Category: Pasta

Italian Melt-In-Your-Mouth Meatballs

These Italian Melt-In-Your-Mouth Meatballs are absolutely perfect Italian meatballs. Now I know there will be arguments about that!

 

Most Italian families have their own meatball recipe that they swear is the only authentic meatball!

Meatballs are comfort food and when we think comfort food it’s usually what we grew up with. The food that Mama fixed. That’s my perception.

But there’s no way I’ll ever make meatballs any other way now. These are just so juicy and delicious.

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Italian Melt-In-Your-Mouth Meatballs
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 

Meatballs just like my Mama made. Melt-In-Your-Mouth!

Course: Main Course
Cuisine: Indian
Keyword: Italian Melt-In-Your-Mouth Meatballs
Servings: 6
Calories: 395 kcal
Ingredients
  • 1 1/2 lbs ground beef
  • 1 large egg slightly beaten
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup breadcrumbs
  • 2 tablespoon fresh minced garlic
  • 2 teaspoon salt
  • 1 teaspoon fresh ground black pepper
  • 1/3 cup milk
  • 1/2 teaspoon dried oregano
  • 2 tablespoons dried parsley
Instructions
  1. Mix all ingredients together in a large bowl.
  2. Shape into small meatballs (at this point you can place on a jelly-roll/baking sheet and freeze to use later, or cover with plastic wrap refrigerate up to 24 hours before using).
  3. Drop the meatballs into simmering pasta sauce, do not stir for at least 20 minutes or you will risk breaking the meatballs.
  4. Continue cooking in the simmering sauce for another 20 minutes (depending on how fast your sauce is simmering 40 minutes total should fully cook the meatballs).
  5. After the 40 minutes cooking time continue cooking your sauce with the meatballs in for as long as desired.
Recipe Notes

you may also bake the meatballs at 350 degrees F for 25 minutes or until cooked through.

Enjoy!

Up Next:

Easy Italian BBQ Chicken Pizza

Recipe based on one by Kittenscalskitchen
Photo by AmandaInOz

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Smoked Sausage And Peppers Supreme

Smoked Sausage And Peppers Supreme is not your everyday pasta dish. Along with the smoked sausage it’s loaded with peppers and onions.

 

Garlic, capers, and basil round out the ingredients. All mixed delightfully with pasta!

Very colorful. Great middle-of-the-week easy-to-make supper dish but also suitable for serving to company.

Give it a try. The recipe makes a lot, but don’t worry as it will disappear fast!

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Crockpot Sausage And Peppers
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Smoked Sausage And Peppers Supreme
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

It's really hard to beat sausage and peppers for a quick weeknight meal.

Course: Main Course
Cuisine: Italian
Keyword: Smoked Sausage and Peppers Supreme
Servings: 6
Calories: 6 kcal
Ingredients
  • 1 package smoked sausage
  • 1 16 ounce box penne or bow tie pasta
  • 2 red bell peppers sliced into strips
  • 2 yellow bell peppers sliced into strips
  • 2 orange bell peppers sliced into strips
  • 2 large red onions sliced into 1/4 inch rounds
  • 1 Tbsp capers
  • 2 tablespoons olive oil
  • 4 -6 cloves garlic minced
  • chopped fresh basil
Instructions
  1. Cook Pasta according to package instructions and drain.
  2. Slice the smoked sausage and cook in the microwave for 2-3 minutes. Drain off grease and set aside.

  3. In a large frying pan, heat the olive oil over medium-high heat. Add in the onions and cook till translucent. Add in all of the peppers and continue to cook till just tender.

  4. Cut heat down to medium. Add in the sausage, garlic, basil, and capers. Cook another 2-3 minutes.

  5. In a large bowl, combine the pasta and the sausage/pepper mixture. Top with grated cheese.

 

Serve with a Ceasar salad, hot bread, and a glass of good red wine!

Enjoy!

Up Next: 

Quick and Easy Ham Tetrazzini

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Recipe based on one By Dana Kelly
Photo by gailanng

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Ramen Noodle Egg Foo Yung

It’s surprising to me how really good this Ramen Noodle Egg Foo Yung dish is. I’ve had a lot of dishes made from Ramen before that weren’t that great!

Turning  Ramen into egg foo yung is really special. It’s not that hard to do either.

How To Make Ramen Noodle Egg Foo Yung

Feel free to add your own favorite things but this is a good start as is. If you add water chestnuts, ham, shrimp, pork, whatever- then you will have to adjust the cooking time.

This is a basic recipe- make it your own. It’s an easy recipe to amend. It’s also pretty quick to prepare. As soon as the egg is set it is done!

I really love this and it is so good for a family on a budget or a bachelor short on time.

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Ramen Noodle Egg Foo Yung
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Ramen Noodle Egg Foo Yung
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

This Ramen Noodle Egg Foo Yung is a basic recipe- make it your own. It’s an easy recipe to amend.

Course: Main Course
Cuisine: Asian
Keyword: Ramen Noodle Egg Foo Yung
Servings: 4
Calories: 225 kcal
Ingredients
  • 1 3 ounce package ramen noodles
  • 3 tablespoons butter divided
  • 2 large eggs
  • 2 green onions finely chopped
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon soy sauce
  • 1/2 teaspoon baking powder
Instructions
  1. Cook ramen noodles according to package instructions and drain well in a colander.
  2. Whisk eggs, onions, 1/2 of the seasoning packet, sesame oil, soy sauce, and baking powder with a fork in a small bowl and set aside.
  3. Heat butter on med high heat in an 8 inch nonstick skillet.
  4. Add drained noodles to butter and brown lightly about two or three minutes. Do not stir.
  5. Pour whisked egg mixture over noodles and gently incorporate, don't really stir, just sort of mix it gently and let the egg set enough to flip the egg patty over.
  6. Flip the patty over and cook the other side until the egg is set, about two minutes.
  7. Flip over again and cook about 1 minute more.

Serve with soy sauce if you wish or an egg foo yung sauce.

Up Next:

Sweet and Sour Chicken Recipe

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Recipe based on one by Pot Scrubber
Photo by Twissis

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My Aunt Emily’s Beef Goulash

This is a close approximation to My Aunt Emily’s Beef Goulash. Which is a take on a recipe my grandmother used to make.

 

I don’t know why my mother never made it but the only time I had it was at my aunt’s. Somehow missed it at Grandma’s too.

I also never got the recipe but I’ve played with the dish and this is very, very close to Aunt Emily’s.

The plus of this dish is that it’s very cheap, good food. It’s a really easy meal to put together and there is not really a lot of work in it as most of the time it bubbles away on the stove and just needs the occasional stir.

The times that I have made it the sauce came out kinda’ thin when first made. It thickens up on the second day as the pasta soaks up more of the juice. Not a problem for me.

If you have an aversion to the thin sauce and don’t want to wait for the second day there is a remedy for it in the Tips and Tidbits section.

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My Aunt Emily's Beef Goulash
Prep Time
15 mins
Cook Time
2 hrs 15 mins
Total Time
2 hrs 30 mins
 

My Aunt Emily's Beef Goulash is a recipe that actually came from my Grandmom!

Course: Main Course
Cuisine: American
Keyword: Beef Goulash
Servings: 6
Calories: 405 kcal
Ingredients
  • 2 lbs beef cut into 1-inch pieces
  • 4 tablespoons oil
  • 1 cup onion chopped
  • 1 garlic clove minced
  • 3/4 cup ketchup
  • 6 tablespoons Worcestershire sauce
  • 1 teaspoon vinegar
  • 1 tablespoon paprika
  • 1 teaspoon salt
  • 1 teaspoon dry mustard
  • 1 dash cayenne
  • 2 bay leaves
  • 3 cups boiling water
  • 1/4 cup cold water
  • 2 tablespoons flour
  • 1 lb rigatoni pasta
Instructions
  1. Brown the 2 pounds of beef cut in 1" pieces in 4 T. oil. Add and brown lightly the onion and garlic.
  2. Add the ketchup, Worcestershire, vinegar, paprika, salt, dry mustard, cayenne, and bay leaves. Add boiling water; cover and simmer 2 to 2-1/2 hours. Remove bay leaves.
  3. Thicken with 2 Tbsp flour in 1/4 cup cold water.
  4. Cook rigatoni according to box directions, drain, and add to stew.
  5. This will be soupy when first made, but the pasta will absorb this by the following day.

 

Tips and Tidbits

If you are a bit concerned about the thinness mentioned for this beef goulash and don’t want to serve it that way there’s a workaround. Simply cooking the pasta in the stew instead of adding it after it was cooked. This works very well indeed.

The ketchup adds a degree of sweetness to the dish. (Ketchup is full of sugar) If you don’t want the sweetness substitute tomato sauce for the ketchup.

Up Next: 

Creamy Cajun Chicken Pasta

Recipe adapted from one by SweetsLady
Photo by Annacia

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Creamy Cajun Chicken Pasta

A bit spicy, a bit creamy, this decadent Cajun Chicken Pasta brings a classic Chicken Alfredo to a whole new level. Delicious.

 

It’s bursting with flavor and spice thanks to the Cajun seasonings.

You can use half milk and half whipping cream to cut down on the calories a bit but why? You deserve a restaurant-quality dish once in a while!

It’s really, really hard to stop eating this dish…

A keeper!!!

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Cajun Chicken Pasta Recipe

Cajun Chicken Pasta
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Creamy Cajun Chicken Pasta
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

If it's Cajun I love it. That's especially true with this Creamy Cajun Chicken Pasta!

Course: Main Course
Cuisine: Cajun
Keyword: Creamy Cajun Chicken Pasta
Calories: 425 kcal
Ingredients
  • 2 boneless skinless chicken breast halves cut into thin strips
  • 4 ounces linguine cooked al dente
  • 2 teaspoons cajun seasoning
  • 2 tablespoons butter
  • 1 thinly sliced green onion
  • 1 -2 cup heavy whipping cream
  • 2 tablespoons chopped sun-dried tomatoes
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon garlic powder
Garnish
  • 1/4 cup grated Parmesan cheese
Instructions

  1. Place chicken and Cajun seasoning in a bowl and toss to coat.

  2. In a large skillet over medium heat, sauté chicken in butter until chicken is tender, about 5 to 7 minutes.

  3. Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper, and heat through.

  4. Pour over hot linguine and toss with Parmesan cheese.

 

Enjoy!

Up Next:

Spinach and Cheese Manicotti

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Quick and Easy Ham Tetrazinni

This Quick and Easy Ham Tetrazinni really is quick and ideal for family weeknight meals. As quick as the pasta cooks the dish is ready.

 

Add a salad and some crusty bread and you’re good to go!

Believe it or not, tetrazzini is not an Italian dish. It was created in the U.S.

Tetrazzini is often identified by the protein component; like turkey tetrazzini or chicken tetrazzini or in this case ham tetrazzini.

It’s like Cajun gumbo in that respect. Anything can be made into gumbo and anything can be made into a tetrazzini!

This version uses cooked diced ham and the sauce is mixed in with the pasta instead of being served over the top.

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Quick and Easy Ham Tetrazinni
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Quick and Easy Ham Tetrazzini
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

This really is a quick and easy meal.

Course: Main Course
Cuisine: Italian
Keyword: Quick and Easy Ham Tetrazzini
Servings: 4
Calories: 395 kcal
Ingredients
  • 6 ounces spaghetti
  • 3 quarts water
  • 1 teaspoon salt
  • 1 tablespoon butter
  • 2 tablespoons chopped onion
  • 1 10.75 ounce can condensed cream of mushroom soup
  • 1/2 cup water
  • 1/2 cup shredded Cheddar cheese
  • 1 cup diced ham
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped pimento peppers
Instructions
  1. Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain.
  2. While pasta is cooking, melt butter in a saucepan over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent about 5 minutes.
  3. Stir in cream of mushroom soup, 1/2 cup water, and shredded cheese. Heat mixture until cheese melts, stirring often.
  4. Mix in the ham, cooked and drained pasta, chopped pimento, and chopped parsley to saucepan; stir to combine. Cook until mixture is heated through, then serve.

 

Enjoy!

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No-Bake Peanut Butter Pie

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Slow Cooker Meatballs and Marinara

This Slow Cooker Meatballs and Marinara is an easy slow cooker recipe for a great hot meal at the end of the day.

Slow Cooker Meatballs and Marinara

I’ve been told that my heritage is Scottish/Irish but I believe there has to be some Italian in there somewhere because I love Italian food so much!

Spaghetti and meatballs are an entree that I serve often with just a side salad and some crusty Italian bread.

This slow cooker version is my go-to recipe for meatballs. I use a store bought Marinara sauce that I enhance just a bit.

You can get good meat balls in an Italian restaurant but why pay those prices when you can make the exact same dish in the comfort of your own kitchen?

One thing to note-this is more or less a Basic recipe that can be added to, or modified according to the tastes of those you are cooking for.

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Slow Cooker Meatballs and Marinara

Ingredients

1 1/2 pounds ground beef
3/4 cups Italian seasoned bread crumbs
1/4 cup chopped fresh parsley
2 cloves garlic, minced
1 medium yellow onion, chopped
1 egg, beaten
1 (28 ounce) jar spaghetti sauce
1 (16 ounce) can crushed tomatoes
1 (14.25 ounce) can tomato puree

Directions

In a bowl, mix the ground beef, bread crumbs, parsley, garlic, onion, and egg. Shape the mixture into 16 meatballs.

In a slow cooker, mix the spaghetti sauce, crushed tomatoes, and tomato puree. Place the meatballs into the sauce mixture. Cook on Low for 6 to 8 hours.

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Spinach and Cheese Manicotti

This Spinach and Cheese Manicotti is a great make-ahead party recipe. I like to spice it up with Italian sausage and crushed red pepper.

 

I have also subbed fresh basil for the parsley and fresh minced garlic in the ricotta instead of the powder.

I serve it with Italian bread and a tossed salad.

Whether you make those alterations or not this dish is restaurant quality. It can be made ahead and kept in the refrigerator overnight. Very filling.

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Spinach and Cheese Manicotti
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Spinach and Cheese Manicotti
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
 

Very easy to make but a great Italian dish your family will surely enjoy! 

Course: Main Course
Cuisine: Italian
Keyword: Spinach and Cheese Manicotti
Servings: 6
Calories: 325 kcal
Ingredients
  • 1 10 ounce package frozen spinach, thawed completely & squeezed dry
  • 8 ounces shredded mozzarella cheese
  • 1/2 c. grated Parmesan cheese
  • 15 ounces ricotta cheese
  • 8 slices mozzarella cheese
  • 2 large eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 box 12 to 14 shells manicotti noodles, uncooked
  • 3 to 4 cups marinara sauce
  • 8 ounces shredded mozzarella cheese
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, mix spinach, cheeses, eggs, salt and pepper. Stir together until well blended. Place about 1 1/2 cups of marinara sauce in a 9×13-inch pan. Spread it around to cover the bottom.
  3. Place the mixed filling into a plastic bag. You can use either a frosting piping bag or a gallon zip bag. Snip the corner, gather the top and squeeze the filling into the corner. Hold an uncooked manicotti shell in your hand and squeeze the filling inside the shell. Let it overflow on both sides. Place the filled shell into the sauce-lined pan.
  4. Repeat with remaining manicotti and fill the pan with the stuffed shells.
  5. Cover the pasta with marinara sauce, using about 2 1/2 cups of sauce. Sprinkle 1/2 cup mozzarella on top. At this point, you can cover with foil and refrigerate until you’re ready to bake, or you can cover with foil and place it in the oven immediately.
  6. Bake, covered with foil, 50 minutes. Remove foil and bake an additional 10 minutes.

 

Enjoy!

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Chicken Spaghetti – Easy To Make, Tastes Great

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Seared Cajun Shrimp with Creamy Lemon Butter Sauce

This Seared Cajun Shrimp with Creamy Lemon Butter Sauce ranks at the top of my list of favorite seafoods. I’m not alone either.

Seared Cajun Shrimp with Creamy Lemon Butter Sauce

Even people who dislike fish seem to enjoy shrimp and there is an endless number of ways in which shrimp may be prepared.

This Cajun shrimp recipe is so good it deserves to be in everyone’s recipe inventory!

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Seared Cajun Shrimp with Creamy Lemon Butter Sauce
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

This Seared Cajun Shrimp With Creamy Lemon Butter Sauce is served over pasta and is one of my favorite shrimp dishes! 

Course: Main Course
Cuisine: Creole
Keyword: Seared Cajun Shrimp With Creamy Lemon Butter Sauce
Servings: 4
Calories: 260 kcal
Ingredients
  • ½ lb medium-size fresh or frozen shrimp peeled and deveined
  • 2 teaspoons Creole seasoning
  • 2 tablespoons olive oil
  • ¼ cup butter
  • 1 teaspoon grated lemon rind
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon minced fresh thyme or parsley
  • 1 16-oz carton heavy whipping cream
  • 1½ cups freshly grated Parmesan cheese
Instructions
  1. Sprinkle shrimp with Creole seasoning.
  2. Heat oil in a large skillet over medium-high heat. Add shrimp; cook 2 minutes per side or until shrimp turn pink. Remove from skillet, and keep warm.
  3. Melt butter in skillet over medium heat; add lemon rind, juice, and thyme.
  4. Cook 1 minute. Gradually whisk in cream; bring to a simmer, and cook 5 to 6 minutes or until reduced by one fourth.
  5. Add Parmesan cheese, stirring until cheese is melted.
  6. Serve shrimp and sauce over hot cooked pasta.

Enjoy!

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Cheesy Garlic Parmesan Creamy Pasta

You wouldn’t think that just a plain pasta dish like this Cheesy Garlic Parmesan Creamy Pasta would have so much richness and flavor. At first I wasn’t sure.. cause I thought it would taste so plain.. But boy after making this and tasting it for the first time I discovered it’s amazing!

Cheesy Garlic Parmesan Creamy Pasta

It’s really quick too! No more time than to boil pasta in water. One delicious meal that will never get old, and is sooo simple to make!

It’s almost the perfect weeknight dish. Just a salad and some crusty bread and you’re good to go!

Give it a try.

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Cheesy Garlic Parmesan Creamy Pasta
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Cheesy Garlic Parmesan Creamy Pasta is easy to make, tastes great and won't break the food budget! 

Course: Main Course
Cuisine: Italian
Keyword: Cheesy Garlic Parmesan Creamy Pasta
Servings: 4
Calories: 320 kcal
Ingredients
  • 2 tsp olive oil
  • 6 cloves garlic minced
  • 2 Tbsp unsalted butter
  • ¼ tsp salt
  • ½ tsp pepper
  • 3 cups chicken stock
  • ½ lb angel hair pasta
  • 1 cup grated Parmesan cheese
  • ¾ cup heavy cream
  • 1 Tbsp dried or fresh parsley
Instructions
  1. In a large pot, heat olive oil over medium-low heat. Add the garlic and stir, allowing it to cook for 1-2 minutes. Add the butter; cook until melted.
  2. Add the salt, pepper and chicken stock. Turn the heat up to high and let come to a boil. Add the pasta and cook for 4-5 minutes.
  3. Once pasta is tender, reduce the heat to medium and stir in the Parmesan, cream and parsley until cheese is completely melted.
  4. Remove from heat and serve immediately.

Enjoy This Cheesy Garlic Parmesan Creamy Pasta Tonight!

More recipes you might like.

Mom’s Homemade Italian Hamburger Helper
Mozzarella Stuffed Meatballs
Crock Pot Pepper Steak

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