Cheese Curd In Paradise

pasta

Lasagna Roll Ups with Meat Sauce

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Lasagna Roll Up with Meat Sauce is the best easy make-ahead recipe around. Hearty pasta and cheese, layered with a flavorful meat sauce, and topped with more CHEESE. An instant family favorite.

Lasagna on a white plate

Pasta, cheese, and meat. Is there anything that screams savory comfort food more than that trifecta? I think not. The ultimate delivery device for the three is lasagna, and today I am not sharing any old lasagna- I am sharing my recipe for Lasagna Roll Ups with Meat Sauce. These are one of my favorite pasta dishes, and my family goes nuts for them!

I love that I can make these in advance so they are ready for to pop in the oven for dinner whenever we are ready to eat. They are also a freezer friendly meal, and I love anything I can prep in advance during the school year! My kiddos love these so much they would have them on our menu weekly if it was up to them!

Lasagna in a casserole dish

What You Need For Lasagna Roll Ups!

  • Lean Ground Beef
  • Tomato Paste
  • Tomato Sauce
  • Seasonings: Italian, Garlic, Salt, Parsley
  • Lasagna Noodles
  • Cheese: Ricotta, Parmesan, Mozzarella
  • Rimmed Skillet
  • Baking Dish
preparing the lasagna rolls
pasta in a casserole dish

HELPFUL HINT: When rolling the Lasagna Roll Ups do it gently because otherwise the filling will come out the sides and not stay in your roll up! Once the roll ups cook the eggs and cheese will set in the roll ups.

Lasagna in a casserole dish

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Lasagna in a casserole dish

Thank goodness for Lasagna Day! Check out more delicious recipes!

Lasagna Day Recipes
Lasagna on a white plate

Frequently Asked Questions

Can I use something different that ground beef?

Of course! Ground turkey or Italian sausage work well. You could also use mushrooms in place as well for a vegetarian option.

Can I use a blend of cheese other than mozzarella?

Yes, Italian blends (like a 4-cheese) work really well.

I am not a fan of ricotta. What can I use?

I am a fan of using small curd cottage cheese as a substitute.

If I am freezing the Lasagna Roll Ups how do I store them in the freezer?

I like to use an aluminum baking dish with a cover. I then don’t have my bake-wear tied up in the freezer.

If I free my lasagna do I need to thaw it before it goes in the oven?

Yes, I like to thaw mine in the fridge. Once thawed bake as directed in recipe below.

Why is it important to let the lasagna roll ups rest when they come out of the oven?

I think it makes the pasta and cheese set is easier to serve. Sometimes when lasagna is really hot, and it is cut immediately the cheese and sauce sun all over and you don’t get those nice bite with a little bit of everything.

Lasagna on a white plate

Looking for more delicious pasta recipes?!

Slow Cooker Creamy Mac and Cheese with Bacon

Meatball Stuffed Shells

Weeknight Spaghetti with Meat Sauce

Baked Crispy Crunchy Taco Spaghetti

Pesto Caprese Pasta Salad

Lasagna on a white plate
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Lasagna on a white plate

Lasagna Roll Ups with Meat Sauce

Course Main Course
Cuisine American
Keyword Beef, Pasta
Servings 12 lasagna rolls

Ingredients

  • 12 uncooked lasagna noodles

Meat Sauce

  • 1 lb ground beef
  • 1/2 small white onion, diced
  • 6 oz tomato paste
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 28 oz tomato sauce

Ricotta Filling

  • 15 oz whole milk ricotta cheese
  • 1 tbsp grated Parmesan cheese
  • 1 tsp Italian seasoning
  • 1/4 tsp salt
  • 2 eggs
  • 3 1/2 cup shredded mozzarella cheese, divided
  • 1 tbsp dried parsley
US Customary – Metric

Instructions

Meat Sauce

  1. In a medium rimmed skillet brown ground beef and onions. Drain excess grease.

  2. Add tomato paste, Italian seasoning, salt, and garlic powder. Stir to evenly mix. Add tomato sauce and stir. Cover and simmer for 15 minutes. While sauce is simmering cook the lasagna noodles.

Ricotta Filling

  1. In a bowl, mix together ricotta, Parmesan, Italian seasoning, salt, eggs, and 3/4 cup mozzarella cheese. Set Aside.

Assembly of Lasagna Rolls

  1. Pre-heat oven to 350° F. Place a cutting board on the counter and a 9×13 baking dish next t the work surface. Place 3/4 cup of the sauce in the bottom of the baking dish. Place a noodle on the flat surface. Spread a layer of ricotta mixture on the noodle and top with a sprinkle of mozzarella cheese (about 3/4 cup cheese for all 12 noodles).

  2. Roll up the noodle gently so the filling is not pushed out of the sides. Place seam-side down on the baking dish. Repeat with remaining noodles. Top noodles with 1/2 of remaining sauce and then 1/2 of remaining cheese. Repeat with the rest of the sauce, and the rest of the cheese. Sprinkle the top with parsley.

  3. Bake uncovered for 30 minutes. Remove from oven and allow pasta to rest for 5 minutes before serving.

Recipe Notes

From Fridge: If you are baking from the fridge allow the roll ups to sit on the counter for about 15 minutes before placing them in the oven. 

From Freezer: If you are taking the roll ups from the freezer allow the roll ups to thaw in the fridge before placing in the oven. 

Lasagna on a white plate

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Dill Pickle Pasta Salad with Ham

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Dill Pickle Pasta Salad with Ham. This is the best pasta salad- creamy, lots of dill, and pickles. A great recipe for leftover ham!

Pasta salad in a bowl

It is no secret that I love pickles. I am especially fond of dill pickles. I have amazing memories of making pickles at my grandma’s house. Those are still my favorite pickles. I think that is the one of those times that you have a strong emotional attachment to a food or flavor because of an experience, and it creates a memory where you can almost taste the food.

Sometimes my family likes to have an unconventional Easter meal, and we grill brats and burgers. Now, I love pasta salad when we grill, and I decided that Dill Pickle Pasta Salad with Ham is the perfect side dish. Ham is there for the traditionalists, but it is also a great way to use leftover ham from the holiday.

This recipe uses tart dill pickles, sharp cheddar, fresh herbs, savory ham, and pasta in a creamy sauce. I love the zesty dill flavors with the creamy sauce! The textures of all the different mix-ins work perfectly together for a new family favorite pasta salad for all the pickle lovers in your life!

Pasta salad in a bowl

Today, with a few blogging friends, we are sharing a few of our favorite Easter recipes!

Easter Recipes


We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

Pasta salad in a bowl

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Pasta salad in a bowl

Helpful tools to make your own amazing pasta salad!

Pasta Pot

Strainer

Serving Bowl

Pasta salad in a bowl

In other news, Rowan is 3 on Tuesday! I can hardly believe my baby is going to be 3. It honestly feels like he was just born. In true Rowan fashion he has requested a cat birthday. He also asked for cat ears, and lucky for him his mother is a cat lover, and we all have cat ears for his party. There is also a cat cake. Lucky kiddo- I want a cat birthday party! He is also having pizza at his party so naturally he is thrilled. Again, same.

Pasta salad in a bowl

Looking for more delicious Spring salads!?

Tuna Noodle Pasta Salad

Pesto Caprese Pasta Salad

Ham Salad

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Pasta salad in a bowl

Dill Pickle Pasta Salad with Ham

Course Side Dish
Cuisine American
Keyword Pasta, Salad
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 10 people

Ingredients

  • 1 lb uncooked medium pasta shells
  • 8 dill pickle spears, chopped
  • 3 tbsp dill relish
  • 2/3 cup cubed cheddar cheese
  • 8 oz chopped ham
  • 1 1/2 tbsps chopped fresh dill
  • 1/3 cup sour cream
  • 1 1/2 cups mayo
  • 1 tsp black pepper
US Customary – Metric

Instructions

  1. Cook pasta according to package instructions. Drain and allow the pasta to cool for about 20 minutes. 

  2. After pasta has had a chance to cool, place the pasta in a large bowl. Add pickles, relish, cheese, and ham. Gently story the ingredients till combined. 

  3. Add sour cream, mayo, dill, and pepper. Stir gently till evenly mixed. Cover and chill in the fridge for at least an hour before serving. 

pasta salad in a bowl

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Irish Cheddar Ale Mac and Cheese

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Are you searching for a few yummy St. Patrick’s Day recipes for dinner? I have a delicious one I am sharing with you today. My recipe for Irish Cheddar Ale Mac and Cheese is delicious next to corned beef and cabbage! It is actually fantastic anytime of the year, but who doesn’t love an excuse to make a big pot of mac and cheese? No matter if you are Irish or you just love a big glass of beer- this recipe will be a fast favorite.

Mac and Cheese scooped form a skillet

So what makes this mac and cheese so delicious? A few things. I use sharp white Irish cheddar, whole milk, real butter, Irish ale, fresh green onions and parsley, buttery toasted bread crumbs. I love to make my own cheese sauce for my recipe using flour and butter. My favorite pasta to use is cavatappi pasta because the shape is perfect to soak in all the cheesy sauce while the mac and cheese bakes.

Mac and Cheese in a skillet

Check out more incredible St. Patrick’s Day recipes!

St. Patrick’s Day Recipes


We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

Mac and Cheese scooped form a skillet

These days our nights are so busy since I am teaching this semester. Our nights have consisted of a lot of subs and soups from the freezer. When I get a chance to prep in the kitchen I can’t wait to share my creations with you. This month was so busy because of our family vacation, but I am excited to share a few of my favorite St. Patrick’s Day recipes with you over the next few days.

I am finding adjusting to this different pace of life to be a challenge, but I am really enjoying what I am doing at the schools, and enjoying the continued learning in the classroom. If you are a long time reader you know that I worked in politics in the early part of my career, and then a non-profit for 7 years before returning to school about 18 months ago to get my teaching license. It has been a journey, and I am on my last potion of my schooling before I get my license in June. I am so fortunate to student teach where I am right now, and am really embracing this transitional period in my life.

Mac and Cheese in a skillet

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Mac and Cheese scooped form a skillet

I know one things that immediately gives me a nice dose of relaxation and it is this mac and cheese- so put it on your meal plan already!

I like to use a cast iron skillet like this one to bake my mac and cheese in. I find that the heavy bottom is great for preventing burning and uneven cooking.

Mac and Cheese in a skillet

What are your favorite Irish recipes to enjoy on St. Patrick’s Day?

Mac and Cheese scooped form a skillet

Similar Recipes:

Irish Colcannon with Bacon

Slow Cooker Creamy Mac and Cheese With Bacon

Creamy One-Pot Stove Top Mac and Cheese

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Mac and Cheese in a skillet

Irish Cheddar Ale Mac and Cheese

Course Main Course
Cuisine Irish
Keyword Cheese, Pasta
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 people

Ingredients

  • 1 lb uncooked cavatappi pasta
  • 4 tbsp salted butter
  • 3 tbsp flour
  • 3 cups whole milk
  • 1 cup Irish ale (or comparable beer)
  • 1/4 tsp salt
  • 1/2 tsp black pepper
  • 14 oz grated sharp Irish white cheddar
  • 1/3 cup sliced green onions
  • 1 cup unseasoned breadcrumbs
  • 2 tbsp melted salted butter
  • 1 1/2 tbsp finely chopped fresh parsley
US Customary – Metric

Instructions

  1. Pre-heat oven to 350°F. In a medium pot, cook noodles according to package instructions. 

  2. While noodles are cooking, prepare the cheese sauce. Heat 4 tbsp of salted butter. Once melted whisk in the flour till thick. Slowly add the milk, whisking between each cup, and then whisk in the ale. Add the cheese and whisk till melted. Add salt, pepper, and green onions and gently whisk. 

  3. Drain the pasta and add it to the cheese sauce. Gently stir to fold the noodles into the sauce. Pour pasta into an oven safe baking dish (9×13 will work well, or a 12-inch round baking dish). 

  4. Stir the breadcrumbs, melted butter, and parsley together. Top mac and cheese with breadcrumb mixture. Bake uncovered for 20 minutes. 

Mac and Cheese scooped form a skillet

Slow Cooker Creamy Mac and Cheese with Bacon

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This weekend was all about soups, but it was time to shake things up a bit and end it with a little mac and cheese. More specifically, Slow Cooker Creamy Mac and Cheese with Bacon. In case you thought I was just sharing my love of all things cheese you would be right, but it is also because today is National Cheese Lovers Day. We have a day people! I have joined with my other blogging friends to bring you the best cheesy recipes ever!

mac and cheese in a slow cooker

Check out this list of cheesy goodness! I can’t decide what I will make first!

Chicken Madeira by House of Nash Eats Gooey, Gorgeous Raclette from Culinary Adventures with Camilla Easy Italian Sausage Pasta Bake from Cooking For My Soul Extra Cheese Garlic Bread from Karen’s Kitchen Stories Slow Cooker Creamy Mac and Cheese with Bacon from Cheese Curd in Paradise Baked Parmesan Cheddar Crisps from Blogghetti Smoky White Cheddar Beer Cheese Dip from Food Above Gold Layered Chili Mac and Cheese from Palatable Pastime Cheese Danish from Kate’s Recipe Box Macaroni and Cheese Pierogi from The Spiffy Cookie Waffled Pizza Bites from Jolene’s Recipe Journal Pizza Grilled Cheese from A Day in the Life on the Farm Sweet Gherkin Pimento Cheese Spread from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice Easy Cheese Sauce from The Gingered Whisk Creamy Homemade White Cheddar Mac n Cheese from Jonesin’ for Taste Adjaruli Khachapuri (Georgian Cheese Bread) from Caroline’s Cooking Cheese Charcuterie and Pickled Onions from Our Good Life
mac and cheese in a slow cooker

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Slow cooker mac and cheese is a game changer. If you have not tried it you must! I have seen some recipes that require cooking the pasta prior to putting it in the slow cooker, but mine mixes everything together and it cooks in about 2 hours.

I have a few notes in the recipe, but will put the info here as well. Slow cookers can heat differently depending on brand and age. When this recipe gets in the last 30 minutes it is recommended to check you pasta to prevent from being over or undercooked, or if it needs a stir. I have made this many times, and had great results, but make sure that you keep an eye on the pasta towards the end to ensure a creamy and dreamy mac and cheese.

bowls of mac and cheese

My recipe uses 3 different grated cheeses and, my secret weapon, cream cheese. This mac and cheese is so rich and so creamy! I recommend that you grate you own cheese for this dish because the pre-shredded has a powder on it to prevent the cheese from sticking together, and I found when testing this recipe the melty quality of the cheese is better with hand grated. That being said, it will work fine and be very tasty with pre-shredded, but I think the texture is not as good.

I love this recipe because I can make it for a crowd when entertaining at home, or I can make it and take it to a gathering very easily. Plus there is bacon- the forever crowd pleaser.

I am a Wisconsin girl and am wondering, what are your favorite recipes or cheeses? Do you love mac and cheese or maybe cheese right off the block. Or even cheese curds….

bowls of mac and cheese

Similar Recipes:

Cheesy Chicken Spaghetti Casserole

One Pot Chicken Parmesan Pasta

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mac and cheese in a slow cooker

Slow Cooker Mac and Cheese with Bacon

Course Main Course
Cuisine American
Keyword Bacon, Cheese, Pasta, slow cooker
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 8 people

Ingredients

  • 1 lb elbow macaroni
  • 3 1/2 cups whole milk
  • 12 oz can evaporated milk
  • 4 oz cream cheese, diced
  • 1 1/2 cups mild cheddar cheese, grated
  • 1 cup Monterey jack cheese, grated
  • 1 cup processed american cheese, cubed
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup butter diced
  • 8 strips center cut bacon, chopped
US Customary – Metric

Instructions

  1. Add all the ingredients in to the slow cooker. Stir well.  Cook on low and cover. 

  2. Stir after 60 minutes and replace cover. 

  3. Cook on low for an additional 60. The total cook time is 2 hours. Slow cookers can run warmer and I advise to check the pasta at the 90 minute mark. 

  4. Just before the pasta is done cooking, cook bacon till crisp and set aside. 

  5. Stir, top with bacon, and serve.

mac and cheese in a slow cooker

Meaty Bat Wing Pasta

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There are so many sweet and delicious Halloween treats to share and, while that is all wonderful, I thought a savory option was important. I mean, we all need something hearty to brave a cool Halloween night, and to lay down a solid layer for all of the Halloween goodies, Right?

I bring you Meaty Bat Wing Pasta. The perfect combination of savory beef, pasta, and gooey cheese. My family always finds a bit of bat wing quality to farfalle pasta, and it makes the perfect bat wings for this pasta dish. I have seen black bean farfalle in the natural food section, and that would bring this festive meal up to another level of Halloween spookiness. 

pasta scooped with a wooden spoon from a red pot

I love the cobweb effect the cheese has in this casserole! I told my kiddos that we were having bat wings for dinner, and they did not know what to think. They are at the age when they aren’t entirely sure when I am joking or serious. It is fun to watch their faces crinkle trying to flush-out what I had announced. However, once I served dinner they were thrilled and happily gobbled up their bat wings. I actually think the whimsical banter before this meal made them eat better than they normally do! Who says that you can’t play with your food? 

pasta scooped with a wooden spoon from a red pot

This recipe is only 5 ingredients, and I perfect for a weeknight spooky dinner, or Halloween night. I enjoy holidays and cooking, but I don’t like feeling tied to my kitchen and miss the fun. This recipe provides an opportunity for a hearty meal, but doesn’t take all of your time from the festivities. I make and freeze my own marinara sauce, but a store bought sauce works perfect. I have tested this recipe with my sauce and store bought, and both have created delicious results my family loved. I also use a whole milk ricotta in this recipe, but cottage cheese would work as well on a 1:1 ratio, but you will not have as smooth as a sauce using cottage cheese over ricotta. 

In other news, I know I have bombarded you with my kitchen cabinet woes, but it looks like they will finally finish today or tomorrow morning! There are not words for my excitement, and to get my kitchen back feels like the ultimate treat! I have an super fun (and sweet) event starting next week, and I can’t wait to get a few of the final touches on my dishes to share them with you!

I would love to know, what are some of your favorite Halloween dishes? Any traditions with leftover candy? 

pasta scooped with a wooden spoon from a red pot

Similar Recipes:

Meatball Stuffed Shells

Weeknight Spaghetti with Meat Sauce

One Pot Baked Ziti

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pasta scooped with a wooden spoon from a red pot

5-Ingredient Bat Wing Pasta

Course Main Course
Cuisine American
Keyword Beef, Casserole, Halloween, Pasta
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Ashley Lecker Ashley Lecker

Ingredients

  • 1 lb farfalle pasta
  • 1 lb lean ground beef
  • 4 1/2 cups marinara sauce
  • 1/2 cup ricotta cheese
  • 1 1/2 cups shredded Italian cheese blend, divided
  • Salt and Pepper, to taste
US Customary - Metric

Instructions

  1. In a pot, begin cook pasta according to package instructions. 

  2. While pasta cooks, brown the ground beef in a medium dutch oven or large rimmed skillet until it is no longer pink. Note: you want to cooking dish large enough to accommodate the pasta and meat. 

  3. Drain the pasta and set aside. 

  4. To the beef, add marinara sauce, ricotta, 1/2 cup of shredded cheese and stir well. Season with salt and pepper is desired. 

  5. Turn heat to low. Gently fold in the pasta with the meat mixture. Stir gently to evenly incorporate everything. 

  6. Top the pasta with the remaining cheese and allow cheese to melt (placing the cover on top will allow cheese to melt faster). 

  7. Serve and enjoy! 


Meatball Stuffed Shells

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I feel like a bit of a slacker because I have not participated in one of my favorite blogging challenges in forever- the Improv Cooking Challenge. The challenge gives us two ingredients, or a theme that allows for creativity and variety with the participating bloggers. The theme for this month is: Tomatoes and Cheese. 

I am thrilled that I am to join the group this month and excited to see what everyone else is making!

Stuffed shells are a favorite of mine, but oddly not something I make very often. Traditionally, stuffed shells are made with a ricotta and mozarella mixture, but I wanted to make a meat stuffed shell. I decided that a traditional lightly seasoned meat and cheese filling was not in the cards, and I wanted to make a meatball as my filling. I used a very simple blend of lean beef and Italian sausage. A little seasoning, egg, breadcrumbs, and cheese made the perfect filling for my shells. Topped with a little tomato sauce, and a little cheese, and this family favorite was a welcome addition to our dinner table. 

My family are big pasta lovers, and it is a success when I can find a meal that everyone will happily eat. Thankfully, we are all tomato sauce fans over a cream sauce, and that, thankfully, saves for the the disagreement on sauce. However, the kids recently tried Alfredo while we were one vacation in the Dells, but both still decided that tomato sauce reigned supreme in their world. It is always interesting to me to learn preferences on things like that. Sometimes, I like to play a would you rather game with the kids with different foods. It seems to be an easy way to find more about what they want to eat, or preferences because, many times, when I ask the answer is, “I don’t know”. 

Tonight, I have another parent meeting at Kellen’s school and I am hoping that Ron and Kellen can get out and do a little fishing. Kellen’s older cousin started enjoying fishing early this summer, and Kellen gradually decided it was something he wanted to try as well after watching his cousin enjoy it. So far it has been a fun hobby that Ron and Kellen can learn together. Ron enjoys ice fishing so it has been a learning experience for him as well, and he is also enjoying spending the extra time with Kellen. I am not a fishing person so it is nice that Kellen can have the time with his Dad, his cousin, or his Aunt. 

Another plus of this casserole is that it makes delicious leftovers. The noodles hold up well to re-heating, and the flavors are tasty.  I always hate when I dish is delicious the first time around, but the leftovers are just blah. 

This weekend the apple orchards are opening in our area, and I am excited. At our old house I was spoiled because we had apple and pear trees in the backyard, and we do not have them at our new house. They are on our list to plant next year, but we did not get to it after we moved in June. This is the first year that I have needed to go pick or buy apples in the fall! I am also in the market for an apple peeler that can be on the counter top because peeling by hand can be a pain in large batches. Any suggestions on peelers, tips, pros & cons? I have not used one before so I am not sure what to be looking for in the device. 

Similar Recipes: 

Weeknight Spaghetti with Meat Sauce

Sour Cream Noodle Bake

One-Pot Baked Ziti

Pappardelle Bolognese

 

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Meatball Stuffed Shells

Course Main Course
Cuisine American, Italian
Keyword Back to School, Beef, Casserole, Pasta
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 people

Ingredients

  • 1/2 box jumbo shells (about 25-28 shells)
  • 1 lb lean ground beef
  • 1 lb mild italian sausage
  • 1 large egg
  • 1/2 cup plain bread crumbs
  • 1/4 cup milk
  • 2 tbsp grated parmesan
  • 1 tbsp italian seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 24 oz marinara sauce
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded parmesan cheese
  • 1 tbsp dried chopped parsley
US Customary - Metric

Instructions

  1. Pre-heat oven to 350 degrees. 

  2. Cook pasta shells according to package instruction. Gently stir the shells as the cook to hep prevent them from sticking together. (TIP: Make a few extra shells in the event some tear or stick).  When pasta is slightly uncooked, remove, drain, and lightly rinse. 

  3. In a medium bowl, mix together beef, sausage, egg, breadcrumbs, milk, seasonings, and 2 tbsp of Parmesan cheese. Roll mixture into 1 1/2 inch meatballs, you should make 25 meatballs. 

  4. Place 1/3 cup of sauce in the bottom of a 9x13 inch baking dish. Spread sauce into an even layer. Place a meatball securely in each shell. Arrange shells into 5 rows of 5 in the baking dish. 

  5. Top shells with remaining sauce. Top with mozzarella and Parmesan cheese.  Top with parsley. 

  6. Bake uncovered for 40 minutes. Serve immediately. 



Weeknight Spaghetti with Meat Sauce

by 6 Comments


My mom always says that she is a garbage gut when it comes to spaghetti. I have to concur with her on that, but for myself. I think it is really hard for me to think of a spaghetti with meat sauce that I did not like….as in I actually can’t think of one off the top of my head.  That being said, there are certainly things that make one better than another to me (READ: RED WINE), but that doesn’t usually stop me from enjoying all varieties. Spaghetti with meat sauce is a childhood favorite for most people, and some of my favorite dinners where when my mom announced that we were having spaghetti with garlic bread. Now, as I have gotten older and cook for my family I have tweaked this recipe to include my favorite components in a meat sauce: red wine, basil, and garlic. 
 
 
What makes this weeknight? This meat sauce is done (pasta included) in 40 minutes. Sometimes when I make meat sauce I will cook it for hours and, while delicious, it makes for a LATE dinner and not helpful on a busy weeknight. You certainly could do a slow and low cook on this sauce (or event put it in a crockpot), but on a busy night you can have a filling and hearty dinner your family will love.
 
My kiddos go crazy for spaghetti, and even love it for breakfast in the morning if we have leftovers. Also, this is probably the most requested recipe by my parents and sister when we are making a big family dinner for a football game (Go Pack Go!). 
 
Another wonderful thing about this recipe is that the leftovers are great and it freezes well. I made this late last week, and I just froze some of the sauce for busy weeknights this fall. 
 
Back to school recipes are what saves our house and dinner time because they are simple, quick, and tried & true. You don’t have to second guess if they will turn out because the work is done for you, and you can just focus on enjoying a meal with your little ones. 
 
 
I do not only use this sauce over spaghetti noodle. When I was a kid my aunt made the best spaghetti sauce, and she would use leftover sauce on english muffins and top with a bit of cheese to make mini pizzas. This is still one of my very favorite ways to use the leftovers before freezing a few portions for later. It is a great way to repurpose leftovers for your kiddos. 
 

Similar Recipes: 

2018 Top Ten Back to School Recipes

Spaghetti Pie 

One-Pot Baked Ziti

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Weeknight Spaghetti with Meat Sauce

Course Main Course
Cuisine Italian
Keyword Back to School, Pasta
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 8

Ingredients

  • 1 1/2 lb lean ground beef
  • 1/2 a medium onion, diced
  • 3 cloves of garlic, minced
  • 6 oz can of tomato paste
  • 1/2 cup dry red wine
  • 14.5 oz can petite diced tomatoes, drained
  • 28 oz can crushed tomatoes
  • 2 large fresh basil leaves, finely chopped
  • 1 1/2 Tbl Italian seasoning
  • 1/2 tsp pepper
  • 1 tsp salt
  • 1 Tbl sugar
  • 1-2 lbs spaghetti, depending on how many you are feeding
US Customary - Metric

Instructions

  1. Brown beef, with onion and garlic in a medium pot. 

  2. Once beef is not longer pink, add tomato paste and red wine. Stir well to combine. 

  3. Add diced and crushed tomatoes. 

  4. Add basil, salt, pepper, Italian seasoning, and sugar. Stir, cover, and lightly simmer for about 15 minutes before you prepare the pasta. 

  5. Cook pasta according to package instructions. Allow sauce to simmer as pasta cooks, stirring as needed.

  6. Drain pasta. Plate pasta and top with sauce and Parmesan if desired. 

Recipe Notes

This recipe makes enough sauce for about 2 pounds of pasta. 

 

 

Baked Crispy Crunchy Taco Spaghetti

by 3 Comments


Thanks to everyone that entered the giveaway! There are a few hours left, and I will be contacting the winner this afternoon.

Today, I have a gem to share with you for a delicious and easy meal. A few days ago I asked the boys if they had any dinner requests. Kellen said spaghetti and Rowan said tacos. Neither was willing to budge…. of course. So I decided to blend the two and create a taco spaghetti. I have a feeling this is going to be my go-to back to school meal in just over a month (how are we so close?). 

I used lean ground beef seasoned with traditional tacos seasonings and layered in diced bell peppers, onions, and green chilies. I also added diced tomatoes and tomato sauce to create a traditional spaghetti meat sauce consistency. In our house, my boys and husband are crispy crunchy shell lovers. I could go either way, but effort is made to please the majority in that case. I used crunchy corn chips on top so when they baked they were warm and crisp. Topped with fresh tomatoes, fresh cilantro, and cool creamy sour cream we created a winner blending our household favorites! I kept the spice level pretty mild, but adding chopped jalapenos with the onions and bell pepper would bring extra heat if you are looking for a little more kick.  

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My boys and husband went nuts for this. My husband had 3 helpings and the boys cleaned their plates. I appreciated the ease of the recipe- and the quick clean-up! This recipe is perfect for a school night because the pasta and meat portion can be made in advance and later topped with cheese and chips to bake. If you make in advance make sure to allow it to take a bit of the chill from to fridge off before popping into the oven, and you may need to increase you cooking time. This recipe can also be frozen, sans cheese, chips, and topping, and thawed to bake at a later date.  This recipe reminds me of the Baked Crunchy Taco recipe that I posted awhile back, but even better. A few other weeknight taco favorites my family loves are: Crockpot Cheddar Beer Chicken Tacos, Simple Taco Soup, and One-Pot Cheesy Taco Orzo. All family favorites on a busy night, and kid friendly! 

Tonight we are heading to dinner with the kiddos and friends for a fish fry, and I am so excited for fish and a cold draft beer. This weekend we have a birthday party, but are looking forward to good amounts of unscheduled time. I feel like this is becoming less and less common, but I am hoping Ron and I can squeeze in a a movie night, or a few shows (we are currently addicted to Criminal Minds).  Happy Friday folks!

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Baked Crispy Crunchy Taco Spaghetti

Course Main Course
Keyword Casserole
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8

Ingredients

  • 1 lb lean ground beef or ground turkey
  • 1 orange or red bell pepper, diced
  • 1 small white onion, diced
  • 1 8 oz can tomato sauce
  • 1 14.5 oz can petite diced tomatoes
  • 1 4 oz can diced green chilies
  • 1 1.25 oz packet of taco seasoning
  • 1/4 tsp pepper
  • 1/4 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1 lb spaghetti or other comparable shaped pasta
  • 1 1/2 cup shredded cheddar cheese
  • 1 1/2 cup corn chip curls, like Frito's
  • cilantro, tomatoes, and sour cream
US Customary - Metric

Instructions

  1. Pre-heat oven to 350 degrees.
  2. Cook pasta according to package instructions.
  3. While pasta is cooking brown beef with onion and bell pepper in a large dutch over or oven safe pot (make sure its large enough to fit meat and pasta) until the beef is no longer pink. Add tomato sauce, diced tomatoes, chilies, taco seasoning, salt, pepper, cumin, and garlic powder. Stir well to combine and allow the sauce to lightly simmer over medium-low heat for about 5 minutes.
  4. Drain pasta and toss with meat sauce. Arrange pasta into an even layer, and top with cheese and then top with the corn chips.
  5. Bake uncovered for 15 minutes to allow the cheese to melt and chips to warm and crisp.
  6. Serve immediately and top with sour cream, fresh tomatoes, and fresh cilantro.

Recipe Notes

The pasta and meat portion of this dish can be made in advance, frozen, or baked at a later time. Perfect for a school night!


Greek Orzo with Feta and Tomatoes

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I love simple and versatile side dishes. I am the type of person that struggles to think of new and different side dishes to go with my proteins. I “phone it in” often with a bagged salad, steamed veggies, or even a flavored rice. However, I like to have new and different sides because they can be a perfect compliment to my main entree.  For me, I find that that keeping simple is key. Many times when I add too many steps I end of forgoing the plan for something pre-made. There is nothing wrong with that, but I love getting creative with my flavors and I know it is a better option for my family. 

This side dish was created to compliment a Greek grilled chicken recipe I will be sharing next week. I wanted to create something that, A) wasn’t rice and B) cooked quickly. I combines flavors from sweet cherry tomatoes, tangy feta, and savory Greek seasoning with orzo to create this simple side dish that is bursting with flavor. Perfect with a protein fresh and sizzling from the grill. 

My kiddos love feta cheese and tomatoes. I knew this would be a big hit with them, and was pleased when my oldest requested it in his lunch the following day. I have had success introducing the boys to different flavors, like feta cheese, when I use a few comfortable ingredients. For them, comfortable ingredients in this dish would have been the orzo pasta because they eat pasta often, and know what to expect flavor-wise. When I serve it with something different I find they are more open to trying the dish because there is a familiarity for them. That being said it never works 100% of the time, but something I try to utilize when using an ingredient they might not have developed a comfort with yet. 

Today is an exciting day at my house. Why? My new counter tops are going to be installed tonight! I currently have a big hole where my sink normally sits, and I am so pumped for this upgrade. We purchased the house with wood laminate counter tops, and we are replacing with a clam shell corian with some soft flecking. We are also extending our counter out about 14-inches creating a giant work space, and a breakfast bar. Slowly but surely we are checking projects off our list. All we have left, for now, is the shower in the main upstairs bathroom at the end of the month, and our new cabinets to be refaced/replaced in September. 

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Greek Orzo with Feta and Tomatoes

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Ashley Lecker Cheese Curd In Paradise

Ingredients

  • 1 cup uncooked orzo pasta
  • 2 1/2 cups low-sodium chickem broth
  • 1/2 cup feta, plus extra for sprinkling
  • 1 cup halved cherry tomatoes
  • 1 1/2 tsp Greek seasoning
  • Salt and Pepper, to taste
US Customary - Metric

Instructions

  1. In a medium pot, stir orzo and chicken broth together.
  2. Cook over medium-high heat, and bring to a simmer. The orzo will slowly soak in the broth. Allow orzo to simmer for 10 minutes, occasionally stirring, until broth is absorbed.
  3. Remove from heat and gently stir in feta, tomatoes, and Greek seasoning.
  4. Season with salt and pepper if desired. Serve warm or chill to serve as a cold pasta salad.

Recipe Notes

If you opt to serve this cold you can wait to add the tomatoes because the heat will cause them to slightly break down.
Vegetable broth can be substituted for chicken broth.


Pesto Caprese Pasta Salad

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This week is going to be really fun because it is:
 
Thanks Pintertest Kitchen for putting this together! Click here to read more about #CookoutWeek and our killer giveaway (grill, mixer, delicious products- even duck!). 
 
Cooking out is a big part of our family traditions! We grill for almost every Packer game, family get together, Easter, and Valentine’s day. It is also my go-to for busy nights with my boys activities. I love having a prepped and made side dish to go with our feast. It is also a plus if it can use seasonal ingredients since, at least in my neck of the woods, that is one of the best things about summer. I used my recipe for pesto, but a prepared variety will work fine. I love using Bocconcini for this pasta salad because it is the perfect sized bite. If you have trouble finding them I would use the larger ball of mozzarella and cut it into bite sized pieces. The flavors in this pasta salad are so simple, but so delicious with an an entree hot off the grill. I like to serve this with our old standby- brats. Or I have serves it with garlic herb marinated grilled pork tenderloin and Italian marinated grilled chicken. 
 
Don’t forget to enter the contest by clicking the clink above! I will be sharing a new cook out inspired recipe each day the contest runs- so check back! I have drinks, burgers, sides, and kabobs coming at your this week! Check out the hop below to see more #cookoutweek recipes! 
 
 

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Pesto Caprese Pasta Salad

Course Salad, Side Dish
Keyword Pasta
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 10

Ingredients

  • 1 pound shaped pasta
  • 1 pint cherry tomatoes, quartered
  • 8 oz Bocconcini, small balls of mozzarella
  • 3 large basil leaves, chiffonade
  • One cup mayo
  • 1/2 cup Pesto
US Customary - Metric

Instructions

  1. Cook pasta according to package instructions. Drain and rinse with cool water to cool. Transfer to a large bowl. Make sure the bowl allows enough room to stir the ingredients together without spilling.
  2. Mix pesto and mayo together and gently stir in with the pasta. Gently fold the tomatoes, basil, and cheese into the pasta. I like to reserve a small amount of tomatoes, cheese, and basil for topping, but this is optional and it can all be mixed in the to salad.
  3. Chill for about 30 minutes before serving.