Italian Archives

Category: Italian

10
Nov
2017

BBQ Chicken Tortilla Pizza

categories: Chicken, Italian, Lunch - Quick and Easy, Main Dishes

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You’re gonna LOVE this BBQ Chicken Tortilla Pizza! Chicken, BBQ sauce, red onion, cilantro and cheese on a baked flour tortilla make a yummy thin crust pizza!

If you enjoy thin-crust pizza, chances are you will LOVE this BBQ Chicken Tortilla Pizza! That’s right… the crust is a baked flour tortilla! Tender chunks of chicken, sweet and spicy BBQ sauce, red onions, cilantro and cheeses combine to make this one amazing tasting dish!

Recently I had an idea to try using a flour tortilla to make a pizza. I also knew I wanted to make a BBQ sauce based pizza with chicken, red onion, etc. There was no recipe for me to use, but I just made it up as I went along.

Guess what? This BBQ chicken tortilla pizza turned out ABSOLUTELY FANTASTIC! I’m not kidding, we LOVED this pizza! Who knew? Here’s how to make this yummy meal:

Scroll Down For A Printable Recipe Card At the Bottom Of The Page

How To Make A BBQ Chicken Tortilla Pizza

Begin by baking medium sized flour tortillas at 350 degrees on the middle rack of an oven until they are fairly crisp all over. This will take about 10 minutes. Make sure to flip each one over halfway through baking to ensure each tortilla is crisp all over, including in the middle.

Turn the oven to broil. Place the crisp tortillas on the middle rack, about 6 inches from the broiler for 1 minute to slightly brown them.

Assembling The BBQ Chicken Tortilla Pizza

Once the tortillas are crisp, spread each tortilla with BBQ sauce (about 1½ to 2 Tablespoons sauce per tortilla). Spread the sauce to within an inch of the edge of the tortilla. This is the BBQ sauce I used to make the BBQ chicken tortilla pizza (photo below), but your favorite BBQ sauce will be just fine!

Place thin slices of cooked chicken and red onion slices on top of the BBQ sauce. I used leftover cooked chicken breast for the pizza (thighs would also be fantastic).

Sprinkle grated Mozzarella cheese and some sharp cheddar cheese on top of each BBQ chicken tortilla pizza, then garnish with a few cilantro leaves.

Bake The Pizza

Put the pizzas on a large baking sheet on the middle rack of a preheated 350 degree oven. Bake the BBQ chicken tortilla pizza for 5-6 minutes, until the cheese has melted.

Carefully slide the pizzas off of the baking sheet, and slice each one into 4 pieces with a pizza cutter. Now the BBQ chicken tortilla pizza is ready to EAT!

We gobbled them up like little piggies because they were sooooo good! The slices will hold their shape easily if the tortillas are nice and crisp before baking. Go ahead… grab a slice!

The slightly sweet and spicy taste of the BBQ sauce lends itself well to chicken, red onions and cilantro. My husband and I were both completely thrilled with the taste of this crazy tortilla pizza!

I really hope you will consider trying this simple recipe… for me it was ridiculously easy and super quick to make, due in part to leftover cooked chicken and extra flour tortillas! I can hardly wait to make these again for a quick dinner! Have a GREAT day!

Looking For More Pizza Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. You may enjoy a few pizza recipes I have published on my blog, including:

Make It Yourself-Pepperoni Pizza
English Muffin Mummy Pizzas ( a kids treat for Halloween)
Chicago-Style Deep Dish Pizza
Apple Pie Dessert Pizza

Interested In More Recipes?

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BBQ Chicken Tortilla Pizza

Prep Time

10 mins

Cook Time

5 mins

Total Time

15 mins

You're gonna LOVE this BBQ Chicken Tortilla Pizza! Chicken, BBQ sauce, red onion, cilantro and cheese on a baked flour tortilla make a yummy thin crust pizza!

Category: Entree

Cuisine: Italian

Keyword: bbq chicken tortilla pizza

Servings: 2 servings

Calories Per Serving: 484 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 medium flour tortillas
3-4 Tablespoons BBQ sauce , divided
1 large COOKED chicken breast , seasoned with salt/pepper, cut in thin slices, divided
thin slices red onion (as many as desired)
1 cup grated mozzarella cheese , divided
1/2 cup grated sharp cheddar cheese , divided
1/4 cup (approximately a handful) cilantro leaves, divided

US Customary - Metric

Instructions

Preheat oven to 350 degrees. Bake flour tortillas on middle rack of oven until fairly crisp all over (approx 10 min) Flip over halfway through baking to ensure each tortilla is crisp all over (especially the middle). Put them under broiler for 1 minute to slightly brown (keeping them on the middle rack not too close to heating element).
Once crisp, remove from oven. Spread each tortilla with BBQ sauce to about an inch from the edge (about 1½-2 Tablespoons sauce per tortilla, or more if desired). Add thin slices of cooked chicken and red onion slices, add grated Mozzarella and cheddar cheese, then sprinkle with a few cilantro leaves.
Place pizzas on a large baking sheet on middle rack of oven; bake at 350 degrees for 5-6 minutes, until cheese has melted. Remove from heat, and cut into slices. Serve and enjoy!

Recipe Notes

May substitute two cooked chicken thighs thinly sliced, for chicken breast.

Nutrition Facts

BBQ Chicken Tortilla Pizza

Amount Per Serving (1 pizza)

Calories 484 Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 12g75%

Cholesterol 96mg32%

Sodium 1085mg47%

Potassium 397mg11%

Carbohydrates 28g9%

Sugar 10g11%

Protein 36g72%

Vitamin A 820IU16%

Vitamin C 1.2mg1%

Calcium 657mg66%

Iron 1.7mg9%

* Percent Daily Values are based on a 2000 calorie diet.

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31
Aug
2017

Fresh Tomato, Bacon and Onion Fettucine

categories: Bacon, Italian, Pasta

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You’re gonna love this fresh tomato bacon onion fettucine, a delicious Italian seasoned pasta dish that can be easily made in only 20 minutes!
A few days ago our oldest son popped in for a visit, and ended up staying to have dinner with us. I made this yummy, quick recipe for Fresh Tomato Bacon Onion Fettucine, and we enjoyed it very much!

The recipe is one I’ve had for years and years, but do not know the original source, since only the recipe was written down on a little 3×5 card. I’ve made a few changes to the recipe over the years to suit my taste buds, and let me tell you… it is good!

The basic recipe for this tomato bacon onion fettucine is actually quite simple… cook bacon, cook pasta, cook a few other simple fresh ingredients, combine, and serve in about 20 minutes! It tastes wonderful, too! Here’s how you make this dish:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Tomato Bacon Onion Fettucine

In a skillet, cook the bacon pieces until crisp. When done, transfer bacon pieces to paper towels to absorb the grease. Drain off the bacon drippings, BUT LEAVE 1 TABLESPOON BACON DRIPPINGS IN SKILLET (sorry for the slightly blurry photo). **Tip: While bacon is cooking, bring water for pasta to boiling, then cook in separate pot**.

Add chopped onion, tomato, basil and crispy cooked bacon pieces to reserved Tablespoon of bacon drippings in skillet. The photo below is before I added the cooked bacon. (I used a variety of colored tomatoes, but any fresh tomatoes will be perfectly fine!).

Cook 3-4 minutes until onion is tender, and tomatoes have begun to break down. Add minced garlic and a couple Tablespoons of starchy water from the pasta that is cooking. Stir well, to combine. Cook, stirring occasionally, until heated completely through on medium heat.

Prepare Fettucine Noodles

Heat lightly salted water in a large pot for cooking the pasta. Once the water is boiling, add the fettucine pasta, and cook according to package directions. (Note: I did this while cooking the bacon and sauce to save time).

I made the fettucine from scratch with my little pasta machine earlier in the day just for fun! Isn’t it beautiful? I used it in this meal (because I find it relaxing to make homemade pasta), but absolutely recommend using store bought pasta for the easiest way to make this dish!

When the pasta has finished cooking, drain it, then add pasta to the skillet with the sauce. Gently toss with tongs, to thoroughly coat the tomato bacon onion fettucine pasta with sauce. Cook until heated through, adding an additional touch of water if necessary to thin the sauce to cover.

Serve The Tomato Bacon Onion Fettucine

Place pasta and sauce onto serving dishes, then garnish the tomato bacon onion fettucine with grated Parmesan cheese and a sprinkle of dried or fresh parsley. Serve, and enjoy!

We really enjoyed this tomato bacon onion fettucine with a simple mixed green salad on the side. The recipe, as written, makes 3 main course servings or 4-5 small side servings. The caloric calculation is based on 3 main course servings.

As I write this blog today, my heart is broken over the Hurricane Harvey destruction and horrific flooding occurring in Texas and Louisiana this week. We are continuing to pray for our fellow citizens impacted by this event, and are hopeful God will meet their needs physically, emotionally and spiritually during and after this tragedy. He is “a very present help in times of trouble”.

Have a good day, friends. May you know God’s unconditional love, no matter what you are going through!

Looking for More PASTA Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have some delicious pasta recipes you might want to try, including:

Interested In More Recipes?

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Original Recipe Source: unknown (recipe handwritten on a 3×5 card many years ago)

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Fresh Tomato Bacon Onion Fettucine

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

You're gonna love this fresh tomato bacon onion fettucine... a delicious Italian seasoned pasta dish that can be easily made in only 20 minutes!

Category: Main Course

Cuisine: Italian

Keyword: tomato bacon onion fettucine

Servings: 3

Calories Per Serving: 347 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

6 ounces fettucine noodles
3 slices raw bacon , cut into 1/2 inch slices
1/4 cup chopped onion
1 cup chopped tomato
1 teaspoon minced garlic
1/2 teaspoon dried basil (or 2 Tablespoons chopped fresh basil)
2-3 Tablespoons starchy pasta water
Grated Parmesan cheese (for garnish)
Dried parsley (for garnish)

US Customary - Metric

Instructions

Heat lightly salted water in large pot. When boiling, add pasta, and cook according to package directions. (I did this at same time I was cooking bacon and sauce).
In a skillet, cook bacon pieces until crisp. Transfer bacon pieces to paper towel to absorb grease. Drain grease from skillet, BUT LEAVE 1 TABLESPOON BACON GREASE IN SKILLET.
Add chopped onion, tomato, basil and bacon pieces to bacon drippings in skillet. Cook 3-4 minutes until onion is tender, and tomatoes have begun to break down. Add minced garlic and a couple Tablespoons of water from the pasta that is cooking. Stir well, to combine. Cook, stirring occasionally, until heated completely through on medium heat.
When pasta is finished cooking, drain and add pasta to skillet with the sauce. Gently toss to coat the pasta with the sauce. Heat until hot throughout. Place pasta and sauce onto serving plates, and garnish with grated Parmesan cheese and a sprinkle of dried parsley. Serve, and enjoy!

Nutrition Facts

Fresh Tomato Bacon Onion Fettucine

Amount Per Serving (1 g)

Calories 347 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 4g25%

Cholesterol 66mg22%

Sodium 237mg10%

Potassium 319mg9%

Carbohydrates 44g15%

Fiber 2g8%

Sugar 3g3%

Protein 13g26%

Vitamin A 490IU10%

Vitamin C 8.1mg10%

Calcium 84mg8%

Iron 1.5mg8%

* Percent Daily Values are based on a 2000 calorie diet.

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13
Jul
2017

Shrimp Scampi

categories: Italian, Main Dishes, Seafood

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You’re gonna love shrimp scampi, a classic Italian dish, featuring shrimp cooked in a simple lemon, butter and garlic sauce, and served on pasta!
Large shrimp cooked with olive oil, butter, lemon juice and lots of garlic, and served with pasta… does that sound good to you? If it does, then you will LOVE this recipe for Shrimp Scampi!

Did you know that in the United States we have “National Shrimp Scampi Day”? It is celebrated each year on April 29th. Who knew? I recently found this recipe from celebrity chef Ina Garten and decided to try it with some shrimp I had pulled out of our freezer.

I’d made shrimp scampi many times before, using a different recipe, but decided this one was the winning ticket, so I wanted to share on my blog! It is light… and DELICIOUS!!!! Did I mention that it’s really easy to make? Here’s how:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Shrimp Scampi

Place a little bit of vegetable oil into a large pot of boiling water. Add the pasta and 1 Tablespoon salt. Cook per package instructions. While pasta is cooking, cook the shrimp.

To prepare the shrimp, melt butter and olive oil in large skillet over medium-low heat. Add the minced garlic and cook for 1 minute, stirring often to prevent the garlic from burning.

Cook The Shrimp

Add all of the shrimp, plus 1½ teaspoons salt, and ground black pepper to the skillet.

Cook the shrimp scampi, stirring often, and cooking both sides. Continue to cook the shrimp for a total of about 5-6 minutes, until the shrimp turn pink in color.

Add chopped parsley, lemon zest, lemon slices, lemon juice, and red pepper flakes to the shrimp scampi. Stir well, to fully combine all the ingredients. Sorry the photo below is a bit blurry. I must have been in a hurry to eat!

By now the pasta should be done cooking. Drain the cooked pasta, then place it back into the pot. Add the shrimp scampi and the sauce to the pasta. Mix the ingredients well, so that all the pasta is coated with sauce.

Serve The Shrimp Scampi

Serve the shrimp scampi at once, while hot, and enjoy the wonderful flavors of this classic Italian seafood dish! The recipe as written makes 3 large servings or 4 slightly smaller servings.

The shrimp scampi tastes wonderful, due in part to the freshly squeezed lemon juice and zest, plus the flavorful minced garlic! I have a hunch you will absolutely LOVE this meal!

My husband and I had the leftovers the next day for lunch, and they tasted just as good as the night before! Hope you will consider giving this recipe a try. It’s quick, easy and so incredibly good! Have a great day, and come back again soon.

Looking For More SHRIMP Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have some delicious shrimp recipes, including:

Interested In More Recipes?

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Recipe Source: http://www.foodnetwork.com/recipes/ina-garten/linguine-with-shrimp-scampi-recipe3-1916619

0 from 0 votes

Shrimp Scampi

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

You're gonna love shrimp scampi, a classic Italian dish, featuring shrimp cooked in a simple lemon, butter and garlic sauce, and served on pasta!

Category: Entree

Cuisine: Italian

Keyword: shrimp scampi

Servings: 3 servings

Calories Per Serving: 652 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 teaspoon Vegetable oil
2 teaspoons salt (divided)
1/2 pound linguini or spaghetti
3 Tablespoons butter
2½ Tablespoons olive oil
1½ Tablespoons minced garlic (approx 4 large cloves)
1 pound large shrimp , peeled and deveined
1/4 teaspoon ground black pepper
1/3 cup chopped fresh parsley leaves
Grated zest from 1/2 large lemon
1/3 cup fresh squeezed lemon juice (approx. 2-3 lemons)
1/4 lemon , thinly sliced into rounds
1/8 teaspoon hot red pepper flakes

US Customary - Metric

Instructions

Place a teaspoon of vegetable oil and teaspoon of salt into a large pot of boiling water. Add the pasta. Cook per package instructions. While pasta is cooking, cook the shrimp.
To prepare shrimp, melt butter and olive oil in large skillet on medium-low heat. Add the minced garlic and cook for 1 minute, stirring often to prevent the garlic from burning.
Add shrimp; season with 1 teaspoon salt, and ground black pepper to the skillet. Cook, stirring often (and cooking both sides), for a total of about 5 minutes, until the shrimp turn pink in color. Remove skillet from the heat. Add chopped parsley, lemon juice, lemon slices, lemon zest, and the red pepper flakes. Stir well, to fully combine ingredients.
By now the pasta should be done cooking. Drain pasta, then place pasta back into the pot. Add the shrimp and sauce to the pasta right away. Toss ingredients well, so that pasta is coated with sauce. Serve hot, and enjoy!

Nutrition Facts

Shrimp Scampi

Amount Per Serving (1 serving)

Calories 652 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 9g56%

Cholesterol 411mg137%

Sodium 2060mg90%

Potassium 382mg11%

Carbohydrates 61g20%

Fiber 2g8%

Sugar 3g3%

Protein 41g82%

Vitamin A 935IU19%

Vitamin C 31.6mg38%

Calcium 255mg26%

Iron 4.8mg27%

* Percent Daily Values are based on a 2000 calorie diet.

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14
Jun
2017

Chicken and Broccoli Alfredo Stuffed Shells

categories: Chicken, Italian, Main Dishes, Pasta

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Enjoy great Italian flavors in Chicken Broccoli Stuffed Shells! Pasta shells filled with chicken, broccoli, and a creamy garlic cheese sauce.

If you like chicken and broccoli, you will LOVE these Chicken Broccoli Stuffed Shells! Such a “comfort food” dish… with cheesy Alfredo sauce coating the chicken and broccoli inside jumbo sized pasta shells! Yum! There are so many ways to enjoy pasta, and this recipe for chicken broccoli stuffed shells caught my attention. How can you go wrong with pasta, chicken, broccoli, AND cheesy Alfredo sauce?

My husband and I really enjoyed this fairly simple to prepare dinner. We also enjoyed finishing off the leftovers the next day! Here’s how to make these delicious chicken broccoli stuffed shells:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Chicken Broccoli Stuffed Shells

Prepare the jumbo pasta shells by cooking according to the package directions. Cook until the pasta is al dente, then drain and place pasta shells on a large baking sheet to cool, separating them so they don’t stick together while cooling. Set aside.

While pasta is cooking/cooling, prepare the Alfredo sauce by combining butter, garlic, heavy whipping cream and milk in a pan on medium heat. Stir together ingredients and bring them to a low simmer (do NOT boil).

How To “Temper” The Eggs For The Sauce

Place the egg yolks in a small bowl, beat until blended, then temper the eggs. “Tempering” the eggs slowly raises the temperature of the egg yolks to prevent them from scrambling when they hit the hot Alfredo sauce.

To temper the eggs, add a spoonful of the hot Alfredo sauce to the egg yolks, whisking the mixture as you add. Repeat the process with several more spoonfuls, one at a time, whisking each spoonful into the eggs. Once you have done this, slowly drizzle the egg yolk mixture into the Alfredo sauce, whisking as you add. Stir mixture well to combine, then remove pan from the heat.

Remove the pan from the heat and stir in 1/2 cup of mozzarella cheese and the Parmesan cheese. Stir to combine. Season the sauce to taste, with salt and black pepper, and set aside.

In a large mixing bowl, combine shredded/chopped chicken, chopped steamed broccoli and 1/2 cup of the Alfredo sauce. Stir to combine.

Assemble The Chicken Broccoli Stuffed Shells

To assemble: Place a couple spoonfuls of Alfredo sauce in the bottom of a 9×13 cake pan. Place a large spoonful of the chicken/broccoli mixture into each pasta shell. Place filled shells on top of sauce in pan.

Divide the remaining alfredo sauce over the tops of the pasta shells, and then sprinkle them with the rest of the mozzarella cheese (1/2 cup).

Bake The Chicken Broccoli Stuffed Shells

Bake the chicken broccoli stuffed shells uncovered in a preheated 350 degree oven for 25 minutes. When done, the cheese sauce will be bubbling up around the shells, and the cheese will be melted on top of shells.

Remove the pan to a wire rack, and let the chicken broccoli stuffed shells cool for a minute or two, before serving.

Serve The Chicken Broccoli Stuffed Shells

Place pasta shells onto individual serving plates and spoon some of the remaining Alfredo sauce over the top. Sprinkle with dried parsley flakes, if desired… and enjoy this delicious meal!

I hope you enjoy trying this stuffed shell recipe. My husband and I really appreciated the leftovers, as well (just as good the second time around). If you enjoyed these stuffed shells, you might enjoy my recipe for Mexican stuffed pasta shells. They’re yummy, too!

Have a wonderful day, and strive to be kind. It’s so simple to do… and can really encourage or make an impact on someone who might be hurting. May God bless you.

Interested In More Recipes?

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Recipe Adapted From: http://tastesbetterfromscratch.com/chicken-broccoli-alfredo-stuffed-shells/

0 from 0 votes

Chicken and Broccoli Alfredo Stuffed Shells

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

Enjoy great Italian flavors in Chicken Broccoli Stuffed Shells! Pasta shells filled with chicken, broccoli, and a creamy garlic cheese sauce.

Category: Entree

Cuisine: Italian

Keyword: chicken broccoli stuffed shells

Servings: 5 servings (4 shells per)

Calories Per Serving: 561 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 (12 ounce) box of jumbo pasta shells
3 cups cooked chicken , chopped (rotisserie chicken works well)
1¾ cups chopped/steamed broccoli

For Alfredo Sauce:

3 Tablespoons butter
3 cloves garlic , minced
1 cup heavy whipping cream
1¼ cup whole milk
2/3 cup freshly grated Parmesan cheese
1/2 cup freshly grated Mozzarella cheese
2 large egg yolks , beaten
Salt and black pepper , to taste

Garnish:

1/2 cup freshly grated Mozzarella Cheese
Dried parsley flakes

US Customary - Metric

Instructions

Prepare pasta shells according to package directions until pasta is al dente; drain and place pasta shells on baking sheet to cool, separating them so they don't stick together.
While pasta is cooling, prepare Alfredo sauce by combining butter, garlic, heavy whipping cream and milk in a pan set on medium heat. Stir ingredients and bring them to a low simmer (do NOT boil). Place egg yolks in a bowl, beat until blended, then temper the eggs (this slowly raises the temp. of the egg yolks to prevent them from scrambling when they hit the simmering Alfredo sauce). To temper eggs, add a spoonful of the hot Alfredo sauce to the egg yolks, whisking as you add. Repeat process with 3-4 more spoonfuls, one at a time, whisking while adding. Slowly drizzle egg yolk mixture into the Alfredo sauce, whisking as you add. Whisk mixture well; remove pan from heat.
Add 1/2 cup Mozzarella cheese and Parmesan cheese. Stir. Add salt and pepper; season to taste.
In mixing bowl, combine chicken, cooked broccoli and 1/2 cup Alfredo sauce. Stir. Place a couple spoonfuls of Alfredo sauce in the bottom of a 9x13 cake pan. Place a large spoonful of the chicken/broccoli mixture into each shell. Place filled shells on top of sauce in pan.
Spoon remaining sauce over the top of the shells; sprinkle with 1/2 cup mozzarella cheese.
Bake (uncovered) at 350 degrees for 25 minutes. When done, the cheese sauce will be bubbling, and cheese will be melted on top. Remove pan to wire rack; let shells cool a minute before serving. Transfer shells to individual serving plates and spoon remaining Alfredo sauce over the top. Garnish with dried parsley flakes. Serve and enjoy!

Nutrition Facts

Chicken and Broccoli Alfredo Stuffed Shells

Amount Per Serving (1 serving)

Calories 561 Calories from Fat 360

% Daily Value*

Fat 40g62%

Saturated Fat 23g144%

Cholesterol 268mg89%

Sodium 525mg23%

Potassium 480mg14%

Carbohydrates 8g3%

Sugar 4g4%

Protein 41g82%

Vitamin A 1595IU32%

Vitamin C 29.3mg36%

Calcium 403mg40%

Iron 1.5mg8%

* Percent Daily Values are based on a 2000 calorie diet.

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25
May
2017

EASY CHEESY Penne Pasta And Spinach Bake

categories: Italian, Main Dishes, Pasta

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This EASY CHEESY Penne Pasta Spinach Bake may not be the poster child for “Good-Looking” meals, but what it lacks in looks, it makes up for in TASTE! This meatless pasta dish, with three Italian cheeses, tastes wonderful, and is incredibly easy to prepare!
I came up with this simple penne pasta spinach bake recipe one day while brainstorming what to make for dinner. After taking stock of what I had in my refrigerator and pantry, I decided to make this recipe using what I already had in the house. The results? A really good, SIMPLE to prepare meal!

Since I was creating a meal off the top of my head, I didn’t document the process too well with photos. So these photos are just to give you an idea… trust me, the meal tastes a LOT better than it looks in these pictures.

How Is The Penne Pasta Spinach Bake Made?

The recipe is very straightforward. Penne pasta is cooked and drained. Spaghetti sauce (your choice-homemade or store-bought), mozzarella, Parmesan, ricotta, garlic powder and fresh spinach are added and mixed in.

The penne pasta spinach bake is then placed into a 9×13 pan that has been sprayed with a non-stick spray.

The penne pasta spinach bake is then topped with additional mozzarella cheese and Parmesan cheese.

Time To Cook The Penne Pasta Spinach Bake!

Bake the pasta dish (covered with aluminum foil) for 20 minutes. Remove foil and continue baking for 5 more minutes (uncovered). That’s it!

Serve the penne pasta spinach bake hot… and enjoy! It may not be the most “appetizing” looking photo I’ve ever taken, but it really does taste GOOD!

Hope you will give this recipe a try! It is filling, filled with flavor, and is a cinch to prepare! The leftovers were good, too!

Interested In More Recipes?

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
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EASY CHEESY Penne Pasta And Spinach Bake

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

Penne Pasta is baked with spaghetti sauce, three cheeses, and fresh spinach in this easy, tasty, and filling casserole.

Category: Casserole

Cuisine: Italian

Keyword: penne pasta spinach bake

Servings: 4 -6 servings

Calories Per Serving: 391 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3/4 pound penne pasta
16 ounces Marinara sauce (approx. - homemade or use a jar of sauce-need enough for 4 servings)
1 cup grated mozzarella
1/2 cup grated Parmesan cheese
1/2 cup Ricotta cheese
1/2 teaspoon garlic powder
1½ cups chopped fresh spinach
Additional Mozzarella and Parmesan cheese for topping casserole (approx.1/4 cup each)

US Customary - Metric

Instructions

Preheat oven to 350 degrees. Spray a 9x13 pan with non-stick spray.
Cook pasta according to package directions. Drain. Place pasta in large mixing bowl.
Add spaghetti sauce, mozzarella, Parmesan and ricotta cheeses, fresh chopped spinach, plus garlic powder. Stir into pasta until ingredients are fully coated and combined.
Pour pasta into prepared 9x13 pan. Add additional mozzarella and Parmesan cheeses to top.
Cover pan with aluminum foil and bake at 350 degrees for 20 minutes. Remove foil and cook for 5 more minutes. Remove pan from oven and serve pasta immediately.

Recipe Notes

Number of servings will depend on the size portion you serve.

Nutrition Facts

EASY CHEESY Penne Pasta And Spinach Bake

Amount Per Serving (1 serving)

Calories 391 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 7g44%

Cholesterol 38mg13%

Sodium 800mg35%

Potassium 472mg13%

Carbohydrates 48g16%

Fiber 3g13%

Sugar 5g6%

Protein 21g42%

Vitamin A 1385IU28%

Vitamin C 7.4mg9%

Calcium 357mg36%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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30
Mar
2017

Easy Meatballs for Spaghetti

categories: Beef, Italian, Main Dishes

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Learn how to make yummy, quick easy meatballs for spaghetti or other pasta (serves 4), using only one pound of ground beef!

I typically use Italian sausage links when I prepare spaghetti and sauce, but we also really enjoy our pasta with a fire roasted garlic marinara sauce and these easy meatballs, too!

Sometimes we just want spaghetti and meatballs- they really hit the spot! It’s completely easy to make 10-12 delicious Italian-seasoned meatballs using only one pound of hamburger meat and a few other readily available ingredients.

I’ve been making these easy meatballs for spaghetti this way for many, many years, and enjoy the minimal prep time involved! You can even make a double batch of the meatballs and freeze them to use for another meal, which can save you precious time! Here’s how easy it is to prepare them:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Easy Meatballs For Spaghetti

In medium sized bowl, combine ground beef, salt, pepper, garlic powder, oregano, diced onion, and freshly grated Parmesan cheese. Mix well, to combine ingredients.

Using your (clean) hands, grab a portion of the meat mixture and form it into a ball, rolling it between your hands. The ones I made were about 2 inches wide, so I was able to get 10 fairly good-sized easy meatballs out of one pound of meat.

If you make ’em just a tad smaller, you should be able to make 12 or more meatballs. Set the meatballs (once formed) onto a plate or wax paper.

Brown The Meatballs For Spaghetti

Heat 1 Tablespoon oil (vegetable or olive) in a large non-stick skillet on medium heat until oil and skillet are hot (but not smoking). Add the meatballs carefully to the skillet. They should sizzle as they hit the hot oil. Cook the meatballs until browned on the bottom, then carefully turn them over.

Continue to cook the meatballs until all sides are brown. They do NOT have to be completely cooked through – they will finish cooking in the sauce later. When done, transfer the meatballs to paper towels to absorb the grease.

Heat The Meatballs In Sauce

In a separate large saucepan, heat up spaghetti sauce (whatever kind of sauce you have on hand, whether it’s homemade or a purchased jar, just make sure you have enough sauce for 4 servings)! Heat the sauce on medium-low.

Carefully add the meatballs to the sauce. Spoon sauce over the top of each meatball. Let the meatballs and sauce continue to cook (uncovered) on medium-low for about 25-30 minutes, occasionally spooning sauce over them as they cook.

When meatballs are about halfway through cooking time, cook spaghetti noodles in separate pan, according to package directions. Drain pasta. When they are done (and pasta is finished cooking), remove meatballs from spaghetti sauce (keep warm).

Serve Easy Meatballs For Spaghetti

Mix the cooked and drained pasta noodles with the hot spaghetti sauce. Serve the pasta onto individual plates or into bowls. Spoon any leftover sauce onto the top of the pasta. Top each serving with a few of these easy meatballs. BOOM! Sprinkle the meatballs with some finely grated Parmesan cheese, and serve!

This really is an economical and delicious classic meal, with 4 healthy sized portions of meatballs for spaghetti using only one pound of ground beef! Our oldest son popped in for a visit the day after I made this meal, and he enjoyed a big plate of leftover spaghetti and meatballs for lunch! Yay for leftovers!

Hope you’ll give these delicious, easy meatballs a try! Thank you for stopping by, and I trust you will come back soon. Have a great day.

Looking For More MEATBALL Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have several recipes featuring meatballs, including:

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Easy Meatballs for Spaghetti

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

Learn how to make yummy, quick easy meatballs for spaghetti or other pasta (serves 4), using only one pound of ground beef!

Category: Entree

Cuisine: Italian

Keyword: meatballs

Servings: 4 (3 meatballs per serving)

Calories Per Serving: 382 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 pound ground beef
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/2 cup diced white onion
1/2 cup finely grated Parmesan cheese
1 Tablespoon olive oil
Spaghetti noodles (enough for 4 servings)
Prepared Spaghetti Sauce (enough for 4 servings)
Additional finely grated Parmesan cheese , for garnish

US Customary - Metric

Instructions

In medium sized bowl, combine ground beef, salt, pepper, garlic powder, oregano, diced onion, and finely grated Parmesan cheese. Mix well to combine ingredients.
Using clean hands, grab a portion of the meat mixture and form it into a ball, rolling it between your hands. You should be able to make 12 or more small meatballs. Set meatballs (once formed) onto a plate or wax paper.
Heat 1 Tablespoon oil (vegetable or olive) in a large non-stick skillet. Heat on medium until oil and skillet are hot (but not smoking). Add meatballs. They should sizzle as they hit skillet. Cook until brown on bottom, then carefully turn over. Continue to cook until all sides are brown (meatballs do NOT have to be completely cooked through - they will finish cooking in sauce later). Transfer to paper towels to drain.
In a separate large saucepan, heat up spaghetti sauce (enough sauce for 4 servings) on medium-low. Carefully add meatballs to sauce. Spoon sauce over the top of each meatball. Let meatballs and sauce continue to cook on medium-low for about 30 minutes, occasionally spooning more sauce over the meatballs as they cook.
When meatballs are halfway through cooking time, cook spaghetti noodles in separate pan, according to package directions. Drain. When done, remove meatballs from spaghetti sauce (keep warm). Mix cooked, drained noodles with the hot spaghetti sauce. Serve up the pasta onto individual plates or into bowls. Spoon any leftover sauce onto pasta. Top each serving with 3 meatballs. Garnish with grated Parmesan cheese, and serve!

Recipe Notes

*Caloric calculation is for meatballs only (3 per serving).

Nutrition Facts

Easy Meatballs for Spaghetti

Amount Per Serving (3 meatballs)

Calories 382 Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 11g69%

Cholesterol 91mg30%

Sodium 558mg24%

Potassium 351mg10%

Carbohydrates 2g1%

Protein 24g48%

Vitamin A 110IU2%

Vitamin C 1.5mg2%

Calcium 164mg16%

Iron 2.4mg13%

* Percent Daily Values are based on a 2000 calorie diet.

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23
Mar
2017

Chicken and Asparagus Risotto

categories: Chicken, Italian, Main Dishes

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Creamy chicken and asparagus risotto, with Arborio rice, Parmesan cheese and mushrooms is a delicious, filling, “all in one” Italian inspired dish!

I recently made Chicken Asparagus Risotto for our dinner. And let me tell you… it tasted GOOD. Lip-smackin’ GOOD. Creamy Arborio rice, chicken breast, Parmesan cheese, asparagus and mushrooms all come together in this flavor-filled, delicious meal! We loved it!

I couldn’t get enough of this chicken asparagus risotto! Even the leftovers for lunch the next day were wonderful! If you love risotto, you might also enjoy my recipes for Pumpkin Risotto and Mushroom Risotto with Pan-Seared Shrimp!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

What Kind Of Rice Is Used To Make Chicken Asparagus Risotto?

Did you know that risotto is made with Arborio rice, which is shorter and fatter than most grains of rice? Arborio rice is almost exclusively used to make risotto, which is a Northern Italian classic dish.

To put it into very basic terms, risotto is rice which has been cooked in broth or stock with other ingredients to a creamy consistency. It is one of the most common ways of cooking rice, and let me tell you, risotto is DELICIOUS!

The recipe for making chicken asparagus risotto is pretty straightforward. If you do the prep work right at the beginning, then this chicken asparagus risotto is a breeze to put together. I used some baked chicken leftovers, which also saved some prep time!

Prepare The Asparagus

The first thing you will need to do is remove the woody ends of the asparagus stalks, and discard. Cut each of the stalks into 2″ pieces.

Place asparagus pieces into 1 inch of simmering water in skillet, and cook on medium high heat until asparagus is fork-tender, adding more water, if needed (about 10 minutes). Once cooked, you will need to drain the asparagus.

Prepare the Mushrooms And The Chicken

While the asparagus cooks, lightly sauté sliced the mushrooms in butter until tender, in a separate pan.

Cut the chicken into small bite sized pieces and cook. You can boil, broil, or grill it OR use rotisserie chicken or leftovers. I used leftover chicken from my recipe for Homemade Shake And Bake Chicken). Set aside the cooked asparagus, mushrooms and chicken pieces. See NOTES section of printable recipe (below)for a quick way to cook chicken for this recipe.

Make The Risotto

Start the risotto by melting butter and olive oil in large saucepan over medium heat. Add chopped onion. Cook for 5 minutes, stirring the onions frequently.

Add the Arborio rice to the cooked onions; stir frequently and continue cooking until the rice begins to turn a light golden brown color.

Pour the white wine into the pan. Let this liquid come to a boil, then cook, stirring occasionally, until it has been absorbed into the rice.

“Building In The Flavor” To The Risotto

Yes… the flavor is slowly “built in” to the risotto! Pour 1 cup of chicken stock (or broth) into the pan. Stir the risotto frequently, and keep the heat at a medium simmer.

Continue cooking the risotto until almost all of the liquid has been absorbed, then add 1/4 cup more of the broth, stirring well. Repeat this process (rice absorbs liquid, add 1/4 cup more liquid) until all the broth is gone.

This should take between 20 and 25 minutes. (By adding the broth a little bit at a time then cooking until it has been absorbed, it allows the rice to get really creamy. Don’t rush this step!)

Finishing The Chicken Asparagus Risotto

After you’ve added the last portion of broth, but just before it is fully absorbed, add the cooked asparagus and mushrooms to the risotto.

Continue cooking the risotto, letting the liquid finish being absorbed into the rice. When finished, the risotto should be creamy and tender.

Remove the pan from the heat. Add the cooked chicken pieces to the creamy risotto. Now the chicken asparagus is looking good, and is close to being done!

Add the freshly grated Parmesan cheese to the chicken and asparagus risotto. Stir well, to combine all the ingredients fully. Take a bite, and lightly season with salt and pepper, to suit your taste.

Serve The Chicken and Asparagus Risotto!

Make sure everything is fully heated through, then dish up the chicken asparagus risotto onto individual plates or into bowls. Garnish each serving with some finely grated Parmesan cheese and chopped fresh chives (or parsley), if desired.

There you have it… a nice serving of chicken and asparagus risotto! Grab a fork, and prepare to be delighted! I really think you will love this creamy, flavor-filled risotto!

Enjoy the creamy rice, chunks of chicken, Parmesan cheese, and the fresh asparagus in this comforting, filling dish. It truly tastes wonderful! Sure hope you will consider trying this recipe for chicken asparagus risotto. We LOVE it, and hope you will, too!

Be sure to check out ALL of my recipes in the Recipe Index, which is located at the top of the page. Have a great day, and come back soon!

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Recipe Adapted From: http://www.thegratefulgirlcooks.com/mushroom-risotto-with-pan-seared-shrimp/

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Chicken and Asparagus Risotto

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Creamy chicken asparagus risotto, with Arborio rice, Parmesan cheese and mushrooms is a delicious, filling, "all in one" Italian inspired dish!

Category: Entree

Cuisine: Italian

Keyword: chicken asparagus risotto

Servings: 3 -4 servings

Calories Per Serving: 539 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Add-ins:

6-8 asparagus stalks (woody ends discarded, cut into 2 inch pieces), cooked until crisp-tender.
2 pre-cooked lightly seasoned chicken breasts (baked, boiled, grilled,rotisserie), cut in 1-2" cubes.
8 oz. package sliced mushrooms , (sautéed in 2 teaspoons butter)

For risotto:

2 Tablespoons butter
2 Tablespoons olive oil
1 cup diced white onion
1 cup Arborio rice (no substitutes)
1/3 cup dry white wine
2½ cups chicken stock (or broth)
3/4 cup finely grated Parmesan cheese
Salt and Pepper , to taste

For garnish:

Additional Parmesan cheese
Fresh chives , sliced thin (may substitute chopped parsley, if desired)

US Customary - Metric

Instructions

Do prep work first:

Remove woody ends of the asparagus and discard. Cut remaining stalks into 2 inch pieces. Place asparagus pieces into 1 inch of simmering water in skillet, and cook on medium high heat until asparagus is fork-tender (about 10 minutes). Drain.
While cooking asparagus, in separate pan lightly sauté sliced mushrooms in 2 teaspoons butter until tender.
Cut and cook chicken into small bite sized pieces (boil, broil, grill OR use rotisserie chicken or leftovers. Set aside asparagus, mushrooms and cooked chicken.

To Prepare Risotto:

Melt olive oil and butter in large saucepan over medium heat. Add chopped onion. Cook for 5 minutes, stirring frequently. Add Arborio rice to onions; stir constantly and cook until rice turns a light golden brown color. Add white wine. Let the liquid come to a boil, then cook until it has been absorbed into rice.
Pour 1 cup of chicken stock (or broth) into pan. Stir frequently, and keep heat at a medium simmer. Continue cooking until almost all of the liquid has been absorbed, then add 1/4 cup more broth, stirring well. Continue this process (rice absorbs liquid, add 1/4 cup more liquid) until all broth is gone. This will take between 20 and 25 minutes. (By adding the broth a little bit at a time then cooking until it has been absorbed, it allows the rice to get really creamy. Don't rush this step!)
After you've added the last portion of broth, but just before it's fully absorbed, add cooked asparagus and mushrooms and stir. Continue cooking, letting liquid finish being absorbed into rice. When finished, rice should be tender.
Remove pan from the heat. Add cooked chicken to rice. Add freshly grated Parmesan cheese to rice. Stir to combine all ingredients. Taste, and lightly season with salt and pepper.
Make sure everything is warm, then serve onto individual plates or bowls. Garnish with additional finely grated Parmesan cheese and chopped fresh chives (or parsley), if desired. Enjoy this chicken asparagus risotto!

Recipe Notes

If you do not have pre-cooked or leftover chicken, a quick way to get this done is to cut chicken breast into cubes, lightly season with salt and pepper, then quickly cook in a hot skillet (with a Tablespoon of olive oil) on medium-high heat. Will only take a few minutes.

Nutrition Facts

Chicken and Asparagus Risotto

Amount Per Serving (1 serving)

Calories 539 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 8g50%

Cholesterol 72mg24%

Sodium 623mg27%

Potassium 729mg21%

Carbohydrates 52g17%

Fiber 3g13%

Sugar 6g7%

Protein 29g58%

Vitamin A 535IU11%

Vitamin C 6.4mg8%

Calcium 230mg23%

Iron 3.7mg21%

* Percent Daily Values are based on a 2000 calorie diet.

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06
Mar
2017

Chicken, Parmesan & Spinach Gnocchi

categories: Chicken, Italian, Main Dishes, Pasta

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Chicken Parmesan Spinach Gnocchi is an easy to make, 30 minute Italian dish with chicken, fluffy potato dumplings, Parmesan cheese sauce and spinach!
What do you get when you combine chicken, fluffy Italian potato dumplings, Parmesan cheese sauce and spinach into an easy meal? This recipe for Chicken Parmesan Spinach Gnocchi, that’s what… a simple, yet absolutely delicious entree! If you’re a Vegetarian, you can simply leave the chicken out and still enjoy this wonderful dish!

I found the original recipe on Pinterest, and decided to fix it for dinner recently. It was sooooo good! This chicken parmesan spinach gnocchi recipe serves 4, and only takes about 30 minutes to prepare, from start to finish!

Talk about Italian comfort food! Whoa… the potato gnocchi are a classic Italian pasta, and the chicken breast chunks provide protein. In addition, the creamy Parmesan sauce is amazing, and the fresh spinach used in the recipe would make Popeye proud!

Scroll Down For A Printable Recipe Card At The Bottom Of the Page

How To Make Chicken Parmesan Spinach Gnocchi

Here’s how simple this recipe is to prepare: Cut 2 boneless, skinless chicken breasts into bite sized pieces. Lightly season with salt, pepper, and garlic powder. Heat olive oil in skillet on medium high heat.

Once oil is hot, add chicken and cook 3-4 minutes, turning occasionally until cooked through. Remove chicken from skillet; keep warm.

Cook The Gnocchi

Prepare gnocchi according to package directions. Basically, you add them to boiling water, cook, and when they float to the surface they are done. This typically takes only a few minutes. Drain the gnocchi. Set aside.

Prepare The Sauce

Place the empty pan back on the stove. Add butter to pan and heat on medium until melted. Add minced garlic and cook for 1 minute, stirring well. Add flour; stir well to remove lumps and form a roux (thick paste).

Cook and stir for 30 seconds, just to “cook out” the raw flour taste. Add milk slowly to roux; stir or whisk it well to remove any remaining lumps. Cook this for 2-3 minutes only until the sauce has begun to thicken.

This is what the creamy sauce will look like, as it begins to thicken while cooking.

Time For Some “Add-Ins”

Stir in the chopped fresh spinach. Cook for 3-4 minutes until the sauce has thickened and spinach has wilted. Add Parmesan cheese and the cooked chicken into sauce. Stir well to combine.

You can add a bit more milk if the sauce is too thick. Taste the finished sauce, then season with additional salt and pepper, if necessary, to suit your personal taste preference.

Add The Gnocchi And Serve

Remove the pan from the heat, and add cooked, drained gnocchi. Gently stir until all ingredients are combined. If necessary, reheat through on low. Serve the chicken parmesan spinach gnocchi immediately once it reaches the desired heat.

Serving Chicken, Parmesan & Spinach Gnocchi

I dish up the gnocchi onto individual serving plates, then garnish with a bit more grated Parmesan cheese (can never have too much Parmesan, right?). Serve, and enjoy this wonderful chicken dish! It’s creamy, has great flavor, and is delicious and filling!

If you enjoy this chicken parmesan spinach gnocchi, you will LOVE my “copycat” recipe for Olive Garden’s Chicken Gnocchi Soup or a recipe for Creamy Italian Sausage Gnocchi. They are both delicious, also!

I really hope you will consider making this chicken parmesan spinach gnocchi recipe. I think you will be surprised at just how simple it is to make, in such a short time. Have a wonderful day… and be KIND as you journey through this 24 hours you’ve been given!

Be sure and check out ALL my recipes in the Recipe Index, which is located at the top of the page. I have a LOT of delicious, family-friendly recipes I’m confident you will enjoy

Interested In More Recipes?

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Recipe Adapted From: http://www.lifeasastrawberry.com/parmesan-spinach-gnocchi/

0 from 0 votes

Chicken, Parmesan & Spinach Gnocchi

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Chicken Parmesan Spinach Gnocchi is an easy to make, 30 minute Italian entree with chicken, fluffy potato dumplings, Parmesan cheese sauce and spinach!

Category: Entree

Cuisine: Italian

Keyword: chicken parmesan spinach gnocchi

Servings: 4 servings

Calories Per Serving: 478 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 chicken breasts (boneless, skinless)
Salt , pepper and garlic powder (to lightly season chicken)
1 Tablespoon olive oil
16 ounces potato gnocchi (found in pasta section)
2 Tablespoons butter
1 clove garlic , minced
2 Tablespoons all purpose flour
1¼ cups milk
3 cups fresh spinach , chopped
Additional salt/pepper and milk , if necessary
1 cup finely shredded Parmesan cheese (plus more for garnish, if desired)

US Customary - Metric

Instructions

Cut chicken into bite sized pieces. Lightly season with salt, pepper, and garlic powder. Heat olive oil in skillet on medium high heat. Once oil is hot, add chicken and cook 3-4 minutes, turning occasionally until cooked through. Remove chicken from skillet and keep warm.
Prepare gnocchi according to pkg. directions (add to boiling water, cook, and when they float to surface they're done - 3-4 minutes). Drain gnocchi. Set aside. Place empty pan back on stove.
Add butter to pan; heat on medium until melted. Add minced garlic; cook for 1 minute, stirring well. Add flour; whisk well to remove lumps and form a roux (thick paste). Cook and stir for 30-60 seconds to "cook out" flour taste. Add milk slowly to roux; stir well. Cook for 2-3 minutes only until sauce has begun to thicken.
Add chopped spinach; stir well. Cook for 3-4 minutes until sauce has thickened and spinach has wilted. Add Parmesan cheese, then add cooked chicken to sauce. Stir well. Add a bit more milk if sauce is too thick. Taste sauce; season with additional salt and pepper, if necessary.
Remove pan from heat; add cooked and drained gnocchi. Gently stir until all ingredients are combined. If necessary, reheat through on low. Serve immediately upon reaching desired heat.
Serve, garnishing each portion with grated Parmesan cheese. Enjoy!

Nutrition Facts

Chicken, Parmesan & Spinach Gnocchi

Amount Per Serving (1 serving)

Calories 478 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 9g56%

Cholesterol 71mg24%

Sodium 950mg41%

Potassium 468mg13%

Carbohydrates 48g16%

Fiber 3g13%

Sugar 4g4%

Protein 29g58%

Vitamin A 2640IU53%

Vitamin C 7.3mg9%

Calcium 436mg44%

Iron 5.3mg29%

* Percent Daily Values are based on a 2000 calorie diet.

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13
Feb
2017

Veggie Lasagna Rollups

categories: Italian, Main Dishes, Meatless Meals

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Veggie Lasagna Rollups are a simple, but delicious meatless dish. Noodles are filled with 4 cheeses, veggies, rolled and topped with marinara sauce.

I am occasionally on the lookout for ideas for “meatless” meals, since one of our sons is a vegetarian. It’s fun finding new recipes we can enjoy together when he comes for dinner. Recently I came up with this simple recipe for Veggie Lasagna Rollups, after raiding my pantry and refrigerator for ingredients.

The recipe I came up with has lots of veggies and cheeses inside a rolled up lasagna noodle, then top with an Italian flavored pasta sauce, and bake. Veggie lasagna rollups sounded simple enough, and the recipe I ended up with had lots of flavor and tasted great!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Here’s How To Make Veggie Lasagna Rollups

Melt butter in large skillet. Add chopped veggies (yellow and green bell peppers, onion, spinach, and mushrooms). Saute until crisp-tender, then set the skillet aside.

Cook the lasagna noodles according to package instructions. When done cooking, remove noodles carefully and drain, then lay pasta flat on work surface and blot dry with a paper towel.

Filling The Veggie Lasagna Rollups

In a bowl, stir together cream cheese, ricotta, Parmesan cheese, and garlic powder until fairly smooth. Reserve and set aside 1/4 of the cheese mixture to add to the top of the lasagna noodles prior to baking.

Spoon a layer of remaining cheese mixture down the middle of each noodle, lengthwise. Try to leave about a half inch on either side of noodle clear. Once the noodles have a cheese layer, evenly divide the cooked veggies down each noodle. Top with a bit of grated Mozzarella cheese. Repeat the process for each lasagna noodle.

Prepare The Rollups For Baking

Spread Italian pasta sauce on the bottom of a large baking dish (enough to lightly cover bottom of dish). Roll each one of the lasagna noodles up, beginning at the short end. Place lasagna rollups seam side down in the baking dish. Spoon reserved cheese mixture over tops of lasagna rollups.

Pour pasta sauce over tops and sides of rollups until covered (I used a can of Italian spaghetti sauce for simplicity). Top the sauce with additional grated Mozzarella cheese and grated Parmesan cheese.

Bake The Veggie Lasagna Rollups

Bake the lasagna rollups in a preheated 350 degree oven for approximately 20-25 minutes, or until cheese and sauce are bubbly, and the rollups are fully heated through.

Time To EAT!

Remove the baking pan from the oven. Let it cool for just a minute, then carefully lift each rollup out of dish with a spatula and place onto individual serving plates. Here’s a sideview of what it looked like once cooked and on the plate.

It’s a simple, meatless yet tasty veggie and cheese filled Italian lasagna treat. The recipe makes 8 veggie lasagna rollups. Depending on how hungry you are, you can either get 4 servings (2 per person) or 8 servings (1 per person).

Hope you will consider trying this recipe for veggie lasagna rollups. Make it your own by adding any other veggies of your choice to the mix, as well. If you want to add meat, simply brown some crumbled Italian sausage and add to the veggie mixture. Use whatever works best for you! Have a great day, friends.

Looking For More MEATLESS Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have some delicious meatless dishes you might be interested in, including:

Interested In More Recipes?

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0 from 0 votes

Veggie Lasagna Rollups

Prep Time

25 mins

Cook Time

25 mins

Total Time

50 mins

Veggie Lasagna Rollups are a simple, but delicious meatless dish. Noodles are filled with 4 cheeses, veggies, rolled and topped with marinara sauce.

Category: Entree

Cuisine: Italian

Keyword: veggie lasagna rollups

Servings: 8 rollups

Calories Per Serving: 419 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 ounces cream cheese (at room temp)
16 ounces ricotta cheese
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
2 Tablespoons butter
1 cup yellow bell pepper , chopped
1 cup green bell pepper , chopped
1 cup yellow onion , chopped
1 small package frozen spinach , thawed and drained really well
7-8 mushrooms , chopped
8 uncooked lasagna noodles
1½ cups grated mozzarella cheese
2 cups spaghetti sauce (prepared canned marinara)
Additional grated mozzarella and Parmesan (for sprinkling on top of rollups before baking)

US Customary - Metric

Instructions

Melt butter in large skillet. Add chopped veggies (yellow and green bell peppers, onion, spinach, and mushrooms). Saute until crisp-tender. Set skillet aside.
Cook lasagna noodles according to package instructions. When done, remove noodles carefully and drain; lay pasta flat on work surface and blot dry with a paper towel.
In a bowl, stir together cream cheese, ricotta, Parmesan cheese, and garlic powder until fairly smooth. Reserve and set aside 1/4 of cheese mixture to add to top of lasagna noodles prior to baking. Spoon a layer of remaining cheese mixture down the middle of each noodle, lengthwise, leaving about a half inch clear around edges of noodle.
Evenly distribute cooked veggies down each noodle. Top with a bit of grated Mozzarella cheese. Repeat process for each lasagna noodle.
Spread Italian pasta sauce on bottom of a large baking dish (enough to lightly cover bottom of dish). Roll each of the lasagna noodles up, beginning at short end. Place seam side down in baking dish. Spoon reserved cream cheese mixture over top of each rollup.
Pour marinara sauce over tops and sides of rollups until covered. Top with additional grated Mozzarella cheese and Parmesan cheese (as much as you wish).
Bake in preheated 350 degree oven for approximately 20-25 minutes, or until cheese and sauce are bubbly, and dish is heated through.
Remove dish from oven. Let cool for 1-2 minutes, then carefully lift each rollup out of dish with a spatula and place onto individual serving plates.

Recipe Notes

The recipe makes 8 rollups, so depending on how hungry you are, you can either get 4 servings (2 per person) or 8 servings (1 per person).
Fresh baby spinach can be substituted for frozen (I was using what I had on hand).

Nutrition Facts

Veggie Lasagna Rollups

Amount Per Serving (1 rollup)

Calories 419 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 12g75%

Cholesterol 70mg23%

Sodium 785mg34%

Potassium 560mg16%

Carbohydrates 33g11%

Fiber 2g8%

Sugar 6g7%

Protein 24g48%

Vitamin A 1055IU21%

Vitamin C 55.3mg67%

Calcium 495mg50%

Iron 1.7mg9%

* Percent Daily Values are based on a 2000 calorie diet.

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01
Dec
2016

Shrimp And Penne Pasta Alfredo

categories: Italian, Main Dishes, Seafood

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Shrimp Penne Pasta Alfredo features lightly seasoned, pan-seared shrimp served on a bed of pasta in a creamy Parmesan alfredo sauce. This dish is easy and delicious!
We really love this shrimp pasta meal! It tastes WONDERFUL! Guess what? Shrimp and Penne Pasta Alfredo is not only delicious to eat, it’s EASY to prepare in UNDER 30 minutes!! Over 30 years ago a friend in Southern California named Lona told me how to make a quick alfredo sauce. I’ve made alfredo sauce that exact same way ever since.

This recipe for shrimp penne pasta alfredo, (w/ penne pasta AND pan-seared shrimp) is just one of the variations I have made through the years. The shrimp in this dish is lightly sprinkled with Cajun spices, but you can easily substitute your own Italian spices, if desired.

The alfredo sauce takes only minutes to prepare while the pasta is cooking, so the entire dish can be ready to go in under 30 minutes! Trust me- shrimp penne pasta alfredo is EASY to prepare, and is quite yummy.

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How To Make Shrimp Penne Pasta Alfredo

Bring large pot of water to boil. Cook the penne pasta according to the package directions. While the pasta is cooking, lightly sprinkle Cajun seasoning onto peeled, deveined large shrimp (21-25 per pound). NOTE: You can substitute seasoning of your choice, such as garlic powder, Italian seasoning, etc., if you want.

In a large skillet, heat the olive oil on medium heat. Once oil is hot (but not smoking), add shrimp. Cook the shrimp about 2 minutes per side, until pink and fully cooked. When done, remove shrimp from skillet and keep it warm.

Making The Alfredo Sauce

To save time, make the alfredo sauce while the pasta is cooking. Start the sauce by melting a stick of butter (1/2 cup) in a large skillet.

Add 1½ cups heavy whipping cream to the melted butter. Stir to combine the butter and whipping cream. Grate 1½ cups of fresh Parmesan cheese directly into the sauce (you can add more Parmesan, if desired).

Whisk the sauce well to combine ingredients. Cook the alfredo sauce on medium-low heat (stirring constantly) until the Parmesan cheese has melted, sauce has thickened, and is hot. Do not let sauce come to a boil. Taste test the sauce; season with a tiny bit of garlic powder, salt and pepper, if desired.

Add Cooked Pasta To The Alfredo Sauce

When the penne pasta is finished cooking, drain it well, and then add it to the skillet with the thickened, hot Alfredo sauce.

Stir again, to fully mix pasta and sauce. Heat on low until the sauce and pasta are hot and fully mixed together.

Serve Shrimp Penne Pasta Alfredo

Place a portion of the hot penne pasta alfredo onto each individual serving plate. Top each portion with several of the pan-seared shrimp. Garnish the dish with dried parsley and additional grated Parmesan cheese (if desired). Serve the shrimp penne pasta alfredo immediately, while hot.

See how easy it is to make this meal? In hardly any time at all, you’ve made a delicious shrimp penne pasta alfredo dinner! Hope you will consider making this delicious meal for yourself and those you love! Blessings~

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5 from 1 vote

Shrimp And Penne Pasta Alfredo

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

Shrimp Penne Pasta Alfredo features lightly seasoned, pan-seared shrimp served on a bed of pasta in a creamy Parmesan alfredo sauce. Easy and delicious!

Category: Entree

Cuisine: Italian

Keyword: shrimp penne pasta alfredo

Servings: 4 servings

Calories Per Serving: 664 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 pound shrimp (21-25 count per pound), shelled/deveined
Cajun seasoning (or seasoning of your choice: garlic powder, Italian seasoning, etc.)
1 Tablespoon olive oil
1 stick butter (1/2 cup)
1½ cups heavy whipping cream
Approximately 1½ cups grated Parmesan cheese (add more to taste, if desired)
Season lightly with garlic powder , salt & black pepper, to taste
1/2 pound penne pasta , cooked per package instructions
Dried parsley and/or additional grated Parmesan cheese for garnish (if desired)

US Customary - Metric

Instructions

Prepare penne pasta according to package instructions. While pasta is cooking, prepare the sauce and the shrimp.

To Make Alfredo Sauce:

Melt butter in medium skillet. Once melted, pour in heavy whipping cream. Stir to combine. Cook on medium-low until heated through (but not boiling). Add grated Parmesan cheese to saucepan. Stir well, to combine. Continue cooking until cheese melts, and mixture thickens (but is NOT boiling). Taste and add additional Parmesan cheese (you can't get too much!) for thicker sauce and additional flavor. Season very lightly with garlic powder, salt and pepper. Keep sauce warm while you prepare the shrimp (or can cook both at the same time if multi-tasking).

To cook shrimp:

Heat olive oil on medium-high heat in large skillet.
Lightly sprinkle shelled/deveined shrimp with Cajun seasoning. Stir to combine. When oil in skillet is hot, add shrimp. Cook shrimp for about 2 minutes per side, until pink and cooked through. Set aside and keep warm.

To Serve:

When pasta is done, drain. Add drained penne to skillet with hot Alfredo sauce , and mix well to fully coat pasta with sauce. Place a serving of hot pasta on individual plates. Top with 4-5 cooked shrimp.
Garnish with dried parsley and additional Parmesan cheese, if desired. Serve and enjoy!

Recipe Notes

Fresh grated Parmesan is the best choice, but if all you have available is the "Green Container" shaker can of Parmesan cheese, by all means use it!

Nutrition Facts

Shrimp And Penne Pasta Alfredo

Amount Per Serving (1 serving)

Calories 664 Calories from Fat 351

% Daily Value*

Fat 39g60%

Saturated Fat 21g131%

Cholesterol 408mg136%

Sodium 920mg40%

Potassium 284mg8%

Carbohydrates 44g15%

Fiber 1g4%

Sugar 1g1%

Protein 32g64%

Vitamin A 1310IU26%

Vitamin C 5.2mg6%

Calcium 234mg23%

Iron 3.2mg18%

* Percent Daily Values are based on a 2000 calorie diet.

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Facebook page: The Grateful Girl Cooks!
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You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
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Instagram: jbatthegratefulgirlcooks