Skip takeout and learn how to make the best Mongolian Beef and Noodles right at home with this amazing recipe. Ready in under 30 minutes,  it’s the perfect go-to dinner for busy nights. Traditional Mongolian beef and noodles are a year-round favorite that the whole family will devour, and if you do happen to have leftovers (though I highly doubt it because it’s that good!), these leftovers are the kind that taste even better the next day!

MONGOLIAN BEEF AND NOODLES

Imagine tender noodles and juicy beef in a sweet-savory glaze. With this Mongolian-inspired recipe, you get rich umami from soy and hoisin, balanced by a touch of brown sugar, warm notes of garlic and ginger, and a subtle kick of heat from red pepper flakes. The process of making it starts with browning the beef first as a hearty base, then layering in aromatics and sauce for depth. A quick cornstarch slurry thickens everything into a glossy, restaurant-style coating that wraps around every bite. Tossing in the noodles at the end allows them to absorb all those delicious flavors, while a short rest before serving ensures the sauce fully settles in, making each forkful even more satisfying than the last.

Find my expert tips on how to make homemade Mongolian beef and noodles below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️

Why You’ll Love This Easy Mongolian Beef and Noodles Recipe:

• Beats Takeout Every Time: Enjoy rich, savory, and sweet flavors at home without the extra cost or wait time of ordering out. The linguine noodles and beef soak up the Mongolian-style sauce, mimicking the taste of your favorite restaurant.
• 30-Minute Weeknight Meal: A dinner that is ready fast with simple, no-fuss steps, ideal for busy weeks.
• Budget-Friendly: Made with lean ground beef and simple pantry staples, this dish is easy on your wallet.
• One-Pan Convenience: Minimal cleanup since everything comes together in one skillet, plus the noodles.
• Meal-Prep-Friendly: This dish reheats well, making it perfect for meal prep. Store noodles and sauce separately to prevent sogginess, then combine before serving.

Ingredients

• 1-pound lean ground beef
• 1 teaspoon ground ginger
• 1 Tablespoon minced garlic
• 3 Tablespoons light brown sugar
• ½ cup beef broth
• ½ cup low-sodium soy sauce
• ¼ cup hoisin sauce
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes
• 8 ounces linguine noodles
• 2 Tablespoons cornstarch
• 4 green onions, sliced
• 1 Tablespoon sesame seeds, optional

Instructions

In a large skillet, cook and crumble the ground beef over medium heat. Once fully cooked, drain off any excess grease.

Add the garlic and ginger to the skillet and cook for about 1 minute.

Meanwhile, cook the linguine noodles according to the package directions. Rinse them under cold water and set aside.

To the skillet with the beef, add the soy sauce, beef broth, brown sugar, hoisin sauce, pepper, and red pepper flakes. Stir everything together until well combined.

In a small bowl, mix the cornstarch with a little cold water until smooth, then pour it into the skillet. Bring the mixture to a gentle boil and cook until the sauce thickens. Add the cooked noodles and toss until they are evenly coated with the sauce and beef.

Remove from heat and let the noodles sit in the sauce for a few minutes to absorb the flavor. Serve warm, garnished with sliced green onions and sesame seeds, if desired. Enjoy!

Servings

Serves 4.

Storage and Reheating

Store Mongolian Beef and Noodles in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months; thaw overnight in the fridge before reheating. To reheat, add a splash of water or beef broth to loosen the sauce and warm in the microwave in short intervals, stirring between each, or heat on the stovetop over medium heat for 5-7 minutes until warmed through. 

Holly’s Tips for The Best Mongolia Beef and Noodles:

• Use High-Quality Lean Ground Beef: Choosing quality lean ground beef prevents excess grease, keeping your Mongolian beef sauce rich and flavorful without being oily.
• Cook Noodles al Dente: Linguine noodles should be slightly firm when cooked. Overcooked noodles can become mushy when tossed with the thick sauce.
• Let Noodles Absorb The Sauce: After combining the noodles and beef, let the dish sit for 1-2 minutes. This allows the noodles to soak up maximum flavor.
• Adjust Heat As Needed: Easily adjust the spice level by adding more or less red pepper flakes to suit your taste.
• Garnish Before Serving: Sliced green onions and sesame seeds add color and texture, making the dish look just like your favorite restaurant.
• Make It Your Own: You can stir-fry vegetables in with the beef or add them when combining everything. I recommend broccoli, bell peppers, snap peas, and carrots.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Beef and Broccoli Ramen!

Wanting something different? Make this Tex-Mex-inspired Taco Noodle Skillet, it’s so good.

Can’t get enough of noodles? Try these highly-rated recipes next: Slow Cooker Chicken and Noodles, Easy Thai Noodles, Asian Pasta Salad, and Chicken Noodle Bake.

Have you made this Mongolian Beef and Noodles recipe? 💚

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #MongolianBeefandNoodles #LifeInTheLofthouse

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Mongolian Beef and Noodles

Make quick and easy Mongolian Beef and Noodles in under 30 minutes, featuring ground beef and linguine, tossed in a sweet-savory sauce.

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Ingredients

• 1 lb. lean ground beef
• 1 teaspoon ground ginger
• 1 Tablespoon minced garlic
• 3 Tablespoons light brown sugar
• ½ cup beef broth
• ½ cup low-sodium soy sauce
• ¼ cup hoisin sauce
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes
• 8 ounces linguine noodles
• 2 Tablespoons cornstarch
• 4 green onions sliced
• 1 Tablespoon sesame seeds optional

Instructions

• In a large skillet, cook and crumble the ground beef over medium heat. Once fully cooked, drain off any excess grease.
• Add the garlic and ginger to the skillet and cook for about 1 minute.
• Meanwhile, cook the linguine noodles according to the package directions. Rinse them under cold water and set aside.
• To the skillet with the beef, add the soy sauce, beef broth, brown sugar, hoisin sauce, pepper, and red pepper flakes. Stir everything together until well combined.
• In a small bowl, mix the cornstarch with a little cold water until smooth, then pour it into the skillet. Bring the mixture to a gentle boil and cook until the sauce thickens. Add the cooked noodles and toss until they are evenly coated with the sauce and beef.
• Remove from heat and let the noodles sit in the sauce for a few minutes to absorb the flavor. Serve warm, garnished with sliced green onions and sesame seeds, if desired. Enjoy!

Recipe Adapted From: Eating on a Dime

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I remember first eating this salad at Emma’s baby shower over 18 years ago. ☺️ We served it with Pizza Factory breadsticks, cookies, and a Crystal Light/Sprite drink. It was so good, and has been a favorite recipe of mine ever since. This homemade Chicken Caesar Pasta Salad features seasoned chicken, rotini pasta, crisp croutons, and juicy tomatoes, all tossed in a creamy, flavorful homemade Caesar dressing, over a bed of romaine lettuce. It’s healthy, fresh, and crunchy, making it the perfect dish to serve in the spring and summer.

CHICKEN CAESAR PASTA SALAD

For this pasta salad recipe, I like to cook two chicken breasts in a skillet and season them with a little lemon-pepper. It gives the salad extra flavor, and I highly recommend you try it! I chop up the chicken and add them to the salad. You could always use a rotisserie chicken to save time. You can also use store-bought Caesar salad dressing to make things easier. My favorite brand is Brianna’s. Serve chilled for a refreshing meal, perfect for lunch, dinner, potlucks, or picnics. Top with extra Parmesan and freshly cracked black pepper for an extra boost of flavor. 

Find my expert tips on how to make homemade chicken Caesar pasta salad below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️

Why You’ll Love This Chicken Caesar Pasta Salad Recipe:

• Fresh & Flavorful: Tender grilled chicken, crisp romaine lettuce, juicy cherry tomatoes, and seasoned croutons combine with rotini pasta for a perfectly balanced dish.
• Creamy Homemade Dressing: The rich, tangy Caesar dressing made with mayonnaise, Parmesan, lemon, and garlic elevates every bite.
• Quick & Convenient: With pre-cooked chicken and easy-to-whisk dressing, this pasta salad comes together in minutes, yet tastes like a restaurant-quality dish.

Ingredients

Chicken Caesar Pasta Salad

• 12 ounces rotini pasta
• 1 lb. cooked chicken breast, sliced or diced (I like to season mine with lemon-pepper seasoning.)
• 3 large heads Romaine lettuce (rinsed, dried, then chopped)
• 1 cup cherry tomatoes, sliced
• 1 cup seasoned croutons
• 1/2 cup freshly grated Parmesan cheese

Homemade Caesar Dressing

• 1 cup mayonnaise
• 1/3 cup sour cream
• 2 cloves garlic, minced
• juice of 1 lemon
• 2 teaspoons anchovy paste
• 1 Tablespoon Worcestershire sauce
• 1 teaspoon dijon mustard
• 1/2 cup freshly grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

For The Chicken Caesar Pasta Salad

Cook pasta in a large pot of water until al dente. Drain water, then rinse noodles under cold water to let cool.

In a large serving bowl, combine cooked chicken, tomatoes, and cooled pasta. Chill until ready to serve. When ready to eat: add the chopped romaine lettuce, croutons, and as much or as little Caesar dressing as you prefer to the bowl. Gently stir to combine everything. Top with Parmesan cheese. Serve and enjoy!

For The Homemade Caesar Dressing

Whisk together all of the dressing ingredients. Cover and chill in the fridge until ready to use.

Servings

Serves 6.

Storage 

Store leftovers in an airtight container; the pasta, chicken, and dressing can last in the fridge for 3 days. Add lettuce and croutons right before serving for maximum freshness.

Holly’s Tips for The Best Chicken Caesar Pasta Salad Recipe:

• Use Grilled or Roasted Chicken: Grilling or roasting your chicken beforehand adds a smoky, savory depth that enhances the salad’s overall taste.
• Cook Pasta Al Dente: Slightly firm pasta holds up better in salads and prevents a mushy texture after chilling.
• Chill Ingredients Before Serving: Keep the pasta, chicken, and lettuce chilled to ensure a refreshing, crisp salad.
• Add Croutons Last: Toss croutons in just before serving to keep them crunchy and prevent sogginess.
• Make It Your Own: You can control how much dressing you add and swap ingredients to your liking, making it perfect for meal prep, potlucks, or family lunches. If you’re short on time, feel free to use store-bought Caesar salad dressing. Either way, you will still get a delicious pasta salad.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Make my Chicken Pesto Pasta Salad.

Looking for something a little different? Try this amazing Chicken Strawberry Pasta Salad.

Wanting a meatless option? Serve these: California Pasta Salad and Tri-Color Pasta Salad.

Can’t get enough of pasta salad? Don’t miss out on these highly-rated recipes: BBQ Ranch Chicken Pasta Salad, Teriyaki Chicken Pasta Salad, and Pepperoni Pizza Pasta Salad.

Have you made this Chicken Caesar Pasta Salad recipe? 💚

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #ChickenCaesarPastaSalad #LifeInTheLofthouse

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Chicken Caesar Pasta Salad

Chicken Caesar Pasta Salad is filled with grilled chicken, rotini pasta, croutons and tomatoes over a bed of romaine lettuce. The homemade creamy Caesar dressing packs it full of flavor!

Prep Time 30 minutes minutes

Servings 6

Author Holly

Ingredients

Chicken Caesar Pasta Salad

• 12 ounces rotini pasta
• 1 lb. cooked chicken breast, sliced or diced ( I season mine with lemon-pepper seasoning.)
• 3 large heads Romaine lettuce (rinsed, dried then chopped)
• 1 cup cherry tomatoes sliced
• 1 cup seasoned croutons
• 1/2 cup freshly grated Parmesan cheese

Homemade Caesar Dressing

• 1 cup mayonnaise
• 1/3 cup sour cream
• 2 cloves garlic minced
• juice of 1 lemon
• 2 teaspoons anchovy paste
• 1 Tablespoon Worcestershire sauce
• 1 teaspoon dijon mustard
• 1/2 cup freshly grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

For The Chicken Caesar Pasta Salad

• Cook pasta in a large pot of water until al dente. Drain water then rinse noodles under cold water to let cool.
• In a large serving bowl, combine cooked chicken, tomatoes and cooled pasta. Chill until ready to serve. When ready to eat: add the chopped romaine lettuce, croutons and as much or little Caesar dressing you prefer to bowl. Gently stir to combine everything. Top with Parmesan cheese. Serve and enjoy!

For The Homemade Caesar Dressing

• Whisk together all of the dressing ingredients. Cover and chill in fridge until ready to use.

Notes

Nutrition Info for salad: 1 serving = 396 calories / 11 fat / 51 carbs / 31 protein

Nutrition Info for dressing: 2 Tablespoons = 81 calories / 8 fat / 1 carb / 3 protein

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Love lasagna, but not the work it takes to make it? Today’s recipe is for you. There is a reason Giana de Laurentiis’s sheet pan layerless lasagna went viral, and I’m excited to share my take on it. This sheet pan lasagna recipe is simpler and far less messy than traditional lasagna, while still delivering those irresistible crispy edges and rich, hearty center that every lasagna lover (myself included) craves. This is a family-friendly meal ideal for busy weeknights!

SHEET PAN LASAGNA

Ground beef and a garlicky, herb-seasoned marinara sauce bring the hearty protein, while the creamy ricotta mixed with wilted spinach balances out the layers. Topped with mozzarella and Parmesan, this sheet pan lasagna comes out of the oven with golden, crispy edges and a rich, comforting center.

Are you drooling yet?

If you love classic lasagna this recipe is your dream dinner. Be sure to save this recipe and let me know in the comments how it turns out!

Find my expert tips on how to make homemade sheet pan lasagna from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected. ❤️

Why You’ll Love This Easy Sheet Pan Lasagna:

• Quick & Easy-To-Make: Breaking the noodles and baking everything together saves time without sacrificing flavor, making it an ideal dinner for busy nights or feeding a crowd.
• No-Fuss Lasagna Recipe: This sheet pan lasagna skips the layering and baking in multiple dishes, making cleanup a breeze while still delivering all the comforting flavors of traditional lasagna.
• Cheesy Goodness: Creamy ricotta, melted mozzarella, and nutty Parmesan create a gooey, cheesy center with golden, crispy edges that every lasagna lover craves.
• Hearty & Filling: Ground beef and marinara sauce provide savory, robust flavor, perfectly balanced by tender noodles and sautéed spinach.
• Customizable Pasta: Add vegetables, swap in sausage for a spicier flavor, or use your favorite marinara for a personalized sheet pan lasagna.

Ingredients

• 16 ounces lasagna noodles
• 2 cups baby spinach leaves
• 2 cups ricotta cheese
• Salt and pepper, to taste
• ½ Tablespoon extra-virgin olive oil
• 1 pound lean ground beef
• 1 small yellow onion, diced
• 1 Tablespoon minced garlic
• 4 cups marinara/ spaghetti sauce
• 1 Tablespoon Italian seasonings
• 2 cups shredded mozzarella cheese
• 3/4 cup grated Parmesan cheese

Instructions

Break the 16 ounces of lasagna noodles into roughly 2-inch pieces. Cook them according to the package directions until al dente, then drain and set aside.

Meanwhile, heat the oven to 350°F and coat a 12×17-inch sheet pan with nonstick cooking spray.

Place the spinach in a medium skillet and sauté over medium heat. After about 2 to 3 minutes, it will wilt and reduce in volume. Remove from heat.

In a medium mixing bowl, combine the ricotta cheese with the cooked spinach. Season with salt and pepper as desired, then set aside.

Warm the olive oil in a large skillet over medium-high heat. Add the ground beef and onion, cooking until beef is fully browned. Stir in the garlic. Cook and stir for another minute. Drain any excess fat, then add the marinara sauce.
Season the sauce with Italian seasoning, along with salt and pepper, to taste.

Add the drained, cooked noodles to the meat sauce and gently mix until evenly coated.

To Assemble

Transfer the meat and noodle mixture to the prepared sheet pan and spread it into an even layer.

Spoon dollops of the ricotta mixture evenly over the top.

Finish by sprinkling the mozzarella and the Parmesan cheeses evenly over the top.

Bake uncovered for 25 to 30 minutes, or until the cheese is melted, bubbly, and lightly browned.

Let the lasagna rest for a few minutes before serving. Enjoy!

Servings

Serves 8

Storage and Reheating

Store leftover lasagna in an airtight container and place in the fridge for up to 3 days. To reheat, warm in a 350°F oven for 15 minutes until heated through, or microwave individual portions in 30 second intervals. For the best texture, reheat uncovered in the oven to preserve the cheesy, slightly crispy edges, and ensure the internal temperature reaches 165°F before serving. Can be frozen for up to 2 months.

Holly’s Tips for The Best Sheet Pan Lasagna:

• Break Up The Lasagna Noodles: Breaking the noodles into 2-inch pieces helps them cook quickly and absorb the sauce evenly.
• Al Dente Cooking: Slightly undercook the noodles. They will finish cooking in the oven, preventing them from becoming mushy.
• Use A Variety Of Cheeses: Combining ricotta, mozzarella, and Parmesan delivers creamy, gooey layers with golden, crispy edges.
• Don’t Overcrowd the Sheet Pan: Spreading the noodles, meat sauce, and cheese evenly ensures even baking and prevents soggy spots.
• Add Sauce Generously: The noodles soak up the marinara, so don’t skimp—this keeps the lasagna moist and flavorful.
• Let It Cool Before Serving: Allowing the sheet pan lasagna to rest for at least 5 minutes after baking helps the layers set and makes slicing easier.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Easy Skillet Lasagna and Bowtie Skillet Lasagna next.

Wanting something different? White Chicken and Spinach Lasagna and Mexican Lasagna are both unique takes on the classic.

Can’t get enough of lasagna? Make these highly-rated recipes: Slow Cooker Lasagna Soup, Cream Cheese Lasagna, and Cheesy Lasagna Roll Ups.

Have you made this Sheet Pan Lasagna recipe? ❤️

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #SheetPanLasagna #LifeInTheLofthouse

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Sheet Pan Lasagna

Enjoy all the flavors of classic lasagna with easy Sheet Pan Lasagna! This cheesy and hearty, one-pan meal is perfect for busy weeknights.

Prep Time 25 minutes minutes

Cook Time 30 minutes minutes

Servings 8

Ingredients

• 16 ounces lasagna noodles
• 2 cups baby spinach leaves
• 2 cups ricotta cheese
• salt and pepper to taste
• ½ Tablespoon extra-virgin olive oil
• 1 pound ground beef
• 1 small yellow onion diced
• 1 Tablespoon minced garlic
• 4 cups marinara/spaghetti sauce
• 1 Tablespoon Italian seasonings
• 2 cups shredded mozzarella cheese
• ¾ cup grated Parmesan cheese

Instructions

• Break the 16 ounces of lasagna noodles into roughly 2-inch pieces. Cook them according to the package directions until al dente, then drain and set aside.
• Meanwhile, heat the oven to 350°F and coat a 12×17-inch sheet pan with nonstick cooking spray.
• Place the spinach in a medium skillet and sauté over medium heat. After about 2 to 3 minutes, it will wilt and reduce in volume. Remove from heat.
• In a medium mixing bowl, combine the ricotta cheese with the cooked spinach. Season with salt and pepper as desired, then set aside.
• Warm the olive oil in a large skillet over medium-high heat. Add the ground beef and onion, cooking until beef is fully browned. Stir in the garlic. Cook for another minute. Drain any excess fat, then add the marinara sauce. Season the sauce with Italian seasoning, along with salt and pepper, to taste.
• Add the cooked noodles to the meat sauce and gently mix until evenly coated.

To Assemble

• Transfer the meat and noodle mixture to the prepared sheet pan and spread it into an even layer.
• Spoon dollops of the ricotta mixture evenly over the top.
• Finish by sprinkling the mozzarella and the Parmesan cheeses evenly over the top.
• Bake uncovered for 25 to 30 minutes, or until the cheese is melted, bubbly, and lightly browned.
• Let the lasagna rest for a few minutes before serving. Enjoy!

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My Creamy Rotel Pasta recipe is the weeknight dinner you didn’t know you needed—but once you try it, it’ll earn a spot in your regular rotation. This dish packs a punch of zesty flavor, thanks to the signature kick of Rotel—these iconic diced tomatoes with green chilies have long been a pantry staple in my home.

Combined with tender pasta, a rich and creamy cheese sauce, and just the right amount of spice, this dish delivers all the comfort of a classic meal with a Tex-Mex twist. It’s quick to make, incredibly satisfying, and perfect for feeding a hungry family or spicing up your usual dinner routine.

CREAMY ROTEL PASTA

Rotel Pasta is the kind of dish that turns a simple weeknight dinner into something unforgettable. Hearty and full of flavor, this creamy Tex-Mex pasta features seasoned ground beef as the base, adding heartiness to every bite. What makes it truly special is the creamy, spicy sauce that clings to the pasta—bringing all the ingredients together in a way that is ultra delicious. It’s a fast meal that tastes like it took all day but comes together in just 30 minutes!

The ground beef is browned to perfection, then simmered with beef broth, heavy whipping cream, cream cheese, and a splash of Worcestershire sauce for a luxuriously creamy finish. A bold blend of chili powder, paprika, ground cumin, and black pepper adds layers of smoky depth. The result is a spicy, creamy pasta dish packed with flavor and perfect for feeding the whole family.

Ingredients

• 1 pound penne pasta
• 1 pound lean ground beef
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 2 cans (10-ounces, each) Rotel (diced tomatoes with green chilies)
• 1 cup beef broth
• 2/3 cup heavy whipping cream
• 5 ounces cream cheese
• 1 Tablespoon Worcestershire sauce
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon black pepper
• 1 Tablespoon cornstarch
• 1 Tablespoon water
• 2 cups freshly grated mild cheddar cheese
• Freshly chopped cilantro, for garnish (optional)
• Sliced jalapeno (optional)

How to Make Creamy Rotel Pasta

Cook the penne pasta until al dente, in a large pot of salted water according to the package directions. Drain water and set aside.

Meanwhile, add the ground beef and diced onion to a large, deep skillet OR large pot. Cook and crumble the ground beef, over medium-high heat, until no longer pink and the onion is soft; about 8 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.

Stir in the drained Rotel tomatoes, beef broth, heavy whipping cream, cream cheese, Worcestershire sauce, chili powder, paprika, ground cumin, salt and pepper.

Mix together the cornstarch and water until combined then pour into the sauce.

Bring the mixture to a simmer then reduce heat to medium-low. Continue to stir mixture until the cream cheese is melted and the sauce thickens; about 10 minutes or so. Now, stir in the shredded cheddar cheese until melted.

Add the cooked penne pasta to the skillet and toss until everything is fully coated in sauce. Serve warm with garnishes of fresh cilantro and slices of jalapeno, if desired. Enjoy!

Storing and Reheating

Stores well in a covered glass container in the fridge for up to 3 days. Reheat on the stovetop or in a microwave-safe dish. Reheat in 30-second intervals, stirring in between. Feel free to add a little liquid (milk or broth) if the pasta is too dry.

⭐️ Holly’s Tips for the Perfect Rotel Pasta:

1. Choose your cheese wisely: While any freshly grated cheese will melt into the sauce, selecting the right kind can elevate the flavor. Pepper Jack adds a spicy kick that pairs beautifully with the chilies, while mild or sharp cheddar enhances the creamy, tangy tomato base. For an ultra-smooth texture, consider mixing in some mozzarella or Monterey Jack.

2. Pick your pasta shape with purpose: This recipe calls for penne, but you can easily swap in other short pasta shapes like rotini, farfalle, or elbow macaroni. Just be sure to cook your pasta al dente—firmer pasta holds up better in the creamy sauce and provides a satisfying bite.

3. Brighten it up with toppings: Just before serving, add a finishing touch to balance the richness. Try a sprinkle of freshly chopped cilantro or green onions for freshness, or a squeeze of lime juice for a hint of acidity that cuts through the creaminess and adds a Tex-Mex flair.

Bonus Tip – Make it your own: Feel free to customize the spice level. Add a dash of hot sauce, crushed red pepper flakes, or extra chilies if you love heat. For a milder version, stick with mild Rotel and a neutral cheese blend.

Servings

This recipe serves up to six but can be easily doubled for large parties or crowds.

Similar Recipes

Looking for something similar? Try my Chicken Fajita Pasta.

Looking for something with extra heat? Try my Spicy Parmesan Chicken Pasta.

Not a big on spicy food? My Chicken Ranch Pasta Bake is the perfect place to start.

Are you a fan of Tex Mex? Add my Taco Salad to your list of recipes to try next!

In the mood for something else? My King Ranch Mac and Cheese will become your new favorite comfort food.

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Creamy Rotel Pasta

Whip up this flavorful 30-minute dinner featuring ground beef, Rotel tomatoes, and melted cheese. Easy, bold, and perfect for busy weeknights!

Prep Time 30 minutes minutes

Servings 6

Ingredients

• 1 pound penne pasta
• 1 pound lean ground beef
• 1 small yellow onion diced
• 3 cloves garlic minced
• 2 cans (10 ounces, each) Rotel (diced tomatoes with green chilies)
• 1 cup beef broth
• 2/3 cup heavy whipping cream
• 5 ounces cream cheese
• 1 Tablespoon Worcestershire sauce
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 Tablespoon cornstarch
• 1 Tablespoon water
• 2 cups freshly grated cheddar cheese (or any preferred cheese)
• Freshly chopped cilantro for garnish (optional)

Instructions

• Cook the penne pasta until al dente, in a large pot of salted boiling water according to the package directions. Drain water and set aside.
• Meanwhile, add the ground beef and diced onion to a large, deep skillet OR large pot. Cook and crumble the ground beef, over medium-high heat, until no longer pink and the onion is soft; about 8 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.
• Stir in the undrained Rotel tomatoes, beef broth, heavy whipping cream, cream cheese, Worcestershire sauce, chili powder, paprika, ground cumin, salt and pepper.
• Mix together the cornstarch and water until combined then pour into the sauce.
• Bring the mixture to a simmer then reduce heat to medium-low. Continue to stir mixture until the cream cheese is melted and the sauce thickens; about 10 minutes or so. Now, stir in the shredded cheddar cheese until melted.
• Add the cooked penne pasta to the skillet and toss until everything is fully coated in sauce. Serve warm with garnishes of fresh cilantro and slices of jalapeno, if desired. Enjoy!

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This Teriyaki Chicken Pasta Salad is not your average pasta salad. It’s the kind of dish that sneaks into your weekly rotation because it hits all the marks: flavor, texture, nutrition, and flexibility! If you find yourself staring at a box of pasta and wondering how you can make it more exciting, save this recipe! This recipe passed the taste test with my whole family, and I love how easy it is to prepare. You truly can’t go wrong with bringing this dish to your next barbecue or potluck. It has a little bit of something for everyone!

Teriyaki Chicken Pasta Salad is great for those busy weeknights, summer barbeques, and a quick meal prep. It’s loaded with veggies and protein, making it a well-balanced meal the whole family can enjoy warm or chilled. Whether you’re a busy mom packing lunches, packing for a picnic, or looking for a fresh take on classic pasta salad, this dish delivers in every spoonful. It’s family-friendly, and ready to go in 30 minutes when you’re prepared! 

TERIYAKI CHICKEN PASTA SALAD

What makes this recipe stand out? For starters, the peanuts, dried cranberries (craisins), and mandarin oranges come together to deliver both a satisfying crunch and sweetness. And the star of this dish? The teriyaki dressing! It brings a perfect sweet-meets-savory flavor and ties the whole dish together.

The secret to making any pasta salad more satisfying and well-balanced is adding a good source of protein and this recipe delivers with juicy chicken breast. The savory-sweet flavor of the chicken pairs well with the al dente pasta and veggies, turning a simple side dish into a filling, protein-packed meal.

One of the best things about pasta salad is how easy it is to customize and this Teriyaki Chicken Pasta Salad is no exception. It’s flexible and allows you to use what’s in your pantry. This recipe is proof that a simple idea can turn into something really special for lunch, dinner, or anytime in between.

Teriyaki Dressing

• 6 Tablespoons teriyaki sauce
• ¼ cup vegetable oil
• 3 Tablespoons rice wine vinegar
• 1/2 teaspoon granulated sugar
• 1/2 teaspoon minced garlic

Pasta Salad

• 12 ounces farfalle (bowtie) pasta
• 4 cups baby spinach leaves
• 2 cups diced cooked chicken
• ½ cup honey roasted peanuts
• ½ cup craisins (dried cranberries)
• 1 can (15 ounces) mandarin oranges, drained
• ⅓ cup fresh cilantro, chopped
• ¼ cup green onions, chopped

Instructions

Teriyaki Dressing

Pour the teriyaki sauce, vegetable oil, rice wine vinegar, sugar, and garlic together in a small bowl. Whisk well to combine. Cover and store in the fridge.

Meanwhile, bring a large pot of salted water to a rolling boil. Cook the bowtie pasta in the boiling water until al dente, according to package directions.

Drain pasta in a strainer. Rinse under cold water to cool pasta down. Shake off excess water and set aside to cool completely.

Add the cooled pasta to a large serving bowl. Add baby spinach, cooked chicken, peanuts, craisins, mandarin oranges, cilantro and green onion. Toss to combine. Drizzle with desired amount of dressing and gently toss again to coat evenly. Serve and enjoy!

Holly’s Tips for the Perfect Teriyaki Chicken Pasta Salad

1. Choose your pasta shape wisely! I recommend pastas such as bowtie (farfalle), rotini, or orecchiette because they cling to sauce and provide texture. Be sure to cook the pasta just until al dente. Avoid over-cooking the pasta as it will be mushy in the salad.

2. Teriyaki sauce: there are a lot of store bought, bottled teriyaki sauces out there. My recommendation is to use one that is thick and that you like the flavor of. I personally love the Yoshida’s Original Gourmet Teriyaki Sauce. It’s thick and perfect for this recipe!

• Use precooked chicken: a rotisserie chicken or leftover grilled chicken works great for this recipe! This makes the salad much quicker to make.

Storing and Reheating

Place any leftover pasta in an airtight container and store in the refrigerator. Enjoy within 3 days. Enjoy again cold, or reheat only the chicken and pasta in the microwave for 20 seconds or so. (I prefer to eat it cold!)

Serving Suggestions

This recipe yields 8 servings. It can be easily doubled or tripled to feed larger crowds.

Similar Recipes

Looking for something similar? My Mandarin Orange and Spinach Pasta Salad hits the spot with its fresh, vibrant flavors.

Looking for the ultimate teriyaki chicken recipe? A great place to start is my highly rated 5 star Baked Teriyaki Glazed Chicken.

Craving something simpler? You can’t go wrong with classics like my Asian Pasta Salad.

Another classic dish that never goes out of style. My Tri Color Pasta Salad doesn’t disappoint when it comes to satisfying those cold pasta cravings.

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Teriyaki Chicken Pasta Salad

Teriyaki Chicken Pasta Salad is loaded with juicy chicken, bowtie pasta, baby spinach, and the sweet burst of craisins and mandarin oranges. It’s all tossed together in an amazing teriyaki dressing!

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Servings 8

Ingredients

Teriyaki Dressing

• 6 Tablespoons teriyaki sauce
• 1/4 cup vegetable oil
• 3 Tablespoons rice wine vinegar
• 1/2 teaspoon granulated sugar
• 1/2 teaspoon minced garlic

Pasta Salad

• 12 ounces farfalle (bowtie) pasta
• 4 cups baby spinach leaves
• 2 cups diced cooked chicken
• 1/2 cup honey roasted peanuts
• 1/2 cup dried cranberries (craisins)
• 1 can (15 ounces) mandarin oranges drained
• 1/3 cup fresh cilantro chopped
• 1/4 cup green onions chopped

Instructions

Teriyaki Dressing

• Pour the teriyaki sauce, vegetable oil, rice wine vinegar, sugar, and garlic together in a small bowl. Whisk well to combine. Cover and store in the fridge.
• Meanwhile, bring a large pot of salted water to a rolling boil. Cook the bowtie pasta in the boiling water until al dente, according to package directions.
• Drain pasta in a strainer. Rinse under cold water to cool pasta down. Shake off excess water and set aside to cool completely.
• Add the cooled pasta to a large serving bowl. Add baby spinach, cooked chicken, peanuts, craisins, mandarin oranges, cilantro and green onion. Toss to combine. Drizzle with desired amount of dressing and gently toss again to coat evenly. Serve and enjoy!

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My Chicken Alfredo Roll-Ups are a dinner your family has been waiting for! Lasagna noodles are filled with creamy Alfredo sauce, chicken, and mozzarella cheese, all rolled up and baked to perfection. This dish is a yummy twist on classic chicken Alfredo that brings a bit of creativity and elegance to your dinner table. With just a few simple steps and a handful of ingredients, you can create a meal that looks fancy but is easy enough for any skill level!

CHICKEN ALFREDO ROLL UPS

If you’re in search of a comforting and crowd-pleasing dinner that’s simple to prepare, these Chicken Alfredo Roll-Ups are the perfect choice. They combine the creamy, cheesy decadence of Alfredo sauce with the satisfying heartiness of lasagna noodles and shredded chicken. They’re perfect for busy weeknights when you want something hearty without spending hours in the kitchen. Plus, they’re an excellent make-ahead meal, making them ideal for meal prepping or gifting to loved ones in need of a little culinary care. They’re indulgent without being fussy, offering the ultimate comfort in each bite.

Ingredients

• 8 lasagna noodles
• 2 cups Alfredo sauce, divided
• 1 lb. cooked, shredded chicken
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• 3 cups freshly grated Mozzarella cheese, divided
• Chopped parsley, optional

Instructions

Preheat oven to 375 degrees F. Spray a 9×13-inch baking dish with non-stick spray. Set aside. Boil lasagna noodles in a large pot of water according to package directions. Drain water. Carefully, lay out cooked lasagna noodles onto parchment paper to let cool.

In a medium bowl, stir together half the Alfredo sauce, all the shredded chicken, garlic powder, Italian seasoning, salt, pepper, and 1 cup of the mozzarella cheese. Mix to combine. Set aside.

Divide the chicken Alfredo mixture evenly among the 8 lasagna noodles, by spreading it evenly over each noodle. To roll up noodles, start at one end and roll the noodle up over the toppings. Place the roll-ups in the pan, one by one, seam-side down. Pour the remaining Alfredo sauce evenly over the top of each roll-up. Top evenly with remaining mozzarella cheese.

Bake for 20 minutes, uncovered, or until the cheese is melted and bubbly. Top with chopped parsley, if desired. Serve warm and enjoy!

Serving Suggestions

To round out the meal, pair these with a few simple yet delicious sides. A crisp Caesar salad or a bowl of mixed greens with a light vinaigrette adds a refreshing contrast, balancing the indulgent Alfredo sauce with a bit of crunch and acidity. Warm, buttery garlic bread is another excellent choice, perfect for soaking up every bit of the creamy sauce and enhancing the overall dining experience!

Storing and Reheating

To store, whether prepared fresh or as leftovers, it’s important to keep them properly sealed to maintain their creamy texture and delicious flavor. If you have leftovers, transfer the roll-ups to an airtight container and refrigerate for up to three days.

For make-ahead meals, assemble the roll-ups and refrigerate them, tightly covered, for up to two days before baking. For longer storage, these roll-ups are freezer friendly. Place the assembled roll-ups in a freezer-safe dish, cover tightly, and freeze for up to two months.

To reheat leftovers, cover and warm them in the oven at 350°F until heated through.

For frozen roll-ups, thaw overnight in the refrigerator before baking as directed. These storage methods ensure the roll-ups remain as rich and satisfying as when they were first prepared.

Recipe Customizations

– Add Vegetables: Incorporate cooked spinach, mushrooms, or steamed broccoli into the filling for added nutrients and flavor!  

– Swap Proteins: Substitute the chicken with turkey, ham, or even cooked shrimp for a different flavor profile.  

– Go Gluten-Free: Use gluten-free lasagna noodles and Alfredo sauce to make this dish free of gluten.  

– Lighten It Up: opt for low-fat Alfredo sauce, low-fat cheese, and chicken breast to reduce the calorie count without sacrificing flavor.

Similar Recipes

Ham and Cheese Roll Ups -The ultimate snack! Melted buttery Dijon mustard gives these rolls an extra flavor pairing perfectly with the ham and cheese.

Pepperoni Roll Ups – Filled with gooey cheese and pepperoni all wrapped in buttery, flaky crescent dough. This is the next hit at your upcoming party!

Turkey & Stuffing Roll Ups – Slices of roasted turkey wrapped around stuffing and topped with gravy. These are delicious and easy to prepare.

Caprese Lasagna Roll Ups – All the wonderful components of classic lasagna. The tomato, basil and Mozzarella cheese packs these rolls with flavor!

Have you made this Chicken Alfredo Roll-Ups recipe? 🍗

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #ChickenAlfredo #EasyWeeknightDinner #LifeInTheLofthouse

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Chicken Alfredo Roll-Ups

Lasagna noodles rolled up with shredded chicken, Alfredo sauce and Mozzarella cheese. These are delicious!

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Ingredients

• 8 lasagna noodles
• 2 cups Alfredo sauce divided
• 1 lb. cooked shredded chicken
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• salt and pepper to taste
• 3 cups freshly grated Mozzarella cheese divided
• chopped parlsey optional

Instructions

• Preheat oven to 375 degrees F. Spray a 9×13-inch baking dish with non-stick spray. Set aside.
• Boil lasagna noodles in a large pot of water according to package directions. Drain water. Carefully, lay out cooked lasagna noodles onto parchment paper to cool and dry.
• In a medium bowl, stir together half the Alfredo sauce, all the shredded chicken, garlic powder, Italian seasoning, salt, pepper, and 1 cup of the mozzarella cheese. Mix to combine. Set aside.
• Divide the chicken Alfredo mixture evenly among the 8 lasagna noodles, by spreading it evenly over each noodle. Roll up noodles starting at one end and roll up over the toppings. Place the roll-ups in the pan, one by one, seam-side down. Pour the remaining Alfredo sauce evenly over the top of each roll-up. Top evenly with remaining mozzarella cheese.
• Bake uncovered for 20 minutes or until the cheese is melted and bubbly. Top with chopped parsley, if desired. Serve warm and enjoy!

Notes

Yields: 8 rolls ups 

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Sunday dinners in our household are reserved for family comfort meals, a tradition that I cherish deeply. As a food blogger, Sundays also serve as my experimental kitchen playground where new recipe ideas come to life. While some experiments don’t always hit the mark, others turn into spectacular culinary successes, much like these Pesto Chicken Stuffed Shells.

Combining the aromatic flavor of basil pesto with chicken and cream cheese, encased in jumbo pasta shells and drenched in marinara, this dish quickly became a family favorite. Let me share this incredible recipe that promises to make your dinners extra special. This is a recipe that is easy to assemble, and every time they come out of the oven my crew gets so excited!

PESTO CHICKEN STUFFED SHELLS

This recipe is more than just a meal; it is a celebration of flavors and textures that come together to create a dish that is both comforting and exciting. Bails pesto has always held a special place in my heart. Its vibrant green color and robust flavor can transform any dish into something extraordinary. These shells are flavor-packed and are just as delightful to make as they are to eat.

INGREDIENTS

• 1 box (12 ounces) jumbo pasta shells
• 1 lb. cooked, shredded chicken breast (seasoned with salt and pepper)
• 1 to 1 ½ containers (7.5 ounces, each) chive and onion cream cheese
• 1/3 to 1/2 cup basil pesto (measure according to taste preference. I use 1/3 cup)
• 3 cups shredded Mozzarella cheese, divided
• 1 jar (24 ounces) marinara sauce
• freshly chopped parsley, optional

COOKING INSTRUCTIONS

Preheat the oven to 350 degrees F. Grease a 9×13-inch baking dish with nonstick spray. Set aside.

In a large pot of water, boil pasta shells until al dente; according to package directions. Drain the water, then rinse noodles in cold water. Set aside.

In a medium bowl, combine the cooked shredded chicken, 1 to 1 ½ of the containers of chive and onion cream cheese (depends on how wet you want the mixture), 1 cup shredded mozzarella cheese and the basil pesto. Stir mixture gently until combined.

In a 9×13 baking dish, spread about 1 cup of marinara sauce in the bottom. Take one pasta shell and stuff it with 3 Tablespoons of chicken/cheese mixture. Place shell in prepared dish, and then repeat process with remaining shells and chicken/cheese mixture. There should be enough filling to fill at least 24 shells.

Pour the remaining marinara sauce evenly over the stuffed shells, then sprinkle the remaining mozzarella cheese all over the top. 

Bake, uncovered, for 25 to 30 minutes or until the cheese is melted and bubbly. Remove from the oven and sprinkle with chopped, fresh parsley (optional). Allow to stand for 5 minutes before serving.

SERVINGS

This recipe yields 6 to 8 servings. With about 24 stuffed shells in the dish, each serving includes 3 to 4 shells, depending on your portion size desired.

STORING AND REHEATING

Store any leftover pasta covered in the fridge for up to 3 days. When you’re ready to enjoy them, simply transfer to an oven-safe baking dish and reheat in the oven until cheese is melted and bubbly.

AN EASY VEGETARIAN OPTION

Making these shells vegetarian is incredibly easy. Replace the shredded chicken with a plant-based protein like tofu, tempeh, or just extra cheese and vegetables. Spinach, mushrooms, or roasted bell peppers can be great additions to the filling, adding both texture and flavor.

A FAMILY FRIENDLY SUCCESS

Flavor Combination: The blend of basil pesto with creamy ricotta and mozzarella cheese creates a rich and flavorful filling. The shredded chicken adds protein and texture.

Ease of Preparation: Using a rotisserie chicken cuts down on prep time, allowing you to focus on assembling and baking the dish.

Versatility: This dish can be easily adapted to suit different tastes. You can substitute the chicken with ground beef or turkey or use different types of cheese.

ENJOY THIS RECIPE? HERE ARE A FEW MORE SENSATIONAL SHELLS!

Chicken Cordon Bleu Stuffed Shells – all the classic ingredients of traditional Chicken Cordon Bleu baked inside jumbo pasta shells. They are delicious!

Three Cheese Stuffed Shells – a family favorite! Jumbo pasta shells filled with 3 creamy cheeses and topped with marinara sauce.

Pizza-Stuffed Pasta Shells – jumbo shells stuffed with ground beef, cheese, pepperoni, and pizza sauce. A yummy way to turn a slice into the perfect pasta!

Chicken & Broccoli Alfredo Stuffed Shells – Perfectly cooked pasta stuffed with hearty chicken, healthy broccoli, and topped with incredible Alfredo sauce.

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Pesto Chicken Stuffed Shells

Basil pesto, chicken, and cream cheese fill jumbo shells, topped with marinara and mozzarella. The best Pesto Chicken Stuffed Shells recipe.

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Servings 6

Ingredients

• 1 box (12 ounces) jumbo pasta shells
• 1 lb. cooked, shredded chicken breast seasoned with salt and pepper
• 1 to 1 ½ containers (7.5 ounces, each) chive and onion cream cheese
• 3 cups shredded Mozzarella cheese divided
• 1/3 to 1/2 cup basil pesto (measure according to taste preference. I use 1/3 cup)
• 1 jar (24 ounces) marinara sauce
• 1 teaspoon freshly chopped parsley for garnish (optional)

Instructions

• In a large pot of water, boil pasta shells until al dente; according to package directions. Drain the water, then rinse noodles in cold water. Set aside.
• In a medium bowl, combine the cooked shredded chicken, 1 to 1 ½ of the containers of chive and onion cream cheese (depends on how wet you want the mixture), 1 cup shredded mozzarella cheese and the basil pesto. Stir mixture gently until combined.
• In a 9×13 baking dish, spread about 1 cup of marinara sauce in the bottom. Take one pasta shell and stuff it with 3 Tablespoons of chicken/cheese mixture. Place shell in prepared dish, and then repeat process with remaining shells and chicken/cheese mixture. (There should be enough filling to fill at least 24 shells.)
• Pour the remaining marinara sauce evenly over the stuffed shells, then sprinkle the remaining mozzarella cheese all over the top. 
• Bake, uncovered, for 25 to 30 minutes or until the cheese is melted and bubbly. Remove from the oven and sprinkle with chopped, fresh parsley (optional). Allow to stand for 5 minutes before serving. Enjoy!

Notes

Freezer Instructions: Prepare stuffed shells right up before baking step in a freezer safe container or baking dish. Do not bake. Cover tightly and freeze. Freeze up to 1 month.

To reheat: Place in the fridge to thaw up to 1 to 2 days. Once thawed, bake in a 350° F oven, covered for 40 minutes or until heated through.

 Recipe updated: 1/22/25

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When it comes to comfort food, few dishes can compete with the hearty satisfaction of pasta, especially when it’s filled with cheese, smothered in sauce, and slow cooked to perfection. That’s exactly what you get with my Crock Pot Cheesy Ravioli. It’s the kind of meal that’s not only perfect for busy weeknights but also a family favorite that pleases even the pickiest of eaters. With minimal prep, the slow cooker does all the hard work, leaving you with a flavorful, cheesy pasta dish that’s impossible to resist.

This dinner is everything you want in a comfort food—cheesy, flavorful, and incredibly easy to make. Whether you’re serving it up for a family dinner, a gathering with friends, or simply to satisfy your own craving for pasta, this dish will not disappoint. The layers of tender ravioli, rich tomato sauce, and melted cheese create a meal that is truly satisfying. So, next time you’re looking for a hearty, no-fuss dinner, give this recipe a try—you won’t regret it!

CROCK POT CHEESY RAVIOLI

Pasta is a huge deal here in the Lofthouse, especially with my kids. There’s something about pasta that is universally loved, whether you’re five years old or fifty. It’s easy, versatile, and endlessly customizable. But what I especially love about this recipe is that it doesn’t tie up my oven, which leaves me room to bake other things if needed, especially when prepping for a larger family gathering or a holiday dinner. Plus, cooking this ravioli dish in the slow cooker let’s all the flavors meld together over time, creating an even more delicious meal.

While I typically use cheese-filled ravioli, you can easily swap different types to suit your personal preferences. For instance, using meat-filled ravioli can give the dish a heartier, protein-packed twist, perfect for those who prefer a savory flavor profile. Or, if you’re trying to sneak in some extra veggies, spinach and mozzarella ravioli is a fantastic option. In fact, one of my favorite finds is the spinach and mozzarella ravioli from Costco—it’s so good that even the kids don’t mind eating spinach when it’s tucked inside pasta.

INGREDIENTS

• 1 large jar (48 ounces) pasta sauce of your choice (we like to use Ragu’s traditional sauce)
• 1 can (14.5 ounces) diced tomatoes, drained
• 2 teaspoons minced garlic
• 1 bag (25 ounces) frozen ravioli
• 2 cups shredded Mozzarella cheese
• 1 cup shredded Parmesan cheese

INSTRUCTIONS

Spray the insert of large crock pot (I use a 7 quart) with non-stick cooking spray. In a separate bowl, stir the pasta sauce, diced tomatoes, and garlic together until combined.

Spoon 1/3 of the sauce mixture into the prepared crock pot. Top with 1/3 of the frozen ravioli. Sprinkle 1/3 of both cheeses evenly over the ravioli. 

Repeat layers 2 more times, ending with the cheese. Cover with lid and cook on low heat for 3 to 4 hours or until heated through. Serve warm and enjoy!

SERVINGS

This recipe makes six hearty servings. Each serving is filled with cheesy, comforting goodness, making it an ideal choice for a satisfying meal. The layers of tender ravioli, flavorful sauce, and gooey melted cheese ensure that everyone will be left full and happy. This dish offers enough to fill everyone’s plate with delicious comfort food. And if you’re serving fewer people, the leftovers reheat beautifully for another easy meal later!

STORING LEFTOVERS

Simply store any remaining ravioli in an airtight container and refrigerate for up to 2 days. The dish reheats beautifully—whether you choose to warm it up in the microwave or oven, it will still maintain its rich, cheesy texture. In fact, the flavors often deepen after sitting overnight, making the leftovers just as delicious, if not even better, than the first time around.

SENSATIONAL SIDE DISHES

To round out this meal, serve with some easy side dishes. A fresh green salad with Italian or Ranch dressing pairs beautifully with the cheesy pasta. A side of garlic bread is always a hit too! You can also serve it with steamed vegetables for a bit of balance. No matter what you choose, this dish is sure to be the star of the meal.

TIPS FOR THE BEST RAVIOLI

– Don’t Overcook: While this dish is very forgiving, it’s important not to let it cook for too long. Keep an eye on it after the 3-hour mark. The ravioli should be tender, and the cheese fully melted but not burnt.

– Customize the Ravioli: As mentioned earlier, you can switch up the type of ravioli depending on your family’s preferences. Meat, cheese, spinach—whatever you like best will work perfectly in this recipe.

– Add More Veggies: If you want to sneak some extra vegetables into the dish, you can easily mix in some fresh or frozen spinach, diced bell peppers, or even mushrooms. Just layer them in with the ravioli for a more nutrient-packed meal.

– Extra Cheese: If your family loves extra cheesy pasta, don’t be afraid to add more cheese on top during the last 30 minutes of cooking. A little extra mozzarella or Parmesan sprinkled over the top makes it even better.

PERFECT FOR THE BUSY DAYS

This dinner is not only delicious, but it’s also great to prepare when you’re short on time. With just 10 minutes of prep, you can set it up in the slow cooker and let it do all the work while you go about your day. It’s a wonderful meal for busy parents, students, or anyone who wants to come home to a warm, comforting dinner without the hassle of cooking after a long day.

ENJOY THIS RECIPE? HERE ARE A FEW MORE SLOW COOKED PASTA DISHES!

Slow Cooker Chicken and Noodles – A simple, satisfying, and comforting recipe. Slowly cooked chicken and noodles in a savory sauce that everyone will enjoy!

Slow Cooker Lasagna Soup – Pasta reinvented! This soup is incredibly delicious, easy to make, and will have everyone running to the dinner table.

Slow Cooker Taco Pasta – Loaded with taco-seasoned ground beef, pasta shells, gooey cheese, and corn. Easy to prepare and Lofthouse kid-approved!

Creamy Sausage Tortellini Soup – Cheese filled tortellini and savory sausage in a creamy tomato broth. This wonderful soup is packed with flavor!

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Crock Pot Cheesy Ravioli

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Servings 6

Author Holly

Ingredients

• 1 large jar (48 ounces) pasta sauce of your choice (we like Ragu's traditional sauce)
• 1 can (14.5 ounces) diced tomatoes drained
• 2 teaspoons minced garlic
• 1 bag (25 ounces) frozen ravioli
• 2 cups shredded Mozzarella cheese
• 1 cup shredded Parmesan cheese

Instructions

• Spray the insert of large crock pot (I use a 7 quart) with non-stick cooking spray. In a separate bowl, stir the pasta sauce, diced tomatoes, and garlic together until combined.
• Spoon 1/3 of the sauce mixture into the prepared crock pot. Top with 1/3 of the frozen ravioli. Sprinkle 1/3 of both cheeses evenly over the ravioli. 
• Repeat layers 2 more times, ending with the cheese. Cover with lid and cook on low heat for 3 to 4 hours or until heated through. Serve warm and enjoy!

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I’m taking things up a notch with this King Ranch Mac and Cheese! This hearty meal is loaded with plenty of pasta, tons of melted cheese, tender chicken, and more. It always makes my kids very happy when I serve this. It makes me happy too, because these are some of my favorite components to a satisfying meal. You’ll love everything that goes into this dish. It brings in so much flavor to the table that everyone will devour it! 

KING RANCH MAC AND CHEESE

Now when it comes to mac and cheese, I like to consider myself a professional. It’s one of my favorite foods, no matter the shape, size, or cheese that it comes with. I don’t care if it comes out of the box, or is made from scratch, I’ll eat it. This recipe is packed with everything you love about the classic but with so much more!

Tender al dente elbow pasta is cooked then mixed with two kinds of cheeses! Shredded cheddar cheese and creamy Velveeta. This combination is the essence of this dish. Cooked chicken goes in to make sure each bite is packed with protein for both kids and adults, and we aren’t going to stop there! Diced white onion, sour cream, cream of chicken soup, Rotel, and spices are all added to take it to the next level.

INGREDIENTS

• 8 ounces elbow pasta
• 1 can (10 ounces) Rotel tomatoes, undrained
• 1/4 cup white onion, chopped very fine
• 8 ounces Velveeta cheese
• 1-pound cooked chicken, cubed or shredded
• 1 can (10.75 ounces) cream of chicken soup
• 1/2 cup sour cream
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1 ½ cups shredded cheddar cheese

COOKING INSTRUCTIONS

Preheat the oven to 350 degrees F. In a large pot of water, boil noodles according to package directions. Drain water. Set aside.

In a medium saucepan, add Rotel tomatoes, chopped onion and Velveeta cheese. Cook over medium-high heat, stirring constantly until the cheese is melted.

In a large bowl, add cooked chicken, cream of chicken soup, sour cream, chili powder, and cumin. Mix to combine. Slowly add in melted Velveeta mixture, and the cooked noodles. Stir to combine.

Pour mixture into a 7×11-inch baking dish. Spread out evenly. Top evenly with shredded cheddar cheese. Bake, uncovered, for 25 to 30 minutes, or until hot and bubbly.

SERVINGS

You can easily get 6 servings out of this wonderful recipe.

STORING

Place any leftovers in a glass container with a lid and store in the fridge for up to 4 days.

ADDITONS

If you are looking to amplify this dish even more, try adding crumbled bacon over the top just as the dish is finishing. It will blow your mind at how much flavor it adds to the dish. If you want to really make this a 5-star presentation just add a little minced parsley over the top after it’s finished baking for add a pop of color.

PASTA OPTIONS

You can use whatever pasta you desire, but I recommend staying with a shorter noodle like penne, rigatoni, macaroni, ziti, Farfalle, or orecchiette. You can also sub for a gluten free noodle if you’d like!

THE HOMEMADE TOUCH

If you really want to pour all of your love into this dish, then make sure to use my recipe for Homemade Condensed Cream of Chicken Soup. You can make it ahead of time and store or make and use it on the same day. This will just add that extra layer of love that is undeniable when you have a good homemade mac and cheese.

VEGETARIAN OPTION

Do you have a picky eater in the family? I am sure that you have at least one of the kids, or parents, that doesn’t eat meat at all. Don’t throw this recipe to the side because it can still serve you. It is so easy to omit the chicken if need be. If you choose to do so, I recommend adding more cheese to the dish. If you still want to get a little bit of protein with this meal you can substitute a can of beans. Black beans, pinto beans, or red beans would be a great substitution.

ENJOY THIS RECIPE? HERE ARE A FEW MORE FAVORITES!

Skillet Creamy Mac and Cheese – You don’t need your oven to make an incredible, gooey homemade mac and cheese. This recipe is stovetop ready!

Baked Penne – Tender al dente penne noodles are baked in a large pan with tons of shredded cheese, red tomato sauce, and crumbled ground beef.

Chicken Ranch Pasta Bake – A large baking dish is overflowing with pasta noodles, a creamy ranch sauce, and tons of chicken.

Red and White Pasta – My kids favorite pasta dish! A filling meal with penne noodles baked with both red and white pasta sauce. The best of both worlds!

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King Ranch Mac and Cheese

King Ranch Mac and Cheese is packed with chicken, diced tomatoes, green chilies, lots of cheese, and more. It’s simple to make and will bring pure comfort to your dinner table!

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Servings 6

Author Holly

Ingredients

• 8 ounces elbow pasta
• 1 can (10 ounces) Rotel tomatoes undrained
• 1/4 cup white onion chopped very fine
• 8 ounces Velveeta cheese
• 1 pound cooked chicken cubed or shredded
• 1 can (10.75 ounces) cream of chicken soup
• 1/2 cup sour cream
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1½ cups shredded cheddar cheese

Instructions

• Preheat oven to 350 degrees F. In a large pot of water, boil noodles according to package directions. Drain water. Set aside.
• In a medium saucepan, add Rotel tomatoes, chopped onion and Velveeta cheese. Cook over medium-high heat, stirring constantly until cheese is melted.
• In a large bowl, add cooked chicken, cream of chicken soup, sour cream, chili powder, and cumin. Mix to combine. Slowly add in melted Velveeta mixture, and the cooked noodles. Stir to combine.
• Pour mixture into a 9×13 baking dish. Spread out evenly. Top with shredded cheddar cheese. Bake, uncovered, for 25 to 30 minutes, or until hot and bubbly.

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My BBQ Ranch Chicken Pasta Salad is the perfect addition to any BBQ, cookout, or picnic. Tangy BBQ sauce combined with creamy ranch dressing creates a mouthwatering harmony that tantalizes the taste buds. Each bite is an explosion of flavor, making it an unforgettable dish. This recipe is not only delicious but it’s also easy to prepare, making it a go-to recipe for busy summer days. With just a few simple steps and common ingredients, you can whip up a batch in no time. Whether you’re feeding a crowd or just your family, this pasta salad is sure to be a hit.

BBQ RANCH CHICKEN PASTA SALAD

Start by cooking the pasta in a large pot of boiling water according to the package directions. Once the pasta is al dente, drain it and rinse under cold water to stop the cooking process and to cool it down. In a separate bowl, combine the BBQ sauce, ranch dressing, and sour cream. Whisk until smooth and well-blended. This sauce brings together the tangy, smoky flavor of BBQ with the creamy, herby taste of ranch, creating a perfect harmony that coats the pasta beautifully.

Pour the sauce over the cooled pasta and gently toss to coat. Add the cooked chicken, black beans, corn, tomatoes, red onion, cheese, and chopped fresh cilantro. Gently toss to combine it all. Refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. When ready to serve, give it a quick stir and garnish with extra cilantro if desired. This salad can be made a day in advance, making it an ideal dish for entertaining.

INGREDIENTS

• 1-pound penne pasta (or any small pasta shape you prefer)
• 1 cup BBQ sauce
• 1/3 cup ranch dressing
• 1/4 cup sour cream
• ½ pound diced cooked chicken
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup corn, drained
• 1 cup cherry tomatoes, halved
• 1/2 small red onion, finely diced
• 1 cup shredded cheddar cheese
• 2 tablespoons chopped fresh cilantro

INSTRUCTIONS

Cook pasta in a large pot of water, according to package directions. Drain the water then rinse pasta under cold water to cool. Place pasta in a large bowl.

In a separate medium bowl, combine BBQ sauce, ranch dressing and sour cream. Whisk to combine then add to the cooked pasta.

Gently fold in all remaining ingredients until combined. Refrigerate until ready to serve.

CHILL BEFORE SERVING

Allowing the pasta salad to chill in the refrigerator before serving helps the flavors to meld together and enhances the overall taste. This also makes it a convenient dish to prepare ahead of time. Just give it a quick stir before serving to refresh the flavors.

PROPER STORAGE

If you have any leftovers, store them in an airtight container in the refrigerator. The salad will keep for up to three days, making it perfect for meal prep or enjoying over a few days. If the salad looks a little dry after sitting in the fridge, simply stir in a bit more BBQ sauce or ranch dressing to revive it.

VERY VERSATILE

You can easily customize the ingredients to suit your tastes or what you have on hand. For a spicier kick, add some diced jalapeños or a sprinkle of chili powder. If you’re looking to make it even heartier, toss in some cooked bacon bits or avocado chunks. The possibilities are endless, allowing you to adapt the recipe to fit any occasion or preference. Feel free to get creative with this recipe. Add your favorite veggies, swap out the cheddar for another type of cheese, or adjust the amount of BBQ sauce and ranch dressing to suit your taste. The goal is to make a pasta salad that you and your family will love.

COMBINE WITH THE OUTDOORS

This pasta salad is a star at BBQs, cookouts, and picnics. It’s easy to transport, doesn’t require reheating, and can be served straight from the cooler. The combination of BBQ sauce and ranch dressing is a crowd-pleaser that appeals to both kids and adults. Plus, it pairs wonderfully with other summer staples like grilled meats, corn on the cob, and fresh fruit.

QUICK AND EASY TO PREPARE

During the busy summer months, having a go-to recipe that’s quick and easy to prepare is invaluable. This can be whipped up in no time, especially if you use pre-cooked chicken. It’s a convenient option for those last-minute invites to potlucks or when you need to feed a hungry crowd without spending hours in the kitchen.

FLAVORFUL AND NUTRITIOUS

This salad is not only delicious but also packed with nutritious ingredients. The black beans and corn add fiber and vitamins, while the chicken provides a good source of protein. Using a combination of BBQ sauce, ranch dressing, and sour cream keeps the dish creamy and flavorful without being overly heavy. You can also use whole grain pasta for an extra boost of nutrition.

PASTA OPTIONS

The type of pasta you use can make a big difference in the overall texture and flavor of the salad. Small shapes like rotini, penne, or elbow macaroni work best because they hold the sauce well and are easy to eat. Make sure to cook the pasta until al dente and rinse it under cold water immediately after draining to keep it from becoming too soft/ mushy.

ENJOY THIS RECIPE? HERE IS A FEW MORE PERFECT PASTA SALADS!

Strawberry Chicken and Spinach Pasta Salad – This is one of the freshest recipes on my blog! Crisp spinach, fresh strawberries, and tender noodles.

Chicken Caesar Pasta Salad – One of the best salads is elevated with the addition of al dente pasta noodles for a more satisfying dish!

Fiesta Chicken Pasta Salad – This fresh side dish is loaded with southwest flavors and ingredients sure to spice up any BBQ you have coming up.

BLT Pasta Salad – One of America’s best sandwiches are turned into one of the World’s best pasta salads! Bacon, lettuce, tomato, pasta, and Ranch dressing.

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BBQ Ranch Chicken Pasta Salad

BBQ Ranch Chicken Pasta Salad is the ultimate summer side dish. This flavorful salad is packed with BBQ chicken, creamy ranch dressing, corn, tomatoes, cheese, and more!

Servings 8

Ingredients

• 1-pound penne pasta (or any small pasta shape you prefer)
• 1 cup BBQ sauce
• 1/3 cup ranch dressing
• 1/4 cup sour cream
• ½ pound diced cooked chicken
• 1 can (15 ounces) black beans rinsed and drained
• 1 cup corn drained
• 1 cup cherry tomatoes halved
• 1/2 small red onion finely diced
• 1 cup shredded cheddar cheese
• 2 tablespoons chopped fresh cilantro

Instructions

• Cook pasta in a large pot of water, according to package directions. Drain the water then rinse pasta under cold water to cool. Place pasta in a large bowl.
• In a separate medium bowl, combine BBQ sauce, ranch dressing and sour cream. Whisk to combine then add to the cooked pasta.
• Gently fold in all remaining ingredients until combined. Refrigerate until ready to serve.

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If you’re craving a light, vibrant dish perfect for spring and summer, this Creamy Pasta Primavera is a must-try. Made with fresh vegetables, tender linguine, and a creamy Parmesan basil sauce, it comes together in just 30 minutes! This pasta tosses a medley of seasonal vegetables with a rich yet refreshing sauce that lets the natural sweetness and crisp textures of the veggies shine. I love making this homemade pasta primavera for busy weeknight dinners, casual gatherings, or anytime I want a pasta dish that feels both indulgent and garden-fresh.

CREAMY PASTA PRIMAVERA

This dish, now a favorite at many Italian restaurants, didn’t originate in the hills of Tuscany; it started in the kitchen of the famous New York restaurant, Le Cirque. Chef Sirio Maccioni introduced it as a special off-menu treat, so only those in the know could enjoy this unique pasta creation!

At its heart, traditional Pasta Primavera combines tender pasta, such as penne, fettuccine, or spaghetti, with a colorful mix of fresh vegetables such as zucchini, bell peppers, cherry tomatoes, broccoli, peas, and carrots. The vegetables are lightly sautéed to keep their natural flavor and slight crunch, then tossed in a rich, creamy sauce made with garlic, cream, and Parmesan cheese. Fresh herbs like basil or parsley add a fragrant lift, and a squeeze of lemon brightens the dish even more. The result is a vibrant, creamy, and savory pasta that celebrates the freshness of spring. It’s my go-to recipe for the season!

Find my expert tips on how to make the best homemade creamy pasta primavera below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️

Why You’ll Love This Easy Creamy Pasta Primavera Recipe:

• Quick Weeknight Meal: This recipe comes together in about 30 minutes, making it ideal for busy weeknights.
• Fresh & Light: Packed with seasonal vegetables, this pasta is as beautiful as it is delicious, making it perfect for both spring and summer meals. The creamy sauce adds comforting richness while the fresh veggies keep the dish bright and balanced.
• Vegetarian-Friendly: It’s a flexible recipe that works with many vegetables you may already have in your fridge; a great choice for those who prefer a meatless pasta.
• Ideal For Any Occasion: Whether it’s a casual weeknight dinner, meal prep, spring picnic, or a simple gathering, this dish always feels special.

Ingredients

• 1/2 pound linguine pasta
• 1/4 cup olive oil
• 3 large carrots diced in 1/2 inch pieces
• 1/2 head broccoli, cut into small florets
• 2 small zucchinis (or 1 large) cut in half lengthwise, then cut into 1/4 inch slices
• 1 small red bell pepper, seeds removed, then sliced into 1/4 inch strips
• 1 small green bell pepper, seeds removed, then sliced into 1/4 inch strips
• 1 small orange bell pepper, seeds removed, then sliced into 1/4 inch strips
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 2 Tablespoons basil paste
• salt and pepper to taste

Instructions

Bring a large pot of salted water to a boil. Add linguine pasta to water and cook until al dente, according to package directions.

Meanwhile, heat olive oil in a large non-stick skillet over medium heat. Add diced carrots to heated oil. Cook and stir for 5 minutes or until carrots are softened.

Add broccoli and zucchini to the skillet. Stir and cook another 3 minutes. Then add all the bell peppers. Continue to cook and stir vegetables for another 5 minutes. Stir in minced garlic and basil paste. Stir to combine and season with salt and pepper. Turn the heat off and remove the skillet from the burner.

Drain water from linguine. Return the linguine to the pot and add the cooked vegetables, heavy cream, and Parmesan cheese. Carefully fold and stir to combine everything. Season again with salt and pepper. Serve warm with extra basil and parmesan cheese. Enjoy!

Servings

Serves 4.

Storage and Reheating 

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. When reheating, warm the pasta gently in a skillet over medium-low heat or in the microwave in short intervals, stirring occasionally. Add a splash of milk, cream, or a little water to loosen the sauce and bring back its creamy texture, since the pasta will absorb some of the sauce as it sits. Heat just until warmed through to keep the vegetables from becoming too soft.

Holly’s Tips for The Best Creamy Pasta Primavera:

• Cook The Pasta Just Al Dente: Slightly firm pasta holds its shape better and absorbs the creamy sauce without becoming mushy.
• Use Fresh High-Quality Vegetables: Zucchini, bell peppers, cherry tomatoes, peas, and broccoli give the dish the best flavor and vibrant color.
• Reserve Some Pasta Water: A splash of starchy pasta water helps thin the sauce and makes it cling beautifully to the pasta.
• Brighten With Lemon: A small squeeze of lemon juice or a bit of lemon zest enhances the fresh vegetable flavors.
• Garnish Pasta With Herbs: Basil or parsley adds a fresh, aromatic touch that makes the dish look and taste like your favorite restaurant-quality pasta primavera.

Frequently Asked Questions:

Similar Recipes

Craving something similar? My Asian Pasta Salad and Easy Thai Noodles are other excellent light pasta dishes.

Wanting something a little different? My Chicken Mozzarella Pasta with Sun-dried Tomatoes is just as delicious.

Looking for more traditional, hearty pastas? You can’t go wrong with these highly-rated recipes: Baked Spaghetti, Easy Skillet Lasagna, and Red and White Pasta.

Have you made this Creamy Pasta Primavera recipe? 🍝

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #CreamyPastaPrimavera #LifeInTheLofthouse

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Creamy Pasta Primavera

Creamy Pasta Primavera is an Italian classic loaded with fresh vegetables, linguine, and parmesan basil cream sauce.

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Ingredients

• 1/2 pound linguine pasta
• 1/4 cup olive oil
• 3 large carrots diced in 1/2 inch pieces
• 1/2 head broccoli cut into small florets
• 2 small zucchinis (or 1 large) cut in half lengthwise then cut into 1/4 inch slices.
• 1 small red bell pepper seeds removed then sliced into 1/4 inch strips
• 1 small green bell pepper seeds removed then sliced into 1/4 inch strips
• 1 small orange bell pepper seeds removed then sliced into 1/4 inch strips
• 2 cloves garlic minced
• 1/2 cup heavy cream
• 1/2 cup freshly grated parmesan cheese
• 2 Tablespoons basil paste
• salt and pepper to taste

Instructions

• Bring a large pot of salted water to a boil. Add linguine pasta to water and cook until al dente, according to package directions.
• Meanwhile, heat olive oil in a large non-stick skillet over medium heat. Add diced carrots to heated oil. Cook and stir for 5 minutes or until carrots are softened.
• Add broccoli and zucchini to skillet. Stir and cook another 3 minutes. Then add all the bell peppers. Continue to cook and stir vegetables for another 5 minutes. Stir in minced garlic and basil paste. Stir to combine and season with salt and pepper. Turn heat off and remove skillet from burner.
• Drain water from linguine. Return linguine back to the pot and add the cooked vegetables, heavy cream and Parmesan cheese. Carefully fold and stir to combine everything. Season again with salt and pepper. Serve warm with extra basil and parmesan cheese. Enjoy!

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This Ham and Cheese Tortellini will become your family’s new favorite dinner! Well, it’s become ours anyway. This dish is so incredible and comforting. Loaded with ham, peas and cheese-filled tortellini- it is a sure winner for lunch or dinner!

When I whipped this up for lunch the other day my kiddos were raving the entire time. Except for Kallen. He was picking his peas out and asking me why I would put them in? LOL Other than that he gobbled his up too.

I did use Pepper-Jack cheese in this, and the even though the kids still loved it, they said it was a tiny bit spicy. Next time I make it for them I’ll use Mozzarella or White Cheddar cheese instead. As for Kale and I, the Pepper-Jack cheese was amazing.

Oh, and I must remind you that this is a one pot meal. Yes, Ma’am. Easy dinner and easy clean-up makes me love this all the more. 😃

MORE SKILLET PASTA RECIPES YOU’LL WANT TO TRY!

Tortellini Alfredo

Shrimp Tortellini Alfredo

Easy Skillet Lasagna

Taco Noodle Skillet

Skillet Creamy Macaroni and Cheese

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Ham and Cheese Tortellini

Loaded with ham, peas, and creamy sauce, this cheese-filled tortellini is simple to make and so delicious!

Cook Time 25 minutes minutes

Servings 4

Author Holly

Ingredients

• 1 Tablespoon butter
• 1/2 cup diced yellow onion
• 2 cloves garlic minced
• 8 ounces deli ham diced
• 2 cups chicken broth
• salt and pepper to taste
• 2 bags (9 ounces, each) refrigerated cheese tortellini *see note
• 1/2 cup baby peas frozen
• 1/2 cup heavy cream
• 1 ½ cups shredded Pepper Jack or Mozzarella cheese divided

Instructions

• Melt butter in a large oven-proof skillet over medium heat. Add diced onion and cook until onion is translucent. Add garlic and stir for 30 seconds. Add ham. Cook and stir about 5 minutes.
• Add chicken broth and tortellini. Season with salt and pepper. Stir to combine and let mixture come to a boil. Cover with lid, then reduce heat to low. Simmer 10 minutes or until tortellini is tender. Remove lid; stir in peas and cream. Remove from heat. Stir in 1/2 cup of the cheese.
• Sprinkle remaining cheese evenly over the top. Place under broiler in oven until cheese is melted. (Watch closely the entire time so you don't burn it!) Serve and enjoy!

Notes

*Can also use frozen tortellini. No need to thaw first. 

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There’s something undeniably comforting about a bowl of soup that warms not only your body but also your soul. This Creamy Sausage Tortellini Soup is in the realm of culinary indulgence and is a soup that transcends the ordinary. Picture this: plump cheese-filled tortellini mingling with savory ground Italian sausage, bathed in a luscious, creamy broth. This isn’t just a soup; it’s a gastronomic journey, a celebration of flavors that will elevate your dining experience. This one is for all ages from kids, teens, parents, and grandparents! You’ll love this soup so much that you’ll want to share it with everyone in the family!

CREAMY SAUSAGE TORTELLINI SOUP

The symphony begins with a tablespoon of olive oil orchestrating the sauté of a pound of ground Italian sausage, a key player in this flavor-rich soup. As the sausage sizzles, a medley of diced white onions, minced garlic, and a dash of Italian seasoning join the mixture, infusing the pot with aromatic bliss. A pinch of salt and pepper adds the perfect harmony, creating a crescendo of flavors that promise to delight the taste buds.

The culinary crescendo continues with the addition of all-purpose flour, a magical element that transforms the savory medley into a rich, velvety base for the soup. Chicken broth, tomato sauce, and diced tomatoes are added to the pot for the perfect soup sensation. Granulated sugar is introduced, adding a subtle sweetness that elevates the overall composition. The lid is placed on top after the addition of the tortellini allowing them to absorb the broth and become tender. After 5 minutes or so the lid is lifted and a handful of chopped Kale joins the ensemble, adding a burst of color, nutrition, and a delightful earthy note. Finally, the grand finale – heavy whipping cream. This luxurious addition brings a velvety richness to the broth, creating a harmonious balance.

INGREDIENTS

• 1 Tablespoon olive oil
• 1 pound ground Italian sausage
• 1 medium white onion, diced
• 3 cloves garlic, minced
• 2 teaspoons Italian seasoning
• 1/2 teaspoon salt 
• 1/2 teaspoon pepper
• 2 Tablespoons all-purpose flour
• 4 cups chicken broth
• 1 can (8 ounces) tomato sauce
• 1 can (15 ounces) diced tomatoes, undrained
• 2 Tablespoons granulated sugar
• 1 package (9 ounces) refrigerated cheese tortellini
• 2 handfuls of chopped Kale
• 1/2 cup heavy whipping cream
  

COOKING INSTRUCTIONS

Heat the olive oil in a large stockpot over medium heat. Add Italian sausage and onion. Cook until browned. Drain any grease. 

Add the garlic, Italian seasoning, salt and pepper to sausage. Stir and cook for a couple of minutes. Sprinkle flour all over the mixture. Continue to stir and cook for another minute. 

Slowly stir in chicken broth, tomato sauce, diced tomatoes, and sugar. Bring to a boil then turn heat to low. Allow soup to simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes. 

Stir in tortellini; cover with lid. Cook until tortellini is tender, about 5 to 8 minutes. Remove the lid and stir in chopped Kale and the heavy whipping cream. Stir until the Kale is wilted and the soup is heated through.

Serve warm with shaved Parmesan cheese. Enjoy! 

SERVINGS

The recipe yields a generous serving size for six individuals, making it an ideal choice for family dinners or cozy gatherings. However, the flexibility of this delightful soup extends even further with a convenient double-up option. If you find yourself hosting a larger group or simply wish to ensure there are ample leftovers for future indulgences, consider doubling the ingredients. This allows you to effortlessly adjust the serving size to accommodate a bigger crowd or create additional portions for freezing. Whether you’re looking to host a soup night with friends or ensure a week’s worth of satisfying lunches, the adaptability of this recipe makes it a go-to option for both intimate meals and more significant gatherings. 

STORING INSTRUCTIONS

Once prepared, allow any leftovers too cool to room temperature before transferring them to airtight containers. Refrigerate for 3 to 4 days. For freezing, place portions in freezer-safe containers. Be sure to leave some space to accommodate expansion as the soup freezes. When ready to enjoy the frozen portions, thaw them in the refrigerator overnight and reheat gently on the stovetop. While freezing is a great option for preserving the soup’s integrity, keep in mind that the texture of the tortellini may slightly change upon thawing. Regardless of your storage method, labeling containers with the date can help you keep track of freshness and ensure each reheated bowl retains the same comforting and savory qualities as when it was first crafted.

VEGETARIAN AND OTHER MEAT OPTIONS

Embracing dietary preferences and catering to diverse tastes, this soup offers versatile options to suit various lifestyles. For those seeking a vegetarian twist, a simple substitution can transform this savory soup into a meat-free delight. Swap out the traditional Italian sausage for a plant-based alternative, such as vegetarian sausage crumbles or a medley of hearty vegetables, to create a vegetarian-friendly version without compromising on flavor.

On the other hand, if you’re looking to diversify the meat profile, consider experimenting with alternative meat choices. Ground turkey, chicken, or ground beef can infuse distinct flavors into the soup, adding a personalized touch to this already delectable dish.

ENJOY THIS RECIPE? HERE ARE A FEW MORE FLAVORFUL SOUPS!

Slow Cooker Bacon Cheeseburger Soup – All the fillings of a traditional bacon cheeseburger liquified into soup form. Serve in a bread bowl!

Loaded Baked Potato Soup – Hearty chunks of soft potatoes in a rich, cheesy soup base mixed with crispy bacon, cheese, and green onions.

Crock Pot Chicken Corn Chowder – Yellow corn is the star of this soup with the addition of cheese, bacon, potatoes, and  green onion served in a creamy base.

Slow Cooker Lasagna Soup – This rich tomato soup is packed seasoned beef and lasagna noodles. Serve with breadsticks and a side salad for a full meal!

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Creamy Sausage Tortellini Soup

Creamy Sausage Tortellini Soup is loaded with cheese filled tortellini and savory sausage in a creamy tomato broth.

Prep Time 30 minutes minutes

Servings 6

Ingredients

• 1 Tablespoon olive oil
• 1 pound ground Italian sausage
• 1 medium white onion diced
• 3 cloves garlic minced
• 2 teaspoons Italian seasoning
• 1/2 teaspoon salt 
• 1/2 teaspoon pepper
• 2 Tablespoons all-purpose flour
• 4 cups chicken broth
• 1 can (8 ounces) tomato sauce
• 1 can (15 ounces) diced tomatoes undrained
• 2 Tablespoons granulated sugar
• 1 package (9 ounces) refrigerated cheese tortellini
• 2 handfuls of chopped Kale
• 1/2 cup heavy whipping cream

Instructions

• Heat the olive oil in a large stockpot over medium heat. Add Italian sausage and onion. Cook until browned. Drain any grease. 
• Add the garlic, Italian seasoning, salt and pepper to sausage. Stir and cook for a couple of minutes. Sprinkle flour all over the mixture. Continue to stir and cook for another minute. 
• Slowly stir in chicken broth, tomato sauce, diced tomatoes, and sugar. Bring to a boil then turn heat to low. Allow soup to simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes. 
• Stir in tortellini; cover with lid. Cook until tortellini is tender, about 5 to 8 minutes. Remove the lid and stir in chopped Kale and the heavy whipping cream. Stir until the Kale is wilted and the soup is heated through. Serve warm with shaved Parmesan cheese. Enjoy!

Notes

Nutrition Info: 1 serving = 485 calories / 24 fat / 40 carbs / 22 protein

Recipe yields 6 servings total. 

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When the craving for a comforting meal strikes, look no further than my cheesy Chicken Fajita Pasta. This dish brings together the savory goodness of chicken fajitas with the creamy indulgence of cheesy pasta. It’s a culinary journey that transforms a simple weeknight dinner into a tasty fiesta. The easy steps it takes to create this mouthwatering masterpiece, brings together the perfect balance of spices, textures, and, of course, lots of cheese. My kids, and husband Kale, can’t get enough of this one and I am sure your family will feel the exact same way.

CHICKEN FAJITA PASTA

Let’s start with the essentials. This recipe calls for 8 ounces of uncooked pasta, allowing you the freedom to choose any shape that suits your preference. Add to that a tablespoon of butter, two cubed chicken breasts, and a spice blend that includes smoked paprika, garlic powder, and fajita seasoning. The ensemble is completed with the aromatic trio of finely diced onions, red and green bell peppers, plus a minced garlic clove for that extra kick. To bring all the flavors together, a cup of chicken broth, adding depth and richness, and a half cup of heavy cream for that creaminess. Finally, don’t forget the star of the show – shredded Mozzarella cheese and fresh parsley for a burst of freshness and color.

INGREDIENTS

• 8 ounces pasta (any shape you prefer)
• 1 tablespoon butter
• 2 small chicken breasts, cubed
• 1 Tablespoon smoked paprika
• 1/2 Tablespoon garlic powder
• 1 Tablespoon fajita seasoning 
• 1 onion, finely diced
• 1 red bell pepper, finely diced
• 1 green bell pepper, finely diced
• 1 garlic clove, minced
• 1 cup chicken broth
• ½ cup heavy cream 
• 1 cup shredded Mozzarella cheese
• Fresh parsley for garnish

COOKING INSTRUCTIONS

Cook pasta in a pot of boiling water according to package directions. Drain water, reserving a 1/4 cup of pasta water for later. Cover pasta to keep warm. Set aside. 

Meanwhile, in a large oven-safe skillet, melt the butter over medium-high heat. Once melted, add the chicken pieces. Season chicken with the paprika, garlic powder and fajita seasoning. Stir. Add the onion and both bell peppers. Cook until the peppers are soft, and the chicken is cooked through.

Add the garlic clove to the skillet and cook for 30 seconds. Pour in the chicken broth and heavy cream. Stir and cook until the sauce thickens. Stir in the reserved pasta water and then the cooked pasta. Gently toss to combine everything.

Sprinkle the top evenly with the cheese then place the pan under the broiler until golden and bubbling. (*Watch closely the entire time so it doesn’t burn.) Serve and enjoy!

SERVINGS

This hearty recipe is made to serve 4. I like to serve this with a big green salad for a complete meal!

STORING INSTRUCTIONS AND FREEZING

This pasta is delicious as leftovers the next night. To store this culinary masterpiece, ensure it cools to room temperature before transferring it to an airtight container. Refrigerate for up to three days.

For those looking to plan ahead, this dish is a freezer-friendly sensation. Simply pack it securely in a freezer-safe container, ensuring it remains airtight to preserve its lusciousness. When the craving strikes again, thaw in the refrigerator overnight and reheat on the stovetop or in the oven for a taste that’s as great as the day it was made.

NOODLE OPTIONS

One of the beauties of this recipe lies in its versatility, and the noodle choice is no exception. While the recipe suggests a classic uncooked pasta, feel free to embark on a culinary adventure by experimenting with different noodle varieties. You can opt for the elegance of fettuccine, the cozy embrace of penne, or the spiral charm of rotini, the hearty bite of a rigatoni noodle – the choice is yours!

GLUTEN FREE OPTION

Make this delectable dish accessible to all taste preferences and dietary needs. By opting for gluten-free noodles, you can ensure that everyone at your table can indulge in the savory symphony of flavors without compromise. The gluten-free alternative seamlessly integrates into the recipe, maintaining the perfect balance of textures and allowing the vibrant fajita spices and gooey cheese to shine.

MEAT ALTERNATIVES

Experience exploring a world of meaty possibilities. While the original recipe features succulent chicken, you have the creative license to personalize this culinary masterpiece with your preferred protein. Consider infusing the dish with the robust flavor of thinly sliced steak or the earthy richness of sautéed shrimp. Adventurous souls may even venture into the realm of spicy chorizo for an extra kick. The beauty of this recipe lies in its adaptability, allowing carnivores to curate their dream pasta dish. There’s no limit to the carnivorous delights you can bring to your table.

ENJOY THIS RECIPE? HERE ARE A FEW MORE FAJITA RECIPES!

Sheet Pan Steak Fajitas – Succulent steak is baked in the oven with fresh peppers and onions and topped with fresh lime juice!

Sheet Pan Shrimp Fajitas – Tender shrimp is cooked together with vegetables including colorful bell peppers and onions ready to serve in a warm tortilla.

Crock Pot Chicken Fajitas – Slowly cooked chicken is simmered with seasonings and spices with peppers and onions for a flavorful easy to make meal.

Chicken Fajita Braid – Delicious chicken fajitas are wrapped up in pizza dough, braided, then baked to perfection! Try this recipe for something new and flavorful!

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Chicken Fajita Pasta

Chicken Fajita Pasta is a fusion of Mexican and Italian flavors. This pasta is filled with chicken, bell peppers, and a creamy sauce!

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Ingredients

• 8 ounces pasta (any shape you prefer)
• 1 tablespoon butter
• 2 small chicken breasts cubed
• 1 Tablespoon smoked paprika
• 1/2 Tablespoon garlic powder
• 1 Tablespoon fajita seasoning 
• 1 onion finely diced
• 1 red bell pepper finely diced
• 1 green bell pepper finely diced
• 1 garlic clove minced
• 1 cup chicken broth
• ½ cup heavy cream 
• 1 cup shredded Mozzarella cheese
• Fresh parsley for garnish

Instructions

• Cook pasta in a pot of boiling water according to package directions. Drain water, reserving a 1/4 cup of pasta water for later. Cover pasta to keep warm. Set aside. 
• Meanwhile, in a large oven-safe skillet, melt the butter over medium-high heat. Once melted, add the chicken pieces. Season chicken with the paprika, garlic powder and fajita seasoning. Stir. Add the onion and both bell peppers. Cook until the peppers are soft, and the chicken is cooked through.
• Add the garlic clove to the skillet and cook for 30 seconds. Pour in the chicken broth and heavy cream. Stir and cook until the sauce thickens. Stir in the reserved pasta water and then the cooked pasta. Gently toss to combine everything.
• Sprinkle the top evenly with the cheese then place the pan under the broiler until golden and bubbling. (*Watch closely the entire time so it doesn’t burn.) Serve and enjoy!

Notes

Nutrition Info: 1 serving = 565 calories / 20 fat / 61 carbs / 45 protein

Recipe yields 4 servings total. 

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My favorite time of day is dinner time. It’s when I get to sit down and connect with my family, while enjoying a wonderful meal together. It is the best. Food is one of my love languages, and this Cheesy Chicken Noodle Casserole is pure love in my book. There are tons of ways to say, ‘I love you’ and this dinner is one of them.

CHEESY CHICKEN NOODLE CASSEROLE

Casseroles are one of my favorite dinner recipes to make. They’re easy to throw together and filled with your favorites all in one dish. My Cheesy Chicken Noodle Casserole is comfort food to the max. The chicken is covered in seasonings and cooked in a little olive oil. It’s then tossed together with egg noodles, broccoli florets, cream of chicken soup, sour cream, and two types of cheeses. This masterpiece is baked until bubbling and then topped with French’s Crispy Fried Onions. Man oh man, is this thing incredible. There isn’t a single component to this meal that my kids, husband, and I don’t love.

Ingredients

• 1 Tablespoon olive oil or butter
• 1-pound boneless, skinless chicken breasts, cut in 1-inch pieces
• 2 cloves garlic, minced
• 2 teaspoons Italian seasoning
• ½ teaspoon seasoned salt
• 1/4 teaspoon pepper
• 2 ½ cups broccoli florets
• 1 bag (12 ounces) dried egg noodles
• 2 cans (10.75 ounces, each) condensed cream of chicken soup 
• 1 cup sour cream 
• 1/2 cup milk
• 1 cup shredded sharp white cheddar cheese, divided
• 1 cup shredded mild cheddar, divided
• 2/3 cup French’s crispy fried onions

Instructions

Preheat oven to 375 degrees F. Grease a 9×13-inch baking dish. Set aside.

Heat olive oil (or butter) in a large 12-inch skillet, over medium-high heat. Add the chicken pieces. Season chicken with Italian seasoning, minced garlic, seasoned salt and pepper. Stir and cook for 5 minutes.

Add the broccoli to the skillet. Continue to stir until chicken is no longer pink in the center. Turn the heat off.

Meanwhile, boil the egg noodles in water until al dente. Drain water and then cover. Set aside.

Add cream of chicken soups, sour cream, milk, and 1/2 cup of sharp white cheddar and ½ cup of mild cheddar to the chicken and broccoli skillet. Next, add the cooked noodles. Carefully mix everything together.

Pour mixture into the prepared baking dish. Spread out evenly. Sprinkle the remaining cheeses all over the top. Cover with foil and bake for 20 minutes.

Carefully remove baking dish from oven. Remove foil and sprinkle fried onions all over the top. Place dish back in oven, uncovered, for 5 more minutes. Remove from oven and let stand about 5 minutes to cool slightly. Serve and enjoy!

Servings

This is amazing meal serves 8. Depending on how small your kids are you may be able to get one or two more servings out of it. This recipe can also be doubled if you need to serve more.

Storage and Reheating

Store any leftover casserole in the fridge, covered, for up to 4 days. It does tend to be a little dry when reheated, so you can always add a splash of milk when reheating to add some moisture.

Meal Prep

That’s right, you can meal prep a casserole! One of the easiest ways to make sure that you have a hearty meal throughout the week is to make the casserole at the beginning of the week, and then portion out and store in the fridge. Take out a serving, and reheat in the microwave.

Freezing Instructions

This is a fantastic recipe to make ahead of time and freeze for another night. Follow the cooking instructions up until the baking point. Don’t bake. Cover the baking dish with heavy foil before placing in the freezer. It will stay good frozen for 4 to 6 weeks.

To thaw, place frozen casserole dish in the fridge for 24 hours. Then bake as directed. It may need a few extra minutes in the oven since it will be cold.

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Baked Burrito Casserole – This unique dinner takes a burrito and turns it into a homemade casserole! Beans, tortillas, cheese, tomatoes, and sour cream.

Loaded Chicken and Potato Casserole – This dinner is exactly in the title, loaded! Tender chicken and potatoes are baked with cheese and crispy bacon.

Chicken Noodle Casserole – One of your all-time favorite soups is turned into a baked masterpiece with noodles, vegetables, and tender pieces of chicken.

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Cheesy Chicken Noodle Casserole

Cheesy Chicken Noodle Casserole is a creamy pasta dish with chicken, broccoli, and a crunchy topping!

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Servings 8

Ingredients

• 1 Tablespoon olive oil or butter
• 1-pound boneless, skinless chicken breasts cut in 1-inch pieces
• 2 cloves garlic minced
• 2 teaspoons Italian seasoning
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon pepper
• 2 ½ cups broccoli florets
• 1 bag (12 ounces) dried egg noodles
• 2 cans (10.75 ounces, each) condensed cream of chicken soup 
• 1 cup sour cream 
• 1/2 cup milk
• 1 cup shredded sharp white cheddar cheese divided
• 1 cup shredded mild cheddar divided
• 2/3 cup French’s crispy fried onions

Instructions

• Preheat oven to 375 degrees F. Grease a 9×13-inch baking dish. Set aside.
• Heat olive oil (or butter) in a large 12-inch skillet, over medium-high heat. Add the chicken pieces. Season chicken with the Italian seasoning, minced garlic, seasoned salt and pepper. Stir and cook for 5 minutes.
• Add the broccoli florets to skillet. Continue to stir until chicken is no longer pink in the center. Turn the heat off.
• Meanwhile, boil the egg noodles in water until al dente. Drain water and then cover. Set aside.
• Add cream of chicken soups, sour cream, milk, and 1/2 cup of sharp white cheddar and 1/2 cup of mild cheddar to the chicken and broccoli skillet. Next, add the cooked noodles. Carefully mix everything together.
• Pour mixture into the prepared baking dish. Spread out evenly. Sprinkle the remaining cheeses all over the top. Cover with foil and bake for 20 minutes.
• Carefully remove baking dish from oven. Remove foil and sprinkle fried onions all over the top. Place dish back in oven, uncovered, for 5 more minutes. Remove from oven and let stand about 5 minutes to cool slightly. Serve and enjoy!

Notes

Nutrition Info: 1 serving = 496 calories / 25 fat / 38 carbs / 28 protein 

Recipe makes 8 servings total. 

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My Cheeseburger Gnocchi is my family’s new favorite dinner. Delicious cheeseburger ingredients are cooked together with plenty of cheese, seasoned ground beef and tender gnocchi. Each bite will having you falling in love with this perfectly easy weeknight meal!

CHEESEBURGER GNOCCHI

This dish starts out with tender pillows of gnocchi. If you aren’t familiar with it then let me explain. Gnocchi is a potato-based flour pasta that is filling and delicious.

Begin by toasting the gnocchi on each side to make sure they’re properly cooked. Afterwards, ground beef and an array of seasonings and spices are added to make it this dish so flavorful. At the end the cheese is mixed into the finished product, and then sprinkled on top until broiled and finished. Serve and enjoy this unique take on a cheeseburger.

INGREDIENTS

• 1 tablespoon salted butter
• 1 package (16 ounces) potato gnocchi
• ½ pound lean ground beef
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon paprika
• 1 teaspoon ground cumin
• 1 medium yellow onion, diced 
• 3 cloves garlic, minced
• 1 can (10 ounces) Rotel Diced Tomatoes and Green Chiles
• 1 cup beef broth
• 1/4 cup heavy cream
• 1 cup shredded mild cheddar cheese
• 3 Tablespoons sliced green onion 

INSTRUCTIONS

Melt the butter in a large cast iron skillet (or any oven-safe skillet) over medium-high heat. Add gnocchi to the skillet. Cook on one side for 2 minutes until browned and toasted. Toss the gnocchi and continue cooking for another 2 minutes until both sides are toasted. Place the cooked gnocchi on a large plate. Cover then set aside.

Place the skillet back on the burner and turn the heat to medium-high. Add the beef and season with salt, pepper, cumin, and paprika. Add the onion and garlic to the skillet. Cook, stirring occasionally, until beef is all browned. Drain any fat. 

Add the Rotel, broth, and gnocchi back into the skillet. Gently stir to combine. Bring to a boil, then reduce heat to low. Cover with a lid and let simmer for a fewminutes, or until the gnocchi is tender and most of the liquid is absorbed.

Remove skillet from heat. Add the heavy cream and 1/2 cup cheese and stir to combine. Sprinkle the top evenly with the remaining cheese. Place the skillet under the broiler until the cheese is melted and bubbly. *Watch closely so it doesn’t burn!* Top with green onions and serve warm. Enjoy!

SERVINGS

This recipe makes 4 servings. Now, that being said, gnocchi can tend to be very filling. Depending on how hungry your little ones are you may be able to stretch one more serving out of this dish.

COOKING TIME

This amazing recipe can be ready in just about 30 minutes. This is another quick and easy meal to add to your rotation!

WHAT TO SERVE WITH CHEESEBURGER GNOCCHI

Since this is a very filling dinner, I like to keep things light on the side. Serve with a small green salad or a favorite veggie!

FRESH VS. PREMADE GNOCCHI

For this recipe I am all about ease. I like to use shelf stable gnocchi. I buy the DeLallo brand and love it. If you come from an Italian family with a great gnocchi recipe, then I say make those first. Take into consideration the cook time if you decide to go the fresh pasta route.

MEAT ALTERNATIVES

If you are looking to make this dish slightly healthier than I recommend substituting the ground beef for ground turkey or ground chicken. This will cut down some of the calories and fat. The cook time on the meat may also slightly alter depending on which one you choose to cook with.

CHEESE VARIATIONS

Mild cheddar is the classic choice to go into the dish, but the options are endless. Try substituting pepper jack, white cheddar, or any other of your favorite cheese!

ENJOY THIS RECIPE? HERE ARE A FEW MORE DELICIOUS CHEESEBURGERS!

In-N-Out Cheeseburgers – This west coast classic has thin patties with slices of cheese, lettuce, tomato, toasted bun, and spread!

Bacon Cheeseburger Sliders – Crispy bacon, perfectly cooked patty, and all the toppings. They’re the perfect size for you to have two!

Cheeseburger Lettuce Wraps – Drop the bun! When you want a burger with no carbs, then turn to these lettuce wraps. Everything you want from a burger but healthier.

Slow Cooker Bacon Cheeseburger Soup – Switch out the bun for a bread bowl! All the best cheeseburger toppings are made into a cheesy soup!

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Cheeseburger Gnocchi

Cheeseburger Gnocchi is filled with soft potato dumplings, seasoned ground beef, tomatoes, green chiles, and cheese.

Cook Time 25 minutes minutes

Servings 4

Ingredients

• 1 tablespoon salted butter
• 1 package (16 ounces) potato gnocchi
• ½ pound lean ground beef
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon paprika
• 1 teaspoon ground cumin
• 1 medium yellow onion, diced 
• 3 cloves garlic, minced
• 1 can (10 ounces) Rotel Diced Tomatoes and Green Chiles undrained
• 1 cup beef broth
• 1/4 cup heavy cream
• 1 cup shredded mild cheddar cheese
• 3 Tablespoons sliced green onion

Instructions

• Melt the butter in a large cast iron skillet (or any oven-safe skillet) over medium-high heat. Add gnocchi to the skillet. Cook on one side for 2 minutes or until browned and toasted. Toss the gnocchi and continue cooking for another 2 minutes or until both sides are toasted. Place the cooked gnocchi on a large plate. Cover then set aside.
• Place the skillet back on the burner and turn the heat to medium-high. Add the ground beef and season with salt, pepper, cumin, and paprika. Add the onion and garlic to the skillet. Cook, stirring occasionally, until beef is all browned. Drain any fat. 
• Add the Rotel, broth, and gnocchi back into the skillet. Gently stir to combine. Bring to a boil, then reduce heat to low. Cover with a lid and let simmer for a few minutes, or until the gnocchi is tender and most of the liquid is absorbed.
• Remove skillet from heat. Add the heavy cream and 1/2 cup cheese and stir to combine. Sprinkle the top evenly with the remaining cheese. Place the skillet under the broiler until the cheese is melted and bubbly. *Watch closely so it doesn’t burn!* Top with green onions and serve warm. Enjoy!

Notes

Nutrition Info: 1 serving = 489 calories / 21 fat / 46 carbs / 24 protein

Recipe makes 4 servings total. 

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