Pasta

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creamy breakfast sausage pasta bake with cheddar cheese and fresh basil
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Creamy Breakfast Sausage Pasta Bake

Pasta and savory breakfast sausage baked in a creamy cheddar cheese sauce.

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1. Preheat oven to 375°F. 2. Cook 8 oz dry pasta according to package until al dente. Drain and set aside. 3. Heat 1 tbsp olive oil in skillet over medium-high heat until shimmering. 4. Add 0.5 lb breakfast sausage, crumbled and patted dry, in single layer. Brown 6-8 minutes until internal temperature reaches 165°F and sausage is firm. 5. Remove sausage and drain excess fat, leaving 1 tsp in pan. 6. Add 0.5 cup diced onion (peeled) and 1 clove minced garlic. Sauté over medium heat until onion is translucent, about 3 minutes. 7. Stir in 1 tbsp all-purpose flour; cook 1 minute to remove raw taste. 8. Gradually whisk in 1.5 cups milk. Simmer over medium-low heat 2-3 minutes until sauce thickens and coats spoon. 9. Stir in 0.5 cup shredded cheddar cheese off heat until melted. 10. Combine cooked pasta, sausage, and sauce in baking dish. Spread evenly. 11. Bake uncovered 15 minutes until bubbly and top is lightly golden. 12. Rest 5 minutes before serving. 13. Finish with chopped fresh basil sprinkled over bake off heat.

  • pasta

  • olive oil

  • breakfast sausage

  • onion

  • garlic

  • all-purpose flour

  • milk

  • cheddar cheese

  • basil

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bacon and spinach pasta with creamy garlic sauce and parmesan
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Bacon and Spinach Pasta with Garlic Cream Sauce

Pasta tossed with bacon, spinach, garlic, and a creamy parmesan sauce.

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1. Cook 8 oz dry pasta in boiling salted water until al dente, 8-10 minutes. Drain and reserve 0.5 cup pasta water. 2. Heat 1 tbsp olive oil in skillet over medium heat until shimmering. Add 4 oz bacon, diced, in single layer. Cook until crisp, 5-6 minutes. Remove bacon, drain excess fat. 3. Add 2 cloves garlic, minced, to bacon fat. Sauté until fragrant, 30 seconds, pan state: garlic softened. 4. Add 1 cup heavy cream and 0.25 tsp black pepper. Simmer gently, stirring, until sauce thickens and coats spoon, 2-3 minutes. 5. Stir in 3 cups fresh spinach, chopped, cook until wilted, 1-2 minutes. 6. Return bacon to pan. Add pasta and reserved pasta water. Toss to combine and warm through, 1-2 minutes. 7. Remove from heat. Finish with 2 tbsp grated Parmesan and fresh chopped parsley.

  • Pasta

  • Bacon

  • Garlic

  • Heavy cream

  • Spinach

  • Parmesan

  • Parsley

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creamy chicken breast pasta with garlic parmesan and basil

Leftover Creamy Chicken Breast Pasta with Garlic and Basil

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1. Bring a large pot of salted water to a boil. Cook 6 oz pasta according to package instructions until al dente. Drain, reserve 0.5 cup pasta water. 2. Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering. 3. Add 1 clove garlic minced, sauté 30 seconds until fragrant, not browned. 4. Add thinly sliced chicken breast in a single layer. Cook 3-4 minutes per side until internal temperature 165°F, surface golden. 5. Remove chicken, set aside. 6. Add 0.5 cup heavy cream and 0.25 cup grated Parmesan to skillet. Simmer gently 2-3 minutes until sauce thickens and coats the back of a spoon. 7. Return chicken and pasta to skillet. Toss to combine. Add reserved pasta water 1 tbsp at a time if sauce is too thick. 8. Stir in 0.25 cup fresh basil leaves torn. 9. Turn off heat. Let rest 2 minutes. 10. Finish with extra basil leaves.

  • Chicken breast

  • Pasta

  • Olive oil

  • Garlic

  • Heavy cream

  • Parmesan cheese

  • Basil

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creamy mushroom pasta with sliced beef and thyme
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Creamy Mushroom Pasta with Sliced Eye of Round

Creamy pasta with mushrooms and sliced beef for a rich and simple dinner.

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1. Preheat oven to 400°F. Pat dry 1 lb eye of round roast. Rub with 1 tbsp olive oil and 1 tsp salt. 2. Roast on rack 20-25 minutes until internal temperature reaches 135°F. Rest 10 minutes. 3. Thinly slice roast across grain. 4. Cook 8 oz pasta according to package until al dente. Drain and set aside. 5. Heat 1 tbsp olive oil in large skillet over medium heat. Add 8 oz sliced mushrooms and 1 minced garlic clove. Sauté 5-7 minutes until mushrooms are browned and garlic is fragrant. Pan should shimmer and mushrooms should have edges caramelized. 6. Add 0.5 cup heavy cream and 0.25 cup grated Parmesan cheese. Simmer 2 minutes until sauce thickens and coats spoon. 7. Stir in cooked pasta and sliced roast. Heat through 2 minutes. 8. Finish with 1 tbsp chopped fresh thyme off heat.

  • Eye of Round Roast

  • Olive Oil

  • Salt

  • Pasta

  • Mushrooms

  • Garlic

  • Heavy Cream

  • Parmesan Cheese

  • Thyme

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pulled pork mac and cheese baked with golden cheese on top
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Leftover Pulled Pork Mac and Cheese

Baked potatoes topped with pulled pork, cheddar, and sour cream.

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1. Preheat oven to 375°F. Bring a large pot of salted water to a boil. 2. Add 8 oz elbow macaroni to boiling water. Cook uncovered, stirring occasionally, until al dente, about 8-10 minutes. Drain and set aside. 3. Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering. Add 1 cup diced onion and sauté 4-5 minutes until translucent and softened. 4. Add 2 cloves minced garlic to the skillet. Cook 30 seconds until fragrant. 5. Stir in 2 tbsp all-purpose flour. Cook 1 minute, stirring constantly, until flour is lightly golden. 6. Gradually whisk in 2 cups whole milk. Increase heat to medium-high and bring to a simmer, stirring frequently. Simmer 3-4 minutes until sauce thickens and coats the back of a spoon. 7. Reduce heat to low. Stir in 2 cups shredded cheddar cheese and 1 cup shredded mozzarella cheese until melted and smooth. 8. Add 2 cups shredded pulled pork to the cheese sauce. Stir to combine and heat through, about 2 minutes. 9. Fold cooked macaroni into the cheese and pork sauce until evenly coated. 10. Transfer mixture to a greased 9x13 inch baking dish. Sprinkle 1 cup grated cheddar cheese evenly on top. 11. Bake uncovered for 20-25 minutes until bubbly and golden on top. 12. Remove from oven and let rest 5 minutes before serving. 13. Finish with 2 tbsp chopped fresh parsley sprinkled over the top off heat.

  • elbow macaroni

  • olive oil

  • onion

  • garlic

  • all-purpose flour

  • whole milk

  • cheddar cheese

  • mozzarella cheese

  • pulled pork

  • parsley

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ground beef pasta bake with marinara pasta and melted mozzarella
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Ground Beef Pasta Bake

Ground beef pasta baked with marinara and melted mozzarella for an easy oven dinner.

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1. Preheat oven to 375°F. 2. Heat a large skillet over medium-high heat. Add 1 tbsp olive oil and let it shimmer. 3. Add 1 lb ground beef, patted dry, in a single layer. Cook without stirring for 3-4 minutes until browned on one side. Stir and cook until no pink remains and internal temperature reaches 160°F. Drain excess fat. 4. Add 1 cup diced onion and 2 cloves minced garlic. Cook over medium heat for 4-5 minutes until onions are translucent. 5. Stir in 24 oz marinara sauce, 1 tsp salt, and 0.5 tsp black pepper. Simmer for 5 minutes until sauce thickens and coats beef. 6. Stir in 3 cups cooked pasta (penne or rigatoni) and 1 cup shredded mozzarella cheese off heat. 7. Transfer mixture to a greased 9x13 inch baking dish. Sprinkle 1 cup shredded mozzarella cheese evenly on top. 8. Bake uncovered for 20 minutes until cheese is melted and bubbly. 9. Let rest 5 minutes before serving. 10. Finish with 2 tbsp chopped fresh basil off heat.

  • ground beef

  • olive oil

  • onion

  • garlic

  • marinara sauce

  • salt

  • black pepper

  • cooked pasta

  • mozzarella cheese

  • basil

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steak pasta bake with diced steak pasta tomato sauce and melted mozzarella
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Steak Pasta Bake

Diced steak baked with pasta, tomato sauce, and melted mozzarella for an easy oven dinner.

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1. Preheat oven to 375°F. 2. Cook 8 oz pasta according to package instructions until al dente. Drain and set aside. 3. Preheat a large skillet over medium-high heat. Add 1 tbsp olive oil until shimmering. 4. Pat 1 lb steak diced dry. Season with salt and pepper. Add steak in a single layer to skillet. Sear 3-4 minutes until browned and internal temperature reaches 135°F for medium-rare. Remove steak and rest 5 minutes. 5. Reduce heat to medium. Add 1 cup diced onion and 2 cloves minced garlic to skillet. Cook until onion is translucent, about 4-5 minutes. 6. Add 1 cup tomato sauce and simmer 2-3 minutes until sauce thickens and coats onion and garlic. 7. Return steak to skillet and stir to combine. 8. Add cooked pasta and 1 cup shredded mozzarella cheese. Stir gently to combine and heat through. 9. Transfer mixture to a greased 9x9 inch baking dish. Sprinkle 1/2 cup shredded mozzarella cheese evenly on top. 10. Bake 15-20 minutes until cheese is melted and bubbly. 11. Finish with 2 tbsp chopped fresh basil sprinkled on top after baking.

  • pasta

  • olive oil

  • steak

  • onion

  • garlic

  • tomato sauce

  • mozzarella cheese

  • basil

  • salt

  • black pepper

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steak garlic pasta with sliced steak garlic sauce and parsley
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Steak Garlic Pasta

Sliced steak tossed with pasta, garlic, broth, and parsley in a simple skillet dinner.

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1. Bring a large pot of salted water to a boil. Cook 8 oz pasta according to package instructions until al dente. Drain and reserve 1/2 cup pasta water. 2. Preheat a large skillet over medium-high heat. Add 1 tbsp olive oil until shimmering. 3. Pat 1 lb steak thinly sliced dry. Season with salt and pepper. Add steak in a single layer to the skillet. Sear 2-3 minutes per side until browned and internal temperature reaches 135°F for medium-rare. Remove steak and rest 5 minutes. 4. Reduce heat to medium. Add 3 cloves minced garlic to skillet and cook 1-2 minutes until fragrant and golden, stirring frequently. 5. Add 1/2 cup chicken broth and reserved pasta water. Simmer 2-3 minutes until sauce reduces slightly and coats the back of a spoon. 6. Return steak to skillet, add cooked pasta, and toss to combine and heat through. 7. Finish with 1/4 cup chopped fresh parsley sprinkled on top.

  • steak

  • olive oil

  • pasta

  • garlic

  • chicken broth

  • parsley

  • salt

  • black pepper

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creamy steak pasta with sliced steak garlic parmesan sauce and parsley
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Creamy Steak Pasta

Tender steak tossed with pasta in a creamy garlic parmesan sauce for a comforting dinner.

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1. Preheat oven to 375°F. Bring a large pot of salted water to a boil. 2. Cook 8 oz dried pasta in boiling water until al dente, 8-10 minutes. Drain and set aside. 3. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. 4. Pat 1 lb steak thinly sliced dry. Add to skillet in a single layer. Sear 2-3 minutes per side until browned and internal temperature reaches 130°F for medium-rare. Remove steak and rest 5 minutes. 5. Add 1 cup diced onion and 2 cloves minced garlic to skillet. Cook over medium heat until onions are translucent, about 4 minutes. 6. Pour in 1 cup heavy cream and 0.5 cup beef broth. Bring to a simmer and cook 3-4 minutes until sauce thickens and coats the back of a spoon. 7. Stir in 0.5 cup grated Parmesan cheese until melted and sauce is creamy. 8. Return sliced steak and cooked pasta to skillet. Toss to combine and heat through over low heat for 1-2 minutes. 9. Remove from heat. Finish with 2 tbsp chopped fresh parsley.

  • steak

  • dried pasta

  • olive oil

  • onion

  • garlic

  • heavy cream

  • beef broth

  • Parmesan cheese

  • parsley

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rotisserie chicken alfredo pasta with creamy parmesan sauce and fettuccine
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Rotisserie Chicken Alfredo Pasta

Creamy rotisserie chicken Alfredo pasta with garlic, parmesan, and tender fettuccine.

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1. Bring a large pot of salted water to a boil. Cook 12 oz dried fettuccine pasta according to package instructions until al dente. Drain and set aside. 2. Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering. 3. Add 2 cloves minced garlic and sauté 1-2 minutes until fragrant. 4. Pour in 1.5 cups heavy cream and bring to a gentle simmer. Cook 3-4 minutes until slightly thickened and coating the back of a spoon. 5. Stir in 1 cup grated Parmesan cheese off heat until melted and smooth. 6. Add 2 cups shredded rotisserie chicken in a single layer to the skillet. Cook 2-3 minutes until warmed through. 7. Toss cooked pasta into the sauce and chicken. Stir to combine and heat through 1-2 minutes. 8. Season with salt and pepper to taste. 9. Finish with 2 tbsp chopped fresh parsley.

  • dried fettuccine pasta

  • olive oil

  • garlic

  • heavy cream

  • Parmesan cheese

  • rotisserie chicken

  • salt

  • black pepper

  • fresh parsley

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