This Easy Lasagna recipe is made with oven ready lasagna noodles, jarred tomato sauce and a couple special ingredients that bring LOADS of flavor! Includes step by step recipe video so you can make this simple lasagna at home.

Do you love lasagna as much as we do? Try these Lasagna Roll Ups, this Crockpot Lasagna Soup or this Chocolate Lasagna for dessert!

Sharing this Easy Lasagna recipe here on The Recipe Rebel, I’ll admit, is mostly for me.

That’s right.

I occasionally have purely selfish motives here (and my motives are almost entirely selfish when cheesy pasta is involved ).

The thing is, I realized one day that lasagna is one of those easy dinner ideas I hadn’t yet mastered, because I never use a recipe.

So I have made some amazing lasagna, and I have made some dry lasagnas, and I have made some soupy lasagnas, and I struggled to get consistent results.

I figured the only thing to do was to come up with The Perfect Easy Lasagna Recipe to share here, and that would force me to actually get in my kitchen and figure out the best ratios of sauce to pasta to cheese and then we would all be making amazing lasagnas forevermore.

Just don’t forget the Cheesy Garlic Bread!

What is authentic lasagna?

All I have to say to this is: who’s to say?

Even in Italy, there are so many variations of a classic lasagna recipe depending on where you live, that I don’t know if we can really claim there’s one right way.

Some Lasagnas have a layer of ricotta, cheese and egg mixture layered with meat sauce.

Some Lasagna recipes have cottage cheese (I feel like this is a Canadian prairies thing, but I could be wrong).

Some Lasagna recipes have a layer of bechamel sauce rather than ricotta or cottage cheese.

So this is my interpretation of the best lasagna recipe, and I think it’s pretty delicious! I’d love to hear which way you prefer it in the comments.

Easy Lasagna Ingredients:

• Ground Beef: I choose to use lean ground beef so there is little fat to drain. If you are using regular ground beef, you may want to drain the fat before continuing. Feel free to swap this out with ground turkey, chicken or pork.
• Italian Sausage: Italian sausage is a must here (in my opinion!) because it adds so much flavor without having to add a bunch of different spices. If you swap it out, you’ll want to make sure to compensate by adding additional seasonings.
• Onion: adds depth of flavor that can’t be missed!
• Garlic: opt for freshly minced garlic for the best flavor, but pre-minced works in a pinch.
• Salt and Italian Seasoning: because the sausage adds so much flavor, I keep the rest of our seasonings pretty basic. If you like extra kick, you can add a ½ teaspoon of red pepper flakes as well.
• Tomato Pasta Sauce: a simple marinara sauce or similar tomato sauce works great here! Keep in mind the more flavor your sauce has, the more it will add to the lasagna.
• Water: a little bit of water added to our sauce ensures that our lasagna doesn’t get dry as our noodles cook.
• Ricotta cheese: I use Ricotta cheese in this lasagna — you don’t notice the texture and it adds a deliciously mild, creamy flavor.
• Frozen Spinach: I prefer to use frozen spinach, thawed and squeezed dry, because it is already shrunk down considerably and it’s easy to mix into the filling. You can substitute with fresh, finely chopped spinach if you prefer.
• Cream: keeps our Ricotta filling from becoming dry.
• Egg: binds our Ricotta filling to keep it in place.
• Parmesan cheese: adds the best salty, cheesy flavor.
• Mozzarella cheese: a must have! In our cheese filling and a solid layer on top.
• Oven Ready Lasagna Noodles: I love using oven ready lasagna noodles because it takes out one step in an admittedly long process. They make this Easy Lasagna recipe much more convenient! You can use regular lasagna noodles, pre-cooked to al dente, and omit the water in the sauce.

How to make Lasagna:

Here is a quick overview of the recipe! Scroll down to the recipe card for all the details you need.

1. Brown your meat and onion: in this recipe I like to use a combination of ground beef and Italian sausage because it adds a ton of flavor without us really having to put in any extra work!
2. Add your spices: adding your spices and garlic before your liquid really brings the flavor to life.

3. Add the tomato sauce and simmer your sauce until the flavors meld together.
4. Make the ricotta cheese mixture: Stir together the ricotta, seasonings, cheese and egg to hold it all together.

5. Layer it up: Start with a little meat sauce in the bottom of the baking dish to ensure your noodles don’t stick to the bottom, then top with noodles, ricotta, and meat sauce and then repeat. Dump allllll of that extra mozzarella on the top for good measure!
6. Cover and bake: Covering the lasagna with aluminum foil to bake ensures that the moisture stays inside and cooks the noodles. We will uncover once we add the cheese and let it sit at room temperature for some time before slicing to help it set well.

Variations on this Easy Lasagna Recipe:

And because there are about 1 million different ways to make lasagna, here are a few tips to get it just the way you like:

• You can swap the ricotta for cottage cheese and change nothing else at all. See how easy that was! Simply mix it up with the cheese just like you would ricotta.
• Can you make lasagna without ricotta or cottage cheese? Absolutely! You can actually skip it altogether or use a Bechamel Sauce instead! (Just don’t tell anyone)
• Want to add extra veggies? Go for it! I often do, but I wanted to keep this lasagna recipe as simple as possible to start. Finely chopped carrots, celery, mushrooms, kale or spinach would be great, and you can add them when you’re cooking the meat.
• Don’t have an Italian sausage? You can use all ground beef or sub for ground turkey or pork, but you will want to increase the seasonings somewhat.

What’s the correct layering for lasagna?

To prepare your pan for your lasagna layers, it’s always a good idea to spray with non stick spray and then spread a bit of the red sauce in the bottom to keep the oven ready noodles moist and prevent them from sticking. From there, this is the best way to layer your lasagna:

1. Noodles
2. Ricotta cheese mixture
3. Red sauce
4. Repeat until all layers are done, then add your mozzarella on top!

Make ahead Lasagna method:

Lasagna is the perfect meal prep or make ahead meal! Just follow these steps:

1. Prepare your lasagna up to the point of baking, leaving the mozzarella cheese off for now.
2. Cool for 30-60 minutes at room temperature, then cover with aluminum foil and refrigerate up to 2 days.
3. Continue with the baking instructions, adding a splash of water around the edges if the noodles appear to have soaked up a lot of the sauce.

How to freeze lasagna:

One of the best things about a good homemade lasagna is how easy it is to make ahead, and it still tastes just as amazing when you bake it later!

You can wrap and refrigerate the lasagna for 3-4 days before baking, or you can freeze it to enjoy it even later.

To freeze lasagna before baking, you can add the cheese before freezing or just before baking — I prefer to add it during the last ten minutes so it doesn’t get stuck to my foil!

Wrap tightly in plastic wrap and then foil, or use an airtight, freezer safe lid. Freeze up to 3 months before baking.

To bake, let thaw at room temperature throughout the day – 8 hours – or overnight in the refrigerator. Bake for 1-1.5 hours until heated through. Top with cheese and bake until melted.

What to serve with this Easy Lasagna Recipe:

Lasagna is a favorite here, and we love to serve it with a side of Garlic Bread, a basket of Homemade Breadsticks or some Homemade Dinner Rolls Recipe and Garlic Butter.

Want something green to serve with it? Try these Roasted Green Beans, Broccoli Casserole or Easy Broccoli Salad!

More baked pasta recipes you’ll love!

• Try this Tuscan Chicken Pasta Bake if you love a creamy white sauce.
• Try this Rigatoni Pasta Bake if you love lasagna flavors but don’t feel like layering!
• Go for this Baked Mostaccioli Pasta if you love tomato-based pastas.
• Choose this Cheese Cannelloni Recipe if you want to impress your family!

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Easy Lasagna

This Easy Lasagna recipe is made with oven ready lasagna noodles, jarred tomato sauce and a couple special ingredients that bring LOADS of flavor! Includes step by step recipe video so you can make this simple lasagna at home.

Course Main Course

Cuisine American, Italian

Prep Time 20 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 12 servings

Calories 493cal

Author Ashley Fehr

Ingredients

• 1 lb lean ground beef
• 1 lb Italian sausage loose packed or casings removed (5 sausages)
• 1 onion finely diced
• 1 tablespoon minced garlic
• 1 1/2 teaspoons salt
• 1 teaspoon Italian seasoning
• 3.5 cups jarred tomato pasta sauce about 1.5 jars
• 1/4 cup water
• 2 cups Ricotta cheese 450g
• 1/2 cup frozen spinach thawed and squeezed dry (100g)
• 1/4 cup cream
• 1 egg
• 1/2 cup shredded Parmesan cheese
• 3 cups shredded Mozzarella cheese divided
• 12 oven ready lasagna noodles

US Customary – Metric

Instructions

• In a large pan, cook ground beef, Italian sausage and onion until browned, stirring often. If there is a lot of liquid in the pan, drain it before continuing.
• Stir in garlic, salt and Italian seasoning and cook 1 minute.
• Stir in pasta sauce and water. Remove from heat to cool slightly. (This can also be made in advance and refrigerated up to 4 days or frozen up to 3 months)
• In a medium bowl, stir together Ricotta, spinach, cream, egg and Parmesan and 1 cup of Mozzarella cheese. Set aside.
• Preheat oven to 350 degrees F (if baking right away) and lightly grease a deep 9×13" pan.
• Spread just enough meat sauce in the bottom of the pan to create a thin layer.
• Top with 3 lasagna noodles. Spread the noodles with ⅓ of the Ricotta mixture, and top that with ¼ of the meat sauce.
• Repeat layers 3 times, and on the last layer of noodles spread only the remaining meat sauce.
• Lightly grease a piece of tin foil or oven safe lid and place over top of the lasagna. Bake for 40-45 minutes until noodles are tender (this can take up to 60 minutes, depending on your brand of pasta) — it will still be juicy at this point and that's okay.
• Remove the foil and sprinkle with remaining 2 cups mozzarella cheese. Bake for 10 minutes until melted and broil for 2 minutes if desired to brown the cheese.
• Remove from the oven and let rest for 10-15 minutes — there should not be any liquid remaining on the edges after this rest. Slice and serve.

Video

Nutrition

Calories: 493cal | Carbohydrates: 29g | Protein: 31g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 100mg | Sodium: 1252mg | Potassium: 636mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1489IU | Vitamin C: 7mg | Calcium: 313mg | Iron: 3mg

The post Easy Lasagna Recipe appeared first on The Recipe Rebel.

This easy Crockpot Zuppa Toscana is a creamy Tuscan soup full of Italian sausage, kale, potatoes, and Parmesan. It’s hearty, creamy, and perfect for the colder months! There’s a step-by-step recipe video down in the recipe card, too!

For more delicious soup recipes, check out my Sausage Tortellini Soup, Italian Sausage Gnocchi Soup, Ham and Potato Soup, and my Chicken Wild Rice Soup. 

I faintly remember those days when I used to go to Olive Garden for the Zuppa Toscana (all you can eat soup and breadsticks? Sign me up!).

But life gets busier and we need all the easy meals around here!

Since having kids, I’ve learned to make and enjoy more of our favorite restaurant meals at home, including this creamy soup. 

This easy Crock Pot Zuppa Toscana Soup is as delicious as the original recipe, if not better!

It’s made with simple ingredients and minimal effort, so it’s perfect for a lazy weekend or prepping for the end of a busy day. 

This delicious copycat soup is one of our favorite things to dip large chunks of bread into in the fall!

Why we love this Slow Cooker Zuppa Toscana Soup:

• The Italian sausage is loaded with herbs and spices, which cuts down on the extra ingredients required!
• It’s got just the right amount of spice and sweetness (again, thanks Italian sausage!)
• Aside from browning the meat, I can just dump it and go, which is perfect for busy weeknights.

Zuppa Toscana Ingredients:

• Sausage: use mild or spicy Italian sausage meat without the casings.
• Onion & Garlic: use freshly chopped onion and freshly minced garlic.
• Broth: I always use a low-sodium chicken broth, as it adds a depth of flavor and allows me to control the salt content of the dish better.  
• Potatoes: Russet or gold potatoes will work well here, but you can try other kinds of potatoes if you like. If you use smooth-skinned potatoes you can skip the peeling!
• Salt & Pepper: simple seasonings of salt and black pepper will give this dish a great flavor. 
• Red Pepper Flakes: a simple way to add some extra spice to this dish. 
• Cream: Use heavy cream or 10-30% cream for the best creamy flavor and texture. 
• Kale: chop the kale before you add it to the soup so you don’t end up with big clumps at the end.
• Cheese: Freshly grated parmesan cheese is perfect for this soup. 

How to Make Crockpot Zuppa Toscana Soup

1. Saute: Brown the sausage and onion in a pan.
2. Add garlic: Add garlic to the pan and stir.

3. Put in pot and cook: Add the sausage mixture, broth, potatoes, salt, pepper, and pepper flakes to the Slow Cooker and cook.
4. Mix in everything else: Stir in the kale, cream, and Parmesan and serve!

Zuppa Toscana Soup FAQs

Tips and Notes

• Dutch Oven. You can make this Zuppa Toscana Soup in a Dutch oven or soup pot if you prefer. Take a look at my Zuppa Toscana Soup recipe for more information. 
• Kale texture. We prefer the texture of kale with more bite, so we stir it in near the end of the cook time. If you want, you can always add it to the slow cooker at the beginning but it will be softer.

Crock pot Zuppa Toscana Soup Variations

• Bacon. Lots of recipes for Zuppa Toscana include bacon, but I find it an unnecessary addition. If that’s your thing, feel free to cook some up in the same pan you fry your sausage and add it to the slow cooker (or save your crispy bacon to sprinkle on top to garnish).
• Swap the kale. You can swap the kale for spinach if that’s what you have on hand, but spinach isn’t as tough as kale, so I would add it right before serving it. 
• Cream. If you want to use a lighter dairy option, you can swap the heavy cream for evaporated milk. I don’t recommend low-fat milk, as it can curdle when added alone to hot liquid.
• Change the meat. Swap the Italian sausage for ground beef or even ground turkey sausage, if preferred. Bear in mind that Italian sausage is heavily seasoned, so if you use another meat, you will want to add more seasonings yourself!
• Add more veggies. Add more veggies to the soup for more nutrients and color. Sauté some peppers, mushrooms, or any other veggies with the onion and Italian sausage. Or you can add veggies with more structure, such as broccoli, cauliflower, or carrots, when you add the potatoes.
• Low-carb. To make this soup a low-carb option, use cauliflower instead of potatoes.

Serving Suggestions

​Zuppa Toscana soup is comforting and filling all on it’s own, but we love dipping some bread in there to soak up all the juices!

Try these Homemade Breadsticks (Olive Garden Copycat), my No Knead Artisan Bread, or this classic Garlic Bread. 

You can also serve some yummy sides with the soup like these Air Fryer Mozzarella Sticks, or veggies like my Air Fryer Green Beans, or Roasted Carrots. 

More Easy Soup Recipes To Try

Dinner

Chicken Pot Pie Soup

Chicken

Chicken Gnocchi Soup

Dinner

Pasta Fagioli (Pasta Fazool)

Dinner

Easy Taco Soup recipe

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Crockpot Zuppa Toscana

This easy Slow Cooker Zuppa Toscana is a creamy Tuscan soup full of Italian sausage, kale, potatoes, and Parmesan. It's hearty, creamy, and perfect for the colder months! There's a step-by-step recipe video down in the recipe card, too!

Course Main Course, Soup

Cuisine American

Prep Time 15 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 4 servings

Calories 579cal

Author Ashley Fehr

Ingredients

• 375 grams Italian sausage meat without casings, mild or spicy (¾ lb)
• 1 small onion finely diced
• 2 cloves garlic minced
• 3 cups low sodium chicken broth
• 1½ lbs Russet or gold potatoes about 4 medium, peeled and diced
• ¾ teaspoon salt
• ¼ teaspoon black pepper
• 1 pinch red pepper flakes optional, for extra spice
• ¾ cup cream (10-30% will work fine)
• 2 cups chopped kale
• ¼ cup shredded Parmesan cheese

US Customary – Metric

Instructions

• In a large frying pan, brown the Italian sausage with the onion over medium-high heat (4-5 minutes). Add minced garlic and cook 1 minute.
• Add the sausage mixture, broth, potatoes, salt, pepper, and pepper flakes to the Slow Cooker (4-6 quarts).
• Cook on Low for 4-5 hours or High for about 2 hours (cooking times vary by slow cooker).
• Once potatoes are tender, stir in kale, cream, and Parmesan.
• Taste and adjust seasonings as desired.

Video

Notes

Storage

Store: Store leftover Zuppa Toscana in an airtight container in the fridge for 3-4 days. Reheat it in the microwave stovetop until piping hot.

Freeze: Freeze this soup for up to 1 month. The texture of potatoes will change with freezing and defrosting, so if that is something that bothers you, I’d advise against it. To reheat it, simply thaw it in the fridge overnight and warm it on the stove or in the microwave.

Nutrition

Serving: 422grams | Calories: 579cal | Carbohydrates: 41g | Protein: 26g | Fat: 35g | Saturated Fat: 14g | Cholesterol: 84mg | Sodium: 1170mg | Potassium: 1303mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3445IU | Vitamin C: 55mg | Calcium: 172mg | Iron: 4mg

The post Crockpot Zuppa Toscana appeared first on The Recipe Rebel.

This Tuscan White Bean Soup is made with sautéed carrots, onion and celery plus white beans, Italian sausage and kale in a flavorful, creamy tomato-flavored broth. It is a cozy, hearty meal that’s perfect with some crusty bread for dunking!

Enjoy this recipe? You might also like this Sausage Orzo Soup. this Sausage Tortellini Soup, or this Italian Wedding Soup!

This post is sponsored by Canadian Beans and I was compensated for my time spent creating this recipe. Thank you for supporting those that make The Recipe Rebel possible!

It’s soup season, and if you’ve been around here before, you know that it’s one I look forward to!

This Tuscan White Bean Soup is just one more way we’re enjoying soup this fall.

It ticks all of my boxes for a great family dinner!

• it’s hearty and filling — on a cool day, we are always looking for comfort food to keep us going!
• It’s loaded with protein and fibre — thanks to Canadian beans and Italian sausage, we’ve got energy for the day and a well-balanced meal.
• It’s a great clean-out-the-fridge meal — we can add in different vegetables that need to be used up, or swap the sausage for cooked Shredded Chicken if we’ve got it!
• We can make it ahead — fall is the time of year where life gets back into full swing here, including after school activities and sports! We love meals that we can prep when we have time and enjoy later after a busy day.

I love using Canadian beans in this White Bean Soup because they are economical and provide great bang-for-your-buck nutrition-wise. Our kids love them and I know they’re getting everything they need for a busy week! (Check out this Pasta Fagioli next!)

Canned beans are one of our pantry staples and one of my favorite ways to make meals go a little further. Plus, they easily take on so many different flavors!

We love serving this soup with some of my Mom’s Homemade Buns or these Homemade Breadsticks for dunking!

Ingredients Needed:

• Italian sausage: you can use mild or spicy sausage according to your tastes. You can also opt for turkey or chicken sausage for a leaner option, or omit the sausage for a meatless meal.
• Carrots, celery and onion: a mirepoix forms the flavor base for many soups, this white bean soup included! They add flavor and loads of nutrients!
• Tomato paste: the tomato paste adds a hint of tomato flavor along with acidity. We sauté it first to liven up the flavor even more.
• Herbs and seasonings: I use a variety of dried herbs here because they are readily available. Feel free to customize the herbs and spices to your tastes!
• Broth: I use low sodium chicken broth for many of my soups as I prefer to add salt as needed to my tastes. If you are using a salted broth, you may want to omit the added salt and add to taste at the end. You can also opt for vegetable broth instead.
• White beans: I use canned (drained and rinsed) white kidney beans here. Any kind of canned beans will work! They add protein, fibre, and texture. (Got extra beans? Try this White Bean Soup with Bacon next!)
• Cream: a little heavy cream goes a long way. It balances out all the flavors and adds a bit of creaminess. I do not recommend low fat milk as it can curdle, but you could also use evaporated milk.
• Parmesan: adds salty, punchy flavor! You can omit or choose another hard shredded cheese if you prefer.
• Kale: kale adds freshness and rounds out this nutrient-loaded soup. You can swap for spinach, which offers many of the same benefits.

How to Make Tuscan White Bean Soup:

This recipe is made in one pot and comes together quickly! Here are a few step-by-step photos to get you going. See the full recipe down in the recipe card.

1. Brown the Italian sausage in a large soup pot. Leave the fat to cook the vegetables!
2. Add the vegetables and cook just until crisp tender.

3. Toast the herbs, spices, garlic and tomato paste to bring out the flavors.
4. Add the broth and beans and simmer until vegetables are tender.

5. Stir in the cream, kale and parmesan just before serving.
6. Taste and serve.

Can I make this soup ahead?

Absolutely! This is a great soup for making ahead because there is no pasta or rice which can become mushy after sitting. This soup only gets more flavorful as it sits! You can make this soup up to 4 days before serving it.

Can I freeze this White Bean Soup?

Also yes! I recommend freezing without the kale as it can take on a less desirable texture. You can freeze up to 6 months in an airtight container. To reheat, thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.

How can I thicken this soup recipe?

You can thicken this soup by puréeing some of the beans and vegetables and stirring it back into the soup (before adding the kale and cream), or you can whisk 1-2 tablespoons of corn starch into the cream before stirring it into the soup.

Variations on this soup recipe:

• Lose the heat: If you have kids that don’t enjoy any heat, I recommend omitting the red pepper flakes and choosing mild sausage. If you want to go a step further, you can use regular lean ground pork instead of sausage (though you may want to increase the other seasonings).
• Lost the meat: you can easily make this a vegetarian meal by omitting the sausage and choosing vegetable broth and a vegetarian cheese. Feel free to increase the veg and seasonings to compensate!
• Lose the dairy: you can make this soup dairy-free by omitting the cream and cheese or choosing non-dairy options. I have not tested this recipe with non-dairy options, so I cannot say which will work best.
• Veg it up: feel free to add in even more vegetables if you want to clean out the fridge! Mushrooms, peppers, spinach and potatoes are more great options.

You might also like these cozy soups:

Chicken

Chicken Gnocchi Soup

Dinner

Crockpot Potato Soup

Dinner

Chicken Pot Pie Soup

Dinner

Lasagna Soup Recipe

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Tuscan White Bean Soup

This Tuscan White Bean Soup is made with sautéed carrots, onion and celery plus white beans, Italian sausage and kale in a flavorful, creamy tomato-flavored broth. It is a cozy, hearty meal that's perfect with some crusty bread for dunking!

Course Main Course, Soup

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 530cal

Author Ashley Fehr

Ingredients

• ¾ lb ground Italian sausage (375 grams) mild or spicy
• 3 large carrots (peeled and sliced)
• 2 ribs celery (sliced)
• 1 medium onion (finely chopped)
• 3 tablespoons tomato paste
• 4 cloves garlic (finely minced)
• 1 teaspoon salt
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• ¼ teaspoon black pepper
• ¼ teaspoon red pepper flakes (optional — will add spice)
• 5 cups low sodium chicken broth
• 2 cans white kidney beans (540 ml or 19 oz each)
• 2 cups fresh, chopped kale
• ½ cup heavy cream or evaporated milk
• ¼ cup freshly grated Parmesan
• 1 teaspoon granulated sugar optional

US Customary – Metric

Instructions

• Heat a large dutch oven or soup pot over medium-high heat.
• Add the sausage and cook, stirring often, until light5ly browned.
• Add carrots, celery and onion and cook over medium-high heat until onion is softened and beginning to brown, about 4-5 minutes. (if there’s still a lot of excess fat after this point, you can dab some up with a paper towel if you prefer)
• Add the tomato paste, garlic, salt, thyme, oregano, parsley, pepper and red pepper flakes and cook 1 minute.
• Add broth and scrape the bottom of the pan to release any stuck on bits.
• Drain and rinse the beans. Add them to the soup and bring to a simmer. Cover and reduce heat to medium low. Simmer until vegetables are tender.
• Stir in kale, cream and parmesan. Taste and add sugar if needed (it balances out the acidity of the tomato paste) and serve.

Video

Notes

Ingredients and Substitutions:

• Italian sausage: Italian sausage adds a ton of flavor! Feel free to swap for Italian turkey or chicken sausage for a lighter option or omit for a meatless version.
• Tomato paste: I love the flavor tomato paste adds (faintly but not overly tomato-y), but you can skip if you prefer or if you have allergies.
• Chicken broth: I always choose low or no-sodium broth and add salt as needed. Feel free to swap this for vegetable broth if desired.
• Kale: Kale is loaded with nutrition, but if you don’t enjoy it you can easily swap for spinach — just be sure to stir it in before serving.
• Cream or milk: Cream adds a touch of richness without being overpowering. For a lighter option, you can use evaporated milk. If you prefer, you can stir in 1 teaspoon of corn starch with the milk for a thicker soup. 

 

Make it vegetarian: to make this soup vegetarian, skip the sausage and saute the veggies in oil. Choose vegetable broth over chicken broth and choose a vegetarian cheese (or omit).

Make it dairy-free: You can omit the cream and cheese or add in non-dairy options. 

Nutrition

Serving: 408grams | Calories: 530cal | Carbohydrates: 44g | Protein: 27g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Cholesterol: 69mg | Sodium: 1050mg | Potassium: 1229mg | Fiber: 12g | Sugar: 6g | Vitamin A: 7874IU | Vitamin C: 30mg | Calcium: 208mg | Iron: 5mg

The post Tuscan White Bean Soup appeared first on The Recipe Rebel.

Got extra Italian sausage? Check out my Tuscan White Bean Soup or Sausage Tortellini Soup next!

Soup season is my favorite season, so today I’m bringing you one of our new favorites! This Sausage Orzo Soup is loaded with flavor, protein and veggies.

Italian sausage is one of my favorite ingredients for a comforting meal (it adds so much delicious spice!), and orzo is the perfect size for spoon-scooping. It has plenty of veggies, protein and grains to make it a well-rounded meal!

Soups are easy to make, and they’re nutritious as well as comforting, especially when pasta is involved.

I know my family is getting ample nutrients, and it’s filling enough that you shouldn’t need many sides to make it into a complete meal! (As long as there’s bread for dunking ).

If you love this sausage soup recipe, you’ll also enjoy my Italian Wedding Soup, Italian Sausage Gnocchi Soup, and my Italian Sausage Soup recipe!

Ingredients Needed:

• Oil: canola oil or olive oil will work well to sauté the vegetables.
• Vegetables: a classic mirepoix of carrots, celery, and onion will give you a great savory flavor base for this delicious soup.
• Sausage: I’ve used a mild Italian sausage here, but you can use spicy or sweet Italian sausage instead if you prefer.
• Tomatoes: use a combination of canned diced tomatoes and tomato paste to give the soup its tomato base.
• Seasoning: freshly minced garlic, dried parsley, dried oregano, dried basil, red pepper flakes (for a bit of spice), and salt make this a flavorful soup!
• Broth: I use low-sodium chicken broth to add flavor as it allows me to better control the saltiness of the soup.
• Pasta: orzo pasta works well in this recipe, but other types of short-cut pasta would work well too. (Bought extra orzo? Try this Lemon Chicken Orzo Soup next!)
• Spinach: use fresh spinach leaves to add a great texture, nutrition, and color here.
• Cream: heavy cream makes this soup deliciously creamy. Full-fat is best, but lower-fat cream will work too. You can also leave it out for a dairy-free option.
• Red Pepper Flakes: add a bit of heat to the soup.

How to Make Italian Sausage Orzo Soup

This recipe is easy to make, and it’s ready in just 40 minutes. The full recipe with detailed instructions and tips can be found in the recipe card below.

1. Sauté: Sauté the onion, carrots, and celery until crisp-tender.
2. Cook with sausage: Add the Italian sausage and cook until browned.

3. Add seasoning and tomato paste: Stir in the tomato paste, garlic, parsley, salt, oregano, basil, and red pepper flakes if using, and cook.
4. Add broth and tomatoes: Next, add the broth and tomatoes and bring to a boil. Stir in orzo, reduce the heat, cover, and simmer.

5. Add cream: Pour in the cream, stir, and cook.
6. Add spinach: Add the spinach on top, stir it in, then serve.

Sausage Orzo Soup FAQs

Tips and Notes

• Chopping vegetables: Chop the onion, carrots, and celery into small pieces to release the most flavor, and help them cook more evenly.
• Soup thickens as it cools: The soup may thicken as it cools, so add in some extra broth or a little bit of water if you need to before serving, or after reheating it from being in the fridge.
• Cook the pasta separately: I usually cook the pasta right in the soup. This works great if you are serving right away. If you are cooking the soup to freeze or serve later, you may find that it works better to cook the pasta separately and add just before serving. This way it will stay al dente and not become soft and soak up the broth.

Sausage Orzo Soup Variations

• Add extra flavor. Add even more flavor to this great soup with some freshly cracked black pepper, Worcestershire sauce, or garnish the soup with some crispy bacon to the soup!
• Spice it up! Use spicy Italian sausage, or put some chili powder, cayenne pepper, or diced jalapeño to add more spice to this recipe.
• Serve it with cheese. Top the soup with some freshly grated parmesan cheese or mozzarella cheese to serve.

Serving Suggestions

This hearty soup is great on its own, but if you want it to go a bit further, you can serve it with a side salad or other veggies as some bread to soak up the juices!

Try my Easy Broccoli Salad, this Air Fryer Broccoli, Roasted Carrots, or Air Fryer Green Beans for more nutrients.

These Homemade Breadsticks, Mom’s Homemade Buns, or crusty bread like this No Knead Artisan Bread would be delicious!

More Delicious Soup Recipes To Try

Dinner

Chicken Pot Pie Soup

Chicken

Chicken Gnocchi Soup

Dinner

Pasta Fagioli (Pasta Fazool)

Dinner

Easy Taco Soup recipe

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Sausage Orzo Soup

Sausage Orzo Soup is filling, comforting, and so easy to make, with flavorful Italian sausage and yummy orzo pasta in a savory tomato sauce, it's perfect for warming up on a cold day or for feeding the whole family on busy weeknights!

Course Main Course, Soup

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 5 servings

Calories 521cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oil
• 2 large carrots (peeled and chopped)
• 2 ribs celery (sliced)
• ½ medium onion (finely chopped)
• 375 grams mild Italian sausage (¾ lb)
• 2 tablespoons tomato paste
• 3 cloves garlic (minced)
• 1 teaspoon dried parsley
• 1 teaspoon salt
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• ¼ teaspoon red pepper flakes (optional)
• 4 cups low sodium chicken broth
• 398 ml canned diced tomatoes (14 oz)
• ¾ cup uncooked orzo
• 2 cups fresh chopped spinach
• ½ cup heavy cream

US Customary – Metric

Instructions

• Heat a large soup pot on medium-high heat and add the oil.
• Add the carrots, celery, and onion and cook until crisp-tender, about 4-5 minutes.
• Add the sausage meat and cook until browned, about 4-5 minutes, stirring often.
• Stir in the tomato paste, garlic, parsley, salt, oregano, basil, and red pepper flakes if using. Cook for 2 minutes.
• Add the broth and tomatoes and bring to a boil. Stir in orzo, reduce heat to medium-low, cover, and simmer until pasta is al dente (8-10 minutes).
• Stir in spinach and cream. Serve hot.

Video

Notes

Prep ahead: this recipe is great for making ahead and can be stored in the refrigerator for up to 4 days without the pasta. If making in advance, simply leave the pasta, spinach and cream out and add just before serving. You can cook the pasta at the same time in a pot of boiling water and refrigerate until ready to serve if desired. 

Ingredients and Substitutions:

• Italian sausage: you can use any kind of Italian sausage you like: mild or spicy, turkey, chicken or pork. Keep in mind you may want to adjust the red pepper flakes added if using spicy sausage.
• Dairy-free: you can make this recipe dairy-free by omitting the cream. It’s still delicious!
• Pasta: I love orzo in soup because it’s small enough that you get a little in every bite. Any small pasta will work here.
• Optional additions: feel free to bump up the veg by sauteeing mushrooms, zucchini, or others with the vegetables in step 2.

Storage

• Store: Sausage Orzo Soup will keep for up to 4 days in an airtight container or tightly covered in plastic wrap in the fridge, although the pasta will become softer as it sits. If you prefer, you can cook the pasta separately and add it just before serving.
• Freeze: This soup can also be frozen. Again, if you are planning to freeze it I would leave the pasta out and add cooked pasta just before serving. 

Nutrition

Serving: 422g | Calories: 521cal | Carbohydrates: 30g | Protein: 20g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Cholesterol: 84mg | Sodium: 1286mg | Potassium: 859mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5850IU | Vitamin C: 17mg | Calcium: 107mg | Iron: 3mg

The post Sausage Orzo Soup appeared first on The Recipe Rebel.

Three Cheese Gnocchi Bake is the ultimate one pan comfort food, made with tender gnocchi, flavorful beef, and Italian sausage in a tomato sauce with bites of melty cheese throughout!

This Three Cheese Gnocchi Bake is perfect for busy weeknight dinners, but it’ll also wow your dinner guests at any dinner party!

It takes a total of just 30 minutes to make, so it’s great for those times when you need a filling meal for the whole family without any fuss.

If you have an oven-safe skillet, this recipe is a one-pan dish which is great for easy cleanup!

It’s the ultimate comfort food, with three kinds of creamy cheese and filling gnocchi.

There’s nothing better than a delicious gnocchi dinner on a cold day, it’s warm, filling, and so delicious.

Some of our favorite gnocchi recipes are Gnocchi with Sausage, Spinach, and Tomatoes, Italian Sausage Gnocchi Skillet, Baked Gnocchi with Sausage, and Italian Sausage Gnocchi Soup!

Ingredients Needed:

• Beef: lean ground beef is best for this recipe.
• Italian sausage: use mild or hot Italian sausage for this recipe, depending on your spice preference.
• Onion and Garlic: freshly chopped onions and freshly minced garlic form a great savory base for this dish.
• Seasoning: Italian seasoning brings a delicious, aromatic flavor to the dish, and salt enhances all the flavors well.
• Sauce: use your favorite brand of jarred tomato pasta sauce.
• Gnocchi: I use dried, shelf-stable gnocchi that you can get from the pasta aisle of your local grocery store. You can use homeade gnocchi instead if you prefer, but fresh gnocchi will cook much more quickly.
• Spinach: fresh spinach adds color and nutrients to this dish. You can use frozen spinach if you need to, or add in extra veggies as desired!
• Cheese: a mixture of ricotta cheese, shredded mozzarella cheese, and parmesan cheese gives this Gnocchi bake its signature flavor.

How to Make Three Cheese Gnocchi Bake

This recipe is quick and easy to make! The full recipe and more helpful notes are included in the recipe card below.

1. Cook meat: Cook ground beef, Italian sausage, and onion until browned.
2. Add seasonings and sauce: Stir in the garlic, salt, and Italian seasoning, then stir in the pasta sauce and water.

3. Add gnocchi: Place uncooked gnocchi in the mixture and stir.
4. Add spinach: Put spinach in the pan and stir.

5. Add ricotta: Dollop ricotta cheese over the top.
6. Add other cheese: Sprinkle with mozzarella cheese and parmesan, then cover and bake.

Three Cheese Gnocchi Bake FAQs

Tips and Notes

• Gnocchi. I’ve created this recipe with shelf-stable gnocchi (dried). You can try it with uncooked pasta, but the cooking time may vary. Check the instructions on the package when cooking.
• Spinach. Fresh spinach adds color and nutritional value, but you can try adding some frozen spinach during the cooking process. You could also try using fresh basil leaves or even arugula for a different flavor.

Three Cheese Gnocchi Bake Variations

• Change the cheese. You can use any kind of melty cheese in this bake to suit your flavor preference. Try gouda, provolone, gruyere, or even a Mexican cheese mix for some added spice.
• Add some veggies. Add even more flavor and color to this dish by adding chopped cherry tomatoes, red bell peppers, sweetcorn, or mushrooms.
• Make it creamy. To add an extra level of comfort to this already cheesy dish, you can easily make it creamy. All you need to do is add some heavy cream after cooking the broth for a bit.

Serving Suggestions

This dish is filling on it’s own, or you can add some sides for more nutrients and color to make it a complete meal, or to help it go a bit further. Try my Air Fryer Green Beans, Roasted Carrots, Air Fryer Broccoli, or these Roasted Vegetables.

We also love serving it with these Homemade Garlic Herb Dinner Rolls, Mom’s Homemade Buns, and my No Knead Artisan Bread are perfect on the side!

More Easy Pasta Recipes To Try

Dinner

Garlic Parmesan Orzo Pasta recipe

Pasta

BEST Hamburger Helper Recipe

Dinner

Easy Lasagna Recipe

Dinner

Pasta Fagioli (Pasta Fazool)

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Three Cheese Gnocchi Bake

Three Cheese Gnocchi Bake is the ultimate comfort food, made with tender gnocchi pasta, flavorful beef, and Italian sausage in a tomato sauce with bites of melty cheese throughout!

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 513cal

Author Ashley Fehr

Ingredients

Sauce

• ½ lb lean ground beef
• ½ lb Italian sausage (ground or casings removed – 225 grams)
• 1 onion (finely diced)
• 1 tablespoon minced garlic
• 1 ½ teaspoons salt
• 1 teaspoon Italian seasoning
• 3 cups jarred tomato pasta sauce (about 1.5 jars)
• ⅓ cup water

Gnocchi Bake

• 1 lb gnocchi (I use shelf-stable gnocchi from the pasta aisle)
• 2 cups fresh spinach (roughly chopped)
• ½ cup ricotta cheese
• 2 cups shredded mozzarella cheese
• ¼ cup parmesan cheese

US Customary – Metric

Instructions

Meat Sauce:

• Preheat oven to 350 degrees F.
• (Tip: if you use an oven-safe skillet, you can make this in just one pot!)
• In a large skillet, cook ground beef, Italian sausage and onion until browned, stirring often. If there is a lot of fat in the pan, drain it before continuing (you can use a paper towel to soak it up).
• Stir in garlic, salt and Italian seasoning and cook 1 minute.
• Stir in pasta sauce and water. Remove from heat. (This can also be made in advance and refrigerated up to 4 days or frozen up to 3 months)

Gnocchi Bake:

• To the sauce in the pan, add the uncooked gnocchi and spinach. Stir.
• If using an oven-safe skillet, you’re good to go! Otherwise transfer to a lightly greased baking dish (2.5-3 quarts).
• Dollop the ricotta cheese over the top by tablespoons. Sprinkle with mozzarella cheese and parmesan.
• Cover and bake for 20 minutes, until gnocchi has puffed and is tender.
• Uncover and broil if desired just until the cheese has browned slightly.

Video

Notes

Ingredients and Substitutions:

• Sauce: yes, you can make this recipe with just a jar or two of marinara sauce and skip the meat and onion for a vegetarian dish that’s short on prep time. 
• Meat: you can use 1 lb of ground beef, or 1 pound of Italian sausage in this recipe if that’s what you have. If you are using only ground beef (or ground turkey, chicken or pork) you will want to increase the seasonings to add flavor.
• Gnocchi: I have only tried this recipe with dried, shelf stable gnocchi as that’s what’s available to me. I suspect it would work great with fresh and/or frozen, but I have not yet tested it.
• Cheese: add the cheese with your heart! If you don’t have ricotta, you can skip it and add more mozzarella. If you want to try something different, go for it!

Prep ahead instructions:

This recipe can be made ahead in a few different ways:

• make the sauce ahead: you can make the sauce in advance and refrigerate for 4 days or freeze for up to 3 months. 
• you can prep everything up to the point of baking, cover and refrigerate for up to 1 day.
• I do not recommend freezing this recipe as the gnocchi tends to get mushy.

Storage

• Store: Store leftover gnocchi once it has cooled completely in an airtight container in the refrigerator for up to four days. When you’re ready to enjoy it again, you can reheat it in the oven, on the stovetop, or in the microwave until it’s heated through.
• Freeze: Place gnocchi in a freezer-safe container or Ziploc bags and freeze for up to three months. When ready to reheat, allow it to thaw in the refrigerator overnight and reheat it until piping hot.

Nutrition

Calories: 513cal | Carbohydrates: 38g | Protein: 31g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 95mg | Sodium: 2047mg | Potassium: 741mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1851IU | Vitamin C: 14mg | Calcium: 347mg | Iron: 6mg

The post Three Cheese Gnocchi Bake appeared first on The Recipe Rebel.

This Lasagna Roll Ups recipe gets me excited for many reasons!

Lasagna is such a traditional comfort food, and you know we love our comfort food at The Recipe Rebel!

We’ve got it all here, from traditional lasagna with my Easy Lasagna Recipe, to Crockpot Lasagna, and Crockpot Lasagna Soup, to this Healthier One Pot Skillet Lasagna too!

These Lasagna Rolls are easy to make and great for getting the kids involved — they love the spreading and rolling!

It’s a great recipe to meal prep for the week ahead, so you can get ahead of the game on Sunday for a busy start to the week.

Pair it with some Cheesy Garlic Bread for the ultimate comfort food dinner!

For more delicious one-pot pasta dishes, check out this One Pot BBQ Chicken Pasta with Bacon, my Creamy Gemelli Pasta recipe, and Gnocchi with Sausage, Spinach and Tomatoes. 

Ingredients Needed:

For Meat Sauce

• Beef: use lean ground beef for the best flavor. 
• Sausage meat: ground Italian sausage will give you a lot of extra flavor here. Use mild or spicy, according to your preference. If it’s in casings, remove it from the casings.
• Onion & Garlic: freshly chopped onion and freshly minced garlic will add a fragrant, savory flavor. 
• Seasoning: use a combination of salt and Italian seasoning to season the meat mixture. 
• Sauce: I used a jarred tomato pasta sauce to save some time here — choose one you love that has great flavor!

For Ricotta Filling

• Spinach: thaw frozen spinach and squeeze it dry with paper towels. You can also use finely chopped fresh spinach if that’s what you have.
• Cream: heavy cream is best here to get the ricotta filling to a good, creamy consistency. 
• Egg: help to bind the ricotta filling. 
• Cheese: a combination of ricotta cheese, Parmesan cheese, and mozzarella cheese for a truly cheesy flavor. 
• Lasagna Noodles: obviously! We cook them and roll the cheese up inside.

How to Make Lasagna Roll Ups

This recipe has a few steps but it’s worth it! Full instructions are included in the recipe card below.

1. Make meat sauce: Cook ground beef, Italian sausage, and onion until browned. Stir in the garlic, salt, and Italian seasoning. Stir in the pasta sauce and water.
2. Make ricotta mixture: In a medium bowl, stir together ricotta, spinach, cream, egg, Parmesan, and some mozzarella cheese.

3. Cook lasagna: Cook lasagna noodles just until al dente.
4. Assemble roll-ups: Lay out the lasagna noodles on a cutting board and spread each with ricotta filling.

5. Make layers: Spread some of the meat sauce on the bottom of the pan to create a thin layer. Then roll the lasagna sheets up tightly and place the rolls on the meat mixture in the baking dish.
6. Add toppings and bake: Top with the remaining pasta sauce and sprinkle with the remaining mozzarella, then bake until done.

Lasagna Roll-Ups FAQs

Tips and Notes

• Make extra Lasagna Noodles. Make a couple of extra sheets of pasta, as some of them may break while you’re boiling them. 
• Cool your noodles: running the cooked pasta under cold water will help to cool them quickly and prevent them from sticking together.

Lasagna Roll Ups Recipe Variations

• Add extra veggies. You can add in loads of veggies to get those nutrients. Lasagna is so tomatoey and creamy, you can pack a whole lot in there without much detection (I’ve got you, Moms!) Try some chopped mushrooms, zucchini, bell peppers, or parboiled carrots, to name a few — you can saute them with the meat before you add the sauce.
• Cottage cheese or Boursin: You can use a cottage cheese filling if you prefer, or try swapping the ricotta with a garlic herb soft white cheese like Boursin, but I really like the creamy flavor of ricotta here!
• Garnish. Top this dish with chopped fresh basil, fresh parsley, or green onions before serving for extra fresh flavor. 

Serving Suggestions

These easy Lasagna Roll-Ups are perfect for weeknight dinners all on their own, but we love having some bread on the side and sometimes even extra veggies!

Try my Cheesy Garlic Bread, classic Garlic Bread, or these Homemade Breadsticks.

If you want more veggies try these Green Beans with Bacon, Air Fryer Green Beans, Air Fryer Broccoli, or Roasted Carrots. 

More Easy Pasta Dinner Recipes to Try

Dinner

Garlic Parmesan Orzo Pasta recipe

Pasta

BEST Hamburger Helper Recipe

Dinner

Easy Lasagna Recipe

Dinner

Pasta Fagioli (Pasta Fazool)

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Pin this recipe to your favorite board

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Lasagna Roll Ups

Lasagna Roll Ups is a fun twist on a regular lasagna with a meat sauce and ricotta cheese spinach filling, rolled in lasagna sheets!

Course Main Course

Cuisine American, Italian

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 12 roll ups

Calories 400cal

Author Ashley Fehr

Ingredients

Meat Sauce

• ½ lb lean ground beef
• ½ lb Italian sausage (ground or casings removed) 5 sausages
• 1 onion (finely diced)
• 1 tablespoon minced garlic
• 1 ½ teaspoons salt
• 1 teaspoon Italian seasoning
• 3 cups jarred tomato pasta sauce (about 1.5 jars)
• ¼ cup water

Ricotta filling

• 2 cups Ricotta cheese (450 grams)
• ½ cup frozen spinach thawed and squeezed dry (100 grams)
• ¼ cup cream
• 1 egg
• ½ cup shredded Parmesan cheese
• 3 cups shredded Mozzarella cheese divided

Lasagna Roll Ups

• 12 uncooked lasagna noodles

US Customary – Metric

Instructions

Meat Sauce

• In a large pan, cook ground beef, Italian sausage, and onion until browned, stirring often. If there is a lot of fat in the pan, drain it before continuing.
• Stir in the garlic, salt, and Italian seasoning, and cook for 1 minute.
• Stir in the pasta sauce and water. Remove from heat to cool slightly. (This can also be made in advance and refrigerated up to 4 days or frozen up to 3 months)

Ricotta Filling

• In a medium bowl, stir together ricotta, spinach, cream, egg, Parmesan, and 1 cup of mozzarella cheese. Set aside.

Lasagna Roll Ups

• Cook lasagna noodles just until al dente in a large pot of boiling water that’s been salted.
• Drain and run under cold water to cool quickly.
• Preheat the oven to 400 degrees F (if baking right away) and lightly grease a deep 9×13″ pan.
• Spread just enough meat sauce on the bottom of the pan to create a thin layer.
• Lay out cooked lasagna noodles on a cutting board and spread each with ricotta filling (there should be enough that all the noodles get an even layer of cheese) (*Note: this is actually easiest to do with your hands, but don’t tell anyone I said that)
• Roll up tightly and place in a baking dish. Repeat until all lasagna noodles are used.
• Top with the remaining pasta sauce and sprinkle with the remaining mozzarella.
• Bake for 15–20 minutes until cheese is beginning to brown (if you prep this ahead and bake from the refrigerator, it will take longer to heat through).
• Let it rest for 10 minutes before serving.

Video

Notes

Ingredients and Substitutions:

• Meat: you can substitute almost any ground meat for the beef and sausage here, but keep in mind that the sausage adds significant flavor. Try ground pork, ground chicken, or ground turkey, but you may want to add extra seasoning for flavor.
• Tomato pasta sauce: you’ll want to find a seasoned tomato sauce, like a marinara sauce (not plain), which will add additional flavor to the sauce.
• Ricotta: no ricotta? Experiment! Try some herb-and-garlic cream cheese or Boursin in its place.
• Spinach: I like to use frozen, thawed spinach, but you can also use finely chopped fresh spinach.

 

Prep Ahead

This recipe can easily be made ahead and stored for later.

• Refrigerator: Make the recipe completely, but do not bake. Cover and refrigerate for up to 2 days before baking and serving. You may need to add a few minutes to the cooking time.
• Freezer: Make completely, cover, and freeze for up to 3 months. For best results, thaw completely before baking.

Storage

• Store: Store baked and cooled lasagna roll-ups in an airtight container or covered in plastic wrap in the refrigerator for up to 4 days. Reheat in the microwave or covered with foil in the oven until cooked through.
• Freeze: I’d recommend freezing these lasagna roll-ups before baking them. Defrost thoroughly before baking.

Nutrition

Calories: 400cal | Carbohydrates: 29g | Protein: 24g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 87mg | Sodium: 1030mg | Potassium: 478mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1463IU | Vitamin C: 6mg | Calcium: 301mg | Iron: 2mg

The post Lasagna Roll Ups appeared first on The Recipe Rebel.

This Gnocchi with Sausage and Tomatoes recipe is made with delicious chicken sausage, fresh spinach, juicy tomatoes, and bright red peppers for a veggie-loaded one-pan meal that’s comforting as well as healthy! Ready in just 30 minutes it’s the perfect easy weeknight meal that’s great for the whole family.

Gnocchi is one of our favorite, easy-to-cook comfort foods and there are so many different ways of making it!

This Gnocchi with Sausage and Tomatoes dish is perfect for a long day when you need something quick that you can pair with whatever you have on hand.

Even though this gnocchi recipe tastes like indulgent comfort food, it is full of better-for-you ingredients that make it a regular on our table.

It’s easy to make, but looks and tastes good enough to have as your main course for special occasions or dinner parties too!

It’s made with Italian chicken sausage (which brings so much flavor on its own!), tomatoes, red peppers, spinach, garlic, and dried herbs which we sauté in canola oil before adding our pillowy gnocchi.

Love gnocchi? You’ll enjoy this Baked Gnocchi with Sausage, my Italian Sausage Gnocchi Soup, Three Cheese Gnocchi Bake, and this Slow Cooker Chicken Gnocchi Soup too!

Ingredients Needed:

• Oil: I used canola oil, but olive oil will work well too. It just has to have a high smoke point to cook the veggies and meat.
• Veggies: use a red bell pepper and an onion for a great combination of savory and sweet flavors.
• Sausage: I like to use chicken sausage meat because it is lean and flavorful. You can also use Italian turkey sausage or Italian pork sausage.
• Seasoning: freshly minced garlic, Italian seasoning, kosher salt, and freshly ground black pepper are all you need for some big flavor!

• Gnocchi: uncooked (shelf stable) Gnocchi is fine here it will cook in the broth!
• Broth: I always start with low-sodium broth and adjust salt as needed. If you have salted broth, you may want to omit the salt and season in the end.
• Tomatoes: cherry tomatoes work well, but you can use any kind of tomatoes here (or omit them if you don’t like tomatoes)!
• Spinach: freshly chopped spinach leaves add a great freshness, color, and burst of nutrients to this meal.
• Cheese: use a block of Parmesan cheese that you can shred yourself for the best flavor. When you shred it yourself, it also melts into the dish better.

How to Make Gnocchi with Sausage and Tomatoes

Here is a brief overview! Full instructions are included in the recipe card below.

1. Cook veggies: Cook onions and peppers in hot oil until softened.
2. Add sausage and season: Add chicken sausage and cook until browned. Then add the garlic, Italian seasoning, salt, and pepper to the sausage and stir.
3. Add gnocchi, broth, and tomatoes: Then add the gnocchi, chicken broth, and tomatoes. Cover and cook.
4. Add spinach and Parmesan: Stir in the spinach and Parmesan, and cover to allow the spinach to wilt slightly.

Gnocchi with Sausage and Tomatoes FAQs

Tips and Notes

• Veggies: feel free to omit the bell peppers, onions, or tomatoes, or swap them with other vegetables your dinner guests enjoy! They add lots of flavors but the recipe will work fine without them.
• Gnocchi: I have only tested this recipe with shelf-stable gnocchi (dried). You can use homemade gnocchi or store-bought. You may be able to swap it with uncooked pasta, but the cooking time may vary. See the package instructions for more details.
• Broth: You can use vegetable broth, chicken stock, or vegetable broth as substitutes in a pinch, but bear in mind the salt content of what you use and adjust the recipe as necessary.
• Spinach: fresh spinach adds color and nutritional value! If you don’t have fresh spinach, try throwing in a chunk or two of frozen spinach during the cooking process. You could also try using fresh basil leaves or arugula for a different flavor.
• Parmesan: it’s a lot of parm, I know! It adds a ton of flavor and does add to the salt content. You can leave this out for a dairy-free meal, or swap it for another cheese you have on hand.

Gnocchi with Sausage and Tomatoes Variations

• Swap the meat. You can substitute the chicken sausage for chopped chicken breasts if you don’t have any on hand. Simply brown in canola oil before adding the rest of the vegetables as the recipe calls for.
• Mix up the veggies! This recipe is easily customizable, so feel free to stray a little and add what you have in the fridge (just try to keep the same ratio of meat to gnocchi to vegetables!): chopped mushrooms, kale, shredded carrots, or chopped zucchini are great additions.
• Spice it up. if you love a cozy meal with a bit of heat, add in a pinch or two of red pepper flakes with the rest of the spices.
• Creamy tomato sauce. This dish is already cheesy, so to make it extra comforting, you can easily make this dish creamy too! Simply add in some heavy cream after cooking with the broth a bit.

Serving Suggestions

While Gnocchi with Sausage and Tomatoes is already filling, I find that bread is the perfect addition to any dinner table.

My Garlic Bread or Garlic & Herb Dinner Rolls would go wonderfully with these Italian flavors or try my Homemade Breadsticks to soak up all those flavorful juices!

Add even more nutrients with some veggie sides like my Air Fryer Broccoli, Roasted Carrots, or these Air Fryer Green Beans.

More Easy One-Pot Recipes to Try

Dinner

Chicken Pot Pie Soup

Dinner

Garlic Parmesan Orzo Pasta recipe

Pasta

BEST Hamburger Helper Recipe

Chicken

Chicken Gnocchi Soup

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Pin this recipe to your favorite board

Print

Gnocchi with Sausage, Tomatoes and Spinach

This Gnocchi with Sausage and Tomatoes recipe is made with delicious chicken sausage, fresh spinach, juicy tomatoes, and bright red peppers for a veggie-loaded one-pan meal that's comforting as well as healthy! Ready in just 30 minutes it's the perfect easy weeknight meal that's great for the whole family.

Course Main Course

Cuisine American, Italian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 530cal

Author Ashley Fehr

Ingredients

• 2 tablespoons canola oil
• 1 red bell pepper chopped
• ½ medium onion finely diced
• 4 links Italian chicken sausage uncooked, casings removed about 350 grams or ¾ lb
• 1 teaspoon minced garlic
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 500 grams of dried potato gnocchi
• 1 ¼ cups low-sodium chicken broth
• 1 cup chopped tomatoes cherry tomatoes or any kind
• 1 cup chopped spinach
• ½ cup shredded Parmesan cheese

US Customary – Metric

Instructions

• Add the canola oil to a large skillet over medium-high heat.
• Cook peppers and onion until softened (about 3-4 minutes) and add the chicken sausage (cutting the casing off to remove it). Use a spatula or wooden spoon to break it into small pieces while it cooks.
• When sausage is no longer pink, add garlic, Italian seasoning, salt, and pepper and cook for 1 minute.
• Add gnocchi, chicken broth, and tomatoes and bring to a simmer over medium-high heat. Cover, reduce heat to medium-low, and simmer until gnocchi is tender (about 5 minutes).
• Remove lid, stir in spinach and Parmesan, and cover to allow spinach to wilt slightly.
• Serve.

Video

Notes

Store: Once fully cooled, you can store this dish in an airtight container in the refrigerator for up to 4 days. Reheat in the oven, on the stovetop, or in the microwave until fully heated through.

Freeze: Cover in plastic wrap, store in a freezer-safe container, or portion in Ziploc bags, and freeze it for up to 1 month. To reheat, let it thaw overnight in the refrigerator and see further instructions above.

Nutrition

Serving: 304grams | Calories: 530cal | Carbohydrates: 56g | Protein: 25g | Fat: 24g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 2182mg | Potassium: 330mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2123IU | Vitamin C: 48mg | Calcium: 209mg | Iron: 7mg

The post Gnocchi with Sausage, Spinach and Tomatoes appeared first on The Recipe Rebel.

This Sausage Tortellini Soup is a tomato-based soup loaded with vegetables, Italian sausage and cheese tortellini. It’s the perfect cold weather soup and freezer friendly!

This Sausage Tortellini Soup is the ultimate comfort food!

It’s big on flavor, thick and chunky, loaded with vegetables and tender cheese tortellini. Just don’t forget the crusty bread! (Or make a loaf of Cheesy Garlic Bread for Cheddar Bay Biscuits for dunking).

What we love about this Sausage Tortellini Soup:

• It’s hearty and filling — it really is a meal in one pot!
• It’s big on flavor – thanks to Italian sausage.
• It’s a well-rounded meal — with carbs, protein and veggies all in one pot.
• It’s made in one pot, which means less to scrub!

You can even make a big batch and stick some in the freezer — just leave out the tortellini until you’re serving it.

Ingredients Needed:

• Italian sausage: you can use mild or spicy sausage here depending on your tastes! Italian turkey sausage also works well.
• Carrots, onion, celery: a classic mirepoix which is the base for many soup recipes. I don’t recommend substituting any of these ingredients unless you have to!
• Italian seasoning, garlic, salt: I kept my seasonings simple because the sausage adds so much flavor! Feel free to add or experiment as you like.
• Chicken broth: I always start with low sodium chicken broth and add salt as needed. If you start with salted broth, you may not need to add as much salt.
• Diced tomatoes and tomato sauce: Diced tomatoes add texture but you can swap them for crushed tomatoes if you prefer. Choose any marinara or tomato sauce that you enjoy — it will thicken the soup slightly and add lots of tomato flavor!
• Cheese tortellini: fresh or frozen works just fine here! You could substitute with another cheese-filled pasta if you prefer.

How to make Sausage Tortellini Soup:

This soup is easily made in one pot! Here is a brief overview with step by step photos. Find the complete recipe down in the recipe card.

Start by cooking the Italian sausage to brown it — don’t drain the fat since this will help to cook the veggies!

Add the vegetables and cook until crisp-tender, then stir in the garlic and seasonings to toast.

Add the liquids and bring to a simmer, cooking vegetables until tender.

Stir in tortellini and cook just until al dente.

Tips and Tricks for Making this Sausage Tortellini Soup:

• Hot Italian sausage can be very spicy, so be sure to use mild if you prefer a milder flavor. I didn’t add a lot of extra spices to the soup because the sausage gives so much flavor.
• You can use fresh or frozen tortellini to make this soup. I use fresh, so just take into account the required cook time for the pasta when making your soup. Frozen tortellini may cool down your soup and take longer to come back up to a simmer.
• If you have a leftover Parmesan rind, feel free to throw that in the soup as it simmers for some incredible flavor!
• You can prep this soup ahead by chopping all of your vegetables. You can also cook the soup right through up until the point where you add the pasta, then cool and refrigerate and simply reheat and add the pasta before serving.

How to freeze this soup:

This soup can definitely be frozen! Keep in mind that pasta gets soft after being frozen, so if that’s not your thing then you may want to leave the pasta out until you’re ready to serve.

To freeze, simply cool to room temperature, then place in a large freezer bag or freezer container. I prefer to use freezer bags because they can be frozen flat and thaw out quickly in some lukewarm water.

Variations on this Sausage Tortellini Soup:

• To make this Sausage Tortellini Soup dairy-free, omit the cheese tortellini and substitute regular pasta, and be sure to double check all of your ingredients.
• To make this soup gluten-free, omit the pasta and substitute gluten-free pasta or gluten-free tortellini if available.
• You can certainly add more veggies or swap mine out for the ones your family prefers: peppers, mushrooms, or zucchini would also be great in here!
• To make this soup even leaner, choose Italian turkey sausage instead of regular pork sausage.

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The BEST Sausage Tortellini Soup

This Sausage Tortellini Soup is a tomato-based soup loaded with vegetables, Italian sausage and cheese tortellini. It’s the perfect cold weather soup and freezer friendly! 

Course Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 443cal

Author Ashley Fehr

Ingredients

• 1 lb Italian sausage mild or spicy (no casings)
• 3 large carrots peeled and diced
• 1 onion finely diced
• 1 rib celery finely chopped
• 1 ½ teaspoons Italian seasoning
• 1 teaspoon minced garlic
• 1 teaspoon salt
• 3 cups low sodium chicken broth
• 1 798 ml can diced tomatoes (28oz)
• 1 cup tomato sauce
• 250 grams fresh cheese tortellini about 3 cups

US Customary – Metric

Instructions

• Add Italian sausage to a large soup pot and cook over medium-high heat until browned. Drain any excess fat.
• Add carrots, onion and celery. Cook and stir until onion has softened.
• Add Italian seasoning, garlic and salt and cook 1 minute.
• Add broth, tomatoes and tomato sauce and bring to a simmer over medium-high heat. Reduce heat to medium, cover, and simmer for about 15 minutes, until carrots are almost tender.
• Stir in tortellini. Cover and simmer for 5-6 minutes until tender. Serve.

Video

Nutrition

Calories: 443cal | Carbohydrates: 27g | Protein: 20g | Fat: 28g | Saturated Fat: 9g | Cholesterol: 73mg | Sodium: 1398mg | Potassium: 575mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5310IU | Vitamin C: 8mg | Calcium: 108mg | Iron: 2.9mg

The post The BEST Sausage Tortellini Soup appeared first on The Recipe Rebel.

This deliciously creamy and hearty One Pot Orecchiette with Sausage dish is perfect for a quick weeknight meal for the whole family! Made with Italian sausage and orecchiette pasta, it’s a hearty meal that’s great for so many occasions.

One Pot pastas are my favorite easy dinner recipes during a busy week!

This One Pot Orecchiette pasta recipe is super easy to make, and it’s ready in just 30 minutes.

Made with simple ingredients, it’s perfect for busy weeknight dinners or for hearty lunches to keep the cold at bay.

This creamy, comforting dish is packed with so much flavor, with Italian sausage, chicken broth, spinach, and fragrant parmesan cheese — serve it with Cheesy Garlic Bread for the ultimate comfort food dinner!

If you love this one-pot meal and want some other ideas, then check out this Italian Sausage Gnocchi Skillet, this hearty Italian Sausage Soup, and my One-Pot Baked Ziti with Italian Sausage recipe too!

Ingredients Needed:

• Onion: onion adds a great savory flavor, and they’re a bit sweet too once they have been sautéed as they caramelize slightly.
• Italian Sausage: I tend to use mild Italian sausage as my family likes less heat, but you can use hot Italian sausage if you prefer.
• Seasonings: Italian seasoning, freshly minced garlic, kosher salt, and freshly ground black pepper work together well to pack in tons of flavor!
• Broth: use a low-sodium chicken broth as it will allow you to better control the salt level of the dish.
• Cream: heavy whipping cream will give you the creamiest results and holds up well in the heat, but whole milk or a lighter cream will also work.
• Pasta: use uncooked Orecchiette pasta. Any short pasta will do!
• Spinach: fresh spinach leaves will add a pop of color and more nutrients to this dish.
• Cheese: fragrant salty and cheesy parmesan complements the Italian flavors so well.

How to Make Orecchiette Pasta with Sausage

Full instructions are included in the recipe card below.

1. Sauté: Sauté the sausage and onion until browned.
2. Add seasonings: Add garlic, salt, and Italian seasoning and cook.
3. Add broth: Add the chicken broth.
4. Mix in cream: Add the cream and stir until combined.
5. Add pasta: Add in the pasta, stir, and cook just until al dente.
6. Garnish: Add in the spinach and parmesan cheese and stir.

Orecchiette Pasta with Sausage FAQs

Tips and Notes

• Fresh ingredients. Pre-chopped vegetables tend to get dry, so using fresh vegetables that you’ve chopped yourself will give you the best set of flavors. Similarly, using freshly minced garlic will give the freshest, most potent garlic flavor here.
• Salt. You may want to use less salt if you are not using low sodium broth.
• Cream. You can use a lighter cream or even milk, but the flavor will not be as rich.

Orecchiette Pasta with Sausage Variations

• Mix up the veggies. Seasonal vegetables like carrots would taste great in this dish. Also try zucchini, mushroom, or red peppers.
• Swap the meat: it won’t be Orecchiette with sausage, but this recipe is perfect for using up what you have on hand! Leftover Crockpot Shredded Chicken or Baked Chicken Breast, crispy Bacon or leftover Spiral Ham work just as well!
• Add some heat. Add some red pepper flakes or some chili powder to the dish for a bit of extra heat.
• Cheese. Serve topped with some parmesan or mozzarella cheese.

Serving Suggestions

While this one-pot orecchiette with sausage dish is hearty and filling, it would also go well with some sides to make it a fuller meal, or help it go further to feed more people. Bread is always a great accompaniment for dinner.

Try my Classic Crescent Rolls, my Garlic Bread, this Garlic & Herb Dinner Rolls, or these Homemade Breadsticks.

More One-Pot Recipes to Try

• Chicken Corn Chowder
• Creamy Turkey Shepherd’s Pie
• Instant Pot Alfredo Pasta
• Lasagna Soup

Dinner

Chicken Pot Pie Soup

Dinner

Garlic Parmesan Orzo Pasta recipe

Pasta

BEST Hamburger Helper Recipe

Chicken

Chicken Gnocchi Soup

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Orecchiette Pasta with Sausage

This deliciously creamy and hearty One Pot Orecchiette with Sausage dish is perfect for a quick weeknight meal for the whole family! Made with Italian sausage and orecchiette pasta, it’s such a filling meal that’s great for so many occasions.

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 648cal

Author Ashley Fehr

Ingredients

• 1 lb Ground Italian sausage (Or links, casings removed)
• 1 medium onion diced
• 1 teaspoon freshly minced garlic
• 1 teaspoon salt*
• ½ teaspoon Italian seasoning
• 2 cups low-sodium chicken broth
• 1 cup heavy whipping cream**
• 340 grams of uncooked Orecchiette pasta ¾ lb
• 2 cups chopped fresh spinach
• ¼ cup Parmesan cheese grated

US Customary – Metric

Instructions

• Heat a large skillet or dutch oven over medium-high heat. Add sausage and onion and cook until sausage is browned and onion is softened about 4-5 minutes.
• Add garlic, salt, and Italian seasoning and cook for 1 minute.
• Add broth and scrape the bottom of the pan if there are any stuck bits, then add the cream. Bring to a simmer over medium-high heat.
• Add uncooked pasta, stir, cover, and reduce heat to medium-low. Cook, stirring often, until al dente (about 10-15 minutes).
• Stir in spinach and Parmesan and serve.

Video

Notes

Ingredient substitutions:

Sausage: you can use mild or spicy sausage, or swap for cooked chicken, crumbled bacon, leftover chopped ham or turkey. 

Pasta: obviously I use orecchiette in this recipe, but any short pasta will work!

Cream: heavy cream gives the richest flavor and thickest sauce. You can swap for a lighter cream or whole milk, but the sauce will be slightly thinner.

Vegetarian: make this recipe vegetarian by using vegetable broth, swapping the sausage for white beans, and using a vegetarian cheese.

Storage:

• Store: Store this recipe in an airtight container in the refrigerator for 2-3 days. Allow it to cool to room temperature before putting it in the fridge.
• Freezer: If you are going to freeze pasta, you should allow it to cool completely, then store in a freezer-safe container for up to 3 months.
  Thaw completely before reheating on the stove top with a splash of broth or cream for best results.

 

 

Nutrition

Calories: 648cal | Carbohydrates: 48g | Protein: 23g | Fat: 41g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 106mg | Sodium: 1060mg | Potassium: 519mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1560IU | Vitamin C: 6mg | Calcium: 110mg | Iron: 2mg

The post Orecchiette Pasta with Sausage appeared first on The Recipe Rebel.

Deliciously creamy, cheesy, and filling, this Baked Mostaccioli Pasta dish is the perfect comfort food to keep the cold days at bay!

This amazing dish is ready in less than an hour and is perfect for weeknight dinners for the whole family.

During the cold months here in Manitoba, we have our own ways of staying warm. Life doesn’t slow down much here, even through piles of snow!

Life carries on, so comforting foods like pasta bakes and one-pot meals are essential, and this Mostaccioli Pasta Bake is one of my favorites.

Casserole pasta bake recipes like this make family dinners much easier.

Baked Mostaccioli is easy to prepare fresh, but what’s even better is that it can be made days or months ahead of time and still taste delicious!

If you like this Baked Mostaccioli Pasta, you will love my hearty Rigatoni Pasta Bake, this Chicken Alfredo Pasta Bake, my take on Baked Ziti, and my favorite Easy Lasagna Recipe.

Don’t forget about my Healthier Mac and Cheese too for my lightened-up version of the classic dish that will satisfy even the pickiest eater!

Ingredients Needed:

For the Sauce

• Sausage: I love using Italian sausage in this recipe because it’s packed with flavor! Use a mild Italian sausage if you prefer a bit less heat.
• Onion & Garlic: the classic combination of onion and fresh garlic will add a depth of savory flavor and also a slight sweetness as they caramelize.
• Italian Seasoning & Red Pepper Flakes: An Italian seasoning blend gives a great savory herbal flavor to this dish, while the red pepper flakes (optional) will give it a spicy kick!
• Garlic: Freshly minced garlic gives the brightest flavor, but you could substitute garlic powder as well.
• Salt and Pepper: Kosher salt and ground black pepper will enhance the flavors.
• Pasta Sauce: use your favorite tomato sauce as the base for your bake.
• Spinach: fresh spinach leaves add freshness and a pop of color to this dish.

Baked Mostaccioli

• Pasta: I used Mostaccioli pasta (penne lisce), but you can use regular penne pasta or almost any short pasta you have on hand.
• Cheese: use a combination of mozzarella, ricotta, and parmesan for a truly cheesy flavor and creamy texture.
• Egg: this binds and sets up the pasta when mixed with the cheeses and baked.

How to Make Baked Mostaccioli Pasta

This mostaccioli pasta recipe is super easy to make, and it tastes delicious! Full instructions are included in the recipe card below.

1. Cook sausage: Cook the sausage and onion, then add the garlic, salt, and Italian seasoning.
2. Add sauce: Stir in marinara sauce and simmer. Stir in spinach and adjust seasonings to taste.
3. Make cheese mix: Combine mozzarella, ricotta, Parmesan, and egg. Set aside.
4. Layer sauce and pasta: Spread sauce on the bottom of the dish, then top with some pasta and the ricotta cheese.
5. Add remaining sauce: Add the remaining sauce to the dish.
6. Finish layers and bake: Add the remaining pasta, then the remaining sauce and cheese, and bake.

Baked Mostaccioli FAQs

Tips and Notes

• Salted water. For the best flavor, cook your mostaccioli pasta in a large pot of salted water as this will season it as it cooks. Check the package directions before you start.
• Go fresh. Use fresh cheese and fresh vegetables where you can. Pre-shredded cheeses (like mozzarella) will usually be coated in a floury substance to keep them from sticking together.

Baked Mostaccioli Variations

• Veggies. Add some veggies to this bake for more nutrients. Mushrooms, zucchini, or red and green peppers would go well in this dish.
• Sausage: I love using Italian sausage as it is so flavorful, but you can use ground beef or ground turkey if you have it to hand instead. You can even use leftover Crockpot Shredded Chicken or cooked Ham.
• Spice it up. You can add some red pepper flakes or chili powder to the bake for some added heat.

Serving Suggestions

Baked Mostaccioli is a hearty dish, but you can make it go further by adding some sides. I love having bread with pasta, especially some freshly baked Garlic Bread, Garlic & Herb Dinner Rolls, or these Homemade Breadsticks.

Add some veggies on the side, like this Air Fryer Broccoli, or these Roasted Green Beans for added goodness!

More Easy Dinner Recipes To Try

Dinner

15 Chicken Casserole Recipes

Dinner

Tuscan Chicken Pasta Bake

Casseroles

Rigatoni Pasta Bake

Dinner

Three Cheese Gnocchi Bake

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Baked Mostaccioli pasta

Deliciously creamy, cheesy, and filling, this Baked Mostaccioli Pasta dish is the perfect comfort food to keep the cold days at bay! This amazing dish is ready in less than an hour and is perfect for weeknight dinners for the whole family.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 8 servings

Calories 684cal

Author Ashley Fehr

Ingredients

Sauce

• 1 lb Italian sausage mild or spicy
• 1 medium onion finely diced
• 4 cloves garlic minced
• 1 teaspoon salt
• 1 teaspoon Italian seasoning
• 3 cups marinara sauce tomato pasta sauce
• 2 cups chopped spinach
• red pepper flakes optional

Baked Mostaccioli

• 410 grams Mostaccioli pasta or penne lisce about 1 lb
• 3 cups mozzarella cheese divided
• 2 cups ricotta cheese about 450 grams
• ½ cup Parmesan cheese divided
• 1 large egg

US Customary – Metric

Instructions

Make the sauce

• Heat some olive oil in a large skillet, and cook the sausage and onion until browned.
• Add garlic, salt, and Italian seasoning and cook for 1 minute.
• Stir in the marinara tomato sauce and simmer for 5-10 minutes so that the flavors come together. Stir in spinach and adjust seasonings to taste, adding a pinch of red pepper flakes for spice if desired.

Baked Mostaccioli

• In a large pot of boiling water with salt, cook the mostaccioli pasta just until al dente. Drain.
• Meanwhile, combine 2 cups mozzarella, ricotta, ¼ cup Parmesan, and egg. Set aside.
• Preheat oven to 425 degrees F and lightly grease a 9×13″ baking dish (if baking later, you can leave the oven off until ready to bake).
• Spread ½ cup of sauce in the bottom of the pan, then top with half of the pasta.
• Spread the ricotta cheese on top, then add half of the remaining sauce.
• Top with remaining pasta, then remaining sauce. Finish with 2 cups mozzarella and ¼ cup Parmesan.
• Bake for 15-20 minutes until it is light golden on top, and bubbly. Serve.

Notes

• Make Ahead: This dish will last for 3 days in the refrigerator before baking, so it’s a great dish to prepare at the weekend for a quick weeknight meal during the week! You can even bake it straight from the fridge! You may need to add a few minutes to the cooking time when baking it from chilled.

Storage:

• Store: Store in an airtight container, or covered in plastic wrap, in the refrigerator for 2-3 days. Allow it to cool to room temperature before putting it in the fridge. Reheat in the microwave or in the oven.
• Freeze: Freeze this pasta bake either before or after cooking it. Freezing it before the cooking stage will give you the freshest flavor once baked, but your frozen leftovers will still be delicious the second time around!

Nutrition

Serving: 324grams | Calories: 684cal | Carbohydrates: 49g | Protein: 36g | Fat: 38g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.003g | Cholesterol: 132mg | Sodium: 1573mg | Potassium: 712mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1742IU | Vitamin C: 11mg | Calcium: 468mg | Iron: 3mg

The post Baked Mostaccioli Pasta appeared first on The Recipe Rebel.