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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Thank you! 
❤️ 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.

I’m a sucker for Chick-Fil-A® sauce, as my order history might show! I squirrel away extra packets when I do a pickup order and even buy it by the bottle at the grocery store (they even sell it at my current location!) It’s great for dipping my nuggets, of course, but I also like it on sandwiches, burgers, and more.

Since I made this Chick-fil-A Potato Salad recipe with it a couple years ago, I knew it would make a great sauce for a cool, refreshing pasta salad, and I was right! I mixed it with just a bit of mustard and apple cider vinegar for a smooth and tangy dressing that contrasts nicely with the crunchiness of the chopped vegetables in this salad. It’s a keeper!

Ingredients for Chick-fil-A Macaroni Salad

Luckily, this recipe is pretty simple and only requires a few simple ingredients beyond the pantry staples. Here’s what’s on my shopping list:

• Elbow macaroni
• Green bell pepper, cored, seeded, and diced
• Celery, finely diced
• Red onion, finely diced
• Large hard-boiled eggs, chopped
• Chick-Fil-A sauce
• Freshly chopped parsley
• Apple cider vinegar
• Bottled yellow mustard
• Kosher salt
• Ground black pepper

I put all the details in the printable recipe card below, so scroll down for ingredient amounts and instructions!

How to Make Chick-fil-A Macaroni Salad

This pasta salad recipe is easy to make and comes together in under 30 minutes!

1. I like to wash and dice all my vegetables ahead of time, so that’s the first step on my list.
2. Next, I prepare the elbow macaroni according to the package directions for “al dente”. Then I drain the noodles and set them aside to cool.
3. In a large bowl, I combine the macaroni noodles, green pepper, celery, red onion, chopped parsley, and hard-boiled eggs and gently mix them all together. In a small bowl, I whisk together the Chick-fil-A sauce, yellow mustard, apple cider vinegar, salt, and pepper. Then I pour it over the pasta salad and stir to coat.
4. Finally, I cover the bowl tightly with plastic wrap or foil and refrigerate for at least 2 hours before serving, as this gives more time for the flavors to develop.

FAQs

Does Chick-Fil-A have a Macaroni Salad?

The restaurant currently does not offer a pasta salad, so this is not a copycat recipe. They do use elbow macaroni for their mac n’ cheese. This recipe gets its name from the Chick-Fil-A sauce I use in the salad dressing!

Can I add a protein to this pasta salad?

Yes, this salad would be great with some cooked chicken. Chop up some Chick-Fil-A grilled chicken nuggets or whatever leftover chicken you have. Some shredded chicken would work well, too! Other options include tuna or shrimp.

How do I store Chick-fil-A Macaroni Salad?

Store it tightly covered in the fridge for 3-5 days. After that, it might start to get soggy.

Can I make this pasta salad ahead of time?

Yes, you can make it up to 24 hours in advance for the best results. I like to make it the night before I plan to serve it to give the flavors plenty of time to develop.

Can I omit any of the ingredients?

Yes, feel free to make edits to the recipe to match your own preferences! Add a chopped carrot, leave out the onion, etc!

Can I use other pasta shapes besides elbow macaroni?

Yes, you can make this Chick-fil-A Macaroni Salad with any pasta shape. Great options include ziti, mini bowties, or penne pasta. Of course, then it won’t be a “macaroni” salad anymore!

Pasta Salad Recipes You’ll Love

• Looking for a classic Macaroni Salad? This one is a staple at our house and one my mom always made when I was growing up.
• 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.
• This refreshing Mexican Street Corn Pasta Salad combines the zesty flavors of the classic Mexican dish with rotini noodles and a creamy dressing. This tender pasta salad is perfect for a summer BBQ or pool party, so whip up a batch for your whole family to enjoy today!
• 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!
• 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.

Let me know how your family liked Chick-fil-A Macaroni Salad in the comments below, or leave me a recipe review! Thanks for stopping by!

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Chick-fil-A® Macaroni Salad

Chick-Fil-A® Macaroni Salad with elbow macaroni, hard-boiled eggs, chopped veggies, and that tangy Chick-Fil-A sauce is the pasta salad recipe you didn't know you needed for your menu all summer long!

Course Salad, Side Dish

Cuisine American

Keyword Chick-fil-A Macaroni Salad

Prep Time 20 minutes minutes

Refrigeration 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Servings 6 servings

Calories 324kcal

Author Lynne Feifer

Ingredients

• 8 ounces elbow macaroni
• ½ large green pepper, cored, seeded and diced
• 2 stalks celery, diced
• ⅓ cup diced red onion
• 2 large hard boiled eggs, chopped
• 1 cup Chick-fil-A® Sauce
• 2 tablespoons freshly chopped parsley
• 1 tablespoon apple cider vinegar
• 1 tablespoon bottled yellow mustard
• ¾ teaspoon kosher salt
• ¼ teaspoon black pepper

Instructions

• Prepare the elbow macaroni according to manufacturer's directions. Drain and set aside to cool.
• Put the 8 ounces cooled macaroni, half green pepper, 2 stalks diced celery, red onion, 2 chopped hard boiled eggs, 1 cup Chick-fil-A® sauce, 2 tablespoons parsley, 1 tablespoon apple cider vinegar, 1 tablespoon yellow mustard, 3/4 teaspoon salt, and 1/4 teaspoon pepper into a large mixing bowl. Stir well until thoroughly combined.
• Cover the bowl tightly with tin foil or plastic wrap, and refrigerate for at least two hours before serving.

Nutrition

Serving: 1g | Calories: 324kcal | Carbohydrates: 34g | Protein: 9g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 68mg | Sodium: 649mg | Potassium: 184mg | Fiber: 2g | Sugar: 2g | Vitamin A: 298IU | Vitamin C: 11mg | Calcium: 29mg | Iron: 1mg

The post Chick-Fil-A® Macaroni Salad appeared first on 365 Days of Baking.

I know that sometimes it’s hard to find a quick and easy dinner recipe that doesn’t take a lot of fussy ingredients. This American Chop Suey recipe tastes great, fits the family-friendly bill, and contains mostly items I consider a staple in my pantry. Serve it with a fresh green salad and some dinner rolls for a complete, hearty meal!

Why is it called American Chop Suey?

Classic chop suey is a Chinese-style dish typically made with stewed meat and fried with bamboo shoots, bean sprouts, onion, or other vegetables. American Chop Suey, on the other hand, combines ground beef, macaroni noodles, and a seasoned tomato sauce. I guess the only thing they really have in common is that they are both somewhat haphazardly thrown-together meat dishes!

What are some different names for this classic comfort food?

American Chop Suey is the New England name for this hamburger casserole. Some also call it American Goulash or Johnny Marzetti, especially in the Midwest, where the name comes from a dish at a famous Ohio restaurant named Marzetti’s! I remember eating this casserole growing up in Rhode Island — it was a childhood favorite! 

American Chop Suey Ingredients

Here are the simple ingredients I use to make this classic casserole:

• Cooked elbow macaroni – cooked to al dente
• Ground beef
• Kosher salt
• Freshly ground black pepper
• Yellow onion, chopped
• Green bell pepper, chopped
• Fresh garlic cloves, chopped
• Jarred pasta sauce
• Canned chopped tomatoes
• Tomato paste
• Worcestershire sauce
• Italian seasoning
• Freshly grated Parmesan cheese

You’ll find a detailed ingredient list in the printable recipe card at the bottom of this post!

Can I make this pasta dish with ground turkey?

Yes, you can easily substitute ground turkey or ground pork for the ground beef in this recipe. Or make it meatless by omitting the ground meat altogether!

Other recipe variations

Consider adding the following items to your chop suey:

• Mushrooms- You can use either a small can or 1 cup of fresh chopped mushrooms. Add and sauté them with the green peppers so they are nice and soft.
• Dried or fresh herbs (Additional oregano or basil would go well in this dish.)
• Mozzarella cheese- stir this in with the Parmesan cheese or top the pasta with cheese and let it melt for the last 15 minutes or so.
• Spinach- stir fresh spinach as you sauté the peppers so it cooks down.
• Soy sauce- this adds just a little tang and saltiness to the sauce.

How to make this American Chopped Suey Recipe

This easy dish comes together in just about an hour and in only a few simple steps!

1. Prepare: First, I preheat the oven to 350 degrees F. Then I prepare an 8 X 8-inch baking dish by spraying it with cooking spray.
2. Boil: Next, I set a large pot of salted water to boil. I add the elbow macaroni and cook according to the package directions for al dente pasta. Then I drain the water and set it aside until I’m ready to assemble the casserole.
3. Brown: In a large skillet over medium-high heat, I cook the ground beef until it is browned, breaking it up with a wooden spoon or fork as it cooks. Then I drain the fat from the beef, if needed, remove it from the skillet, and set it aside.
4. Sauté: In the same pan, over medium-high heat, I sauté the chopped onion, green pepper, and garlic in a little olive oil until tender. Then I return the beef to the skillet and stir everything together. Next, I pour in the spaghetti sauce, diced tomatoes, tomato paste, Worcestershire sauce, and Italian seasoning. I mix everything thoroughly and cook over medium heat until heated through. Then I remove it from the heat and stir in the Parmesan cheese.
5. Assemble and Bake: Now I add the cooked noodles to the meat sauce and stir to coat. Finally, I pour the entire contents into the prepared baking dish and bake uncovered for 30 minutes. You can also bake it in an oven-safe skillet if you prefer, and save having to clean an extra dish!

Recipe Notes

• I like my pasta with a lot of sauce. If you feel the same, I suggest either covering it with foil as it cooks and/or using a bit less of the 8 ounces of cooked pasta called for in the recipe.
• I much prefer this dish made and served from the skillet. The flavors, especially that of the green pepper, are more robust when made on top of the stove. It’s also a faster meal when made that way, so it’s great for a busy weeknight or when you have no idea what to make for dinner.
  • If you want to make it without baking in the oven, place the noodles in the sauce after everything else has been added. Cover and cook over medium-low heat for about 20 minutes, stirring occasionally.

How to store leftover American Goulash

Leftovers are best stored in an airtight container in the fridge. They will stay fresh for up to 4 days! I just reheat it in the microwave, but you could also use the stovetop or oven to reheat it.

Can I make American Chop Suey ahead of time?

Yes, this recipe is a great make-ahead recipe! Follow the recipe as directed until you are ready to bake it. At that point, cover with aluminum foil and refrigerate for up to 4 days. When you are ready to finish the recipe, go ahead and bake it at 350 degrees for 45-60 minutes or until heated throughout.

I would not recommend freezing this dish. Once thawed, pasta becomes mushy and unappetizing. You could make the meat sauce and freeze it separately, then thaw it to use in the recipe at a later time.

More great ways to use ground beef

Ground beef is such a versatile ingredient and helps make any recipe more satisfying. Here are some of my favorite ground beef recipes:

• Topping the list is my mother’s Lasagna Recipe. So hearty and full of flavor, this dish is one my family requests again and again. It’s also a great casserole to take to new moms and freezes well. You can also make lasagnas to give to families and people in need as a Lasagna Love volunteer like I do!
• With the meat inside, the sauce ladled over, and the melty cheese to top it all off, these Stuffed Green Peppers really do hit the spot.
• This easy Shepherd’s Pie or Cottage Pie recipe is made of ground beef, veggies, and corn in a delicious gravy, and is topped with creamy mashed potatoes.
• These Slow Cooker Sloppy Joes are perfect for a busy weeknight dinner. Remember to add the cheese on top!
• Combine premade crescent rolls and a filling made from scratch to get deliciously savory Taco Pockets! They make the perfect appetizer for Game Day, a potluck, or when you’re feeding a large crowd!
• Mozzarella Stuffed Meatballs are made with Parmesan and Romano cheeses, fresh herbs, and spices, and are filled with a cube of mozzarella cheese to give your family or guests a tasty surprise as they cut into it!

If you make this American Chop Suey recipe, please let me know what you think by leaving a comment or recipe review below.
Enjoy!

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American Chop Suey

The whole family will enjoy eating American Chop Suey recipe for dinner tonight. Also known as American Goulash, elbow macaroni is cooked in a savory meat sauce seasoned with fresh onions and peppers for this easy weeknight meal! Baked in the oven or cooked stovetop, this is a great recipe to add to your meal rotation!

Course Dinners

Cuisine American

Keyword American Chop Suey

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 527kcal

Author Lynne Feifer

Ingredients

• 8 ounces cooked elbow macaroni al dente
• 1 pound ground beef
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• 1 medium onion chopped
• 1 green pepper seeded and chopped
• 1 garlic clove minced
• 32 ounces spaghetti sauce
• 14 ounces diced tomatoes
• 2 tablespoons tomato paste
• 2 teaspoons Worcestershire sauce
• 1 ½ teaspoons Italian seasoning
• ½ cup freshly grated Parmesan cheese

Instructions

• Preheat oven to 350 degrees F. Prepare an 8 X 8-inch baking dish by spraying it with cooking spray.
• In a large skillet over medium-high heat, cook ground beef until it is browned, breaking it up as it cooks. Drain the fat from the beef and set aside.
• In the same skillet over medium-high heat, saute onion, green pepper and garlic until tender. Return beef to skillet, combine well and cook until heated through.
• Pour in spaghetti sauce and mix thoroughly. Remove from heat, and stir in Parmesan cheese.
• Add meat sauce to cooked noodles and stir to coat. Pour into prepared baking dish, and bake for 30 minutes. See NOTE if you prefer to make it stovetop and need/want less cooking time, which is my preference.

Notes

• I like my pasta with a lot of sauce. If you feel the same, I suggest either covering it with foil as it cooks and/or using only a bit less of the cooked pasta recommended in the recipe.
• I much prefer this dish made and served from the skillet. The flavors, especially that of the green pepper, seem to be more robust when made on top of the stove.
  • If you want to make it this way, you don’t need to heat the oven. After combining the noodles with the meat sauce, cover and cook over medium-low heat for about 20 minutes, stirring occasionally. 
• If you want to bake it in the oven, you could also bake it in an oven-safe skillet after you mix it altogether instead of transferring it to an 8 X 8-inch dish. 

Nutrition

Calories: 527kcal | Carbohydrates: 41g | Protein: 32g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 1612mg | Potassium: 1413mg | Fiber: 7g | Sugar: 14g | Vitamin A: 1444IU | Vitamin C: 53mg | Calcium: 264mg | Iron: 7mg

This post was originally published January 2, 2012. It has been updated in format and with pictures on April 15, 2026.

The post American Chop Suey appeared first on 365 Days of Baking.

I love making stuffed pasta shells for my family! They are so delicious, and you can use all sorts of fillings to make them unique. Stuffed shells are great for meal prep, and I love to make this hearty baked pasta dish for a meal train when families need a little help with a meal!

This spinach ricotta stuffed shells recipe actually kind of reminds me of Spinach Dip, only in shell form and without the artichokes! I mean, you can’t really go wrong with three kinds of cheese, right?

Ingredients for Spinach and Ricotta Stuffed Shells

You only need a handful of ingredients to make the filling for these stuffed shells. Here’s what I use:

• Jumbo pasta shells
• Ricotta cheese
• Shredded mozzarella cheese
• Frozen spinach, thawed and drained
• Grated Parmesan cheese
• Egg
• Dried parsley

Homemade Marinara Sauce Ingredients

I use my delicious homemade marinara sauce in this and other pasta recipes. Most of the ingredients are pantry staples. Gather these ingredients together:

• Olive oil
• Minced onion
• Garlic cloves, minced
• Tomato puree
• Tomato paste
• Freshly chopped basil
• Granulated white sugar
• Kosher salt
• Dried oregano
• Freshly ground black pepper
• Red pepper flakes
• Apple cider vinegar (or you can substitute lemon juice)

To get all the details for this recipe, check out the printable recipe card at the end of the post!

How to Make Spinach Stuffed Shells

If I don’t already have some marinara sauce on hand, I’ll start by making that first.

1. In a large skillet or saucepan, I heat a little olive oil over medium heat. Then I add the minced onion and garlic and cook until fragrant, about 1-2  minutes.
2. Next, I add the tomato puree and tomato paste, sugar, basil, salt, oregano, pepper, and red pepper flakes. I reduce the heat to a simmer over low and cook for about 30 minutes, stirring occasionally.

Cook and Stuff the Shells

1. I cook my jumbo shells in a large pot of water according to the package directions for al dente, then drain and set aside.
2. While the pasta cooks, I preheat the oven to 350 degrees F. I prepare a 9×13-inch baking pan by spraying it with nonstick cooking spray.
3. In a large bowl, I beat an egg, then add ricotta cheese, drained spinach, 1 cup of mozzarella cheese, the Parmesan cheese, and parsley. I mix this all together well.
4. Then I add all of the pasta sauce to the prepared baking dish, spreading it evenly around the bottom of the pan. I fill each of the cooked shells with the cheese mixture and place them into the baking dish on top of the sauce.
5. Finally, I cover the entire dish with aluminum foil and bake for 30 minutes.
   If you like, you can save a portion of the sauce to pour over the top of the shells before baking. Sometimes, I like to remove the foil after 30 minutes, add more mozzarella cheese, then bake it uncovered for another 5-10 minutes or until the cheese melts.

FAQs

Can I make Spinach and Ricotta Stuffed Shells ahead of time?

Yes, you can absolutely make stuffed shells ahead of time. I like to double the recipe and make one dish for now and another for later! Assemble the stuffed pasta as directed, cover the dish tightly with foil, and refrigerate for up to 1–3 days before baking.

They can also be frozen unbaked for up to 3 months, allowing for a quick, easy meal that bakes directly from the freezer. Just stick it in the preheated oven and bake for an extra 10-15 minutes or until the filling is warm throughout.

How do I store leftover Spinach Ricotta Stuffed Shells?

Store them in an airtight container in the fridge for 3-5 days. Reheat them in the microwave, covered, or in an oven until warm throughout.

Can I use fresh spinach in this recipe?

You can, but it needs to be cooked down and drained. You’d need about a pound of fresh spinach to get enough for this recipe.

What’s the best way to stuff the shells?

I like to transfer my filling to a piping bag or Ziploc bag, snip off the corner of the bag, and pipe the filling into each individual shell. It’s a lot less messy! But you can also just use a large spoon to transfer the filling!

More Stuffed Shell Recipes

Here are some of the stuffed shell recipes I’ve created. What other filling should I make next time?

• Pizza Stuffed Shells
• Taco Stuffed Shells
• Chicken Stuffed Shells
• Baked Stuffed Shells (Classic)
• Chicken Alfredo Stuffed Shells
• Easy Stuffed Shells with Cottage Cheese

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Spinach and Ricotta Stuffed Shells

Spinach and Ricotta Stuffed Shells are pasta shells filled with a creamy ricotta and spinach filling, baked in a homemade marinara sauce. They pair perfectly with salad and slices of garlic bread.

Course Dinner

Cuisine Italian

Keyword Spinach and Ricotta Stuffed Shells

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 6 servings

Calories 389kcal

Author Lynne Feifer

Ingredients

• 20 jumbo pasta shells

Ricotta Spinach Filling

• 15 ounces ricotta cheese
• 1 cup shredded mozzarella
• 8 ounces frozen spinach thawed with excess water squeezed out
• ½ cup grated Parmesan cheese
• 1 egg
• 1 tablespoon dried parsely

Marinara Sauce

• 4 tablespoons olive oil
• ½ cup finely minced onion
• 2 cloves garlic, minced
• 28 ounces tomato puree
• 6 ounces tomato paste
• 2 tablespoons fresh chopped basil
• 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

Instructions

• Prepare a 9 X 13-inch baking dish by spraying it with cooking spray. Set aside.

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, 6 ounces tomato paste, 1 teaspoon sugar, 2 tablespoons fresh basil, 2 teaspoons salt, 1 teaspoon oregano, 1/2 teaspoon pepper, and 1/2 teaspoon red pepper flakes.
• Reduce to simmer and cook for 30 minutes, stirring occasionally. Add the 1 tablespoon apple cider vinegar after 30 minutes and stir well to incorporate. Ladle or carefully pour contents into the prepared baking dish. I like to pour 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.
• Cook pasta shells according to package directions.

Spinach Ricotta Filling

• In a large mixing bowl, beat the egg. Add the ricotta cheese, 8 ounces squeezed spinach, 1 cup of the mozzarella, Parmesan cheese and parsley. Mix well.
• Place 1/3 of the marinara sauce into the bottom of the prepared baking dish.
• Fill each shell with the ricotta filling and place into the baking dish.
• Cover the pan with tin foil, and bake for 30 minutes.

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: 389kcal | Carbohydrates: 29g | Protein: 21g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.003g | Cholesterol: 71mg | Sodium: 1432mg | Potassium: 1181mg | Fiber: 5g | Sugar: 11g | Vitamin A: 6147IU | Vitamin C: 24mg | Calcium: 466mg | Iron: 5mg

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

Everything is easier in the crockpot! It’s one of my favorite things to use in the kitchen. I just LOVE that I can do little prep work in the morning and that a nearly complete meal is ready with hardly any trouble after a long day of work.

And to me, a ragu is nothing if it’s not covering pappardelle pasta. Those long, wide noodles are the perfect vehicle for the pork and delicious sauce. I should learn how to make some of my own one of these days.

What is Ragu?

Ragu is an Italian meat sauce made by slow-cooking meat, vegetables, and liquids over low heat to develop a deep, rich flavor. A traditional ragu uses onions, carrots, and celery, tomatoes, olive oil, and rich red wine, though recipes vary widely!

What You Need For This Recipe

• For the meat, you can use a Boston Butt or a Picnic Roast as well. Those cuts will be a bit bigger than a loin but will be just as good. If you prefer to use those, ask your butcher to cut them down to size for you.
  You can find more information about different cuts of pork in this post, A Guide to Pork Cuts.
• Get a good sear on that meat before you put it into the crockpot, rubbing it with the seasonings and browning it on all sides before placing it into the slow cooker. It will add more flavor to your final dish.
• If you’d rather not use the red wine in the recipe, it can be omitted. You can substitute some additional chicken stock or even some red grape juice.
• Your favorite pasta! As you know, I LOVE Pappardelle, but of course, you can use your favorite fresh pasta or whatever your family prefers to eat.

Pork Ragu Ingredients

To make this Italian comfort food in the slow cooker, I need a good amount of items, but no fancy ingredients! Here’s what’s on my list:

• Olive oil
• Pork loin(s)
• Canned crushed tomatoes
• Chicken stock and red wine (if desired – see note)
• Minced onion
• Finely grated carrots
• Minced garlic
• Tomato paste
• Italian seasoning
• Kosher salt
• Ground black pepper
• Bay leaves
• Pappardelle noodles (or your favorite pasta)

I have a detailed list of ingredients in the printable recipe card at the bottom of the post, so make sure to scroll down and review it!

How to Make Pork Ragu

This is truly a “fix it and forget it” meal! Here’s how to make it:

1. Seasoning: In a small bowl, I mix together the Italian seasoning, salt, and pepper. Then I rub this mixture all over the pork loin.
2. Sear: I heat my olive oil over medium-high heat in a large skillet. Then I place the seasoned loin into the heated skillet and sear it on all sides until nicely browned.
3. Crockpot: I spray the inside of the crockpot with cooking spray and place the seared loin in the bottom of the pan. Then I cover it with the crushed tomatoes, chicken stock, minced onion, grated carrots, minced garlic, tomato paste, and the bay leaf. You can mix these all up beforehand or just dump them in like I do! Then I place the cover on and let it cook on low for 6-8 hours (or on high for 4-6 hours).
4. Shred: When the pork is fall-apart tender, I remove it from the crockpot and put it on a cutting board or in a large bowl. Then I use two forks to shred the meat. I remove the bay leaf from the sauce, then return the shredded pork to the crockpot and cook on low for another 30 minutes.
5. Serve: I cook the pasta following the package instructions for al dente, drain the pasta water, and serve it topped with my delicious Pork Ragu!

Recipe Notes

• I sometimes like a little red wine in my Ragu, so I use ¾ cup chicken stock and ¼ cup red wine. You can use just chicken stock if you prefer to make this without any alcohol.
• This recipe will serve 4-6 people. Nutritional information has been calculated for 6 servings.

FAQs

How do I store leftover Pork Ragu sauce?

Once the leftover sauce cools completely to room temperature, I transfer the ragu to an airtight container and store it in the fridge for 3-5 days. You can store it with the cooked pasta or without.

Can I freeze Pork Ragu?

Yes, you could make this and freeze it in an airtight container for up to 1 month. Thaw it in the fridge overnight, then reheat in a saucepan until hot throughout, adding a bit more chicken stock if needed. Serve over freshly made pasta.

Can I use other cuts of meat besides a pork loin?

Yes, you could use a Pork Butt/Pork Shoulder or Picnic Roast instead, though you would need to have it cut down to size. I usually ask my butcher to do this with no problem! 

Can I make Pork Ragu in a pressure cooker instead?

While I haven’t tested this recipe in the Instant Pot, you should be able to convert it! I would add my aromatics, then meat and liquids (including the crushed tomatoes), cook until the meat is tender (about an hour), then add the veggies at the end. I would also use a natural release instead of an instant release.

My family really enjoyed this recipe, and I’ve made it quite a bit since I originally posted this years ago. I think your family will enjoy it as much as ours has. It’s tasty, easy, and won’t break the bank. That right there is something to get excited about!

Pork Recipes You’ll Love

I’ve become a big proponent of all things pork, having done multiple farm tours throughout my years of blogging. You can read more about one of my trips to Brenneman Pork in the rest of the post below the recipe card.

• These juicy Pork Burgers have quickly become a family favorite! Made with ground pork, shredded cheddar and Monterey Jack cheeses, and a chipotle seasoning mix, these pork patties are the perfect burger to simplify your busy weekday! I bet you’ve never eaten such a flavorful burger!
• 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.
• Rip into these juicy Pork Spare Ribs for a tasty dinner that is worth the wait! Your sticky fingers will be covered in this homemade BBQ sauce, but the mess is part of what makes these ribs so great! The best part is that this oven recipe means you can have BBQ ribs all year round!
• Jack Daniel’s Pork Tenderloin is an easy pork recipe flavored with whiskey, brown sugar, soy sauce, Dijon mustard, and garlic. Marinated for hours then roasted to juicy perfection, this whiskey-infused pork turns dinner into a feast and is perfect for any occasion, especially a busy weeknight!
• This Easy BBQ Pork Mac & Cheese recipe is a delicious and hearty dinner made with the pork in your freezer and ingredients you already have in your pantry! Easy, simple, and delicious meals are where it’s at right now. I want to show you how you can combine simple ingredients while saving money, using pork as your protein to create many flavorful dishes.

If you enjoyed this Pork Ragu, I’d love to hear how it turned out for you! Please leave a comment or a recipe review below, and come back for more recipes soon!

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This recipe is gently adapted from Mother Thyme.

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Crockpot Pork Ragu

This hearty Pork Ragu is an easy and fairly inexpensive dinner for a busy weekday. Prepare it in the morning, let the crockpot do its magic, and have a healthy, delicious "Sunday" dinner with no fuss!

Course Main Course

Cuisine American

Keyword Pork Ragu

Prep Time 20 minutes minutes

Cook Time 8 hours hours 30 minutes minutes

Total Time 8 hours hours 50 minutes minutes

Servings 6 servings

Calories 637kcal

Author Lynne Feifer

Ingredients

• 2 tablespoons olive oil
• 2 ½ pound pork loin(s) (you may need more than one pork loin to equal the 2 ½ pounds total)
• 28 ounces crushed tomatoes
• 1 cup chicken stock *See note
• 1 medium onion, minced
• 3 medium carrots, grated fine
• 2 cloves minced garlic
• 1 tablespoon tomato paste
• ¾ teaspoon Italian seasoning
• ¾ teaspoon kosher salt
• ½ teaspoon pepper
• 1 bay leaf
• 1 package Pappardelle noodles

Instructions

• In a small bowl, mix together the 3/4 teaspoon Italian seasoning, 3/4 teaspoon salt, and ½ teaspoon pepper. Rub the mixture all over the pork loin(s).
• Heat olive oil over medium-high heat in a large skillet. Place the seasoned loin into the heated skillet and sear on all sides, until nicely browned.
• Spray the inside of the crockpot or slow cooker with cooking spray and place the seared loin inside. 
• Cover with the 28 ounces crushed tomatoes, 1 cup chicken stock, minced onion, 3 grated carrots, 2 cloves minced garlic, 1 tablespoon tomato paste, and the bay leaf. 
• Cover and heat on low for 6-8 hours or high for 4-6.
• When pork has finished cooking, remove from the crockpot and place onto a cutting board or into a large bowl. Shred the meat with two forks.
• Remove the bay leaf from the sauce and return the shredded pork to the crockpot to cook on low for an additional 30 minutes. 
• Cook pasta according to package directions. Drain, and serve with the pork.

Notes

• For additional flavor, reduce the amount of chicken stock to 3/4 cup and add 1/4 cup red wine.
• This recipe will serve 4-6 people. Nutritional information has been calculated for 6 servings.

Nutrition

Calories: 637kcal | Carbohydrates: 70g | Protein: 54g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 187mg | Sodium: 680mg | Potassium: 1516mg | Fiber: 6g | Sugar: 10g | Vitamin A: 5479IU | Vitamin C: 16mg | Calcium: 106mg | Iron: 5mg

I am proud to be partnering with Farming to Fight Hunger for this sponsored post. As always, all opinions are 100% my own.
This post was originally published September 28, 2018. It has been updated in format and with pictures on March 4, 2026.

If you’ve been reading my blog for some time then you know how near and dear to my heart pig farmers are.

Last year I was asked to be a host blogger for the pork tour in Sioux Falls, South Dakota. I love meeting the farmers and seeing first hand the passion they not only have for their job but also for the animals in their care. It is truly an eye-opening experience.

In July, I was asked to partner with Farmers Fighting Hunger in the Home Runs for Hunger at Brenneman Pork in Wellman, IA. Needless to say, I jumped at the chance.
Having toured their pig farm in 2015, I have the utmost respect and admiration for the entire Brenneman family. They are completely transparent in all that they do on their farm and have an “ask any question” attitude. The strongly believe the more they and other pig farmers educate the public about all that they do the better it is for everyone.

Rob, his wife Char and their daughter-in-law Erin (to Rob’s left in the center) along with their entire family have built a business that they are extremely passionate about. Plain and simple, they adore pigs and absolutely love going to work every day.

They want to put the best practices to use so that they create a better pork product for the consumer. It is their livelihood and they (especially Rob!) will do whatever is necessary to make sure that happens.

One of my favorite parts of visiting a pig farm is being able to hold the baby pigs right after they’ve been born or even helping the momma give birth to one!
In order to do that, there are safety precautions in place that need to be adhered to. Employees and visitors need to “shower-in”, and even “shower-out” when leaving the nursery. There is also a large air-filtration system in place and the environment is temperature-controlled.

All of these measures that the Brenneman’s have incorporated onto their farm provide a healthy, safe, and positive environment for the pigs which enables them to produce a better-quality product for the consumer.

Home Runs Fighting Hunger

Besides touring the pig farm, we participated in a Home Runs Fighting Hunger softball tournament to raise money for the Wellman, IA food bank.
Erin and her husband Rob built a real-life Field of Dreams right in the cornfields in their backyard! It is AH-mazing!!

They held a softball tournament to encourage participation in local food banks around the country whether it is in the way of donations, volunteering and even spreading the word.
It is so important that we combat hunger because no one should ever be hungry.

As we all know, hunger is a very serious issue here in the United States. I encourage you to find your local food bank here and discover how you can help.

You can read more about our Iowa pig farm experience from other bloggers who were on the trip, too!

Sandra from Dash of Sanity was on the trip as was her husband Jake. It was his first time touring a pig farm and he wrote a fantastic post about Pork Tacos that literally had me in tears! It was truly an amazing experience for him.

Cara, a registered dietitian at Street Smart Nutrition shared what she learned in her post. During our trip, she asked some really great questions and was really impressed with how transparent the Brenneman’s were and how they wanted us to ask them anything!

These Prosciutto & Fontina Topped Italian Pork Chops from Stephanie at Plain Chicken were created after our trip.
All of the bloggers on the trip were amazed at the precautions the Brenneman’s take to care for their animals. They have state of the art facilities, ask themselves each day how they can make it even better, and strive to do that.

The post Pork Ragu appeared first on 365 Days of Baking.

I’m all about recipe mash-ups. Let’s mix up some flavors and add some excitement to the menu! This recipe is a little Italian, a little Mexican, and a whole lot of American!

Stuffed Shells are a favorite around here. They are just so versatile; you can put just about any filling in them, and they taste delicious. Plus, it’s an easy meal to make that doesn’t take much time. It freezes well, too, so it’s great for meal planning.

This time, I wanted to feature my favorite taco toppings, so I added them to the filling. Feel free to customize the ingredients with your favorite taco ingredients!

Ingredients for Taco Stuffed Pasta Shells

Here’s what you need to make these stuffed taco shells:

• Jumbo pasta shells (about 20)
• Olive oil
• Chopped onion
• Minced garlic
• Lean ground beef
• Taco seasoning (try my homemade version!)
• Water
• Refried beans
• Sweet corn (drained)
• Rotel tomatoes (NOT drained!)
• Minced jalapeno
• Shredded Mexican cheese blend
• Chunky salsa
• Chopped green onions or cilantro for garnish (optional)

Scroll to the end of the post for a recipe card with a detailed ingredient list and instructions!

How to make Taco Stuffed Shells

1. PREPARE: Preheat oven to 350 degrees F, and prepare a 9 X 13-inch baking dish by spraying it with nonstick cooking spray. Cook the jumbo shells in a large pot of salted water according to the package directions for “pre-bake cooking” (about 9 minutes). Drain and set aside.
2. GROUND BEEF FILLING: Pour the olive oil into a large skillet and warm over medium heat. Sautée the garlic and onion until fragrant, about 3 minutes. Add the ground beef to the skillet and cook until brown. Next, add the homemade taco seasoning, water, refried beans, drained corn, and Rotel tomatoes (and minced jalapeno, if using.) Stir until well combined and let simmer for about 5 minutes.
3. STUFF THE SHELLS: Put the ground beef mixture into each of the cooked pasta shells and place them into the casserole dish in a single layer. I like to use a large spoon. You may have a small amount of the taco mixture left over – warm it up and use it in a salad for tomorrow’s lunch, or enjoy it as tacos! Next, spoon about a tablespoon of the salsa over the top of each shell.
4. BAKE: Cover the pan with aluminum foil and bake for 30 minutes. Then remove the foil and sprinkle the shredded Mexican cheese over the top of the stuffed shells. Return the dish to the oven to bake uncovered for another 5 – 10 minutes or until the cheese is melted. Sprinkle with green onions and cilantro before serving, if desired.

Recipe Variations

• You can omit the corn, Rotel, or jalapeno as desired and/or substitute other favorite toppings such as black beans, finely chopped black olives, diced bell peppers, etc.
• Add a spoonful of sour cream or guacamole when serving for extra flavor!
• Cover shells with taco sauce instead of salsa.
• You can use other cheeses, like cheddar cheese, Monterey Jack cheese, etc.

FAQs

How do I store leftover Taco Stuffed Shells?

Cover the baking dish tightly with foil or transfer leftovers to an airtight container and store the shells in the fridge for 2-3 days. Reheat in the microwave or in a 350-degree oven until warmed through.

Can I make this meal ahead of time?

You can make this dish in the morning for tonight’s dinner! Make this as directed up to 8 hours in advance, then cover tightly with foil and refrigerate until you are ready to bake them. If you make them much earlier than that, the shells may get a little soggy and not turn out well.

Can I freeze Taco Stuffed Shells?

Stuffed shells are one of my favorite freezer meals! You can store them in the freezer once they are assembled in the baking dish. Cover them tightly with foil and freeze for up to one month. 

To thaw, transfer the dish to the fridge overnight (or the morning before you plan to cook it). Let the dish sit at room temperature while the oven preheats, then bake as directed.

More Stuffed Shell Recipes

Try one of these variations next time!

• Spinach and Ricotta Stuffed Shells
• Pepperoni Pizza Stuffed Shells
• Classic Baked Stuffed Shells
• Chicken Alfredo Stuffed Shells
• Easy Stuffed Shells with Cottage Cheese

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Taco Stuffed Shellls

Want an easy Mexican-inspired dish for your menu this week? These Taco Stuffed Shells are perfect – pasta shells stuffed with a hearty taco filling, covered with salsa, then smothered in melty cheese!

Course Dinners

Cuisine Mexican

Keyword Taco Stuffed Shells

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Calories 559kcal

Author Lynne Feifer

Ingredients

• 20 jumbo pasta shells 6 ounces
• 2 tablespoons olive oil
• 1 small onion chopped
• 3 cloves garlic minced
• 1 pound ground beef
• 3 tablespoons Homemade Taco Seasoning
• ⅓ cup water
• 16 ounces refried beans
• 15.25 ounces sweet corn drained
• 10 ounces Rotel tomatoes not drained
• 1 minced jalapeno if desired
• 2 cups shredded Mexican cheese
• 1 ½ cups chunky salsa mild, medium or hot as desired
• 2 tablespoons chopped green onions and or cilantro for optional garnish

Instructions

• Preheat oven to 350 degrees F, and prepare a 9 X 13-inch baking dish by spraying it with cooking spray.
• Cook pasta shells according to package directions for "pre-bake cooking", about 9 minutes.
• Pour the olive oil into a large skillet and warm over medium heat. Sautée the garlic and onion until fragrant, about 3 minutes. Add the ground beef to the skillet and cook until brown.
• Add the homemade taco seasoning, water, refried beans, drained corn and Rotel tomatoes (and minced jalapeno, if using.) Stir until well combined, and let simmer for about 5 minutes.
• Put the filling into each shell and place into the baking dish. You may have a small amount left over – warm it up and use in a salad for tomorrow's lunch or enjoy it as tacos! Spoon about a tablespoon of the salsa over each of the shells.
• Cover the pan with tin foil and bake for 30 minutes.
• Remove tin foil and sprinkle the remaining the shredded Mexican cheese over the shells. Return to oven to bake uncovered for another 5 – 10 minutes or until cheese is melted. Sprinkle with green onions and cilantro before serving, if desired.

Nutrition

Calories: 559kcal | Carbohydrates: 52g | Protein: 35g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 85mg | Sodium: 1257mg | Potassium: 824mg | Fiber: 8g | Sugar: 12g | Vitamin A: 954IU | Vitamin C: 16mg | Calcium: 328mg | Iron: 4mg

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

Stuffed shells are surprisingly easy to make, yet deliver a filling, hearty meal the whole family loves. Plus, they make great leftovers for lunch the next day, or for a catch-up meal later in the week.

If you’re not a fan of ricotta cheese, you can substitute low-fat cottage cheese instead. This option adds protein, but some prefer the texture or flavor. You can even put the cottage cheese in a blender or food processor first before mixing it with the rest of the ingredients. Try this version of Baked Stuffed Shells made with cottage cheese and meat sauce, too!

Ingredients for Stuffed Chicken Shells

Here’s what you need to make this tasty pasta dish:

• Jumbo pasta shells (about 20)
• Jarred pasta sauce
• Shredded, cooked chicken (I use rotisserie chicken but you could use chicken breasts or thighs)
• Ricotta cheese
• Shredded mozzarella cheese
• Grated Parmesan cheese
• Large egg
• Dried parsley (or fresh parsley)
• Kosher salt
• Ground black pepper

Make sure to review the recipe card at the end of the post for exact ingredient amounts and instructions!

How to make Chicken Stuffed Shells

This dish is easy to prep ahead of time and pull out when you’re ready to bake. Here’s how to make it:

1. First, preheat oven to 350 degrees F. Then prepare a 9 X 13-inch baking dish by spraying it with cooking spray, and then spread ⅓ of the pasta sauce into the bottom of the pan.
2. Cook the shell pasta to “al dente” according to the package directions. Drain pasta and set aside. I like to drizzle a little olive oil to keep them from sticking.
3. In a large mixing bowl, beat the egg. Combine ricotta cheese, 1 cup of the mozzarella cheese, Parmesan cheese, parsley, salt, and pepper. Mix well. Add the cooked chicken and stir to coat.
4. Fill each shell with the chicken mixture and place them into the baking dish. Use a large spoon or even your clean hands!
5. Pour the remaining pasta sauce over the shells, then cover the pan with aluminum foil. Bake for 30 minutes.
6. Remove the tin foil and sprinkle the remaining 1 cup of mozzarella over the shells. Finally, return the dish to the oven to bake uncovered for another 5 – 10 minutes or until the cheese is melted.

FAQs

How far ahead of time can I make this dish?

Make and prep your stuffed shells with chicken up to 24 hours in advance, then store them tightly covered in the fridge. However, I’d stop before step 5; pour the pasta sauce and add the cheese just before you’re ready to bake. Otherwise, the shells may soak up some of the sauce.

How do I store leftover Chicken Stuffed Shells?

Once cooled to room temperature, transfer your leftover shells to an airtight container. Store in the fridge for 3-4 days. Reheat in the microwave or in a 350-degree oven until warm throughout.

What’s the best pasta sauce to use?

Use your favorite marinara sauce, or if you don’t have one, look for a high-quality jarred marinara sauce at the grocery store like Newman’s Own or Rao’s Homemade Marinara Sauce (admittedly pricier, but we love the fresh, flavorful taste!)
Marinara sauce is the perfect sauce to use in all those last-minute dinners. Or, if you’re up to it, you can even use our own homemade meat sauce that I use in my mom’s lasagna!

What are some recipe variations?

• Add cooked spinach to your ricotta filling before filling your pasta shells.
• Try different cheeses, such as cottage cheese, or swap out full-fat cheese for part-skim versions.
• Make it with homemade Alfredo sauce or pesto sauce instead of the meat-based tomato sauce.

What should I serve with Chicken Stuffed Shells?

Personally, I like these with some fresh bread and a simple green salad. Try this easy Air Fryer Garlic Bread or Grandma’s Italian Bread.

Try My Other Stuffed Shells Recipes

• Pepperoni Pizza Stuffed Shells are stuffed with ricotta, Italian seasoning and Parmesan cheese, and diced pepperoni. Top with pizza sauce and you’ve got an easy dinner that’s a great twist on Pizza night!
• These deliciously cheesy Baked Stuffed Shells are hands down, a reader favorite! They are also filled with three types of cheese, then topped with a meat sauce and more mozzarella before baking to golden brown perfection!
• These Chicken Alfredo Stuffed Shells combine 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. Winner, winner, chicken dinner!

Other Pasta Recipes you’ll love

You’ll find tons of popular recipes with pasta here. For now, try some of these family favorites:

• Spinach Lasagna Roll-Ups
• Chicken Mozzarella Pasta
• Lasagna Pasta Skewers
• Lemon Garlic Shrimp Pasta

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Chicken Stuffed Shells

These Chicken Stuffed Shells are filled with shredded chicken, three kinds of cheese, and topped with pasta sauce. Ready in about an hour, these stuffed pasta shells will quickly become a family favorite!

Course Dinners

Cuisine Italian

Keyword Baked Stuffed Shells

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Calories 556kcal

Author Lynne Feifer

Ingredients

• 20 jumbo pasta shells 6 ounces
• 24 ounces pasta sauce
• 1 ¼ cups shredded cooked chicken I use rotisserie
• 1 ¼ cups ricotta cheese
• 2 cups shredded mozzarella divided
• ½ cup grated Parmesan cheese
• 1 large egg
• 2 tablespoons dried parsley
• ¾ teaspoon kosher salt
• ½ teapoon pepper

Instructions

• Preheat oven to 350 degrees F. Prepare a 9 X 13-inch baking dish by spraying it with cooking spray, and then spread ⅓ of the pasta sauce into the bottom.
• Cook pasta shells to al dente according to package directions.
• In a large mixing bowl, beat the egg. Add the chicken, ricotta cheese, 1 cup of the mozzarella, Parmesan cheese, parsley, salt, and pepper. Mix well.
• Fill each shell with the filling and place into the baking dish.
• Pour remaining pasta sauce over the shells and cover the pan with tin foil.
• Bake for 30 minutes.
• Remove tin foil and sprinkle the remaining 1 cup of mozzarella over the shells. Return to oven to bake uncovered for another 5 – 10 minutes or until cheese is melted.

Notes

You can enjoy this dish with fewer calories, but with additional protein if you substitute a low-fat cottage cheese for the ricotta! Substitute it in a 1:1 ratio, using the same amount of ricotta called for. Leave the texture as it is or put the cottage cheese into a blender or food processor before mixing it with the rest of the ingredients. 

Nutrition

Serving: 1serving | Calories: 556kcal | Carbohydrates: 33g | Protein: 31g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 127mg | Sodium: 1018mg | Potassium: 677mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1184IU | Vitamin C: 11mg | Calcium: 456mg | Iron: 3mg

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

We love pasta night at our house! It’s filling, easy to prepare, and always full of flavor. I think your entire family is going to love this easy pasta recipe too.

Penne Pasta

Let’s talk pasta shapes! I prefer penne pasta in this recipe because it makes such a great vehicle for the creamy mushroom sauce. You can use any pasta shape you prefer, though. Rigatoni is similar, and fusilli or farfalle pasta are great choices as well.

You can always choose a whole-wheat pasta or gluten-free pasta to meet your dietary needs as well.

Ingredients for Easy Chicken Mushroom Pasta

You will need the following ingredients to make this savory pasta meal:

• Penne pasta
• Boneless, skinless chicken breasts
• Salt and ground black pepper
• Olive oil
• Chopped onion
• Fresh mushrooms (I used Baby Bella mushrooms)
• Garlic cloves, minced
• Heavy cream
• Dried oregano
• Red pepper flakes
• Parmesan cheese
• Fresh parsley, for garnish (optional)

Be sure to review the recipe card at the bottom of the post for a complete list of ingredients and instructions!

How to make Pasta with Chicken and Mushrooms

This mushroom pasta recipe comes together in under 30 minutes! Here’s how to make it:

1. First, bring a large pot of salted water up to a boil and cook pasta according to the package directions for al dente. Drain the water from the pasta and set it aside.
2. Cut the chicken in half lengthwise and season both sides with the salt and pepper. 
3. Next, heat the oil in a large skillet over medium heat. Add the chicken to the skillet and cook for 3-4 minutes per side or until the chicken reaches an internal temperature of 165°F. Transfer the chicken to a cutting board and allow it to rest while you continue.
4. Add the chopped onions to the pan and cook until they are fragrant and have softened, often about 4-5 minutes. Stir in the mushrooms and garlic and allow them to cook until the mushrooms turn golden brown, about 7-8 minutes. 
5. Stir in the heavy cream, dried oregano, and red pepper flakes. Cook until the sauce thickens. Mix in the Parmesan cheese and season with salt and pepper to taste. 
6. Finally, slice your chicken into half-inch pieces. Add the pasta, chicken, and parsley to the sauce, and enjoy!

Recipe Substitutions

• Penne pasta – As mentioned above, bowtie or rigatoni pasta would also be good.
• Chicken breast – boneless skinless chicken thighs could make a juicer option. 
• Olive oil – Avocado oil is another choice.
• Baby Bella mushrooms – portobello, white button mushrooms, cremini mushrooms, or shitake mushrooms all make good alternatives.
• Garlic cloves – fresh is best, but you can also use “jarrlic”, or jarred garlic. Use 2.5 tablespoons in this recipe.
• Heavy cream – If you need a dairy-free alternative, you can use full-fat coconut milk.

FAQs

How do I store leftover Chicken Mushroom Pasta?

Transfer any leftover pasta to an airtight container and store in the fridge for 3-5 days. Reheat in a skillet over medium low heat with a little extra broth or cream.

Can you freeze this meal?

Any dish with a cream sauce may separate when thawed. You can freeze it, but the texture of the sauce may not be the same when you reheat the dish.

Can I add other vegetables to this dish? 

If you would like to add some other vegetables, consider broccoli, spinach, sun-dried tomatoes, or bell peppers. It would add not only to the flavor profile but also add some great color to the dish.

Can I cut the chicken cubes before adding them back to the pan with the pasta and sauce? 

You can cut the chicken into more bite-size pieces if you prefer. You can also shred a rotisserie chicken and skip cooking the chicken!

How can I thin the Chicken Mushroom Pasta sauce if it’s too thick? 

If your sauce becomes thicker than you would like, you can thin it out with chicken stock, chicken broth, or white wine.

How can I make the dish creamier? 

If you would like to make the dish creamier than it is already, you can add 4 oz. of cream cheese or grated parmesan cheese.

More Pasta Recipes You’ll Love

I have tons of great pasta dishes on the blog here. These are some of the most popular ones:

• Sausage Alfredo Rigatoni
• Macaroni and Cheese
• Chicken Alfredo Stuffed Shells
• Chicken Mozzarella Pasta
• Lemon Garlic Shrimp Pasta

What’s your favorite type of pasta? Share in the comments below!

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Chicken Mushroom Pasta

Chicken Mushroom Pasta is an easy weeknight meal. Chicken, mushrooms and pasta are tossed in a creamy sauce for a comforting meal the whole family will love. It's lots of flavor with simple ingredients!

Course Dinners

Cuisine American

Keyword Chicken Mushroom Pasta

Prep Time 10 minutes minutes

Cook Time 17 minutes minutes

Total Time 27 minutes minutes

Servings 5 servings

Calories 692kcal

Author Lynne Feifer

Ingredients

• 16 ounces penne pasta
• salt and pepper, to taste
• 2 tablespoons olive oil
• 1 medium onion, diced
• 8 ounces Baby Bella mushrooms, sliced
• 5 cloves garlic, minced
• 1 ½ cups heavy cream
• ½ teaspoon dried oregano
• ¼ teaspoon red pepper flakes
• ½ cup Parmesan cheese, grated
• 1 teaspoon fresh parsley, optional

Instructions

• Bring a large pot of salted water up to a boil and add your penne pasta. Cook for 10-11 minutes until the pasta is al dente. Drain the pasta from the water and set aside.  
• Cut the chicken in half lengthwise and season both sides with the salt and pepper. 
• Heat the oil in a large skillet over medium heat. Add the chicken to the skillet and cook for 3-4 minutes per side until the chicken reaches an internal temperature of 165°F. Transfer the chicken to a cutting board and allow it to rest. 
• Add the onions to the pan and cook until they have softened, often about 4-5 minutes. Stir in the mushrooms and garlic and allow them to cook until the mushrooms turn golden brown, about 7-8 minutes. 
• Stir in the heavy cream, dried oregano, and red pepper flakes. Cook until the sauce has thickened. Mix in the Parmesan cheese and season with salt and pepper to taste. 
• Slice your chicken into half-inch pieces. Add the pasta, chicken, and parsley to the sauce and enjoy. 

Nutrition

Calories: 692kcal | Carbohydrates: 75g | Protein: 19g | Fat: 35g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 87mg | Sodium: 191mg | Potassium: 531mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1163IU | Vitamin C: 3mg | Calcium: 207mg | Iron: 2mg

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

I’m always on the hunt for homemade dinner ideas that don’t take hours of prep. I was browsing Pinterest the other day for dinner ideas when I came across this incredible-looking recipe at Julia’s Album. It looked so good, but I wanted to customize it with a few ingredients I had in my pantry.

This chicken pasta recipe comes together in just one pan (plus the pot you use to cook the pasta). This means I didn’t have a ton of dishes to do after dinner, which is always a plus for a recipe! 

The tangy sun-dried tomatoes, seasoned chicken and creamy cheesy mozzarella sauce make this just about the perfect weeknight pasta recipe. The smoky crispy pieces of bacon just made it that much tastier. After all, everything’s better with bacon!

Ingredients for Creamy Chicken Mozzarella Pasta

Here’s what you need for this easy pasta dish:

• Minced garlic
• Sun-dried tomatoes (I use the kind in oil, as you’ll use some of it!)
• a little olive oil, if necessary
• Chicken tenders
• Salt and freshly ground black pepper
• Paprika
• Half and half
• Shredded mozzarella cheese
• Farfalle pasta (make sure to save some of the pasta water!)
• Dried basil
• Crushed red pepper flakes
• Bacon

You can find the detailed ingredient list and directions in the recipe card at the bottom of the post.

How to Make This Easy Chicken Pasta Recipe

1. Chop a 4-ounce jar of sun-dried tomatoes into small pieces and sauté them in a large skillet with garlic and the oil from the sun-dried tomato jar. 
2. Season the chicken tenders with salt, pepper and paprika then cook them in the pan for a minute on each side. Remove the chicken from the pan and cut each tender into bite-sized pieces. 
3. Add the chicken back to the pan along with the sun-dried tomatoes. Pour in the half and half and sprinkle in the mozzarella cheese. Stir everything together until the cheese melts completely and forms a thick sauce. The chicken will continue to cook as it simmers in the sauce.
4. Meanwhile, cook a pot of farfalle pasta according to the package directions. Set aside about one cup of the pasta water before you add the cooked pasta to the cheese sauce. 
5. Add in a little of the pasta water to the sauce at a time, just to thin it out. The starch from the water helps make this sauce amazingly creamy. Be careful not to add too much water at once! Remember you can always add more if the sauce is still too thick for your liking, but you can never remove it if you’ve poured in too much.
6. Add red pepper flakes and basil, then crumbled strips of bacon. Serve and enjoy!

Recipe Variations

• I think the sun-dried tomatoes really make this dish special, but you can omit them if you like. Some people like asparagus or red bell peppers instead.
• You can use fresh basil leaves instead of dried. 1 tablespoon of fresh equals 1 teaspoon of dried basil.
• Feel free to substitute different pasta shapes in this recipe. Penne pasta works really well!
• If you’re short on time, use some shredded rotisserie chicken in the recipe instead of chicken tenders. Just add the chicken pieces to the sauce in step 3 above.

How many people will this serve?

This recipe will generously serve 4 people.

How do I store leftover Chicken Mozzarella Pasta?

Transfer any leftovers to an airtight container and store them in the fridge for 2-3 days. Reheat in a skillet or in the microwave.

Can I freeze this pasta dish?

You can freeze it, but know sometimes creamy sauces like this one separate and the texture changes a bit. Try adding some fresh cream when reheating to help with this.

If you choose to freeze this meal, store it in an airtight container or tightly wrap a pan with aluminum foil. Freeze for one month. Thaw in the fridge overnight, then add it to a skillet over medium heat and reheat, stirring occasionally.

More Chicken Pasta Meals

Chicken and pasta have recurring roles in my dinner rotation! Here are some other pasta recipes I think you’ll enjoy:

• Pesto Chicken Pasta Salad
• Buffalo Chicken Spinach Alfredo
• Chicken Alfredo Casserole
• Chicken Parmesan Spinach Pasta Bake
• Chicken Noodle Casserole

Which one sounds the best to you?

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Chicken Mozzarella Pasta

Chicken Mozzarella Pasta is an easy and delicious weeknight dinner the whole family will enjoy – bow tie pasta tossed with seasoned chicken tenders, sun-dried tomatoes, and bacon in a creamy sauce.

Course Dinners

Cuisine American

Keyword Chicken Mozzarella Pasta

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 629kcal

Author Lynne Feifer

Ingredients

• 4 cloves garlic minced
• 4 ounces sun-dried tomatoes in oil drained with oil reserved
• small amount of olive oil if necessary for cooking chicken
• 1 pound chicken tenders
• salt and freshly ground black pepper to season chicken
• 1 tablespoon paprika
• 1 cup half and half
• 1 cup shredded mozzarella cheese
• 8 ounces Farfalle pasta
• 1 tablespoon basil if using dry basil, if using fresh basil you can add more
• ¼ teaspoon crushed red pepper flakes at least, add more to taste
• ½ cup reserved cooked pasta water or more
• salt to taste finished dish before serving
• 6 slices cooked bacon crumbled

Instructions

• Drain the sun-dried tomatoes from the oil and reserve 2 tablespoons of the oil for sautéing.
• Chop the sun-dried tomatoes into smaller pieces.
• In a large skillet over high heat, sauté the minced garlic and sun-dried tomatoes in the 2 tablespoons of reserved oil for about a minute.
• With a slotted spoon, remove the sun-dried tomatoes from the pan.
• Season both sides of the chicken tenders with some salt and pepper, and evenly distribute the tablespoon of paprika among them.
• At this point, it may be necessary to add a small amount of olive oil to the skillet. Add the chicken to the pan and with the heat on high, cook on each side for one minute. . Remove from heat and cut chicken into bite-size pieces.
• Cook farfalle according to manufacturer’s directions. Remove 1 cup of pasta water and drain the pasta.
• Return the chopped sun-dried tomatoes and the chicken to the skillet. Gently pour in the 1 cup of half and half and add the mozzarella. Bring to a slow steady boil. Reduce heat immediately to a simmer and stir constantly until cheese melts forming the sauce.
• Add the cooked pasta to the pan and mix until thoroughly combined.
• Add the basil, and red pepper flakes (more if you like an extra kick!).
• Slowly pour in approximately a 1/2 cup of the pasta water to thin the cheese sauce, making it creamier. Be mindful to not add all the water all at once, use your judgement as to how thick or thin you want your sauce. You don’t want it to be too watery.
• Add the crumbled bacon and mix to combine.
• Season with salt to taste.
• Allow the contents of the skillet to simmer for about 5 minutes.
• Garnish with additional basil and red pepper flakes, if desired.

Nutrition

Serving: 1serving | Calories: 629kcal | Carbohydrates: 54g | Protein: 46g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 128mg | Sodium: 628mg | Potassium: 1207mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1732IU | Vitamin C: 32mg | Calcium: 249mg | Iron: 3mg

This post was originally published September 26, 2015. It has been updated in format and with pictures on January 7, 2025.

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

If you’re not from Rhode Island, then you might not know what Dynamites are. Heck, I’m a Little Rhody native and only found out these sandwiches existed about a year ago! They’re popular in Woonsocket which is in the northern part of the state and we southerners don’t get up there much cause it’s too far to drive. 😂 You may think I’m kidding, but it’s the TRUTH!

Also called “Torpedoes”, these spicy sandwiches are similar to Sloppy Joes but with a fiery twist. The secret is in the sauce; red pepper flakes, onions, and green and red peppers add a little kick of heat to the tomato-based ground beef mixture.

Everyone in Rhode Island will claim that they make the “best” Dynamite sandwiches, but my absolute favorite way to serve this Dynamite recipe is spooned over fresh pasta. I love how versatile this recipe is, and you can easily scale it up or down to feed your family or a large crowd. It’s great for tailgating, freezes well, and tastes amazing! It’s become one of Kurt’s favorite meals.

Ingredients for Dynamites

Gather together the following ingredients to make this spicy sauce:

• Olive oil- for cooking your veggies
• Lean ground beef (I use 90% lean)
• Red pepper
• Green bell peppers
• Onions, chopped
• Garlic, minced
• Salt and pepper
• Tomato sauce
• Canned fire roasted tomatoes, diced
• Tomato paste
• Worcestershire sauce
• Italian seasoning
• Red pepper flakes

For serving, you’ll need either a bag of torpedo rolls (small hoagie-style rolls) or your favorite pasta.

Make sure to review the recipe card below to see the exact amounts you need of each ingredient!

How to Make This Dynamites Recipe

1. Prepare your vegetables. Core, seed, and slice the peppers. Leave some slices longer and chop others into smaller pieces for variety. Chop the onion and mince the garlic.
2. Cook the beef. Heat oil in a large skillet over medium-high heat, and add the ground beef. Cook until brown, breaking it up with a spoon as it cooks, about 10 minutes. With a slotted spoon, transfer to the slow cooker, leaving some grease in the pan. Set the slow cooker to low.
3. Saute the vegetables. Add the peppers, onion, garlic, 1/4 teaspoon salt, and black pepper to the skillet. Cook until somewhat soft, about 5-7 minutes. Transfer to the slow cooker with the slotted spoon.
4. Combine. Add the rest of the ingredients to the slow cooker – both cans of tomato sauce, fire-roasted tomatoes, tomato paste, Worcestershire sauce, Italian seasoning, red pepper flakes, and remaining salt. Mix until completely combined.
5. Cook and Serve. Cover and cook on low for 3-4 hours, stirring occasionally. Serve the meat filling in torpedo rolls, over pasta or as a dip with chips.

Dynamites Recipe Notes

• This recipe can also be made in a Dutch oven. Cook over medium-low heat for 2-3 hours and stir occasionally. 
• While ground beef is traditional, you could also make a version with ground pork or ground turkey!
• For people who want a spicier version, add additional red pepper flakes and/or sriracha on the side. You could also add jalapenos.

How to Store Leftover Dynamite Sauce

Let the Dynamites sauce cool down fully, then transfer them to an airtight container and store them in the fridge for 3-4 days. Reheat in a saucepan over medium heat, stirring occasionally until warm through.

Can you freeze this Dynamites Recipe?

Yes, this sauce for Dynamites freezes well! Once cooled to room temperature, you can put leftover dynamite sauce in a freezer-safe container or bag and freeze for up to 3 months.

Reheat from frozen in a skillet, though you may need to add a little water to help loosen things up. You can also thaw overnight in the fridge, then reheat as directed.

More Like This

If you liked this Dynamites Recipe, then you’ll love these too:

• Slow Cooker Sloppy Joes– the perfect sandwich for busy weeknights!
• Aloha Sloppy Sliders– a great way to serve a crowd for family gatherings or your next Game Day get-together!
• Meat Sauce– for your favorite pasta.

Have you ever had a Dynamite? I’d love to hear your story in the comments!

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Dynamites Recipe

This savory Dynamites Recipe is a meal your family will love! Named for its spicy ingredients, Dynamite sauce is served in torpedo rolls, on top of pasta, or as a dip for your favorite tortilla chips.

Course Dinners

Cuisine American

Keyword Dynamites Recipe

Prep Time 15 minutes minutes

Cook Time 4 hours hours 20 minutes minutes

Total Time 4 hours hours 20 minutes minutes

Servings 8 servings

Calories 298kcal

Author Lynne Feifer

Ingredients

• 1 tablespoon olive oil
• 2 pounds 90% lean ground beef
• 1 red pepper
• 3 green bell peppers
• 2 onions chopped
• 5 cloves garlic minced
• 1 ¼ teaspoon kosher salt divided
• ¼ teaspoon ground black pepper
• 15 ounces tomato sauce
• 14.5 ounces diced fire roasted tomatoes
• 8 ounces tomato sauce
• 6 ounces tomato paste
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Italian seasoning
• ¼ teaspoon red pepper flakes Can be omitted or increased according to taste.
• 8 torpedo rolls
• 1 pound favorite pasta

Instructions

• Core, seed, and slice the red and green peppers. Leave some longer slices and chop others for smaller pieces.
• Heat oil in a large skillet over medium-high heat, and add the ground beef. Cook until brown, breaking it up with a spoon as it cooks, about 10 minutes. With a slotted spoon, transfer to the slow cooker, leaving some grease in the pan. Set the slow cooker to low.
• Add the peppers, onion, garlic, 1/4 teaspoon salt, and black pepper to the skillet. Cook until somewhat soft, about 5 minutes. Transfer to the slow cooker with the slotted spoon.
• Add the rest of the ingredients to the slow cooker – both cans of tomato sauce, fire roasted tomatoes, tomato paste, Worcestershire sauce, Italian seasoning, red pepper flakes, and remaining salt. Mix until completely combined.
• Cover and cook on low for 3-4 hours, stirring occasionally. Serve in torpedo rolls, over pasta or as a dip with chips.

Notes

• This recipe can also be made in a Dutch oven. Cook over medium-low heat for 2-3 hours, and stir occasionally. 
• For people who want a spicier version, serve additional red pepper flakes and/or sriracha on the side.
• Nutritional value has been calculated as being served as sandwiches and not on top of pasta.

Nutrition

Serving: 1serving | Calories: 298kcal | Carbohydrates: 19g | Protein: 26g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 1136mg | Potassium: 1023mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1547IU | Vitamin C: 69mg | Calcium: 79mg | Iron: 5mg

The post Dynamites Recipe appeared first on 365 Days of Baking.