Category: Italian

Ham and Cheddar Gnocchi

Ham and Cheddar Gnocchi is a delicious, creamy, easy, one skillet meal, with ham, potato gnocchi, green beans, cheese, onions and garlic!
Ham and Cheddar Gnocchi is a delicious, creamy, easy, one skillet meal, with ham, potato gnocchi, green beans, cheese, onions and garlic!

Do you enjoy eating gnocchi? I sure do… those little fluffy potato bundles can be combined with a number of sauces and/or meats for a delicious meal. Over the past few years I’ve enjoyed using them for a number of recipes, because they are easy and quick to cook!

I found the original recipe for the ham and cheddar gnocchi online, and made several changes to suit our taste buds! This recipe is pretty straightforward in that you add ingredients to a skillet, cook, add more ingredients, and cook again. Cover it all with a blanket of cheddar cheese then eat. You get the picture. It doesn’t take a rocket scientist to make this yummy all-in-one-skillet dish! Here’s how to make it:

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Ready, Get Set… And Go!

You will need a large, oven-proof skillet for this dish. Melt a Tablespoon of butter over medium heat in the skillet. Add two cups of chopped onions to the butter, and sauté them for approximately 4-5 minutes, or until they become tender and are golden brown.

Toss in the diced or shredded ham, and stir to combine. Cook the ham, onions and butter until heated through, approx. 2-3 minutes.

Chopped onions are cooked in melted butter in a large skillet.
Shredded (or cubed) ham is added to the cooked onions in the skillet.

Stir in the water and the chicken broth, and bring this mixture to a simmer. Once the liquid is simmering, add the gnocchi and sliced green beans. Stir everything well, then put a lid on the skillet.

Cook (covered) on medium-low heat for about 5 minutes, stirring once or twice during the cooking time. When done, the green beans AND the gnocchi should be tender to the bite.

Chicken broth and water are stirred into the skillet with ham and onions.Potato gnocchi and sliced green beans are added to the skillet.

Finishing The Ham And Cheddar Gnocchi

Turn on the broiler in your oven. to preheat. Add garlic powder, and season to taste with salt and black pepper. Stir in the half and half (or whipping cream, if using), then stir to combine these ingredients.

Sprinkle the gnocchi with grated cheddar cheese. If you don’t enjoy cheddar, you can use the cheese of your choice (such as Pepper Jack, Swiss, etc.). I use cheddar, because we always have it around, and it adds nice color to the dish. 

Put the skillet on a rack, positioned about 4-5 inches from the broiler heating element. Let the ham and cheddar gnocchi heat under the broiler about 2-3 minutes, until the cheese has melted and is bubbly on top. Be sure to keep an eye on it, so you don’t burn it! When done, remove from the oven and it’s ready to serve!

Seasonings and half and half are added to the ingredients for ham and cheddar gnocchi.Grated cheddar cheese is added to ham and cheddar gnocchi, then skillet is put under a broiler.

Serve The Ham And Cheddar Gnocchi

Serve the ham and cheddar gnocchi straight from the skillet. It is a rather rustic presentation, but it works! Besides, who needs one more serving dish to wash, right? Just grab a large spoon and dish it up onto individual serving plates Enjoy this flavorful all in one skillet meal!

Ham and cheddar gnocchi has been removed from broiler nd is ready to eat.A close up photo of the ham and cheddar gnocchi, ready for serving.

I really hope you enjoy this dish. We sure do, and enjoy how simple it is to make. The leftovers can be easily reheated using a microwave. Thank you for stopping by today, and I hope you will come back soon for more family-friendly recipes. Have a wonderful day, friends.

Looking For More Recipes Using GNOCCHI?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have several delicious gnocchi recipes you might enjoy, including:

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Recipe adapted from: http://www.kevinandamanda.com/ham-and-cheese-gnocchi/

Ham and Cheddar Gnocchi
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Ham and Cheddar Gnocchi is a delicious, creamy, easy, one skillet meal, with ham, potato gnocchi, green beans, cheese, onions and garlic!

Category: Main Course
Cuisine: American
Keyword: ham and cheddar gnocchi
Servings: 4
Calories Per Serving: 593 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 Tablespoon butter
  • 2 cups diced yellow onion (approx. 1 large)
  • 12 ounces ham (diced or shredded)
  • ¾ cup water
  • ½ cup low-sodium chicken broth
  • 16 ounces potato gnocchi (1 pound pkg.)
  • ¾ cup sliced fresh green beans
  • ¼ cup half and half (or substitute heavy whipping cream)
  • ¼ teaspoon garlic powder
  • salt & pepper, to taste
  • 1 cup shredded cheddar cheese (sharp or mild)
Instructions
  1. Melt butter over medium heat in a large (ovenproof) skillet. Add chopped onions to skillet; sauté approx. 4-5 minutes, or until tender and translucent. Stir in diced or shredded ham. Cook 2-3 minutes until heated through,

  2. Stir in water and chicken broth; bring this mixture to a simmer. Once simmering, add gnocchi and sliced green beans. Stir well, then put a lid on the skillet. Cook (covered) on medium-low heat for about 5 minutes, stirring once or twice. When done, green beans AND gnocchi should be tender. Remove skillet from heat. **Turn on oven broiler to preheat while you finish making the gnocchi.**

  3. To gnocchi add garlic powder, and then salt and pepper (to taste). Stir in half and half (or whipping cream, if using), combining all ingredients. Sprinkle gnocchi with grated cheddar cheese.

  4. Put skillet on a rack, positioned about 4-5 inches from the broiler heating element. Broil 2-3 minutes, or until cheese has melted and is bubbly on top. Be sure to keep an eye on it, so you don't burn it! When done, remove skillet from oven, serve immediately and enjoy!

Nutrition Facts
Ham and Cheddar Gnocchi
Amount Per Serving (1 (1/4 of total))
Calories 593 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 14g88%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 96mg32%
Sodium 1616mg70%
Potassium 479mg14%
Carbohydrates 51g17%
Fiber 5g21%
Sugar 4g4%
Protein 32g64%
Vitamin A 568IU11%
Vitamin C 9mg11%
Calcium 278mg28%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Ham and Cheddar Gnocchi is a delicious, creamy, easy, one skillet meal, with ham, potato gnocchi, green beans, cheese, onions and garlic!

 

Italian Chicken Parmesan Meatballs

It’s so easy to make Italian Chicken Parmesan Meatballs! Mix and bake delicious, healthy meatballs to serve as is, or with a favorite sauce.
It's so easy to make Italian Chicken Parmesan Meatballs! Mix and bake delicious, healthy meatballs to serve as is, or with a favorite sauce.

Today I want to share a quick and easy recipe for Italian Chicken Parmesan Meatballs. The recipe is simple to prepare, and the Italian-seasoned meatballs are really yummy, whether you enjoy them plain (even though there’s nothing “plain” about them!), or with a favorite sauce!

I found the original recipe in a book I purchased from the New Life Promise healthy eating plan (from Isabel D. Price), and have made them quite a few times since. After a few minor tweaks (and adding more spices) to her original recipe, my husband and I fell in love with these meatballs. Honestly, they are seasoned so nicely, you can simply eat them straight out of the oven, and forget the pasta OR sauce. 

So, if you are trying to eat a little more “healthy”, I would love to recommend these Italian Chicken Parmesan Meatballs to you. This recipe makes 4 servings, but I suggest doubling the recipe, because these little beauties freeze very well. Here’s how easy they are to make:

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Combine All The Ingredients

Preparing the meatball mixture could not be any easier! Place all the ingredients in a large mixing bowl, and then mix them well, until fully combined. It is a bit messy, but I’ve found the easiest way to do this is to use my (clean) hands, and just get in there, and mix up the ingredients! You can also use a fork to do this… just sayin’.

The recipe calls for almond flour (which is gluten-free), but if that is not available, you can certainly use all purpose flour. Once the ingredients are well-combined, you will have a bowl of well-seasoned ground chicken, ready and waiting for you to shape into meatballs.

Ingredients for the Italian Chicken Parmesan Meatballs are placed in a large bowl before combining.After combining the ingredients, the ground chicken mixture is ready to form meatballs.

Time to Form The Italian Chicken Parmesan Meatballs

Now it’s time to make Italian Chicken Parmesan Meatballs! Again, using your hands, roll the ground chicken mixture into 12 evenly shaped, round meatballs.

Place the meatballs onto a parchment paper-lined baking sheet, leaving a small space in between each of them. Now they’re ready to bake! See how easy they are to make?

Twelve meatballs are placed on a parchment paper-lined baking sheet to bake.

Time To Bake!

Place the baking sheet (and meatballs!) into a preheated 350°F. oven on a middle rack. Bake the Italian Chicken Parmesan Meatballs for approximately 22-25 minutes, until cooked through and lightly browned on top. Oven temperatures vary, so you might want to check them at the 22 minute mark.

If you would like them browned a bit more after they’re done baking (we do!), simply switch the oven to the broiler setting. Place the baking sheet about 3-4″ from the broiler element, and broil the meatballs for 1-2 more minutes. Rotate the pan halfway through the broiling time. TIP: KEEP AN EYE ON THEM SO THEY DON’T BURN!

Once baked, the Italian Chicken Parmesan Meatballs will be golden brown on top.A close up of one of the Italian Chicken Parmesan Meatballs on a spatula.

Ready To Eat Italian Chicken Parmesan Meatballs!

When done, immediately serve the Italian Chicken Parmesan Meatballs while hot. If you want to go the all healthy route, simply place 3 meatballs per serving on a plate, and serve alongside a cool, crisp mixed green salad, or a favorite vegetable.

You can also serve these delicious, healthy meatballs with your favorite sauce and pasta. It’s your choice! However you choose to serve them, I think you are gonna love these delicious meatballs. They also freeze well, so you can save a few for another meal, if desired.

Three Italian Chicken Parmesan Meatballs on a plate with a mixed green salad on the side.

I really hope you enjoy this simple recipe. We sure do! The meatballs are easy to make, so they are perfect for a busy day! Thanks for stopping by today. I hope you will come back again soon, for more family friendly recipes. Take care, and have a wonderful 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 meatball recipes you might enjoy, including:

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Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
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Recipe adapted from: The book “Food Meets Faith- Total Trifecta of Weight Loss”, by Isabel D. Price, page 78, New Life Promise, published by Live Smart Solutions, LLC, 2019

Italian Chicken Parmesan Meatballs
Prep Time
10 mins
Cook Time
22 mins
Total Time
32 mins
 

It's so easy to make Italian Chicken Parmesan Meatballs! Mix and bake delicious, healthy meatballs to serve as is, or with a favorite sauce.

Category: Dinner, Lunch
Cuisine: Italian
Keyword: Italian Chicken Parmesan Meatballs
Servings: 4 (3 meatballs per serving)
Calories Per Serving: 261 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 pound ground chicken
  • cups chopped, fresh spinach leaves
  • cup grated Parmesan cheese
  • cup all purpose flour can substitute almond flour for gluten-free
  • 3 cloves garlic minced
  • 1 large egg lightly beaten
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon Italian seasoning
  • ¼ teaspoon onion powder
  • ¼ teaspoon red chili pepper flakes (optional, but good)
Instructions
  1. Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper and set aside.

  2. Place all ingredients in a large mixing bowl. Mix ingredients well (you can use your hands or a fork), until they're fully combined.

  3. Using your hands, divide and roll ground chicken mixture into 12 evenly shaped, round meatballs. Place meatballs onto the parchment paper-lined baking sheet, leaving a small space between each one.

  4. Place baking sheet into preheated oven on the middle rack. Bake meatballs for approx. 22-25 minutes, until cooked through and lightly browned on top. Oven temperatures vary, so check them at the 22 minute mark. TIP: If you would like them browned a bit more after they're done, simply switch oven to the broiler setting. Place baking sheet about 3-4" from the broiler element. Broil meatballs for 1-2 more minutes. Rotate pan halfway through broiling time. TIP: KEEP AN EYE ON THEM SO THEY DON'T BURN!

  5. Remove from oven, and transfer the meatballs from baking sheet to plates. Serve as is, or with a favorite sauce or side dish. Enjoy!

Recipe Notes

NOTE: Caloric calculation made using all purpose flour

Nutrition Facts
Italian Chicken Parmesan Meatballs
Amount Per Serving (1 3 meatballs)
Calories 261 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 4g25%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 151mg50%
Sodium 514mg22%
Potassium 699mg20%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 1g1%
Protein 26g52%
Vitamin A 1059IU21%
Vitamin C 3mg4%
Calcium 125mg13%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!It's so easy to make Italian Chicken Parmesan Meatballs! Mix and bake delicious, healthy meatballs to serve as is, or with a favorite sauce.

Easy Tomato Basil Pasta

Easy tomato basil pasta is yummy, and is a CINCH to make! Marinate fresh tomatoes, basil, garlic & spices, then add to cooked pasta, to serve!
Easy tomato basil pasta is yummy, and is a CINCH to make! Marinate fresh tomatoes, basil, garlic & spices, then add to cooked pasta, to serve!

As I write this blog post, we are in the middle of a record-shattering heat wave here in our part of Oregon. Temps yesterday were 113°F., and they are “expected to hit 115° F today. Even though we have air conditioning (most in the Portland metro do not), we are trying our best not to use the oven, or even cook a lot of hot food. That’s where this recipe comes in handy! I am making this again tonight for my husband, and my sister-in-law (who is staying with us and our air conditioning during this heat wave, to stay cool).

I found this recipe (source unknown) many years ago in an old recipe box I’ve had for over 30 years. Not sure where I got the original recipe, but it’s a KEEPER! I’ve made it a few times way back when, but decided recently to make it again, photograph it, and post the recipe on the ol’ blog! Now you can enjoy it, too!

It is totally simple meatless main dish, and light enough (yet filling) to enjoy on a hot OR cold day!. If you can boil spaghetti noodles, you can make this delicious pasta dish! I’ve now made this pasta twice in the past two weeks, and it is yummy! Here’s how to make easy tomato basil pasta.

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How To Make Easy Tomato Basil Pasta

In a medium sized bowl, combine chopped fresh tomatoes, thinly sliced fresh basil, minced garlic, and salt and pepper. Give them a good stir to fully combine ingredients together, and then cover the bowl with plastic wrap and let it sit on the counter for one hour (or more, if you have the time). Do NOT refrigerate the tomato mixture, and give it a stir a couple of times during the “marinating”.

Chopped tomatoes, basil, garlic and spices are combined in a bowl.After stirring, the tomatoes and other ingredients sit undisturbed for at least an hour.

After the tomato basil mixture has marinated for an hour, you will notice that the tomatoes have released some of their juice. That is perfect, and just what you want them to do. Set the tomato mixture aside while you cook the pasta.

After resting for an hour, the ingredients for the tomato basil pasta are ready to use.

Cook The Pasta

Cook the spaghetti (or angel hair pasta) in boiling, lightly salted water according to the package instructions until done. Immediately pour the hot pasta into a colander to drain off water, BUT DO NOT RINSE! You want the pasta HOT.

Spaghetti noodles (or angel hair pasta) is cooked in boiling water

As soon as the water is drained, pour the hot pasta noodles back into the cooking pan. Immediately add the room temperature tomato/basil/garlic mixture. YES, you add it (uncooked) to the hot pasta. Toss the pasta and tomato basil mixture (including all the accumulated juice) until fully combined. 

The pasta is drained and immediately placed back into the cooking pan.The easy tomato basil pasta ingredients are combined and tossed until fully integrated.

Garnish, Then Serve Easy Tomato Basil Pasta

While it is still hot, portion out the easy tomato basil pasta into serving bowls or onto plates. Grate fresh Parmesan cheese on top of the pasta, and garnish with a couple fresh basil leaves, if desired. Serve immediately!

The tomato basil pasta is garnished with grated Parmesan cheese and basil leaves before serving.A serving of easy tomato basil pasta in a white bowl is garnished and ready to enjoy!

We love this simple pasta dish, and it truly tastes wonderful! I hope you have the opportunity to try this recipe, and trust you will enjoy it as much as we do. Thanks for stopping by, and I trust you will come back again soon! Take care, and may God bless you throughout this day.

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 lots of yummy pasta recipes I think you’ll enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Original recipe source: unknown

Easy Tomato Basil Pasta
Prep Time
5 mins
Cook Time
10 mins
RESTING TIME (inactive prep)
1 hr
Total Time
1 hr 15 mins
 

Easy tomato basil pasta is yummy, & a CINCH to make! Marinate fresh tomatoes, basil, garlic & spices, then add to cooked pasta, to serve!

Category: Main Dish
Cuisine: Italian
Keyword: easy tomato basil pasta
Servings: 4
Calories Per Serving: 249 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups diced, fresh tomatoes , approx. 2 large tomatoes
  • 2 teaspoons fresh basil , thinly sliced or chopped
  • 2 teaspoons minced garlic
  • ½ teaspoon salt
  • teaspoon ground black pepper
  • 8 ounces spaghetti or angel hair pasta
  • 4 Tablespoons finely grated Parmesan cheese , for garnish
  • 8 leaves fresh basil , for garnish
Instructions
  1. In a medium bowl, combine chopped tomatoes, chopped or thinly sliced basil, minced garlic, salt and pepper. Stir to fully combine ingredients. Cover bowl with plastic wrap and let it sit on the counter for one hour (or more). Do NOT refrigerate tomato mixture; give it a stir a couple times during the "marinating". After mixture has marinated for an hour, you will notice the tomatoes have released some juice. That what you want them to do. Set the tomato mixture aside while you cook the pasta.

  2. Cook spaghetti (or angel hair pasta) in boiling, lightly salted water according to package instructions until done. Immediately pour hot pasta into a colander to drain off water, BUT DO NOT RINSE! You want the pasta HOT.

  3. As soon as water has drained off, pour hot pasta back into cooking pan. Immediately add room temperature tomato mixture. YES, add it (uncooked) to the hot pasta. Toss the pasta and tomato basil mixture (including accumulated juice) until fully combined.

  4. While still hot, portion pasta into serving bowls or onto plates. Grate fresh Parmesan cheese on top, and garnish with a couple fresh basil leaves, if desired. Serve immediately!

Nutrition Facts
Easy Tomato Basil Pasta
Amount Per Serving (1 (1/4 of total))
Calories 249 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 4mg1%
Sodium 375mg16%
Potassium 323mg9%
Carbohydrates 46g15%
Fiber 3g13%
Sugar 4g4%
Protein 10g20%
Vitamin A 720IU14%
Vitamin C 11mg13%
Calcium 82mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Easy tomato basil pasta is yummy, and is a CINCH to make! Marinate fresh tomatoes, basil, garlic & spices, then add to cooked pasta, to serve!

Butternut Squash Risotto with Chicken

If you’re looking for a delicious, filling dish, try this Butternut Squash Risotto with Chicken! It’s an “all in one bowl” meal you’ll enjoy!
If you're looking for a delicious, filling dish, try this Butternut Squash Risotto with Chicken! It's an "all in one bowl" meal you'll enjoy!

My husband and I really love risotto. It’s hot, filling, delicious, creamy, and to us, a wonderful “comfort food” meal. The best part is that it is an all-in-one dish, with veggies, chicken and rice, so it’s practically perfect… in every way! If you’re a vegetarian and want to make this meal, simply substitute vegetable broth (for chicken broth) and leave out the chicken to enjoy this yummy dish.

I found the original recipe in one of my old cookbooks published in 2004, called “The Best Of Cooking Light”. After making a couple of tweaks (adding and changing ingredients a bit) to the original recipe, I made this delicious dinner and we’ve loved it ever since that first meal. Tender pieces of butternut squash, chicken, and onions, cooked with arborio rice, broth, butter and Parmesan cheese make this a risotto you’re gonna love! It is soooo good. Here’s how to make it:

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How To Make Butternut Squash Risotto with Chicken

In a large saucepan, bring 1½ cups of water, 1/4 cup of dry white wine, and 2 cans (14.5 oz. each) of low sodium chicken broth to a simmer (do not boil). Keep this liquid broth simmering on low heat while you prepare the risotto.

Heat olive oil on medium heat in a large Dutch oven. Once the oil is hot (but not smoking), add chopped onion, and cook them for 7-8 minutes, stirring often. When done, the onions should be golden brown and tender. Add additional 1/2 cup of water, butternut squash, salt, pepper and garlic powder to the pan, and stir to combine. Continue to cook for about 10 minutes, or until the squash has become tender and the liquid has almost evaporated.

Chopped onions are cooked in olive oil until tender.Lightly seasoned butternut squash cubes for the risotto are cooked in water until tender.

Making The Risotto

Add the arborio rice and pre-cooked chicken cubes to the pan, stirring to combine these ingredients. Ladle ½ cup of the warm simmering broth into the pan, and stir. Cook this mixture on medium-low heat, stirring often, until almost all of the broth has been absorbed into the rice.

Continue to add warm broth to the pan, ½ cup at a time, cooking and stirring constantly until almost all the liquid is absorbed, before adding the next ½ cup of broth. Repeat this step (½ cup at a time), stirring constantly, until all the broth has been absorbed into the rice.

This should take about 30 minutes total to use up all the broth. Don’t rush this step, as the “low and slow” cooking of the liquid and rice is what will help make the finished risotto creamy and tender.

Arborio rice and cooked chicken pieces are added to the butternut squash in pan.Chicken broth is added to the butternut squash risotto and cooked until it is absorbed.More chicken broth is added and stirred into the risotto as it cooks.

Last Step Before The Butternut Squash Risotto Is Ready To Eat!

Once the broth has been absorbed into the risotto (and the rice is creamy and tender to the bite), remove the pan from the heat. Immediately stir in butter and shredded Parmesan cheese, and continue stirring until they’ve melted and been mixed into the butternut squash risotto.

Butter and parmesan cheese are added to the butternut squash risotto

Time To Serve The Butternut Squash Risotto with Chicken

Now it’s time to serve the butternut squash risotto with chicken while it is HOT! Serve it immediately for best results. For six total servings, each portion should be approx. ¾ cup. If desired, top each portion with chopped fresh parsley and additional Parmesan cheese (this is optional, but nice!).

The creamy butternut squash risotto is delicious, and will be a wonderful meal for you and those you love. It’s a yummy chicken, veggie and rice dish I’m certain you will enjoy serving to those you love. If you have any leftovers, they can be stored in an airtight container, refrigerated, and then microwaved to reheat.

Butternut Squash Risotto with Chicken, garnished with parsley, served in a white bowl.

Thank you so much for stopping by my blog today. I truly hope you will have the opportunity to try this delicious Butternut Squash Risotto, and trust you will love it just as much as we do. Please come back again soon for more recipes. Have a great day, and may God bless you with hope, the love of family and friends, and great joy.

Looking For Other RISOTTO Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a couple other delicious risotto recipes I’m confident you will also enjoy:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

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Author's signature

Recipe adapted from: The cookbook “The Best Of Cooking Light”, page 143, published by Oxmoor House, Inc., 2004.

Butternut Squash Risotto with Chicken
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 

If you're looking for a delicious, filling dish, try this Butternut Squash Risotto with Chicken! It's an "all in one bowl" meal you'll enjoy!

Category: Entree
Cuisine: Italian
Keyword: butternut squash risotto
Servings: 6 (approx. ¾ cup per serving)
Calories Per Serving: 388 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups water (divided use)
  • 29 ounces low sodium chicken broth (two 14.5 oz. cans)
  • ¼ cup dry white wine
  • 2 teaspoons extra-virgin olive oil
  • ½ cup onion, finely chopped
  • 3 cups cubed, peeled butternut squash (cut in 3/4" cubes)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon garlic powder
  • cups arborio rice (or other short grain rice) (uncooked)
  • cups pre-cooked chicken breast ,(cut in 1" cubes)
  • ½ cup shredded Parmesan cheese
  • 3 Tablespoons unsalted butter
Garnish (optional): additional Parmesan cheese and/or chopped parsley
    Instructions
    1. In large saucepan, bring 1½ cups of water, chicken broth and wine to a simmer (do not boil). Keep broth warming on low heat while you prepare risotto in a separate pan.

    2. Heat oil on medium heat in a Dutch oven (or large saucepan). Once hot (but not smoking), add onion; cook 7-8 minutes, stirring often. When done, onions should be golden brown and tender. Add remaining ½ cup water, butternut squash, salt, pepper and garlic powder; stir to combine. Cook 10 minutes, or until squash is tender and liquid has almost evaporated.

    3. Add arborio rice and cooked chicken cubes to pan, stirring to combine. Ladle ½ cup of warm broth into pan, and stir. Cook on medium-low heat, stirring often, until almost all of broth has been absorbed. Continue to add broth, ½ cup at a time, cooking and stirring often until almost all broth is absorbed, before adding the next ½ cup of broth. Repeat (½ cup at a time), stirring constantly, until all broth has been added and absorbed. This takes about 30 minutes. Don't rush this step- "low and slow" cooking will make risotto creamy and tender.

    4. Once all broth has been added (and absorbed), and rice is creamy/tender to the bite, remove pan from heat. Immediately stir in butter and shredded Parmesan cheese. Continue stirring until they've melted into the risotto.

    5. Serve immediately, garnishing each portion (if desired) with additional Parmesan cheese and/or chopped parsley. Enjoy!

    Nutrition Facts
    Butternut Squash Risotto with Chicken
    Amount Per Serving (1 (approx. 3/4 cup))
    Calories 388 Calories from Fat 108
    % Daily Value*
    Fat 12g18%
    Saturated Fat 6g38%
    Trans Fat 1g
    Cholesterol 46mg15%
    Sodium 415mg18%
    Potassium 584mg17%
    Carbohydrates 51g17%
    Fiber 3g13%
    Sugar 2g2%
    Protein 18g36%
    Vitamin A 7700IU154%
    Vitamin C 16mg19%
    Calcium 144mg14%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!If you're looking for a delicious, filling dish, try this Butternut Squash Risotto with Chicken! It's an "all in one bowl" meal you'll enjoy!

    Mini Lasagna Bowls

    Mini Lasagna Bowls (for 2) are a delicious Italian meal (they’re easy to make). They’re the perfect size, when you don’t want to make an entire lasagna!
    Mini Lasagna Bowls (for 2) are a delicious Italian meal (they're easy to make). Perfect size, when you don't want to make an entire lasagna!

    Today I want to share a fun recipe for making individual-sized mini lasagna bowls. A couple of years ago I decided I wanted lasagna to eat, but I didn’t want to make an entire recipe, because it would be way too much for just my husband and I.

    I fiddled around in our kitchen until I came up with this “recipe”, which I’ve used several times since! Made in oven-safe ceramic ramekins, the finished mini lasagna bowls are individually sized for a filling meal. This recipe, as written will make enough for TWO mini lasagna bowls, but can easily be doubled or tripled. Here’s how to make them:

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

    Prepare The Pasta Noodles And Cheese Filling

    The first things you will need to do is cook the lasagna noodles and mix together the ricotta cheese filling. Cook six lasagna pasta noodles in boiling salted water according to the manufacturer’s instructions on the box. Once done cooking, drain the lasagna noodles and place them on paper towels in a single layer to finish draining.

    To make the cheese filling, combine ricotta cheese, Parmesan, parsley, salt, pepper, garlic powder and oregano In a medium-sized bowl. Stir until these ingredients are fully blended.

    Lasagna noodles are cooked, then drained on paper towels.Ricotta cheese is seasoned with spices and combined to make a cheese filling.

    Ready To Make Mini Lasagna Bowls

    Now you’re ready to build your mini lasagna bowls, one layer at a time! Make sure to use 8 ounce, oven-safe ramekins for this recipe. The key here is to get the right portion size. EACH RAMEKIN will require 3 pasta noodles, 4 generous Tablespoonfuls of pasta sauce, 2 generous dollops of the ricotta cheese mixture, and 3 generous sprinkles of shredded Mozzarella and Parmesan cheese. Plan accordingly… and divide these ingredients well, so you have enough for all the layers.

    Spoon a generous Tablespoon of pasta sauce into each ramekin (to cover the bottom). Lay a cooked lasagna noodle on top of the sauce. Top each lasagna noodle with a Tablespoon of pasta sauce. Place a generous Tablespoon of the seasoned riccotta cheese on top of the sauce, and GENTLY spread it out, as much as possible. Sprinkle with some of the shredded Mozzarella and Parmesan cheese.

    Mini lasagna bowls begin with a layer of marinara sauce, topped with a cooked lasagna noodle.Marinara sauce and a seasoned ricotta cheese mixture is layered into the lasagna bowls.

    Building A Second Layer

    Place another lasagna noodle (crosswise to the first noodle) on top of the Mozzarella and Parmesan cheese. Add spoonful of sauce, another dollop of ricotta, and then top again with shredded Mozzarella and Parmesan cheese.

    Another layer of cooked lasagna noodles is added to the dish.Grated cheese is added to each of the mini lasagna bowls in layers.

    The final step is to place the last lasagna noodle in each ramekin (crosswise to the last one). Add a spoonful of sauce, and then top with the remaining Mozzarella and Parmesan cheese. Trim off any extra pasta around the top of the ramekin.

    Why trim the pasta? You don’t have too, BUT… If large pieces of the pasta are left sticking up too far exposed, they can get overly browned and crispy while baking. You can use a knife or kitchen scissors to cut off the pasta so it is fairly even with the top rim of the ramekin.

    Two mini lasagna bowls, ready for baking in the oven.

    Bake Then Serve The Mini Lasagna Bowls

    Bake the mini lasagna bowls in a preheated 350°F. oven for approximately 25 minutes. When done and heated through, the cheese on top should be melted and the sauce will likely be bubbling around the edges. TIP: Place a sheet of aluminum foil or baking sheet under the lasagna bowls in order to catch any sauce that might drip over the top while cooking.

    Let the mini lasagna bowls cool for a minute or two before serving, because they will be quite hot. Grab a fork, and dig in… they are really good!

    One of the mini lasagna bowls, after baking, and ready to enjoy!An empty dish means the dinner is all gone... and it was delicious!

    I hope you will consider making these mini lasagna bowls. We really enjoy them, and trust you will, too. Thanks for stopping by, and I sincerely hope you will come back again soon. Have a GREAT day!

    Looking For More Recipes Using Lasagna Noodles?

    You can find all of my recipes in the Recipe Index, located at the top of the page. I have several recipes that use lasagna noodles you might enjoy, including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:

    Facebook page: The Grateful Girl Cooks!
    Pinterest:
    The Grateful Girl Cooks!
    Instagram:
    jbatthegratefulgirlcooks

    Author's signature

    Mini Lasagna Bowls
    Prep Time
    20 mins
    Cook Time
    25 mins
    Total Time
    45 mins
     

    Mini Lasagna Bowls (for 2) are a delicious Italian meal (they're easy to make). Perfect size, when you don't want to make an entire lasagna!

    Category: Entree, Main Course
    Cuisine: Italian
    Keyword: mini lasagna bowls
    Servings: 2
    Calories Per Serving: 614 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    For Ricotta Filling:
    • ½ cup ricotta cheese , drained
    • 2 teaspoons Parmesan cheese , grated
    • ¼ teaspoon garlic powder
    • ¼ teaspoon dried parsley
    • teaspoon EACH salt and pepper
    • teaspoon dried oregano
    For Rest of Recipe:
    • 6 lasagna noodles cooked, drained
    • 8 Tablespoons spaghetti sauce (generous Tablespoons)
    • cup shredded mozzarella cheese
    • ½ cup shredded Parmesan cheese
    Instructions
    1. Preheat oven to 350°F.

    2. Cook lasagna noodles in salted, boiling water according to instructions on package. Once done, drain in a single layer on paper towels.

    3. Combine ricotta cheese, Parmesan, parsley, salt, pepper, garlic powder and oregano In a medium-sized bowl. Stir until fully blended.

    4. For each oven-safe ramekin: 1st layer- Spoon a generous Tablespoon of pasta sauce into each dish (cover the bottom). Lay lasagna noodle on top of sauce. Top with a generous Tablespoon of sauce. Place a generous Tablespoon of ricotta mixture on top of sauce. GENTLY spread it out, as much as possible. Sprinkle with 1/3 of the shredded Mozzarella and Parmesan cheese.

    5. 2nd Layer- Repeat same as first layer-Place another lasagna noodle (crosswise to the first noodle) on top of the Mozzarella and Parmesan cheese. Add spoonful of sauce, another dollop of ricotta, and then top again with 1/3 of shredded Mozzarella and Parmesan cheese.

    6. Final Layer- Place last lasagna noodle in each ramekin (crosswise to the last one). Add a generous spoonful of sauce, and then top with remaining Mozzarella and Parmesan cheese. Trim off any extra pasta around the top of the ramekin.

    7. Bake in preheated 350°F. oven for approx. 25 minutes. When done, cheese on top should be melted and sauce will be bubbly around edges. TIP: Place a baking sheet or aluminum foil under lasagna bowls in order to catch any sauce that might bubble over the top while cooking. When done, let cool for 1-2 minutes before serving. Enjoy!

    Nutrition Facts
    Mini Lasagna Bowls
    Amount Per Serving (1 lasagna bowl)
    Calories 614 Calories from Fat 198
    % Daily Value*
    Fat 22g34%
    Saturated Fat 13g81%
    Cholesterol 72mg24%
    Sodium 1055mg46%
    Potassium 506mg14%
    Carbohydrates 70g23%
    Fiber 4g17%
    Sugar 5g6%
    Protein 34g68%
    Vitamin A 911IU18%
    Vitamin C 4mg5%
    Calcium 557mg56%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Mini Lasagna Bowls (for 2) are a delicious Italian meal (they're easy to make). Perfect size, when you don't want to make an entire lasagna!

     

    Lemon Pasta And Peas

    Lemon Pasta and Peas is an easy, delicious, meatless dish. Pasta and peas, with lemon juice, olive oil, garlic and Parmesan will be a big hit!
    Lemon Pasta and Peas is an easy, delicious, meatless dish. Pasta and peas, with lemon juice, olive oil, garlic and Parmesan will be a big hit!

    I received two new cookbooks from my family this past Christmas to add to my cookbook collection. Both cookbooks were written by the same couple (Steve and Kathy Doocy), and had been on top of the best seller list at one time or another. It was fun to read the stories behind the foods and mark some of the recipes I wanted to try.

    This recipe for lemon pasta and peas is the first one I tried from “The Happy In A Hurry Cook Book”. The Doocy’s originally got the recipe  from their friend Madeleine (it’s her “go to” pasta dish). It is a simple, meatless dish, can be made quickly (under 20 minutes), and has wonderful flavor. We enjoyed it with a slice of rotisserie chicken on the side (my hubby wanted some protein).

    Once the pasta is almost fully cooked, you add frozen peas to the pasta water in the pan (which quickly cooks them!). The remaining ingredients (the flavor factor) are then added to the cooked, drained pasta and peas.  That’s it… see how EASY this meal is to make?! Here’s how to make this simple dish:

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

    Cook The Pasta And Peas

    The first thing you need to do is bring a large pan of salted water to a boil. Once the water has come to a boil, add the pasta to the pan, and cook. TIP: You will need to cook the pasta for 1 minute less than the pkg. directions tell you for al dente.

    Add the frozen peas (yes, still FROZEN) to the pan of boiling pasta. Let them cook for 2 more minutes right in there with the pasta. NOTE: The recipe calls for using one (12 oz.) bag of frozen peas. If you would prefer LESS peas in this dish, simply add HALF the bag.

    Spaghetti noodles cooking for the lemon pasta and peas dish.Frozen peas are added directly into the boiling pasta and water.

    Remove one cup of the hot pasta water, and set it aside for later. Pour the pasta and peas into a strainer or colander, and drain the remaining water from the pan, but do not rinse. Return the hot drained pasta and peas to the pan, and immediately begin seasoning the dish (off of the heat).

    A cup of boiling pasta water is reserved to use later in the dish.

    Seasoning The Lemon Pasta And Peas For Serving

    While the drained pasta is still hot, add olive oil, fresh lemon juice, and minced garlic, tossing to coat the pasta and peas well. Once combined, add the grated Parmesan cheese, salt and pepper, and give it another good toss to combine.

    Now you will add a little bit of the reserved hot starchy pasta water. Give the pasta good stir as you add the water. This will help the pasta to not be dry, and help to melt the Parmesan cheese. You won’t need to use all of the pasta water… just use enough to coat the pasta to your liking, ok?

    Olive oil, lemon juice and garlic are added to drained pasta and peas.Parmesan cheese, salt & pepper added to drained pasta and peas.

    Time To Enjoy Lemon Pasta And Peas

    Now the lemon pasta and peas are ready to serve (while they’re still hot). If you find that the pasta has cooled down too much, simply reheat it quickly in the microwave. Serve immediately, and enjoy this easy, delicious pasta dish!

    Lemon pasta and peas ready to serve while hot.

    Don’t Want It To Be Meatless?

    If you want to add protein to the dish, add a slice or two of rotisserie chicken on the side. You could also add cooked, cubed chicken or pork into the pasta as well. Whatever makes you happy! My hubby asked for some protein with his, so I added a slice of rotisserie chicken breast on the side.

    A piece of rotisserie chicken, served on the side of lemon pasta and peas.

    I hope you enjoy this recipe for lemon pasta and peas. Any leftovers will keep for several days in the refrigerator, stored in an airtight container, and can be reheated easily in a microwave. Thank you for stopping by, and I hope you will come back soon!

    Looking For More PASTA Recipes?

    You can find all of my blog recipes in the Recipe Index, located at the top of the page. I have quite a few delicious pasta recipes, including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:

    Facebook page: The Grateful Girl Cooks!
    Pinterest:
    The Grateful Girl Cooks!
    Instagram:
    jbatthegratefulgirlcooks

    Author's signature

    Original recipe source: “The Happy In A Hurry Cook Book”, by Steve and Kathy Doocy, page 163, published by William Morrow, 2020

    Lemon Pasta and Peas
    Prep Time
    5 mins
    Cook Time
    15 mins
    Total Time
    20 mins
     

    Lemon Pasta and Peas is an easy, delicious, meatless dish. Pasta and peas, with lemon juice, olive oil, garlic and Parmesan will be a big hit!

    Category: Dinner, Pasta
    Cuisine: Italian
    Keyword: lemon pasta and peas
    Servings: 6
    Calories Per Serving: 449 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 1 pound spaghetti pasta
    • 12 ounces frozen sweet green peas
    • ½ cup fresh lemon juice approx. 2-3 lemons
    • 3 Tablespoons olive oil
    • 2 large garlic cloves minced
    • ¾ cup grated Parmesan cheese or Pecorino Romano
    • ½ teaspoon salt
    • ½ teaspoon ground black pepper
    Instructions
    1. Bring a large pan of salted water to a boil on medium-high heat. Once water boils, add pasta and cook. Note: cook pasta for 1 minute less than pkg. directions tell you for al dente. Add frozen peas (yes, still FROZEN) and let them cook 2 minutes, in with the pasta.

    2. Remove 1 cup of hot pasta water; set aside. Pour pasta/peas into a strainer; drain remaining water from pan. Do not rinse pasta. Return hot drained pasta/peas to pan (off the heat).

    3. Add olive oil, fresh lemon juice, and minced garlic to pasta, tossing or stirring to coat. Now add Parmesan cheese, salt, black pepper, and toss to combine. pour in a little bit of reserved hot pasta water; stir, then add more as needed, to melt cheese and help pasta to not be dry. You won't need to use all of the pasta water.

    4. Serve immediately while hot, and enjoy this easy, delicious pasta dish!

    Nutrition Facts
    Lemon Pasta and Peas
    Amount Per Serving (1 (1/6 of total))
    Calories 449 Calories from Fat 108
    % Daily Value*
    Fat 12g18%
    Saturated Fat 3g19%
    Cholesterol 11mg4%
    Sodium 393mg17%
    Potassium 350mg10%
    Carbohydrates 67g22%
    Fiber 5g21%
    Sugar 6g7%
    Protein 18g36%
    Vitamin A 544IU11%
    Vitamin C 31mg38%
    Calcium 173mg17%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Lemon Pasta and Peas is an easy, delicious, meatless dish. Pasta and peas, with lemon juice, olive oil, garlic and Parmesan will be a big hit!

    Pasta in Wine and Garlic Sauce

    Make delicious pasta in wine and garlic sauce in under 15 minutes! SIMPLE to make, then garnish with Parmesan cheese for a tasty main dish!
    Make delicious pasta in wine and garlic sauce in under 15 minutes! SIMPLE to make, then garnish with Parmesan cheese for a tasty main dish!

    Do you enjoy pasta dishes? We sure do… especially my husband! Today I want to share a super simple, but “oh so tasty” recipe for Pasta in Wine and Garlic Sauce. It is sooo good, and I’m confident you’re gonna enjoy it as much as we do.

    I love this recipe, because while fresh (or dried) pasta is cooking, you whip up a flavorful, EASY sauce to coat the pasta with as soon as it is finished. We try to have a meatless meal about once a week, and this one is pretty amazing! The sauce truly only takes a couple minutes to make while the pasta cooks, so the recipe definitely is “LOW MAINTENANCE!”

    That’s why this is such a great recipe. This pasta (and sauce) tastes wonderful, and is the perfect solution when you don’t have much time, motivation or energy to make dinner. We’ve all been there, right? You can even add cooked shrimp or chicken to this pasta if you need some added protein! Trust me, you really can’t hurt this dish!

    Do I Have To Use Fettucine Noodles For This Recipe?

    No. You do NOT have to use fettucine pasta. Use whatever type of pasta you have, fresh or dried. For these photos I used homemade fresh fettucine, but the recipe works perfectly with any type of fresh or dried pasta. I recently used a Christmas gift card to purchase pasta rolling attachments for my stand mixer, so I made some fettucine pasta to try the attachments out to “show off” this simple pasta in wine and garlic sauce recipe. Here’s how easy it is to make this dish:

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

    Prepare The Pasta

    Cook the pasta you will be using (dried or fresh) in boiling, heavily salted water, according to package directions. Continue until the pasta is cooked al dente. Please remember that fresh pasta takes less time to cook than dried pasta. You can make the sauce quickly while the pasta is cooking.

    Fresh homemade fettucine pasta cooking in salted, boiling water.

    Make The Wine And Garlic Sauce While Pasta Cooks

    Using a large saucepan or skillet, heat olive oil on medium heat. To the oil, add minced garlic, and red pepper flakes, and stir to combine. Cook this mixture for one minute, stirring often so the garlic doesn’t burn. 

    Garlic and red pepper flakes cook in hot oil before adding remaining ingredients.

    Add butter (cut into chunks), white wine, salt and black pepper. *NOTE: Use any type of dry white wine you want, including chardonnay, pinot grigio, sauvignon blanc, pinot gris, etc.

    Stir well as the butter melts, to combine the ingredients. Cook the sauce for two minutes on medium heat, and then remove the pan from the heat. BOOM! It’s DONE!

    A white wine, butter, and garlic sauce cooking in skillet.Sauce cooks for a couple minutes before adding it to hot cooked pasta.

    Time To Serve The Pasta In Wine And Garlic Sauce

    As soon as the pasta is done, drain off the water, and then pour the hot pasta back into the saucepan or skillet. Immediately pour the wine and garlic sauce over the hot pasta, and toss really well, to coat the noodles with the sauce.

    The pasta will not be “swimming” in the sauce- just make sure it’s all coated, so mix it well. Place the pasta in wine and garlic sauce into (or onto) serving bowls (or plates). Sprinkle with grated Parmesan cheese and chopped fresh parsley to garnish. If desired, you can also sprinkle on a few more red pepper flakes (if you want more “heat”), but that is optional!

    Pasta in wine and garlic sauce is served, garnished with Parmesan cheese and parsley.

    Because the pasta is not “doused” in sauce, it will tend to cool fairly quickly, so serve it immediately. TIP: Once pasta has been garnished with Parmesan and parsley, I like to put each portion into the microwave for 20-30 seconds to make sure it is served HOT! 

    Close up photo of pasta in wine and garlic sauce, served in a white bowl.

    I sure hope you enjoy this delicious pasta dish. We really do, and my husband loves to request this for dinner. What more could you want in a simple, meatless recipe? Full of flavor, filling, and easy to make in a flash… it’s a keeper!

    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 quite a few pasta recipes you’ll enjoy, including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:

    Facebook page: The Grateful Girl Cooks!
    Pinterest:
    The Grateful Girl Cooks!
    Instagram:
    jbatthegratefulgirlcooks

    Author's signature

    Original recipe source: julieblanner.com/white-wine-sauce/

    Pasta in Wine and Garlic Sauce
    Prep Time
    3 mins
    Cook Time
    4 mins
    Total Time
    7 mins
     

    Make delicious pasta in wine and garlic sauce in under 15 minutes! SIMPLE to make, then garnish with Parmesan cheese for a tasty main dish!

    Category: Main Course, Meatless Entree
    Cuisine: Italian
    Keyword: pasta in wine and garlic sauce
    Servings: 6
    Calories Per Serving: 488 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    For Sauce:
    • ¼ cup olive oil
    • 2 teaspoons minced garlic (fresh or jarred)
    • ½ teaspoon crushed red pepper
    • 5 Tablespoons butter (salted or unsalted)
    • ½ cup dry white wine (chardonnay/pinot grigio/sauvignon blanc)
    • 1 teaspoon salt
    • ½ teaspoon black pepper
    For Pasta:
    • 1 pound pasta (fresh or dried, any type) See NOTE below.
    • 1/3 cup freshly grated Parmesan cheese (for garnish)
    • ¼ cup fresh parsley, chopped (for garnish)
    Instructions
    1. Cook pasta (dried or fresh) in boiling, heavily salted water according to package directions. Continue until pasta is cooked al dente.

    Make Sauce While Pasta Cooks:
    1. Heat olive oil on medium in a large saucepan or skillet. Add garlic and red pepper flakes to the oil; stir to combine. Cook for 1 minute, stirring often so garlic doesn't burn. Add butter (cut in chunks), white wine, salt and black pepper. Stir as butter melts, to combine ingredients. Cook for 2 minutes on medium heat, then remove pan from heat.

    To Serve:
    1. When pasta is done, drain off water; pour pasta back into saucepan/skillet. Immediately pour sauce over hot pasta; toss well to coat pasta with sauce. Portion pasta into (or onto) serving bowls (or plates). Sprinkle with Parmesan and parsley. You can also sprinkle with a few red pepper flakes (if you want more "heat"), but that's optional! Serve hot, and enjoy. *Store any leftover pasta in a sealed container for up to 5-7 days. Reheat in microwave.

    Recipe Notes

    NOTE: Fresh pasta cooks the quickest, and is reflected in the cooking time. Dried pasta (any type may be used) will take longer to cook to al dente firmness, but is perfectly okay to use!

    Nutrition Facts
    Pasta in Wine and Garlic Sauce
    Amount Per Serving (1 (1/6th of total))
    Calories 488 Calories from Fat 189
    % Daily Value*
    Fat 21g32%
    Saturated Fat 8g50%
    Cholesterol 30mg10%
    Sodium 566mg25%
    Potassium 210mg6%
    Carbohydrates 58g19%
    Fiber 3g13%
    Sugar 2g2%
    Protein 12g24%
    Vitamin A 600IU12%
    Vitamin C 4mg5%
    Calcium 89mg9%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Make delicious pasta in wine and garlic sauce in under 15 minutes! SIMPLE to make, then garnish with Parmesan cheese for a tasty main dish!

    Air Fryer Cheesy Pan Pizza

    Make a delicious Air Fryer Cheesy Pan Pizza for lunch/dinner. Use canned biscuit dough for crust & Mozzarella/Parmesan cheeses, pizza sauce & spices!
    Make a delicious Air Fryer Cheesy Pan Pizza for lunch/dinner. Use canned biscuit dough for crust & Mozzarella/Parmesan cheeses, pizza sauce & spices!

    Do you have an air fryer? We are still enjoying experimenting with different recipes using the air fryer I got last year with a gift card. One of the quick meals I came up with (while experimenting) is this recipe for Air Fryer Cheesy Pan Pizza.  Guess what? To make it extra easy, you use refrigerated, canned biscuit dough to form the pan pizza crust! YEP!

    Pizza Making Experiments

    We love pizza, and occasionally use different methods to make it. I’ve made BBQ Chicken TORTILLA Pizzas, Pizzas Cooked On The BBQ, and of course, traditional pepperoni pizza! I’ve even made Apple Pie Dessert Pizza! But this one, using biscuit dough, once I thought of it, sounded like something I wanted to try.

    We had a can of biscuits hanging out in the refrigerator, so I started thinking about the ingredients in the dough. Finally I decided to make a deep dish pizza crust with it, just to try it. The recipe I came up with uses 4 biscuits total, and yields two cute little 6″ pan pizzas, with hardly any effort. Perfect, and VERY convenient! Now we can eat them any time for a quick lunch or dinner. Here’s how to make ’em:

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

    Make The “Easy” Pizza Crust

    NOTE:  This recipe makes two individual pizzas, so remember to divide the ingredients between two, and repeat this process for each pizza. My air fryer could only cook one 6″ pizza at a time, so I cooked them in two batches.

    Place the dough for two biscuits onto a lightly floured surface, stacked on top of each other. Use a rolling pin, and roll the dough out into a 6″ circle. This will be the crust for your pizza. Easy peasy.

    Two canned, refrigerated biscuits are used for the pizza crust dough.The biscuit dough is rolled out into a 6" circle for the pizza pan.

    Prepare The Air Fryer Cheesy Pan Pizza

    Lightly spray a 6″ oven-safe, rimmed round baking pan with non-stick spray (mine was in an air fryer accessory kit). Place the crust into the pan. Stretch and gently pull the dough to cover the bottom of the pan, and about an inch up the sides of the pan.

    Sprinkle a small handful of the mozzarella cheese over the dough. The cheese (as it melts) will help form a barrier, so the bottom crust does not get soggy from the pizza sauce.

    Place the dough into a 6" oven-proof pan, pulling dough up sides of pan to form rim.Sprinkle the bottom of the crust with some of the grated mozzarella cheese.

    Now spoon the pizza (or spaghetti) sauce over the cheese, and top with shredded Parmesan cheese. Add grated mozzarella cheese, and sprinkle lightly with Italian seasoning (I make my own). The last step is to either lightly spray or drizzle olive oil over the top of the pizza.

    Spoon sauce over pizza, then top with grated Parmesan.Top with mozzarella cheese, Italian seasoning and a drizzle/spray of olive oil.

    Time To Cook Your Air Fryer Cheesy Pan Pizza

    Now your air fryer cheesy pan pizza is ready to cook! Place the pan pizza into a preheated 380°F air fryer, and cook the pizza for 5 minutes. After 5 minutes, open the air fryer- carefully and quickly remove the pizza from the pan, and place it back in the air fryer (minus pan).

    The pizza should have firmed up enough to hold its shape, and will be stable enough (without the pan) to continue cooking, so the bottom crust browns nicely and firms up. Pop the pizza back into the air fryer (directly on basket grate), and cook for an additional 3-4 minutes.

    Cook the air fryer pizza for 5 minutes, before removing pizza from pan.The pizza is removed from pan and finishes cooking in the air fryer.

    How Do I Know If It Is Done?

    When done, the cheese should be bubbly and melted, and the pizza will be fully heated through. Take a quick peek at the bottom crust of your pizza – it should be browned, crispy and firm. The photo below shows how golden brown and firm the crust should be, too.

    Transfer your air fryer cheesy pan pizza to a cutting board, let it sit for one minute, then slice it into 4 small pieces with a pizza cutter or sharp knife. Repeat process for the remaining pizza. Serve hot, and enjoy.

    The bottom crust gets nice and golden brown when cooked in the air fryer.Slices of the air fryer cheesy pan pizza, on a plate, ready to eat.

    I hope you will consider trying these little miniature pan pizzas. They really are good, and not too difficult at all to make. Thanks for stopping by, and have a great day.

    Looking For More AIR FRYER Recipes?

    You can find all of my air fryer recipes in the Recipe Index, which is located at the top of the page. I have several you might enjoy, including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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

    Author's signature

    Air Fryer Cheesy Pan Pizza
    Prep Time
    6 mins
    Cook Time
    9 mins
    Total Time
    15 mins
     

    Make a delicious Air Fryer Cheesy Pan Pizza for lunch/dinner. Use canned biscuit dough for crust & Mozzarella/Parmesan cheeses, pizza sauce & spices!

    Category: Entree, Lunch, Snack
    Cuisine: Italian
    Keyword: air fryer cheesy pan pizza
    Servings: 2 pizzas
    Calories Per Serving: 492 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 4 refrigerated, canned biscuits (dough)
    • 1 cup mozzarella cheese , divided
    • 4-5 Tablespoons spaghetti or pizza sauce , divided
    • ½ cup grated Parmesan cheese , divided
    • ½ teaspoon Italian seasoning
    • 2 teaspoons olive oil , (approx.) to spray or drizzle
    Instructions
    REPEAT THIS PROCESS FOR EACH PIZZA
    1. Place 2 biscuit dough rounds onto a lightly floured surface, stacked on top of each other. Roll the dough out into a 6" circle using rolling pin. Lightly spray a 6" oven-safe, rimmed round baking pan with non-stick spray. Place dough circle into pan. Stretch and gently pull dough to cover bottom of pan, and about 1" inch up the sides of pan.

    2. Sprinkle ¼ cup mozzarella cheese over dough. Spoon 2 T. pizza sauce over cheese, then sprinkle with ¼ cup Parmesan cheese. Add ¼ cup grated mozzarella cheese, and sprinkle lightly with ¼ teaspoon Italian seasoning. Lightly spray or drizzle olive oil over top of pizza.

    3. Place pan pizza into basket of a preheated 380°F air fryer; cook for 5 minutes. After 5 minutes, open air fryer- carefully/quickly remove pizza from pan; place pizza back in air fryer directly onto basket grate (minus pan). Pizza should be firm enough to hold its shape, and will be stable enough (without pan) to continue cooking, so bottom crust browns nicely and firms up. Cook for an additional 3-4 minutes, until cooked through, cheese is bubbly, and the bottom crust is browned and firm.

    4. Remove pizza from air fryer once done; transfer to a cutting board. Let rest for one minute, then slice into 4 wedges, serve and enjoy! Repeat process for remaining pizza.

    Nutrition Facts
    Air Fryer Cheesy Pan Pizza
    Amount Per Serving (1 pizza)
    Calories 492 Calories from Fat 261
    % Daily Value*
    Fat 29g45%
    Saturated Fat 12g75%
    Cholesterol 59mg20%
    Sodium 1398mg61%
    Potassium 299mg9%
    Carbohydrates 31g10%
    Fiber 1g4%
    Sugar 4g4%
    Protein 27g54%
    Vitamin A 618IU12%
    Vitamin C 2mg2%
    Calcium 754mg75%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Make a delicious Air Fryer Cheesy Pan Pizza for lunch/dinner. Use canned biscuit dough for crust & Mozzarella/Parmesan cheeses, pizza sauce & spices!

    Herbed Shrimp Broccoli Pasta

    Herbed Shrimp Broccoli Pasta is a delicious, Italian-inspired meal of pan-seared shrimp, broccoli, and pasta noodles w/ Parmesan, olive oil & spices.
    Herbed Shrimp Broccoli Pasta is a delicious, Italian-inspired meal of pan-seared shrimp, broccoli, and pasta noodles w/ Parmesan, olive oil & spices.

    If you enjoy shrimp and pasta dishes, may I suggest trying this delicious recipe for Herbed Shrimp Broccoli Pasta? My husband and I love this dish, and truly hope you will enjoy it, as well! I’ve been making it without any recipe, in one form or another for years, improvising as I went along with spices, ingredients, etc. This is the final version of this recipe from all my kitchen “experimenting”, and it sure is GOOD!

    Lightly seasoned, pan-seared shrimp are complimented with pasta, coated with olive oil, butter, Parmesan cheese and Italian-inspired spices. Toss in some healthy broccoli, and you’ve got a wonderful, all-in-one meal I am confident you will enjoy.

    Basically you will cook shrimp, cook broccoli, cook pasta, and then mix it all together with spices, cheese, butter and olive oil. It’s pretty easy to make (in just a few steps), so I want to share this yummy recipe with you.

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

    Season And Pan-Sear The Shrimp

    The first step is to make sure your medium shrimp are peeled, and deveined. Place the shrimp in a medium sized bowl, and lightly season with Italian seasoning and garlic powder. The link is to my recipe for making Italian seasoning at home, if you do not have any.

    Melt butter in a large skillet. Add the seasoned shrimp, and cook in a single layer for 2-3 minutes, and then turn the shrimp over to the other side. The shrimp should be golden brown. Cook for 1-2 additional minutes, until the shrimp are cooked through.

    Set the skillet with the shrimp aside, and cover, to keep the shrimp warm. Do not clean the skillet out, because you will use all the browned butter and leftover “crispy bits” later for added flavor!

    Shrimp are lightly seasoned, then pan-seared in butter in a skillet.

    Cook Pasta, Steam Broccoli, And Mix Pasta Seasoning

    Okay… now you need to prepare the pasta in boiling water, according to package directions (approx. 12-13 minutes). TIP: Typically I start the pot of water heating while I cook the shrimp. That way, when I’m done cooking the shrimp, the water will already be boiling for the pasta (which saves time).

    Fettucine pasta is cooked until al dente in boiling water.

    While the pasta is cooking, quickly steam the broccoli. Place the broccoli florets in a steamer basket over 2 inches of boiling water in a saucepan, and cover. Steam the broccoli for 4 minutes. Remove the florets from the basket, and add to the cooked shrimp set aside in the skillet (and keep warm).

    Broccoli florets are quickly steamed before adding to the pasta.

    While the pasta is still cooking, take a minute to also mix together the spice ingredients for the pasta in a small bowl. The spices are onion powder, Italian seasoning, parsley, garlic powder, red pepper flakes, salt and pepper.

    Spices are mixed together before adding to the pasta.

    Putting The Herbed Shrimp Broccoli Pasta Together

    Now it’s time to put this meal together! As soon as the pasta is fully cooked, quickly drain it in a colander (but don’t rinse!). Place the butter and olive oil in the bottom of the empty pasta pan, and then pour the HOT drained pasta back in, on top. This will help to melt the butter underneath. Quickly add the spice mixture and grated Parmesan cheese to the pasta.

    The herb mixture, butter, oil and Parmesan cheese are added to cooked pasta.

    Now add the cooked shrimp and broccoli to the hot pasta, and gently toss it all together. The melted butter, olive oil, spices and Parmesan will flavor the pasta, along with the broccoli and seasoned shrimp. Give the pasta a quick taste, and add additional salt and pepper, if desired. Now the herbed shrimp broccoli pasta is ready to be served.

    Cooked shrimp and broccoli are added to the pasta, then gently mixed together.The herbed shrimp broccoli pasta is gently tossed before serving.

    Time To Serve Herbed Shrimp Broccoli Pasta!

    Place portions of pasta onto individual serving plates or bowls (I use tongs). Try to position the shrimp on top of each portion to make it look appealing. Add additional grated Parmesan cheese for garnish, if desired.

    Note: Because this pasta dish is not fully coated with a thick sauce (like spaghetti sauce, for example), it will tend to lose heat rapidly . This is why it is important to serve it up fairly quickly… just sayin’.

    A serving dish of herbed shrimp broccoli pasta, ready to enjoy!A close up of herbed shrimp broccoli pasta, with a fork on the side.

    Hope you enjoy this delicious all-in-one pasta dinner! We always do and trust you will, too. Thanks for stopping by, and hope you will visit again soon. Take care, and have a great day.

    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 quite a few, including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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

    Author's signature

    Herbed Shrimp Broccoli Pasta
    Prep Time
    25 mins
    Cook Time
    0 mins
    Total Time
    25 mins
     

    Herbed Shrimp Broccoli Pasta is a delicious, Italian-inspired meal of pan-seared shrimp, broccoli, and pasta noodles w/ Parmesan, olive oil & spices.

    Category: Dinner, Entree
    Cuisine: Italian
    Keyword: herbed shrimp broccoli pasta
    Servings: 3
    Calories Per Serving: 600 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    For Shrimp:
    • 18-20 medium shrimp , peeled, deveined
    • 2 Tablespoons butter
    • ½ teaspoon Italian seasoning
    • ¼ teaspoon garlic powder
    For Pasta:
    • 7 ounces fettucine pasta , cooked according to pkg. directions
    • cups broccoli florets , lightly steamed
    • ¼ cup extra virgin olive oil
    • 2 teaspoons butter , room temp.
    • 1 Tablespoon Italian seasoning
    • 1 teaspoon dried parsley
    • ½ teaspoon garlic powder
    • teaspoon onion powder
    • ¼ teaspoon salt and pepper (EACH)
    • 1 pinch (generous) red pepper flakes
    • ¼ cup fresh grated Parmesan cheese , plus more for garnish, if desired
    Instructions
    1. Prepare shrimp: Place shrimp in a bowl; sprinkle with Italian seasoning and garlic powder; toss to coat. Melt butter in a large skillet on medium heat. Add shrimp in a single layer. Cook 2-3 minutes; turn shrimp over and cook other side for 1-2 more minutes until cooked through. Set skillet of shrimp aside; cover, to keep warm. Don't clean skillet- you will use browned butter and leftover "crispy bits" later for added flavor!

    2. Prepare pasta according to package directions. TIP: Start pot of water heating while cooking shrimp in Step #1. When done cooking shrimp, water should be boiling for pasta (which saves time).

    3. While Pasta Cooks: #1: Steam broccoli. Place broccoli florets in a steamer basket over 2 inches of boiling water in a saucepan and cover. Steam for 4 minutes. Remove broccoli from steamer; add to shrimp set aside in skillet. #2: Mix together spices for the pasta (Italian seasoning, parsley, garlic powder, onion powder, salt, pepper, and red pepper flakes) in a small bowl. Set aside.

    4. When pasta is done, immediately drain it in a colander (but don't rinse!). Place butter and olive oil on the bottom of the empty pasta pan, and then pour HOT drained pasta back in, on top. This melts the butter underneath. Add spice mix, Parmesan cheese, shrimp and broccoli to pasta.

    5. Gently toss all ingredients together until fully combined. Taste pasta; add additional salt and pepper, if desired. Immediately serve (while still hot), and enjoy.

    Nutrition Facts
    Herbed Shrimp Broccoli Pasta
    Amount Per Serving (1 (1/3 of total))
    Calories 600 Calories from Fat 306
    % Daily Value*
    Fat 34g52%
    Saturated Fat 11g69%
    Cholesterol 181mg60%
    Sodium 727mg32%
    Potassium 355mg10%
    Carbohydrates 53g18%
    Fiber 4g17%
    Sugar 2g2%
    Protein 22g44%
    Vitamin A 840IU17%
    Vitamin C 42mg51%
    Calcium 221mg22%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Herbed Shrimp Broccoli Pasta is a delicious, Italian-inspired meal of pan-seared shrimp, broccoli, and pasta noodles w/ Parmesan, olive oil & spices.

    JB’s Homemade Lasagna

    Enjoy delicious homemade lasagna (serves 12), with Italian sausage, ground beef, mozzarella, ricotta & Parmesan cheese, tomatoes & Italian spices.
    Enjoy delicious homemade lasagna (serves 12), with Italian sausage, ground beef, mozzarella, ricotta & Parmesan cheese, tomatoes & Italian spices.

    About 40 years ago as a young bride I started making homemade lasagna from an old recipe I had been given. I made quite a few changes to the original classic Italian recipe, loved the results, and have been making lasagna this way ever since!

    JB’s homemade lasagna is comfort food at its best. Layers of pasta, meat sauce, spices and lots of ooey gooey cheese make this a well loved meal in our home. Many people think lasagna is too complicated to make, but truthfully, it is fairly easy. There are several steps involved to get the ingredients “ready”, but once that’s done, it’s just a matter of layering and baking! Here’s how to make this dish:

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

    Prep #1: Prepare The Meat Sauce

    The first thing to do is to prepare the meat sauce, because it needs to cook for awhile to develop great flavor. In a large skillet, sauté onions and garlic powder in hot oil (medium heat) until the onions become tender (3-4 minutes).

    Add crumbled Italian sausage, ground beef and salt to the skillet. Stir, and continue to cook until the meat is cooked through and browned. Discard any grease that accumulated, and then put the skillet back on the heat.

    Onion, garlic powder, ground beef and Italian sausage are browned in large skillet.

    Add canned tomatoes, tomato sauce, and Italian seasoning to the lasagna meat sauce, and stir, to combine. Cook the meat sauce on medium heat for about 50 minutes (stirring occasionally), to help develop the wonderful Italian flavor of the sauce. When done, remove the sauce from the heat and set aside.

    Tomatoes, sauce and spices are added to the meat in the skillet and cooked.

    Prep #2: Prepare The Ricotta Cheese Filling

    While the meat sauce is cooking, I make the ricotta cheese filling. It’s EASY, and only takes a minute! Place ricotta cheese, garlic powder, dried parsley, and Italian seasoning in a medium bowl, and stir well, until fully incorporated. Set the ricotta filling aside.

    Ricotta cheese is mixed with garlic powder, dried parsley and Italian seasoning.

    Prep #3: Cook The Lasagna Noodles

    Now it’s time to cook the pasta. Bring a large pot of water to a boil. Add the pasta, and cook according to package directions until al dente. Once done, drain the water, and place hot pasta into a strainer/colander, and rinse with cold water. Once rinsed, lay the cooked pasta on paper towels to slightly dry, making sure each sheet of pasta doesn’t stick to the others.

    A box of lasagna noodles is cooked and then drained.

    Time To Assemble JB’s Homemade Lasagna

    Now it’s time to create your homemade lasagna, by layering on the ingredients! Spread 1/3 of the meat sauce on the bottom of a 9″x13″ baking pan. Place a layer of lasagna noodles over the sauce to cover (about 5). Place dollops of the ricotta filling (half of the ricotta filling) over the pasta, as shown in the photo below.

    Gently spread out the ricotta filling wth a spoon or spatula, to cover most of the lasagna noodles. Sprinkle half of the Parmesan cheese and 1/3 of the mozzarella cheese over the top of the ricotta filling to cover. This is shown in the second photo below.

    First layers of lasagna are sauce, then noodles, and then ricotta filling.Ricotta filling is spread over noodles, then topped with shredded Parmesan and mozzarella..

    Repeat Layers Then Bake

    Spread another 1/3 of the meat sauce on top of the shredded cheeses. Add pasta noodles to cover, then add the remaining ricotta filling to cover. Sprinkle with the rest of the Parmesan cheese, and 1/3 of the mozzarella cheese (saving remaining 1/3 of mozzarella cheese for final topping).

    The final “to do” is a layer of meat sauce (use it all up). Top the meat sauce with the remaining mozzarella cheese, and now your homemade lasagna is finished and ready to bake! Bake JB’s homemade lasagna at 350°F for 50 minutes. When done, the top should be golden brown, the cheese melted, and the lasagna should be bubbling around the edges.

    Layers of the lasagna are repeated - sauce, noodles, ricotta, then shredded cheeses.Final layer is sauce, then mozzarella cheese to top, and then lasagna is baked.

    Getting Homemade Lasagna Ready To Serve

    Once done, remove the HOT lasagna from the oven. Let it rest for 5 minutes, to let the hot gooey cheese firm up a bit, which will make cutting it a LOT easier. While you wait, take a good sniff of that lasagna. YUMMO… it sure smells good! Once the lasagna has “cooled” slightly, cut it into 12 portions, and serve.

    JB's homemade lasagna is done baking in 50 minutes, when bubbly around edges.A close up of the lasagna cooling for a couple minutes before slicing.

    Time To Eat Some Homemade Lasagna

    We really enjoy this delicious homemade lasagna, and it is full of flavor! There is a lot of sauce, cheese and meat, and it truly is a great meal. The leftovers are delicious, too! Leftovers can be stored (tightly covered) in the refrigerator for up to 3-4 days. Just pop a piece of leftover lasagna in the microwave to reheat, and you’ve got yourself a quick meal.

    Our favorite way to enjoy my homemade lasagna is with garlic bread and a mixed green salad on the side. This scrumptious recipe has stood the test of time in our home, and I’m glad I finally got around to posting the recipe. Hope you enjoy it, too.

    You can see layers of meat and cheese in JB's homemade lasagna after slicing.A piece of homemade lasagna served with green salad and garlic bread on the side.

    Thank you for spending some of your valuable time stopping by today. Hope you will consider trying this delicious recipe in your home, and trust you will enjoy it as much as we do. It’s a wonderful way to serve a large family, or have quite a few servings, if made for a smaller group. Take care, and have a great day.

    Looking For More ITALIAN recipes?

    You can find all of my recipes in the Recipe Index, located at the top of the page. We love Italian food, so there are quite a few Italian recipes there, including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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

    Author's signature

    Original recipe source: unknown (been making lasagna this way for over 40 years)

    JB's Homemade Lasagna
    Prep Time
    1 hr
    Cook Time
    50 mins
    Total Time
    1 hr 50 mins
     

    Enjoy delicious homemade lasagna (serves 12), with Italian sausage, ground beef, mozzarella, ricotta & Parmesan cheese, tomatoes & Italian spices.

    Category: Main Course
    Cuisine: Italian
    Keyword: homemade lasagna
    Servings: 12
    Calories Per Serving: 619 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    For Meat Sauce:
    • ¼ cup oil
    • cups brown onion , chopped
    • ¾ teaspoon garlic powder
    • 1 pound Italian sausage , crumbled
    • ½ pound ground beef , crumbled
    • 29 ounces canned whole tomatoes
    • 32 ounces canned tomato sauce
    • 2 teaspoons salt
    • ¼ teaspoon ground black pepper
    • Tablespoons Italian seasoning
    For Ricotta Cheese Mixture:
    • 24 ounces ricotta cheese
    • 1 teaspoon parsley (fresh or dried)
    • ½ teaspoon garlic powder
    • ½ teaspoon Italian seasoning
    For Rest Of The Lasagna:
    • 1 pound lasagna noodles , cooked/drained per pkg. directions
    • 1 cup Parmesan cheese , shredded
    • 1 pound mozzarella cheese , shredded
    Instructions
    1. MAKE MEAT SAUCE- In a large skillet, sauté onions and garlic powder in hot oil (medium heat) until they become tender. Add crumbled Italian sausage, ground beef and salt to skillet; continue cooking until meat is cooked through and browned. Discard any accumulated grease. Add canned tomatoes, tomato sauce, and Italian seasoning, and stir to combine. Cook sauce on medium heat for 50 minutes (stirring occasionally), Remove from heat; set aside.

    2. MAKE RICOTTA FILLING- Place ricotta cheese, garlic powder, dried parsley, and Italian seasoning in medium bowl, and stir well, until fully incorporated. Set aside.

    3. COOK PASTA- Cook lasagna noodles according to directions until al dente. Once done, drain water, and place pasta in a strainer, and rinse with cold water. Lay pasta on paper towels to dry slightly, making sure pasta sheets don't stick together .

    4. ASSEMBLE LASAGNA- Layer #1: Spread 1/3 of the meat sauce on the bottom of a 9x13" baking pan. Place a layer of lasagna noodles over the sauce. Place dollops of ricotta (half of ricotta) over pasta. Gently spread ricotta filling to cover lasagna noodles. Sprinkle half of the Parmesan cheese and 1/3 of the mozzarella cheese over ricotta to cover.

      Layer #2: Spread another 1/3 of the meat sauce on top of shredded cheeses. Add lasagna noodles, then remaining ricotta filling. Sprinkle with remaining Parmesan cheese, and another 1/3 of the mozzarella cheese (save remaining 1/3 of mozzarella cheese for final topping).

      Layer #3: Add layer of remaining meat sauce. Top sauce with the rest of the mozzarella cheese. Now lasagna is ready to bake. Preheat oven to 350°F.

    5. Bake lasagna at 350°F for 50 minutes. When done, the top should be golden brown, cheese topping is melted, and lasagna should be bubbling around edges. Remove from oven, let sit for 5 minutes to let cheese firm up a bit (makes cutting easier). Cut into 12 portions, and serve. Enjoy!

    Nutrition Facts
    JB's Homemade Lasagna
    Amount Per Serving (1 g)
    Calories 619 Calories from Fat 324
    % Daily Value*
    Fat 36g55%
    Saturated Fat 19g119%
    Cholesterol 100mg33%
    Sodium 1589mg69%
    Potassium 751mg21%
    Carbohydrates 41g14%
    Fiber 4g17%
    Sugar 7g8%
    Protein 34g68%
    Vitamin A 917IU18%
    Vitamin C 14mg17%
    Calcium 576mg58%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Enjoy delicious homemade lasagna (serves 12), with Italian sausage, ground beef, mozzarella, ricotta & Parmesan cheese, tomatoes & Italian spices.