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Easy Taco Casserole With Noodles

This Taco Casserole Recipe is perfect for us busy moms. A simple meal made in one pot is just what we need on those crazy weeknights filled with activities, homework and errands. Less time spent making the dinner means more time sitting at the table enjoying a family meal!

How To make Taco Casserole

Step 1: Brown beef in pot, drain fat and return beef to pot. Add taco seasoning, water, tomatoes, tomato sauce and corn. Bring to a boil.

Step 2: Add uncooked macaroni and reduce heat to low. Cover and simmer for 10-15 minutes (until pasta is cooked through). Stir occasionally.

Step 3: Remove from heat. Sprinkle cheese on top and cover. Serve once cheese is melted.

Ingredients Needed For Easy One-Pot Taco Casserole (screenshot for grocery list)

Tools You Need for this Recipe: Cuisinart Stainless 3-Quart Saucepan with Cover + Stainless Steel Colander – Strainer

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Easy One-Pot Taco Casserole

Taco Casserole is a quick and easy weeknight meal made in one pot!  A delicious dinner recipe that doesn't leave a sink full of dishes.

Cuisine Mexican

Keyword casserole, pasta, taco, tacos

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 295kcal

Author Nicole Harris

Ingredients

• 1 lb Lean Ground Beef
• 1 Package McCormick Taco Seasoning low sodium
• 2 Cups Water
• 1 Can Diced Tomatoes 15oz, low sodium
• 1 Can Tomato Sauce 15 oz, low sodium
• 1 Can Green Chiles 4 oz
• 1 Cup Frozen Whole Kernel Corn
• 2 Cups Uncooked Elbow Macaroni
• 1 Cup Shredded Colby/Jack Cheese

Instructions

• Brown beef in 3 quart pot over medium/high heat. Drain fat and return beef to pot.
• Add taco seasoning, water, tomatoes, tomato sauce, green chiles and corn. Bring to a boil.
• Add uncooked macaroni and reduce heat to low. Cover and simmer for 10-15 minutes (until pasta is cooked through). Stir occasionally.
• Remove from heat. Sprinkle cheese on top and cover.
• Serve once cheese is melted.

Video

Notes

Adapted from McCormick

Nutrition

Serving: 1g | Calories: 295kcal | Carbohydrates: 20g | Protein: 24g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Cholesterol: 67mg | Sodium: 527mg | Fiber: 3g | Sugar: 5g

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Get a warm comforting dinner on the table quickly with this one pot meal. This Easy Tortellini Soup Recipe takes just a few simple ingredients to make a hearty, nutritious soup!

This tasty recipe is sponsored by Safeway.

I plan living on soup for the entire winter season! Homemade soup is easy, satisfying, nutritious and usually only requires one-pot. This Easy Tortellini Soup Recipe is all of those things. For more comforting soup ideas, check out this Vegetable Turkey Soup, Lemon Pepper Chicken Soup or 30 Minute Broccoli Cheese Soup.

I’ll be stocking up on pantry staples so that I always have the ingredients to make a hearty wintertime dinner when I really need it. I love shopping at Safeway all year long, but shopping at Safeway during the Stock Up Sale means I can get all my favorite staples from General Mills, Coca-Cola, Kraft and Nabisco at a great value. I shop for these great products at my local Safeway. They can also be found at all Alberton’s Companies grocery stores including Albertsonis, Safeway, ACME Markets, Jewel-Osco, Vons, Pavilions, Randalls, Tom Thumb, Shaw’s, Star Market, United Express, United and Carrs.

Download the Safeway Savings app, stock those pantries and then fill those tummies with this Tortellini Soup!

Here are a few more soup recipes to stock up for:

Hearty Italian Vegetable Beef Soup by Barefoot in the Kitchen
Dill Pickle and Brat Soup by A View From Great Island
Beef Stroganoff Soup by BellyFull

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Easy Tortellini Soup Recipe

Get a warm comforting dinner on the table quickly with this one pot meal. This Easy Tortellini Soup Recipe takes just a few simple ingredients to make a hearty, nutritious soup!

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 8

Author Nicole Harris

Ingredients

• 2 Tablespoons Oil
• 16 ounces Crimini Mushrooms (sliced)
• 1 Sweet Onion (chopped)
• 3 Garlic Cloves (finely chopped)
• 1/2 Cup All Purpose Flour
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 Tablespoon Dry Italian Season
• Pinch Salt/Pepper
• 64 ounces Low Sodium Chicken Stock (or vegetable stock)
• 24 ounce Jar Classico Tomato Basil Sauce
• 20 ounce Package Refrigerated Mini Tortellini (or standard size)
• 5 ounces Baby Spinach

Instructions

• In large soup pot over medium/high heat, saute mushrooms and onions in oil for 5 minutes.
• Add chopped garlic and saute 2 more minutes.
• Sprinkle in flour, garlic powder, onion powder, Italian season, salt and pepper. Stir to coat Then begin to gradually add in chicken stock, stir between each addition to prevent flour from clumping. Next add pasta sauce. Boil for 15 minutes.
• Add tortellini and spinach. Boil according to tortellini package instructions.*
• Salt and pepper to taste. Serve topped with shaved parmesan cheese.

Notes

*Cook tortellini al dente as the pasta will continue to cook in the broth.

If the tortellini soaks up too much of the broth liquid, add water to desired consistency.

This soup is best served and eaten immediately. The tortellini gets soft after reheating.

This tasty recipe is sponsored by Safeway.

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Best Italian Pasta Salad Recipe

You guys. . . this Spinach Tortellini Italian Pasta Salad Recipe is straight up fan-freaking-tastic! This is exactly how I like to eat. It is simple with great ingredients. The tortellini makes the dish satisfying while the fresh spinach and tomatoes make this healthy-ish. This Tortellini Pasta Salad would be great served with Lemon Pepper Chicken, Spinach Artichoke Smothered Chicken, Spinach Garlic Baked Turkey Meatballs or Easy Roast Chicken.

Serve this Spinach Tortellini Italian Pasta Salad as a side dish or a main course. I was testing this recipe before my daughter’s school campout. I decided to make it and bring it along for a side dish with our campout dinner. Ummmm, this pasta salad never made it to the campout. I ate the entire batch in less than 24 hours! Don’t judge me . . . I got hungry while prepping for the campout. That’s a lot of work! So we had hot dogs and marshmallows for dinner instead.

Here are a few more delicious tortellini dishes:

Easy Tortellini Soup
Cheese Tortellini Pepperoni Pizza Casserole
Tomato Tortellini Soup by Belly Full
Pizza Tortellini Salad by Crazy For Crust
Ranch Tortellini Pasta Salad by Oh Sweet Basil

This post may contain affiliate links. See my Disclosure Policy for more info.

Microplane Classic Zester/Grater
Kuhn Rikon Knife, Black
3 Piece Chopping Board Plastic Cutting Board Set

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Spinach Tortellini Italian Pasta Salad Recipe

This Spinach Tortellini Italian Pasta Salad Recipe is bursting with color, flavor and is nutritious. A perfect blend of fresh spinach, tomatoes, olives, artichokes, salami and tortellini tossed with an Italian dressing.

Course Salad

Cuisine Italian

Keyword pasta salad, tortellini

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 8

Calories 243kcal

Author Nicole Harris

Ingredients

• 4 Tablespoons Olive Oil (divided)
• 1 Tablespoon White Wine Vinegar
• 1 teaspoon Garlic Powder
• 1/2 teaspoon Onion Powder
• 1 Tablespoon Dry Italian Seasoning
• Pinch Salt/Pepper
• 1 Garlic Clove (grated)
• 3 Cups Fresh Baby Spinach (chopped)
• 8 ounces Mini Heirloom or Cherry Tomatoes (halved)
• 10 ounces Refrigerated Spinach Tortellini (cooked according to package instructions)
• 3 ounces Pitted Black Olives (halved)
• 1 Cup Chopped Marinated Artichokes
• 3 ounces Salami (quartered)

Instructions

• Mix 2 Tb olive oil, vinegar, garlic powder, onion powder, Italian seasoning, salt, pepper and garlic.
• Top with tomatoes and spinach.
• Boil tortellini according to package instructions. Drain and transfer hot tortellini to bowl, place on top of chopped spinach. Let sit for 5 minutes to slightly wilt spinach.
• Add olives, artichokes, salami and remaining 2 Tb of olive oil.
• Toss together all ingredients. Salt and pepper to taste. Serve salad warm or cold.

Video

Nutrition

Serving: 1g | Calories: 243kcal | Carbohydrates: 22g | Protein: 8g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Cholesterol: 26mg | Sodium: 430mg | Fiber: 3g | Sugar: 1g

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Caprese Pasta Salad Recipe

Don’t start making everything pumpkin spiced just yet. We still have another few weeks of summer. A few more weeks of warm sunshine on our face, iced coffees and garden fresh recipes like this Caprese Pasta Salad!

The amazingly fresh fruit and vegetables are one of my favorite things about summertime. Now if I could only grow my own garden. Unfortunately, gardening has never been one of my skills. I swear, you either have it or you don’t! And up until now I definitely DON’T have it.

But this summer I have been working hard not to kill all the poor plants that are unfortunate enough to be under my care. I am thrilled to report that I have kept succulents, a ponytail palm and a basil plant alive all summer! If I can do it anyone can! Seriously, anyone. Who knows, maybe next year I’ll even grown my own tomatoes for this recipe.

The best thing about using garden fresh ingredients is that they taste so darn good that there is no need to overcomplicate things. This pasta salad has just 4 ingredients not counting the dressing.

I like to make pasta salads with interesting flavor twists. My Bloody Mary Pasta Salad, Spinach Dip Pasta Salad and Jalapeño Popper Macaroni Salad are all perfect for potlucks!

If you want a hot pasta dish, check out this Easy Lemon Garlic Pasta!

I used these swirly radiatore pasta noodles because I was in a swirly kind of mood that day. Feel free to use your favorite pasta. Shells, bowtie or rotini pasta all work great too.

This Caprese Pasta Salad Recipe makes a fantastic picnic or potluck side dish. Or serve with grilled chicken for light summer meal.

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Caprese Pasta Salad

Caprese Pasta Salad Recipe is a simple yet flavorful side dish. This pasta salad is filled with mozzarella, tomatoes and basil. Tossed with an Italian oil dressing and topped with balsamic glaze.

Cuisine American

Keyword caprese pasta salad

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 8

Calories 203kcal

Author Nicole Harris

Equipment

• OXO Salad Dressing Shaker
• Knives

Ingredients

Pasta Salad

• 8 ounces Radiatore Pasta (cooked according to package instructions, drained & cooled)
• 12 ounces Cherry Tomatoes (halved)
• 8 ounces Fresh Small Mozzarella Balls aka ciliegine, (drained)
• 10 Large Basil Leaves (cut into ribbons)
• Salt/Pepper (to taste)

Dressing

• 1/4 Cup Extra Virgin Olive Oil
• 1/2 teaspoon Dried Italian Seasoning
• 1 Garlic Clove (grated)
• Pinch Salt/Pepper
• Small Pinch White Sugar

Balsamic Reduction

• See: How To Make Balsamic Glaze

Instructions

• Cook pasta according to package instructions. Drain and let pasta cool completely.
• While pasta is cooling, mix all dressing ingredients and let sit.
• In large bowl, combine tomatoes, mozzarella, basil, salt/pepper and cooled pasta. If not serving immediately wait to cut and add the basil until just before serving to prevent darkening.
• Toss pasta salad with dressing until evenly coated.
• Serve with a drizzle of balsamic reduction.

Nutrition

Serving: 1g | Calories: 203kcal | Carbohydrates: 12g | Protein: 8g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Cholesterol: 22mg | Sodium: 181mg | Fiber: 1g | Sugar: 3g

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With the Summer season upon us, it is time to enjoy pasta salads at potlucks and bbq’s. I’m sure we all have our favorite pasta salad recipe. I love Italian style pasta salad and then there is always the creamy mayo style pasta salads. But I really enjoy making pasta salads that have a fun twist, a little something different. Like my Jalapeño Popper Macaroni Salad, Spinach Dip Pasta Salad or this Bloody Mary Shrimp Pasta Salad!

To get the rich tomato flavor, I use Tomato Butter or Tomato Jam instead of ketchup or tomato sauce. But, if you are unable to find either of those – tomato sauce can be used instead.

I have had Bloody Marys on the brain lately. It is a craving that I have not yet fed. So when I had this deep flavored tomato butter to create a recipe with, I automatically began brainstorming Bloody Mary inspired recipes. And pasta salad seemed like the perfect choice for this time of year.

This side dish will be a nice change from the traditional pasta salads that usually grace your table.

What To Serve With This Bloody Mary Pasta Salad: STEAK KABOBS – CILANTRO LIME SPICY SHRIMP

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Bloody Mary Shrimp Pasta Salad Recipe

This Bloody Mary Shrimp Pasta Salad Recipe will be a hit! This cold shrimp pasta salad has no mayo and all the great flavors of a Bloody Mary cocktails, without the vodka. This is a perfect party side dish!

Course Side Dishes

Cuisine American

Keyword shrimp pasta salad

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 8

Calories 693kcal

Author Nicole Harris

Equipment

• Spiced Tomato Jam
• Cutting Boards
• Knives

Ingredients

• 12 ounces Trottole Pasta (prepare according to package instructions)
• 1/2 Orange Bell Pepper (seeds/veins removed, chopped)
• 1/2 Red Bell Pepper (seeds/veins removed, chopped)
• 2 Large Celery Stalks (sliced)
• 8 ounces Mini Grape or Cherry Tomatoes (halved)
• 5 Large Pimento Stuffed Green Olives (sliced)
• 2 Large Pepperoncini (stems/seeds removed, chopped)
• 8 ounces Small Cooked Shrimp
• Handful Fresh Parsley (chopped)
• 1/4 Cup Tomato Butter or Tomato Jam tomato sauce or ketchup works too*
• 1/4 Cup Olive Oil
• 1 Tablespoon Fresh Lemon Juice
• 1/2 teaspoon Worcestershire Sauce
• 1/2 teaspoon Prepared Horseradish
• 5-7 Shakes Tabasco Sauce
• Small Pinch Salt (or celery salt)
• Pinch Ground Pepper

Instructions

• Combine cooked pasta, bell peppers, celery, tomatoes, olives, pepperoncini, shrimp and parsley. Set aside.
• In separate bowl, combine all remaining ingredients. Pour mixture over pasta and stir to coat.
• Refrigerate until served. Serve with a wedge of lemon to squeeze over the pasta.

Notes

*Tomato Butter is a thick slightly sweet tomato spread. It is like a combo of tomato sauce and ketchup. It can be substituted with either of those or to get a close substitute, mix half ketchup half tomato sauce.

Nutrition

Serving: 1g | Calories: 693kcal | Carbohydrates: 109g | Protein: 22g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Cholesterol: 107mg | Sodium: 998mg | Fiber: 4g | Sugar: 91g

The post Bloody Mary Shrimp Pasta Salad appeared first on WonkyWonderful.

I received a copy of Stirring Up Fun with Food to facilitate this review.

This Mac n Cheese Muffins Recipe is a quirky twist on a favorite kids meal. Homemade macaroni and cheese is so much tastier and more nutritious that the boxed variety. Plus the kids will love that these are made into individual muffin portions. Who am I kidding  . . . the adults will love this too!

It is the last day of school here and I am ready for summer break. Of course, that excitement could be gone in about a month. My daughter and I have lots of fun plans this summer. Getting her more involved in the kitchen is on our list! Stirring Up Fun with Food: Over 115 Simple, Delicious Ways to Be Creative in the Kitchen will be helping us with some fun food ideas.

This cookbook was created by Sarah Michelle Gellar and former Martha Stewart Living editor, Gia Russo. It is full of cute ideas that the kiddos will love. The book is organized by month and has a bright, cheerful feel. The recipes are easy to follow and most are accompanied by large, gorgeous photos. I love that this cookbook is encouraging kids to get busy in the kitchen!

Here are a few recipes that caught my attention: Mac-n-Cheese Muffins, Egg Flowers, Glitter Cake Pops and Mini Turkey Pot Pies.

These Mac-n-Cheese Muffins are delicious! I made a few minor recipe changes, not because it was needed but just for personal taste preferences. I noted those changes within the recipe notes if you are interested.

These individual macaroni and cheese muffins are over-the-top cheesy with a perfect golden crust on top! Just how I like my mac and cheese.

Here are a few more cheesy recipes for you. . .

Cheese Tortellini Pepperoni Pizza Casserole
Easy Cheesy Crockpot Chicken by Back for Seconds
Stovetop Mexi Mac and Cheese
Cheesy Bacon Ranch French Bread Pizza by Crazy for Crust
Broccoli Cheese Dip

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You may need a few things to make this recipe: (affiliate links)

Wilton 12-Cup Regular Muffin Pan
Cast Iron 3.5 quart Dutch Oven
OXO Whisk

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Mac n Cheese Muffins Recipe

This Mac n Cheese Muffins Recipe is a fun way to serve up your favorite comfort food! Perfect for dinner or a side dish, this recipe is kid approved!

Course Uncategorized

Cuisine American

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 24

Author Nicole Harris

Ingredients

• 5 Tablespoons Unsalted Butter (divided)
• 1/2 Cup Grated Parmesan Cheese
• 1 Lb. Elbow Macaroni
• 1 Tablespoon Truffle Oil (optional)
• 1½ teaspoons Ground Black Pepper
• 1 teaspoon Kosher Salt
• 1 teaspoon Dijon Mustard
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Paprika
• 2 Tablespoons All Purpose Flour
• 2 Cups Whole Milk
• 1 Cup Half-and-Half
• 1½ Cups Shredded Sharp White Cheddar Cheese
• 1 Cup Shredded Mild Cheddar Cheese
• 3/4 Cup Shredded Fontina Cheese
• 1/2 Cup Shredded Gruyere Cheese

Instructions

• Preheat oven to 375°F
• Coat 24 muffin tins with 1 tablespoon of the butter. Dust with parmesan cheese then shake out the excess. Set aside.
• Cook macaroni according to package instructions. Drain, transfer to bowl, toss with truffle oil and set aside.
• In a large pot, melt remaining 4 tablespoons butter over medium heat. Whisk in pepper, salt, mustard, garlic powder and paprika until combined.
• Gradually whisk in flour. Cook and whisk until mixture begins to bubble.
• While whisking, gradually stir in milk and half-and-half. Bring to a boil then remove from heat. Whisk in cheeses and stir until smooth.
• Immediately pour cheese mixture over macaroni and stir to coat.
• Divide the mac and cheese between the muffin tins.
• Bake for 15-20 minutes or until the tops are browned and bubbling.
• Remove and allow to sit for 10 minutes before serving.

Notes

I omitted the truffle oil and added a pinch of freshly ground nutmeg instead.

Instead of the fontina and gruyere cheeses, I used a gruyere/swiss blend from Trader Joe's.

I halved this recipe and it still turned out great.

I added a sprinkle of panko crumbs and additional shredded cheese to the tops of these muffins before baking.

This post contains affiliate amazon links. Basically, I get a little kick back for sending you over to amazon . . . at no extra cost to you. Thanks for your support!

The post Mac n Cheese Muffins Recipe appeared first on WonkyWonderful.

This post is sponsored by BIC Graphic.

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MACARONI SALAD RECIPE

Say hello to the warm summer months! It’s time for hikes, picnics, park playdates and lake trips. This Jalapeño Popper Macaroni Salad Recipe is great for any occasion and it packs up nicely.

I made this Jalapeño Popper Macaroni Salad for a picnic lunch. It is a creamy macaroni salad with the addition of cheddar cheese, roasted jalapeños and bacon.

MAC SALAD STORAGE INSTRUCTIONS:

Store in an airtight container in the refrigerator. Eat within 3-4 days.

MORE PASTA SALAD RECIPES:

Greek Pasta Salad – Chicken Bacon Ranch Pasta Salad – Caprese Pasta Salad – Cold Spaghetti Salad

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Jalapeño Popper Macaroni Salad Recipe

Just in time for barbecue season, this Jalapeño Popper Macaroni Salad Recipe makes a fantastic side dish! Your favorite pasta salad made with cheddar, bacon and roasted jalapeños for a fun twist.

Course Side Dishes

Cuisine American

Keyword macaroni salad

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 1358kcal

Author Nicole Harris

Equipment

• Cutting Boards
• Knives

Ingredients

Roasted Jalapeños

• 5 Large Jalapeños (tops, seeds and veins removed)
• Olive Oil
• Salt/Pepper

Macaroni Salad

• 8 ounces Dry Elbow Macaroni (cooked according to package instructions)
• 2 ounces Cream Cheese (softened and cubed)
• 6-8 ounces Bacon (cooked and chopped)
• 4 ounces Mild Cheddar Cheese (cut into small cubes)
• 1/3 Cup Mayonnaise
• 1/4 Cup Sour Cream
• 1/2 teaspoon Garlic Powder
• 1/4 teaspoon Onion Powder
• Ground Pepper (to taste)

Instructions

Roasted Jalapeños

• Preheat oven to 425°F
• Toss jalapeños with just enough olive oil to lightly coat. Sprinkle with salt and pepper.
• Roast jalapeños on a rimmed baking sheet for 10 minutes. Let cool then chop.

Macaroni Salad

• Mix cooked macaroni and cream cheese while pasta is still slightly warm. Let cool then add bacon, cheddar, mayo, sour cream, garlic powder, onion powder, pepper and jalapeños.
• Store in refrigerator in airtight container until served.

Nutrition

Serving: 1g | Calories: 1358kcal | Carbohydrates: 19g | Protein: 85g | Fat: 103g | Saturated Fat: 35g | Polyunsaturated Fat: 62g | Trans Fat: 1g | Cholesterol: 264mg | Sodium: 4150mg | Fiber: 1g | Sugar: 2g

The post Jalapeño Popper Macaroni Salad Recipe appeared first on WonkyWonderful.

Yeah, so this is comfort food at it’s best. Cheese, sauce, pasta . . . what’s not to love!?!? Puttanesca sauce is my all-time favorite. I love the brininess that the olives bring to the sauce. This sauce also gets unique flavor from capers and anchovies. But, honestly you can leave those out if it’s not your style. I typically omit those ingredients because I don’t always have them in my pantry. Capers and anchovies just don’t make a lot of appearances in my recipes.

I do, however, always keep San Marzano Whole Peeled Tomatoes on hand. While most recipes instruct you to crush the tomatoes by hand. Ummm, no. I use my trusty potato masher, thank you.

Here are a few more of my favorite pasta recipes >>

Easy Lemon Roasted Garlic Pasta
Cajun Shrimp Pasta
French Onion Chicken Pasta Casserole

I use store bought gnocchi. Remember in my Honey Nut Cheese Danish recipe post how I was saying that I never make pastry dough because I do not have the time, patience or desire to do so? Well, add pasta to that list as well. Homemade pasta is just not going to happen in my kitchen, people. Kudos to those that make pasta and gnocchi from scratch. This girl just ain’t got time for that chore!

The most important thing to remember when preparing the gnocchi is to not overcook it. In fact, I cook it quite al dente because it is going to soften more while baking. And, this is a dish best enjoyed immediately. It can be reheated as leftovers but be warned that the gnocchi will soften even more.

If you’re in the mood for gnocchi, try these tasty recipes too >>

Loaded Chicken Gnocchi Bake by Inside BruCrew Life
Gnocchi with Pesto, Shrimp & Asparagus by Taste and Tell
Garlic Butter Gnocchi by Foodie With Family

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You may need a few things to make this recipe: (affiliate links)

Lodge L8SK3 Cast Iron Skillet, Pre-Seasoned, 10.25-inch
OXO Good Grips Stainless Steel Potato Masher with Cushioned Handle
Cento San Marzano Organic Peeled Tomatoes, 28 Ounce (Pack of 6)

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Puttanesca Baked Gnocchi Recipe

This Puttanesca Baked Gnocchi Recipe is a fun twist on a traditional pasta meal! Gnocchi are slathered in this briny red sauce filled with olives then topped with mozzarella and baked to perfection.

Cuisine Italian

Servings 4

Author Nicole Harris

Ingredients

• 3 Tablespoons Olive Oil
• 2 Garlic Cloves (finely chopped)
• 3 Anchovy Fillets (optional)
• 1 28oz Can San Marzano Whole Peeled Tomatoes
• 1/2 Cup Greek Olives (pitted & halved)
• 2 teaspoons Capers (optional)
• Pinch Red Pepper Flakes
• Salt/Pepper (to taste)
• 1 teaspoon Dry Italian Seasoning
• 1/4 Cup Heavy Cream
• 1 Cup Shredded Mozzarella
• 16-17 ounce Package Gnocchi (prepared according to package instructions, al dente)

Instructions

• Preheat oven to 375°F
• In large oven safe skillet over medium/high, heat olive oil. Add garlic and anchovies. Stir and cook 2 minutes or until garlic is golden and anchovies are broken into a paste.
• Add tomatoes and crush using a masher. Bring sauce to a boil, reduce heat to medium/low and cook for 10 minutes.
• (In a separate pot, begin to prepare gnocchi according to package instructions. Cook slightly less than instructed for al dente.)
• Add olives, capers, red pepper flakes, salt/pepper and Italian seasoning. Simmer for 5 minutes. Remove sauce from heat. Stir in heavy cream then add cooked gnocchi. Top with mozzarella and bake for 15 minutes. Serve immediately.

This post contains affiliate amazon links. Basically, I get a little kick back for sending you over to amazon . . . at no extra cost to you. Thanks for your support!

The post Puttanesca Baked Gnocchi Recipe appeared first on WonkyWonderful.

I am proud to be partnering with Thrive® Algae Oil to bring you this tasty recipe! As always, all opinions are 100% my own. This post may contain affiliate links. See my Disclosure Policy for more info. Follow WonkyWonderful on Pinterest to stay up to date on all of the new recipes!

CHICKEN CASSEROLE

Who doesn’t love a good baked pasta casserole recipe? I’m a total 80’s kid, ya know, the generation of microwave dinners and casseroles. This French Onion Chicken Casserole is a far cry from the tuna casserole that I ate as a kid. Don’t get me wrong, tuna casserole is fine and all. We just ate it A LOT. I get it. It was cheap, easy and nutritious. But I ate tuna casserole so much as a kid that I have never considered making it as an adult. Aparently 25 years is too soon.

French Onion Chicken Casserole as a kid friendly meal may seem a little far fetched. But believe you me, this is a hit at my house! My daughter hates onions. She did pick out a few of the larger onions but ate the rest. All that ooey-gooey cheese helps to seal the deal.

This meal is all about the onions. I use Thrive® Algae Oil to get the onions perfectly golden and caramelized.

The health benefits of Thrive® Algae Oil are perfect for this nutritious family meal. It has the highest level of monounsaturated fat {the good fat} and the lowest level of saturated fat {the bad fat} with 75% less saturated fat than olive oil.

Thrive® Algae Oil has a light, neutral taste. It is great for caramelizing onions because it has a crazy high smoke point of 485°! And, Thrive® Algae Oil is sustainable. Their mission is to create an oil that is better for people and the planet.

I’ve used Thrive® Algae Oil to make Crispy Roasted Chickpeas, Cheesy Twice Baked Potatoes, Cheesy Zucchini Tots, Black Bean Burgers with Cilantro Lime Slaw, Sweet Chili Sauce and Butternut Squash Pasta Salad.

So this casserole. It is sort of like a baked mac and cheese with chicken and onions. You can prepare the onions ahead to save some time. Then you just need to cook the chicken, pasta and white cheese sauce. Mix it all up, top with cheese and bake.

Now you are ready to serve your family a unique casserole that is made with real ingredients. No boxes. No cans. No weird unpronounceable ingredients. Just a good old fashioned homemade casserole.

Some things from the 80’s should come back into style.

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French Onion Chicken Casserole

This French Onion Chicken Casserole is a nice change from the usual baked casserole meals. Ziti pasta is slathered with a creamy cheese sauce then filled with chicken and caramelized onions.

Course Dinner

Cuisine American

Keyword French onion chicken casserole

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Servings 1

Calories 712kcal

Author Nicole Harris

Equipment

• Cuisinart Nonstick 12-Inch Skillet
• Knives
• Baking Dish

Ingredients

• Onions:
• 2 Lbs. Sweet Onions – sliced into strips
• 2 Tablespoons Thrive Algae Oil
• Salt/Pepper
• Chicken:
• 1 Lb. Boneless Skinless Chicken Breast – cut into bite-sized chunks
• 2 Tablespoons Thrive Algae Oil
• Salt/Pepper
• Sauce:
• 2 Tablespoons Butter
• 2 Tablespoons Flour
• 1 Cup Heavy Cream
• 1 Cup Whole Milk
• Salt/Pepper
• 1 Cup Shredded Mozzarella Cheese
• Casserole:
• 16 ounces Ziti Pasta – cooked according to package instructions
• 2 Cups Shredded Mozzarella Cheese

Instructions

• Onions:
  
  In a large skillet over medium heat, combine onions, oil, salt and pepper. Cook and stir frequently for 30-35 minutes or until golden brown. Set aside.
  
  Chicken:
  
  Add more oil to pan and increase heat to high. Sprinkle chicken with salt and pepper then add to pan. Brown chicken pieces and heat until almost cooked through. Do not over cook chicken because it will be baking in the casserole as well. Set aside.
  
  Sauce:
  
  Decrease heat to medium/high. Melt butter then stir in flour. Cook while stirring for 1 minute. Add milk, cream, salt and pepper. Stir and cook until sauce is bubbling and thickened (about 5 minutes). Remove pan from heat and stir in mozzarella until melted.
  
  Casserole:
  
  Preheat oven to 375°F
  Toss cooked pasta with sauce until evenly coated. Add chicken and onions, stir.
  Transfer mixture to a 9×13 casserole dish. Top with additional mozzarella.
  Bake for 15 minutes. Broil on high for 1-2 minutes to brown top.

Nutrition

Serving: 1g | Calories: 712kcal | Carbohydrates: 44g | Protein: 42g | Fat: 41g | Saturated Fat: 19g | Polyunsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 712mg | Fiber: 3g | Sugar: 12g

The post French Onion Chicken Casserole appeared first on WonkyWonderful.

I am proud to be partnering with Bob Evans to bring you this tasty recipe!

Not much is more comforting than a cheesy pasta dinner. This Sweet Potato Cheese Manicotti Recipe has all the best of a traditional comfort food meal with a holiday twist. It is perfect for a family meal leading up to the holidays or to use up those leftover mashed sweet potatoes after the holiday feast.

This manicotti is stuffed with a delicious filling of ricotta, mozzarella and Bob Evans Mashed Sweet Potatoes. The touch of sweet potato flavor gives this dish a unique taste that your family will love! The stuffed manicotti is drenched in a super cheesy alfredo sauce that is infused with fresh sage. Don’t be intimidated by this elegant pasta dish. This recipe is fairly simple and straightforward.

The best part about this Sweet Potato Cheese Manicotti Recipe is how quick and convenient it is to make. This meal will feed a hungry family without hours of prep. Or, serve this as a new and interesting holiday side dish.

Using Bob Evans Mashed Sweet Potatoes saves a ton of time! No need to peel and boil those sweet potatoes. Just mix the filling ingredients and pipe it into cooked manicotti shells. The sauce is a breeze to make with just a few basic ingredients.

Once you have it all assembled, just bake to heat through until the cheesy sauce is warm and bubbling.

The cheese is out of control on this dish! I am a self proclaimed cheese addict and this meal even has enough cheesiness to satisfy me. Ricotta and mozzarella cheese in the filling. Then a sauce made with parmesan cheese. Okay, maybe I did sprinkle a little more mozzarella on top of mine . . . MO’ CHEESE!

I reserve half of the sauce for serving but you can cover the manicotti completely before baking and serve right from the baking dish. I just prefer loads of sauce on just about everything. Honestly, give me a bowl and spoon, I will eat this sauce as a meal!

There’s something fun and whimsical about eating giant pasta shells, isn’t there? I’m a sucker for anything miniature or giant. My daughter is a big fan of the ginormous noodles (in her words)!

Bring the family around the table to enjoy a delicious homemade dinner. Why just wait until the holiday feasts to enjoy family time. Any time can be family time and any meal can be a feast!

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Sweet Potato Cheese Manicotti with Alfredo Sauce

This Sweet Potato Cheese Manicotti Recipe is a new twist on family holiday dinner. Manicotti pasta is stuffed with a ricotta sweet potato mixture and slathered with cheesy sage alfredo sauce! This makes a great meatless holiday meal, side dish or the perfect way to use up those leftovers!

Servings 6

Author Nicole Harris

Ingredients

• 10-12 Manicotti Pasta Shells

Filling

• 15 ounces Ricotta Cheese
• 1 Cup Bob Evans Mashed Sweet Potatoes
• 1 Cup Shredded Mozzarella
• 1 Large Egg
• Pinch Salt/Pepper

Sauce

• 3 Tablespoons All Purpose Flour
• 2 Tablespoons Unsalted Butter
• 4-5 Fresh Sage Leaves - tear the edges to release more flavor
• 1 Cup Heavy Cream
• 2 Cups Whole Milk
• Salt/Pepper
• 6 ounces Shredded Parmesan Cheese

Instructions

• Preheat oven to 375°F
• Boil manicotti according to package instructions. I add a drizzle of olive oil to water to prevent shells from sticking together. Boil to al dente.
• Prepare sauce over medium heat in a large sauté pan. Melt butter then whisk in flour. Whisk and cook for 2 minutes. Gradually whisk in milk, vigorously stir between each addition to prevent lumps. Add sage and heavy cream. increase heat to medium/high and whisk until sauce is bubbling and thickened. Remove from heat and discard sage leaves. Stir in parmesan salt and pepper. Spread a thin even layer of sauce on the bottom 9x13 pan.
• Mix all filling ingredients until fully combined. Spoon into quart sized zip top bag then cut one bottom corner off. Pipe mixture into cooked manicotti shells then transfer to baking dish. Drizzle sauce on top of manicotti. (You can reserve some sauce for serving or top manicotti will all of the sauce before baking)
• Bake manicotti 15-20 minutes or until heated through and sauce is bubbling.
• Serve with additional sauce* and chopped sage/parsley.

Notes

*Keep additional sauce on a warming burner while manicotti bakes. If sauce thickens too much, whisk in splashes of milk until desired consistency.

For more holiday inspiration, check out Bob Evans on social media:

Bob Evans on Facebook – Bob Evans on Twitter 

Bob Evans on Instagram – Bob Evans on Pinterest

The post Sweet Potato Cheese Manicotti Recipe appeared first on WonkyWonderful.