Italian - Lauren's Latest

Zuppa Toscana

Lauren's Latest — Fri, 14 Oct 2022 11:30:00 +0000

Made with Italian Sausage, potatoes, and kale, this Zuppa Toscana Recipe is exactly what you need to warm up on a cold day! The sweet Italian sausage flavors, the creamy broth, and the potatoes and kale add substance to make this hearty and healthful. It’s a relatively quick recipe to make and doesn’t take a bunch of prep work, either. Delicious served with Four Cheese Texas Toast or my Mom’s Potato Rolls.

Olive Garden Copycat Recipe

Have I got a winner of a dinner for you today! A hearty, easy to make, stick to your ribs soup that everyone will love! Zuppa Toscana looks pretty plain jane, but let me tell you, the flavor in this will knock your taste buds off. One pot of this doesn’t last long and it’s just what we needed to warm up and fill some empty tummies! A copycat recipe to Olive Garden’s Zuppa Toscana, you can make this at home, too!

Looking for even more soup recipes? Here are some of my favorites: Creamy Cauliflower Soup, Chicken Noodle Soup with Homemade Noodles, Loaded Baked Potato Soup, and Crockpot Chicken Tortilla Soup.

Make this soup your own! Variations:

I encourage you to experiment and make this Zuppa Toscana Soup your own, based on your likes, dislikes and what you have on hand. Here are a couple of suggestions to get you started, let me know how it goes in the comments below.

Spinach: replace kale with spinach! The spinach will wilt a lot more than the kale will, but still equally delicious with a big nutritious kick.
Beans: Instead of using potatoes, try using canned white beans, or really any can of beans will work!
Bacon: saute some bacon along with the sausage for an extra shot of flavor!
Veggies: feel free to load this sucker up full of vegetables. Carrots, celery, zucchini, broccoli, it’s all fair game.
Smoked Sausage: don’t like Italian Sausage? No problem! Try a tasty smoked sausage. Since most of the flavor comes from the meat, be sure you’re using one with lots of flavor.

How to Make Zuppa Toscana Soup

The directions for this recipe are really simple! For full details see the recipe card down below. Here is what you can expect when making this recipe:

Cook Sausage

In a large pot, cook sausage until browned and cooked thoroughly. Remove from pot and drain on paper towels.

Add Remaining Ingredients (except heavy cream)

In same pot, melt butter and saute onions until softened, about 5 minutes. Stir in garlic and cook until fragrant, another minute. Stir in cooked sausage and flour. Cook 2 minutes to cook out the raw flour taste. Add in chicken broth and seasonings. Bring to boil, then reduce to simmer. Stir in kale and potatoes.

Pro Tip: To take the bitter edge off of the kale, blanch it for a couple minutes in boiling water before adding to soup.

Cover and cook 10-15 minutes or until potatoes are tender.

Add Heavy Cream + Serve

When ready to serve, remove the bay leaf and add the heavy cream.

My Soup Isn’t Thick! What do I do?

If you made this recipe and you noticed that its not as thick or creamy as you’d like, the solution is a relatively quick fix. After the soup is made in its entirety, simply whisk 2 tablespoons of flour into 1/2 cup water to create a slurry and then gently stir that into the pot of soup. After a minute or two, it should thicken up slightly.

If you have read this section before you’ve begun making Zuppa Toscana, simply increase the flour to 6 tablespoons instead of 1/4 cup (which is 4 tablespoons). Stir the flour into the cooked onions and sausage before adding in the broth. That should do the trick!

Storing Leftover Zuppa Toscana Soup

Store any leftovers in an airtight container in the fridge for up to 3-4 days.

To Freeze – I love that this soup freezes so well! Allow soup to cool completely before placing in a freezer safe, airtight container. Soup will stay fresh for up to 3 months in the freezer.

To Thaw – Allow to thaw overnight in the fridge. Reheat gently to keep from getting mushy potatoes.

Love Kale? Here are More Kale Recipes:

With the cold months of the year are starting to settle in, make a nice big comforting pot of Zuppa Toscana soup. It’s sure to please even the pickiest eaters!

The printable recipe card is down below, have a great weekend, friends!

Zuppa Toscana Soup

Made with Italian Sausage, kale, and potatoes, Zuppa Toscana is exactly what you need to warm up on a cold day!

Course Soup

Cuisine American

Keyword sausage kale soup

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings servings

Calories 549kcal

Author Lauren’s Latest

Ingredients

1 lb Italian Sausage sweet or spicy, you choose
2 tablespoons butter
1 onion diced
2 cloves garlic minced
1/4 cup all purpose flour
6 cups chicken broth
1 bay leaf
salt & pepper to taste
4 cups kale stalks removed & torn into bite sized pieces
2 medium russet potatoes washed and sliced into 1/2 inch pieces
1 cup heavy cream

US Customary – Metric

Instructions

In large pot over medium heat, cook sausage until browned and cooked thoroughly. Remove from pot and drain on paper towels.
In same pot, melt butter and saute onions until softened, about 5 minutes. Stir in garlic and cook until fragrant, another minute. Stir in cooked sausage and flour. Cook 2 minutes to cook out the raw flour taste. Add in chicken broth and seasonings. Bring to boil, then reduce to simmer. Stir in kale and potatoes. Cover and cook 10-15 minutes or until potatoes are tender.
When ready to serve, remove the bay leaf and add in heavy cream.

Nutrition

The post Zuppa Toscana appeared first on Lauren's Latest.

Chicken Alfredo Stuffed Shells

Lauren's Latest — Mon, 03 Oct 2022 03:27:00 +0000

Chicken Alfredo Stuffed Shells are every bit as decadent as they sound. Made with my homemade alfredo sauce and perfectly cooked chicken…this recipe impresses! Serve with Homemade Garlic Bread, Caprese Salad, or Oven Roasted Asparagus.

Chicken Alfredo Stuffed Shells – The Perfect Make Ahead Meal

Chicken Alfredo Stuffed Shells is a delicious meal that comes together quickly and everyone enjoys. Perfect for busy weeknights or lazy weekends in. It’s a recipe that is easy to double to feed a crowd, or freeze half for later, or bring to a friend.

How to Make Chicken Alfredo Stuffed Shells

In less than an hour you will have delicious, cheesy Chicken Alfredo Stuffed Shells. For full recipe details, see the printable recipe card down below. Here is what you can expect when making this recipe:

Cook Pasta

Bring a large pot of water to a boil. Add a large handful of salt and jumbo shells to boiling water, stirring occasionally. Boil for recommended time, drain, rinse and set aside.

Make Alfredo Sauce

Melt butter in a heavy-bottomed deep skillet over medium heat. Once butter is completely melted reduce heat to medium and add garlic to saute for a couple minutes, being careful not to burn.

Pour in the heavy cream and stir.

Whisk in cheese and continue stirring until cheese is completely melted and sauce is smooth. Taste and add in salt and pepper, as desired. Set aside.

Make Filling for the Shells

Combine shredded chicken, beaten eggs, spinach, ricotta cheese, mozzarella cheese, parmesan cheese, herbs and seasonings.

Add half of the alfredo mixture to the filling.

Assemble + Bake

Preheat Oven. Grease a 9×13 baking pan with butter or cooking spray.

Fill each shell to the brim with the filling mixture and place in the baking pan.

Pour remaining Alfredo Sauce over the top of shells. Sprinkle with remaining 1/2 cup mozzarella cheese and place in the oven to bake until bubbly and golden. Serve hot and enjoy!

Storage + Make Ahead Directions

Store leftovers in an airtight container in the fridge for 3-4 days. To reheat, place in the microwave and heat until warm, in 30 second intervals.

Make Ahead – Follow recipe directions up until baking. At this point, place foil over the top of the baking pan, and store in the fridge until ready to bake. Bake as the recipe details indicate.

To Freeze – Follow recipe directions up until baking. Wrap in plastic wrap and then aluminum foil and place in the freezer. Chicken Alfredo Stuffed Shells will stay fresh in the freezer for up to 2 months.

Allow to thaw overnight in the fridge. Remove foil and plastic wrap, and then cover with foil only. Bake as recipe directions indicate. Depending on how thawed the shells are, you may need to add time to the bake time.

You may want to consider using an aluminum/throw away casserole dish for freezing or if you plan to give this meal away to someone.

Love Chicken Alfredo Stuffed Shells? Give These Pasta Recipes a Try…

There you have it! I hope your family loves this recipe as much as we do! Be sure to save, print, bookmark or share this recipe with friends and family. Have a wonderful day!

Chicken Alfredo Stuffed Shells

Chicken Alfredo Stuffed Shells are every bit as decadent as they sound. Made with my homemade alfredo sauce and perfectly cooked chicken…this recipe impresses!

Course Dinner

Cuisine Italian

Keyword alfredo sauce, alfredo sauce recipe, Alfredo Stuffed Shells, chicken alfredo stuffed shells, homemade alfredo sauce, stuffed shells recipe

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings servings

Calories 804kcal

Author Lauren’s Latest

Ingredients

for the alfredo sauce

1/2 cup salted butter
1 cup heavy cream
1 1/2 cups parmesan cheese use the real stuff
2 cloves garlic minced
salt & ground black pepper to taste

for the filling

1 cups chicken any kind, cooked and shredded (think: Rotisserie!)
2 eggs beaten
2 cups spinach frozen, drained in cheesecloth
1 cup ricotta cheese
1 cup mozzarella cheese shredded
1 cup parmesan cheese grated
salt & pepper to taste
¼ cup parsley fresh, chopped
¼ cup basil fresh, chopped
1 tsp italian seasoning

for the pasta

1 lb jumbo shells pasta
½ cup mozzarella cheese for topping

US Customary – Metric

Instructions

for pasta

Bring a large pot of water to a boil. Add a large handful of salt and jumbo shells to boiling water, stirring occasionally.
Boil for recommended time, drain, rinse and set aside.

for alfredo sauce

Melt butter in a heavy-bottomed deep skillet over medium heat. Once butter is completely melted reduce heat to medium and add garlic to saute for a couple minutes, being careful not to burn.
Pour in the heavy cream and stir.
Whisk in cheese and continue stirring until cheese is completely melted and sauce is smooth. Taste and add in salt and pepper, as desired. Set aside.

for filling

Combine shredded chicken, beaten eggs, spinach, ricotta cheese, mozzarella cheese, parmesan cheese, herbs and seasonings.
Add half of the alfredo mixture to the filling.

for shells

Preheat oven to 375° F.
Grease a 9×13 baking pan with butter or cooking spray.
Fill each shell to the brim with the filling mixture and place in baking pan.
Pour remaining alfredo sauce over top of shells.
Sprinkle with remaining 1/2 cup mozzarella cheese and place in oven to bake for 25-30 minutes or until bubbly and golden.
Serve hot and enjoy!

Nutrition

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Italian Pasta Salad

Lauren's Latest — Fri, 02 Sep 2022 11:30:00 +0000

This Italian Pasta Salad has it all! Tender pasta, salty pepperoni, cubed mozzarella, lots of diced veggies and a homemade olive oil and garlic dressing. The longer it sits the better it tastes! Perfect for potlucks, BBQs or simple side dish. This pasta salad is probably one of my go-to cold side dishes for summer. Everyone loves them because they are easy to make, very fresh and oh so delicious. From Macaroni Salad to Tuna Pasta Salad, they’re all good!

Make This Italian Pasta Salad Your Own

The beauty of this recipe is how easily the veggies and pasta can be interchanged. Here are a few great options to choose from. Of course, my recipe includes many of the ingredients listed, but if you are missing one or two, don’t let that stop you from making this! It will still be delicious!

Any short-cut pasta
cucumber
tomatoes
olives
pepperoni
bell peppers
mozzarella or cheddar
red onion
fresh basil and parsley
artichoke hearts
sun-dried tomatoes
salami
parmesan cheese
mushrooms
carrot
celery

How to Make Italian Pasta Salad

It’s super duper simple to pull this easy side dish together! The hardest part is chopping a few veggies, but I find that therapeutic. For full recipe details, including ingredient amounts, see the printable recipe card down below. Here is what you can expect while making this pasta salad.

Cook the Pasta

Cook pasta according to package directions. Since this will be refrigerated, I would cook this 1 minute past al dente. It will still have a bit of a bite because of the refrigeration.

Chop the Veggies

This recipe calls for tomatoes, cucumbers and bell peppers, but feel free to add in whatever ingredients you have! Artichoke hearts, sun-dried tomatoes, parmesan cheese, etc..

Make the Dressing

Whisk a simple mixture of olive oil, vinegar, garlic, and Italian seasoning together and season well.

Can I use a different dressing?

Most Italian Pasta Salads call for pre-made Italian salad dressing which is totally fine to use! It’s such a simple choice, of course…you are welcome to use it! For a creamier salad dressing, feel free to use a pre-made ranch or blue cheese dressing. Be sure to read the notes within the recipe card below for other options.

Toss Together + Serve

Toss everything together. The longer this salad has to marinate together, the more delicious it becomes!

Storage Directions

This particular recipe is good for up to 5 days in the fridge, though is most delicious day 2 after it’s had some time to marinate.

Can I freeze pasta salad?

No, I would not recommend freezing this recipe, simply because fresh veggies do not thaw very nicely and will not taste very fresh post-freezer.

Other Summer Salads you will love!

If pasta salad isn’t your scene, try some of these other family favorites we rotate through all summer long:

More Pasta Salad Recipes to Try!

If you liked this recipe, you’re going to LOVE my other pasta salad recipes, give them a try next time you are looking for a refreshing side dish.

Printable recipe card is below! Have a good day, friends!

Italian Pasta Salad Recipe

This Italian Pasta salad has it all! Tender pasta, salty pepperoni, cubed mozzarella, lots of diced veggies and a homemade olive oil and garlic dressing. The longer it sits the better it tastes! Perfect for potlucks, BBQs or simple side dish.

Course Side Dish

Cuisine American

Keyword italian pasta salad, pasta salad, pasta salad recipe

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings

Calories 493kcal

Author Lauren’s Latest

Ingredients

For the pasta salad:

3/4 pound rotini pasta cooked
1/2 cup red onion finely diced
8 oz mozzarella cheese cubed
5 oz pepperoni cubed
2 tablespoons fresh parsley
2 tablespoons fresh basil
3/4 cup sliced black olives
1 pint cherry tomatoes halved
1/2 english cucumber diced
1/2 yellow bell pepper diced

For the pasta salad dressing:

1 clove garlic minced
1/4 cup white vinegar
1 teaspoons sugar
1 teaspoon Italian Seasoning
1/2 teaspoon paprika
1/2 cup olive oil
salt & pepper to taste

US Customary – Metric

Instructions

Cook pasta according to box directions. Drain and rinse with cold water.
Add pasta to a large bowl and add in remaining prepared salad ingredients.
For the dressing, whisk together garlic, vinegar, sugar, and seasonings. Stream in olive oil to emulsify and pour over salad. Toss to coat and add in extra Italian seasoning as desired.
Serve pasta salad or cover and refrigerate for up to 5 days.

Notes

Feel free to use 3/4 cup prepared Italian Salad Dressing in place of the homemade.

Nutrition

The post Italian Pasta Salad appeared first on Lauren's Latest.

Caprese Salad Recipe

Lauren's Latest — Mon, 08 Aug 2022 21:00:00 +0000

Nothing beats a Caprese Salad Recipe. Fresh, flavorful and delicious made with cherry tomatoes, fresh mozzarella, sweet basil, and a homemade garlic balsamic dressing! It’s truly the perfect salad all year long. Delicious served as an appetizer to Spaghetti and Meatballs and Garlic Bread. Yum!

But First, What is Caprese Salad?

A Caprese Salad (pronounced kuh·pray·zay) is a simple Italian salad made with fresh mozzarella, tomatoes, basil, salt, and olive oil. Like the Italian flag, this salad features the white, red, and green colors. It’s extremely popular and for good reason. One bite and you’ll understand the juicy sweet tomatoes paired with the herby basil and the creamy mozzarella is AMAZING.

Only 3 Main Ingredients

There are three main ingredients needed for a traditional Caprese Salad. While I include a few more for the overall recipe, these are the main ones that you’re going to want to find. Remember: since this recipe is only made up of a handful of ingredients, try to use the best quality ingredients you can find.

Fresh Mozzarella. This mozzarella cheese is the kind that is softer, creamier, and packed in saltwater. I use Bocconcini which are the mini mozzarella balls, but the slices of mozzarella work just fine as well, cut into cubes.
Fresh Tomatoes. I love using sweet grape tomatoes because regardless of the time of year, these always taste sweet and the quality is good. I hate a grainy tomato in the winter, so always gravitate towards the grape or cherry tomatoes most of the time. If you can find some ripe heirloom tomatoes, by all means, use those. But in case you can’t find those or don’t want to spend the money, the grape tomatoes work great!
Fresh Basil. Herby and delicious, this is the last ingredient needed for a classic Caprese Salad. There is no real substitute for this and bonus: it’s super easy to grow yourself!

For the Garlic Balsamic Dressing

Honorable mentions for my recipe include balsamic vinegar, pepper, olive oil, garlic and a few extra lettuce greens to fill the salad out more and make it go a little further. If you’re feeding a crowd, this is a great way to stretch a dollar. Of course, the addition of lettuce is totally optional.

Make it a Meal!

You could add this salad with a protein to make it a meal. Chicken Parmesan would be super tasty with this salad recipe.

How to Make Caprese Salad

There are very few {healthy} foods I love much more than brownies. And cookies. And fries. But one thing that actually makes my heart go pitter-patter is a really good salad. More specifically, this Caprese salad. This Italian salad is delicious on its own, but particularly good with my homemade garlic balsamic dressing. SO so tasty!

Follow these quick and simple steps to make your tasty salad.

Assembling the Salad

Place baby greens onto a serving platter. Top with bocconcini (mini mozzarellas), tomatoes, basil, and pepper.

When plating, try putting blocks of color together instead of spreading everything out evenly over the top to make it look pretty. That’s what I did in these photos and it makes for a beautiful presentation.

Making the Balsamic Dressing

I LOVE a good garlicky dressing and this one does not disappoint. While balsamic vinegar is a traditional topping for this salad, the garlic isn’t. But I’m not one to shy away from making the classics a tiny bit more flavorful and garlic seemed like an obvious choice.

Measure out garlic, dijon mustard, balsamic vinegar, olive oil, salt, and pepper into a small jar with a tight-fitting lid. Shake it up to emulsify, then drizzle it over the salad. Again, makes for a great presentation!

Can Caprese Salad Be Made Ahead of Time?

Yes! Absolutely you can make this ahead. Just be sure to store the dressing separately and as much moisture is removed from the fresh mozzarella as possible. Moisture tends to ruin the integrity of the other ingredients, so making sure there isn’t much is key. This Caprese Salad will last up to 3 days in the fridge. Right before serving, top with dressing.

This salad tastes best when freshly made and assembled. Plus it’s super quick to throw together.

Other Italian Favorites!

And there you have it. Printable recipe card is below, make sure to save/pin/print this one out. Enjoy!

Easy Caprese Salad

Nothing beats a Caprese Salad made with cherry tomatoes, fresh mozzarella, sweet basil and a homemade garlic balsamic dressing! The perfect salad all year long.

Course Salad, Side Dish

Cuisine Italian

Keyword caprese salad, caprese sald recipe

Prep Time 15 minutes

Total Time 15 minutes

Servings servings

Calories 539kcal

Author Lauren Brennan

Ingredients

1 plastic container of washed baby greens any kind {about 6 cups}
1 lb. Bocconcini drained, patted dry and halved {baby mozzarella balls}
1 lb. grape tomatoes washed and halved
12 large basil leaves chopped
cracked black pepper to taste

for the dressing-

1 clove garlic grated
4 teaspoons dijon mustard
4 tablespoons balsamic vinegar
7 tablespoons olive oil
salt & pepper to taste

US Customary – Metric

Instructions

Place baby greens onto a serving platter. Top with bocconcini, tomatoes, basil, and pepper.
Measure all ingredients for dressing into a small jar with tight-fitting lid. Shake and drizzle over salad. Serve immediately.

Video

Nutrition

The post Caprese Salad Recipe appeared first on Lauren's Latest.

Classic Baked Ziti

Lauren's Latest — Mon, 02 May 2022 06:21:00 +0000

Warm, comforting and amazing, this is an easy-to-make classic Baked Ziti recipe filled with Italian Sausage, tomato sauce, and cheese to the max! This recipe is especially indulgent with a side of Homemade Garlic Bread.

Baked Ziti Basics

Love Lasagna but hate the time it takes to make it? Baked Ziti offers all of the same flavors and comforts that lasagna does but with way less effort. Meaty tomato sauce, filling pasta, and all of that melted gooey cheese! Today’s classic Baked Ziti recipe makes a large 9×13 pan which is perfect for large families or to use as leftovers! While I have my Instant Pot Baked Ziti on the blog (that is super popular), I thought I should post a more classic recipe that everyone can make. No special equipment needed!

Do I have to use Ziti Pasta?

No. This is just a specific pasta shape, penne would work perfectly well in its place. You can use what you have on hand or what you prefer in this recipe.

Baked Ziti Variations

Everyone has their secret tips and tricks in making Baked Ziti their own and in this house, I encourage it! Feel free to use my recipe as a base then customize to your liking. Here are a couple of options to get you started:

Vegetarian Baked Ziti: feel free to make this a vegetarian meal by leaving out any meat products and then supplementing with more veggies!
Adding Vegetables: you can absolutely use/hide vegetables in this dish. Consider wilting spinach, adding shredded zucchini, or shredded carrots to this dish! Or serve your vegetables on the side!
Using Different Meat: although I use a pork Italian sausage for this baked ziti recipe, you can absolutely replace it with ground beef or ground turkey.

How to Make Baked Ziti

For full details on how to make baked ziti can be found in the recipe card down below

Boil the Pasta

Bring a large pot of salted water to boil. Cook ziti according to package directions. Drain and set aside.

Brown the Meat

In another pot or deep skillet with high sides, heat the pan over medium heat. Brown sausage, breaking apart as it cooks. Drain if desired. Replace back in the pan. To the cooked sausage, add olive oil, onion, and garlic and saute until mostly tender.

Make the Sauce

Stir in diced tomatoes, marinara sauce, water, basil, oregano, bay leaves, salt, pepper. Stir well. Cover and simmer. Taste sauce and adjust seasonings. Remove bay leaves.

Add cooked ziti to the sauce and stir to coat. Add in fresh mozzarella and parmesan cheese. Stir to melt slightly.

Bake

Pour into lightly greased 9×13 pan. Sprinkle with shredded mozzarella cheese, cover with lightly greased foil and bake. Top with chopped parsley (optional) and serve hot.

Storing Baked Ziti

Baked Ziti will last in the fridge, in an airtight container, for 4-5 days! Which means it’s great for leftovers and meal prep. Alternatively you can make a double batch and freeze one portion for later!

Freezing Instructions

One of the best parts about Baked Ziti is that it can be frozen to last even longer and make a super easy dinner for the future, I love when that happens!

Simply double the recipe, bake one portion, and with the other store in a freezable container before baking (those aluminum casserole dishes found at the grocery store would work great for this). Be sure to cover tightly with aluminium foil and then plastic wrap before freezing. Freeze for up to 3 months.

When ready to bake, thaw in the fridge overnight then bake as accordingly!

Comforting Pasta Recipes to Try!

Try this Baked Ziti soon, I just know you’ll love it!

The recipe card is down below, enjoy

Classic Baked Ziti

Warm and comforting this is an easy-to-make classic Baked Ziti recipe filled with Italian Sausage, tomato sauce and cheese to the max!

Course Dinner

Cuisine Italian

Keyword baked ziti

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Servings servings

Calories 665kcal

Ingredients

1 lb ziti pasta
1.25 lbs Sweet Italian Sausage
2 tablespoons olive oil
1 onion diced
3 cloves garlic minced
25 oz marinara sauce I used Rao's
14.5 oz petite diced tomatoes
1 cup water
1 teaspoon dried basil
1 teaspoon dried oregano
2 bay leaves
salt & pepper to taste
8 oz fresh mozzarella drained and cut into cubes
1/4 cup parmesan cheese
1 cup part skim mozzarella shredded

Instructions

Bring large pot of salted water to boil. Cook ziti according to package directions. Drain and set aside.
In another pot or deep skillet with high sides, heat pan over medium heat. Brown sausage, breaking apart as it cooks. Drain if desired. Replace back in the pan. To the cooked sausage, add olive oil, onion, and garlic and saute until mostly tender, about 3 minutes.
Stir in diced tomatoes, marinara sauce, water, basil, oregano, bay leaves, salt, pepper. Stir well. Cover and simmer 30 minutes. Taste sauce and adjust seasonings. Remove bay leaves.
Add cooked ziti to sauce and stir to coat. Add in fresh mozzarella and parmesan cheese. Stir to melt slightly. Pour into lightly greased 9×13 pan. Sprinkle with 1 cup shredded mozzarella cheese, cover with lightly greased foil and bake at 350 degrees for 20-30 minutes. Top with chopped parsley (optional) and serve hot.

Nutrition

The post Classic Baked Ziti appeared first on Lauren's Latest.

Classic Stuffed Shells

Lauren's Latest — Thu, 17 Mar 2022 03:19:00 +0000

Make amazing Stuffed Shells at home with this easy recipe. Pasta shells are filled with three kinds of cheese, topped with Alfredo sauce, and baked in a delicious store-bought marinara. So so delicious served with Homemade Garlic Bread and Cucumber Tomato Salad. Lick your plates clean with this delicious recipe!

Stuffed Shells: The Easy Way!

I’m so excited to be sharing this Stuffed Shells recipe with you today! After testing this recipe and having five devoted readers test this recipe too, I am thrilled that I can finally share it with you. While I have a couple of recipes for stuffed shells on my site (Alfredo Stuffed Shells and Crockpot Pesto Stuffed Shells), I wanted to make sure I had a classic recipe that was fail-proof and delicious!

The larger pasta shells are par-boiled, filled with a mixture of cottage cheese, mozzarella, and parmesan cheese then nestled in a rich marinara. Topped with a little alfredo sauce, extra cheese, and baked to perfection. You will fall in love with this recipe.

Using really good store-bought alfredo and marinara sauce are my secrets to getting this on the table fast while still tasting amazing. Rao’s is my all-time favorite if you can find it! Or just find and use a brand that you love! Worst case scenario, you make homemade alfredo sauce and marinara sauce (aka bolognese without the meat).

A Note about Cheese

In this recipe, I stuff my shells with a combination of three kinds of cheese: cottage cheese, mozzarella cheese, and Parmigiano Reggiano. For best results, please read these notes:

Cottage Cheese

I use low-fat cottage cheese in my stuffed shells because I prefer the taste and texture much better than traditional ricotta. After it bakes, it melts together and is smooth and creamy through and through. Ricotta isn’t quite as smooth and tastes a little different.

Can I substitute Ricotta Cheese for Cottage Cheese in Stuffed Shells?

If you would like to substitute ricotta cheese for cottage cheese, just be aware that because it’s thicker, it will fill fewer shells. Expect to get about 30 shells total.

Mozzarella Cheese

For good mozzarella that melts beautifully, you will want to look for a block of whole milk low moisture mozzarella and grate it yourself. The pre-grated kind will work but doesn’t melt as nicely because of the food starch it’s coated in (to prevent the shreds from sticking to each other). Also, fresh mozzarella adds extra moisture and doesn’t grate well at all, so I’d recommend the firmer low moisture mozzarella.

Parmigiano Reggiano

Please please please don’t confuse Parmigiano Reggiano with a regular (pre-grated) parmesan cheese. Parmigiano Reggiano is real parmesan cheese that you will want to grate yourself that has its name stamped on the rind. Most grocery stores will have the Parmigiano Reggiano close to the deli section with more specialty cheeses, like brie, feta, and goat. Of course, you *can* use the pre-grated kind, but just know it won’t be as good as it could be.

Do I Really Have to Use Eggs?

You don’t *have* to use eggs however the filling won’t hold together quite as well. But the taste will be there!

Can I Add Veggies to the Filling?

You can absolutely add veggies to the filling. I would suggest something classic and simple like wilted spinach, steamed broccoli, or riced cauliflower for taste and nutrition.

How to Make Stuffed Shells | Directions

The biggest secret to making these stuffed shells is using these disposable pastry bags to fill them. It makes life SO much easier and the whole process really quick. If you don’t have the disposable bags, use a sturdy freezer bag and snip a 1-inch hole in the corner to pipe. Of course, spoons are a simple way to fill them too, it just is a little more time-consuming.

Cook the Pasta Shells

Bring a large pot of salted water to a boil. Add shells and cook according to package directions. I like cooking mine for a few minutes less than the recommended time so they stay sturdy as you fill them but then soften up as they bake in the marinara sauce.

Make the Filling

In a large bowl, stir together cottage cheese, mozzarella, parmesan, eggs, oregano, basil, salt, and pepper until well combined. Spoon into a piping bag and set aside.

Fill the Shells

After you drain the pasta, rinse with cold water. Pour two entire jars of marinara sauce into your two baking pans. Using the piping bag, fill the par-boiled shells and place them into the marinara sauce, 20 shells per baking dish.

Top with Alfredo Sauce and Bake

Spoon pre-made Alfredo Sauce over the shells and top with more mozzarella cheese. Cover with foil that has been lightly sprayed with nonstick cooking spray. Bake at 375 degrees for 45 minutes. In the last 10-15 minutes of cooking, remove the foil to brown the cheese.

Storing Stuffed Shells

Stuffed shells can be stored either in the baking pan or individual containers wrapped well. Stuffed shells will last for up to four days in the refrigerator. To reheat simply cover and bake in the oven or the microwave until heated through.

Freezing Instructions

These Stuffed Shells are one of the best recipes to freeze! They freeze so beautifully and bake up perfectly from frozen! To freeze, simply make the shells according to the recipe directions below, being sure to place them in disposable pans. Then before freezing, simply wrap well with heavy-duty foil and freeze for up to four months.

To bake, transfer stuffed shells from the freezer to the hot oven. Bake at 375 degrees for one hour or until hot and bubbly. Remove the foil to brown the tops or simply broil for the last few minutes.

What to Serve With Stuffed Shells

This stuffed shells recipe goes perfectly with cooked vegetables, bread, salads, you name it. Here are some tasty ideas to get you started:

Love Stuffed Shells? Try These Other Italian Favorites:

I have published lots of Italian Recipes through the years, but here are some of my favorites (and reader favorites, too!)

Classic Stuffed Shells

Make amazing Stuffed Shells at home with this classic recipe. Filled with three cheeses, topped with Alfredo sauce and baked in a store-bought marinara. Lick your plates clean with this delicious recipe!

Course Dinner

Cuisine Italian

Keyword stuffed shells recipe

Prep Time 30 minutes

Cook Time 45 minutes

Servings shells

Calories 103kcal

Ingredients

12 oz pasta shells 1 box, about 40 shells
4 cups low fat cottage cheese
2 cups grated mozzarella cheese divided
3/4 cup grated parmigiano reggiano cheese
2 large eggs
1 teaspoon dried oregano
1 teaspoon dried basil
salt and pepper to taste
48 oz marinara sauce 2 jars of Rao's recommended
15 oz alfredo sauce 1 jar
chopped fresh parsley optional, for garnish

Instructions

Preheat oven to 375 degrees. Bring large pot of salted water to boil. Cook pasta shells for 8 minutes. Drain and rinse with cold water. Set aside to drain. Pour both jars of marinara sauce into the bottom of two 9×13 baking dishes, one jar per pan.
In a large bowl, stir cottage cheese together with 1 cup mozzarella, parmigiano reggiano, eggs, oregano, basil, salt and pepper. Fill disposable piping bag (or large freezer bag) with filling. Snip the end of the bag to create a 1-inch hole and fill each shell. (Spooning it into the shells also works, it just takes a little more time.)
Place the filled shells into the prepared pans, 20 shells per pan.
Spoon prepared alfredo sauce overtop the filled shells. Sprinkle the tops with remaining 1 cup of mozzarella (1/2 cup cheese per pan), cover with foil sprayed with nonstick cooking spray and bake 30 minutes. Remove foil and bake uncovered for remaining 15 minutes to brown the tops.
Alternately, you can keep the pans covered for the full 45 minute bake time and broil the tops at the end of the cooking time.
Remove from oven and set 5-10 minutes. Sprinkle with chopped parsley and serve hot.

Video

Nutrition

The post Classic Stuffed Shells appeared first on Lauren's Latest.

Chicken Piccata Recipe

Lauren's Latest — Wed, 09 Mar 2022 22:10:00 +0000

Chicken Piccata is browned chicken topped with a delicious sauce made from butter, lemon juice, capers, chicken stock, and wine. It’s simply amazing and ready in 20 minutes! Serve with my Butter Rice or Pea Salad for a quick weeknight dinner.

But What is Chicken Piccata?

You aren’t going to believe how easy yet delicious this Chicken Piccata recipe is. Not to mention, it’s a quick dinnertime meal. Piccata refers to meat or fish that is sliced, sautéed, and served with a lemon, butter, and spiced sauce. This chicken dish is originally from Italy and is usually served with pasta but my chicken piccata is a classic US version with some of my own touches. I hope you enjoy it!

Chicken Piccata Basics

You can get restaurant-quality chicken piccata with just a couple of ingredients and 30 minutes of your time. Here are some notes about a few of the ingredients.

Chicken– skinless, boneless chicken breast cutlets are the best cut to use for Chicken Piccata.
Flour – this helps the chicken brown fast without overcooking. It also helps thicken the sauce. If you need a gluten-free option, replace flour with cornstarch.
Capers – if you can’t find capers or if you don’t like them, you can either leave them out completely or replace them with green olives.
Lemon Juice – try to use fresh lemon juice. And if you love love love lemon like me, you can zest some of that lemon peel into the sauce.
Chicken Stock – I use stock and white wine in this recipe! If you don’t want to use wine, just use all stock.
White Wine – Cooking wine can come off as strongly salty, while regular white wine brings a depth of flavor to the dish.

How to Make Chicken Piccata

Let’s focus on the chicken first. We are simply going to coat the chicken in flour and seasonings and then brown it in a pan. For full recipe details, see the printable recipe card down below.

Prep Pan

Heat butter and olive oil in a large, nonstick skillet over medium heat.

Make Breading + Dredge Chicken

Stir flour, salt, and pepper together in a shallow dish. Dredge each chicken cutlet in flour mixture and add to the hot pan.

Cook Chicken

Cook chicken, about 3 minutes each side until browned and fully cooked. Remove chicken from pan and set aside.

Piccata Sauce

Now for the sauce. Once again, super easy. We use the already existing butter/olive oil and what’s leftover in the pan (chicken browning stuff). To that, we mix in the other ingredients, simmer a bit, let the sauce thicken then add back in the chicken along with capers and parsley. Voila! Here’s a breakdown!

Make the Sauce

In the hot pan used to brown the chicken, whisk in remaining butter, lemon juice, chicken stock, and white wine. Add in capers, parsley, and chicken pieces.

Serve

Serve warm with lemon slices or wedges.

Chicken Piccata Add-Ins

Some tasty additions that you can add to this Chicken Piccata are shallots, garlic, and/or lemon slices. You make this recipe how you like it.

If you are a garlic lover, toss in some garlic to the sauce.

Love lemons? Use lemon juice, zest, and make your plate pretty by slicing lemons.

What to Serve with Chicken Piccata

Chicken Piccata is usually served over pasta, but I’m here today saying that it can be served with other side dishes to complete an easy meal. Basically, starches and carbs.

Pasta. To continue the fast and easy pattern use a fast cooking pasta like angel hair or linguine. Both of these pasta types also hold the sauce super well.

Rice. I personally would recommend my Famous Butter Rice if you are looking for extra buttery deliciousness. Plain white rice or brown rice goes well with this dish too.

Potatoes. Plan ahead with these Slow Cooker Mashed Potatoes so you can have more of that precious dinner time with your family. If you aren’t fond of slow cooker dishes here is my Perfect Mashed Potatoes Recipe.

Bread. You can’t go wrong with bread. Grab a fresh loaf at your grocery store bakery or make something fresh. Here are some good homemade bread options: Whole Wheat Dinner Rolls, Hasselback Homemade Garlic Bread Recipe, or Mom’s Potato Rolls.

Leftovers

Luckily, you can eat Chicken Piccata the next day for lunch if you have any leftovers. Store leftovers in an airtight container in the fridge for up to 4 days. According to the USDA, chicken, after stored for 4 days, is considered unsafe to eat.

More 30 Minute Meals to Try!

Check out all of my other quick meals while you’re at it.

Chicken Piccata

Simply amazing Chicken Piccata, made in 20 minutes! Browned chicken topped with sauce made from butter, lemon juice, capers, chicken stock and wine.

Course Dinner, Main Course

Cuisine Italian

Keyword chicken dinner, chicken piccata, chicken piccata recipe, how to make chicken piccata

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings servings

Calories 411kcal

Author Lauren’s Latest

Ingredients

5 tablespoons butter divided
2 tablespoons olive oil
1 pound chicken cutlets about 4
1/2 cup all purpose flour
salt & pepper to taste
2 tablespoons lemon juice
1/2 cup chicken stock or broth
1/2 cup white wine
1 tablespoon capers drained
2 tablespoons flat-leaf Italian parsley chopped

US Customary – Metric

Instructions

Heat 2 tablespoons butter and 2 tablespoons olive oil in a large, nonstick skillet over medium heat.
Stir flour, salt, and pepper together in a shallow dish. Dredge each chicken cutlet in flour mixture and add to the hot pan. Cook chicken, about 3 minutes each side until browned and fully cooked. Remove chicken from pan and set aside.
In the hot pan, whisk in remaining butter, lemon juice, chicken stock, and white wine to create the sauce. Add in capers, parsley, and chicken pieces.
Serve warm with lemon slices or wedges.

Notes

LOWER CARB OPTION: Simply brown your chicken without coating it in flour.

Nutrition

The post Chicken Piccata Recipe appeared first on Lauren's Latest.

Cheesy Chicken Spaghetti Recipe

Lauren's Latest — Wed, 02 Mar 2022 11:59:00 +0000

This Cheesy Chicken Spaghetti recipe is a speedier, one-pot version of my very popular Crockpot Chicken Spaghetti. This stovetop version will blow you away! It’s faster, uses a lot of the same ingredients, and turns out just as creamy and delicious!

What is Chicken Spaghetti?

For those of you who aren’t familiar with this dish, it is traditionally a creamy and cheese-baked pasta casserole filled with spaghetti, chicken, cream of mushroom soup, bell peppers, green chiles, and a whole lot of cheddar cheese.

Casseroles are great and typically taste amazing the longer they cook, but for this specific recipe, I almost prefer it right out of the pot because it’s at its peak of creamy and cheesy perfection. Plus, you don’t have to cook the entire recipe in the pot and then dirty a 9×13 dish just to bake it a little more with some extra cheese on top (though, there’s nothing wrong with doing it that way…I’m just impatient).

Chicken Spaghetti Variations

Chicken – chicken cutlets are chicken breasts sliced very thin. You are welcome to take regular chicken breasts and slice them in half lengthwise to get the same effect. OR you can cut your raw chicken into bite size pieces before browning. I just find it easier to cut after they are fully cooked. Feel free to use pre-cooked or rotisserie chicken and forgo the whole browning process.
Alfredo Sauce – I love using the Trader Joe’s brand of alfredo sauce for this recipe but you could easily use another store-bought brand or use homemade alfredo sauce.

How to Make Chicken Spaghetti

For full details on how to make Chicken Spaghetti, see the recipe card down below

Cook Spaghetti

Bring a large pot of water to boil. Add salt and cook spaghetti according to package directions until al dente. Drain and set pasta aside. Replace hot pot to medium heat.

Cook Chicken

Add in oil and swirl to spread across the bottom. Sprinkle chicken cutlets with salt and pepper and brown in oil until fully cooked. Remove from pot and set aside to rest.

Make Sauce

Saute onion and peppers until mostly tender. Stir in green chiles, alfredo sauce, and spices. Pour chicken broth into the empty alfredo jar, replace the lid and shake. Pour contents into the pot.

Toss Together with Cheese

Cut browned chicken into bite-size pieces and add to the pot.

Can I Freeze Chicken Spaghetti?

Go for it! Make a ton and freeze it in portions in airtight containers. This should last up to three months in the freezer.

Reheating Instructions

To reheat, thaw it completely, and then reheat the dish in the oven covered in foil. Covering with foil in the oven keeps the pasta moist. I know, moist… ew, but trust me… because pasta leftovers tend to dry out you could also try adding a couple of tablespoons of milk or chicken stock when reheating.

Storing Chicken Spaghetti

For leftovers, make sure to cover them in an airtight container and refrigerate. Chicken Spaghetti should last for 3-5 days but I think it tastes best within the first two!

Perfect Side Dishes

Like any pasta dish, this Chicken Spaghetti Recipe is great with breadsticks (like these: Craigo’s Breadsticks or Cheesy Garlic Breadsticks), or with a side salad (like these: Caprese Salad with Garlic Balsamic Dressing or Cucumber Salad Recipe).

The salads bring a nice fresh flavor and crunch to the creamy meal while the breadsticks are simply amazing carbs that compliment the Chicken Spaghetti.

More Spaghetti Recipes to Try!

This recipe is a really filling and simple meal that every family member seems to love. Eddie snarfed his two helpings down just fine. Once we told our two older kids to get over the fact that they were just going to have to try bell peppers again ‘for us to really know that they didn’t like them’ they kind of forgot that they were in there and kept shoveling it in.

Overall, this is a recipe that we keep coming back to because of its versatility, ease, and ingredients list.

As per usual, below is the printable recipe.

Enjoy, friends! xo

Cheesy Chicken Spaghetti Recipe

This Cheesy Chicken Spaghetti recipe is a speedier, one-pot, stovetop version of my very popular Crockpot Chicken Spaghetti.

Course Dinner

Cuisine Italian, Mexican

Keyword Cheesy Chicken Spaghetti, Chicken Spaghetti, Chicken Spaghetti Recipe

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings servings

Calories 728kcal

Author Lauren Brennan

Ingredients

1 lb spaghetti
2 tablespoons olive oil
salt & pepper to taste
1 lb chicken cutlets*
1 cup yellow onion diced
1/2 red bell pepper diced
1/2 green bell pepper diced
4 oz mild diced green chiles one small can
16.9 oz alfredo sauce Trader Joe’s brand preferred (1 jar)
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic powder or granulated garlic
1 cup chicken broth
8 oz sharp cheddar cheese grated
a few splashes chicken broth or milk, as needed
cilantro chopped, optional

US Customary – Metric

Instructions

Bring a large pot of water to boil. Add salt and cook spaghetti according to package directions until al dente. Drain and set pasta aside. Replace hot pot to medium heat.
Add in oil and swirl to spread across the bottom. Sprinkle chicken cutlets with salt and pepper and brown 2-3 minutes per side in oil until fully cooked. Remove from pot and set aside to rest.
Saute onion and peppers 4-5 minutes or until mostly tender. Stir in green chiles, alfredo sauce, and spices. Pour chicken broth into empty alfredo jar, replace the lid and shake. Pour contents into the pot.
Cut browned chicken into bite-size pieces and add to the pot.
Taste sauce and adjust seasonings as needed. Toss in the spaghetti and grated cheddar cheese until pasta is fully coated in sauce. (As it sits, it will have a tendency to thicken, so as needed, add in little splashes of chicken broth or milk and stir to keep it at the consistency you want before serving.)
Sprinkle with cilantro and serve.

Notes

*Chicken cutlets are chicken breasts sliced very thin. You are welcome to take regular chicken breasts and slice them in half lengthwise to get the same effect. OR you can cut your raw chicken into bite size pieces before browning. I just find it easier to cut after they are fully cooked. Feel free to use pre-cooked or rotisserie chicken and forgo the whole browning process.

Nutrition

The post Cheesy Chicken Spaghetti Recipe appeared first on Lauren's Latest.

Baked Ravioli

Lauren's Latest — Tue, 22 Feb 2022 18:38:17 +0000

Pull up a chair and enjoy my Easy Baked Ravioli Recipe! Fresh ravioli is covered in a semi-homemade tomato sauce topped with cheese and then baked until hot and bubbly. Like a cross between Classic Lasagna and Baked Ziti but made in about half the time. Yum!

Baked Ravioli: Recipe Notes

Italian Sausage Can Be Substituted For Ground Beef

When it comes to making the sauce for this baked ravioli, it really just comes down to preference. I love using ground beef because it’s what I grew up eating, but if you love the taste of Italian Sausage, use that. Just be sure to drain off any excess fat for Italian Sausage (or any ground beef over 90/10).

Use Fresh Ravioli

While frozen ravioli can be easier to find, I do not recommend using them in this recipe. As it bakes, it will add too much moisture to the dish and will result in a watery mess. (Ever had a watery lasagna? Not good.) Using fresh ravioli is key to success. It will soak up any extra liquid in the sauce as it bakes and give you a delicious finished product.

Adding Veggies

You can absolutely add some veggies into the sauce if you’re wanting to add in some nutrition. Some good options would be zucchini, spinach, mushrooms, riced cauliflower, carrots, or bell peppers. Because the sauce is red, most veggies will melt right into the sauce and go undetected, as long as you cut them small.

How to Make Baked Ravioli

For all of the nitty-gritty details on how to make Baked Ravioli, see the recipe card down below

Make the Sauce

Spray a large, nonstick skillet with cooking spray and place over medium heat. Add in the diced onion and ground beef. Sprinkle with salt and pepper. Break apart the meat as it browns.

Once the meat is completely browned, add in marinara sauce, petite diced tomatoes, water, more salt & pepper, and seasonings. Bring to boil, then reduce to simmer. You will want to cook this for at least 10 minutes. It’s ok if it’s a little watery because the ravioli will absorb that extra moisture to cook in the oven.

Layer the Ravioli

Preheat oven to 375 degrees F. Then spray a 9×13 baking dish with cooking spray. Layer 15 oz of fresh ravioli in the bottom of the pan. Top with half of the sauce and half of the grated cheese. Top with remaining ravioli, sauce, and cheese.

Bake

Cover with lightly greased foil (to prevent the cheese from sticking) and bake for 30 minutes. Remove the foil and cook another 10 minutes to brown the cheese. Alternately, you can broil for 1 minute.

Let the baked ravioli rest 10 minutes before serving.

What to Serve with Baked Ravioli

Baked Ravioli goes great with a salad, roasted veggies, bread, or just by itself! Consider making these side dishes alongside to make it a full meal:

Storing and Reheating Instructions

Baked Ravioli can be stored in the fridge, in an airtight container, for up to 4 days. Reheat in the microwave or in the oven until heated through.

It can also be frozen for up to 3 months! I would highly suggest assembling this dish in a disposable foil casserole dish, that way you can go straight from the freezer to the oven worry-free!

More Pasta Recipes to Try!

The printable recipe card is down below, enjoy and have a great day!

Baked Ravioli

Ravioli covered in a semi-homemade tomato sauce topped with cheese and then baked until hot and melty this is my Easy Baked Ravioli Recipe!

Course Dinner

Cuisine Italian

Keyword baked ravioli, baked ravioli recipe, ravioli

Prep Time 15 minutes

Cook Time 55 minutes

Total Time 1 hour 10 minutes

Servings servings

Calories 561kcal

Equipment

1 9×13 baking pan

Ingredients

For the Sauce:

1 yellow onion diced
1 pound ground beef* I used 96/4
25 oz marinara sauce
14.5 oz petite diced tomatoes 1 can
1/2 cup cold water
salt & pepper to taste
1 teaspoon dried basil
1/2 teaspoon dried oregano

For the Baked Ravioli

30 oz refrigerated ravioli
8 oz mozzarella cheese grated

US Customary – Metric

Instructions

Make the Sauce

Spray a large, nonstick skillet with cooking spray and place over medium heat. Add in the diced onion and ground beef. Sprinkle with salt and pepper. Break apart the meat as it browns.
Once meat is completely browned, add in marinara sauce, petite diced tomatoes, water, more salt & pepper and seasonings. Bring to boil, then reduce to simmer. You will want to cook this for at least 10 minutes. It's ok if its a little watery because the ravioli will absorb that extra moisture to cook in the oven.

Layer the Ravioli

Preheat oven to 375 degrees F. Spray a 9×13 baking dish with cooking spray. Layer 15 oz of fresh ravioli in the bottom of the pan. Top with half of the sauce and half of the grated cheese. Top with remaining ravioli, sauce and cheese.

Bake

Cover with lightly greased foil (to prevent the cheese from sticking) and bake 30 minutes. Remove the foil and cook another 10 minutes to brown the cheese. Alternately, you can broil for 1 minute.
Let the baked ravioli rest 10 minutes before serving.

Notes

*I use an extra low-fat ground beef, but if you are using a 90/10 or variety with a different ratio of meat to fat, you will want to drain off the fat. Cook the ground beef first, drain, then add in the onions and cook the sauce according to recipe directions.

Nutrition

The post Baked Ravioli appeared first on Lauren's Latest.

Chicken Lasagna

Lauren's Latest — Fri, 04 Feb 2022 22:28:38 +0000

Tender chicken layered in between perfectly cooked lasagna noodles and a creamy white sauce, this is easy and flavorful Chicken Lasagna! It’s the perfect blend between Classic Lasagna and Fettuccine Alfredo! Serve alongside garlic bread or a caesar salad.

What’s in Chicken Lasagna?

Classic lasagna is made with ground beef and a red sauce. So what’s in chicken lasagna? Well, obviously chicken and lasagna noodles. But it also includes a creamy white sauce that is easy to make and pairs perfectly with the chicken. Add in some cheese and spinach and you’ve got yourself a tasty and filling meal.

Regular Lasagna Pasta vs Oven Ready (no boil) Pasta

I don’t recommend oven-ready pasta for this particular recipe. While they may seem like a simple sub, they are partially cooked and dehydrated for packaging. Oven ready pasta is thinner than regular lasagna pasta and I find those give you a more starchy lasagna that doesn’t taste very good (in my opinion). Also, they soak up a lot of moisture because they are essentially cooking and softening in the oven as the lasagna cooks. It’s easy to get a dry dish because of this.

Simple Variations

Chicken: use rotisserie chicken if you’re short on time. Or even leftover turkey from Thanksgiving!
Vegetables: Consider switching out spinach for something the whole family loves (I see you, little picky eaters). This could be broccoli, cauliflower (easy to hide), or artichokes.
Cheese: I love the combination of cheeses that I used for this recipe. But if you have an itch to experiment a little go for it. Or just use what you have on hand. You can’t really go wrong with cheese.

How to Make Chicken Lasagna

Unlike a traditional lasagna, this takes about half the time to make because once the creamy alfredo sauce is done, you can start assembling. As long as you have the rotisserie chicken all ready to go, this should be a relatively easy and quick assembly.

Cook the Lasagna Pasta Sheets

Bring large pot of salted water to boil. Cook lasagna pasta sheets according to package directions. Drain and set aside.

Make the Creamy Alfredo White Sauce

While the pasta is cooking, heat a large, nonstick skillet over medium heat. Melt butter and saute shallots until lightly browned, about 3 minutes. Deglaze pan with wine and cook sauce to reduce down. Reduce heat to low. Stir in heavy cream and melt in parmesan cheese to form a creamy and smooth sauce. Taste and add in pepper (and salt if necessary). Remove from heat and set aside.

Make the Cheese & Spinach Filling

Make the cheese and spinach filling by stirring together cottage cheese, spinach, half of the mozzarella cheese, egg, basil, oregano, salt & pepper. Set aside.

Assemble the Lasagna

Here is the correct order for layering this chicken lasagna recipe:

start with a little bit of sauce across the bottom
add 4 noodles
1/3rd cheese and spinach filling
1/3rd chicken
1/4th sauce
4 noodles
1/3rd cheese and spinach filling
1/3rd chicken
1/4th sauce
4 noodles
1/3rd cheese filling
1/3rd chicken
1/4th sauce
4noodles
1/4th sauce
remaining mozzarella cheese

Bake

Top the chicken lasagna with remaining mozzarella cheese and bake covered at 375 degrees for 30-45 minutes or until golden and bubbly on top. Remove from oven and rest 15 minutes before cutting and serving.

Storing and Freezing Instructions

Chicken Lasagna is great because it stores and reheats really well. Store in an airtight container, in the fridge for up to 5 days. To reheat individual slices, pop them in the microwave until heated through. If you have more than a few slices in your casserole dish, cover with aluminum foil and bake in the oven at 350F until heated through.

You can also freeze this recipe for up to two months. If doing so, I highly recommend baking it in one of those disposable aluminum casserole dishes! Cover well with tinfoil and plastic wrap.

What to Serve with Chicken Lasagna

Whether you want something light on the side or some bread to dip in all of that extra sauce, here are some helpful suggestions:

More Lasagna Recipes to Try!

So there you have it! My really tasty and easy Creamy Chicken Lasagna! I hope you love it as much as we did! It’s a tasty recipe you won’t want to forget. Have a great day, friends!

Chicken Lasagna

Tender chicken layered in between perfectly cooked lasagna noodles and a creamy white sauce, this is easy and flavorful Chicken Lasagna!

Course Dinner

Cuisine Italian

Prep Time 45 minutes

Cook Time 45 minutes

Servings servings

Calories 423kcal

Ingredients

3/4 pound lasagna pasta sheets 16 total

For the White Alfredo Sauce

6 tablespoons salted butter
1 whole shallot minced
1/2 cup cooking white wine
2 cups heavy cream
3/4 cup parmesan cheese
salt & pepper to taste

For the Lasagna Filling

2 cups cottage cheese
10 oz frozen spinach thawed, wrung out and chopped well
8 oz mozzarella cheese grated and divided
1 whole egg
1 teaspoon dried basil
1/2 teaspoon dried oregano
salt & pepper to taste
3/4 pound rotisserie chicken shredded; skin and bones removed

Instructions

Bring large pot of salted water to boil. Cook lasagna pasta sheets according to package directions. Drain and set aside.
While the pasta is cooking, heat a large, nonstick skillet over medium heat. Melt butter and saute shallots until lightly browned, about 3 minutes. Deglaze pan with wine and cook sauce to reduce down. Reduce heat to low.
Stir in heavy cream and melt in parmesan cheese to form a creamy and smooth sauce. Taste and add in pepper (and salt if necessary). Remove from heat and set aside.
Make the cheese and spinach filling by stirring together cottage cheese, spinach, half of the mozzarella cheese, egg, basil, oregano, salt & pepper. Set aside.

For Assembly

Lightly spray a 9×13 pan with nonstick cooking spray. Spread 1/4 cup of the white sauce across the bottom. Add a layer of pasta across the bottom and top with 1/3 of the cheese and spinach filling. Top with 1/3 of the chicken, then 1/4 of the sauce. Repeat these layers until you have no more ingredients left. So the full layering order is:
a little bit of sauce across the bottom
noodles
1/3rd cheese filling
1/3rd chicken
1/4th sauce
noodles
1/3rd cheese filling
1/3rd chicken
1/4th sauce
noodles
1/3rd cheese filling
1/3rd chicken
1/4th sauce
noodles
1/4th sauce
remaining mozzarella cheese
Top the chicken lasagna with remaining mozzarella cheese and bake covered at 375 degrees for 30-45 minutes or until golden and bubbly on top.
Remove from oven and rest 15 minutes before cutting and serving.

Nutrition

The post Chicken Lasagna appeared first on Lauren's Latest.