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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Looking for an easy one-pan dinner recipe? Comfort food just got an upgrade with this Creamy Chicken and Gnocchi! It’s ideal for an easy weeknight dinner or anytime you’re craving comfort food. This flavorful recipe comes together in under 30 minutes and delivers a complete, satisfying meal. It’s simple to follow, and if you’re craving restaurant-quality gnocchi, this homemade version is what you need! 

In the mood for pasta? Find more chicken pasta recipes here. Please note this recipe has been adapted from Little Sunny Kitchen.

CREAMY CHICKEN AND GNOCCHI

This creamy gnocchi and chicken recipe has all the warm and bold flavors that scream comfort food in a skillet. The juicy chicken, seasoned with Italian herbs and seared to golden perfection, brings a savory base that’s both simple and satisfying. The homemade sauce is a velvety blend of butter, garlic, and chicken stock, enriched with heavy cream for that silky texture. As the gnocchi simmers, it soaks up all that goodness, becoming tender pillows coated in creamy flavor. Every bite is a mix of tender chicken, pillowy gnocchi, smoky-creamy sauce, and the sweetness of sundried tomatoes, finished with savory Parmesan cheese. Note: This recipe calls for shelf-stable and ready-to-eat gnocchi. Please do not use the frozen kind, as it won’t hold up well in this recipe!

Find more expert tips on how to make creamy chicken gnocchi 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 Creamy Chicken and Gnocchi:

• Easy Weeknight Meal: This dinner recipe is ready in under 30 minutes, making it perfect for busy weeknights when you still want a warm and satisfying meal.
• All-in-One Dinner: Protein, carbs, and veggies all cook together in one skillet. Minimal dishes, maximum flavor.
• Restaurant-Quality Flavor At Home: Creamy garlic-Parmesan sauce with smoky paprika and tangy sun-dried tomatoes tastes like something you’d order at your favorite Italian spot.
• Comfort Food Upgrade: Pillowy gnocchi simmer in a rich, velvety sauce that clings to every bite, while fresh spinach keeps it light and balanced.
• Customizable: Swap in kale for spinach, use rotisserie chicken to save time, or try spicy sausage for a little kick.

Ingredients

• 1 Tablespoon olive oil
• 1-pound boneless, skinless chicken breasts, cut into ¾-inch pieces
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon pepper
• 2 Tablespoons salted butter
• 1 teaspoon minced garlic
• 1 cup unsalted chicken stock
• 1 cup heavy whipping cream
• 1 package (16 ounces) potato gnocchi (Note: please only use shelf-stable, and ready-to-eat gnocchi. Skip the frozen kind as it won’t hold up well for this recipe!)
• 1 teaspoon smoked paprika
• ⅓ cup sundried tomatoes, chopped
• ½ cup grated Parmesan cheese
• 1 ½ cups baby spinach leaves

Instructions

Heat the oil in a large 12-inch skillet over medium-high heat. Add the chicken pieces, then season with Italian seasoning, salt, and pepper. Cook for about 6 minutes, or until the chicken is golden brown and cooked through. (The internal temperature of chicken needs to reach 165°F) Transfer the chicken to a plate. Cover and set aside.

In the same skillet, melt the butter. Add the garlic and cook for about 20 seconds, or until fragrant.

Pour in the chicken stock to deglaze the pan. Use a wooden spoon to scrape up any browned pieces stuck to the bottom of the skillet—this will add extra flavor to your sauce.

Stir in the heavy cream, then add the gnocchi. Let the mixture simmer for about 5 minutes, until the sauce slightly thickens, and the gnocchi become tender.

Reduce the heat to medium-low. Stir in the smoked paprika, sun-dried tomatoes, and Parmesan cheese until everything is well combined.

Add the spinach and stir until it wilts into the sauce. If the sauce feels too thick, add a little water to loosen it up.

Return the cooked chicken to the skillet. Stir to coat it in the sauce, then remove the pan from the heat. Serve immediately and enjoy!

Servings

Serves 4

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, stir in a splash of water or milk to help loosen the cream sauce. Also, it’s important to note that this recipe is not freezer-friendly.

Holly’s Tips for the best Creamy Chicken and Gnocchi:

• Use Ready-To-Eat-Gnocchi Only: Make sure to use shelf-stable, ready-to-eat gnocchi. This makes all the difference. Don’t skip this important step!
• Substitute The Chicken: If you’re looking for a shortcut or are short on time, you can use shredded rotisserie chicken.
• Adjust To Your Taste: If a lighter sauce is preferred,  you can swap the heavy cream with half-and-half.
• Grated Cheese Is Best: Grate your own Parmesan cheese for the creamiest sauce. It melts much better than pre-shredded cheese. You’ll thank me later!
• Serve It Warm: Serve this gnocchi dish warm, and pair it with garlic bread or a fresh green salad. My Cheesy Garlic Bread and Spinach Salad are great places to start!

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my delicious Chicken Ranch Pasta Bake next.

Looking for something different? This Chicken Fajita Pasta brings comfort to the table with a Tex-Mex kick. 

Searching for something to sip on for sweater weather? My Chicken Gnocchi Soup and Slow Cooker Creamy Chicken Noodle Soup are perfect for fall and soup season.

Looking for something more hearty? Cheeseburger Gnocchi knocks it out of the park every time with soft potato dumplings, seasoned ground beef, tomatoes, green chiles, and cheese.

Have you made this Creamy Chicken and Gnocchi recipe?

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

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Creamy Chicken and Gnocchi

Meet your new obsession: One-Pan Creamy Chicken and Gnocchi, featuring tender chicken, sun-dried tomatoes, spinach, and a rich Parmesan cream sauce!

Cook Time 25 minutes minutes

Servings 4

Ingredients

• 1 Tablespoon olive oil
• 1 pound boneless, skinless chicken breasts cut into ¾-inch pieces
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon pepper
• 2 Tablespoons salted butter
• 1 teaspoon minced garlic
• 1 cup unsalted chicken stock
• 1 cup heavy whipping cream
• 1 package (16 ounces) potato gnocchi *see note
• 1 teaspoon smoked paprika
• ⅓ cup sundried tomatoes chopped
• ½ cup grated Parmesan cheese
• 1 ½ cup baby spinach leaves

Instructions

• Heat the oil in a large 12-inch skillet over medium-high heat. Add the chicken pieces, then season with Italian seasoning, salt, and pepper. Cook for about 6 minutes, or until the chicken is golden brown and cooked through. (The internal temperature of chicken needs to reach 165°F) Transfer the chicken to a plate. Cover and set aside.
• In the same skillet, melt the butter. Add the garlic and cook for about 20 seconds, or until fragrant.
• Pour in the chicken stock to deglaze the pan. Use a wooden spoon to scrape up any browned pieces stuck to the bottom of the skillet—this will add extra flavor to your sauce.
• Stir in the heavy cream, then add the gnocchi. Let the mixture simmer for about 5 minutes, until the sauce slightly thickens, and the gnocchi become tender.
• Reduce the heat to medium-low. Stir in the smoked paprika, sun-dried tomatoes, and Parmesan cheese until everything is well combined.
• Add the spinach and stir until it wilts into the sauce. If the sauce feels too thick, add a little water to loosen it up.
• Return the cooked chicken to the skillet. Stir to coat it in the sauce, then remove the pan from the heat. Serve immediately and enjoy!

Notes

Only use shelf-stable, ready-to-eat gnocchi. Skip the frozen kind, as it won’t hold up well for this recipe.

This recipe was adapted from: Little Sunny Kitchen.

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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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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

Crock Pot Cheesy Ravioli features tender, cheese-filled ravioli that simmer in marinara sauce for hours to create the best Italian dinner.

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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There is nothing that will make you feel more at home than a warm, comforting bowl of pasta. Comfort food comes in many different shapes and sizes, and pasta with cheese might be one of the best. Kale and I love to have date nights at our favorite Italian restaurant when we want more of a romantic ambiance. Sharing a plate of pasta with him is my biggest love language. But to be fully honest, we usually have our own plate because I’m a hungry girl. My Tuscan Garlic Chicken Pasta is an homage to my favorite Italian dish that I used to order a lot. Eventually, the restaurant took it off their menu, so I had to get to work on a homemade version!

TUSCAN GARLIC CHICKEN PASTA

We all know that any pasta dish is not complete without a generous helping of sauce. This Tuscan garlic sauce is incredible and made with simple ingredients. A creamy, rich mixture of parmesan cheese, garlic, chicken broth, heavy cream, spinach, and sun-dried tomatoes is simmered until ready to serve!

This is one of those dishes that only gets better with each addition. It’s the perfect plate in which all components come together in harmony. Molto bello, as the Italians would say!

INGREDIENTS

• 1 Tablespoon extra virgin olive oil; to cook the chicken in.
• 1 pound boneless, skinless chicken breasts, diced; for the most flavor be sure to season the chicken with salt and pepper before cooking.
• Salt and black pepper; this is to taste, and balance so use to your discretion.
• 8 ounces penne pasta; salt the water before boiling to bring out the flavor of the noodles.
• 1 pint heavy whipping cream; this is the creamy base for the sauce. There’s no other way to go than using heavy cream!
• 1/2 cup chicken broth; another liquid that will add extra flavor to the whole dish.
• 1/2 Tablespoon minced garlic; for the full Italian flavor make sure to mince fresh garlic. You’ll thank me later! If you’re in a little bit of a hurry, then garlic from a jar works too.
• 2 teaspoons Italian seasoning; this seasoning really brings the authentic flavor in this dish to life.
• 2/3 cup fresh parmesan cheese grated; I highly recommend splurging on a good chunk of parmesan cheese from the grocery store and grate it at home. It is incredible!
• 1/2 Tablespoon all-purpose flour; the flour serves to thicken the sauce.
• 1 Tablespoon water; this is to create a slurry with the flour to thicken the sauce.
• 1 cup sun dried tomatoes, drained then chopped; these tomatoes also add wonderful taste and texture to the pasta. Please don’t skip them!
• 1 cup baby spinach; it’s best to use fresh spinach. This is added right before serving!

INSTRUCTIONS

Heat the olive oil in a large skillet, over medium heat. Add the diced chicken and season with salt and pepper. Stir and cook chicken until no longer pink in the center; about 10 minutes or so. Transfer chicken to a large plate and tent with foil to keep warm.

Meanwhile, cook the penne pasta until al dente; according to package directions. Drain, cover, and set aside.

Carefully wipe the skillet clean. Add the heavy cream, chicken broth, garlic, Italian seasoning and parmesan cheese to skillet. Whisk mixture over medium heat.

In a small bowl, mix the flour and water together to create a slurry. Pour the slurry into the cream mixture. Continue to cook and stir until mixture thickens. Add the sun dried tomatoes, spinach and cooked chicken to the sauce. Stir to combine. Next, pour in the cooked, drained pasta and carefully toss everything together until combined.

Serve and enjoy!

GLUTEN FREE OPTION

There are a couple of substitutions to make here in order to do so. Make sure to use a gluten free flour instead of the all-purpose for thickening the sauce. Also, for the pasta, use your favorite brand of gluten free noodle. With these simple changes you are all ready for a delicious and gluten free pasta dinner!

SERVINGS

This recipe makes 6 servings. You can easily double the recipe if you’re hosting a dinner for more! You will just want to use two skillets.

ENJOY THIS RECIPE? HERE ARE A FEW MORE OF MY ITALIAN FAVORITES!

Chicken Alfredo Pasta Bake – A simple, satisfying meal that makes so much food! Tender pasta mixed with chicken and creamy Alfredo sauce then baked to perfection.

Creamy Pasta Primavera – This healthy meal is loaded with fresh summer vegetables, al dente pasta, and an easy to make creamy sauce.

Baked Penne – Penne pasta mixed with flavorful ground beef, red sauce, tons of shredded mozzarella cheese and baked until bubbling.

Tuscan Garlic Chicken Pita Pizza – An easy to make pizza with a pita bread base and topped with a creamy garlic sauce, spinach, tomatoes, and chicken.

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Tuscan Garlic Chicken Pasta

Juicy chicken breasts lay in a bed of penne noodles, creamy garlic sauce, sun-dried tomatoes and spinach. This pasta is so delicious, you’ll be licking your plate clean.

Cook Time 30 minutes minutes

Servings 6

Ingredients

• 1 Tablespoon extra virgin olive oil
• 1 pound boneless, skinless chicken breasts diced
• Salt and black pepper to taste
• 8 ounces penne pasta
• 1 pint heavy whipping cream
• 1/2 cup chicken broth
• 1/2 Tablespoon minced garlic
• 2 teaspoons Italian seasoning
• 2/3 cup fresh parmesan cheese grated
• 1/2 Tablespoon all-purpose flour
• 1 Tablespoon water
• 1 cup sun dried tomatoes drained then chopped
• 1 cup baby spinach

Instructions

• Heat the olive oil in a large skillet, over medium heat. Add the diced chicken and season with salt and pepper. Stir and cook chicken until no longer pink in the center; about 10 minutes or so. Transfer chicken to a large plate and tent with foil to keep warm.
• Meanwhile, cook the penne pasta until al dente; according to package directions. Drain, cover, and set aside.
• Carefully wipe the skillet clean. Add the heavy cream, chicken broth, garlic, Italian seasoning and parmesan cheese to skillet. Whisk mixture over medium heat.
• In a small bowl, mix the flour and water together to create a slurry. Pour the slurry into the cream mixture. Continue to cook and stir cream mixture until it thickens.
• Add the sun dried tomatoes, spinach and cooked chicken to the thickened sauce. Stir to combine. Next, pour in the cooked, drained pasta and carefully toss everything together until combined. Serve and enjoy!

Notes

Nutrition Info: 1 serving = 556 calories / 32 fat / 38 carbs / 26 protein

Recipe yields 6 servings total.

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There is nothing quite like the combination of chicken and noodles. It’s a match made in heaven that everyone has their own variation of. My Chicken Noodle Casserole recipe is everything you love about the classic soup, and then some. It comes together easily and is so delicious. It’s easy enough to serve on a weeknight, and special enough to serve to guests. It is loaded with flavor and pure comfort!

CHICKEN NOODLE CASSEROLE

The classic soup is elevated with all the delicious casserole components. Tender pasta, seasoned chicken, and veggies coated in a creamy sauce. You can have all the prep done in just 15 minutes for this very filling dinner.

Please note that this recipe calls for precooked chicken. A rotisserie chicken or any leftover chicken breast you have is perfect for this!

Ingredients

• 2 ½ cups uncooked egg noodles
• 2 cups cooked shredded chicken
• 1 package (10 ounces) frozen peas and carrots, thawed
• 1 package (10 ounces) frozen corn, thawed
• 1 cup milk
• 1 can (10 ounces) cream of chicken soup
• 1 can (10 ounces) cream of mushroom soup
• Salt and pepper, to taste
• ½ Tablespoon dried minced onion
• 2 Tablespoons melted butter
• ½ teaspoon garlic powder
• ½ teaspoon Italian seasoning

Instructions

Preheat the oven to 375° F. Spray a 9×13-inch baking dish with nonstick spray.

Boil egg noodles according to package directions. Drain water.

Meanwhile, in a large bowl, combine all the other remaining ingredients. Add cooked noodles to the mixture. Gently stir to combine everything. Pour into the prepared baking dish and spread out evenly. Cover dish with foil.

Bake for 30 minutes or until heated through. Carefully remove from the oven and let it stand for 5 minutes before serving. 

Chicken Options

This is such an important note for this recipe! Make sure to give yourself enough time to pre-cook chicken breasts for this dish. When I have this planned for dinner, in the morning I will bake two chicken breasts at 375 degrees F. for 35 minutes. After the chicken has cooled slightly, I shred it, and then store it in the fridge until I am ready to make dinner.

If you don’t have a lot of time, you can also use canned chicken or a rotisserie chicken. They’re both great options to use.

Servings

This recipe yields 6 hearty servings. I like to serve ours with a green side salad and my French bread rolls for an amazing, well-rounded meal. 

Similar Recipes

Teriyaki Chicken Casserole – Tender pieces of chicken breasts mixed with broccoli, carrots, rice, and a sweet teriyaki sauce.

French Onion Chicken Casserole – This rich casserole is loaded with juicy chicken breast, tender egg noodles, crispy French’s onions in a creamy sauce.

Biscuits and Gravy Casserole – This breakfast casserole is full of flaky and buttery biscuits served in a savory cream of mushroom and sausage gravy.

Loaded Chicken and Potato Casserole – Cubed pieces of potato are baked with tender bits of chicken, melted cheese, and crispy bits of bacon.

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Chicken Noodle Casserole

This comforting and delicious casserole has all the elements of the classic soup and more. This recipe is a family-favorite!

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 6

Calories 374kcal

Author Holly

Ingredients

• 2 ½ cups uncooked egg noodles
• 2 cups cooked shredded chicken
• 1 package (10 ounces) frozen peas and carrots, thawed
• 1 package (10 ounces) frozen corn, thawed
• 1 cup milk
• 1 can (10 ounces) cream of chicken soup
• 1 can (10 ounces) cream of mushroom soup
• salt and pepper to taste
• 1/2 Tablespoon dried minced onion
• 2 Tablespoons melted butter
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning

Instructions

• Preheat oven to 375° F. Spray a 9×13 inch baking dish with nonstick spray.
• Boil egg noodles according to package directions. Drain water.
• Meanwhile, in a large bowl combine all the other remaining ingredients. Add cooked noodles to mixture. Gently stir to combine everything. Pour into prepared baking dish. Cover with foil.
• Bake 30 minutes or until heated through. Remove from oven and let stand 5 minutes before serving. Enjoy!

Notes

*Plan ahead! This recipe calls for pre-cooked chicken. A rotisserie chicken works wonders for this recipe. Or I like to bake 2 chicken breasts for 30 minutes then shred before adding it to this casserole.
*When I thaw my frozen veggies I just leave them out on the counter about 30 minutes before I prepare the casserole.

Nutrition

Serving: 1 serving | Calories: 374kcal | Carbohydrates: 49g | Protein: 23g | Fat: 11g

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   My sisters and I went to Las Vegas yesterday, to pick up my little brother from the airport. Doug has been traveling and working in Nepal and in London for the last 8 months, so it was nice to get to see him after such a long time!

   We took him to the Cheesecake Factory, and chowed down on some delicious food, laughed our butts off and got to catch up. It was so much fun! I’m so happy he’s back in town for a little bit, so we can spend some time together. He will be heading back to London in the Fall for school, so I am going to take advantage of this little time I get to see him.

   As for this Three Cheese Chicken Alfredo Bake, it was a little piece of heaven. Cheesy heaven to be exact. Ricotta, Parmesan and Mozzarella are all inside this creamy dish. Yum-O! My whole family devoured this quickly. It was so good!

ENJOY THIS RECIPE? HERE ARE MORE PASTA FAVORITES!

CHICKEN BACON RANCH BAKED PENNE

CHICKEN BROCCOLI ALFREDO STUFFED SHELLS

SLOW COOKER SAUSAGE AND CHEESE TORTELLINI

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Three Cheese Chicken Alfredo Bake

Three Cheese Chicken Alfredo Bake is cheesy heaven with the Ricotta, Parmesan and Mozzarella cheeses. Each bite is creamy and delicious!

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 8

Ingredients

• 1 box (16 ounces) Penne pasta
• 2 jars (15 ounces, each) Alfredo sauce *see notes below*
• 1 cup sour cream
• 1 container (15 ounces) Ricotta cheese
• 2 cloves minced garlic
• 2 cups cooked, chopped chicken
• 1/4 cup grated Parmesan cheese
• 2 teaspoons dried Parsley
• 1 teaspoon Italian seasoning
• 2 cups shredded Mozzarella cheese

Instructions

• Boil Penne pasta, in a large pot of water until al dente, according to package directions. Drain water, and then return pasta to pot.

  Add all the remaining ingredients, except for the mozzarella cheese. Stir together to combine.
• Pour mixture into a greased 9×13-inch baking dish; spreading out evenly. Sprinkle the top evenly with Mozzarella cheese.
• Bake at 350 degrees F., uncovered, for 30 minutes, or until hot and bubbly. Serve warm and enjoy!

Notes

Nutrition Info: 1 serving = 655 calories / 23 fat / 37 carbs / 29 protein

Recipe yields 8 servings total. 

** The recipe calls for two jars of Alfredo Sauce. I only use about one and a half jars, and save the rest in my fridge for another use.**

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We take pizza very seriously here in the Lofthouse. I take pride in my vast knowledge of food, because it’s my passion, and I see that my kids might be following in my footsteps. Especially when it comes to pizza. When I introduced them to my Pizza Stuffed Pasta Shells, I practically blew their minds. Who knew that a delicious piece of pizza could live inside pasta?

PIZZA STUFFED PASTA SHELLS

Imagine taking your favorite pizza toppings and stuffing into a tender and jumbo pasta shell. You might not have the crust to nibble on with this recipe, but you’ll be swimming in tons of melted cheese and sauce.

INGREDIENTS

• 1-pound lean ground beef
• 2 teaspoons minced garlic
• salt and pepper, to taste
• 4 ounces chive and onion cream cheese, softened (can also use plain cream cheese)
• 1/2 cup pepperoni slices, cut into quarters divided 
• 3 cups pizza sauce or marinara sauce, divided
• 16 to 20 jumbo pasta shells
• 2 cups shredded mozzarella cheese 
• chopped parsley, for garnish (optional)

INSTRUCTIONS

Heat oven to 375 degrees F. Spray a 9×9-inch baking pan with non-stick spray.

This recipe begins by cooking lean ground beef with seasonings. Meanwhile, cook jumbo pasta shells to al dente. This is an important step because you don’t want to over cook the pasta before it goes into the oven.

Next, add half of the pepperonis, cream cheese and 1 cup of sauce to beef in skillet. Cook and stir until heated through and cream cheese is melted. Stuff each shell with 2 Tablespoons of the ground beef mixture. Place shells in a single layer in the pan. Cover shells evenly with the remaining pizza sauce, cheese, and pepperoni.

Bake, uncovered, for 25 minutes or until hot and bubbly. Remove from the oven and allow to stand for at least 5 minutes before serving. Enjoy!

SIDE DISH OPTIONS

If you are missing the crust at the end of each slice, don’t worry! I highly recommend serving this recipe with my Garlic Parmesan Breadsticks and a green side salad. My kids love this dinner just as much as they love the pizza itself!

HOW LONG DOES IT TAKE TO MAKE THESE?

This dinner can go from the pan, into the oven, and right onto your dinner table in just under an hour. Whether you have some time on the weekend or need something rather simple on a weekday, this is a great recipe to go to.

SERVINGS

This recipe makes about 4 servings. That is when using at least 16 pasta shells, which is 4 shells per person. Use a 9×13-inch pan when doubling the recipe.

ENJOY THIS RECIPE? HERE ARE MORE FAVORITE PIZZA INSPIRED DISHES!

Warm Pizza Dip – This cream cheese based dip is perfect for any party! All of your favorite pizza toppings are baked on top. Dip with chips or bread.

Mexican Pizza – Toss the dough to the side, and enjoy this Mexican inspired dish. Tortillas are stacked, and stuffed, with classic pizza toppings.

Supreme Pizza Crescent Ring – Buttery and flaky crescent dough is wrapped around sausage, pepperoni, green peppers and more.

Taco French Bread Pizza – A fresh loaf of French bread is the base for this taco inspired pizza loaded with ground beef, tomatoes, black olives, melted cheese, and much more!

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Pizza-Stuffed Pasta Shells

Pizza-Stuffed Pasta Shells are jumbo shells stuffed with ground beef, cheese, pepperoni, and pizza sauce. These are a delicious way to turn your favorite slice into the perfect pasta dish!

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Servings 6

Calories 524kcal

Ingredients

• 1 pound lean ground beef
• 2 teaspoons minced garlic
• salt and pepper to taste
• 4 ounces chive and onion cream cheese, softened (can also use plain cream cheese)
• 20 to 25 pepperoni slices, cut into quarters divided
• 3 cups pizza sauce or marinara sauce divided
• 20 jumbo pasta shells
• 2 cups shredded mozzarella cheese
• chopped parsley for garnish (optional)

Instructions

• Heat oven to 375°F. Spray a 9×9-inch baking dish with cooking spray.
• Cook and crumble ground beef, garlic, salt, and pepper in a large skillet, over medium-high heat, until meat is browned. Drain any grease.
• Stir in cream cheese, 1 cup of the pizza sauce, and half of the pepperonis. Stir and cook until mixture is thoroughly heated and cream cheese is melted. Remove from heat.
• Meanwhile, boil the pasta shells in a large pot of salted water until al dente. Drain.
• Stuff each cooked shell with 2 tablespoons beef mixture and place in single layer in the prepared baking dish. Cover shells with remaining 2 cups pizza sauce. Top evenly with the shredded mozzarella cheese and the remaining half of the pepperoni.
• Bake, uncovered, for 25 minutes or until hot and bubbly. Remove from oven and let stand at least 5 minutes before serving. Enjoy!

Notes

*This recipe can be easily doubled. Use a 9×13-inch pan when doubling. Cook time stays the same. 

Nutrition

Serving: 1 serving | Calories: 524kcal | Carbohydrates: 37g | Protein: 34g | Fat: 27g

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There’s a reason Baked Mac and Cheese has stood the test of time. It’s a comfort food loved by all ages. Few recipes are as universally comforting or as guaranteed to please even the pickiest eaters. This homemade version takes everything you love about classic macaroni and cheese and elevates it with rich flavor, creamy texture, and pure nostalgia. One bite will take you straight back to childhood while creating new memories for your own family. This homemade mac and cheese tastes even better the next day, making it perfect for meal prep and delicious leftovers.

BAKED MAC AND CHEESE

This is not your average boxed mac and cheese. This recipe transforms simple macaroni into a truly decadent, homemade baked macaroni and cheese that’s perfect for weeknights, holidays, and potlucks. Tender pasta is coated in a silky cheese sauce made with sharp cheddar, cream cheese, and just the right seasonings to bring everything together. It’s surprisingly easy; no fancy skills required! All you need is patience, a whisk, and plenty of gooey cheese. This baked version delivers the creamy, cheesy goodness everyone craves and is sure to become your new go-to mac and cheese recipe.

Find my expert tips on how to make baked mac and cheese from scratch 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 Baked Mac and Cheese Recipe:

• Creamy & Cheesy: This baked mac and cheese combines Velveeta, cream cheese, and sharp cheddar for a rich, velvety sauce. Every bite is perfectly cheesy and indulgent.
• Easy to Make: With simple ingredients like macaroni, milk, and cheese, this recipe comes together quickly. The stovetop-to-oven method ensures the cheese sauce coats every noodle evenly without extra fuss.
• Deliciously Baked: Baking the mac and cheese gives it a golden, bubbly top that’s irresistible. The slightly crisped edges contrast perfectly with the creamy interior for the ultimate comfort dish.
• Family-Friendly Comfort Food: Kids and adults alike will love this classic side or main dish. It’s ideal for weeknight dinners, potlucks, family parties, and kids’ birthday parties.

Ingredients

• 1 pound macaroni
• Butter
• Flour
• Milk
• Velveeta cheese
• Cream cheese
• Salt
• Pepper
• Sharp cheddar cheese

Instructions

Begin by preheating the oven to 350 degrees F. Cook macaroni according to the directions on the package. When noodles are al dente, drain them from the water then spread out evenly in a greased 9×13-inch baking dish.

Meanwhile, in a large pot, melt butter over medium heat. Add flour to the pot and whisk for 1 minute. Slowly whisk in milk; bring to a boil. Reduce heat to medium-low and add cream cheese and Velveeta cheese. Stir until smooth.

Remove from heat and stir in 2 cups sharp cheddar. Pour cheese mixture all over the cooked macaroni in the pan. Gently toss to cover the macaroni. Sprinkle the top evenly with the remaining cheese.

Bake, uncovered, for 25 to 30 minutes or until hot, bubbly and the cheese on top is all melted. Carefully remove from the oven and let it stand 10 minutes before serving.

Servings

This recipe yields about 8 servings per pan. Let that come with a disclaimer though. This is such a rich, cheesy, indulgent recipe that you may be able to get more servings out of one pan depending on how you serve it. If this is the main course for dinner then 6 to 8 servings is the standard. If making this as a side dish you can stretch that to 12 servings per pan.

Storage and Reheating

This recipe tastes even better the next day! Store leftover baked mac and cheese in an airtight container in the refrigerator for up to 4 days, or freeze it for up to 2 months. To reheat, warm it in a 350°F oven for 20-25 minutes in a baking dish (this saves on the mess and keeps everything together). Reheat for longer if frozen, adding a splash of milk if needed. Individual portions can be microwaved in 30-45 second intervals, stirring in between. For best results when reheating from frozen, thaw in the fridge overnight.

Holly’s Tips for The Best Baked Macaroni and Cheese:

• Cook Pasta Until Al Dente: Slightly undercooked macaroni holds up better when baked and keeps your mac and cheese from turning mushy.
• Shred Your Own Cheddar: Freshly grated cheese melts smoothly. It creates a creamier sauce than pre-shredded cheese, which contains anti-caking agents.
• Whisk the Roux Properly: Cook the butter and flour mixture for a full minute to remove any raw flour taste and ensure a perfectly thickened cheese sauce.
• Add Milk Slowly: Pour the milk in gradually while whisking to prevent lumps and achieve a silky, smooth sauce.
• Room Temperature Is Best: Soften the cream cheese melts seamlessly into the sauce, giving your baked mac and cheese the best texture.
• Rest Before Serving: Let the baked mac and cheese sit for 10 minutes after coming out of the oven; this helps it set.
• Make It Your Own: To make it extra cheesy, use freshly shredded cheddar, stick to whole or 2% milk, and avoid over-baking. Letting the mac and cheese rest for 10 minutes helps the sauce thicken into the perfect creamy texture.
• Bake Uncovered: Keeping the dish uncovered helps the top get perfectly melted, bubbly, and slightly browned for the best finish.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Make my Skillet Creamy Macaroni and Cheese and King Ranch Mac and Cheese next.

Searching for more pasta recipes? My Cheesy Lasagna Rolls Ups feature delicious lasagna noodles rolled up with tomato sauce, beef, and mozzarella cheese.

Looking for something different? My Slow Cooker Sausage and Cheese Tortellini features tender sausage mixed with cheese-filled tortellini in a creamy sauce.

Wanting something more hearty? My Broccoli Cheese Casserole contains layers of broccoli florets baked with melted cheddar that creates a great side dish for all dinners.

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Print

Baked Mac and Cheese

Baked Mac and Cheese is comfort food at its finest. Tender macaroni is tossed in a homemade cheese sauce that everyone will love!

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Servings 8

Ingredients

• 1 pound (16 ounces) macaroni noodles
• 1/4 cup salted butter
• 2 Tablespoons all-purpose flour
• 3 cups milk (I use 2%)
• 16 ounces Velveeta cheese cut in 1-inch cubes
• 6 ounces cream cheese softened
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups grated sharp cheddar cheese divided

Instructions

• Begin by preheating the oven to 350 degrees F. Cook macaroni according to the directions on the package. When noodles are al dente, drain water then spread out evenly in a greased 9×13-inch baking dish.
• Meanwhile, in a large pot, melt butter over medium heat. Sprinkle flour over the melted butter and whisk for 1 minute. Slowly whisk in milk; bring to a boil. Reduce heat to medium-low and add Velveeta cheese and cream cheese. Stir until smooth.
• Remove from heat and stir in 1 cup of the sharp cheddar cheese. Pour cheese mixture all over the cooked macaroni in the pan. Gently toss to coat the macaroni. Sprinkle the top evenly with the remaining cheese.
• Bake, uncovered, for 25 to 30 minutes or until hot, bubbly and the cheese on top is all melted. Carefully remove from the oven and let it stand 10 minutes before serving. Enjoy!

Notes

Nutrition Info: 1 serving = 652 calories / 39 fat / 55 carbs / 29 protein

8 servings total. 

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