Cook until most of the liquid is absorbed and the pasta is cooked to your preference. (If you want to cook the pasta further but the liquid is gone, just add a splash more broth).
• Stir in cream, Parmesan and parsley. Serve.

Video

Notes

Storage:

Cooked garlic parmesan orzo pasta will last in an airtight container in the fridge for 4-5 days. To reheat, add a splash of broth or cream to thin and moisten and warm on the stove or in the microwave until fully warmed.

You can also freeze this orzo pasta by packing it in an airtight container then storing it in the freezer for 2-3 months.
To reheat, thaw in the fridge if frozen then warm on the stove or in the microwave with a splash of liquid to moisten.

Nutrition

Serving: 205grams | Calories: 279cal | Carbohydrates: 45g | Protein: 14g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 445mg | Potassium: 279mg | Fiber: 2g | Sugar: 2g | Vitamin A: 243IU | Vitamin C: 4mg | Calcium: 93mg | Iron: 1mg

The post Garlic Parmesan Orzo recipe appeared first on The Recipe Rebel.

This homemade Hamburger Helper recipe is a savory one-pot meal that’s better than the original boxed version! Made with tender elbow pasta, savory ground beef, cheese, tomato sauce, and veggies, it’s ready in 30 minutes or less and impossible to resist!

Cozy up with more comfort food recipes like Three Cheese Gnocchi Bake, One Pot BBQ Chicken and Bacon Pasta and Sausage Tortellini Soup.

Confession time: I can’t honestly remember the last time I purchased or prepared a box of Hamburger Helper.

It’s not that I never have—like most moms, I’m familiar with the beloved boxed pasta (it’s one of my childhood favorites!). But somewhere along the way, I discovered that it’s actually quite easy to make homemade hamburger helper.

My recipe for homemade Hamburger Helper is the only one you need for a number of reasons: it comes together in one pot, with real ingredients, in roughly the same amount of time. Since then, I haven’t looked back!

Why we love it:

• Healthier than store-bought: This homemade version is a one-pot meal made with healthy whole wheat pasta for added fiber, and wholesome veggies like red pepper and spinach.
• Kid-friendly: Everything all cooks down together in the cheesy sauce (hello, comfort food!), so picky eaters won’t even notice (it’s a family favorite here!).
• One pot: Those two magic words means that dinner will be easy to make and easy to clean up!
• Simple ingredients: This is a great clean-out-your-fridge recipe! It uses simple ingredients that you probably already have laying around.

Homemade Hamburger Helper ingredients:

• Lean Ground Beef: Since this is a one pot meal, I usually use lean ground beef. That helps keep the pasta from being greasy.
• Onion: Almost any beef dish is better with onion! You can dice up fresh onion, or if you’re short on time, sprinkle in about a tablespoon of onion powder.
• Red Pepper: Dice up a medium bell pepper. We use red, but any color is fine!
• Red Pepper Flakes: To add a little heat, add a pinch of red pepper flakes. You can put more in, if you want it to be spicier.
• Garlic or Garlic Powder: Again, you can use fresh minced garlic, or go with garlic powder if you prefer. Use about ⅓ teaspoon for each clove of garlic.
• Salt and Pepper: I prefer to use red pepper flakes as opposed to black pepper, but you can use both if you prefer.
• Italian Seasoning: Store-bought Italian seasoning blend adds lots of flavor to the dish!
• Spinach: For frozen spinach, thaw it and squeeze out as much moisture as possible. For fresh spinach, just chop it finely. You can omit if you want but I promise no one will know it’s there!
• Beef Broth: The dish will be cooked in a mixture of broth and milk; I use beef broth, but vegetable broth and chicken broth would both work, as well.
• Milk: any kind of dairy or non-dairy milk will work. Higher fat dairy will yield a richer flavor.
• Pasta: Our favorite pasta for this recipe is elbow pasta, but basically any small shape would be good. Penne, farfalle (bowties), and fusilli are all good hamburger-helper-style shapes — just keep in mind the cook time may vary.
• Tomato Sauce: You can use plain tomato sauce, strained tomatoes, or pasta sauce, whatever you have.
• Cheese: To make this a cheesy, comforting meal, you’ll need plenty of shredded cheese! Try mozzarella, colby, cheddar, or any other melting cheese that you like. Garnish with fresh parsley if desired

How to make Hamburger Helper

Let’s take a quick look at how to make homemade hamburger helper! Find the detailed recipe down in the recipe card.

• Cook the ground beef, red bell peppers and onions.
• Mix in the seasonings, garlic and spinach.

• Pour in the milk, broth, noodles and tomato sauce. Bring to a boil, then lower the heat and cook for 12-15 minutes.
• Stir in the cheese.

Variations and Substitutions

• Change the veggies. Feel free to swap out the veggies for others your family enjoys, like mushrooms, shredded carrots, zucchini, or anything else you have taking up space in the fridge. Also, shredded vegetables cooked down in the ground beef are a great way to get more vegetables into your diet.
• Use your preferred pasta. I use high fiber whole wheat pasta, but really any variety of wheat pasta works fine. If you are using gluten-free or alternative pastas, you may want to reduce the amount of liquid, or add more, depending on the type of pasta.
• Make it dairy-free. Swap dairy-free milk and dairy-free cheese for the whole milk and shredded cheese. Or simply make the recipe with no milk, substituting additional broth, and leave out the cheese altogether!
• Make it vegetarian. Swap out the beef broth for vegetable broth, and vegetarian crumbles, chickpeas, or simply extra veggies instead of the meat.
• Use another meat. Ground turkey, ground chicken, or even ground sausage all work well.
• Make it creamy. Stir in some sour cream or plain yogurt for an extra creamy pasta.
• Spice it up! Splash in some hot sauce or sriracha.

How to Store Homemade Hamburger Helper

Leftover Hamburger Helper will keep in the fridge for 2-3 days. Make sure to store it in an airtight container.

Add a splash of milk, water or broth and reheat for 30 seconds at a time in the microwave, stirring each time it stops, until warmed all the way through.

Can I freeze hamburger helper?

Yes! To freeze homemade hamburger helper, spread the cooked pasta into a foil or freezer-safe baking dish, and cover with a layer of plastic wrap and then a lid or a layer of tin foil. The plastic wrap helps prevent freezer burn (thanks Grandma, for that trick!).

To reheat frozen hamburger helper, uncover the dish, remove the layer of plastic wrap, and then replace the layer of foil. Bake the dish at 350°F for about one hour, removing the foil at about the 40 minute mark, to allow the cheese to brown somewhat.

Freezing Note: If you’re planning to freeze and reheat pasta, you can slightly undercook the pasta before freezing. That way, when you reheat it, it won’t turn out mushy.

Reheating Note: if you’re moving a glass dish from the freezer to the oven, it’s a good idea to let the dish sit out at room temperature for a couple hours beforehand to warm slightly. You may not have to cook it as long.

Serving suggestions:

You can serve this pasta all on its own! It truly is a meal all in one pot! However, if you’d like to add a few side dishes, these are some great, easy options:

• Broccoli Salad: If you don’t think you like broccoli, try this recipe—I promise it will change your mind! Classic Broccoli Salad is sweet, tangy, crunchy, and fresh, with bacon and cheddar for extra yumminess.
• Creamed Corn: Sweet, Homemade Creamed Corn is a side dish that my kids devour! It’s a fresh, crisp-tender veggie option that’s always a welcome addition to the meal.
• Glazed Carrots: My simple Honey Orange Glazed Carrots are another kid-friendly side dish, made from scratch and lightly sweet.

More one pot pasta recipes!

• Sun Dried Tomato and Spinach Orzo recipe — a fabulous side or meatless main dish.
• Three Cheese Gnocchi Bake — the cheesier, the better!
• Creamy Gemelli Pasta recipe — simple and satisfying.
• Orecchiette Pasta with Sausage — sausage adds so much flavor!
• Cajun Chicken Pasta — just the right amount of kick!

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Homemade Hamburger Helper Recipe – easy one pot pasta!

This Easy Homemade Hamburger Helper is a savory, one-pot meal that's better than the original! Made with tender elbow pasta, savory ground beef, cheese, tomato sauce, and veggies, it's ready in 30 minutes or less!

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings

Calories 474cal

Author Ashley Fehr

Ingredients

• 1 lb lean ground beef
• ½ medium onion diced
• 1 red bell pepper diced
• 2 cloves garlic (minced)
• 1 teaspoon salt
• 1 teaspoon Italian seasoning
• ½ teaspoon paprika
• ½ teaspoon ground mustard
• ⅛ teaspoon red pepper flakes (or more, if you like it spicy!)
• ¼ cup frozen spinach, thawed and squeezed dry (or 1 cup fresh, chopped fine) optional
• 1 ¾ cup milk
• 1 ½ cup beef broth (low sodium)
• 2 ¾ cups dry uncooked macaroni (1 375g box)
• 1 ½ cups tomato or pasta sauce
• 1 ½ cups shredded cheese (mozzarella or cheddar)

US Customary – Metric

Instructions

• To a large pot add beef, onion, and peppers and cook until vegetables are softened. Cook over medium high heat until beef is browned.
• Add garlic, salt, Italian seasoning, paprika, mustard red pepper flakes, and spinach. Cook 1-2 minutes to wake up the flavors.
• Add in milk, broth, macaroni and tomato sauce and bring to a boil. Reduce heat to medium and cook 12-15 minutes, stirring often.
• Stir in 1 cup of cheese. Sprinkle remaining cheese on top, cover and let sit for 5 minutes before serving.

Video

Notes

**NOTE: Nutrition information is estimated and will vary depending on exact serving size, types and brands of products used.

Ingredients and Substitutions:

• Ground Beef: feel free to swap the beef for ground chicken, pork or turkey. I use lean ground beef so there is not much fat to drain, but if you are using regular ground beef you may want to drain the fat after browning.
• Vegetables: you can swap the peppers and spinach for other vegetables you have hanging around: finely chopped mushrooms, shredded carrots or zucchini, finely chopped kale — once it all cooks down the flavor melds together and you won’t really notice!
• Broth: I use low sodium beef broth so I can control the salt. If you have regular broth you may want to reduce the added salt and adjust as needed. Vegetable and chicken broth may also be substituted.
• Milk: I use low fat milk, but any will do here! Non-dairy milk works just as well.
• Macaroni: any short pasta will work here, but they may require different cook times or amounts of liquid. If you notice the liquid is mostly absorbed but the pasta is not cooked, just add a splash here and there and continue cooking until the pasta is al dente.

 

Nutrition

Serving: 347grams | Calories: 474cal | Carbohydrates: 59g | Protein: 36g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 72mg | Sodium: 1166mg | Potassium: 836mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2073IU | Vitamin C: 31mg | Calcium: 293mg | Iron: 5mg

More one pot pastas you’ll love!

• Healthy One Pot Spaghetti and Meat Sauce
• One Pot Baked Ziti
• One Pot Chicken Chow Mein

The post BEST Hamburger Helper Recipe appeared first on The Recipe Rebel.

This Easy Lasagna recipe is made with oven ready lasagna noodles, jarred tomato sauce and a couple special ingredients that bring LOADS of flavor! Includes step by step recipe video so you can make this simple lasagna at home.

Do you love lasagna as much as we do? Try these Lasagna Roll Ups, this Crockpot Lasagna Soup or this Chocolate Lasagna for dessert!

Sharing this Easy Lasagna recipe here on The Recipe Rebel, I’ll admit, is mostly for me.

That’s right.

I occasionally have purely selfish motives here (and my motives are almost entirely selfish when cheesy pasta is involved ).

The thing is, I realized one day that lasagna is one of those easy dinner ideas I hadn’t yet mastered, because I never use a recipe.

So I have made some amazing lasagna, and I have made some dry lasagnas, and I have made some soupy lasagnas, and I struggled to get consistent results.

I figured the only thing to do was to come up with The Perfect Easy Lasagna Recipe to share here, and that would force me to actually get in my kitchen and figure out the best ratios of sauce to pasta to cheese and then we would all be making amazing lasagnas forevermore.

Just don’t forget the Cheesy Garlic Bread!

What is authentic lasagna?

All I have to say to this is: who’s to say?

Even in Italy, there are so many variations of a classic lasagna recipe depending on where you live, that I don’t know if we can really claim there’s one right way.

Some Lasagnas have a layer of ricotta, cheese and egg mixture layered with meat sauce.

Some Lasagna recipes have cottage cheese (I feel like this is a Canadian prairies thing, but I could be wrong).

Some Lasagna recipes have a layer of bechamel sauce rather than ricotta or cottage cheese.

So this is my interpretation of the best lasagna recipe, and I think it’s pretty delicious! I’d love to hear which way you prefer it in the comments.

Easy Lasagna Ingredients:

• Ground Beef: I choose to use lean ground beef so there is little fat to drain. If you are using regular ground beef, you may want to drain the fat before continuing. Feel free to swap this out with ground turkey, chicken or pork.
• Italian Sausage: Italian sausage is a must here (in my opinion!) because it adds so much flavor without having to add a bunch of different spices. If you swap it out, you’ll want to make sure to compensate by adding additional seasonings.
• Onion: adds depth of flavor that can’t be missed!
• Garlic: opt for freshly minced garlic for the best flavor, but pre-minced works in a pinch.
• Salt and Italian Seasoning: because the sausage adds so much flavor, I keep the rest of our seasonings pretty basic. If you like extra kick, you can add a ½ teaspoon of red pepper flakes as well.
• Tomato Pasta Sauce: a simple marinara sauce or similar tomato sauce works great here! Keep in mind the more flavor your sauce has, the more it will add to the lasagna.
• Water: a little bit of water added to our sauce ensures that our lasagna doesn’t get dry as our noodles cook.
• Ricotta cheese: I use Ricotta cheese in this lasagna — you don’t notice the texture and it adds a deliciously mild, creamy flavor.
• Frozen Spinach: I prefer to use frozen spinach, thawed and squeezed dry, because it is already shrunk down considerably and it’s easy to mix into the filling. You can substitute with fresh, finely chopped spinach if you prefer.
• Cream: keeps our Ricotta filling from becoming dry.
• Egg: binds our Ricotta filling to keep it in place.
• Parmesan cheese: adds the best salty, cheesy flavor.
• Mozzarella cheese: a must have! In our cheese filling and a solid layer on top.
• Oven Ready Lasagna Noodles: I love using oven ready lasagna noodles because it takes out one step in an admittedly long process. They make this Easy Lasagna recipe much more convenient! You can use regular lasagna noodles, pre-cooked to al dente, and omit the water in the sauce.

How to make Lasagna:

Here is a quick overview of the recipe! Scroll down to the recipe card for all the details you need.

1. Brown your meat and onion: in this recipe I like to use a combination of ground beef and Italian sausage because it adds a ton of flavor without us really having to put in any extra work!
2. Add your spices: adding your spices and garlic before your liquid really brings the flavor to life.

3. Add the tomato sauce and simmer your sauce until the flavors meld together.
4. Make the ricotta cheese mixture: Stir together the ricotta, seasonings, cheese and egg to hold it all together.

5. Layer it up: Start with a little meat sauce in the bottom of the baking dish to ensure your noodles don’t stick to the bottom, then top with noodles, ricotta, and meat sauce and then repeat. Dump allllll of that extra mozzarella on the top for good measure!
6. Cover and bake: Covering the lasagna with aluminum foil to bake ensures that the moisture stays inside and cooks the noodles. We will uncover once we add the cheese and let it sit at room temperature for some time before slicing to help it set well.

Variations on this Easy Lasagna Recipe:

And because there are about 1 million different ways to make lasagna, here are a few tips to get it just the way you like:

• You can swap the ricotta for cottage cheese and change nothing else at all. See how easy that was! Simply mix it up with the cheese just like you would ricotta.
• Can you make lasagna without ricotta or cottage cheese? Absolutely! You can actually skip it altogether or use a Bechamel Sauce instead! (Just don’t tell anyone)
• Want to add extra veggies? Go for it! I often do, but I wanted to keep this lasagna recipe as simple as possible to start. Finely chopped carrots, celery, mushrooms, kale or spinach would be great, and you can add them when you’re cooking the meat.
• Don’t have an Italian sausage? You can use all ground beef or sub for ground turkey or pork, but you will want to increase the seasonings somewhat.

What’s the correct layering for lasagna?

To prepare your pan for your lasagna layers, it’s always a good idea to spray with non stick spray and then spread a bit of the red sauce in the bottom to keep the oven ready noodles moist and prevent them from sticking. From there, this is the best way to layer your lasagna:

1. Noodles
2. Ricotta cheese mixture
3. Red sauce
4. Repeat until all layers are done, then add your mozzarella on top!

Make ahead Lasagna method:

Lasagna is the perfect meal prep or make ahead meal! Just follow these steps:

1. Prepare your lasagna up to the point of baking, leaving the mozzarella cheese off for now.
2. Cool for 30-60 minutes at room temperature, then cover with aluminum foil and refrigerate up to 2 days.
3. Continue with the baking instructions, adding a splash of water around the edges if the noodles appear to have soaked up a lot of the sauce.

How to freeze lasagna:

One of the best things about a good homemade lasagna is how easy it is to make ahead, and it still tastes just as amazing when you bake it later!

You can wrap and refrigerate the lasagna for 3-4 days before baking, or you can freeze it to enjoy it even later.

To freeze lasagna before baking, you can add the cheese before freezing or just before baking — I prefer to add it during the last ten minutes so it doesn’t get stuck to my foil!

Wrap tightly in plastic wrap and then foil, or use an airtight, freezer safe lid. Freeze up to 3 months before baking.

To bake, let thaw at room temperature throughout the day – 8 hours – or overnight in the refrigerator. Bake for 1-1.5 hours until heated through. Top with cheese and bake until melted.

What to serve with this Easy Lasagna Recipe:

Lasagna is a favorite here, and we love to serve it with a side of Garlic Bread, a basket of Homemade Breadsticks or some Homemade Dinner Rolls Recipe and Garlic Butter.

Want something green to serve with it? Try these Roasted Green Beans, Broccoli Casserole or Easy Broccoli Salad!

More baked pasta recipes you’ll love!

• Try this Tuscan Chicken Pasta Bake if you love a creamy white sauce.
• Try this Rigatoni Pasta Bake if you love lasagna flavors but don’t feel like layering!
• Go for this Baked Mostaccioli Pasta if you love tomato-based pastas.
• Choose this Cheese Cannelloni Recipe if you want to impress your family!

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Easy Lasagna

This Easy Lasagna recipe is made with oven ready lasagna noodles, jarred tomato sauce and a couple special ingredients that bring LOADS of flavor! Includes step by step recipe video so you can make this simple lasagna at home.

Course Main Course

Cuisine American, Italian

Prep Time 20 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 12 servings

Calories 493cal

Author Ashley Fehr

Ingredients

• 1 lb lean ground beef
• 1 lb Italian sausage loose packed or casings removed (5 sausages)
• 1 onion finely diced
• 1 tablespoon minced garlic
• 1 1/2 teaspoons salt
• 1 teaspoon Italian seasoning
• 3.5 cups jarred tomato pasta sauce about 1.5 jars
• 1/4 cup water
• 2 cups Ricotta cheese 450g
• 1/2 cup frozen spinach thawed and squeezed dry (100g)
• 1/4 cup cream
• 1 egg
• 1/2 cup shredded Parmesan cheese
• 3 cups shredded Mozzarella cheese divided
• 12 oven ready lasagna noodles

US Customary – Metric

Instructions

• In a large pan, cook ground beef, Italian sausage and onion until browned, stirring often. If there is a lot of liquid in the pan, drain it before continuing.
• Stir in garlic, salt and Italian seasoning and cook 1 minute.
• Stir in pasta sauce and water. Remove from heat to cool slightly. (This can also be made in advance and refrigerated up to 4 days or frozen up to 3 months)
• In a medium bowl, stir together Ricotta, spinach, cream, egg and Parmesan and 1 cup of Mozzarella cheese. Set aside.
• Preheat oven to 350 degrees F (if baking right away) and lightly grease a deep 9×13" pan.
• Spread just enough meat sauce in the bottom of the pan to create a thin layer.
• Top with 3 lasagna noodles. Spread the noodles with ⅓ of the Ricotta mixture, and top that with ¼ of the meat sauce.
• Repeat layers 3 times, and on the last layer of noodles spread only the remaining meat sauce.
• Lightly grease a piece of tin foil or oven safe lid and place over top of the lasagna. Bake for 40-45 minutes until noodles are tender (this can take up to 60 minutes, depending on your brand of pasta) — it will still be juicy at this point and that's okay.
• Remove the foil and sprinkle with remaining 2 cups mozzarella cheese. Bake for 10 minutes until melted and broil for 2 minutes if desired to brown the cheese.
• Remove from the oven and let rest for 10-15 minutes — there should not be any liquid remaining on the edges after this rest. Slice and serve.

Video

Nutrition

Calories: 493cal | Carbohydrates: 29g | Protein: 31g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 100mg | Sodium: 1252mg | Potassium: 636mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1489IU | Vitamin C: 7mg | Calcium: 313mg | Iron: 3mg

The post Easy Lasagna Recipe appeared first on The Recipe Rebel.

Pasta Fagioli is an Italian soup that always satisfies! It’s a pasta and bean soup that’s bursting with savory flavor from pancetta, garlic, tomato paste, parmesan and more. You can call it pasta fazool if you want – I just call it delicious!

Stir up more of the best soup recipes like White Bean Soup with Bacon, Italian Meatball Soup and Sausage Orzo Soup.

I’m such a sucker for a good bowl of Pasta e Fagioli. It’s smoky, cheesy, hearty… It’s really got so much to offer in every spoonful!

While there is a pretty lengthy list of ingredients that go into this classic Italian soup, have no fear. It’s still incredibly easy to make and everything listed is inexpensive.

Plus, you can change things up in this soup as you see fit! This versatile soup varies all over Italy as well as New York depending on where you buy it, so you can easily add or take away ingredients as needed.

Why we love it:

• One pot: This pasta fagioli recipe is made in just one pot! That means it’s easy to make and clean up is a breeze.
• Hearty: With bacon (or pancetta), white beans and pasta, this soup is sure to fill you up.
• Veggies: Pasta fazool might just be the recipe you need to sneak some veggies into your little one’s tummy! Carrots, celery, tomatoes and spinach create a great medley of fresh flavors and offer some nutrients to the soup.

Pasta Fagioli Ingredients:

• Vegetables – You’ll need fresh spinach, sliced carrots, sliced celery and a can of diced tomatoes for this pasta e fagioli recipe. Feel free to change these up a little as needed!
• Beans – White kidney beans are my bean of choice. Be sure to thoroughly drain and rinse them before adding them to the soup.
• Pancetta – is traditionally used but bacon is a great swap too! We often use bacon because it’s less expensive and easily available.
• Chicken Broth – Use low-sodium broth if possible! There’s already salty meat in the mix, and you can always sprinkle in as much salt at the end if you’d like.
• Garlic – Measure with your heart, garlic lovers!
• Parmesan – You’ll want to use a block of parmesan for this recipe. Freshly grated parm is always preferred, plus you get to use that rind for even more flavor.
• Tomato Paste – This does a fantastic job at creating the best rich tomato flavor.
• Pasta – Use a small pasta like ditalini.
• Salt and Pepper – Adjust to taste!
• Italian Seasoning – This really solidifies that classic herbaceous Italian flavor we all know and love.

How to make Pasta Fagioli

Check out how quick and easy it is to make pasta fazool! Scroll to the bottom of this page for more detail information.

• Cook the pancetta or bacon (keep the fat! We’ll use that to cook our vegetables).
• Stir in the onions, carrots and celery.

• Stir in the seasonings, garlic and tomato paste.
• Pour in the broth. Then, add the diced tomatoes, beans, bay leaf and parmesan rind. Bring to a simmer before reducing the heat, covering, and cooking for 10 minutes.

• Stir in the pasta and cook until al dente.
• Finish it off with spinach and freshly grated parmesan.

Variations and Substitutions

• Use your favorite pasta. Ditalini is the most common pasta to use in pasta fazool. However, you can really use any small pasta you prefer. Orzo would work perfectly as well!
• Swap the greens. Not a spinach fan? Replace it with chopped kale.
• Use the white beans of your choice. Cannellini beans or great northern beans both work well. Just make sure that no matter what, they’re drained and rinsed well.
• Add some spice. If you’d like to heat things up a bit, add a sprinkle of crushed red pepper flakes along with the other seasonings.

How to Store Pasta Fagioli

Pasta e fagioli will stay fresh in an airtight container in the fridge for 2-3 days. Reheat for 30 seconds at a time in the microwave, stirring each time it stops, until warmed all the way through.

If you prefer your pasta perfectly al dente, you may want to cook it separately in a pot of boiling, salted water and just add some to every bowl when serving. This way it does not become bloated when it is stored.

Can I freeze pasta fagioli?

Yes! Let the soup fully cool to room temperature, then transfer it to a zip-top storage bag. Lay it flat on a baking sheet and freeze for about an hour so it’s nice and flat. This makes it easier to store in your freezer! Date, label, and keep frozen for up to 3 months. Allow it to slowly thaw in the fridge prior to reheating.

Again, for perfectly al dente pasta, cook it separately and do not freeze it with the soup.

What to serve with Pasta e Fagioli:

Bread with soup is a must have over here! We love to serve this Pasta Fagioli with Homemade Breadsticks, No Knead Artisan Bread, or Mom’s Homemade Buns slathered in Garlic Butter (speaking of Garlic Butter, this Garlic Bread is another solid option!).

More Soup Recipes To Try…

Cozy up with more of my favorite filling soups that require no side dishes! Here are just a few recipes that my family can’t get enough of:

• Slow Cooker Zuppa Toscana — with the perfect amount of spice!
• Sausage Tortellini Soup — soup that eats like a meal.
• Italian Wedding Soup — those homemade meatballs are everything!
• Chicken Wild Rice Soup — creamy and satisfying.

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EASY Pasta Fagioli recipe (Pasta Fazool)

Pasta Fagioli is an Italian soup that always satisfies! It's a pasta and bean soup that's bursting with savory flavor from pancetta, garlic, tomato paste, parmesan and more. You can call it pasta fazool if you want – I just call it delicious!

Course Main Course, Soup

Cuisine American, Italian

Diet Low Calorie

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 470cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oilive oil
• 100 grams pancetta, chopped (or about 4 slices thick cut bacon)
• 3 large carrots (peeled and chopped)
• 2 ribs celery (finely diced)
• 1 medium onion (finely diced)
• 4 cloves garlic (minced)
• 1 tablespoon tomato paste
• 1 tablespoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 5 cups low sodium chicken broth (vegetable for vegetarian)
• 1 can diced tomatoes (14 oz or 398 ml) or crushed
• 2 cans white kidney beans (19 oz or 540 ml) drained and rinsed
• 1 bay leaf
• 1 parm rind
• 1 cup ditalini or other small pasta (uncooked) about 130 grams
• 2 cups freshly chopped spinach or kale
• ¼ cup grated Parmesan cheese

US Customary – Metric

Instructions

• In a large dutch oven or soup pot, heat oil over medium-high heat and add chopped bacon or pancetta. Cook until lightly browned.
• Add carrots, celery and onion and cook until translucent.
• Stir in garlic, tomato paste, Italian seasoning, salt and pepper and cook 1-2 minutes.
• Add broth, diced tomatoes, beans, bay leaf and Parmesan rind. Bring to a simmer over medium-high heat, then reduce heat to medium and cover. Cook for 10 minutes or until vegetables are nearly tender.
• Stir in uncooked pasta, cover and cook until al dente.
• Just before serving, stir in spinach and Parmesan. Taste and adjust seasonings as desired.

Video

Notes

Ingredients and Substitutions:

• Pancetta or Bacon: either works well, and you can omit for a meatless version of this soup.
• Vegetables: There are lots and lots of variations of Pasta e Fagioli, which means that you can make your own rules and no one can tell you it’s wrong! Feel free to add in extra vegetables that you need to get out of the fridge, or ones your guests enjoy. 
• Broth: I always start with low sodium or no salt added broth so that I can control how salty the soup is in the end.
• Pasta: we love ditalini in soup, but any small pasta shape will do. If you are going to be serving it later, you may want to cook the pasta to al dente in a pot of boiling water and just add when serving. This way it won’t get mushy if it sits in the fridge too long.
• Tomatoes: use diced or crushed, or you can swap this for tomato sauce for a thicker soup.
• Beans: I prefer white beans but any kind of beans, even black or red kidney beans will work just as well in here.

 

Nutrition

Serving: 457grams | Calories: 470cal | Carbohydrates: 65g | Protein: 25g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 19mg | Sodium: 556mg | Potassium: 1233mg | Fiber: 12g | Sugar: 6g | Vitamin A: 6275IU | Vitamin C: 16mg | Calcium: 169mg | Iron: 5mg

The post Pasta Fagioli (Pasta Fazool) appeared first on The Recipe Rebel.

This Tuscan Chicken Pasta Bake is cheesy, creamy, and so flavorful! Penne pasta is baked in the best homemade sauce and made hearty with bites of chicken spread throughout. Perfect for those crazy weeknights when you need something comforting and easy!

Enjoy more of my favorite pasta recipes like Three Cheese Gnocchi Bake, Creamy Gemelli Pasta and Orecchiette Pasta with Sausage.

As the weather drops, it’s time to whip out all of our favorite comfort food recipes! This creamy chicken pasta bake is stick-to-your-ribs comforting in the very best way.

It checks all the right boxes – creamy, cheesy, chicken-y, and SO easy. There’s a whole lot to love about this Tuscan chicken pasta!

Why we love it:

• Easy-Peasy – Yes! This recipe really simplifies the process of making homemade pasta sauce. Once you’ve got your sauce, noodles and chicken ready, you just toss it all together and let the oven do the rest of the work for you.
• Cheesy and Creamy – Ingredients like parmesan, mozzarella and heavy cream come together to create the best cheesy flavor and creamy consistency.
• Sneaky Spinach – If you have a picky eater seated at the table, have no fear. The spinach in this pasta bake recipe is so sneaky, they might not even notice it in there!
• It’s make-ahead-able! This recipe can be prepped right up to the point of baking, then refrigerated or frozen until you’re ready to bake it. More on this below 😉

Ingredients Needed for Tuscan Chicken Pasta Bake

• Pasta: It’s best to use a short pasta like penne, fusili or something similar so it really grips the sauce.
• Oil: Use a neutral oil like canola, olive or avocado.
• Chicken: As long as it’s boneless and skinless, it’ll work! Feel free to use either breast or thigh meat.
• Salt and Pepper: Just a few shakes of each, to taste.
• Butter: You can use salted or unsalted depending on what you prefer.
• Sun-Dried Tomatoes: This is what really creates that Tuscan flair! Be sure to thoroughly drain them before chopping.
• Garlic: Fresh garlic is preferred over pre-minced.
• Seasonings: You’ll need a simple medley of Italian seasoning, oregano, and crushed red pepper flakes.
• Broth: Low-sodium chicken broth creates great flavor without adding any more salt.
• Heavy Cream: To maintain that thick and creamy consistency, I don’t recommend swapping this ingredient with any other dairy product. If you must, a lighter cream can work (but the sauce will be thinner) or a lactose-free heavy cream will also work.
• Parmesan Cheese: If possible, try to freshly shred your own parmesan right off the block for the best flavor and texture.
• Mozzarella Cheese: This really seals the deal on that cheesy goodness!
• Fresh Spinach: for color and added nutrition!

How to make Tuscan Chicken Pasta Bake

This pasta bake recipe comes together in no time! Here’s a little sneak peek at the process. Scroll down to the recipe card for more info!

Before you get started, make sure you have all of your ingredients prepared and ready. It’s a fast moving recipe.

• Cook pasta to al dente and add to the baking dish.
• Season your chicken with a little salt and pepper, then toss it into a pan over medium heat and cook until lightly browned on all sides. Remove from the pan and set aside.

• In the same pan, melt some butter and add the sun-dried tomatoes, garlic, and seasonings. Cook for just a minute or two before stirring in the flour and cooking until absorbed.
• Slowly whisk in the broth and heavy cream. Cook until thickened.

• Stir in the parmesan and spinach
• Combine sauce with pasta and chicken in the baking dish. Top with more cheese and bake!

Variations and Substitutions

• Add more veggies: This recipe is pretty versatile. Dress it up even more with some mushrooms, tomatoes, broccoli, kale, or whatever else your heart desires!
• Change up the chicken: If you have any leftover Instant Pot Chicken Breast or Shredded Chicken, this is a great recipe to use it with.
• Broth: You can use vegetable broth instead if preferred. In fact, you can make the whole recipe vegetarian-friendly by omitting the chicken and swapping the broth.

How to store Tuscan Chicken Pasta Bake

Once it’s totally cooled to room temperature, you can store this chicken pasta bake in an airtight container in the fridge for about 2-3 days. Reheat individual portions in the microwave for 30 seconds at a time until warmed all the way through.

Can I make this ahead?

You can easily prep it and freeze it to finish making later!

Prep the recipe up to the point of baking, then cover with plastic wrap or tin foil. Refrigerate up to 4 days before baking!

Can I freeze Tuscan Chicken Pasta Bake?

Yes, definitely! High fat dairy always freezes best, so I would avoid freezing this if you swap out the heavy cream.

Assemble the casserole as instructed, but without the cheese topping. Do not bake. Once it’s cooled to room temp, wrap it in plastic wrap and foil. Store in the freezer for 2-3 months. When you’re ready to serve it, add the cheese and let it thaw in the fridge overnight before baking.

Serving suggestions:

Tuscan chicken pasta is pretty heavy, so lighten up your plate with a veggie side dish like Cheesy Baked Asparagus or Air Fryer Green Beans!

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Tuscan Chicken Pasta Bake

This Tuscan Chicken Pasta Bake is cheesy, creamy, and so flavorful! Penne pasta is baked in the best homemade sauce and made hearty with bites of chicken spread throughout. Perfect for those crazy weeknights when you need something comforting and easy!

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 8 servings

Calories 637cal

Author Ashley Fehr

Ingredients

• 5 cups short pasta (340-390 grams) penne, fusili or similar
• 1 tablespoon oil
• 1 lb boneless skinless chicken (about 2-3 breasts or 6 thighs)
• salt and pepper

Pasta Sauce:

• ¼ cup butter
• ¼ cup sun dried tomatoes drained and chopped
• 2-3 cloves garlic minced
• 1 teaspoon Italian seasoning
• ½ teaspoon dried oregano
• ⅛ – ¼ teaspoon crushed red pepper flakes
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 3 tablespoons flour
• 1 ½ cups low sodium chicken broth
• 1 ½ cups heavy cream
• ¼ cup shredded Parmesan cheese
• 2 cups chopped fresh spinach

Pasta Bake

• 1 ½ cups shredded mozzarella cheese
• 2 tablespoons Parmesan cheese

US Customary – Metric

Instructions

• Lightly grease one 9×13″ baking dish or two 8×8″ baking dishes. Turn the oven to 375 degrees F if cooking right away (instructions for making ahead or freezing below).
• Cook the pasta according to package directions (just to al dente), drain and place in the baking dish.

Make the pasta sauce

• Heat a large skillet over medium-high heat and add the oil. Cut chicken into ½ – ¾" pieces.
• Season the chicken lightly with salt and pepper and cook until lightly browned on all sides and cooked through (about 5-6 minutes). Place in the baking dish with the pasta.
• In the same skillet, melt the butter over medium heat.
• Add the sun dried tomatoes, garlic, Italian seasoning, oregano, salt, pepper and red pepper flakes and cook 1-2 minutes.
• Stir in the flour until absorbed, and cook 1-2 minutes.
• Gradually whisk in the broth and cream until combined and smooth. Cook over medium heat, stirring often, until slightly thickened.
• Stir in the ¼ cup Parmesan cheese and spinach, then pour over the pasta and chicken in the baking dish. Stir to combine.
• Top with mozzarella and 2 tablespoons Parmesan cheese.
• Follow directions below to store for later, or cover with foil and bake at 375 degrees for 20 minutes until hot and bubbly, then broil to brown the cheese if desired.
• Serve.

Video

Notes

Ingredients and Substitutions:

• Pasta: any variety of pasta will work here, but I find short (but not too small) types work the best. Feel free to swap with gluten-free or whole grain pasta if desired.
• Chicken: we usually use chicken breasts in this recipe, but it’s also a great recipe if you have leftover Baked Chicken Breast or Crockpot Shredded Chicken. Feel free to leave it out for a meatless version or use Italian sausage, cooked bacon, or canned white beans instead.
• Broth: I always choose low sodium broth and adjust the salt as needed. If using salted broth, you may need to adjust the salt content. Feel free to swap for vegetable broth if needed. 
• Cream: heavy cream creates a rich sauce and doesn’t break when cooking. If you want to swap for a lighter sauce, choose evaporated milk instead of regular milk. Regular milk can curdle when cooked. 
• Spinach: fresh spinach adds a great pop of color and nutrition but there are lots of vegetables that work great in here! Tomatoes, mushrooms, kale, broccoli, peppers, and more. Be sure to cook the vegetables first unless they cook in just a couple minutes. 

To make ahead:

1. Refrigerator. Assemble the casserole, but don’t bake. Wrap tightly and store in the fridge for up to 2 days. When you’re ready to serve, just follow the baking instructions. You may need to add a splash of water or broth to thin the sauce.
2. Freezer. Assemble the casserole without the cheese topping, and don’t bake. Cool completely, then wrap in plastic wrap and foil and store in the freezer for 2-3 months. When you’re ready to serve, add the cheese. To reheat, thaw it completely in the fridge overnight for best results, then remove the plastic wrap and follow the baking instructions (recommended for the best texture.) 

 

Nutrition

Serving: 236grams | Calories: 637cal | Carbohydrates: 57g | Protein: 30g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 122mg | Sodium: 430mg | Potassium: 633mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1778IU | Vitamin C: 5mg | Calcium: 217mg | Iron: 2mg

The post Tuscan Chicken Pasta Bake appeared first on The Recipe Rebel.

One Pan Teriyaki Chicken and Noodles checks all of the right boxes for a weeknight dinner recipe! It’s easy, flavorful, and filling. Tender noodles, protein-packed chicken and a medley of nutritious veggies are cooked in just one pan with the best sweet and tangy sauce!

There are two words that win me over every time – “one pan.” Enjoy more easy one pan recipes like Tuscan Orzo with Chicken, Sausage and Rice and Chicken Meatballs with Orzo.

This one pan teriyaki chicken and noodles recipe has saved me from ordering take-out so many times! This quick and easy homemade recipe is just so much better than what shows up in the little cardboard box — and just as quick!

There are so many bold flavors in the sauce that are created by soy sauce, honey, and more! If you have a selective eater at the table, this might just be the recipe to use to get them to eat their meat and veggies.

Oh, and did I mention just how easy it is? One pan dinners are the BEST!

Ingredients Needed for One Pan Teriyaki Chicken and Noodles

• Chicken: Chicken breasts are my personal favorite protein to use in this recipe. However, boneless skinless chicken thighs also work!
• Spaghetti: You can use another type of noodle if preferred. Note that the cooking time may change, so follow the instructions on the package.
• Chicken broth: Low sodium broth is preferred. The soy sauce in this recipe already lends a good salty flavor.
• Veggies: I love this mix of matchstick carrots, snap peas and bell peppers. Garnishing with fresh green onions also adds great fresh flavor. Feel free to toss in more veggies like broccoli, bean sprouts, or whatever else needs to get out of the fridge!
• Ginger and garlic: For both of these ingredients, I recommend using fresh options – not paste or pre-minced alternatives. Fresh garlic and ginger create the most amazing flavor and aroma.
• Vinegar: White wine vinegar gives the sauce a slightly tangy flavor.
• Honey: Adds sweetness to balance out our savory, salty flavors.
• Soy Sauce: Low-sodium soy sauce is preferred. You can also use coconut aminos or tamari instead if you’d like.

How to make One Pan Teriyaki Chicken and Noodles

Take a quick look at how to toss together this teriyaki chicken and noodles recipe! Keep scrolling to the recipe card for more exact measurements and step-by-step instructions.

• Cook the chicken until lightly browned on all sides and fully cooked through.
• Add the veggies and cook until softened, but still crisp.

• Pour all of the sauce ingredients into the pot.
• Bring to a simmer and stir in the spaghetti noodles. Lower the heat and simmer until the noodles are fully cooked. Stir often!

Variations and Substitutions

• Make it meatless: Omit the chicken meat and use vegetable broth for a vegetarian friendly noodle dish. You could also use tofu instead of chicken to still include protein, but you’ll want to set the tofu aside once it’s cooked, then add it to the dish right at the end. It’ll get mushy if cooked with the noodles.
• Go gluten-free: Use gluten-free noodles and cook them according to package directions. Also keep in mind that soy sauce has gluten, so you’ll want to use coconut aminos or tamari instead.
• Add more veggies: Broccoli, beansprouts, baby corn, water chestnuts, cabbage, mushrooms, bok choy… I could keep going! There are so many ways to add more nutrients to this healthy dinner recipe.
• Make it spicy: Take a walk on the wild side by sprinkling in some crushed red pepper flakes. Or, stir some chili garlic sauce when you add the other sauce ingredients to the pan.

How to store One Pan Teriyaki Chicken Noodles

Let your leftovers fully cool to room temperature prior to storing. Keep everything in an airtight container in the fridge for 3-4 days. Add a splash of broth or water and reheat for 30 seconds at a time in the microwave, stirring each time it stops, until warmed through.

Can I freeze teriyaki chicken noodles?

Sure thing! Let everything cool to room temperature, then transfer it all into an airtight freezer-safe container. It will last in the freezer for up to 3 months. Let it thaw in the fridge prior to reheating.

Keep in mind that both the pasta and the veggies will have a softer texture after freezing, so if you like your pasta al dente this may not be the best option for you.

Serving suggestions:

Typically, I don’t serve this one pan dinner recipe with a side dish. There’s already meat, noodles, and veggies in the pan – it’s a complete dinner.

However, you could always have the full take-out experience with some egg rolls or egg drop soup, or have an Asian-inspired dinner party and add in these Chicken Lettuce Wraps, this Sweet and Sour Pork and this Vegetable Lo Mein!

More one pan meals you’ll love!

• One Pan Tuscan Orzo with Chicken — a reader favorite!
• Creamy Gemelli Pasta recipe — a simple meatless meal.
• Orecchiette Pasta with Sausage — full of flavor!
• Cajun Chicken Pasta — a little extra kick 😉
• Baked Gnocchi with Sausage — an all around fave

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One Pan Teriyaki Chicken and Noodles

One Pan Teriyaki Chicken and Noodles checks all of the right boxes for a weeknight dinner recipe! It's easy, flavorful, and filling. Tender noodles, protein-packed chicken and a medley of nutritious veggies are cooked in just one pan with the best sweet and tangy sauce!

Course Main Course

Cuisine American

Diet Low Fat

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 448cal

Author Ashley Fehr

Ingredients

• 1 tablespoon canola oil
• 3 chicken breasts (cut into 1" pieces) about 1.5 lb
• salt and pepper
• 1 cup matchstick cut carrots
• 1 cup snap peas
• 1 bell pepper sliced
• 2 ½ cups chicken broth sodium reduced
• ½ cup soy sauce sodium reduced
• ¼ cup honey
• 1 tablespoon white vinegar
• 2 teaspoons minced garlic about 4 cloves
• 1 teaspoon fresh ginger
• 350 grams Spaghetti broken in half
• 2-3 green onions sliced

US Customary – Metric

Instructions

• Add canola oil to a large skillet over medium high heat. Add chicken, season with salt and pepper and cook, flipping once, until browned (3-4 minutes).
• Add the carrots, peas and peppers and cook for 2-3 minutes, until tender-crisp.
• Add the chicken broth, soy sauce, honey, vinegar, garlic and ginger and stir until combined.
• Bring to a simmer over medium-high heat and add spaghetti. Reduce heat to medium, cover and cook, stirring occasionally, for about 10-12 minutes, until al dente. Stir in green onions and serve.

Video

Notes

Ingredients and Substitutions: 

• Chicken: I use boneless, skinless chicken breasts because we usually have them on hand. You can sub for boneless chicken thighs, or omit for a meatless meal.
• Vegetables: If you want to bump up the veggie content, you can easily add mushrooms, bok choy, cabbage or a coleslaw mix, or broccoli slaw mix. Feel free to experiment here.
• Chicken broth and soy sauce: I always use low sodium chicken broth and soy sauce so I can control the seasoning. If you’re using regular soy sauce or broth, it may be more salty. 
• Spaghetti: We always have spaghetti on hand and we love it in this dish! Feel free to swap with another noodle of your choice. Keep in mind that the cook time may differ.

Nutrition

Serving: 252grams | Calories: 448cal | Carbohydrates: 62g | Protein: 35g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 72mg | Sodium: 1619mg | Potassium: 784mg | Fiber: 4g | Sugar: 16g | Vitamin A: 4436IU | Vitamin C: 39mg | Calcium: 47mg | Iron: 2mg

The post One Pan Teriyaki Chicken and Noodles appeared first on The Recipe Rebel.