Baked Unstuffed Shells

Hi Guys,

It’s that week between Christmas and New year when I don’t know what day it is, or what time zone am in. This time of year I need comfort food.

And the comfort comes in the form of this Baked Unstuffed Shells recipe. Jumbo shells, ground beef, and cheese in a tomato sauce is baked to a golden,  cheesy deliciousness family and friends will crave.

Baked pasta dishes are one of the most  comforting meals this time of year and this recipe is one of my favorites!!

Why This Baked Unstuffed Shells recipe is one of my favorites

I love this Baked Unstuffed Shells recipe, because first and most importantly it’s easy. You don’t have to stuff the shells, some stuff themselves when you mix it altogether.

Another reason I like this recipe,  it comes together pretty quickly if you have a prep plan in place

Third this Baked Unstuffed Shell recipe can be made ahead of time, kept in the refrigerator and baked the day you plan to serve it. In fact you can make this recipe and freeze it  for ready made meals, on busy weeknights.

When you think of this recipe, think pasta casserole and who doesn’t love a pasta casserole that can go from freezer to oven to table?

Serve and bake it in a beautiful white casserole dish that goes from oven to table and will  look pretty on your table.

If you Make this Baked Unstuffed Shells recipe please leave me a comment and please don’t forget to tag me on Instagram.

I love hearing from you  it’s my favorite part!!!

Ingredients

• 1 lb. large shells
• 1 lb. lean ground beef
• 1 15 oz. crushed tomatoes
• 1 15 oz. tomato sauce
• 2 cups water
• 1 chopped onion
• 2 Tablespoons chopped garlic
• 2 cups shredded mozzarella
• 1 cup grated parmesan
• 1/4 cup each chopped Italian parsley and basil
• Salt and pepper to taste

Instructions

1. Pre heat oven to 375 degrees
2. In a large saute pan saute the onion and garlic until tender and just beginning to brown
3. Add the ground beef salt and pepper now saute until brow drain fat
4. Add the tomatoes and water simmer covered for 15 minutes
5. Add the pasta shells simmer for 10 minutes
6. Add the cheeses and herbs
7. Transfer to an oven proof casserole dish
8. Top with additional mozzarella and parmesan
9. Bake covered for 20 minutes uncover and bake 10 more minutes or until golden brown and bubbly

Meaty Unstuffed  Pasta Shells

Hi Friends, I know it’s the most wonderful time of the year for most people, but It can also be the most busy and stressful time of the year too.

So I am sharing this easy, stress free one pot Meaty Unstuffed Pasta Shell Recipe. Essentially  this is a take on stuffed pasta shells without the fuss of stuffing each shell individually.

This recipe is cooked in one pot on top of the stove and the best part, it uses few ingredients, you probably have on hand. Lean ground beef and healthy ground turkey seasoned with Italian flavors and covered with a tomato sauce make this  recipe delicious and will  make you happy serving it.

That’s all you need one stock pot and 30 minutes to have this Italian inspired meal on your table.

Customize This Meaty Unstuffed Pasta Shells recipe

Just like most of my recipes this Meaty Unstuffed Pasta shells recipe can be customized to fit your lifestyle and taste. For instance if

you want to eliminate the ground beef just double the amount of ground turkey. And if you don’t like ground turkey just double the ground beef.

Another thing, if you don’t like jumbo pasta shells you can use smaller pasta shapes, adding then 5 minutes before finishing the cooking process.

In this recipe I used canned tomatoes, you can use marinara sauce instead if you have it on hand. You can also vary the cheeses and the amount according to your taste preference.

 Just keep it easy and delicious and if you make this Meaty Unstuffed Pasta Shell recipe please leave me a comment and please don’t forget to tag me on Instagram with your creations. I love hearing from you. It’s my favorite Part!!!!

Ingredients

• 1/2 lb. large shells
• 1/2 lb. lean ground beef
• 1/2 lb. ground turkey
• 2 cups chopped spinach
• 1 chopped onion
• 2 Tablespoons chopped garlic
• 1 15 oz. crushed tomatoes
• 1 15 oz. tomato sauce
• 1 cup water
• 1 tablespoon each chopped Italian parsley, thyme, oregano, and basil
• 1 cup grated parmesan
• 1 cup shredded mozzarella
• Salt and pepper to taste

Instructions

1. In a medium stock pot bring oil and butter to medium high
2. Saute onion and garlic until tender and just beginning to brown
3. Add the ground beef and ground turkey saute until browned
4. Salt and pepper to taste now and add the herbs now
5. Add the tomatoes and water simmer 10 minutes
6. Add the pasta simmer covered for 15 minutes
7. Add the cheese and spinach the last 5 minutes
8.  Serve with topped with additional parmesan and Italian parsley

Creamy Chicken Broccoli Fettuccini

Is it just me, or does December seem to be the shortest month of the year? And question number two who’s looking for a quick and easy pasta recipe?

I have the answer to question two. I am always looking for quick and easy especially this time of year. So I came up with this  quick, easy Creamy Chicken Broccoli recipe the comes together in less than 3o minutes.

That’s right as long as it takes to cook the pasta you can have this restaurant quality meal on your table. Bite tender chicken, crisp tender broccoli, a hint of tomatoes in a garlic light cream sauce and full of Italian flavors, will make this one of the go to recipes, when your craving Italian and  need quick and easy too!!!

3 Tips When Making Creamy Chicken Broccoli Fettuccini

One: when your cooking the chicken for this Creamy Chicken Broccoli Fettuccini don’t overcook it, and be sure the saute pan is big enough to brown the chicken . Okay I know that was two.

Next, always under cook the pasta just a bit this allows for the reheat. And finally always save some pasta water, this step is easily missed.

And let me tell you, the pasta water with all it’s starch is a magical ingredient that thickens the sauce and adds more flavor. I always save more than I need just in case.

Get in the habit of always saving some of the pasta water if your boiling pasta!!

Oh one more thing be sure to deglaze the saute pan. That’s another important step, there’s a lot of flavor in the bottom of the

saute pan be sure to scrape all those brown bits up using a large spoon

If you make this recipe please leave me a comment and please don’t forget to tag me on Instagram. Hearing from you is my favorite part!!!

Ingredients

• 1 lb. fettuccini
• 3 boneless skinless chicken breast cut in medium chunks
• 1/4 cup flour
• 1 lb. broccoli flowerets
• 2 cups diced tomatoes
• 2 cups chopped spinach
• 2 Tablespoons each butter and extra virgin olive oil
• 1/2 chopped onion
• pinch of nutmeg
• 2 Tablespoons chopped garlic
• 2 Tablespoons chopped Italian parsley
• 1 cups reserved pasta water
• 1 cup chicken stock or wine white
• 1 cup heavy cream
• 1 cup parmesan
• Salt and pepper to taste

Instructions

1. Cook el dente adding the broccoli the last 3 minutes remove broccoli run under cold water, set aside. And reserve two cups of the pasta water before draining
2. Salt and pepper chicken chunks dust lightly with the four
3. Saute the Chicken until golden brown and cooked through about 10 minutes remove and set aside
4. Add the  tomatoes, garlic and onion saute until tender and just beginning to brown
5. Deglaze the pan with chicken stock or white wine scraping up all the brown bits at the bottom simmer a few minutes
6. Add the cream, nutmeg, reserved pasta water and parmesan cheese simmer 15 minutes or until sauce thickens
7. Return chicken and broccoli add the chopped spinach to saute pan cook just to wilt the spinach
8. Add the drained fettuccini
9. Sprinkle with Italian parsley and additional parmesan cheese

Roasted Sausage and Peppers

It’s the busiest time of the year. Even with a pandemic we are still cooking, baking, decorating and home schooling.

So now is the time to keep it easy, with this sheet pan Roasted Sausage and Peppers recipe. full of Italian flavors, it’s one of those throw together meals you put in the toaster oven/ air fryer for hands free cooking.

This dinner for four recipe, fits perfectly in my Cuisinart Toaster oven/ air fry .Making this recipe real easy and real quick in less than 30 minutes quick. that’s how quick. Italian flavored chicken sausage, mini bell peppers, onions, whole cloves of garlic drizzled with olive oil and balsamic vinegar then roasted and finally topped with cheesy goodness will have everyone wanting more.

How To Customize Roasted Sausage And Pepper Recipe

In this Roasted Sausage And Peppers recipe, you don’t have to use mini bell peppers, although they may or may not  look prettier, you can use a combination of colored sliced regular bell peppers.  If you like spice throw a couple of these hot peppers in the mix for an extra kick. 

I used Italian flavored Italian sausage for a healthier option, you don’t have too. This recipe works real good with chicken breasts, cut into large chunks.

It’s such an easy recipe that uses few ingredients, with even fewer steps, I was hesitate to write this post. Then in re thinking about the busyness of our lives not only at this time of year but in general, there’s no better time than now to share quick, easy recipes.

If you make this recipe please leave me a comment and don’t forget to tag me on Instagram with your creations. I love hearing from you it’s my favorite part.

Ingredients

• 4 links Italian style chicken sausage each cut into 4 pieces
• 1 lb. mini peppers
• 1 sliced red onion
• 1 slice yellow onions
• 6 whole cloves garlic
• 1 Tablespoon olive oil
• 2 Tablespoons balsamic vinegar
• 6 sprigs thyme
• 1 cup shredded mozzarella

Instructions

1. Mix ever thing together except the cheese
2. Bake in a 375 degree oven for 15 minutes
3. Add the cheese and bake 5 minutes longer or until cheese melts
4. If making sandwiches toast the bread before assembly the sandwiches

 Short Rib Fettuccini

It’s that time of year when I bring out my Dutch Oven for slow cooked braised recipes. Your going to love this hearty

winter Short Rib Fettuccini recipe. Succulent short ribs slow cooked in a wine and beef broth and severed over a bed  of fettuccini.

The combination of flavors is addicting and will have family and friends craving more!!! Even now days later am still craving the flavor bliss of this stick to your ribs meal!!!

Tips When  Making  Short Rib Fettuccini

First and foremost use good quality Short ribs since the main ingredient in this Short Rib Fettuccini recipe is the short ribs, they should be the best.

Second and just as important be sure the heat is high enough, to sear the meat before adding the wine. And last but not least this recipe takes time to cook, so allow enough time for the three hours it takes to have the meat fork tender.

On a side note, you don’t have to use Fettuccini or pasta. This recipe is delicious on it’s own or over creamy polenta.

You don’t have to use pancetta either, you can use bacon. I had pancetta so that’s what I used. If you make this recipe please leave me comment here, and don’t forget to tag me on Instagram with your creations.

I love hearing from you, it’s my favorite part!!!

Ingredients

• 8 pieces boneless short ribs cut in large dice
• 1 lb. fettuccine
• 1/2 cup flour
• 6 pieces pancetta diced
• 1 onion chopped
• 2 stalks chopped celery
• 3 peeled sliced carrots
• 1 cup red wine
• 2 cups beef broth
• 8 sprigs of thyme and rosemary
• 1 cup peas
• Salt and pepper to taste
• 2 Tablespoons chopped Italian parsley

Instructions

1. Salt and pepper the meat coat with the flour
2. In a Dutch oven fry the pancetta in 2 tablespoons of olive oil until crispy
3. Add the short ribs and cook until browned
4. Deglaze the pan with the red wine scrapping up the browned bits at the bottom of the pan
5. Now add the beef broth, thyme and rosemary
6. Simmer covered for 2 1/2 hours
7. Add the carrots, peas and celery simmer 1/2 longer
8. Mean while cook the fettuccini according to package directions
9. Toss the fettuccini with the short rib sauce
10. Sprinkle with Italian Parsley and ENJOY!!!!

Turkey Cranberry Sandwiches

These Turkey Cranberry Sandwiches are the last of my Thanksgiving left over meals. Tender juicy slices of turkey breast topped with my best ever cranberry sauce and melted brie cheese.

It’s like eating Thanksgiving dinner in a sandwich.

Don’t save this sandwich just for leftover Thanksgiving Turkey, if you craving Thanksgiving in December store bough turkey works in this sandwich too. 

What you need to make Turkey Cranberry Sandwiches

Besides the ingredients in this Turkey Cranberry Sandwiches  you need a flat griddle pan to grill the sandwiches to a beautiful golden brown while melting the cheese. I have two flat griddle pans one cast iron with ridges and one flat.

I used the flat one to make these sandwiches, but I think next time I will use the cast iron ridge griddle for a panni style sandwich.

Ingredients

• 1/2 lb. leftover  cooked Thanksgiving turkey breast
• 4 slices good quality multigrain bread
• 1 cup my home made cranberry sauce
• 4 0z. thinly sliced brie
• 2 tablespoons butter

Instructions

1. Melt butter in a flat skillet over medium heat
2. Add the bread toast lightly on each side
3. Layer the lightly toasted bread with the sliced turkey, brie cheese and cranberry sauce
4. Continue cooking until cheese starts to melt
5. Put the sandwiches you will have two, together and press down with the back of a spatula
6. Cook just a few minutes longer on each side until a golden brown

Creamy Chicken Gnocchi

Don’t let the looks of this  Creamy Chicken Gnocchi intimidate you. It’s an easy recipe when you use store bought potato gnocchi.

If you want to go the all home made route you can make my Easy Ricotta Gnocchi. But if you decide to make your owe they need to be cooked in a separate pot of rapidly boiling water until they come to the surface, about 7 minutes and than tossed in the sauce. The same is true with the marinara but marinara sauce is so easy and is one of the sauces I always have on hand. I have linked the recipes for the gnocchi and the marinara. The most important thing about marinara is to use the best tomato products, since tomatoes are the main ingredient.

My absolute favorite is La San Marzano, you can’t always find it in the supermarkets but here is the link to find it on Amazon.

Three Tips When Making Creamy Chicken Gnocchi

Size matters!!! when we’re one pan cooking. The sauté pan has to be big enough and deep enough to hold in this case both the pasta and the sauce. Here’s a link to a good all around one pan cooking pot.

Another thing that’s important is to be sure the oil and butter is hot enough to sear the chicken without burning it.

One more thing, if the sauce is to thick add a little milk if it’s too thick coat a pat of butter with flour and put it in the sauce, the last few minutes.

Ingredients

• 3 boneless, skinless chicken breast cut in cubes
• 1/2 LB. store bought or my easy ricotta gnocchi
• 3 cups prepared  marinara sauce
• 1 cup heavy cream
• 2 cups chopped spinach
• 2 tablespoons each olive oil and butter
• 2 Tablespoons chopped garlic
• 1/2 small onion chopped
• 1 cup parmesan cheese
• 2 Tablespoons chopped Italian parsley

Instructions

1. In a large sauté pan heat olive oil and butter to medium heat
2. salt and pepper the chicken and sauté until lightly browned
3. Add the garlic and onion sauté until tender and just beginning to brown
4. Add the prepared marinara and cream simmer 15 minutes or until sauce thickens
5. Add the gnocchi and spinach
6. Simmer covered 7 to 10 minutes
7. Sprinkle with the parmesan cheese and Italian parsley

So what is Easy Bolognese sauce?

Easy Bolognese Sauce is a chunky sauce made with minced beef, garlic, carrots, herbs and enough tomatoes for flavor.

It’s a hearty sauce when you want stick to your ribs comfort food.  It’s  delicious, versatile and easy to make you’ll want to have it on hand, for ready make meals.

I used ground turkey, you can use any ground meat and pasta, that fits your taste. The recipe calls for pappardelle pasta, but you can use this same Bolognese sauce when you want a heartier lasagna too!!! 

It’s not to often that you find a recipe that your whole family likes. when you do WIN- WIN.

Not only is it a family favorite it’s a crowd pleasing meal on a budget add a salad, some crusty french bread and you have dinner special enough for weekend get togethers  and easy enough for weeknight family meals.Why I love Easy Bolognese Sauce

This is a great go to meat sauce when you want, easy, healthy, flavorful Italian meals, the trifecta for dinner success.

I make this hearty meat sauce in my cast iron dutch oven, sometimes, if I want carefree cooking, I start it on the stove top, and finish it off in a 375 degree oven for one hour.

You can double or triple the recipe, it keeps in your refrigerator up to 4 days,  you can freeze it for ready made meals, that’s what I do when I make it.

The link below will take you to a the cast iron dutch oven I use, not only for this recipe, but for recipes the require longer cooking time.

It is also the Dutch oven I use to bake my sour dough bread, the recipe for the sourdough bread is posted below. My Dutch oven https://amzn.to/2XlrfIJ

Happy day my dears and always cook happy!!!!Ingredients

1 Lbs. papperdelle

1 Lbs. ground turkey

1 chopped onion

2 carrots grated

2 Tablespoons chopped garlic

2 15 oz. cans crushed tomatoes

2 cup waters

1 cup chicken stock

1 Tbs. each chopped Italian parsley, basil, and thyme

2 Tbs. each olive oil and butter

Instruction

1. Cook pasta according to package directions
2. Heat oil and butter in a deep saute pan
3. Add onion, garlic and carrots
4. Saute until tender and just beginning to brown
5. Add ground turkey brown breaking into small pieces with wooden spoon
6. Salt and pepper to taste
7. Drain fat
8. Add tomatoes, chicken stock,  and herbs
9. Simmer covered 45 minutes

Saucy Philly Sub

Oh, the Saucy Philly Sub and my love affair with it began in our first little hole in the wall Submarine sandwich shop.

My mama who worked with me until she couldn’t anymore, would start frying the onions and peppers just about lunch time. The aroma from the onions and peppers could be smelled blocks away, following it to our little hole in the wall.

It was a smart marketing tool before the social media years. In that version we used rib eye steak, provolone cheese, and green bell  peppers and severed it on sub rolls.

This recipe is basically the same the difference is I used a mix of peppers from my garden and topped them with house made marinara. I’ve also make it using chicken breast and experiencing with different cheeses.

These recipe lends it’s self to experimentation so have fun and experiment. If you put good ingredients in the finished product will be good too.What I do When I make Saucy Philly Subs

I don’t tell you how much salt to use in any of my recipes, that’s a personal taste. what might be salty to me might be bland to you. keep in mind less is more, you can add, subtracting is a little harder.

I buy the steak at Trader Joe’s, but you can ask you butcher to slice it for you, if you want a fancier sandwich use thicker sliced meat, any way you slice it, it’s delicious,

comes together quick, is easy and it’s one of those family pleasing meals for the picky eaters, because your able to add, subtract, and change ingredients, to fit your

lifestyle.  Another thing is I  use my Cuisinart toaster /fryer oven to toast the bread instead of turning on my large wall ovens.

The toaster oven gets  more use than my large ovens for small for small jobs like this it’s prefect……Enjoy!!!!

Ingredients For Two

• 1/2 pound shaved rib eye steak
• 1 red and one green bell pepper cut in strips
• 1 sliced onion
• 2 tablespoons chopped garlic
• 2 cups shredded mozzarella
• 1 cup prepared Marinara
• 1 12 inch Italian baguette
• Salt and pepper to taste
• olive oil
• 1 tablespoon each chopped Italian parsley, basil,  oregano, and red pepper flakes

Instruction

1. Heat oil until smoking hot
2. Saute peppers, onions and garlic until tender and just beginning to brown
3. Add steak  brown, salt and pepper to taste
4. Add herbs
5. Turn off heat and add the cheese
6.  Toast baguette
7. Fill Baguette with steak mixture
8. Pour 1/2 cup hot  prepared marinara over each
9. Serve on toasted baguette and Enjoy!!!!

These Italian cabbage rolls are the first meal I cooked for my  first husband, who was Polish when I was sixteen years old, they were not good. I was a straight from the boat Italian girl that knew nothing about polish cooking.

All I knew was they were  a favorite in my husbands family, and I wanted to make them. After a few failed attempts I came up with this Italian version. Ground beef, and rice stuffed cabbage topped with a garlicky marinara sauce full of Italian flavors makes this recipe a favorite in my family now. The best part is it’s freezer friendly, for ready made meals on busy weeknights or unexpected company is coming.

Can You Customize Italian Cabbage Rolls

Of course you can customize Italian Cabbage Rolls. It can work with different combinations of ingredients. For instance if you don’t like beef you can use chicken and if you want a healthier rice use brown rice

My favorite has always been the combination of cabbage and beef. But you can use ingredients that fit you lifestyle and taste. A few things to remember when home cooking

It’s important to have the right saute pan, you don’t need a lot of pans, but you do need the right sized ones. To have a well functioning kitchen you need the right equipment just like in a commercial kitchen it’s the most important part.Here’s a link to a complete set of pans, or if you want to start with one and build from there here’s a good all around saute pan.

Every kitchen needs at least one covered casserole dish that goes from oven to table to dishwasher here is my favorite one. It’s a little pricey but you only need one that you can use for a lot of different recipes

Just one more thing, everyone has different taste buds, that is why I don’t give you measurements for salt and pepper.

I personal don”t like a lot of salt and I am of the mind set that you can always add more but it’s difficult to correct over salting. It can be done in soups and other foods that have a liquid base.

If you make this please leave me a comment and don’t forget to tag me on Instagram, I love hearing from you!!!!

Ingredients

• • 2 tablespoons olive oil
  • 1 head savory cabbage
  • 1 lb ground beef
  • 2 cups cooked rice
  • 1 chopped onion
  • 3 Tablespoons chopped garlic
  • 3 cups prepared marinara sauce
  • 2 Tablespoons each Italian parsley, basil and thyme
  • 1/2 cup parmesan
  • Salt and pepper to taste

             Instructions

• 1. 1. Preheat oven to 325
     2. With a sharp paring knife core the cabbage separating the leaves being careful not to tear them
     3. In a large stock pot in rapidly boiling salted water par boil the cabbage for 5 minutes
     4. Drain cabbage reserving 2 cups of the water before draining run the cabbage under cold water
     5. In a large saute pan  with 2 tablespoons each of butter and olive oil  on medium high heat  saute the onion and garlic until tender and just beginning to brown
     6.  Add ground beef and saute just until slightly pink
     7. Add the cooked rice, herbs, and 1 cup of prepared marinara mix well
     8. fill the cabbage leaves with the ground beef mixture roll tightly
     9. Mix remaining 2 cups of  marinara with the reserved cabbage water
     10. Spread 1 cup of the marinara sauce in a 9 x 12 casserole dish
     11. line with the stuffed cabbage leaves
     12. Pour remaining marinara over the cabbage rolls
     13. Bake covered at 325 degree for 1/2 hours