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!

• 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.

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.

This classic recipe is delicious with any jarred marinara sauce from the grocery store. But if you have a little more time and want the absolute best stuffed shells, try making my hearty Meat Sauce recipe to use in this dish!

I love to make this meal for potlucks. It’s easy to make ahead of time and bake or reheat right before serving. It’s a great way to feed a crowd.
My husband even says he prefers this recipe over my extremely popular Ricotta Stuffed Shells recipe!
I was surprised and then he said he doesn’t like the taste of the ricotta. Who knew?

So, I’m going to have to make my Mom’s Lasagna with a cottage cheese filling and see what he thinks of that, too!
Watch for it sometime soon on a blog near you. 😉

Ingredients for Stuffed Shells with Cottage Cheese

• Jumbo Pasta Shells– for baked shells, you need to buy the jumbo shells as they are easier to fill. They tend to tear when boiled, so make sure you cook a few extra!
• Ground beef– You can also use Italian sausage or even ground turkey for a lower-fat option.
• Olive oil
• Chopped onion
• Minced garlic
• Pasta sauce
• Italian seasoning
• Low-fat cottage cheese
• Milk
• Shredded part-skim mozzarella cheese
• Grated Parmesan cheese
• Egg
• Dried Parsley

How to Make Cottage Cheese Stuffed Shells

Prepare

1. Preheat oven to 350 degrees F and prepare a 9 X 13-inch baking dish by spraying it with cooking spray.
2. Meanwhile, cook pasta shells in a large pot of salted water according to the package directions for al dente. 

Meat Sauce

1. Next, pour the olive oil into a large skillet and warm over medium heat. Add the garlic and onion, and sauté until fragrant, about 3 minutes.
2. Add the ground beef to the skillet and cook beef until brown.
3. Pour in the pasta sauce, and add the Italian seasoning. Simmer on low until ready to use.

Cheese Filling

Put the filling ingredients (egg, milk, cottage cheese, 1 cup mozzarella cheese, Parmesan cheese, and parsley) into a blender. Blend until smooth and well combined. 

• Tip: It may be necessary to remove the blender from the base to stir with a spatula. DO NOT remove the lid from the blender and stir while the blender is on. Also, you may need to add a bit more milk to the contents if you find it isn’t circulating well and is too thick. However, be careful not to add too much because then the filling will be too runny and you won’t be able to fill the shells.

Assemble and Bake:

1. Place 1/3 of the meat sauce into the bottom of the prepared baking dish.
2. Fill each of the cooked shells with the filling and place them all into the baking dish. I like to use a piping bag to fill the shells. 
3. Pour the remaining meat sauce over the top of the shells and cover the pan with aluminum foil.
4. Bake for 30 minutes. Remove the 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 the cheese is melted.

Let it cool slightly before serving and enjoy!

​Recipe Variations

• Add some chopped spinach to your pasta sauce. 
• Use ricotta cheese instead of cottage cheese.
• Use fresh herbs instead of dried ones for flavor.
• Use half marinara sauce and half alfredo sauce!
• Make this meatless by using a marinara sauce with no meat and the cheese filling.

FAQs

Can I make these Easy Stuffed Shells ahead of time?

Yes, you can make them up to a day ahead of time and store them tightly covered in the fridge until you’re ready to bake them.

Stuffed shells are one of my favorite freezer meals too! 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 them). Let the dish sit at room temperature while the oven preheats, then bake as directed.

How do I store leftover Stuffed Shells?

If you have any leftover stuffed shells with cottage cheese, you can transfer them to an airtight container or cover the dish tightly with foil. Reheat individual portions in the microwave, or the entire dish in a 350-degree oven until warmed through.

What should I serve with Baked Stuffed Shells?

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

More Pasta Recipes You’ll Love

You’ll find tons of delicious new recipes featuring pasta here. For now, try some of these favorite recipes:

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

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Easy Stuffed Shells with Cottage Cheese

It's Easy Stuffed Shells with Cottage Cheese for dinner! Jumbo pasta shells stuffed with a creamy cottage cheese mixture, topped with a ground beef pasta sauce, and plenty of gooey melted mozzarella!

Course Dinners

Cuisine Italian

Keyword Easy Stuffed Shells with Cottage Cheese

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Calories 521kcal

Author Lynne Feifer

Ingredients

• 20 jumbo pasta shells 6 ounces
• 1 tablespoon olive oil
• 1 small onion chopped
• 3 cloves garlic minced
• 1 pound ground beef
• 32 ounces pasta sauce or my homemade meat sauce
• 1 teaspoon Italian seasoning
• 16 ounces low-fat cottage cheese
• ⅓ cup milk plus more added by tablespoonful(s), if needed
• 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.
• Add the garlic and onion, and sauté until fragrant, about 3 minutes.
• Add the ground beef to the skillet and cook until brown.
• Pour in the pasta sauce, and Italian seasoning. Simmer on low until ready to use.
• Put the egg, milk, cottage cheese, 1 cup mozzarella cheese, Parmesan cheese, and parsley into a blender. Blend until smooth and well combined. It may be necessary to remove the blender from the base to stir with a spatula. DO NOT remove the lid from the blender and stir while blender is on. Also, you may need to add a bit more milk to the contents if you find it isn't circulating well and is too thick. However, be careful not to add too much because then the filling will be too runny and you won't be able to fill the shells.
• Place 1/3 of the meat sauce into the bottom of the prepared baking dish.
• Fill each shell with the 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

Please be sure to remove the blender from the base before stirring, if needed. Also, do not add too much milk to the cheese filling otherwise, it will become too runny and not stay inside the shells when baked. 

Nutrition

Serving: 1serving | Calories: 521kcal | Carbohydrates: 35g | Protein: 42g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 118mg | Sodium: 1475mg | Potassium: 941mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1085IU | Vitamin C: 13mg | Calcium: 379mg | Iron: 4mg

The post Easy Stuffed Shells with Cottage Cheese appeared first on 365 Days of Baking.

I don’t know why, but any time a meal requires an extra step like thawing or boiling noodles, it makes me want to skip that recipe entirely. Am I lazy? Maybe. But the more pots and pans I have to manage, the easier I get overwhelmed.

So, I’m all about the shortcuts! This Ravioli Lasagna uses frozen ravioli instead of lasagna noodles you have to boil and perfectly place. And, while this recipe has a delicious meat sauce you can make ahead of time, if you don’t have the time or energy, you can substitute your favorite jarred pasta sauce instead!

Recipe Notes

The meat sauce makes approximately 9 cups. Since the recipe only requires about 7 cups, you’ll have some left over. Use it in my Baked Spaghetti or Baked Stuffed Shells, or can it! Pasta sauce is a great staple to add to your food storage.

Don’t want to make meat sauce from scratch? You can use two 28-ounce jars of your favorite pasta sauce and add them to some browned ground beef or turkey to make the process faster.

Avoiding meat? You can leave the meat out and make the sauce as directed without it, or use a jarred marinara sauce instead for an even faster weeknight meal!

Like pierogis? Make this Pierogi Lasagna Casserole. It’s another delicious and easy casserole recipe the whole family will love, especially since bacon’s involved!

Ingredients for Frozen Ravioli Lasagna

Here’s what you need to make this delicious lazy lasagna with ravioli for your whole family:

Meat Sauce Ingredients

• 2 tablespoons olive oil
• 1 lb ground beef
• 1 cup of diced yellow onion
• 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 dried basil
• 1 ½ teaspoons salt
• 1 teaspoon oregano
• ¼ teaspoon black pepper
• 2 bay leaves
• 2 pounds frozen ravioli 

Ricotta Mixture

• 1 large egg
• 15 ounces low-fat ricotta cheese
• ¾ cup grated Parmesan cheese divided
• 1 ½ teaspoons dried parsley
• 3 cups shredded mozzarella cheese divided

How to make Lasagna with Ravioli

First, let’s make the meat sauce. Remember, you can make this ahead of time and store it in an airtight container until you’re ready to use it.

1. Heat a large pot or Dutch oven on medium heat. Add the olive oil. Then add the onion and garlic and saute until soft, about 3 minutes.
2. Add the ground beef and cook until brown.
3. Add the puree, sauce, diced tomatoes, paste, sugar, basil, salt, oregano, pepper, and bay leaves. Stir until well combined.
4. Reduce the heat to low. Cover and simmer for at least 45 minutes, stirring frequently. Remove the bay leaves from the meat sauce and either cool for storage or set aside for the lasagna.
5. While that cooks, make the ricotta layer.

Ricotta Mixture

In a medium bowl, beat the egg. Next, add the ricotta, 1/2 cup of the Parmesan cheese, and parsley. Mix until well combined.

When you’re ready to assemble the ravioli casserole, preheat the oven to 400 degrees F.

Ravioli Lasagna Assembly

1. Generously coat a deep 9 X 13-inch baking dish with cooking spray and layer a rimmed baking pan with tin foil. 
2. Place about 2 cups of sauce on the bottom of the pan. Next, place a single layer of ravioli using half of the package over the sauce.
3. Place dollops of the ricotta mixture over the ravioli, and with an offset spatula, spread the mixture evenly to the edges of the pan.
4. Sprinkle 2 cups of mozzarella over the ricotta.
5. Completely cover that layer with about 2-3 cups of sauce, making sure to spread the sauce into the corners and along the edges.
6. Repeat layers by placing the remaining ravioli over the sauce and cover with another 2 cups of meat sauce. 
7. Sprinkle the remaining cup of mozzarella and 1/4 cup Parmesan cheese over the top of the sauce.
8. Place the casserole dish onto a foil-lined baking sheet. This allows for easier clean-up should it bubble over in the oven or spill over when cutting it.
9. Spray a piece of aluminum foil with cooking spray and place spray side down on top of the baking dish. Bake covered for 30 minutes. Remove the tin foil and cook for an additional 20-25 minutes.

It’s done when warm throughout and the cheese is golden brown and bubbly.

See the complete list of ingredients and full instructions in the recipe card below.

Recipe Variations

• Substitute ground Italian sausage or ground turkey for the ground beef.
• I used cheese ravioli for this recipe, but you could use meat ravioli or spinach ravioli. Use whatever type of ravioli you prefer!
• You can use fresh basil and oregano if you prefer; use 1 tablespoon per teaspoon of dried herbs.
• Make the full recipe, but split it into 2 8×8 foil pans and freeze one for later (directions below!)

FAQs

Can I use fresh ravioli instead of frozen?

Yes, fresh ravioli works just as well in this recipe. I like frozen ravioli because it is better for my budget.

How do I store leftover Lasagna with Ravioli?

Store leftovers in an airtight container in the fridge for 3-4 days. For longer storage, you can freeze it!

Can you freeze Ravioli Lasagna?

This “lazy lasagna” recipe is great for freezing! You can freeze this easy lasagna recipe baked or unbaked.

Unbaked: Simply make it as directed, but don’t bake it. Instead, cover it tightly with foil and place it in the freezer for up to 3 months. When you’re ready to make it, follow the baking instructions on the recipe card. You’ll need a bit longer cooking time, but just make sure it is heated throughout!

Baked: Let the baked lasagna cool to room temperature, then cover tightly with aluminum foil. Place it in the freezer for up to 3 months.

To reheat, warm it in a 350-degree oven for about 30 minutes or until heated through. You can also reheat individual servings in the microwave until warm, about one minute.

What should I serve with Ravioli Lasagna?

This meal goes really well with some fresh bread and a simple green salad or Caesar salad. Garlic bread is always a hit, too!

More Baked Pasta Dishes

If you love a good pasta dish, you’ll want to try one of these:

• Baked Spaghetti
• Lasagna Pasta Skewers
• Baked Stuffed Shells
• Spinach Lasagna Roll-ups
• Chicken Mozzarella Pasta

If you try this recipe, come back and leave a review! Let me know how it went for you in the comments below.

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Ravioli Lasagna

Ravioli Lasagna with a made-from-scratch meat sauce is a shortcut for the classic comfort food. This satisfying meal is easy enough for busy weeknights, and a delicious dinner for the whole family.

Course Main Course

Cuisine Italian

Keyword Ravioli Lasagna

Prep Time 1 hour hour 30 minutes minutes

Cook Time 50 minutes minutes

Total Time 2 hours hours 20 minutes minutes

Servings 8 servings

Calories 856kcal

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
• 2 pounds frozen ravioli no need to cook it first!

Ricotta Mixture

• 1 large egg
• 15 ounces low fat ricotta cheese
• ¾ cup grated Parmesan cheese divided
• 1 ½ teaspoons dried parsley
• 3 cups shredded mozzarella divided

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 400° F.

Ricotta Mixture

• In a medium bowl, beat the egg.
• Add the ricotta, 1/2 cup of the Parmesan cheese, and parsley. Mix until well combined.

Ravioli 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 about 2 cups of sauce on the bottom of the pan.
• Place half of the frozen ravioli in a single layer over the sauce.
• Place dollops of the ricotta mixture over the ravioli, and with an offset spatula, spread the mixture evenly to the edges of the pan.
• Sprinkle 2 cups of the mozzarella over the ricotta.
• Completely cover with about 2-3 cups of sauce, making sure to spread the sauce into the corners and along the edges.
• Place remaining ravioli over the sauce and cover with another 2 cups of meat sauce. 
• Sprinkle remaining cup of mozzarella and 1/4 cup Parmesan cheese 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. Spray a piece of tin foil with cooking spray and place spray side down on top of the baking dish.
• Bake covered for 30 minutes. Remove tin foil, and cook for an additional 20-25 minutes. Cover lightly with tin foil if top is browning too fast (as mine did in the pictures 🤪).

Notes

• The meat sauce will make approximately 9 cups, to there will be leftover sauce since we’re only using about 7 cups for the lasagna.
• Don’t want to make a meat sauce from scratch? You can use (2) 28 ounce jars of your favorite pasta sauce and add them to some browned ground beef to make the process faster. 
• Don’t want to use ground beef? You can omit it and just use the jarred pasta sauce for an even faster weeknight meal!

Nutrition

Serving: 1serving | Calories: 856kcal | Carbohydrates: 75g | Protein: 51g | Fat: 40g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 179mg | Sodium: 2158mg | Potassium: 1266mg | Fiber: 8g | Sugar: 17g | Vitamin A: 1733IU | Vitamin C: 26mg | Calcium: 535mg | Iron: 17mg

The post Ravioli Lasagna appeared first on 365 Days of Baking.

I’m a HUGE pepperoni pizza fan, but while it’s easy to pick up the phone and order a pizza when life gets crazy, my budget can’t always support that. Instead, I figured, why not combine a quick pasta dinner with the taste of something everyone loves so much? It was super easy and was a hit with my whole family, so you can bet it’s going into our regular meal plan.

Why You’ll Love this Pizza Pasta Bake

• Simple Ingredients: All the ingredients are easy to find at the grocery store, and you may already have a bunch of them in your pantry.
• Easy Prep: You need one pot for boiling the pasta and one skillet for everything else. Fewer dishes mean easy cleanup, too!
• Easy to Customize: Though my recipe is just for pepperoni pasta, you can easily add your favorite pizza toppings. Try some chopped mushrooms, green pepper, and anything else you like on your pizza.
• Delicious: Simple, wholesome flavors appeal to just about anyone!

Pepperoni Pizza Pasta Ingredients

Here’s what you need to make this easy dinner recipe:

• 1 pound rigatoni (or your favorite pasta)
• ½ cup milk
• 2 cups Italian-style cheese, divided
• 1 14-ounce jar of pizza sauce
• 1 cup pasta sauce (marinara sauce is a great choice)
• 1 ½ teaspoons Italian seasoning
• 6 ounces of pepperoni slices

What is Italian-style Cheese?

Italian-style cheese is a mix of popular types of cheese that are often used in Italian cuisine. It’s a nice blend of Mozzarella, Provolone, Parmesan, Romano, Fontina, and Asiago cheeses. You can always just use Mozzarella cheese or create your own blend with what you have on hand, but this blend really adds a delicious flavor to the recipe.

How to make Pepperoni Pizza Pasta

This easy meal will be on your table in less than half an hour!

1. First, cook the rigatoni according to the package directions for al dente. While the pasta cooks, heat the milk and ½ cup of cheese in a large oven-proof skillet over medium heat. Stir together until the cheese melts and becomes smooth.
2. Stir the pasta and pizza sauces into the cheese. Add the Italian seasoning and slices of pepperoni, then give everything a good stir to combine. Simmer everything together for about 5 minutes.
3. Turn your broiler on to low heat. Drain the pasta and add it to the cheese sauce along with another ¾ cup of cheese. Stir to coat the pasta completely.
4. Sprinkle the remaining ¼ cup of cheese all over the top of the pasta to give it a pizza-style finish. Place the skillet under the broiler for about 3 minutes or until the cheese melts and starts getting that perfect light golden brown color. Be careful not to burn the cheese!

Serve it up with a green salad and some of my Grandma’s Easy Homemade Italian Bread or garlic bread, and you’ve got a delicious meal ready to go!

Customize your Pizza Pasta

Any of your favorite pizza toppings will work well in this dish! Consider adding the following:

• Olives
• Green bell peppers
• Italian sausage
• Diced ham
• Pineapple
• Mushrooms
• Red onion

How to Store Leftover Pasta

Cover leftovers tightly or place them in an airtight container and refrigerate. This pepperoni pizza pasta will be good for 3-4 days when stored properly. Reheat individual portions in the microwave, or place the whole dish in a 350-degree oven and heat the cheese melts and it is warm throughout.

Can you freeze Pepperoni Pizza Pasta?

Yes, this recipe is freezer-friendly! Prepare the pizza pasta as directed in the recipe above. However, instead of placing the pasta under the broiler, transfer it to a foil pan and let it cool. Cover tightly with foil and freeze.

Let it thaw in the refrigerator overnight before baking it. Bake at 350 degrees uncovered for 5-20 minutes. Turn the broiler on for the last few minutes to toast the cheese if desired.

More Pizza-Inspired Meals

There are so many great ways to put the flavors of pizza into a completely different dish! Here are some of my favorites:

• Pepperoni Bread: This recipe is one that I ALWAYS serve on Game Days (as do quite a few other people I know!). It’s just something that is so great to snack on during the big game and there’s never any left when I make it.
• Pepperoni Pizza Pinwheels – similar to Pepperoni Bread, but made into individual pinwheels.
• Easy Pepperoni Dip: this is an oft-requested dip for parties, tailgating, and more!
• Pizza Stuffed Shells: Another great pasta option that tastes just like your favorite pizza!
• Instant Pot Pizza Soup: This delicious soup is perfect for those colder months, and it’s so easy to make for busy weeknights in the Instant Pot!
• Meat Lover’s Pizza Frittata: This is a fun option for brunch! Eggs, Italian sausage, cheese, and tomatoes come together in this easy ultimate frittata recipe.
• Easy Pepperoni Crescent Rolls Recipe – because everyone loves the taste of crescent rolls, why not stick some pepperoni and mozzarella cheese in them for an easy snack or quick dinner?

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Pepperoni Pizza Pasta

This Pepperoni Pizza Pasta is pepperoni and rigatoni pasta mixed with a cheesy pizza sauce that's full of taste. It's THE best way to combine your pizza AND pasta nights, and is sure to become a new family favorite!

Course Dinners

Cuisine American

Keyword Pepperoni Pizza Pasta

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 874kcal

Author Lynne Feifer

Ingredients

• 1 lb. rigatoni or your favorite pasta
• ½ cup milk
• 2 cups Italian style cheese divided
• 14 ounces pizza sauce
• 1 cup pasta sauce
• 1 ½ teaspoons Italian seasoning
• 6 ounces pepperoni sliced into halves and quarters

Instructions

• Cook rigatoni according to package directions.
• While cooking pasta, in a large oven-proof skillet over medium heat, combine milk and 1 cup cheese. Stir until cheese melts and becomes smooth.
• Mix in the pizza sauce and the pasta sauce.
• Add the Italian seasoning and sliced pepperoni and mix well to combine.
• Simmer on low for 5 minutes.
• Preheat broiler to low heat.
• Add pasta and 3/4 cup of cheese to sauce and toss to mix.
• Sprinkle remaining 1/4 cup of cheese on top.
• Place under broiler for 3 minutes or until cheese melts.

Nutrition

Serving: 1serving | Calories: 874kcal | Carbohydrates: 98g | Protein: 40g | Fat: 37g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 1558mg | Potassium: 901mg | Fiber: 6g | Sugar: 10g | Vitamin A: 757IU | Vitamin C: 11mg | Calcium: 216mg | Iron: 4mg

This post was originally published February 8, 2016. It has been updated in format and with pictures on December 27, 2023.

The post Pepperoni Pizza Pasta appeared first on 365 Days of Baking.

I’m obsessed with this Roasted Garlic Alfredo Sauce. If left to my own devices, I would gladly eat a whole bowl of it a spoonful at a time. 

Today’s recipe is one of my all time favorite ways to enjoy the hearty cream sauce: Chicken Alfredo Stuffed Shells! Jumbo pasta shells are cooked, stuffed with THREE kinds of cheese (yes, three) and savory chicken, smothered with homemade alfredo, and baked to bubbly perfection. 

Alfredo Stuffed Shells are a definite stick-to-your-ribs comfort food kind of meal. A plate of these stuffed pasta shells is filling, hearty and cozy; like getting a warm hug from an old friend. 

It’s hard to feel down when you’re chowing down on a bowl of creamy, cheesy chicken Alfredo! 

Chicken Alfredo Stuffed Shells Ingredients 

Gather your ingredients first. Here’s what you’ll need for this chicken stuffed shells recipe. 

• Roasted garlic Alfredo sauce 
• Shredded chicken
• Jumbo shells
• Mozzarella cheese
• Parmesan cheese
• Ricotta cheese
• Egg
• Fresh parsley
• Italian seasoning 
• Salt and black pepper

I suggest picking up a rotisserie chicken from the grocery store for this recipe. It just makes life easier! Stuffed shells are also a great way to use up any leftover cooked chicken breasts or thighs you might have in the fridge. 

Can I use jarred Alfredo sauce instead?

The sauce is what makes these stuffed shells stand out from the ordinary. I promise you, if you put forth a little extra effort for the homemade roasted garlic sauce that these stuffed shells will taste restaurant quality or better! 

Of course, if you’re pinched for time and prefer an easy dinner recipe, go ahead and use your favorite jarred sauce. It’ll still taste good! 

How to Make Chicken Alfredo Pasta Bake

Make the homemade Alfredo sauce:  

Roast a head of garlic in the oven. Squeeze the cloves into a bowl and mash them with a fork. Melt butter in a sauce pan on the stove and add the garlic and heavy cream. Stir in the shredded Parmesan until the cheese is melted. Dissolve a tablespoon of flour with the remaining heavy cream. Whisk the flour mixture into the sauce until it begins to thicken.

Prepare the stuffed shells: 

Cook pasta shells in a pot of salted boiling water and cook until al dente. Drain and set aside while you make the chicken filling. 

Chicken filling: 

Crack the egg into a large mixing bowl. Lightly beat with a fork, then add shredded chicken, ricotta, and half of the mozzarella and parmesan cheeses. Stir in chopped parsley, Italian seasoning, salt and pepper. 

Assemble and bake: 

Spray a baking dish with cooking spray and preheat your oven to 400 °F. Ladle one cup of Alfredo sauce into the bottom of the dish. Evenly distribute the chicken mixture into each of the cooked pasta shells. Arrange the filled shells into the pan with the filling side facing up. Pour the remaining creamy sauce on top.

Now cover the casserole dish with tinfoil and bake for 25 minutes. Remove the foil and sprinkle the remaining cup mozzarella cheese over the shells. Bake for another 5 – 10 minutes until the cheese is melted and the top is golden brown. 

Serve hot garnished with extra chopped parsley for that fresh touch! 
See the complete list of ingredients and full recipe directions in the printable recipe card below.

What to Serve With this Chicken Alfredo Recipe

Chicken Alfredo Stuffed Shells are hearty enough to serve as a full meal all on their own! 

Add a little balance to the dinner table by serving them with a side of mixed greens tossed with homemade Italian dressing. This strawberry spinach salad is another light side salad that contrasts the rich, creamy quality of the Alfredo sauce, too. 

You’re bound to have a little extra Alfredo sauce left on your plate at the end of the meal. Soak up every drop with a slice of freshly baked Italian bread or these sticks of garlic bread.

Make sure to leave some room for dessert! Strawberries Lenox shortcake is sweet and satisfying, yet light and refreshing — just what you need to finish your meal.

Can stuffed shells be prepared ahead of time?

Stuffed shells are a popular choice for prepping ahead of time. You can make the sauce and the chicken mixture ahead of time then keep them stored in the fridge until you’re ready to cook, stuff and bake the pasta shells. 

Stored in the fridge, the Alfredo sauce keeps well for several days. I recommend using the chicken mixture within a day of assembly, on account of the raw egg. 

How to store baked stuffed shells with Alfredo?

Leftover Chicken Alfredo Stuffed Shells should be kept tightly covered in the refrigerator. To keep the leftovers at their best, transfer the shells to an airtight container with a lid. Keep chilled and enjoy reheated within 3 -5 days.

Can I freeze Chicken Alfredo Shells?

I don’t recommend freezing shells with Alfredo sauce. To me, the texture and flavor tastes “off” after freezing and thawing due to the heavy cream and cheese, so I wouldn’t suggest it. 
BUT, you can freeze the individual unbaked shells by placing them on a cookie sheet and putting them in the freezer for about 30 minutes. Then put them in a large freezer bag and they’ll keep for up to 3 months. Thaw them overnight in the refrigerator before adding the Alfredo sauce to the casserole dish with the shells and baking. You’ll also want to cook them an additional 10 minutes covered with foil as they won’t be room temperature.

More Easy Pasta Recipes

We all love a good baked pasta dish around here! 

Today’s shells are made with a creamy white sauce. If you’re looking for a version with a red tomato sauce, try my classic Baked Stuffed Shells! These Pepperoni Pizza Stuffed Shells are another variation my readers rave over. AND, if you don’t like shells stuffed with ricotta, make my Easy Stuffed Shells with Cottage Cheese.

We love the combination of juicy chicken and shredded cheese in today’s recipe. You’re guaranteed to enjoy this Chicken Parmesan Spinach Pasta Bake just as much. It’s even easier to make than this stuffed shells dinner! This Baked Spaghetti is another unbelievably easy twist on a familiar favorite. 

Need a good appetizer idea? I’ve made this Breaded Baked Ravioli numerous times now and we can’t get enough. The baked ravioli taste every bit as crispy as the restaurant versions, but without all the grease. 

Love this creamy pasta sauce as much as I do? Use it to make this Fettuccine Alfredo. It’s a quick dinner the entire family will enjoy and perfect for those busy weeknights. 

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This Chicken Alfredo Stuffed Shells recipe brings together the sumptuousness of Chicken Alfredo with the convenience of a pasta bake! An easy recipe made with rotisserie chicken and homemade Alfredo is the perfect comfort food. 

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Chicken Alfredo Stuffed Shells

These Chicken Alfredo Stuffed Shells are impossible to resist! This stuffed shells recipe combines the richness of a creamy Alfredo sauce with succulent shredded chicken and jumbo pasta shells. Baked with tangy ricotta cheese, a garlicky sauce, and plenty of Parmesan, this chicken dinner will become a regular on your meal plan.

Course Dinners

Cuisine Italian

Keyword Chicken Alfredo Stuffed Shells

Prep Time 25 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 6 servings

Calories 837kcal

Author Lynne Feifer

Ingredients

Roasted Garlic

• 1 head garlic
• 2 teaspoons olive oil

Stuffed Shells

• 20 jumbo pasta shells
• 3 cups shredded chicken I use a rotisserie chicken
• 2 cups shredded mozzarella cheese divided
• 1 cup grated Parmesan cheese divided
• ¾ cup Ricotta cheese
• 1 large egg
• 2 tablespoons chopped fresh flat leaf parsley plus additional for garnish, or 2 teaspoons dried parsley
• 1 teaspoon Italian seasoning
• ½ teaspoon kosher salt
• ¼ teaspoon pepper

Roasted Garlic Alfredo Sauce

• 1 head roasted garlic mashed (from above)
• 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
• 1 tablespoon all-purpose flour
• ¼ cup heavy cream the remainder of the 16 ounces

Instructions

Roast Garlic

• Preheat the oven to 400 °F. To roast a 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 tinfoil and drizzle with olive oil. With clean fingers, massage the two teaspoons of olive oil into the tops of the garlic cloves. Wrap aluminum foil around the whole head of garlic so that it is completely encased. Place wrapped 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. Use when ready to make sauce.

Stuffed Shells

• After roasting the garlic, lower the oven temperature to 375°F. Prepare a 9 x 13-inch baking dish by spraying it with cooking spray.
• Bring a large pot of salted water to a boil over medium-high heat. Add the pasta shells, and boil to al dente about 9-11 minutes. Allow to cool while preparing the filling and sauce.

Chicken Filling

• In a large bowl, lightly beat the egg with a fork. Add the shredded chicken, ricotta, 1 cup of the mozzarella cheese, 1/2 cup of the Parmesan cheese, parsley, salt, pepper, and Italian seasoning. Mix completely. Set aside while you make the sauce.

Roasted Garlic Alfredo Sauce

• 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 3/4 cups heavy cream and the mashed 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.

Assembly

• Place one cup of the Alfredo sauce into the prepared baking dish and spread so that it coats the entire bottom.
• Fill each shell with some of the chicken mixture and place into the pan with the filling facing up. Pour the remaining sauce over all of the shells.
• Cover with foil and bake for 25 minutes. Remove foil and sprinkle the remaining 1 cup of mozzarella and 1/2 cup Parmesan over the top. Bake for an additional 5-10 minutes or until cheese has melted. Garnish with additional parsley.

Notes

• This recipe is restaurant quality when you make the Roasted Garlic Alfredo Sauce from scratch, but if you’d like to save time, then by all means use a jarred sauce. 
• Nutritional Information has been calculated with one serving being about 3 ½ shells per person.

Nutrition

Serving: 1serving | Calories: 837kcal | Carbohydrates: 15g | Protein: 46g | Fat: 66g | Saturated Fat: 39g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 0.3g | Cholesterol: 268mg | Sodium: 1183mg | Potassium: 433mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2362IU | Vitamin C: 5mg | Calcium: 764mg | Iron: 2mg

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

I love eating pasta for dinner! This time, I wanted to make a baked Alfredo dish with meat, but without using the standard chicken fare. I don’t have anything against chicken, but sometimes you just need a change!

I rarely make anything with sausage, so I was inspired to use Italian sausage as my meat for this dish. 

Can you use other kinds of sausage for this Alfredo pasta dish?

You can use any ground sausage for this recipe. However, you’ll want to choose the right flavor profile. I used sweet Italian sausage, but you might prefer a spicy Italian sausage flavored with red pepper flakes and other spices.

Other kinds of sausage include breakfast pork sausage (usually flavored with maple), pork sausage with herbs (often sage), andouille sausage, which is usually pre-cooked and wouldn’t work in this recipe, or chorizo, a sausage flavored with spices popular in Mexican cuisine.

You could also use turkey sausage if you want a leaner meat.

Ingredients for Sausage Alfredo Rigatoni

This recipe is made in two parts: the sausage and the homemade Alfredo sauce. Here’s what you’ll need to make both:

For the sausage:

• 1 lb. Johnsonville Sweet Italian Sausage
•  2 tablespoons olive oil
•  1 medium onion, chopped
•  2 cloves garlic, minced
•  10 – 12 leaves fresh basil, chopped
  • You can also use 2-3 teaspoons of dried basil.
•  salt and pepper to taste

Here’s what you need for the Roasted Garlic Alfredo Sauce

• 1 head of garlic, roasted
• 6 tablespoons unsalted butter
• 1 3/4 cups heavy cream
• 1 1/4 cups freshly grated Parmesan cheese
• Salt to taste
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons flour mixed with 2 tablespoons heavy cream
• Shaved Parmesan cheese

You’ll also need 8 ounces of rigatoni pasta, which is about 1/2 of a box. You can also use penne pasta or any other tubular pasta. 

How to make Sausage Alfredo Pasta

You’ll have a delicious dinner ready in no time by following these easy steps:

1. Preheat oven to 350 degrees F and prepare an 8 X 8-inch baking dish by spraying it with cooking spray.
2. Cook rigatoni according to package directions in a large pot of water, salted generously. Follow directions for “al dente,” then drain the salted water and set the cooked pasta aside. Drizzle a little olive oil over the rigatoni to keep it from sticking.
3. In a large skillet over medium-high heat, sauté onion and minced garlic in olive oil until translucent, about 2-3 minutes.
    Add sausage and heat until thoroughly cooked. Remove from heat and stir in basil, salt, and pepper to taste. Place sausage mixture into a large bowl and set it aside.

Roasted Garlic Alfredo Sauce

1. To prepare the Roasted Garlic Alfredo Sauce, remove the cloves of roasted garlic by gently squeezing them from the skins, then place them into a small bowl. Mash the cloves with a fork.
2. In a medium saucepan, melt the butter on low to medium heat. Add the cream and roasted garlic, and heat to very warm, but DO NOT boil. Lower heat and mix in the Parmesan cheese, salt, and pepper, whisking constantly until the cheese has melted.
3. In a small bowl, combine 2 teaspoons of flour and 2 tablespoons of heavy cream until well combined. Pour this into the cheese sauce, stirring and heating until the mixture thickens. 
4. Pour the creamy sauce over the sausage and stir until well-coated. Add rigatoni and mix thoroughly.
5. Pour contents into the prepared baking dish. Sprinkle shaved Parmesan cheese on top of the pasta. Bake for 30 minutes until bubbly and lightly browned.

Baked Alfredo Rigatoni additions

If you want to add a little something more to your pasta, consider one of these great additions:

• Italian seasoning
• red pepper flakes
• chopped parsley
• sauteed vegetables- some favorites are bell peppers, cremini mushrooms, fresh spinach, olives, or zucchini

How to store leftover pasta

This pasta dish is great for leftovers! Store any leftover baked rigatoni by covering it tightly with aluminum foil and placing it in the refrigerator. It will keep for 3-4 days.

Can you make Sausage Alfredo Rigatoni ahead of time?

Yes, this pasta dish can be made up to 6 hours before baking and stored in the refrigerator. Follow the recipe up until the point where you place it in the oven. Instead, cover it with foil and place it in the refrigerator.

You may need to add a few extra minutes of cooking time to compensate for cooking a cold dish.

Other favorite pasta recipes

Pasta is one of my favorite things to make for dinner. Try one of these tasty meals next time:

Baked Stuffed Shells make a savory, filling meal that is full of flavor!

Pepperoni Pizza Pasta is another delicious casserole made with rigatoni, using all the flavors of your favorite pizza!

Spinach and Cheese Manicotti are crepes filled with a cheesy spinach mixture and smothered in your favorite pasta sauce. 

More ways to use sausage

I have so many fun recipes that have sausage as the star ingredient!

• Cheesy Sausage Stuffed Mushrooms
• One Pot Sausage Linguini
• Cheese Puff Pastry Sausage Rolls
• Sausage Balls
• Sausage Cranberry Brie Bites

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Sausage Alfredo Rigatoni

Sausage Alfredo Rigatoni combines rigatoni pasta and herb-flavored sausage tossed in a creamy roasted garlic Alfredo sauce. This pure comfort food will become a staple in your dinner rotation!

Course Dinners

Cuisine Italian

Keyword Sausage Alfredo Rigatoni

Prep Time 20 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 4 servings

Calories 1001kcal

Author Lynne Feifer

Ingredients

• 8 ounces rigatoni pasta prepared al dente
• 1 pound Johnsonville Sweet Italian Sausage
• 2 tablespoons olive oil
• 1 medium onion chopped
• 2 cloves garlic minced
• 10-12 leaves fresh basil or 2-3 teaspoons dried
• salt and pepper to taste

Roasted Garlic Alfredo Sauce

• 1 head roasted garlic
• 6 tablespoons unsalted butter
• 1 ¾ cups heavy cream
• 1 ¼ cups freshly grated Parmesan cheese
• salt and pepper to taste
• ½ cup shaved Parmesan cheese for topping

To thicken Alfredo sauce

• 2 teaspoons flour
• 2 tablespoons heavy cream

Instructions

Cook the Rigatoni

• Preheat oven to 350° F and prepare an 8 X 8-inch baking dish by spraying it with cooking spray.
• Cook rigatoni according to package directions in a large pot of water, salted generously. Follow directions to cook it to “al dente,” then drain the salted water. Set the cooked pasta aside. Drizzle a little olive oil over the rigatoni to keep it from sticking.

Cook the Sausage

• In a large skillet over medium-high heat, sauté onion and minced garlic in olive oil until translucent, about 2-3 minutes. 
• Add sausage and heat until thoroughly cooked. Remove from heat and stir in basil, salt, and pepper to taste. Place sausage mixture into a large bowl and set it aside.

Roasted Garlic Alfredo Sauce

• Remove the cloves of roasted garlic by gently squeezing them from the skins, then place them into a small bowl. Mash the cloves with a fork.
•  In a medium saucepan, melt the butter on low to medium heat. Add the cream and roasted garlic, and heat to very warm, but DO NOT boil. 
• Lower heat and mix in the Parmesan cheese, salt, and pepper, whisking constantly until the cheese has melted.
• In a small bowl, combine 2 teaspoons of flour and 2 tablespoons of heavy cream until well combined. Pour this into the cheese sauce, stirring and heating until the mixture thickens. 
• Pour the creamy sauce over the sausage and stir until well-coated. Add rigatoni and mix thoroughly. Pour contents into the prepared baking dish. Sprinkle shaved Parmesan cheese on top of the pasta. Bake for 30 minutes until bubbly and lightly browned.

Notes

Total time reflects time needed to roast the garlic and make the Alfredo sauce. This time can be reduced by using a jarred sauce or by making the homemade sauce in advance.

Nutrition

Serving: 1serving | Calories: 1001kcal | Carbohydrates: 53g | Protein: 27g | Fat: 77g | Saturated Fat: 45g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 201mg | Sodium: 739mg | Potassium: 357mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2575IU | Vitamin C: 6mg | Calcium: 633mg | Iron: 2mg

This post was originally published on 2/13/14. It has been updated in format and with photos on 6/14/23.

The post Sausage Alfredo Rigatoni 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 fits the family-friendly bill and is made with things you probably already have in your pantry! Serve it with a fresh green salad and some dinner rolls for a complete, hearty meal!

Why is it called American Chop Suey?

You may or may not know that chop suey is a Chinese-style dish made of stewed meat and fried with bamboo shoots, bean sprouts, onion, or other vegetables. American Chop Suey, on the other hand, is made with ground beef, macaroni noodles, and a seasoned tomato sauce. 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 meal. It is also called American Goulash or Johnny Marzetti, especially in the Midwest. This name comes from a restaurant called Marzetti’s in Ohio, which first offered a similar baked casserole made of ground beef, tomato sauce, noodles, and cheese that the owner named after her brother-in-law Johnny.

What ingredients do I need to make this recipe for American Chop Suey?

Here are the simple ingredients to make this classic casserole:

• 8 ounces cooked elbow macaroni – cooked to al dente
• 1 pound ground beef
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 medium yellow onion, chopped
• 1 medium green bell pepper, chopped
• garlic cloves, chopped (I used 1, but feel free to use more)
• 1 32-ounce jar of spaghetti sauce
• 1 14-ounce can chopped tomatoes
• 2 tablespoons tomato paste
• 2 teaspoons Worcestershire sauce
• 1 ½ teaspoons Italian seasoning
• 1/2 cup grated Parmesan cheese

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 American Chopped Suey

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

Prepare: Preheat the oven to 350 degrees F. Prepare an 8 X 8-inch baking dish by spraying it with cooking spray.

Boil: Set a large pot of salted water to boil. Add the elbow macaroni and cook according to the package directions for al dente pasta. Drain the water and set aside until you are ready to assemble the casserole.

Brown: In a large skillet over medium-high heat, cook the ground beef until it is browned, breaking it up with a wooden spoon or fork as it cooks. Drain the fat from the beef, if needed. Remove it from the skillet, and set it aside.

Sauté: In the same skillet over medium-high heat, sauté onion, green pepper, and garlic in a little olive oil until tender. Then return the beef to the skillet, combine well. Pour in the spaghetti sauce, diced tomatoes, tomato paste, Worcestershire sauce, and Italian seasoning. Mix thoroughly, and and cook until heated through. Remove from heat and stir in the Parmesan cheese.

Assemble and Bake: Add cooked noodles to the meat sauce and stir to coat. Pour the entire contents into the prepared baking dish and bake uncovered for 30 minutes. 
See below for making this dish without having to turn the oven on.

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.
• 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 Goulash

Leftovers are best stored in an airtight container in the refrigerator. They will stay fresh for up to 4 days!

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.
• 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!

Which beef dinner will you make tonight?

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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. 

Nutrition

Serving: 1serving | 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 March 27, 2023.

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