Recipes

Ravioli-Sausage Lasagna

Ravioli-Sausage Lasagna

Couverts4
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Ingredients

Instructions

  • In 10-inch skillet, cook sausage over medium heat, stirring occasionally, until no longer pink; drain.
  • In ungreased 13×9-inch (3-quart) glass baking dish, spread ½ cup of the pasta sauce.
  • Arrange single layer of frozen ravioli over sauce; evenly pour 1 cup pasta sauce over ravioli.
  • Sprinkle evenly with 1½ cups sausage, 1 cup of the mozzarella and ¼ cup of the Asiago cheese.
  • Repeat layers with remaining ravioli, pasta sauce and sausage only.
  • Cover tightly with foil; refrigerate at least 8 hours but no longer than 24 hours.
  • Heat oven to 350°F.
  • Bake covered 45 minutes.
  • Remove foil; sprinkle with remaining 1½ cups mozzarella and ¼ cup Asiago cheese and the grated Parmesan cheese.
  • Bake 15 to 20 minutes longer or until cheese is melted and lasagna is hot in center.
  • Let stand 10 minutes before serving.

Notes & Wine Advice

Quick Variation

Stir in 1 can (2¼ ounces) sliced ripe olives, drained, and ¼ cup julienne-cut sun-dried tomatoes in oil and herbs, drained (from 8-ounce jar) into drained sausage in step 1. Continue as directed.

Nutrition values

Calories: 440 kcal
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Course; Casserole / One Pot Dinner / Pasta / Pork
Cuisine; European / Italian

Italian Sausage Lasagna

Italian Sausage Lasagna

Couverts8
Deel op Facebook Print Recipe

Ingredients

Instructions

  • In 10-inch skillet, cook sausage, onion and garlic over medium heat 8 to 10 minutes, stirring occasionally, until sausage is no longer pink; drain.
  • Stir in 2 tablespoons of the parsley, the basil, sugar, tomato sauce and tomatoes, breaking up tomatoes with a fork.
  • Heat to boiling, stirring occasionally.
  • Reduce heat; simmer uncovered about 45 minutes or until slightly thickened.
  • Heat oven to 350°F.
  • Cook and drain noodles as directed on package.
  • Meanwhile, in small bowl, mix ricotta cheese, ¼ cup of the Parmesan cheese, the oregano and remaining 1 tablespoon parsley.
  • In ungreased 13×9-inch (3-quart) glass baking dish, spread half of the sausage mixture (about 2 cups).
  • Top with 4 noodles.
  • Spread half of the cheese mixture (about 1 cup) over noodles.
  • Sprinkle with half of the mozzarella cheese.
  • Repeat layers, ending with mozzarella.
  • Sprinkle with remaining ¼ cup Parmesan cheese.
  • Cover with foil.
  • Bake 30 minutes.
  • Uncover; bake about 15 minutes longer or until hot and bubbly.
  • Let stand 15 minutes before serving.

Nutrition values

Calories: 340 kcal
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Course; Casserole / One Pot Dinner / Pasta / Pork

Sausage ’N Apple Cheddar Biscuit Bake

Sausage ’N Apple Cheddar Biscuit Bake

Couverts12
Total time 1 hour
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Heat oven to 425°F.
  • Spray bottom and sides of 13×9-inch (3-quart) glass baking dish with cooking spray, or grease with shortening.
  • In 12-inch skillet, cook sausage, apples and onion over medium-high heat 8 to 10 minutes, stirring frequently, until sausage is no longer pink; drain if necessary.
  • Spoon into baking dish.
  • In medium bowl, beat eggs and ½ teaspoon of the salt with whisk or fork until well mixed.
  • Pour eggs over sausage mixture.
  • In large bowl, mix flour, baking powder, sugar, baking soda and remaining 1 teaspoon salt.
  • Using pastry blender or fork, cut in butter until mixture looks like coarse crumbs.
  • Stir in cheese and green onions.
  • Add buttermilk; stir just until combined.
  • Drop dough by rounded tablespoonfuls evenly onto sausage mixture.
  • Bake uncovered 20 to 30 minutes or until biscuits are deep golden brown and done in center.
  • Let stand 10 minutes before serving.

Nutrition values

Calories: 340 kcal
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Course; Cheese / Fruit / One Pot Dinner / Pork

Four-ingredient pizza bake

Four-ingredient pizza bake

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Ingredients

  • 2 pouches 7.5 oz each Bisquickâ„¢ Complete buttermilk biscuit mix
  • 1 cup water
  • 1 jar 14 oz pizza sauce
  • 1 package 8 oz sliced pepperoni
  • 2 cups shredded mozzarella cheese 8 oz

Instructions

  • Heat oven to 375°F.
  • Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
  • In medium bowl, stir Bisquick mix and water until soft dough forms.
  • Drop half of dough by spoonfuls evenly into bottom of baking dish (dough will not completely cover bottom of dish).
  • Drizzle about 1 cup pizza sauce over dough.
  • Arrange half of the pepperoni slices evenly over sauce.
  • Top with 1 cup of the cheese.
  • Repeat layers with remaining dough, pizza sauce, pepperoni and cheese.
  • Bake 20 to 25 minutes or until golden brown.
  • Cut into squares to serve.

Notes & Wine Advice

Quick Variations

To make half a recipe, divide the ingredients in half; bake in sprayed 8-inch square (2-quart) glass baking dish 22 to 25 minutes.
Add your favorite pizza toppings to the layers. Try cooked sausage crumbles and chopped green bell pepper, onion or olives.
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Course; Casserole / One Pot Dinner / Pizza

Pepperoni pizza pasta bake

Pepperoni pizza pasta bake

Couverts6
Total time 50 minutes
Deel op Facebook Print Recipe

Ingredients

  • 4 cups uncooked large elbow macaroni 12 oz
  • 1 package 5 oz miniature sliced pepperoni (about 1 cup)
  • 2 cans 18 oz each fire-roasted tomato cooking sauce
  • 1 can 3.8 oz sliced ripe olives, drained
  • 1 cup shredded mozzarella cheese 4 oz

Instructions

  • Heat oven to 350°F.
  • Cook and drain macaroni as directed on package.
  • In ungreased 3-quart casserole, mix macaroni, pepperoni, cooking sauce and olives.
  • 3 Cover; bake 30 to 35 minutes or until hot in center.
  • Sprinkle with cheese; bake uncovered about 5 minutes longer or until cheese is melted.

Nutrition values

Calories: 560 kcal
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Course; Casserole / One Pot Dinner / Pizza

Andouille Sausage, Squash And Wild Rice Casserole

Andouille Sausage, Squash And Wild Rice Casserole

Couverts4
Deel op Facebook Print Recipe

Ingredients

Casserole

  • 1 cup uncooked wild rice
  • 2½ cups water
  • 2 cups cubed ½-inch butternut squash (about 10 oz)
  • 1 link smoked andouille sausage from 13.5-oz package, cut in half lengthwise, then crosswise into ¼-inch slices
  • 1 can 10¾ oz condensed 98% fat-free cream of chicken soup with 30% less sodium
  • ¾ cup shredded Asiago cheese 3 oz
  • ½ cup reduced-fat sour cream
  • ½ teaspoon garlic powder
  • ½ teaspoon dried rubbed sage
  • ¼ teaspoon black pepper

Topping

  • 2 teaspoons butter
  • â…“ cup crushed oval buttery crackers 10 crackers
  • ¼ cup shredded Asiago cheese 1 oz
  • 1 green onion chopped

Instructions

  • In 2-quart saucepan, heat rice and water to boiling, stirring occasionally.
  • Reduce heat to low; cover and cook 40 to 50 minutes or until tender.
  • Drain off excess water.
  • Heat oven to 350°F.
  • Spray 2-quart round or oval casserole with cooking spray.
  • In large bowl, mix remaining casserole ingredients.
  • Stir in rice; spoon into casserole.
  • In small microwavable bowl, microwave butter uncovered on High about 20 seconds or until melted.
  • Stir in crushed crackers; sprinkle over rice mixture.
  • Bake uncovered about 1 hour 10 minutes or until squash is just tender when pierced with fork.
  • (If topping browns too quickly, loosely cover casserole with foil.
  • ) Remove from oven.
  • Sprinkle with ¼ cup cheese and the green onion.
  • Let stand 10 minutes before serving.

Notes & Wine Advice

Make it ahead

You can make all or part of this casserole ahead. If you like, cook the wild rice the day ahead, and then mix up the casserole in minutes. Or make the casserole the day ahead and add the topping just before baking.

Time-saver

Cooking 1 cup wild rice makes about 4 cups cooked rice. If you like, use canned wild rice to shave time from making this casserole.

Nutrition values

Calories: 500 kcal
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Course; Casserole / One Pot Dinner / Rice

Italian Three-Bean And Sausage Casserole

Italian Three-Bean And Sausage Casserole

Couverts6
Deel op Facebook Print Recipe

Ingredients

  • 1 lb bulk spicy Italian pork sausage
  • 1 large red bell pepper chopped (1½ cups)
  • 1 medium onion chopped (½ cup)
  • 1 large clove garlic finely chopped
  • 2 cans 15 oz each cannellini beans, drained, rinsed
  • 1 can great northern beans drained, rinsed
  • 1 can 15 to 16 oz garbanzo beans, drained, rinsed
  • 1 jar 1 lb 10 oz tomato pasta sauce with basil and garlic
  • 1½ teaspoons chopped fresh or ½ teaspoon dried basil leaves
  • Additional chopped fresh basil

Instructions

  • Heat oven to 400°F.
  • In 10-inch skillet, cook sausage, bell pepper, onion and garlic over medium heat 8 to 10 minutes, stirring occasionally, until sausage is no longer pink; drain.
  • In ungreased 3-quart casserole, mix sausage mixture and all remaining ingredients except additional basil.
  • Bake uncovered about 45 minutes, stirring once, until hot and bubbly.
  • Garnish with additional basil.

Nutrition values

Calories: 529 kcal
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Course; Casserole / One Pot Dinner / Pork
Cuisine; European / Italian

BBQ Beef Bow-Tie Skillet

BBQ beef pasta is a quick and satisfying one-pan meal that combines tender pasta, savory beef, and a rich barbecue sauce. This BBQ beef pasta is perfect for busy weeknights when you want something hearty without spending too much time in the kitchen.

The strength of this dish lies in its balance. The ground beef provides a savory base, while the barbecue sauce adds a slightly sweet and smoky flavor. The bow-tie pasta absorbs these flavors during cooking, resulting in a cohesive and comforting meal.

For a complete dinner, serve this dish with chicken recipes or a fresh salad on the side. For safe food preparation and cooking temperatures, follow the official guidelines from the FDA.

How to prepare this easy beef pasta dish

Start by browning the ground beef in a large skillet. Cooking it thoroughly builds a flavorful base, while draining excess fat keeps the dish balanced.

Add the bell pepper to introduce freshness and texture. Cooking it briefly keeps it slightly crisp.

The pasta, broth, and barbecue sauce are then added. As everything simmers together, the pasta absorbs the flavors and becomes tender.

Halfway through cooking, you’ll notice how the sauce thickens and coats the ingredients. This is where bbq beef pasta really starts to develop its rich texture.

A quick and comforting one-pan meal

One of the biggest advantages of this recipe is its simplicity. Everything is prepared in one pan, which keeps cleanup minimal.

This dish is ideal for families or anyone looking for a fast and filling meal. The combination of pasta, beef, and barbecue sauce makes it both satisfying and easy to enjoy.

Because it cooks quickly, it is perfect for weeknight dinners. The result is a warm and comforting dish that delivers bold flavor with minimal effort.

With its rich taste and easy preparation, bbq beef pasta is a reliable recipe that you will come back to again and again.

bbq beef bow tie pasta on rustic wooden table

BBQ Beef Bow-Tie Skillet

One-pan beef and pasta with rich barbecue flavor.
Couverts4 persons
Total time 30 minutes
estimated costs pp $4.50 per serving
Deel op Facebook Print Recipe

Equipment

  • skillet
  • spoon
  • Lid

Ingredients

For the beef and vegetables

For the pasta and sauce

For the topping

Instructions

  • Cook beef in skillet.
  • Drain fat.
  • Add bell pepper.
  • Cook briefly.
  • Add pasta, broth and barbecue sauce.
  • Bring to boil.
  • Reduce heat and cover.
  • Cook 15 minutes.
  • Stir occasionally.
  • Add corn and cheese.
  • Stir gently.
  • Top with remaining cheese.
  • Cover and melt.
  • Serve warm.

Notes & Wine Advice

Notes

Use freshly shredded cheese for best melting.

Variations

Add jalapeño for extra spice.
Use smoked cheese for deeper flavor.
Replace beef with chicken if desired.

Wine Advice

A smooth Merlot or a bold Zinfandel pairs perfectly with the rich and smoky barbecue flavors.

Nutrition values

Calories: 520 kcal | koolhydraten: 45 g | Eiwitten: 32 g | Vet: 28 g | Verzadigd vet: 12 g | Natrium: 800 mg | Suiker: 10 g
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Course; Barbecue / Beef / Main Course
Cuisine; American
Season: All Seasons
Occasions All Occasions

Spinach And Beef Enchiladas

Spinach And Beef Enchiladas

Couverts8
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Heat oven to 350°F.
  • Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
  • In 12-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is browned.
  • Stir in spinach; cook, stirring frequently, until thawed.
  • Stir in green chiles, cumin, garlic-pepper blend, sour cream and 1 cup of the cheese.
  • Spread about 1 teaspoon enchilada sauce on each tortilla.
  • Top each with about ½ cup beef mixture.
  • Roll up tortillas; place seam side down in baking dish.
  • In small bowl, mix remaining enchilada sauce and the salsa; spoon over enchiladas.
  • Sprinkle with remaining 1 cup cheese.
  • Spray sheet of foil with cooking spray; cover baking dish with foil.
  • Bake 40 to 45 minutes or until thoroughly heated.

Notes & Wine Advice

Time-saver

Who can resist a hot, bubbly pan of enchiladas? And these are so easy to make! Buying ground beef in bulk can save you money — just remember to divide it into smaller portions before freezing so you can defrost just the amount you need

Nutrition values

Calories: 400 kcal
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Course; Beef / One Pot Dinner / Vegetables

Cheesy Lasagna-Stuffed Peppers

Cheesy Lasagna-Stuffed Peppers

Couverts4
Total time 35 minutes
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Heat oven to 375°F.
  • Cut tops off peppers; discard tops.
  • Remove seeds and membranes; discard.
  • Place bell peppers on ungreased cookie sheet.
  • In 10-inch nonstick skillet, cook beef over medium-high heat, stirring frequently, until browned; drain.
  • Stir in milk, hot water, sauce mix and uncooked pasta (from Hamburger Helper box).
  • Heat to boiling, stirring occasionally.
  • Reduce heat.
  • Cover; simmer 6 to 8 minutes, stirring occasionally, until pasta is tender.
  • Remove from heat.
  • Spoon mixture into peppers.
  • Top each with 1 tablespoon cheese.
  • Bake 15 to 20 minutes or until peppers are tender and cheese is melted.
  • Sprinkle with red pepper flakes before serving.

Nutrition values

Calories: 360 kcal
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Course; Casserole / Cheese / One Pot Dinner