This easy recipe for pasta with mozzarella and turkey meatballs is a fun spin on the classic spaghetti with meatballs, and has the extra added advantage of coming together in about 20 minutes for those busy weekday nights when you know you should make dinner, but you don’t want to, but you should. If you can hang in there for those twenty minutes, you will be rewarded with a nice warm bowl of pasta with cute little meatballs, sweet cherry tomatoes and melty mozzarella, and if that isn’t incentive for spending those twenty minutes in the kitchen I don’t know what is. Let’s make it!
This recipe for frying pan lasagna is just further proof of 1) my undying love for my cast iron frying pan and 2) my undying search for any way to get out of the complicated production that is involved in making traditional lasagna. This version is chock full of pasta and cheese and beef and yes, a little spinach for good luck. It’s easy and scrumptious and requires only one frying pan and exactly zero struggling with floppy wet lasagna noodles. So if you, like me, are a lover of lazy lasagna recipes, let’s make it!
You know how sometimes you go to a restaurant and you are helpless in the face of the Chicken Parmesan on the menu, so you order it and the server asks if you would like pasta on the side, and of course you say YES and then you have a giant plate of chicken parm and a giant plate of pasta and you momentarily don’t know which to dive into first? This recipe for chicken parmesan pasta solves that issue for you. Yes, we are talking about chicken, cheese, pasta, tomato and a little fresh basil in every happy bite. I KNOW. Let’s make some!
Up until recently I was pretty sure I had caprese-ed everything there was to caprese. Steak, pasta, peaches, and of course the good old caprese salad. But as it turns out, they were all just delicious preludes to the wonder that is this caprese bread pudding recipe. Yes, it’s exactly what you hope and dream it is – torn pieces of buttery brioche bread soaked in milk and eggs, and then baked with slices of sweet heirloom tomatoes and creamy mozzarella cheese, and then scattered with basil leaves and drizzle with balsamic vinegar. It is warm and wonderful summer on a plate, pure and simple. Let’s get to caprese-ing!
I have an enormous crush on antipasto. Or what I consider antipasto, which (with apologies to all my Italian friends out there) means a giant platter of cheese and smoked meats and veggies that you are encouraged to snack on to your hearts content. However, as I understand it, traditional antipasto usually includes a few things that I don’t like. Olives. Roasted red peppers. PICKLED MUSHROOMS. So I decided to go rogue and build an antipasto full of only things I like, and since I am breaking all kinds of antipasto rules anyway, to turn it into a salad. Because, why not?
I love baked potatoes with a ridiculous amount of love. And my love for them spilleth over when they are topped or stuffed with other things I love, like eggs or taco spices or cheeseburger fixings. I also love pizza with a ridiculous amount of love, so this recipe was inevitable. Baked potato, pizza sauce, mozzarella cheese, and just for good measure, some pepperoni. Because if you are going to mash up your baked potato with your pizza, you might as well go the full monty!