I love the savory, umami flavor that mushrooms add to any dish. This chicken and mushroom pasta enhances that savory flavor with a rich and creamy sauce dappled with Parmesan cheese!

Tips for Success

• I like the sauce in this dish not too thick but not too thin. If you prefer a thicker sauce, simmer the sauce for a bit longer to allow it to reduce. Conversely, if you want a thinner sauce, add a bit more chicken broth or pasta cooking water.

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Chicken Mushroom Pasta Recipe

I tossed tender chunks of chicken and savory mushrooms in a delicate cream sauce to create this rich and flavorful chicken mushroom pasta!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Main Course, pasta

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 bowls

Calories 675kcal

Author Sabine Venier

Ingredients

• 12 ounces dry rigatoni pasta* (¾ box)
• 1 pound boneless, skinless chicken breasts**
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 2 tablespoons olive oil divided
• 8 ounces cremini mushrooms*** sliced
• 1 onion finely diced
• 4 cloves garlic minced
• ¼ cup dry white wine
• 1 cup reserved pasta cooking water
• ½ cup low-sodium chicken broth
• ½ cup heavy cream**** room temperature
• ¼ cup freshly grated Parmesan cheese plus more for garnish
• Chopped fresh parsley optional, for garnish

Instructions

• Cook the pasta according to the package instructions. Once cooked, drain the pasta and set it aside. Reserve 1 cup of the pasta cooking water before draining.
  12 ounces dry rigatoni pasta*
  
• Pat dry the chicken and cut it into bite-sized pieces. Season with salt and black pepper and set aside.
  1 pound boneless, skinless chicken breasts**, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
  
• In a large pan, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken and cook until browned and fully cooked, about 5 minutes. Ensure the internal temperature reaches 165°F. Remove the chicken from the pan and set it aside.
  2 tablespoons olive oil
  
• In the same pan, add the remaining 1 tablespoon of olive oil. Add the sliced mushrooms and sauté until they become golden brown, about 5 minutes. Remove from the pan and set aside.
  8 ounces cremini mushrooms***
  
• Then add the onion and sauté for 2-3 minutes until golden. Add the minced garlic and sauté for an additional 1 minute until fragrant.
  1 onion, 4 cloves garlic
  
• Pour in the wine and allow it to simmer until much of it has evaporated, scraping any browned bits from the bottom of the pan. Pour in the pasta water and chicken broth and bring to a simmer.
  ¼ cup dry white wine, 1 cup reserved pasta cooking water, ½ cup low-sodium chicken broth
  
• Add the heavy cream to the pan and simmer for 3-5 minutes until thickened.
  ½ cup heavy cream****
  
• Add the cooked chicken and mushrooms. Stir until well combined and cook for 2 minutes until heated through.
  
• Mix in the grated Parmesan cheese.
  ¼ cup freshly grated Parmesan cheese
  
• Add the cooked pasta to the pan and toss everything together until the pasta is evenly coated. Divide the pasta among four plates or bowls. Garnish with additional fresh parsley and Parmesan if desired.
  Chopped fresh parsley

Notes

*I like rigatoni for this recipe, but any short pasta shape will work.

**I prefer boneless, skinless chicken breasts, but thighs also work well.

***I recommend using fresh mushrooms, but you can use frozen in a pinch. Keep in mind that frozen mushrooms release more moisture, so adjust the cooking time accordingly. Cremini/button mushrooms are commonly used, you can experiment with shiitake, oyster, or wild mushrooms. 

****You can use half-and-half, whole milk, or a non-dairy alternative like coconut milk for a lighter version. Keep in mind that it may alter the creaminess and flavor.

Nutrition

Serving: 1bowl | Calories: 675kcal | Carbohydrates: 71g | Protein: 40g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 112mg | Sodium: 562mg | Potassium: 978mg | Fiber: 3g | Sugar: 5g | Vitamin A: 527IU | Vitamin C: 4mg | Calcium: 123mg | Iron: 2mg

How to Make Chicken Mushroom Pasta Step by Step

Boil the Pasta: Cook 12 ounces of rigatoni pasta according to the package instructions. Once cooked, drain the pasta and set it aside. Reserve 1 cup of the pasta cooking water before draining.

Season the Chicken: Pat dry 1 pound of boneless, skinless chicken breasts and cut them into bite-sized pieces. Season with ½ teaspoon of salt and ¼ teaspoon of black pepper and set aside.

Cook the Chicken: In a large pan, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken and cook until browned and fully cooked, about 5 minutes. Ensure the internal temperature reaches 165°F. Remove the chicken from the pan and set it aside.

Sauté the Mushrooms: In the same pan, add the remaining 1 tablespoon of olive oil. Add 8 ounces of sliced mushrooms and sauté until they become golden brown, about 5 minutes. Remove from the pan and set aside.

Cook the Onion and Garlic: Add the 1 finely diced onion and sauté for 2-3 minutes until golden. Add 4 cloves of minced garlic and sauté for an additional 1 minute until fragrant.

Deglaze the Pan: Pour in ¼ cup of dry white wine and allow it to simmer until much of it has evaporated, scraping any browned bits from the bottom of the pan. Pour in the 1 cup of reserved pasta water and ½ cup of chicken broth and bring to a simmer.

Add the Heavy Cream: Add ½ cup of heavy cream to the pan and simmer for 3-5 minutes until thickened.

Stir in the Chicken and Mushrooms: Add the cooked chicken and mushrooms. Stir until well combined and cook for 2 minutes until heated through.

Mix in the Cheese: Mix in ¼ cup of freshly grated Parmesan cheese. Add the cooked pasta to the pan and toss everything together until the pasta is evenly coated.

Divide the pasta among four plates or bowls. Garnish with additional fresh parsley and Parmesan if desired.

How to Store and Reheat

Store any leftover chicken mushroom pasta in an airtight container in the refrigerator for up to 2 days. Reheat the pasta in the microwave or on the stovetop with a splash of water to prevent it from drying out. Stir occasionally for even heating. 

You can freeze this mushroom chicken pasta for up to 2 months in airtight containers of Ziplock bags to prevent freezer burn. Before reheating, thaw the pasta in the fridge overnight.

Serving Suggestions

My favorite way to serve this creamy chicken and mushroom pasta is with a slice of homemade garlic bread. It’s also super yummy accompanied by a Caesar salad.

more pasta recipes to try

Dinners

Chicken Parmesan Pasta

Appetizers

Dill Pickle Pasta Salad

Appetizers

Tricolor Pasta Salad

Side Dishes

Mexican Street Corn Pasta Salad

The post Chicken Mushroom Pasta appeared first on The Cookie Rookie®.

This is one of those classic Italian dishes that never gets old. Similar to my other stuffed pasta favorites like chicken stuffed shells and alfredo stuffed shells (yum), this cheese manicotti recipe is easy to make and it’s great for feeding any picky eaters. I love making this for meal prep and freezer stashes, so I can just grab it and throw it in the oven on busy weeknights.

Tips for Beginners

• This recipe is vegetarian but can be easily adapted to add meat. Cook and season ground pork, turkey or beef in a pan, then add the jar of marinara sauce. Or follow this crockpot bolognese recipe.
• Use your favorite store-bought marinara sauce or make your own homemade marinara sauce.

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Manicotti

This classic manicotti recipe, featuring tender noodles stuffed with a rich, herby ricotta filling, three cheeses, and a savory sauce, is a crowd-pleasing Italian comfort dish baked to cheesy perfection.

Course pasta

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 4 servings

Calories 721kcal

Author Laurel Perry

Equipment

• 1 baking dish

Ingredients

• 10-12 manicotti noodles*
• 15 ounce ricotta cheese
• 3 cups grated low-moisture mozzarella cheese divided
• 1 cup parmesan divided
• 2 tablespoons fresh parsley chopped, plus more for garnish
• 2 tablespoons fresh basil chopped, plus more for garnish
• 2 large eggs beaten
• ½ teaspoon black pepper
• 1 24 ounce jar marinara sauce

Instructions

• Preheat the oven to 350°F.
• Season your pot of water with a heaping pinch of salt after it boils and before you add the noodles. Cook the manicotti al dente according to package directions, drain and rinse in cold water.
  10-12 manicotti noodles*
  
• In a medium bowl, stir together the ricotta, 1 cup of the mozzarella, ¾ cup of the parmesan, parsley, basil, eggs and black pepper. Transfer the mixture to a piping bag for easy filling.
  15 ounce ricotta cheese, 3 cups grated low-moisture mozzarella cheese, 1 cup parmesan, 2 tablespoons fresh parsley, 2 tablespoons fresh basil, 2 large eggs, ½ teaspoon black pepper
  
• Spread 1 cup of the sauce in the bottom of a 9×13 inch baking dish.
  1 24 ounce jar marinara sauce
  
• Fill a manicotti shell and line it up in the baking dish. Repeat until all the filling is used.
  
• Top with the remaining sauce, mozzarella, and parmesan cheese. Cover and bake for 20-30 minutes or until the cheese is melted. Broil for the last 1-2 minutes to brown the cheese if desired.
  
• Remove from the oven and let cool for 10 minutes before garnishing with more fresh parsley and basil. Serve.
  

Video

Notes

*Large tubular pasta that can be filled with the ricotta filling. If you can’t find manicotti you can use jumbo shells instead.

Nutrition

Serving: 1serving | Calories: 721kcal | Carbohydrates: 50g | Protein: 51g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 187mg | Sodium: 2000mg | Potassium: 917mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2225IU | Vitamin C: 15mg | Calcium: 1224mg | Iron: 4mg

How to Make Manicotti Step by Step

Gather all ingredients together.

Cook the Manicotti: Preheat the oven to 350°F. Cook 10-12 manicotti noodles to al dente in salted boiling water, according to package instructions. Drain and rinse with cold water to prevent further cooking, then set aside.

Make the Ricotta Mixture: Add 15 oz ricotta cheese, 1 cup of grated mozzarella cheese, and ¾ cup of parmesan to a bowl. Add in 2 tbsp fresh chopped parsley, 2 tbsp fresh chopped basil, 2 beaten large eggs, and ½ tsp of black pepper. Stir to combine, then add the filling mixture to a piping bag for easy filling.

Prep the Baking Dish: Use 1 cup of marinara sauce spread on the bottom of the baking dish to prevent noodles from sticking.

Fill the Noodles: Fill each manicotti noodle with the ricotta mixture using the piping bag. Then, place each filled noodle in a single layer in the sauced baking dish.

Assemble and Bake: Cover the filled noodles with the remaining marinara sauce and top with 2 more cups of shredded mozzarella and a ¼ cup Parmesan cheese. Cover the baking dish with tin foil and place in the oven to bake for 20-30 minutes. Make sure the cheese is melted. Place under the broiler for 1-2 minutes to brown the cheese if desired.

Cool and Serve: Take the baked manicotti out of the oven and set aside to cool for 10 minutes. Garnish with more fresh herbs, serve, and enjoy!

How to Store and Reheat

Store leftovers in the refrigerator by wrapping tightly with plastic wrap and storing for up to 3-4 days. Reheat the entire baking dish in a 350°F oven for 30 minutes or individual portions in the microwave for 3-4 minutes until warmed through.

You can freeze stuffed manicotti before or after baking. Freeze before baking by preparing the manicotti as usual, stuffing the shells and layering with sauce in a freezer-safe baking dish. Cover the dish with plastic wrap first, pressing it down to touch the surface to prevent freezer burn. Then cover with a layer of aluminum foil for extra protection. Freeze for up to 3 months.

When you’re ready to cook, thaw the manicotti in the fridge overnight. Thaw before baking and follow the usual baking instructions. If baking directly from frozen, cover and bake at 350°F (175°C) for about 1.5 hours, uncovering for the last 20-30 minutes to brown the cheese.

Serving Suggestions

Manicotti is a filling, one-casserole dish meal. I love pairing it with a fresh green goddess salad or homemade caesar. And I always serve my pasta dishes with a warm baguette, crusty loaf, or cheesy bread.

More Pasta Recipes We Love

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Caprese Pasta Bake (Oven-baked Caprese Casserole)

Dinners

Baked Parmesan Pasta

Dinners

Baked Feta Pasta Recipe

Dinners

Baked Ziti without Ricotta

The post Manicotti appeared first on The Cookie Rookie®.

I love that this timeless creamy pasta recipe uses inexpensive kitchen staples. The sauce makes use of pasta water, aka liquid gold, to create a velvety smooth texture. You won’t believe there’s no cream in this decadent recipe– I certainly didn’t!

Tips for Beginners

• Freshly grate the cheese for the best results. Pre-shredded cheese will not melt as well.
• Take care not to overcook the pasta!
• Easily temper the eggs by mixing a bit of pasta water into the eggs before adding them to the pasta.
• Slowly mix the egg mixture into the pasta, tossing constantly, to avoid scrambling the eggs.
• To make this spaghetti carbonara creamy, add ½ cup of room temperature half-and-half or heavy cream in with the egg yolks in step 2.

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Spaghetti Carbonara Recipe

Spaghetti Carbonara features bacon, parmesan cheese, and a combination of other simple, yet bold ingredients. It's a comforting and timeless dish that's easier to make than you may think!

Step-by-step photos can be seen below the recipe card.

Course Dinner, pasta

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6 bowls

Calories 578kcal

Author Becky Hardin

Ingredients

• 12 ounces dry spaghetti noodles (¾ box)
• 3 large eggs room temperature (see note)
• 1¼ cups freshly grated Parmesan cheese
• 1 teaspoon kosher salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried basil
• ¼ teaspoon dried rosemary
• ¼ teaspoon ground black pepper
• 9 slices bacon diced
• 1 tablespoon salted butter melted (optional)
• Fresh parsley optional, for garnish

Instructions

• Cook the pasta al dente according to the instructions on the package in boiling salted water. Save 1 cup of the pasta cooking water and set aside. While pasta is cooking, continue with the instructions.
  12 ounces dry spaghetti noodles
• Combine the eggs, freshly grated Parmesan cheese, salt, garlic powder, onion powder, basil, rosemary, and pepper. Whisk together until combined well. Set aside.
  3 large eggs, 1¼ cups freshly grated Parmesan cheese, 1 teaspoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon dried basil, ¼ teaspoon dried rosemary, ¼ teaspoon ground black pepper
  
• In a medium skillet set over medium-high heat, cook the bacon until it is crispy. Drain the grease and add it to a large bowl.
  9 slices bacon
  
• Add the cooked pasta into the bowl with bacon and immediately add in the egg and parmesan cheese mixture. Toss everything in the bowl repeatedly to make sure the eggs just set but don’t curdle and cook too much. Add pasta water if needed for sauce consistency (I usually add in as much as 1 cup depending on how creamy I want it).
  
• If desired, add melted butter. Otherwise, plate and serve with chopped fresh parsley and pepper.
  1 tablespoon salted butter, Fresh parsley

Video

Notes

• Note: While the eggs in this recipe are gently heated, they are still considered raw. Do not feed spaghetti carbonara to the very young, very old, pregnant, or immunocompromised. 
• Don’t forget to save a cup of the pasta water!
• I like spaghetti for the most traditional dish, but any long pasta shape will work.
• The most traditional meat for carbonara is guanciale; however, it can be hard to find. Pancetta or bacon are great alternatives, and we personally love bacon!

Nutrition

Serving: 1bowl | Calories: 578kcal | Carbohydrates: 46g | Protein: 24g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 152mg | Sodium: 1164mg | Potassium: 315mg | Fiber: 2g | Sugar: 2g | Vitamin A: 395IU | Vitamin C: 0.05mg | Calcium: 217mg | Iron: 2mg

How to Make Spaghetti Carbonara Step by Step

Make the Sauce: Cook 12 ounces (¾ box) of dry spaghetti to al dente according to the instructions on the package in boiling salted water. Save 1 cup of the pasta cooking water and set aside. While pasta is cooking, combine 3 large eggs, 1¼ cups of freshly grated Parmesan cheese, 1 teaspoon of kosher salt, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, ½ teaspoon of dried basil, ¼ teaspoon of dried rosemary, and ¼ teaspoon of ground black pepper. Whisk together until combined well. Set aside.

Cook the Bacon: In a medium skillet set over medium-high heat, cook 9 slices of bacon until crispy. Drain the grease and add it to a large bowl.

Toss the Pasta: Add the cooked pasta into the bowl with bacon and immediately add in the egg and parmesan cheese mixture. Toss everything in the bowl repeatedly to make sure the eggs just set but don’t curdle and cook too much. Add pasta water if needed for sauce consistency (I usually add in as much as 1 cup depending on how creamy I want it).

Serve ad enjoy: If desired, add 1 tablespoon of melted salted butter. Otherwise, plate and serve with chopped fresh parsley and pepper.

How to Store and Reheat

Store leftover spaghetti carbonara in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a skillet set over medium-low heat until warmed through. Splash in some extra water to loosen the sauce if needed.

Serving Suggestions

With an entree this stunning, you’ll want some equally delicious Italian-inspired sides to plate it with! I usually like to add a pop of color to our plate with veggies like Crispy Garlic Roasted Asparagus or Parmesan Roasted Broccoli. Of course, you could really go above and beyond with my favorite Homemade Garlic Bread!

If you really want to have the full Italian restaurant experience, finish your meal with Classic Tiramisu.

More Classic Pasta Recipes To Try

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Instant Pot Chicken Alfredo

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Pasta Pomodoro

Dinners

Cacio e Pepe

Dinners

Penne Alla Vodka

The post Spaghetti Carbonara appeared first on The Cookie Rookie®.

As soon as the temps start to drop, I start making big batches of these homemade pierogies to keep my family full all winter long. These potato and cheese dumplings freeze super well and taste just as fresh cooked from frozen, so they’re great for meal prep. My whole family loves them, and although they’re a bit of work to make, they’re a great easy freezer meal for when I’m too cold to think about what to make.

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Homemade Pierogies Recipe

There are few dishes more comforting than a bowl of homemade pierogies topped with sautéed onions and sour cream.

Step-by-step photos can be seen below the recipe card.

Course Dinner, Main Course, pasta

Cuisine Polish

Prep Time 45 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 30 pierogies

Calories 106kcal

Author Krista Teigen

Equipment

• Rolling Pin
• Biscuit Cutter (optional)

Ingredients

For the Dough

• 2½ cups all-purpose flour
• 1 teaspoon kosher salt
• 1 cup sour cream
• 1 large egg
• 2 tablespoons unsalted butter melted (¼ stick)

For the Filling

• 1½ pounds Russet potatoes peeled and chopped
• 1 cup

  freshly shredded cheddar cheese 


• 2½ teaspoons kosher salt
• ¼ teaspoon onion powder
• ½ teaspoon ground black pepper

For the Butter Sauce

• 3 tablespoons salted butter (⅜ stick)
• ½ small onion thinly sliced

Instructions

For the Dough

• Combine the flour and salt in a large bowl.
  2½ cups all-purpose flour, 1 teaspoon kosher salt
  
• In a separate bowl, whisk together the sour cream, egg, and butter.
  1 cup sour cream, 1 large egg, 2 tablespoons unsalted butter
  
• Add the wet ingredients to the dry ingredients and mix with a spatula until a dough forms. Form the dough into a ball.
  

For the Filling

• Add the potatoes to a large pot of water. Bring to a boil, cooking for 10-15 minutes until fork tender. Drain the potatoes and add to a large bowl.
  1½ pounds Russet potatoes
  
• Add in the cheese, salt, onion powder, and pepper. Mash until smooth.
  1 cup freshly shredded cheddar cheese 
, 2½ teaspoons kosher salt, ¼ teaspoon onion powder, ½ teaspoon ground black pepper
  
• Roll out the dough on a floured surface to a ⅛-inch thickness.
• Use a round biscuit cutter or a glass about 3 inches wide to cut out circles. Gather excess dough into a ball, roll it out, and cut out more circles.
  
• Spoon about 1 tablespoon of filling onto the middle of each round.
  
• Dip your finger into water and run it around the edge of half of the round. Fold the other half of the round over the filling and pinch the edges to seal. Repeat for the rest of the dough and filling.
  

For Assembly

• Melt the butter in a large skillet set over medium heat. Add in the onion, and cook for 8-10 minutes until softened and slightly browned. Take off the heat.
  3 tablespoons salted butter, ½ small onion
• Bring a large pot of salted water to a boil. Drop 10 pierogis into the water. Once they rise to the top, remove with a slotted spoon and transfer to the skillet with the butter and onions.
  
• Turn the heat to low and gently toss the pierogis in the butter until coated.
  
• Serve with sour cream or (plain yogurt if in a pinch)

Notes

• Measure the flour using the spoon-and-level method to avoid dense, dry dumplings.
• This is a great recipe for using up leftover mashed potatoes!
• I recommend letting the dough rest for about 30 minutes while you prep the filling. This will ensure it is properly hydrated and soft.
• Don’t let the filling touch the edges of the dough; otherwise, it could leak out during cooking.
• You can freeze the prepared raw pierogies for up to 3 months and boil them directly from frozen, adding an extra minute or two to the final cooking time.
• Don’t overfill the pot with dumplings. They won’t cook evenly.
• Cook the pierogies just until they float. Any longer, and they will turn out overcooked and mushy.

Nutrition

Serving: 1pierogi | Calories: 106kcal | Carbohydrates: 13g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 311mg | Potassium: 123mg | Fiber: 1g | Sugar: 1g | Vitamin A: 153IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg

How to Make Homemade Pierogies Step by Step

Gather all your ingredients.

Mix the Dry Ingredients: Combine 2½ cups of all-purpose flour and 1 teaspoon of kosher salt in a large bowl.

Whisk the Wet Ingredients: In a separate bowl, whisk together 1 cup of sour cream, 1 large egg, and 2 tablespoons of melted unsalted butter.

Formt the Dough: Add the wet ingredients to the dry ingredients and mix with a spatula until a dough forms. Form the dough into a ball.

Boil the Potatoes: Add 1½ pounds of peeled and chopped Russet potatoes to a large pot of water. Bring to a boil, cooking for 10-15 minutes until fork tender. Drain the potatoes and add to a large bowl.

Mash the Filling: Add in 1 cup of freshly shredded cheddar cheese, 2½ teaspoons of kosher salt, ¼ teaspoon of onion powder, and ½ teaspoon of ground black pepper. Mash until smooth.

Roll and Cut the Dough: Roll out the dough on a floured surface to a ⅛-inch thickness. Use a round biscuit cutter or a glass about 3 inches wide to cut out circles. Gather excess dough into a ball, roll it out, and cut out more circles.

Fill the Pierogies: Spoon about 1 tablespoon of filling onto the middle of each round.

Seal the Pierogies: Dip your finger into water and run it around the edge of half of the round. Fold the other half of the round over the filling and pinch the edges to seal. Repeat for the rest of the dough and filling.

Cook the Pierogies: Melt 3 tablespoons of salted butter in a large skillet set over medium heat. Add in ½ of a thinly sliced small onion, and cook for 8-10 minutes until softened and slightly browned. Meanwhile, bring a large pot of salted water to a boil. Drop 10 pierogis into the water. Once they rise to the top, remove with a slotted spoon and transfer to the skillet with the butter and onions.

Toss the Pierogies: Turn the heat to low and gently toss the pierogis in the butter until coated. Serve with sour cream.

How to Store and Reheat

Store leftover pierogies in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in the microwave or in a skillet set over medium heat and tossing with fresh butter sauce.

Serving Suggestions

These delicious potato and cheese pierogies are so delicious all by themselves for meatless Monday. But they’re also yummy with a protein, like Swiss chicken, smothered pork chops, or Mushroom chicken.

More Dumpling Recipes to Try!

Appetizers

Toasted Ravioli

Dinners

Cheese Ravioli with Sausage

Salad

Tortellini Pasta Salad

Dinners

Ravioli Lasagna Bake

The post Homemade Pierogies appeared first on The Cookie Rookie®.

I love this crockpot lasagna recipe because I can have homemade lasagna in the summertime without having to heat up my kitchen to have it. I can spend my summer days playing in the yard with my kids while this lasagna cooks itself in the slow cooker– so easy!

Tips for Success

• Use a 5-6 quart oval slow cooker for best results.
• You want to layer your lasagna in a way that cooks the lasagna noodles most effectively. Because the noodles need water to soften, you want to make sure the lasagna noodles are always placed on top of the meat sauce.
• Let the lasagna cool completely before serving. This will thicken the sauce and prevent the layers from falling apart. Let it rest for about 20 minutes. 

How to Store and Reheat

You can place any leftover lasagna in an airtight container and store it in the refrigerator. Properly stored lasagna will last for 4 days in the fridge. Additionally, you can wrap the lasagna in heavy-duty aluminum foil or freezer wrap and store it in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350°F oven for 30-45 minutes, or until warmed through.

Serving Suggestions

This crockpot lasagna is the perfect all-in-one meal solution. I like to serve it with my favorite copycat Olive Garden salad and some easy cheesy garlic bread.

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Crockpot Lasagna Recipe

This crockpot lasagna recipe is so quick and easy. Make a simple meat sauce, then layer everything in the slow cooker, set it, and forget it!

Step-by-step photos can be seen below the recipe card.

Course Dinner

Cuisine American

Prep Time 30 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 30 minutes minutes

Servings 8 people

Calories 519kcal

Author Becky Hardin

Equipment

• Crockpot

Ingredients

• 1 pound ground beef
• ½ cup diced onion
• 4 cloves garlic minced
• 1 teaspoon Italian seasoning
• ½ teaspoon kosher salt
• 24 ounces marinara sauce (1 jar)
• ½ cup water
• 15 ounces ricotta cheese drained
• 2½ cups freshly shredded mozzarella cheese divided
• ½ cup freshly shredded Parmesan cheese
• 1 large egg lightly beaten
• 1 teaspoon dried basil
• ½ teaspoon ground black pepper
• 9-12 no-boil lasagna noodles
• Fresh basil optional, for garnish

Instructions

• Spray the crock of a slow cooker with nonstick cooking spray.
• In a skillet set over medium-high heat, brown the ground beef, onion, garlic, Italian seasoning, and salt for 5 minutes, or until onions are softened.
  1 pound ground beef, ½ cup diced onion, 4 cloves garlic, 1 teaspoon Italian seasoning, ½ teaspoon kosher salt
  
• Stir in the marinara sauce and ½ cup of water, then simmer for 5 minutes.
  24 ounces marinara sauce, ½ cup water
  
• Meanwhile, in a large bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, all of the Parmesan cheese, egg, basil, and pepper.
  15 ounces ricotta cheese, 2½ cups freshly shredded mozzarella cheese, ½ cup freshly shredded Parmesan cheese, 1 large egg, 1 teaspoon dried basil, ½ teaspoon ground black pepper
  
• Evenly spread 1 cup of the meat sauce on the bottom of the crock, then top with 3 noodles, breaking them to fit. Gently spread a third of the cheese mixture on top of the noodles.
  9-12 no-boil lasagna noodles
  
• Repeat two more times, beginning with sauce and ending with cheese, creating 3 layers. Sprinkle the remaining mozzarella cheese on top.
  
• Cover and cook on low for 4 hours, until noodles are tender. Top with fresh basil, if desired.
  Fresh basil
  

Video

Notes

Storage: Store crockpot lasagna in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition

Calories: 519kcal | Carbohydrates: 32g | Protein: 32g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 1005mg | Potassium: 629mg | Fiber: 3g | Sugar: 5g | Vitamin A: 926IU | Vitamin C: 7mg | Calcium: 405mg | Iron: 3mg

How to Make Crockpot Lasagna Step by Step

Brown the Beef: Spray the crock of a slow cooker with nonstick cooking spray. In a skillet set over medium-high heat, brown 1 pound of ground beef, ½ cup of diced onion, 4 minced cloves of garlic, 1 teaspoon of Italian seasoning, and ½ teaspoon of kosher salt for 5 minutes, or until onions are softened.

Simmer the Sauce: Stir in 24 ounces (1 jar) of marinara sauce and ½ cup of water, then simmer for 5 minutes.

Mix the Filling: Meanwhile, in a large bowl, combine 15 ounces of drained ricotta cheese, 1 cup of shredded mozzarella cheese, ½ cup of shredded Parmesan cheese, 1 large egg, 1 teaspoon of dried basil, and ½ teaspoon of ground black pepper.

Layer the Lasagna: Evenly spread 1 cup of the meat sauce on the bottom of the crock, then top with 3 dry lasagna noodles, breaking them to fit. Gently spread a third of the cheese mixture on top of the noodles.

Repeat the Layers: Repeat two more times, beginning with sauce and ending with cheese, creating 3 layers. Sprinkle the remaining 1½ cups of mozzarella cheese on top.

Cook the Lasagna: Cover and cook on low for 4 hours, until noodles are tender. Top with fresh basil, if desired.

More Lasagna Recipes to Try!

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Chicken Mexican Lasagna

The post Crockpot Lasagna appeared first on The Cookie Rookie®.

Growing up, I loved coming home from school and heating up a can of beefaroni…there’s just something about that sauce that is so comforting! I want to make sure my kids can enjoy the same delicious food that brings me so much nostalgia, but of course I want to make it even better for them.

Ingredients for Beefaroni

• Ground Beef: I like using 80% or 85% hamburger meat for a nice lean-to-fat ratio that adds lots of flavor.
• Yellow Onion: Yellow onions work best in this recipe, but white works fine too. Red onions will add a bit of bite.
• Garlic: I use 2 cloves of garlic, but you can adjust to your taste.
• Beef Broth: I recommend using a low-sodium broth for a better balance and to cut down on salt.
• Tomato Sauce: Grab a large can of tomato sauce for the base of the beefaroni sauce.
• Brown Sugar: This adds just a touch of sweetness for a smoother flavor profile.
• Worcestershire Sauce: This creates a salty, savory taste.
• Spices: Paprika is the star spice of this dish, plus salt and pepper to taste. Chili seasoning would be a great addition.
• Macaroni: Macaroni noodles work best, but other short pasta shapes work fine too. Cavatappi, corkscrew pasta, or small shells are all good options.

Tips for Success

• Sometimes I like to make this beefaroni recipe nice and cheesy by stirring in some freshly-shredded cheese just before serving.
• Grab some pre-diced onions and minced garlic at the grocery store to speed up prep time.
• Simmering the sauce before adding the pasta really helps develop the flavors and create a nice consistency, so don’t skip this step. That extra 5 minutes is worth it!

How to Store and Reheat

Store homemade beefaroni in an airtight container in the refrigerator for up to 4 days. Or freeze up to 3 months.

Reheat on the stovetop over medium heat, stirring until fully warmed through. Thaw first if frozen.

Serving Suggestions

This super easy recipe makes a nice and filling one-dish meal, so I usually just serve it with some bread. Cheesy Texas Toast matches the slightly garlic-y flavor, and it cooks in the oven while the beefaroni is simmering on the stovetop. Buttery corn on the cob is a fun side dish too!

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Homemade Beefaroni Recipe

This easy homemade beefaroni recipe is filled with ground beef, macaroni, and a tasty tomato sauce that the kids will love. You only need one pot and some basic pantry ingredients to make this simple dinner!

Step-by-step photos can be seen below the recipe card

Course Dinner

Cuisine American

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 4

Calories 453kcal

Author Laurel Perry

Ingredients

• 1 pound ground beef
• 1 small yellow onion diced
• 2 garlic cloves minced
• 2 cups low sodium beef broth
• 28 ounces tomato sauce (1 can)
• 1 tablespoon brown sugar
• 2 teaspoons Worcestershire Sauce
• ½ teaspoon ground paprika
• ½ teaspoon salt or to taste
• ¼ teaspoon ground black pepper or to taste
• 1 cup dry elbow macaroni
• 1 teaspoon chopped fresh parsley optional, for garnish

Instructions

• Heat a large skillet over medium heat. Add the ground beef and onion. Cook, breaking up the meat, until the beef is browned and the onion is translucent. Add in the garlic and cook for 1 minute or until fragrant. Drain off excess fat if needed.
  1 pound ground beef, 1 small yellow onion, 2 garlic cloves
  
• To the skillet, stir in the beef broth, tomato sauce, brown sugar, Worcestershire sauce, paprika, salt, and pepper.
  2 cups low sodium beef broth, 28 ounces tomato sauce, 1 tablespoon brown sugar, 2 teaspoons Worcestershire Sauce, ½ teaspoon ground paprika, ½ teaspoon salt, ¼ teaspoon ground black pepper
  
• Bring to a boil, reduce to a simmer, cover and cook for 5-7 minutes.
• Stir in the pasta, cover and cook, stirring often, until the pasta is al dente, about 12-15 minutes.
  1 cup dry elbow macaroni
  
• Garnish with parsley and serve.
  1 teaspoon chopped fresh parsley

Video

Notes

• Don’t skip simmering the sauce before adding the pasta – this develops the flavors!
• Any short pasta can be used in place of macaroni (such as ditalini, cavatelli, or shells).

Storage: Store leftover beefaroni in an airtight container in the refrigerator for up to 4 days; or freeze up to 3 months.

Nutrition

Calories: 453kcal | Carbohydrates: 43g | Protein: 30g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 1569mg | Potassium: 1309mg | Fiber: 5g | Sugar: 12g | Vitamin A: 988IU | Vitamin C: 16mg | Calcium: 66mg | Iron: 5mg

How to Make Beefaroni Step by Step

Cook Ground Beef: Heat a large skillet over medium heat, then add 1 pound of ground beef and 1 diced yellow onion. Cook the mixture, breaking up the beef, until it is browned and the onion is translucent. Add in 2 minced garlic cloves, and cook for 1 more minute (or until fragrant). Drain off excess fat from the beef if needed before moving to the next step.

Make Tomato Sauce: To the skillet, stir in 2 cups of low-sodium beef broth, 28 ounces of tomato sauce, 1 tablespoon of brown sugar, 2 teaspoons of Worcestershire Sauce, ½ teaspoon ground paprika, ½ teaspoon salt, and ¼ teaspoon ground black pepper. Bring the mixture to a boil, reduce heat to a simmer, then cover and cook for 5-7 minutes.

Add Macaroni: Stir in 1 cup of dry elbow macaroni, then cover and cook (stirring often) until the pasta is al dente (softened to bite, but not too soft or soggy). This should take about 12-15 minutes. Garnish the finished beefaroni with 1 teaspoon of chopped fresh parsley if desired, then serve hot!

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The post Beefaroni appeared first on The Cookie Rookie®.

I almost never keep ricotta cheese on hand unless I have a specific recipe in mind. I designed this baked ziti without ricotta so I didn’t have to get any special ingredients to make it. Instead, I made this dish with pantry staples like dried pasta and jarred marinara sauce, plus cream cheese (which I always have in the fridge or freezer). It’s super simple to put together and it tastes so good!

How to Store and Reheat

Store leftover baked ziti without ricotta in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months. Let thaw overnight in the refrigerator before reheating in the oven at 350°F covered with foil for 30-45. minutes.

Serving Suggestions

This baked ziti without ricotta is one of my favorite lazy weeknight meals. I like to serve it with some garlic bread or these Olive Garden style breadsticks. You can also start with a Chicken Caesar Salad, or add zucchini au gratin.

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Baked Ziti Recipe without Ricotta

This baked ziti without ricotta is made with just 6 ingredients. It's rich, creamy, and extra cheesy thanks to my secret ingredient!

Step-by-step photos can be seen below the recipe card.

Course Main Course

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8

Calories 533kcal

Author Becky Hardin

Ingredients

• 1 pound dry ziti pasta (1 box)
• 32 ounces marinara sauce (1 jar)
• 8 ounces cream cheese room temperature (1 brick)
• 16 ounces freshly shredded mozzarella cheese divided
• ½ cup freshly grated Parmesan cheese divided
• ¼ cup chopped fresh basil divided

Instructions

• Preheat oven to 375°F and spray an 11×9-inch casserole dish with nonstick cooking spray.
• In a large saucepan, boil the pasta according to package instructions (al dente/no salt), and drain.
  1 pound dry ziti pasta
  
• In the same large saucepan set over medium heat, cook the marinara sauce and cream cheese together until the cheese melts. Stir often.
  32 ounces marinara sauce, 8 ounces cream cheese
  
• Add the pasta to the marinara/cheese sauce and mix well.
  
• Pour half the marinara/cheese/ziti sauce in the prepared baking dish and sprinkle with half the mozzarella and half the Parmesan cheeses.
  16 ounces freshly shredded mozzarella cheese, ½ cup freshly grated Parmesan cheese
  
• Sprinkle the cheeses with 2 tablespoons chopped fresh basil.
  ¼ cup chopped fresh basil
  
• Layer the remaining marinara/cheese/ziti sauce over the cheese and top with the remaining mozzarella and Parmesan.
  
• Cover and bake at 375°F for 30 minutes.
• Remove the cover and bake an additional 15-20 minutes or until the baked ziti is bubbly and cheese is golden.
  
• Garnish with the remaining chopped basil.

Video

Notes

• To add meat: brown ground beef, Italian sausage, or preferred meat, then mix into the marinara.

Storage: Store baked ziti without ricotta in an airtight container in the refrigerator for 4 days, or the freezer for 2 months.

Nutrition

Calories: 533kcal | Carbohydrates: 52g | Protein: 25g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 79mg | Sodium: 1095mg | Potassium: 557mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1349IU | Vitamin C: 8mg | Calcium: 398mg | Iron: 2mg

How to Make Baked Ziti without Ricotta Step by Step

Boil the Pasta: Preheat your oven to 375°F and spray an 11×9-inch casserole dish with nonstick cooking spray. In a large saucepan, boil 1 pound of ziti according to package instructions (al dente/no salt), and drain.

Heat the Sauce: In the same large saucepan set over medium heat, cook 32 ounces (1 jar) of marinara sauce and 8 ounces (1 brick) of cream cheese together until the cheese melts. Stir often.

Coat the Pasta: Add the pasta to the marinara/cheese sauce and mix well.

Layer the Pasta and Cheeses: Pour half the marinara/cheese/ziti sauce in the prepared baking dish and sprinkle with 8 ounces of mozzarella and ¼ cup of Parmesan cheese.

Sprinkle with Basil: Sprinkle the cheeses with 2 tablespoons of chopped fresh basil.

Repeat the Layers: Layer the remaining marinara/cheese/ziti sauce over the cheese and top with the remaining 8 ounces of mozzarella and ¼ cup of Parmesan.

Bake the Ziti: Cover and bake at 375°F for 30 minutes. Remove the cover and bake an additional 15-20 minutes or until the baked ziti is bubbly and the cheese is golden. Garnish with the remaining 2 tablespoons of chopped basil.

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The post Baked Ziti without Ricotta appeared first on The Cookie Rookie®.

After this past Easter, I was struggling to come up with ways to use up the last of our smoked ham. But then it dawned on me. I love adding peas to my pasta carbonara, so why not make a riff on that with my leftover ham instead?! This creamy ham and pea pasta is so simple, creamy, and comforting. It’s got ham, peas, cream, and plenty of Parmesan cheese to keep everyone happy!

What’s in This Ham and Pea Pasta Recipe?

• Pasta: I used elbow macaroni, but any short pasta shape will work well. Just be sure to cook according to the package.
• Butter: Unsalted butter helps sauté the onions and garlic without burning and adds richness.
• Onion + Garlic: Create a savory base of flavor for the dish.
• Peas: I prefer to use frozen peas since it reduces their risk of overcooking and turning mushy. I add them straight from the freezer, no thawing required!
• Ham Steaks: Fully cooked boneless ham steaks make this recipe super easy.
• Heavy Cream: Makes the sauce rich and creamy.
• Broth: Low-sodium chicken broth adds savory flavor and moisture to the sauce. Vegetable broth also works well.
• Cheese: Freshly grated Parmesan cheese enhances the creaminess of the sauce and adds salty and umami flavor to the dish.
• Parsley: Chopped fresh parsley adds a pop of freshness and color to the finished dish.

How to Store and Reheat

Store leftover ham and pea pasta in an airtight container in the refrigerator for up to 4 days. Reheat in a pot set over medium-low heat with a splash of water or heavy cream to rehydrate everything. You can also microwave individual portions. I do not recommend freezing this dish since cream-based sauces do not thaw well.

Serving Suggestions

I love to serve this hearty ham and pea pasta with my favorite healthy kale Caesar salad or a light and fruity spinach berry salad! It’s the perfect way to get some extra greens in, and the freshness of the salad is a great contrast to this creamy pasta dish.

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Ham and Pea Pasta Recipe

This creamy ham and pea pasta comes together in just 30 minutes, uses pantry staples, and most of it happens in one pot– super simple!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Main Course, pasta

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 996kcal

Author Laurel Perry

Ingredients

• 1 pound dry elbow macaroni (1 box)
• 2 tablespoons unsalted butter (¼ stick)
• 1 yellow onion diced
• 2 cloves garlic minced
• 10 ounces frozen peas (1 package)
• 16 ounces ham steaks cut into ½ inch cubes (2 packages)
• 1¼ cups heavy cream room temperature
• 1 cup low-sodium chicken broth
• ½ cup freshly grated Parmesan cheese plus more for serving
• Kosher salt and freshly ground black pepper to taste
• 2 tablespoons chopped fresh parsley

Instructions

• Boil the pasta in salted water according to the package directions. Drain and set aside.
  1 pound dry elbow macaroni
  
• In a large skillet or Dutch oven, melt the butter over medium heat. Add the onion and sauté until translucent, about 5-7 minutes. Add in the garlic and cook for 1 more minute.
  2 tablespoons unsalted butter, 1 yellow onion, 2 cloves garlic
  
• Add the ham and peas and cook for 2-3 more minutes.
  10 ounces frozen peas, 16 ounces ham steaks
• Stir in the cream and stock. Simmer for 5 minutes or until slightly thickened.
  1¼ cups heavy cream, 1 cup low-sodium chicken broth
  
• Stir in the parmesan cheese, and season with salt and pepper to taste. Stir in the pasta. Cook, stirring, until warmed through.
  ½ cup freshly grated Parmesan cheese, Kosher salt and freshly ground black pepper
• Serve topped with fresh parsley.
  2 tablespoons chopped fresh parsley
  

Video

Notes

Storage: Store ham and pea pasta in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving: 1bowl | Calories: 996kcal | Carbohydrates: 102g | Protein: 48g | Fat: 43g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 161mg | Sodium: 2291mg | Potassium: 998mg | Fiber: 8g | Sugar: 11g | Vitamin A: 2088IU | Vitamin C: 71mg | Calcium: 222mg | Iron: 4mg

How to Make Ham and Pea Pasta Step by Step

Boil the Pasta: Boil 1 pound (1 box) of elbow macaroni in salted water according to the package directions. Drain and set aside.

Sauté the Onion and Garlic: In a large skillet or Dutch oven, melt 2 tablespoons of unsalted butter over medium heat. Add 1 diced yellow onion and sauté until translucent, about 5-7 minutes. Then, add in 2 minced cloves of garlic and cook for 1 more minute.

Add the Ham and Peas: Add the 16 ounces (2 packages) of diced ham steaks and 10 ounces (1 package) of frozen peas and cook for 2-3 more minutes. Stir in 1¼ cups of heavy cream cream and 1 cup of low-sodium chicken broth. Simmer for 5 minutes or until slightly thickened.

Season and Serve: Stir in ½ cup of freshly grated Parmesan cheese, and season with salt and pepper to taste. Stir in the cooked pasta. Cook, stirring, until warmed through. Serve topped with 2 tablespoons of chopped fresh parsley.

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The post Ham and Pea Pasta appeared first on The Cookie Rookie®.

If you love classic chicken parmesan as much as I do, this easy weeknight meal is sure to be a hit! Count ’em– you’re just 6 ingredients away from a delicious dinner! This one-pot chicken parmesan pasta is a truly simple recipe that comes together in just 30 minutes. It’s almost always on the menu at my house.

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One Pan Chicken Parmesan Pasta Recipe

Chicken parmesan pasta is my favorite one-pan pasta recipe. Made with 6 ingredients in just 30 minutes, it's my go-to easy dinner!

Step-by-step photos can be seen below the recipe card.

Course Main Course

Cuisine Italian

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 387kcal

Author Becky Hardin

Equipment

• Cast Iron Skillet

Ingredients

• 3 boneless, skinless chicken breasts cut into cubes
• 2 tablespoons Italian dressing (not the creamy kind)
• Kosher salt and freshly ground black pepper to taste
• 16 ounces dry rigatoni pasta (1 box)
• 24 ounces Marinara sauce store-bought or homemade
• ½ cup freshly grated Parmesan cheese
• ½ cup freshly shredded mozzarella cheese
• Chopped fresh basil optional, for garnish

Instructions

• Heat the chicken and Italian dressing in a 12-inch cast iron skillet set over medium high heat (If you don't own a large skillet, you can use a stock pot). Season chicken with salt and pepper to taste.
  3 boneless, skinless chicken breasts, 2 tablespoons Italian dressing, Kosher salt and freshly ground black pepper
  
• Cook chicken until browned and just cooked through, about 5 minutes depending on thickness of chicken.
  
• Add the box of pasta and the entire jar of marinara. Fill the empty marinara jar with water and add to the skillet. If using a stockpot, use 2 cups water. Lightly stir the mixture to combine.
  16 ounces dry rigatoni pasta, 24 ounces Marinara sauce
  
• Bring mixture to a boil and then reduce to a simmer. Cover and cook for 15 minutes or until pasta is tender to your liking (see note).
  
• Cover with grated Parmesan and then shredded mozzarella. No need to stir. Continue to cook for 2-3 more minutes or until cheese is fully melted. You can also broil the entire skillet for about 4 minutes to make the cheese extra melty!
  ½ cup freshly shredded mozzarella cheese, ½ cup freshly grated Parmesan cheese
  
• Top with chopped basil (optional) and serve! Enjoy!
  Chopped fresh basil

Video

Notes

• Note: The pasta in the middle of the skillet and underneath will be more tender than the outside pasta. It’s okay if those pieces are a bit toastier and less soft. The inside will be plenty soft.
• Properly cooked chicken should register 165°F on an instant-read thermometer.
• Italian dressing adds a ton of flavor. Make sure to use the oily kind, not the creamy kind.
• A mixture of freshly shredded Parmesan and mozzarella cheeses make this dish gooey, creamy, and cheesy.

Storage: Store chicken parmesan pasta in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Calories: 387kcal | Carbohydrates: 48g | Protein: 31g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 68mg | Sodium: 1133mg | Potassium: 726mg | Fiber: 3g | Sugar: 5g | Vitamin A: 497IU | Vitamin C: 7mg | Calcium: 120mg | Iron: 2mg

How to Make Chicken Parmesan Pasta Step-by-Step

Season the Chicken: Heat 3 cubed boneless, skinless chicken breasts and 2 tablespoons of Italian dressing in a 12-inch cast iron skillet set over medium-high heat. Season chicken with kosher salt and ground black pepper to taste.

Cook the Chicken: Cook the chicken until browned and just cooked through, about 5 minutes depending on the thickness of the chicken.

Add the Pasta: Add 16 ounces (1 box) of rigatoni and a 24-ounce jar of marinara sauce to the pan. Fill the empty marinara jar with water and add to the skillet. If using a stockpot, use 2 cups water. Lightly stir the mixture to combine.

Cook the Pasta: Bring the mixture to a boil and then reduce to a simmer. Cover and cook for 15 minutes or until pasta is tender to your liking.

Add the Cheese: Cover with ½ cup of freshly grated Parmesan and then ½ cup of freshly shredded mozzarella cheese. No need to stir. Continue to cook for 2-3 more minutes or until cheese is fully melted. You can also broil the entire skillet for about 4 minutes to make the cheese extra melty! Top with chopped basil (optional) and serve!

Tips for Success

• No Italian dressing? Mix some Italian seasoning into a tablespoon each of oil and vinegar.
• For a vegetarian version, swap out the chicken for some diced eggplant!
• To make this dish in the oven, follow the recipe through step 4, placing the covered skillet in a 350°F oven for 15 minutes instead of letting it simmer on the stovetop. Add the cheese and return to the oven.
• To make the top layer of cheese extra melty (yum!) just pop the skillet under the broiler for 3-4 minutes.

How to Store and Reheat

Store leftover chicken parmesan pasta in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350°F oven for 20-30 minutes or in the microwave in 30-second increments until warmed through.

Serving Suggestions

I love that you don’t even need a side dish with this delicious one-pan chicken parm recipe. I usually just serve it with some crusty garlic bread and call it a day. Oh and some wine – can’t forget the wine! Wine and pasta is a great combo for making dinner at home feel like a special occasion.

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The post Chicken Parmesan Pasta appeared first on The Cookie Rookie®.

Me and the kids love cheeseburgers and macaroni, so why not combine the two comfort foods for one deliciously cheesy casserole? I always have some ground beef in the freezer and a few half-empty boxes of pasta in the pantry, so I usually have everything I need on hand to make this recipe.

Ingredients for Cheeseburger Casserole

• Ground Beef: I recommend using 80/20 ground beef for this casserole.
• Macaroni: Elbow macaroni noodles or another short pasta shape work great.
• Tomato Paste: This adds in a slightly rich flavor. You can substitute ketchup if needed, but it will be sweeter.
• Onion + Garlic: Yellow onion and garlic adds savory flavor.
• Heavy Cream: This adds a creamy texture to the casserole.
• Beef Broth: This adds savoriness to the casserole. Low-sodium broths are a great way to cut down on saltiness.
• Cheese: I use a mix of cheddar cheese and mozzarella, but other cheeses work fine. I recommend shredding your own cheese for best quality.
• Seasonings: A mix of Italian seasoning, chili powder, and salt and pepper.

Make it a One Pot Recipe

I’m a one-pot gal when it comes to cooking, so I’m always looking for ways to make my recipes as simple as possible in order to avoid a pile of dishes later on.

This cheeseburger macaroni casserole recipe can absolutely be made with just one pot, as long as you have the right pot. I highly recommend using an oven-safe pot or skillet for ultimate convenience, to move from the stovetop to the oven. A Dutch Oven is my go-to pot for this very reason!

How to Store and Reheat

Store leftover cheeseburger casserole in an airtight container in the refrigerator for 4 days, or freeze for 3 months.

For best results, reheat in the oven at 350°F until fully warmed through, or simply microwave for convenience. If frozen, thaw before reheating.

Serving Suggestions

This cheeseburger casserole pairs perfectly with potatoes of all kinds, from classic French fries to baked potatoes, or even some fluffy tater tots. To sneak in some veggies, add green beans with bacon or cheesy zucchini.

To really amp up the cheeseburger aspect of this dish, I like to top servings with a little bit of ketchup or mustard, burger sauce, diced pickles, bacon crumbles, or red onions.

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Cheeseburger Casserole Recipe

Simple ingredients like ground beef, macaroni, and cheese come together with ease to make this cheeseburger casserole!

Step-by-step photos can be seen below the recipe card.

Course Dinner

Cuisine American

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 8

Calories 703kcal

Author Laurel Perry

Ingredients

• 12 ounces dry elbow macaroni
• 1½ pounds ground beef 80/20 lean-to-fat ratio
• 1 small yellow onion diced
• 2 tablespoons tomato paste
• 3 garlic cloves minced
• 2 teaspoons Italian seasoning
• 1 teaspoon chili powder
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1½ cups heavy cream
• ¼ cup beef broth
• 2 cups shredded cheddar cheese divided
• 2 cups shredded mozzarella cheese divided
• 1 teaspoon sliced green onion optional for garnish

Instructions

• Preheat the oven to 400°F. Grease a baking dish. *See Note
• In a large pot of salted water, cook the pasta according to the package directions. Drain and set aside.
  12 ounces dry elbow macaroni
• While the pasta cooks, cook the ground beef and onion over medium heat in a large skillet, breaking up the beef with a spoon until the beef is no longer pink, and the onion is translucent.
  1½ pounds ground beef, 1 small yellow onion
  
• Add in the tomato paste, garlic, Italian seasoning, chili powder, salt and pepper. Cook, stirring, for 1-2 minutes until the spices are fragrant and the tomato paste darkens in color.
  2 tablespoons tomato paste, 3 garlic cloves, 2 teaspoons Italian seasoning, 1 teaspoon chili powder, 1 teaspoon salt, ½ teaspoon ground black pepper
  
• Add in the pasta, heavy cream, beef broth, 1 cup cheddar cheese, and 1 cup mozzarella cheese.
  1½ cups heavy cream, ¼ cup beef broth, 2 cups shredded cheddar cheese, 2 cups shredded mozzarella cheese
  
• Transfer to a baking dish (or leave in your oven safe skillet) and top with the remaining cheese. Cover and bake for 15 minutes. Uncover and bake, or broil for a darker crust, for 5 more minutes.
  2 cups shredded cheddar cheese, 2 cups shredded mozzarella cheese
  
• Let cool for 10 minutes, garnish with green onions, and serve.
  1 teaspoon sliced green onion

Video

Notes

• Any short pasta can be used in place of macaroni such as ditalini, cavatelli, or shells.
• If you are using an oven safe skillet, you will not need to prepare or use a baking dish. If your skillet is not oven safe, you will transfer it to a baking dish in step 6.

Storage: Store leftovers in an airtight container in the fridge for 4 days, or the freezer for 3 months.

Nutrition

Calories: 703kcal | Carbohydrates: 37g | Protein: 36g | Fat: 45g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 786mg | Potassium: 507mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1275IU | Vitamin C: 2mg | Calcium: 408mg | Iron: 3mg

How to Make Cheeseburger Casserole Step by Step

Cook Pasta: Preheat the oven to 400°F and grease a baking dish (if using a separate dish). In a large pot of salted water, cook 12 ounces of dry elbow macaroni pasta according to the package directions, then drain and set aside.

Brown the Ground Beef: While the pasta cooks, cook 1½ pounds of ground beef and 1 small yellow onion (diced) over medium heat in a large skillet. Break up the beef with a spoon, cooking until the beef is no longer pink and the onion is translucent.

Stir in Ingredients: Add in 2 tablespoons of tomato paste, 3 minced garlic cloves, 2 teaspoons of Italian seasoning, 1 teaspoon of chili powder, 1 teaspoon of salt and ½ teaspoon of ground black pepper. Cook, stirring, for 1-2 minutes until the spices are fragrant and the tomato paste darkens in color.

Add Pasta: Add in the cooked pasta, 1½ cups of heavy cream, ¼ cup of beef broth, 1 cup of shredded cheddar cheese, and 1 cup of shredded mozzarella cheese.

Bake Casserole: Transfer casserole to a baking dish (or leave in your oven safe skillet), then top with 1 cup of shredded cheddar cheese and 1 cup of shredded mozzarella cheese. Cover the dish and bake for 15 minutes. Then uncover and continue baking (or broil for a darker crust) for 5 more minutes. Let the cheeseburger casserole cool for 10 minutes, then garnish with 1 teaspoon of sliced green onions, and serve.

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