Category: Italian

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.

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Author's signature

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

0 from 0 votes
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.

 

Hearty Minestrone Soup

Hearty Minestrone Soup is filling and DELICIOUS! This classic Italian soup, with meat, veggies, tomatoes, beans, and macaroni is sure to please.
Hearty Minestrone Soup is filling and DELICIOUS! This classic Italian soup, with meat, veggies, tomatoes, beans, and macaroni is sure to please.

The first time I had this hearty minestrone soup was when my Father-in-Law died over 40 years ago. A friend of the family was there for his memorial, and fixed a massive pot of this soup for the family at my in-laws home after the service.

The day of his memorial service was very cold and snowy (January), so this hot, delicious, filling meal was a God-send, as well as a sweet, thoughtful “gift” to our family!  A long-time family friend named Veda Quatro made the soup, gave me her recipe, and we’ve enjoyed this hearty, flavor-packed soup ever since that day!

The recipe makes 12 servings, and is CRAZY DELICIOUS. It takes a bit of time and prep work to make, but honestly, the results are wonderful, and will be worth your time! If you will only be serving a few people, you will enjoy having the leftovers for lunches or a quick meal! YUM!

Four Steps To Making Hearty Minestrone Soup!

There are basically 4 steps to making this soup. Cook the stew meat in broth, cook ground beef, onions and spices, cook the veggies, and add the final batch of veggies and pasta to the soup 30 minutes before serving!

It’s really not that hard to make… honest! Here’s how to cook a large batch of this yummy soup:

Step #1 – Cooking The Stew Meat

Place 5 quarts of water into a HUGE soup pot. Add the beef bouillon cubes and the stew meat. NOTE: You can substitute 5 quarts beef broth for water and bouillon, if more convenient. Cook on high for about 20 minutes, or until the stew meat is cooked through. Once done, turn off heat, and transfer the stew meat with a slotted spoon to a plate to rest.

NOTE: Trust me… you will want to use a LARGE soup pot or divide the recipe between two standard sized soup pots for this recipe, because it makes a LOT of soup, once completed!

Stew meat is cooked in beef broth in a large stock pot.

Step #2

Heat the oil in a large skillet on medium heat. Add the ground beef, drained stew meat, chopped onion, pepper, and chopped parsley. Cook this mixture until the ground beef is browned and fully cooked through.

As soon as the ground beef is fully cooked, add the minced garlic, and continue to cook, stirring often, for one minute.

Stew meat, ground beef, onions, and parsley are browned in skillet.

Minced garlic is added to the browned meat mixture.

Drain the grease from the skillet (discard) and then add the cooked beef and onion mixture into the broth and stir, to combine.

Cooked beef and onion mixture is added to beef broth.

Step #3

On to the next step! Gather the sliced celery, carrots and shredded cabbage, and add them to the pot of hearty minestrone soup! Pour in the canned diced tomatoes, Italian seasoning, and then give everything a good stir, to combine. Add the salt, stir then taste the soup, and add  additional salt, if desired, to suit your personal taste.

Continue to cook the hearty minestrone soup (uncovered) on medium heat for about 30 minutes, or until the veggies become tender. The soup liquid will reduce in volume slightly as the mixture cooks.

NOTE: If making soup ahead for serving later in the day… turn off the heat after this step, and let soup sit until 30 minutes before you want to serve, then go to Step #4.

Carrots, celery and green cabbage are prepped for the minestrone soup.Hearty minestrone soup is cooking away in a large stock pot.

Step #4 – The FINAL Step Before Serving

About 30 minutes BEFORE serving, add the uncooked macaroni noodles, frozen peas, kidney beans and zucchini slices to the pot of soup.

Cook the hearty minestrone soup on medium heat (still uncovered) for 30 minutes, and then it will be ready to serve! The broth will slightly reduce as it continues to cook, and the macaroni will fully cook in the soup!

Zucchini, peas, and uncooked macaroni noodles are added to the soup.The macaroni noodles cook fully in the hot minestrone soup.

Time To Serve Hearty Minestrone Soup!

After 30 minutes your huge pot of homemade, hearty minestrone soup is ready to serve! Give it a final taste, and add additional salt, if desired. Ladle the steaming soup into bowls, sprinkle with grated Parmesan cheese, and serve!

A bowl of hearty minestrone soup, topped with grated Parmesan cheese.Beef, veggies macaroni, tomatoes and beans are featured in hearty minestrone soup.

I really hope you will give this hearty minestrone soup a try! It is fabulous, and feeds a small village, or provides you with quite a few leftover bowls of delicious soup! YUM!!! Have a great day.

Looking For More SOUP Recipes?

You can find all of my soup recipes in the Recipe Index, located at the top of the page. I have many soup recipes on the blog, 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

Recipe adapted from: Family friend Veda Quatro’s original recipe (1979)

0 from 0 votes
Hearty Minestrone Soup
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
 

Hearty Minestrone Soup is filling and DELICIOUS! This classic Italian soup, with meat, veggies, tomatoes, beans, and macaroni is sure to please.

Category: Entree, Soup
Cuisine: Italian
Keyword: hearty minestrone soup
Servings: 12
Calories Per Serving: 241 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 5 quarts water
  • pounds beef stew meat , cut into cubes
  • 4 large beef bouillon cubes
  • 2 Tablespoons vegetable oil
  • ½ pound ground beef
  • 1 medium brown onion , chopped
  • ¼ teaspoon ground black pepper
  • ½ cup fresh parsley , finely chopped
  • 2 cloves garlic , minced
  • 1 cup celery , sliced
  • 2 cups green cabbage , shredded
  • cups carrots , sliced or diced
  • 43.5 ounces diced, canned tomatoes (=three 14.5 ounce cans)
  • teaspoons Italian seasoning
  • 2 teaspoons salt , plus additional, to desired taste
  • 1 cup zucchini , sliced thin, then cut slices in half
  • 1 cup frozen peas , do not thaw
  • 15.5 ounces kidney beans (canned) , rinsed and drained
  • 2 cups elbow macaroni , uncooked
  • grated Parmesan cheese for garnish (optional)
Instructions
  1. STEP #1: Place 5 quarts of water into a HUGE soup pot. Add the beef bouillon cubes and the stew meat. NOTE: Substitute 5 quarts beef broth for water and bouillon, if more convenient. Cook on high for 20 minutes, or until stew meat is cooked through. Once done, turn off heat, and transfer stew meat with a slotted spoon to a plate to rest.

  2. STEP #2: Heat oil in a large skillet on medium heat. Add ground beef, drained stew meat, chopped onions, black pepper, and parsley. Cook until ground beef is browned and cooked through. Add minced garlic, and cook, stirring often, for one minute. Drain grease from skillet (discard) and then add this mixture to the broth and stir to combine.

  3. STEP #3: Add celery, carrots and cabbage to the pot of soup. Pour in canned diced tomatoes and Italian seasoning; stir, to combine. Add salt, stir then taste the soup, and add additional salt, if desired. Continue to cook soup (uncovered) on medium heat for 30 minutes, or until the veggies become tender. The soup liquid will reduce in volume slightly as the mixture cooks. NOTE: If making soup ahead for serving later in the day -turn off heat after this step, and let soup sit until 30 minutes before you want to serve, then go to Step #4.

  4. STEP #4: 30 minutes BEFORE serving, add the uncooked macaroni noodles, frozen peas, kidney beans and zucchini slices to the soup. Cook on medium high heat (still uncovered) for 30 minutes, stirring occasionally, and then it's ready to serve! Give it a final taste; add additional salt, if desired. Ladle soup into bowls, sprinkle with grated Parmesan cheese, and serve! Enjoy!

Recipe Notes

TIP: The original author of this recipe (Veda) told me this tip: If you need to stretch out any leftover soup, just add another can of diced tomatoes or kidney beans, to make it go further!

Nutrition Facts
Hearty Minestrone Soup
Amount Per Serving (1 g)
Calories 241 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 13mg4%
Sodium 974mg42%
Potassium 689mg20%
Carbohydrates 36g12%
Fiber 7g29%
Sugar 9g10%
Protein 12g24%
Vitamin A 3271IU65%
Vitamin C 26mg32%
Calcium 82mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Hearty Minestrone Soup is filling and DELICIOUS! This classic Italian soup, with meat, veggies, tomatoes, beans, and macaroni is sure to please.

Air Fryer Italian Meatballs

It’s so EASY to make delicious Air Fryer Italian Meatballs, to add to a favorite sauce for pasta, or to make a yummy meatball sandwich!
It's so EASY to make delicious Air Fryer Italian Meatballs, to add to a favorite sauce for pasta, or to make a yummy meatball sandwich!

If you have an air fryer, then you know how many foods can be cooked or “fried” in them, without using a lot of oil. Normally I fry my meatballs for spaghetti in oil, in a large skillet on the stove, but wanted to give the old air fryer a go at it, too!

Using an air fryer has become a fun challenge for me, ever since I used birthday gift cards to purchase one last year. My husband and I have sure enjoyed using ours and trying new recipes. We appreciate this appliance that cooks with highly heated air rather than using a lot of oil to prepare food.

So… this time I made meatballs! The result was delicious tasting air fryer Italian meatballs, which were added to homemade spaghetti sauce, and then combined with hot cooked pasta! The process for making the meatballs was practically effortless, and I would whole-heartedly make them this way again!. Here’s how to make Italian meatballs in an air fryer.

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

Prepare The Meatballs

This step is simple. Simply combine ground beef, breadcrumbs, egg, milk, spices (including salt and pepper), and Parmesan cheese in a medium sized bowl.

Ingredients for meatballs, ready to be combined in large bowl.The meat mixture is fully combined and ready to form into meatballs.

Measure out heaping Tablespoons of the meat mixture and roll each portion between the palms of you hands to form meatballs. Place them on aluminum foil or wax paper, and then lightly spritz them with non-stick baking spray or oil on top and bottom.

The air fryer Italian meatballs recipe calls for only a half pound of ground beef, so the recipe (as written below), should yield about 11-12 medium-sized meatballs, which yields approximately 3 servings.

Place the meatballs in the refrigerator for 10 minutes before cooking. Begin preheating your air fryer towards the end of the refrigeration time.

Meatballs are spritzed with cooking spray or oil before cooking.

Time To Cook the Air Fryer Italian Meatballs!

Okay, now you should have 11-12 lightly sprayed (and lightly chilled meatballs), right? Right! Preheat your air fryer to 400°F. Once the air fryer is pre-heated, place the meatballs into the basket, leaving a bit of space between each one.

I have a Cosori 5.8 quart air fryer, so all the meatballs fit nicely in the basket. If you are making a double portion, you may have to cook the air fryer Italian meatballs in two batches.

Air fryer Italian meatballs in the fryer, ready to be cooked.

Cooking Meatballs In An Air Fryer

Cook the meatballs at 400°F. for approximately 8 minutes in the air fryer. Half way through the cooking time, gently flip the meatballs to the other side using tongs. I found this was so much easier than turning meatballs in a skillet where they sometimes stick to the oiled pan, regardless!

Since some air fryers tend to run really HOT, plan to check on the meatballs around the 7 minute mark, to ensure you don’t overcook them. Mine cooked perfectly in 8 minutes, but it is always best to keep an eye on them.

The cooked air fryer Italian meatballs are crispy and browned when done.Meatballs have been removed from fryer, and are ready to add to sauce.

Okay, They Are Fully Cooked – Now What?

You can eat the meatballs as soon as they are fully cooked, just the way they are. BUT… I think they are best added to a pot of spaghetti or marinara sauce!

Just toss them into the pan, and spoon the sauce over the meatballs. Heat the sauce and meatballs through before serving.

Spaghetti sauce is heated, along with the air fryer cooked meatballs.

When done, add the meatballs and sauce to cooked pasta OR make a wonderful tasting meatball sandwich! Honestly, the meatballs aren’t hard at all to make! Using an air fryer to cook them let me work on other parts of the meal (hands free) while they were cooking!

The air fryer Italian meatballs have good flavor (thanks to garlic powder, Parmesan, onion powder and oregano), and will be a wonderful addition to your meal! Throw some extra Parmesan cheese on top and dig In!

Air fryer Italian meatballs are served along with pasta and sauce!

I hope you will have an opportunity to try this recipe. We are really enjoying our air fryer, and are grateful for the many food items that can be prepared in it. Hope you have a wonderful day!

Looking For More AIR FRYER Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few Air Fryer recipes include:

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 “Cosori Air Fryer Recipes” owner’s recipe book that came with the purchase of my air fryer. Page 22

0 from 0 votes
Air Fryer Italian Meatballs
Prep Time
15 mins
Cook Time
8 mins
Total Time
23 mins
 

It's so EASY to make delicious Air Fryer Italian Meatballs, to add to a favorite sauce for pasta, or to make a yummy meatball sandwich!

Category: Entree
Cuisine: Italian
Keyword: Air fryer Italian meatballs
Servings: 3 (3-4 meatballs per person)
Calories Per Serving: 246 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • ½ pound ground beef (75/25 recommended)
  • ¼ cup panko breadcrumbs
  • 1 large egg
  • cup milk
  • 3 Tablespoons grated Parmesan cheese
  • 1 Tablespoon dried parsley
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¼ teaspoon salt and pepper (¼ tsp. each)
  • non-stick cooking spray
Instructions
  1. Combine ground beef, breadcrumbs, egg, milk, salt, pepper, spices, and Parmesan cheese in a medium sized bowl. Mix until all ingredients are incorporated.

  2. Measure out heaping Tablespoons of the meat mixture and roll each portion between the palms of you hands to form meatballs. Place them on aluminum foil or wax paper, and then lightly spritz them with non-stick baking spray or oil on top and bottom. The mixture should make about 11-12 medium-sized meatballs, which yields approximately 3 servings. Place the meatballs in the refrigerator for 10 minutes before cooking. Begin preheating your air fryer towards the end of the refrigeration time.

  3. Preheat air fryer to 400°F. Once pre-heated, place meatballs into basket, leaving space between each one. If you are making a double portion, you may have to cook the meatballs in two batches. Cook the meatballs at 400°F. for approximately 8 minutes in the air fryer. Half way through cooking time, gently turn meatballs to other side using tongs. Check on meatballs around the 7 minute mark, to ensure you don't overcook them.

  4. Once meatballs are done, they're ready to eat. Eat them as is, or add them to a pot of spaghetti sauce to combine with cooked pasta, or make a meatball sandwich! Enjoy!

Nutrition Facts
Air Fryer Italian Meatballs
Amount Per Serving (1 (approx. 3-4 meatballs))
Calories 246 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 6g38%
Cholesterol 127mg42%
Sodium 392mg17%
Potassium 310mg9%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 1g1%
Protein 20g40%
Vitamin A 187IU4%
Vitamin C 1mg1%
Calcium 128mg13%
Iron 3mg17%
* 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 delicious Air Fryer Italian Meatballs, to add to a favorite sauce for pasta, or to make a yummy meatball sandwich!

Gnocchi and Broccoli Carbonara

Gnocchi and Broccoli Carbonara is a delicious Italian dish, featuring potato dumplings coated in a bacon, Parmesan, mushroom and garlic creamy sauce.
Gnocchi and Broccoli Carbonara is a delicious Italian dish, featuring potato dumplings coated in a bacon, Parmesan, mushroom and garlic creamy sauce.

Do you enjoy eating gnocchi? We really enjoy these soft Italian potato dumplings! Cooked gnocchi can be paired with a variety of sauces, for a simple to prepare meal. Gnocchi, in Italian, means “little lumps”, and that is exactly what they are. They are typically made with potatoes and flour, and cook very quickly.

Recently I decided to cook a package of gnocchi I had in our pantry. I decided to make up my own recipe that uses my tried and true pasta carbonara sauce (think BACON). Then I added steamed broccoli, cooked gnocchi, mushrooms, garlic and onions, and created this delicious recipe for gnocchi and broccoli carbonara! Here’s how to make it:

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

Cook The Bacon

The first thing you should do is to fry the bacon until very crispy. I like to slice the bacon into small pieces, because it cooks faster that way! Stack a few slices of bacon on top of each other and then cut into 1/2 inch slices. Fry in a large skillet, stirring often until done.

Once the bacon is crisp, remove it from the skillet, and place the bacon pieces on paper towels to absorb grease. Drain MOST of the bacon grease from the pan, but leave approximately 2 Tablespoons bacon grease in the skillet. It will be used to add additional flavoring to the carbonara sauce later!


Bacon is cooked in large skillet until very crisp.

Cook The Rest Of The Veggies

Return the skillet (with bacon grease) to the stove. Add the chopped onions and mushrooms to the skillet. Cook them on medium-low heat until they turn golden brown (3-4 minutes).

Now add the minced garlic and the crisp bacon crumbles to the skillet. Continue to cook, stirring often, for one more minute. Add the chopped and steamed broccoli to the skillet, and stir to combine. Set the skillet aside while you make the carbonara sauce.

Cooked onions, mushrooms, garlic, broccoli and crisp bacon are mixed together in skillet.

Make The Carbonara Sauce

In a medium bowl, whisk together the eggs, whipping cream, parmesan cheese, parsley, salt, pepper and red pepper flakes until combined. Use a wire whisk or a fork to do this.

Once combined, it is time to “temper” the sauce. Set the sauce aside while you begin cooking the gnocchi. You will need hot, starchy water from cooking the gnocchi to help temper the sauce.The carbonara sauce is prepared by whisking ingredients together in bowl.

Temper The Carbonara Sauce

Tempering the sauce is important because there are fresh eggs in the sauce. If you add hot liquid too quickly to the sauce later, the eggs will probably scramble. We do NOT want scrambled eggs in the sauce, do we? NOPE!

Before tempering the sauce, start the gnocchi cooking per the package instructions. You will need some of the starchy hot water from that pan to temper the sauce. OK? Basically you are going to boil the gnocchi for a few minutes, and use a bit of that boiling water in the carbonara sauce. Here is how easy it is to slowly temper the sauce:

Gnocchi (potato dumplings) are boiled for a few minutes in water, to cook fully.

Take about 6 Tablespoons (ONE TABLESPOON AT A TIME) of the boiling starchy water from the gnocchi pan and SLOWLY drizzle it into the egg mixture, while whisking the sauce, to slowly disperse the hot water.

Continue to drizzle hot water and whisk continuously, until all 6 Tablespoons of gnocchi water have been added. Once this is done, pour the carbonara sauce over the veggies and bacon mixture in the skillet, and stir to combine.

Carbonara sauce is tempered, then added to the veggies and bacon in skillet.

Finishing The Gnocchi and Broccoli Carbonara

Once the sauce, bacon and veggies are combined, drain the cooked gnocchi. Add the cooked gnocchi to the skillet. Gently stir, to fully combine the ingredients. Cook on low heat for 1-2 minutes, or until heated through, but do not let the sauce boil.

Once the gnocchi are heated through, and fully coated with sauce, the gnocchi and broccoli carbonara is ready to serve!

Heating the gnocchi and broccoli carbonara in a skillet before serving.After heating through, the gnocchi and broccoli carbonara is ready to be served.

Serve The Gnocchi And Broccoli Carbonara

To serve, spoon out portions of the gnocchi onto plates or into bowls. Garnish each serving with additional shredded Parmesan cheese, if desired. Serve while hot, and enjoy!

The gnocchi and broccoli carbonara is garnished with grated Parmesan cheese.

Wow… was this dish yummy! Even the leftovers were good a couple days later! The gnocchi and broccoli carbonara can be easily microwaved on medium heat until re-heated to perfection! I sure hope you will give this recipe a try! It is soooo good! Have a GREAT day, and may God bless you in all you do today.

Looking For More Recipes That Use Gnocchi?

You can find all of my recipes in the Recipe Index. located at the top of the page. I have a few other gnocchi 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

Recipe Source: My brain, and my hunger.

0 from 0 votes
Gnocchi and Broccoli Carbonara
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
 

Gnocchi and Broccoli Carbonara is a delicious Italian dish, featuring potato dumplings coated in a bacon, Parmesan, mushroom and garlic creamy sauce.

Category: Main Course
Cuisine: Italian
Keyword: gnocchi and broccoli carbonara
Servings: 5
Calories Per Serving: 523 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 6 slices bacon
  • ½ medium yellow onion , finely chopped
  • 4 mushrooms , button or baby portobello
  • 3 large eggs
  • ¾ cup shredded Parmesan cheese
  • ¾ cup heavy whipping cream
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon parsley flakes
  • ½ teaspoon red pepper flakes
  • 1 cup steamed broccoli (pre-cooked and chopped)
  • 17.6 ounce potato gnocchi
  • additional Parmesan for garnish (optional)
Instructions
  1. Fry bacon in large skillet until very crisp. Stack a few slices of bacon on top of each other and then cut into 1/2 inch slices. Fry in a large skillet, stirring often until done. Remove bacon from skillet, and place on paper towels to absorb grease. Drain MOST of the grease from skillet, but leave approx. 2 Tablespoons bacon grease in the skillet.

  2. Return skillet (with bacon grease) to stove. Add onions and mushrooms. Cook on medium-low heat until golden brown (3-4 minutes). Add garlic and bacon crumbles to skillet. Continue to cook, stirring often, for one more minute. Add chopped and steamed broccoli to skillet, and stir to combine. Set the skillet aside while you make carbonara sauce.

  3. Make Sauce: In a medium bowl, whisk eggs, whipping cream, parmesan cheese, parsley, salt, pepper and red pepper flakes together until combined. Set the sauce aside while you begin cooking the gnocchi, according to package directions. You will need hot, starchy water from cooking the gnocchi to help temper the sauce.

  4. Tempering the sauce is important because there are fresh eggs in the sauce. If you add hot liquid too quickly to the sauce, the eggs will likely scramble. Take about 6 Tablespoons (ONE AT A TIME) of the boiling starchy water from gnocchi pan and SLOWLY drizzle it into the egg mixture, while whisking continuously, to slowly disperse hot water. Continue to drizzle hot water and whisk, until all 6 Tablespoons of hot water have been added. Once done, pour the carbonara sauce over the veggies and bacon mixture in the skillet, and stir to combine.

  5. Once sauce, bacon and veggies are combined, drain the cooked gnocchi. Add the gnocchi to the skillet. Gently stir, to fully combine ingredients. Cook on low heat for 1-2 minutes, or until heated through, but do not let it boil. Once heated through and gnocchi are fully coated with sauce, it is ready to serve! To serve, spoon out portions of gnocchi onto plates or into bowls. Garnish each serving with additional shredded Parmesan cheese, if desired. Serve while hot, and enjoy!

Nutrition Facts
Gnocchi and Broccoli Carbonara
Amount Per Serving (1 (1/5 of total))
Calories 523 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 16g100%
Cholesterol 206mg69%
Sodium 1047mg46%
Potassium 269mg8%
Carbohydrates 41g14%
Fiber 3g13%
Sugar 1g1%
Protein 19g38%
Vitamin A 1011IU20%
Vitamin C 18mg22%
Calcium 240mg24%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Gnocchi and Broccoli Carbonara is a delicious Italian dish, featuring potato dumplings coated in a bacon, Parmesan, mushroom and garlic creamy sauce.

Air Fryer Chicken Parmesan

Air Fryer Chicken Parmesan is a quick and easy way to make this classic Italian dish (cooks in 10 minutes)! Tender inside, & crispy on the outside.
Air Fryer Chicken Parmesan is a quick and easy way to make this classic Italian dish (cooks in 10 minutes)! Tender inside, & crispy on the outside.

Several months ago I purchased an air fryer (Cosori), using a gift card I received from my family. I’ve sure had fun trying out and experimenting with using this time saving (and calorie cutting) small appliance!

This recipe for an air fryer chicken parmesan is one of my experiments that tastes absolutely fantastic! The dish is delicious, and the cooking time is only 10 minutes! How can you beat that? I wanted to share the recipe for this simple dish with you today. I tweaked one of my own recipes and came up with this one, because it turned out pretty great!

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

Prepare The Chicken Breasts For Cooking

Place a chicken breast between 2 pieces of plastic wrap. Use a meat mallet (flat side), to pound the breast in order to flatten it (this helps chicken to cook faster).

When done, repeat process with the other chicken breast. Lightly season each piece of chicken with salt and pepper.

Boneless, skinless chicken breasts are flattened with a meat mallet before cooking.

Prepare The Chicken Parmesan For Cooking

Preheat your air fryer to 400° F.  While the air fryer is preheating, beat a large egg in a small bowl, and coat each of the chicken breasts in it, covering both sides. Let any excess egg mixture drip back into the bowl.

Place the chicken breasts, one at a time, into a small bowl filled with a bread crumb and Parmesan cheese mixture. Dredge the chicken through the bread crumbs, covering both sides of the breast. I used my homemade bread crumbs for this recipe!

Repeat with the other piece of chicken. You can also use your hands to press additional crumbs onto the chicken. You want all pieces for the air fryer chicken parmesan well-covered!

Each chicken breast is covered with a beaten egg mixture.Egg covered chicken breasts are dredged in bread crumbs before cooking.

Cooking The Air Fryer Chicken Parmesan

Once the air fryer is preheated, quickly remove the basket, and gently lay each of the chicken breasts in the basket, leaving some space between each piece.

Cook the chicken parmesan for 5 minutes, then turn the chicken over to the other side. You can already see after 5 minutes, how golden brown and crispy the chicken is!

Bread crumb coated chicken breasts cook in an air fryer for 5 minutes.Chicken breasts are flipped over, after cooking in an air fryer for 5 minutes.

Quickly spread the marinara sauce over each piece of chicken. Top the sauce with grated Parmesan cheese, and then add the mozzarella cheese!

You can use a whole slice of mozzarella for each piece OR you can thinly slice string cheese pieces to fit. I ended up using 2 string cheeses, thinly sliced, when I made this the first time and took photos.

Place the basket back into the air fryer, and continue to cook at 400° F. for 5 more minutes. When done, the chicken will be nice and crispy, and all that glorious cheese on top should be well-melted and bubbly!

Air fryer chicken parmesan is topped with sauce, Parmesan and mozzarella cheeses.

Time To Eat The Air Fryer Chicken Parmesan

This is what the air fryer chicken parmesan looked like when it was done. Just look at that melted, gooey cheese on top!

The cheese has melted over the air fryer cooked chicken parmesan, and is ready to serve!

Carefully remove the chicken parmesan from the air fryer, serve, and enjoy! This dish goes especially well with a little pasta on the side! The chicken is moist and tender on the inside, crisp on the outside, and tastes wonderful!

Two pieces of air fryer chicken parmesan on a plate, ready to eat!

Hope you have the opportunity to try this wonderful classic Italian air fryer chicken parmesan! We really enjoyed it, and trust you will, too! If you prefer a traditionally cooked chicken parmesan, I hope you will check out my recipe for Mom’s Chicken Parmigiana. It tastes amazing, as well!

Looking For More AIR FRYER Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have quite a few air fryer 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 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

0 from 0 votes
Air Fryer Chicken Parmesan
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Air Fryer Chicken Parmesan is a quick and easy way to make this classic Italian dish (cooks in 10 minutes)! Tender inside, & crispy on the outside.

Category: Main Course
Cuisine: Italian
Keyword: air fryer chicken parmesan
Servings: 2
Calories Per Serving: 325 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 chicken breasts (boneless, skinless)
  • 1 pinch salt and pepper
  • 1 large egg , beaten
  • ½ cup breadcrumbs
  • 2 Tablespoons grated Parmesan cheese
  • 2 Tablespoons marinara sauce
  • 2 Tablespoons grated Parmesan cheese
  • 2 slices mozzarella cheese (or 2 pieces string cheese, cut into strips)
Instructions
  1. Place a chicken breast between 2 pieces of plastic wrap. Use a meat mallet (flat side), to pound the breast, to flatten it (this helps chicken to cook faster). When done, repeat process with the other chicken breast. Lightly season chicken with salt and pepper.

  2. Preheat air fryer to 400° F.  While it preheats, beat egg in a small bowl; coat each of the chicken breasts in it (one at a time), covering both sides. Let excess egg drip back into the bowl. Mix bread crumbs and 2 T. Parmesan cheese in a separate small bowl. Dredge egg-coated chicken through the bread crumbs, covering both sides. Repeat for remaining chicken, making sure all pieces are well-covered!

  3. Once air fryer is preheated, remove basket, and place each chicken breast in the basket, leaving a space between each piece. Cook the chicken at 400° F. for 5 minutes, then pause machine. Turn chicken over to the other side. Spread marinara sauce over top of each piece of chicken. Top the sauce with grated Parmesan cheese, and then finish with mozzarella cheese! Place the basket back into air fryer, and continue to cook chicken at 400° F. for 5 more minutes. When done, the chicken will be cooked through, nice and crispy, and all that glorious cheese on top should be well-melted and bubbly! Serve hot, and enjoy!

Nutrition Facts
Air Fryer Chicken Parmesan
Amount Per Serving (1 g)
Calories 325 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 4g25%
Cholesterol 187mg62%
Sodium 626mg27%
Potassium 560mg16%
Carbohydrates 21g7%
Fiber 1g4%
Sugar 3g3%
Protein 35g70%
Vitamin A 338IU7%
Vitamin C 2mg2%
Calcium 190mg19%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Air Fryer Chicken Parmesan is a quick and easy way to make this classic Italian dish (cooks in 10 minutes)! Tender inside, & crispy on the outside.

Eggplant Parmesan

Eggplant Parmesan is a classic Italian meatless dish, with breaded eggplant slices baked with marinara sauce, mozzarella and Parmesan cheeses.
Eggplant Parmesan is a classic Italian meatless dish, with breaded eggplant slices baked with marinara sauce, mozzarella and Parmesan cheeses.

Do you enjoy eggplant parmesan?  Lots of people love this classic Italian dish, and today I am going to show you how you can make it at home! You can read some interesting information about this dish’s origins here.

I found the original recipe on Pinterest, and made this meatless dish for my husband and I several months ago. Every now and then I love to make meatless dishes, and thought this one sounded really good, so I bought a gorgeous eggplant at our local Farmer’s Market.

Eggplant Parmesan has layers of lightly breaded eggplant slices, topped with marinara sauce, Parmesan and mozzarella cheeses. The eggplant slices are lightly browned, then layered in casserole dish with the sauce and the cheeses. The eggplant parmesan is baked until cooked through and all that gooey cheese is melted throughout. Here’s how to make this dish:

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

How To Make Eggplant Parmesan

The first thing you will need to do is let excess water drain from the fresh eggplant. This step helps to reduce “sogginess” in the eggplant slices, by pulling out moisture before cooking.

Cut a large eggplant into 1/2″ thick slices.  Salt BOTH sides of each slice. Put the salted eggplant slices in a large colander in the sink, or over a bowl. Let the eggplant slices sit and “drain” or “sweat out” the liquid for 45 minutes. Once done draining, lightly brush off the excess salt.

Eggplant is sliced, then liquid is drained out of it before cooking Eggplant Parmesan.

Preparing The Eggplant To Make Eggplant Parmesan

Preheat your oven to 375°F, and place two (shallow) plates on the kitchen counter. Spread the Italian seasoned breadcrumbs out, on one plate. Place the 3 slightly beaten eggs and milk on the other plate. Lightly whisk the eggs and milk together, until blended.

Dip each eggplant slice (one at a time) into the egg/milk mixture, making sure to cover both sides. Let excess liquid drip back onto plate. Dip the eggplant into the breadcrumbs, until both sides are covered, letting excess drop back onto plate. Continue this step until all eggplant slices are breaded. Place breaded eggplant onto a paper towel covered 9×13 baking sheet in a single layer.

Eggplant slices are dipped in egg, then seasoned breadcrumbs, to make eggplant parmesan,

Browning The Eggplant

Put one Tablespoon of oil into a large skillet. Heat the skillet on medium high heat until hot, but not smoking.  Once the skillet and oil are hot, add a few slices of eggplant at a time to the skillet. I was able to cook 4 at a time.

Cook eggplant on both sides, until they are lightly browned. Once browned, transfer them from the skillet to a paper towel lined baking sheet. Continue this step for all the slices, adding one Tablespoon oil for each group of eggplant slices that are browned.

Eggplant slices are cooked on both sides to prepare them to make eggplant parmesan,

Assembling The Eggplant Parmesan Casserole

Now you are ready to assemble the eggplant parmesan! Spread 1 cup of marinara sauce on the bottom of a casserole dish. The first layer to go in is the eggplant slices. I used a 2.5 quart casserole dish, so I was able to get about 4 eggplant slices in each layer.

Once you have a layer of eggplant slices, add a spoonful of marinara sauce to the top of each slice. Don’t drown the layers in sauce! Top the sauce with a layer of mozzarella and parmesan cheeses. This time I used shredded Parmesan cheese, and  slices of mozzarella cheese into my dish, but you can just as easily substitute grated mozzarella (instead of slices), if desired.

Repeat this process for a couple more layers (or until you run out of eggplant!). Make sure to reserve some of the parmesan and mozzarella cheeses to top the entire dish of eggplant parmesan, before baking.

Eggplant parmesan has layers of sauce, eggplant, and cheeses,

Baking Eggplant Parmesan

Bake the eggplant parmesan for approximately 20-25 minutes at 375°F.  When done, all that yummy cheese on top should be melted, golden brown and bubbly! Mine was done at 25 minutes. NOTE: If you want the cheese to be more golden brown in color, you can always put it under the oven broiler for a couple minutes, if desired. Remember to keep a close eye on it, if you do this step! Nobody wants burned cheese on top, right?

Remove eggplant parmesan from oven, and let it sit for a couple minutes (to let the cheese solidify a bit). The only thing left to do is slice up a piece, serve it hot, and enjoy this classic Italian dish! You can also garnish the casserole with fresh, chopped basil, if desired.

Eggplant parmesan, freshly baked, with gooey melted cheese on top.

I hope you enjoy this dish! For me, it’s always fun to experiment in the kitchen, and try new recipes.  Have a wonderful day, and thanks for stopping by!

Looking For More MEATLESS Meal Recipes?

You can find all my recipes in the Recipe Index, located at the top of the page. A few meatless favorites include:

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: https://www.tablefortwoblog.com/eggplant-parmesan/

0 from 0 votes
Eggplant Parmesan
Prep Time
1 hr 10 mins
Cook Time
20 mins
Total Time
1 hr 30 mins
 
Eggplant Parmesan is a classic Italian meatless dish, with breaded eggplant slices layered and baked with marinara sauce, mozzarella and Parmesan cheeses.
Category: Meatless Entree
Cuisine: Italian
Keyword: eggplant parmesan
Servings: 4
Calories Per Serving: 624 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 large eggplant , cut in 1/2" slices
  • 2 Tablespoons salt
  • cups Italian seasoned breadcrumbs
  • 3 large eggs , lightly beaten
  • 1/2 cup milk
  • 4 Tablespoons olive oil , or vegetable oil
  • 3 cups marinara sauce
  • 2 cups mozzarella , shredded or slices
  • 1 cup parmesan cheese , shredded
Instructions
  1. Cut a large eggplant into 1/2" thick slices.  Salt BOTH sides of each slice. Put the salted slices in a large colander in the sink, or over a bowl. Let the eggplant sit and "drain" or "sweat out" the liquid for 45 minutes. Once done draining, lightly brush off excess salt.

  2. Preheat oven to 375°F.  Place two (shallow) plates on kitchen counter. Spread Italian breadcrumbs on one plate. Place eggs and milk on the other plate. Lightly whisk eggs and milk together. Dip each eggplant slice (one at a time) into egg/milk mixture, covering both sides. Let excess liquid drip back onto plate. Dip eggplant into breadcrumbs until both sides are covered, letting excess drop back onto plate. Continue this step until all eggplant slices are breaded. Place breaded eggplant onto a paper towel covered 9x13 baking sheet in a single layer.

  3. Put 1 Tablespoon oil into a large skillet. Heat the skillet on medium high heat until hot, but not smoking.  Once skillet and oil are hot, add a few slices of eggplant at a time to the skillet. Cook eggplant on both sides, until lightly browned. Once browned, transfer them from the skillet to a paper towel lined baking sheet. Repeat this step for all slices, adding one Tablespoon oil for each group of eggplant slices that are browned.

  4. Spread 1 cup of marinara sauce on bottom of casserole dish. The first layer is eggplant slices (I used a 2.5 quart casserole dish, and was able to get about 4 eggplant slices per layer). Onto that layer, add a little marinara sauce to the top of each piece (approx. 1/4 cup). Top the sauce with a layer of shredded mozzarella and parmesan cheeses. Repeat this process for two more layers (or until you run out of eggplant). Make sure to reserve some of the parmesan and mozzarella cheeses to top the dish off with, before baking.

  5. Bake, uncovered, for 20-25 minutes at 375°F.  When done, the cheese on top should be melted, golden brown and bubbly!  Note: If you want the cheese to be more golden brown in color, you can always put it under the oven broiler for a couple minutes, if desired. Remember to keep a close eye on it, if you do this step!  Remove eggplant parmesan from oven, and let it sit for a couple minutes (to let the cheese solidify a bit). The only thing left to do is slice up a piece, and serve it hot! Enjoy!

Recipe Notes

Note that 45 minutes of the prep time listed is INACTIVE time (while zucchini drains).

You can also garnish the finished eggplant parmesan with chopped, fresh basil, if desired.

Nutrition Facts
Eggplant Parmesan
Amount Per Serving (1 g)
Calories 624 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 14g88%
Cholesterol 64mg21%
Sodium 5817mg253%
Potassium 817mg23%
Carbohydrates 44g15%
Fiber 4g17%
Sugar 12g13%
Protein 31g62%
Vitamin A 1505IU30%
Vitamin C 14.1mg17%
Calcium 719mg72%
Iron 4.6mg26%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Eggplant Parmesan is a classic Italian meatless dish, with breaded eggplant slices layered and baked with marinara sauce, mozzarella and Parmesan cheeses.

Bacon Parmesan Spinach Gnocchi

Bacon Parmesan Spinach Gnocchi in a creamy Alfredo sauce, is a simple, delicious Italian comfort food dish that can be ready to eat in about 20 minutes!
Bacon Parmesan Spinach Gnocchi in a creamy Alfredo sauce, is a simple, delicious Italian comfort food dish that can be ready to eat in about 20 minutes!

Do you like gnocchi? We have really enjoyed trying this little “potato pasta” with several different recipes over the past couple of years. They are known primarily as Italian potato dumplings. Did you know the word “gnocchi” actually means “lumps” in Italian? Yep. There are numerous ways to use gnocchi. These little “lumps” of potatoes and flour can be baked, fried, boiled, etc., and taste amazing when paired with a variety of sauces!

A couple months ago I bought a package of gnocchi at the grocery store (usually found in the pasta aisle).  I decided to create my own recipe for Bacon Parmesan Spinach Gnocchi, and used a sauce I’ve made a bazillion times to tie all the ingredients together!

The Bacon Parmesan Spinach Gnocchi ended up tasting wonderful. Creamy alfredo sauce was the perfect sauce to coat the pillowy soft gnocchi, bacon and fresh baby spinach leaves! The added bonus is that it was a very simple (and quick) dinner to make!

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

How To Make Bacon Parmesan Spinach Gnocchi

The first thing you need to do is to cook the bacon.  If you cut the raw bacon into thin strips, it will cook a lot faster (thanks, kitchen scissors)! Cook the bacon in a skillet until it is fully cooked and crispy.

Remove the crisp bacon from the skillet; transfer to a paper towel to drain. Leave any bacon drippings in the skillet (there shouldn’t be too much!). This will help give flavor to the sauce!

Bacon is cooked until crisp for the Bacon Parmesan Spinach Quiche,

Cooked bacon for bacon parmesan spinach quiche draining on paper towel.

Making The Sauce For Bacon Parmesan Spinach Gnocchi

Using the same skillet (undrained), add the butter and cook on medium low heat until melted. Once the butter has melted, add the heavy whipping cream and garlic powder. Stir well, to combine the ingredients. Add freshly grated Parmesan cheese to the sauce in the skillet. Whisk or stir the sauce until the ingredients are fully blended together.

Continue to cook the sauce on medium low heat, until the alfredo sauce has thickened slightly and is heated through. Be careful to not let the sauce come to a boil. Remove the pan from the heat once the sauce has thickened.

Butter and whipping cream in skillet to make sauce for bacon parmesan spinach quiche.

Parmesan cheese is grated into the sauce for bacon parmesan spinach quiche.

The alfredo sauce for the bacon parmesan spinach quiche has thickened.

Cook the gnocchi in a large pot of boiling water according to the package instructions. Once the gnocchi is cooked, drain it well in a colander or strainer. Do not rinse the gnocchi.

Gnocchi for the bacon parmesan spinach gnocchi has cooked and then is drained.

Finish The Gnocchi For Serving

Place the drained, hot gnocchi back into the saucepan. Pour the alfredo sauce, fresh baby spinach leaves and crumbled bacon back into the pan.

Stir the ingredients well, to fully coat everything with the alfredo sauce. Turn the heat to low, and continue to heat the bacon parmesan spinach gnocchi until it’s heated through. It only takes a couple minutes to heat through, and the spinach will wilt down as it cooks.

Cooked gnocchi, sauce, fresh spinach and bacon is mixed for bacon parmesan spinach gnocchi.

Bacon parmesan spinach gnocchi, on a wooden spoon, ready to eat!

Once the bacon parmesan spinach gnocchi is heated all the way through, it is ready to serve!  Portion out the gnocchi to individual serving bowls or plates. Top each serving with additional grated Parmesan cheese, if desired. Serve the bacon parmesan spinach gnocchi while it is hot… and enjoy every bite!

Bacon parmesan spinach gnocchi is served in a white bowl.

We truly did love this Bacon Parmesan Spinach Gnocchi! The creamy flavorful gnocchi is Italian comfort food at it’s best!  I sincerely hope you will give the recipe a try, because I think you’re gonna love it, too! Have a wonderful day.

Looking For More Recipes Using Gnocchi?

I have a few recipes using gnocchi on my blog that you might also enjoy! They include:

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

0 from 0 votes
Bacon Parmesan Spinach Gnocchi
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Bacon Parmesan Spinach Gnocchi in a creamy Alfredo sauce, is a simple, delicious Italian comfort food dish that can be ready to eat in about 20 minutes!
Category: Dinner
Cuisine: Italian
Keyword: bacon parmesan spinach gnocchi
Servings: 4
Calories Per Serving: 742 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 strips bacon , cooked until crispy
  • 4 Tablespoons butter
  • cups heavy whipping cream
  • cups grated Parmesan cheese
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt , plus more to taste
  • 17.5 ounces gnocchi
  • 2 cups baby spinach leaves (fresh)
  • Parmesan cheese , optional for garnish
Instructions
  1. Cook bacon in skillet on medium heat until fully cooked/crispy. TIP: If you cut the raw bacon into thin strips before cooking, it will cook a LOT faster! Remove crisp bacon from skillet; transfer to a paper towel to drain, then crumble (if not already cut into small pieces). 

  2. Using the same skillet (undrained), add butter; cook on medium low heat until melted. Once the butter melts, add heavy whipping cream and garlic powder. Stir well, to combine. Add grated Parmesan cheese to the sauce in skillet. Whisk or stir sauce until the ingredients are fully blended together. Continue to cook sauce on medium low heat, until it has thickened slightly and is heated through. Be careful to not let the sauce come to a boil. Remove the pan from the heat once the sauce has thickened.

  3. Cook the gnocchi in a large pot of boiling water according to package instructions. Once the gnocchi is cooked, drain it well in a colander or strainer. Do not rinse the gnocchi. Place the drained, hot gnocchi back into the saucepan.

  4. Pour the alfredo sauce, fresh baby spinach leaves and crumbled bacon into the pan of gnocchi. Stir well, to fully coat everything with the sauce. Turn heat to low, and continue to heat gnocchi until heated through. It only takes a couple minutes to heat through; the spinach will wilt down as it cooks. Once gnocchi is heated all the way through, it is ready to serve! Transfer gnocchi into individual bowls or plates. Top each serving with more grated Parmesan cheese, if desired. Serve hot... and enjoy!

Nutrition Facts
Bacon Parmesan Spinach Gnocchi
Amount Per Serving (1 (1/4 of total))
Calories 742 Calories from Fat 477
% Daily Value*
Fat 53g82%
Saturated Fat 31g194%
Cholesterol 166mg55%
Sodium 1256mg55%
Potassium 200mg6%
Carbohydrates 48g16%
Fiber 3g13%
Protein 20g40%
Vitamin A 3120IU62%
Vitamin C 4.7mg6%
Calcium 438mg44%
Iron 5.1mg28%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Bacon Parmesan Spinach Gnocchi in a creamy Alfredo sauce, is a simple, delicious Italian comfort food dish that can be ready to eat in about 20 minutes!

 

 

 

English Muffin Mummy Pizzas

English Muffin Mummy Pizzas are a perfect Halloween treat for kids (or adults)! They’re cute, yummy, and VERY EASY to make, with only a few ingredients!
English Muffin Mummy Pizzas are a perfect Halloween treat for kids (or adults)! They're cute, yummy, and VERY EASY to make, with only a few ingredients!

With Halloween fast approaching, these English muffin mummy pizzas would be a FUN way to enjoy a quick lunch treat with the kids or grandkids! These EASY, tasty mini YUMMY MUMMY pizzas would be a fun project to do with your kids for Halloween! The kids can decorate their own English muffin mummy pizzas. What fun!

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

Halloween Memories

I remember how memorable it was when our two sons were little (they’re grown men now) and would get dressed up for Halloween festivities. They were always SO incredibly excited! This would be a fun dinner to serve before going Trick or Treating, or to serve a group of kids at a Harvest Party!  They will be talking about making their own MUMMY PIZZAS long after they’ve eaten them!

All YOU will need to do is a TINY bit of prep work (slice cheese and olives), let the kids decorate their pizzas, and then YOU can bake them! That’s it! Then, before you can say “FUNNY YUMMY MUMMY”, a “spooky” tasty lunch is served!

Time to feed these boys some English muffin mummy pizzas for their Halloween treat!

It’s EASY To Make English Muffin Mummy Pizzas!

The first thing you will need to do is split the English muffins in half. Place them on a parchment paper or silicone baking mat, cut side UP, on a 13×9 inch baking sheet. Place a HEAPING Tablespoon of prepared pizza or spaghetti sauce onto each English muffin half. I used my homemade spaghetti sauce. Spread the sauce with a spoon, to cover the English muffin.

By the way, if you are ever interested in learning how to make homemade English muffins, my recipe is right here.

Pizza sauce is spread onto split, untoasted English muffins for mummy pizzas.

Since we ALL KNOW that mummies have eyes (right?), the next thing to do is slice the pimento-stuffed green olives into “eyeballs”. Position them toward the top of the English muffin mummy pizza.

Green olive eyes are added to English muffin mummy pizzas.

The next thing to do is position thin strips of mozzarella cheese on top, as if wrapping a mummy.  This is where the kids can really get creative! I used string cheese sticks, and carefully cut them into strips.  However, you can definitely use packaged mozzarella slices, or mozzarella slices cut from a large mozzarella ball (and then trimmed), to make this work for you. Best width is 1/4″.

Strips of mozzarella cheese are added to English muffin mummy pizzas.

Once the English muffin mummy pizzas are decorated and “mummified”, they are ready to put into the oven and bake!

Baking English Muffin Mummy Pizzas

Place the baking sheet in a preheated 400°F oven. The yummy mummies will need to bake between 8 and 12 minutes. They are done when the cheese has melted, and the muffins are heated through. Remove the baking sheet from the oven. TIP: Let the English muffin mummy pizzas cool for a little bit before serving (especially to kids), because they will be very hot!

English muffin mummy pizzas on white plate, after baking in oven.

Here’s an up close photo of my English muffin mummy pizzas. I made the strips of cheese a bit wider than the recommended 1/4″ size, so a lot of the cheese melted together. I think the pizza on the far left ended up looking a bit like Santa Claus, now that I think about it. Hmmm. Wrong season… wait your turn, Santa!

Close up picture of English muffin mummy pizzas on white plate, once baked.

Here’s hoping your family enjoys these cute little English muffin mummy pizzas! My hubby and I, (who are most definitely “big kids”) really did!

If you enjoy this treat, be sure and check out my recipe for Peanut Butter Rice Krispie Pumpkins! They are so cute, easy to make, and the kids will love them, too! Have a GREAT day, and don’t forget-you can find ALL of my recipes in the Recipe Index, located at the top of the page.!

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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Facebook page: The Grateful Girl Cooks!
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Author's signature

Recipe Adapted From: https://www.veggiessavetheday.com/english-muffin-pizzas

0 from 0 votes
English Muffin Mummy Pizzas
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
English Muffin Mummy Pizzas are a perfect Halloween treat for kids (or adults)! They're cute, yummy, and VERY EASY to make, with only a few ingredients!
Category: Lunch
Cuisine: Italian
Keyword: English muffin mummy pizzas
Servings: 4 (2 halves each)
Calories Per Serving: 211 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 English muffins , split in half
  • 6 Tablespoons pizza or spaghetti sauce , HEAPING Tablespoons
  • 8 green pimento-stuffed olives
  • 3 low fat mozzarella string cheese sticks SEE NOTE BELOW
Instructions
  1. Preheat oven to 400°F. Split English muffins in half. Place them on parchment paper or silicone baking mat, cut side UP, on a 13x9 inch baking sheet.

  2. Place a HEAPING Tablespoon of prepared pizza or spaghetti sauce onto each English muffin half. I used my homemade spaghetti sauce. Spread the sauce with a spoon, to cover muffin.
  3. Slice the pimento-stuffed green olives into "eyeballs". Position the sliced olives toward the top of the pizza.

  4. Position (layer) thin strips of mozzarella cheese on top, as if wrapping a mummy. Once decorated, they are ready to cook!

  5. Place the baking sheet in a preheated 400°F oven. The mummy pizzas will need to bake between 8 and 12 minutes. They are done when cheese has melted, and the muffins are heated through. Remove baking sheet from oven. Let pizzas cool for a little bit before serving (especially to kids), because they will be very hot! Enjoy!

Recipe Notes

NOTE: If using string cheese, carefully cut them into strips to fit.  You can also use packaged mozzarella slices, or slices from a large mozzarella ball. Recommendation is to slice mozzarella cheese strips 1/4" wide .

Nutrition Facts
English Muffin Mummy Pizzas
Amount Per Serving (1 )TWO halves))
Calories 211 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Cholesterol 11mg4%
Sodium 671mg29%
Potassium 149mg4%
Carbohydrates 28g9%
Fiber 2g8%
Sugar 1g1%
Protein 9g18%
Vitamin A 130IU3%
Vitamin C 1.6mg2%
Calcium 52mg5%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!English Muffin Mummy Pizzas are a perfect Halloween treat for kids (or adults)! They're cute, yummy, and VERY EASY to make, with only a few ingredients!

Tortellini Bacon & Peas Skillet

Tortellini Bacon & Peas Skillet is a simple, quick dish to make in about 20 minutes! Seasoned with onions, Italian spices and Parmesan, it’s a delicious meal!
Tortellini Bacon & Peas Skillet is a simple, quick dish to make in about 20 minutes! Seasoned with onions, Italian spices and Parmesan, it's a delicious meal!

Ever have those days when you need to cook dinner, but are out of ideas?  Believe it or not, I sure do!  This recipe for Tortellini, Bacon & Peas Skillet came about as a result of wracking my brain to come up with a dinner plan recently.

I raided my pantry and found dried tortellini pasta.  Next, I raided my refrigerator and came up with bacon and and onion.  An idea started forming in my head… hmmm. Then I found a bag of frozen petite peas, and BAM… I knew what I would cook for our dinner, and created this dish!

The recipe is very simple to make in only a few steps. It only took about 20 minutes from my pillaging in the kitchen, until we were eating this delicious meal! Not too bad for a quick and delicious weeknight meal, if I do say so myself!

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

Here’s How To Prepare The Tortellini, Bacon & Peas Skillet

One of the ingredients in this dish is cooked and crumbled bacon. The first thing I did was to cook the bacon. I cooked the onion along with the bacon. The easiest way I have found to cook bacon quickly is to stack bacon slices, then thinly slice them into small pieces.

NOTE: Use a large skillet to cook bacon and onion. The tortellini will be added to the skillet later, so it needs to big enough to hold it all!  Once the small bacon strips (and chopped onion) are added to the skillet, they will cook very quickly, with minimal stirring!

Slicing the bacon up thin to cook, in order to add to tortellini dish.

Once the bacon (and chopped onions) are finished cooking, remove them from skillet with a slotted spoon. Place the bacon mixture on a paper towel, to finish draining. Set bacon aside. IMPORTANT: Keep the bacon drippings in the skillet (do not discard). It will be used when the dish is put together and will add additional amazing flavor to the tortellini!

Bacon is cooked until crumbly and drained before adding it to tortellini.

Which Kind Of Tortellini Should I Use?

I used dried cheese tortellini for this recipe.  However… you can easily substitute refrigerated cheese tortellini found in the deli section at most grocery stores, if that is more convenient for you!

Cook cheese tortellini in salted, boiling water, according to package directions. The great thing is that you could, in theory, cook the tortellini ahead of time. That way, if pressed for time to get dinner on the table, it will take even less time to throw this meal together later!

If using dried tortellini, you will need 1½ cups dry tortellini to cook. However, if you will be using refrigerated tortellini, you will need a total of 3 cups cheese tortellini.

Tortellini boiling in water, for tortellini bacon & peas skillet.

When done cooking, drain the tortellini.

Cheese tortellini is cooked then drained before adding it to skillet.

To Assemble Tortellini Bacon & Peas Skillet

Pour a teaspoon of olive oil into pan that has the reserved bacon drippings in it. Turn heat to medium. Once oil/bacon drippings are hot, add the cooked and drained tortellini. Add cooked crumbled bacon/onion mixture, thawed peas (thawed frozen peas won’t be as mushy as canned peas), salt, pepper, garlic powder, and Italian seasoning.

Stir to combine, and cook on medium heat until mixture is heated through. Taste test a small bite. If necessary, add more salt/pepper, to suit your personal taste.

To Serve:

Once heated thoroughly, remove pan from heat. Add grated Parmesan cheese (optional, but GOOD) to top of dish, and serve hot!

All ingredients are added to the tortellini in skillet before topping with Parmesan cheese.

That’s it!  I really hope you enjoy this quick, satisfying (and quite tasty) Tortellini, Bacon & Peas Skillet! We sure did. Hope you have a wonderful day, and thank you for stopping by. Come back soon!

Looking For More TORTELLINI Dishes?

You can find all of my pasta recipes in the Recipe Index, located at the top of the page. I have several tortellini 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.

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

Author's signature

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Tortellini Bacon & Peas Skillet
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
 
Tortellini Bacon & Peas Skillet is a simple, quick dish to make in about 20 minutes! Seasoned with onions, Italian spices and Parmesan, it's a delicious meal!
Category: Entree
Cuisine: Italian
Keyword: tortellini
Servings: 3 servings (approx 1 cup each)
Calories Per Serving: 640 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 12 ounces dry tortellini pasta (can sub. 3 cups fresh tortellini)
  • 3 slices bacon , drippings reserved after cooking
  • 1/2 cup frozen peas , thawed
  • 1/4 cup onions , chopped
  • 1 Tablespoon olive oil
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon (each) salt and pepper , plus more, to taste
  • 2 Tablespoons grated Parmesan cheese , for garnish (optional)
Instructions
  1. Use a large skillet to cook bacon and onion. The tortellini will be added to the skillet later, so it needs to big enough to hold it all! Once the bacon (and chopped onions) are finished cooking, remove them from skillet with a slotted spoon. Place the bacon mixture on a paper towel, to finish draining. Crumble. Set bacon aside. IMPORTANT: Keep the bacon drippings in the pan (do not discard). It will be used when the dish is put together and will add additional amazing flavor to the tortellini!

  2. Cook cheese tortellini in salted, boiling water, according to package directions. When done cooking, drain the tortellini.

  3. Pour a teaspoon of olive oil into the skillet with reserved bacon drippings in it. Turn heat to medium. Once oil/bacon drippings are hot, add the cooked, drained tortellini. Add cooked bacon/onion mixture, thawed peas, salt, pepper, garlic powder, and Italian seasoning. Stir to combine, and cook on medium heat until mixture is heated through. Taste test a small bite. If necessary, add more salt/pepper, to suit your taste.

  4. Once heated thoroughly, remove pan from heat. Add grated Parmesan cheese on top to garnish dish (optional, but GOOD), and serve hot! Enjoy!

Nutrition Facts
Tortellini Bacon & Peas Skillet
Amount Per Serving (1 (1/3 of total))
Calories 640 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 9g56%
Cholesterol 88mg29%
Sodium 1211mg53%
Potassium 121mg3%
Carbohydrates 70g23%
Fiber 7g29%
Sugar 6g7%
Protein 21g42%
Vitamin A 415IU8%
Vitamin C 10.6mg13%
Calcium 211mg21%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Tortellini Bacon & Peas Skillet is a simple, quick dish to make in about 20 minutes! Seasoned with onions, Italian spices and Parmesan, it's a delicious meal!

Rigatoni Sausage Mushroom Ragu

You’re gonna enjoy rigatoni sausage mushroom ragu, an easy to make, one pot Italian meal that you will want to make again and again, because it is SO GOOD!
You're gonna enjoy rigatoni sausage mushroom ragu, an easy to make, one pot Italian meal that you will want to make again and again, because it is SO GOOD!

I found a recipe for a vegetarian ragu pasta dish online and thought it sounded interesting!  Just in case you’re wondering – no… this Ragu is not a brand of spaghetti sauce found in the jar on a grocery shelf.  Well, actually it is that, but the recipe I am sharing today is a homemade ragu sauce!

I made a couple changes to the original recipe, such as adding Italian sausage and beef broth, and ended up with an amazing rigatoni sausage mushroom ragu!

Don’t let the long ingredient list stop you from trying this dish… if you look closely, you will see that many of the ingredients are common ingredients or spices you probably already have in your home!  This hearty, delicious ragu tastes amazing, and I hope you will read on… and make this dish!

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

How To Make Rigatoni Sausage Mushroom Ragu

Before starting the actual cooking, be sure to have the veggies chopped ahead of time, and the rest of the ingredients ready to go!. You will thank me later. No… really! Note that half of the mushrooms are sliced, the other half are chopped. You will add them to the dish at different times. The chopped mushrooms will help add thickness to the sauce.

Mushrooms, onions, red pepper, celery and Italian sausage are used to make ragu sauce.

Put Italian sausage (taken OUT of the casings), butter and vegetable oil into a large stockpot (or skillet). Heat on medium heat, stirring often, until butter has melted. Add chopped onions and celery to the pot.

Cook them for a few minutes, stirring often, until the sausage has fully cooked, and the veggies have softened.

Italian sausage, mushrooms and celery are cooked in butter and olive oil for ragu sauce.

Add chopped red bell pepper and minced garlic. Cook, stirring often, for two minutes.

Red bell pepper and garlic added to ragu sauce in pot.

Add sliced mushrooms; cook for 1 more minute, stirring as they cook. You are slowly adding in layers of flavor!

Sliced mushrooms are added to ragu sauce in pot.

Add the chopped mushrooms, and cook for 1 minute.  Add red wine to pan. Heat, and let the wine gently boil for 2 minutes.

Chopped mushrooms, red wine, and broth are added to make ragu sauce.

Add canned tomatoes, tomato paste, beef stock (or vegetable stock), and spices. Stir to combine all ingredients.

Canned tomatoes and spices are added to make ragu sauce.

Time To Add The Rigatoni Pasta

Bring the sauce to a boil.

Sausage mushroom ragu sauce is cooking in large pot.

Once sauce is boiling, stir in the dry rigatoni noodles, to combine.  Put a lid on the pan (or cover with aluminum foil), and turn the heat down to LOW.

Rigatoni pasta is added to sausage musroom ragu sauce.

Let the pasta cook for 13-15 minutes (mine took 15), or until the pasta is cooked all the way through. Give the pasta a stir a few times while it is cooking, then put lid back on pan.

TIP: If at any time, the rigatoni sausage mushroom ragu looks like it is getting too dry (if heat was too high), then just add several spoonfuls of hot water to pan, and stir in, to combine.

Rigatoni sausage mushroom ragu is ready to be served.

Time To Serve Rigatoni Sausage Mushroom Ragu!

When the rigatoni sausage mushroom ragu is fully cooked, it is time to serve! Give the pasta a stir, then portion it out into serving bowls. Bowls seem to hold the sauce better than on a plate.

Garnish top of each bowl of pasta with some roughly chopped flat leaf parsley and grated Parmesan cheese. Serve… and enjoy! This rigatoni sausage mushroom ragu tastes AMAZING!

Rigatoni sausage mushroom ragu is garnished with flat leaf parsley and Parmesan cheese.

Rigatoni sausage mushroom ragu is served, garnished with Parmesan cheese and parsley.

And there you have it! Rigatoni sausage mushroom ragu for dinner! It tastes DELICIOUS, and I sincerely hope you will give this recipe a try!

If You Enjoy Pasta Recipes

If you enjoy pasta dishes, be sure to check out my recipes for Simple Chicken Sausage Pasta, Butternut Squash Ravioli with Browned Butter Sage Sauce, Vegetarian Spicy Noodles in Peanut Sauce, Shrimp and Penne Pasta Alfredo, or Florentine Lasagna Roll, to name a few!

ALL of my recipes are listed in the Recipe Index, located at the top of the page. I’m sure you will enjoy them, as well. Have a wonderful day!

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

Recipe adapted from Nicky at: https://www.kitchensanctuary.com/one-pot-mushroom-ragu-with-pasta/

0 from 0 votes
Rigatoni Sausage Mushroom Ragu
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
You're gonna enjoy rigatoni sausage mushroom ragu, an easy to make, one pot Italian meal that you will want to make again and again, because it is SO GOOD!
Category: Entree
Cuisine: Italian
Keyword: rigatoni sausage mushroom ragu
Servings: 5
Calories Per Serving: 484 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 links Italian sausage (mild or hot) , casings removed
  • 1/2 pound mushrooms ,1/2 sliced, 1/2 chopped
  • 2 Tablespoons butter
  • 1 Tablespoon vegetable oil
  • 1 medium red bell pepper , de-seeded and chopped
  • 1 medium onion , finely chopped
  • 1 stick celery , finely chopped
  • 2 cloves garlic , minced
  • 1/4 cup red wine
  • 28 ounces canned diced tomatoes , 2 cans (14 oz.)
  • cups beef stock (or vegetable)
  • 1 teaspoon granulated sugar
  • 1 Tablespoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 Tablespoons tomato paste
  • 8 ounces rigatoni pasta
  • 2 Tablespoons Parmesan cheese
  • 1/4 cup flat leaf parsley , roughly chopped (for garnish)
Instructions
  1. Put Italian sausage (taken OUT of the casings), butter and vegetable oil into a large stockpot (or skillet). Heat on medium heat, stirring often, until butter has melted. Add chopped onions and celery to the pot. Cook for a few minutes, stirring often, until the sausage has fully cooked, and veggies have softened.

  2. Add chopped red bell pepper and minced garlic. Cook, stirring often, for two minutes. Add SLICED mushrooms; cook for 1 more minute, stirring as they cook. You are slowly adding in layers of flavor! Add CHOPPED mushrooms, and cook for 1 minute.  Add red wine to pan. Heat, and let wine gently boil for 2 minutes. Add canned tomatoes, tomato paste, beef stock (or vegetable stock), and spices. Stir, to combine all ingredients. 

  3. Bring sauce to a boil. Once sauce is boiling, add dry rigatoni noodles; stir to combine.  Put a lid on the pan (or cover with aluminum foil); turn heat down to LOW. Let pasta cook for 13-15 minutes (mine took 15), or until pasta is cooked all the way through. Give pasta a stir a few times while it is cooking, then put lid back on pan. If at any time, the rigatoni sausage mushroom ragu looks like it's getting too dry (if heat was too high), add several spoonfuls of hot water to pan, and stir in, to combine.

  4. When the rigatoni sausage mushroom ragu is fully cooked, it's time to serve! Give the pasta a stir, then portion it out into serving bowls. Bowls seem to hold the sauce better than on a plate. Garnish top of each bowl of pasta with some roughly chopped flat leaf parsley and grated Parmesan cheese. Serve... and enjoy!

Nutrition Facts
Rigatoni Sausage Mushroom Ragu
Amount Per Serving (1 (1/5 of total))
Calories 484 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 10g63%
Cholesterol 47mg16%
Sodium 1068mg46%
Potassium 990mg28%
Carbohydrates 50g17%
Fiber 5g21%
Sugar 10g11%
Protein 18g36%
Vitamin A 1505IU30%
Vitamin C 55mg67%
Calcium 135mg14%
Iron 4.8mg27%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You're gonna enjoy rigatoni sausage mushroom ragu, an easy to make, one pot Italian meal that you will want to make again and again, because it is SO GOOD!