Classic Baked Ziti

Warm and comforting this is an easy-to-make classic Baked Ziti recipe filled with Italian Sausage, tomato sauce, and cheese to the max! This recipe is especially indulgent with a side of Homemade Garlic Bread.

baked ziti in baking pan

Baked Ziti | A Classic Dinner

Love Lasagna but hate the time it takes to make it? Baked Ziti offers all of the same flavors and comforts that lasagna does but with way less effort. Meaty tomato sauce, filling pasta, and all of that melted gooey cheese! Today’s classic Baked Ziti recipe makes a large 9×13 pan which is perfect for large families or to use as leftovers! While I have my Instant Pot Baked Ziti on the blog (that is super popular), I thought I should post a more classic recipe that everyone can make. No special equipment needed!

Main Ingredients Needed

With a couple of pantry staples you can have this Baked Ziti recipe ready for dinner tonight! Here’s what you’ll need:

  • Ziti Pasta – this is just a specific pasta shape, penne would work perfectly well in its place.
  • Sweet Italian Sausage – I used sweet Italian Sausage here but feel free to use mild or hot!
  • Olive Oil, Onion + Garlic – these three are used with the sausage to add some subtle flavors.
  • Marinara Sauce, Tomatoes + Water – these three make up the sauce. I used storebought marinara sauce (Rao’s). It’s a little expensive but so worth it.
  • Oregano, Basil, Bay Leaves, Salt + Pepper – these herbs and seasonings help flavor the sauce.
  • Mozzarella + Part-Skim Mozzarella – I used a blend of full fat and a lower fat mozzarella in this recipe. Don’t worry, it still tastes great.
  • Parmesan – I also used parmesan for a little bit more cheesy oomph!
melting cheese into ziti

Baked Ziti Variations

Everyone has their secret tips and tricks in making Baked Ziti their own and in this house, I encourage it! Feel free to use my recipe as a base then customize to your liking. Here are a couple of options to get you started:

  • Vegetarian Baked Ziti: feel free to make this a vegetarian meal by leaving out any meat products and then supplementing with more veggies!
  • Adding Vegetables: you can absolutely use/hide vegetables in this dish. Consider wilting spinach, adding shredded zucchini, or shredded carrots to this dish! Or serve your vegetables on the side!
  • Using Different Meat: although I use a pork Italian sausage for this baked ziti recipe, you can absolutely replace it with ground beef or ground turkey.
baked ziti in baking dish before baking

How to Make Baked Ziti

For full details on how to make baked ziti can be found in the recipe card down below 🙂

Step 1: Boil the Pasta

Bring a large pot of salted water to boil. Cook ziti according to package directions. Drain and set aside.

Step 2: Brown the Meat

In another pot or deep skillet with high sides, heat the pan over medium heat. Brown sausage, breaking apart as it cooks. Drain if desired. Replace back in the pan. To the cooked sausage, add olive oil, onion, and garlic and saute until mostly tender.

Step 3: Make the Sauce

Stir in diced tomatoes, marinara sauce, water, basil, oregano, bay leaves, salt, pepper. Stir well. Cover and simmer. Taste sauce and adjust seasonings. Remove bay leaves.

Add cooked ziti to the sauce and stir to coat. Add in fresh mozzarella and parmesan cheese. Stir to melt slightly.

Step 4: Bake

Pour into lightly greased 9×13 pan. Sprinkle with shredded mozzarella cheese, cover with lightly greased foil and bake. Top with chopped parsley (optional) and serve hot.

baked ziti topped with cheese in baking dish before baking

Storing Baked Ziti

Baked Ziti will last in the fridge, in an airtight container, for 4-5 days! Which means it’s great for leftovers and meal prep. Alternatively you can make a double batch and freeze one portion for later!

Freezing Instructions

One of the best parts about Baked Ziti is that it can be frozen to last even longer and make a super easy dinner for the future, I love when that happens!

Simply double the recipe, bake one portion, and with the other store in a freezable container before baking (those aluminum casserole dishes found at the grocery store would work great for this). Be sure to cover tightly with aluminium foil and then plastic wrap before freezing. Freeze for up to 3 months.

When ready to bake, thaw in the fridge overnight then bake as accordingly!

spooning baked ziti onto white plate

Try this Baked Ziti soon, I just know you’ll love it!

The recipe card is down below, enjoy 🙂

baked ziti in baking pan

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Classic Baked Ziti

Warm and comforting this is an easy-to-make classic Baked Ziti recipe filled with Italian Sausage, tomato sauce and cheese to the max!
Course Dinner
Cuisine Italian
Keyword baked ziti
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 servings
Calories 665kcal

Ingredients

  • 1 lb ziti pasta
  • 1.25 lbs Sweet Italian Sausage
  • 2 tablespoons olive oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 25 oz marinara sauce I used Rao’s
  • 14.5 oz petite diced tomatoes
  • 1 cup water
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • salt & pepper to taste
  • 8 oz fresh mozzarella drained and cut into cubes
  • 1/4 cup parmesan cheese
  • 1 cup part skim mozzarella shredded

Instructions

  • Bring large pot of salted water to boil. Cook ziti according to package directions. Drain and set aside.
  • In another pot or deep skillet with high sides, heat pan over medium heat. Brown sausage, breaking apart as it cooks. Drain if desired. Replace back in the pan. To the cooked sausage, add olive oil, onion, and garlic and saute until mostly tender, about 3 minutes.
  • Stir in diced tomatoes, marinara sauce, water, basil, oregano, bay leaves, salt, pepper. Stir well. Cover and simmer 30 minutes. Taste sauce and adjust seasonings. Remove bay leaves.
  • Add cooked ziti to sauce and stir to coat. Add in fresh mozzarella and parmesan cheese. Stir to melt slightly. Pour into lightly greased 9×13 pan. Sprinkle with 1 cup shredded mozzarella cheese, cover with lightly greased foil and bake at 350 degrees for 20-30 minutes. Top with chopped parsley (optional) and serve hot.

Nutrition

Calories: 665kcal | Carbohydrates: 54g | Protein: 31g | Fat: 36g | Saturated Fat: 14g | Cholesterol: 87mg | Sodium: 1370mg | Potassium: 817mg | Fiber: 5g | Sugar: 9g | Vitamin A: 785IU | Vitamin C: 14mg | Calcium: 356mg | Iron: 4mg

The post Classic Baked Ziti appeared first on Lauren’s Latest.

Originally posted at Laurens Latest

One Pot Cheesy Ground Beef Taco Spaghetti

One Pot Cheesy Ground Beef Taco Spaghetti

Taco spaghetti is a mashup of two kid favorites! Imagine spaghetti topped with all your favorite taco fixings. So. Dang. Good!

If you’re obsessed with our cheesy southwestern soup, then you’ll love this ground beef version– And if you looooove both, you’ll go insane for this taco spaghetti version!!

Our daughter loves “the soup” so much that I’m always trying to find a new way to use those flavors, and on a whim this last winter I made it into spaghetti and the kids went nuts!

A cast iron skillet filled with cheesy ground beef taco spaghetti. A serving spoon is in the spaghetti and the dish is topped with melted cheese, tomatoes, olives, green onion and cilantro. Lime wedges are on the table next to the skillet.

I love it most of all because it’s good for any season. So maybe you don’t feel like soup in the summer but you can always eat spaghetti!

You are basically making a Mexican casserole by taking taco filling and piling it up on top of cheesy spaghetti. Pasta topped with meat and cheese and whatever your favorite toppings might be. Winner winner, taco spaghetti for dinner!

Ingredients for Taco Spaghetti

Here is your grocery list for this kid friendly meal:

  • Ground Beef
  • Garlic
  • Taco Seasoning
  • Water
  • Diced Tomatoes
  • Tomato Paste
  • Spaghetti
  • Salsa Con Queso Dip
  • Colby Jack Cheese
  • Mozzarella Cheese
  • Tomato
  • Green Onions
  • Olives
  • Cilantro

The measurements for each ingredient can be found in the recipe card down below.

A bowl of cheesy ground beef taco spaghetti. It has spaghetti, ground beef, cheese, green onions, tomatoes, olives and cilantro. A lime wedge is on the edge of the bowl and two forks are near the bowl.

How to Make Taco Spaghetti

I know that the clean up after cooking a meal can be almost as daunting as cooking the meal itself. That’s why I love finding meals that can be all cooked in one pot. The cleanup is a cinch and the dish is one that the whole family will love. Here are the basil steps:

  1. Brown the ground beef in a dutch oven over medium high heat and remove any excess grease.
  2. Add the garlic.
  3. Stir in the taco seasoning, then add the water and simmer.
  4. Add the diced tomatoes, tomato paste, spaghetti and water. Bring to a boil until the pasta is soft.
  5. Reduce heat to a simmer and cook until the pasta is done and the water is gone.
  6. Remove from the stove and add the queso.
  7. Top with the shredded cheese and broil for a few minutes.
  8. Top with your favorite taco toppings and serve.
More detailed instructions can be found in the recipe card below.
A cast iron skillet filled with cheesy ground beef taco spaghetti. It is topped with cheese, olives, green onion, tomatoes and cilantro.

What to Eat with Taco Spaghetti?

This recipe can totally be a meal by itself, but if you want to add a side dish or two, here are some possibilities:

Variations on Taco Spaghetti

This is dish is super versatile. You could really use any type of pasta you have on hand. It would be great with bowties or penne. If you want to go low carb, you could use spaghetti squash instead of pasta. And if you’re looking to reduce fat, you could swap out the ground beef for ground turkey or chicken. Make it your own, friends!

A cast iron skillet filled with cheesy ground beef taco spaghetti. There is melted cheese, olives, green onions, tomatoes and cilantro on top and a lime wedge is next to the skillet.

How Long Will Spaghetti Keep?

Spaghetti will keep for up to 5 days in the refrigerator in an airtight container.

Can You Freeze Cooked Spaghetti?

You can freeze left over spaghetti. Make sure it was cooked just to al dente, cool completely, place in an airtight container and freeze. Let it thaw in the fridge overnight and then reheat according to the instructions below.

A dinner bowl of cheesy ground beef taco spaghetti. There is a lime wedge on the edge of the bowl. The spaghetti is topped with melted cheese, ground beef, green onions, olives and tomatoes. Two forks are next to the bowl.

How to Reheat Spaghetti

Spaghetti can be zapped really quick in the microwave for a single serving. To reheat in the oven, place in an oven-safe dish and cover tightly with foil. Then bake at 350 degrees for 20 minutes.

How Long Will Spaghetti Keep In The Freezer?

Spaghetti will keep for about  3 months in the freezer.

A skillet full of cheesy ground beef taco spaghetti. A serving spoon is in the pot and the spaghetti is topped with melted cheese, tomatoes, olives, green onions and cilantro.

Ok, let me count the reasons this taco spaghetti rocks the block…kid friendly, one pot, ready in less that 30 minutes, perfect for a busy weeknight, easy cleanup, versatile, and the whole fam is going to love it!

More Kid Friendly Dinner Ideas:

Raised in the Kitchen - Carrian Cheney

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A cast iron skillet filled with cheesy ground beef taco spaghetti. A serving spoon is in the spaghetti and the dish is topped with melted cheese, tomatoes, olives, green onion and cilantro. Lime wedges are on the table next to the skillet.

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Kid Friendly Dinner- One Pot Taco Spaghetti

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Course 100 + BEST Easy Beef Recipes for Dinner, 50 of our Best Easy Pasta Recipes
Cook Time 25 minutes
Total Time 25 minutes
Servings 4
Calories 648kcal

Ingredients

  • 1 Pound Ground Beef
  • 3 Cloves Garlic minced
  • 1 Packet Taco Seasoning
  • 1/4 Cup Water
  • 1 Can Diced Tomatoes with Green Chilies Ro-tel, 10 oz.
  • 1 Tablespoon Tomato Paste
  • 8 oz. Spaghetti
  • 3 Cups Water
  • 1/2 Cup Salsa Con Queso Dip
  • 1/2 Cup Colby Jack Cheese Shredded
  • 1/2 Cup Mozzarella Cheese Shredded
  • 1 Tomato Diced
  • Green Onions For Garnish
  • 2 Ounce Can Sliced Olives
  • 2 Tablespoons Cilantro Chopped

Instructions

  • Heat a large dutch oven over medium high heat. Drizzle in a little oil and add the ground beef, cooking until browned and broken into bits, about 5 minutes. Drain off any grease and return the pan to the heat. Stir in the garlic and cook 1 minute.
  •  Stir in the taco seasoning then the water and bring to a simmer for 3 minutes, turning the heat to medium.
  • Add the diced tomatoes, tomato paste, spaghetti and 3 cups of water. Bring back to medium high heat to bring to a boil until the pasta is soft enough to push under the water then cover and reduce to a simmer and cook until pasta is cooked and water is all gone, about 15 minutes.
  • Remove from the heat and stir in the queso.
  • Heat the oven to broil. Top the pasta with the two cheeses and place under the broiler until melted.
  • Sprinkle with tomato, chopped green onion, olives and cilantro and serve!

Notes

will keep in the refrigerator for 5 days

Nutrition

Serving: 1g | Calories: 648kcal | Carbohydrates: 54g | Protein: 35g | Fat: 32g | Saturated Fat: 14g | Cholesterol: 107mg | Sodium: 1026mg | Potassium: 771mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1530IU | Vitamin C: 19mg | Calcium: 256mg | Iron: 5mg

A cast iron skillet filled with cheesy ground beef taco spaghetti. A serving spoon is in the spaghetti and the dish is topped with melted cheese, tomatoes, olives, green onion and cilantro. Lime wedges are on the table next to the skillet.

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READ: One Pot Cheesy Ground Beef Taco Spaghetti

Originally posted at Oh Sweet Basil

Creamy Chicken Noodle Soup (quick)

No soup is as heartwarming as a creamy chicken noodle soup made from scratch!

This recipe turns the most simple ingredients into the ultimate hug in a bowl. Tender chicken and noodles in a creamy broth with fresh veggies. The perfect remedy for cold, blustery days or when the kids get the sniffles!

laddle full of Creamy Chicken Noodle Soup

Easy to Make

Why buy canned soup when you can whip up this easy, stovetop version in no time at all!

  • Uses fresh ingredients (you likely have most on hand already).
  • Use cooked chicken to make this recipe extra fast (great for leftovers or rotisserie chicken).
  • Raw chicken works great in this recipe, see the recipe notes for extended cook time.
  • Quick to make in just one pot.

ingredients to make Creamy Chicken Noodle Soup with pasta

Best Chicken Soup Ingredients

VEGETABLES Our recipe has all the traditional ingredients found in chicken noodle soup like onions, carrots, and celery.

CHICKEN Rotisserie chicken or leftover chicken make this soup extra fast but raw chicken can be used too (or even start with a whole chicken and boil it if desired).

If using raw chicken breasts, see the notes for the extended cook time.

PASTA Use any kind of pasta you’d like. Cook the pasta on the side and add it to each bowl. This keeps it from getting mushy and is better if you plan to have leftovers.

I love using fresh linguine (or even making it into a tortellini soup) because they cook so quickly.

Great Toppings

 Why not top with bacon bits, sliced green onions, or our own homemade garlic and herb croutons.

Serve up hot bowls of creamy chicken soup with air fryer grilled cheese sandwiches, or some cheesy garlic breadsticks.

How to Make Creamy Chicken Noodle Soup

Creamy delicious homemade soup is so easy to make, especially with pre-cooked chicken!

  1. Sauté veggies until tender (per the recipe below).

cooking vegetables and seasonings in pan to make Creamy Chicken Noodle Soup

  1. Add broth & seasonings and simmer until veggies are tender.
  2. Whisk cream & corn starch and add to the simmering with chicken.

adding ingredients to pot to make Creamy Chicken Noodle Soup

  1. Stir in pasta, season & serve immediately.

Tips for Creamy Soups

  • If adding extra vegetables, increase the amount of the broth so the pot doesn’t get overcrowded.
  • To use raw chicken, increase the broth by 2 cups and add two chicken breasts. Simmer the uncooked boneless chicken 20 minutes and 30 minutes if bone-in. Remove chicken, shred and add back to the pot.
  • Cook pasta on the side if you plan to keep leftovers.

To Thicken Soups

To thicken creamy soups stir in some potato flakes or combine cornstarch with an equal amount of water and stir into the simmering soup a little bit at a time.

Flavor Booster

If using a rotisserie chicken and you have lots of time, remove all the meat and set aside for the recipe. Then simmer the bones (with low sodium broth & some onion) for at least 2-3 hours or all day in the slow cooker on low to make a delicious broth that tastes like homemade.

bowls of Creamy Chicken Noodle Soup with a pot full beside it

Storing and Reheating

  • Reheat on the stovetop or in single servings in the microwave. Chicken soup will keep in the refrigerator about 4 days as long as it’s covered.
  • If freezing, cook pasta separately and do not add to the soup. Add fresh cooked pasta once thawed.
  • To freeze creamy chicken soup, ladle portions in quart or gallon-sized zippered bags and write the date on the outside and freeze up to 3 months. It may need to be thickened with cornstarch once thawed.

More Creamy Soups

Did you love this Creamy Chicken Noodle Soup? Be sure to leave a rating and a comment below! 

laddle full of Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup

This chicken noodle soup is creamy, flavorful, and full of chicken & fresh veggies!
Course Appetizer, Chicken, Lunch, Side Dish, Soup
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 336
Author Holly Nilsson

Ingredients

  • 1 tablespoon butter
  • 1 onion diced
  • 2 large carrots sliced
  • 2 ribs celery sliced
  • 4 cups chicken broth
  • 1 teaspoon poultry seasoning
  • 1 bay leaf
  • 4 ounces dry pasta such as spaghetti or linguine
  • 1 cup heavy cream
  • 1 ½ tablespoons cornstarch
  • 2 cups cooked chicken chopped
  • parsley for garnish optional

Instructions

  • Melt butter in a saucepan over medium heat. Add onion, carrots, and celery and cook 3-4 minutes or until onion is softened.
  • Add broth, seasoning, and bay leaf and cover. Simmer 10 minutes.
  • While the soup is simmering, cook pasta al dente according to package directions. Drain well.
  • Whisk cream and corn starch in a small bowl. Add to the soup along with chicken and let simmer 5 minutes more.
  • Remove bay leaf, stir in pasta, season with salt and pepper to taste.

Notes

  • If adding extra vegetables, increase the amount of the broth so the pot doesn’t get overcrowded.
  • To use raw chicken, increase the broth by 2 cups and add two chicken breasts. Simmer the uncooked boneless chicken 20 minutes and 30 minutes if bone-in. Remove chicken, shred and add back to the pot.
  • Cook pasta on the side if you plan to keep leftovers.
  • To thicken this soup further stir in some potato flakes or combine cornstarch with an equal amount of water and stir into the simmering soup a little bit at a time. 
  • If using a rotisserie chicken and time is not an issue, remove all the meat and set aside for the recipe. Then simmer the bones for at least 2-3 hours, or all day in the Crockpot or slow cooker on low to make a delicious homemade stock.

Nutrition

Calories: 336 | Carbohydrates: 22g | Protein: 19g | Fat: 19g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 669mg | Potassium: 458mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4733IU | Vitamin C: 14mg | Calcium: 68mg | Iron: 1mg
bowl full of Creamy Chicken Noodle Soup with writing
Creamy Chicken Noodle Soup in the pot with writing
bowls of Creamy Chicken Noodle Soup with a title
Creamy Chicken Noodle Soup in the pot and plated with a title

Originally posted at Spend with Pennies

Baked Spaghetti Pie

Baked Spaghetti Pie

Baked Spaghetti Pie is one of those classic recipes that’s been around forever, and never gets old. It’s like a simple version of lasagna!

A baked spaghetti pie in a pie dish. There are layers of spaghetti, sauce, and melted cheese. Fresh basil is sprinkled on top and three tomatoes, olive oil, a container of dried red pepper flakes, and dinner plates are next to the spaghetti pie.

An Easy Spaghetti Pie Casserole 

This isn’t your mom’s spaghetti recipe, but it is the baked spaghetti pie recipe your mom wishes she had! You can even use Mom’s spaghetti sauce to bring back some memories. 

I have a lot of friends who love Italian food, but feel a bit overwhelmed by it. I can understand that, but this baked spaghetti recipe is not one of those recipes. 

Our friend, Jennifer, actually gave us this recipe. She has some of my absolute favorite family recipes. They are the good classics that you leave for college and crave Mom’s such and such. A few months ago she texted me this spaghetti pie recipe and our family was all over it! 

Baked spaghetti pie is everything your family wants for an Italian comfort meal! Pasta, sauce, and cheese!

A pie dish filled with baked spaghetti pie. There are layers of spaghetti, spaghetti sauce and melted cheeses. and a few basil leaves on top. Three tomatoes, olive oil and bay leaves are in the background.

This is a spaghetti recipe different than any other. The addition of cottage cheese adds a new level of creaminess. 

Have you ever enjoyed someone’s homemade lasagna but not wanted to go through the hassle? That’s what a baked spaghetti casserole recipe does for you, all the deliciousness with half the work! 

There’s something crazy delicious about all of that sauce and the creaminess of the cottage cheese but baking it takes on this yummy caramelization and texture that’s so awesome! Your kids will think this is so fun to take an old spaghetti recipe with their favorite spaghetti sauce and do something totally wild and crazy, like make it into a baked spaghetti!

There’s just something so wonderful about the texture of those noodles and the cheesy deliciousness of the topping. I mean, how many kids would love to plop noodles in a pie dish and make them into a pie crust?

Small bowl containing ingredients for baked spaghetti pie. There is a handful of uncooked spaghetti pasta, a bowl of spaghetti sauce, small containers of shredded mozzarella cheese, cottage cheese, and Parmesan cheese.

What’s Needed for Baked Spaghetti Pie? 

This easy baked spaghetti comes together with ingredients you may have on hand already! If not, head to the store for these ingredients: 

  • Spaghetti
  • Spaghetti Sauce 
  • Eggs
  • Cottage Cheese
  • Mozzarella Cheese
  • Butter 
  • Parmesan Cheese

A pie dish filled with baked spaghetti pie. There are layers of spaghetti noodles, spaghetti sauce and melted cheeses. There are a few basil leaves on top and three tomatoes, olive oil, cheese, and a jar of forks in the background.

How to Make Baked Spaghetti Pie

This is the easiest recipe for spaghetti. We’ve given detailed instructions in the recipe card below, but here are the basic steps for making a spaghetti casserole: 

  1. Cook your pasta.
  2. Drain and immediately add the butter, parmesan and eggs. 
  3. Place into a dish and top with cottage cheese.
  4. Now top with sauce. 
  5. Finally, top with 1/2 of the mozzarella and bake. 
  6. Add more mozzarella and bake again. 
  7. Serve with garlic bread or our crusty Artisan Bread.

A baked spaghetti pie that has a slice removed. There are layers of spaghetti, spaghetti sauce, and melted shredded cheese. A little fresh basil is sprinkled on top.

What to Serve with Baked Spaghetti 

Serve this baked spaghetti pie with your favorite pasta sides! A few of our favorite side dishes are: 

Tip: Here are all of our Salad Recipes!

A pie dish filled with cooked spaghetti noodles.

What’s the Best Spaghetti Sauce for Baked Spaghetti Casserole? 

The spaghetti sauce is crucial in this easy baked spaghetti as the flavor comes from spaghetti sauce! We recommend using our Homemade Spaghetti Sauce recipe, or even better if you use our Bolognese Sauce.

If you don’t have time, I happen to have tested out the best jarred spaghetti sauces from the store. These are our personal picks.

What Can you Use Instead of Cottage Cheese?

Not everyone is a fan of cottage cheese, so if that’s you try using ricotta cheese. I’ll tell you this, I’m usually all about the authentic ingredients, but I actually feel like the ricotta cheese can be a bit too dry in recipes, so cottage cheese gives that wonderful mild flavor without drying out the dish.

A pie dish filled with cooked spaghetti, topped with spaghetti sauce and shredded cheeses.

How Do You Know When Spaghetti is Done?

The only way to know if pasta is done is to taste it. Pasta should be cooked to al dente, or firm to the taste, but not chewy in your teeth.

Can I Add Veggies to This Dish? 

Absolutely! This baked spaghetti with cottage cheese can be spruced up with sautéed onions, mushrooms, garlic, pease, and so on. You can even add cooked Italian sausage, ground beef, or even chicken! 

A top view of baked spaghetti pie. There is spaghetti pasta, spaghetti sauce and melted cheeses with a few basil leaves on top. A small bowl of dried pepper flakes is behind the pie.

How Long Will Spaghetti Pie Keep?

Spaghetti should keep for 3-4 days when stored properly. You should store spaghetti pie tightly covered and in the refrigerator, or in a Tupperware. 

Can I Freeze This Spaghetti Pie? 

Yes! Let cool completely, then wrap the entire pan in a couple layers of plastic wrap and then two layers of foil. Freeze for up to 2 months. 

Tips for Making the Best Baked Spaghetti 

  • Parmesan cheese: Use freshly grated Parmesan cheese for the best texture and flavor. You can also use bagged, pre-shredded Parmesan. Just avoid the powdery kind that comes in a shaker can! 
  • Pasta: We used spaghetti noodles for this recipe since this is a spaghetti pie, but you can use any pasta shape you have on hand. 
  • Doubling the recipe: This recipe can easily be doubled to feed a crowd! Either bake the spaghetti pie in two pie plates, or bake it in a 9×13-inch casserole dish. 

A slice of baked spaghetti pie on a white dinner plate. A fork is next to the spaghetti pie and a few basil leaves are scattered on the pie and the plate. A small container of red pepper flakes and the rest of the spaghetti pie are in the background.

More Easy Pasta Dinners: 

All our Pasta Recipes!

Raised in the Kitchen - Carrian Cheney

111 days

Our new book is live for preorders!

From food prep to clean-up, this unique cookbook guides the way through every step, including meal lists and easy-to-follow recipes, and features dollops of heartwarming family stories, insights, and kid-friendly food activities to keep young chefs focused on fun in the kitchen.

Pre-order now

A baked spaghetti pie in a pie dish. There are layers of spaghetti, sauce, and melted cheese. Fresh basil is sprinkled on top and three tomatoes, olive oil, a container of dried red pepper flakes, and dinner plates are next to the spaghetti pie.

Print

Spaghetti Pie

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Baked Spaghetti Pie is one of those classic recipes that’s been around forever, and never gets old. It’s like a simple version of lasagna!
Course 50 of our Best Easy Pasta Recipes, Main Course
Cuisine Italian
Keyword dinner, dinner recipe, italian, recipe, spaghetti, spaghetti sauce
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4
Calories 406kcal

Ingredients

  • 6 oz Spaghetti , cooked
  • 2 Tablespoons Butter (or margarine)
  • 1/3 Cup Shredded Parmesan Cheese
  • 2 Eggs , beaten
  • 1 Cup Cottage Cheese
  • 6 Cups Spaghetti Sauce (about 1 1/2 jars)
  • 1/2 Cup Mozzarella Cheese

Instructions

  • Mix together spaghetti, butter, Parmesan cheese, and eggs.
  • Place in the bottom of a pie pan.
  • Top with cottage cheese, spaghetti sauce, and half of the mozzarella cheese.
  • Bake at 350 degrees F for 20 minutes.
  • Add other half of mozzarella cheese and bake for 5 more minutes.

Notes

This spaghetti pie can have additional items added, like sausage, ground beef and even chicken!

This Spaghetti Pie can be frozen for 1-2 months.

Nutrition

Serving: 1g | Calories: 406kcal | Carbohydrates: 43g | Protein: 23g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 123mg | Sodium: 1387mg | Potassium: 753mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1263IU | Vitamin C: 12mg | Calcium: 256mg | Iron: 3mg

A baked spaghetti pie in a pie dish. There are layers of spaghetti, sauce, and melted cheese. Fresh basil is sprinkled on top and three tomatoes, olive oil, a container of dried red pepper flakes, and dinner plates are next to the spaghetti pie.

READ: Baked Spaghetti Pie

Originally posted at Oh Sweet Basil

Creamy Butternut Squash Pasta with Sausage and Spinach

Creamy Butternut Squash Pasta with Sausage and Spinach is a perfect Autumn comfort food.  This easy and flavorful recipe is packed with veggies and will become your favorite Fall and Winter family weeknight dinner!

Creamy Butternut Squash Pasta with Sausage and Spinach and creamy Parmesan Sauce

Butternut Squash Pasta –  Seasonal and Holiday Main Course

Butternut squash pasta is one of those recipes you would probably make only in the Fall and Winter when the butternut squash is in season.  Which makes this pasta so much more special!  It’s so good I hope you will be looking forward to making it every year!  My other favorite butternut squash pasta dish that I highly recommend is butternut squash and spinach lasagna.

This easy pasta is also a great holiday main course.  If you want to expand your Thanksgiving or Christmas menu, add this colorful and flavorful butternut squash pasta to your holiday menu!  Another fantastic holiday recipe is Roasted Butternut Squash and Brussels sprouts with Pecans and Cranberries.

Why Make Butternut Squash Pasta

This butternut squash pasta is one of those rare pasta recipes that combine both comfort food deliciousness and healthy ingredients. This pasta is surely comforting yet it’s packed with fiber and nutrients.  A perfect family weeknight dinner!

  • Butternut squash is an excellent source of vitamins A, B6, C, and E, as well as several minerals, including magnesium, manganese, and potassium. Butternut squash is also rich in dietary fiber.
  • Spinach is packed with nutrients and antioxidants. It’s high in fiber and a good source of many vitamins and minerals. Spinach is a great source of vitamins A and C, as well as folic acid, iron, and calcium.

Creamy Butternut Squash Pasta with Sausage and Spinach and Parmesan Cream Sauce

How To Make Butternut Squash Pasta

Ingredients

  • Bow Tie Pasta. This recipe uses an Italian pasta, called Farfalle, or bow tie pasta. The bow-tie shape of this pasta works very well with the cubed butternut squash and add an appealing look to your dinner. Cook bow-tie pasta al dente for best texture.
  • Butternut Squash. This wonderful vegetable is known for its subtly sweet and nutty flavor. In this recipe, butternut squash is roasted with olive oil and acquires a nice soft texture on the inside with a little crunch on the outside.
  • Sausage. If you have a spicy sausage somewhere in your fridge or a freezer, this is the recipe to use it! Spicy sausage will blend exceptionally well with sweet and nutty butternut squash and creamy pasta sauce.  Use crumbled sausage without casings.  Any type of pork sausage, spicy sausage, or Italian sausage will work!
  • Spinach. Spinach adds flavor, texture, and colorfulness to this pasta dish.

Creamy Butternut Squash Pasta with Sausage and Spinach

How to Roast Butternut Squash

For everything you need to know about roasting this fantastic vegetable, refer to my recipe on how to roast butternut squash.

The butternut squash should be peeled, seeded, and cubed.  You can do it yourself or buy cubed butternut squash in the store.   Tip: If you peeled, seeded, and cubed butternut squash ahead (or bought cubed squash in the store), you can store it refrigerated in an airtight container for up to 2 days.  Use cubed butternut squash within 2 days.

  1. Preheat oven to 400 F.
  2. Combine butternut squash with 1 or 2 tablespoons of olive oil, salt, and pepper in a large bowl.  Toss together.
  3. Then,  spread the squash on a parchment paper-lined baking sheet in a single layer.   Make sure the butternut squash is not overcrowded.  This way the air can circulate around the squash in the oven and the squash roasts properly instead of steaming. Roasted this way, without overcrowding, will give squash a slightly crunchy texture on the outside.  This will ensure that the squash is roasted and not steamed.
  4. Roast the squash in the preheated oven at 400 F for 30 minutes.

How To Make Creamy Pasta Sauce

While the butternut squash is being roasted, prepare the cream sauce.

  1. In a large skillet, heat 1 tablespoon of olive oil together with 4 minced garlic cloves and 6 oz of spinach.  Cook on medium heat for about 5 to 7 minutes, until the spinach starts to wilt.
  2. Add heavy cream.  Bring to boil and immediately reduce to a low or medium boil.
  3. Add shredded Parmesan cheese while the sauce simmers, constantly stirring.
  4. Season with salt to taste, about 1/4 teaspoon of salt.  Note: No salt is necessary if the sausage is very salty.

Cook Sausage

In a medium skillet, heat 1 tablespoon of olive oil on medium heat. Add crumbled sausage and cook for about 10 minutes, regularly stirring, until the sausage is cooked through. Remove from heat and set aside.

How Long to Cook Pasta

  • Usually, the pasta is cooked in a pot of boiling water for 10 minutes. Always check the cooking time on the package instructions for precise times of cooking pasta.
  • To prepare any pasta al dente, cook pasta in boiling water for 8 minutes, or for 2 minutes less than indicated on the package instructions.

Assemble the Pasta

  1. Add drained cooked pasta and cooked sausage to the creamy spinach sauce in the skillet. Stir. Season with salt and pepper.
  2. Top with roasted butternut squash.  Stir it in, or leave butternut squash on top.

Tips on Making Pasta Ahead

Make-ahead Tip: Roast butternut squash up to 2 days ahead. Keep it refrigerated in an airtight container until ready to use. Reheat it briefly in the microwave (for about 30 seconds) before adding to pasta. Or, just add to the creamy pasta sauce, stir it in and reheat in the cream sauce.

How to Store, Freeze, Reheat Butternut Squash Pasta

  • Refrigerate. Store leftover butternut squash pasta in an airtight container in the refrigerator for up to 4 days.
  • Freeze. You can freeze butternut squash pasta in an airtight container for up to 2 months.
  • Reheat. Reheat the pasta gently on the stovetop in the skillet over medium heat, stirring halfway through. Add extra milk or heavy cream to thin out the sauce.

It’s always best to serve bow tie pasta (or any pasta) al dente. That’s when the pasta texture is at its best. Storing cooked pasta for a day or two will cause the pasta to lose its perfect texture, however, it will still taste great.

Also, keep in mind that the cream sauce when refrigerated loses its texture and becomes thick. To reheat it the next day, reheat over medium heat and add extra milk or heavy creamy when reheating to thin out the sauce.

Creamy Butternut Squash Pasta with Sausage and Spinach

Substitutions

  • Pasta.  Use any type of short pasta.  That includes farfalle (bow-tie pasta), penne, rigatoni, fusilli, or orecchiette.  You can also use gnocchi.
  • Spinach.  This butternut squash pasta will work equally well with spinach, kale, Swiss chard, or arugula.  Pick the greens of your choice, add them to the pasta, and enjoy!
  • Sausage.  Use crumbled sausage without casings.  Regular or spicy pork sausage (such as Jimmy Dean brand) is a great choice.    Crumbled Italian sausage or spicy Italian sausage is another excellent option.
  • Cheese.  Use shredded Parmesan cheese, Romano cheese, or Asiago.  You can also use shredded low-moisture part-skim Mozzarella cheese.  Do not use soft Mozzarella cheese balls.
  • Cream.  If you don’t have heavy cream, you can use half-and-half instead and add more shredded cheese to thicken the sauce.

Creamy Butternut Squash Pasta with Sausage and Spinach

Other Butternut Squash Pasta Recipes

Butternut squash is an amazing vegetable that pairs beautifully with pasta, whether the squash is roasted or pureed.  Here are some delicious butternut squash pasta recipes to explore:

What to Serve with Butternut Squash Pasta

Creamy Butternut Squash Pasta with Spinach and Sausage

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Creamy Butternut Squash Pasta with Sausage and Spinach

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Creamy Butternut Squash Pasta with Sausage and Spinach is a perfect Autumn comfort food.  This easy and flavorful recipe is packed with veggies and will become your favorite Fall and Winter family weeknight dinner!
Course Main Course
Cuisine American, Italian
Prep Time 30 minutes
Cook Time 40 minutes
Servings 4 people
Calories 759kcal
Author Julia

Ingredients

Roasted Butternut Squash

  • 2 cups butternut squash , peeled, seeded, and cubed
  • 1 tablespoon olive oil
  • salt and pepper

Sausage

  • 1 tablespoon olive oil
  • 1/2 lb sausage , crumbled, without casings

Creamy Pasta Sauce

  • 1 tablespoon olive oil
  • 4 garlic cloves minced
  • 6 oz spinach
  • 1 cup heavy cream
  • 1/3 cup Parmesan cheese shredded
  • 1/4 teaspoon salt

Pasta

  • 8 oz farfalle (bow tie pasta)

Instructions

Roast Butternut Squash

  • Preheat oven to 400 F.
  • In a large bowl, toss cubed butternut squash with olive oil, salt, and pepper. 
  • Spread the squash on a parchment paper-lined baking sheet in one layer, without overcrowding. 
  • Roast in the preheated oven at 400 F for 30 minutes. Remove from oven.

Cook Sausage

  • In a medium skillet, heat 1 tablespoon of olive oil on medium heat.
  • Add crumbled sausage and cook for about 10 minutes, regularly stirring, until the sausage is cooked through. Remove from heat and set aside.
  • Tip: Cook the sausage while the butternut squash is being roasted.

Make Creamy Sauce

  • In a separate, large skillet, heat 1 tablespoon of olive oil together with minced garlic and spinach over medium heat.  Cook, occasionally stirring, for about 5 or 7 minutes until spinach starts to wilt. 
  • Add heavy cream.  Bring to a brief boil, then immediately reduce to simmer (boiling but not intensely).  Add shredded Parmesan cheese.  Keep stirring the sauce with the Parmesan cheese on low to medium boil (simmer) until the cheese melts. Remove from heat.
  • Season with salt to taste, about 1/4 teaspoon of salt.  No salt might be necessary if the sausage is very salty.
  • Tip: Use your judgment about whether to add salt or not based on how salty the sausage is. Make the cream sauce while the butternut squash is being roasted.

Cook Pasta and Assemble

  • Cook pasta al dente in boiling water according to package instructions. That usually means cooking pasta in boiling water for about 7 to 11 minutes. Drain.
  • To a large skillet with the creamy spinach sauce, add drained cooked pasta and cooked sausage. Stir. Season with salt and pepper, if desired. 
  • Top the pasta with roasted butternut squash.  Stir the squash in, or leave it on top.

Nutrition

Calories: 759kcal | Carbohydrates: 55g | Protein: 22g | Fat: 51g | Saturated Fat: 22g | Cholesterol: 128mg | Sodium: 703mg | Potassium: 807mg | Fiber: 4g | Sugar: 3g | Vitamin A: 12411IU | Vitamin C: 28mg | Calcium: 235mg | Iron: 3mg

The post Creamy Butternut Squash Pasta with Sausage and Spinach appeared first on Julia’s Album.

Originally posted at Julias

Meatball Baked Ziti

Meatball Baked Ziti - Cheesy baked ziti with the easiest homemade meatballs. Quick to prepare and so so good. Comfort food at its best here!

Cheesy baked ziti with the easiest homemade meatballs. Quick to prepare and so so good. Comfort food at its best here!

Meatball Baked Ziti - Cheesy baked ziti with the easiest homemade meatballs. Quick to prepare and so so good. Comfort food at its best here!

Baked ziti. My all-time favorite kind of comfort food.

Except, I couldn’t just leave it like that. No, I couldn’t. I threw in some homemade meatballs and topped this entire bad boy with burrata cheese before baking it to absolute cheesy, melted perfection.

I personally prefer burrata here but if it’s not your jam, mozzarella would be a great substitute. And if you are short on time, you can absolutely substitute store-bought meatballs. (Side note: I highly recommend Trader Joe’s party size mini meatballs – they are so so good and a guilty pleasure of mine).

Serve with the remaining red wine, crusty bread, and a binge-worthy Netflix show. I recently finished Virgin River in 1.5 days and cannot wait for the second season!

Meatball Baked Ziti - Cheesy baked ziti with the easiest homemade meatballs. Quick to prepare and so so good. Comfort food at its best here!

Meatball Baked Ziti

Cheesy baked ziti with the easiest homemade meatballs. Quick to prepare and so so good. Comfort food at its best here!

entree
Meatball Baked Ziti

30 minutes50 minutes

Chungah Rhee

Ingredients:

  • 1 pound ziti pasta
  • 3/4 pound ground beef
  • 3/4 pound ground pork
  • 1/3 cup Panko
  • 2 large egg yolks
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 1/3 cup dry red wine
  • 1 (32-ounce) jar marinara sauce
  • 3 tablespoons chopped fresh basil
  • 3 tablespoons chopped fresh parsley leaves
  • 8 ounces burrata cheese, torn into large pieces

Directions:

  1. Preheat oven to 375 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
  2. In a large pot of boiling salted water, cook pasta according to package instructions for al dente; drain well.
  3. In a large bowl, combine ground beef, ground pork, Panko, egg yolks, garlic, basil and oregano; season with 1 teaspoon salt and 1/2 teaspoon pepper. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1-to-1-1/4-inch meatballs, forming about 24 meatballs.
  4. Heat olive oil in a large skillet over medium high heat. Add meatballs, in batches, and cook until all sides are browned, about 2-3 minutes. Return meatballs to the skillet.
  5. Stir in wine, scraping any browned bits from the bottom of the skillet.
  6. Stir in marinara sauce. Bring to a boil; reduce heat and simmer until flavors have blended, about 5 minutes. Remove from heat; stir in pasta, basil and parsley.
  7. Spread pasta mixture into the prepared baking dish; top with burrata.
  8. Place into oven and bake until bubbly, about 25-30 minutes. Let stand 10 minutes.
  9. Serve immediately.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

The post Meatball Baked Ziti appeared first on Damn Delicious.

Originally posted at Damn Delicious

Creamy Spinach Mushroom Tortellini with Caramelized Onions

Creamy Spinach Mushroom Tortellini with Caramelized Onions is an Italian pasta dish packed with veggies.  This easy and delicious meatless recipe is a perfect weeknight dinner!

Creamy Spinach Mushroom Tortellini with Caramelized Onions

If you’re looking for a simple creamy tortellini recipe, this is it!  To make this, you will need basic ingredients, such as spinach, mushrooms, onions, cream, and store-bought tortellini.  This creamy pasta was inspired by my farfalle recipe.

If you like this type of easy-to-make, family-friendly weeknight pasta dishes, I also recommend the following recipes: Italian ravioli with spinach, artichokes, and capers, as well as pesto chicken tortellini with veggies.

What is Tortellini?

  • Tortellini is a stuffed pasta that features a distinctive ring shape.  Tortellini is traditionally served with broth.
  • Tortellini is usually stuffed with cheese and meat-based filling.
  • Tortellini originates from the Italian region of Emilia-Romagna, situated in northeast Italy.

creamy spinach mushroom tortellini with caramelized onions

Things I love about creamy spinach mushroom tortellini

  • Meatless recipe. This pasta dish creates rich, deep flavors without any meat.  Sauteed mushrooms, creamy spinach, and caramelized onions provide so much flavor to the pasta that it stands great on its own.
  • You can easily add protein if you prefer.  This pasta will make a perfect sidekick to any type of grilled meat, whether it’s steak, pork, or chicken.  Spinach mushroom tortellini will also work well with fish, shrimp, and scallops.
  • Simple ingredients.  This recipe uses basic ingredients, such as spinach, mushrooms, onions, cream, and store-bought tortellini.  There is no need to look for that special ingredient.  These basic ingredients, when combined, create an absolutely amazing flavor profile!
  • Easy recipe.  Because this recipe comes together so easily, it’s a perfect dish to make for a weeknight dinner.  Tip: make caramelized onions a day or two in advance to save time.
  • Versatile dish. Tortellini is not the only stuffed pasta you can use in this recipe.  Ravioli will work great as well!  You can also use regular pasta, such as bow-tie or penne pasta.

Creamy Spinach Mushroom Tortellini with Caramelized Onions

Substitutions

  • What kind of tortellini should you use? You can use any type of tortellini: three-cheese tortellini, spinach tortellini, beef-stuffed tortellini, etc.  I used refrigerated 3-cheese tortellini.
  • What can you substitute for tortellini?  Use ravioli, gnocchi or bow tie pasta.
  • What can you use instead of spinach?  Baby kale or arugula will work great in this recipe.
  • What kind of mushrooms will work well here?  You can use button mushrooms, portobello mushrooms, shiitake, crimini, porcini or oyster mushrooms.

What can you use instead of heavy cream?

  • Half-and-half. You can use 1 cup of half-and-half instead of heavy cream.  Bring half-and-half to boil, then add 1/s cup of shredded Parmesan cheese.  Reduce to simmer.  Keep stirring while the sauce simmers until the cheese melts.
  • Coconut milk. Use 1 cup of coconut milk to replace 1 cup of heavy cream.  Follow the recipe as is.

Can you make this recipe gluten-free?

Substitute tortellini with gluten-free ravioli or gluten-free short pasta, such as gluten-free bow tie pasta.  You can also use gluten-free gnocchi (be sure to check the packaging as not all gnocchi is gluten-free).

Creamy Spinach Mushroom Tortellini with Caramelized Onions

How long to cook tortellini?

Follow the package instructions.   The cooking times and instructions will depend on whether you buy refrigerated or frozen tortellini. If using the refrigerated type of tortellini (not frozen), usually you would bring a large pot of water to boil and then cook the tortellini for about 7 to 10 minutes in boiling water.

Cooking tips

  • Make-ahead tip.  Make caramelized onions ahead of time, refrigerate them in an air-tight container, and use within the next 3 days.  You can also freeze caramelized onions for up to 2 months and thaw them whenever you need them.
  • How to reheat.  Reheat gently, on low-medium heat.  Add a small amount of heavy cream or half-and-half to thin out the sauce.

Creamy Spinach Mushroom Tortellini with Caramelized Onions

SIDE DISHES

Spinach mushroom tortellini is a rich pasta dish that features a luscious cream sauce made with heavy cream. The best side dishes for this type of rich creamy pasta are fresh salads along with bread. Here are some ideas:

Add protein

If you crave to add protein to your dinner, this pasta is so versatile, there are many types of meat you can add.

  • Grilled steak.  This creamy spinach mushroom tortellini will make a worthy side dish to any steak: rib-eye, filet mignon, porterhouse, flank steak, or skirt steak.
  • Chicken.  Serve this pasta with grilled or sauteed chicken.  You can use chicken breasts, chicken thighs, or chicken legs.
  • Pork.  Grilled pork chops or pan-seared pork chops will work great.  You can also serve spinach mushroom tortellini as a side dish to pork tenderloin.
  • Seafood.  Add grilled or pan-seared salmon or trout.  This pasta goes well with seared shrimp and scallops.

Other Pasta Recipes

Other Tortellini Recipes

creamy spinach mushroom tortellini

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Creamy Spinach and Mushroom Tortellini with Caramelized Onions

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Creamy Spinach Mushroom Tortellini with Caramelized Onions is an Italian pasta dish packed with veggies.  This easy and delicious meatless recipe is a perfect weeknight dinner! 
Course Main Course
Cuisine Italian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 people
Calories 544kcal
Author Julia

Ingredients

Caramelized Onions

  • 2 tablespoons olive oil
  • 2 yellow onions large
  • 1/4 teaspoon salt

Creamy pasta sauce

  • 1 tablespoon olive oil
  • 08 oz mushrooms (I used crimini mushrooms)
  • 8 oz spinach
  • 1 cup heavy cream
  • 1/4 teaspoon salt
  • 9 oz tortellini (I used 3-cheese tortellini, refrigerated)
  • 1/4 teaspoon black pepper when serving

Instructions

How to caramelized onions (this can be done a day or 2 in advance):

  • Peel the onions, wash them and thinly slice them.
  • Heat 2 tablespoons olive oil on medium-high heat in a large skillet. Add sliced onions and cook on high heat for about 10 minutes, constantly stirring with the spatula.
  • Reduce heat to medium and continue cooking the onions for 10 more minutes, continuing to stir, as onions brown even more without burning. At this point add a pinch of salt over the onions.
  • Continue cooking for 10 more minutes on medium or low heat, stirring occasionally to make sure onions don’t stick to the bottom of the pan or burn.
  • In total, you should have cooked onions for 30 minutes.  Remove the onions from the skillet onto a plate. 

How to make the creamy sauce

  • Heat 1 tablespoon olive oil in the same skillet on medium heat. Add sliced mushrooms. Sprinkle with a pinch of salt. Cook mushrooms for about 5 minutes, occasionally stirring, until mushrooms are soft.
  • Add fresh spinach to the skillet and stir on low heat just until spinach starts to wilt.
  • Add back the caramelized onions.
  • Add 1 cup of heavy cream and 1/4 teaspoon salt to the mushroom and spinach mixture and bring to a quick boil. Immediately reduce to simmer.  Keep stirring while the sauce simmers for a couple of minutes. 

Add tortellini

  • Cook tortellini according to package instructions.   Usually, that means to bring a large pot of water to boil.  Add tortellini and boil for 7 to 10 minutes.  Drain.
  • Add cooked and drained tortellini to the creamy sauce. Stir on low heat for a couple of minutes to reheat.
  • Top with cracked black pepper when serving.

Notes

Helpful Tips about Caramelized Onions.

  • Make-ahead tip.  Make caramelized onions ahead of time, refrigerate them in an air-tight container, and use within the next 3 days. 
  • You can also freeze caramelized onions for up to 2 months and thaw them whenever you need them.

Substitutions for heavy cream

  • Half-and-half. You can use 1 cup of half-and-half instead of heavy cream.  Bring half-and-half to boil, then add 1/s cup of shredded Parmesan cheese.  Reduce to simmer.  Keep stirring while the sauce simmers until the cheese melts.
  • Coconut milk. Use 1 cup of coconut milk to replace 1 cup of heavy cream.  Follow the recipe as is.

Other Substitutions 

  • Use button mushrooms, portobello, cremini, shiitake or oyster mushrooms.
  • Good substitutes for spinach are kale and arugula.
  • You can also use pre-made ravioli, gnocchi or short pasta (such as bow-tie or penne pasta) instead of tortellini.
  • Substitute tortellini with gluten-free ravioli or gluten-free short pasta, such as gluten-free bow tie pasta.  You can also use gluten-free gnocchi (be sure to check the packaging as not all gnocchi is gluten-free).
  • Protein.  You can add grilled steak, pork chops, or chicken.  You can also serve this with fish, shrimp, or scallops.

 

Nutrition

Calories: 544kcal | Carbohydrates: 38g | Protein: 14g | Fat: 38g | Saturated Fat: 17g | Cholesterol: 105mg | Sodium: 640mg | Potassium: 621mg | Fiber: 5g | Sugar: 5g | Vitamin A: 6190IU | Vitamin C: 21.5mg | Calcium: 198mg | Iron: 3.6mg

The post Creamy Spinach Mushroom Tortellini with Caramelized Onions appeared first on Julia’s Album.

Originally posted at Julias

Jumbo Lump Crab Spaghetti with Lemon Gremolata

Jumbo Lump Crabmeat and Spaghetti with a Lemon Gremolata and Toasted Breadcrumbs. Restaurant quality dish yet quick and easy #weeknightmeal  Can be #dairyfree


Fresh, sweet jumbo lumb crab meat with spaghetti is such simple classic. Take it to the next level by adding lemon gremolata and toasted bread crumbs. And yes, I did tag this as a quick and easy weeknight meal (it is, I promise!).

Whenever my husband and I go to a nice restaurant that has crab cocktail on the menu, we have to get it. I just love the sweet flavor of the crab with a touch of heat from the cocktail sauce. And it’s pretty much guilt free with low calories and low fat.

Last weekend we decided to cook something restaurant quality at home instead of going out, and I was craving crab. I ran to Costco just to get a container of jumbo lump crab meat – it’s totally worth it. Their container is bigger than what you can get at a regular food market and it’s about $10 less. Plus, it’s fresh.

When I walked in to Costco I put my blinders on and headed straight for the food section as I kept telling myself “don’t go in the middle section, don’t go in the middle section.” Because you know if you even glance that way something is going to suck you in and I’d end up coming home with a new coat, a jumbo pack of socks, a book, Christmas wrapping paper (in August), and I’d forget the crab. I’m happy to say that this time I checked out with just one item – this huge container of jumbo lump crab meat.

When using jumbo lump crab, you never want to break up those big, beautiful chunks of meat. If you want something more broken up, just buy the regular lump crab. The jumbo lump chunks are the perfect bite. And when you get the huge container at Costco, you will definitely have extra. It makes great crab cocktail the next day!

So I mentioned that the gremolata and toasted bread crumbs take this dish pasta to the next level, and they really do. It’s such a simple part of the dish, but turns it from an at home dish to a fancy restaurant quality dish. Don’t skip the breadcrumbs! They seriously give the pasta such a distinctive crunch.

This can be a dairy free dish, which is how I made it. The original recipe calls for butter to start the pan sauce; I used oil. The recipe also calls for butter to toast the breadcrumbs; I used oil again. Finally, I did not put Parmesan cheese on mine, but my husband did.

Jumbo Lump Crap Spaghetti with Lemon Gremolata and Toasted Breadcrumbs
Adapted from: Foodie Crush

Ingredients for the Crab Spaghetti

  • 1 pound of spaghetti
  • 3 Tbsp olive oil
  • 3 cloves garlic, sliced
  • 1/2 c dry white wine
  • 1 lemon, juiced
  • 1/2 tsp red pepper flakes (more or less, to taste)
  • 1 lb jumbo lump crab meat
  • Kosher salt, black pepper to taste
  • Optional: Parmesan cheese
Ingredients for the Lemon Gremolata and Toasted Breadcrumbs
  • 3 Tbsp olive oil
  • 1 c bread crumbs
  • 2 cloves of garlic, minced
  • 2 Tbsp fresh parsley, chopped
  • 2 Tbsp lemon zest
  • Kosher salt to taste

Directions

Gremolata and Toasted Bread Crumbs

  • Combine the garlic, parsley, and lemon zest. Season with salt if desired. Set aside. 
  • Heat the olive oil in a non-stick pan. Add the bread crumbs and stir for 3 minutes, until toasted and golden brown. Transfer to a bowl OR combine with the gremolata (your choice! I kept them separate the second time I made this dish since my husband didn’t want them).
Spaghetti
  • Cook the spaghetti in a pot of salted boiling water. Drain, reserving 1 c of the water.
  • Heat olive oil in a large saute pan. Add the sliced garlic and saute for 30 seconds. Add the red pepper flakes, wine, and lemon juice. Bring to a boil and then reduce to a simmer for 5 minutes. 
  • Add the cooked spaghetti to the pan and toss. Add the crab and toss gently. Season with salt and pepper.
  • Serve topped a spoonful of the gremolata and toasted bread crumbs. Add Parmesan if desired. 

Originally posted at Maryellens Cooking Creations