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Baked Ziti

Layers of pasta, beef, sauce, and cheese baked until golden and bubbly.

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1. Preheat oven to 375°F. Lightly grease a 9x13 baking dish. 2. Bring a large pot of salted water to a boil. Cook ziti pasta until just al dente according to package directions. Drain and set aside. 3. In a large skillet over medium heat, cook ground beef until browned and fully cooked, breaking it apart as it cooks. Internal temperature should reach 160°F. Drain excess grease if needed. 4. Stir pasta sauce into the cooked beef and simmer 5–10 minutes to allow flavors to blend. 5. In a separate bowl, combine ricotta cheese, eggs, and grated parmesan. Mix until smooth. 6. Spread a thin layer of meat sauce in the bottom of the baking dish. 7. Add half of the cooked ziti, followed by half of the ricotta mixture, then a layer of meat sauce and shredded mozzarella. 8. Repeat layers with remaining pasta, ricotta mixture, meat sauce, and finish with mozzarella and ground parmesan on top. 9. Cover loosely with foil and bake 25 minutes. 10. Remove foil and bake an additional 10–15 minutes until cheese is melted and lightly golden. Internal temperature should reach at least 165°F. 11. Let rest 10 minutes before serving to allow the layers to set.

  • ziti pasta noodles

  • ground beef

  • pasta sauce

  • eggs

  • ricotta cheese

  • mozzarella cheese

  • parmesan cheese

  • ground parmesan

Prep
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Total
Serves6
DinnerItalian
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buffalo wings with ranch dressing and celery sticks
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Buffalo Wings

Crispy chicken wings coated in a buttery buffalo sauce and served with ranch.

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1. Pat chicken wings completely dry with paper towel. Removing surface moisture is key for crisp skin. 2. Season wings evenly with salt and black pepper. 3. Preheat air fryer to 400°F for 3–5 minutes. 4. Arrange wings in a single layer in the air fryer basket, leaving space between pieces. Do not overcrowd. 5. Cook at 400°F for 20–25 minutes, flipping halfway through, until skin is deeply golden and crisp. Internal temperature should reach at least 175°F for tender meat. 6. If extra crispness is desired, cook an additional 3–5 minutes, watching closely to avoid burning. 7. While wings cook, melt butter in a small saucepan over low heat. Stir in hot sauce and keep warm. 8. Transfer hot wings to a large bowl. Pour buffalo sauce over top and toss until evenly coated. 9. Serve immediately with ranch dressing on the side.

  • chicken wings

  • hot sauce

  • butter

  • salt

  • black pepper

  • ranch dressing

  • celery sticks

Prep
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Total
Serves4
AppetizerAmerican
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oven braised brisket with onions and pan juices
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Brisket

Slow-cooked brisket with onions and rich pan juices for a comforting family meal.

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1. Preheat oven to 300°F. 2. Pat brisket dry with paper towel. Season generously on all sides with salt, black pepper, and garlic powder. 3. Heat a large Dutch oven or heavy oven-safe roasting pan over medium-high heat. Sear brisket 4–5 minutes per side until a deep brown crust forms. 4. Remove brisket temporarily and add sliced onions to the same pot. Cook 5–7 minutes until softened and lightly browned. 5. Return brisket to the pot, placing it on top of the onions. Pour beef broth around (not over) the brisket so the top stays exposed. 6. Bring broth to a light simmer on the stovetop, then cover tightly with a lid or foil. 7. Transfer to oven and braise for 3–4 hours, until fork-tender. Internal temperature should reach 195–205°F for proper tenderness. 8. Remove from oven and let rest, covered, for at least 20 minutes before slicing. 9. Slice against the grain and spoon pan juices and onions over top before serving.

  • beef brisket

  • salt

  • black pepper

  • garlic powder

  • onions

  • gluten-free beef broth

Prep
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Total
Serves8
DinnerAmerican
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cream cheese stuffed chicken breast with spinach and asparagus
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Cream Cheese Stuffed Chicken Breast and roasted asparagus

Chicken stuffed with spinach, cream cheese, and parmesan served with roasted asparagus.

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1. Preheat oven to 400°F. Lightly grease a baking dish or line a baking sheet with parchment paper. 2. In a bowl, combine softened cream cheese, minced garlic, and finely chopped spinach. Mix until evenly combined. 3. Pat chicken breasts dry if needed. Using a sharp knife, carefully cut a pocket into the side of each breast without slicing all the way through. 4. Spoon the cream cheese and spinach mixture evenly into each pocket. Press gently to distribute filling without overstuffing. 5. Sprinkle the outside of each stuffed chicken breast with finely grated parmesan cheese, pressing lightly so it adheres. 6. Place chicken in the prepared baking dish. Leave space between pieces for even cooking. 7. Bake for 25–35 minutes, depending on thickness, until the exterior is lightly golden and the internal temperature reaches 165°F at the thickest part (avoid inserting thermometer directly into the filling). 8. If additional browning is desired, broil for 2–3 minutes at the end, watching closely so the parmesan does not burn. 9. While the chicken cooks, trim the woody ends from the asparagus. Toss with olive oil, salt, and pepper. 10. Preheat air fryer to 400°F for 3–5 minutes. 11. Arrange asparagus in a single layer in the basket. Cook at 400°F for 6–8 minutes, shaking halfway through, until tender with lightly crisp edges. This method produces the best texture and flavor. 12. Let chicken rest 5–7 minutes before slicing to allow juices to redistribute. Serve alongside the air-fried asparagus.

  • spinach

  • cream cheese

  • chicken breast

  • parmesan cheese

  • garlic

  • asparagus

  • olive oil

  • salt

  • pepper

Prep
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Total
Serves4
DinnerAmerican
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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

Prep
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Total
Serves4
DinnerItalian
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creamy garlic mushroom chicken with green beans
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Creamy Garlic Mushroom Chicken with Green Beans

Juicy chicken, garlic, and mushrooms simmer in a creamy herb sauce.

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1. Pat chicken breasts dry and season both sides with salt, black pepper, and paprika. 2. Heat a large skillet over medium heat. Add olive oil. 3. Place chicken in a single layer and cook 5–7 minutes per side until golden brown and internal temperature reaches 165°F. Remove from skillet and set aside. 4. Reduce heat to medium. In the same skillet, add mushrooms and cook 5–7 minutes until softened and lightly browned. 5. Add minced garlic and dried thyme. Cook 30–60 seconds until fragrant. 6. Pour in chicken broth and bring to a gentle simmer, scraping up any browned bits from the pan. Simmer 3–5 minutes. 7. Stir in heavy cream and continue simmering 5–8 minutes until sauce thickens slightly. 8. Return chicken to the skillet and spoon sauce over top. Simmer 3–5 minutes until fully heated through. 9. In a separate skillet over medium heat, sauté green beans in olive oil for 6–8 minutes until tender-crisp. Season lightly with salt and pepper. 10. Serve chicken topped with creamy mushroom sauce alongside sautéed green beans.

  • chicken breasts

  • olive oil

  • garlic

  • mushrooms

  • heavy cream

  • chicken broth (sugar-free)

  • dried thyme

  • paprika

  • salt and pepper to taste

  • green beans

Prep
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Total
Serves4
DinnerAmerican
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cheeseburger rice with ground beef and melted cheese
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Cheeseburger Rice by @cookinginthemidwest

Ground beef, rice, and cheese cooked together in one pan for an easy dinner.

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1. Heat a large pan over medium-high heat. Add ground beef and onion. Cook until beef is browned and no pink remains. 2. Add garlic and seasoning. Cook 30–60 seconds until fragrant. 3. Add rice, broth, and sauce. Stir and bring to a simmer. 4. Reduce heat to low. Cover and cook 15–20 minutes until rice is tender and liquid is absorbed. 5. Turn heat to low. Add cheese and stir until melted and creamy. Rice should be soft and mixture cohesive.

  • ground beef

  • onion

  • garlic

  • rice

  • beef broth

  • tomato sauce

  • cheese

Prep
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Total
Serves4
DinnerAmerican
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cheesy ranch chicken rice with bacon and creamy sauce
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Cheesy Ranch Chicken Rice by @cookinginthemidwest

Chicken and rice cooked in a creamy cheese sauce and topped with bacon.

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1. Heat butter in a skillet over medium-high heat. 2. Add chicken and cook until mostly done and lightly browned (internal temp approaching 165°F). 3. Add onion and garlic. Cook until softened and fragrant. 4. Add rice and toast briefly for 1–2 minutes. 5. Add broth, bring to a boil, then reduce heat and cover. 6. Cook 15–20 minutes until rice is tender and liquid absorbed. 7. Stir in cheese and cream cheese until melted and creamy. 8. Top with bacon and melt. 9. Serve hot. Chicken should be fully cooked (165°F), rice tender, and mixture creamy.

  • chicken breast

  • butter

  • onion

  • garlic

  • rice

  • chicken broth

  • cheese

  • cream cheese

  • bacon

Prep
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Total
Serves4
DinnerAmerican
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dirty spaghetti with ground beef sausage and peppers
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Dirty Spaghetti by @onestopchop

Spaghetti coated in a rich meat sauce with beef, sausage, and peppers.

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1. Brown ground beef and turkey sausage over medium-high heat until fully cooked (internal temp 160°F). Drain excess grease. 2. Add onion and peppers. Cook until softened, about 4–5 minutes. 3. Stir in garlic and cook 1 minute until fragrant. 4. Add tomato paste and cook 2–3 minutes to deepen flavor. 5. Add seasoning and stir. 6. Sprinkle in flour and cook 1–2 minutes. 7. Slowly add beef broth while stirring. Simmer until thickened. 8. Add cooked pasta and toss to coat. 9. Serve hot. Sauce should cling to pasta and appear rich and thick.

  • ground beef

  • turkey sausage

  • red pepper

  • green pepper

  • onion

  • garlic

  • tomato paste

  • flour

  • beef broth

  • spaghetti

Prep
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Total
Serves4
DinnerItalian
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baked chicken casserole with mushrooms and melted cheese
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Baked Chicken Breast Casserole with Mushrooms and Cheese

Tender chicken baked with mushrooms, cream, and melted cheese for an easy dinner.

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1. Preheat oven to 375°F. 2. Heat 1 tbsp olive oil in a skillet over medium heat until shimmering. 3. Add 1 cup sliced mushrooms. Sauté 5-6 minutes until browned and moisture evaporates. 4. Add 1 clove garlic minced. Cook 30 seconds until fragrant. 5. Add 1.5 cups diced chicken breast in a single layer. Cook 4-5 minutes until heated through and lightly browned. 6. Stir in 0.5 cup cream and 0.25 cup grated cheese. Simmer 2-3 minutes until sauce thickens and coats spoon. 7. Transfer mixture to a baking dish. 8. Top with 0.25 cup shredded cheese. 9. Bake 15-20 minutes until cheese is bubbly and golden. 10. Let rest 5 minutes before serving. 11. Finish with fresh chopped basil.

  • Chicken breast

  • Mushrooms

  • Garlic

  • Cream

  • Cheese

  • Olive oil

  • Basil

Prep
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Total
Serves4
DinnerAmerican
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