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.

Taco Soup is bold, comforting, easy to customize and always a family favorite! Ground beef and black beans fill every serving with plenty of protein while veggies offer some nutrients. This one pot soup recipe checks all the right boxes!

Stay warm with more of the best soup recipes like Chicken Dumpling Soup, Tuscan White Bean Soup and Sausage Orzo Soup.

Taco soup is one of those recipes that’s great for cleaning out your fridge/pantry! Some of my most favorite recipes are the ones where you can just toss a bunch of stuff into a pot and call it dinner.

It also helps that my family is obsessed with this taco soup recipe. I love serving it, because it’s a great way to sneak protein and nutrients into the mouths of even the most selective eaters!

Flavorful, easy, versatile, family friendly… This beef taco soup seriously satisfies.

Why we love it:

• Filling – This easy taco soup can stand on its own without a side dish. The black beans and ground beef pack it with protein and make it so filling!
• Flavorful – You may be full from just one serving of taco soup — however, it’s so flavorful you’ll go back for seconds anyways!
• One pot – Less clean-up is always a HUGE win in my kitchen. This soup recipe is easily prepared in just one pot.
• Budget-friendly – You won’t be breaking the bank to make this taco soup! Check out the ingredients below and you’ll see that they’re all nice and inexpensive.

Taco Soup Ingredients

• Ground Beef – I like to use lean ground beef since it doesn’t render as much fat when cooking. If you use higher fat beef, you may want to drain excess fat after browning.
• Black Beans – Make sure they’re thoroughly drained and rinsed before adding to the pot. Any kind of beans will work here!
• Beef Broth – Low-sodium beef broth is preferred. If you use regular beef broth, you may want to omit the additional sprinkle of salt.
• Salsa – Use your favorite brand of salsa (feel free to make it spicy)! Or, go the extra mile by using Homemade Salsa.
• Veggies – I love using a medley of onions, corn, and bell peppers in this recipe, but feel free to experiment and add some extras from the fridge.
• Seasonings – All you need is a sprinkle of salt and some taco seasoning to create the very best flavor!

How to make Taco Soup

Take a quick look at how I make the BEST taco soup recipe! Scroll to the bottom of this page for more detailed instructions and ingredients.

• Add the beef, onions, and peppers to a pot over medium heat.
• Once the beef is cooked, stir in the remaining ingredients and cook over medium heat for about 15 minutes. Stir often.

Taco Soup Variations and Substitutions

• Make it creamy: When I’m serving this to my kids, I stir in some heavy cream to cool it off and reduce the spice.
• Thicken it: You can stir in some tomato sauce or crushed tomatoes for a thicker soup.
• Add in additional veggies: Mushrooms, peppers, spinach, or whatever you think you’d like to eat in your taco soup!
• Add rice: Add in some quick rice and simmer for 5-10 minutes, or long grain rice and simmer 20-30 minutes until tender for a thicker soup.
• Top it up: For me, this soup is all about the toppings, but toppings are optional and additional ingredients. Try cheddar cheese, sour cream, avocado, fresh tomato and lime wedges.
• Make it with chicken instead: Add all of the ingredients to a large pot and throw in two whole, raw chicken breasts. Simmer over medium-low heat until chicken is tender. Remove chicken breasts, shred, and add back into the soup to serve.

How to store this easy Taco Soup

Once it’s cooled to room temperature, transfer taco soup to an airtight container and store it in the fridge for 3-4 days. Reheat for 30 seconds at a time in the microwave, stirring each time it stops, until warmed all the way through.

Can I freeze Taco Soup?

Sure thing! Allow the soup to fully cool before storing it in a freezer-safe container. I recommend pouring it into a zip-lock bag and laying it flat on a baking sheet to freeze, that way it optimizes how much room you have in your freezer.

Freeze for up to 3 months and let it slowly defrost in the fridge prior to reheating.

Can I make Crockpot Taco Soup?

Yes! This easy Taco Soup is also a perfect Crockpot soup recipe!

1. Brown your ground beef in a skillet, then add to a 3-4 quart slow cooker.
2. Add the remaining ingredients, and cook on low for 3-4 hours (you can leave it longer and it won’t hurt anything, or on high for 1.5-2 hours.
3. Serve.

Can I make it in the Instant Pot?

You sure can.

1. Brown your ground beef in the Instant Pot on sauté.
2. Add your broth and scrape the bottom to remove any bits.
3. Add the remaining ingredients and select pressure cook on high for 2 minutes.
4. When the cook time is over, let the pressure release naturally for at least 5-10 minutes (just because soup can be very steamy), then open the valve and remove the lid to serve.

More soup recipes you’ll love!

When the weather cools off, all I want is soup, stews and chilis! If you’re the same, you’ll love these cozy dinner ideas:

• Crockpot Chicken Noodle Soup — a classic made easier.
• Classic Beef Stew — don’t forget the crusty bread!
• Easy Vegetarian Chili — big on flavor, you won’t even miss the meat!
• Chicken Rice Soup — make it in the slow cooker or on the stove top
• The BEST Sausage Tortellini Soup — so cozy and full of flavor!

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Easy Taco Soup recipe

This easy Taco Soup is made with just 8 ingredients and minimal prep! It's hearty and comes together in 30 minutes or less.

Course Main Course, Soup

Cuisine American, Mexican

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 217cal

Author Ashley Fehr

Ingredients

• 1 lb lean ground beef
• 1 red bell pepper (finely chopped)
• ½ onion (finely chopped)
• 2 ½ cups low sodium beef broth
• 540 ml canned black beans drained and rinsed (19oz)
• 341 ml canned sweet corn with juice (12oz)
• 1 cup mild tomato salsa
• 1 teaspoon low sodium taco seasoning
• 1 teaspoon salt

US Customary – Metric

Instructions

• In a large soup pot, brown ground beef with red pepper and onion over medium heat. Drain any excess fat if desired.
• Add broth, beans, corn, salsa, taco seasoning and salt. Simmer over medium heat, stirring occasionally, for 15 minutes. until vegetables are tender.
• Serve with optional toppings: tortilla chips, shredded cheese, avocado, lime wedges, or sour cream.

Video

Nutrition

Serving: 313grams | Calories: 217cal | Carbohydrates: 21g | Protein: 24g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 1046mg | Potassium: 882mg | Fiber: 7g | Sugar: 5g | Vitamin A: 851IU | Vitamin C: 29mg | Calcium: 47mg | Iron: 3mg

The post Easy Taco Soup recipe appeared first on The Recipe Rebel.

This easy Rotel Dip recipe is made with fresh ingredients for the best flavor. This classic creamy dip is made with ground beef, Rotel tomatoes, Mexican seasonings, half and half, and cheese.

If you’re looking for more game day dips, try my Cream Cheese Fruit Dip for something sweet, my Caramel Apple Dip for dessert and my Taco Dip for a dip that eats like a meal!

Made with simple ingredients, this homemade Rotel Dip still packs a punch and is such a crowd pleaser! Rotel cheese dip recipe is unique because it does not include any Velveeta cheese at all (I promise you won’t miss it!).

We love creamy, cheesy, comforting foods but I also love making food with real ingredients — and real cheese is a must here! If you’re looking for a Rotel Dip without Velveeta, you’ve come to the right place.

This classic cheese dip is the perfect appetizer for parties as it goes well with so many dishes. It’s a favorite Game Day recipe, and this stove top version only takes 20 minutes to make. Serve this flavorful dip with tortilla chips and other handy snacks.

If you want some other great Appetizer recipes check out this Buffalo Chicken Dip, this Cheesy Chicken Alfredo Dip, these Air Fryer Chicken Wings or my Classic Homemade Salsa.

Rotel Dip Ingredients Needed:

This recipe is made with simple ingredients! See the recipe card for the amounts needed.

• Ground Beef: I use lean ground beef as this gives the best beefy flavor without the unnecessary fat. If you use regular ground beef, you may want to drain it before continuing with the recipe.
• Flour: All Purpose Flour works best for this recipe. Flour binds with the any fat from the beef to thicken our dip and make it creamy.
• Taco Seasoning: You can use chili powder as an alternative. See below for homemade taco seasoning instructions.
• Half and Half: Makes the dip creamy and gives it a great consistency. You can swap for any other cream or even whole or evaporated milk. The heavier the cream, the richer the dip will be.
• Rotel Tomatoes: You need one can of Rotel tomatoes. Use the original or mild if you prefer.
• Cheese: I use cheddar cheese, but you can also use other types such as mozzarella, Monterey Jack or whatever you’ve got kicking around in your fridge!
• Salt: To enhance the flavors. You may want to reduce the added salt if your taco seasoning is quite salty.
• Tortilla Chips: These are for serving, so you can use plain, lightly salted, cheesy, or a variety of flavors for your guests to choose.

How to Make Rotel Dip:

This Rotel cheese dip just takes 20 minutes to make! See the complete recipe down in the recipe card.

1. Brown ground beef: Cook ground beef in a large skillet over medium-high heat until browned.
2. Add flour and seasoning: Add the all-purpose flour and taco seasoning and stir until no white remains.
3. Add tomatoes. Add half and half and tomatoes. Cook and stir over medium heat until thickened.
4. Add cheese and season. Stir in cheese until melted. Taste and add salt or adjust seasonings as desired. Serve.

What to Serve with Rotel Dip:

• Crackers: Try this dip with your favorite crackers! Try Triscuits, Ritz, pretzels, you name it.
• Chips: Tortilla chips are a classic side to Rotel dip. I like the lightly salted kind, but also other flavors like cool ranch or cheesy Doritos with it too.
• Bread: This dip works well on slider buns or baguette slices. Take it up a notch and toast the bread, add the dip and top with some chopped cilantro!
• Other Appetizers: Chicken Tenders, Flatbread Pizza, Mozzarella Sticks, or Tater Tots.

How to Make Rotel Dip in a Slow Cooker

This easy dip recipe can also be cooked in a slow cooker! It is super easy to do, and can make this easy recipe even easier, as there is very little prep.

Simply cook the ground beef until browned and drain the excess fat. Put all the ingredients into a slow cooker or Crock Pot, and cook on low for 2-3 hours.

Make sure to stir the mixture occasionally to melt cheese evenly. Once the cheese has melted, turn heat to a warm setting and serve.

Homemade Taco Seasoning

You can use store-bought taco seasoning, but making your own taco seasoning means you can adjust the flavor to exactly how you like it. Save time by making a big batch of this seasoning and storing it in a labeled jar to use it in other dishes! For homemade taco seasoning, mix together:

• 2 teaspoons garlic powder
• 2 teaspoons chili powder
• 1 ½ teaspoons cumin
• 1 teaspoon salt
• 1 teaspoon onion powder
• ½ teaspoon paprika
• 1 pinch of black pepper

Rotel Dip FAQs

Variations and Substitutions

• Add a little heat. Customize this dip to your preference for spiciness. Add in diced jalapeños, chili powder, or your favorite hot sauce for added heat!
• Use different kinds of cheese. Substitute some of the cheddar cheese with pepper jack cheese to add some extra heat as well.
• Swap the meat. Instead of ground beef, you can use ground sausage meat, ground turkey, shredded chicken, or even shredded turkey. It can be a useful recipe to have on hand to use up those Thanksgiving turkey leftovers!
• Substitute the half and half. Use evaporated milk, whole milk or greek yoghurt instead of half and half, but the quantities for each may vary depending on the type used.
• Fresh veggies: Add some finely diced veggies into the dip, or serve with fresh veggie sticks like carrots, celery, and cucumber.

More easy appetizer recipes you’ll love:

Appetizers

Taco Dip

Appetizers

Baked Chicken Wings

Dinner

Ham and Cheese Sliders

Dinner

Honey Lime Chicken Quesadillas

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Rotel Dip

This Rotel Dip is made with fresh ingredients for the best flavor. This classic creamy dip is made with ground beef, Rotel tomatoes, Mexican seasonings, half and half, and cheese.

Course Appetizer

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 12 servings

Calories 153cal

Author Ashley Fehr

Ingredients

• 1 lb lean ground beef
• 3 tablespoons all purpose flour
• ½ teaspoon chili powder or taco seasoning
• 1½ cups half and half (you can sub evaporated or whole milk)
• 1 can Rotel tomatoes (original or mild) 284 ml
• 3 cups shredded cheddar cheese
• salt to taste
• tortilla chips for serving

US Customary – Metric

Instructions

• Cook ground beef in a large skillet over medium-high heat until browned.
• Add flour and seasoning and stir until no white remains.
• Add half and half and tomatoes. Cook and stir over medium heat until thickened.
• Stir in cheese until melted. Taste and add salt or adjust seasonings as desired.
• Serve with tortilla chips.

Video

Notes

• Store: Keep in an airtight container in the refrigerator for up to 4 days.
• Reheat: Reheat in the microwave or on the stove top at low heat. Add in some half and half or milk if it is too thick.

Nutrition

Calories: 153cal | Carbohydrates: 5g | Protein: 16g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 40mg | Sodium: 221mg | Potassium: 257mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 230IU | Vitamin C: 3mg | Calcium: 164mg | Iron: 1mg

The post Homemade Rotel Dip appeared first on The Recipe Rebel.

Can’t get enough meatloaf? Try my Crockpot Meatloaf Recipe, my Easy Turkey Meatloaf or this Air Fryer Meatloaf next!

One pan dinner recipes are always my favorite! Why? Easier clean up, of course!

When these Mini Meatloaves and Vegetables are all said and done here, all you need to do is toss out the foil or parchment paper that lined the pan. (If you’re also a fan of sheet pan dinners, you’ll love my recipe for Sheet Pan Sausage and Potatoes!)

It also definitely helps that my family can’t seem to get enough of this easy dinner recipe.

The glazed mini meatloaves are perfectly portioned, the roasted potatoes are oh so tender, and the veggies (you can use green beans or broccoli) always turn out amazing as well. It’s a well-rounded dinner that’s all on just one pan!

What really sends the homemade meatloaves over the top is the tangy glaze. It’s a simple combination of ketchup, brown sugar and apple cider vinegar and it really hits the spot.

The way it compliments the ingredients in the actual meatloaf is so satisfying! 

Ingredients Needed:

• Potatoes: It’s best to use creamer potatoes (young yukon gold or red potatoes) since they’re so tender. The skin is delicate, so no need to peel!
• Veggies: Feel free to use green beans or broccoli florets. Both work very well in this recipe – just make sure that they’re fresh. 
• Oil: Olive oil or canola oil both get the job done. 
• Salt and Pepper: Try not to be too heavy-handed with the salt! As for the black pepper, freshly cracked is always best. 
• Ground Beef: I like to use lean ground beef, but you can use whichever kind you like best.
• Onion: Not a fan of bits of onion in your meatloaf? Swap it with onion powder. 
• Sauce: You can use either ketchup or barbecue sauce.
• Breadcrumbs: Fine breadcrumbs are what you’ll want! That way you don’t have larger pieces of breadcrumbs in your meatloaf. 
• Egg: This will work with the breadcrumbs to bind all of the ingredients together. 
• Italian Seasoning: This adds a subtle herbaceous note that really makes the meatloaf mixture so good!
• Brown Sugar: All out? No worries! Make your own by combining one cup of granulated white sugar with one tablespoon of molasses. 
• Apple Cider Vinegar: This makes the glaze on top of the meatloaves deliciously sweet and tangy. 

How to Make Sheet Pan Mini Meatloaf and Roasted Potatoes

Making this sheet pan dinner is easy, and cleaning up afterwards is even easier. That’s a huge win in my house!

1. Get the veggies ready. Place the halved potatoes and green beans (or broccoli) in a bowl. Drizzle with a little oil and season with salt and pepper. Spread them in an even layer on the prepared baking sheet. 
2. Make the meatloaf mixture. Combine the beef, onion, ketchup, breadcrumbs, egg, and seasonings in a bowl until combined. 

3. Form the mini meatloaves. Use your hands to shape 4 evenly sized mini meatloves. Line them up on the foil, across from the vegetables.
4. Bake and glaze. Place the pan in the oven and bake for 25-30 minutes. Just before serving, stir the glaze ingredients together and brush it all over the meatloaves. 

How do I know when mini meatloaves are done cooking?

If you’re unsure, I highly recommend using a meat thermometer to check! Once inserted into the thickest part of the meatloaf, the thermometer should read 160°F. 

What can I do with leftover meatloaf?

Besides just reheating it and enjoying it as-is, there are plenty of ways you can get creative with leftover meatloaf! Here are just a few of my favorite ways to enjoy this reheated entree:

• Make a meatloaf sandwich (you can use either cold or hot meatloaf).
• Crumble up meatloaf and use it as an easy base for shepherd’s pie.
• Add slabs of meatloaf to BBQ-inspired tacos.
• Add a touch of sweetness to canned or homemade chilli by mixing in crumbled or cubed leftover meatloaf.

Should I use ketchup or BBQ sauce for my meatloaf glaze?

The choice is entirely yours! Personally, I like to use ketchup in both the meatloaf mixture and in the glaze. However, BBQ sauce is also pretty delicious! It just depends on which condiment is your personal favorite. 

How to Freeze Sheet Pan Mini Meatloaves

These sheet pan mini meatloaves are ideal for prepping and freezing! You can even make a double batch and freeze half of them to save time. 

Follow the meatloaf instructions as written, but don’t bake them. Wrap the uncooked meatloaves tightly in two layers of plastic wrap. Write the date on the plastic or a piece of tape and store in the freezer for up to 3 months.

When you’re ready to enjoy the mini meatloaves, simply let them thaw in the fridge overnight and cook according to recipe directions.

How to Store Mini Meatloaves

Have any leftovers? You’re in luck because this recipe reheats wonderfully! 

Store your leftovers in an airtight container in the fridge for 2-3 days. While you can always just zap your leftovers in the microwave, I have an oven method that’s pretty great at not drying out the meatloaf!

Simply place the meatloaves in a casserole dish with a couple tablespoons of beef broth or water. Cover the meatloaves with foil and reheat in a 250°F oven for 20 minutes or until warmed through.

Variations to Try

• Swap the veggies: Try using vegetables like broccoli, cauliflower, sweet peppers, zucchini, and halved baby carrots. Make sure the veggies are cut into small, even shapes so they’ll be tender by the time the meatloaf is fully cooked.
• Experiment with different sauces: Ketchup and BBQ sauce are my go-to sauces for these mini meatloaves, but you can experiment with any sweet and tangy sauce. Hoisin sauce and teriyaki sauce are perfect for making Asian-inspired mini meatloaves!
• Change the meat. You can swap the ground beef for ground pork, turkey, chicken or sausage. We’re adding lots of moisture so I don’t find that leaner cuts get dry with this preparation.

Serving Suggestions

This one pan dinner really has it all! It has an entree and two sides all on the same pan, so there’s not really a need to pair it with any other side dishes. 

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Sheet Pan Mini Meatloaf and Roasted Potatoes

Sheet Pan Mini Meatloaf and Roasted Potatoes is a quick and easy dinner recipe for those hectic weeknights! Homemade mini meatloaves bake to perfection alongside potatoes and veggies all on one pan. I think my favorite part might be the tangy meatloaf glaze!

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 people

Calories 364cal

Author Ashley Fehr

Ingredients

• 1 lb Creamer potatoes (halved)
• 2 cups green beans or broccoli florets
• 1 tablespoon oil
• salt and pepper
• 1 lb lean ground beef
• ½ medium onion (finely diced or grated)
• ¼ cup ketchup or barbecue sauce
• ¼ cup fine bread crumbs
• 1 egg
• ½ teaspoon Italian seasoning
• ½ teaspoon salt
• ⅛ teaspoon black pepper

Meatloaf Glaze

• ¼ cup ketchup
• 1 tablespoon brown sugar
• 1 teaspoon cider vinegar

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F and line a rimmed baking sheet with tin foil. Grease with non-stick spray.
• Place potatoes and green beans or broccoli each in a medium glass bowl. Drizzle both with oil and season with salt and pepper.
• Place all vegetables in a single layer on one end of the prepared baking sheet.
• Fold the edge of a piece of foil to create a ledge and place it on the empty side of the pan.
• In a medium bowl, stir together beef, onion, ketchup, bread crumbs, egg, Italian seasoning, salt and pepper.
• Shape into 4 mini rectangular meatloaves and line up on the foil on one side of the baking sheet.
• Bake for 25-30 minutes or until potatoes are tender and the meatloaf reaches an internal temperature of at least 160 degrees F.
• Stir together glaze ingredients and brush over meatloaves before serving.

Video

Notes

I have updated this recipe since creating the original, which was a simple 6 ingredient dinner. If you prefer to use the original recipe, you can find it here.

Ingredients and Substitutions:

Vegetables: originally I used green beans in this recipe instead of broccoli — both work equally as well and cook in about the same amount of time! Feel free to swap the vegetables for those your family enjoys, just keep in mind that cook times can vary.

Beef: you can swap the ground beef for ground pork, turkey, chicken or sausage. We’re adding lots of moisture so I don’t find that leaner cuts get dry with this preparation.

Onion: if you prefer not to have pieces of onion in your meatloaf, you can swap the diced onion for ½ teaspoon of onion powder. 

Nutrition

Calories: 364cal | Carbohydrates: 37g | Protein: 29g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 111mg | Sodium: 711mg | Potassium: 1011mg | Fiber: 3g | Sugar: 11g | Vitamin A: 220IU | Vitamin C: 25mg | Calcium: 57mg | Iron: 4mg

The post Sheet Pan Mini Meatloaf and Roasted Potatoes 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

The post Italian Meatball Soup appeared first on The Recipe Rebel.

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

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

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

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

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

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

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

Ingredients Needed:

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

How to Make Three Cheese Gnocchi Bake

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

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

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

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

Three Cheese Gnocchi Bake FAQs

Tips and Notes

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

Three Cheese Gnocchi Bake Variations

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

Serving Suggestions

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

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

More Easy Pasta Recipes To Try

Dinner

Garlic Parmesan Orzo Pasta recipe

Pasta

BEST Hamburger Helper Recipe

Dinner

Easy Lasagna Recipe

Dinner

Pasta Fagioli (Pasta Fazool)

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Three Cheese Gnocchi Bake

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

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 513cal

Author Ashley Fehr

Ingredients

Sauce

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

Gnocchi Bake

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

US Customary – Metric

Instructions

Meat Sauce:

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

Gnocchi Bake:

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

Video

Notes

Ingredients and Substitutions:

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

Prep ahead instructions:

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

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

Storage

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

Nutrition

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

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

This Slow Cooker Cheeseburger Soup is a lighter version of the creamy, cheesy soup we all love, made with ground beef, potatoes, and vegetables in a creamy broth. It’s so easy to make, you can even prep everything the night before! 

Soup is one of my favorite foods any time of year, but especially in the cooler months. 

One of the reasons I love soup is the amount of veggies I can sneak in without anyone (okay, me) even noticing! 

All of the ingredients cook and blend together to create such an incredible depth of flavor. 

This means you often can’t really pick out any one veggie from the mix (unless it’s broccoli—I can always pick out broccoli).

This delicious soup recipe is great for feeding the whole family, and it’s also a great recipe for preparing ahead. 

Simply prepare the bulk of the ingredients, then store them in the fridge to throw it all in the crock pot the following day!

Cheeseburger soup is a family favorite, and although it sounds kind of ridiculously indulgent, it is actually full of healthy stuff. 

With tender ground beef, creamer potatoes, carrots, celery, onions, and chicken broth, it’s made creamy with low-fat milk and just a little bit of flour to help thicken it.

It really is the perfect healthy, comforting soup for a cold winter day, and it doesn’t require that much effort at all!

If you prefer, you can make Cheeseburger Soup on the stove top in your Dutch oven. 

You can also make it your own by throwing in some cooked bacon for Bacon Cheeseburger Soup or garnishing it with chopped green onions! The options are endless 🙂

For more delicious cheeseburger flavor meals, check out my Cheeseburger Casserole, BBQ Bacon Cheeseburger Nachos, this Grilled Cheeseburger Pizza Recipe, or my BBQ Bacon Cheeseburger Buns.

Ingredients Needed:

• Beef: use good-quality, lean ground beef for the best flavor. 
• Vegetables: use a classic mirepoix of onion, carrot, and celery for a classic base of savory flavor, with potatoes added in for extra substance. 
• Seasoning: a combination of freshly minced garlic, dried parsley, black pepper, and salt adds
• Broth: I always use a low-sodium chicken broth so I can better control the saltiness of my meals. 
• Half and half: using this light cream product will make the soup lighter than the classic version but also give it a creamy flavor and consistency. 
• Flour: use all-purpose flour or cornstarch to thicken the soup as needed. 
• Cheese: I stir in shredded cheddar cheese to the soup but also add some on top. 

How to Make this Slow Cooker Cheeseburger Soup Recipe

Wi minimal effort, you can let your slow cooker do the work to warm up on a cold day! Full instructions are included in the recipe card below.

1. Brown beef, add everything to the pot: Cook beef and onion, and add garlic. Put it in a slow cooker with the potatoes, carrots, celery, chicken broth, salt, parsley, and pepper, and cook.
2. Make cream mixture: Whisk together the half and half and flour until combined.

3. Add cream to pot: Stir into the slow cooker, cover, and cook again.
4. Add cheese: Stir in the shredded cheese and serve.

Crockpot Cheeseburger Soup FAQs

Tips and Notes

• Shredded cheese. Pre-shredded cheeses from the grocery store often contains an anti-caking agent that affects the texture of the melted cheese. If you have time, use a block of cheese and shred it yourself!
• Melt the cheese on low. The higher the heat, the higher the chance of getting clumps when you add the cheese. Once the soup has thickened with the corn starch, turn it to LOW heat, and add in the cheese so it’s nice and creamy.
• The soup will thicken as it cools. The best way to thin it out if needed is to add some chicken broth or half-and-half, but you can also add a bit of water to it if needed. 

Crock Pot Cheeseburger Soup Variations

• Bump up the flavor: add some Worcestershire Sauce to the mix to add some umami flavor. Worcestershire Sauce can basically be added to any recipe with ground beef to add more flavor! You can also add some ground mustard for even more of that classic cheeseburger flavor. 
• Gluten-Free: Easily make this soup gluten-free by replacing the flour with half the amount (⅛ cup) of cornstarch and whisking it into the milk.
• Add Veggies: Add some more chopped fresh spinach or kale for more color and nutrients. Diced bell peppers and mushrooms would also be great here. 
• Have fun with garnishes: Garnish your soup with freshly chopped green onions, chopped fresh parsley, or red pepper flakes for a bit of spice! 
• Add some bacon: Cook some bacon until crispy, and use it to garnish the top. Alternatively, you can add chopped bacon to the beef mixture as it browns. 

Serving Suggestions

Serve this hearty soup on it’s own or with a side of crusty bread. Some of our favorite bread recipes to make with soups are this No Knead Artisan Bread, Homemade Breadsticks, or Mom’s Homemade Buns. 

This cheeseburger soup is a yummy one-pot meal, but you can add some bits on the side to make it go further if you like. 

Serve your cheeseburger soup with some Homemade Coleslaw on the side to make it into a complete burger experience! My Corn Salsa would be a great addition for some colorful freshness too!

Or add some veggies like Green Beans and Bacon for extra nutruents. 

More Delicious Soup Recipes To Try

Dinner

Chicken Pot Pie Soup

Chicken

Chicken Gnocchi Soup

Dinner

Pasta Fagioli (Pasta Fazool)

Dinner

Easy Taco Soup recipe

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Lightened Up Slow Cooker Cheeseburger Soup

Slow Cooker Cheeseburger Soup is a lighter version of the classic soup with tender beef, savory veg, and a low-fat creamy cheesy sauce!

Course Soup

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 8 hours hours 30 minutes minutes

Total Time 8 hours hours 45 minutes minutes

Servings 6

Calories 424cal

Author Ashley Fehr

Ingredients

• 1 pound lean ground beef
• ½ medium onion (finely diced)
• 2 cloves garlic (minced)
• 1½ pounds gold potatoes (peeled and cut into ½ inch pieces)
• 2 large carrots (peeled and chopped)
• 1 rib celery (finely chopped)
• 4 cups low sodium chicken broth
• 1½ teaspoons salt
• 1 teaspoon dried parsley
• ¼ teaspoon black pepper
• 1 cup half and half
• 2 tablespoons all purpose flour or corn starch
• 1 ½ cups shredded cheddar cheese

US Customary – Metric

Instructions

• In a medium or large skillet over medium-high heat, cook the ground beef and onion until the beef is browned. Add garlic and cook for 1 minute. Place beef in a 5-6 quart slow cooker.
• Add potatoes, carrots, celery, chicken broth, salt, parsley, and pepper, and cook on LOW for 5-6 hours or HIGH for 2-3 hours, until potatoes and carrots are tender.
• In a medium bowl, whisk together the cream and flour. Stir into the slow cooker, cover, and cook for another 60 minutes on HIGH until the soup has thickened slightly (it will continue to thicken as it cools).
• Turn the Slow Cooker to LOW and stir in the shredded cheese. Serve hot.

Video

Notes

Prep Ahead

You can prep the soup by adding the cooked ground beef, onions, carrots, and celery to the slow cooker pot the night before, covering it, and storing it in the fridge. In the morning, simply add the potatoes and broth and start the slow cooker!

Ingredients and Substitutions:

• Ground beef: it won’t have quite the same “cheeseburger” flavor, but you can swap the ground beef with lean ground turkey, pork, or chicken if you prefer.
• Potatoes: almost any potato will do here! Red potatoes are also great; you can chop them without peeling, adding fibre and nutrients.
• Broth: I always start with low-sodium broth and add salt as needed. If you are starting with salted broth, you may want to reduce the added salt and add it to taste after cooking.
• Seasonings: I kept the seasonings simple here, but feel free to add extra spice, ground mustard, onion powder, Italian seasoning, red pepper flakes, or other ingredients to suit your tastes.
• Half and half: half and half will keep this soup a little lighter. If you want a richer soup, swap it for heavy cream.

Storage

• Store: Wait until the soup has completely cooled, then store it in an airtight container in the refrigerator for 3-4 days. Reheat portions in the microwave or on the stovetop until heated through.
• Freeze: If you intend to freeze your soup, it’s best to leave out the cream, cornstarch, and cheese until you’re reheating it later on. Once cooled, the soup can be stored in a freezer-safe container or portioned in Ziploc bags in the freezer for up to a month. When ready to serve, thaw in the fridge and warm on the stove before adding the remaining ingredients. Bear in mind that potatoes that have been frozen and defrosted can sometimes have a different texture.

Nutrition

Serving: 393grams | Calories: 424cal | Carbohydrates: 26g | Protein: 29g | Fat: 18g | Fiber: 3g | Sugar: 7g

The post Slow Cooker Cheeseburger Soup appeared first on The Recipe Rebel.

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

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

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

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

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

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

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

Ingredients Needed:

For Meat Sauce

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

For Ricotta Filling

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

How to Make Lasagna Roll Ups

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

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

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

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

Lasagna Roll-Ups FAQs

Tips and Notes

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

Lasagna Roll Ups Recipe Variations

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

Serving Suggestions

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

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

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

More Easy Pasta Dinner Recipes to Try

Dinner

Garlic Parmesan Orzo Pasta recipe

Pasta

BEST Hamburger Helper Recipe

Dinner

Easy Lasagna Recipe

Dinner

Pasta Fagioli (Pasta Fazool)

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

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.