Italian Archives

Category: Italian

22
Mar
2025

Italian Penne Pasta Casserole

categories: Beef, Casseroles, Italian, Main Dishes, Pork

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Make a delicious Italian Penne Pasta Casserole for those you love! It’s filled with ground beef, Italian sausage, sauce and lots of cheese!

Today I want to share a “simple” yet delicious casserole recipe I believe you’re going to enjoy! I created this recipe using simple ingredients and we really like it a lot! I came up with this recipe after experimenting with different uses for penne, those cute little tubes of pasta goodness! YUM!

Our family loves almost anything Italian, so this tasty casserole is one that is easily made and enjoyed without a ton of prep work. That’s a win-win in my book, so let me show you how to make this Italian Penne Pasta Casserole. It yields about 6 servings, and I hope you like it!

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

Prepare The Casserole Filling

Place ground beef, Italian sausage, chopped green bell pepper and chopped onion in a large skillet. Cook these ingredients on medium-high heat until the meat is browned and fully cooked through. The peppers and onions should be tender, as well.

TIP: You can use sweet OR spicy Italian sausage (links or bulk) in the casserole, but if you use Italian sausage links, remove the casings before cooking.

Once the meat finishes cooking, remove any grease from the skillet (and discard). Season the meat mixture with Italian seasoning mix and salt and pepper.

Transfer the meat filling to a large bowl, add a favorite marinara sauce (your choice) and shredded mozzarella cheese. Note: You will set aside a small part of the mozzarella cheese to top the casserole before baking!

Stir the filling well, until all the ingredients have been combined. Now the only thing left to add to the casserole filling is eight ounces of cooked penne pasta.

Cook the Penne Pasta

TIP: To save time, consider cooking the pasta WHILE you make the meat filling. It doesn’t take too much effort to cook both at the same time and will significantly reduce your prep time.

Bring a large saucepan of boiling water to a full boil. Add the penne pasta and cook it on medium-high heat according to the package directions (approx. 10 minutes). The pasta may be slightly al dente (or slightly undercooked) at this point but will finish cooking in the oven.

Drain the pasta once it has finished cooking and add the drained pasta to the rest of the filling in the bowl. Stir well, to fully combine and coat the pasta with the meat sauce.

Prepare The Casserole For Baking

Preheat your oven to 350°F. Spray a 9″ x 9″ baking dish with non-stick spray. Pour the casserole filling into the baking dish and spread the mixture out evenly in the pan.

Sprinkle the surface of the casserole with the reserved amount of shredded mozzarella cheese, until evenly distributed. Cover the baking dish lightly with aluminum foil. Now the Italian penne pasta casserole is ready to bake!

Bake And Serve The Italian Penne Pasta Casserole

Bake the casserole at 350°F. for 35-40 minutes, removing the foil covering for the last 10 minutes of baking. Once done, the sauce should be bubbly around the edges and the cheese topping should be golden brown and fully melted.

Transfer the baking dish to a wire rack and let the Italian Penne Pasta Casserole rest for 2-3 minutes before serving. If desired, sprinkle each portion with grated Parmesan cheese, then serve and enjoy this delicious meal.

I hope you have the opportunity to make this casserole for your family and/or friends, and trust you’ll enjoy it as much as we do. Any leftovers you may have can be easily re-heated in a microwave for additional meals.

Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!

Looking For More CASSEROLE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of casserole recipes to choose from, including:

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Italian Penne Pasta Casserole

Prep Time

20 mins

Cook Time

35 mins

Total Time

55 mins

Make a delicious Italian Penne Pasta Casserole for those you love! It's filled with ground beef, Italian sausage, sauce and lots of cheese!

Category: Main Dish

Cuisine: Italian

Keyword: Italian, penne pasta, casserole

Servings: 6

Calories Per Serving: 507 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

½ pound ground beef
2 links Italian sausage (casings removed) or ¼ pound bulk Italian sausage
2 Tablespoons chopped yellow onion
2 Tablespoons chopped green bell pepper
½ teaspoon Italian seasoning
salt and pepper (enough to season the meat to taste)
24 ounces marinara sauce (or favorite meatless spaghetti sauce)
2 cups shredded mozzarella cheese* *DIVIDED USE
8 ounces uncooked penne pasta

US Customary - Metric

Instructions

Preheat oven to 350°F. Spray a 9" x 9" baking dish with non-stick spray.
Place ground beef, Italian sausage, green pepper and onion in a large skillet. TIP: If using Italian sausage links, remove the casing. Cook on medium-high heat until meat is browned/fully cooked. Drain grease from skillet. Season meat with Italian seasoning, salt and pepper. Stir well.
Transfer meat mixture to large bowl; add marinara sauce and 1½ cups mozzarella. Note: Reserve ½ cup mozzarella to use later! Stir mixture well, until combined.
Bring large pan of water to a full boil. Add pasta; cook on medium-high heat per pkg. directions (approx. 10 minutes). Pasta may be slightly undercooked but will finish cooking in the oven. Drain pasta; add to meat sauce in bowl. Stir well, to coat pasta with meat sauce.
Pour casserole filling into greased baking dish, spreading mixture evenly. Top with remaining mozzarella cheese, sprinkling evenly. Cover dish with aluminum foil.
Bake at 350°F. for 35-40 minutes, removing foil during the last 10 minutes of baking. It's done when the sauce is bubbly around the edges and cheese topping is golden brown and fully melted. Transfer baking dish to a wire rack. Let casserole rest 2-3 minutes before serving. If desired, sprinkle each portion with grated Parmesan cheese. Serve and enjoy!

Recipe Notes

TIP: To save time, consider cooking the pasta WHILE you make the meat filling. It doesn't take too much effort to cook both at the same time and will significantly reduce your prep time.

Nutrition Facts

Italian Penne Pasta Casserole

Amount Per Serving (1 (1/6 of total))

Calories 507 Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 12g75%

Trans Fat 0.5g

Polyunsaturated Fat 2g

Monounsaturated Fat 11g

Cholesterol 85mg28%

Sodium 1072mg47%

Potassium 658mg19%

Carbohydrates 36g12%

Fiber 3g13%

Sugar 6g7%

Protein 26g52%

Vitamin A 758IU15%

Vitamin C 11mg13%

Calcium 230mg23%

Iron 3mg17%

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

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03
Dec
2024

Homemade Beef Ravioli

categories: Beef, Italian, Main Dishes

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Learn how to make Homemade Beef Ravioli from scratch (pasta & filling). Top with marinara sauce and enjoy this delicious, Italian dish!

Craving ravioli? It seems nowadays most people tend to buy a bag of frozen ravioli at the store or order it at a restaurant. That’s awesome, but if you’re interested in learning how to make your own, I want to share this delicious recipe for homemade beef ravioli that can be made from scratch.

Every now and then I want to make HOMEMADE ravioli, and this is the recipe I use when I want to add a meat filling, for plump, tasty ravioli. Yes… it involves some time for the prep work, but if you’ve got the time, this is a great recipe I heartily recommend!

If you enjoy making homemade ravioli from scratch, be sure to also check out my recipes for Ravioli with Mushrooms and Snap Peas OR Butternut Squash Ravioli with Browned Butter Sage Sauce.

This recipe for homemade beef ravioli is wonderful! Here’s how to make this delicious, filling pasta dish from scratch.

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

Make The Beef Filling For The Ravioli

Sauté olive oil and finely chopped carrot, onion and celery in a large skillet on Medium-High heat. Cook for 4-5 minutes until they begin to soften and the onions and celery become translucent.

Add 1 pound of ground beef and ½ pound of ground Italian sausage to the cooked veggies. Stir in minced garlic, dried oregano and Italian seasoning.

Break the meat down into small pieces and continue to cook on Medium heat (with the veggies) until the meat has been cooked through, is browned, and in small pieces.

Sit in red wine, a pinch of salt, and one bay leaf into the meat mixture in the skillet. Place a lid on the skillet, reduce the heat to LOW, and let this mixture simmer for 8-10 minutes, stirring occasionally.

Once it has finished cooking, transfer the skillet off the heat source and take off the lid. Remove the bay leaf (discard), then let the meat mixture cool COMPLETELY. This typically takes between 30-35 minutes.

Make The Pasta Dough While Meat Cools

While the meat filling is cooling, you can prepare the pasta dough, using your favorite recipe or the simple one I have provided below.

Using Your Own Pasta Dough Recipe? Use your own favorite recipe for homemade pasta dough, making enough to yield 1 pound of pasta dough.

Need A Simple Recipe For Pasta Dough? Place 3 eggs and 2½ cups of all purpose flour in a large mixing bowl (if making by hand) OR in the bowl of a stand mixer.

Combine the eggs and flour until they are blended well. Too wet? Add a tiny bit more flour. Too dry? Add a tiny bit more water. Place the dough on a lightly floured surface and firmly knead the dough.

Knead the dough firmly until it comes together and has a consistent texture and color throughout. Form it into a mound, then cover with a damp towel (or wrap tightly in plastic wrap), and let the dough REST for about 15 minutes.

Roll Out Pasta Dough By Hand Or Machine

Using a Pasta Rolling Machine Or Attachment?:

Unwrap the pasta dough, and divide it into 4 pieces. Roll 1 piece at a time, keeping the remaining pieces covered with a damp towel.

Use a pasta attachment OR a manual pasta machine to roll out the dough into 7″-8″ long sheets (approx. 3-4″ wide). Trim dough into rectangular sheets. Lay pasta on lightly floured surface and keep covered.**Follow manufacturer’s instructions for best results.**

Making Pasta Dough By Hand?:

If you will be rolling the dough by hand, use a rolling pin to roll each piece of dough into ¼” thick, 7-8″ long sheets. Place pasta sheets on a lightly floured surface as you finish each one and cover with a damp towel.

Final Step With The Cooled Ravioli Filling

When the meat mixture has cooled completely, add 2 eggs and Parmesan cheese. Stir very well, until they are fully incorporated and the mixture holds together enough to form a pliable, soft ball.

If you have a food processor, you can use that, as well for this step. Pulse the mixture a few times until it becomes pureed. It should still be able to form a ball (if not, add 1-2 more Tablespoons of Parmesan). Congrats… you just made the ravioli filling.

Stuffing And Cutting The Ravioli- 2 Ways

Method #1- When it is time to stuff and cut the ravioli, you have a couple choices as to “how” to do it. You can use a ravioli form (as shown in the first two pics below.

Using this method, you will lay a thin layer of a pasta dough sheet over the form, then scoop the meat filling into the “cups”. Place another thin pasta dough sheet on top to cover. Crimp edges tightly to seal both layers of pasta dough together, then turn the dough out and cut the individual raviolis.

Method #2- Lay a long pasta dough sheet on a lightly floured counter or cutting board. Scoop the meat filling in small mounds (about a generous teaspoon) onto the dough, leaving about an inch between each ravioli mound.

Lay a second sheet of pasta on top, then cut into individual raviolis. Press (or use a ravioli cutter) all the edges firmly to seal, removing as much air as possible before the final edge is sealed.

Cook The Ravioli

Once you’re made all the ravioli, it’s time to cook them. You may need to cook them in two batches, depending on the size saucepan you use. Photo shown below is only part of the batch, because I froze the remaining raviolis (before cooking) to make another time.

Heat a large saucepan full of water and a pinch of salt to a boil, using HIGH heat. Once the water is boiling, carefully add the ravioli into the water. Cook them for 6-8 minutes, then drain the water from the pan.

Serve And Enjoy Homemade Beef Ravioli

After draining the ravioli, transfer them to serving plates and serve immediately (while hot), topped with your favorite marinara or meat sauce (heated). If desired, sprinkle the ravioli with additional grated Parmesan cheese and add fresh chopped parsley.

The raviolis are plump, and as you can see (below), they’re packed with delicious meat filling! Dig in, and enjoy wonderful tasting homemade beef ravioli.

I hope you have the opportunity to make these delicious ravioli for your family or friends, and trust you’ll enjoy them as much as we do.

Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!

Looking For More ITALIAN Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have lots of delicious Italian recipes for you to check out, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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Ravioli filling recipe adapted from: recipesofitaly.com/authentic-italian/pasta-and-rice-recipes/meat-ravioli-recipe.html#.YN1262hKiUk
Pasta recipe source: Instruction manual for Roma Weston Traditional Style Pasta Machine, page 6

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Homemade Beef Ravioli

Prep Time

1 hr 15 mins

Cook Time

6 mins

Total Time

1 hr 21 mins

Learn how to make Homemade Beef Ravioli from scratch (pasta & filling). Top with marinara sauce and enjoy this delicious, Italian dish!

Category: Main Dish

Cuisine: Italian

Keyword: beef ravioli, pasta

Servings: 6 (approx. 4 per serving)

Calories Per Serving: 726 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Beef Filling:

½ pound ground Italian sausage (mild)
¼ cup extra virgin olive oil
1 stalk celery minced
1 medium carrot peeled, minced
¼ medium yellow onion minced
1 pound ground beef
1 teaspoon minced garlic
½ teaspoon dried oregano
½ teaspoon Italian seasoning
1 pinch salt
1 medium bay leaf
½ cup red wine
¾ cup Parmesan cheese finely grated
2 large eggs

Pasta Dough Ingredients (if using)- or use your favorite pasta dough recipe enough for 1 pound:

2½ cups all purpose flour
3 large eggs

Marinara or Meat Sauce For Topping Ravioli (use your favorite brand or recipe)

US Customary - Metric

Instructions

Make Beef Filling:

Sauté olive oil, carrot, onion and celery in large skillet on Medium-High heat. Cook 4-5 minutes until carrots soften and onions/celery become translucent. Add ground beef and Italian sausage to the skillet. Stir in garlic. Reduce heat to Medium; cook until meat is cooked through, browned, and in small pieces. Discard any grease.
Stir wine, salt, oregano, Italian seasoning and bay leaf into meat mixture. Cover skillet, reduce heat to LOW; simmer 8-10 minutes, stir occasionally. Remove skillet from heat; uncover. Remove/discard bay leaf; let meat filling cool COMPLETELY (approx. 30-35 minutes).
When mixture has cooled, add eggs and Parmesan. Stir well, until completely incorporated. Mixture should hold together enough to form a pliable ball. TIP: Have a food processor? Use it for this step. Pulse meat mixture a few times until pureed. It should still be able to form a ball (if not, add 1-2 T. more Parmesan).

Make The Pasta Dough:

Using Your Own Pasta Dough Recipe? Use a favorite recipe for homemade pasta dough, following instructions to yield 1 pound of pasta dough.
Need A Simple Recipe For Pasta Dough? While meat filling cools, you can prepare pasta following this recipe. Place 3 eggs and 2½ cups of all purpose flour in a large mixing bowl (if making by hand) OR in the bowl of a stand mixer. Combine eggs/flour until they're well-blended. Too wet? Add a bit more flour. Too dry? Add a bit more water. Place dough on a lightly floured surface and firmly knead until it comes together and has a consistent texture/color throughout. Form into a mound; cover with a damp towel (or wrap tightly in plastic wrap), and let dough REST for 15 minutes.

Roll Pasta:

Using a Pasta Rolling Machine Or Attachment?: Unwrap dough; divide into 4 pieces. Roll 1 piece at a time (keep remaining pieces covered with damp towel). Use a pasta attachment OR manual pasta machine to roll dough into ¼" thick, 7"-8" long sheets (approx. 3-4" wide). Lay pasta on lightly floured surface; keep covered. **Follow manufacturer instructions for best results.**
Making Pasta Dough By Hand?: If rolling the dough by hand, use a rolling pin. Roll each piece of dough into ¼" thick, 3-4" wide, 7-8" long sheets. Place pasta sheets on a lightly floured surface; cover with a damp towel.

Fill And Cut Ravioli (2 methods):

Method #1- Use a ravioli form. Using this method, you will lay a thin layer of a pasta dough sheet over the form, then scoop the meat filling into the "cups". Place another thin pasta dough sheet on top, to cover, then cut and firmly seal.** Use manufacturer's instructions for best results.**
Method #2- Lay a long pasta dough sheet on lightly floured work surface. Scoop small portions (1 rounded teaspoon) of meat filling onto the center of the dough, leaving 1"between each mound and leaving dough around all edges of the filling. Lay a second sheet of pasta on top. Press outside edges firmly to completely seal, then cut into individual raviolis, and seal each one firmly. removing as much air as possible before the final edge is sealed.

Cook Ravioli And Serve:

You may need to cook ravioli in two batches, depending on the size pan you use. Bring a large saucepan of water and a pinch of salt to a boil, on HIGH heat. Once fully boiling, carefully add ravioli. Cook for 6-8 minutes; drain water from pan.
After draining, transfer ravioli to plates; serve immediately, topped with marinara or meat sauce (heated). If desired, sprinkle ravioli with additional Parmesan cheese and/or fresh chopped parsley). Enjoy!

Recipe Notes

Note: Sauce is not included in the caloric calculation as varieties/brands used will vary. Caloric calculation was made using pasta ingredients indicated. Calories will vary if using different pasta dough ingredients.

Nutrition Facts

Homemade Beef Ravioli

Amount Per Serving (1 (about 4 per serving))

Calories 726 Calories from Fat 396

% Daily Value*

Fat 44g68%

Saturated Fat 15g94%

Trans Fat 1g

Polyunsaturated Fat 4g

Monounsaturated Fat 21g

Cholesterol 246mg82%

Sodium 608mg26%

Potassium 513mg15%

Carbohydrates 43g14%

Fiber 2g8%

Sugar 1g1%

Protein 34g68%

Vitamin A 2058IU41%

Vitamin C 2mg2%

Calcium 215mg22%

Iron 5mg28%

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

Here’s one more to pin on your Pinterest boards!

19
Dec
2023

Easy Fettucine Alfredo

categories: Italian, Main Dishes, Meatless Meals

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Make delicious, creamy and Easy Fettucine Alfredo for a special meal! It’s easy to make with only a few ingredients, and is a decadent dish!

Many, many years ago when I had our first son, we were invited to dinner at a dear friend Lona’s home to celebrate the birth of our first baby. Lona made us fettucine alfredo for dinner, and it was absolutely FABULOUS.

Before we left I asked her to please give me her recipe, and I’ve used this recipe ever since (over 40 years now). I was shocked to see how truly simple it was to make, but WOW… does it ever taste great!

Our sweet friend Lona passed away years ago, but her memory lives on in so many tangible ways in our lives. Every single time I make this

As most folks know, fettucine alfredo is definitely not a “diet friendly” meal, but every now and then ya just gotta go for it, right? The pasta is cheesy and delicious, and it really is simple to prepare. Here’s how to make it:

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

Cook The Fettucine Pasta

The first thing you will need to do is cook the fettucine pasta in a large saucepan, according to the package instructions. Once the pasta hits the boiling water it will cook for approximately 13 minutes.

While the pasta cooks, prepare the Alfredo sauce in a separate pan. That way the sauce will be done when the pasta is done!

Make The Alfredo Sauce While Pasta Cooks

To make the Alfredo sauce, melt butter on LOW heat in a medium saucepan. Once the butter has melted, stir in garlic powder and a pinch of salt until combined.

Pour a pint of heavy whipping cream into the melted butter mixture, and stir, until combined. Cook this on a LOW simmer for 4-5 minutes, stirring often, but don’t let it boil.

Add The Parmesan Cheese

Add 1½ cups of fresh, finely grated Parmesan cheese and a small amount of salt into the Alfredo sauce mixture. I also add about ¼ cup of canned Parmesan cheese (i.e. “Kraft” green shaker container) to the mix.

TIP#1: If you don’t have (or like) canned Parmesan, simply add more freshly grated Parmesan cheese, to taste.

Stir these into the Alfredo sauce, and continue to cook on LOW heat, stirring often. Continue cooking until all the cheese has melted, but don’t let the sauce boil!

Tip #2: You can make the sauce ahead of time, then re-heat it (on LOW) in the pan right before the pasta is done cooking, to save time.

Final Step

When the pasta is finished cooking and is tender to the bite, immediately drain off the hot water, then place the pasta back into the pan. DO NOT RINSE the pasta! You want it good and HOT!

Quickly pour all of the hot Alfredo sauce on top of the hot pasta. Use tongs to toss well and fully coat all the noodles with the sauce. Cook the fettucine and sauce for 1-2 minutes on low heat, until fully heated through.

Serve And Enjoy The Easy Fettucine Alfredo

Immediately portion each serving onto plates or into serving bowls. If desired, finely grate additional Parmesan on top of each serving, and garnish with fresh parsley.

Serve the easy fettucine alfredo immediately while still hot, and enjoy this delicious dish.

I hope you enjoy this recipe for easy fettucine alfredo as much as our family does. Even though it is decadent and a high calorie meal, this is a dish we always look forward to!

Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, have a GREAT day, and may God bless you.

Looking For More PASTA RECIPES?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of pasta dishes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

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

Recipe adapted from: my dear friend Lona Wig (R.I.P.)

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Easy Fettucine Alfredo

Prep Time

10 mins

Cook Time

13 mins

Total Time

23 mins

Make delicious, creamy and Easy Fettucine Alfredo for a special meal! It's easy to make with only a few ingredients, and is a decadent dish!

Category: Entree, Main Course

Cuisine: All Cuisines

Keyword: easy fettucine alfredo

Servings: 5

Calories Per Serving: 892 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

12 ounces dried fettucine pasta cooked according to pkg. instructions

For Alfredo Sauce:

8 Tablespoons butter = 1 stick or ½ cup
½ teaspoon garlic powder
¼ teaspoon salt
1 pint heavy whipping cream
1½ cups fresh Parmesan cheese finely grated
¼ cup canned Parmesan cheese (i.e. Kraft, Kroger, etc.)

(OPTIONAL) GARNISH: additional grated Parmesan and/or parsley if desired

US Customary - Metric

Instructions

Cook fettucine in boiling water according to pkg. instructions (approx. 13 minutes). While pasta cooks, prepare Alfredo sauce in a separate pan.

Make Alfredo Sauce:

Melt butter on LOW heat in a medium saucepan. Once melted, stir in garlic powder and salt until combined. Pour in whipping cream; stir, until combined. Cook on a LOW simmer 4-5 minutes, stirring often, but don't let it boil.
Add 1½ cups of fresh, finely grated Parmesan cheese and ¼ cup canned Parmesan cheese (i.e. "Kraft" green shaker container) to the mix. TIP#1: If you don't have (or like) canned Parmesan, add more fresh grated Parmesan cheese. Stir cheeses into the Alfredo sauce; cook on LOW heat, stirring often. Continue cooking until cheese has melted; do not let sauce boil! Tip #2: You can make sauce ahead of time, then re-heat it (on LOW) in the pan right before pasta is done cooking, to save time.

Finish And Serve:

When pasta is done, immediately drain the hot water. DO NOT RINSE PASTA! You want it HOT! Place drained pasta back into the pan. Quickly pour hot Alfredo sauce on top. Use tongs to toss well and fully coat pasta with sauce. Cook the fettucine and sauce 1-2 minutes on low heat, until heated through.
Immediately portion each serving onto plates or into serving bowls. If desired, grate additional Parmesan on each serving, and garnish with fresh parsley. Serve easy fettucine alfredo immediately while hot, and enjoy!

Nutrition Facts

Easy Fettucine Alfredo

Amount Per Serving (1 (1/5 of total))

Calories 892 Calories from Fat 585

% Daily Value*

Fat 65g100%

Saturated Fat 40g250%

Trans Fat 1g

Polyunsaturated Fat 3g

Monounsaturated Fat 16g

Cholesterol 243mg81%

Sodium 913mg40%

Potassium 329mg9%

Carbohydrates 56g19%

Fiber 2g8%

Sugar 4g4%

Protein 23g46%

Vitamin A 2296IU46%

Vitamin C 1mg1%

Calcium 401mg40%

Iron 2mg11%

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

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10
Jan
2023

Sausage, Spinach & Veggie Skillet

categories: Chicken, Italian, Main Dishes

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Sausage, Spinach & Veggie Skillet is a tasty 1 pan meal, with chicken or Italian sausage, mushrooms, spinach, onions, garlic and bell peppers!

If you’re looking for a delicious, yet healthy meal, you might want to check out this simple “one pan wonder” recipe! A sausage, spinach & veggie skillet comes together quickly, is easy to make, and tastes GREAT!

The finished dish can be served AS IS, or can be served on a bed of rice or pasta, or served along with rice or pasta. We usually have this meal on its own, especially if we are watching our calories!

There’s plenty of taste, texture, and color all on its own, to fill us, and to suit our taste buds! Here’s how to make this sausage, spinach & veggie skillet:

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

Prepare And Cook The Sausage

Whether you choose to use chicken sausage links (sliced), Italian sausage links (pork), or even ground Italian sausage, you can make this meal in one skillet. You can also remove the casing from the sausage links and cook the meat in bite sized pieces, if desired.

FYI- For this recipe (and photos), I used one pound of chicken Italian sausage, casings removed, and the meat divided into bite-sized chunks.

Heat oil (avocado, olive, canola, or oil of choice) on medium-high heat in a large skillet until hot, but not smoking. Add one pound of sausage (sliced or in pieces) and half of a medium chopped yellow onion to the skillet.

Sauté this for 4-5 minutes, stirring often, until the sausage is lightly browned and almost fully cooked through. Add minced garlic to the skillet, and stir, to combine. Cook for 1 more minute, stirring often, so the garlic doesn’t burn and become bitter.

Add The Veggies

Once the sausage is fully cooked, add sliced cremini mushrooms (baby portobellos) and sliced bell peppers (use a colorful combo of red, green, yellow or orange).

Stir well, to combine, then cover the skillet, and turn the heat down to Medium. Cook for 3-4 minutes, stirring occasionally until vegies are tender.

Final Step Before It’s Ready To Serve

Once the mushrooms and veggies have cooked until tender, add the baby spinach leaves, and carefully toss to incorporate them into the dish. Continue cooking ONLY until the spinach leaves have wilted, and have reduced considerably in size.

When the spinach is fully wilted (and heated through), season with salt and black pepper to taste, and this dish is ready to be served.

Serving The Sausage, Spinach & Veggie Skillet

The sausage, spinach & veggie skillet can be served on top of steamed rice or pasta (or on the side), or it can be eaten just as it is! We prefer to enjoy this dish without the extra calories from the rice or pasta, but that is completely your choice!

The sausage pieces are full of flavor, and the colorful bell peppers, mushrooms, garlic, onions, and “good for you” spinach combine to make this a wonderful tasting, healthy meal!

I hope you have the chance to try this delicious dish, and trust you will enjoy it, too! Thank you for stopping by, and I invite you to come back again soon for more yummy recipes! Take care, God bless you, and have a GREAT day!

Looking For More Recipes Using CHICKEN or ITALIAN SAUSAGES?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious recipes that utilize either chicken sausages or traditional Italian sausages, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) 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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Recipe adapted from the book: “New Life Promise- Food Meets Faith”, by Isabel D. Price, page 76, published in 2019 by Live Smart Solutions, LLC

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Sausage, Spinach & Veggie Skillet

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

Sausage, Spinach & Veggie Skillet is a tasty 1 pan meal, with chicken or Italian sausage, mushrooms, spinach, onions, garlic and bell peppers!

Category: Main Dish

Cuisine: American

Keyword: sausage spinach veggie skillet

Servings: 4

Calories Per Serving: 295 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 teaspoons extra virgin olive oil (or oil of choice)
1 pound Italian Chicken Sausage (or mild Italian-pork) cut in bite sized chunks or slices
½ medium yellow onion diced
4 cloves garlic minced
⅓ medium green bell pepper
⅓ medium red bell pepper
⅓ medium yellow bell pepper or orange bell pepper
8 ounces cremini mushrooms (baby portobellos) sliced
2 cups fresh baby spinach
salt/pepper, to taste

US Customary - Metric

Instructions

Heat oil on medium-high heat in a large skillet until hot, but not smoking. Add sausage (sliced or pieces) and chopped onion to skillet. Sauté for 4-5 minutes, stirring occasionally, until sausage is lightly browned and almost cooked through. Add minced garlic and stir, to combine. Cook for 1 minute, stirring often, so garlic doesn't burn/become bitter.
Add mushrooms and bell peppers to skillet. Stir well, to combine, then cover skillet, and turn heat down to Medium. Cook for 3-4 minutes, stirring occasionally until veggies are tender.
Add baby spinach to skillet; carefully toss to incorporate into other ingredients. Continue cooking ONLY until spinach leaves have fully wilted. Season with salt and pepper to taste. The dish is now ready to be served.
Serve it hot, as is, or you can choose to serve it on top of steamed rice or pasta.

Recipe Notes

NOTE: Caloric calculation made using chicken sausage.

Nutrition Facts

Sausage, Spinach & Veggie Skillet

Amount Per Serving (1 (1/4 of total))

Calories 295 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 4g25%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 80mg27%

Sodium 1177mg51%

Potassium 429mg12%

Carbohydrates 12g4%

Fiber 1g4%

Sugar 4g4%

Protein 20g40%

Vitamin A 2174IU43%

Vitamin C 47mg57%

Calcium 36mg4%

Iron 2mg11%

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

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22
Nov
2022

Garlic Penne Pasta And Veggies

categories: Italian, Main Dishes, Meatless Meals

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Garlic Penne Pasta And Veggies is a meatless pasta dish with garlic, spinach, tomatoes, chickpeas and Parmesan. It’s ready in 20 minutes!

If you’re looking for a meatless main dish that is full of flavor and takes practically no time at all to prepare, I think you’ll enjoy this tasty meal! Penne pasta is paired with a light garlic, Parmesan and veggie sauce.

This dish includes garbanzo beans (chickpeas) for added protein, fresh tomatoes, baby spinach and garlic, which bring color, texture, and flavor to the pasta.

It’s a cinch to make, and is ready in 20 minutes, because you make the sauce and veggies while the pasta cooks! How’s that for convenience? Let me show you how to make this meal:

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

Cook The Penne Pasta

The first thing you’ll need to do is cook the penne pasta in boiling water, according to the directions found on the package.

While the pasta is cooking you prepare the rest of this dish, so it’s ready when the pasta is done! Once the penne is done cooking, drain the water off of the hot pasta.

Prepare The Garlic Sauce And Veggies

While the pasta cooks, make the simple garlic sauce and veggies. Heat olive oil on medium heat in a large skillet. Add minced garlic and red pepper flakes to the hot oil.

Stir to combine, and sauté them, stirring often for 30-45 seconds. Be careful to not burn the garlic or it may become bitter in taste (and you do NOT want that!).

Add chopped fresh tomatoes and a can of garbanzo beans (chickpeas) that have been rinsed and drained to the skillet.

Stir to combine, and continue to cook and stir on medium heat for 2 more minutes.

Place the fresh baby spinach and salt into the skillet, and cook, stirring often until the spinach leaves have wilted from the heat.

This is the garlic and veggie sauce you will add to the hot penne pasta, once it is done cooking. See how simple that was?

Serving The Garlic Penne Pasta And Veggies

Once the penne pasta has finished cooking, drain it and immediately add it to the skillet full of veggies. Add grated Parmesan cheese, and then toss the garlic penne pasta and veggies, to combine.

Because there is not a thick sauce coating everything, the pasta will cool fairly quickly, so serve the pasta immediately while hot. If desired, you can add additional Parmesan cheese to the top as a garnish for serving.

I hope you have the chance to make this delicious dish for those you love, and trust you’ll enjoy it as much as we do.

Thanks for stopping by, and I hope you’ll come back again soon for more family-friendly recipes. Take care, God bless you, and have a GREAT day!

Looking For More PASTA Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of wonderful pasta recipes for you to enjoy, including:

Want More Recipes? Get My FREE Newsletter!

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Original recipe source: Doris Heath, via “Taste of Home Magazine”, Oct./Nov. 2022 edition, page 26, published by Reiman Publications

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Garlic Penne Pasta and Veggies

Prep Time

20 mins

Total Time

20 mins

Garlic Penne Pasta And Veggies is a meatless pasta dish with garlic, spinach, tomatoes, chickpeas and Parmesan. It's ready in 20 minutes!

Category: Main Dish

Cuisine: Italian

Keyword: garlic penne pasta and veggies

Servings: 6

Calories Per Serving: 353 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

12 ounces uncooked penne pasta
2 Tablespoons extra virgin olive oil
6 cloves garlic minced
¼ teaspoon red pepper flakes or more if you like it spicy
15 ounce can garbanzo beans (chickpeas) rinsed and drained
2 medium tomatoes , seeded, cut in ½" pieces
9 ounces fresh baby spinach
¼ teaspoon salt
¼ cup grated Parmesan cheese + more for garnish, if desired

US Customary - Metric

Instructions

Cook pasta in boiling water, according to directions on the package. Once pasta is done cooking, drain water off pasta.
While pasta cooks, prepare sauce, so it's ready when pasta is done! Heat olive oil on medium heat in large skillet. Add garlic/red pepper flakes to hot oil. Stir to combine; cook stirring often for 30-45 seconds (don't let garlic burn or it becomes bitter).
Add tomatoes and garbanzo beans (chickpeas). Stir to combine. Continue to cook and stir on medium heat for 2 minutes.
Add spinach and salt to sauce; cook, stirring often until spinach has wilted from the heat. Sauce is now ready for hot, drained pasta.
Once pasta is done, drain; immediately add it to skillet with veggies. Add grated Parmesan cheese; toss well, to combine ingredients. Serve immediately, sprinkled with additional Parmesan cheese, if desired.

Nutrition Facts

Garlic Penne Pasta and Veggies

Amount Per Serving (1 (1½ cups per serving))

Calories 353 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 2g13%

Polyunsaturated Fat 2g

Monounsaturated Fat 4g

Cholesterol 4mg1%

Sodium 408mg18%

Potassium 584mg17%

Carbohydrates 57g19%

Fiber 6g25%

Sugar 3g3%

Protein 14g28%

Vitamin A 4401IU88%

Vitamin C 19mg23%

Calcium 126mg13%

Iron 3mg17%

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

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29
Oct
2022

Spaghetti Squash Italiano

categories: Italian, Main Dishes

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Enjoy delicious (and filling) Spaghetti Squash Italiano, with Italian sausage links, roasted spaghetti squash, tomatoes, garlic and basil.

Spaghetti Squash Italiano is a delicious meal that uses strands of roasted spaghetti squash to act as a low carb (and low calorie) substitute for traditional pasta. If you want to enjoy a meal with delicious Italian flavors but are trying to cut calories, may I suggest this delicious main course?

The only “downside” is that it takes about an hour to roast a medium-sized spaghetti squash, but if you’ve got the time, this is a GREAT recipe to try! You can use either traditional Italian PORK sausage OR Italian CHICKEN sausage (use chicken if you want to cut out even more calories!). It’s your choice, and either type of Italian sausage will be fabulous in this Italian dish. Here’s how to make Spaghetti Squash Italiano!

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

Roast The Spaghetti Squash

Preheat your oven to 375°F before starting. Rinse the spaghetti squash, then pierce the skin (on all sides) a total of about 8-10 times using a sharp knife. Place the spaghetti squash on a parchment paper (or silpat lined) baking sheet. For this recipe I use a medium-sized spaghetti squash.

Bake the spaghetti squash for 1 hour at 375°F, or until it can easily be pierced with a sharp knife. Baking times might be shorter or longer depending on the size squash you’re using and taking into account the temperature variations in various ovens. Know that if the squash can EASILY be pierced with a sharp knife stuck deep into it, it is done.

Pan Sear The Italian Sausage Links

While the spaghetti squash is roasting, cook the Italian sausage links. I have prepared this meal using traditional Italian sausages (hot or mild) AND have also used Italian flavored chicken sausage links. Both taste wonderful in this dish, but I find that traditional Italian sausage links are more readily available in our local grocery stores.

Cook the sausages (you need 4 links, not 5 as shown below) in a little bit of olive oil in a large non-stick skillet. Cook the sausages on Medium-Low heat, turning to cook all sides, per package instructions, until fully cooked through. Let the sausages cool, then cut them into thin round slices. Set aside.

Prepare The Sauce

NOTE: Try to prepare the tomato sauce about 15 minutes before the spaghetti squash is done cooling. That way the sauce is HOT when the squash is shredded for serving.

Heat a large skillet on Medium-Low heat until quite hot. Add 1 Tablespoon of extra virgin olive oil to the skillet, and once it becomes hot, add 2 finely minced garlic cloves. Stir, and cook the garlic for about 30-45 seconds, then add fresh, chopped tomatoes.

Stir well, to combine, then add dried oregano, a pinch of red chili pepper flakes, salt and black pepper to the tomato mixture. Cook on Medium-Low heat for 10 minutes, stirring occasionally. This will enable the tomatoes time to cook down into more of a sauce-like consistency.

Stir thinly sliced, fresh basil leaves and cooked sausage slices into the tomato sauce, until well combined. Cook for 5 minutes, stirring occasionally, until heated through and the basil leaves have wilted.

Prepare The Roasted Spaghetti Squash For Serving

After the spaghetti squash has cooled for about 30 minutes, cut a thin slice off of both ends, then carefully slice the squash lengthwise. Use a large spoon to remove all the seeds and pulp from the center of each squash half (and discard).

Use a fork to gently scrape the squash lengthwise, which will remove the strands of spaghetti squash. Remove as many strands as you can from both halves, without breaking through the outer skin. Keep the spaghetti squash warm, and prepare the dish for serving.

Serve The Spaghetti Squash Italiano

To serve, place a portion of the warm spaghetti squash strands onto each serving plate (recipe serves 4). Top each portion with the hot tomato and sausage mixture. Sprinkle with finely grated Parmesan cheese and garnish with a fresh basil sprig on top (if desired). Serve while hot, and enjoy this wonderful meal!

I hope you have the chance to try this recipe for yourself and for those you love. It’s really quite delicious, and full of great Italian flavor! Thank you for stopping by, and I invite you to come back soon for more delicious, family-friendly recipes. Take care, and have a GREAT day.

Looking For More ITALIAN Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of yummy Italian recipes for you to choose from, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) 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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Recipe adapted from: Live Smart digital magazine, volume 1, page 35, New Life Promise by isabeldprice.com

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Spaghetti Squash Italiano

Prep Time

10 mins

Cook Time

1 hr 10 mins

Total Time

1 hr 20 mins

Enjoy delicious (and filling) Spaghetti Squash Italiano, with Italian sausage links, roasted spaghetti squash, tomatoes, garlic and basil.

Category: Main Dish

Cuisine: Italian

Keyword: spaghetti squash Italiano

Servings: 4

Calories Per Serving: 348 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 medium spaghetti squash
½ Tablespoon extra virgin olive oil for sausages
4 links Italian chicken sausage OR Italian pork sausage (see note below)
2 Tablespoons extra virgin olive oil for squash
4 medium fresh tomatoes diced
2 cloves garlic minced
¼ teaspoon dried oregano
1 pinch red chili flakes
salt and pepper (to taste)
1 cup fresh basil leaves cut in thin strips

For Garnish (optional but good): Grated Parmesan Cheese and fresh basil leaves

US Customary - Metric

Instructions

Preheat oven to 375°F . Line a baking sheet with parchment paper OR silpat.
Prepare Squash: Rinse squash; pierce its skin (on all sides) a total of 8-10 times using sharp knife. Put squash on prepared baking sheet. Bake for 1 hour at 375°F, or until it can easily be pierced with a sharp knife. Baking time may vary depending on the size squash. and oven temperature variations. Remove from oven; let cool 30 minutes.
Cook Sausages While Squash Bakes: Cook Italian sausages in ½ T. olive oil on Medium-Low heat in a large skillet, turning to cook all sides until fully cooked. Remove sausages, let cool; cut into thin round slices. Set aside.
Make Sauce (15 minutes before squash is done cooling): Heat 2 T. olive oil in a large skillet on Medium-Low heat. When oil is hot, add minced garlic. Stir and cook garlic for 30 seconds, then add tomatoes. oregano, red chili flakes, salt and pepper. Cook, stirring occasionally, on Medium-Low heat for 10 minutes. Stir basil leaves and sausage slices into the sauce, until combined. Cook 5 minutes, stirring occasionally, until heated through and basil leaves wilt.
Shred Squash: After squash has cooled 30-40 minutes, cut slice off of both ends; slice squash lengthwise. Use large spoon to remove seeds and pulp from each half (discard). Use a fork to gently scrape squash lengthwise into strands of spaghetti squash. Remove squash strands from both halves, without breaking through outer skin.
To Serve: Divide squash strands onto individual plates (recipe serves 4). Top each portion with hot tomato sauce and sausage mixture. If desired, garnish with grated Parmesan cheese and fresh basil leaves. Serve hot, Enjoy!

Recipe Notes

NOTE: I have used both Chicken and Pork Italian sausages at times, for this recipe. The caloric calculation indicated for this recipe was made using Italian CHICKEN sausage links. If PORK Italian sausage links are used, the caloric calculation would be approx. 550 calories per serving.

Nutrition Facts

Spaghetti Squash Italiano

Amount Per Serving (1 (1/4 of total))

Calories 348 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 4g25%

Polyunsaturated Fat 2g

Monounsaturated Fat 7g

Cholesterol 60mg20%

Sodium 1112mg48%

Potassium 578mg17%

Carbohydrates 26g9%

Fiber 5g21%

Sugar 11g12%

Protein 16g32%

Vitamin A 1940IU39%

Vitamin C 25mg30%

Calcium 83mg8%

Iron 2mg11%

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

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17
May
2022

Penne, Sausage and Peppers

categories: Italian, Main Dishes, Pork

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Penne, Sausage and Peppers is an easy, yummy meal! Italian sausage, onions, spices and red/green bell peppers in pasta, topped with Parmesan!

Simple and delicious is how I would describe this recipe for penne, sausage and peppers I’m sharing here today. I found this recipe almost 7 years ago in a magazine I subscribed to at the time. It’s filling, and my husband and I enjoy it a lot.

Italian sausage is the star of this recipe, and you can use either sweet milk Italian sausage or spicy hot Italian sausage, whichever you prefer. The other ingredients are red and green bell peppers, onion, olive oil and a couple of Italian spices. That’s it! Here’s how to make this easy dish:

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

Cook The Italian Sausage

Heat olive oil in a large skillet on medium heat. Remove the Italian sausage from their casings (if using links), and place the meat into the skillet. Cook the sausage for about 5-6 minutes, stirring to break up the chunks.

Once the sausage is lightly browned and no longer pink, it is done cooking. Use a slotted spoon to transfer the meat to a plate (letting grease drain back into skillet). Leave 1 Tablespoon of the grease remaining in the skillet, and discard the rest.

Cook The Onions And Bell Peppers

On Medium heat, cook the onions, peppers and spices in reserved Tablespoon of oil/grease left in the skillet. Continue to cook, (stirring occasionally) for 10-12 minutes, or until the veggies are tender.

Add the cooked Italian sausage back into the skillet, and toss to combine all ingredients. Take a little bite, and season with salt and pepper, if desired.

Prepare The Pasta And Finish The Dish

Prepare the penne pasta according to the package directions (usually around 10-11 minutes). Once done, reserve and set aside 1/2 cup of the starchy pasta water, and drain off the rest. Place the drained pasta back into the pan, and add the sausage and peppers mixture.

Pour in the reserved 1/2 cup of hot starchy pasta water, and toss, to combine all the ingredients. The water will help to moisten the pasta, because there is no sauce. Don’t worry… it won’t be “soupy”. That hot pasta will quickly absorb almost all the hot water as you toss the ingredients together. Cook, stirring often until heated through (about a minute).

Serving The Penne, Sausage and Peppers

Once heated through, place portions onto serving plates or into bowls. Top each portion of the penne, sausage and peppers with grated Parmesan cheese, and serve immediately while hot.

The onions, peppers and sausage provide great flavor to this simple dish, and I’m sure you will enjoy it. TIP: Leftovers can be easily microwaved, but you may need to add a tiny bit of olive oil or hot water to re-hydrate the pasta before re-heating.

I hope you have the opportunity to try this recipe for penne, sausage and peppers. It really is easy to make, and really does tastes wonderful. Thanks for stopping by, and I invite you to come back again soon for more recipes. 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 lots of yummy pasta dishes for you to enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) 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!
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Recipe adapted from: Jodi Braun, via “All You” magazine, November 2015 edition, page 64.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Penne, Sausage and Peppers

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

Penne, Sausage and Peppers is an easy, yummy meal! Italian sausage, onions, spices and red/green bell peppers in pasta, topped with Parmesan!

Category: Dinner, Pasta

Cuisine: Italian

Keyword: pasta, penne, sausage and peppers

Servings: 4

Calories Per Serving: 442 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

8 ounces penne pasta
2 teaspoons olive oil
½ pound Italian sausage (sweet or hot) removed from casings (approx. 3 links)
½ large green bell pepper seeded, thinly sliced
½ large red bell pepper seeded, thinly sliced
½ medium yellow onion thinly sliced (top to bottom)
1 teaspoon garlic powder
½ teaspoon Italian seasoning
salt and pepper, to taste
Grated Parmesan for serving (optional)

US Customary - Metric

Instructions

Heat oil in large skillet on medium heat. Remove sausage from casings (if using links); place meat in skillet. Cook 5-6 minutes, stirring to break up chunks, cooking until meat is no longer pink. Use slotted spoon to transfer sausage to a plate (let grease drain into skillet). Leave 1 Tablespoon of the grease in skillet; discard the rest.
On Medium heat, cook onions, peppers and spices in reserved oil/grease in skillet. Cook, stirring occasionally for 10-12 minutes, until veggies are tender.
Add cooked sausage to veggies; toss to combine. Take a taste; season with salt and pepper, if desired.
Prepare pasta according to pkg. directions (usually 10-11 minutes). Once done, reserve/set aside 1/2 cup of starchy pasta water; drain off the rest. Place drained pasta back into pan; add sausage/peppers. Pour in reserved 1/2 cup of hot starchy pasta water. Toss to combine. Cook, stirring often until heated through (about a minute).
Transfer to serving plates; garnish portions with grated Parmesan cheese, and serve hot. Enjoy!

Recipe Notes

Can substitute rotini, farfalle or bow-tie pasta for the penne, if desired.

Nutrition Facts

Penne, Sausage and Peppers

Amount Per Serving (1 (1/4 of total))

Calories 442 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 7g44%

Polyunsaturated Fat 3g

Monounsaturated Fat 10g

Cholesterol 43mg14%

Sodium 420mg18%

Potassium 381mg11%

Carbohydrates 47g16%

Fiber 3g13%

Sugar 3g3%

Protein 16g32%

Vitamin A 722IU14%

Vitamin C 45mg55%

Calcium 33mg3%

Iron 2mg11%

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

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25
Sep
2021

Ham and Cheddar Gnocchi

categories: Italian, Main Dishes, Pork

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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:

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

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.

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.

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!

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!

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:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) 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!
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Recipe adapted from: http://www.kevinandamanda.com/ham-and-cheese-gnocchi/

0 from 0 votes

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)

US Customary - Metric

Instructions

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,
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.**
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.
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.

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21
Aug
2021

Italian Chicken Parmesan Meatballs

categories: Chicken, Italian, Main Dishes

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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:

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

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.

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?

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!

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.

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, when you don’t want (or need) a lot of prep!

Thanks for stopping by today, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you 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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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

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

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
1¼ cups chopped, fresh spinach leaves
⅓ cup grated Parmesan cheese
⅓ 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)

US Customary - Metric

Instructions

Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper and set aside.
Place all ingredients in a large mixing bowl. Mix ingredients well (you can use your hands or a fork), until they're fully combined.
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.
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!
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.

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09
Jul
2021

Easy Tomato Basil Pasta

categories: Italian, Main Dishes, Meatless Meals

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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.

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

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”.

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.

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.

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.

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!

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. If you like meatless pasta, be sure to check out my recipe for Garlic Penne Pasta and Veggies! 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 so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) 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

0 from 0 votes

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
⅛ 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

US Customary - Metric

Instructions

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.
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.
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.
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.

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