As the weather cools down, there’s nothing quite like a big bowl of cozy, creamy Italian chicken sausage gnocchi soup to bring everyone to the dinner table. This soup has it all – savory Italian sausage, pillowy gnocchi, and a rich, creamy broth that’s absolutely satisfying. Plus, with just a handful of main ingredients and simple pantry staples, it’s a quick and comforting meal you can whip up even on busy weeknights.

Why You’ll Love This Recipe

Rich and Creamy Texture: The heavy cream and Parmesan create a luxurious, creamy broth that’s irresistibly smooth.

Savory, Hearty Flavor: Chicken Italian sausage adds a mild, savory spice, while Italian seasoning, garlic, and fresh basil bring out the soup’s depth.

Quick and Easy: This soup comes together with minimal prep, making it perfect for busy weeknights.

Family-Friendly: The cozy flavors and soft, pillowy gnocchi make it a hit with both kids and adults.

Customizable: Swap in your favorite sausage, add extra veggies, or make it vegetarian by using vegetable broth and omitting the sausage.

One-Pot Meal: Everything cooks in a single large pot, making cleanup a breeze.

Perfect for Soup Season: This recipe is made for chilly days when you want something comforting and filling.

Creamy Gnocchi & Italian Chicken Sausage Soup Video

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Creamy Gnocchi & Italian Chicken Sausage Soup Ingredients

Full recipe, photos, and instructions in the recipe card at end of post

Soup:

• 1 lb chicken Italian sausage
• ½ tsp salt
• 1 tbsp olive oil
• 3 tbsp butter
• 1 medium white onion, diced
• 1 red bell pepper, diced
• 2 medium carrots, diced
• 3 tbsp flour
• 4 garlic cloves, crushed
• 1 cup heavy cream
• 6 cups low sodium chicken broth (or chicken stock)
• 2 tsp Italian seasoning
• 1.5 lb potato gnocchi (I like the gnocchi in the refrigerated section of the grocery store)
• 2 cups baby kale (or fresh spinach)
• 1 Parmesan rind (optional, for added flavor)
• Freshly grated Parmesan cheese, for topping
• Fresh basil, for garnish

Garlic Bread:

• 1 baguette or French loaf
• 1 cup softened butter (I use salted butter)
• 5 garlic cloves, crushed
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp dried parsley
• ¼ tsp red pepper flakes (optional, for added spice)

Creamy Gnocchi & Italian Sausage Soup Instructions

Full recipe, photos, and instructions in the recipe card at end of post

SOUP:

Brown the Sausage: Heat a tablespoon of olive oil in a large pot over medium-high heat. Add the chicken sausage and cook until browned. Remove and set aside in an airtight container to keep warm.

Sauté the Vegetables: In the same pot, turn the heat to medium, add butter and cook the diced white onion until softened. Add the chopped red bell pepper, and diced carrots over medium heat for 2-3 minutes. Add in the flour and stir in the crushed cloves of garlic and cook for another minute.

Build the Base: Deglaze the pot with white wine. Return the sausage to the pot and add the chicken broth, heavy cream, Italian seasoning, and a Parmesan rind. Bring to a gentle boil for 6 minutes, allowing all the flavors to blend.

Add the Gnocchi and Greens: Reduce to medium-low heat, then add the gnocchi and fresh spinach or baby kale and let it simmer for 4 minutes.

Serve and Garnish: Ladle the soup into bowls and top with grated Parmesan cheese, fresh basil, and a sprinkle of red pepper flakes for a little heat.

GARLIC BREAD:

Make garlic butter: Combine the softened butter with garlic and all the seasonings. Make slits 3/4 of the way through making sure not to fully cut through the bread. Add in the butter in between the slits and cover the outside of the bread with the remaining butter.

Bake: Bake the bread at 400F for 8 minutes!

Tips and Variations

Storage: Store leftovers in an airtight container and reheat gently to avoid overcooking the gnocchi.

For Extra Flavor: Try adding a pinch of fennel seeds if using ground meat or using hot Italian sausage for a spicier twist.

Sausage Substitutes: You can sub for pork Italian sausage, ground beef, ground chicken, or ground turkey. If using ground meat, I would add 1/2 tsp of fennel seeds.

Gnocchi Substitutes: If you don’t have potato gnocchi, small pasta shapes like tortellini are a great way to switch things up.

Gnocchi Tips: Gnocchi in the refrigerated section of the market works best, but if you have time, homemade gnocchi adds an incredible texture.

FAQ

Can I make this soup ahead of time?
Yes! This soup can be made up to 2 days in advance. Just reheat it gently on the stove, and consider adding a splash of extra broth or cream if it has thickened in the fridge. For the freshest taste, add the kale and gnocchi when reheating to keep their texture.

Can I freeze this soup?
This soup is best enjoyed fresh due to the cream and gnocchi. However, you can freeze it before adding the cream and gnocchi. When you’re ready to eat, thaw it in the fridge, reheat it on the stove, then add the cream and gnocchi at the end.

Can I make this soup vegetarian?
Absolutely! Use plant-based Italian sausage or skip the sausage altogether and add extra veggies, like mushrooms or zucchini. Use vegetable stock instead of chicken stock to keep it fully vegetarian.

What’s the best way to store leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Garlic bread can be stored at room temperature for a day or in the fridge for up to 3 days. Reheat garlic bread in the oven to bring back its crispiness.

How do I keep the gnocchi from getting mushy?
For the best texture, add the gnocchi just before serving, or cook it separately and add it to each bowl when you serve. This keeps the gnocchi firm and prevents it from soaking up too much broth.

Can I add other vegetables to the soup?
Absolutely! This soup is flexible. Try adding mushrooms, zucchini, or even potatoes for extra heartiness. Just be mindful of the cooking times for each veggie.

Print

Creamy Gnocchi & Italian Sausage Soup

As the weather cools down, there’s nothing quite like a big bowl of cozy, creamy Italian sausage gnocchi soup to bring everyone to the dinner table. This soup has it all – savory sausage, pillowy gnocchi, and a rich, creamy broth that’s absolutely satisfying. Plus, with just a handful of main ingredients and simple pantry staples, it’s a quick and comforting meal you can whip up even on busy weeknights.

Course Appetizer, Main Course

Cuisine American, Italian

Keyword gnocchi, soup

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 614kcal

Ingredients

Soup

• 1 lb chicken Italian sausage
• ½ tsp salt
• 1 tbsp olive oil
• 3 tbsp butter
• 1 medium white onion diced
• 1 red bell pepper diced
• 2 medium carrots diced
• 3 tbsp flour
• 4 garlic cloves crushed
• 1 cup heavy cream
• 6 cups low sodium chicken broth or chicken stock
• 2 tsp Italian seasoning
• 1.5 lb potato gnocchi I love the one in the refrigerated section of the grocery store.
• 2 cups baby kale or fresh spinach
• 1 Parmesan rind optional, for added flavor
• Freshly grated Parmesan cheese for topping
• Fresh basil for garnish

Garlic Bread

• 1 baguette or French loaf
• 1 cup softened butter I used salted
• 5 garlic cloves crushed
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp dried parsley
• ¼ tsp red pepper flakes optional, for added spice

US Customary – Metric

Instructions

SOUP

• Brown the Sausage: Heat tablespoon of olive oil in a large pot over medium-high heat. Add the chicken sausage and cook until browned. Remove and set aside in an airtight container to keep warm.
  
• Sauté the Vegetables: In the same pot, turn the heat to medium and add butter and cook the diced white onion until softened. Add the chopped red bell pepper, and diced carrots over medium heat for 2-3 minutes. Add in the flour and stir in the crushed cloves of garlic and cook for another minute.
  
• Build the Base: Deglaze the pot with white wine. Return the sausage to the pot and add the chicken broth, heavy cream, Italian seasoning, and a Parmesan rind. Bring to a gentle boil for 6 minutes, allowing all the flavors to blend.
  
• Add the Gnocchi and Greens: Reduce to medium-low heat, then add the gnocchi and fresh spinach or baby kale and let it simmer for 4 minutes.
  
• Serve and Garnish: Ladle the soup into bowls and top with grated Parmesan cheese, fresh basil, and a sprinkle of red pepper flakes for a little heat.
  

GARLIC BREAD

• Make garlic butter: Combine the softened butter with garlic and all the seasonings. Make slits 3/4 of the way through making sure not to fully cut through the bread. Add in the butter in between the slits and cover the outside of the bread with the remaining butter.
  
• Bake: Bake the bread at 400F for 8 minutes!
  

Video

Notes

These are only estimates and for only the soup.

Nutrition

Serving: 1.5cups | Calories: 614kcal | Carbohydrates: 56g | Protein: 23g | Fat: 36g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 113mg | Sodium: 1500mg | Potassium: 386mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5153IU | Vitamin C: 29mg | Calcium: 86mg | Iron: 6mg

The post Creamy Gnocchi & Italian Chicken Sausage Soup appeared first on Lola Jay Yum!.

If you love Italian flavors and creamy pasta dishes, this Chicken Alfredo Stuffed Shells recipe is perfect for you. It combines shredded chicken, ricotta, and spinach, stuffed into jumbo pasta shells, all smothered in a creamy Alfredo sauce. The dish is topped with bubbling mozzarella and parmesan, creating a golden, cheesy finish that’s perfect for any occasion. It’s a great way to transform store-bought rotisserie chicken into a delicious, comforting meal for the whole family. Whether you’re looking for an easy dinner recipe or something to impress guests, these stuffed shells are sure to be a hit!

If you love creamy, cheesy pasta dishes, be sure to check out my recipe of Tini’s viral mac n cheese recipe or my own version with Gouda cheese!

Why You’ll Love This Chicken Stuffed Shells with Alfredo Sauce Recipe

Versatile: You can easily adjust the filling or sauce to your liking, making this dish adaptable for different dietary preferences.

Rich and Creamy: This dish combines three kinds of cheese—ricotta, mozzarella, and parmesan—for the ultimate creamy, cheesy experience.

Quick Dinner: Using store-bought rotisserie chicken saves time, making it perfect for busy weeknights.

Easy to Prepare: With simple ingredients you can find at any grocery store, it’s an accessible meal that doesn’t require much extra effort.

Chicken Alfredo Stuffed Shells Video

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Ingredients

Full recipe, instructions, and photos in the recipe card at the end of this post

Pasta Shells:

• 12 oz jumbo pasta shells (cooked al dente according to package directions)

Filling Mixture:

• 1 rotisserie chicken, shredded (or 2 cups of cooked chicken breast)
• 5 oz baby spinach, sautéed
• 1 cup ricotta cheese
• ½ cup shredded mozzarella cheese
• ½ cup shredded parmesan cheese
• ½ tsp onion powder
• ½ tsp garlic powder
• ¼ tsp black pepper
• 2 tbsp fresh parsley

Creamy Alfredo Sauce:

• 3 tbsp flour
• 3 tbsp butter
• 3 garlic cloves, crushed
• 2 cups chicken broth
• 1 cup heavy cream
• 4 oz light cream cheese, softened
• 1.5 tsp Adobo seasoning
• ½ tsp garlic powder
• ¼ tsp black pepper

Topping:

• 1.5 cups mozzarella cheese
• ½ cup parmesan cheese
• Fresh parsley

Cooking Instructions for Chicken Alfredo Stuffed Shells

Full recipe, instructions, and photos in the recipe card at the end of this post

Prepare the Pasta Shells:

• Bring a large pot of water to boil, add salt, and cook the jumbo shells until al dente. Drain and place them in cold water to prevent further cooking. Set aside.

Make the Alfredo Sauce:

• In a large skillet over medium heat, melt the butter and sauté the crushed garlic until fragrant.

• Whisk in the flour and cook for a couple of minutes until it turns golden.

• Gradually add the chicken broth and then the heavy cream, whisking continuously to avoid lumps.

• Stir in the cream cheese, and let it melt, creating a creamy sauce. Add the Adobo seasoning, garlic powder, and black pepper.

• Allow the sauce to simmer on medium-low heat for 2-3 minutes or until it thickens. Remove from heat.

Cook the Spinach:

• In a small pan, sauté the baby spinach on medium until wilted. Set aside.

Mix the Filling:

• In a large mixing bowl, combine the shredded chicken, cooked spinach, ricotta, ½ cup mozzarella, ½ cup parmesan, onion powder, garlic powder, and black pepper. Stir until well combined.

Stuff the Shells:

• Preheat the oven to 350°F. Spread a layer of the creamy Alfredo sauce on the bottom of a prepared baking dish.

• Fill each shell with the chicken mixture and arrange them in a single layer in the baking dish. I use large soup spoon to measure out the filling.

Add the Toppings:

• Pour the remaining Alfredo sauce over the filled shells. Top with 1.5 cups mozzarella and ½ cup parmesan.

Bake:

• Bake for 25 minutes until the cheese is melted and the sauce is bubbly. Broil for an additional 3 minutes to achieve a golden-brown top.

Serve:

• Garnish with fresh parsley and serve warm.

Substitutions and Variations

Vegetarian Option: Replace the chicken with sautéed mushrooms and extra spinach for a vegetarian twist.

Cottage Cheese: Swap out ricotta for cottage cheese if you prefer a slightly lighter filling.

Use Ground Chicken or Turkey: For a leaner option, use ground chicken or turkey instead of shredded chicken.

FAQ

How do I store leftovers?
Store any leftover stuffed shells in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Can I freeze chicken alfredo stuffed shells?
Yes! Prepare the dish up until baking, cool, then place in a freezer safe container. Freeze for up to 2 months. When ready to cook, thaw in the fridge overnight and bake as directed.

How do I reheat stuffed shells?
Reheat the stuffed shells in a preheated oven at 350°F for 20 minutes, or until fully warmed through. You can also heat them in the microwave in 1 minute bursts.

Can I use chicken breast instead of rotisserie chicken?
Yes, you can use boneless chicken breasts. Simply cook them, shred, and then add to the filling mixture.

What sides go well with chicken Alfredo stuffed shells?
This dish pairs perfectly with a side of garlic bread, my Mediterranean Crunch Salad, or steamed vegetables like green beans.

These Cheesy Chicken Alfredo Stuffed Shells are a creamy, delicious meal that’s sure to become a favorite in your household. With minimal ingredients and an easy preparation process, this dish is perfect for those busy weeknights when you need a hearty, comforting meal. Whether you’re a fan of classic Italian dishes or simply looking for new recipes to try, these stuffed shells are a guaranteed crowd-pleaser!

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Chicken Alfredo Stuffed Shells

If you love Italian flavors and creamy pasta dishes, this Chicken Alfredo Stuffed Shells recipe is perfect for you. It combines shredded chicken, ricotta, and spinach, stuffed into jumbo pasta shells, all smothered in a creamy Alfredo sauce. The dish is topped with bubbling mozzarella and parmesan, creating a golden, cheesy finish that's perfect for any occasion. It's a great way to transform store-bought rotisserie chicken into a delicious, comforting meal for the whole family. Whether you're looking for an easy dinner recipe or something to impress guests, these stuffed shells are sure to be a hit!

Course Main Course

Cuisine Italian

Keyword alfredo, stuffed shells

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 24 shells

Calories 118kcal

Ingredients

Pasta Shells

• 12 oz package of jumbo pasta shells cooked al dente according to package directions

Filling Mixture

• 1 rotisserie chicken shredded (or 2 cups of cooked chicken breast)
• 5 oz baby spinach sautéed
• 1 cup ricotta cheese
• ½ cup shredded mozzarella cheese
• ½ cup shredded parmesan cheese
• ½ tsp onion powder
• ½ tsp garlic powder
• ¼ tsp black pepper
• 2 tbsp fresh parsley

Creamy Alfredo Sauce

• 3 tbsp flour
• 3 tbsp butter
• 3 garlic cloves crushed
• 2 cups chicken broth
• 1 cup heavy cream
• 4 oz light cream cheese softened
• 1.5 tsp Adobo seasoning
• ½ tsp garlic powder
• ¼ tsp black pepper

Topping

• 1.5 cups mozzarella cheese
• ½ cup parmesan cheese
• Fresh parsley

US Customary – Metric

Instructions

Prepare the Pasta Shells

• Bring a large pot of water to boil, add salt, and cook the jumbo shells until al dente. Drain and place them in cold water to prevent further cooking. Set aside.
  

Make the Alfredo Sauce

• In a large skillet over medium heat, melt the butter and sauté the crushed garlic until fragrant.
  
• Whisk in the flour and cook for a couple of minutes until it turns golden.
  
• Gradually add the chicken broth and then the heavy cream, whisking continuously to avoid lumps.
  
• Stir in the cream cheese, and let it melt, creating a creamy sauce. Add the Adobo seasoning, garlic powder, and black pepper.
  
• Allow the sauce to simmer on medium-low heat for 2-3 minutes or until it thickens. Remove from heat.
  

Cook the Spinach

• In a small pan, sauté the baby spinach on medium until wilted. Set aside.
  

Mix the Filling

• In a large mixing bowl, combine the shredded chicken, cooked spinach, ricotta, ½ cup mozzarella, ½ cup parmesan, onion powder, garlic powder, and black pepper. Stir until well combined.
  

Stuff the Shells

• Preheat the oven to 350°F. Spread a layer of the creamy Alfredo sauce on the bottom of a prepared baking dish.
  
• Fill each shell with the chicken mixture. I use large soup spoon to measure out the filling.
  
• Arrange them in a single layer in the baking dish.
  

Add the Toppings

• Pour the remaining Alfredo sauce over the filled shells.
  
• Top with 1.5 cups mozzarella and ½ cup parmesan.
  

Bake

• Bake for 25 minutes until the cheese is melted and the sauce is bubbly. Broil for an additional 3 minutes to achieve a golden-brown top.
  

Serve

• Garnish with fresh parsley and serve warm.
  

Video

Notes

These nutrition calculations are only estimates.

Nutrition

Serving: 1shell | Calories: 118kcal | Carbohydrates: 2g | Protein: 12g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: -2.8g | Monounsaturated Fat: 1g | Cholesterol: 41mg | Sodium: 282mg | Potassium: 77mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 734IU | Vitamin C: 2mg | Calcium: 109mg | Iron: 0.4mg

The post Chicken Alfredo Stuffed Shells appeared first on Lola Jay Yum!.

I’ve been dying to try Eric Kim’s Pasta Alla Vodka from the NY Times (it has over 3000 four-star reviews)! I love everything he makes so I decided to give it a try and I have NO REGRETS! I decided to add my own spin on it by incorporating a few adjustments to amp up the flavor.

This recipe includes crispy bacon, a rich creamy sauce, and a hint of spice from Calabrian chili or red pepper flakes. The addition of sun dried tomato paste brings depth to the sauce, while the finishing touches of ricotta, parmesan, and pecorino create an irresistibly creamy pasta dish. This dish is perfect for a cozy night at home or a dinner party when you want to impress without spending hours in the kitchen.

Why You’ll Love This Pasta Alla Vodka Recipe

• Minimal Ingredients: This recipe uses simple pantry staples but delivers bold, complex flavors.
• Rich and Creamy: The combination of heavy cream, ricotta, and vodka makes a creamy sauce that clings perfectly to the pasta.
• Quick and Easy: With a little over 30 minutes, you can create a restaurant-quality dish for a quick weeknight dinner.
• Customizable: You can adjust the spice level with more chili flakes or even add some rotisserie chicken for extra protein.

Pasta Alla Vodka Video

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Ingredients

Full recipe, instructions, and photos in the recipe card at the end of post

• 1 tablespoon olive oil
• 4 slices thick-cut bacon (6 ounces), coarsely chopped
• ½ tsp red pepper flakes or 1 tsp Calabrian chili (Add more if you want more of a kick)
• 1 teaspoon dried oregano
• 4 large garlic cloves, lightly crushed but left whole
• 1 medium yellow onion, finely chopped
• Freshly ground black pepper, to taste
• 3 tbsp sundried tomato paste (optional, but adds depth)
• 3 tbsp tomato paste (or 6 tbsp if not using sundried tomato paste)
• ½ cup vodka: Adds a subtle, rich flavor and deglazes the pan (see note on vodka below)
• 1 pound fusilli (or your pasta of choice)
• 1 cup heavy cream: For that smooth, creamy sauce that ties everything together.
• 1 cup pecorino, grated
• ⅓ cup parmesan cheese, grated
• 1 cup ricotta: Added on top to give a cool, creamy contrast.
• Finely chopped flat-leaf parsley or basil, for serving.

NOTE: Does Alcohol really fully cook off? Well. not entirely! So if you have someone that is in recovery or needs to totally obstain from any alcohol then keep that in mind. Adam Ragusea has a great YouTube Video on this.

Cooking Instructions

Full recipe, instructions, and photos in the recipe card at the end of post

1. Sauté the bacon (see note below): Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the thick-cut bacon and cook until crispy, about 3-4 minutes. Remove and set aside. Leave 3 tbsp of the oil in the pan.
2. Cook the pasta: While the sauce simmers, cook your pasta according to the package instructions 2 minutes short of al dente. Reserve 2 cups of pasta water before draining.
3. Bloom the spices: Turn the heat to medium and add in the red pepper flakes (or Calabrian chili) to the pan. I found that the 1 tsp of Calabrian chili added very mild spice so keep that in mind. Add the oregano and sauté for 1 minute.
4. Add the onion, and lightly crushed garlic cloves (you just want to hit the clove with a knife to release some of the flavor). Sauté until the onion becomes translucent and the garlic is fragrant, about 3-4 minutes.
5. Add the tomato paste: Stir in the sun dried tomato paste (if using) and regular tomato paste, cooking for about 2-3 minutes to deepen the flavors.
6. Deglaze with vodka (see note under ingredients): Turn off the heat and pour in ½ cup vodka to deglaze the pan, scraping up any flavorful brown bits from the bottom with a wooden spoon. Turn the heat to medium and simmer for 5 minutes until the vodka reduces to a little more than half. Fish out the whole garlic cloves.
7. Blend (Optional): I have a picky eater so I blended my sauce and then returned it to the pan.
8. Add the cream: Stir in the heavy cream and simmer for another 2-3 minutes until the sauce thickens slightly. Season with salt and black pepper to taste.
9. Finish the sauce: Toss the cooked pasta in the sauce, adding some of the reserved pasta water to adjust the sauce’s consistency. Stir in the grated pecorino and parmesan until melted.
10. Serve: Spoon the pasta into bowls and top with a dollop of ricotta, a sprinkle of parmesan, and freshly chopped parsley or basil.

NOTE: Looking back, I would love to try adding the bacon back in the sauce when I blend it. I think that would add some nice umami flavor but of course optional

Substitutions and Variations

• No vodka? Replace it with gin or chicken broth and a squeeze of lemon for tanginess.
• Vegetarian Option: Skip the bacon and add extra veggies like spinach or fresh tomatoes.
• Best results: Stir in some of the reserved pasta water to help the sauce stick to the pasta for the perfect creamy texture.

FAQ

What type of pasta is best for this recipe?
This dish works well with fusilli, penne, or rigatoni. These pasta shapes hold onto the creamy sauce beautifully, ensuring every bite is packed with flavor.

Can I use fresh tomatoes instead of tomato paste?
Yes! While tomato paste provides a concentrated flavor, you can use fresh tomatoes or tomato sauce. Just let them cook down for a longer period to achieve the right consistency.

Can I make this dish ahead of time?
Yes, you can prepare the sauce in advance and store it in an airtight container for up to 3 days. Reheat the sauce over low heat, adding a little pasta water to loosen it up before serving.

How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat the pasta in a pan over low heat, adding a splash of water or broth to keep the sauce creamy.

Can I freeze the sauce?
Yes, you can freeze the vodka sauce (without the pasta) for up to 3 months. Allow it to thaw overnight in the refrigerator, then reheat and toss with freshly cooked pasta.

This Ricotta Pasta alla Vodka is a luxurious yet simple pasta dish that strikes the perfect balance between creamy, tangy, and spicy. Whether you’re cooking for a special occasion or just craving something indulgent, this pasta is sure to become a regular rotation in your household. Serve it with a glass of Sauvignon Blanc and enjoy the rich flavors that make this dish unforgettable!

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Pasta Alla Vodka w/ Ricotta

This recipe includes crispy bacon, a rich creamy sauce, and a hint of spice from Calabrian chili or red pepper flakes. The addition of sun dried tomato paste brings depth to the sauce, while the finishing touches of ricotta, parmesan, and pecorino create an irresistibly creamy pasta dish. This dish is perfect for a cozy night at home or a dinner party when you want to impress without spending hours in the kitchen

Course Main Course

Cuisine American, Italian

Keyword pasta, vodka

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 665kcal

Ingredients

• 1 tablespoon olive oil
• 4 slices thick-cut bacon 6 ounces, coarsely chopped
• ½ tsp red pepper flakes or 1 tsp Calabrian chili
• 1 teaspoon dried oregano
• 4 large garlic cloves crushed but left whole
• 1 medium yellow onion finely chopped
• Freshly ground black pepper to taste
• 3 tbsp sundried tomato paste optional, but adds depth
• 3 tbsp tomato paste or 6 tbsp if not using sundried tomato paste
• ½ cup vodka
• 1 pound fusilli
• 1 cup heavy cream
• 1 cup pecorino grated
• ⅓ cup parmesan cheese grated
• 1 cup ricotta
• Finely chopped flat-leaf parsley or basil for serving.

US Customary – Metric

Instructions

• Sauté the bacon: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the thick-cut bacon and cook until crispy, about 3-4 minutes. Remove and set aside. Leave 3 tbsp of the oil in the pan. See note in note section.
  
• Cook the pasta: While the sauce simmers, cook your pasta according to the package instructions 2 minutes short of al dente. Reserve 2 cups of pasta water before draining.
  
• Bloom the spices: Turn the head to medium and add in the red pepper flakes (or Calabrian chili) to the pan. See note in notes section. Add the oregano and sauté for 1 minute.
  
• Add the onion, and lightly crushed garlic cloves (you just want to hit the clove with a knife to release some of the flavor). Sauté until the onion becomes translucent and the garlic is fragrant, about 3-4 minutes.
  
• Add the tomato paste: Stir in the sun dried tomato paste (if using) and regular tomato paste, cooking for about 2-3 minutes to deepen the flavors.
  
• Deglaze with vodka (see note in note section): Turn off the heat and pour in ½ cup vodka to deglaze the pan, scraping up any flavorful brown bits from the bottom with a wooden spoon. Turn the heat to medium and simmer for 5 minutes until the vodka reduces.
  
• Add the cream: Stir in the heavy cream and simmer for another 2-3 minutes until the sauce thickens slightly. Season with salt and black pepper to taste. Fish out the whole garlic cloves.
  
• Blend (Optional): I have a picky eater so I blended my sauce and then returned it to the pan.
  
• Finish the sauce: Toss the cooked pasta in the sauce, adding some of the reserved pasta water to adjust the sauce’s consistency. Stir in the grated pecorino and parmesan until melted.
  
• Serve: Spoon the pasta into bowls and top with a dollop of ricotta, a sprinkle of parmesan, and freshly chopped parsley or basil.
  

Video

Notes

 

• Does Alcohol really fully cook off? Well. not entirely! So if you have someone that is in recovery or needs to totally obstain from any alcohol than keep that in mind. Adam Ragusea has a great YouTube Video on this.
• The tsp of Calabrian chili adds a small hint of spice. Add more or red pepper flakes if you like your sauce on the spicier side. 
• Optional: If blending your sauce, add the bacon back in for more umami flavor.

These nutrition values are only estimates. 

Nutrition

Serving: 1.5cups | Calories: 665kcal | Carbohydrates: 61g | Protein: 23g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 87mg | Sodium: 544mg | Potassium: 350mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1249IU | Vitamin C: 2mg | Calcium: 374mg | Iron: 2mg

The post Pasta Alla Vodka w/ Ricotta: A Flavorful Twist appeared first on Lola Jay Yum!.

Are you ready to elevate your pizza night with a gourmet twist? This Mushroom Puff Pastry Pizza with White Sauce is a delicious option perfect for any night of the week. Featuring a flaky puff pastry crust, a creamy white sauce, and topped with a medley of mushrooms, mozzarella, and fontina cheese and arugula. Now…if you want to take it next level see my secret addition below! It’s an easy dinner that will impress your family and friends! If you like this pizza check out my Crispy Pepperoni & Veggie Puff Pastry Pizza!

You can serve this Mushroom & White Sauce Puff Pastry Pizza as is or I love to pair mine with my Mediterranean Crunch Salad to get some greens in there as well! Or if you want more truffle you will love my Truffle Mushroom Mussels & Fries!

My Secret Bonus Addition

Once my pizza is done I like to add what I call a finishing touch! In addition to the arugula, I love to add fresh burrata, basil, truffle oil and balsamic glaze. Now listen….the pizza is delicious sans these additions but this takes it to THE NEXT LEVEL!!! Trust me!

Why We Love This Recipe

This Mushroom Puff Pastry Pizza with White Sauce is perfect for any occasion:

Gourmet Flavors: The combination of creamy white sauce, mushrooms, and gourmet toppings like burrata and truffle oil makes this pizza truly special.

Quick and Easy: Despite its sophisticated flavors, this pizza is easy to make and takes just 15-20 minutes to bake.

Versatile: Perfect for a fancy dinner party, a casual get-together, or a simple weeknight dinner.

Family Favorite: The rich, savory flavors are sure to please both kids and adults alike.

Mushroom & White Sauce Puff Pastry Pizza Video

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Ingredients

Full recipe, instructions, and photos in recipe card at end of post

Pizza

• 1 sheet of puff pastry dough, thawed
• 1 cup sliced mushrooms
• 1 cup shredded mozzarella cheese
• 1 cup shredded fontina cheese
• Fresh arugula, for topping
• Burrata cheese, for topping (optional)
• Truffle oil, for drizzling (optional_
• Balsamic glaze, for drizzling (optional)
• Fresh basil leaves, for garnish
• 2 eggs, beaten (for egg wash)

White Sauce

• 2 tbsp butter
• 2 tbsp flour
• 1.5 cups milk
• 3 garlic cloves, minced
• ¼ cup boursin cheese
• ¼ tsp salt (or to taste)
• ¼ tsp fresh black pepper
• ¼ cup grated parmesan cheese

About Our Ingredients

Puff Pastry Dough: The star of the show, offering a light, flaky crust that differs from traditional pizza dough.

Mushrooms: Add a savory, umami flavor that pairs perfectly with the creamy white sauce.

Mozzarella and Fontina Cheese: These cheeses melt beautifully and provide a rich, gooey texture.

White Sauce: Made from butter, flour, milk, garlic, boursin, and parmesan cheese, this sauce is creamy and full of flavor.

Fresh Toppings: Arugula, burrata, truffle oil, balsamic glaze, and basil add a fresh, vibrant finish to the pizza.

Substitutions & Variations

Cheese Variations: Substitute mozzarella with a blend of cheddar, gouda, or even blue cheese for a different flavor profile.

Vegetarian Options: Add more vegetables like spinach, roasted red peppers, or caramelized onions. With these veggies, I would recommend sautéing your veggies with a little salt to remove some of the liquid so you don’t end up with a soggy dough

Meat Toppings: Add prosciutto, crispy bacon, or cooked sausage for a meaty twist.

Puff Pastry Pizza Pockets: Fold the puff pastry over the toppings and seal the edges to make portable pizza pockets.

Puff Pastry Wheels: Roll the topped puff pastry into a log and slice it into wheels before baking for a fun appetizer.

Mini Pizzas: Cut the puff pastry into smaller squares to create mini pizzas, perfect for parties or as a fun snack for kids.

How To Make Mushroom & White Sauce Puff Pastry Pizza

Full recipe, instructions, and photos in recipe card at end of post.

Prepare the White Sauce:

• In a small saucepan over medium heat, melt the butter. Add in your garlic and sauté for 1 minute. Add the flour and whisk continuously for about 2 minutes, until lightly golden.
• Gradually add the milk, continuing to whisk to avoid lumps. Cook until the sauce thickens, about 5-7 minutes.
• Stir in the boursin cheese, salt, black pepper, and grated parmesan cheese. Cook for another 2 minutes until the cheese is melted and the sauce is smooth. Remove from heat and set aside.

Prepare the Puff Pastry Crust:

• Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
• On a lightly floured surface, use a rolling pin to gently roll out the puff pastry sheet to smooth out the creases.
• Transfer the puff pastry dough to the prepared baking sheet. Using a sharp knife, score a 1-inch border around the edges, being careful not to cut all the way through. This will create a raised puff pastry base for your toppings. Poke holes with a fork along the dough.
• We are going to blind bake your pastry dough to make sure it doesn’t get soggy. Egg wash your pizza and bake it for 10 minutes.

Assemble the Pizza:

• Remove the pizza from the oven and spread 1/4 cup of the white sauce evenly over the puff pastry, inside the border, using the back of a spoon.
• Sprinkle the shredded mozzarella and fontina cheese over the sauce.
• Add the sliced mushrooms evenly over the cheese.

Bake the Pizza:

• Place the puff pastry pizza in the preheated oven and bake for 6-8 minutes, or until the cheese is bubbly and melted.
• Remove from the oven and let it cool for a few minutes.

Finish with Toppings:

• Top the pizza with fresh arugula. Also, optional but I HIGHLY recommend :), torn pieces of burrata cheese, truffle oil, and fresh basil leaves.
• Drizzle balsamic glaze for an extra layer of flavor.

FAQ

Can I use a different cheese blend?

Yes, you can substitute fontina with gouda, gruyère, or even asiago for a different flavor profile.

Can I prepare the white sauce ahead of time?

Yes, you can make the white sauce up to 2 days in advance. Store it in an airtight container in the refrigerator and reheat by adding a little milk before using.

What are some other topping ideas?

Try adding caramelized onions, roasted red peppers, or even thin slices of prosciutto for a gourmet touch.

How should I store leftovers?

Store any leftover pizza in an airtight container in the refrigerator. Reheat in a preheated oven at 350°F (175°C) for about 10 minutes.

Print

Mushroom & Arugula Puff Pastry Pizza

This Mushroom Puff Pastry Pizza with White Sauce is a delicious option perfect for any night of the week. Featuring a flaky puff pastry crust, a creamy white sauce, and topped with a medley of mushrooms, mozzarella, and fontina cheese and arugula.

Course Appetizer, Main Course, Side Dish

Cuisine American, Italian

Keyword pizza, pizza dough, puff pastry

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8 slices

Calories 312kcal

Ingredients

Pizza

• 1 sheet of puff pastry dough thawed
• 1 cup sliced mushrooms
• 1 cup shredded mozzarella cheese
• 1 cup shredded fontina cheese
• 1/2 cup Fresh arugula for topping
• Burrata cheese for topping (optional)
• Truffle oil for drizzling (optional_
• Balsamic glaze for drizzling (optional)
• Fresh basil leaves for garnish
• 2 eggs beaten (for egg wash)

White Sauce

• 2 tbsp butter
• 2 tbsp flour
• 1.5 cups milk I used whole milk
• 3 garlic cloves minced
• ¼ cup boursin cheese
• ¼ tsp salt or to taste
• ¼ tsp fresh black pepper
• ¼ cup grated parmesan cheese

US Customary – Metric

Instructions

Prepare the White Sauce

• In a small saucepan over medium heat, melt the butter. Add in your garlic and sauté for 1 minute. Add the flour and whisk continuously for about 2 minutes, until lightly golden.
  
• Gradually add the milk, continuing to whisk to avoid lumps. Cook until the sauce thickens, about 5-7 minutes.
  
• Stir in the boursin cheese, salt, black pepper, and grated parmesan cheese. Cook for another 2 minutes until the cheese is melted and the sauce is smooth. Remove from heat and set aside.
  

Prepare the Puff Pastry Crust

• Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  
• On a lightly floured surface, use a rolling pin to gently roll out the puff pastry sheet to smooth out the creases.
  
• Transfer the puff pastry dough to the prepared baking sheet. Using a sharp knife, score a 1-inch border around the edges, being careful not to cut all the way through. This will create a raised puff pastry base for your toppings. Poke holes with a fork along the dough.
  
• We are going to blind bake your pastry dough to make sure it doesn’t get soggy. Egg wash your pizza and bake it for 10 minutes.
  

Assemble the Pizza

• Remove the pizza from the oven and spread 1/4 cup of the white sauce evenly over the puff pastry, inside the border, using the back of a spoon.
  
• Sprinkle the shredded mozzarella and fontina cheese over the sauce.
  
• Add the sliced mushrooms evenly over the cheese.
  

Bake the Pizza

• Place the puff pastry pizza in the preheated oven and bake for 6-8 minutes, or until the cheese is bubbly and melted. Remove from the oven and let it cool for a few minutes.
  

Finish with Toppings

• Top the pizza with fresh arugula. Also, optional but I HIGHLY recommend :), torn pieces of burrata cheese, truffle oil, and fresh basil leaves.
  
• Drizzle balsamic glaze for an extra layer of flavor.
  

Video

Nutrition

Serving: 1slice | Calories: 312kcal | Carbohydrates: 15g | Protein: 10g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 39mg | Sodium: 437mg | Potassium: 45mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 346IU | Vitamin C: 0.4mg | Calcium: 164mg | Iron: 1mg

The post Mushroom & White Sauce Puff Pastry Pizza appeared first on Lola Jay Yum!.

This Crispy Pepperoni & Veggie Puff Pastry Pizza recipe will revolutionize your pizza night with a fun twist on a classic favorite. This recipe is perfect for busy weeknights, movie night snacks, or any night of the week when you crave a delicious, homemade pizza. With a flaky puff pastry crust and flavorful toppings, this easy dinner is sure to become a family favorite! It’s on your table in under 30 minutes and everyone will be begging for seconds! If you like this pizza check out my Mushroom & White Sauce Puff Pastry Pizza!

You can serve this Crispy Pepperoni & Veggie Puff Pastry Pizza as is or I love to pair mine with my Mediterranean Crunch Salad to get some greens in there as well!

Why We Love This Recipe

This puff pastry pizza recipe is a game-changer for several reasons:

Quick and Easy: Perfect for busy weeknights, it takes just 15-20 minutes to bake.

Versatile: Customize with your favorite toppings to suit any taste.

Crispy and Flaky: The puff pastry crust offers a unique, flaky texture that you won’t get from traditional pizza dough.

Family Favorite: It’s a hit with kids and adults alike, making it ideal for any pizza night. And it’s such a great family activity.

Crispy Pepperoni & Veggie Pizza Video

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Ingredients

Full recipe, pictures, and instructions in the recipe card at the end of post

• 1 sheet of puff pastry dough, thawed
• 1/4 cup of your favorite pizza sauce (I used Rao’s)
• 2 cups shredded mozzarella cheese
• 1/2 cup sliced pepperoni
• 1/4 cup sliced black olives
• 1/2 cup diced green bell pepper
• 1/4 tsp oregano powder
• Fresh basil leaves, for garnish
• 2 eggs, beaten (for egg wash)
• 1 tbsp flour (to dust pan)
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

More About Our Ingredients

Puff Pastry Dough: This is the star of the show, offering a light, flaky crust that differs from traditional pizza dough.

Pizza Sauce: Use your favorite pizza sauce or tomato sauce as the base. It provides a rich, savory flavor.

Mozzarella Cheese: Shredded mozzarella melts beautifully, creating that classic stretchy, gooey cheese layer we all love.

Pepperoni: Adds a spicy, savory kick that’s a classic pizza topping.

Black Olives: They provide a briny, slightly salty flavor that complements the other ingredients well.

Green Bell Pepper: Adds a fresh, crunchy texture and a hint of sweetness.

Fresh Basil Leaves: These are added after baking to give a fresh, aromatic finish.

Egg Wash: Made with beaten eggs, it ensures the crust turns golden brown and crispy.

Substitutions & Variations

Cheese Variations: Substitute mozzarella with a blend of cheddar, gouda, or even blue cheese for a different flavor profile.

Meat Toppings: Swap out pepperoni for cooked sausage, ham, or crispy bacon. Parma ham adds a gourmet touch.

Vegetarian Options: Skip the meat and load up on vegetables like cherry tomatoes, mushrooms, and caramelized onions. With these veggies, I would recommend sautéing your veggies with a little salt to remove some of the liquid so you don’t end up with a soggy dough.

Herbs and Spices: Add a sprinkle of Italian seasoning or fresh oregano leaves for an extra burst of flavor.

Puff Pastry Pizza Pockets: Fold the puff pastry over the toppings and seal the edges to make portable pizza pockets.

Puff Pastry Wheels: Roll the topped puff pastry into a log and slice it into wheels before baking for a fun appetizer.

Mini Pizzas: Cut the puff pastry into smaller squares to create mini pizzas, perfect for parties or as a fun snack for kids.

Instructions

Full recipe, pictures, and instructions in the recipe card at the end of the post

Prepare the Puff Pastry Crust:

• Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. We are going to blind bake our crust first to make sure we get a crispy crust.
• On a lightly floured surface, use a rolling pin to gently roll out the puff pastry sheet to smooth out the creases.
• Transfer the puff pastry dough to the prepared baking sheet. Using a sharp knife, score a 1-inch border around the edges, being careful not to cut all the way through. This will create a raised puff pastry base for your toppings.
• Poke the dough with your fork excluding the border.
• Egg wash the dough and bake for 10 minutes.

Add the Toppings:

• Remove from the oven and poke a few holes to allow the dough to deflate a bit.
• Spread the pizza sauce evenly over the entire pizza, inside the border, using the back of a spoon.
• Sprinkle the shredded mozzarella cheese over the sauce.
• Add the pepperoni, black olives, and diced green bell pepper evenly over the cheese. I cooked my green peppers for a few minutes to remove some of the liquid.
• Top with your oregano.

Bake the Pizza:

• Bake for an additional 6-8 minutes or until the cheese is fully melted.
• Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before slicing.

Serve and Enjoy:

• Slice the puff pastry pizza using a pizza cutter or I love using kitchen shears. Serve warm and enjoy the delightful combination of crispy puff pastry and flavorful toppings.

FAQ

Can I use regular pizza dough instead of puff pastry dough?

Yes, you can, but you’ll get a different texture. Puff pastry dough gives a flaky, crispy crust, whereas regular pizza dough will be more chewy.

Can I make this recipe ahead of time?

This best works best if made fresh. However, you can do the blind baking first and then add your sauce and toppings when you are ready to bake it.

Why is my dough soggy?

It’s most likely because you skipped the blind baking step or you added too much sauce or toppings with too much liquid. If adding toppings like mushrooms or tomatoes, sauté them first with a little salt to remove some of the liquid.

How should I store leftovers?

Store any leftover pizza in an airtight container in the refrigerator. Reheat in a preheated oven at 350°F (175°C) for about 10 minutes.

Print

Crispy Pepperoni & Veggie Pizza

Are you ready to revolutionize your pizza night with a fun twist on a classic favorite? This Crispy Pepperoni & Veggie Puff Pastry Pizza recipe is perfect for busy weeknights, movie night snacks, or any night of the week when you crave a delicious, homemade pizza. With a flaky puff pastry crust and flavorful toppings, this easy dinner is sure to become a family favorite!

Course Appetizer, Main Course, Side Dish

Cuisine American

Keyword pizza, puff pastry

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8 slices

Calories 235kcal

Ingredients

• 1 sheet of puff pastry dough thawed
• 1/4 cup of your favorite pizza sauce I used Rao’s
• 2 cup shredded mozzarella cheese
• 1/2 cup sliced pepperoni
• 1/4 cup sliced black olives
• 1/2 cup diced green bell pepper
• 1/4 tsp oregano powder
• Fresh basil leaves for garnish
• 2 eggs beaten (for egg wash)
• 1 tbsp flour to dust pan
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

Prepare the Puff Pastry Crust

• Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  
• On a lightly floured surface, use a rolling pin to gently roll out the puff pastry sheet to smooth out the creases.
  
• Transfer the puff pastry dough to the prepared baking sheet. Using a sharp knife, score a 1-inch border around the edges, being careful not to cut all the way through. This will create a raised puff pastry base for your toppings. Poke the dough with your fork excluding the border.
  
• Egg wash the dough and bake for 10 minutes.
  

Add the Toppings

• Remove from the oven and poke a few holes to allow the dough to deflate a bit.
  
• Spread the pizza sauce evenly over the entire pizza, inside the border, using the back of a spoon.
  
• Sprinkle the shredded mozzarella cheese over the sauce.
  
• Add the pepperoni, black olives, and diced green bell pepper evenly over the cheese. I cooked my green peppers for a few minutes to remove some of the liquid.
  
• Top with basil and oregano.
  

Bake the Pizza

• Bake for an additional 6-8 minutes or until the cheese is fully melted.
  
• Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before slicing.
  

Serve and Enjoy

• Slice the puff pastry pizza using a pizza cutter or I love using kitchen shears. Serve warm and enjoy the delightful combination of crispy puff pastry and flavorful toppings.
  

Video

Nutrition

Serving: 1slice | Calories: 235kcal | Carbohydrates: 15g | Protein: 5g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 407mg | Potassium: 85mg | Fiber: 1g | Sugar: 1g | Vitamin A: 132IU | Vitamin C: 8mg | Calcium: 44mg | Iron: 1mg

The post Crispy Pepperoni & Veggie Puff Pastry Pizza appeared first on Lola Jay Yum!.

When my kids were still little, this dish became a beacon of comfort and joy in our home. I vividly remember the laughter echoing in the kitchen as we gathered around the table, hands eagerly stuffing each shell with a delightful mixture of Italian sausage, ricotta, and cheese. It wasn’t just a meal; it was a moment of shared happiness. The aroma wafting through the air, the cheesy smiles on their faces – these are the snapshots etched in my heart. Today, as I recreate this dish, it’s not just about the flavors; it’s about revisiting those cherished moments, a culinary journey that connects past and present. Cheesy Sausage Stuffed Shells, for me, are more than a recipe; they are a culinary love letter to the beautiful memories of parenthood.

Cheesy Sausage Stuffed Shells Video

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The History: Stuffed Shells

In 1875, Francesco Bottene invented the Bigolaro, or “Torchio,” a press that extruded thick spaghetti, rigatoni and eventually tagliatelle through a brass die. This enabled the making of pasta to spread throughout the Italian countryside. It also brought about other extruder inventions to make larger shapes like shells and cylinders. Thank you Francesco!

I’m using Conchiglie or in English Jumbo Shells. Conchiglie is shaped like a conch shell and has three sizes. The small Conchigliette, and the medium and large Conchiglioni which is made for stuffing.

Why You’ll Love This Dish

Satisfying Comfort: Cheesy Sausage Stuffed Shells offer a comforting embrace with each bite. The savory blend of Italian sausage, creamy ricotta, and gooey cheese provides a culinary hug, making it an ideal choice for cozy evenings and satisfying your comfort food cravings.

Family-Friendly Feast: This dish transforms dinner into a festive family affair. The interactive process of stuffing the shells and indulging in a cheesy, saucy ensemble makes it a delightful experience for both young and old, turning mealtime into cherished family moments.

Time-Efficient Elegance: While the flavors suggest a labor-intensive creation, the reality is elegance without the fuss. In a little over an hour, you can present a dish that exudes sophistication, perfect for both casual weeknights and special occasions where simplicity meets refinement.

Our Ingredients

Sweet Italian Chicken Sausage: Ground Italian sausage infuses the filling with a robust and savory essence, creating a flavorful contrast to the pasta and cheese. I’m using chicken Italian sausage but you can skip the meat, and use pork sausage, vegan meat, or any ground meat of your choice. If using ground meat, see notes in the recipe card.

Jumbo Pasta Shells: The vessel for the delicious filling, jumbo pasta shells are carefully cooked to al dente perfection, providing a satisfying bite.

Ricotta Cheese: Creamy ricotta cheese adds a luscious and smooth texture to the filling, complementing the savory notes of the Italian sausage.

Mozzarella Cheese: Melted mozzarella blankets the stuffed shells, creating a gooey layer of indulgence that perfectly complements the savory filling. And who doesn’t love a cheese pull!

Parmigiano Reggiano: Parmesan adds a nutty and salty kick, elevating the overall flavor profile and contributing to the dish’s rich depth.

Asiago Cheese: Asiago cheese brings a creamy and nutty flavor, enhancing the overall cheesy goodness of the stuffed shells.

Egg: A beaten egg binds the filling, ensuring a cohesive and creamy mixture that holds together during baking.

Marinara Sauce: A robust marinara sauce, either homemade or high-quality store-bought, envelops the stuffed shells, infusing each bite with a zesty and savory essence.

Italian Herbs: A medley of Italian herbs amplify the flavor profile, adding aromatic depth to the filling and sauce.

FAQ

Can I customize the filling for dietary preferences? Absolutely! Adjust the filling to suit your dietary needs. Consider using turkey or plant-based sausage for a lighter alternative, or experiment with different cheese variations. Some people replace the ricotta with cottage cheese though I personally am not a fan. If using ground meats, see my note in the recipe card.

Are there any alternative sauce options? Certainly! While a classic marinara sauce is traditional, you can explore different sauce options. Try a rich Alfredo sauce for a creamy twist or a spicy arrabbiata for those who crave a kick.

Can I prepare the filling ahead of time? Indeed! Prepare the filling in advance and refrigerate until ready to stuff the shells. This time-saving step allows for a convenient assembly when you’re ready to bake.

How do I prevent the shells from sticking together during baking? To prevent sticking, ensure the shells are cooked to a little short of dente and top with cold water. Additionally, a light coating of olive oil or cooking spray on the shells before stuffing can aid in maintaining their individuality during baking.

Storing & Reheating

Refrigeration: Allow the stuffed shells to cool slightly before storing them in an airtight container. Refrigerate for up to 2 days. Reheat gently in the oven or microwave.

Freezing: While best enjoyed fresh, you can freeze Italian Sausage Stuffed Shells for up to 2 months. Freeze in portions, thaw in the refrigerator, and bake to perfection in the oven.

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Cheesy Sausage Stuffed Shells

This flavorful Cheesy Sausage Stuffed Shell dish, marries savory Italian sausage with pasta shells and a rich tomato sauce

Course Main Course

Cuisine Italian

Keyword sausage, shells, stuffed shells

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 6

Calories 500kcal

Equipment

• 1 9 x 13 casserole dish

Ingredients

• 1 lb sweet Italian chicken sausage removed from casing see notes in recipe card for substitutions
• 16 oz package jumbo pasta shells
• 15 oz Ricotta
• ¼ cup asiago cheese grated
• 3 cups shredded mozzarella cheese reserve 1 cup for topping
• 1 egg
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1/2 cup cup parsley reserve 1 tbsp for garnish
• 3/4 cup shredded parmesan reserve ¼ cup for topping
• ¼ tsp black pepper
• ¼ tsp salt

US Customary – Metric

Instructions

Pasta Shells

• Preheat your oven to 375F. Boil water in a large pot and add in your shells and salt. Cook a few minutes short of al dente, according to instructions on the package. Once done, strain them and cover with cold water and set aside.
  

Cheese Filling

• In a large bowl, combine your ricotta, 2 cups of mozzarella, 1/2 cup of parmesan, asiago cheese, 1/2 cup chopped parsley, salt, pepper, garlic powder and your Italian seasoning and combine.
  

Italian Sausage

• Add a tsp of olive oil to your pan on medium high heat. Let heat for 3 minutes and add in your Italian sausage. If using a different meat, see note below.
  
• Put the heat down to medium and spread the sausage and leave it untouched for 4 minutes so it browns on one side.
  
• Once the 4 minutes has passed you can mix and break up the sausage. Once all the pink is gone and the sausage is browned, set it aside and let it cool for 10-15 minutes.
  

Stuff Shells

• Place half your marinara sauce on the bottom of your casserole dish.
  
• I like to use a large soup spoon to stuff my shells.
  
• Stuff your shells and place them in a single layer.
  
• Top with the rest of your marinara, mozarella cheese, and parmesan cheese.
  
• Cover with foil and bake for 40 minutes. Remove the foil and then broil for two minutes. Top with parsley and enjoy!
  

Video

Notes

Italian Sausage Sub: If you are using ground beef, chicken, turkey or a plant-based ground meat, sauté one garlic clove on medium for 30 seconds and then add in your meat, 1 tsp of Italian seasoning, 1/2 tsp onion powder and 1/2 tsp of ground fennel (optional but adds great taste). Cook on medium until browned. 

Nutrition

Calories: 500kcal | Carbohydrates: 30g | Protein: 33g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 158mg | Sodium: 1288mg | Potassium: 159mg | Fiber: 2g | Sugar: 2g | Vitamin A: 832IU | Vitamin C: 1mg | Calcium: 415mg | Iron: 2mg

The post Cheesy Sausage Stuffed Shells appeared first on Lola Jay Yum!.

Pizza – a universal delight that brings people together through its cheesy, saucy goodness. While grabbing a slice from your favorite pizzeria is a treat, there’s something incredibly satisfying about making your own pizza at home. This recipe is a quick pizza dough – a canvas for creating personalized masterpieces right in your kitchen in half the time!

My favorite thing about making pizza’s at home is it becomes a family activity. Everyone has their perfect version with different meats, cheeses, and toppings. I love seeing everyones creations come to life and of course tasting them. I call it the mommy tax haha!

If you love making pizzas at home, you’ll love my Mushroom & White Sauce Puff Pastry Pizza or my Crispy Pepperoni & Veggie Puff Pastry Pizza!

Pizza Dough Video

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The History: Pizza Dough

The tale of pizza unfolds in the vibrant streets of Naples, Italy, during the 18th century. At this time, the Neapolitan flatbread, a precursor to modern pizza, was a humble and affordable dish for the city’s working-class residents. Little did they know, they were laying the foundation for what would become one of the world’s most cherished foods.

In 1889, Queen Margherita of Savoy visited Naples, and to honor her, pizzaiolo Raffaele Esposito created the iconic Margherita pizza. Topped with tomatoes, mozzarella, and basil, the pizza’s colors mirrored the Italian flag, capturing the queen’s heart and forever solidifying its place in culinary history.

As Italian immigrants spread across the globe, they brought with them not only their love for pizza but also their cherished recipes. In the United States, pizza underwent a transformation, adapting to local tastes and becoming a symbol of comfort and community. Easy pizza dough recipes became a household staple, allowing families to recreate the magic of the pizzeria in their own kitchens.

Why You’ll Love This Recipe

Simple and Time-Tested: This easy pizza dough recipe is a testament to simplicity and tradition, mirroring the time-tested techniques of Italian pizzaiolos.

Versatile and Customizable: The beauty of this recipe lies in its versatility. Whether you prefer a thin and crispy crust or a thicker, chewier base, you have the power to customize it to your liking.

Homemade Goodness: There’s an unmatched joy in creating something from scratch. With this recipe, you’ll experience the satisfaction of crafting your pizza masterpiece right in your kitchen.

Perfect for Any Occasion: Whether it’s a casual family dinner, a weekend gathering with friends, or a solo culinary adventure, this easy pizza dough is a perfect companion for any occasion.

Our Easy Pizza Dough Ingredients

Flour: I used bread flour since the higher protein content in bread flour produces a chewier crust. You can substitute with all-purpose flour if that is what you have on hand.

Warm Water: Using warm water activates the yeast. Test the temperature on your wrist or I prefer a food thermometer– it should feel comfortably warm, similar to bathwater.

Active Dry Yeast: Ensure your yeast is active by dissolving it in warm water with a pinch of sugar or honey. It should become frothy within 5-10 minutes, indicating that it’s ready to work its magic.

Olive Oil: Extra-virgin olive oil imparts a subtle richness to the dough. Choose a quality olive oil for the best flavor.

Honey: A small amount of honey provides the yeast with the fuel it needs to produce carbon dioxide. This allows the dough to rise.

Salt: Besides flavor, salt regulates the fermentation process, preventing the dough from over-rising and yielding an even, well-balanced crust.

Pizza Dough FAQ

Can I make one large pizza?

Yes, you don’t have to split the dough in two.

Why didn’t my dough rise?

Make sure to always check that your yeast is not expired by mixing it ahead of time as instructed in my video and in the directions.

Can I speed up the proofing time?

Placing your dough in a warm room definitely helps a little but the rising time is key to that perfect crust.

Make Your Pizza Dough Ahead

Refrigeration: If you’re not ready to use the pizza dough immediately, you can store it in the refrigerator. Place the dough in a lightly oiled zip-top bag, squeeze out excess air, and refrigerate for up to 2 days. This slow fermentation in the refrigerator can enhance the flavor of the dough.

Freezing: Pizza dough freezes exceptionally well. Divide the dough into individual portions, wrap each portion tightly in plastic wrap, and place them in a freezer bag. Label the bag with the date. The dough can be frozen for up to 2 months. To use, thaw the dough in the refrigerator overnight.

Room Temperature: If you plan to use the dough within a few hours, you can leave it at room temperature. Cover the dough with a damp cloth or plastic wrap to prevent it from drying out.

Storing pizza dough gives you the flexibility to enjoy homemade pizza at your convenience. Whether you’re planning a spontaneous pizza night or want to have dough ready for future cravings, these storage options ensure that you’re just moments away from creating your culinary masterpiece. Enjoy the convenience and deliciousness of homemade pizza dough whenever the craving strikes!

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Easy Pizza Dough

Check out this super easy pizza dough that is on your table in two hours!

Course Main Course

Cuisine Italian

Keyword pizza, pizza dough

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 8

Calories 598kcal

Ingredients

Pizza Dough

• 2 cups lukewarm water 110-115F
• 1 tsp honey
• 1 1/2 tablespoons active dry yeast
• 2 tablespoons olive oil
• 5 1/4 cups all purpose flour or bread flour
• 1 1/2 teaspoons salt
• 2 cups shredded mozzarella
• 1 cup shredded fontina cheese
• 5 oz pepperoni

Marinara

• 14.5 oz crushed tomatoes
• 3 oz tomato paste
• 1 tsp oregano
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp pepper

US Customary – Metric

Instructions

Pizza Dough

• Add your flour to your bowl. You can use a food scale or if you are using measuring cups, make sure to scoop the flour into the cup vs scooping it out of the flour bag directly. Level it out with a flat surface.
  
• Check your yeast by starting with your lukewarm water (between 110-115F).
  
• Add in your honey and yeast and stir. Let that sit for 5 minutes or until a foam has formed. This means your yeast is active. If this does not form then try a different yeast.
  
• Add your salt, olive oil, and yeast mixture to your dough and combine.
  
• A wet dough will form.
  
• If you are rolling it out by hand, lightly flour your surface and knead by hand for 10 minutes.
  
• If you are using a mixer, attach your hook attachment and place it on setting 2 for 5-7 minutes or until you have an elastic dough.
  
• You'll know the gluten is developed by taking a piece and stretching it out without it tearing.
  
• I split my dough in two to make two 12 inch pizzas but you can leave it in one piece if you want to make one large pizza. Just make sure to split your dough before proofing so you don't deflate the dough.
  
• Place your dough in a well oiled bowl and cover with saran wrap and proof in a warm room for two hours.
  
• Once the two hours has passed, your dough should have doubled in size.
  
• 30 minutes before you bake your pizza, heat your oven and oven stone at the highest setting on your oven. If you don't have an oven stone, you can use an inverted cooking sheet.
  
• Press your fingers into your dough to check if it has proofed enough. If it springs back slowly it's properly proofed, if it springs back quickly it's under proofed, and if it takes too long, it needs a little more time.
  
• I stretched out my dough using my hands and then briefly rolled it out using my rolling pin. I did this directly on the parchment paper I'm baking my pizza on.
  
• Place about 3 tbsp of your marinara or enough to thinly cover the dough. Leave the edges exposed so you can have a nice crust.
  
• Top with your cheeses and pepperoni or whatever toppings you like.
  
• Cut the extra parchment paper and bake for 12-14 minutes for a crisp crust.
  
• Et voila!
  

Marinara Sauce

• Combine all your ingredients in a food processor and set aside.
  

Video

Nutrition

Calories: 598kcal | Carbohydrates: 68g | Protein: 25g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 58mg | Sodium: 1323mg | Potassium: 440mg | Fiber: 4g | Sugar: 5g | Vitamin A: 619IU | Vitamin C: 7mg | Calcium: 276mg | Iron: 2mg

The post Easy Pizza Dough appeared first on Lola Jay Yum!.

There are some dishes that stand the test of time, transcending generations and becoming beloved comfort food classics. Crispy Chicken Parmesan, also known as Chicken Parmigiana, is undoubtedly one such dish. This is a version I learned while working in restaurants in my teens and guarantees a crispy parm! I mean I’m team crispy parm! If you are too, then this recipe is for you. This delightful combination of crispy, breaded chicken, gooey melted cheese, and rich tomato sauce is a true crowd-pleaser.

If you love this recipe, you’ll definitely love my Baked Ziti or Cheesy Stuffed Shells! Serve it with a nice Butter Salad to add some delicious greens. Honestly, I sometimes go a little bit overboard and serve this with a side of Mac N cheese. Yes, yes, that’s a bit of a calorie bomb, I cut down the portions in half and it-is-good! You can try Tini’s Mac N cheese with a twist!

The Restaurant Trick

When I was 16 years old, I worked in an Italian restaurant in Providence, R.I. One of our signature dishes was chicken parmesan so we needed a fast way to pump them out. We would put the marinara on a tray in single batches and top with mozzarella and parm and bake! This guarantees a crispy parmesan.

The History

Chicken Parmesan has its roots in Italy, evolving from the traditional Italian dish, Melanzane alla Parmigiana, which features eggplant instead of chicken. The term “Parmigiana” originates from the Italian region of Parma, renowned for its Parmigiano-Reggiano cheese. Italian immigrants brought the dish to the United States in the early 20th century, and it quickly gained popularity for its heartiness and flavor.

However, in the United States, the dish underwent modifications, earning the names Chicken Parmesan or Chicken Parmigiana. The addition of breaded and fried chicken transformed it into a satisfying and more substantial meal, captivating the hearts and taste buds of many.

Super Crispy Parmesan Video

Why You’ll Love This Chicken Parmesan Recipe

Crispy Perfection: Epitomizes the dish – of textures where the golden, crispy exterior of the chicken combines with the crunch from the breadcrumb and Parmesan coating, creating the perfect bite over the tender, juicy chicken beneath.

Melting Cheese Magic: There’s something magical about the way the mozzarella cheese on top of the Chicken Parmesan transforms into a gooey, stretchy layer of cheesy goodness in the oven. It adds a rich and indulgent element that leaves us reaching for seconds.

Tomato Sauce Tango: The robust marinara sauce in this dish is perfect! Its tangy, savory notes complement the crispy chicken and creamy cheese, creating a perfect balance of flavors in every bite.

Nostalgia on a Plate: For many, it is a nostalgic dish that harkens back to family dinners, Sunday suppers, or comforting meals shared with loved ones. It carries a sense of tradition and warmth that enhances its overall appeal.

Ingredients for Crispy Chicken Parmesan

Full ingredients, recipe, and photos in the recipe card at the end of post

Sauce:

• ½ chopped onion
• ½ cup pancetta, browned and removed (optional to add back to the sauce)
• 6 basil leaves, plus more for garnish
• 1 cup water
• 6 garlic cloves, minced
• 1 can crushed tomatoes (24 oz)
• ¼ tsp red pepper flakes
• 1 tsp dried oregano
• ½ tsp black pepper
• 1 tsp salt
• 1 tbsp olive oil

Chicken:

• 32 oz sliced mozzarella cheese
• 4 large chicken breasts, butterflied and pounded thin
• High smoke point oil (for frying, such as vegetable or avocado oil)
• 1 tsp salt
• 1/2 tsp black pepper
• 4 eggs, beaten
• 2 cups flour
• 2 cups Panko breadcrumbs
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp oregano powder
• 1 cup freshly grated Parmesan cheese

Instructions

Full ingredients, recipe, and photos in the recipe card at the end of post

Prepare the Sauce:

• Start by browning your pancetta in 1 tsp olive oil over medium heat. Once browned, remove and set aside.
• Add the chopped onions to the pan and sauté for 4 minutes until translucent.
• Stir in the minced garlic and cook for another minute until fragrant.
• Add the crushed tomatoes, 1 cup of water, and stir to combine.
• Season the sauce with salt, pepper, oregano, and red pepper flakes.
• Add the basil leaves, partially cover the pot, and cook on low heat for 45 minutes, stirring occasionally.

Prepare the Chicken Cutlets:

• Butterfly the chicken breasts by slicing them horizontally, then place saran wrap over the cutlets and use a mallet to pound them to an even thinness.
• Set up your breading station: On a baking tray, divide it into sections using aluminum foil. In one section, place flour. In another, mix Panko breadcrumbs with garlic powder, onion powder, and oregano.
• In a separate bowl, beat the eggs and mix in a few pinches of flour to help the breading stick.

Bread the Chicken:

• Dip each chicken cutlet in the flour, shaking off any excess. Then dip it in the egg mixture, followed by the seasoned Panko breadcrumbs. Press down firmly to ensure the cutlet is fully coated.

Fry the Chicken:

• Heat the oil in a large frying pan to 340°F (high smoke point oil works best for frying). Once hot, carefully place the breaded cutlets in the oil.
• Fry for about 5 minutes, or until golden brown, turning halfway through.
• Transfer the fried cutlets to a plate lined with a paper towel to absorb excess oil, then place them on a baking rack to cool. Repeat until all cutlets are done.

Finish the Sauce:

• Once the marinara has finished cooking, use an immersion blender or regular blender to slightly blend the sauce. Keep it chunky if you prefer a thicker sauce with texture.

Broil the Cheese Topping:

• Here’s a restaurant trick! Spread about ½ cup of marinara in sections on a baking sheet, and place 3 pieces of sliced mozzarella on each section.
• Sprinkle Parmesan cheese over the top and bake under the broiler for 6-8 minutes, or until the cheese is melted and golden brown.

Assemble the Chicken Parmesan:

• Top each chicken cutlet with a generous portion of the marinara sauce and the melted cheese from the broiler. Garnish with fresh basil and extra Parmesan if desired.

Storing & Reheating

Refrigeration: Place any leftover Crispy Chicken Parmesan in an airtight container and store it in the refrigerator. Make sure to separate individual pieces with parchment paper or plastic wrap to prevent them from sticking together. They will stay good in the fridge for 4 days.

Freezing: If you want to store Crispy Chicken Parmesan for an extended period, consider freezing it. Wrap each piece tightly in plastic wrap or aluminum foil, or place them in a freezer-safe container. Remember to label the container with the date to keep track of freshness. It will be good for up to three months.

Reheating in the Oven: To maintain the crispiness of the chicken, preheat your oven to 375°F (190°C). Place the leftover Chicken Parmesan on a baking sheet and heat for about 15-20 minutes or until warmed through. This method helps retain the crispy texture while ensuring the cheese melts to perfection.

Reheating in the Microwave: If you’re short on time, you can use the microwave. However, keep in mind that the breading may lose some crispiness. Heat the Chicken Parmesan on a microwave-safe plate for 1-2 minutes, checking for doneness after each minute.

Reheating on the Stovetop: For those who prefer the stovetop method, reheat the Chicken Parmesan in a skillet over medium heat. Cover the skillet to ensure even heating and flip the pieces occasionally. This method allows you to control the temperature and maintain a balance between crispy and reheated.

FAQ

Can I bake the chicken instead of frying it?
Yes! If you want a lighter version, bake the breaded chicken cutlets at 400°F for 20-25 minutes until they’re crispy and fully cooked.

What can I serve with Chicken Parmesan?
Serve with spaghetti, garlic bread, or a fresh Caesar salad for a complete Italian meal.

Can I make this dish ahead of time?
You can prepare the chicken cutlets and the marinara sauce in advance. Store them separately in the fridge and assemble before serving.

How do I store leftovers?
Place leftovers in an airtight container and refrigerate for up to 3 days. Reheat in the oven at 350°F to keep the chicken crispy.

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Crispy Chicken Parmesan

This is a version I learned while working in restaurants in my teens and guarantees a crispy parm!

Course Main Course

Cuisine American, Italian

Keyword Chicken, Crispy

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 6

Calories 739kcal

Ingredients

Sauce:

• ½ chopped onion
• 1/2 cup Pancetta I sauteed this just to flavor the oil and then removed but you can add it back to your sauce before emulsifying
• 6 basil leaves more for garnish
• 1 cup water
• 6 garlic cloves
• 3 tbsp tomato paste was all out but def recommend. Add after garlic and sauté a few mins before adding in crushed tomatoes
• ¼ tsp red pepper flakes
• 1 tsp dried oregano
• ½ tsp black pepper
• 1 tsp salt
• 1 tbsp olive oil

Chicken:

• 4 large chicken breasts
• Oil for frying cutlets
• 1 tsp salt
• 1 tsp black pepper
• 4 eggs
• 2 cups flour
• 2 cups Panko breadcrumbs
• 1 tsp garlic powder
• 1 tsp onion salt
• 1 tsp oregano powder
• 1 cup freshly grated parmesan cheese
• 32 oz sliced mozzarella

US Customary – Metric

Instructions

• Start by browning your pancetta in a tsp of olive oil on medium heat. Once browned, remove and set aside.
  
• Add in your onions and saute for 4 minutes or until translucent. Then add in your garlic and saute for 1 minute.
  
• Add in your can of crushed tomatoes and 1 cup of water.
  
• Then add in your salt, pepper, oregano, and red pepper flakes.
  
• Add in your basil and partially cover your pot and cook on low for 45 minutes.
  
• Butterfly your chicken cutlet.
  
• Place saran wrap on top of your cutlets and use a mallet to thin them out.
  
• Set up your breading station. I like to use a baking tray which I separate into different compartments with aluminum.
  
• Place flour in one and your panko breadcrumbs in another. Season your breadcrumbs with onion powder, garlic powder, and oregano.
  
• In a separate bowl, beat your eggs and add a few pinches of your flour.
  
• Dip your cutlet in the flour, then egg and then your panko breadcrumbs. Make sure the cutlet is fully covered by the breadcrumbs.
  
• Heat your high smoke point oil to 340F.
  
• Carefully add in your cutlet and cook for about 5 minutes or until golden.
  
• Place your finished cutlet on a plate with a paper towel to soak up the extra oil and then on a baking rack to cool. Repeat this process until all are done.
  
• Once your marinara is done, use an immersion blender or regular blender to combine.
  
• I like my marinara a little chunky so I didn't combine it too much.
  
• Now here comes the restaurant trick! Place about 1/2 cup of your marinara in sections on a baking sheet and top with 3 pieces of sliced mozzarella.
  
• Top with parmesan and bake in the broiler for 6-8 minutes or until golden.
  
• Top your cutlet with your marinara and cheese bake.
  

Video

Nutrition

Calories: 739kcal | Carbohydrates: 21g | Protein: 69g | Fat: 41g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.02g | Cholesterol: 216mg | Sodium: 2499mg | Potassium: 820mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1238IU | Vitamin C: 5mg | Calcium: 822mg | Iron: 3mg

The post Crispy Chicken Parmesan appeared first on Lola Jay Yum!.

What’s better than garlic bread? Well….this easy no-knead garlic focaccia recipe! Perfect for both novice bakers and seasoned chefs, this Italian classic requires minimal effort but promises maximum flavor. Get ready to sink your teeth into this soft, pillowy, and flavorful focaccia that will have everyone asking for more.

Once my Focaccia was ready, I made a simple yet delicious sandwich with some burrata, mortadella, arugula and zaatar breadcrumbs. It was absolutely delicious!

And if you love this recipe, check out my Artisan Bread Recipe! Serve it alongside a Hearty Tomato Soup or a Hearty Beef Stew!

Focaccia History

As we dive into this easy, no-knead focaccia recipe, let’s delve into the rich history of this beloved Italian bread. Focaccia, with its origins deeply rooted in ancient Rome, has a fascinating journey, evolving into the delight we know today.

Focaccia Ancient Roots

Believe it or not, focaccia traces its roots back to the Etruscans; a civilization that predates the Roman Empire. The basic concept of flatbreads seasoned with herbs and olive oil was embraced by the Romans, who further refined the art of bread-making.

Roman Influence

During the height of the Roman Empire, a type of flatbread known as “panis focacius” gained popularity. It was baked in the ashes of the hearth (foculus), giving rise to the name “focaccia.” This humble bread became a staple among Roman soldiers. It provided a convenient and nourishing source of sustenance during their conquests.

Medieval Transformations

As time marched on, focaccia underwent various transformations in different regions of Italy. Bakers in Genoa incorporated local ingredients, such as olive oil and sea salt, into their focaccia recipes. This marked the beginning of the flavorful variations we savor today.

Regional Delicacies

Italy, known for its diverse culinary landscape, saw each region putting its unique spin on focaccia. Liguria, the birthplace of pesto, is renowned for its Focaccia Genovese. Other regions introduced their own toppings and variations, creating a mosaic of flavors across the country.

Modern Revival

However, in recent decades, focaccia has experienced a global resurgence in popularity. Its adaptability, combined with a comforting simplicity, has made it a favorite among home bakers worldwide. Our easy, no-knead focaccia recipe pays homage to the centuries-old tradition, allowing you to bring a piece of this storied history into your own kitchen.

Finally, as you savor the aroma of baking your focaccia, consider the centuries of tradition that have contributed to the creation of this timeless Italian masterpiece. With each bite, you’re not just enjoying a delicious bread – you’re tasting a piece of history.

Our Easy No-Knead Focaccia Ingredients

Flour: I used bread flour but you can substitute all purpose flour in equal measurements. Bread flour will give you more of an airy, open, porous bread. Just make sure to properly measure your flour. I highly recommend using a food scale.

Olive Oil: Using a really good extra virgin olive oil is key! I’m using a Ligurian Olive Oil as homage to Samin Nosrat’s Focaccia in “Salt, Fat, Acid & Heat” (a must watch for all foodies).

Salt: I’m using fine sea salt for the dough and a coarse salt for the garlic confit topping.

Yeast: I’m using one packet (7grams) of instant yeast. The label should say “quick-rise” or “rapid rise.” The right yeast is key to making this bread in about 4 hours from start to finish.

Honey: The honey feeds your yeast which activates it. Make sure to activate your yeast before baking.

Water: Make sure your water is between 105˚-115˚F so you don’t kill your yeast.

If you enjoyed this video for Easy No-Knead Focaccia, please subscribe to my Youtube Channel and click the BELL icon so you can be the first to know when I post a new video.

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Easy No-Knead Focaccia

A delicious no-knead focaccia with a garlic confit topping!

Course Appetizer, Main Course

Cuisine Italian

Keyword Focaccia, sandwich

Prep Time 3 hours hours

Cook Time 30 minutes minutes

Total Time 3 hours hours 30 minutes minutes

Servings 8

Calories 410kcal

Equipment

• 1 9 x 13 baking pan

Ingredients

• 1 1/2 cups warm water 105-110 F
• 1 tsp honey
• 7 g instant yeast/ rapid rise yeast
• 3 3/4 cups Bread flour
• 1 1/2 tsp salt
• 1 tbsp extra virgin olive oil for the dough
• 1/4 cup extra virgin olive oil for the pan

Topping

• 5 cloves of garlic confit
• ½ cup water
• 3 tbsp olive oil
• 1 tbsp coarse sea salt

Sandwich

• 6-8 slices of mortadella
• 1 container 8oz burrata
• 1 tbsp zaatar breadcrumbs optional
• 1 bunch Arugula
• 1 tsp olive oil
• Pinch of salt
• Tomatoes optional
• Balsamic glaze optional

Zaatar Pistachio Breadcrumbs (optional)

• ½ cup breadcrumbs
• 1 tsp zaatar seasoning
• 2 tbsp crushed pistachios blend all ingredients in food processor

US Customary – Metric

Instructions

• Make sure your water is the right temperature (105-110F). Add in your honey and yeast and give it a stir. Let it sit for five minutes and check that a white foam forms on top. If it doesn't , your yeast is dead so repeat this process with a fresh packet of yeast.
  
• Combine your flour and salt in a large bowl.
  
• Create a divot in the middle and add in your yeast mixture.
  
• Add in your olive oil and combine until a wet dough forms.
  
• Cover with saran wrap and let rise in a warm room for 30 minutes.
  
• Once the thirty minutes is done, perform a series of 4 stretch and folds. Oil your hands with olive oil. Turn the bowl between each stretch and fold and pull the dough towards you gently without tearing it. This will be 1 of 4 stretch and folds.
  
• Cover the dough for 30 minutes and repeat this process 3 more times.
  
• After the last 30 minute proof, place 1/4 cup of olive oil in your baking pan.
  
• Oil your hands and transfer your dough to the pan and gently stretch it to the edges. If your dough is not easily stretching, let it rest for 15 minutes and try again.
  
• Cover it and let it rest for one hour.
  
• Once it has rested, dip your fingers in olive oil and poke your fingertips into the dough, going straight down in a quick motion like playing the piano. Go over the dough 2-3 times to create plenty of dimples.
  
• Top with your topping and bake at 450˚F for 25 minutes until golden brown.
  
• Transfer to a wire rack and let it rest for 15 minutes.
  

Topping

• Place your garlic and oil in a small bowl that is oven safe. Cook on 275F for 45 mins or until the garlic is tender.
  
• Once your garlic is done, add to food processor with water and your coarse salt. Blend until fully combined.
  

Sandwich

• Slice a piece of your focaccia and then slice that in half (enough for a sandwich).
  
• Add your mortadella.
  
• Add your burrata, arugula, olive oil and salt.
  
• Enjoy! Nutrition facts for focaccia alone.
  

Video

Nutrition

Calories: 410kcal | Carbohydrates: 66g | Protein: 3g | Fat: 13.4g | Saturated Fat: 1.9g | Sodium: 4800mg | Potassium: 307mg | Fiber: 2.6g | Sugar: 3g | Calcium: 121mg | Iron: 3mg

The post Easy No-Knead Focaccia appeared first on Lola Jay Yum!.

Get ready for the ultimate comfort food – Baked Ziti! This classic Italian-American dish is a crowd-pleaser, combining perfectly cooked ziti pasta, rich tomato sauce, savory ground beef and sausage, and a generous layer of melted cheeses. Whether you’re feeding a hungry family or hosting a dinner party, this Baked Ziti recipe is sure to become a staple in your kitchen.

If you’ve got picky eaters at home like me, well this version is for you. Although not traditional, I included ricotta in only half of my baked ziti and did not mix it in. You are definitely welcome to blend it in with your meat mixture but this is the perfect compromise for those who prefer no ricotta.

If you love baked pasta casseroles make sure to check out my Baked Sausage Stuffed Shells or my Chicken Alfredo Stuffed Shells! and if you love pasta casseroles, then I am guessing you may also like Mac and Cheese recipes? Here are 2 options! Tini’s Mac N cheese that broke the internet or my own creamy baked mac and cheese recipe, which didn’t break the internet but is pretty good!

Baked Ziti finds its roots in Italy, where pasta reigns supreme in regional kitchens. However, the dish as we know it today evolved and blossomed in the vibrant Italian-American communities that sprouted across the United States in the early 20th century. It was a time of adaptation, where traditional recipes met the availability of ingredients in the new world, giving birth to unique and delicious hybrids.

Originally, the dish was often prepared for special occasions and family gatherings. Its simplicity and heartiness made it a favorite for Sunday dinners, celebrations, and communal feasts. Over time, Baked Ziti transformed into a symbol of togetherness, embodying the essence of home and heart.

A Modern Twist On Baked Ziti

While the essence of Baked Ziti remains deeply rooted in tradition, modern variations have emerged to cater to diverse tastes. Vegetarians can revel in meat-free renditions, substituting mushrooms or spinach for the ground beef, while adventurous cooks might experiment with different cheese blends or artisanal pasta shapes.

As we delve into the heart of this recipe, remember that each layer and ingredient tells a story – a tale of generations sharing meals, laughter, and love around the dinner table. So, roll up your sleeves, preheat that oven, and join us in crafting a Baked Ziti masterpiece that transcends time and brings the warmth of tradition to your kitchen.

Baked Ziti Video

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Can I Make this Pasta Casserole Ahead?

Refrigerate Overnight: You can assemble, cover with foil and refrigerate overnight. Bake at 350˚F, covered with foil for 15 minutes until it comes to room temperature, then remove foil and bake as directed in the recipe.

To Freeze: Tightly cover and freeze unbaked casserole up to 1 month. Thaw overnight in the refrigerator then bake at 350˚F covered in foil for 20 minutes to bring it to temperature. Uncover and finish baking as directed in the recipe.

Our Ingredients

Ziti: I mean this is called baked ziti so one should use ziti LOL! Ziti pasta’s tubular shape traps the meat, sauce, and cheese, so you get a bit of everything with every bite. If you do not have ziti, penne pasta, rigatoni, or mostaccioli would be a good substitute.

Mild ground Italian sausage: Most groceries carry ground Italian sausage but if you can’t find any you can always find regular Italian sausage and remove the casings.

Marinara: You can use your favorite store bought marinara. It will simmer along with your crushed tomatoes and herbs to create the perfect sauce for your ziti.

Crushed Tomatoes: I’m using San Marzano crushed tomatoes. I love their distinctive sweetness, low acidity, and concentrated tomato flavor.

Cheeses: You’ll need three different kinds of cheese, parmesan, ricotta, and mozzarella. Make sure to grate your cheese yourself although you can buy your mozzarella pre grated if in a pinch. I’m using ricotta in only half my dish because I have some picky eaters but if you don’t, you can add in the ricotta to your meat sauce before assembling.

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Baked Ziti

This classic Italian-American dish is a crowd-pleaser, combining perfectly cooked ziti pasta, rich tomato sauce, savory ground beef, and a generous layer of melted cheese.

Course Main Course

Cuisine American, Italian

Keyword baked ziti, casserole

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 8

Calories 942kcal

Equipment

• 1 9×13 baking dish

Ingredients

• 1 lb ziti
• 1 lb ground beef 85% lean
• 1 lb mild Italian sausage
• 1 onion chopped
• 6 garlic cloves minced
• 1 bottle marinara sauce
• 14 oz can crushed tomatoes
• 10 oz fresh ricotta
• 1 bunch fresh oregano
• 2 cups mozzarella cheese shredded
• 4 cups grated parmigiano reggiano shredded
• 1 tbsp chicken bouillon
• 2 tsp Italian seasoning mine has chili flakes in it
• 1 tbsp sugar
• 1/2 tbsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 tsp salt
• 1 tbsp olive oil

US Customary – Metric

Instructions

• Start by grating your cheeses and set them aside.
  
• Brown your 1 lb of ground beef and 1 lb of mild italian sausage.
  
• In a separate pan, sauté your garlic and onions until aromatic to bring out the most flavor. I sautéed this for about five minutes.
  
• Add the onion and garlic mixture to your meat. Add in 1 tsp of Italian seasoning, 1/2 tsp of salt, garlic powder, onion powder.
  
• Add in your marinara, one can of crushed tomatoes and sugar.
  
• Top with a bunch of oregano. You'll remove the oregano once your sauce is ready. Simmer on low for 45 minutes to an hour.
  
• Boil water in a large pot and add in your chicken bouillon. Once the water is boiling add in your ziti and cook it a few minutes short of al dente since it will continue cooking in the oven.
  
• Once it’s done, we are going to top it with two tbsp of our mozzarella and two tbsp of our parmesan and add about a ladle of sauce.
  
• To build out our dish let’s start with a layer of sauce, followed by a layer of ziti, top that off with one cup of your mozzarella and one cup of your parmesan.
  
• Top with another layer of sauce.
  
• I’m adding ricotta to only half my dish bc I have some picky eaters but you can add it to the entire dish or combine it in your meat sauce before building the dish.
  
• Top with Ziti, one cup of parmesan and the remainder of your mozzarella.
  
• Top with our final round of sauce and make sure it’s fully covered.
  
• Finish off with the remaining one cup of your parmesan.
  
• Bake it uncovered in a preheated oven at 375F for 30 minutes and then broil it for 4-5 minutes or until top is golden.
  

Video

Nutrition

Calories: 942kcal | Carbohydrates: 54g | Protein: 55g | Fat: 56g | Saturated Fat: 26g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 1828mg | Potassium: 717mg | Fiber: 3g | Sugar: 7g | Vitamin A: 854IU | Vitamin C: 8mg | Calcium: 873mg | Iron: 4mg

The post Baked Ziti appeared first on Lola Jay Yum!.