Pasta Archives - 365 Days of Baking

Chicken Alfredo Casserole

Lynne — Mon, 18 Mar 2024 15:26:00 +0000

Creamy Chicken Alfredo Casserole is a perfectly indulgent meal that’s still easy enough to make for dinner on busy weeknights! Penne pasta is smothered in a homemade roasted garlic Alfredo sauce and topped with cheese and a crispy breadcrumb topping. This comfort food classic is a family favorite that’s perfect for potlucks or for feeding the entire family!

If your family loves pasta like mine does, then you probably know and love Fettucine Alfredo! I knew making a casserole version would be just as good as the original, if not better! Serve it with some garlic bread and a fresh salad for a complete meal.

SAVE THIS RECIPE FOR CHICKEN ALFREDO PASTA BAKE TO YOUR FAVORITE PINTEREST BOARD!

Because I include my homemade alfredo sauce for this recipe, the process may sound a bit long and detailed. I promise it comes together quite quickly and easily!

You can use any kind of cooked chicken. I used a rotisserie chicken, but you could use leftover chicken from the slow cooker or grilled chicken.
I use penne pasta as it holds up really well in casseroles, but you can use your favorite kind of short pasta like rigatoni or farfalle.
If you want to save even more time, use a 15-ounce jar of alfredo sauce from the grocery store (see recipe notes if you choose this option!)

Ingredients for Alfredo Chicken Casserole Bake

To make this cheesy casserole, you’ll need the following ingredients:

Casserole

8 ounces penne pasta
3 cups diced or shredded, cooked chicken
1 cup frozen peas
1 cup shredded Italian cheese blend

Creamy Alfredo Sauce

1 head roasted garlic, mashed
Olive oil for drizzling
4 tablespoons unsalted butter
16 ounces heavy cream, divided (you’ll use ¼ cup to thicken)
1 ¼ cups Parmesan cheese
Salt to taste
½ teaspoon ground black pepper
3 ounces cream cheese, room temperature
2 tablespoons sour cream

OR 15-ounce jar Alfredo Sauce

Alfredo Sauce Thickener (omit if using jarred sauce)

1 tablespoon all-purpose flour
¼ cup heavy cream

Topping

2 tablespoons unsalted butter
½ cup plain Panko breadcrumbs
¼ cup shredded Italian cheese blend
½ teaspoon Italian seasoning

How to Make Chicken Alfredo Casserole

First, cook your pasta according to the package directions for al dente pasta. Drain and set it aside.

While the pasta cooks, roast your garlic. Follow the detailed directions in this post. Basically, you need to remove the outer skin, cut the tops off of the whole clove of garlic to expose the individual cloves, then drizzle olive oil onto the garlic and massage it into the cloves. Wrap it in foil and roast at 400 degrees for about 30 minutes. I love to roast multiple heads of garlic at a time, that way I have some for just eating and the others for recipes.

Set the garlic aside to cool and reduce the oven temperature to 350 degrees F. Prepare an 8×8 baking dish by spraying it with nonstick cooking spray.

Remove the garlic cloves from their skin by squeezing them into a small bowl. Use a fork to mash them.

Alfredo Sauce

In a small saucepan, melt the butter on low to medium heat. Add 1 ¾ cups heavy cream and the roasted garlic. Heat to very warm, but DO NOT BOIL.
Mix in the Parmesan cheese, salt and pepper, cream cheese, and sour cream, whisking constantly until all the cheese melts.
In a small bowl, stir together the tablespoon of flour and ¼ cup heavy cream to use as a thickener for the sauce. Add this cream mixture to the saucepan, stirring and heating until the sauce thickens.

Recipe Note: If you use jarred sauce, heat the sauce in a pan over medium-low heat, then add the cream cheese and sour cream. Heat and stir until the cream cheese completely melts. Then continue the recipe as directed.

Assembly

Place the cooked pasta, chicken, peas, and one cup of Italian Blend Cheese into a large bowl.
Pour the Alfredo sauce over the contents of the bowl and mix everything together. Transfer this alfredo mixture into the casserole dish.

Topping

Put the butter into a microwaveable bowl and set it for 30 seconds to 1 minute, until the butter completely melts. Stir in breadcrumbs, Italian seasoning, and cheese, then mix until well combined.
Sprinkle topping over the top of the alfredo casserole.
Bake for 30 minutes until cheese is melted and golden brown and the casserole bubbles.

Recipe Variations

Veggies: I used peas in this recipe, but feel free to use spinach, broccoli, mushrooms, or bell peppers as desired. I love a good Chicken Alfredo Broccoli Casserole!
Cheese: Italian Cheese Blend has five types of cheese. You can sub half of it for pure mozzarella cheese if you prefer. I like to shred my own cheese rather than using the pre-shredded type.
Meat: You could sub cooked sausage, ground beef, or even cooked and chopped bacon for the chicken in this recipe. Or go without to make this vegetarian.
Teriyaki: Want a different flavor altogether that isn’t as heavy as an Alfredo sauce? Make this Teriyaki Chicken Casserole with chicken, veggies, and rice.

FAQs

How do you store Chicken Alfredo Casserole?

Store leftovers tightly covered with aluminum foil, or transfer them to an airtight container. Keep leftovers in the fridge for 3-4 days.

Can you freeze Chicken Alfredo Casserole?

Yes, although the creamy sauce texture tends to break when reheated. You may need to stir in some fresh cheese and cream when you reheat it.

Once your casserole cools completely, wrap the dish with plastic wrap, and then again with foil. Keep it in the freezer for up to 3 months!

Can I make this pasta dish in advance?

This casserole can be made in advance and reheated. Store it in the refrigerator for up to 3 days, tightly covered. Reheat in a 350-degree oven for about 45 minutes or until warm throughout.

How should I reheat leftover Alfredo Casserole?

The best way to reheat this is in a 350-degree oven until warmed throughout. You can reheat individual portions in the microwave if desired.

More Delicious Pasta Recipes

If pasta is your comfort food dish, then I’ve got just the recipes you need! Make one of these next time:

Casseroles for Everyone!

I love whipping up a good ol’ casserole to feed the family. If you’re looking for some new recipes, try one of these:

Turkey Noodle Casserole– use up your Thanksgiving leftovers, or sub chicken for the turkey.
Taco Casserole– make this for a fun twist on Taco Tuesday.
20-Minute Chili Casserole– this one’s quick and easy, but oh-so-tasty!
Mexican Breakfast Casserole– who doesn’t love breakfast for dinner?
Chicken and Broccoli Casserole– simple and delicious comfort food!
Chicken Cordon Bleu Casserole– one bit and this easy dinner is sure to become a family favorite like it is at our house.

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Chicken Alfredo Casserole

Creamy Chicken Alfredo Casserole is an easy meal for a busy weeknights. Penne pasta in homemade garlic Alfredo sauce topped with cheese and a crispy breadcrumb topping will become a family favorite!

Course Dinners

Cuisine Italian

Keyword Chicken Alfredo Casserole

Prep Time 10

Cook Time 1 10

Total Time 1 20

Servings servings

Calories 1371kcal

Author Lynne Feifer

Ingredients

Casserole

8 ounces penne pasta or your favorite pasta
3 cups diced or shredded cooked chicken I use a rotisserie chicken
1 cup frozen peas
1 cup shredded Italian cheese blend

Alfredo Sauce

1 head roasted garlic mashed, directions below
olive oil for drizzling
4 tablespoons unsalted butter
16 ounces heavy cream divided – 1 3/4 for sauce and remaining 1/4 cup for thickener.
1 ¼ cup Parmesan cheese freshly grated
salt to taste
½ teaspoon ground black pepper
3 ounces cream cheese room temperature and cut into small squares
2 tablespoons sour cream

Alfredo Sauce Thickener

1 tablespoon all-purpose flour
¼ cup heavy cream the remainder of the 16 ounces

Topping

2 tablespoons butter
½ cup plain Panko bread crumbs
¼ cup shredded Italian cheese blend
½ teaspoon Italian seasoning

Instructions

To roast the garlic

Preheat the oven to 400 °F. To roast the whole head of garlic, peel off the outer skin, leaving the skin on the individual cloves. Cut 1/4 to 1/2-inch off the tops off of the cloves with a sharp knife so that you can see the individual cloves. Place the head of garlic on a square piece of tin foil and drizzle with olive oil. With clean fingers, massage the olive oil into the tops of the garlic cloves. Wrap aluminum foil around the head of garlic so that it is completely encased. Place the wrapped head of garlic on a baking sheet and bake for 30 minutes, or until cloves are tender when lightly squeezed. Set aside to cool enough to be handled.
Reduce oven temperature to 350°F. Prepare an 8 X 8-inch baking dish by spraying it with cooking spray.
Remove the cloves of garlic by gently squeezing them from the skins and place into a small bowl. With a fork, mash the cloves.

Pasta

Cook the pasta to al dente according to the package directions. Drain and set aside.

Alfredo Sauce

In a small saucepan, on low to medium heat, melt the butter. Add 1 ¾ cups heavy cream and roasted garlic, and heat to very warm, but DO NOT boil.
Mix the Parmesan cheese, salt and pepper, cream cheese, and sour cream whisking constantly until all of the cheese has melted.
To thicken the sauce, mix 1 tablespoon of flour with the remaining heavy cream (1/4 cup)in a small bowl. Add the cream/flour mixture to the saucepan, stirring and heating until mixture thickens.

Assembly

In a large bowl, place the cooked pasta, chicken, peas, cup of Italian cheese,
Pour the Alfredo sauce over the bowl, and mix everything together. Pour into the prepared baking dish.

Panko Topping

Put butter in a medium microwaveable bowl and microwave for 30 seconds to 1 minute, until completely melted. Add in breadcrumbs, Italian seasoning, and cheese, and mix until well combined. Sprinkle over the baking dish
Bake for 30 minutes until bubbly.

Notes

You can even save more time by using a 15 ounce jar of Alfredo sauce. If you choose this option, heat the sauce in a pan over medium-low heat, and add the cream cheese and sour cream. Cook until cream cheese has completely melted, stirring often. Then pour sauce over contents in bowl, and bake as directed.

Nutrition

The post Chicken Alfredo Casserole appeared first on 365 Days of Baking.

Greek Tortellini Pasta Salad

Lynne — Wed, 26 Jul 2023 08:00:00 +0000

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!

We are ALL about the chilled salads and fresh produce during the hot summer months. If you’ve tried this Pesto Chicken Pasta Salad recipe, you know that cheese tastes delicious in a cold pasta salad!

Today’s recipe is the ultimate in cheesy pasta salad goodness. Cheesy tortellini is cooked al dente, then combined with garden fresh cucumbers, tomatoes, olives, feta and a zesty homemade dressing.

You can also use tortellini to make this main dish, Tortellini Alla Panna. With cheese, mushrooms and cheese, this easy dinner is perfect any night of the week.

SAVE THIS TORTELLINI PASTA SALAD RECIPE TO YOUR FAVORITE PINTEREST BOARD!

This Greek Pasta Salad is like eating the rainbow with all the bright colors and Mediterranean flavors! We use a combination of fresh and dried herbs for a delicious aroma, plus a handful of feta cheese for good measure. You get the heartiness of a cheesy pasta dish with the light, refreshing experience of a good Greek salad.

No need to turn on the oven or stand sweating over a stove. And since it’s an easy pasta salad without mayonnaise, it’s ideal for picnics, BBQs and summer dinners al fresco!

What do I need to make this Greek Pasta Salad recipe?

Let’s chat about the ingredients for Greek tortellini pasta salad. Don’t be intimidated by the long ingredient list here. This is a simple pasta salad recipe that comes together in about 20 minutes.

Here’s what you’ll need:

fresh cheese tortellini – uncooked
cucumber
cherry or grape tomatoes
orange bell pepper
crumbed feta cheese
Kalamata olives
red onion
fresh oregano

Dressing Ingredients

red wine vinegar
extra virgin olive oil
lemon juice
minced garlic
dried oregano leaves
salt
ground black pepper

How to make cheese tortellini pasta salad

STEP 1. Cook tortellini.

Boil tortellini pasta in a pot of salted water until it’s al dente. “Al dente” means that the pasta is soft enough to pierce with a fork but still a bit firm. Drain all the water from the tortellini.

STEP 2: Assemble the salad.

Transfer the cooked tortellini to a large bowl. Add chopped crisp cucumbers, sliced tomatoes, diced bell pepper, crumbled feta cheese, sliced olives and diced red onion.

STEP 3. Add dressing

Stir together the remaining ingredients in a separate bowl to make the dressing. Pour dressing over the pasta salad and toss to coat. Sprinkle the salad with fresh oregano leaves. Add some fresh basil, too, if you’d like.

STEP 4. Serve or store

You can serve the Greek pasta salad right away, or store it in the refrigerator for later. In a food safe sealed container, this tortellini pasta salad stays fresh and delicious for up to 3-4 days!

I like it best when it’s had a little bit of time to chill in the fridge. The flavors really mingle and combine for an even bolder, zestier taste. Everyone raves over this salad whenever I bring it to a party or gathering, and it’s a family favorite for summertime dinners, too.

Does this Greek Tortellini Salad recipe need to be refrigerated?

Yes, this salad should stay refrigerated until ready to eat. It is fine left out for a couple hours while serving at your summer BBQs or picnic but leftovers should be refrigerated.

What else can I add to this recipe?

Feel free to add grilled chicken, rotisserie chicken or another favorite protein to this salad to make it even heartier! You can also swap out some of the vegetables for other favorites. Try it with green olives instead of Kalamata. Green or red peppers can be used instead of orange. Artichoke hearts would add some great flavor, too! Salad recipes tend to be forgiving so you’re welcome to mix and match based on what you have on hand.

Summer Salad Recipes

If you think salads are boring, you’re doing it wrong. I have so many fun, flavorful and exciting salad recipes on the blog that can turn anyone into a salad lover. Fans of Italian and Greek flavors will adore my Grilled Vegetable, Feta and Orzo Salad recipe or my Greek Quinoa Salad with Chicken.

Chicken Caesar Salad is a classic for a reason. Once you try making your own Caesar dressing from scratch, you’ll never want to go back to the bottled stuff. This Couscous Chicken Salad made with pearled couscous will be a favorite with the kids for sure! For a different twist on a familiar dish, try my easy Miso Chicken Salad recipe next.

Looking for a side dish with some southwestern flair? This Tex-Mex Pasta Salad will knock your boots off. So will a big helping of Chicken Taco Salad!

Love Italian food? This Italian Pasta Salad combines tri-colored rotini pasta with all the great flavors of Italy. With pepperoni, mozzarella and Parmesan cheeses, pepperoncinis, olives, and more, this is one salad you’ll be asked to bring to every cookout this summer.

Fresh and light, this Easy Three Bean Salad is a vegetarian friendly side dish for hot summer nights. For a seafood version, check out this recipe for 4-Bean Tuna Pasta Salad.

These Avocado Tuna Salad Bites are another one to add to your list. You can enjoy them in bite size form or make Avocado Tuna Salad Lettuce Wraps instead!

Looking for more pasta salad recipes? Start with my mom’s recipe for an Easy Macaroni Salad — a staple picnic food that’ll never steer you wrong. Sausage Veggie Pasta Salad is hearty and filling with smoked bourbon sausage. Ranch BLT Pasta Salad comes together in no time with a quality store bought dressing for added convenience.

Best Picnic Foods

Today’s Greek Tortellini Pasta Salad is easy to eat and serve at any outdoor picnic. Take a look at some of our other favorite picnic-ready dishes, from main courses to sides and desserts!

With cheese-filled tortellini, a variety of ingredients, and a tangy dressing, you can have a great main dish that’s perfect for summer potlucks, pool parties and weeknight dinners.

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Greek Tortellini Pasta Salad

Greek Tortellini Pasta Salad is full of cheese stuffed pasta, fresh vegetables and Mediterranean flair. Enjoy the taste of summer with this easy, flavorful pasta salad recipe!

Course Salad

Cuisine Greek

Keyword greek tortellini pasta salad

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 365kcal

Author Lynne Feifer

Ingredients

20 oz cheese tortellini uncooked
2 ½ cups chopped cucumber about 1 large English cucumber
1 ½ cups cherry tomatoes cut into halves or quarters
1 cup orange bell pepper diced
1 cup crumbled feta cheese
½ cup kalamata olives pitted and sliced into halves
¼ cup red onion diced
1 tsp fresh oregano chopped

For the dressing

¼ cup red wine vinegar
¼ cup extra virgin olive oil
¼ cup freshly squeezed lemon juice juice from 1-2 lemons
2 tsps minced garlic
2 tsps dried oregano leaves
½ tsp salt
¼ tsp freshly ground black pepper

Instructions

In a large pot of lightly salted boiling water, cook tortellini pasta until it is al dente*.
Strain water from pasta and rince with warm water. Strain warm water from pasta.
Add cooked pasta to a large mixing bowl along with the chopped cucumbers, cherry tomatoes, red onion, olives, bell pepper and feta cheese. Set aside.
In a separate bowl, mix together the dressing ingredients until well combined. Pour dressing over salad and toss well. Make sure all of the tortellini are coated with dressing.
Sprinkle salad with fresh oregano leaves. Serve pasta salad right away or store in a sealed container in the refrigerator. Keep refrigerated until ready to serve and enjoy within 3 days.

Notes

*The pasta should be cooked to al dente meaning that the pasta is cooked (softened) but still firm. This helps the pasta to hold its’ shape when tossed with the rest of the ingredients. Pasta that is too soft will break apart when tossed with the other ingredients.

Nutrition

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

Garlic Fettuccine Alfredo

Lynne — Wed, 28 Jun 2023 08:00:00 +0000

This Garlic Fettuccine Alfredo recipe rivals any dish you’ll find at your local Italian restaurant! Save money by making this creamy pasta with roasted garlic at home!

Pasta is one of my favorite comfort foods. It doesn’t really matter what type of pasta, as long as it’s full of flavor, but of course, my mom’s homemade Lasagna will forever be at the very TOP of my list.
This pasta dish combines homemade roasted garlic Alfredo sauce with your favorite fettuccine pasta for the ultimate comfort dish! Trust me when I say this creamy Alfredo sauce is 10X better than any of the jarred stuff you’ll find in a grocery store.

Yes, using it from a jar is convenient and can save time, and I do use it often, BUT the next time you want to impress family and friends, I highly encourage you to take the time and little effort to make this creamy garlic white sauce. I can pretty much guarantee that you’ll hear ooh’s and aah’s with this great recipe because I certainly do every time I make it.

SAVE THIS GARLIC FETTUCCINE ALFREDO RECIPE TO YOUR FAVORITE PINTEREST BOARD !

The key to phenomenal, restaurant quality fettuccine is the sauce. “It’s in there!” Remember that pasta sauce commercial?
My homemade Alfredo sauce features an entire head of roasted garlic along with generous amounts of butter and cheese.

All about the original Fettuccine Alfredo

The original Alfredo sauce was created at a restaurant in Rome called Alfredo’s. It is exquisite and simple, made from only three ingredients: butter, Parmesan cheese, and pepper. The sauce was paired with fettuccine noodles because their thick, wide shape is ideal for collecting the creamy sauce.

When visiting Americans took the idea of this famous pasta back home, chefs tinkered with the recipe to come up with the heavy cream-drenched version typically served today. Beneath all that heavy cream, the essential components remain the same: butter, cheese and a touch of pepper.

Traditional Alfredo sauce never really caught on outside Rome, and indeed, you can only find the original recipe served in two restaurants in Rome and a few related franchises in Mexico! My Fettuccine Alfredo recipe is based on the Americanized version with heavy cream. The addition of roasted garlic and herbs makes the velvety cheese sauce more aromatic, complex and flavorful. And of course, you can omit the garlic if you’d like.

How to Roast Garlic

This post tells you exactly how to roast your own garlic. To summarize, you drizzle olive oil over a head of garlic, wrap it in foil, and bake until the insides are buttery soft. It’s so easy, and you can store the roasted garlic for use in other recipes in the refrigerator or freezer. I like to cook up a few heads at a time just for that purpose.

Wondering if you can skip the roasting and just use raw garlic instead? The answer is no. Raw garlic has a much sharper bite than its roasted counterpart and would change the flavor of the finished Alfredo sauce. Set aside the tiny bit of extra time it takes to roast some garlic for your Fettuccine Alfredo. You will not regret it!

Common Ingredients for Fettuccine Alfredo with Garlic

Here are the ingredients you need for my garlic fettuccine Alfredo sauce recipe:

For the roasted garlic:

· 1 head of fresh garlic

· olive oil for drizzling

For the cream sauce:

· 4 tablespoons of butter

· Heavy whipping cream

· Parmesan cheese – FRESHLY grated, not the shaker cheese!

· ½ teaspoon ground black pepper

· Salt to taste

To thicken the sauce:

· 1 tablespoon of flour mixed with 1/4 cup heavy cream

Noodles

· 1 box of fettuccine pasta, uncooked

· Salt to taste

How to make Garlic Fettuccine Alfredo

First, this post details exactly how to make the best homemade Alfredo Sauce. If you’re new to making homemade Alfredo, that post is worth a read for all my best tips and tricks.

Here’s the overview: Melt the unsalted butter over low heat in a saucepan, add cream and roasted garlic, then heat (but do NOT boil!) Mix in the parmesan cheese, salt, and pepper until the cheese melts, then thicken as directed in the post using the flour-cream mixture.

While the sauce heats, fill up a large pot of water and add a generous amount of salt. Bring the water to a boil, then add the fettuccine noodles and cook pasta “al dente” according to the package directions. When done, drain and toss them with Alfredo sauce in the large pot for the perfect pasta dinner!

I might be biased, but I think this Fettuccine tastes better than any version I’ve had at local restaurants. Serve it with a garnish of fresh parsley and extra fresh grated Parmesan, if desired.

Find the complete list of ingredients and measurements as well as the full instructions in the recipe card below.

How to store leftover Fettuccine Garlic Alfredo

Store leftover pasta in an airtight container in the refrigerator. It will keep for up to 3 days.

I don’t recommend freezing Garlic Fettuccine Alfredo once combined. You could make the sauce, let it cool, and then pour it in a freezer bag or other container. Freeze it for up to four months. Let frozen Alfredo sauce thaw in the refrigerator, then reheat on the stove or the microwave until warmed through.

How to reheat Parmesan Alfredo sauce

If you’ve ever tried to reheat fettuccine Alfredo, you know that it often turns into a separated mess that tastes greasy and doesn’t look appetizing at all! . To avoid that, try using one of these two methods to reheat your noodles:

Oven method: Place the fettuccine Alfredo tightly in an oven-safe dish and cover it with a lid or aluminum foil. This will trap the steam inside the dish and keep the pasta moist. Place the dish of fettuccine alfredo into the oven and heat for 10 minutes, then remove and stir the pasta. Heat covered for an additional 10 minutes, then stir again, ensuring it is heated through.

Sauté method:: Place thawed fettuccine Alfredo into a skillet or sauté pan, turn the heat to medium, and toss it for 2-3 minutes in the hot pan or until the noodles are hot and the sauce is melted and creamy.

Microwave method: Place leftover fettuccine Alfredo in a microwave safe dish. Loosely cover with a paper towel. Heat for 30 seconds, then stir the pasta to incorporate the sauce. Repeat until the noodles and alfredo sauce are warmed through.

For all reheating methods, slow heating is your friend. Stir the fettuccine regularly to help incorporate the oils in the cream sauce for a smooth, velvety consistency.

Recipe Variations

This recipe is just a simple dish with sauce and noodles. This summer, make chicken fettuccine Alfredo by adding some grilled chicken or even a garlic shrimp fettuccine Alfredo! YUM!. You can even add more flavor with red pepper flakes, parsley, a touch of lemon juice, fresh herbs, or even some wilted spinach.

You can even reduce the calories and make an Alfredo Sauce with Half and Half, if you’d like!

A side of romaine lettuce or other fresh greens topped with homemade Italian Dressing makes a fabulous side dish for this hearty meal. A side of Roasted Parmesan Broccoli is another simple way to add some green to this pasta dinner.

Want something to soak up the leftover Alfredo sauce in your bowl? Everyone loves nibbling on these garlic breadsticks. A slice or two of some crusty bread like my grandmother’s Italian Bread will go perfectly with it, too!

Can I make Alfredo with different kinds of pasta?

Fettuccine is the most popular choice for serving with Alfredo. Of course, the sauce tastes wonderful with all kinds of pasta shapes!

Spaghetti, linguini, penne and farfalle (bow tie) pasta are all great alternatives if you don’t have Alfredo. Because the sauce is so heavy, sturdier noodles are preferable to thinner ones (like angel hair).

Looking for more pasta recipes?

Pasta is one of my favorite things to have for lunch or dinner! It can be as light or as hearty as you want to make it!

If you’re looking for some lighter pasta dishes, try one of these:

Caprese pasta: featuring the classic “Caprese” flavors of basil, tomato, and fresh mozzarella!
Pesto Chicken Pasta Salad: satisfying, flavorful, but not too heavy, this pasta salad is perfect for lunch!
Summer Pasta: combine fresh vegetables in a light dressing with your favorite pasta noodles!
This Grilled Vegetable, Feta and Orzo Salad is so light and refreshing!

These pasta recipes are a bit heartier, perfect for a big family meal:

Lasagna Rolls with Meat Sauce – A different take on classic layered lasagna that’s full of succulent ground beef.
Sausage Alfredo Rigatoni – Savory sausage meets creamy Alfredo in this hearty meal.
Crockpot Pork Ragu – Juicy shredded pork slow cooked in a tangy red wine sauce and served over pasta.
Skillet Spinach Lasagna – Fresh spinach adds a nourishing touch to this lightning fast lasagna recipe.

Recreate the popular restaurant favorite at home with this creamy, easy and lusciously decadent Garlic Fettuccine Alfredo recipe!

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Garlic Fettuccine Alfredo

This Garlic Fettuccine Alfredo recipe rivals any dish you’ll find at your local Italian restaurant! Save money by making this creamy pasta with roasted garlic at home!

Course Dinners

Cuisine Italian

Keyword Garlic Fettuccine Alfredo

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 1062kcal

Author Lynne Feifer

Ingredients

1 pound fettuccine
1 head roasted garlic mashed
olive oil for drizzling
4 tablespoons unsalted butter
16 ounces heavy cream divided – 1 3/4 for sauce and remaining 1/4 cup for thickener.
1 ¼ cup Parmesan cheese freshly grated
salt to taste
½ teaspoon ground black pepper

For thickening the sauce

1 tablespoon all-purpose flour
¼ cup heavy cream the remainder of the 16 ounces

Instructions

Roast Garlic

Preheat oven to 400°F. Peel off the outer skin of one head of garlic, leaving the skin on the individual cloves. You can roast multiple heads at one time, but for this recipe you'll only need one. Cut 1/4 to 1/2-inch off the tops off of the cloves with a sharp knife so that you can see the individual cloves.
Place the head of garlic on a square piece of tinfoil and drizzle with olive oil. With clean fingers, massage the olive oil into the tops of the garlic cloves. Wrap aluminum foil around the head of garlic so that it is completely encased. You can either wrap multiple heads of garlic in one piece of foil or individually.
Place the wrapped head(s) of garlic on a baking sheet. Bake for 30 minutes, or until cloves are tender when lightly squeezed. Set aside to cool enough to be handled. Remove the cloves of garlic by gently squeezing them from the skins and place into a small bowl. With a fork, mash the cloves.

Fettuccine

Bring 4-6 quarts of salted water to a rolling boil in large pot. Place the fettuccine noodles and cook to "al dente" about 12 minutes. While the pasta cooks, make the Alfredo sauce.

Alfredo Sauce

In a small saucepan, on low to medium heat, melt the butter. Add 1 ¾ cups heavy cream and roasted garlic, and heat to very warm, but DO NOT boil.
Mix the Parmesan cheese, salt and pepper, whisking constantly until cheese has melted.
To thicken the sauce, mix 1 tablespoon of flour with the remaining heavy cream (1/4 cup)in a small bowl. Add the cream/flour mixture to the saucepan, stirring and heating until mixture thickens.
Remove from heat, toss over the drained fettuccine noodles to completely coat and serve topped with additional cracked black pepper and chopped parsley.

Notes

This recipe makes two cups of Alfredo Sauce and should be enough to feed four people hence nutritional value is calculated for 4 servings. Total time also includes the roasting of the garlic.

Nutrition

The post Garlic Fettuccine Alfredo appeared first on 365 Days of Baking.

Roasted Garlic Alfredo Sauce

Lynne — Mon, 29 May 2023 19:28:32 +0000

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.

Folks, I’m not lying when I say this is the best Roasted Garlic Alfredo Sauce we garlic lovers have ever eaten. The Roasted Garlic seriously makes all the difference.

Roasting brings out a smoky sweetness to the fresh, fragrant garlic. Blended with tangy Parmesan cheese and rich heavy cream, it creates a garlic cream sauce that’s so good you’ll want to eat it straight out of the pot with a spoon!

SAVE THIS RECIPE FOR ROASTED GARLIC ALFREDO SAUCE TO YOUR FAVORITE PINTEREST BOARD!

I’m telling you right now. Once you try this creamy homemade alfredo sauce, you’ll never enjoy the jarred version the same way again.

What is Alfredo Sauce?

Alfredo sauce is a white sauce made with butter, cream and grated cheese.

You’re not alone if you wonder where alfredo sauce got its name. At first, I thought it was named for a person, but it actually got its name from a restaurant! A famous restaurant in Rome called Alfredo alla Scrofa perfected its earliest alfredo sauces in the 1920s, made from butter and cheese and mixed directly with hot fettuccine pasta.

American chefs played around with this recipe, adding cream, less expensive cheeses, and spices to create the version of Fettucine Alfredo we know and love. These days you can find some version of pasta with Alfredo sauce at just about every restaurant featuring Italian-American cuisine.

How do I roast garlic?

This post details the simple process of roasting your own garlic. It’s so easy, and you can store it in the refrigerator or freezer to use in other recipes too!

You start with a whole head of garlic drizzled with olive oil. Wrap it in foil and bake until the cloves become buttery soft and your kitchen smells like garlic heaven.

What ingredients do I need to make Roasted Garlic Alfredo Sauce?

You will need a few simple, fresh ingredients to make this creamy alfredo sauce:

For the roasted garlic:

1 head of garlic
olive oil for drizzling

For the cream sauce:

unsalted butter
heavy cream
Parmesan cheese – freshly grated, NOT from a shaker can!
flour
salt
pepper

To make garlic fettucine alfredo, you’ll also need cooked fettucine noodles for serving.

How to make homemade Roasted Garlic Alfredo Sauce

Remove the cloves of garlic from the garlic head by gently squeezing them out the bottom. Place the garlic cloves into a small bowl and mash them with a fork. Yes, it is a lot of garlic, but I firmly believe you can never have enough garlic!

In a small saucepan, melt butter over low to medium heat. Add the fresh cream and roasted garlic cloves to the melted butter. Heat to very warm, but DO NOT boil.

Mix in the Parmesan cheese, salt, and pepper. Whisking it constantly until the cheese is fully melted and the sauce looks smooth.

To thicken the sauce, combine 2 tablespoon of flour with the remaining ¼ cup of cream in a small bowl. Add the flour mixture into the saucepan, then stir and heat until the sauce thickens. Pour the sauce over fettuccine noodles or another favorite cooked pasta and enjoy!

How to store leftover homemade Alfredo Sauce

This flavorful sauce is so nice to have around to add to meat or pasta for a quick meal. Luckily, it’s easy to store any leftover sauce!

Once your roasted garlic alfredo sauce has cooled, transfer it to an airtight container and store it in the refrigerator. I store mine in a mason jar with a tightly sealed lid. It will last for 3-4 days in the fridge.

The garlicky flavor gets even bolder after a day or two. This would be a great sauce to prep on the weekend and keep in the fridge for easy meals during the week.

When you’re ready to serve your leftover sauce, just reheat in the microwave or in a pot on the stove. The sauce will look thicker while it’s still cold, but should smooth out to the perfect consistency as it warms up. If the sauce is still thicker than you want, you can always whisk in a bit more heavy cream or milk until you reach the consistency you like.

Can you freeze Alfredo sauce?

You can freeze alfredo sauce too! Pour it into a freezer-safe container and freeze it for up to 4 months. To reheat it, let it thaw completely, then reheat it on the stovetop or microwave. Stir it well as it heats until it is creamy and warm throughout.

What to serve with Roasted Garlic Alfredo Sauce

This classic alfredo sauce can be served with so many things! Of course, you can make Fettuccine Alfredo with fresh or dried fettuccine noodles. You can use other wide, flat noodles such as linguine or tagliatelle to sop up some of this hearty, creamy sauce.

Garlic Alfredo Sauce is also a tasty dipping sauce for bread. Try this recipe for Italian Herb and Cheese Bread or Grandma’s Easy Homemade Italian Bread. Garlic bread and breadsticks would taste amazing when dipped into this parmesan cream sauce! Like I said, you can never have too much garlic.

Try pouring Roasted Garlic Alfredo Sauce over the meat dish of your choice for protein rich meal. Make classic Chicken Alfredo by pouring the sauce over some grilled chicken or toss the sauce with cooked shrimp. Add a side of broccoli for a balanced meal the whole family will love. Drizzle garlic alfredo sauce over these Mozzarella Stuffed Meatballs for a hearty, meaty Italian dinner.

Italian-Inspired Dishes

The Italian inspired meals I love might not be authentic, traditional Italian fare, but they’re a hit just the same! Skip the restaurant and make one of these dishes at home next time you get a hankering for Italian food.

Spinach and Cheese Manicotti is a stuffed pasta recipe with a fresh cheesy filling. You can feed a crowd with my Mom’s Homemade Lasagna -a lasagna just the way mom used to make it! It’s perfect for Sunday dinner, too.

On busy weeknights, this One Pot Sausage Linguini makes it easy to get a homemade meal on the table. Or combine two Italian American staples in one with a bowl of Pepperoni Pizza Pasta!

This Lemon Garlic Shrimp Pasta is another one you’ll enjoy if your family loves garlic as much as mine!

Need a fun appetizer for your next party? Make a batch of Breaded Baked Ravioli or Lasagna Pasta Skewers to pass around. For something even easier, assemble a batch of Tomato Bruschetta. The fresh tomato and aromatic basil create an explosion of mouthwatering flavor in every bite.

Garlic Fettucine Alfredo made with homemade roasted garlic cream sauce is a kid-approved meal you’ll find yourself craving all the time!

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Roasted Garlic Alfredo Sauce

Top fettuccine noodles and other delicious meals with this creamy Roasted Garlic Alfredo Sauce. This classic cream sauce features the natural flavor of homemade roasted garlic combined with heavy cream and freshly grated Parmesan cheese. It’s so easy and full of creamy flavor, yet everyone will think it came from your favorite Italian restaurant.

Course Dinners

Cuisine Italian

Keyword Roasted Garlic Alfredo Sauce

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 727kcal

Author Lynne Feifer

Ingredients

1 head roasted garlic mashed
olive oil for drizzling
4 tablespoons unsalted butter
16 ounces heavy cream divided – 1 3/4 for sauce and remaining 1/4 cup for thickener.
1 ¼ cup Parmesan cheese freshly grated
salt to taste
½ teaspoon ground black pepper

For thickening the sauce

1 tablespoon all-purpose flour
¼ cup heavy cream the remainder of the 16 ounces

Instructions

To roast garlic, follow these directions.
Remove the cloves of garlic by gently squeezing them from the skins and place into a small bowl. With a fork, mash the cloves.
In a small saucepan, on low to medium heat, melt the butter. Add 1 ¾ cups heavy cream and roasted garlic, and heat to very warm, but DO NOT boil.
Mix the Parmesan cheese, salt and pepper, whisking constantly until cheese has melted.
To thicken the sauce, mix 1 tablespoon of flour with the remaining heavy cream (1/4 cup)in a small bowl. Add the cream/flour mixture to the saucepan, stirring and heating until mixture thickens.
Remove from heat and serve over fettuccine noodles or ravioli.

Notes

This recipe makes two cups of Alfredo Sauce and should be enough to feed four people hence nutritional value is calculated for 4 servings. Total time also includes the roasting of the garlic.

Nutrition

This post was originally published 10/2/2012. It has been updated in format and with pictures on 5/29/23.

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Skillet Spinach Lasagna

Lynne — Wed, 19 Apr 2023 08:00:00 +0000

This recipe for Skillet Spinach Lasagna is an easy and fast way to make that lasagna you’ve been wanting on a busy weeknight, and it’s made even better for you with the addition of fresh spinach.

This classic lasagna recipe with a twist can’t be beaten! I like to serve it with a green salad made with fresh spring greens and slices of my Grandmother’s Italian bread.

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Why make Skillet Lasagna instead of Traditional Lasagna?

I crave lasagna often during the day, but I either think of it at 4 o’clock in the afternoon or know I won’t get it ready in time. So I’ve fallen in love with this great recipe that is quick and easy to put together for a busy weeknight. With this recipe, you don’t have to spend so much time to boil noodles, layer noodles, or spread sauce and ricotta in the pan.

Lasagna is such a hearty meal that you’ll have plenty of good leftovers for the next day, and possibly the day after that. And don’t get me started on the best part– that amazing mozzarella topping. Everything just works for this dish!

Skillet Spinach Lasagna Ingredients

Gather your fresh ingredients for this delicious meal. Here’s what you’ll need:

ground beef
1 tablespoons olive oil
1 small onion, chopped
4 garlic cloves, minced. You can use fresh or dried garlic. ½ tsp equals about 1 clove.
2 cups chopped fresh baby spinach
2 teaspoons Kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons oregano
2 teaspoons basil
oven ready dry lasagna noodles, broken (you could also use lasagna sheets)
2 cups water
1 14.5- ounce can diced fire-roasted tomatoes
1 15- ounce can of tomato sauce
2 teaspoons tomato paste
1 – 2 teaspoons sugar (depending on taste)
1 cup ricotta cheese
8 ounces fresh mozzarella cheese, cut into 10 slices
¼ cup chopped fresh basil

How to Make Skillet Spinach Lasagna

This lasagna comes together so quickly! Don’t be turned away by the long list of ingredients– the process is actually really simple and so tasty!

First, preheat the oven broiler to high. You’ll only need the broiler for a few minutes, but make sure you are using an oven-safe skillet like a cast iron skillet.

Crumble and Cook Meat: In a large skillet, heat the olive oil over medium-high heat. Add the onion and minced garlic and saute until light, about 3-5 minutes. Add the ground beef and cook until completely browned, draining any fat if necessary.

Place the chopped spinach in the pan with the beef and stir until the spinach wilts. Mix in the salt, pepper, oregano, and basil.

Stir in Noodles and Cheese: Turn the burner to medium heat, then add the broken lasagna noodles to the pan in a single layer, followed by water, tomatoes, sauce, tomato paste, and one teaspoon of sugar (or more if desired after tasting). Stir all ingredients well until combined and then cover and cook on medium-low for about 8 minutes, stirring occasionally.

Broil: Remove the skillet from the heat and alternately place the mozzarella and dollops of ricotta cheese around the pan. Place the skillet into the oven and broil for 3-5 minutes until the cheese on the outer edges melts and bubbles. Carefully remove the skillet from the oven with pot holders- it will be VERY hot!

Garnish and Serve: Sprinkle the lasagna with chopped fresh basil and enjoy! Isn’t that easy?

Flavor Variations

You can always do a few things differently to change this easy skillet spinach lasagna recipe up and make it work for you:

Meat: This can be a meatless dish, or substitute ground Italian sausage or turkey!
Noodles: If you don’t have lasagna noodles, you could use any kind of large pasta like bowtie or rigatoni. It doesn’t change the flavor, just makes it more like a pasta casserole! You can also use whole wheat pasta or gluten-free noodles.
Add-ins: Why not add some more vegetables? Add a few more handfuls of fresh spinach or add carrots, zucchini, eggplant, etc. to the recipe when you are cooking the meat and onions so they can cook evenly. You could also sprinkle some parmesan cheese on top for a little smoky flavor! For a little heat, sprinkle in some red pepper flakes!
Don’t have oregano and basil? You could also just use Italian seasoning.

Storing Leftover Lasagna

Once the skillet lasagna cools, put it in an airtight container. It can last in your fridge for 3-4 days. You can also transfer the whole thing into a freezer-safe container and freeze it for up to 2 months. When you’re ready to eat it, thaw overnight in the fridge, then place it in a nonstick skillet and bring it to a boil. Cover the lasagna and let it simmer until heated through while stirring occasionally so it doesn’t stick to the pan.

Easy Meals to Try

If you’re looking for a few other easy recipes for meals or side dishes to go along with this Skillet Spinach Lasagna, I’ve got a few that will turn dinner into a real treat.

I’ve found this Spinach Pepperoni Bread to be a great meal whatever the occasion. It’s perfect for any sporting event or any weekday meal. It’s that amazing! Don’t forget that Italian dressing too.

I can’t seem to get enough of these Oven Roasted Potatoes. They go well with any entree and the salt and garlic that you add to make it a 10 out of 10.

For those of you that are looking for a little outside-the-box dinner, these Quinoa Black Bean and Turkey Stuffed Peppers have that and more. Maybe it’s not that out of the box but it’s a darn good recipe that’s for sure!

Other Pasta Recipes

We have all sorts of pasta recipes on the blog. Here are some of my favorites you definitely need to try:

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Oven ready noodles. ground beef, tomatoes and tomato sauce topped with fresh mozzarella and ricotta cheese make this Spinach Skillet Lasagna the perfect weeknight classic.

Skillet Spinach Lasagna

Skillet Spinach Lasagna is an easy and fast way to make that lasagna you’ve been wanting on a busy weeknight. It’s made even better for you with the addition of fresh spinach.

Course Dinners

Cuisine American

Keyword Lasagna

Prep Time 10

Cook Time 20

Broil 5

Total Time 35

Servings servings

Calories 814kcal

Author Lynne Feifer

Ingredients

1 pound ground beef
1 tablespoon olive oil
1 small onion chopped
4 cloves garlic minced
2 cups chopped fresh baby spinach
2 teaspoons kosher salt
1 teaspoon black pepper
2 teaspoons oregano
2 teaspoons basil
9 ounces oven ready lasagna noodles broken
2 cups water
14.5 ounces diced fire roasted tomatoes
15 ounces tomato sauce
2 teaspoons tomato paste
1 – 2 teaspoons sugar depending on taste
1 cup ricotta cheese
8 ounces fresh mozzarella cut into 10 slices
¼ cup chopped fresh basil

Instructions

In a large oven-proof skillet, heat olive oil over medium heat.
Add the onion and minced garlic and sauté until light, about 3 – 5 minutes.
Add the ground beef and cook until completely browned. Drain any fat if necessary.
Place the chopped spinach in the pan and stir until spinach has wilted.
Mix in the salt, pepper, oregano and basil.
Preheat the oven broiler to high.
Add the broken lasagna noodles to the pan, followed by the water, tomatoes, sauce, tomato paste, and one teaspoon sugar (add more sugar if desired after tasting).
Stir until well combined and cover.
Reduce heat to medium low and cook for about 8-10 minutes. Stir occasionally to make sure the noodles don't stick to the bottom of the pan.
Remove from heat and alternately place the mozzarella and ricotta cheese around the pan.
Place the skillet into oven and broil for 3 – 5 minutes, until cheese has melted and bubbles. CAREFULLY REMOVE FROM OVEN WITH POT HOLDERS!!! IT WILL BE HOT!!
Sprinkle with the chopped fresh basil.

Nutrition

This post was originally published on 4/30/15. It has been updated in format and with pictures on 4/19/23.

The post Skillet Spinach Lasagna appeared first on 365 Days of Baking.

Beef Ragu

Lynne — Mon, 02 Jan 2023 23:23:57 +0000

When you need a hearty yet simple family-friendly meal, this delicious Beef Ragù recipe made with tender beef, homemade pasta sauce, and pappardelle checks all the boxes! You’ll love the rich tomato sauce poured over your favorite pasta. Serve with a green salad and a crusty loaf of bread for a filling meal!

A classic Beef Ragu is one of my favorite Italian dishes. It’s so easy to make and is just packed full of flavor. Though it takes a little time, it’s worth it once you taste that first mouthful of savory pasta sauce.

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What is Ragù?

Ragù is a meat-based sauce commonly served with pasta in Italian cuisine, commonly comprised of finely-chopped vegetables, meat, and some sort of cooking liquid like wine or stock. There are many different versions of ragu recipes, using different meats and vegetables. This comfort food is perfect on a cold winter’s night as you cozy up with your whole family. Serve it for a filling weeknight or special occasion dinner!

What kind of pasta should I serve with this delicious Beef Ragu?

This recipe calls for pappardelle, which is a flat, long, ribbon-shaped pasta. It can sometimes be hard to find, so you can always use your favorite pasta shape in its place or wide egg noodles will work as well.

Where to find Pappardelle pasta

Good news– you can find this type of pasta at your local grocery store. I found a brand that has dried pappardelle: DeCecco which can also be ordered from Amazon. If you would like fresh pappardelle, you can check your grocer’s refrigerator pasta section for Rana brand pasta.

Beef Ragu Recipe Ingredients

Gather together the things you’ll need to make this hearty dish. Here’s what you’ll need:

2 tablespoons olive oil
2-lb beef chuck roast, cut into 2-inch cubes
2 teaspoons of salt
1 teaspoon of pepper
1 medium onion, chopped
5 cloves of garlic, minced
1 cup dry red wine
28-oz can crushed tomatoes
2 tablespoons tomato paste
4 sprigs of fresh thyme
2 bay leaves
16 oz pappardelle, cooked
¼ cup of parmesan cheese, grated

How to make Slow Cooked Beef Ragu

This rich sauce recipe takes a few hours to make, but with these simple ingredients, it is effortless to put together.

First, heat your oil in a large Dutch oven over medium-high heat. Season the roast chunks with salt and pepper and add them to the pan. Sear all the sides of the roast, then transfer the meat to a plate.

Next, add the onions and garlic to the pan and sauté them until the onions are softened. Deglaze pot (remove all the browned bits from the bottom of the pot) with the red wine and a wooden spoon or rubber spatula and cook for one minute over medium heat.

Now add the meat, crushed tomatoes, tomato paste, thyme, and bay leaves to the pot. Bring the mixture up to a simmer. Cover the pot and reduce the burner to low heat. Allow the beef to simmer for 2 hours or until the meat is tender.

Shortly before the meat sauce is ready, cook your pasta as directed on the package. Remove the bay leaf from the sauce, then serve this delicious ragu over the pasta and top with parmesan cheese. Enjoy!

How long is this ragu sauce good for?

You can cook this sauce ahead of time and keep it in the refrigerator for up to six days. I think it’s even better the next day! Store it in an airtight container until ready to use, then reheat it in a saucepan until simmering.

Can you freeze the sauce?

This sauce is perfect for freezing! Place any leftover sauce in an airtight container to freeze for up to six months.

What kind of wine should I use for Italian Beef Ragu?

The best tip I can share with you is to avoid cooking wine- it just doesn’t taste very good. I like to use Merlot, Pinot Noir, or Cabernet Sauvignon.

Can this be made without the wine?

If you don’t want to use wine in your ragu, a great way to alter this is by substituting beef broth in a 1:1 ratio. You will however be cooking out the alcohol, so it is safe for kids to eat with the wine.

Sides to serve with this beef pasta sauce

You can’t go wrong serving this dish with a slice or two of my Grandma’s Easy Homemade Italian Bread. Smother it with some butter and then drag it through that gravy and your taste buds will surely be thanking you.

This Strawberry Spinach Salad pairs perfectly with it as well. Serving the two together along with some fresh bread and a bottle of red wine will make for a great date night dinner in.

Other Pasta Recipes You’ll Love

Pasta recipes are some of our favorite things to make here on the blog! For a similar Ragu recipe made in a slow cooker, try this recipe for Crockpot Pork Ragu. Other hearty dishes include our Lasagna Rolls with Meat Sauce, this savory Sausage Alfredo Rigatoni and this fabulous Easy BBQ Pork Mac & Cheese.

For some pasta dishes on the lighter side, try this Summer Pasta or this Grilled Vegetable, Feta, and Orzo Salad. It is just the perfect mix of flavors for a light pasta salad.

Stick-to-your-ribs delicious, this braised Beef Ragu makes a wonderful family dinner that everyone will request again.

Beef Ragu

When you need a hearty yet simple family-friendly meal, this delicious Beef Ragù recipe made with tender beef, homemade pasta sauce, and pappardelle checks all the boxes! You’ll love the rich tomato sauce poured over your favorite pasta.

Course Main Course, Pasta

Cuisine Italian

Keyword Beef Ragu

Prep Time 15

Cook Time 2 20

Total Time 2 35

Servings people

Calories 534kcal

Author Lynne Feifer

Ingredients

2 Tablespoons Olive Oil
2 pounds beef chuck roast cut into 2-inch cubes
2 teaspoons salt
1 teaspoon pepper
1 medium onion chopped
5 cloves garlic minced
1 cup dry red wine
28 ounces crushed red tomatos
2 Tablespoons tomato paste
4 sprigs fresh thyme
2 bay leaves
16 ounces pappardelle noodles cooked
¼ cup parmesan cheese grated

Instructions

Heat your oil in a large Dutch oven over medium-high heat. Season the roast with salt andpepper and add it to the pan. Sear all the sides of the roast. Transfer the meat to a plate.
Add the onions and garlic to the pan and sauté until the onions are softened. Deglaze the panwith the red wine and cookfor one minute.
Add the meat, crushed tomatoes,tomato paste,thyme,and bay leaves to the pot. Bring themixture up to a simmer. Cover the pot and reduce the heat to low.Allow the beef to simmer for2 hours or until the meat is tender.
Serve over the cooked pasta and top with parmesan cheese

Nutrition

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

Baked Stuffed Shells

Lynne — Wed, 14 Dec 2022 19:42:00 +0000

These deliciously cheesy Baked Stuffed Shells are filled to the brim with three types of cheese, then topped with a meat sauce and more mozzarella. Baked to golden brown perfection, these stuffed shells never get old! You’ll want to add these stuffed pasta shells to your regular meal rotation!

On busy weeknights when I need an easy recipe but still want a hearty meal, I turn to pasta dishes. While these jumbo shells may look a bit complicated, they are actually pretty easy to make! And they come together in less than an hour. Who can say “no” to something so deliciously cheesy? Your whole family will love them too.

Don’t want pasta shells stuffed with ricotta? Make my Easy Stuffed Shells with Cottage Cheese.
My husband wants me to make those from now on because he loves the flavor better!

SAVE THIS RECIPE FOR BAKED STUFFED SHELLS TO YOUR FAVORITE PINTEREST BOARD!

Tips for Perfect Pasta

When boiling the shells, undercook your pasta by 1-2 minutes. This makes them easier to stuff, and they will continue to cook when baking.
Save any broken shells in the package to use in other dishes. You’ll want complete shells for this recipe to keep all that cheesy stuffing inside!
Whole wheat pasta is a healthy choice if you’re looking for a bit more fiber in your diet.

Ingredients for Baked Stuffed Shells

Gather the ingredients you’ll need to make this tasty dinner. You will need the following things:

20 jumbo pasta shells (or about 6 ounces)
2 tablespoons olive oil
1 small onion, chopped
3 cloves garlic, minced
½ lb. ground beef
1 24-ounce jar of pasta sauce
1 15-ounce container of ricotta cheese
2 cups shredded mozzarella divided
½ cup grated Parmesan cheese
1 egg
2 tablespoons dried parsley

What kind of pasta sauce should I use?

Use your favorite marinara sauce, or if you don’t have one, look for a high-quality jarred marinara sauce like Newman’s Own or Classico.
It’s a little more expensive, but we absolutely love the fresh homemade taste of Rao’s Homemade Marinara Sauce.
Marinara sauce is the perfect sauce to keep on hand in your pantry for 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 lasagna!

How to make this Stuffed Shells recipe

Pasta: Preheat your oven to 350 degrees and prepare a 9×13 casserole dish by spraying it with cooking spray. While the oven is heating up, cook the shells in a large pot of salted water according to the package directions for al dente pasta, or reduce the total boiling time by 1-2 minutes (see the note above). Drain the shells and set them to the side.

Meat Sauce: Pour the olive oil into a skillet and warm it over medium heat. Sautée the garlic and onion until fragrant, about 3 minutes. Add the ground beef to the skillet and cook until browned, then pour the pasta sauce over the meat and simmer on low until you are ready to use it.

Filling: In a large mixing bowl, beat the egg. Add the ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, and parsley. Mix well.

Stuff and Bake: Place ⅓ of the meat sauce in the bottom of a baking dish and spread evenly. Fill each shell with the filling using a spoon or by transferring the ricotta mixture to a piping bag and filling it that way. Place each shell into the baking dish, then pour the remaining sauce over the filled shells.

Cover the pan with aluminum foil and bake for 30 minutes. Then remove the tin foil and sprinkle the remaining mozzarella cheese over the shells. Return the dish to the oven without the tin foil to bake for another 5-10 minutes or until the cheese is fully melted.

How to store leftover Baked Stuffed Shells

If you have any of this cheesy goodness left, you can refrigerate them and serve them for up to four days, though they really taste best the next day. Cover the shells in the pan tightly with tin foil before refrigerating, or transfer them to an airtight container.

Can these Baked Shells be made ahead of time?

Great news! 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 be too soggy to turn out properly.

Flavor Variations

There are all sorts of things you could add to this classic stuffed shell recipe:

Swap your protein, or leave it out entirely! Try ground turkey or Italian sausage in place of the beef, or just stick with cheese and marinara sauce. It’d be a great meatless dinner if you omit the ground beef and just top them with a plain pasta sauce.
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 Alfredo or pesto sauce instead of the meat-based tomato sauce.

What can I substitute the ricotta cheese with?

Add a bit more protein to your meal and lower the calories by substituting the ricotta cheese with a low-fat cottage cheese!
Use a 1:1 ratio, so use 15 ounces of cottage cheese instead of the 15 ounces of ricotta cheese called for in the recipe below.
Don’t like the texture of cottage cheese? Put it into the blender or food processor to make it smooth before combining it with the other ingredients.

What should I serve Baked Stuffed Shells with?

This tasty pasta dish pairs well with a simple green salad and some crusty bread. Try Grandma’s Homemade Italian Bread recipe! The bread and pasta go SO well together.

Other Pasta Recipes you’ll love

Ooh, we love pasta around these parts! You’ll find tons of delicious pasta recipes here. For now, try some of these favorites:

These easy stuffed pasta shells are a hearty dinner that the whole family will love. This shells recipe is one you’ll come back to again and again.

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Baked Stuffed Shells

These deliciously cheesy Baked Stuffed Shells are filled to the brim with three types of cheese, then topped with a meat sauce and more mozzarella. Baked to golden brown perfection, these stuffed shells never get old! You’ll want to add these stuffed pasta shells to your regular meal rotation!

Course Dinners

Cuisine Italian

Keyword Baked Stuffed Shells

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 556kcal

Author Lynne Feifer

Ingredients

20 jumbo pasta shells 6 ounces
2 tablespoons olive oil
1 small onion chopped
3 cloves garlic minced
½ pound ground beef
24 ounces pasta sauce or my homemade meat sauce
15 ounces ricotta cheese
2 cups shredded mozzarella divided
½ cup grated Parmesan cheese
1 egg
2 tablespoons dried parsley

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.
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.
Pour in the pasta sauce and simmer on low until ready to use.
In a large mixing bowl, beat the egg. Add the ricotta cheese, 1 cup of the mozzarella, Parmesan cheese and parsley. Mix well.
Place 1/3 of the meat sauce into the bottom of the prepared baking dish.
Fill each shell with the ricotta filling and place into the baking dish.
Pour remaining meat 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

This post was originally published 2/24/14. It has been updated in format and with pictures on 12/14/22.

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Lasagna Pasta Skewers

Lynne — Mon, 31 Oct 2022 21:10:57 +0000

Shake up your dinner routine with Lasagna Pasta Skewers! A delightful dinner recipe made with cheese-filled noodles rolled up and served on skewers. It’s a fun twist on a classic baked lasagna, and they can also be served as an appetizer.

Lasagna. On a stick. It’s pure genius.

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My Mom’s Homemade Lasagna Recipe is perfect. You can’t mess with perfection. . . but you CAN put it on a stick. If you’ve never eaten pasta skewers before, you’re not alone.

I only recently learned about the trend of serving pasta shish kebab style. At first I was skeptical. Now that I’ve tried it, I’m hooked!|
These easy Lasagna Skewers turns pasta into a finger food! They make a perfect party food or appetizer to pass around the table.

They’ll even be a great item to include on a weekend picnic with some potato salad and grilled corn.
This meal will be a welcomed change from your standard weeknight dinner recipes when served with a simple lettuce salad.

Kids love eating cheesy lasagna noodles filled with their favorite Italian flavors right off the skewer. Adults love the combination of tangy ricotta, and creamy mozzarella in every bite.
Just like everyone needs a go-to easy lasagna recipe, everyone NEEDS to try pasta skewers at least once. Trust me!

What do I need?

The ingredients for this Lasagna Skewers recipe are so simple.

Lasagna noodles
Ricotta cheese
Egg
Mozzarella cheese
Parmesan cheese
Fresh basil
Meat sauce – I recommend this homemade tomato sauce made with ground beef!

You’ll also need some sturdy wooden skewers. Mine were 5½ inches long but you can use any length!

How do I make Lasagna Skewers?

Cook the lasagna noodles according to package directions in a large pot. Meanwhile combine ricotta, mozzarella and Parmesan cheeses, egg and basil in a large bowl. Want to add a bit of a kick? Add some red pepper flakes to your liking.

Lay the cooked noodles out on a cutting board. Spread about 1-1 ½ tablespoons of the ricotta mixture over the noodle. Drizzle about 1 tablespoon of the meat sauce on top.

Roll up the lasagna noodle. Then repeat the process with the remaining noodles.

Place three prepared lasagna noodles onto a wooden skewer with the seam facing forward. You want to skewer to go through the seams so the noodles stay in place.

Place the lasagna skewers on a greased baking sheet. Spread more of the meat sauce over the top of the lasagna skewers and sprinkle with a little more grated mozzarella cheese.

Bake pasta skewers for 8-10 minutes until the cheese is melted and the noodles are slightly crispy on the edges.

Sprinkle more fresh grated parmesan and fresh chopped basil leaves over the lasagna skewers just before serving.

How do I store leftovers?

Store leftover lasagna skewers in an airtight bag with a zip top for up to three days. Reheat the leftover lasagna in the microwave before enjoying.

Can I freeze lasagna on skewers?

You can prepare and freeze these lasagna skewers before baking. Wrap them tightly in foil or plastic wrap, then store in freezer bags. They stay good in the freezer for up to 6 months!

To bake frozen lasagna skewers from frozen, preheat your oven to 350 F. Bake for 20-25 minutes or until the cheese is melted and the noodles are warmed through.

Lasagna Recipes

Homemade lasagna is the best. No doubt about it in my mind. Layer after layer of gooey cheese, flavorful pasta sauce with meat and noodles. What’s not to love?

I’ve already mentioned my favorite-ever recipe for lasagna. It’s the one my mom made and the one I’ve passed down to my kids. These Lasagna Rolls with Meat Sauce are another version of the baked pasta dish the whole family loves.

Want to sneak a few extra greens into your family’s dinner? Skillet Spinach Lasagna and these Spinach Lasagna Roll-Ups get two thumbs up from even the pickiest eaters.

Pasta Appetizers & Pasta Recipes

Keep your cupboard stocked with pasta and you’re never more than a few steps away from an easy homemade meal or appetizer!

Game day or any day, people love this Baked Ravioli with marinara sauce for dipping.

The whole family loves this One Pot Sausage Linguine. The Italian sausage in it gives it some great flavor, and I love it because there’s little clean up because it’s all made in one large skillet.

This Pepperoni Pizza Pasta is an instant hit with every kid (and grown-up!) who tries it. Love ordering Chicken Parmesan when you go out to eat? Try my Chicken Parmesan Spinach Pasta Bake. Just as delicious, but easier to make than the stove top version. Chicken Mozzarella Pasta is another combination of chicken, cheese and pasta that gets rave reviews every time I serve it.

Pin and save all of these tasty pasta recipes to make meal planning a breeze!

These Lasagna Skewers are a fresh take on a classic favorite with a ton of flavor in each bite. They may appear to be the supporting players when served with other appetizers, but they’ll quickly emerge as a frontrunner!

Lasagna Pasta Skewers

Shake up your dinner routine with Lasagna Pasta Skewers! A delightful dinner recipe made with cheese-filled noodles rolled up and served on skewers. It's a fun twist on a classic baked lasagna.

Course Appetizer, Dinners

Cuisine American

Keyword Lasagna Pasta Skewers

Prep Time 20

Cook Time 10

Total Time 30

Servings skewers

Calories 552kcal

Author Lynne Feifer

Ingredients

16 ounces lasagna noodles about 18 noodles
15 ounces ricotta cheese
1 egg
2 cups shredded mozzarella cheese
¼ cup Parmesan cheese
3 fresh basil leaves chopped
1 cup meat sauce homemade or store bought
6 wooden skewers

Instructions

Preheat the oven to 425℉ and prepare a baking sheet with parchment paper and non-stick cooking spray.
In a bowl add the ricotta cheese, egg, ½ cup mozzarella, the parmesan cheese and the fresh basil. Mix until fully combined.
With the lasagna noodles laid flat on a cutting board, spread about 1-1 ½ Tbsp of the ricotta cheese mixture over the noodle. Drizzle about 1 Tbsp of the meat sauce over the ricotta. Roll up the lasagna noodle. Repeat with the remaining noodles. Place 3 prepared lasagna noodles onto a wooden skewer with the seam facing forward. (the goal is to have the skewer go through the seams to hold them in place)
Place the lasagna skewers on the prepared baking sheet. Spread more of the meat sauce over the top of the lasagna skewers and sprinkle with mozzarella cheese.
Bake for 8-10 minutes until the cheese is melted and the noodles are slightly crispy on the edges.
Sprinkle more parmesan and fresh basil, enjoy!

Nutrition

Keep an eye out for my latest recipes!

The post Lasagna Pasta Skewers appeared first on 365 Days of Baking.

Meat Sauce – makes the BEST Lasagna sauce, too!

Lynne — Mon, 17 Oct 2022 19:27:31 +0000

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!

Store bought jarred sauce cannot compare. Making the best meat sauce from scratch makes even a simple plate of spaghetti taste like it came from a gourmet restaurant.

Only I think this recipe is even better than a restaurant meal. It’s based on my mom’s meat sauce recipe with just a few tweaks, and I’ve been making it for a long, long time.

SAVE THIS EASY HOMEMADE MEAT SAUCE RECIPE TO YOUR FAVORITE PINTEREST BOARD!

I love this meat sauce over some spaghetti noodles, but honestly, my favorite way of eating it is when it’s used in my mom’s lasagna. Growing up, my mother’s labor of love was her lasagna, which included this amazing recipe. So if you’ve tried that, you already know about the magic that is this homemade sauce.

It’s full of tangy tomato flavor, seasoned with Italian seasoning and packed with plenty of juicy ground beef. It comes together in one pot, simmering for 45 minutes while it fills your kitchen with the cozy aroma of garlic, onion and basil.

Once you taste this great recipe, you’ll never be able to enjoy the store bought sauces again. Whether you ladle your sauce over pasta or layer it into lasagna, this is the ONLY meat sauce recipe you’ll ever need!

What do I need for the best homemade meat sauce?

You need these ingredients to make my one-pot meat sauce recipe.

Olive oil
Ground beef
Yellow onion
Garlic – Peeled, minced cloves, not garlic powder.
Tomato puree – crushed tomatoes
Tomato sauce – Use the kind that’s plain and unseasoned.
Diced tomatoes
Can of tomato paste
Sugar
Dried basil
Dried oregano
Kosher salt
Black pepper
Bay leaves

How do I make this homemade spaghetti sauce recipe?

In a Dutch oven or large pot, sauté the onion and garlic in olive oil over medium heat. Add the ground beef and cook until brown.

Now stir in the remaining ingredients. Reduce the heat, cover the pot and let the meat sauce simmer for about 45 minutes, stirring frequently because we don’t want the sauce to burn on the bottom! Serve it right away over noodles, or store it in the fridge for later.

Spaghetti sauce with meat keeps well for several days stored covered in the fridge. I think it tastes even better when the flavors have had a chance to blend and deepen.

Can you freeze this hearty meat sauce?

Yes! Freezing is a great way to store homemade spaghetti sauce for a longer period. You can make a double batch, so you’ll have plenty for those busy weeknights! Transfer it to gallon sized freezer bags. It stays good for several months in the freezer!

Thaw frozen meat sauce in the microwave or overnight in the refrigerator.

How long will this tomato-based sauce last in the fridge?

This recipe will last 3-4 days in the refrigerator.

TIP: It’s a good idea to spray a food safe container with some cooking spray before pouring the sauce into it. This way, there’s less chance that it will stain the plastic container.

Spaghetti Bolognese vs. Meat Sauce

Is Spaghetti Bolognese just spaghetti sauce with meat? Not exactly. While some Italian-American restaurants and home cooks call any meat sauce “bolognese”, there is a difference.

Bolognese sauces tend to be creamier, thicker and have a higher concentration of meat. In many pasta alla Bolognese recipes, the tomato takes a back seat to the ground beef, pork and bacon!

This homemade meat sauce is heavy on the tomato, with just the right amount of ground beef for a hearty, flavorful meal. Of course, you can call it Spaghetti Bolognese if you want a fancier name for your dish than just “spaghetti with meat sauce”. Unless you’re inviting an Italian chef to dinner, odds are good no one is going to mind.

Your dinner guests will be too busy soaking up every last drop of this delicious meat sauce to care whether it’s authentic Bolognese or not!

Tips for making this traditional spaghetti sauce with meat

You can use a combination of lean ground beef, Italian sausage, and ground pork if you’d like extra flavor in your pasta sauce. Alternatively, if you’d like to go with a healthier protein, use ground turkey, and ladel it over some zucchini noodles.

I’ve noticed when I pay a little bit more for the better tomato products, that it can make a huge difference in the taste. I encourage you to spend a little bit more on the San Marzano tomatoes if you can. They are a specific type of tomato grown in Italy in the San Marzano region. They are a plum tomato that is longer and thinner than those you’ll find in your local grocery store. These tomatoes have a great taste and are a touch sweeter with the perfect balance of acidity. I love to make pizza sauce with them as well. You can find them in the canned tomatoes section of your local grocery store or here on Amazon.

Yes, I do use a little bit of sugar in this recipe. I know that some people are dead set against using it, but I really like how it balances the acidity of the tomatoes. I feel that using it is really a matter of personal preference, but I think it makes this sauce taste so much better.

Here are a few different ways to enhance the flavor of this recipe even more so.
Add a teaspoon or two of some red pepper flakes to give it a bit of a kick or a tablespoon of Worcestershire sauce to increase the umami flavor.
Have the rinds of Parmesan cheese stored in your freezer? Add those while the sauce cooks.
Green bell peppers cut into small pieces will add some great flavor as well.

Ground Beef Recipes

Ground beef is a staple protein in my kitchen. If you have a pound or two of beef in the fridge, you’re just a few steps away from a satisfying homemade meal.

Along with one-pot meat sauce, you can use it to make everything from Sloppy Joes to Taco Casserole. When we’re not eating our pasta with meat sauce, my family loves these Mozzarella Stuffed Meatballs made with ground beef. So tasty served on top of a big bowl of spaghetti!

Not in the mood for Italian food? Try this recipe for Easy Shepherd’s Pie (also called Cottage Pie)—savory ground beef in gravy baked with mashed potatoes on top!

It might not be made completely with ground beef, but this classic Meatloaf recipe is definitely a keeper! It’s easy to make, great for sandwiches, and that glaze seriously makes it next level comfort food.

Pasta Recipes

If we eat ground beef a lot in my house, it’s nothing compared to the amount of pasta we consume. I mean, who doesn’t love pasta? Especially when it’s covered with sauce and plenty of cheese!

Today’s spaghetti sauce is tangy and garlicky with a tomato base. Looking for a creamy sauce instead? Try this Sausage Alfredo Rigatoni, a baked pasta dish with herbed sausage and a thick, creamy roasted garlic sauce. Or give my Chicken Mozzarella Pasta a try for dinner this week!

On the lighter side, we have a Lemon Garlic Shrimp Pasta recipe that’s to die for. This Pesto Chicken Pasta Salad is another quick, light meal that’s perfect for summer. Speaking of pasta salads, have you tried my Tex-Mex Pasta Salad? The combination of Mexican and southwestern flavors with pasta is unexpected and totally mouthwatering!

For a more familiar take on pasta, you’ll love this Caprese Pasta and this simple, classic Macaroni and Cheese, too.

But first, head to the kitchen and make a pot full of this easy homemade spaghetti sauce with beef. Then serve it with your favorite kind of pasta, topped with fresh basil, and slices of Italian Bread or Garlic Bread!

Meat Sauce

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.

Course Dinners

Cuisine American

Keyword Meat Sauce

Prep Time 10

Cook Time 45

Total Time 55

Servings people

Calories 357kcal

Author Lynne Feifer

Ingredients

2 tablespoons olive oil
1 pound ground beef
1 cup yellow onion diced small
3 cloves garlic minced
28 ounces tomato puree
15 ounces tomato sauce
14.5 ounces diced tomatoes
6 ounces tomato paste
1 tablespoon sugar
2 teaspoons basil
1 ½ teaspoons kosher salt
1 teaspoon oregano
¼ teaspoon pepper
2 bay leaves

Instructions

Heat a large pot or Dutch oven on medium heat. Add the olive oil.
Add the onion and garlic and sauté until soft, about 3 minutes.
Add the ground beef and cook until brown.
Add the puree, sauce, diced tomatoes, paste, sugar, basil, salt, oregano, pepper, and bay leaves. Stir until well combined.
Reduce heat. Cover and simmer for at least 45 minutes, stirring frequently.
Serve over your favorite pasta or use to make my lasagna.

Nutrition

The post Meat Sauce – makes the BEST Lasagna sauce, too! appeared first on 365 Days of Baking.

Mom’s Homemade Lasagna Recipe

Lynne — Thu, 22 Sep 2022 17:04:00 +0000

With my mom’s homemade Lasagna Recipe, I promise you’ll fall in love with just one bite. Layers of lasagna noodles, mozzarella cheese, homemade meat sauce, and ricotta and Parmesan cheeses make this family favorite THE ultimate comfort food with plenty for everyone! It’s also a great way to feed a crowd or you can freeze the leftovers.

No kitchen should be without a best easy lasagna recipe, and this one is it!!

Lasagna.
Just the hearing or saying the word makes me feel all warm and fuzzy inside.
Especially when it comes to this perfect dish. The layers of noodles, homemade pasta sauce with meat, ricotta cheese filling, and melted cheese on that top layer make for a delicious lasagna.

See, it was my mother’s and one of THE recipes she absolutely knocked out of the park.
This original recipe makes a VERY full and heavy 9X13-inch pan and tastes even better the next day.
No lie.

If you don’t like the grainy texture of ricotta cheese in your lasagna, head over to this lasagna recipe made with cottage cheese!

SAVE THIS BEST LASAGNA RECIPE TO YOUR FAVORITE PINTEREST BOARD!

See, my mother wasn’t the greatest of cooks and there were many nights we’d have that blue box macaroni and cheese with hot dogs slices mixed in. Her pork chops were dry and overcooked, but I’ve learned this is the best way to cook pork chops. I also never looked forward to her meatloaf, but have since fallen in LOVE with this meatloaf recipe!

Though to her credit, she did have a few dishes she excelled at that I still make for my family. These Spinach and Cheese Manicotti are ones she made often. I learned to love the slow cooker because of Gram’s Crockpot Spareribs, and her O’Henry Bars were something I looked forward to every Christmas.

Mom passed away many, many years ago, but I still have the brown lasagna pan she made her lasagna in.
And honestly, I don’t use it for anything else, just mom’s easy homemade lasagna.
I have never had a problem with this turning out really well and love to serve it when we have company. It’s so filling and there’s plenty of it.

What do I need for this easy lasagna recipe?

Hearty Meat Sauce
Olive Oil
Ground Beef
Onion
Cloves of Garlic
Tomato Puree
Tomato Sauce
Diced Tomatoes
Tomato Paste
Worcestershire Sauce
Sugar
Basil
Salt / Pepper
Oregano
Bay Leaves
Lasagna Noodles
Ricotta Mixture
Egg
Ricotta Cheese
Parmesan Cheese
Dried Parsley
Mozzarella Cheese

How to make the best classic lasagna recipe?

Begin by making the homemade meat sauce.
Heat a bit of olive oil in a large pot or Dutch oven over medium heat. Add the onion and garlic, and sauté until fragrant. Add the ground beef and cook until brown. Add the diced tomatoes, puree, sauce, paste, sugar, Worcestershire sauce, basil, salt, pepper, oregano and bay leaves. Stir until well combined. Cover, and reduce heat to simmer for at least 45 minutes, stirring frequently.
Preheat oven to 350°F, and cook lasagna noodles al dente according to package directions.
Ricotta Mixture
Beat the egg in a large bowl. Add the ricotta, 3/4 cup Parmesan cheese, and parsley. Mix well.
Assembling the Lasagna
Line a baking sheet with tin foil, and place a deep 9 X 13-inch or large casserole dish on it, generously coating it with cooking spray. Place a cup of meat sauce on the bottom of the pan. For the first layer, place 4 lasagna noodles in a single layer over the sauce. Spread 1/3 of the ricotta cheese mixture over the noodles. Cover with 2 cups of the meat mixture. Sprinkle 1/2 cup mozzarella evenly over the sauce.
Repeat with 4 noodles, ricotta filling, sauce, mozzarella cheese.
Again repeat with 4 noodles, remaining ricotta filling, sauce, mozzarella cheese.
Layer 4 cooked noodles on top, cover with remaining sauce, and sprinkle remaining mozzarella and Parmesan cheese on top of the lasagna.
Bake for 45-50 minutes until bubbly.

Recipe Tips –

Place the 9 X 13-inch baking dish on a baking sheet lined with aluminum foil. This will prevent any drippings from spilling onto your oven, allowing for easier clean up.
Be sure to stir the meat sauce frequently. There’s nothing worse than adding a burnt or slightly burnt sauce to your lasagna. It can ruin the whole dish.
Prepare a clean work surface and place long pieces of wax paper or parchment paper on it. After draining, place lasagna noodles flat on the paper to cool. Flat noodles are easier to spread the sauce and ricotta on.
You can use the no-boil lasagna noodles or oven-ready lasagna noodles in place of regular lasagna noodles. I did use them a long time ago, just not sure of the exact number of noodles you’ll need, since I always prefer to boil them in hot water.
After removing from the oven, allow the dish to sit at least 5-10 minutes before serving. That way when you slice it your pieces will be more uniform as opposed to the layers sliding all over the plate.
When freezing, be sure to write on the bag or container what it is and the date, so you know when to best eat it by.

Can this recipe for layered lasagna be made ahead?

Absolutely, and it’s one of the best make-ahead meals! I recommend making it no more than a day ahead of when you plan to cook it.
Prepare it up until you layer it with the last bit of mozzarella and Parmesan and then cover tightly with a sheet of plastic wrap and aluminum foil.
To bake: remove the plastic wrap, and tin foil. Cover with just a sheet of tin foil and bake at 350° for about 45 minutes. Remove foil, and sprinkle all over with cheese. Bake for an additional 10 minutes or until cheese is glossy.

Can I freeze this lasagna recipe?

Sure can!
Either before you put it into the oven or after.

Freezing UNBAKED lasagna –

Prepare the recipe up until you sprinkle the last bit of mozzarella and Parmesan on top.
Cover the pan tightly with plastic wrap and aluminum foil, and place into the freezer.

Freezing AFTER you bake it –

Remove the lasagna in sections from the pan, and either place into a freezer safe food container or wrap in aluminum foil and place into freezer Ziploc bag(s).

How do I reheat it?

From FROZEN –

The best way to reheat a frozen lasagna is to allow it to thaw overnight in the refrigerator. Remove the plastic wrap and aluminum foil, and re-cover it tightly with the sheet of aluminum foil. Bake it in a 350°F. oven for about 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheese on top and bake for an additional 10-15 minutes, until cheese is glossy.

If you don’t have time to do that, remove the plastic wrap and aluminum foil. Cover tightly with just the aluminum foil, and bake at 350°F for about 60 minutes. Remove foil. Sprinkle with mozzarella and Parmesan and bake for an an extra time 10 – 15 minutes, until cheese is glossy and lasagna is bubbly.

How long will leftover lasagna last?

Leftover lasagna that has been cooked will last 3 – 5 days in the refrigerator in an airtight container, and up to 3 months in the freezer.

What do I serve with this casserole?

This recipe pairs well with my Grandmother’s Italian Bread, these Asiago Herb Biscuits or Copycat Olive Garden Breadsticks. You can also purchase some pre-made garlic bread from the grocery store if you’re short on time, and don’t want to make bread from scratch.

Want some cheesy bread?
Make this cheesy garlic bread or these Cheddar Bay Biscuits.

Serve it with a side salad like this Strawberry Spinach Salad, some Maple Bacon Brussels Sprouts, Brown Sugar Glazed Carrots or my favorite Baked Parmesan Zucchini Sticks.

More Lasagna Recipes

Like Lasagna Roll ups?
Make these easy Spinach Lasagna Roll-Ups or these Chicken Alfredo Lasagna Roll Ups.

This Summer Vegetable Lasagna is a good way to use up that abundance of veggies during the summer months.
And if you’re in the mood for Mexican, this Slow Cooker Mexican Lasagna would be perfect!

Dessert Lasagna

Yes, believe it or not, there are sweet recipes that are known are lasagna desserts because they have layers.
Chocolate Lasagna is a very popular one.
All of my Dream Bar recipes are based on it.

The most popular are the Chocolate Peanut Butter Dream Bars, Orange Creamsicle Dream Bars, Chocolate Covered Strawberry Dream Bars (pictured above), and Turtle Dream Bars.
They’re all no bake recipes, except for the Red Velvet Cherry Dream Bars, so they’re perfect to make any time of year.

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Lasagna

With my mom's homemade Lasagna Recipe, I promise you'll fall in love with just one bite. Layers of lasagna noodles, mozzarella cheese, homemade meat sauce, and ricotta and Parmesan cheeses make this family favorite THE ultimate comfort food with plenty for everyone! It's also a great way to feed a crowd or you can freeze the leftovers.

Course Main Course

Cuisine Italian

Keyword Lasagna

Prep Time 1 30

Cook Time 50

Total Time 2 20

Servings servings

Calories 653kcal

Author Lynne Feifer

Ingredients

Meat Sauce

2 tablespoons olive oil
1 lb ground beef
1 large yellow onion or enough for one cup
3 cloves garlic, minced
28 ounces tomato puree
15 ounces tomato sauce
14.5 ounces diced tomatoes
6 ounces tomato paste
2 tablespoons sugar
1 tablespoon Worcestershire sauce
2 teaspoons basil
1 ½ teaspoons salt
1 teaspoon oregano
¼ teaspoon black pepper
2 bay leaves
1 box lasagna noodles

Ricotta Mixture

1 large egg
30 ounces low fat ricotta cheese
1 cup grated Parmesan cheese divided
1 tablespoon dried parsley
4-5 cups shredded mozzarella

Instructions

Meat Sauce

Heat a large pot or Dutch oven on medium heat. Add the olive oil.
Add the onion and garlic and saute until soft, about 3 minutes.
Add the ground beef and cook until brown.
Add the puree, sauce, diced tomatoes, paste, sugar, basil, salt, oregano, pepper, and bay leaves. Stir until well combined.
Reduce heat. Cover and simmer for at least 45 minutes, stirring frequently.
Preheat oven to 350° F.
Place a few long sheets of wax paper onto a clean work surface, and spray with cooking spray. In a large pot, cook lasagna noodles according to manufacturer’s directions.
Drain and place noodles flat onto the wax paper while the sauce continues to cook.

Ricotta Mixture

In a large bowl, beat the egg.
Add the ricotta, 3/4 cup of the Parmesan cheese, and parsley. Mix until well combined.

Lasagna Assembly

Generously coat a deep 9 X 13-inch baking dish with cooking spray, and layer a rimmed baking pan with tin foil.
Remove the bay leaves from the meat sauce.
Place a thin layer of sauce on the bottom of the pan.
Put 4 lasagna noodles on top of the meat sauce.
Spread 1/3 of the ricotta mixture over the noodles.
Completely cover with about 2 cups of sauce, making sure to spread the sauce into the corners and along the edges.
Sprinkle 1/2 cup of the mozzarella over the sauce.
Place 4 lasagna noodles over the mozzarella and repeat the order of layering.
Place lasagna noodles over the final ricotta/mozzarella layer and cover with sauce.
Sprinkle remaining mozzarella and parmesan cheeses over the sauce.
Place the pan of lasagna onto the foil-lined baking sheet. This allows for easier clean-up should it bubble over in the oven or spill over when cutting into at the table.
Bake for 50 minutes or until bubbly. If you should notice cheese beginning to brown, cover lightly with a sheet of aluminum foil.

Nutrition

This recipe was updated in format and photos on 11/13/2018, and again on 9/21/22. It was originally published on 2/23/11 and was Day 27 of my original 365 days of baking.

The post Mom’s Homemade Lasagna Recipe appeared first on 365 Days of Baking.

Pasta Archives - 365 Days of Baking

Chicken Alfredo Casserole

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Ingredients for Alfredo Chicken Casserole Bake

Casserole

Creamy Alfredo Sauce

Alfredo Sauce Thickener (omit if using jarred sauce)

Topping

How to Make Chicken Alfredo Casserole

Alfredo Sauce

Assembly

Topping

Recipe Variations

FAQs

How do you store Chicken Alfredo Casserole?

Can you freeze Chicken Alfredo Casserole?

Can I make this pasta dish in advance?

How should I reheat leftover Alfredo Casserole?

More Delicious Pasta Recipes

Casseroles for Everyone!

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Chicken Alfredo Casserole

Ingredients

Casserole

Alfredo Sauce

Alfredo Sauce Thickener

Topping

Instructions

To roast the garlic

Pasta

Alfredo Sauce

Assembly

Panko Topping

Notes

Nutrition

Greek Tortellini Pasta Salad

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What do I need to make this Greek Pasta Salad recipe?

How to make cheese tortellini pasta salad

Does this Greek Tortellini Salad recipe need to be refrigerated?

What else can I add to this recipe?

Summer Salad Recipes

Best Picnic Foods

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Greek Tortellini Pasta Salad

Ingredients

For the dressing

Instructions

Notes

Nutrition

Garlic Fettuccine Alfredo

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All about the original Fettuccine Alfredo

How to Roast Garlic

Common Ingredients for Fettuccine Alfredo with Garlic

How to make Garlic Fettuccine Alfredo

How to store leftover Fettuccine Garlic Alfredo

How to reheat Parmesan Alfredo sauce

Recipe Variations

Can I make Alfredo with different kinds of pasta?

Looking for more pasta recipes?

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Garlic Fettuccine Alfredo

Ingredients

For thickening the sauce

Instructions

Roast Garlic

Fettuccine

Alfredo Sauce

Notes

Nutrition

Roasted Garlic Alfredo Sauce

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What is Alfredo Sauce?

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YOUTUBE

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