This homemade Hamburger Helper recipe is a savory one-pot meal that’s better than the original boxed version! Made with tender elbow pasta, savory ground beef, cheese, tomato sauce, and veggies, it’s ready in 30 minutes or less and impossible to resist!

Cozy up with more comfort food recipes like Three Cheese Gnocchi Bake, One Pot BBQ Chicken and Bacon Pasta and Sausage Tortellini Soup.

Confession time: I can’t honestly remember the last time I purchased or prepared a box of Hamburger Helper.

It’s not that I never have—like most moms, I’m familiar with the beloved boxed pasta (it’s one of my childhood favorites!). But somewhere along the way, I discovered that it’s actually quite easy to make homemade hamburger helper.

My recipe for homemade Hamburger Helper is the only one you need for a number of reasons: it comes together in one pot, with real ingredients, in roughly the same amount of time. Since then, I haven’t looked back!

Why we love it:

• Healthier than store-bought: This homemade version is a one-pot meal made with healthy whole wheat pasta for added fiber, and wholesome veggies like red pepper and spinach.
• Kid-friendly: Everything all cooks down together in the cheesy sauce (hello, comfort food!), so picky eaters won’t even notice (it’s a family favorite here!).
• One pot: Those two magic words means that dinner will be easy to make and easy to clean up!
• Simple ingredients: This is a great clean-out-your-fridge recipe! It uses simple ingredients that you probably already have laying around.

Homemade Hamburger Helper ingredients:

• Lean Ground Beef: Since this is a one pot meal, I usually use lean ground beef. That helps keep the pasta from being greasy.
• Onion: Almost any beef dish is better with onion! You can dice up fresh onion, or if you’re short on time, sprinkle in about a tablespoon of onion powder.
• Red Pepper: Dice up a medium bell pepper. We use red, but any color is fine!
• Red Pepper Flakes: To add a little heat, add a pinch of red pepper flakes. You can put more in, if you want it to be spicier.
• Garlic or Garlic Powder: Again, you can use fresh minced garlic, or go with garlic powder if you prefer. Use about ⅓ teaspoon for each clove of garlic.
• Salt and Pepper: I prefer to use red pepper flakes as opposed to black pepper, but you can use both if you prefer.
• Italian Seasoning: Store-bought Italian seasoning blend adds lots of flavor to the dish!
• Spinach: For frozen spinach, thaw it and squeeze out as much moisture as possible. For fresh spinach, just chop it finely. You can omit if you want but I promise no one will know it’s there!
• Beef Broth: The dish will be cooked in a mixture of broth and milk; I use beef broth, but vegetable broth and chicken broth would both work, as well.
• Milk: any kind of dairy or non-dairy milk will work. Higher fat dairy will yield a richer flavor.
• Pasta: Our favorite pasta for this recipe is elbow pasta, but basically any small shape would be good. Penne, farfalle (bowties), and fusilli are all good hamburger-helper-style shapes — just keep in mind the cook time may vary.
• Tomato Sauce: You can use plain tomato sauce, strained tomatoes, or pasta sauce, whatever you have.
• Cheese: To make this a cheesy, comforting meal, you’ll need plenty of shredded cheese! Try mozzarella, colby, cheddar, or any other melting cheese that you like. Garnish with fresh parsley if desired

How to make Hamburger Helper

Let’s take a quick look at how to make homemade hamburger helper! Find the detailed recipe down in the recipe card.

• Cook the ground beef, red bell peppers and onions.
• Mix in the seasonings, garlic and spinach.

• Pour in the milk, broth, noodles and tomato sauce. Bring to a boil, then lower the heat and cook for 12-15 minutes.
• Stir in the cheese.

Variations and Substitutions

• Change the veggies. Feel free to swap out the veggies for others your family enjoys, like mushrooms, shredded carrots, zucchini, or anything else you have taking up space in the fridge. Also, shredded vegetables cooked down in the ground beef are a great way to get more vegetables into your diet.
• Use your preferred pasta. I use high fiber whole wheat pasta, but really any variety of wheat pasta works fine. If you are using gluten-free or alternative pastas, you may want to reduce the amount of liquid, or add more, depending on the type of pasta.
• Make it dairy-free. Swap dairy-free milk and dairy-free cheese for the whole milk and shredded cheese. Or simply make the recipe with no milk, substituting additional broth, and leave out the cheese altogether!
• Make it vegetarian. Swap out the beef broth for vegetable broth, and vegetarian crumbles, chickpeas, or simply extra veggies instead of the meat.
• Use another meat. Ground turkey, ground chicken, or even ground sausage all work well.
• Make it creamy. Stir in some sour cream or plain yogurt for an extra creamy pasta.
• Spice it up! Splash in some hot sauce or sriracha.

How to Store Homemade Hamburger Helper

Leftover Hamburger Helper will keep in the fridge for 2-3 days. Make sure to store it in an airtight container.

Add a splash of milk, water or broth and reheat for 30 seconds at a time in the microwave, stirring each time it stops, until warmed all the way through.

Can I freeze hamburger helper?

Yes! To freeze homemade hamburger helper, spread the cooked pasta into a foil or freezer-safe baking dish, and cover with a layer of plastic wrap and then a lid or a layer of tin foil. The plastic wrap helps prevent freezer burn (thanks Grandma, for that trick!).

To reheat frozen hamburger helper, uncover the dish, remove the layer of plastic wrap, and then replace the layer of foil. Bake the dish at 350°F for about one hour, removing the foil at about the 40 minute mark, to allow the cheese to brown somewhat.

Freezing Note: If you’re planning to freeze and reheat pasta, you can slightly undercook the pasta before freezing. That way, when you reheat it, it won’t turn out mushy.

Reheating Note: if you’re moving a glass dish from the freezer to the oven, it’s a good idea to let the dish sit out at room temperature for a couple hours beforehand to warm slightly. You may not have to cook it as long.

Serving suggestions:

You can serve this pasta all on its own! It truly is a meal all in one pot! However, if you’d like to add a few side dishes, these are some great, easy options:

• Broccoli Salad: If you don’t think you like broccoli, try this recipe—I promise it will change your mind! Classic Broccoli Salad is sweet, tangy, crunchy, and fresh, with bacon and cheddar for extra yumminess.
• Creamed Corn: Sweet, Homemade Creamed Corn is a side dish that my kids devour! It’s a fresh, crisp-tender veggie option that’s always a welcome addition to the meal.
• Glazed Carrots: My simple Honey Orange Glazed Carrots are another kid-friendly side dish, made from scratch and lightly sweet.

More one pot pasta recipes!

• Sun Dried Tomato and Spinach Orzo recipe — a fabulous side or meatless main dish.
• Three Cheese Gnocchi Bake — the cheesier, the better!
• Creamy Gemelli Pasta recipe — simple and satisfying.
• Orecchiette Pasta with Sausage — sausage adds so much flavor!
• Cajun Chicken Pasta — just the right amount of kick!

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Homemade Hamburger Helper Recipe – easy one pot pasta!

This Easy Homemade Hamburger Helper is a savory, one-pot meal that's better than the original! Made with tender elbow pasta, savory ground beef, cheese, tomato sauce, and veggies, it's ready in 30 minutes or less!

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings

Calories 474cal

Author Ashley Fehr

Ingredients

• 1 lb lean ground beef
• ½ medium onion diced
• 1 red bell pepper diced
• 2 cloves garlic (minced)
• 1 teaspoon salt
• 1 teaspoon Italian seasoning
• ½ teaspoon paprika
• ½ teaspoon ground mustard
• ⅛ teaspoon red pepper flakes (or more, if you like it spicy!)
• ¼ cup frozen spinach, thawed and squeezed dry (or 1 cup fresh, chopped fine) optional
• 1 ¾ cup milk
• 1 ½ cup beef broth (low sodium)
• 2 ¾ cups dry uncooked macaroni (1 375g box)
• 1 ½ cups tomato or pasta sauce
• 1 ½ cups shredded cheese (mozzarella or cheddar)

US Customary – Metric

Instructions

• To a large pot add beef, onion, and peppers and cook until vegetables are softened. pepper flakes, garlic, salt, Italian seasoning and spinach. Cook over medium high heat until beef is browned.
• Add garlic, salt, Italian seasoning, paprika, mustard red pepper flakes, and spinach. Cook 1-2 minutes to wake up the flavors.
• Add in milk, broth, macaroni and tomato sauce and bring to a boil. Reduce heat to medium and cook 12-15 minutes, stirring often.
• Stir in 1 cup of cheese. Sprinkle remaining cheese on top, cover and let sit for 5 minutes before serving.

Video

Notes

**NOTE: Nutrition information is estimated and will vary depending on exact serving size, types and brands of products used.

Ingredients and Substitutions:

• Ground Beef: feel free to swap the beef for ground chicken, pork or turkey. I use lean ground beef so there is not much fat to drain, but if you are using regular ground beef you may want to drain the fat after browning.
• Vegetables: you can swap the peppers and spinach for other vegetables you have hanging around: finely chopped mushrooms, shredded carrots or zucchini, finely chopped kale — once it all cooks down the flavor melds together and you won’t really notice!
• Broth: I use low sodium beef broth so I can control the salt. If you have regular broth you may want to reduce the added salt and adjust as needed. Vegetable and chicken broth may also be substituted.
• Milk: I use low fat milk, but any will do here! Non-dairy milk works just as well.
• Macaroni: any short pasta will work here, but they may require different cook times or amounts of liquid. If you notice the liquid is mostly absorbed but the pasta is not cooked, just add a splash here and there and continue cooking until the pasta is al dente.

 

Nutrition

Serving: 347grams | Calories: 474cal | Carbohydrates: 59g | Protein: 36g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 72mg | Sodium: 1166mg | Potassium: 836mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2073IU | Vitamin C: 31mg | Calcium: 293mg | Iron: 5mg

More one pot pastas you’ll love!

• Healthy One Pot Spaghetti and Meat Sauce
• One Pot Baked Ziti
• One Pot Chicken Chow Mein

The post BEST Hamburger Helper Recipe appeared first on The Recipe Rebel.

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.

Pasta Fagioli is an Italian soup that always satisfies! It’s a pasta and bean soup that’s bursting with savory flavor from pancetta, garlic, tomato paste, parmesan and more. You can call it pasta fazool if you want – I just call it delicious!

Stir up more of the best soup recipes like White Bean Soup with Bacon, Italian Meatball Soup and Sausage Orzo Soup.

I’m such a sucker for a good bowl of Pasta e Fagioli. It’s smoky, cheesy, hearty… It’s really got so much to offer in every spoonful!

While there is a pretty lengthy list of ingredients that go into this classic Italian soup, have no fear. It’s still incredibly easy to make and everything listed is inexpensive.

Plus, you can change things up in this soup as you see fit! This versatile soup varies all over Italy as well as New York depending on where you buy it, so you can easily add or take away ingredients as needed.

Why we love it:

• One pot: This pasta fagioli recipe is made in just one pot! That means it’s easy to make and clean up is a breeze.
• Hearty: With bacon (or pancetta), white beans and pasta, this soup is sure to fill you up.
• Veggies: Pasta fazool might just be the recipe you need to sneak some veggies into your little one’s tummy! Carrots, celery, tomatoes and spinach create a great medley of fresh flavors and offer some nutrients to the soup.

Pasta Fagioli Ingredients:

• Vegetables – You’ll need fresh spinach, sliced carrots, sliced celery and a can of diced tomatoes for this pasta e fagioli recipe. Feel free to change these up a little as needed!
• Beans – White kidney beans are my bean of choice. Be sure to thoroughly drain and rinse them before adding them to the soup.
• Pancetta – is traditionally used but bacon is a great swap too! We often use bacon because it’s less expensive and easily available.
• Chicken Broth – Use low-sodium broth if possible! There’s already salty meat in the mix, and you can always sprinkle in as much salt at the end if you’d like.
• Garlic – Measure with your heart, garlic lovers!
• Parmesan – You’ll want to use a block of parmesan for this recipe. Freshly grated parm is always preferred, plus you get to use that rind for even more flavor.
• Tomato Paste – This does a fantastic job at creating the best rich tomato flavor.
• Pasta – Use a small pasta like ditalini.
• Salt and Pepper – Adjust to taste!
• Italian Seasoning – This really solidifies that classic herbaceous Italian flavor we all know and love.

How to make Pasta Fagioli

Check out how quick and easy it is to make pasta fazool! Scroll to the bottom of this page for more detail information.

• Cook the pancetta or bacon (keep the fat! We’ll use that to cook our vegetables).
• Stir in the onions, carrots and celery.

• Stir in the seasonings, garlic and tomato paste.
• Pour in the broth. Then, add the diced tomatoes, beans, bay leaf and parmesan rind. Bring to a simmer before reducing the heat, covering, and cooking for 10 minutes.

• Stir in the pasta and cook until al dente.
• Finish it off with spinach and freshly grated parmesan.

Variations and Substitutions

• Use your favorite pasta. Ditalini is the most common pasta to use in pasta fazool. However, you can really use any small pasta you prefer. Orzo would work perfectly as well!
• Swap the greens. Not a spinach fan? Replace it with chopped kale.
• Use the white beans of your choice. Cannellini beans or great northern beans both work well. Just make sure that no matter what, they’re drained and rinsed well.
• Add some spice. If you’d like to heat things up a bit, add a sprinkle of crushed red pepper flakes along with the other seasonings.

How to Store Pasta Fagioli

Pasta e fagioli will stay fresh in an airtight container in the fridge for 2-3 days. Reheat for 30 seconds at a time in the microwave, stirring each time it stops, until warmed all the way through.

If you prefer your pasta perfectly al dente, you may want to cook it separately in a pot of boiling, salted water and just add some to every bowl when serving. This way it does not become bloated when it is stored.

Can I freeze pasta fagioli?

Yes! Let the soup fully cool to room temperature, then transfer it to a zip-top storage bag. Lay it flat on a baking sheet and freeze for about an hour so it’s nice and flat. This makes it easier to store in your freezer! Date, label, and keep frozen for up to 3 months. Allow it to slowly thaw in the fridge prior to reheating.

Again, for perfectly al dente pasta, cook it separately and do not freeze it with the soup.

What to serve with Pasta e Fagioli:

Bread with soup is a must have over here! We love to serve this Pasta Fagioli with Homemade Breadsticks, No Knead Artisan Bread, or Mom’s Homemade Buns slathered in Garlic Butter (speaking of Garlic Butter, this Garlic Bread is another solid option!).

More Soup Recipes To Try…

Cozy up with more of my favorite filling soups that require no side dishes! Here are just a few recipes that my family can’t get enough of:

• Slow Cooker Zuppa Toscana — with the perfect amount of spice!
• Sausage Tortellini Soup — soup that eats like a meal.
• Italian Wedding Soup — those homemade meatballs are everything!
• Chicken Wild Rice Soup — creamy and satisfying.

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EASY Pasta Fagioli recipe (Pasta Fazool)

Pasta Fagioli is an Italian soup that always satisfies! It's a pasta and bean soup that's bursting with savory flavor from pancetta, garlic, tomato paste, parmesan and more. You can call it pasta fazool if you want – I just call it delicious!

Course Main Course, Soup

Cuisine American, Italian

Diet Low Calorie

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 470cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oilive oil
• 100 grams pancetta, chopped (or about 4 slices thick cut bacon)
• 3 large carrots (peeled and chopped)
• 2 ribs celery (finely diced)
• 1 medium onion (finely diced)
• 4 cloves garlic (minced)
• 1 tablespoon tomato paste
• 1 tablespoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 5 cups low sodium chicken broth (vegetable for vegetarian)
• 1 can diced tomatoes (14 oz or 398 ml) or crushed
• 2 cans white kidney beans (19 oz or 540 ml) drained and rinsed
• 1 bay leaf
• 1 parm rind
• 1 cup ditalini or other small pasta (uncooked) about 130 grams
• 2 cups freshly chopped spinach or kale
• ¼ cup grated Parmesan cheese

US Customary – Metric

Instructions

• In a large dutch oven or soup pot, heat oil over medium-high heat and add chopped bacon or pancetta. Cook until lightly browned.
• Add carrots, celery and onion and cook until translucent.
• Stir in garlic, tomato paste, Italian seasoning, salt and pepper and cook 1-2 minutes.
• Add broth, diced tomatoes, beans, bay leaf and Parmesan rind. Bring to a simmer over medium-high heat, then reduce heat to medium and cover. Cook for 10 minutes or until vegetables are nearly tender.
• Stir in uncooked pasta, cover and cook until al dente.
• Just before serving, stir in spinach and Parmesan. Taste and adjust seasonings as desired.

Video

Notes

Ingredients and Substitutions:

• Pancetta or Bacon: either works well, and you can omit for a meatless version of this soup.
• Vegetables: There are lots and lots of variations of Pasta e Fagioli, which means that you can make your own rules and no one can tell you it’s wrong! Feel free to add in extra vegetables that you need to get out of the fridge, or ones your guests enjoy. 
• Broth: I always start with low sodium or no salt added broth so that I can control how salty the soup is in the end.
• Pasta: we love ditalini in soup, but any small pasta shape will do. If you are going to be serving it later, you may want to cook the pasta to al dente in a pot of boiling water and just add when serving. This way it won’t get mushy if it sits in the fridge too long.
• Tomatoes: use diced or crushed, or you can swap this for tomato sauce for a thicker soup.
• Beans: I prefer white beans but any kind of beans, even black or red kidney beans will work just as well in here.

 

Nutrition

Serving: 457grams | Calories: 470cal | Carbohydrates: 65g | Protein: 25g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 19mg | Sodium: 556mg | Potassium: 1233mg | Fiber: 12g | Sugar: 6g | Vitamin A: 6275IU | Vitamin C: 16mg | Calcium: 169mg | Iron: 5mg

The post Pasta Fagioli (Pasta Fazool) appeared first on The Recipe Rebel.

Crockpot Pulled Pork is tender, flavorful as can be, and SO easy to make! This is a true set it and forget it recipe that always hits the spot. Apple juice, a mixture of bold seasonings and barbecue sauce make this fall-apart pulled pork irresistible.

Enjoy more easy slow cooker recipes like Crockpot Chicken Noodle Soup, Crockpot Meatloaf and Slow Cooker Pork Tenderloin with Glaze.

Crockpot pulled pork is about as easy as it gets! Simple ingredients, hassle-free steps, and amazing results every single time. This is the definition of foolproof!

I love tossing a serving of this slow cooker pulled pork on top of a homemade hamburger bun with coleslaw and some Homemade BBQ Sauce for a seriously good sandwich. However, it’s great a number of different ways – scroll down to the serving suggestions for more ideas.

No matter how you choose to enjoy this bbq pulled pork recipe, you’re going to be obsessed!

Why we love it:

• Family friendly – Everyone from great grandparents to little picky eaters loves this classic pulled pork recipe! It’s a great way to make sure everyone gets their fill of protein.
• Low stress – Dinner doesn’t need to stress you out, especially when you can just plug in the Crockpot and let it do all the work for you.
• Inexpensive – Yes! We love a good budget friendly recipe, especially when it’s as filling as this one. Spend a little and serve a lot – the best of both worlds.
• So tender and flavorful – It’s melt-in-your-mouth tender and shreds so easily! It’s got great flavor, thanks to a garlic herb rub that I use on my slow cooker pork loin recipe as well.

Crockpot Pulled Pork Ingredients:

• Pork loin: I always use a boneless pork loin or pork shoulder for pulled pork. A shoulder will have more fat, but I find that the leaner pork loin stays nice and juicy with this slow cooker preparation!
• Apple juice: Soda (like Dr. Pepper) also works if preferred.
• Bbq sauce: Feel free to go the extra mile with Homemade Dr Pepper BBQ Sauce!
• Seasonings: A medley of Italian seasoning, ground mustard, onion powder, garlic powder and black pepper is all you need to make this pulled pork recipe incredibly flavorful.

How to make Crockpot Pulled Pork

Ready, set it, forget it! This easy Crock pot pulled pork recipe is great for those busy days when you just don’t have time to fuss over dinner. Scroll to the bottom of this page for more detailed instructions.

• Place the pork loin in the Crockpot and cover with apple juice and seasonings.
• Cover and cook on low for 8-10 hours. Shred with two forks.

• Toss the bbq sauce and pork together.
• Keep the pulled pork warm in the Crockpot.

Variations and Substitutions

• Mix up the liquid: Try a can of soda — try Cranberry Ginger Ale, Sprite, Coca-Cola, Dr. Pepper or go totally in your own direction and try something new!
• Add buffalo: Try tossing it in buffalo sauce for a pork-y twist on buffalo chicken — great for game day sandwiches!
• Add honey garlic: Stir in some honey garlic sauce and serve with rice or noodles.

How to store Crock Pot Pulled Pork

Once it cools to room temperature, you can store leftover bbq pulled pork in an airtight container in the fridge for up to 3 days.

Add a splash of moisture (water, broth, juice, or sauce) and reheat for 30 seconds at a time in the microwave, stirring each time it stops, until warmed all the way through.

Can I freeze Crockpot pulled pork?

Yes! It freezes perfectly for up to 3-4 months in a heavy duty freezer bag or freezer container. Don’t forget to date and label! It’s one of our favorite freezer meals!

What is the best cut of meat for crock pot pulled pork?

I always recommend using either boneless pork loin or pork shoulder for pulled pork! See my reasons for each down below.

The best meat for pulled pork really depends on your preferences: sometimes I prefer leaner, boneless cuts of meat (if I don’t want my pulled pork too fatty), and other times I reach for higher fat cuts for more juiciness.

Either way this slow cooker pulled pork recipe is going to be tender, juicy and delicious after a long, slow cooker!

Using Pork Loin for pulled pork:

It’s an easy-to-cook, fairly lean cut of meat so you don’t have to deal with any bones. This way, I get the most bang for my buck, I don’t have to do a lot of trimming, and it’s just plain delicious.

Pork loin also tends to go on sale often for a great price, and I will pick up a few to store in the freezer until a craving for this slow cooker pulled pork hits.

Since we are slow cooking our shredded pork, the loin stays moist during the long cook time.

Using Pork Shoulder for Crockpot Pulled Pork:

Pork shoulder also gives great results! The pork shoulder is high in fat which will make a very juicy pulled pork and it is another great option.

Pork shoulder is a great option for the slow cooker as well as oven and smoked preparations as the fat ensures it doesn’t dry out.

Serving suggestions:

Honestly, we usually eat this alone with some Brioche Buns and maybe some pickles and chips, but here are a few great side options that go well with pulled pork:

• Easy Potato Salad Recipe — a summer must have!
• Creamy Ranch Bowtie Pasta Salad Recipe — easy to prep ahead!
• No Mayo Garlic Herb Potato Salad — simple and delicious.

Don’t forget to serve with a tall glass of Easy Homemade Pink Lemonade or Strawberry Lemonade!

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The BEST Crock Pot Pulled Pork

This Crock Pot Pulled Pork recipe is so easy and so flavorful! It starts with a garlic herb rub and hangs out in the slow cooker until it’s fall apart tender. 

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Servings 16 servings

Calories 222cal

Author Ashley Fehr

Ingredients

• 4 lb boneless pork loin or pork shoulder (trimmed if desired)
• 1 cup apple juice (or soda)
• 1 tablespoon seasoning salt
• 1 tablespoon garlic powder
• 1 tablespoon Italian seasoning
• 1 teaspoon dried mustard
• 1 teaspoon onion powder
• ½ teaspoon black pepper
• 2 cups barbecue sauce as desired

US Customary – Metric

Instructions

• Place pork loin in a 4-6 quart crock pot and pour in apple juice.
• Combine seasoning salt, garlic powder, Italian seasoning, mustard, onion powder and black pepper and sprinkle half over pork loin. Turn and sprinkle on the remaining half.
• Cover and cook on low until fall apart tender — 8 to 10 hours. 
• Shred with two forks, discarding excess fat. Toss in remaining juices and coat with barbecue sauce as desired. Serve on hamburger buns.

Video

Notes

Ingredients and Substitutions:

Pork: I often use pork loin but it is leaner and will result in a leaner pulled pork. I don’t find that this is a problem because the slow cooker and juices keep the pork so moist that we don’t miss the extra fat. Pork shoulder is typically the best cut of meat for pulled pork because it is fatty, which makes it very tender when cooked. You choose which you prefer!

Apple juice: I love apples and pork, so this is my favorite liquid, but you can use broth, water or soda (Dr. Pepper or Root Beer are both delicious!).

Barbecue sauce: Choose your favorite barbecue sauce, or try my Homemade BBQ Sauce, this Easy Homemade Dr Pepper BBQ Sauce or this Homemade Dr Pepper BBQ Sauce.

Nutrition

Calories: 222cal | Carbohydrates: 17g | Protein: 25g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 71mg | Sodium: 859mg | Potassium: 532mg | Sugar: 13g | Vitamin A: 85IU | Vitamin C: 0.3mg | Calcium: 24mg | Iron: 1mg

The post The BEST Crock Pot Pulled Pork appeared first on The Recipe Rebel.

These Bisquick Dumplings are so easy to make and you can simmer them on homemade chicken stew or any soup recipe! Made with Bisquick, milk and Italian seasoning, they are simple and flavorful.

Love dumplings? Try these Crockpot Chicken and Dumplings or this Chicken Dumpling Soup recipe!

Bisquick Dumplings are an awesome hack for adding a little something special to your favorite soup or stew — they’re easy to make and make dinnertime extra hearty!

Around here, we cook from scratch, using whole foods and our most trusted store-bought ingredients, most of the time.

But there are times when you need a quick and easy dinner idea, and these easy soup dumplings is definitely that.

If you’re looking for a quick, homemade dumplings recipe for your soup or stew, check out this Drop Dumplings for Soup recipe — they require just 5-10 minutes prep!

Bisquick Dumplings Ingredients:

This dumplings recipe requires just three ingredients:

• Bisquick
• Milk
• Italian seasoning

Now, the Italian seasoning obviously isn’t necessary but I like to add a flavorful pop to my Bisquick dumplings.

If you need to, you can substitute a non-dairy milk or water for the milk, or even chicken broth for extra flavor!

I’ve added lots of other flavorful mix ins down below!

What can I add to make these soup dumplings extra special?

Now that we’ve got the basics down, here are some fun ways to jazz up that box of Bisquick!

• ½ to 1 cup shredded cheese
• freshly chipped chives, parsley, basil or dill
• 1/4-½ teaspoon cayenne pepper
• ½ teaspoon garlic powder
• ¼ teaspoon onion powder or 1 teaspoon of dried onion flakes
• swap the milk for buttermilk for a tangy, more tender dumplings

How to make Bisquick Dumplings:

Dumplings — whether the homemade version in this Instant Pot Chicken and Dumplings or these Bisquick dumplings — are easy to make!

1. Combine Bisquick (or other dry ingredients), milk and Italian seasoning.
2. Stir until combined but don’t overmix — you want just all of the Bisquick to be absorbed, but no more or you’ll make them tough.
3. Spoon onto a simmering soup or stew, cover with a lid and cook for 10-15 minutes or until puffed and light golden brown on top. No need to stir!

How do I cook Bisquick dumplings?

One of the best things about dumplings is they add something special to so many different meals — soups, stews, chilis, pot pies, you name it. Almost any of these soup recipes will work just fine as a base.

Spoon by heaping tablespoonfuls onto a pot of simmering pot of saucy deliciousness, cover with a lid, and let cook until golden brown.

Here are a few of our favorite ways:

• Drop onto One Pot Chicken Stew or Crockpot Chicken Stew, cover and cook
• Swap the traditional chicken for this Classic Beef Stew
• Kick things up a notch with White Chicken Chili as your base (and maybe add a cup of shredded cheddar cheese to your dumpling mixture!)
• Love some variety? This list of 35+ Crockpot Soup Recipes and 30+ Instant Pot Soup Recipes will give you a new option for every night of the week!

Tips for making the best dumplings:

• Make sure your soup or stew has a good amount of liquid. Don’t push the dumplings into the soup but make sure to add a bit of extra liquid before adding your dumplings if necessary.
• Since Bisquick has baking soda in it, an acidic ingredient will react with it to make them rise. This is why buttermilk is a great swap for regular milk!
• If you want a golden crust on your dumplings, your best bet is to bake or broil them. For even more browning action, you can add 1 tablespoon of oil to the dumpling dough before scooping onto the soup.

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Easy Bisquick Dumplings

These Bisquick Dumplings are so easy to make and you can simmer them on homemade chicken stew or any soup recipe! Made with Bisquick, milk and Italian seasoning, they are simple and flavorful.

Course Main Course

Cuisine American

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings

Calories 137cal

Author Ashley Fehr

Ingredients

• 1 ½ cup BIsquick baking mix (fluffed and levelled in the cup, not packed)
• ½ cup milk (or sub buttermilk)
• ½ teaspoon Italian seasoning

US Customary – Metric

Instructions

• In a medium bowl, stir together Bisquick, milk and Italian seasoning just until combined — don't overmix or they will be tough! The dough should be thick and stretchy (see photos). Add more milk or more Bisquick as needed.
  
• Drop by heaping tablespoons onto simmering soup or stew. Do not stir.
  
• Cover and reduce heat to medium. Cook 10 minutes.
  
• Uncover and cook 5-10 minutes until puffed and light golden brown.
  

Nutrition

Calories: 137cal | Carbohydrates: 20g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 391mg | Potassium: 81mg | Fiber: 1g | Sugar: 5g | Vitamin A: 43IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 1mg

The post Easy Bisquick Dumplings appeared first on The Recipe Rebel.

This Crockpot Shredded Chicken is easy, flavorful and a great way to meal prep for the week ahead! How to make slow cooker shredded chicken including tips, tricks and additional recipes.

Looking for more ways to cook shredded chicken? Try this Instant Pot Shredded Chicken, this stovetop Shredded Chicken or see my 30+ Shredded Chicken Recipes for more inspiration!

It was high time for this Crockpot Shredded Chicken to join my family of easy meal prep recipes. It’s one of my favorite recipes when we’re short on time!

I’ve realized how important it is to have a collection or super practical, easy recipes for kitchen basics that will make your life a hundred times easier through the week.

As moms and dads and adults who have a million things on our plates, recipes like this Slow Cooker Pulled Chicken, this easy Baked Chicken Breast, these Dump and Go Slow Cooker Recipes and these Easy Crockpot Meals are the best way to get dinner on the table.

Why we love this Slow Cooker Shredded Chicken:

• It’s versatile: Having this crockpot shredded chicken prepped is a lifesaver and is so easy to stir into soups, pasta, make quick sandwiches or, hey, even add to a boxed pasta mix when times are really crazy! 😉
• It’s great for making ahead: Easy meal prep makes these busy days much more manageable!
• It’s customizable: you can easily use your favorite seasonings blends or spices to jazz it up! Try taco seasoning, Creole, Cajun, or something else!

Ingredients needed:

• Chicken breasts: I prefer to use boneless skinless chicken breasts but you could also use boneless skinless chicken thighs if you prefer. If you would like to use bone-in chicken, you’ll want to add a couple hours to the cook time.
• Chicken broth: I always choose low sodium chicken broth so that I can add salt according to our tastes. If you are using a salted broth, you may want to reduce the amount of seasoning salt added.
• Seasoning salt: seasoning salt is one of my favorite all-purpose seasonings — it packs a lot of flavor in one bottle! If you don’t have any, you can add salt, paprika, garlic powder and onion powder.
• Italian seasoning: I love the herby flavor of Italian seasoning and I think it goes well with most flavors. Feel free to reduce or omit according to your tastes and your uses.
• Black pepper: adds a bit of heat to balance out the flavors.

How to make Crockpot Shredded Chicken:

Here are a few step by step photos to guide you! See the full recipe down in the recipe card.

1. Add chicken to the bottom of the crockpot (I use my 2.5 quart when I am making 4-6 chicken breasts, and my 4 or 6 quart slow cooker when making more than that).
2. Add broth and seasonings and give everything a stir.
3. Cover and cook on low until tender and cooked through (roughly 3-4 hours) — it may be cooked before it is fall apart tender, so don’t be afraid to let it cook for a couple extra hours on low so that it shreds easily.
4. Open lid and shred in the juices, or shred on a cutting board and add back to the juices after shredding.

Slow Cooker Shredded Chicken FAQs

Tips for making this easy Crockpot Shredded Chicken:

• Don’t overcook. I know it can be tempting to leave the chicken in for a long time as you would think it would end up more tender, but that’s not always the case. With slow cooker chicken recipes, you really want to be sure you hit the sweet spot between “just enough” and “dry and unappetizing”.
• Use boneless chicken breasts or boneless chicken thighs. Avoid having to deal with skin and bones to make this crockpot shredded chicken recipe super simple. Chicken thighs will have a little more fat (flavor!) and more moisture. Chicken breasts are leaner, but also don’t pack quite the same amount of flavor as thighs. You can use one or the other or a combination! I use chicken breasts because they always turn out incredibly moist and it’s easy to add flavor
• Know your slow cooker. When cooking 4 chicken breasts like this recipe calls for, I love using my 2.5 quart crockpot — it’s the perfect size and heats up quickly. If you’re doing more chicken than that, you’ll likely want to use a 4-6 quart crockpot. Note that if your crockpot is very full, it will take longer to heat and cook. The size affects the cooking time!
• Keep the seasoning simple. You don’t want to end up with a week’s worth of single-purpose chicken (unless you do, I guess!), so by keeping the seasoning on this slow cooker shredded chicken basic, you can use it in a multitude of ways. It doesn’t scream “Mexican!” or “Italian!” or “curry!”.

How to shred chicken:

I know a lot of people like to make easy shredded chicken with a hand mixer or stand mixer because it shreds quickly and easily.

This is a great way to do it, but honestly? I prefer a couple of forks.

It really doesn’t take that long, and I’m all about using the least amount of dishes as possible. I really dislike washing big pots and bowls so I avoid using extra at all costs! You pick the easiest way for you.

After simmering away low and slow, this slow cooker shredded chicken comes together (or rather, apart! Lol) with little effort. No need to pull out the big guns

Ways to use Shredded Chicken:

So now that we have all of this wonderful, flavorful, moist slow cooker shredded chicken, the real question is what to make with shredded chicken?

I love having a bunch on hand in the fridge because it is so versatile and makes meal planning so much easier to manage.

Here are some easy things to make with shredded chicken:

• Sandwiches or wraps or quesadillas (like these Italian Chicken Sandwiches or classic chicken salad)
• Add it to soups like this Minestrone Soup, Creamy Italian Slow Cooker Chicken Noodle Soup, or Instant Pot Chicken Tortellini Soup.
• Add it to casseroles like this Crockpot Chicken Spaghetti or White Chicken Lasagna.
• Use it to make Chicken Alfredo Pizza (we love using mini naan bread for a super quick lunch or dinner and the leftover pizzas are great for school lunch!)
• Use leftover shredded chicken to make nachos for dinner or game day!
• Add it to salads for a healthy, protein-packed lunch
• Check out my complete list of 30+ Shredded Chicken Recipes here.

Variations on this Crockpot Pulled Chicken:

This is an easy recipe to customize! Try one of these delicious recipes to make it your own:

• Skip the Italian seasoning and add 2-3 teaspoons taco seasoning and some mild salsa for shredded chicken tacos or taco salad! (Go crazy and add a can of green chiles if you like!)
• Stir in some barbecue sauce and make BBQ Chicken sandwiches
• Stir in some buffalo sauce and serve it over Air Fryer Baked Potatoes or with nachos

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Crockpot Shredded Chicken

This Crockpot Shredded Chicken is easy, flavorful and a great way to meal prep for the week ahead! How to make slow cooker shredded chicken including tips, tricks and additional recipes.

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 8 servings

Calories 67cal

Author Ashley Fehr

Ingredients

• 4 boneless skinless chicken breasts (about 2 lb)
• ¾ cup low sodium chicken broth
• 1 teaspoon seasoning salt (I use Lawry’s)
• ¾ teaspoon Italian seasoning
• ¼ teaspoon black pepper

US Customary – Metric

Instructions

• Place chicken breasts in 2.5-4 quart crockpot. Pour in chicken broth and sprinkle with seasonings.
• Cover and cook on low for 3-4 hours or high for 2-3 hours, until chicken is cooked through (165 degrees F minimum) and fall apart tender.
• Using two forks, gently pull and shred the chicken in the liquid (if your chicken has released a lot of liquid, you may want to remove some liquid before shredding, but save it in case you want to add more back in). 
• Serve as desired or let cool slightly before refrigerating. Cooked chicken can be stored in the refrigerator, tightly sealed, for 3-4 days, or packaged and frozen for 3-4 months.

Notes

*The cook time in this recipe has been adjusted to 3-4 hours on low from the previous 6-7. I find that a lower cook time is sufficient when using 4 chicken breasts in a smaller crockpot. If you have a larger crockpot, it is very full, or you have large chicken breasts, you may still need to cook for 4-6 hours on low. 

Ingredients and Substitutions:

• I recommend boneless, skinless chicken breasts or boneless, skinless chicken thighs for this recipe. You may be able to use bone-in chicken but it will take longer to cook.
• If you are using regular broth and not low sodium, you may want to reduce the added salt. 

Storage

• Leftovers can be refrigerated for up to 4 days in an airtight container.
• Leftovers can also be frozen in a freezer-safe bag or container for up to 6 months, although it will have the best taste and texture if used in the first 3-4 months.

Nutrition

Calories: 67cal | Protein: 12g | Fat: 1g | Cholesterol: 36mg | Sodium: 288mg | Potassium: 221mg | Vitamin A: 15IU | Vitamin C: 0.7mg | Calcium: 5mg | Iron: 0.3mg

The post Crockpot Shredded Chicken (Slow Cooker) appeared first on The Recipe Rebel.

This Tuscan Chicken Pasta Bake is cheesy, creamy, and so flavorful! Penne pasta is baked in the best homemade sauce and made hearty with bites of chicken spread throughout. Perfect for those crazy weeknights when you need something comforting and easy!

Enjoy more of my favorite pasta recipes like Three Cheese Gnocchi Bake, Creamy Gemelli Pasta and Orecchiette Pasta with Sausage.

As the weather drops, it’s time to whip out all of our favorite comfort food recipes! This creamy chicken pasta bake is stick-to-your-ribs comforting in the very best way.

It checks all the right boxes – creamy, cheesy, chicken-y, and SO easy. There’s a whole lot to love about this Tuscan chicken pasta!

Why we love it:

• Easy-Peasy – Yes! This recipe really simplifies the process of making homemade pasta sauce. Once you’ve got your sauce, noodles and chicken ready, you just toss it all together and let the oven do the rest of the work for you.
• Cheesy and Creamy – Ingredients like parmesan, mozzarella and heavy cream come together to create the best cheesy flavor and creamy consistency.
• Sneaky Spinach – If you have a picky eater seated at the table, have no fear. The spinach in this pasta bake recipe is so sneaky, they might not even notice it in there!
• It’s make-ahead-able! This recipe can be prepped right up to the point of baking, then refrigerated or frozen until you’re ready to bake it. More on this below 😉

Ingredients Needed for Tuscan Chicken Pasta Bake

• Pasta: It’s best to use a short pasta like penne, fusili or something similar so it really grips the sauce.
• Oil: Use a neutral oil like canola, olive or avocado.
• Chicken: As long as it’s boneless and skinless, it’ll work! Feel free to use either breast or thigh meat.
• Salt and Pepper: Just a few shakes of each, to taste.
• Butter: You can use salted or unsalted depending on what you prefer.
• Sun-Dried Tomatoes: This is what really creates that Tuscan flair! Be sure to thoroughly drain them before chopping.
• Garlic: Fresh garlic is preferred over pre-minced.
• Seasonings: You’ll need a simple medley of Italian seasoning, oregano, and crushed red pepper flakes.
• Broth: Low-sodium chicken broth creates great flavor without adding any more salt.
• Heavy Cream: To maintain that thick and creamy consistency, I don’t recommend swapping this ingredient with any other dairy product. If you must, a lighter cream can work (but the sauce will be thinner) or a lactose-free heavy cream will also work.
• Parmesan Cheese: If possible, try to freshly shred your own parmesan right off the block for the best flavor and texture.
• Mozzarella Cheese: This really seals the deal on that cheesy goodness!
• Fresh Spinach: for color and added nutrition!

How to make Tuscan Chicken Pasta Bake

This pasta bake recipe comes together in no time! Here’s a little sneak peek at the process. Scroll down to the recipe card for more info!

Before you get started, make sure you have all of your ingredients prepared and ready. It’s a fast moving recipe.

• Cook pasta to al dente and add to the baking dish.
• Season your chicken with a little salt and pepper, then toss it into a pan over medium heat and cook until lightly browned on all sides. Remove from the pan and set aside.

• In the same pan, melt some butter and add the sun-dried tomatoes, garlic, and seasonings. Cook for just a minute or two before stirring in the flour and cooking until absorbed.
• Slowly whisk in the broth and heavy cream. Cook until thickened.

• Stir in the parmesan and spinach
• Combine sauce with pasta and chicken in the baking dish. Top with more cheese and bake!

Variations and Substitutions

• Add more veggies: This recipe is pretty versatile. Dress it up even more with some mushrooms, tomatoes, broccoli, kale, or whatever else your heart desires!
• Change up the chicken: If you have any leftover Instant Pot Chicken Breast or Shredded Chicken, this is a great recipe to use it with.
• Broth: You can use vegetable broth instead if preferred. In fact, you can make the whole recipe vegetarian-friendly by omitting the chicken and swapping the broth.

How to store Tuscan Chicken Pasta Bake

Once it’s totally cooled to room temperature, you can store this chicken pasta bake in an airtight container in the fridge for about 2-3 days. Reheat individual portions in the microwave for 30 seconds at a time until warmed all the way through.

Can I make this ahead?

You can easily prep it and freeze it to finish making later!

Prep the recipe up to the point of baking, then cover with plastic wrap or tin foil. Refrigerate up to 4 days before baking!

Can I freeze Tuscan Chicken Pasta Bake?

Yes, definitely! High fat dairy always freezes best, so I would avoid freezing this if you swap out the heavy cream.

Assemble the casserole as instructed, but without the cheese topping. Do not bake. Once it’s cooled to room temp, wrap it in plastic wrap and foil. Store in the freezer for 2-3 months. When you’re ready to serve it, add the cheese and let it thaw in the fridge overnight before baking.

Serving suggestions:

Tuscan chicken pasta is pretty heavy, so lighten up your plate with a veggie side dish like Cheesy Baked Asparagus or Air Fryer Green Beans!

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Tuscan Chicken Pasta Bake

This Tuscan Chicken Pasta Bake is cheesy, creamy, and so flavorful! Penne pasta is baked in the best homemade sauce and made hearty with bites of chicken spread throughout. Perfect for those crazy weeknights when you need something comforting and easy!

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 8 servings

Calories 637cal

Author Ashley Fehr

Ingredients

• 5 cups short pasta (340-390 grams) penne, fusili or similar
• 1 tablespoon oil
• 1 lb boneless skinless chicken (about 2-3 breasts or 6 thighs)
• salt and pepper

Pasta Sauce:

• ¼ cup butter
• ¼ cup sun dried tomatoes drained and chopped
• 2-3 cloves garlic minced
• 1 teaspoon Italian seasoning
• ½ teaspoon dried oregano
• ⅛ – ¼ teaspoon crushed red pepper flakes
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 3 tablespoons flour
• 1 ½ cups low sodium chicken broth
• 1 ½ cups heavy cream
• ¼ cup shredded Parmesan cheese
• 2 cups chopped fresh spinach

Pasta Bake

• 1 ½ cups shredded mozzarella cheese
• 2 tablespoons Parmesan cheese

US Customary – Metric

Instructions

• Lightly grease one 9×13″ baking dish or two 8×8″ baking dishes. Turn the oven to 375 degrees F if cooking right away (instructions for making ahead or freezing below).
• Cook the pasta according to package directions (just to al dente), drain and place in the baking dish.

Make the pasta sauce

• Heat a large skillet over medium-high heat and add the oil. Cut chicken into ½ – ¾" pieces.
• Season the chicken lightly with salt and pepper and cook until lightly browned on all sides and cooked through (about 5-6 minutes). Place in the baking dish with the pasta.
• In the same skillet, melt the butter over medium heat.
• Add the sun dried tomatoes, garlic, Italian seasoning, oregano, salt, pepper and red pepper flakes and cook 1-2 minutes.
• Stir in the flour until absorbed, and cook 1-2 minutes.
• Gradually whisk in the broth and cream until combined and smooth. Cook over medium heat, stirring often, until slightly thickened.
• Stir in the ¼ cup Parmesan cheese and spinach, then pour over the pasta and chicken in the baking dish. Stir to combine.
• Top with mozzarella and 2 tablespoons Parmesan cheese.
• Follow directions below to store for later, or cover with foil and bake at 375 degrees for 20 minutes until hot and bubbly, then broil to brown the cheese if desired.
• Serve.

Video

Notes

Ingredients and Substitutions:

• Pasta: any variety of pasta will work here, but I find short (but not too small) types work the best. Feel free to swap with gluten-free or whole grain pasta if desired.
• Chicken: we usually use chicken breasts in this recipe, but it’s also a great recipe if you have leftover Baked Chicken Breast or Crockpot Shredded Chicken. Feel free to leave it out for a meatless version or use Italian sausage, cooked bacon, or canned white beans instead.
• Broth: I always choose low sodium broth and adjust the salt as needed. If using salted broth, you may need to adjust the salt content. Feel free to swap for vegetable broth if needed. 
• Cream: heavy cream creates a rich sauce and doesn’t break when cooking. If you want to swap for a lighter sauce, choose evaporated milk instead of regular milk. Regular milk can curdle when cooked. 
• Spinach: fresh spinach adds a great pop of color and nutrition but there are lots of vegetables that work great in here! Tomatoes, mushrooms, kale, broccoli, peppers, and more. Be sure to cook the vegetables first unless they cook in just a couple minutes. 

To make ahead:

1. Refrigerator. Assemble the casserole, but don’t bake. Wrap tightly and store in the fridge for up to 2 days. When you’re ready to serve, just follow the baking instructions. You may need to add a splash of water or broth to thin the sauce.
2. Freezer. Assemble the casserole without the cheese topping, and don’t bake. Cool completely, then wrap in plastic wrap and foil and store in the freezer for 2-3 months. When you’re ready to serve, add the cheese. To reheat, thaw it completely in the fridge overnight for best results, then remove the plastic wrap and follow the baking instructions (recommended for the best texture.) 

 

Nutrition

Serving: 236grams | Calories: 637cal | Carbohydrates: 57g | Protein: 30g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 122mg | Sodium: 430mg | Potassium: 633mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1778IU | Vitamin C: 5mg | Calcium: 217mg | Iron: 2mg

The post Tuscan Chicken Pasta Bake appeared first on The Recipe Rebel.

This easy oven Pot Roast recipe makes a truly delicious dinner idea, perfect for a family meal or holiday dinner! With juicy roast beef seasoned in a homemade spice rub, it’s cooked with potatoes and carrots until tender in a flavorful gravy made from scratch – it’s the perfect pot roast!

Looking for more ways to prepare a chuck roast? Check out this Perfect Instant Pot Pot Roast or this Slow Cooker Pot Roast with the BEST gravy!.

There’s something truly special about a classic pot roast recipe that’s been slowly cooked to perfection.

The meat is melt-in-your-mouth tender, complemented with savory vegetables and the best gravy, it’s such a welcoming and comforting meal!

While this recipe has a longer cooking time, it’s made with simple ingredients and only requires 15 minutes of prep time. Plus, the cook time is hands off!

For more delicious Sunday dinner recipes, check out my Slow Cooker Honey Balsamic Pulled Pork, Honey Baked Ham, or these Baked Tuscan Chicken Breasts!

Ingredients Needed:

• Oil: any kind of cooking oil will work for sautéing. I tend to use canola oil or olive oil.
• Onion: to provide a savory flavor base for the dish.
• Spice Rub Seasoning: use a combination of Lawry’s seasoning salt, garlic powder, Italian seasoning, onion powder, and black pepper to season the beef before searing it.
• Beef Roast: beef chuck or blade roasts are optimal because of their marbling, which breaks down during slow cooking, ensuring a juicy and flavorful result.
• Broth: use a low-sodium beef broth as the base for our cooking liquid. It infuses the roast with a deep, beefy flavor. Chicken broth can be used for a lighter taste if you prefer.
• Carrots: classic to a traditional pot roast, they add color and nutrients to the dish and are great for soaking in the rich flavor of the gravy.
• Potatoes: I like using baby or creamer potatoes, but any variety will work well.
• Balsamic Vinegar: adds a tangy kick and helps break down the meat’s fibers, enhancing its tenderness.
• Tomato Paste & Worcestershire Sauce: adds a rich, umami depth to the dish as well as a bit of acidity and sweetness, while Worcestershire sauce provides a salty and savory punch.
• Honey: This sweetens the dish slightly, balancing out the savory elements.
• Corn Starch: helps thicken the gravy, giving it a luscious consistency that’s perfect for drizzling over the roast and side dishes.
• Spices: use Paprika, Salt, Black Pepper, these seasonings are essential to elevating the dish’s flavor profile.
• Ketchup: a touch of ketchup can add a sweet and tangy brightness to the sauce, use your favorite brand.

How to Make Dutch Oven Pot Roast

This recipe is easy to make, but the slow cooking method does take some time, so be sure to plan accordingly. Full instructions are included in the recipe card below.

1. Sauté onion: Cook the onion in the Dutch oven with oil.
2. Season beef: Mix rub seasonings and rub the mix over the meat on all sides.

3. Sear the beef: Sear the roast in the Dutch oven on all sides until golden brown.
4. Deglaze the pot: Pour some broth into the Dutch oven and deglaze the pot.

5. Add veggies: Add the onions back into the pan with the carrots and potatoes.
6. Add gravy mixture, cook, and serve: Whisk together the gravy ingredients and pour it over vegetables and meat. Put the lid on and cook until everything is tender. Thicken the gravy as desired, slice or shred the meat, and serve.

How do I store Beef Pot Roast?

Store leftover pot roast once it has fully cooled Stored correctly in the refrigerator, your pot roast should remain delicious for up to 3-4 days.

To reheat, you can place it in a large pot over medium-high heat, stirring occasionally until it’s warmed through. Add a splash of beef broth to rejuvenate the dish and ensure the meat remains moist.

Can I freeze Beef Chuck Roast?

If you’ve made a larger batch or simply want to save the roast at a later date, you can freeze it. Keep in mind that the potatoes and carrots will have a softer texture after freezing, so you might prefer to freeze just the beef in the gravy and add vegetables after thawing.

Make sure it’s in a freezer-safe, airtight container, and it can last up to 2-3 months in the freezer. To enjoy, thaw in the refrigerator overnight and then reheat as mentioned above.

Classic Pot Roast Variations

• Make a lower-carb version. Use cauliflower instead of potatoes for a lower-carb pot roast. Remember that cauliflower cooks more quickly than potatoes, so you will want to add them halfway through the cooking time.
• Use the crock pot or instant pot. Use my Crock Pot Pot Roast recipe to make this dish in a slow cooker, or this Instant Pot Pot Roast recipe to make it in a pressure cooker.

Serving Suggestions

This Pot Roast is a great one pot meal, with the meat and veggies cooked together in a melody of aromatic flavor!

It’s the epitome of comfort food, and it’s perfect for serving at a dinner party.

If you want to make it go further or have some extra things to make it more of a complete meal, try some extra vegetables and bread side dishes.

These Roasted Green Beans, Roasted Vegetables would provide more color and nutrients to the meal and don’t require much prep to make.

Try some of our favorite bread side dishes too, like these Homemade Dinner Rolls, Mom’s Homemade Buns, and my Homemade Crescent Rolls!

More Delicious 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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Easy Pot Roast Recipe (with the BEST gravy!)

This easy oven Pot Roast recipe makes a truly delicious dinner centerpiece, perfect for the whole family for Sunday dinners or special occasions! With juicy beef seasoned in a homemade spice rub, it's cooked with potatoes and carrots until tender in a flavorful gravy made from scratch – it's the perfect pot roast!

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 3 hours hours 40 minutes minutes

Total Time 3 hours hours 55 minutes minutes

Servings 6 servings

Calories 548cal

Author Ashley Fehr

Ingredients

• 2 tablespoons oil

Spice Rub

• 1 medium onion (cut into 1" pieces)
• 1½ teaspoons seasoning salt I use Lawry’s
• 1½ teaspoons garlic powder
• 1½ teaspoons Italian seasoning
• ½ teaspoon onion powder
• ¼ teaspoon black pepper

Pot Roast

• 1.2-1.5 kg beef roast (about 2.5 -3 lbs (chuck or blade is best)
• 1½ cups beef broth (divided)
• 3 large carrots (peeled and cut into 1.5" pieces)
• 1½ lbs baby potatoes

Gravy

• 2 tablespoons balsamic vinegar
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• 1 tablespoon honey
• 1 tablespoon corn starch
• ½ teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons ketchup optional

US Customary – Metric

Instructions

• Heat oil in a large dutch oven on the stovetop over medium-high heat. Turn the oven to 275 degrees F.
• Cook the onion in the dutch oven until beginning to brown, then remove from the pot.
• Combine seasoning salt, garlic powder, Italian seasoning, onion powder, and ¼ teaspoon black pepper and rub over roast on all sides. If you have a larger roast, you can cut it into 2 equal pieces and season.
• Sear the roast in the dutch oven on all sides until golden brown, about 2 minutes per side.
• Pour ½ cup broth into the dutch oven and scrape the bottom with a wooden spoon to remove any browned bits.
• Add the onions back in along with the carrots and potatoes (optional: you can add the potatoes and carrots after 1½ hours cook time has passed for firmer vegetables).
• Whisk together remaining 1 cup broth, vinegar, tomato paste, Worcestershire sauce, honey, corn starch, paprika, salt and pepper. Pour over vegetables and meat.
• Put the lid on and roast at 275 degrees F for 3-3½ hours, until the vegetables are tender and the meat pulls apart easily with two forks.
• If desired, remove the roast and the vegetables to thicken the gravy further. Place the dutch oven on the stove top on medium heat and whisk together 1 tablespoon corn starch and 1 tablespoon water. Stir into the sauce with the ketchup (optional, but really helps to brighten the flavor!) and cook until thickened.
• Slice or shred the meat and serve with vegetables and gravy.

Video

Notes

*This recipe makes 2 cups gravy.

Ingredients and Substitutions:

• Chuck or blade roasts are best, as they have the perfect amount of fat to melt down and get nice and tender. You can use a leaner roast, but it may not be as tender. For better results with a lean roast, you can cut it into 2-3 pieces to cook.
• Potatoes: I like to use baby or Creamer potatoes and leave them whole since we will be cooking them for a long time. You can also use Yukon gold potatoes, but I’d recommend cutting them into large pieces, about 2–3 inches in diameter.
• Balsamic vinegar and ketchup: these two ingredients might seem like untraditional additions, but they really add a lot of punch to the flavor. I don’t like boring gravy! You can omit them or add them gradually at the end if you are unsure about the flavor.

Storage

• Store: Store leftover pot roast once it has fully cooled Stored correctly in the refrigerator, your pot roast should remain delicious for up to 3-4 days. To reheat, you can place it in a large pot over medium-high heat, stirring occasionally until it’s warmed through. Add a splash of beef broth to rejuvenate the dish and ensure the meat remains moist.
• Freeze: If you’ve made a larger batch or simply want to save the roast at a later date, you can freeze it. Make sure it’s in a freezer-safe, airtight container, and it can last up to 2-3 months in the freezer. To enjoy, thaw in the refrigerator overnight and then reheat as mentioned above.

Nutrition

Serving: 333grams | Calories: 548cal | Carbohydrates: 33g | Protein: 42g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 1295mg | Potassium: 1393mg | Fiber: 4g | Sugar: 9g | Vitamin A: 5284IU | Vitamin C: 27mg | Calcium: 83mg | Iron: 6mg

The post Easy Pot Roast recipe (the BEST gravy!) appeared first on The Recipe Rebel.

This Rigatoni Pasta Bake is an easy weeknight dinner that’ll make everyone at the table happy! Tender rigatoni is tossed in a flavorful meat sauce and gets baked to perfection beneath a blanket of both parmesan and mozzarella cheeses. Make ahead and freezer friendly!

Enjoy more of the best baked pasta dinner recipes like Baked Mostaccioli Pasta, Baked Gnocchi with Sausage and Cheesy Baked Spaghetti.

This rigatoni pasta bake is great for those nights when you’re seriously hungry and need to feed a small army! Tender bites of rigatoni pasta are served with a seasoned meat sauce that’ll make your mouth water all under a generous coating of cheesy goodness.

This make-ahead, freezer-friendly baked rigatoni recipe is sure to be a regular in your menu rotation! It’s easy-peasy to toss together and always hits the spot.

Why we love this pasta bake recipe:

• Filling: With plenty of pasta and ground beef, this dinner is sure to fill you up after just one serving. However, it’s so good you may just go back for seconds anyways!
• Freezer-Friendly: This is an excellent dinner to make ahead of time and freeze for later! Scroll down for more info on the simple freezing process.
• So Easy: This is a huge win in my home, especially on those crazy busy weeknights! This baked rigatoni recipe takes just about 15 minutes to prepare before you toss it in the oven.
• Inexpensive: This recipe is loaded with budget-friendly ingredients that’ll give you a great family dinner without breaking the bank.

Ingredients Needed for Rigatoni Pasta Bake

• Beef: I like to use lean ground beef in this recipe. It has plenty of flavor, and less fat than ground chuck.
• Onion: You can use any kind of onion—red, white, yellow, or sweet. Dice it into small pieces.
• Italian Seasoning: An Italian seasoning blend gives a savory herbal flavor to this bake. Feel free to substitute whatever herbs and seasonings you like, though. Basil, oregano, parsley, etc.
• Garlic: Freshly minced garlic gives the brightest flavor, but you could substitute garlic powder as well.
• Salt and Pepper: A little goes a long way!
• Marinara Sauce: You’ll need a couple of large jars of your favorite pasta sauce.
• Rigatoni: If you can’t find (or don’t want to use) rigatoni, penne pasta makes a good substitute, and so does ziti.
• Mozzarella Cheese: Shredded mozzarella is my go-to! Provolone is also a good option.
• Parmesan Cheese: Freshly shredded tastes best if you have time to spare.
• Red Pepper Flakes: Add more or less to alter the heat level of the meat sauce.

How to make Rigatoni Pasta Bake

Take a look at how to toss together this easy pasta bake! Keep scrolling to the bottom of this page for more detailed instructions.

• Cook the ground beef and onion together until the meat is browned and the onions have softened. Drain any fat.
• Add the Italian seasoning, garlic, salt and pepper to the meat. Cook for just 1 minute.

• Stir the pasta sauce into the dish. Cook for about 5 minutes, then remove from heat and set aside.
• Cook the rigatoni in boiling salted water until al dente. You don’t want it to be too soft! Reserve ½ cup of pasta water after draining.

• Stir the reserved pasta water into the meat sauce, and then combine the pasta and sauce, stirring well.
• Pour the pasta into a baking dish, cover with foil and bake at 350°F for 20 minutes. Uncover, add cheeses, and bake for another 10 minutes.

Variations and Substitutions

• Dairy Free: To make this pasta bake dairy free, simply swap the cheese for dairy free cheese. Or, leave the cheese out entirely. Be sure to check the rest of your ingredients to make sure they don’t have dairy in them.
• Veggies: Bump up the veggie content of this casserole by adding extra vegetables to the meat sauce as it cooks. Mushrooms, zucchini, peppers, or even shredded carrots go well in here!
• Lighten Up: To lighten the recipe, opt for ground turkey or Italian turkey sausage in place of the ground beef, and use low-fat cheese. Also, be sure to look for pasta sauce with no added sugar and unrecognizable ingredients

How to store Rigatoni Pasta Bake

Place the pasta bake in an airtight container and refrigerate for up to 4 days. To reheat, place the desired portion in an oven-safe dish, add a splash of water or broth, cover and bake at 350°F until heated through.

Can I freeze Rigatoni Pasta Bake?

Yes! Simply cover in plastic wrap and then in a layer of tin foil to prevent freezer burn. Label with the recipe name and the date, and pop it in the freezer.

Thaw and cook: I like to thaw and cook so that it heats through more evenly. Simply place the frozen casserole on the counter to thaw for about 6 hours, or leave in the fridge overnight. Add a splash of water, cover and bake at 350°F until heated through, about 20-25 minutes.

Cook from frozen: place the casserole in the oven at 350°F, covered only with foil. Bake until heated through, about 50-60 minutes. It may take up to 90 minutes, but you’ll need to keep an eye on it to be sure. If your baking dish is not freezer-to-oven safe, then take the casserole out of the freezer early, and leave it out on the counter to thaw for 1-2 hours before baking.

Can I make it ahead of time?

Absolutely! Simply prepare your pasta bake up to the point of baking. Then cover in plastic wrap or foil (or a lid if your baking dish has one that fits tightly). Stick it in the fridge for up to 4 days. When you’re ready to bake, pour ½ cup water over the pasta (trust me on this one!) and bake as per the instructions.

PRO TIP: The reason I pour the water over is that the pasta soaks up moisture as it sits in the refrigerator. Adding water will help the dish bake up moist, and will result in delicious, saucy pasta, not watery pasta as you might think!

Serving suggestions:

Serve this saucy baked pasta recipe with a veggie side to lighten things up a bit! Some of my favorites include Cheesy Baked Asparagus, Air Fryer Broccoli and Roasted Vegetables.

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Rigatoni Pasta Bake

This Rigatoni Pasta Bake is a hearty and comforting casserole made up meat sauce, rigatoni pasta and cheese! Meal prep and freezer friendly.

Course Main Course

Cuisine American, Italian

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 8 servings

Calories 440cal

Author Ashley Fehr

Ingredients

• 1 lb lean ground beef
• 1 medium onion diced
• 1 tablespoon Italian seasoning
• 1 tablespoon minced garlic
• 1 teaspoon salt
• ¼-½ teaspoon red chili flakes (according to your tastes)
• ¼ teaspoon black pepper
• 5 cups tomato pasta sauce roughly 2 jars
• 500 grams Rigatoni pasta about 1 lb
• 2 cups shredded mozzarella cheese
• 2 tablespoons shredded Parmesan cheese
• fresh parsley to garnish

US Customary – Metric

Instructions

• In a large saucepan, stir and cook ground beef and onion over medium heat until browned and onions have softened. Drain any juices released.
• Add the Italian seasoning, garlic, salt, red chili flakes and pepper and cook 1 minute.
• Add the pasta sauce and cook, stirring occasionally, over medium heat, for 5 minutes. Set aside.
• Meanwhile, bring a large pot of salted water to a rolling boil over high heat. Add rigatoni, reduce heat to medium-high, and cook just until al dente (it will continue to cook slightly in the oven).
• Reserve ½ cup pasta water and drain pasta. Stir reserved pasta water into meat sauce.
• Combine pasta and pasta sauce in saucepan. Pour into a lightly greased 9×13″ or similar baking dish.
• Cover with a lightly greased piece of foil and bake at 350 degrees F for 20 minutes or until heated through.
• **Optionally, cover and refrigerate up to 2 days. Bake at 350 degrees F until heated through, about 30-40 minutes.
• Uncover and sprinkle with mozzarella and Parmesan. Bake an additional 10 minutes (or broil 2-3 minutes), until cheese has started to brown.

Video

Notes

Ingredients and Substitutions:

Ground Beef: feel free to swap the ground beef for ground Italian sausage (mild or spicy according to your tastes), or ground pork, chicken or turkey.

Vegetables: onion provides a great flavor base for our sauce, but this is also a great time to add in other vegetables. Finely chopped or shredded carrots, mushrooms, peppers, zucchini, celery and more are great additions. You can also stir some spinach into the sauce after simmering.

Rigatoni: this recipe works just as well with any cut of pasta! Feel free to use what you have on hand. I often use a whole grain variety. 

Nutrition

Serving: 376grams | Calories: 440cal | Carbohydrates: 57g | Protein: 28g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 57mg | Sodium: 1310mg | Potassium: 899mg | Fiber: 4g | Sugar: 9g | Vitamin A: 865IU | Vitamin C: 12.3mg | Calcium: 196mg | Iron: 4.1mg

More Pasta Recipes

• One Pot Chicken Fajita Pasta
• Creamy Ranch Bowtie Pasta Salad
• Baked Spaghetti

The post Rigatoni Pasta Bake appeared first on The Recipe Rebel.

This hearty Italian Meatball Soup is the ultimate comfort food! With tender homemade, meatballs, vegetables and pasta in a delicious tomato-based broth with Parmesan cheese, it’s a delight for your taste buds!

This Italian Meatball Soup recipe combines the savory goodness of homemade Italian-style meatballs with a flavorful broth and a variety of vegetables.

Soup can be a hard sell to my kids, but a soup that’s loaded with meatballs and pasta is always a win around here!

It’s a nutritious and balanced meal in one pot, perfect for busy weeknights for the whole family.

Whether it’s a cold winter evening or a breezy summer night, this soup is a versatile dish that fits all seasons and occasions.

The combination of beef and pork in these homemade meatballs gives them a depth of flavor and the addition of Parmesan cheese adds a hit of saltiness.

This easy soup recipe is easy to adapt, whether you prefer using leaner meat or want to add a spicy kick to it!

With ingredients like Italian seasoning, marinara sauce, and Parmesan cheese, this soup will bring the flavors of an Italian kitchen to your dining table.

It’s like a little Italian holiday, but without leaving the comfort of your home!

For more hearty soup inspiration, check out my Italian Sausage Gnocchi Soup, Italian Wedding Soup, this Chicken Rice Soup, and my Tomato Tortellini Soup.

Below you’ll find all the tips and tricks you need to make the best meatball soup!

Ingredients Needed:

Homemade Meatballs

• Bread: use a slice of soft bread to make fluffy bread crumbs to give the ground meat mixture more substance when making it into meatballs.
• Meat: I’ve used a combination of lean, ground beef and lean, ground pork for these meatballs.
• Cheese: freshly shredded parmesan cheese is best to add a great salty, umami flavor.
• Egg: helps to bind the meatball ingredients. 
• Seasoning: use Italian seasoning with salt and black pepper to bring classic Italian flavors to this dish.

Meatball Soup

• Vegetables: use a classic trio of onion, carrot, and celery to make a great savory base for the soup that’s also packed with essential nutrients.
• Tomatoes: use diced (or crushed) tomatoes as well as tomato paste for a tomato base in this soup that works well with the meatballs.
• Seasoning: fresh garlic cloves, Italian seasoning, salt, red pepper flakes, and a bay leaf will pack a ton of classic Italian flavor into this soup, with a bit of a kick too!
• Broth: I use low-sodium chicken broth to add a great depth of savory flavor, and also to better control the saltiness of the dish.
• Cheese: use a parmesan rind if you can, as it melts wonderfully into the soup, giving it a deep, rich, umami, cheesy flavor. Simply pull it out before serving.
• Pasta: I’ve used uncooked ditalini pasta here as I think it works well with the meatballs. You can use any small pasta that you have!
• Spinach: fresh spinach leaves add color, a fresh flavor, and nutrients to this soup. You can also swap with fresh kale if you have it on hand.
• Marinara Sauce: use your favorite brand of marinara sauce to add even more tomato flavor to the soup.

How to Make Italian Meatball Soup

This recipe takes a bit of time but is worth it all! Full instructions are included in the recipe card below.

Meatballs

1. Make meatball mixture: Combine the bread crumbs, beef, pork, cheese, egg, Italian seasoning, salt, and pepper, then let the mixture sit.
2. Make meatballs and sear: Make meatballs, then brown them on both sides. Remove them from the pot and set them aside.

Meatball Soup

1. Sauté veggies: Sauté the onion, carrots, and celery.
2. Add other ingredients: Add the tomato paste, garlic, Italian seasoning, salt, red pepper flakes, and bay leaf, and cook.

3. Deglaze and add broth, tomatoes, and cheese: Stir the chicken broth, diced tomatoes, and Parmesan rind, then deglaze the pot and cook.
4. Add pasta and meatballs: Stir in the pasta and meatballs, then cover and cook. Stir in spinach and marinara sauce before serving.

Italian Meatball Soup FAQs

Tips and Notes

• Don’t overmix the meatballs. Achieving tender and juicy meatballs is the first step to a successful meatball soup. When combining the meat mixture, avoid overmixing as it can result in dense meatballs. A gentle stir is all you need to bring the ingredients together. 
• Let the flavors meld. Letting the meatball mixture sit for 10-20 minutes before rolling it out into balls allows the flavors to meld, resulting in more flavorful meatballs.
• Adjusting the consistency. You might want your soup to be thicker or thinner. If the soup is too thick, adding a bit more broth can easily make it thinner. If you want it thicker, remove some of the soup, blend it with an immersion blender, and add it back in. Alternatively, use a cornstarch slurry to thicken it.
• Freshen the soup when reheating it. Add a splash of lemon juice, broth or a handful of fresh parsley to rejuvenate the flavors and bring back the vibrancy of this delicious meatball soup when reheating it.

Italian Meatball Soup Variations

• Add some garnishes. Add an extra sprinkle of freshly shredded Parmesan cheese on top of the soup before serving can elevate the dish with a creamy texture and a salty kick. You can also sprinkle some fresh herbs like parsley or basil on top to add a burst of freshness and color to the dish.
• Use a different broth. Chicken, beef, or vegetable broth can be used interchangeably, depending on your preference or dietary restrictions.
• Add more veggies. This recipe is so versatile; you can add almost any of your favorite vegetables to enhance the nutritional value and flavor. Try mushrooms, zucchini, chopped bell peppers, sweetcorn, peas, or whatever seasonal vegetables you have a surplus of!
• Use other kinds of pasta. Small pastas like orzo or mini shells are excellent substitutes for ditalini, while brown rice or quinoa are great gluten-free options.
• Add extra flavor. Add a splash of lemon juice, a dollop of sour cream, some Worcestershire sauce, or additional herbs to add an extra layer of flavor to this already delicious soup.

Serving Suggestions

We always have bread on our dinner table, but it’s a perfect side to any soup. Try my Homemade Breadsticks, a slice of my No Knead Artisan Bread, some classic Garlic Bread, or these Cheddar Bay Biscuits for dipping!

More Easy Meatball Recipes To Try

Dinner

Sweet and Sour Crockpot Meatballs + VIDEO

Dinner

Instant Pot Swedish Meatballs and Noodles

Dinner

Instant Pot Meatballs and Mashed Potatoes + VIDEO

Dinner

Slow Cooker Cranberry Meatballs Recipe + VIDEO

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Meatball Soup

This hearty Italian Meatball Soup is the ultimate comfort food! With tender homemade, meatballs, vegetables and pasta in a delicious tomato-based broth with Parmesan cheese, it’s a delight for your taste buds!

Course Soup

Cuisine American

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Calories 428cal

Author Ashley Fehr

Ingredients

Meatballs

• 1 slice soft bread (about ¾ cup fluffed bread crumbs)
• ½ lb ground beef
• ½ lb ground pork
• ½ cup shredded parmesan cheese (fresh if possible)
• 1 egg
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon pepper

Meatball Soup

• 2 large carrots (peeled and chopped)
• 2 ribs celery (chopped)
• 1 small onion (finely chopped)
• 2 tablespoons tomato paste
• 3 cloves garlic
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• ¼ teaspoon red pepper flakes
• 1 bay leaf
• 4 cups low sodium chicken broth
• 1 can diced or crushed tomatoes (28oz/798 ml)
• 1 parmesan rind
• 1 cup ditalini pasta (uncooked)
• 2 cups spinach (roughly chopped)
• ½ cup marinara sauce

US Customary – Metric

Instructions

Meatballs

• Tear bread into small pieces and place in a food processor or blender. Process until the bread is in fine crumbs.
• In a large bowl, combine bread crumbs, beef, pork, cheese, egg, Italian seasoning, salt, pepper — don’t overmix. Let sit for 10-20 minutes.
• Shape into 1″ balls (I get about 30-35) and place on a plate.
• Heat 2 tablespoons of oil in a large soup pot or large Dutch oven over medium-high heat. Brown meatballs on both sides, about 2 minutes per side. They do not have to be cooked through. Remove from the pot and set aside. (*OPTIONAL: you can also bake the meatballs if you do not want the juices in the soup — see instructions below)

Meatball Soup

• Add the carrots, celery, and onion (no need to clean out the pot!) and cook in the leftover fat from the meatballs for about 5 minutes or until crisp-tender.
• Add tomato paste, garlic, Italian seasoning, salt, red pepper flakes, and bay leaf. Cook for 1 minute.
• Stir in chicken broth, diced tomatoes, and Parmesan rind and use a wooden spoon to scrape the bottom of the pot to remove any browned bits. Bring to a simmer over medium-high heat.
• Cook for 5 minutes, until the vegetables are almost tender.
• Stir in the uncooked pasta and meatballs. Cover and reduce the heat to medium, then cook for 10 minutes or until pasta is al dente.
• Stir in spinach and marinara sauce. Taste and adjust seasonings as desired. Serve.

Video

Notes

• To bake your meatballs: If you prefer not to have the extra fat and juices from the meatballs in your soup, you can bake them at 400 degrees for about 8-10 minutes or until browned on the outside.

Ingredients and Substitutions:

• Meatballs: you can use store-bought meatballs to save yourself some time if necessary. Simply throw them in with the pasta near the end of the recipe — no need to brown them first. 
• Ground beef and pork: you can use almost any ground meat for these meatballs — ground chicken or ground turkey would be good, leaner options as well. You can also substitute some or all of the meat for ground Italian sausage for more flavor. 
• Bread crumbs: fresh bread crumbs make meatballs so moist, but you can use dried bread crumbs in a pinch. Use about ⅓ cup dried bread crumbs in place of fresh.
• Egg: a flax egg will work just fine if you would like to make this recipe egg-free.
• Pasta: you can use any kind of short pasta here, or even broken spaghetti noodles. Keep in mind that they may require a different cooking time or absorb more moisture. 

Prep ahead: 

• You can make and bake the meatballs in advance and store them in the fridge for up to 4 days or the freezer for up to 3 months. 
• You can chop all of the vegetables and store them in the fridge for several days before preparing this soup. 
• You can prepare the soup up until the pasta is added, then store it (without the pasta and spinach) for up to 4 days in the fridge. Simply cook the pasta and stir into the soup with the spinach to serve. If you refrigerate with the pasta, it may become bloated and will not have an al dente texture.

Storage

• Store: Store any leftovers in an airtight container in the refrigerator for up to 3 days. As it sits, the flavors will meld together, so the leftovers are delicious too! Make sure to allow it to cool to room temperature before putting it in the fridge.
• Freeze: This soup freezes well. Pour the soup once it has cooled to room temperature into airtight containers or freezer bags, and freeze for up to 3 months. Thaw the soup overnight in the refrigerator, then reheat it gently on the stove over medium heat, stirring occasionally. If the soup is too thick, add a little bit of broth or water to reach your desired consistency.

 

Nutrition

Serving: 426grams | Calories: 428cal | Carbohydrates: 36g | Protein: 26g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 89mg | Sodium: 933mg | Potassium: 883mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4797IU | Vitamin C: 16mg | Calcium: 174mg | Iron: 4mg

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