Tag: Italian Seasoning

Slow Cooker Baked Ziti

A friend reached out to me with a food challenge: how to make baked ziti that will be hot and ready when they come back from a christening. A Slow Cooker Baked Ziti recipe seemed like the perfect solution!

Naturally, I had to do some experimenting so that I could give her a recipe to use that I know will work for her needs.

This recipe for Slow Cooker Baked Ziti involves layering ingredients in your slow cooker (paid link). letting it cook for 2 1/2 hours, and then adding some mozzarella cheese on top for ultimate cheesiness!

Ingredients:

  • 1 (28 oz) can crushed tomatoes
  • 1 (28 oz) can tomato puree
  • 1 (15 oz) can tomato sauce
  • 1 tablespoon tomato paste
  • 1 tablespoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 (15 oz) container ricotta cheese
  • 2 large eggs
  • 1/2 cup chopped fresh basil leaves
  • salt and pepper, to taste
  • 1 tablespoon olive oil
  • 1 (16 oz) box ziti pasta
  • 1 cup grated parmesan cheese
  • 1 cup shredded mozzarella cheese

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Sausage and Peppers Quinoa Skillet

One of my favorite quick dinner options is Sausage, Pepper, and Onion Sandwiches. I thought it might be nice to lighten it up a bit and make it into a one skillet (ok, one skillet plus a small pot) recipe. The result is this yummy recipe for Sausage and Peppers Quinoa Skillet.

This recipe for Sausage and Peppers Quinoa Skillet is made with sliced bratwurst, a bunch of colorful bell peppers, sautéed onions and quinoa and makes for a hearty and healthy dinner that can be made in less than 30 minutes!

Ingredients:

  • 1 cup rinsed quinoa
  • 2 cups chicken broth
  • 2 tablespoons olive oil
  • 12 oz. bratwurst, sliced into coins
  • 1 yellow bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 orange bell pepper, sliced
  • 1 large onion, sliced
  • 3 garlic cloves, minced
  • salt and pepper, to taste
  • 1 tablespoon Italian seasoning
  • fresh parsley, chopped, for garnish

Kitchen items used:

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Freezer Friendly Spinach and Ricotta Stuffed Shells

I live in Philadelphia, and last week I was kind “stuck” at home because of the pope’s impeding arrival. So I used the opportunity to cook up a storm! (Seriously, I managed to make Saucy Chicken Over Rice, Chicken Tacos Bowls, Tomato Sauce, this recipe shared below, and a bunch of other yummy freezable dishes. My slow cooker and stove had quite the week!)

 

Here’s one of my favorite “freezer friendly” meals, with directions on how to store in your freezer and how to reheat when ready.

 

These Spinach and Ricotta Stuffed Shells are easy to make, and are great to pack away for future meals (or eat immediately, that’s totally allowed too).

 

Ingredients:

  • 30 cooked jumbo pasta shells
  • 1 15 oz container ricotta
  • 2 cups shredded mozzarella, divided
  • 1/2 cup (2 ounces) shredded Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 1 large egg
  • 1 garlic clove, minced
  • 2 cups marinara sauce, divided
  • Cooking spray Continue reading Freezer Friendly Spinach and Ricotta Stuffed Shells
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