This classic recipe can be made with any store-bought marinara sauce. But if you have a little more time and want the absolute best stuffed shells, try making my Easy Marinara Sauce included in this post. It’s absolutely delicious and easier than you think!

I love to make this meal when I’ve got guests to feed. It’s easy to make ahead of time and bake or reheat right before serving, so it’s a great way to feed a hungry crowd!

Ingredients for Stuffed Shells with Ricotta Cheese

I always buy the jumbo shells as they are easiest to fill. Here’s everything else you need for this recipe:

For the Marinara Sauce

• Olive oil
• Minced onion
• Minced garlic
• Tomato puree
• Freshly chopped basil
• Sugar
• Kosher salt
• Oregano
• Ground black pepper
• Red pepper flakes
• Apple cider vinegar (or fresh lemon juice)

Ricotta Cheese Filling

• Large egg
• Ricotta cheese
• Shredded mozzarella
• Grated Parmesan cheese
• Dried parsley

I’ve included a detailed ingredient list in the printable recipe card below, so make sure to pin or print it for later!

How to Make Ricotta Stuffed Shells

Marinara Sauce

1. First, in a large saucepan or large skillet, I heat some olive oil over medium heat. I add the minced onions and garlic and let it cook until fragrant, about two minutes.
2. Next, I add the tomato puree, basil, sugar, salt, oregano, black pepper, and red pepper flakes. I stir this together and bring it to a boil, then reduce the heat to a simmer and let it cook for about 30 minutes, stirring occasionally.
3. I finish the sauce by adding the apple cider vinegar and stir it well to incorporate. I pour the sauce in the bottom of a 9×13-inch baking dish sprayed with cooking spray. You can reserve a third of it and pour it over the shells before covering with foil, if you’d like.

Shells

1. Now that it’s time to make the shells, I preheat the oven to 350 degrees F.
2. Then I cook the shells in a large pot of boiling water according to the package directions for al dente, then drain the liquid using a strainer and let them sit for a few minutes to remove excess moisture.

Ricotta Filling

1. In a large mixing bowl, I beat one large egg, then add the ricotta cheese, one cup of mozzarella cheese, the Parmesan cheese, and the dried parsley. I mix this together until well-combined.
2. I start stuffing each shell with the ricotta mixture using a large spoon, though you could also pipe it in by transferring the filling to a Ziploc bag or piping bag and snip off the corner. Then I place each filled shell into the prepared baking dish.
3. I cover the pan with aluminum foil and bake it for 30 minutes. Then I remove the foil, sprinkle the additional cup of mozzarella cheese over the pan, and bake for another 5-10 minutes until the cheese melts.

Recipe Variations

• You can add chopped basil, oregano or other herbs to either the marinara sauce or to your cheese filling.
• Use extra cheese to make these even more cheesy! Add more parmesan to the filling or sprinkle more mozzarella on top.
• Use lemon juice if you don’t have any apple cider vinegar, and garlic powder will work in a pinch if you don’t have any fresh garlic on hand.

FAQs

Can I make Stuffed Shells with Ricotta ahead of time?

Yes, this recipe is great for meal prep! Once you get the shells filled and transferred to the baking dish, cover the dish tightly with foil and place it in the fridge. You can bake it anytime in the next 24 hours!

What do I serve with these Ricotta Shells?

When serving stuffed shells, you can add all sorts of delicious sides! I always include a Strawberry Spinach Salad or Winter Salad and, of course, Grandma’s Italian Bread!

How do I store these Stuffed Shells with Ricotta Cheese?

I store my stuffed shells in an airtight container (or I wrap the top of the dish with plastic wrap) in the refrigerator for 2-3 days. Reheat in the oven or in the microwave.

Can you freeze Stuffed Shells?

Yes! I freeze them for 3-4 months in the pan, or individual servings in a freezer bag. Reheat from frozen in a 350°F oven until warm and bubbly throughout.

More Ways to Stuff Your Shells

If you adore Baked Stuffed Shells, then you need to try ALL the varieties of these pasta dishes here on the blog:

• Spinach and Ricotta Stuffed Shells make an excellent meal that will satisfy your whole family! Jumbo shells are stuffed with a creamy ricotta and fresh spinach filling and baked in a simple homemade marinara sauce.
• If you’re looking for an easy Mexican-inspired dish to include on your menu this week, Taco Stuffed Shells are a great choice! Jumbo pasta shells are stuffed with a hearty taco filling, covered with salsa, then smothered in melty cheese.
• Looking for a great weeknight dinner? These scrumptious Chicken Stuffed Shells are filled to the brim with shredded chicken, three kinds of cheese, and topped with your favorite pasta sauce.
• Make these Easy Stuffed Shells with Cottage Cheese for dinner tonight! Jumbo pasta shells are stuffed with a creamy cottage cheese mixture, topped with a savory ground beef pasta sauce, then topped with plenty of gooey melted mozzarella! This recipe is perfect for people who don’t like the slight bitterness of the ricotta.
• These Chicken Alfredo Stuffed Shells are impossible to resist! This pasta recipe combines the richness of a creamy Alfredo sauce with succulent shredded chicken and jumbo pasta shells. Baked with tangy ricotta cheese, a garlicky sauce, and plenty of Parmesan, this chicken dinner will become a regular on your meal plan.

Have you tried Stuffed Shells with Ricotta? Let me know how yours turned out in the comments below!

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Stuffed Shells with Ricotta

Cheesy Stuffed Shells with Ricotta are what's for dinner! Jumbo pasta shells stuffed with a ricotta filling topped with a homemade marinara sauce are an easy meatless meal perfect for any weeknight.

Course Dinner

Cuisine Italian

Keyword Stuffed Shells with Ricotta

Prep Time 20 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 6 servings

Calories 417kcal

Author Lynne Feifer

Ingredients

• 20 jumbo pasta shells

Marinara Sauce

• 4 tablespoons olive oil
• ½ cup finely minced onion
• 2 cloves garlic, minced
• 28 ounces tomato puree
• 2 tablespoons fresh chopped basil
• 2 ½ teaspoons sugar
• 2 teaspoons kosher salt, plus more to taste
• 1 teaspoon oregano
• ½ teaspoon freshly ground black pepper
• ½ teaspoon red pepper flakes, add more to taste, if desired
• 1 tablespoon apple cider vinegar

Ricotta Cheese Filling

• 1 large egg beaten
• 15 ounces ricotta cheese
• 2 cups shredded mozzarella, divided
• ½ cup grated Parmesan cheese
• 1 tablespoon dried parsely

Instructions

Marinara

• In a large skillet or large saucepan over medium heat, heat the 4 tablespoons olive oil. Add the minced onion, 2 cloves minced garlic and cook until fragrant and slightly soft, about 2 minutes.
• Add the 28 ounces tomato puree, 2 tablespoons fresh basil, 2 1/2 teaspoons sugar, 2 teaspoons salt, 1 teaspoon oregano, 1/2 teaspoon red pepper flakes, and 1/4 teaspoon pepper. Bring to a boil and reduce heat to simmer. Cook for 30 minutes, stirring occasionally.
• After 30 minutes, add the 1 tablespoon apple cider vinegar and stir well to incorporate. Ladle or carefully pour contents into the prepared baking dish. I like to put all of the sauce into the bottom of the pan and then place the shells in, but you can place some sauce on top if you'd like.

Shells

• When ready to make shells, preheat oven to 350 degrees F. Prepare a 9 X 13-inch baking dish by spraying it with cooking spray.
• Cook pasta shells according to package directions.

Ricotta Filling

• In a large mixing bowl, beat the egg. Add the 15 ounces ricotta cheese, 1 cup of the mozzarella, the 1/2 cup of Parmesan cheese and 1 tablespoon parsley. Mix well.
• Fill each shell with the ricotta filling and place into the baking dish.
• Cover the pan with tin foil, and bake for 30 minutes. Uncover, sprinkle the remaining 1 cup of mozzarella cheese over the pan and bake for an additional 5-10 minutes until cheese is melted.

Notes

• Don’t have apple cider vinegar, you can substitute 1 tablespoon fresh lemon juice. 
• If you choose to cover the the shells with a bit of sauce before baking and want to add additional mozzarella on top, remove the tin foil after 30 minutes. Sprinkle 1 cup of mozzarella over the shells, and return to oven to bake uncovered for another 5 – 10 minutes or until cheese is melted.

Nutrition

Calories: 417kcal | Carbohydrates: 24g | Protein: 23g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.003g | Cholesterol: 86mg | Sodium: 1297mg | Potassium: 777mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1409IU | Vitamin C: 16mg | Calcium: 501mg | Iron: 3mg

The post Stuffed Shells with Ricotta appeared first on 365 Days of Baking.

There’s nothing like homemade marinara sauce! It’s so fresh and flavorful, and I can season it just how I like it. I used to think it was something that took a long time to make, so I never even attempted it on my own. But using tomato puree as a shortcut instead of fresh tomatoes means this smooth sauce is ready to eat in just over half an hour!

This recipe is great for canning, if you’re into that. I’ve never done it, so be sure to follow specific canning instructions if you do! As written, this recipe makes about 4 cups, so if you double or triple the batch, you can store whatever you’re not going to use right away in your pantry for later. Sure, a jar at the grocery store only costs a few dollars, but with prices constantly rising, anything I can do to save money is worth it!

Ingredients for Marinara Sauce

Many of these items are pantry staples, so that makes this simple marinara sauce even easier to make. Here’s what’s on my shopping list:

• Olive oil
• Onion, finely minced
• Fresh garlic cloves, minced
• Tomato puree, canned – I LOVE using San Marzano style tomatoes in this recipe
• Tomato paste, canned
• Apple cider vinegar
• Freshly chopped basil
• Sugar
• Oregano (dried)
• Kosher salt
• Freshly ground black pepper

I have a more detailed recipe, including ingredient amounts, in the printable recipe card at the bottom of the post, so make sure to check it out!

How to Make Easy Marinara Sauce

I start out by chopping up my onion and garlic. I like both to be very finely minced for this recipe. Once that’s done, I heat the olive oil in a large skillet over medium heat, then add the onion and garlic to cook until fragrant, about 2 minutes.

Next, I add the tomato puree, tomato paste, apple cider vinegar, sugar, basil, oregano, salt, and pepper to the skillet and stir it all until well combined.

I reduce the stovetop to low heat and let the sauce simmer for about 30 minutes, stirring occasionally. It will thicken as it cooks. You can cook it longer for a greater depth of flavor, too.

FAQs

Should I use dried or fresh herbs in this marinara sauce?

I prefer fresh basil, but dried oregano, as it is stronger when dried. If you want to use fresh ingredients, use 1 tablespoon per teaspoon called for in the recipe (and vice versa for dried).

How do I store Easy Marinara Sauce?

I let it cool completely, then store it in an airtight container in the fridge. IT will stay fresh for 3-7 days, though it tastes best within 3-4 days.

Can I freeze this homemade Marinara Sauce recipe?

Yes, you can! Freeze it in a flattened freezer bag for up to 6 months. You can thaw it overnight in the fridge before reheating, or just reheat it from frozen in a saucepan.

What are some recipes that use Easy Marinara Sauce?

This marinara recipe is great with a simple plate of pasta for an easy, tasty meal.

• Use it in stuffed shell recipes. I have several on the blog that are so good!
  1. Stuffed Shells
  2. Stuffed Shells with Spinach
  3. Chicken Stuffed Shells
  4. Stuffed Shells with Cottage Cheese
• These lightly crispy Baked Ravioli are perfect as an entree or appetizer served with marinara as a dipping sauce.
• Parmesan Bread Bites are a great appetizer dipped in your favorite marinara sauce. They’re easy to make from my pizza dough recipe, are basted with a healthy dose of garlic butter, and sprinkled with Parmesan cheese.
• This Pepperoni Bread with easy homemade pizza dough, pepperoni, and provolone cheese makes one heck of an easy and delicious appetizer. Dunk it in marinara sauce for extra deliciousness!

More Homemade Pasta Sauce Recipes

Learn how to make the best homemade spaghetti Meat Sauce recipe! Made with ground beef, tomatoes, and herbs, this one-pot spaghetti sauce recipe is perfect for everything from pasta to lasagna. Pair it with a loaf of homemade Italian bread, and you’ll be good to go!

This Homemade Pizza Sauce is a rich tomato sauce with a touch of sweetness, combined with the great flavors of basil, garlic, and oregano. It’s the perfect base for those pizza toppings!

Turn a simple bowl of fettuccine into a feast with homemade Roasted Garlic Alfredo Sauce! Creamy, garlicky, and full of cheesy Parmesan, this sauce is so easy to make and tastes like it came straight from your favorite Italian restaurant.

If you try my Easy Marinara Sauce, let me know how it turns out for you!

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Easy Marinara Sauce

Use this Easy Marinara Sauce recipe in all your Italian-inspired meals. With tomato puree and lots of flavorful spices, this marinara sauce is so simple and delicious you'll never go back to jarred!

Course Dinners

Cuisine Italian

Keyword Marinara Sauce

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 167kcal

Author Lynne Feifer

Ingredients

• 4 tablespoons olive oil
• ½ cup finely minced onion
• 2 cloves minced garlic
• 28 ounces tomato puree
• 6 ounces tomato paste
• 1 tablespoon apple cider vinegar
• 2 tablespoons freshly chopped basil
• 1? teaspoon sugar
• 1 teaspoon oregano
• 1 teaspoon kosher salt, plus more to taste
• ¼ teaspoon fresh ground black pepper

Instructions

• In a large skillet over medium heat, heat the 4 tablespoons olive oil. Add the minced onion, 2 cloves minced garlic and cook until fragrant and slightly soft, about 2 minutes.
• Add the 28 ounces tomato puree, 6 ounces tomato paste, 1 tablespoon apple cider vinegar, 1 teaspoon sugar, 2 fresh basil, 1 teaspoon oregano, 1 teaspoon salt, 1/4 teaspoon pepper.
• Reduce to a simmer, and cook for 30 minutes to thicken, stirring occasionally.

Notes

This recipe makes about 4 cups.

Nutrition

Calories: 167kcal | Carbohydrates: 20g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 650mg | Potassium: 901mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1149IU | Vitamin C: 22mg | Calcium: 46mg | Iron: 3mg

The post Easy Marinara Sauce appeared first on 365 Days of Baking.

Change up dinner with these yummy baked salmon filets. It tastes great, and it’s a nice source of protein that’s healthy for you, too! The basil marinade brings so much flavor to the salmon. Make it even better with a slice of lemon on the side.

I adapted this recipe from allrecipes.com. It recommends marinating it in the fridge for 1 hour before baking, but since I was pressed for time when making this, that wasn’t an option. This was so yummy without the extra marinating time that I wonder how much better it would have been if I had!

It pairs nicely with some grilled vegetables, or I serve it on a bed of rice.

Ingredients for my Basil Salmon Recipe

You only need a handful of simple ingredients for this meal. Here’s what I pulled together:

• Salmon fillet, about a pound and a half
• Olive oil
• Minced garlic
• Fresh basil
• Pinch of salt
• Freshly ground black pepper
• Fresh parsley

Be sure to check out the printable recipe card below for the detailed ingredient list!

How to Make Basil Salmon

This recipe is super simple to make. Here’s how I make it:

1. First, I preheat my oven to a temp of 400 degrees F. Then I prepare a 9×13-inch baking dish by lining it with a sheet of aluminum foil long enough on each side to fold over and contain the salmon.
2. Next, I combine the olive oil, minced garlic, basil, salt, black pepper, and parsley in a small bowl and mix until well-combined. You can blend them up with an immersion blender if you want, but I usually just stir them together.
3. I cut the salmon fillet into four even pieces, place them in the baking pan, and pour the marinade over each piece. Then I carefully fold over the tin foil, securing the sides and ends to make a large packet that will contain the steam.
4. Finally, I place the baking dish in the oven and bake for 25-30 minutes. Since each oven’s cooking time may vary, you can start checking the salmon at about 20 minutes. I know it’s done when the fish flakes apart easily with a fork and is pink throughout. Be careful not to overcook it!

Recipe Notes

• Add some red pepper flakes for a little spicy kick!
• Serve with a lemon wedge, and drizzle some fresh lemon juice over the salmon before eating it, or grate a little lemon zest on it before baking!
• Using tin foil for cooking is the key to perfectly cooked salmon. It retains the moisture so the fish doesn’t dry out in the oven. You could also cook them on a grill this way!

FAQs

How do I store leftover Basil Salmon?

Cool leftovers completely, then transfer them to an airtight container or wrap each piece tightly in plastic wrap. Store in the fridge for 3-4 days, or freeze for up to a month.

You can re-use leftovers in a salad or wrap, or warm it up to eat too.

Can I use dried herbs instead of fresh herbs?

Yes, you can, although I love the fresh flavor of herbs straight from the garden or store! Use 1 tsp dried herbs for every tablespoon of fresh herbs.

More Salmon Recipes

• If you like this Basil Baked Salmon, you’ll enjoy this Ginger Honey Salmon. I LOVE the combination of flavors in it.
• This Brown Sugar Honey Salmon with Caramelized Pineapple is quite delicious. Fruit is always such a great accompaniment for fish.
• The combination of the flavors in the Mustard Pecan Crusted Salmon made me eat every last bite!
• An easy dinner that comes together in less than 15 minutes, this Chimichurri Salmon is healthy and full of flavor. This recipe is one I’ll definitely be making again and again!
• Light, fresh, and bursting with flavor, this Grilled Salmon with Mango Salsa is the perfect balance of smoky and sweet. The tender, flaky salmon pairs nicely with the bright, tropical mango salsa, featuring fresh lime, cilantro, and just a touch of heat.
• Enjoy this creamy Smoked Salmon Dip at your next party! Chunky smoked salmon is combined with cream cheese, mayo, and sour cream and flavored with lemon and fresh herbs.

During my original 365 days of baking, I rated everything I baked on a scale of 1-4 rolling pins and this easy salmon recipe earned 3 ½ rolling pins. I don’t typically like to eat fish, but this was really good and barely tasted fishy. I really loved the taste of the basil on it, and sprinkled some fresh lemon juice over it to brighten it up, too.

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Basil Salmon

Basil Salmon is a fresh, flavorful fish dish you can have prepped and on your table in less than half an hour. It's a delicious and easy weeknight meal made with simple ingredients and little prep.

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 403kcal

Author Lynne Feifer

Ingredients

• 1.5 lb. salmon
• ⅓ cup olive oil
• 1 clove minced garlic
• 1 ¾ teaspoon fresh basil
• ¾ teaspoon salt
• ½ teaspoon freshly ground pepper
• 1.5 tablespoons chopped fresh parsley

Instructions

• Preheat oven to 400F.
• In a small bowl, combine olive oil, garlic, basil, salt, pepper, and parsley. Mix well.
• Cut salmon fillet into four even pieces.
• In a 9 X 13-inch baking dish, place a sheet of tin foil long enough on each side to fold over and contain the salmon.
• Place the salmon fillets onto the tin foil. Pour marinade over each.
• Carefully fold the tin foil over the fillets, securing the sides and ends, encasing them so that the steam helps them to bake.
• Place baking dish in oven and bake for 25-30 minutes.
• Check salmon at about 20 minutes. If the fish flakes when pulled apart with a fork and is pink then it is cooked. Be careful not to overcook it.
• Served with slices of lemon, if desired.

Nutrition

Calories: 403kcal | Carbohydrates: 1g | Protein: 34g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Cholesterol: 94mg | Sodium: 512mg | Potassium: 849mg | Fiber: 0.1g | Sugar: 0.02g | Vitamin A: 198IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 2mg

This Basil Baked Salmon was Day 215, on September 20, 2011 in my original 365 Days of Baking. It has been updated in format and with pictures on August 19, 2026.

The post Basil Salmon appeared first on 365 Days of Baking.

You’ll find me eating pasta salad on repeat all through the summer. If I don’t have to heat up my oven, I call it a win! This Pesto Chicken Pasta Salad is so light and refreshing, and you can make it vegetarian by leaving out the chicken. Bring it to all your potlucks and picnics all season long.

Sure, you can use store-bought pesto from the grocery store, but it’s surprisingly easy to make on your own. I use this recipe from Michelle at Brown Eyed Baker as inspiration for my own, and it’s delicious!

Ingredients for Chicken Pesto Pasta Salad

This easy pasta salad only needs a handful of fresh, simple ingredients. Here’s what I put in my salad:

• Campanelle pasta
• Chicken breasts, seasoned, cooked, and diced
• Red cherry tomatoes
• Yellow tomatoes
• Fresh mozzarella pearls, or cut a block into bite-sized pieces
• Fresh basil leaves

For the Fresh Pesto Sauce

• Fresh basil
• Chopped walnuts (or pine nuts)
• Minced garlic
• Romano cheese (or Parmesan cheese)
• Olive oil

See the printable recipe card below for a detailed list of ingredients, including amounts!

How to Make Pesto Pasta Salad With Chicken 

This pasta salad comes together with only a few simple steps. Here’s how to make it:

1. Pasta: First, I cook pasta according to the package instructions just beyond “al dente”. Pasta will firm up as it cools, so it helps when it’s nice and soft when warm. I drain it and set it aside. 
2. Pesto: Next, I make the pesto sauce. I place the basil, chopped walnuts, and minced garlic in a food processor or high-speed blender and pulse it 5-7 times. Then I leave it running on low while slowly adding the olive oil. Finally, I stop the blender, add the cheese, scrape down the sides, then pulse a few more times to blend everything together completely.
3. Assemble: In a large bowl, I combine the pasta, cooked chicken, tomatoes, and mozzarella and give it a good stir to mix it up. Then I pour the pesto over the contents of the bowl and toss gently to coat. I sprinkle a little more fresh basil on top, then serve and enjoy!

FAQs

What substitutions and variations are popular in this Chicken Pesto Pasta Salad?

• Use penne, rotini, cavatappi, or fusilli pasta instead of the campanelle. Use a gluten-free pasta if desired.
• Substitute pine nuts or almonds for the walnuts in the pesto sauce.
• Use Parmesan or Parmigiano-Reggiano instead of the Romano cheese
• Add some extra greens like arugula or baby spinach!
• Add olives or sun-dried tomatoes.
• Fry up some bacon, chop it up on a cutting board, and add it at the end for a little crunch.

What chicken should I use for this salad?

This is a great recipe to use up leftover boneless skinless chicken breasts. You can also use leftover rotisserie chicken or any other leftover chicken you might have. Or leave it out altogether.

Can I make Chicken Pesto Pasta Salad ahead of time?

Yes you can! I like to make it and let it chill overnight so the flavors really have time to develop. However, you can make it up to 2 days in advance. Just know, the longer you let it sit, the dryer it may become, as the pasta absorbs the dressing.

How do I store it?

Store the pesto chicken pasta salad leftovers in an airtight container in the fridge for 2-3 days. It is perfect for meal prepping if you want to separate it into individual portions, too!

What if I don’t have a food processor?

You can make the pesto sauce using an immersion blender (or stick blender), or put it in a regular blender. Add a splash of lemon juice if you’re not going to use the sauce right away to help keep it fresh!

Can I use grape tomatoes in this recipe?

Yes, grape tomatoes are perfect for salads! Cherry tomatoes are a little sweeter and juicier, but either variety will work.

More Pasta Salads To Make

If you enjoy pasta salads as much as I do, you’ll definitely want to bring one of these to your BBQs this summer:

• Summertime calls for refreshing and effortless meals that capture the vibrant flavors of the season, and nothing embodies this better than a classic Italian Pasta Salad. Combining the simplicity of pasta with a medley of fresh veggies and zesty herbs, this dish is my go-to for warm days. Make this quick and delicious dish that will become a staple for easy summer meals!
• Sausage Veggie Pasta Salad – a Suddenly Salad pasta salad made bigger with great ingredients like Hillshire Farms American Craft Smoky Bourbon Sausage and fresh vegetables, all covered in a tasty dressing.
• This super-easy Ranch BLT Pasta Salad is a great side dish or main dish recipe. It’s made with Marie’s Creamy Ranch Dressing, rotini pasta, crumbled bacon, cherry tomatoes, red onion, orange pepper, and romaine lettuce. This ranch salad might just make a regular appearance on your menu, especially when warmer temperatures roll around.
• Greek Tortellini Pasta Salad combines cheesy pasta with crisp, fresh veggies! Tossed with a homemade Greek dressing, this refreshing side dish makes a perfect picnic food!
• Southwest Pasta Salad – pasta combined with fresh vegetables and tossed with a homemade vinaigrette. It’s cool, delicious, and a perfect dish for a hot summer’s day!

Did you make this Chicken Pesto Pasta Salad? Let me know how you liked it in the comments, or leave a recipe review below!

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Pesto Chicken Pasta Salad

Chicken Pesto Pasta Salad combines campanelle pasta, diced chicken, tomatoes, and diced mozzarella tossed in a tasty homemade pesto sauce. Serve it as a main dish or make it for an easy side dish! 

Course Dinners

Cuisine American

Keyword Pesto Chicken Pasta Salad

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 6 people

Author Lynne Feifer

Ingredients

Pesto

• 3 cups fresh basil
• ½ cup walnuts chopped
• 5 cloves garlic minced
• ¾ cup Romano cheese
• ¾ cup olive oil

Pasta Salad

• 1 16- ounce package campanelle pasta or your favorite
• 3 cups seasoned and cooked chicken breasts cut into bite-sized pieces
• 1 10.5- ounce package red tomatoes
• 1 10.5 ounce package yellow tomatoes
• 2 8- ounce balls fresh mozzarella or pearl mozzarella cut into 1-inch pieces
• Additional fresh basil

Instructions

• Cook pasta according to manufacturer’s directions.

Pesto

• Combine the basil, walnuts, and garlic in a food processor or blender and pulse 5-7 times.
• Slowly drizzle in the olive oil while the machine is still running.
• Scrape down the sides of the blender or processor and add the cheese. Mix a few more time by pulsing to completely blend.

Pasta Salad

• In a large bowl, combine the pasta, chicken, tomatoes, and mozzarella.
• Pour the pesto over the bowl contents and toss gently to completely coat.
• Serve with additional fresh basil, if desired.

Notes

This recipe will serve 6 as a side dish and 4 people for a main dish. Nutritional information has been calculated for 6 people. 

This post was originally published August 10, 2016. It has been updated in format and with pictures on August 12, 2026.

The post Chicken Pesto Pasta Salad appeared first on 365 Days of Baking.

I love to order fried rice when I go out to restaurants. And as much as I love it, it’s hard to replicate that flavor and texture at home. But I think I’ve perfected it, and I’m sharing my tips for making the best fried rice below!

Let’s Talk Pork!

Did you know that pork is packed with protein and is a really good value when purchased at your grocery store?
Every 3 ounces of pork is packed full of 22 – 24 grams of protein depending on the cut! So, eating 20 –30 grams of protein per meal helps fuel your body and may help you feel fuller.
You can find more info on the nutritional value of pork here: https://www.pork.org/nutrition/protein-in-pork/.

Pork is really easy to cook, too! There are so many different cuts of pork that it’s an easy ingredient to use in lots of recipes, like Pork Spare Ribs, Rosemary Pork Medallions, Parmesan Pork Chops, and Pulled Pork Mac and Cheese.
I love using ground pork when I need to get dinner on the table quickly. It’s so flavorful, doesn’t take long to cook, is very versatile, and the whole family loves it. Check out some of the recipes I’ve used it in down below!

Make the Best Fried Rice at Home

There are a few simple things that I’ve found to make all the difference when making your own fried rice:

• Rice: Use cold, day-old rice. It’s so much better with leftover white rice than if you try to use fresh rice! I prefer Jasmine rice for the texture, too, though you could use standard long-grain rice.
• Heat: Heat your wok or pan to medium-high.
• Don’t overcrowd: Cook everything separately, and only combine at the end.
• The oyster sauce and sesame sauce are key! Just a few drops make a difference in the final flavor. You can also substitute fish sauce for the oyster sauce.
• Be generous with oil (butter) to keep things from sticking.

Ingredients for Pork Fried Rice

You can use just about any ingredients you have to make fried rice, as there are so many variations out there. Here’s what I used for this version:

• Unsalted butter
• Large eggs
• Small onion, diced
• Minced garlic
• Ground pork
• Frozen peas and diced carrots
• Day-old rice, cooked and refrigerated (I recommend Jasmine rice)
• Low-sodium soy sauce
• Oyster sauce
• Pineapple tidbits, drained
• Green onions, chopped
• Sesame oil
• Kosher salt
• Black pepper

Find a detailed ingredient list in the recipe card below!

How to Make Ground Pork Fried Rice

All you need is a wok or large skillet and a nice cooking spatula to make this recipe. Here’s how to make it:

1. Eggs: First, I melt a tablespoon of butter in my skillet over medium heat. While it melts, I beat three eggs in a bowl. Then I add the eggs to the melted butter and scramble them, stirring occasionally until fully cooked. Then I transfer the eggs to a plate to use later.
2. Ground Pork: Next, I melt more butter in the skillet, then add the onion and garlic and let it cook for about 2 minutes. Then I add the ground pork and cook for 6-9 minutes. It will be fully cooked when it’s browned and no longer pink, with the internal temperature reaching 160°F. Also, I break the meat apart as it cooks so that it will be evenly distributed throughout the ingredients.
3. Vegetables: I scoot the pork to the side, then add the peas and carrots, salt, and pepper to the skillet. I let these cook until heated through, about 2-4 minutes.
4. Rice: I push the veggies to the side, increase the heat, and melt the remaining butter. Then I add the cooked rice, soy sauce, and oyster sauce. I mix these together, then let it sit for 2-3 minutes to fry the rice. My personal preference is to leave it as long as possible so it’s almost crispy and browns up a bit.
5. Combine: Now, I add the eggs back to the rice and place the pineapple tidbits and green onions in the pan. I stir everything up until completely mixed, then let sit for an additional 2-3 minutes to heat through and fry the rice again, stirring only once or twice.
6. Serve: I remove the fried rice from the heat and pour the sesame oil over it. I stir to combine and then add any additional green onions, soy sauce, sesame oil, or salt and pepper as needed.

FAQs

How do I store Pork Fried Rice?

I let the fried rice cool completely, then transfer the leftovers to an airtight container and store it in the fridge. It is good for 3-4 days in the fridge. Reheat in the skillet for a few minutes until warm for best results.
You can even use the leftovers to make a breakfast bowl with a fried egg, or a burrito with black beans and scrambled eggs!

Can you freeze Fried Rice?

Yes, you can! I like to store it in individual portions in the freezer for up to 2 months. Then I can just heat up enough for lunch when I want some.

Easy Ground Pork Recipes

It’s grilling time and these cheesy spiced Pork Burgers are some of the juiciest burgers you’ll ever eat. With ground pork, two different kinds of cheese, and a spicy seasoning mix, these easy burgers will be the hit of any cookout!

I have a weakness for dumplings, so whenever I see them on a menu, I have to order them. Most often times, I’m disappointed that they aren’t as good as the Pork Potstickers recipe here on 365. The pork, cabbage and spices wrapped up in the wrappers don’t ever last long when I make them and I’ll fight for any leftovers!

Pork and cabbage just go together like peanut butter and jelly. That’s why I created this Pork and Cabbage Stir Fry. It’s a super easy meal for a busy weeknight and comes together in just 30 minutes.

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❤️ Lynne

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Pork Fried Rice Recipe

This easy Pork Fried Rice Recipe makes a great all-in-one weeknight meal. This fried rice recipe is full of flavor, with ground pork, veggies, rice, and eggs. Plus, it’s ready in just about 30 minutes!

Course Dinners

Cuisine Asian

Keyword Pork Fried Rice Recipe

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 people

Calories 1093kcal

Author Lynne Feifer

Ingredients

• 4 tablespoons butter divided, plus more if needed
• 3 large eggs beaten
• 1 small onion diced
• 3 cloves garlic minced
• 1 pound ground pork
• 12 ounces frozen green peas and diced carrots thawed
• 3 cups day old cooked and refrigerated rice I love using jasmine rice
• ⅓ cup low sodium soy sauce
• 2 tablespoons oyster sauce
• 1 ¼ cups pineapple tidbits drained
• 3 green onions chopped with some reserved for garnish
• 2 teaspoons sesame oil
• kosher salt and black pepper to taste

Instructions

• In a large skillet over medium heat, melt 1 tablespoon of butter. Add the 3 beaten eggs and scramble, stirring occasionally until fully cooked. Transfer eggs to a plate until ready to add later.
• Add 1 tablespoon of butter to the pan over medium heat and melt. Add the chopped onion and 3 cloves minced garlic, and cook for about 2 minutes. Add the 1 pound ground pork to the pan and cook for 6-9 minutes until browned and internal temperature is 160°F, breaking it apart as it cooks. Place the 12 ounces peas and carrots, a generous pinch of salt and pepper, and cook until vegetables are heated through, about 2-4 minutes.
• Push the vegetables to the edges of the skillet, increase heat to medium-high, and add the remaining 2 tablespoons of butter. When melted, add the 3 cups cooked rice, 1/3 cup soy sauce, and 2 tablespoons oyster sauce. Mix all ingredients together well then let sit for 3 minutes to fry the rice, stirring once or twice. See note.
• Add the scrambled eggs, 1 1/4 cups pineapple tidbits, and chopped green onions. Carefully stir again until completely mixed. Let sit for an additional 3 minutes to heat through and fry rice again, stirring once or twice.
• Remove from heat and drizzle the 2 teaspoons sesame oil over the skillet. Stir to combine. Serve with additional chopped green onions, and additional soy sauce, sesame oil, salt and pepper, if desired.

Notes

 

When the rice sits in the pan to fry, I personally like to leave it as long as possible before stirring so that it becomes crispy and browns up a bit. 

Nutrition

Calories: 1093kcal | Carbohydrates: 138g | Protein: 39g | Fat: 42g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.5g | Cholesterol: 235mg | Sodium: 1289mg | Potassium: 944mg | Fiber: 7g | Sugar: 12g | Vitamin A: 8741IU | Vitamin C: 22mg | Calcium: 137mg | Iron: 4mg

The post Pork Fried Rice Recipe appeared first on 365 Days of Baking.

This flavorful side dish is a great choice for a family meal or your next potluck. I love a good pasta salad in the summer, as they are so nice and refreshing when it’s hot outside! My favorite thing about this particular salad is all the fresh produce. You can add more or less according to your tastes and it will always taste amazing! This pasta salad recipe will become one of your new favorites!

What makes this Pasta Salad “Southwest”?

I tried to use southwestern flavors that scream “Tex-Mex” to me, like cilantro, corn, and fresh avocado. I always find these flavors in my favorite Tex-Mex dishes, so it was a no-brainer to include them in this pasta salad recipe.

Ingredients for Southwest Pasta Salad

I have to visit the grocery store for the freshest vegetables when I want to make this salad. Here’s what’s on my grocery list:

• Pasta- I use bowtie pasta, but you could also use another sturdy noodle like penne pasta.
• Black beans
• Red onion
• Orange bell pepper (use a green pepper or red peppers if you prefer)
• Cherry tomatoes
• Fresh sweet corn or frozen corn—thaw it first if using frozen!
• Avocado
• Fresh cilantro

For the Dressing Ingredients

• Olive oil
• Vinegar
• Cumin
• Fresh lime juice
• Chili powder
• Sugar
• Salt and pepper

I have a detailed list of ingredients in the printable recipe card below, so don’t forget to scroll to the end for all the specifics!

How to Make Southwestern Pasta Salad

One of the things I love about this recipe is how quick and easy it is to make.

First, in a jar, I combine the vinegar, cumin, lime juice, chili powder, sugar. I put the lid on it and shake it well to combine. I pour ¼ cup of the olive oil in, seal it tightly and then shake it vigorously until it is well combined. I do that twice more. then set it aside so the flavors can deepen.

Next, I cook the pasta in a large pot of salted water according to the package directions (I cook it to al dente). While the pasta cooks, I prepare all the veggies by dicing them up really small with a sharp knife. I just like mine in tiny bites for the perfect crunch in every bite, but the size is really up to you.

Once the pasta finishes cooking, I drain it and rinse it with cold water until the pasta is nice and cool. I add the chopped vegetables to a large bowl along with the pasta. I sprinkle it all with the salt and pepper, and drizzle the dressing over everything. I toss it all together until completely coated, and it’s ready to serve!

FAQs

Can I make Southwest Pasta Salad ahead of time?

Yes, you absolutely can! In fact, I think it’s even better after sitting in the fridge in a covered container for 8-12 hours, as the extra time really allows the flavors to meld and strengthen. I wouldn’t make it more than 24 hours ahead of time, though.

What is the best pasta for this recipe?

I made it with bowtie pasta, but you could use penne pasta, rotini, or even elbow macaroni! I actually really like using the mini bowties for the perfect-sized bite!

Can I add protein to this dish?

Yes, you can add bite-sized chunks of chicken breast or leftover shredded chicken from a rotisserie chicken or another dish. It would be great with tuna or salmon, too.

How long will this pasta last in the fridge?

Store it in an airtight container in the fridge. Eat this Southwest Pasta Salad within 2-3 days for the best flavor and texture. After that, the ingredients may get soggy.

More Pasta Salad Recipes You’ll Love

• Summertime calls for refreshing and effortless meals that capture the vibrant flavors of the season, and nothing embodies this better than a classic Italian Pasta Salad. Combining the simplicity of pasta with a medley of fresh veggies and zesty herbs, this dish is my go-to for warm days.
• To make this Sausage Veggie Pasta Salad, doctor up a store-bought Suddenly Salad by adding some smoky bourbon sausage and fresh vegetables, all smothered in a tasty dressing!
• This super-easy Ranch BLT Pasta Salad is a great side dish or main dish recipe. It’s made with Marie’s Creamy Ranch Dressing, rotini pasta, crumbled bacon, cherry tomatoes, red onion, orange pepper, and romaine lettuce. This ranch salad might just make a regular appearance on your menu, especially when warmer temperatures roll around.
• Greek Tortellini Pasta Salad combines cheesy pasta with crisp fresh veggies! Tossed with a homemade Greek dressing, this refreshing side dish makes a perfect picnic food!

If you make this Southwest Pasta Salad Recipe, come back and let me know how it turned out for you!

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❤️ Lynne

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Southwest Pasta Salad

Southwest Pasta Salad is made with bowtie pasta and fresh vegetables, then tossed with a homemade zesty dressing. It’s cool, delicious, and perfect for a hot summer’s day when you don't want cook!

Course Salad

Cuisine American

Keyword Southwest Pasta Salad

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 8 servings

Calories 541kcal

Author Lynne Feifer

Ingredients

• 1 lb. pasta – cooked according to package directions
• 15.5 ounces black beans, drained and rinsed well
• ½ red onion diced
• 1 orange bell pepper, seeded and diced
• 10 ounces cherry tomatoes I like to slice them in half
• 1 cup fresh or frozen corn
• 1 avocado diced
• 2 tablespoons fresh cilantro, chopped

Dressing

• ⅓ cup white vinegar
• ¾ teaspoon cumin
• 3 tablespoons fresh lime juice
• ½ teaspoon chili powder
• 1 teaspoon sugar
• ¾ cup olive oil
• 2 ½ teaspoons kosher salt
• 2 teaspoons freshly ground black pepper

Instructions

• In a large bowl, place the 15.5 ounces black beans, the half diced red onion, the sliced orange bell pepper, 10 ounces cherry tomatoes, 1 cup corn, 1 avocado, and 2 tablespoons fresh cilantro.
• Cook the pasta according to instructions on box for al dente. Drain the pasta and rinse with cold water to stop the cooking process. No one wants mushy pasta in their pasta salad. Drain well.

Dressing

• In a mason jar, combine the ⅓ cup white vinegar, ¾ teaspoon cumin, 3 tablespoons fresh lime juice, ½ teaspoon chili powder, and 1 teaspoon sugar. Place the lid onto the jar and shake vigorously to combine. Pour ¼ cup of the olive oil and shake vigorously until completely combined. Repeat twice more with remaining olive oil.
• Add pasta to the large bowl with salad ingredients. Sprinkle everything with the salt and pepper. Pour the dressing over the contents and toss gently to completely coat. Chill in fridge until ready to serve.

Notes

Feel free to adjust the amounts of lime juice, chili powder, sugar, salt and pepper to your taste.

Nutrition

Calories: 541kcal | Carbohydrates: 66g | Protein: 14g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Sodium: 741mg | Potassium: 624mg | Fiber: 10g | Sugar: 5g | Vitamin A: 782IU | Vitamin C: 33mg | Calcium: 43mg | Iron: 3mg

This post was originally published July 11, 2015. It has been updated in format and with pictures on May 20, 2026.

The post Southwest Pasta Salad appeared first on 365 Days of Baking.

It seems like everyone has their own version of this Chinese Chicken Salad! I made this version with an eye for convenience, which is why I used a rotisserie chicken and a bagged coleslaw mix. But one area I won’t use a shortcut for is the Sesame Ginger Dressing! It’s so easy to make your own salad dressing, and the extra effort is worth it for the flavor!

This salad holds up well for a day or two in the fridge, too, making it perfect for leftovers! The dressing takes just a few minutes to make, and you can store it on the side to add whenever you’re ready to eat the salad. I like to keep it in a mason jar with a lid so it’s easy to store and pour.

Ingredients for Ramen Noodle Salad

A fresh salad like this requires a trip to the grocery store for the best ingredients. Here’s what’s on my list:

• Coleslaw mix, bagged
• Shredded chicken- I use leftover rotisserie chicken, but you can use a boneless, skinless chicken breast
• Yellow bell pepper
• Canned mandarin oranges
• Sliced almonds
• Pickled red onions
• Green onions, chopped
• Freshly chopped parsley
• Crunchy noodles from an instant ramen packet (discard the seasoning packet)

Sesame Ginger Dressing Ingredients

• Rice wine vinegar
• Honey
• Low-sodium soy sauce
• Sesame oil
• Freshly minced ginger
• Minced garlic
• Chili paste (or you can also use red pepper flakes)
• Olive oil

Find the detailed ingredient amounts in the printable recipe card below.

How to Make Chinese Chicken Salad

Like most salad recipes, this chicken salad is easy to make with just a little prep time!

1. First, I prepare all my vegetables. I core, seed, and slice the yellow pepper into thin strips. Then I drain the oranges and red onions, chop the green onions, and chop the parsley.
2. In a large bowl, I place the coleslaw mix, shredded chicken, yellow pepper slices, mandarin oranges, sliced almonds, pickled red onion, green onions, and parsley. I gently crush the ramen noodles to the desired side, then add them as well. Then I mix all these ingredients together carefully.

For The Chinese Chicken Salad Dressing

1. Next, I make the Sesame Ginger Dressing. In a small bowl, I whisk together the rice vinegar, honey, soy sauce, sesame oil, ginger, minced garlic,  and chili paste. Then, while whisking continually, I pour in the olive oil and stir until completely blended.
2. I drizzle the dressing over the salad just before serving, and gently toss everything to coat. If I’m not going to serve the salad right away, I store the dressing in a lidded container in the fridge until I am ready to serve it.

Recipe Variations

• Shred a head of cabbage instead of using coleslaw mix. I recommend Napa cabbage/Chinese cabbage! Then you can also add in some julienned carrots. I just like using the pre-bagged mix for ease.
• If you don’t like cabbage, shredded romaine lettuce is a great alternative.
• Use crunchy fried noodles, sesame seeds, or fried wonton strips instead of ramen to provide the crunch in the salad. You could also add nuts like peanuts or cashews.

FAQs

How long does this Chinese Chicken Salad last in the fridge?

Undressed, this salad is good for 3-4 days in the fridge. Once the dressing is added, it can still hold up for a day or so due to the firmness of the veggies in the salad. Want more crunch? Add more dry ramen noodles.

Can I make this vegetarian?

Yes, omit the chicken and consider adding a protein like tofu or edamame instead.

How long is the salad dressing good for?

I find it lasts for a week or so when kept in an airtight container in the fridge. Make sure to stir or shake it before using as oil separation will occur.

More Asian-Inspired Recipes

Chinese Chicken Salad is an American-Asian fusion dish. Here are some more popular Asian-inspired recipes from the blog:

• Roasted Pork Tenderloin with an easy Asian marinade is juicy, flavorful, and so simple to prepare! Follow our pro tips to make the best roast pork with this easy recipe!
• This Pork Potstickers recipe is one you’ll come back to again and again because it’s so easy! They’re made of ground pork, ginger, garlic, soy sauce, and cabbage tucked into a potsticker wrapper, fried, and then steamed. They make a delicious appetizer or main course for dinner.
• This Coconut Rice recipe transforms ordinary grains of rice into a fragrant, rich side dish. It’s the perfect accompaniment to an Asian inspired dinner and takes hardly any extra effort at all!
• Pad See Ew is a very popular Thai dish made with chicken, a sweet-salty sauce, broccoli rabe, and flat rice noodles, often sold by street vendors in Thailand. This super easy, fast, and delicious recipe is one your family will love any night of the week!
• Take your appetizer game to the next level with this easy Garlic Edamame recipe. Edamame pods are sautéed with garlic and ginger for the perfect start to any Asian meal.

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Thank you! 
❤️ Lynne

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Chinese Chicken Salad

Enjoy this Chinese Chicken Salad for a cool, refreshing lunch or light dinner. Topped with a Sesame Ginger Dressing, this salad combines Asian-inspired flavors with shredded chicken and coleslaw mix.

Course Salad

Cuisine American

Keyword Chinese Chicken Salad

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 385kcal

Author Lynne Feifer

Ingredients

• 14 ounces coleslaw mix
• 1 cup shredded chicken I use rotisserie
• 1 yellow pepper cored, seeded, and sliced thin
• 15 ounces mandarin oranges, drained
• ¼ cup sliced almonds
• ¼ cup pickled red onions
• ¼ cup chopped green onions
• 2 tablespoons freshly chopped parsley
• 1 instant ramen packet, do not use the flavor packet

Sesame Ginger Dressing

• 3 tablespoons rice wine vinegar
• 2 tablespoons honey
• 2 tablespoons low sodium soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon freshly minced ginger
• 1 clove minced garlic
• ¼ teaspoon chili paste can substitute red pepper flakes, and add more or less to taste.
• ¼ cup olive oil

Instructions

• In a large bowl, place the 14 ounces coleslaw mix, 2 cups shredded chicken, sliced yellow pepper, 15 ounces drained mandarin orange slices, ⅓ cup sliced almonds, 1/3 cup pickled red onions, 1/3 cup green onions, 2 tablespoons chopped fresh parsley. Gently crush the ramen noodles to the desired size over the bowl. Gently mix all ingredients together.

Sesame Ginger Dressing

• In a small bowl, whisk together the 3 tablespoons rice wine vinegar, 2 tablespoons honey, 2 tablespoons low sodium soy sauce, 1 tablespoon sesame oil, 1 teaspoon freshly minced ginger, 1 clove minced garlic, and ¼ teaspoon chili paste. While whisking continuously, slowly pour in the olive oil and mix until completely blended.
• Pour over salad just before ready to serve and gently toss everything to coat.

Nutrition

Calories: 385kcal | Carbohydrates: 34g | Protein: 14g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 26mg | Sodium: 344mg | Potassium: 621mg | Fiber: 6g | Sugar: 24g | Vitamin A: 1127IU | Vitamin C: 124mg | Calcium: 120mg | Iron: 2mg

The post Chinese Chicken Salad appeared first on 365 Days of Baking.

I absolutely LOVE a good Reuben Sandwich. The corned beef, sauerkraut, and Swiss cheese are perfect together, but when you add Marie’s Thousand Island Dressing and Dip to the mix, it truly does take this braid recipe over the top. I usually make this for St. Patrick’s Day, but you can make it any time you need a quick, tasty meal.

A good braided dough recipe makes an easy weeknight meal or a light lunch. Pair it with some fresh fruit or veggies, some chips, or a salad, and you’ve got all you need to fill up some tummies!

Ingredients for my Easy 5-Ingredient Reuben Braid

• Puff Pastry Dough: In the past I’ve used my Homemade Pizza Dough or a refrigerated pizza crust from the grocery store, but I’ve changed the recipe and prefer to make it with puff pastry dough as there’s a bit more height and flakiness, and I do prefer the taste. But, imagine how delicious this would be with some rye pizza dough to replicate the flavors of original Reuben sandwiches? YUM!
• Corned beef: And nothing but. Please don’t use anything else. It won’t taste the same.
• Swiss cheese: Yes, there are definitely other cheeses out there, but Swiss is perfect for this recipe. It melts well and isn’t overpowering, so it blends really well with all the other flavors.
• Sauerkraut: I know, some people aren’t nuts about the stuff, but trust me, you won’t want to omit it. The sourness is the perfect contrast to the sweetness of the dressing.
• Marie’s Thousand Island Dressing. This is truly the piece de résistance of this Reuben. I love the creaminess of it. Plus, the flavor definitely left me craving more, so I served it as a dip alongside it, too! I have a hard time imagining this sandwich braid without it! If you can’t find Marie’s, substitute your favorite brand.

The detailed ingredients list can be found in the printable recipe card below! 

How to Make a Corned Beef Sauerkraut Reuben Braid

1. First, I make sure to remove the sheet of pastry dough from the freezer to thaw at least 40 minutes before I’m ready to start rolling and cutting into it. During this time, I’ll prepare all of my other ingredients, and I’ll preheat the oven to 400 degrees F.
2. I then place some parchment on a clean work surface. I put the thawed pastry dough sheet onto the parchment and gently roll it out into a 10 x16-inch rectangle. Using a knife or pizza cutter, I make slices down both long sides of dough, 1 ½ inches thick and 3 inches into the center.
3. Next, I spread some dressing over the middle of the dough. Then I place the corned beef evenly over the center of the dough.
4. Do the same with the cheese. I usually break the slices of Swiss cheese so I can place them evenly on top of the beef. Then I put forkfuls of sauerkraut on top of the cheese.
5. Now, I pour about 1/4 -1/3 cup of dressing (depending on how much I am in the mood for) into one corner of a sandwich bag. Then I cut a small hole into the opposite corner and squeeze the dressing all over the sauerkraut. I found it easiest to distribute it this way as opposed to using a knife.
6. I fold up one end of the dough and secure it by folding in the first two strips of dough. Then I continue down the length of the dough, alternating strips to make the braid, stopping before the last two.
7. I bring the end up and over, then fold in the last strip or two to hold it firm. Those bottom strips are the key to holding everything together!
8. I use an egg wash (one egg mixed with a tablespoon of water) and brush it over the top and sides of the braid to give it a nice golden brown finish. Then I bake it in the preheated oven for 15-18 minutes, until golden brown. I serve it with some additional Marie’s Dressing for dipping.

Recipe Notes

• I’ve made this with crescent rolls, as well as my homemade pizza dough, but I do prefer both the height and taste of the pastry dough. Feel free to use whichever you choose. If using the pizza dough or crescent roll dough, my suggestion would be to preheat the oven to 375°F and bake for 20-25 minutes until golden. 
• Sprinkle the crust with some caraway seeds for added crunch! 

FAQs

What do you serve with this 5- Ingredient Reuben Braid?

I think it’s delicious served with some dill pickles and potato chips. The sourness of the pickles and crunch of the chips tie everything together.

How do I store leftover Reuben Braid?

I slice this and store it in an airtight container in the fridge for 3-5 days. It makes great leftovers for lunch. I just heat it up in the microwave, but you could use an air fryer for 10-15 minutes or reheat it in the oven as well.

Can I freeze a Reuben Braid?

Yes, you can freeze it once baked and cooled completely. Wrap the whole thing in plastic wrap and store it in an extra-large freezer bag (or double wrap it. Freeze for up to 1 month. Thaw overnight in the fridge, then reheat before serving!

More Braid Recipes You’ll Love

These recipes are popular for a reason! Try one of these varieties next time:

• Taco Braid
• Spaghetti and Meatball Braid
• Denver Scrambled Breakfast Braid

What kind of braid should I try next? If you tried this Easy 5-Ingredient Reuben Braid recipe, I’d love to hear what you thought! Let me know in the comments.

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This post was originally published April 2, 2021. It has been updated in format on May 6, 2026.

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Easy Reuben Braid

This Easy 5-Ingredient Reuben Braid is corned beef, Swiss cheese, sauerkraut, and Marie’s Thousand Island Dressing in puff pastry! This Reuben sandwich twist is perfect for any night of the week.

Course Dinners

Cuisine American

Keyword Reuben Braid

Prep Time 15 minutes minutes

Cook Time 18 minutes minutes

Total Time 33 minutes minutes

Servings 4 people

Calories 750kcal

Author Lynne Feifer

Ingredients

• 1 sheet puff pastry dough thawed
• ¼ cup Marie's Thousand Island Dressing and Dip
• 12 slices corned beef about a ½ lb
• 8 slices Swiss cheese
• 8 ounces sauerkraut drained well
• ⅓ cup Marie's Thousand Island Dressing and Dip (depending plus additional for dipping

Egg Wash

• 1 large egg
• 1 tablespoon water

Instructions

• Preheat oven to 400° F.
• Place a sheet of parchment on a clean work surface. Put the thawed pastry dough onto the parchment and gently roll it out so that it measures about 10 X 15-inches. Using a knife or pizza cutter, make slices down both long sides of the dough 1 ½ inches thick and 3 inches into the center.
• Beginning at one end of the braid and leaving about 1/2 -1 inch both at the top and the bottom, spread the ¼ cup of Marie's Thousand Island Dressing over the center of the dough. Cover evenly with the slices of the corned beef. Then evenly place 8 slices of Swiss cheese. You may have to break the slices in half to completely cover. Place forkfuls of sauerkraut over the cheese and spread evenly.
• Pour the 1/3 cup of Marie's Thousand Island Dressing into a corner of the sandwich bag. Cut a small hole in the opposite corner and using it as a piping bag, squeeze the dressing all over the sauerkraut. It's easiest applying the dressing this way as opposed to spreading with a knife.
• Fold one end of the dough up and over the contents as much is possible and wrap the first two strips over to secure it. Repeat the wrapping with every other dough strip until you reach the last two. Fold that end up and use the last two strips to secure.
• Mix the egg with 1 tablespoon water, and with a pastry brush, brush over the top and sides of the braid (you will probably have some left over). Place the braid with the parchment onto the rimmed baking sheet and bake for 15-18 minutes, until golden.
• Serve with additional Marie's Thousand Island Dressing for dipping.

Notes

I’ve made this with crescent rolls, as well as my homemade pizza dough, but I do prefer both the height and taste from the pastry dough. Feel free to use which ever you choose. If using the pizza dough or crescent roll dough, my suggestion would be to preheat the oven to 375°F, and bake for 20-25 minutes until golden. 

Nutrition

Serving: 1g | Calories: 750kcal | Carbohydrates: 36g | Protein: 24g | Fat: 56g | Saturated Fat: 17g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 23g | Trans Fat: 0.01g | Cholesterol: 118mg | Sodium: 1649mg | Potassium: 383mg | Fiber: 3g | Sugar: 7g | Vitamin A: 437IU | Vitamin C: 24mg | Calcium: 343mg | Iron: 4mg

I am proud to be partnering with Marie’s Dressing to bring you this sponsored post. As always, all opinions are 100% my own.

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These Shredded Chicken Tostadas are one of those quick dinner recipes you’ll come back to time and time again.

What are Tostadas?

Tostadas are flat or saucer-shaped corn tortillas that are baked, toasted, or fried until crispy. The word “tostada” literally translates to “toasted” in English. You fill or top a tostada with a combination of meat, cheese, beans, and vegetables, like an open-faced taco.

With so many topping and filling options, I can make them a million different ways and never get bored. It’s a great option for taco night that will please even those picky eaters. And after a long day, this meal is a real time saver, becoming a regular in our dinner rotation.

Ingredients for Chicken Tostadas

You will need these ingredients to make the chicken tostadas.

• Tostadas – Store-bought or homemade
• Cooked shredded chicken – A store-bought rotisserie chicken is perfect, or cook up some boneless skinless chicken breasts.
• Black beans
• Rotel diced tomatoes – Or any kind of diced tomatoes with green chilies.
• Homemade taco seasoning– a store-bought packet works just fine, too!​​
• Green onions
• Shredded Mexican blend cheese
• Avocado
• Fresh tomato
• Fresh cilantro

Find a list with detailed ingredient amounts in the printable recipe card at the end of the post!

How to Make Chicken Tostadas

You are going to LOVE how easy it is to make homemade rotisserie chicken tostadas! Here’s how I do it.

1. First, I line a rimmed baking sheet with foil. I place 8 tostadas on the pan and preheat the oven to 350°F.
2. Now I combine the shredded chicken, Rotel tomatoes, black beans, and taco seasoning in a saucepan. I add a generous splash of water and cook until heated through. This takes about 7 minutes.
3. Next, I stir chopped green onions into the chicken mixture. Then I spoon the shredded chicken evenly over the tostadas. I sprinkle a handful of shredded cheese over each one.
4. Finally, I bake the chicken tostadas for about 5 minutes, or until the cheese melts. I serve them hot with diced avocado, tomato, fresh cilantro, and any other toppings I have on hand.

FAQs

How do I make my own tostada shells?

Sometimes I can’t find the crispy tostada shells for sale at my local grocery store, or I just want to make my own. Luckily, it’s easy!

• I preheat the oven to 400°F.
• I lightly grease both sides of 8 corn tortillas with vegetable oil and place them flat on the baking sheet.
• Then I bake the tortillas for 5 minutes on each side, or until hard and crispy. Voila! Crunchy tostadas!

OR

• Follow these fried tostada shell directions.

Once your tostada shells are ready, follow the recipe below for assembling easy chicken tostadas.

Can I use flour tortillas to make tostadas?

Corn tortillas are the traditional choice for tostadas, but you’re welcome to use flour if you prefer!

The flour tortillas take a bit longer to get crispy. They’ll have toasty, golden brown edges and a softer center than the thin, crisp corn tostadas.

What other toppings are good on chicken tostadas?

Diced avocado, tomatoes, and cilantro aren’t the only things you can put on cheesy baked tostadas.

Try a dollop of sour cream, homemade lime crema, or plain Greek yogurt to add a cooling dimension to the spicy Mexican chicken. If you want a spicier tostada, spoon your favorite salsa or hot sauce. Top it with some cotija cheese, pickled red onion, and some fresh lime juice.

Instead of black beans, you can use pinto beans or spread a layer of homemade refried beans on the crunchy tortillas.

In place of the chicken, top them with the slow cooker carne asada from these taco boats for an equally delicious recipe.

We also enjoy eating Mexican tostadas with shredded iceberg lettuce, pico de gallo, and guacamole on top instead of the tomatoes, cilantro, and avocado. There’s no wrong way to enjoy homemade chicken tostadas!

Mexican Recipes

I love Mexican food. That includes Tex-Mex, Cal-Mex,  and every other cuisine informed by Mexican flavors.

• This easy Mexican Chicken will make a great dinner any night of the week, and is perfect for a gathering, too! With shredded chicken, tomatoes, beans, and spices, this recipe is delicious served over rice or even in a taco salad!
• I eat tacos regularly. Whether it’s a plate of Baja-inspired Shrimp Tacos or these decidedly nontraditional Taco Hummus Wraps, I’m happy when dinner comes wrapped in a tortilla.
• The taco obsession doesn’t stop when I run out of tortillas. I love layering cheese, meat, and peppers in a Layered Taco Dip to scoop up with chips. This Chicken Taco Dip is another version you’ll enjoy.
• Make-ahead casseroles make mornings so much easier—and tastier. Fans of breakfast tacos will love my Mexican Breakfast Casserole with its layers of eggs, spicy chorizo sausage, and peppers.
• Whatever main course you choose, you’ll want to pair it with a side of Skillet Mexican Street Corn. It’s got all the spicy, creamy, sweet corn taste of Elote, cooked up in a skillet.
• No Mexican meal is complete without a refreshing beverage like horchata or the horchata-inspired Coconut Cooler. Both would be delicious served with your chicken tostadas!

Let me know how my Chicken Tostada recipe turned out for you with a comment or recipe review below!

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Chicken Tostadas Recipe

Learn how to make Chicken Tostadas with all the fixings! Crunchy tortilla shells are piled high with perfectly seasoned chicken, black beans and cheese, and more. It's a quick and easy dinner recipe that's packed with Mexican flavor the whole family will love!

Course Dinners

Cuisine Mexican

Keyword Chicken Tostadas

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8 tostadas

Calories 359kcal

Author Lynne Feifer

Ingredients

• 8 tostadas
• 2 cups cooked shredded chicken
• 15 ounces black beans
• 10 ounces Rotel diced tomatoes and chopped green chilies
• ⅓ cup water
• 2 tablespoons homemade taco seasoning or one packet
• 3 green onions chopped
• 2 cups shredded Mexican cheese
• 1 avocado sliced
• 1 tomato diced, if desired
• chopped fresh cilantro

Instructions

• Preheat oven to 350°F, and place 8 tostados onto a baking sheet lined with aluminum foil or parchment paper.
• In a large skillet over medium heat, place chicken, beans, can of diced tomatoes, water, and taco seasoning. Cook for about 7 minutes until completely heated through, stirring frequently.
• Add the green onions to the skillet, and mix. Evenly distribute the chicken mixture among the tostadas, and cover each with ¼ cup of the Mexican cheese.
• Bake for 5-7 minutes until heated and cheese has melted. Serve with sliced avocado, and top with diced fresh tomato and cilantro, if desired.

Notes

My Homemade Taco Seasoning recipe.

Nutrition

Serving: 1tostada | Calories: 359kcal | Carbohydrates: 29g | Protein: 22g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 363mg | Potassium: 569mg | Fiber: 8g | Sugar: 2g | Vitamin A: 512IU | Vitamin C: 9mg | Calcium: 235mg | Iron: 3mg

This post was originally published June 3, 2022. It has been updated in format on April 29, 2026.

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Do you love Thai food? I absolutely love Thai food – the flavors, the noodles, the use of fresh ingredients. Drunken Noodles and Pad See Ew are my favorites. If you also enjoy eating out at Thai restaurants, then this recipe is for you!

Cookbook Review

If you’re a lover of Southeast Asian dishes, then this cookbook, Rice. Noodles. Yum!  by my friend, Abigail Sotto Raines, is one you definitely need to add to your collection. It will make a great gift for others, too – moms, dads, newlyweds, teachers, and friends!

Abigail (Abby) is the owner and creator of the blog, Manila Spoon, a food blog filled with authentic Philippine dishes and more. She was born and grew up in the Philippines and learned to cook from her mother and grandmother.

She became a lawyer and practiced until she was married. It was after moving to the United States with her husband 15 years ago that she rediscovered her passion for cooking. She began her blog in 2012 and has been creating and sharing ever since.

What’s Inside

Included in this book are rice and noodle dishes, stir fries, and recipes for all meals, including dessert! Abby also includes salads and snacks, and gives great tips on how to cook rice perfectly!

Her recipes are easy, fast, and delicious, and this book will help you create your favorite Asian dishes at home. Yes, Pad Thai is in here, but you’ll also enjoy new recipes that are sure to become favorites, too!

With so many incredible recipes, it was really hard to choose just one to make and share with you. I’m eager to make the Khao Niaow Ma Muang (Sticky Rice with Mango), Bun Cha Gio (Spring Rolls with Rice Vermicelli), Bubur Sumsum (Coconut Rice Pudding), Goi Cuon (Fresh Spring Rolls), and more!

Ingredients for Pad See Ew

The key to a good Pad See Ew is having the right sauce. Raid the Asian section of your grocery store to find all the ingredients you’ll need, as listed below:

• Dark Soy Sauce
• Fish sauce
• Oyster sauce
• Sugar
• Chicken breasts
• Wide rice noodles (sen yai or ho fun)
• Canola oil (or vegetable oil)
• Minced garlic
• Large egg
• Gai lan (Chinese broccoli) or broccoli rabe, chopped
• Freshly ground black or white pepper to taste

Look for a detailed ingredient list in the printable recipe card at the end of the post!

How to Make Pad See Ew

1. First, I combine the dark soy sauce, oyster sauce, fish sauce, and sugar in a small bowl, then set it aside.
2. Next, I slice up my chicken breasts into thin slices, then marinate the slices in the sauce for about 10 minutes.
3. I refresh the ho fun noodles with cold water and separate them to avoid clumping, then drain the water and set the noodles aside.
4. Then I heat some oil in a my large skillet or a wok over medium-high heat. I fry the marinated chicken for about 3 minutes or until fully cooked. Then I set the chicken in a bowl and set it aside.
5. Next, I drizzle a little more oil in the skillet and heat it again. I add the minced garlic and cook until aromatic. Then I crack an egg and scramble it in the pan. Finally, I add the chopped gai lan or broccoli rabe and mix it with the egg
6. Finally, I add the noodles and remaining seasoning sauce to the pan and stir quickly to coat. I let the noodles sit undisturbed for about 30 seconds to caramelize just a little and get that “wok hei” flavor. Then I toss the noodles and repeat with the other side, letting them sit for about 30 seconds. I return the chicken to the pan, stir it all together, and transfer everything to a serving plate.
7. Sprinkle with some ground pepper to taste and serve immediately!

Tips for Making this Pad See Ew Recipe

• You can find the fish sauce and oyster sauce in the Asian section at your local grocery store, Walmart or Asian store. You should also be able to find wide rice noodles there in the refrigerated or frozen section. If the noodles are frozen, thaw them first before using them.
• I prefer to use my large skillet, but a wok like this one would also work nicely for this recipe as well as others in the book.
• For Pad See Ew noodles – I went to my local Asian store to purchase the ho fun, but they didn’t have them, so I purchased this 8-ounce bag of extra-large dried rice noodles at the store and they worked really well. The package directions said to soak them for 5 minutes in tap water and then to boil them for 3 minutes, which I did, and they were perfect.
• I also used broccoli rabe for this recipe since I had purchased that before we’d visited the Asian market.
• Fresh noodles are very delicate, so flip and toss them gently. I also prefer using a wooden spatula if I’m using my wok instead of a metal spatula.
• IMPORTANT: The trick is to have all of your ingredients prepped and ready BEFORE you start cooking because this recipe cooks very quickly! I like to cook it in smaller batches too, to avoid overcrowding in the pan.

FAQs

How can I increase the spice level of Pad See Ew?

This is definitely on the mild side of Thai food, but if you like a little kick, add in some chili powder, chili paste, or some chopped Bird’s Eye chilies. Our local place often uses red chili flakes as well.

How do I store leftover Thai food?

Store leftovers in an airtight container in the fridge for 2-3 days. I like to reheat mine in an oiled skillet with just a little bit of water drizzled over the top to refresh the noodles.

Can I freeze Pad See Ew?

Yes, freeze it in individual portions so you can reheat it in the microwave as needed.

Can I eat Pad See Ew with a different protein?

Yes, this tastes great with sliced pork, beef, tofu, or even shrimp! Shrimp do not need to be marinated first, if you decide to use them.

I don’t have dark soy sauce. Can I use regular soy sauce instead?

Yes, you can, although the flavor profile will be slightly different. Also, Pad See Ew is known for its dark brown color, so it will look a bit different as well.

More Asian-inspired Recipes

You’ll love these recipes inspired by Asian flavors and cuisines:

• This Pork Potstickers recipe is one you’ll come back to again and again because it’s so easy! They’re made of ground pork, ginger, garlic, soy sauce, and cabbage tucked into a potsticker wrapper, fried, and then steamed. They make a delicious appetizer or main course for dinner.
• This Coconut Rice recipe transforms ordinary grains of rice into a fragrant, rich side dish. It’s the perfect accompaniment to an Asian inspired dinner and takes hardly any extra effort at all!
• Take your appetizer game to the next level with this easy Garlic Edamame recipe. Edamame pods are sautéed with garlic and ginger for the perfect start to any Asian meal.
• Skip the takeout tonight and make your own Mochi, or Japanese rice cakes, at home! This easy homemade version is made with rice flour, sugar, and coconut milk for a delightful treat that will satisfy your sweet tooth. Whip up a batch for the entire family to enjoy today!
• Got leftover rice? This easy Chicken Fried Rice is the perfect recipe for using that up! Loaded with veggies, egg, and a bit of pineapple for more delicious flavor means you’ll be fighting for the leftovers.

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Pad See Ew

Pad See Ew is a popular Thai recipe with chicken and flat rice noodles in a sweet-salty sauce. Everyone will love this super easy, fast and delicious dish!

Course Main Course

Cuisine Thai

Keyword Pad See Ew,

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Noodle Soaking 30 minutes minutes

Total Time 1 hour hour

Servings 4 people

Calories 515kcal

Author Lynne Feifer

Equipment

• Large skillet or a wok

Ingredients

• 2 tablespoons dark soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon oyster sauce
• 2 ½ tablespoons sugar
• 8 ounces chicken breast, halved lengthwise and then thinly sliced. (225 grams)
• 1 tablespoon soy sauce
• 10 ounces flat and wide fresh rice noodles (ho fun, see Note
• 4 tablespoons canola oil, divided
• 3 cloves garlic, minced
• 1 egg, beaten
• 8 stalks gai lan (Chinese broccoli) or broccoli rabe, thick bottom stalks cut off, with leaves and thin stalks sliced to about 2 inches in length.
• freshly ground pepper to taste

Instructions

Seasoning Sauce

• In a small bowl, combine the dark soy sauce, fish sauce, oyster sauce, and sugar. Set aside.
• Marinate the sliced chicken in the 1 tablespoon soy sauce for at least 10 minutes.
• Refresh the fresh noodles with cold water and separate the threads if needed to avoid clumping. Drain and set aside.
• Heat 2 tablespoons of oil in a nonstick wok or large skillet over medium-high heat. Fry the chicken for about 3 minutes or until fully cooked. Transfer the cooked chicken to a bowl. Set aside.
• Drizzle the remaining 2 tablespoons of oil in the wok and heat over medium-high. Add the garlic and cook until very aromatic. Add the egg, let set for several seconds, then scramble. Add the chopped gai lan (or broccoli rabe) and mix with the egg.
• Add the noodles and the seasoning sauce to the pan. Stir everything quickly to ensure noodles are fully coated with the sauce. Let the noodles sit undisturbed for about 30 seconds. You want the noodles to char a little underneath to get that caramelized flavor. Flip or toss the noodles to allow the top portion to char, too. Leave undisturbed for another 30 seconds. Return the chicken to the pan and give the mixture another quick stir. Transfer to a serving plate and sprinkle with some freshly ground pepper to taste. Serve immediately.

Notes

Abby’s note in her cookbook, Rice. Noodles. Yum.
“Fresh wide rice noodles (ho fun) are great for this dish. You can find these flat rice noodles at Asian stores either in the refrigerated or frozen section. If frozen, thaw first before using. If you cannot find fresh or frozen noodles, simply use extra-large dried Thai rice noodles available in Asian stores and soak them in room temperature water for about an hour or until softened.”

Nutrition

Serving: 1g | Calories: 515kcal | Carbohydrates: 70g | Protein: 19g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 77mg | Sodium: 1454mg | Potassium: 371mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1075IU | Vitamin C: 9.1mg | Calcium: 67mg | Iron: 2mg

This post was originally published July 1, 2019. It has been updated in format on April 22, 2026.

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