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

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

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

That’s right.

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

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

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

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

Just don’t forget the Cheesy Garlic Bread!

What is authentic lasagna?

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

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

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

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

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

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

Easy Lasagna Ingredients:

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

How to make Lasagna:

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

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

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

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

Variations on this Easy Lasagna Recipe:

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

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

What’s the correct layering for lasagna?

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

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

Make ahead Lasagna method:

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

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

How to freeze lasagna:

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

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

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

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

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

What to serve with this Easy Lasagna Recipe:

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

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

More baked pasta recipes you’ll love!

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

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Easy Lasagna

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

Course Main Course

Cuisine American, Italian

Prep Time 20 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 12 servings

Calories 493cal

Author Ashley Fehr

Ingredients

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

US Customary – Metric

Instructions

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

Video

Nutrition

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

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

This 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 Pizza Sliders recipe is made with soft dinner rolls, pizza sauce, melty mozzarella cheese, and pepperoni slices! They’re quick to whip up and make the perfect appetizer or easy weeknight dinner.

You might also like my Ham and Cheese Sliders, Hawaiian Ham and Pineapple Sliders, and Chicken Pizziola Sliders on Garlic Herb Biscuits.

These easy Pizza Sliders are a great option, whether you need something delicious for a crowd at your next party or game day, or just a fun twist on your Friday pizza night.

Pizza sliders combine the delicious flavors of traditional pizza with the convenience of a sandwich.

We love these because it’s easy for the kids to get involved in the prep! Their small size also makes them perfect for little hands to grab on the go.

They are also perfect party food—easy to make in bulk, deliciously appetizing, and just the right size for game day or movie night.

Pizza Sliders Ingredients:

• Dinner Rolls: these provide the soft, slightly sweet base for our sliders. Hawaiian rolls, especially brands like King’s Hawaiian, have a unique sweetness that pairs well with the savory toppings. If you don’t have these, any soft rolls or buns will do.
• Pepperoni: this adds the classic pepperoni pizza flavor to the sliders. If pepperoni isn’t your favorite, you could use crumbled Italian sausage, sautéed peppers, or any of your favorite pizza toppings.
• Pizza Sauce: this adds moisture and the familiar tangy-sweet flavor profile of classic pizzas. Homemade pizza sauce or your local pizza place’s sauce works wonders. In a pinch? Tomato sauce with some Italian seasoning can substitute.
• Mozzarella Cheese: to provide that classic gooey, stringy texture everyone loves on their pizza.
• Parmesan Cheese adds a sharp, salty kick and aids in achieving a golden-brown crust on top of the sliders. Grated pecorino Romano can be an alternative.
• Butter: to make garlic butter to give the tops of the rolls a delicious garlic butter flavor and help them get crispy in the oven.
• Seasoning: use dried parsley, dried oregano, and garlic powder to bring classic Italian flavors to these pizza sliders in a mix with Parmesan and butter.

How to Make Cheesy Pepperoni Pizza Sliders

This recipe is quick and easy to make! Full instructions are included in the recipe card below.

1. Slice rolls: Slice the rolls in half so the tops and bottoms are separated.
2. Put in dish and add fillings: Place the bottom part of the rolls in the baking dish and top with half of the cheese, then add half the pepperoni.

3. Add sauce and cheese: Spread the sauce and place the remaining cheese slices on top of the sauce.
4. Add pepperoni and cheese: Top with the remaining pepperoni and sprinkle with 3 tablespoons of Parmesan cheese.

5. Add top buns and herb butter: Put top buns on top, then brush the melted butter and herb mix on top.
6. Cover and bake: Bake until the tops are slightly toasted, and serve.

How do I store Easy Pepperoni Pizza Sliders?

Leftover pepperoni pizza sliders should be stored in an airtight container in the refrigerator for up to 3 days.

To maintain that fresh-out-of-the-oven taste, reheat your sliders in the oven at 350°F for about 5 minutes, or until warmed through. Alternatively, you can use a microwave, but the rolls might not retain their crispy texture.

Can I freeze Pepperoni Pizza Sliders?

You can make the pizza sliders ahead of time and freeze them, but I’d recommend freezing them before baking them.

To freeze, place sliders in a single layer on a baking sheet and freeze until solid. Transfer to a zip-top bag or an airtight container and store in the freezer for up to 2 months. When you’re ready to enjoy, thaw in the refrigerator and then reheat as directed above.

Tips and Notes

• Make them ahead of time. Assemble the sliders ahead of time, but it’s best to pour the butter mixture over the top just before baking to avoid sogginess.
• Avoid soggy rolls. Layering the cheese first before the pizza sauce can act as a barrier, preventing the sauce from making the bottom bun too wet.

Easy Slider Variations

• Try other cheeses. If desired, provolone cheese or cheddar cheese can also be used.
• Use other fillings. Use your favorite pizza toppings as fillings for these rolls. Try shredded chicken, ham, spicy beef, sliced peppers, pieces of pineapple, or another classic topping.
• Gluten Free. Swap out the regular rolls for gluten-free rolls to make this dish suitable for those with gluten sensitivities.

Serving Suggestions

While these sliders are a hit on their own, you can serve them with dips, sides, or other appetizers for a spread everyone will remember!

Try my Spicy Mayo, a bowl of marinara sauce, or even some pepperoni pizza dip to enhance every bite.

My Air Fryer Mozzarella Sticks, Maple Glazed Drumsticks, Air Fryer Ravioli, Bacon Wrapped Smokies, and this Pizza Toast recipe would go well together if you’re planning an appetizers-for-dinner night!

More Easy Appetizer Recipes to Try

Appetizers

Baked Brie Bites

Breakfast

Mini Quiche recipe

Dinner

Cheese Quesadilla recipe — easy & flavorful!

Spring/Summer

Corn Salsa

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Pizza Sliders

Pizza Sliders are made with soft dinner rolls, pizza sauce, melty mozzarella cheese, and pepperoni slices! They're quick to whip up and make the perfect appetizer or easy weeknight dinner.

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 12 sliders

Calories 133cal

Author Ashley Fehr

Ingredients

• 1 pack dinner rolls or Hawaiian rolls (ideally 12 rolls all stuck together)
• 175 grams sliced pepperoni (about 6 ounces)
• ½ cup pizza sauce
• 8-12 slices Mozarella cheese slices
• 4 tablespoons shredded Parmesan cheese (divided)
• ¼ cup melted butter
• ½ teaspoon dried parsley
• ½ teaspoon garlic powder
• ¼ teaspoon dried oregano

US Customary – Metric

Instructions

• Preheat the oven to 350 F degrees, and lightly grease a 9×13″ baking dish.
• Without pulling the rolls apart, slice them in half (see photos or video for visuals) so that the tops and bottoms are separated.
• Place the bottom part of the rolls in the baking dish and top with half of the cheese, then add half the pepperoni. Spread the sauce and place the remaining cheese slices on top of the sauce. Top with the remaining pepperoni and sprinkle with 3 tablespoons of Parmesan cheese. Top with top buns.
• Combine melted butter, 1 tablespoon Parmesan cheese, parsley, garlic powder, and oregano and pour over rolls, using a pastry brush to brush evenly over the top.
• Cover with aluminum foil and bake for 15 minutes until the cheese is melted. Uncover and bake for 5–10 minutes, or until the tops are slightly toasted.
• Serve.

Video

Notes

Ingredients and Substitutions:

• Most of these ingredients can be adapted to your tastes: you can use whole wheat buns instead of white or Hawaiian, you can swap the cheese for your favorite kind, or you can use turkey pepperoni. Feel free to experiment!
• Add veggies: you can add loads of vegetables here! Just be sure to cook firm veggies first. Sauteed mushrooms or peppers would be great, or a layer of fresh spinach. You can even add a layer of olives or hot pickled peppers top of the pepperoni.

Storage

• Store: Leftover pepperoni pizza sliders should be stored in an airtight container in the refrigerator for up to 3 days. To maintain that fresh-out-of-the-oven taste, reheat your sliders in the oven at 350°F for about 5 minutes, or until warmed through. Alternatively, you can use a microwave, but the rolls might not retain their crispy texture.
• Freeze: You can make the pizza sliders ahead of time and freeze them, but I’d recommend freezing them before baking them. To freeze, place sliders in a single layer on a baking sheet and freeze until solid. Transfer to a zip-top bag or an airtight container and store in the freezer for up to 2 months. When you’re ready to enjoy, thaw in the refrigerator and then reheat as directed above.

Nutrition

Calories: 133cal | Carbohydrates: 3g | Protein: 9g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 533mg | Potassium: 137mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 299IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 1mg

The post Pizza Sliders recipe 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.

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

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

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

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

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

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

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

Ingredients Needed:

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

How to Make Three Cheese Gnocchi Bake

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

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

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

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

Three Cheese Gnocchi Bake FAQs

Tips and Notes

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

Three Cheese Gnocchi Bake Variations

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

Serving Suggestions

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

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

More Easy Pasta Recipes To Try

Dinner

Garlic Parmesan Orzo Pasta recipe

Pasta

BEST Hamburger Helper Recipe

Dinner

Easy Lasagna Recipe

Dinner

Pasta Fagioli (Pasta Fazool)

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Three Cheese Gnocchi Bake

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

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 513cal

Author Ashley Fehr

Ingredients

Sauce

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

Gnocchi Bake

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

US Customary – Metric

Instructions

Meat Sauce:

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

Gnocchi Bake:

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

Video

Notes

Ingredients and Substitutions:

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

Prep ahead instructions:

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

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

Storage

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

Nutrition

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

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

These Scalloped Potatoes are the ultimate side dish! Tender, thinly sliced potatoes are baked in a rich cream sauce and topped with melty mozzarella and parmesan!

If you weren’t already aware from my Cheesy Scalloped Potatoes and Ham, my Garlic Parmesan Scalloped Potatoes and Carrots Recipe, my Crockpot Scalloped Potatoes, and my Nacho Cheese Scalloped Potatoes, and the multiple other scalloped potato recipes I have on the blog…I’m a big fan of Scalloped Potatoes.

This Scalloped Potatoes Recipe takes a side dish that I’ve had a lot of fun with and brings it back to the basics.

Thinly sliced potatoes are layered in a casserole dish, doused in a rich and creamy sauce, topped with mozzarella and parmesan, then baked until tender and golden.

This side dish takes just 15 minutes to prep and is a total hit with everyone!

Serve it with a classic Perfect Roast Chicken, Honey Baked Ham, or Slow Cooker Pork Tenderloin and this Green Bean Casserole for the perfect comfort food dinner.

Ingredients Needed:

• Yellow Potatoes: be sure to peel the potatoes first, then slice them into very thin slices. You can thinly slice potatoes very carefully with a sharp knife, using a mandolin, or with a food processor.
• Butter: I use unsalted butter to create a base for the cream sauce.
• Minced Garlic: use freshly minced garlic for the best flavor.
• Seasonings: a simple blend of salt, dried parsley, dried thyme, and black pepper is all these Scalloped Potatoes need to have so much delicious flavor.
• All-Purpose Flour: whisked into the butter to create a roux which binds the sauce and thickens it.
• Heavy cream: half and half or whole milk will work as well, it just won’t be quite as rich and I have found that there’s more of a chance it will break as it cooks.
• Chicken Broth: I use low sodium chicken broth. If you use regular chicken broth, you will likely need to reduce the amount of salt you add yourself.
• Parmesan and Mozzarella: for the best results, shred your own cheese! Pre-shredded cheeses contain an anti-caking agent that can result in a gritty texture.

How to Make Scalloped Potatoes

This recipe makes the perfect side dish and comes together with just 15 minutes of prep!

1. Make the cream sauce: In a saucepan, melt butter. Add in garlic and seasonings, cook for 1 minute.
2. Make the roux: stir in the flour until no white remains.
3. Add the liquid and cook until the sauce has thickened.
4. Assemble the casserole: Pour the sauce over the potatoes, cover with foil, and bake until the potatoes are tender. Uncover, sprinkle with mozzarella and parmesan, and bake until the cheese is lightly browned. Let stand for 10 minutes, then serve and enjoy!

Scalloped Potatoes FAQs

Tips and Notes for Scalloped Potatoes

• Slice the potatoes evenly. The last thing we want is one bite with a perfectly soft potato and one bite with a crunchy potato. Make sure you slice the potatoes the same thickness so they cook at the same rate.
• Cover while baking. Leave the foil on the baking dish for the first 50-60 minutes of baking time or until the potatoes are soft. Leaving the potatoes uncovered the whole time can cause the cheese sauce to burn.
• Cool slightly before serving. Let the potatoes stand for 10 minutes after they bake to give the cream sauce time to thicken up a bit.
• I found that adding cheese to the sauce made it a little greasier (depending on the fat content of the cheese). For that reason, I have edited the recipe to add cheese only on top.

Variations

• Add meat. These Scalloped Potatoes are great as a vegetarian side dish, but they’re also delicious with salty diced ham or pieces of cooked and chopped bacon.
• Use other cheeses. I love the combination of mozzarella and parmesan in this recipe, but really any cheese will work. Try gouda, gruyere, brie, goat, feta, Monterey jack, Colby jack, you name it.
• Spice it up. Feel free to keep the cream sauce mild or spice it up with a sprinkle of cayenne pepper or red pepper flakes.

Serving Suggestions

Scalloped Potatoes make a great addition to a party or potluck, but can also be served as an at-home side dish next to Air Fryer Salmon, Grilled Chicken, Air Fryer Meatloaf, or Grilled Pork Tenderloin.

More Cheesy Potato Favorites

Side Dishes

Crockpot Cheesy Potatoes + VIDEO

Fall/Winter

Cheesy Make Ahead Mashed Potatoes

Side Dishes

Broccoli Cheddar Twice Baked Potatoes

Side Dishes

Easy Skillet Scalloped Potatoes au Gratin

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Scalloped Potatoes

These Scalloped Potatoes are the ultimate side dish! Tender, thinly sliced potatoes are baked in a rich cream sauce and topped with melty mozzarella and parmesan!

Course Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 8 servings

Calories 353cal

Author Ashley Fehr

Ingredients

• 8 medium yellow potatoes (about 1200 grams or 2 1/2-3lb, peeled and very thinly sliced)
• ¼ cup unsalted butter (60 grams)
• 1 tablespoon minced garlic (3-4 cloves)
• 2 teaspoons salt*
• 1 teaspoon dried parsley
• ½ teaspooon dried thyme
• ½ teaspoon black pepper
• ¼ cup all purpose flour (63 grams)
• 2 cups heavy cream** (or half and half or whole milk)
• 1½ cups low sodium chicken broth
• 1½ cups shredded mozzarella cheese (about 112 grams)
• 2 tablespoons shredded Parmesan

US Customary – Metric

Instructions

• Layer potatoes in a lightly greased 9×13″ baking dish and preheat oven to 350 degrees F.
• In a medium saucepan, melt the butter over medium heat. Add garlic, salt, parsley, thyme and pepper — cook and stir 1 minute.
• Whisk in flour until smooth, then gradually whisk in the cream and broth.
• Cook and stir over medium heat until thickened, about 5-6 minutes.
• Pour sauce over potatoes. Cover with foil and bake for 50-60 minutes, until potatoes are tender.
• Uncover, sprinkle with mozzarella and Parmesan, and bake 10 minutes or until thickened, bubbly, and cheese is lightly browned.
• Let stand 10 minutes before serving.

Video

Notes

*Reduce salt if using salted broth

**I have found heavy cream does better in the oven and there’s less chance of the sauce breaking during the cooking process if heavy whipping cream is used. You may also use lighter cream or whole milk.

Tips:

• Slice the potatoes evenly. The last thing we want is one bite with a perfectly soft potato and one bite with a crunchy potato. Make sure you slice the potatoes the same thickness so they cook at the same rate.
• Cover while baking. Leave the foil on the baking dish for the first 50-60 minutes of baking time or until the potatoes are soft. Leaving the potatoes uncovered the whole time can cause the cheese sauce to burn.
• Cool slightly before serving. Let the potatoes stand for 10 minutes after they bake to give the cream sauce time to thicken up a bit.
• I found that adding cheese to the sauce made it a little greasier (depending on the fat content of the cheese). For that reason, I have edited the recipe to add cheese only on top.

 

Storage:

Leftover Scalloped Potatoes will last in an airtight container or covered in the fridge for 3 days. To serve again, bake covered in the oven at 350ºF until heated through. I don’t recommend freezing these potatoes because the texture of the cream sauce will be watery when thawed.

Nutrition

Serving: 218grams | Calories: 353cal | Carbohydrates: 37g | Protein: 12g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 782mg | Potassium: 866mg | Fiber: 4g | Sugar: 2g | Vitamin A: 552IU | Vitamin C: 35mg | Calcium: 213mg | Iron: 2mg

The post Scalloped Potatoes appeared first on The Recipe Rebel.

This Pizza Toast is an easy dinner recipe hack made with store-bought garlic bread, pizza sauce, mozzarella cheese and your choice of toppings! An easy meal or snack for busy weeknights!

School is back in session which means we need all the easy recipes! This Pizza Toast is a favorite here — our kids especially love it because they can all make their own and add their own toppings.

One of my favorite hacks is starting out with store bought garlic bread. It makes these pizza toasts super quick and adds lots of flavor to the base!

I also love that these little toasts have it all: carbs, grains, protein, dairy and veggies — if you can convince the kids to put them on there 😉.

They are a complete meal-in-one that’s made with just a few minutes of prep!

Ingredients Needed:

• Store bought garlic bread makes this recipe so simple! You can make your own garlic bread if you prefer, but we love this hack for an easy weeknight meal or after school snack.
• Pizza sauce: choose your favorite!
• Mozzarella and parmesan cheese: mozzarella gives us that traditional stretchy, gooey pizza cheese pull and parmesan adds a nice hit of salty flavor.
• Optional toppings: pepperoni slices are always a favorite here, but you can stick with just cheese or add tomato slices and fresh basil to make a margherita pizza.
• Oregano: this is optional but I like to a sprinkle of oregano with the parmesan for extra flavor.

How to make Pizza Toast:

This recipe is great for kids or adults since it is so simple! It’s the perfect quick meal or snack for a busy day.

1. Toast garlic bread briefly on both sides — this keeps it from getting soggy when you top it.
2. Spread with your favorite pizza sauce.

3. Top with shredded cheese
4. Add your favorite toppings and bake!

Pizza Toast FAQs

Variations on this Pizza Toast recipe:

• Switch up the sauce: try Alfredo sauce from this Chicken Alfredo Pizza, or basil pesto or a spicy Arrabiata!
• Switch up the cheese: try gouda, havarti, monterey jack, brie — get a little crazy if you like!
• Add your favorite toppings: cooked Italian sausage, shredded chicken, crispy bacon, cooked ground beef, peppers, mushrooms, spinach — the options are nearly endless!
• Add a drizzle: balsamic glaze, hot honey or — YES — ranch are always great options!

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Pizza Toast

This Pizza Toast is an easy dinner recipe hack made with store-bought garlic bread, pizza sauce, mozzarella cheese and your choice of toppings! An easy meal or snack for busy weeknights!

Course Main Course

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 servings

Calories 264cal

Author Ashley Fehr

Ingredients

• 8 slices store bought garlic bread
• 8 tablespoons marinara sauce
• 2 cups shredded mozzarella cheese
• 1 tablespoon shredded Parmesan cheese
• ¼ teaspoon dried oregano

Optional toppings:

• Sliced tomatoes and fresh basil for a margherita pizza
• Pepperoni slices for a pepperoni pizza toast

US Customary – Metric

Instructions

• Preheat oven to 425 degrees and line a rimmed baking sheet with parchment paper.
• Place 8 slices of garlic bread in a single layer and bake for 10-15 minutes, flipping once, until lightly toasted on both sides.
• Spread one tablespoon sauce on each piece of Texas toast, then sprinkle the mozzarella evenly over all slices.
• Top with your desired toppings: pepperoni slices or thinly sliced tomatoes (leave off the basil for margherita pizza – we’ll add it later).
• Bake for 5 minutes or until cheese is melted.
• Remove from the oven and sprinkle evenly with Parmesan and oregano.
• Return to the oven and broil for 1-2 minutes until edges are golden brown.
• Sprinkle margherita pizza with thinly slices fresh basil leaves. Optional: sprinkle pepperoni pizza with finely chopped fresh parsley for color.
• Let cool on the pan for 5-10 minutes before serving.

Nutrition

Calories: 264cal | Carbohydrates: 35g | Protein: 13g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 23mg | Sodium: 643mg | Potassium: 143mg | Fiber: 2g | Sugar: 4g | Vitamin A: 261IU | Vitamin C: 1mg | Calcium: 183mg | Iron: 3mg

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

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

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

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

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

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

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

Ingredients Needed:

For Meat Sauce

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

For Ricotta Filling

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

How to Make Lasagna Roll Ups

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

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

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

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

Lasagna Roll-Ups FAQs

Tips and Notes

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

Lasagna Roll Ups Recipe Variations

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

Serving Suggestions

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

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

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

More Easy Pasta Dinner Recipes to Try

Dinner

Garlic Parmesan Orzo Pasta recipe

Pasta

BEST Hamburger Helper Recipe

Dinner

Easy Lasagna Recipe

Dinner

Pasta Fagioli (Pasta Fazool)

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Lasagna Roll Ups

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

Course Main Course

Cuisine American, Italian

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 12 roll ups

Calories 400cal

Author Ashley Fehr

Ingredients

Meat Sauce

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

Ricotta filling

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

Lasagna Roll Ups

• 12 uncooked lasagna noodles

US Customary – Metric

Instructions

Meat Sauce

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

Ricotta Filling

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

Lasagna Roll Ups

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

Video

Notes

Ingredients and Substitutions:

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

 

Prep Ahead

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

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

Storage

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

Nutrition

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

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

This Cheese Quesadilla recipe is perfectly golden on the outside with oozing melted cheese, and sauteed onions and peppers on the inside! It’s a classic and one of my favorites!

Quesadillas are one of the easiest and tastiest snacks or lunches around.

We have them for all sorts of things, from an after-school snack to a quick lunch, picnics, or quick and easy dinners.

The best thing about quesadillas is that they’re versatile, but they’re also delicious!

These cheesy quesadillas are filled with mozzarella cheese as well as sautéed onions and peppers, but if you want some added protein I recommend this Chicken Quesadilla!

We love mozzarella cheese, so we’ve used that in this recipe, but you can mix it up to use whatever you like: cheddar and monterey jack or both great options!

The added onion and pepper give these a wonderful flavor, a bit of color, and some nutrients too, but feel free to experiment and make them your own.

Cook them on the stovetop, like in this recipe, or make Air Fryer Quesadillas if you prefer!

Try my Make-Ahead Breakfast Quesadillas for something a bit different for breakfast, or my Strawberry Cheesecake Quesadillas for some quesadilla magic for dessert!

You’ll love these Chicken Alfredo Quesadillas, and my Honey Lime Chicken Quesadilla too!

Ingredients Needed:

• Oil: use oil to sauté the veggies and cook the quesadillas in the pan. Canola oil or another neutral-flavored oil will work well. You could also use non-stick cooking spray.
• Vegetables: use freshly diced green and red bell peppers, as well as some red onion, to add a great savory flavor, some color, and nutrients!
• Seasoning: use a combination of chili powder and garlic powder for a spicy and savory taste.
• Cheese: use freshly grated mozzarella cheese rather than pre-shredded cheese if you can. It melts better!
• Tortillas: this recipe will work well with flour tortillas or corn tortillas, regular or gluten-free.
• Salsa and Sour Cream: I always serve quesadillas with some tomato salsa and sour cream (or plain yogurt instead of sour cream).

How to Make a Cheese Quesadilla

This is a quick and easy recipe! Full instructions are included in the recipe card below.

1. Sauté veggies: Sauté peppers and onions in a large skillet and sprinkle with chili powder and garlic powder. Remove them from the pan.
2. Add tortilla to the pan: Place two tortillas in the skillet top half of each tortilla with cheese, peppers, and more cheese.
3. Fold tortillas: Fold each tortilla over to form a semi-circle.
4. Cook: Cook until golden brown on top and the cheese is melted, flipping halfway through. Serve with sour cream and salsa.

Cheese Quesadilla FAQs

Tips and Notes

• Secure the quesadilla. You might need to secure the top part of the tortilla to the bottom bit with a toothpick or two. Do this if it’s particularly full to prevent the filling from falling out before the melted cheese secures it, or do this if you’re using less cheese.
• Block of cheese. Use a block of cheese and grate it yourself when you can. Pre-shredded cheese often has a floury substance on it that takes away from the flavor of the cheese and prevents it from melting smoothly.
• Pizza Cutter. You can cut quesadillas with a sharp knife, but it’s easiest to cut them with a pizza cutter! 

Cheese Quesadilla Variations

• Vegetables: Yes, I cheated! I added vegetables to this cheese quesadilla. You can obviously make this Cheese Quesadilla recipe with only cheese, but I promise a little bit of sautéed veg adds a big flavor.
• Cheese. Choose any cheese you love! I often have mozzarella or cheddar cheese, but a Mexican cheese blend or Monterey Jack cheese would be a great option as well.
• Protein. Add some Shredded Chicken, or a mixture of black beans and kidney beans like in my Vegetarian Chili for extra protein in these quesadillas.

Serving Suggestions

Serve your quesadillas with my Homemade Salsa, or try some Spicy Mayo or Rotel Dip with them too!

Cut your quesadillas into quarters or into eight pieces and serve them as an appetizer with Taco Dip, Mini Mexican Wonton Quiches, and Breakfast Taco Bites for a Mexican-themed party!

Cheesy quesadillas go well with Southwest Potato Salad for a picnic, or they make a great side to Mexican Baked Mac and Cheese!

More Mexican Recipes to Try

Dinner

Mexican Shepherd’s Pie

Dinner

Chicken Fajita Sheet Pan Dinner

Uncategorized

Classic Weeknight Tacos

Dinner

Slow Cooker Three Bean Beef Chili

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Cheese Quesadilla recipe – easy & flavorful!

This Cheese Quesadilla recipe is perfectly golden on the outside with oozing melted cheese, and sauteed onions and peppers on the inside! It's a classic and one of my favorites!

Course Main Course

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 305cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oil
• ½ red bell pepper finely diced
• ½ green bell pepper finely diced
• ½ small red onion finely diced
• ½ teaspoon chili powder
• ½ teaspoon garlic powder
• 2 cups shredded mozzarella cheese
• 4 medium flour tortillas (or corn)
• salsa and sour cream for serving

US Customary – Metric

Instructions

• Heat a large skillet over medium-high heat and add oil.
• Add peppers and onions, and sprinkle with chili powder and garlic powder. Stir to coat and cook until crisp-tender, about 3-4 minutes. Remove them from the pan.
• Use a wet paper towel to wipe out the skillet (don’t burn your fingers!). Spray with nonstick spray or use a drizzle of oil.
• Place tortillas in the skillet, and top half of each tortilla with 2-3 tablespoons of cheese, peppers, and 2-3 more tablespoons of cheese. The amounts you will need will depend on the size of your tortillas and your preferences.
• Fold each tortilla over to form a semi-circle. Cook until golden brown on top and the cheese is melted, flipping halfway, about 3 minutes per side.
• Repeat until all the quesadillas are cooked. Serve with sour cream and salsa.

Notes

Storage

• Store: Store leftover quesadillas in an airtight container or tightly wrapped in plastic wrap in the refrigerator for up to 3 days. Allow them to cool to room temperature before putting them in the fridge.
• Freeze: Assemble and cook your cheese quesadillas as directed, and let them cool completely. Line the cooled quesadillas on a baking sheet and flash-freeze them until solid. Then, transfer them to an airtight container or ziplock bag and store them in the freezer for up to 2 months. Thaw and reheat in the microwave, or thaw overnight in the fridge, then warm in a skillet until heated through.

Nutrition

Calories: 305cal | Carbohydrates: 19g | Protein: 15g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 44mg | Sodium: 578mg | Potassium: 167mg | Fiber: 2g | Sugar: 3g | Vitamin A: 974IU | Vitamin C: 32mg | Calcium: 333mg | Iron: 2mg

The post Cheese Quesadilla recipe — easy & flavorful! appeared first on The Recipe Rebel.

It’s been a crazy week, the weekend is coming, and entire family is craving a hearty breakfast—enter this Easy Hashbrown Breakfast Casserole.

You spend 10 minutes putting it together, then put it in the oven and get back to your cup of coffee.

You can even prep it up to 2 days ahead of time to make your morning easier!

One of the things I love about this recipe is that it freezes really well, either before or after being baked, which means it’s a great holiday breakfast for Christmas morning or Easter brunch (but it’s a huge hit with my family any time of year!).

This hashbrown and sausage breakfast casserole is filling on its own, but I often serve it with some toast and crispy bacon.

If you love this dish, you’ll love my cheesy Hashbrown Casserole that has crispy cornflakes on top. These Breakfast Potatoes are also a great option to add to your breakfast spread!

Ingredients Needed:

• Sausage: any kind of breakfast sausage will work for this recipe. I tend to use either pork or turkey, with the casings removed.
• Hash Browns: use cubed or frozen shredded hash browns. You can use homemade hashbrowns too, as long as they are cooked through before adding to the recipe.
• Bell Pepper: I like to use red and green bell peppers in this recipe, but you can use your favorite colors.
• Onion: adds a great savory flavor to the dish, and a bit of sweetness as it caramelizes slightly in the pan.
• Eggs: the base of the mixture that binds the ingredients together.
• Milk: use whole or evaporated milk, or even use part milk, part cream for a richer flavor.
• Seasonings: kosher salt, dried parsley, and ground black pepper will enhance the flavors of the sausage and veggies to make a delicious dish!
• Cheese: I tend to use a mix of sharp cheddar and mozzarella cheese, but you can use your favorite. Buy a block of cheese that you shred yourself for the best flavor.

How to Make Hashbrown Breakfast Casserole

This easy breakfast casserole is so delicious! Full instructions are included in the recipe card below.

1. Cook sausage and the veggies. They won’t cook much more in the oven, so it’s important that they are cooked to your liking before you add them to the casserole.
2. Assemble casserole. Add hash browns, sausage, and vegetables to the prepared baking dish. Add cheese and stir well.
3. Add egg mixture to dish. Whisk eggs, milk, salt, parsley, and pepper and pour it into the pan.
4. Add cheese and bake. Sprinkle with remaining cheese, cover, and bake. Serve hot! 

Hashbrown Breakfast Casserole FAQs

Tips and Notes

• Freezing and baking. If you plan to make this recipe ahead of time enough to freeze it, make sure you assemble it in an oven safe dish so can defrost it and put it straight in the oven without having to re-dish it.
• Reducing the recipe. If you prefer to make a smaller recipe, you can halve the ingredients and bake it in an 8×8″ or 9×9″ pan. You can also divide the recipe between two smaller pans and freeze one for later.
• Homemade Hashbrowns. Here’s how to make Crispy Shredded Hashbrowns that you can use in this recipe!

Hashbrown Breakfast Casserole Variations

• Meat. Use any kind of breakfast sausage, Italian sausage, cooked ham, cooked bacon, or even go meatless. Just be sure any meat added is cooked before assembling the casserole.
• Vegetables. You can use any vegetables you want, just be sure to cook them or at least soften them first. The exception is spinach, which you can just chop and toss in.
• Milk. I prefer to use evaporated milk in this recipe, but any will work, even cream. Higher fat means a richer, creamier casserole, so keep that in mind.
• Cheese. Use any of your favorite cheeses for this recipe. Monterey Jack, Pepper Jack, mozzarella, cheddar, or a Mexican cheese mix are good options.
• Spice it up. Add some spices like cayenne pepper, red pepper flakes, or even chopped jalapenos to the mixture before baking it for a little bit of a spicy kick.
• Garnish. Add finely chopped green onions or chopped fresh herbs on top of the casserole for more flavor.

Serving Suggestions

Serve this sausage hashbrown breakfast casserole on its own for breakfast, or with a side of scrambled eggs, crispy Air Fryer Bacon, or even these Breakfast Stuffed Peppers.

These Breakfast Foil Packets are an easy way to make a full-cooked breakfast for a crowd as well (also handy for when you’re camping!) and this Easy Loaded Baked Potato Quiche is a filling dish as well.

This guide of how to make a Cold Brew Coffee, my Blueberry Smoothie, and this Healthy Strawberry Smoothie are great for breakfasts too!

More Breakfast Recipes To Try

Breakfast

Crustless Quiche – 6 ingredients!

Breakfast

Mini Quiche recipe

Quick Breads

Cheddar Bay Biscuits

Breakfast

Breakfast Taco Bites

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Hashbrown Breakfast Casserole

This Hashbrown Breakfast Casserole recipe is perfect for lazy days and hungry tummies! With yummy sausage, shredded hash browns, and lots of cheese, it's the ultimate breakfast comfort food! It's a great make-ahead breakfast recipe that can be served on its own or with other sides for a full breakfast feast.

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8 servings

Calories 509cal

Author Ashley Fehr

Ingredients

• 1 lb breakfast sausage pork or turkey casings removed
• 4 cups frozen hash browns cubed or shredded
• ½ red bell pepper diced
• ½ green bell pepper diced
• ½ onion finely diced
• 10 large eggs
• 1½ cups whole or evaporated milk you can also use part milk, part cream
• 1½ teaspoons salt
• 1 teaspoon dried parsley
• ½ teaspoon black pepper
• 3 cups shredded cheese

US Customary – Metric

Instructions

• Preheat the oven to 350 degrees and lightly grease a 9×13″ casserole dish.
• In a large skillet over medium-high heat, crumble and brown the sausage (you may need to add a bit of oil if using turkey sausage). Remove from the pan and set aside in a large bowl.
• In the same pan, cook peppers and onion until softened, adding additional oil if needed.
• Add hash browns, sausage, and vegetables to the prepared dish. Add 2 cups of the cheese and stir well.
• Whisk together eggs, milk, salt, parsley, and pepper and pour over the mixture in the pan.
• Sprinkle with remaining cheese, cover, and bake for 40-50 minutes, until the eggs are just set through the center. Uncover and broil to brown slightly if desired.
• Serve.

Video

Notes

• Make-Ahead: You can prep this casserole the evening before and simply pop it in the oven in the morning. Just proceed with the baking directions as listed. You can actually store this casserole in the fridge for up to 2 days before baking it. You can even freeze it for up to 3 months before or after baking it.
• Store: You can refrigerate leftovers for up to 4 days in the refrigerator.
• Freeze: Cool to room temperature, then cover with plastic wrap and/or foil and freeze for up to 3 months.You can do this after baking it as directed – just let it cool to room temperature first. To serve, thaw in the refrigerator overnight and reheat/heat in the oven until piping hot.

 

Nutrition

Serving: 218grams | Calories: 509cal | Carbohydrates: 26g | Protein: 30g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 287mg | Sodium: 1218mg | Potassium: 589mg | Fiber: 2g | Sugar: 6g | Vitamin A: 888IU | Vitamin C: 25mg | Calcium: 275mg | Iron: 3mg

The post Hashbrown Breakfast Casserole appeared first on The Recipe Rebel.