~ These easy Peanut Butter Tortilla Sandwiches give your same-old-same-old peanut butter and jelly a creative, deliciously fun makeover! Warm, gooey peanut butter is sandwiched in a crispy, toasty “quesadilla.” Choose fillings like fresh strawberries, crunchy almonds and sweet coconut to take it to a whole new level. Your PB&J will never be quite the same again! ~

(Originally published as Strawberry-Peanut Butter Quesadillas on May 16, 2013. Updated photos, text and tips.)

This Recipe Is:  •  Ready in 30 Minutes or Less  •  Vegan (and Vegetarian)  •

Peanut butter in a warm, toasty tortilla?? Hmmmmmmm (you ask) … isn’t that kinda like a peanut butter quesadilla? Or maybe a grilled peanut butter sandwich?

Sure is! And hey – why not?!?

Your tired-old PB&J could use a jazzed-up makeover, and your kiddos (and you!) could use a little excitement at lunchtime.

This family-favorite version of a peanut butter sandwich is a tried-and-true winner, every time!

So, What’s in This Unique Tortilla Sandwich?

The ingredients are really simple (but add up to something wonderful).

It is so, sooooo good!

And definitely not your typical peanut butter and jelly sandwich, that’s for sure.

A Perfect Combination of Two Favorites!

Here at THK, we’ve had requests to give you some fun lunch ideas, especially for summertime, when pausing playtime to make lunches can feel like a serious chore.

We know how it is – during those lazy summer months, it’s easy to fall into an uninspired lunchtime rut!

So, my dear friend Gretchen and I combined two of our families’ favorite sandwiches:

• the grilled peanut butter and jellies she loves
• and a peanut butter and fruit pita pocket that my kiddos discovered in a Better Homes and Gardens kids’ cookbook

The result? A recipe that’ll give your kids’ boring, same-old-same-old peanut butter sandwich a whole new lease on life!

These “quesadillas” are so yummy and so versatile that my kids even request them for breakfast. (And have actually been known to joyously eat these twice in one day!)

They’re easy, fast and really adaptable – perfect any time, all day long.

How to Make A Peanut Butter Tortilla

The preparation is super simple, I promise.

Step #1

First, fire up a skillet and get it really good and hot. (Although honestly, as I explain later, you can even skip the whole cooking step if you’re in a hurry … but more on that in a sec …)

Step #2

While your skillet (or oven … or grill …) is preheating, slather some creamy peanut butter onto whole wheat tortillas.

Sure, sure … you could use regular flour tortillas (NOT whole wheat ones), but we love the boost of nutrition you get from those whole grains!

Then, arrange some luscious, juicy, sliced summer strawberries on one half of each tortilla and top the berries with a sprinkle of sliced almonds and shredded coconut.

Steps #3 and #4

Fold each tortilla in half and pop them – one at a time – into the sizzling-hot skillet. (Depending on the size of your skillet, you may be able to fit a couple of quesadillas at once.)

There’s no need to prep the skillet with cooking spray or to slather your tortillas with butter, canola or cooking spray – a dry skillet works great for this.

Check each tortilla after just a minute or two, and as soon as it starts to turn golden, flip it to crisp up the other side. Just a minute or two more, and you’ll be all set!

We speak from experience when we tell you that a long, slow cook time will yield a sadly cardboard-like tortilla and overcooked, limp, sad strawberries. (This was the unfortunate end to our first test batch!)

Once your quesadillas are perfectly cooked, plate them up and cut them into wedges. Done! So fast, so easy!

Customize Your Peanut Butter Tortillas in Lots of Ways

Feel free to get creative with your fillings. This is a sandwich, not a science – get a little crazy!

Why not try throwing in some dried fruit or different nuts?

Want more peanut butter? Extra strawberries?

Go for it!

How about adding some bananas? Mmmmmmm … sounds great!

Don’t have any coconut? No problem. Skip it this time!

You get the idea. These grilled sandwiches are so flexible, so adaptable. Because who needs more stress at lunchtime?? (Not you … and not me!)

There’s one more (time-saving) way to adapt these Peanut Butter Tortilla Sandwiches, too …

The No-Cook Option

Here’s our extra-fast, get-out-the-door-ASAP tip …

If you’re really pressed for time getting to the pool, the zoo, the __________ (insert fun summer activity of your choice) … you can skip the pan altogether.

Seriously – I’ve done this in a change-of-plans moment. And it works beautifully!

Just slather some peanut butter on your tortilla, toss on the toppings, and roll it all up like a wrap. (Kind of like our popular Granola Crunch Apple-Peanut Butter Sandwich Wraps.)

Call it a burrito or a peanut butter tortilla rollup (or whatever you want!), and you’re out the door in a flash.

It’s portable enough for your family to munch in the car while the kids bicker with each other in the backseat, and you fight with your GPS over the zoo’s address! Ahhhhhhhhhh … summertime …

More Ways to Rev Up Your Old Peanut Butter and Jelly …

While we’re getting creative with PB&J, be sure to check out these other ideas to shake up your routine!

• Peanut Butter and Jelly Energy Balls
• PB&J Stuffed French Toast Breakfast Casserole
• Hungry Hippos Sandwiches
• Crunchy Apple & Peanut Butter Wraps
• PB&J Pinwheel Kabobs

Who knew peanut butter sandwiches could be so much fun?!?!

Well, hey … now YOU do!

~ by Shelley

Peanut Butter Tortillas

Give your peanut butter and jelly sandwich a deliciously fun makeover! Warm, gooey peanut butter is sandwiched in a crispy, toasty tortiilla, along with fresh strawberries, crunchy almonds and sweet coconut!

• Ready in 30 Minutes or Less • Vegan (and Vegetarian) •

5 from 9 votes

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Prep Time: 7 minutes minutes

Cook Time: 2 minutes minutes

Total Time: 9 minutes minutes

Yield: 4 quesadillas

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Ingredients

 

US CustomaryMetric

 

½x1x2x3x

• ½ – ¾ cup natural, creamy peanut butter
• 4 (8-inch) tortillas (preferably whole wheat)
• 1⅓ cups thinly sliced strawberries (about 12 large berries)
• ¼ cup sliced almonds
• ¼ cup shredded coconut

Instructions

 

• Preheat a skillet over medium-high heat.
• Spread 2-3 tablespoons peanut butter over each tortilla. Top half of each tortilla with ⅓ cup sliced strawberries, crowding the berries very closely together. Sprinkle 1 tablespoon almonds and 1 tablespoon coconut over berries.
• Fold the tortillas in half.
• Place one or two folded tortillas (depending on your skillet's size) into the hot, preheated skillet and cook on the first side for just a minute or two, checking frequently. Once the tortillas begin to turn golden brown, flip each over and cook for just another minute or two more. The tortillas should be golden and crispy outside, while remaining soft inside, and the fillings should just barely be warm and melty. Don't overcook or your tortillas will be burned or tough and your strawberries will be unappetizingly mushy.

Notes

Variations: As discussed in the article above, these Peanut Butter Tortilla Sandwiches are VERY adaptable. Try adding sliced bananas or dried fruits. You can also sub in different nuts or omit the coconut, if you prefer. And, for ultra-fast sandwiches, you can even skip the cooking entirely and simply roll up your desired fillings inside a tortilla (like a wrap or pinwheel sandwich).

Nutrition

Serving: 1 quesadilla | Calories: 314 | Fat: 23g | Saturated Fat: 5g | Trans Fat: 0g | Unsaturated Fat: 16g | Cholesterol: 0mg | Sodium: 187mg | Carbohydrates: 21g | Fiber: 6g | Sugar: 7g | Protein: 11g

* Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.

Course: Sandwiches

Cuisine: American

Diet: Vegetarian

Author: Shelley © Two Healthy Kitchens LLC at www.TwoHealthyKitchens.com

Tried this recipe?We’d LOVE to hear … please leave a star-rating!

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This Recipe:   •  Can Be Made Ahead  •  Takes Just Over 30 Minutes •

There’s a reason that Rasta Pasta is sweeping the globe, and has even inspired an award-winning Colorado restaurant featured on Food Network.

This stuff is GOOD. And addictive. It’s edgy yet comforting … calm and creamy, yet punchy and zingy.

Ingenious and awesome.

But Exactly What IS Rasta Pasta?

Basically, it’s the delicious crossroads where spicy Jamaican jerk chicken and veggies meet up with a cozy bowl of creamy, alfredo-y pasta.

Variations and unique interpretations abound. Some sauces are less alfredo-creamy, and some versions use coconut milk or swap out the chicken for another protein like shrimp, or even a vegetarian option.

But overall, our interpretation here is fairly typical in terms of flavors. (With some easy, nutritious upgrades, of course)! We’re talkin’ …

• Perfectly al dente pasta
• Red, yellow and green peppers (which mirror the vivid colors in the Rastafari flag)
• Tender, juicy Jamaican jerk chicken strips
• All scrumptiously bathed in a lightly jerk-spiced cream sauce

Ahhhh yes … now you see what I mean by ingenious. This stuff is just alllll kinds of fantastic!

So, Does Rasta Pasta Actually Come From Jamaica?

Rasta Pasta really can trace its origin back to Jamaica.

Local Jamaican lore steadfastly attributes its creation to Chef Lorraine Washington in the town of Negril, on the island’s scenic western coast.

One Jamaican newspaper, The Gleaner, explains that Chef Wahington put together the pasta dish to feed hungry construction workers at Negril’s Paradise Yard Restaurant, back in 1985.

As the legend goes … the recipe’s vibrant green, yellow and red colors prompted one of the workers to christen Washington’s creation “Rasta Pasta” in a nod to the Rastafari flag. And, since Washington first made her soon-to-be-famous dish with fettuccine (instead of the now-common penne), those enthusiastic diners ran with the rasta theme even further … pointing out that the strings of pasta looked like Rastafari dreadlocks!

The bottom line: Chef Washington’s inventive Jamaican pasta recipe was one great big HIT. Washington put it on her restaurant menu, and a new foodie obsession was born!

Why Our Version Is the One That’ll Steal Your Heart

With so many different variations of Jamaican Rasta Pasta for you to try, why is this THE ONE? Glad you asked!

✔ Just One Pot, Friends!

Other recipes out there involve multiple cooking processes … like separately cooking the pasta, roasting or sauteeing the veggies, and cooking the jerk chicken. (I’ve seen one Rasta Pasta recipe with 15 steps. WHOA!)

That just feels like a lot of separate pots, pans, and cooking methods happening, in order to pull a supposedly “quick” dinner together. Lots of dishes to wash. Lots of things to coordinate at the hectic dinner hour (when you’re probably helping with homework or simultaneously doing laundry or paying bills … or … or … or … all.the.things …).

I’m a devoted, raving fan when it comes to one-pot pasta recipes. So darn easy!

(Pssssst … if you’re in the fan club, too, definitely also check out my recipes for One-Pot Creamy Cajun Shrimp Pasta and for One-Pot Whole-Wheat Pasta with Asparagus, Peas and Parmesan, or even our “almost-pasta” recipe for Cheesy BLT Pierogi Skillet!)

✔ And It’s Healthier, Too!

Lots of other Rasta Pasta recipes automatically reach for heavy cream – maybe 3/4 cup or more – in order to create that velvety, spiced alfredo sauce.

But as the Kitchn explains, the one-pot cooking method brilliantly creates a base for creamy sauces, since it retains the starch that the pasta releases during cooking. The starch in your pasta water acts as a thickener and a binding agent. It’s the perfect building block for a cream sauce … without the typical, naughty calories and fats!

Some nonfat milk and just a dab of reduced-fat cream cheese are all you need to elevate the cooking liquid to a velvety, alfredo-esque sauce mixture. (Plus, we stir in the common Rasta Pasta ingredient of parmesan cheese.)

So, yeah. There’s A LOT to love here!!

Now let’s get to the action … and actually make this glorious concoction …

How to Make This Easy Rasta Pasta Recipe

Ingredient Prep

There isn’t much prep work to be done (yay … easy!) – mostly just slicing up some veggies and chicken.

But, here’s the important thing: Some of the cooking steps of this recipe happen pretty quickly, so you’ll want to have all your ingredients prepped, measured and ready, before you fire up your stove to start cooking. (This is known as mise en place.)

As you’re cutting your peppers, think of fajita-size, thin slices.

Similarly, for the chicken breasts, you want bite-sized strips about 1/2-inch thick and 3 inches long.

Once you’ve got all your ingredients ready, it’s time to bring this delicious dinner together!

Step #1

The first layer of Rasta flavors happens with the chicken.

You evenly sprinkle your chicken with 2 teaspoons of the Jamaican jerk seasoning, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper.

NOTE that this is NOT all of the seasonings. You’re reserving some of the seasonings to add a second layer of jerk flavors to the pasta in Step #3!

Give the chicken a toss so that the strips are coated thoroughly and evenly with the spice mixture.

Step #2

Heat a tablespoon of oil in a nonstick, large skillet over medium-high heat.

Add the chicken strips to your pan, giving them a frequent stir so they cook evenly.

You want to cook your chicken until it’s just barely done (which should take about 4 minutes).

The key here is “just barely done.”

The chicken strips will continue to cook a little through residual heat while they’re covered and set aside, as you’re cooking the pasta. And they’ll also cook a bit further when you add them back into the pasta pan to finish the dish.

So right now, you want them to be just done or even very slightly under-done. That way, they’ll be perfectly tender and not overcooked when you serve the final dish.

Scoop your perfectly cooked chicken out of the skillet and keep it warm, off to the side. A plate that’s lightly covered with foil works great.

Step #3

Next, add your pasta to the skillet and top it with your pepper strips, green onions and garlic.

It’s important that the pasta goes in first, so it’s submerged under the veggies.

Now, remember the extra jerk seasoning, salt, and pepper you had left over, after you seasoned your chicken? This is where the extra seasonings come in, so you’re layering Jamaican jerk flavors all through the dish. (Yum!) Sprinkle them evenly over top of your pasta and veggies.

Then pour the chicken broth and milk into the skillet.

Stir everything just slightly, to combine it all a little bit and separate the pieces of pasta. BUT try really hard to keep the pasta at the bottom, submerged in the liquids. That’s key to getting properly cooked pasta in a one-pot pasta recipe like this one.

Cover the skillet and turn up the heat to bring your Rasta-inspired pot of deliciousness to a boil (this usually takes about 5-7 minutes on my stove).

Step #4

Once you’ve got it boiling, reduce the heat back down to about a medium-low or medium heat. You want to maintain a lively simmer, but NOT a hard, full, rolling boil.

Take a peek at your creation every so often, to be sure it’s not boiling too fiercely, and adjust the heat if you need to.

And, every so often, give it all a stir, remembering to keep the pasta as submerged as possible, with the veggies mostly on top.

The precise cook time depends on your brand of pasta. But for perfectly al dente penne, you’re looking at about 13-14 minutes (for whole-wheat pastas).

Step #5

Mmmmmmm … now we get into the creamy, alfredo-y, cheese-y stage. YES! This is where it really gets good!

Just a little cheesiness goes a long way, without piling on too many extra calories or too much unwanted saturated fat. No heavy cream (or even half-and-half) needed at all!

Stir in your parmesan cheese and just 2 tablespoons of the cream cheese until the cream cheese is melted and it’s all melded into a smooth sauce.

Step #6

Stir your chicken (plus any juices that have accumulated on the plate) back into the skillet full of pasta and veggies.

Cook it just briefly, only until the chicken is re-warmed and fully cooked.

Your Rasta Pasta will continue to thicken a bit upon standing, so it’s ok at this point if it still seems a tad runnier than you’re shooting for.

Also, before you take your skillet off the heat, it’s the perfect time to give your dinner a taste, so you can adjust it exactly the way you like.

Adjusting the Flavors and Spiciness of This Jamaican Jerk Chicken Pasta

It’s easy to tweak this Rasta Pasta recipe so the flavors are precisely what you and your own family prefer, whether that’s more boldly spicy … or more mild, rich and creamy.

Here are some tips:

• Tip 1: Spice It Up

You can definitely add more jerk seasoning if you’d like your Rasta Pasta to be kickier, with more of a bold Jamaican spin on your creamy pasta dish.

I’ve written the basic recipe so it has the signature kick you’d expect from a jerk chicken dish, but isn’t TOO spicy – and should be acceptable to most families and tastes.

But you can definitely dial up the heat!

In fact, we’ve actually used as much as 2 tablespoons of jerk seasoning for a nice kick – so there’s a lot of room for you to vary the heat here.

Alternately, if your family can’t all agree on how much kick they like, you can simply pass the bottle of jerk seasoning ’round the table, and let each person customize their own.

• Tip 2: Adjust the Salt

You may also need to add a pinch of salt, since various brands of jerk seasoning have different amounts of salt in them.

This recipe was extensively tested with McCormick’s Perfect Pinch Caribbean Jerk Seasoning, since I figure McCormick spices are fairly accessible to most American grocery shoppers.

• Tip 3: Make It Creamier

Lastly, if you stirred in just 2 tablespoons of cream cheese earlier in the recipe, now’s when you can opt to add one more tablespoon (for 3 tablespoons total).

Adding the third tablespoon will make your Rasta Pasta a bit more creamy and alfredo-y. And, it slightly softens and mutes the heat level, if you find that the jerk seasoning is actually too punchy for you.

How to Serve Your Rasta Pasta

Garnishes

I like to sprinkle an extra cascade of parmesan on top of my skillet meal, and toss on some sliced green onions for a nice pop of color.

But that’s totally optional, and your Rasta Pasta will be 100% delicious and awesome if you skip the garnishes and just dive straight on in there!

Side Dish Ideas

This one-pot skillet dinner is really a complete meal, all in one easy pan. You’ve got protein, whole grains and lots of veggies … you really don’t need anything else if it’s a busy night and you wanna keep things simple.

But, if you’d like to set out a couple extra sides, I’d recommend:

• a crisp green salad
• a vibrant mix of other veggies that won’t compete with the jerk flavors in your pasta
• or a refreshing fruit salad to serve as a sweet counterpoint.

Try one of these delicious ideas …

Oven Roasted Vegetables Medley

Grape Salad with Cream Cheese-Vanilla Dressing

Spinach Salad with Apple, Cheddar and Smoked Almonds

Now, there’s no need to book a trip to Jamaica, just to find yourself some amazing Rasta Pasta. (Although, hey, I’m sure not gonna stop you if you can make a Jamaican getaway happen!)

For sure … this recipe is about the easiest way to get some creamy jerk chicken pasta in your life ASAP.

With just one pot and such an improved nutritional profile, this recipe has everything that makes Rasta Pasta an enduring fan favorite. Plus, everything that’ll make you feel terrific about making it at home, for your own family, too!

~ by Shelley

Rasta Pasta Recipe (One Pot!)

Rasta Pasta combines tender Jamaican jerk chicken with Rasta-colored peppers in a creamy pasta sauce. Our version is healthier and super easy … all in just one pot!

• Can Be Made Ahead • Takes Just Over 30 Minutes •

5 from 13 votes

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Prep Time: 8 minutes minutes

Cook Time: 27 minutes minutes

Total Time: 35 minutes minutes

Yield: 9 cups

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Ingredients

 

US CustomaryMetric

• 1 pound boneless, skinless chicken breasts, cut into thin strips about 3" long x ½" thick
• 3½ teaspoons jerk seasoning, divided (see note)
• 1¼ teaspoons kosher salt, divided
• ¼ teaspoon black pepper, divided
• 1 tablespoon olive oil
• 8 ounces penne pasta (preferably whole wheat)
• 1 medium green pepper, thinly sliced (to equal about 1½ cups)
• 1 medium red pepper, thinly sliced (to equal about 1½ cups)
• 1 medium yellow pepper, thinly sliced (to equal about 1½ cups)
• ⅓ cup thinly sliced green onions (plus more for garnish, if desired)
• 1 teaspoon minced garlic
• 1 (14.5-ounce) can fat-free, reduced-sodium chicken broth
• 1¾ cups nonfat milk
• ¼ cup grated parmesan cheese (plus more for garnish, if desired)
• 2-3 tablespoons reduced-fat cream cheese (Neufchâtel cheese) (see note)

Instructions

 

Some steps of this recipe proceed rapidly, so it's best to have all your ingredients prepped and ready by the stove before you begin cooking.

—–

• Sprinkle chicken strips with 2 teaspoons jerk seasoning, ¼ teaspoon salt, and ⅛ teaspoon black pepper, tossing to coat evenly and thoroughly.
• Heat oil in a large nonstick skillet over medium-high heat. Add chicken pieces to the pan and cook, stirring frequently, until the chicken is just barely done (about 4 minutes). Remove chicken from pan and keep warm.
• Add pasta to the pan and top with pepper strips, green onions, and garlic. Sprinkle remaining jerk seasoning, salt, and black pepper over top. Then pour in broth and milk. Stir slightly to combine a little, while trying to keep pasta submerged. Cover the pan and increase heat to bring it to a boil.
• Once it comes up to a boil, reduce the heat to about medium or medium-low, to maintain a lively simmer (not a full, hard, rolling boil). Continue cooking, covered, but stirring occasionally and trying to keep the pasta mostly submerged, until the pasta is tender (which generally takes about 13-14 minutes for whole-wheat pastas, depending on your brand of pasta).
• Add parmesan cheese and 2 tablespoons cream cheese, stirring to melt the cream cheese and distribute both cheeses evenly.
• Return chicken (and any accumulated juices) to the pan and stir through, cooking just until chicken is re-warmed. (Note that this recipe will continue to thicken a bit upon standing.) Taste and adjust the salt, jerk seasoning, and cream cheese as desired (see notes below).
• Serve pasta garnished with extra sliced green onions and parmesan, if desired.

Notes

Adjusting jerk seasoning and salt: Various brands of jerk seasoning have different spice blends, amounts of salt, and heat levels, so you may need to tweak the exact amount of jerk seasoning to taste, as directed in step #6. We sometimes like to add up to an extra 2½ teaspoons (for 2 tablespoons total). You can also pass extra jerk seasoning at the table, so everyone can adjust their own spice levels. (This recipe was tested multiple times using McCormick’s Perfect Pinch Caribbean Jerk Seasoning.) You may also need to add an extra pinch of salt, to taste, depending on the formulation of your spice blend.

Adjusting cream cheese amount: Our taste testers were divided on whether they slightly preferred using 2 tablespoons of cream cheese or 3. I recommend starting with 2 tablespoons and adding the third tablespoon at the end of cooking (as directed in step #6), if you’d prefer a richer, thicker, creamier sauce. Adding the third tablespoon will also slightly soften and mute the jerk seasoning flavors.

Make-ahead tips: This recipe can be made ahead and reheated (on the stovetop or even in the microwave), and it’s good for leftovers a day or two later. The key is to rewarm it gently over a low heat, just until heated through, so the chicken doesn’t overcook when being reheated.

Nutrition

Serving: 1 cup | Calories: 188 | Fat: 6g | Saturated Fat: 2g | Trans Fat: 0g | Unsaturated Fat: 3g | Cholesterol: 49mg | Sodium: 426mg | Carbohydrates: 14g | Fiber: 2g | Sugar: 4g | Protein: 21g

* Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.

Course: Pasta

Cuisine: Jamaican

Diet: Low Fat

Author: Shelley © Two Healthy Kitchens LLC at www.TwoHealthyKitchens.com

Tried this recipe?We’d LOVE to hear … please leave a star-rating!

In researching Rasta Pasta recipes and the dish’s history, I surveyed numerous other websites, before settling on which ingredients should be included, and bending more typical recipes into my easier one-pot method and my healthier, more nutritious eating goals. I’d be remiss if I didn’t give a nod to Little Sunny Kitchen, Delish, and A Hedgehog in the Kitchen, for serving as inspiration in creating my own version of this beloved recipe.

The post Rasta Pasta Recipe (One Pot!) appeared first on Two Healthy Kitchens.

This Recipe Is:   •  Ready in 30 Minutes or Less  •  Freezable  •  Make Ahead  •  Gluten Free (depending on your chosen brands; see note)  •

You know those best-ever recipes, given to you by a great friend who swears, “You have to try this … everyone goes crazy for it, every time I make it!”???

Yeah. This is one of those recipes.

Straight from my dear friend, Lynne … to me … to you. Because one of her friends had given it to her, and she absolutely had to share it. And now, so do I!

It’s that good.

Why You’ll Love This Taco Soup

Oh, and while we’re swooning about how fantastic this easy recipe is, in basically every single respect, let me throw one more bonus at ya …

Yup.

It makes a gloriously gi-normous batch that reheats beautifully all week long (hellllllo, weekend meal prep!), and freezes well for meals later on, too.

The Fun {Not-So-Secret} Addition

Since this recipe is specifically called Taco Soup with Ranch, you’ve probably already guessed where I’m going here.

A packet of powdered ranch dressing mix makes an unexpected appearance … with delicious results.

Intrigued?? I sure was the first time I read through the recipe ingredients!

The great thing is that it doesn’t taste like you glugged a bottle of ranch salad dressing in there.

Nope. The ranch dressing mix doesn’t actually announce its presence loud and clear – not at all. It just sort of whispers hello, and hangs out in the background, adding wonderful flavor notes that would never make anyone guess “Ranch?!?” … but that you also will never want to leave out once you’ve tasted this.

But here’s the dilemma (and how I fixed it) …

Choosing the Right Ranch Dressing

Whenever you see “ranch dressing packet” on a recipe’s ingredient list, you probably think of Hidden Valley Ranch brand.

But I never feel awesome grabbing one of those. I always wish the ingredients were a bit cleaner. So, I did some researching, shopping and testing.

And it turns out, there are great alternatives! You’ve got options.

Option #1

Of course, I’ve tested this Ranch Taco Soup with Hidden Valley Ranch dressing mix (as specified in Lynne’s original recipe – have to start with the original, right??). In a pinch, you can always turn to that.

Option #2

But then Lynne and I stood in my kitchen and did taste tests, looking for a better option …

We tasted her Easy Taco Soup made with a McCormick Just 5 Homestyle Ranch packet I’d bought, instead of with a packet of Hidden Valley Ranch like she’d always used.

We agreed: you couldn’t tell a difference. Not one bit.

And the ingredient list on the “Just 5” was much cleaner!

Option #3

I can’t always find the McCormick Just 5, though. But not to worry!

Another great option is the McCormick Ranch 3-in-1 Seasoning you see in the larger plastic canister in my photos.

(Hey hey! It says “Simple and Clean” right on the label – a good sign!)

Bonus: it’s even lower in sodium than either of the two options above.

But again … you won’t taste the difference.

Adjusting the Amount of Ranch Dressing Mix (Depending on Brand)

So … I thought I’d found some great ranch dressing alternatives that I’d feel really great serving my own family, and recommending that you feed yours.

Things got a little tricky, though, when I noticed that different brands come in slightly different amounts.

What I mean is, the Hidden Valley Ranch Dressing Mix comes in a 1-ounce packet, but the McCormick Just 5 Homestyle Ranch seasoning packets are 1.25 ounces. (Although they both surprisingly measure out to roughly 8 teaspoons. Yes … I actually measured them to check).

And, complicating things further, an equivalent amount of McCormick Ranch 3-in-1 Seasoning (in the plastic canister) is only 6 teaspoons, instead of 8.

So, how do you decide how much ranch dressing powder to use, depending on what brand you happen to buy??

Easy, actually.

On the back “instruction panel” all the brands tell you an amount of ranch dressing powder that you would mix into 16 ounces of sour cream if you were making a bowl of ranch dip. Whatever that amount is … whatever measurement your brand of ranch says you need for 16 ounces of sour cream … THAT is the amount you mix into this soup.

If you grab a 1- or 1.25-ounce packet, you’re probably just gonna use the entire packet.

But, if you’re using a big canister like the McCormick Ranch 3-in-1, or maybe an oversized jar of ranch dressing mix that you bought at Sam’s Club … simply check the instructions for how much ranch powder you’d mix into 16 ounces of sour cream. That’s your magic number!

Ok, I hope that didn’t sound more complicated than it is. Because, really, nothing else about this soup is one bit tricky at all. Not one bit!

Here’s what I mean …

How to Make Your Taco Soup with Ranch

As easy recipes go, this one’s truly, ridiculously, delightfully easy!

Lots of pantry staples and canned goods mean you can keep most of the simple ingredients you need on hand at all times. So you’re armed and ready for a fast dinner on even a busy, busy night!

(But you KNOOOW I’ve got some handy tips for you along the way, learned through all my testing and tasting … and testing again … and again.)

Ingredient Prep

Soooooo … spoiler alert: most of what you have to do here is operate a can opener … and dump stuff into a pan.

There basically is no prep, except for chopping up some onion and tomatoes.

And I’ve even got an easy, *cheater* tip for chopping your canned, stewed tomatoes! Check this out …

Stewed tomatoes have terrific flavor and texture, but they’re canned in big chunks, often with entire, whole tomatoes.

The easiest way I’ve found to cut them up?

Grab some {clean} kitchen shears and chop, chop, chop around, right inside the can!

Alternately, you definitely can scoop the tomatoes out and chop them with a knife on a cutting board, but that tends to get juicy and messy.

My little cheater version is so much tidier – try it!

But what if you happen to see that you missed a couple tomatoes, once you dump ’em into your soup pot?

No problem!

Grab those kitchen shears again, and cut the stragglers down to size before you stir them in with everything else.

Easy!

Now that we’ve opened our cans and got those tomatoes taken care of, let’s get cookin’!

Step #1

Grab a large pot or a dutch oven.

Cook a pound of ground beef (preferably extra lean) and some chopped onions over medium heat, stirring everything around to crumble up the beef as it cooks.

This will probably take about 7-10 minutes, until the beef is browned and the onions are a bit softened.

And, if you’re using really lean ground beef, there shouldn’t be a need to drain excess fat.

Step #2

Next, add all the rest of the ingredients (except for the tortilla chips and toppings).

Just dump ’em on in there. How easy is that?!?! When it comes to soup recipes, this really is a simple soup!

Step #3

Cover your pot of soup and bring it to a simmer.

Cook it for at least 15 minutes, and up to about 45 minutes to an hour.

Ideally, you want to simmer your soup for at least 15 minutes so the flavors have some time to blend. But, you can let it cook longer if your family isn’t quite ready to eat yet. Super flexible!

How to Make Your Soup Spicier

If you’re a heat lover, there are definitely options for working in a little extra kick.

How to Serve Your Fabulously Easy Taco Soup

Tortilla Chips

Because this is “Taco” Soup, you’ve gotta have tortilla chips! Kind of like broken-up bits of taco shells, making your soup seem extra taco-y!

In her original recipe, Lynne likes to break some tortilla chips into the bottom of each bowl, before ladling the soup on top. But I’m here to tell ya … there’s basically no wrong way to add those chips. Toss some on top, use them for dipping … it’s all good!

Of course, I always reach for multigrain chips. They taste great and have a hearty texture that can stand up to everything else goin’ on in your bold, flavorful soup. Plus they add a nice little extra boost of nutrition.

Toppings

Besides those {basically mandatory} corn chips, you can add whatever favorite taco toppings you and your family like.

Maybe set out a whole tray of toppings – like a fun taco night DIY bar – so everyone can customize their own. (Hint hint … that’s a great idea for game days, big family parties, or even a unique twist on Taco Tuesday!)

Good bets are cilantro, shredded (reduced-fat) cheddar or Mexican cheese, and a reduced-fat dollop of sour cream.

You could also try chunks of avocado or a dab of guacamole, some sliced fresh green onion or minced red onions, or a bit of hot sauce. Basically, anything you like on tacos. Get creative!

Side Dishes

This Easy Taco Soup recipe is really a complete meal in one pot, with protein and plenty of veggies. So you don’t really HAVE to worry about additional side dishes unless you want to.

But, a fresh, crisp green salad is always fabulous alongside a warm, cozy, hearty soup. Our Easy 7-Layer Chicken Taco Salad fits the taco-y vibes perfectly! Or, this Mexican Street Corn Salad would be fun. Or maybe a dish of pico de gallo to dip extra chips.

And, this refreshing Grape Salad would be a terrific way to add a sweet, juicy counterpoint to the zesty flavors of the soup.

Plus, we’ve actually put together a huge, mouthwatering list of “What to Serve with Taco Soup,” if you need even more ideas!

From my beloved, dear friend Lynne … to me … to you. That’s the way family favorite recipes travel. Friend to friend to friend, on and on.

I hope you’ll love this easy soup as much as Lynne did when she texted me, raving about a favorite recipe I just HAD to try. And as much as my family did, from the very first time we tried it – so much that we immediately knew we had to share it with all of you.

I guess the question is: where is this yummy, easy Taco Soup recipe headed next? Who are YOU gonna share it with? I can’t wait to hear all about it!

~ by Shelley

Easy Taco Soup with Ranch

Yield: 16 cups

Prep Time: 3 minutes

Cook Time: 23 minutes

Total Time: 26 minutes

This Easy Taco Soup with Ranch Dressing leverages pantry staples for a cozy, burbling pot of soup in no time flat ... ANY time!

•  Ready in 30 Minutes or Less  •  Freezable  •  Make Ahead  •  Gluten Free (depending on your chosen brands; see note)  

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Ingredients

• 1 pound extra-lean ground beef (we use 96% lean)
• 2 cups chopped yellow onion
• 3 cans (14.5 ounces each) stewed tomatoes, undrained and chopped (see note)
• 1 (15.5-ounce) can kidney beans, undrained (either light or dark red)
• 1 (15-ounce) can black beans, undrained (preferably organic or reduced-sodium)
• 1 (15-ounce) can Ranch Style Beans or chili beans (such as Bush's; see note)
• 1 (15.25-ounce) can corn, undrained
• 1 (10-ounce) can diced tomatoes and green chilies, undrained (we use mild Ro-Tel)
• 1 (1- or 1.25-ounce) packet ranch dressing mix / seasoning (or equivalent; see note)
• 1 (1- or 1.25-ounce) packet reduced-sodium taco seasoning mix
• for serving: multigrain tortilla chips and optional toppings such as chopped cilantro, and reduced-fat sour cream and cheddar cheese

Instructions

1. In a dutch oven or large soup pot, cook beef and onions over medium heat, stirring to crumble beef, until the beef is browned and the onions are softened, about 7-10 minutes.
2. Add all other remaining ingredients (except tortilla chips and toppings), remembering NOT to drain the tomatoes, beans, and corn.
3. Cover, bring to a simmer, and cook for at least 15 minutes, and up to 45 minutes - 1 hour. (You want to simmer the soup for at least 15 minutes to allow the flavors to meld, but can allow the soup to cook longer if your family isn't quite ready to eat yet.)
4. Crumble a few tortilla chips in the bottom of each bowl (if desired) before ladling in the soup, and serve with additional tortilla chips and optional toppings.

Notes

Chopping stewed tomatoes: Stewed tomatoes are canned in big chunks, sometimes with entire whole tomatoes. Although you can chop them with a knife on a cutting board, that tends to be messy (and you'll likely lose some of the juice). As illustrated in photos in the article above, I recommend using clean kitchen scissors to cut them up while they're still in the can. If you dump them into your soup pot and happen to see that you missed a couple tomatoes, simply use the kitchen shears to cut them then, before you stir them into the soup.

"Ranch Style Beans" / chili beans: Ranch Style Beans (which you can see in my ingredient photo in the article above) are basically a specific brand of chili beans that happen to have “ranch” in the name. Bush’s Chili Beans also work just fine. When possible, I do try to find a can of chili beans where the beans are specifically pinto beans (instead of black beans or kidney beans), since we're already using kidney beans and black beans in the recipe, too ... but the precise type of bean really doesn’t make that much difference. Use whatever you can find.

Ranch dressing mix / seasoning: As discussed in depth in the post above, this recipe was tested with a variety of different ranch dressing mix brands, including Hidden Valley Ranch, McCormick Just 5 Homestyle Ranch, and McCormick Ranch 3-in-1 Seasoning. I prefer to choose one of the cleaner ingredient lists, rather than Hidden Valley Ranch. However, the various brands come in slightly different amounts (Hidden Valley Ranch is a 1-ounce packet; McCormick's Just 5 is a 1.25-ounce packet, etc.). Use whatever amount is in your packet. Alternately, if you have a larger, multi-serving packet or a big jar of ranch dressing mix (like the one in my photos above), simply read the directions on the package for how much ranch dressing powder you would mix into 16 ounces of sour cream if you were making a bowl of ranch dip. Whatever that amount is … whatever measurement your brand of ranch says you need for 16 ounces of sour cream … THAT is the amount you mix into this soup. (It will probably be about 6-8 teaspoons.)

Make-ahead and freezing: This recipe makes a big batch of soup, which is great because it reheats well for meal prepping or a quick dinner all week long. It also freezes nicely, either in individual portions, or in a large, single-batch, airtight container.

Gluten free tip: In general, the ingredients for this soup should be available in gluten free varieties. (McCormick Just 5 Ranch is labeled as gluten free, for example.) But, with so many pre-packaged items on the ingredient list, the key to ensuring that this soup is gluten free will be in checking the labels to be sure all the various brands you choose to purchase are, in fact, gluten free.

Nutrition Information:

Yield: 16 Serving Size: 1 cup
Amount Per Serving: Calories: 221Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 25mgSodium: 676mgCarbohydrates: 34gFiber: 8gSugar: 8gProtein: 17g

Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.

Did You Make This Recipe?

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The post Easy Taco Soup with Ranch appeared first on Two Healthy Kitchens.

~ This deliciously comforting Creamy Chicken Gnocchi Soup recipe draws on all the yummy vibes of the popular Olive Garden classic. It’s so quick and easy to whip up at home (in under 30 minutes)! And, it leverages one of our favorite strategies to slash unwanted fat and calories, without compromising flavor! ~

This Recipe Is:   •  Ready in 30 Minutes or Less  •  Includes Make-Ahead Steps  •

Love that rich, creamy Chicken Gnocchi Soup you order at Olive Garden? Mmmmmm … of course you do!

Wishing you could make it at home (easily!) … and maybe even find a way to make it less of a full-fat, guilty indulgence??

I’ve got ya!

You’re really gonna adore this quick, easy homemade version. It’s a runaway hit with my family and friends, every time I make it. And, to be honest, I 100% like it better than what Olive Garden makes (scandalous, but TRUE)!

Why You’ll LOVE This Version of Chicken Gnocchi Soup

It’s got everything you’re looking for in a cozy, comforting bowl of soup:

Even better yet? It’s such an EASY soup. It’s ready in under 30 minutes, which is a very good thing when a craving strikes on a busy night!

A Favorite Shortcut

To make this soup even quicker and easier, I usually grab a rotisserie chicken to cut down on cooking time and fuss.

If you hang around my website much, you know that rotisserie chicken is one of my go-to, time-saving strategies when I’m in a hurry (which, let’s be honest, is most of the time)!

Psssst … Take a peek at our entire collection of shortcut Rotisserie Chicken Recipes! And be sure not to miss our Rotisserie Chicken Noodle Soup, our Healthy Buffalo Chicken Dip, or our Quick Rotisserie Chicken Tacos. Mmmmm … too good to miss, and so very easy (thanks, rotisserie chicken!).

For even more shortcuts on this recipe, check your grocery store’s produce section or possibly even the salad bar area. They often stock containers of pre-chopped veggies, minced garlic, and shredded carrots. That’s a great way to cut the prep time for this soup to practically ZERO.

Lickety-split … the whole fabulous pot of creamy, chicken-y, gnocchi joy cooks up really quickly!

It’s perfectly simple … perfectly yummy … perfectly perfect.

But just when you thought it couldn’t get any better – it does …

How This Creamy Soup is {Secretly} Less Full of CREAM!

I’ve leveraged one of my favorite health-ification tricks to lighten up the Olive Garden version of Creamy Chicken Gnocchi Soup. (But don’t worry … you’ll still love, love, love it!)

The Dilemma …

Sadly, whether you order it up at Olive Garden, or check out most of the other online “copycat” recipes in a quest to recreate Chicken and Gnocchi Soup at home, you’re gonna run into the same dilemma: creamy, fat-loaded, unwanted calories.

Some versions I’ve seen use as much as 1/4 cup of butter, plus a cup or two of heavy cream.

Wow.

That’s a lot of saturated fat, cholesterol and calories, which don’t really HAVE to be in there, if you know a great trick or two.

Some recipes will kick the cream down a notch by leaning into half-and-half. The two versions that I used as my starting point for my own recipe (the Olive Garden Chicken Gnocchi Soup recipe from Tiffany at Creme de la Crumb and the Creamy Chicken Gnocchi Soup (Olive Garden Copycat) from Alyssa at The Recipe Critic) were among the lighter versions I could find. But both of those “inspiration recipes” still used 2 cups of half-and-half, and one of them still had a hefty dollop of butter in there, too.

I knew I could do better!

I wanted a soup I could feel terrific eating OFTEN (because … ahem … those cravings I mentioned!), as well as serving to people whose health and well-being I care about. And of course, I knew you guys all wanted the exact same things.

The Simple Solution …

I did what I usually do in a creamy-dilemma situation: I grabbed a can of nonfat evaporated milk!

It’s one of my favorite pro tips for making cream-filled comfort food a whole heck of a lot lighter and healthier.

Just as the name suggests, evaporated milk is simply regular ol’ milk that’s gone through an evaporation process. According to Wikipedia, that process removes about 60% of the milk’s water (and also makes it shelf-stable).

For health-minded cooks like you and me, that’s fantastic because – with so much less water – evaporated milk is also creamier, fuller and silkier than regular milk. It just doesn’t have the undesirable extra fat and calories of cream (or even half-and-half)!

Brilliant!

This sneaky strategy works like a charm in both sweet recipes like our rich and luxurious 3-Ingredient Chocolate Dip, our decadent 3-Ingredient Fudge, and our Easy Homemade Fudgesicles.

And, it works just as fabulously in savory applications like this Creamy Chicken Gnocchi Soup, our Family-Favorite Instant Pot Sweet Potato Soup, and our hearty Turkey Rice Soup.

Quick and easy … absolutely delicious … and {secretly} lighter, too! I know you wanna make some, so let’s get to it!

How to Make This Scrumptious Chicken and Gnocchi Soup

Ingredient Prep:

One of the many great things about this recipe is that it relies on simple ingredients. Plus, there are lots of ways to cut your prep time, or to prep ahead.

As I mentioned above, I always start with a rotisserie chicken to make this recipe quicker.

And if you’re in a BIG hurry, you can save even more time by purchasing the veggies at your supermarket already chopped, shredded and minced.

Besides the quick chopping, there’s really no other prep needed here. Easy-peasy!

Now you’re ready to cook (and dinner will be ready in a jiffy)!

Step #1

Grab a large-ish soup pot or dutch oven and heat a little bit of olive oil over medium heat.

Once the oil is hot, add your onion, celery and garlic, and cook them until they start to soften (which will take about 6 or 7 minutes).

Give your veggies a stir now and then, so they don’t start to get too browned. You want them to begin getting tender, without being seared to a golden-brown (as you can see in the photo on the right above).

Step #2

Next, add your chicken broth and evaporated milk to the pan with your softened veggies.

Cover your soup pot and increase the heat to high, to bring the soup up to a boil.

Step #3

Once your soup is boiling, add the frozen gnocchi, chicken, carrots and thyme.

I like frozen gnocchi best in this soup recipe (better than the shelf-stable kind I’ve bought in the pasta aisle). You can use it straight out of the freezer here – no need to thaw it or pre-cook. (Oooooooh … yet another handy, time-saving shortcut!)

Continue cooking your soup on high, covered, until the gnocchi are cooked through. The exact timing will depend on your brand of gnocchi, but it should generally take about 6-8 minutes.

Most likely, your soup will come back up to a boil during this time, but it’s completely ok if it doesn’t do that. Just check your gnocchi for doneness and use that as your guide for how long to cook your soup, whether it returns to a boil or not.

Step #4

Remove that gloriously creamy, I-can’t-wait-to-dig-in soup from the heat. Oh YUM … just look at those pillowy, tender gnocchi!

Then, stir in the spinach, salt and pepper after your soup is off the heat.

For an optional, special flourish, sprinkle a bit of fresh thyme across the top … and serve up your soup, all steamy and cozy and wonderful!

How to Serve Your Fabulous Soup

At Olive Garden, of course, the Chicken Gnocchi Soup most often makes an appearance as a starter first course. In the past, I’ve followed suit and served my homemade version as an opener for a special dinner party.

But, with all that tender chicken and the soft, pillowy gnocchi floating happily in your bowl, this hearty soup recipe is really filling enough to be a main course. So, I actually most often serve it as the centerpiece to either lunch or a cozy dinner.

It’s wonderful with some whole-grain, crusty bread to mop up every last drop of the creamy broth!

And, you can easily round out the whole meal with a green garden salad, or you could try our delightful Grape Salad for a sweet, juicy counterpoint.

Even Better Than Olive Garden’s? {Surprise!}

So, what we’ve got here is an Olive Garden copycat Chicken Gnocchi Soup that’s kind of not a strict “copycat” at all!

It’s super fast (hurray for rotisserie chicken) and easy to make at home, and so much lighter and healthier, too!

And honestly, I think this version tastes a whole heck of a lot better! (Surprised?? I was!)

I hadn’t had Olive Garden’s Chicken Gnocchi soup for years and years. But after I’d perfected my own version of it, I thought, “Gosh … I really should stop into an Olive Garden restaurant and try their famous soup (the actual, “real thing”) again, just to see what it’s like.”

I was so ridiculously disappointed by what my kindly waiter served up. In my tasting notes, I described Olive Garden’s soup as being super salty, yet also really one-note and flat in flavor. Definitely not complex, and really not all that yummy. It was also “unhappily thick” – to the point of being unappetizingly gluggy and almost more like gravy than a soup.

Surprising … and sad! (Especially considering all the extra fat and calories I was slurping on during my unhappy taste test.)

Maybe it was just a bad day in the Olive Garden kitchen. Who knows?

What I do know is that I absolutely C-R-A-V-E my version. And I feel a thousand times better about digging into that steaming, homemade bowlful, knowing that it’s so much lighter and leaner and better for me, too!

Whip up a quick batch for your own family today.

I just bet you’ll love it … and you’ll never bother ordering it at the restaurant again!

Creamy Chicken Gnocchi Soup

Yield: 7 cups

Prep Time: 12 minutes

Cook Time: 16 minutes

Total Time: 28 minutes

{Easy, Lightened-Up Olive Garden "Copycat"}

This delicious, cozy soup is so easy to whip up at home ... in under 30 minutes! Bonus: it's cleverly lighter and leaner (but still every bit as yummy as the original)!

•  Ready in 30 Minutes or Less  •  Includes Make-Ahead Steps  •

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Ingredients

• 1 tablespoon olive oil
• 1 cup diced sweet onion
• 1/3 cup diced celery
• 1 tablespoon minced garlic
• 1 (14.5-ounce) can fat-free, reduced-sodium chicken broth (see note)
• 1 (12-ounce) can evaporated fat free milk (NOT sweetened condensed milk; see note)
• 16 ounces gnocchi (we prefer frozen; no need to thaw)
• 2 cups diced, cooked chicken breasts (we use rotisserie chicken)
• 1 cup shredded carrots (from about 1 large carrot; we use the large holes on a box grater)
• 2 1/2 teaspoons chopped fresh thyme (or 1 teaspoon dried thyme; see note)
• 1 1/2 cups roughly chopped fresh baby spinach
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• optional for garnish: additional chopped fresh thyme or thyme sprigs

Instructions

1. Heat oil over medium heat in a large pot or dutch oven. Cook onion, celery, and garlic until starting to soften but not too browned, stirring occasionally, about 6-7 minutes.
2. Add broth and milk (making sure to include any creamy solids at the bottom of the milk can). Cover and bring to a boil over high heat.
3. Once the soup is boiling, add gnocchi, chicken, carrots, and thyme. Cook on high, covered, until gnocchi are cooked through, about 6-8 minutes depending on your brand of gnocchi. (The soup will likely return to a boil during this time, although it's fine if it doesn't.)
4. Remove soup from heat and stir in spinach, salt, and pepper. Serve immediately, garnished with a few extra thyme leaves or sprigs, if desired.

Notes

Chicken broth: We like this soup fairly thick, but if you prefer yours thinner, you can add a little additional broth from a second can. You will also most likely want to thin the soup with a bit more broth when reheating any leftovers, as it thickens the longer it sits. After adding extra broth, be sure to taste and re-season your soup with a bit more salt or thyme, if needed.

Evaporated milk: Before opening, be sure to follow the can's directions to SHAKE WELL. Evaporated milk often separates, with a thick layer forming at the bottom of the can. Since we’re using it to create thickness and creamy body in place of full-fat cream, we want that silky layer – don’t leave it behind! If shaking the can before opening doesn’t get all those solids incorporated back in, use a spoon or rubber scraper to get out every last bit.

Fresh vs. dried thyme: My taste-testers were divided on which they preferred, fresh or dried. I personally prefer to use fresh, which gives the soup a more delicate, fresh flavor. I especially like the enticing scent and immediate flavor pop you get if you garnish each bowl with a tiny bit more chopped fresh thyme. However, my husband, for example, preferred the more solid, assertive flavor of dried thyme. Use whichever you prefer or have on hand.

Make-ahead tips: This soup is at its very best served fresh. But, you can easily prep ahead by chopping the onions, celery, and garlic (which can be stored together in one container, since they're added to the soup at the same time), chopping the chicken, and shredding the carrots up to a day in advance. If you do happen to have leftover soup to reheat later, you will probably want to thin it with a little additional broth (as mentioned above).

Nutrition Information:

Yield: 7 servings Serving Size: 1 cup
Amount Per Serving: Calories: 245Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 54mgSodium: 333mgCarbohydrates: 32gFiber: 2gSugar: 4gProtein: 19g

Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.

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We'd LOVE to hear! Please leave a star-rating above. And, tag us on Instagram @twohealthykitchens or use the sharing buttons below!

* As mentioned in the post above, when I initially began testing and perfecting my own version of this recipe, I initially drew inspiration from the Olive Garden Chicken Gnocchi Soup recipe from Tiffany at Creme de la Crumb and the Creamy Chicken Gnocchi Soup (Olive Garden Copycat) from Alyssa at The Recipe Critic.

The post Creamy Chicken Gnocchi Soup Recipe appeared first on Two Healthy Kitchens.

This Recipe Is:   •  Ready in About 30 Minutes  •  Make Ahead  •

Seems like everywhere you look these days, restaurants have some type of Cajun pasta on the menu. From humble mom-and-pop joints to highbrow, chef-driven dining experiences … they know Cajun cream sauce will sell.

Whether it’s a Cajun shrimp pasta (like this one) or Cajun Alfredo dripping over chicken and veggies, people love it.

Wanna capture all those headliner restaurant vibes at home? Heck yeah, you do (sign me up, too)!

Why Cajun Shrimp Pasta Is So Popular

• It’s full of perfectly cooked, tender, juicy shrimp,

• Draped in a rich, creamy, Alfredo-y sauce,

• Studded with texture and background flavors from the classic “Cajun Trinity” of green pepper, onion and celery,

• Amped up with Cajun spices (kicky but not too, over-the-top hot), and some parmesan cheese for an extra layer of savory-salty-cheesy joy …

• All nestled into twirly strands of al dente pasta.

YES! That is a recipe for rampant fan appeal and undying foodie love.

That is why restaurants so often feature some version of Cajun pasta on their menus. Because it’s just so darn good and people can’t get enough.

It’s deeply flavorful, rich and creamy, and oh-so-satisfying.

But There’s a Problem (Two, Actually)

So yes … we all agree that Cajun pasta is delicious. And yes, we wish we could re-create it at home.

But …..

This super-easy “one-pot” version cleverly solves both those problems at once!

One-pot pasta to the rescue!

Why the One-Pot Method Is So Wonderful

I absolutely adore the concept of one-pot pasta recipes.

Ever since our One-Pot Whole-Wheat Pasta with Asparagus, Peas and Parmesan … I’ve been irreversibly addicted to this idea.

It’s pure genius, for a couple reasons.

First, of course, it streamlines both cooking and cleanup, since all the action happens in just one pan. There’s no straining the pasta, either. And, you can serve dinner straight outta the pan you cooked it in.

Easy, easy.

Perfect for the busy home cook (which is me … and you)!

But there’s a sneaky side benefit to this method, too.

As pasta cooks, it releases starch into the cooking water. As Kitchn explains, that starch acts as a thickener and binding agent.

In one-pot pasta recipes, the starchy cooking water reduces into a perfect base for a rich, creamy sauce … no butter or heavy cream needed.

Brilliant!

Now, in this recipe, we do add a dab of Neufchâtel cheese (aka reduced-fat cream cheese) to pump up the creamy richness even more and smooth out the edges, bringing all the flavors together. (It’s the same strategy we use in our One-Pot Jamaican Rasta Pasta.) But that’s a much better choice than the butter plus a cup or two of full-fat heavy whipping cream (or even half-and-half or whole milk) that you’ll typically find in a creamy Cajun Shrimp Pasta recipe.

The starchy base sauce from the one-pot cooking method isn’t just easy … it’s also a healthful way to begin building a mock Alfredo sauce that’s still decadent, satisfying and delicious, yet also so, so much lighter and waistline-friendly!

Ok. Problems solved … so, let’s get cookin’!

How to Make Cajun Shrimp Pasta in Just One Pot

Ingredients and Prep

There’s not much prep work with this recipe, just a bit of quick chopping.

But I do recommend that you have all your ingredients gathered up next to the stove, so it’s all ready to go at the right point in the process.

The only potentially tricky questions here are about the shrimp. Specifically, regarding what size to use and how to buy them …

Okey doke! Now that you’ve got your easy prep done … the cooking is super-easy, too! Here’s what you do, step-by-step:

Step #1

Heat your oil over medium heat in a large, heavy sauté pan.

Once the oil is hot, dump in your green bell peppers, onion, celery, and garlic and cook them until they begin to soften and the onions are a little translucent but not too browned. It should take about 8 minutes or so.

Be sure to give the veggies a quick stir now and then, so nothing browns too much and your tiny bits of garlic don’t burn.

Step #2

Next, pour in your broth to deglaze the pan, stirring to loosen up any browned bits that might have formed. (But remember, there ideally shouldn’t be too much in the way of browning.)

Then add your pasta, and dump the undrained tomatoes, milk, Cajun seasoning, bay leaves, thyme, and salt on top.

Stir it up a little to combine everything, and also to help the pasta strands to begin to separate. You don’t want them to cook all stuck together in a clump.

Also, try to push the pasta down, so it’s mostly submerged in the liquid as it cooks.

Cover your pan and increase the heat to bring it up to a boil.

Step #3

Once that glorious mixture comes to a boil, reduce the heat back to about medium or medium-low. You want to maintain a lively simmer, but NOT a hard, full, rolling boil.

At this point, you’re free to help with homework, make a phone call, toss in some laundry … whatever else needs to get done (like, ALLLL the things, right?!?!). Just be sure to wander past the stove occasionally to take the lid off and give everything a good stir. You want to keep the pasta submerged in the sauce as much as possible, but also stir it around enough that it stays separated and un-clumped.

Precisely how long the cooking will take depends on your brand of pasta, but you’re roughly looking at about 10-13 minutes.

Step #4

Once the pasta is al dente, stir in your raw shrimp and continue cooking your meal (covered) until the shrimp are just done.

This happens pretty quickly.

For the fairly large-ish 21/25 size I usually use, that’s gonna take only about 3 minutes.

Remember here … the shrimp cooks quickly.

The easiest way to ruin fabulous shrimp is to overcook them. Don’t do it!

(As you can see in my photos, I prefer to remove the shells from the shrimp tails before cooking – if they weren’t already removed when I bought them – but that’s a matter of personal preference and entirely up to you. If you want a more “chef-y” presentation, feel free to leave the shells on the ends of the tails, to be removed as people are eating.)

Step #5

Now for the extra boost of creamy-dreamy cheesy yumminess …

Stir in the parmesan cheese and Neufchâtel cream cheese to make your creamy Cajun sauce really creamy. Yes … YUM!

Keep stirring until the cream cheese is completely melted and the cheeses are evenly distributed all throughout the dish.

Step #6

Pull your dinner off the heat, discard the bay leaves, and serve it up!

Sure, you can get a little extra fancy and garnish it with some fresh parley for a pop of color, if you’d like. Or a sprinkling of alluring parmesan, to hint at the creamy vibes within.

But that’s all totally optional. Your family is gonna love it just as much if you carry the pan straight to the table and start scooping up helpings … with no fussy garnishes or sprinklings at all.

Trust, me … this glorious dinner really doesn’t need any fru-fru bling. It screams “YES … I AM ABSOLUTELY DELICIOUS” all by its humble, one-pot, no-frills self!

How to Reheat Your Cajun Pasta

Surprisingly, this dinner works well as a make-ahead meal for busy weeknights. And leftovers (in the unlikely event that you happen to have any!) are great a day or two later, as well.

You can gently rewarm it either on the stovetop or in the microwave.

Either way, the key is to reheat gently. You don’t want to overcook and toughen the shrimp. Always go with a low, gentle heat until everything is just heated through.

Want to make a restaurant-quality dinner at home? On even a busy weeknight?? AND that you can actually feel awesome serving to people you really care about (and their waistlines and arteries)???

It’s not too much to hope for. This recipe checks every single box!

Try it this week, and see for yourself why my own family fell so in love with this recipe.

And then pat yourself on the back for whipping up a scrumptious, restaurant-caliber meal that is cleverly so much more nutritious (and gosh … so much easier to make, too).

So many wins here!

~ by Shelley

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One-Pot Creamy Cajun Shrimp Pasta

This super-easy recipe features tender, succulent shrimp in a flavorful Cajun cream sauce. But unlike many other recipes, it uses the one-pot method to create a restaurant-quality meal quickly, easily, and MUCH more nutritiously!

Course Main Dishes

Cuisine American

Diet Low Fat

Prep Time 6 minutes minutes

Cook Time 27 minutes minutes

Total Time 33 minutes minutes

Servings 8 cups

Calories 238

Author Shelley © Two Healthy Kitchens LLC at www.TwoHealthyKitchens.com

Ingredients

• 1 teaspoon olive oil
• 1 cup chopped green pepper
• 1 cup chopped yellow onion
• ½ cup thinly sliced celery
• 2 tablespoons minced garlic
• 1 (14.5-ounce) can fat-free, reduced-sodium chicken broth
• 8 ounces linguine or fettuccine (we use whole wheat or whole grain)
• 1 (14.5-ounce) can fire roasted diced tomatoes, undrained
• 1½ cups nonfat milk
• 2½ teaspoons Cajun seasoning (we use McCormick; see note)
• 2 bay leaves
• 1½ teaspoons dried thyme leaves
• ½ teaspoon kosher salt
• 1 pound uncooked, peeled and deveined shrimp, tails removed if desired (we use 21/25 size; see note)
• ¼ cup grated parmesan cheese
• 2 tablespoons reduced-fat cream cheese (Neufchâtel cheese)
• optional for garnish: chopped fresh parsley or extra parmesan

US Customary – Metric

Instructions

• Heat oil over medium heat in a large sauté pan. Add green pepper, onion, celery, and garlic. Cook for about 8 minutes, stirring occasionally, until they begin to soften and the onions are a little translucent but not too browned.
• Add broth to deglaze the pan, loosening any browned bits. Then add pasta, undrained tomatoes, milk, Cajun seasoning, bay leaves, thyme, and salt. Stir to combine and separate the pasta a little. Cover the pan and increase heat to bring it to a boil (this usually takes 3-4 minutes on my stove).
• Once it comes up to a boil, reduce the heat to about medium or medium-low, to maintain a lively simmer (not a full, hard, rolling boil). Continue cooking, covered but stirring occasionally and trying to keep the pasta mostly submerged, until the pasta is tender (which generally takes about 10-13 minutes, depending on your brand of pasta).
• Stir in shrimp and continue cooking, covered, until the shrimp are done (about 3 minutes for the 21/25 size we use). Do not overcook.
• Add parmesan cheese and cream cheese, stirring to melt the cream cheese and distribute the cheeses evenly.
• Remove from heat, discard bay leaves, and serve immediately, garnished with parsley and extra parmesan, if desired.

Notes

Cajun seasoning: Various brands of Cajun seasoning may vary in their spice blend formulations and spiciness. We tested this recipe with McCormick Gourmet Cajun Seasoning, as it seems to be widely available. If you use a different brand, you may need to adjust the amount to taste, and possibly also tweak the amount of kosher salt you add (if your Cajun seasoning blend includes extra salt).

Shrimp size: Shrimp are sold with a "size" number that indicates how big the shrimp will be, based on how many it takes to equal a pound. I like to use fairly large shrimp, typically ones labeled as 21/25, which means that there will be about 21-25 shrimp in a pound. You can use larger or smaller shrimp in this recipe, but you'll need to adjust their cooking time slightly, so they still end up perfectly cooked. Always shoot for them to be "just-cooked" … succulent and tender, not toughened and dried out.

Make-ahead tips: This recipe can be made ahead and reheated (on the stovetop or even in the microwave), and it's good for leftovers a day or two later. The key is to rewarm it gently over a low heat, just until heated through, so the perfectly cooked shrimp don't overcook when being reheated.

Nutrition

Serving: 1 cup | Calories: 238 | Fat: 4g | Saturated Fat: 1g | Trans Fat: 0g | Unsaturated Fat: 2g | Cholesterol: 78mg | Carbohydrates: 35g | Fiber: 6g | Sugar: 6g | Protein: 18g

This recipe was inspired by an old Cooking Light recipe for Cajun Shrimp Linguine that used a more traditional cooking method and turned to half-and-half for creaminess. We slashed the fat even further and streamlined prep with the one-pot cooking method, which also allowed us some nutritional room to stir in a little parmesan for an extra layer of savory, cheesy, umami flavor.

The post Creamy Cajun Shrimp Pasta (One Pot!) appeared first on Two Healthy Kitchens.

This Recipe Is:   •  Ready in 30 Minutes or Less  •  Includes Make-Ahead Steps  •  Vegetarian  •  Gluten Free  •

You know I’m a summer girl at heart. Sunshine and blue skies, and all the fresh-picked garden veggies.

I try to celebrate every fleeting, sun-soaked moment, every sun-ripened flavor. Because – at least here in Ohio – it’s all gone much too soon.

So let’s get to celebrating!

If you wanna capture all those glorious, summer veggie flavors in one showcase recipe, there’s no better way to do it than this.

We so eagerly look forward to this recipe, every summer.

A celebration of the season’s best produce in every single bite!

What This Tasty Celebration Includes

These Sautéed Summer Vegetables are both gorgeous to look at … and also feature layer upon layer of gorgeous flavors.

It was loosely inspired by the wonderful flavor profile of my Grilled Zucchini Flatbread recipe. But I took those base flavors and added lots more summer-y flourishes and flavor dimensions.

Part of the genius of this recipe is constructing those layers one at a time, adding different veggies to your skillet as you build.

• The real superstars of this recipe are skillet-seared zucchini and summer squash. Kissed with a little golden-brown here and there, but not overcooked or soggy. Perfect!

• Some meltingly tender ribbons of red onion add satisfying, savory notes.

• Then we layer in toasty, fresh sweet corn and pops of bright, juicy tomatoes.

• The finishing flourish features summer’s spotlight herb: basil!

• Plus there are luxuriously creamy sprinkles of goat cheese, to bring everything together.

Each layer offers another nuance, from sweet to savory, creamy to salty to fresh-and-snappy.

I’m happy just thinking about it, just writing about it. I really, really love this simple recipe. (I bet you’re catching onto that by now, aren’t you??)

Ok … ready to make your own skillet full of summertime veggie bliss? Here’s all you have to do!

How to Make This Sautéed Summer Vegetable Recipe

Ingredient Prep

Start by getting all your ingredients ready and chopping your veggies. Once you fire up the stove, this recipe progresses pretty quickly, so you want to have all your ingredients ready to go.

A few quick hints on this:

Now that you’ve got all your ingredients ready, it’s time to cook!

Step #1

Heat a little olive oil in a large skillet over medium-high heat, swirling it around to coat the empty skillet.

Step #2

Add your red onions to the preheated skillet and cook them very briefly (about a minute and a half), until they’re beginning to soften and brown a little.

You don’t want them to be all the way cooked yet, since they’ll continue to cook as you add the other vegetables to the pan.

Push the onions outward to the sides of the skillet to make room for your zucchini and squash.

Step #3

Add your yellow squash and zucchini to the skillet, trying to spread out the slices in a single layer. There’ll probably be a little overlap, but you should be able to create a mostly even layer.

You want as many slices as possible to be directly in contact with the bottom of the hot pan so they begin to develop some nicely seared, golden-brown spots. Trust me – those golden-brown spots are yummy and totally worth the extra attention!

You also want to resist the temptation to start stirring them around at first. Leave them alone for a couple of minutes, so they have time to develop those browned areas. Then flip the slices over and add your corn kernels on top of the slices.

Continue cooking your veggies for about another 4-5 minutes. At this point, you’ll stir the vegetables frequently, still trying to keep your squash and zucchini slices in contact with the bottom of the pan as much as you can.

Even my husband, Scott, likes this recipe, and he’s generally not a fan of cooked zucchini because it’s usually served limp and watery.

Remember: a quick, delicious browning … without overcooking. That’s your goal!

Step #4

In the last minute of cooking, add your tomatoes, a confetti cascade of basil, plus a sprinkling of salt and pepper. (Either cherry or grape tomatoes is fine for this recipe, although you can see I’ve used grape tomatoes in my photos.)

Give it all a stir to distribute your seasonings and let the tomatoes ever-so-slightly heat through.

You want the tomatoes and basil to be warmed but not mushy or wilted.

Just like with the zucchini and yellow squash, you wanna retain those amazing, fresh, vibrant flavors and textures.

Step #5

Pull your piping hot skillet of sautéed vegetable bliss off the heat, and toss your crumbled goat cheese on top (mmmmm … even more blissful!).

If you want the cheese to get melty, you can stir it through the warm veggies, but I usually prefer not to – so you have recognizable bits of that creamy-soft cheese that haven’t completely melted into the dish.

Make-Ahead Tips

This delightfully healthy side dish recipe is best fresh, served up immediately after cooking.

But I’ll admit, it’s still pretty darn good a day or two later, if you happen to have leftovers. The key is to reheat it very gently, so your pretty veggies don’t get all overcooked and squishy.

Another tip: You can do almost all the prep work ahead of time, so this recipe is a total breeze to throw together when you’re ready to begin cooking.

• You can slice the zucchini, yellow squash and onions up to a couple of days ahead.
• You can also cut the corn off the cobs ahead, too.
• Store your vegetables in separate baggies in the fridge until you’re ready for them.
• I recommend waiting until the last minute, however, to slice your tomatoes and basil.

What to Serve with Your Fabulous Summer Vegetables

This easy side dish will be great with practically any summer meal.

Some ideas for main dishes …

• Italian Grilled Hamburgers, piled high with onions, green bell peppers and melty mozzarella would be a fabulous choice. So would Lemon-Garlic Grilled Chicken.

• Not firing up the grill? Maximize your veggie joy with even more summer garden bounty by pairing this side dish with the red and green bell peppers in our Comforting Stuffed Pepper Casserole.

• Our Easy BBQ Chicken Wraps are an ultra-fast main dish option for casual summer nights (in less than 10 minutes flat!). Or, let your slow cooker do all the work with our Crock-Pot North Carolina BBQ Pulled Chicken Sandwiches. Maybe whip up some quick No Mayo Coleslaw, too. Niiiiiice!

I could go on and on. For real … this Summer Vegetable Sauté is great with pretty much every summertime meal I can think of!

It’s so delicious, that I honestly often wish I could make an entire meal out of these veggies alone (and sometimes I actually do)!

These sautéed vegetables are such a fantastic showcase of summer’s very best garden bounty.

They’re so eye-poppingly vibrant, and they taste every bit as beautiful as they look!

So, celebrate summer while it lasts!

Grab your shades and a bottle of sunscreen, head to the farm market … and enjoy these lovely vegetables for dinner tonight!

Sautéed Summer Vegetable Recipe

Yield: 2 1/2 cups

Prep Time: 5 minutes

Cook Time: 9 minutes

Featuring favorite summer veggies, all crowned with a cascade of fresh basil and crumbles of creamy goat cheese. So very simple ... yet startling, surprisingly delicious!

•  Ready in 30 Minutes or Less  •  Includes Make-Ahead Steps  •  Vegetarian  •  Gluten Free  •

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Ingredients

• 1 tablespoon olive oil
• 1/2 cup red onion (quartered and thinly sliced; from about 1/4 of a medium onion)
• 1 cup yellow squash (1/4" thick slices, with larger rounds cut in half; from about a 5- to 6-ounce squash)
• 1 cup zucchini (1/4" thick slices, with larger rounds cut in half; from about a 5- to 6-ounce squash)
• 1 cup fresh corn kernels (cut from 1-2 cobs)
• 1/2 cup vertically sliced grape or cherry tomatoes
• 1/4 cup chopped or thinly sliced fresh basil
• 1/2 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 2 tablespoons crumbled goat cheese

Instructions

Have all ingredients prepped and close at hand before beginning this recipe. The steps of this recipe happen quickly, and you don't want your vegetables to get overcooked and mushy.

1. Heat oil in a large nonstick skillet over medium-high heat, swirling to coat.
2. Add onions and cook for about 1 1/2 minutes, until they're softening and just starting to brown a little. Push onions to the outside of the pan.
3. Add yellow squash and zucchini to the pan, spreading them out so as many slices as possible are directly in contact with the bottom of the pan. Cook for about 2 minutes without stirring, then flip the squash and zucchini, and add the corn on top. Continue cooking, stirring the vegetables together frequently, for about 4-5 minutes more. Try to keep as many slices of squash and zucchini in contact with the bottom of the pan as you can, so they develop a few nicely seared, golden brown spots without becoming too mushy.
4. Add tomatoes and basil, and sprinkle salt and pepper over all the vegetables. Cook for 1 minute more while stirring everything together. You want the tomatoes and basil to be warmed but not mushy or wilted, and the salt and pepper to be incorporated evenly.
5. Remove from heat, and add goat cheese (sprinkling on top or stirring throughout). Serve immediately (see make-ahead notes below).

Notes

Squash and Zucchini: You can choose to use all yellow squash, or all zucchini, but it's prettier if you use both.

Make-Ahead Notes: This sautéed vegetable recipe is at its absolute best served immediately after cooking. However, leftovers do rewarm nicely if you use gentle heat so the veggies don't overcook. If you like to prep recipe ingredients ahead, a great bet is to slice the zucchini, yellow squash and onions and cut the corn off the cobs, then store them in separate baggies in the fridge for up to a couple of days – it'll take almost no time at all to finish the recipe when you're ready to cook it.

Nutrition Information:

Yield: 5 Serving Size: 1/2 cup
Amount Per Serving: Calories: 84Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 3mgSodium: 155mgCarbohydrates: 10gFiber: 2gSugar: 3gProtein: 3g

Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.

Did You Make This Recipe?

We'd LOVE to hear! Please leave a star-rating above. And, tag us on Instagram @twohealthykitchens or use the sharing buttons below!

The post Sauteed Summer Vegetable Recipe appeared first on Two Healthy Kitchens.

There’s nothing like welcoming your family home to a comforting meal you know they’ll love. It just feels terrific to serve up some hugs on a plate, doesn’t it? And to see the smiling, happy faces around the table as everybody digs in (and asks for seconds!).

Good ol’ beefy pasta bakes are classics for a reason … because they pretty much guarantee those happy faces and second helpings.

Mmmmmm … perfectly al dente pasta draped in a rich meat sauce with flavorful Italian seasoning and melty cheese. Yes. Everyone is smiling! And making lots of those mmmmmmm sounds.

Bonus for you, busy cook?

Usually, this type of pasta casserole can be prepped ahead – often even frozen for later. Easy weeknight dinner options that’ll make your hectic life a little bit less stressful, a little bit more blissful.

Are You Surprised?

Now, I know that you guys might be surprised to find beefy, cheesy pasta bakes highlighted here, on a recipe blog where we normally focus on healthy recipes. I hear ya on that … but I also know that sometimes this is the kind of food we all just relentlessly crave.

But all is not lost, friends.

You might also be surprised how many of the recipes in my list below offer optional tweaks, tips, and “upgrades” for those of us who want to revel in all the comfort-food vibes, but keep things a little lighter and healthier, too!

Many of these recipes suggest optional ways to leverage leaner meats or lower-fat dairy, strategies for working in extra veggies and whole grain pastas, or tips for making the meal gluten free and even dairy free if needed.

This type of comfort food really can have a place in today’s more modern, nutrition-focused meals.

Pssssst … Don’t miss all my tips at the end of this article!

So drool your way through this hand-picked list of bloggers’ very best baked pasta recipes with ground beef … and feel good knowing that you can make these comforting meals straight up, or use some handy tweaks to modify them for your own healthy eating goals.

And get ready for all those happy, smiling faces around the dinner table tonight!

Baked Pasta Recipes with Ground Beef

1

Simple Ground Beef Casserole with Pasta

Photo Credit: www.saltandlavender.com

With nearly a perfect 5-star rating on well over 100 reviews, this is not to be missed! Extra lean ground beef helps to keep fat in check. And cheddar is a tasty change from the more typical trio of mozzarella, ricotta and parmesan. Super flexible so you can adapt it to what's in your pantry, and even give it a Tex-Mex twist!

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2

Easy Baked Mostaccioli

Photo Credit: www.thekitchenismyplayground.com

A family-friendly, budget-friendly dish featuring tube-shaped noodles surrounded by meaty pasta sauce and melty cheese. With just a few common staples, it's an easy dinner on busy weeknights!

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3

Easy Pizza Casserole

Photo Credit: houseofnasheats.com

Stretchy cheese, al dente pasta, and your favorite pizza toppings make this pasta bake recipe a guaranteed winner! You can easily switch it up with your own favorite pizza toppings. Even better? It reheats well and can also be baked straight from frozen. And don't miss the tips for making it healthier, like doubling the veggies and choosing turkey pepperoni and whole wheat pasta.

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4

Italian Baked Pasta

Photo Credit: www.christinascucina.com

An authentic recipe! Tiny meatballs (or optional meat sauce) and chunks of mozzarella cheese combine with a rich tomato sauce in this delicious, oven-baked meal. With lots of tips to make sure that yours turns out just as it would if you were actually in Italy!

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5

Cheeseburger Casserole

Photo Credit: www.dinneratthezoo.com

Oh wow ... the indulgence here! If you love hamburgers, you’ve gotta try this pasta bake, featuring all the great flavors of a loaded bacon cheeseburger, but with the addition of pasta! Choose toppings like shredded lettuce, chopped tomato, pickles and avocado to add some veggies and pump up the already big, bold flavors!

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6

Cheesy Beef & Noodle Casserole

Photo Credit: herbsandflour.com

Twirly, wavy egg noodles are the perfect shape to capture crumbles of ground beef and bits of a few mixed veggies, plus a drape of flavorful cheese! Use fresh or frozen veggies to easily adapt this baked pasta to what you happen to have on hand.

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7

Homemade Beefaroni

Photo Credit: www.thetravelpalate.com

This is a classic recipe almost like Chef Boyardee ... but made with better-for-you ingredients you can actually pronounce! As an alternative to a baked pasta recipe, there are also directions to make this on the stovetop with a quick pop under the broiler to finish. Delicious either way!

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8

Rich and Hearty Southwest Style Cowboy Pasta Casserole

Photo Credit: www.garlicandzest.com

Combining satisfying ground beef, country sausage, and perfectly cooked pasta ... with big Southwestern flavors (and nutrition!) from green chiles, canned white beans, tomatoes, and vibrant greens. So hearty ... such pure comfort food. Even more comforting? You can assemble the casserole earlier in the day or the day before, so dinnertime is stress-free!

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9

Baked Rigatoni Pasta

Photo Credit: www.spendwithpennies.com

What I thought you'd all love about this recipe is that it specifies how you can prepare it ahead for busy nights throughout the week – simply refrigerate this pasta bake until you’re ready to cook and serve. Freezing tips, too. So easy! Plus, a suggestion for adding in some healthy veggies to round out your casserole and bump up the nutrition factor!

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10

Taco Macaroni and Beef Bake

Photo Credit: ericasrecipes.com

This kid-approved, super-simple recipe features a creamy taco ground beef layer with noodles, topped with salsa and cheese. It'll definitely help you get a big dinner on the table easily and affordably! The ground beef mixture can even be made a day in advance for busy weeknights. And definitely check out the tips for selecting lighter meat and cream cheese options to keep this on the healthier side! Alternately, if you're looking for a gluten-free recipe, check out the version from Small Farm Big Life.

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11

Beef Stroganoff Casserole

Photo Credit: amandascookin.com

Sautéed ground beef, mushrooms, and onions in a gravy-like, creamy sauce atop a bed of egg noodles ... sound familiar? This hearty casserole has all the same components as classic beef stroganoff, but in a family-style pasta bake. It can conveniently be assembled up to 1 day ahead and reheats great from leftovers, too! For a lightened-up version, take a peek at this Ground Beef Stroganoff (which also cleverly uses the Instant Pot instead of your oven).

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12

Gnocchi Bake with Meat Sauce and Mozzarella

Photo Credit: vikalinka.com

Are you thinking, "HEY NOW ... gnocchi is not actually pasta!"?!? Yeah, you're right – good catch! But most people use it in the same ways they use pasta. And just look at that pan of gorgeously baked beefy, cheesy joy ... how could I leave this one out of my list?!?

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13

Johnny Marzetti

Photo Credit: www.reneeskitchenadventures.com

As an Ohio girl, I was thrilled to find this recipe idea to share with all of you – from another Ohio girl who's eaten this vintage, iconic dish lots of times over the years. A great name for a great recipe ... and be sure to read about the interesting history on this one!

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14

Pasta Al Forno with Ground Beef and Sausage

Photo Credit: www.trendgredient.com

This classic baked pasta recipe features a luscious meat sauce and tender rigatoni. A surprising dash of allspice and balsamic vinegar amp up the flavor of the delectable meat sauce. The post includes helpful tips for making the recipe low-fat, low-carb, or gluten-free, too!

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15

Mexican Stuffed Shells

Photo Credit: numstheword.com

If you love Mexican food ... and also adore food that freezes great and reheats well for leftovers, then try this simple yet delicious pasta bake! Full of Mexican flavors, especially if you top it off with goodies like diced tomatoes, sliced avocado, olives, or additional salsa.

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Baked Spaghetti Recipes Featuring Ground Beef

Specifically looking for a pasta bake that uses spaghetti noodles? You've got some delicious options!

16

Cheesy Baked Spaghetti Casserole

Photo Credit: https://groundbeefrecipes.com/

This recipe has four layers of goodness that make it a yummy stand-out! It's also a great recipe for adding "hidden veggies." Sauté some onions, green bell pepper, mushrooms, or even finely diced carrots with the ground beef to up the nutrition in this dish. Freezes nicely in an airtight container for up to 3 months, too!

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17

Baked Spaghetti Pie Casserole

Photo Credit: www.tastesoflizzyt.com

In this ingenious, old-fashioned recipe, spaghetti actually forms the pie's "crust" and is then topped with plenty of cheesy, saucy, melty joy. An ideal way to use up leftover spaghetti or beef sauce! Switch up the meats for a healthier profile, and try adding some veggies like zucchini, peppers, or grated carrot.

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18

Baked Spaghetti & Meatballs

Photo Credit: www.inthekidskitchen.com

The addition of sun-dried tomatoes adds a unique depth of flavor to the sauce in this baked pasta. And with just 7 ingredients, this easy recipe will be prepped and in the oven in a flash!

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19

Healthy Million Dollar Spaghetti Casserole

Photo Credit: foodmeanderings.com

This clever version has all the creaminess of a "typical" million dollar casserole, but it's healthier and lower in calories! It's also really simple to make. A scrumptious way to enjoy spaghetti in a different form ... and also a perfect recipe for using up leftover spaghetti noodles!

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Baked Lasagna Recipes

No list of ground beef pasta bake recipes would be complete without a few good lasagnas! Whether you like your lasagna with ricotta or without ... or maybe a little on the unique side ... there's sure to be one here that you'll love!

20

Lasagna (Traditional Italian Recipe with Bechamel and No Ricotta)

Photo Credit: www.christinascucina.com

The recipe's author says, "This lasagna recipe will be the last one you’ll ever use. My Italian family’s recipe can now be yours; it’s classic, simple, and absolutely delicious!" A must-try!

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21

Lightened Up Lasagna

Photo Credit: dashofherbs.com

Okay ... okay ... this baked "pasta" doesn't technically have any actual pasta in it, but its creator swears, "Does it affect the taste at all? Nope! I promise you that you won’t even notice that you are eating zucchini. And this is husband approved!" Lean ground beef and a light hand with the cheeses improve the nutritional profile, too ... yet there's still so much cheesy, creamy, gooey goodness! (For another health-ified option, try this Easy, Healthy Gluten Free Lasagna that adds fiber-rich canned beans and leverages just a little aged cheddar for big flavor without too much added fat.)

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22

Nduja, 3 Cheese & Kale Lasagne

Photo Credit: knifeandsoul.com

Adding a little bit of spicy nduja sausage gives this unique lasagna a kick. And kale gives it both a boost of nutrition and also a textural twist. All tucked underneath that alluringly golden brown, cheesy topping! It's a great meal prep dish if you're planning ahead for a busy week, too!

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23

Lazy Lasagna Casserole

Photo Credit: www.fromvalerieskitchen.com

A no-fuss way to satisfy your craving for lasagna. Bake it after assembling, or freeze it for a no-brainer meal on a busy day! And be sure to check out the health-ification tips, like using whole grain pasta and part-skim cheeses.

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24

Lasagna Roll Ups

Photo Credit: www.homemadeinterest.com

These easy roll-ups are a simple way to make classic lasagna. This recipe cleverly uses cottage cheese (instead of whole-milk ricotta), which helps to lighten up the dish's fat and calorie count. But yeah ... look at all that gooey cheese you're still getting! This is a great make ahead, freezer-friendly recipe that's easily divided into individual portions for weekly meal prep.

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25

Lasagna For Two (Loaf Pan Lasagna)

Photo Credit: www.chocolatemoosey.com

Love lasagna ... but have a small family, and hate leftovers? This is baked in a loaf pan, so it makes only 4 slices. Lots of great make-ahead and freezing tips, too!

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26

Instant Pot (and Broiler) "Baked" Lasagna

Photo Credit: amandascookin.com

Thinking a little outside the box on this one, guys! Let your Instant Pot do most of the "baking" step for you ... and then fire up the oven for a little brown-and-bubbly treatment under the broiler.

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Baked Ziti Recipes

Baked ziti is a family weeknight staple, but there are so many ways to change it up. Try one of these variations to discover a new favorite dinner tonight!

27

Easy Baked Ziti Recipe (Quick and Traditional)

Photo Credit: vikalinka.com

This beautifully simple version skips the ricotta common in many baked ziti recipes, opting instead for fresh mozzarella to provide a similar creaminess. Take it to next-level perfection with an optional topping of fresh cherry tomatoes, tossed with extra virgin olive oil, garlic, fresh basil, and a sprinkling of parmesan cheese!

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28

Italian Noodle Casserole

Photo Credit: cupcakesandkalechips.com

This pasta bake recipe showcases ziti pasta (or any similar pasta shape), mixed with lots of meat and veggies. The creaminess of the pasta layer has a nice, smooth richness against the tomato sauce and beef. But what I really love here are all the easy, healthy little tweaks and upgrades that keep things sensible but still satisfying and comforting. Gluten-free options, too. Such a smart recipe!

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29

Baked Ziti with Ricotta

Photo Credit: www.acedarspoon.com

Loaded with four (yes ... 4!) types of cheese, but not too heavy thanks to leaner cottage cheese and part-skim ricotta (although the post suggests you can leave out some if you don't want quite so much cheesiness). This ziti casserole can be made in advance and also freezes well. And you can add in veggies to bulk it up and pump the nutrition. Lots of options here!

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30

Gluten-Free Dairy-Free Baked Ziti

Photo Credit: www.theroastedroot.net

This incredibly filling meal is a great option for people who are sensitive to gluten and dairy. It features a tomato-based meat sauce, plus a creamy, dairy-free cauliflower sauce for the topping. There are plenty of variations you can try, like using Cashew Ricotta Cheese instead of the Creamy Cauliflower Sauce ... or even swapping certain ingredients to turn this right back into a more traditional recipe (if you're not gluten-free or dairy-free).

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31

Baked Ziti with Meatballs

Photo Credit: shesnotcookin.com

Instead of stirring your cooked, crumbled ground beef throughout your pasta bake, how about studding your casserole with yummy meatballs? This recipe includes directions for making your own homemade meatballs, but note that she mentions she likes to choose leaner meats. Alternately, she suggests that you can use store-bought, fresh or frozen meatballs (which can be a great time-savings and also allow you to choose leaner, healthier options for this ziti pasta casserole).

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Tips and Tricks for “Upgrading” Your Ground Beef Pasta Bakes

Ok … so let’s talk about those “upgrades” I keep mentioning.

Are you looking for ways to take any of your easy pasta recipes up a notch, and to make your comfort-food casseroles a little bit healthier?

Awesome! You know I’m a big, big fan of that!

I’m constantly on the lookout for ways to improve the nutrition profile of whatever I’m cooking. And I’ve got some go-to strategies for these type of pasta casserole recipes.

Sure, lots of the recipes above offer healthier ingredient upgrades, either on their recipe cards, or in the text of the accompanying article. But what if your favorite recipe doesn’t include suggestions?

I can help!

First, a little disclaimer: all of the authors who’ve worked hard to test and perfect the dishes in the recipe showcase above have their own reasons for offering (or not offering) lighter tweaks and ingredient alternatives. Changing up their tried-and-true recipes means that a recipe might turn out a bit differently. So, especially if the author doesn’t specify options and alternatives, it’s sometimes best to make the recipe exactly as written the first time you try it, saving your personal tweaks for the next time around, so you know how the dish is meant to turn out in its original form.

Having said that, here are some strategies you can try:

#1 Opt for Healthier Pasta Noodles.

To boost fiber and nutrients, reach for a whole grain or whole wheat pasta, if you can find one that works in your recipe.

Admittedly, it can be hard to find good, whole grain versions of every pasta shape, especially lasagna and short pasta shapes like elbows. But these days, most grocery stores carry at least a whole grain spaghetti brand and maybe a penne, ziti or rotini option.

Alternately, grab a gluten-free pasta if you’re following a gluten-free diet. As a bonus, many brands of gluten-free pasta use ingredients like beans or lentils, which also boost fiber, protein and nutrition, so there’s a lot to love there!

Remember, though, that both whole grain and also gluten-free pastas usually have a different cook time, compared to “regular” pasta, so be sure to check the package instructions to ensure you get that perfect al dente.

#2 Choose Leaner Meats.

Reach for extra lean ground beef, and try subbing Italian turkey sausage in a recipe that calls for traditional ground pork sausage. We use Italian turkey sausage extensively in our own recipes (like in our Stuffed Pepper Casserole, and our Orecchiette Pasta with Sausage and Spinach), and it works extremely well as an alternative to fattier pork sausage.

You can, of course, also try substituting ground turkey (we’re talking “plain” turkey here … not sausage) for the ground beef in a recipe, although you’ll be sacrificing true “beefy” flavor. Also, be aware that some ground turkey blends are actually LESS lean than very lean ground beef, so it’s important to check the nutrition panel to be sure.

#3 Add in Some Veggies.

This suggestion is definitely more art than science. Exactly which veggies will work – and how much of them to use – can vary massively depending on your recipe.

Many of the featured recipes above suggest veggies that can be used for that specific dish. But if you’re going it alone on this, start by choosing vegetables you know your family likes.

Another good option is to sauté some diced onions and finely chopped mushrooms with the ground meat. Mushrooms are full of umami flavor, and the texture of cooked mushrooms often goes practically unnoticed when combined with crumbled ground beef.

#4 Choose Lower Fat Dairy.

You can shave a lot of unwanted calories, fat, and saturated fat by selecting a reduced-fat dairy product – especially in baked pastas that include a large amount of milk or cheeses. (A perfect example is our 5-Ingredient Pizza Pasta Bake.)

I generally don’t recommend fat-free cheeses, since those often hugely compromise melt-ability and introduce some “weird” ingredients. But cheeses made with reduced-fat milk can be a fantastic middle ground.

Let’s say a recipe calls for heavy cream or whole milk. Scaling all the way back to fat-free (skim) milk might really change the creamy, luscious texture … but downshifting to half-and-half or 2% milk could be a happy compromise for you.

#5 Use a Little Less Cheese.

Another option for approaching full-fat cheese and dairy is simply to use a bit less of it.

I’m not saying you have to go drastic here. If you’re stealthy, your whole family might be surprised that they don’t even notice much difference!

An example? Maybe your recipe calls for 2 cups of shredded mozzarella cheese. Even scaling back to just 1 3/4 cups (or maybe 1 1/2 cups if you’re daring) will cut the calories and fat, and might be surprisingly undetectable. Play around to find the sweet spot in your favorite recipes!

#6 Serve It Up Right!

I know I mentioned that your whole family is gonna want seconds of these recipes. (Because … YUM!)

But, don’t forget to keep portion sizes in check if your pasta bake is particularly decadent.

Even a “naughty” main course can work out pretty well if the portion size is reasonable and you serve it along with healthy side dishes. Maybe go with a simple green salad, and some gorgeous roasted vegetables, plus juicy and refreshing watermelon wedges for dessert.

Smart portion sizes and well-chosen sides can go a long way toward making room at the table for more indulgent main courses.

Pasta Casseroles Will Never Be the Same!

Alrighty! You’re armed and ready with terrific recipe suggestions … plus ideas on how to customize them and make them your very own.

The only thing left to do is pick which great dish to start with. (Decisions … decisions …) Then grab that baking dish and get cookin’!

Your family says “thank you” BTW. And I think they just might be smiling already!

The post 31 Best Baked Pasta Recipes with Ground Beef appeared first on Two Healthy Kitchens.

This Recipe Is:   •  Ready in 30 Minutes or Less  •  Freezable  •  Make Ahead  •

This is what “regular” sloppy joe recipes want to be when they grow up.

As if sloppy joes couldn’t get any better. Any more family favorite-y.

But then they did!

Yep! They got all decked out in pizza toppings!

Mmmmmmm … because pizza-anything is pretty much always better than non-pizza-anything, right?!? (Just ask your hungry kids!)

Why You (and Your Kiddos!) Will Love Pizza Sloppy Joes

What we’ve got going on here is all the super-easy, super-fast joy of homemade sloppy joes + family-pleasing pizza flavors:

• a delicious sloppy joe meat mixture with a backdrop of lean ground beef …
• amped up with pizza vibes from Italian sausage and turkey pepperoni
• plus pops of sweet onion and green peppers (“deluxe pizza” must-haves!)
• all swimming happily together in your favorite pizza sauce
• with a double-hit of ooey-gooey-awesome mozzarella cheese!

Oh! And these pizza joes are on the table in just 15 simple minutes. It’s a one-pot meal that’s just begging to make your busy weeknights easier.

Better yet? You can make this recipe ahead of time, too – and even freeze it.

Make these, and you are basically winning allllll counts!

Ready to get started?

How to Make This Easy Sloppy Joe Recipe

These come together quickly, in nearly the same way as our “traditional” Best Ever Homemade Sloppy Joes recipe and our uniquely fun Cheeseburger Sloppy Joes. Which, honestly, is also pretty similar to most all of our one-pot, skillet recipes – like our Un-Stuffed Pepper Skillet and our One-Pot Mexican Rice Skillet Dinner.

Start by chopping your veggies and pepperoni. (You can do this a day or two ahead to save even more time on busy nights.)

A key here is to cut your pepperoni into pieces that are large enough to get noticed, but not clumsily, overwhelmingly large. Instead of just quartering your pepperoni slices, I recommend cutting each of them into nine pieces (with two cuts lengthwise and two cuts crosswise). Like this …

Now you’re ready to start the cooking steps of the recipe. And the whole process is suuuuuper quick and easy, I promise!

Step #1

Grab a nonstick, large skillet (this one is my favorite), and fire up your stove on medium heat.

Just like with most “typical” sloppy joes recipes, this one begins with ground beef. But you’re also gonna use some sweet Italian turkey sausage, which adds notes of Italian seasoning and, of course, starts building those pizza vibes.

Cook your ground beef and Italian sausage, along with your diced onion and diced green bell pepper, for about 7-8 minutes.

As it’s all cooking merrily away, stir the mixture occasionally and break up the clumps of meat. (You can use a spoon or spatula to break up the ground meats, but I absolutely adore this tool, which makes the task – surprisingly – soooo much easier.)

Once the meats are browned, drain the excess grease from the pan.

Pro Tip: Using Up Extra Meat

Most ground beef is sold in approximately one-pound packs. And lots of brands of Italian turkey sausages (like Jennie-O and even store brands) are sold in 20-ounce packages. Hmmmmm … so a little quick math suggests that you’ll have half a pound of ground beef and 12 ounces of sausage left over after you make these Italian sloppy joes.

What to do with that extra meat?

The leftover ground beef and Italian sausage is the perfect amount to become the hamburger meat for our Italian Hamburgers!

Problem solved! Two dinner recipes from one grocery run … and your fam is gonna love ’em both!

Step #2

Next comes the pepperoni and the sauce. Even more layers of pizza-parlor-flavor!

Instead of making a homemade sloppy joe sauce with things like crushed tomatoes, ketchup, tomato paste or canned tomato sauce, we simply make these sloppy joes with pizza sauce. Grab a jar of your favorite store-bought sauce for a terrific, quick way to add yummy pizza flavors! We usually choose Mid’s or La Famiglia DelGrosso Old Style. But use whichever brand your family likes best.

Give your sloppy joe mixture a good stir, and let it cook for about another 3 minutes. Just long enough for it all to heat through.

Step #3

Now we get to the very best part of all!

No pizza joes recipe would be complete without wonderfully melty mozzarella cheese. Gotta have the cheese! So let’s add some (twice!).

Remove your pan from the heat, and stir in some shredded mozzarella.

As with the leaner meats we recommend for this recipe, we also like to use leaner, part-skim mozzarella for this step. You still get plenty of cheesiness, but with a better nutritional profile.

Step #4

Now just pile your delicious creation onto hamburger buns (whole wheat, if possible!). If you’d like, you can go for toasted buns for a bit of crunch.

And … for the second cheese-y addition … top it all off with a little bit more mozzarella!

We really like to go with a thin slice of creamy, fresh mozzarella cheese for this final pop of cheese-filled pizza happiness. Surprisingly, we don’t like it completely melted, though. Just a little warmed and soft from sitting on top of the piping hot sloppy joe meat is PERFECT!

But, if you don’t want to buy two types of mozzarella to make this recipe, you can also just sprinkle some more shredded mozzarella (the same stuff you stirred in during step #3 above) on top, instead of the fresh mozzarella slice.

And just like that … in less time than it would take to order out for pizza, you’re serving up a meal that combines two favorite things into one saucy, cheesy, pizza-party, please-make-this-again-tomorrow dinner your whole family is gonna enjoy.

And you’ve got just one pan to clean, too. Well played, dinner wizard!

Make-Ahead and Freezing Options

But wait … there’s more!

This easy recipe gets even easier.

Wanna take your meal prep totally next-level?

Customize Your Pizza Joes

Feel free to get creative with your favorite pizza toppings.

We always go with pepperoni, sausage, green peppers and onions … usual suspects on a deluxe pizza. But you could also stir in (or top your sloppy joes off) with other flavorful additions like:

• mushrooms (cooked or canned would be best; not raw)
• sliced green or black olives (fun fact: green olives are my absolute, all-time most favorite pizza topping!)
• banana pepper rings

Or, honestly, whatever else you love on your pizza. Don’t be afraid to experiment and make this pizza-inspired, Italian sloppy joe recipe truly your very own!

And here’s a crazy idea: Wanna ditch the bread altogether? We use the exact same “sloppy joe” filling in our Italian Stuffed Peppers … no bread required!

What Goes with Sloppy Joes?

Need some serving ideas to round out the meal?

A fresh green salad is so simple and a great, crisp counterpoint to the warm, melty ‘joe. Or, how about our:

• Italian Pasta Salad
• Roasted Potatoes
• Tomato and Onion Salad with Peppers
• Old Fashioned Kidney Bean Salad
• Grape Salad with Cream Cheese-Vanilla Dressing

Really, these quick sammies are happy cozied up next to practically any side dish you can think of!

From this day forward, your sloppy joes will never be the same! And neither will pizza night, for that matter … because now pizza night and your favorite sloppy joes will be happening all at the same time.

No doubt, when sloppy joes dream, this is what they dream of being.

And trust me … once you’ve given this super-fast dinner idea a try, you just might find yourself dreaming sloppy-joe-filled dreams, too!

And also find yourself making this recipe again … and again … and again … (Your family says “thank you”! )

15-Minute Pizza Sloppy Joes

Yield: about 4 cups of "filling" to make 6 sandwiches

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Filled with classic pizza flavors and two layers of yummy cheese! A quick, easy meal your whole family will love!

•  Ready in 30 Minutes or Less  •  Freezable  •  Make Ahead  •

Print

Ingredients

• 8 ounces extra-lean ground beef (we use 96% lean)
• 8 ounces sweet Italian turkey sausage (bulk, or links cut open)
• 3/4 cup chopped sweet onion
• 1/2 cup chopped green pepper
• 1 cup your favorite pizza sauce (we like Mid's or La Famiglia DelGrosso Old Style)
• 1/2 cup chopped turkey pepperoni (see note)
• 1/2 cup shredded mozzarella (we use part-skim)
• 6 whole-grain burger buns
• for topping: 6 thin slices of fresh mozzarella (or extra shredded mozzarella)

Instructions

1. In a large nonstick skillet over medium heat, cook beef, sausage, onions, and peppers until meat is browned, about 7-8 minutes, stirring to crumble the meats (I really like this crumbling tool). Drain.
2. Stir in pizza sauce and pepperoni, and continue cooking for about 3 minutes, stirring occasionally, until thoroughly combined and heated through.
3. Remove from heat and stir in 1/2 cup shredded mozzarella.
4. Serve immediately on buns, topped with thinly sliced fresh mozzarella (or additional shredded mozzarella). You want the sliced mozzarella to get just a little warm and soft from sitting on top of the hot sloppy joe mixture, but we actually prefer if it's not completely melted.

Notes

Turkey pepperoni: The fastest way to cut the pepperoni is to stack several rounds on top of each other and cut through the whole stack at once. For this recipe, we suggest cutting each round into 9 pieces, by making two horizontal cuts and two vertical cuts (as shown in a photo in the post above).

Make-ahead and freezing tips: These sloppy joes reheat beautifully, so you can cook the recipe through step 3 ahead of time and stash it in the fridge. To serve, reheat the sloppy joe mixture, spoon onto buns, and top with cheese.

The sloppy joe mixture also freezes well. You can either freeze an entire batch, or (what I prefer) portion out individual servings and freeze them flat in zipper bags. Thaw in the refrigerator before re-warming, or gently reheat directly from frozen.

Nutrition Information:

Yield: 6 servings Serving Size: 1 sandwich
Amount Per Serving: Calories: 463Total Fat: 17gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 113mgSodium: 1209mgCarbohydrates: 34gFiber: 5gSugar: 7gProtein: 41g

Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.

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The post 15-Minute Pizza Sloppy Joes Recipe appeared first on Two Healthy Kitchens.

As more and more people are trying to include extra veggies and plant-based meals in their diet, it can be tricky to find dinner ideas the whole family can agree on.

Pasta is an easy solution!

Many pasta recipes are already plant-based (aka vegan) to start with … no modifications needed.

And, as all the recipes below perfectly showcase, a few creative tweaks are often all that’s needed to turn a non-vegan pasta recipe into one that’s vegan-friendly and ideal for the whole gang.

With so many rich flavors, creamy sauces, umami-boosted ingredients, and varied textures, these vegan pastas will leave everybody satisfied … even the meat-eaters at your table.

Nobody’s gonna miss the meat one bit!

As an added bonus, most of these recipes are ready in less than 30 minutes, too. And lots of them refrigerate or freeze well for make-ahead meals and meal prepping.

I was endlessly inspired as I put this collection together to share with you guys, and I bet you’re going to find lots of recipes to add into your meal rotations … whether your whole family is vegan or not.

Take a peek and see what I mean!

Pro Tip! – Scroll down to the bottom of this post for lots of strategies for converting your favorite pasta recipes into vegan-friendly versions, or creating your own veg-forward masterpieces!

Vegan Pasta Recipes

1

The Best Vegan Mac and Cheese

Photo Credit: lovingitvegan.com

This classic vegan mac and cheese is ultra cheesy, saucy and creamy (yet without one shred of actual vegan cheese in it)! It's topped with breadcrumbs and baked until golden brown and crispy. Seriously, wondrously satisfying. Even non-vegans will find this crazy-cheesy, and with just under 5 stars on nearly 300 reviews ... you know this one's worth a shot ASAP!

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2

Skinny Fettuccine Cauliflower Alfredo

Photo Credit: avirtualvegan.com

This quick Alfredo recipe is rich and delicious. It also happens to be really low in calories and virtually fat-free! Skip the calorie-dense vegan butter and blended cashews ... and you just might be shocked that you can turn cauliflower into something so beautifully silky-creamy-awesome!

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3

Cherry Tomato & Basil Pasta

Photo Credit: nosweatvegan.com

Bright cherry tomatoes, fresh basil, and aromatic garlic and onions make this simple yet elegant vegan pasta truly shine! A drizzle of balsamic glaze is the perfect touch of sweetness. Ready in just 20 minutes and oil-free, too.

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4

Creamy Tomato Pasta

Photo Credit: littlesunnykitchen.com

A super easy, 15-minute vegan pasta made with just 7 ingredients! But if you wanna get a little creative, check out the list of optional add-ins to change it up in all sorts of interesting ways.

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5

Spaghetti with Veracruz Sauce (Espagueti En Salsa Veracruzana)

Photo Credit: www.all-thats-jas.com

This Mexican-style spaghetti is flavored with white wine, onions, garlic, olives, and capers. And it comes together so fast!

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6

Classic Vegan Ravioli

Photo Credit: wowitsveggie.com

If you thought fresh pasta required eggs and wasn't an option for vegans ... this recipe will change your mind (and maybe your life)! You can easily make your own vegan ravioli dough using just 4 ultra-simple pantry ingredients. Serve it with the creamy sauce (pictured here), or swap in your favorite vegan marinara.

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7

Lentil Bolognese

Photo Credit: asimplepalate.com

This plant-based bolognese is a delicious spin on the classic Italian “meat sauce.” Make it with pappardelle pasta, or try the alternate suggestions of tagliatelle, rigatoni, penne, rotini, or fusilli noodles. No matter what you choose, it's super easy, since it uses your favorite jarred pasta sauce as the base! (But if you wanna skip the jar and start completely from scratch instead, try this "Deliciously Rich Lentil Bolognese" from The Endless Meal.)

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8

Pasta with Broccoli and Basil Pesto

Photo Credit: hedihearts.com

The unique pesto in this recipe includes peas, broccoli, and basil. Then, kale and extra broccoli mingle with the pesto and noodles. Wow – that's a lot of green super power! Plus, you've got garlic, bright lemon, and creamy cashews in the pesto ... and crushed walnuts tossed on top for a crunchy garnish. So much to love here!

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9

Roasted Cauliflower Pasta with Red Pepper Sauce

Photo Credit: asimplepalate.com

Beautiful pasta noodles are tangled with perfectly roasted cauliflower and a luscious 5-minute red pepper and tomato sauce. It’s rich in flavor, but also doesn’t weigh you down. A true crowd-pleaser for any pasta or veggie lover!

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10

Vegan Arrabbiata Pasta

Photo Credit: veganpunks.com

Arrabbiata pasta (aka “angry pasta”) is characterized by a spicy red sauce. This amped up, non-traditional version adds mushrooms and broccoli. Alternately, if you'd like a more traditional take, try the recipe from Christina's Cucina. Or ... try 'em both!

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11

One-Pot 'Baked' Feta Pasta

Photo Credit: healthmylifestyle.com

So, you know that whole viral TikTok Baked Feta Pasta craze that started a couple of years ago? Well, this is an easy, plant-based version that still showcases that addictive cheesy, salty goodness! It's incredibly easy to make, too. (HINT: it doesn't actually have to be baked!)

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12

Mediterranean Pasta

Photo Credit: cadryskitchen.com

This Mediterranean Pasta features roasted tomatoes, olive tapenade, tangy almond-based vegan feta cheese, and fresh basil ... all in a garlic olive oil sauce. Fresh flavors that really shine! Make the olive tapenade and vegan feta ahead of time, and this becomes a quick weeknight meal that's ready in a flash.

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13

Creamy Vegan Tomato Spaghetti Carbonara

Photo Credit: forkfulofplants.com

Alert alert!! Super-cool techniques ahead! This clever recipe captures carbonara's quintessential bacon-y vibe by creating smoky "tomato bacon." And what about the ultra-creamy carbonara sauce, typically made with eggs and cheese? A vegan cream stands in beautifully ... no bacon or eggs needed here!

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14

Fresh Green Sauce Pasta

Photo Credit: www.thefieryvegetarian.com

This tangy pasta gets its vibrant green tones from a combination of parsley, cilantro, spinach, and avocado. Add in some silky coconut milk and nutty tahini, plus garlic and pantry spices, and you've got a super fast yet uniquely delicious concoction that just happens to be egg-free, dairy-free, vegan, vegetarian, and keto-friendly. Be sure to check out the Mexican and Italian variations, too!

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15

Roasted Eggplant Pasta (Pasta alla Norma)

Photo Credit: greenbowl2soul.com

Pasta alla Norma, or "Eggplant Pasta" is a Sicilian dish classically made with macaroni and fried eggplant. Nowadays, people often switch it up with different types of pasta, and keep calories in check by roasting the eggplant instead of frying. This easy vegan version has lots of tips and {mouthwatering} step-by-step pics!

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16

Vegan One-Pot Pasta with Veggies

Photo Credit: runningonrealfood.com

No straining, no boiling water ... just cook everything in one pot! You'll love how easy this is! Loaded with simple, fresh ingredients plus a few pantry staples, it's super fast, super wholesome. And mmmmmmm ... so yummy!

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17

Vegan Creamy Mushroom Pasta

Photo Credit: www.theconsciousplantkitchen.com

With hundreds of great reviews, this one is not to be missed! Stir-fried garlic mushrooms and all the decadence of rich, velvety pasta sauce (without dairy) ... in only 20 minutes.

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18

Vegetable Lo Mein

Photo Credit: indianambrosia.com

Chinese noodles are brought together with stir-fried, crunchy veggies in a delectable stir-fry sauce! Both Instant Pot and stovetop instructions are included, but either way, be sure to choose an organic brown sugar to keep it vegan.

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19

Easy & Healthy Vegan Lasagna

Photo Credit: healthmylifestyle.com

No mock meat and cheese here! Just simple, whole-food ingredients. But don't be fooled — this healthy, plant-based lasagna is full of flavor! Everyone will be wanting seconds!

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20

Thai-Inspired Vegan Red Curry Pasta

Photo Credit: urbanblisslife.com

The flavors of this recipe celebrate classic Thai ingredients: coconut, cilantro, ginger, peanuts, and a red curry paste. It's an addictive, 30-minute meal that'll satisfy even meat-eaters. Bonus: it makes a big batch, and leftovers keep well in the fridge for up to 5 days, or in the freezer for 3 months (hello, meal prep)!

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21

One-Pot Pasta and Beans

Photo Credit: hedihearts.com

You probably already have everything you need for this recipe, just waiting in your pantry and fridge to become something wonderful! Beans add great protein, and smoked paprika adds an unexpected little twist. Oh yeah ... and all the action happens in just one pot!

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22

Brown Rice Pasta, Creamy Cilantro Sauce, Roasted Peppers and Zucchini

Photo Credit: thehealthfulideas.com

Creamy and delicious with the fresh flavor of cilantro and a little lime! And hey hey ... once you fall completely in love with the sauce in this recipe, you just might wanna make extra, since it's also great as a salad dressing, a dip for sweet potato fries ... even on sushi!

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23

Oh-So-Delicious Vegan Stuffed Pasta Shells

Photo Credit: fitfoodienutter.com

These vegan pasta shells are stuffed with veggies and tucked into a bed of flavorful marinara sauce. Quick and easy to prepare, this is a perfect weeknight recipe for the whole family, or for a weekend dinner party with your friends. Plus, it's a great recipe to prep ahead and store in the freezer, too!

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24

One-Pot Creamy Lemon Pasta

Photo Credit: www.bakerita.com

This 7-ingredient recipe has bright, fresh lemon flavor, and it's quick and easy to make in just one pan. Don't miss the notes about how to make it extra fancy, by topping it with sautéed breadcrumbs, fresh parsley, and lemon zest!

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25

Vegan Cajun Pasta

Photo Credit: skinnyspatula.com

This easy dinner is packed with Cajun flavors and just the right amount of spiciness. Ready in 20 minutes and made with fresh ingredients and absolutely nothing processed, the sauce is highly versatile, so you can easily make it your own.

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26

Capellini Pomodoro

Photo Credit: ciaoflorentina.com

Beautifully simple! The light and zesty Italian sauce features fresh tomatoes and basil with a squeeze of lemon and a pinch of red chili flakes.

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27

Creamy Vegan Spinach Artichoke Pasta

Photo Credit: plantprosperous.com

Love spinach-artichoke appetizer dip? (Ummmmm ... YES!) Then this is a must-try! Plus, we're talking around 20 minutes here, and you don't even have to dirty a knife.

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28

Red Lentil Pasta with Lemon Garlic Greens

Photo Credit: www.runningtothekitchen.com

This easy red lentil pasta recipe includes sautéed garlicky lemon kale and a vegan walnut “cheese” topping. It’s a quick, nutritious and satisfying way to enjoy a pasta dinner that's both vegan and also gluten free!

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29

Pasta e Fagioli

Photo Credit: thestingyvegan.com

This rustic Italian dish features pasta and beans in a thick, slurp-able broth. It’s a simple one-pot meal that’s incredibly economical and wonderfully cozy.

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30

20-Minute Vegan Pumpkin Pasta

Photo Credit: www.thefieryvegetarian.com

This recipe's richly velvety pumpkin sauce is loaded with toasted garlic, pumpkin, and sage flavors. It’s so good and such an impressive dish that no one will believe it took you just 15 minutes to throw together!

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31

Vegan Chili Mac

Photo Credit: delightfuladventures.com

Lots of options with this family-favorite. First off, you can make it on the stovetop or in your Instant Pot – it's easy either way. And you can customize it in lots of ways! Add vegan meat crumbles, for example. Toss in some corn, if you'd like. Opt for mild chili powder or kick it up with a spicy chili powder, a minced jalapeño pepper, or hot sauce. And definitely check out the long list of great topping ideas!

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32

Vegan Pastitsio (Greek Pasta Bake)

Photo Credit: www.rainbownourishments.com

This healthy, high-protein, vegan pastitsio (or pastichio) has those crave-able signature layers! Pasta is topped with a lentil tomato sauce and a creamy béchamel sauce, then baked until it's irresistibly golden brown. Great for meal prepping, too, since it keeps well in the fridge or freezer.

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33

Vegan Sun Dried Tomato Alfredo

Photo Credit: www.asaucykitchen.com

Almond milk forms the silky base of this creamy Alfredo sauce, which packs in extra umami flavor by incorporating sun-dried tomatoes into the sauce, and also tossing them with the pasta. And all you need is about 20 minutes and 10 ingredients!

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34

Vegan Butternut Squash Ravioli

Photo Credit: forkfulofplants.com

Pillowy ravioli is stuffed with a roasted butternut squash and sage filling. Then, for the final flourish ... top your creation with a little wilted spinach, drizzle with a warm garlic olive oil sauce, and sprinkle on some tangy lemon zest and crunchy chopped hazelnuts. Mmmmmmm! You can make 'em ahead, too – and even freeze them!

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35

Creamy Roasted Pepper Pasta with Spinach

Photo Credit: cooktoria.com

This recipe features a double-hit of roasted red peppers, both blended into the sauce and in little chunks studding the final dish. Even though it's an easy recipe, the flavors are complex and layered, with one scrumptious taste on top of another. Switch it up by using kale instead of spinach, or adding chickpeas for additional texture and protein.

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36

Creamy Vegan Pesto Pasta Bake

Photo Credit: homecookedroots.com

All you need is 10 minutes to get this into the oven, making it perfect for busy weeknights when you need something quick! It's also oil-free, packed with 6+ cups of veggies, and delicious as leftovers.

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37

Vegan Lasagna Soup

Photo Credit: homecookedroots.com

This recipe gets heartiness from red lentils and cremini mushrooms, plus extra depth and umami from a bit of miso paste. It's wonderful topped with tofu ricotta, melted vegan mozzarella, and fresh basil! Make it in either the Crockpot or Instant Pot on busy weeknights!

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38

Egyptian Kushari Recipe with Pasta, Rice and Lentils

Photo Credit: www.all-thats-jas.com

This historic national dish of Egypt is made of rice, pasta, and lentils mixed with a one-of-a-kind spiced tomato and cumin sauce, then layered with tender chickpeas and crispy fried onions! It's filling and delicious – a popular Egyptian street food that's deliciously fun to try at home!

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39

Avocado Pasta Sauce

Photo Credit: joyfoodsunshine.com

Avocado lovers, rejoice! This pasta sauce is made with just 5 ingredients and is ready in under 5 minutes! Alternately, for a Puerto Rican twist with sofrito and adobo, try the version from Plant Based and Broke.

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40

Tuscan-Style Pasta with Cannellini Beans and Vegan Feta

Photo Credit: www.veganblueberry.com

A creative technique turns marinated tofu into a feta-like topping for this pasta dinner. So much great nutrition here, too, with protein-packed cannellini beans, and antioxidant-rich baby spinach and Italian diced tomatoes. It all adds up to a comfort food dish you'll feel terrific eating!

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41

Fall Roasted Vegetable Pasta

Photo Credit: www.veggieinspired.com

The flavors of a fall harvest ... in a cozy pasta dish. Roasted butternut squash and red onion, seasoned tempeh crumbles, and sautéed kale are tossed with chewy orecchiette pasta and a balsamic broth that brings it all together. This Roasted Vegetable Pasta is quick enough for a weeknight dinner, yet fancy enough for entertaining!

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42

Easy One-Pot Curry Noodles

Photo Credit: savoryspin.com

A 20-minute, fusion dinner that marries turmeric and coriander, which are often used in South Asian cooking, with zata’ar, which is a popular spice in Middle Eastern cuisine. Go with asparagus and green pepper, or play around with other fave veggies instead. And if you don't have any chickpeas on hand? No problem! Try subbing black beans or kidney beans. Lots of yummy options!

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43

Vegan Creamy Roasted Tomato and Garlic Pasta

Photo Credit: www.resplendentkitchen.com

This baked pasta dish pairs vegan cream cheese and ricotta in a seductively smooth sauce, tossed with roasted tomatoes, garlic, olives, seasonings, and cooked pasta. Everything melts together into the most glorious combination that coats each bite and tastes simply heavenly!

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44

Best Easy Vegan Manicotti

Photo Credit: www.veganblueberry.com

Stuffed with easy-to-make tofu ricotta, vegan cheese, and fresh chopped spinach, this is easy and versatile. It can be prepared ahead and frozen – perfect for busy weeknight dinners. Any leftovers work great for lunches too.

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45

Vegan Butternut Squash Pasta Sauce

Photo Credit: www.holisticfoodie.com

This butternut squash sauce is so velvety and delicious, you'll be blown away that it contains zero dairy at all. It tastes like a rich, creamy, cheesy sauce, but it's made with simple everyday (vegan-friendly) ingredients like squash, cashews, nutritional yeast and a few spices. Perfect comfort food on a chilly fall or winter evening!

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46

Vegan Italian Sausage Pasta Soup

Photo Credit: avirtualvegan.com

Rustic and filling, this soup is hearty enough to be a meal. It features a creamy tomato-y soup base, lots of herbs and garlic, and vegan sausage chunks. And you can look forward to leftovers (if you have any!), since this reheats great, just thinned with a little additional water.

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47

Pasta with Black Beans {Bolognese Style}

Photo Credit: theclevermeal.com

A scrumptious recipe that uses everyday ingredients, and turns your canned black beans into a terrific vegan bolognese sauce. It’s healthy, inexpensive, and jam-crammed with flavor and nutrients!

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48

Vegan Pasta Frittata

Photo Credit: theveganlarder.com

This vegan frittata is made even better by using up leftover pasta. Thrifty and yummy! It slices beautifully for a sit-down lunch, and travels well for car journeys and packed lunches, too.

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49

One-Pot Vegan Pasta with Spicy Sauce and Broiled Tomatoes

Photo Credit: www.theendlessmeal.com

Here's another one-pot recipe for all you guys who love EASY meals! In this gorgeous dinner, the pasta is cooked in a spicy sun-dried tomato and roasted red pepper sauce. Then comes the magic: it's covered in tomatoes and buttered breadcrumbs and broiled to perfection!

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50

Creamy Carrot Pasta

Photo Credit: www.holisticfoodie.com

This extra creamy, vibrant pasta sauce is made with roasted carrots and spices (mmmmm ... smoked paprika ...), and topped off with a flavorful carrot top and parsley gremolata. Terrific for meal prepping: make a big batch of the sauce, and freeze leftovers for a quick weeknight dinner!

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51

Spicy Roasted Poblano Pasta

Photo Credit: fitmealideas.com

Kick up your pesto with roasted poblano peppers, jalapeño, and a sprinkling of red chili flakes. Sweet and juicy tomatoes are a lovely counterpoint, or try adding roasted vegetables like broccoli, asparagus, or cauliflower.

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52

Creamy Vegan Vodka Sauce

Photo Credit: www.vnutritionandwellness.com

Traditional Italian-American vodka sauce is made with a smooth tomato sauce, vodka, and heavy (dairy) cream. It's easy to make a vegan version by simply replacing the dairy with homemade cashew cream instead (or be sure to note the other creamy options if you're not feeling the cashew vibe here). Pour it over your favorite pasta noodles for a quick and comforting feast!

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53

Vegan Pasta Salads

Ok ok ... so this last recipe isn't just one recipe ... it's actually more than 30 fabulous ideas for pasta salads and cool, summertime-y pasta dishes. From classics like Italian, ranch, and macaroni salad ... to a whole bunch of uniquely delicious, creative new variations, like Mexican Pasta Salad, Hawaiian Macaroni Salad, Thai Curry Pasta Salad, and Strawberry Avocado Pasta Salad. They're all so wonderfully perfect for picnics and potlucks, or just for dinner!

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How to Make Vegan Pastas and Adapt Non-Vegan Recipes

Which Pasta Is Vegan?

Most packaged, dry pastas are vegan. An exception is egg noodles, which (as the name implies) include eggs in the ingredient list.

However, most fresh pasta is generally NOT vegan, since fresh recipes typically include eggs and sometimes also milk.

As I mentioned in my article on Vegan Pasta Salads, if you’re following a vegan diet, you should read packages on even dry pastas, though, to be absolutely certain that they are, in fact, vegan. Living My Veg Life has a handy list of vegan-friendly ingredients frequently found in store-bought pastas, as well as a list of vegan-friendly brands.

Vegan Pasta Sauces

Like I’ve said before, lots of pasta recipes are “inherently” vegan, without even trying.

Think of a beautifully simple plate of spaghetti with garden-fresh tomatoes, a garlic-studded olive oil, and vibrant basil. Vegan. Without any swaps or funny business.

Besides a simple garlic-infused olive oil, many other pasta sauce recipes are vegan, too. Take lots of marinaras, pestos (as long as they don’t include parmesan), and many Asian noodle sauces, for examples.

But what about Alfredo sauces and other creamy pasta sauces? And what about carbonara??

• First, with so many plant-based alternatives in stores today, it’s pretty easy to swap vegan versions of the dairy-filled ingredients common in these pasta sauces.

• In addition, as you undoubtedly noticed in the recipe collection above, there are loads of creative ways to devise a richly creamy sauce without dairy. How about:

Huh! Lots of deliciously creative options, right?!?

Ok … and what about the “mix-ins” and toppings? The ground beef in a meat sauce, the parmesan sprinkled on top?

You’ve got options there, too!

“Meaty” Meatless Vibes

Pasta recipes lend themselves so well to vegan eating, at least in part, because they so often include oodles of great vegetables. Healthy, flavorful and filling, without needing to add meat.

But, what if you’re trying to convert a beloved family recipe that does include meat?

You could, of course, look for a plant-based meat-substitute option.

For example, have you tried Field Roast sausages? They’re a particular fave of mine. I truly like them and frequently seek them out instead of meat, even though I’m not specifically vegan. They’re just good!

MorningStar Farms Veggie Chorizo Crumbles are another of my go-tos. Keep ’em in the freezer to add a little meaty kick to your pastas, and lots of other recipes, too.

With so many people looking for meat alternatives these days, the list truly goes on and on!

Making Vegan Pastas More Filling

You might also worry that vegan pasta dishes won’t have enough protein to be satisfying. But it’s easy to add protein, without adding meat!

One option is to add protein-rich ingredients like:

• Beans, chickpeas, lentils, and edamame

• Nutritional yeast, which offers more than just cheesy flavor – it’s actually a complete plant protein
• Tofu (either as a component in a creamy sauce, or added in chunks along with veggies and other mix-ins)
• Vegan “meat” and “cheese” substitutes, based on plant proteins like soy (as we discussed above)

Another option is to select a protein-rich pasta made from something like chickpea flour (but remember to double-check those ingredient lists to be sure the entire product is completely plant-based and vegan-friendly).

Pumping Up the Textures and Harnessing Umami Flavors

You might be surprised to find that, with enough other flavors and textures goin’ on, you probably won’t even miss having meat in your pasta dish!

But, if you do feel like something’s missing, you’re most likely wishing for a boost of “umami” – that fifth prong in our sene of taste (along with sweet, salty, sour and bitter).

Lots of produce is packed with satisfying umami vibes … including sun-dried tomatoes, olives, onions, garlic, and mushrooms. Try working some of those into your recipe to pump up the flavors, textures and umami-satisfaction value.

You can also try tossing on a garnish of vibrantly fresh herbs, crunchy nuts and other toppings that pop with extra flavor or texture (or both).

Vegan Pastas Even Meat-Lovers Will Gobble Up!

For anyone trying to eat more plant-based dishes and incorporate more veggies into their diets, pasta recipes are a slam-dunk place to start. They’re perfect for both vegans … and for people who are simply looking for ways to eat more healthfully.

They’re definitely right at home on dinner tables that have a mix of dietary goals. A trusty peacekeeper in mixed company, since pretty much everybody loves a great pasta dinner!

Whether you try some of the terrific recipes in our collection above, or use my tips to make your own pasta creations, I think you’ll find meat-free pasta dishes surprisingly satisfying, delightfully enjoyable.

Get More Veg-Focused Vegetarian and Vegan Recipes!

Trying to work more veggies into your meal plans? Or maybe you’re following a strictly vegetarian or vegan diet? Either way, we’ve got lots more ideas for you to explore!

• We have a gorgeous collection of the very BEST Vegetarian Meals from bloggers all across the Internet (for ideas that go way beyond pastas to sandwiches, curries, tacos and more … but include a few additional pasta recipes, too).

• Around the holidays, you’ll want to try some of the Vegetarian Thanksgiving and Vegetarian Christmas Main Dishes (most of which also happen to be vegan).

• Or, check out our full indexes of Vegetarian Recipes … and Vegan Recipes … for all sorts of delicious inspiration!

The post 53 Vegan Pastas appeared first on Two Healthy Kitchens.

This Recipe Is:   •  Ready in 30 Minutes or Less  •  Includes Make-Ahead Steps  •  Vegetarian  •  Gluten Free  •

It just might be the ultimate vegetable-world Cinderella story.

Brussel Sprouts are showing up all over restaurant menus these days … both as side dishes, and even as trendy, popular appetizers. They’re alluringly glamorized on the glossy pages of food magazines, too.

Unexpected, right?

That vegetable we all dreaded when we were kids … those sad little gray-green balls of overcooked torment … well, they’ve been transformed! They’re the darling of chefs everywhere, and suddenly people just can’t get enough of ’em.

Talk about a comeback story!

The Secret?

It’s so simple! You’ve just gotta cook ’em right. With Brussel sprouts, that absolutely makes alllll the difference.

I’ve become an {addicted} believer. Seriously. You’ll actually look forward to them.

Even my veggie-suspicious daughter gave this Roasted Brussel Sprouts recipe a hearty thumbs-up (which, trust me, is the ultimate seal of veggie-approval). My recipe testing notes include scribbled exclamations like “Fantastic!” and “Best Ever!” And the very first time I made these, my husband said, “Hands-down best Brussels sprouts I’ve ever had. Like, not even in the ballpark.”

Wow. That’s a whole lotta love for a veggie that used to be every kid’s suppertime nightmare!

Why You’ll Love These Particular Roasted Brussel Sprouts

These are no plain-jane baked sprouts. No siree. These have yummy layers of flavor and texture that truly elevate basic Brussel sprouts!

• First, there’s the browned, caramelized, roasty marks on the outside of the sprouts. While they’re still fresh-tasting (and definitely not mushy). Great start, right?

• But, add to that the delightful, sweet-tart pops of chewy dried cranberries.

• Plus toasty, crunchy pecans. Oh my … getting even better!

• And as if all that wasn’t delicious enough, the whole glorious concoction is tossed in an alluring drizzle of sweet-and-spicy honey. Not so much that your Brussel sprouts are sticky-sweet. And not overly spicy-hot. Just enough to give them a tempting little hint of “Heyyyyy … what’s that delicious flavor going on here?”

Honestly, I get so excited buying Brussel sprouts at the store now, knowing what they’ll become. In fact, I usually buy two pounds at a time, because just one pound isn’t enough. No kidding – these are THAT good!

Ready to make restaurant-quality Brussel sprouts? Friends, it’s so quick and easy!

Plus I’ve got a bunch of great tips all along the way, to ensure they turn out addictively wonderful …

How to Make This Roasted Brussel Sprouts Recipe (with LOTS of Tips)

Step #1

Grab a big baking sheet and line it with parchment paper. Fire up your oven to preheat at 475°F.

Tip 1: Roast Hot and Fast – I go into a bit more detail about this in my recipe for Oven Roasted Carrots. But, the main takeaway here is that I generally recommend roasting veggies at a high heat … and quickly. That strategy yields deliciously caramelized, toasty exteriors, while not over-cooking the insides of the vegetables.

Now, that we’ve fired up the oven, let’s talk about those sprouts. (Which leads us to several more handy tips!)

Tip 2: Buying Brussel Sprouts – As the Chicago Tribune explains, smaller sprouts are usually milder and sweeter. But, unfortunately, you don’t always have a choice at the grocery store. Not to worry! I’ve cooked even some seriously BIG Brussel sprouts before, and as long as I don’t overcook them, they’re still pretty darn good. Choose smaller ones if you can, but don’t stress if you’re staring at a grocery bin full of jumbos.

Tip 3: Dry Sprouts Roast Better – If you’ve rinsed your Brussel sprouts, or they’re damp at all, be sure to pat them dry. Damp vegetables don’t roast as well. That’s true for pretty much any veggie, from Roasted Asparagus to Blistered Green Beans. A handy tip any time you’re roasting veggies.

Tip 4: How to Cut Your Sprouts – Begin by trimming away the bottom, stem end. (I used to obsessively carve out most of the core, too, but that’s totally unnecessary and the core actually helps to hold the Brussel sprouts together.) Next, cut your Brussel sprouts VERTICALLY in half. If you happen to have some really large Brussel sprouts in your batch, you should probably quarter them instead of cutting them in half. You want all your sprout pieces to be roughly the same size, so they’ll all roast in the same amount of time.

Step #2

Toss your Brussel sprouts with some EVOO, salt and black pepper.

You can do this in a bowl, but I always simply do it right on my baking sheet. Why dirty a bowl if you don’t have to, right?

Either way, I definitely find it’s easiest to use my hands for this task, because you want to be sure that the Brussel sprouts are evenly coated all over with oil, and that the seasonings are distributed throughout.

Tip 5: Don’t Toss Out Loose Leaves – As you’re cutting your Brussel sprouts and tossing them in oil, you’ll probably have a few of the outer leaves fall off your sprouts. That’s especially true if your sprouts are bigger or older and not as tightly, densely closed. No problem! They can still be used. Simply separate any loose leaves before you slip your baking sheet in the oven. Set them aside them for now … we’ll add them to the baking sheet toward the end of roasting, since they’ll roast quickly and you don’t want them to get burned.

Step # 3

Spread your Brussel sprouts out on the baking sheet so they aren’t piled on top of each other.

That’s a big key to proper roasting.

Tip 6: Don’t Overcrowd Your Sprouts – When vegetables are too crowded or get piled on top of each other during roasting, they’ll actually tend to steam more than they’ll roast. Just like with my Roasted Root Vegetable recipe (and as I’ve said again and again) … when it comes to roasted veggies, they like their real estate! Give ’em plenty of space. And, if you’re making a double (or triple!) batch, use additional baking sheets as needed.

You’ll notice in the pic above that I actually take the time to turn all my Brussel sprouts so they’re flat-side-down.

You know I’m all about quick and easy, so it might seem odd that I’d take the time to do that. Or maybe you thought I just made the effort so they looked great for their photo shoot?

Nope! There’s a good reason for this, too!

Tip 7: Getting a Great Initial Sear – The wonderful thing about roasting Brussel sprouts at a higher heat – and cut in half – is that those flat sides can get the most fabulous toasty, caramelized sear marks. Delicious and so pretty! Don’t miss out on that. Take the extra moment to flip all your sprouts so they begin roasting with their flat, cut sides facing down. It’s truly worth the few seconds it takes!

Step #4

Next, pop those babies in the oven for about 10 minutes. That’ll give them a chance to get some of the nice caramelized spots we were just talking about.

After 10 minutes, they’ll actually be nearly done. Pull them out and give them a stir, adding in the cranberries and pecans, plus the reserved, loose leaves you set aside earlier.

At this point, you don’t have to worry about the cut sides facing down. Just be sure to spread everything back out fairly well.

Step #5

Slip your baking sheet back in the oven for 3-4 minutes longer.

That’s just enough time for the cranberries to get warmed (but not hard and dried out), and for the nuts to toast a little without burning. It’s also perfect for those loose leaves to roast quickly without incinerating.

Tip 8: Don’t Overcook Brussel Sprouts – This is probably the absolute most important tip of all. Just like we chanted over and over together, in my recipe for Bacon Brussel Sprouts: DO NOT OVERCOOK THEM! As the site Fooducate explains, overcooking causes Brussel sprouts to release something called glucosinolate sinigrin. That’s what’s responsible for giving overcooked sprouts an unappetizingly sulfurous smell. And why they just really don’t taste very good when you cook them to a sad, mushy death. Instead, you’re looking for your Roasted Brussel Sprouts to have some great, caramelized brown spots but still to be bright green (not drab and gray-green). And you definitely don’t want the insides to be mushy. They should still be a bit firm, with some spunk left in them.

Step #6

Transfer those gorgeous Brussel sprouts to a pretty serving bowl, and toss them with Hot Honey and a little more oil.

And don’t worry … as I said before, that Hot Honey isn’t too spicy-hot. It creates a complex, flavorful backdrop. But it’s not gonna set your tongue afire, I promise.

Take your masterpiece straight to the table and dig in!

And what’s that I hear?? In between all the mmmmmmms … did someone just exclaim, “Oh wow – these are the best Brussel Sprouts EVER?!? I didn’t even think I liked Brussel sprouts until NOW!!!” Yep … I think that’s precisely what I hear!

Much More Than Just a Holiday Side Dish

Lots of families view Roasted Brussel Sprouts as a mandatory holiday food. Great as a side dish with Christmas prime rib or ham, or with turkey at Thanksgiving. It makes perfect sense, since the true season for Brussel sprouts is from fall through mid-winter.

And no doubt … this recipe is so festive, all decked out in reds and greens.

But, you’re in luck! Once you’ve tried these and kind of gotten addicted, too … you’ll be relieved to know that Brussel sprouts are now commonly available pretty much all year ’round.

And even though this recipe feels special enough to deserve a place at your holiday table, it’s easy enough for regular ol’ weeknight family dinners, too.

• Maybe try it with fast-cooking Mini Meatloaf “Muffins” for easy comfort food with a little flair.

• The flavor pairing is nice with our Easy Honey-Glazed Salmon recipe, too.

More Ways to Love Brussel Sprouts

And, hey … don’t want to fire up the oven to make oven roasted Brussel sprouts on a warm day?

No problem! I’ve got two more great sprout recipe ideas for ya.

1. That Bacon Brussel Sprouts recipe I keep mentioning just needs a quick stovetop sauté. (The keyword, as always, is quick. Remember our mantra: DO NOT OVERCOOK THEM, right?!?!)
2. And rather than just a little cooking, how about no cooking at all? Our Superfoods Brussels Sprout Salad is ready in about 5 minutes flat with no cooking whatsoever. Perfect!

Even more great reasons to love you some sprouts, any time of year!

Mmmmmmmm … if you’ve been holding off on trying Brussels sprouts because you remember what they were like in the “olden days” … wait no more. I think this recipe will change your mind!

And if you’ve already fallen under the sprout-spell, this recipe is a fast and easy way to indulge your sprout cravings. (I can’t be the only one who literally craves these, can I???)

Ahhhhh … Don’t you just love a great, rags-to-riches Cinderella story?

Good job, little Brussels sprouts. You’ve won us over, big time. Welcome to the “favorites” list!

Roasted Brussel Sprouts with Cranberries, Pecans and Hot Honey

Yield: 3 cups

Prep Time: 5 minutes

Cook Time: 13 minutes

Total Time: 18 minutes

Roasted Brussel Sprouts are truly fantastic when they're roasted right. (Be sure to take a peek at all my tips in the post above.) Mmmmmm ... and dried cranberries, crunchy pecans, and sweet-spicy honey make them even more irresistible!

•  Ready in 30 Minutes or Less  •  Includes Make-Ahead Steps  •  Vegetarian  •  Gluten Free  •

Print

Ingredients

• 1 pound Brussel sprouts, stems removed and halved (quartered if they're really large – see note)
• 1 1/2 tablespoons extra virgin olive oil, divided
• 1/2 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 1/4 cup dried cranberries
• 1/4 cup coarsely broken pecans
• 1 1/2 tablespoons Mike's Hot Honey (see FAQs above for alternatives)

Instructions

1. Preheat oven to 475°F. Line a large baking sheet with parchment paper. If you've rinsed your Brussel sprouts, be sure to pat them dry so they're not damp, or they won't roast as well.
2. Toss Brussel sprouts with 1 tablespoon oil (reserving 1/2 tablespoon), salt, and black pepper. Make sure that the sprouts are evenly coated with oil, and that the seasonings are distributed throughout. (You can do this in a bowl, but I always do it directly on the parchment-lined baking sheet.) Separate out and reserve any loose leaves.
3. Spread the Brussel sprouts out on the baking sheet so they aren't piled on top of each other, turning them all flat-side down to get a really good sear.
4. Roast the Brussel sprouts for about 10 minutes. Then stir in the cranberries, pecans, and reserved loose leaves, spreading everything back out across the baking sheet.
5. Return pan to the oven and continue roasting for 3-4 minutes longer, until the Brussel sprouts have toasty, browned, roasted spots and are somewhat tender but not overcooked or mushy inside.
6. Transfer to a serving bowl, toss with Hot Honey and remaining 1/2 tablespoon oil, and serve immediately.

Notes

Brussel sprout size: There can be a lot of variety in the size of Brussel sprouts. I prefer to choose smaller ones when possible. If your sprouts have a mixture of sizes, the most important thing when cutting them is to keep all the pieces relatively similar in size, so that they all roast in the same amount of time. Cut very large ones in quarters, if needed.

Doubling recipe: I often double this recipe, and it's very easy to make larger batches to serve a crowd. Just be sure to grab extra baking sheets if needed, rather than piling the Brussel sprouts up or overcrowding them, which could lead to them steaming more than actually roasting and caramelizing.

Make-ahead tips: You can stem and cut your Brussel sprouts up to a day or two in advance and store them in the fridge. You can also measure out your cranberries and pecans and keep them in a baggie, so the recipe comes together effortlessly when you're ready to cook.

Nutrition Information:

Yield: 6 servings Serving Size: 1/2 cup
Amount Per Serving: Calories: 124Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 121mgCarbohydrates: 16gFiber: 3gSugar: 11gProtein: 2g

Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.

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The post Roasted Brussel Sprouts with Cranberries, Pecans and Hot Honey appeared first on Two Healthy Kitchens.