Tag: italian seasoning

Baked Feta Pasta
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This pasta goes from prep to plate with just a handful of ingredients. It’s full of roasted cherry tomatoes, feta cheese, oil, and seasonings tossed with tender penne pasta for the perfect flavor in every bite!
Flavor: This fresh pasta bake is creamy, tangy, and full of flavor.

Skill Level: This recipe is so easy! Build it and bake it in one pan for quick cleanup.

Budget Tip: Use up leftover veggies from the fridge, freezer, or garden to bulk up this vegetarian dish.
Basic Ingredients for Baked Feta Pasta
- Feta: Salty and tangy feta goes perfectly with sweet cherry tomatoes. Just place the whole block in the center of the baking dish, no grating required.
- Tomatoes: Cherry or grape tomatoes are preferred for their sweetness and juicy bursts of flavor.
- Seasonings: Buy it or DIY it. Make your own Italian seasoning with pantry basics and have extra for a homemade dressing or a rub for chicken.
- Pasta: Rotini, penne, bucatini, or shells are perfect for this recipe. They grab the sauce well for the perfect balance of flavors in every bite!
Easy & Delicious Variations
- Add chopped spinach, black olives, sliced zucchini, or mushrooms for more color, texture, and flavor.
- In a pinch, you can dice up Roma tomatoes or garden tomatoes of any variety in place of grape or cherry tomatoes.
- Add some protein with a bag of mini meatballs, ground Italian sausage, or any leftover meat from the fridge.
Don’t skip (or skimp!) on the olive oil; it helps everything roast evenly and adds flavor.

Cook pasta al dente, and be sure to reserve some pasta water for thickening the sauce.

Bake the feta and tomatoes ahead of time and keep them in the refrigerator until you’re ready to combine them with the cooked pasta.

Use good-quality feta; it makes a big difference in taste!
Serving & Saving

Store leftover baked feta pasta in a covered container in the refrigerator for up to 4 days. This recipe doesn’t thaw well, so freezing isn’t recommended.

Enjoy leftovers cold as a pasta salad, or reheat it in the microwave or on the stovetop with a little water or broth to loosen the sauce.

Best Baked Pasta Recipes

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Baked Feta Pasta

Baked feta pasta is creamy, flavorful, and so easy to make, making it a perfect vegetarian dinner any night of the week.

Prep Time 10 minutes

Cook Time 37 minutes

Total Time 47 minutes

Preheat oven to 400°F.

In a 9 x 13 casserole dish, toss tomatoes, olive oil, garlic, Italian seasoning, and chili flakes. Nestle the block of feta in the tomatoes.

Bake 35 minutes or until feta is soft and the tomatoes are soft and splitting. Broil 2-3 minutes.

Meanwhile, while the tomatoes are baking, cook pasta al dente in salted water. Drain, but be sure to reserve at least 1 cup of water.

Stir the tomatoes and feta in the baking dish.

Mix in pasta, adding enough pasta water to make a creamy sauce.

Season with salt and pepper to taste, then stir in fresh basil, garnish with optional parsley or basil, and serve.

Serving: 1.5cups | Calories: 505 | Carbohydrates: 50g | Protein: 17g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 50mg | Sodium: 664mg | Potassium: 427mg | Fiber: 3g | Sugar: 4g | Vitamin A: 896IU | Vitamin C: 27mg | Calcium: 315mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Casserole, Dinner, Main Course, Pasta

Cuisine American, Mediterranean

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Original baked feta pasta recipe here.
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Holly Nilsson

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September 2, 2025
Bruschetta Chicken
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Marinated chicken breasts are baked under layers of tomatoes, melty mozzarella, and topped with a classic tomato bruschetta topping. It’s everything you love about bruschetta without the bread!
Flavor: Juicy, tangy, and full of flavor, this tender chicken is topped with melty cheese and a fresh, garlicky bruschetta topping.

Prep Note: Assemble the tomato mixture ahead and brown the chicken just before baking.

Recommended Tools: A meat thermometer ensures the right temperature every time for perfectly juicy chicken.

Serving Suggestions: Serve over garlic-roasted mashed potatoes, pesto pasta, or even some zucchini noodles. Add a simple green salad and some breadsticks to soak up all that marinara.
Ingredient Tips for Bruschetta Chicken
- Chicken: Boneless, skinless chicken breasts are the best choice for this recipe, but you can also use chicken thighs or frozen chicken cutlets in a pinch. Just adjust the baking time until the chicken reaches a safe internal temperature of 165°F.
- Tomatoes: Fresh cherry or grape tomatoes deliver maximum flavor and add visual appeal, but Romas are a good alternative since they have thinner skins and are meatier.
- Marinade: Made with pantry basics like Italian seasoning, garlic, balsamic vinegar, and oil, this marinade couldn’t be easier. You could also use a bottle of store-bought Italian dressing if you’re short on time.
- Cheese: Fresh slices of mozzarella give this dish its rich and creamy flavor, but shredded mozzarella, feta, or parmesan can be used with or instead of sliced mozzarella.
Favorite Variations!

Make it more Mediterranean and add sliced black or kalamata olives. Try some sliced mushrooms, chopped spinach or kale, or some shredded zucchini to add extra nutrients and pops of color.
Fresh basil is what makes bruschetta so authentic and eye-catching. Keep a few whole leaves out to use as a garnish before serving.

A meat mallet may be needed to thin out the chicken breasts if they are on the larger side.

Chicken can also be grilled while the remaining ingredients simmer on the stovetop. Continue preparing the dish from step 5 onwards.

Thick slices of onions or potatoes can be used as a ‘raft’ for the chicken and make for an instant side dish, too.
Keeping Leftovers Fresh

Store leftover bruschetta chicken in the refrigerator in a covered container for up to 4 days. Reheat in a skillet on the stovetop or in the microwave.

Leftovers can be topped on a bed of greens, tucked into a pita pocket, or a low-carb wrap for a filling workday lunch.

Easy Chicken Dinners

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Bruschetta Chicken

Tender balsamic marinated chicken breasts are baked with garlic, basil, and juicy cherry tomatoes for a delicious meal.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Preheat oven to 400°F.

Combine 3 tablespoons olive oil, balsamic vinegar, and garlic in a small bowl.

Mix ¼ cup of the balsamic mixture with chicken breasts, Italian seasoning, salt, and pepper, and marinate for 15 minutes.

Heat remaining tablespoon olive oil in a medium skillet. Add chicken and brown 2 minutes on each side.

Place marinara sauce in the bottom of a 9×13 pan. Top with browned chicken breasts and cherry tomatoes. Drizzle with remaining balsamic mixture.

Bake 20-25 minutes or until juices run clear and chicken reaches 165°F.

Top with mozzarella and broil 2-3 minutes.

Combine all bruschetta topping ingredients, including cherry tomatoes, garlic, basil, olive oil, and red wine vinegar in a bowl and spoon over chicken. Serve over pasta.

Calories: 411 | Carbohydrates: 10g | Protein: 32g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 542mg | Potassium: 845mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1032IU | Vitamin C: 31mg | Calcium: 182mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Entree, Main Course

Cuisine American, Italian, Mediterranean

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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August 27, 2025
Sheet Pan Chicken and Vegetables
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Busy weeknights call for a quick sheet pan dinner.

Tender chicken breast pieces are baked with veggies and then broiled with a sprinkle of crispy parmesan cheese.
One baking sheet is all you need to get perfectly roasted chicken and veggies, and cleanup is a cinch.

Chicken sheet pan dinners are wholesome, healthy, and easy to customize.

Great for big families and big feasts. Serve with noodles and a simple salad, and let everyone help themselves.

Serve all week long as workday lunches and reheat and eat dinners.
Ingredients and Variations

Chicken: Chicken breasts, chicken thighs, or even chicken drumsticks can be used in a sheet pan dinner. For extra flavor toss in some slices of summer sausage too.

Vegetables: Potatoes, peas, and fresh or frozen mixed veggies are perfect in a sheet pan dinner. Mushrooms, halved Brussels sprouts, corn cobs cut into bite-size pieces, thick coins of zucchini, asparagus, and chunks of red onion and red bell peppers will all caramelize nicely and bring on new flavors.

Seasoning: Homemade seasoned salt and Italian seasoning are quick and easy to make and the ingredients can be adjusted to suit your preference. Or toss chicken and veggies in a zesty Adobo blend and serve with warm tortillas and wedges of lime.

Variations: This recipe is perfect for using what you’ve got! Mix up the proteins and use salmon or shrimp for an old-fashioned shrimp boil, or use leftover beef or pork.

How to Make a Sheet Pan Dinner
1. Season potatoes and bake them on a baking sheet.
2. Toss vegetables (except peas) and chicken in with seasoning and oil.
3. Roast chicken and vegetables with the potatoes (recipe below).
4. Add thawed peas. Sprinkle with parmesan cheese and broil.
Holly’s Best Tips and Tricks
- Prep the pan with parchment paper for faster cleanup.
- Don’t crowd the pan. If necessary, use two sheet pans
- Chop potatoes, carrots, and squash into uniform sizes so they cook evenly.
- Starchy veggies like potatoes, squash, and carrots need to be cooked a little first, but you can prep the rest of the dish ahead.
- Keep leftovers in a covered container in the refrigerator for up to 4 days.
More Easy Sheet Pan Meals

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Sheet Pan Chicken and Vegetables

For a one-pan easy-to-make meal, try this sheet-pan dinner recipe!

Prep Time 13 minutes

Cook Time 36 minutes

Total Time 49 minutes

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Preheat the oven to 400°F.

Toss potatoes with 1 tablespoon olive oil and seasoned salt. Place on a rimmed baking sheet and roast for 20 minutes.

Meanwhile, in a large bowl, combine the seasoning mix ingredients and 1 tablespoon of olive oil. Add the vegetables (except for the peas) and chicken pieces and toss well to coat.

Stir the potatoes on the pan and arrange the chicken and vegetables around the potatoes. Return to the oven and roast for an additional 14 to 18 minutes or until the vegetables are tender and the chicken is cooked through.

Sprinkle with the thawed peas and parmesan cheese and broil on high heat 4 inches from the broiler for 2 minutes.

Lemon pepper can be salty. Taste your seasoning and if it doesn’t have enough salt, add additional salt to the mixture.
For the vegetables choose any of the following:
zucchini sliced ½-inch thick, sliced bell pepper, cherry tomatoes, snap peas, asparagus spears cut in thirds.
If the asparagus is thin, add for the last 10 minutes of cooking time.
Leftovers will keep in the refrigerator for up to 4 days.

Calories: 469 | Carbohydrates: 44g | Protein: 35g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 93mg | Sodium: 669mg | Potassium: 1240mg | Fiber: 11g | Sugar: 2g | Vitamin A: 9657IU | Vitamin C: 45mg | Calcium: 136mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Main Course

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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September 27, 2024
Chicken Gnocchi Soup
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Chicken gnocchi soup is creamy, cozy, and easy to make!

This soup is one of my favorites because it’s got a rich flavor and is fully loaded with chicken, gnocchi, and fresh veggies.
It’s hearty since it’s packed with chicken, gnocchi, and vegetables.

It’s absolutely delicious—and cooking the chicken right in the broth means more flavor and easier prep.

This soup is versatile; add in your own favorite veggies and leftover chicken, or swap the gnocchi for pasta.

This recipe is budget friendly and can be stretched to feed a crowd with extra veggies or gnocchi.
What You’ll Need For Chicken Gnocchi Soup

Chicken: I use boneless, skinless breasts in this recipe, but chicken thighs will work just fine, too. If using leftover chicken or rotisserie chicken, add it in step 5 to heat through.

Gnocchi: I use shelf-stable gnocchi in this recipe but frozen can be used as well. If you don’t have gnocchi, use tortellini, ravioli, or a medium-shaped pasta. Depending on the shape of the pasta, you may need to adjust the cooking time slightly.

Vegetables: Fresh carrots, celery, spinach, and savory Italian seasonings add flavor and extra nutrients to chicken gnocchi soup. You can also add your own favorite veggies like green peas or sliced mushrooms.

Broth: Use a box of prepared chicken broth (or homemade) with cream to keep the broth creamy without being too heavy.

How to Make Chicken Gnocchi Soup
1. Soften the onion in oil in a Dutch oven (recipe below). Add broth, raw chicken breasts, vegetables, and seasonings and simmer.
2. Add the gnocchi and let it simmer until tender.
3. Shred the chicken and thicken the soup before serving.
Storing Soup

Chicken gnocchi soup can be stored in the refrigerator. The gnocchi may soak up some of the broth so thin it with a little bit of water or broth if needed.

Freeze portions in zippered bags for up to 2 months. Gnocchi will be less firm once thawed but will still taste great.

More Easy Chicken Soups

From chicken noodle to this Olive Garden copycat chicken gnocchi soup, these recipes are cozy, comforting, and easy to make!

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Chicken Gnocchi Soup

Chicken gnocchi soup has a creamy and flavorful broth filled with vegetables, tender chicken and soft gnocchi.

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

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In a large pot, heat olive oil over medium heat. Add onion and garlic and cook until softened.

Add broth, chicken breasts, carrots, celery, Italian seasoning, & bay leaf. Bring to a boil, reduce heat to a simmer, and cook 20 minutes or until chicken is cooked through.

Remove chicken and shred (or chop). Set aside.

Meanwhile, bring the broth back to a simmer and add gnocchi. Simmer 10 minutes.

Stir in cream, shredded chicken, and spinach. Simmer 3-4 minutes or until spinach is wilted.

Combine cornstarch with 3 tablespoons water. Stir into the simmering broth a little at a time to reach desired consistency. You may not use all of the cornstarch.

Discard bay leaf. Taste, season with salt and pepper, and serve immediately.

To save time, while the onion and garlic is cooking chop the carrots and celery.
Raw chicken helps to flavor the broth. Bone-in chicken (skinless) can be used and will need about 10 minutes extra cook time.
If using cooked chicken, it can be added at the end with the spinach to heat through.
If using homemade gnocchi, it can be a bit more delicate. Cook it separately and add it to each bowl when serving.
If you’d like a thicker soup, increase the cornstarch.
Leftovers will keep in an airtight container in the refrigerator for 3-4 days, and in the freezer for 2 months.

Calories: 321 | Carbohydrates: 22g | Protein: 20g | Fat: 17g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 824mg | Potassium: 586mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3103IU | Vitamin C: 18mg | Calcium: 77mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Lunch, Soup

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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September 22, 2024
Baked Rigatoni
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This hearty baked rigatoni recipe is fast, flavorful, and on the table in minutes.

With just a handful of ingredients this easy rigatoni recipe has a zesty beefy tomato sauce tossed with rigatoni, sprinkled with cheese and baked until golden and bubbly.
Loads of savory Italian flavors and rich pasta sauce.

It’s easy to prepare and with a few ingredients.

Baking pasta is a perfect way to blend the flavors and creates a delicious cheesy crust.

This recipe is a great way to stretch ground beef, and it’s versatile.

Add extra veggies and sauce to stretch the meal (and your budget) even further!
What You’ll Need for Baked Rigatoni

Meat: Use lean ground beef (80/20) for a delicious meaty sauce in this baked rigatoni recipe.

Pasta: I love rigatoni for all that meaty sauce to cling to. Try other hearty pasta shapes like ziti, rotini, or penne.

Sauce: This shortcut sauce levels up a jar of your fave pasta sauce (we love this brand). You can replace it with homemade marinara sauce.

Cheese: This casserole is topped with grated mozzarella; feel free to add Parmesan cheese, use pre-shredded, or swap in your favorite Italian cheese blend.

Variations
- Meat: Change the flavor by using ground turkey or Italian sausage. Short on time? Toss in some mini pre-cooked meatballs in Step 4.
- Veggies: Stretch the meal further with veggies—try chopped mushrooms, bell peppers, zucchini, or diced tomatoes.
- Cheese: Other cheeses to try are provolone, Monterey Jack, or a Mexican blend. Creamy ricotta can be added to the Sauce in Step 4 for an extra rich and creamy sauce.
How to Make Baked Rigatoni
1. Cook ground beef with onion and simmer with the sauce (recipe below).
2. Stir cooked rigatoni into the meat sauce and transfer to a baking dish.
3. Top with cheese and bake until bubbly.
Serve with garlic toast and a crispy salad, and dinner’s ready!
Cook the pasta until al dente (firm), as it will cook more as it bakes.

Veggies can be added; be sure to cook them first so they don’t make the rigatoni watery.

Swap out the cheese for what you have on hand. Pre-shredded cheese works just fine in this recipe!
Keep leftover baked rigatoni covered in the refrigerator for up to 4 days and reheat portions in the microwave.

How to Make Ahead
- Prepare this rigatoni pasta bake up to 3 days in advance.
- To freeze whole, baked, and cooled rigatoni pasta, line the casserole dish with foil before baking. This makes it easy to lift out once frozen, so you can reuse the dish and enjoy a hassle-free meal prep.
- Wrap the frozen casserole with more foil and freeze for up to 3 months. Thaw in a casserole dish in the refrigerator overnight before baking.
More Baked Pasta Dishes You’ll Love

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Baked Rigatoni

Baked rigatoni with meat sauce and cheese is easy to make and the perfect crowd-pleaser.

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

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Preheat oven to 350℉. Bring a large pot of salted water to a boil.

In a large saucepan brown ground beef and onion over medium heat, breaking up the beef as it cooks. Drain any fat.

Add Italian seasoning, garlic, salt and pepper and cook 1 minute.

Add the pasta sauce and simmer, stirring occasionally, for 10 minutes. Set aside.

Meanwhile, add rigatoni to the boiling water, and cook just to al dente according to the package directions (it will continue to cook in the oven).

Reserve ½ cup pasta water and drain. Stir pasta water into meat sauce.

Combine pasta and pasta sauce in a saucepan. Lightly grease a 3-quart baking dish, and transfer the pasta mixture.

Cover with a lightly greased piece of foil and bake at 350°F for 15 minutes or until heated through.

Uncover and sprinkle with cheese. Bake an additional 10 minutes, until cheese has started to brown.

To make ahead, cover and refrigerate for up to 2 days. Bake at 350°F until heated through, about 30-40 minutes.

Calories: 418 | Carbohydrates: 53g | Protein: 28g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 57mg | Sodium: 1088mg | Potassium: 832mg | Fiber: 5g | Sugar: 8g | Vitamin A: 864IU | Vitamin C: 12mg | Calcium: 195mg | Iron: 4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Casserole, Dinner, Entree, Main Course, Pasta

Cuisine American, Italian

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Ashley Fehr

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September 9, 2024
Ravioli Lasagna
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This recipe for Ravioli Lasagna lets you come home to everyone’s favorite set-it-and-forget-it meal.

Slow-cooker lasagna has all the rich and meaty, cheesy goodness of regular lasagna but uses ravioli in place of pasta and ricotta cheese—no boiling required!
It’s so delicious that it’s featured in my cookbook (you can order a copy here)!

This recipe can be quickly prepped before an outing and it’s ready to enjoy when you come home.

It’s super convenient! There is no need to pre-cook lasagna noodles, and no layering is required.

It uses fewer ingredients but the flavor you love from a traditional lasagna cheesy, meaty lasagna recipe.
What You Need For Ravioli Lasagna

Meat: I use ground beef to create a meaty sauce for this ravioli lasagna recipe. Ground turkey or ground sausage are also great.

Ravioli: I use cheese ravioli or spinach and cheese ravioli in this recipe to replace the ricotta cheese layer and traditional pasta. There’s no need to thaw or cook the pasta in advance.

Pasta Sauce: Use a jar of spaghetti sauce or marinara sauce (I love this brand). You can also make homemade marinara sauce.

Cheese: Loads of melty mozzarella add a creamy texture, and parmesan cheese adds flavor. Preshredded cheese works just fine in this recipe!

Variations
- Use half beef and half Italian sausage for even more flavor.
- Add vegetables like bell peppers, sliced mushrooms, or zucchini to the meat sauce. Ensure they cook in the skillet so the sauce isn’t watery.
- Tortellini can be substituted for the ravioli.
- Garnish herbs like fresh basil or parsley.
How to Make Slow Cooker Lasagna
1. Brown beef, add the sauce and simmer a few minutes to thicken.
2. Add the meat/sauce mixture, ravioli, and cheese to a crock pot (recipe below).
3. Top with cheese. Rest uncovered before serving.
Serve with garlic toast and a fresh green salad.

Did you know you can get crisp edges and browned cheese in a slow cooker?

Rest paper towel over the top of the slow cooker without allowing it to touch the cheese. This will absorb moisture and result in more browning on the edges.

Storing and Reheating
- This easy crockpot lasagna recipe can be kept in an airtight container in the refrigerator for up to 4 days. Top portions with extra mozzarella and parmesan before reheating.
- Freeze leftovers in freezer-safe containers for up to one month. Reheat in the microwave or stovetop until heated through.
- Or reheat and serve crowd-pleasing ravioli lasagna straight from the crock pot. Serve with a basket of garlic bread for soaking up all that savory sauce.
More Quick Prep Crock Pot Recipes

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Ravioli Lasagna

This Ravioli Lasagna recipe is easy to make with a zesty meat sauce, frozen cheese ravioli, and loads of cheese.

Prep Time 15 minutes

Cook Time 3 hours 20 minutes

Resting Time 15 minutes

Total Time 3 hours 50 minutes

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In a large skillet, brown the beef, onion, and garlic over medium-high heat until no pink remains. Drain fat.

Add marinara sauce, drained tomatoes, and Italian seasoning. Simmer uncovered over medium heat for 5 to 7 minutes or until slightly thickened. Season with additional salt and pepper if desired.

Spray the inside of a 6 qt crock pot with cooking spray.

Add 1 cup of the meat sauce to the bottom of the slow cooker. Top with half of the frozen ravioli, 2 cups of sauce, and 1 ¼ cups of mozzarella cheese. Add the remaining ravioli, the remaining sauce, and the remaining mozzarella cheese. Top with parmesan cheese.

To absorb excess moisture, Place a double layer of paper towel over the top of the slow cooker, ensuring it doesn’t touch the cheese.

Cover and cook on low for 3 to 4 hours.

Once cooked, turn the slow cooker off, remove the lid, and rest for 15 to 20 minutes before serving.

Pasta Sauce: It’s okay if your jar of pasta sauce is a little bit larger, the lasagna will just be slightly more saucy.
Ravioli: Cheese and spinach ravioli are also great in this recipe. Optionally, you can add 5 oz of fresh chopped baby spinach to the layers.
Paper towel: Adding paper towel to the top of the slow cooker is optional; however it absorbs moisture, creating more crispy browned bits on the edges.
Check it early: Slow cookers can vary, check the lasagna early to ensure it doesn’t overcook. If it is done early, remove the lid and let it rest—it will hold the heat for a very long time.
To bake ravioli lasagna: Add 1 cup of sauce to a greased 9×13 baking dish. Top with half of the ravioli, half of the sauce, and half of the cheese. Repeat the layers and cover with aluminum foil. Preheat the oven and bake at 375°F covered for 30 minutes. Uncover and bake for an additional 15 minutes.

Calories: 527 | Carbohydrates: 46g | Protein: 36g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 113mg | Sodium: 1331mg | Potassium: 604mg | Fiber: 5g | Sugar: 7g | Vitamin A: 696IU | Vitamin C: 12mg | Calcium: 276mg | Iron: 12mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Dinner, Main Course, Pasta, Slow Cooker

Cuisine American, Italian

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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August 26, 2024
Zucchini Parmesan
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Zucchini Parmesan is a delicious twist on the classic that everyone loves.

Crispy breaded zucchini slices are topped with marinara sauce and melted cheese for a hearty, flavorful dish.
This recipe uses easy ingredients likely already in the kitchen.

It’s a great way to enjoy zucchini from the garden and it’s easy to make.

It’s a flavorful twist similar in flavor to chicken parmesan or eggplant parmesan.

Baked zucchini parmesan rounds make a great side dish or meatless main dish
Ingredients

Zucchini: Choose a firm and heavy zucchini squash without blemishes or bruises. There is no need to peel zucchini unless it’s really large—those extra large zucchini from the garden can have tough skin.

Breading: The coating adds a crunch and a lot of flavor to this recipe. Cheesy parmesan melts into the Panko for so you can skip the oil and mess of deep-frying.

Marinara: If time allows, I love homemade marinara. If using store-bought, this is my favorite brand and I love the fresh flavor. You can substitute any tomato-based pasta sauce.

Seasonings: Italian seasoning and zucchini are a perfect pair. Make your own at home or use store-bought.

Cheese: I love the cheesy pull of mozzarella! It can be replaced with Muenster, pepper Jack, cheddar, feta crumbles, blue cheese crumbles, or a combination of any shredded cheese.

Variations of Zucchini Parmesan
- Use other seasoning blends to change the flavor.
- Add other veggies like eggplant or even mushrooms.
- Heat some extra marinara sauce and serve it over pasta.
How to Make Zucchini Parmesan
1. Dip zucchini in bread crumbs & parmesan (recipe below) and bake.
2. Once browned, top with marinara sauce and mozzarella.
3. Bake again until the cheese is golden and zucchini is tender.
Serve with additional warmed marinara sauce.

Holly’s and Tricks
- Cut the zucchini rounds are ½-inch thick so the crust becomes golden without overcooking the zucchini.
- Different varieties of zucchini (garden vs. store bought) may need different cooking times. Check them early and adjust as needed.
Leftovers

Keep leftover parmesan zucchini in a covered container in the refrigerator for up to 4 days. Reheat them in an air fryer or under the broiler.

Got Garden Zucchini?

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Zucchini Parmesan

Tender zucchini rounds are breaded and baked to crisp perfection with a topping of mozzarella cheese and marinara sauce.

Prep Time 15 minutes

Cook Time 21 minutes

Total Time 36 minutes

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Preheat the oven to 450°F. Line a rimmed baking sheet with parchment paper.

In a medium bowl, whisk egg, Italian seasoning, and salt. Add the flour, whisking to combine.

Add the zucchini and toss well to coat.

In a medium bowl, combine breadcrumbs and parmesan cheese. Dip each slice of zucchini in the breadcrumb mixture and place on the prepared baking sheet. Generously spray with cooking spray.

Bake for 15 minutes. Flip the zucchini pieces over and top each slice with the marinara sauce and mozzarella cheese.

Bake for an additional 5 to 7 minutes or until the cheese is golden and zucchini is tender. Serve with additional warmed marinara sauce.

Cut the zucchini rounds are ½-inch thick so the crust becomes golden without overcooking the zucchini.
Different varieties of zucchini (garden vs. store-bought) may need different cooking times. Check them early and adjust as needed.

Calories: 175 | Carbohydrates: 16g | Protein: 10g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 59mg | Sodium: 776mg | Potassium: 415mg | Fiber: 2g | Sugar: 4g | Vitamin A: 559IU | Vitamin C: 20mg | Calcium: 196mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Entree, Side Dish

Cuisine American, Italian

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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July 24, 2024
Pesto Chicken

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly

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Holly Nilsson

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July 7, 2024
Baked Zucchini
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Zucchini is one of my all-time favorite summer veggies.

In this baked zucchini recipe, fresh zucchini is sliced, seasoned, topped with a pinch of parmesan cheese, and baked until golden.
It’s so easy to make—simply slice, season, and bake!

Baked zucchini is delicious and takes just minutes of prep.

It can be prepared in advance and put in the oven just before serving.

Baked in the oven, these zucchini spears come out tender-crisp.
Ingredients for Baked Zucchini

Zucchini: Zucchini is one of my favorite veggies to plant in my garden. For this recipe, pick small to medium-sized yellow or green zucchini. If using a large garden zucchini, peel the tough skin if needed and use a spoon to scrape out the seeds.

Seasonings: I keep this recipe simple with parmesan, Italian seasoning, salt and pepper. You can add other seasonings or fresh herbs to taste.

Variations
- Swap out the Italian seasoning for lemon pepper seasoning, it adds a zesty flavor.
- Top with a sprinkle of fresh herbs, like parsley, and lemon juice.
- Add minced garlic or other herbs like oregano or thyme.
How to Bake Zucchini
1. Cut zucchini round and toss with seasonings (optional).
2. Place in a single layer on a rimmed baking sheet.
3. Top with a bit of parmesan cheese and bake.
4. Broil for a few minutes until golden brown (recipe below).
Serve with steaks, burgers, chicken…or as a snack with marinara for dipping.
The thicker the zucchini is cut, the crisper it will be.

Don’t overcook it, or the zucchini may turn mushy.

Zucchini can be cut into other shapes, such as sticks or zucchini fries.

Instead of oven-roasted zucchini, try this recipe on the grill. Add the cheese after it has cooked.
More Zucchini Favorites

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Baked Zucchini

Tender and crispy zucchini with a sprinkling of parmesan cheese makes this easy baked zucchini recipe perfect.

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

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Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.

Slice the zucchini into ½-inch rounds.

Toss zucchini slices with olive oil, Italian seasoning, salt & pepper. Add 2 tablespoons of the parmesan cheese and toss to combine.

Arrange the zucchini on the prepared baking sheet and top with the remaining parmesan cheese. Bake for 5 minutes.

Turn the oven to broil and move the baking sheet 4 to 6-inches from the broiler. Broil for 3-5 minutes or until the cheese is lightly browned and the zucchini is tender crisp.

The thicker the zucchini is cut, the crisper it will be.
If using really large garden zucchini, peel the skin if needed and scrape out any seeds with a large spoon before cutting.
Store leftovers for up to 4 days in the fridge.

Calories: 80 | Carbohydrates: 3g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 141mg | Potassium: 255mg | Fiber: 1g | Sugar: 2g | Vitamin A: 260IU | Vitamin C: 17.6mg | Calcium: 118mg | Iron: 0.5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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June 28, 2024
Italian Chicken Marinade
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This Italian marinade for chicken gently tenderizes the meat and infuses it with savory and tangy flavor!

It’s made with a lively mix of olive oil, Italian herbs, garlic and seasonings for an easy anything kind of marinade.
This Italian marinade uses ingredients that you have on hand.

There are no preservatives.

It’s perfectly formulated to tenderize while adding tons of flavor.

It can flavor fish, salmon, shrimp, or veggies!
Ingredients in Homemade Italian Marinade
- Oil – Olive oil is light and adds an earthy flavor. You can use other flavored oils like chili or basil.
- Acid – Red wine vinegar & lemon juice is my first choice, but sub in balsamic or white wine vinegar.
- Flavor – Dijon, garlic, and Italian seasoning add lots of flavor.
- Sweetness – Honey adds sweetness and helps with caramelization. You can replace it with brown sugar.
How to Make Italian Chicken Marinade
1. Whisk all ingredients together, as directed in the recipe below.
2. Add chicken and marinate for up to 6 hours.
3. Remove chicken and grill, bake, or broil as desired.
Tips for Marinating Chicken
- Do not over-marinate chicken, as it will become mushy from the acids breaking down the meat.
- Cook chicken to 165°F whether it’s grilled, baked, broiled, or cooked on the stovetop.
- Keep leftover unused marinade in a jar with a tight-fitting lid in the refrigerator and use within 4 days for the best flavor.
- Freeze leftover marinade in ice cube trays, pop one or two out, and add to veggies or pasta!
More Marinades to Try

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Italian Chicken Marinade

Try this Italian marinade on chicken, fish, or veggies for a tangy flavor infused in every bite!

Prep Time 15 minutes

Marinate Time 1 hour

Total Time 1 hour 15 minutes

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In a medium glass bowl or freezer bag, combine all ingredients and mix well.

Add up to 2 lbs of chicken and toss to coat.

Marinate for at least 1 hour or up to 6 hours.

Remove the chicken from the marinade and discard the marinade. Grill, bake, or broil as desired.

To Grill Boneless Chicken Breasts
Preheat grill to medium-high heat and cook chicken 7-8 minutes per side or until internal temperature reaches 165°F.
Rest 3-5 minutes before serving.
Store unused marinade in an airtight container in the fridge for up to 4 days.

Calories: 179 | Carbohydrates: 5g | Protein: 0.3g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 611mg | Potassium: 36mg | Fiber: 1g | Sugar: 3g | Vitamin A: 22IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dip, Dressing, Sauce

Cuisine American, Italian

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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May 7, 2024
Homemade Spaghetti Sauce
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This homemade spaghetti sauce recipe is easy to make and perfect over almost any kind of pasta.

Jam packed with flavor, this spaghetti sauce is made with ground beef, Italian sausage, and seasonings in a zesty tomato sauce.

Our Go-To Spaghetti Sauce Recipe
- This recipe is so easy to make at home.
- Made with sausage and ground beef, it’s hearty and filling.
- Stretch this sauce even further with extra veggies or canned tomatoes.
- Make a double or triple batch, this spaghetti sauce freezes well for future meals.
- Enjoy it over spaghetti noodles or other pasta shapes, or use it lasagna.
Ingredients for Spaghetti Sauce

Meat – Ground beef and Italian sausage add lots of flavor. You can use just one or the other if you’d like. The sausage adds extra flavor, so if you replace it, add extra Italian seasoning.

Veggies – Onion and fresh garlic add flavor, while shredded carrot adds just a bit of sweetness to balance the tang of the tomatoes. Replace the carrot with a small amount of sugar or a finely diced red bell pepper.

Other great additions to a homemade spaghetti sauce recipe include green bell pepper, mushrooms, or shredded zucchini.

Tomatoes – Spaghetti sauce has a base of canned crushed tomatoes (you can replace it with marinara sauce if you’d like). Tomato paste adds a zesty flavor, while diced tomatoes add texture. If you prefer a smoother sauce, use all crushed tomatoes and simmer a bit longer.

How to Make Homemade Spaghetti Sauce

This is an easy spaghetti sauce recipe – most of the time is spent simmering.
1. Brown Italian sausage, beef, onion, & garlic in a skillet or Dutch oven.
2. Stir in the remaining ingredients & simmer (as per the recipe below).
3. Season with salt and pepper and stir in fresh herbs if using.
Feeling Fancy?
- Fresh herbs add a really great flavor to this spaghetti sauce recipe. If using fresh basil or fresh parsley, stir it in right before serving and reserve a little bit for garnish.
- If you have a parmesan cheese rind, add it while the sauce simmers and discard before serving.
Tips for Perfect Homemade Pasta Sauce
- For a thicker sauce, simmer longer on the stove without the lid. This will cause the liquid in the sauce to evaporate.
- Add dry seasonings or spices at the beginning of cooking and fresh herbs at the end of cooking.
- Don’t rinse the pasta. When the sauce is added to the noodles, some of the starch in the pasta will thicken the sauce slightly and help it to adhere to the noodles.
Storing Leftovers

This spaghetti sauce recipe is great for meal prep.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze leftover spaghetti sauce in an airtight container or a freezer bag for up to 3 months.
- Thaw in the refrigerator overnight and reheat on the stovetop or in the microwave.
More Favorite Pasta Sauce Recipes

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Homemade Spaghetti Sauce

This spaghetti sauce recipe is rich and meaty with lots of zesty flavor.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

In a large pot or Dutch oven, cook the beef, sausage, onion, and garlic over medium-high heat until no pink remains, about 5 to 6 minutes. Drain fat.
Add diced tomatoes, crushed tomatoes, tomato paste, water, Italian seasoning, carrot, basil, salt, and pepper.
Bring to a simmer over medium-high heat. Reduce the heat to medium-low and let simmer uncovered for 30 minutes or until thickened.
Taste and season with additional salt and pepper if desired. Stir in fresh parsley if using.
Serve over spaghetti or cooked pasta.

*Shredded carrots add sweetness to balance the tart flavor of the tomatoes. Carrot can be replaced with ½ finely diced red bell pepper or a small pinch of sugar. If substituting Italian sausage for another ground meat such as ground beef or pork, increase the Italian seasoning to 2 teaspoons and add ½ teaspoon oregano and a pinch of red pepper flakes. To thicken this homemade spaghetti sauce further, let it simmer uncovered. Do not rinse the spaghetti after draining as the starches in the pasta will thicken the sauce slightly and help it stick to the noodles. Spaghetti sauce can be kept in an airtight container in the fridge for up to 4 days and in the freezer for up to 3 months.

Calories: 251 | Carbohydrates: 18g | Protein: 20g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 57mg | Sodium: 691mg | Potassium: 1003mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1327IU | Vitamin C: 25mg | Calcium: 95mg | Iron: 5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course, Pasta, Sauce

Cuisine American, Italian

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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March 9, 2024
Easy Turkey Meatloaf
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Flavor-packed and fuss-free, our family loves this easy turkey meatloaf recipe.

Ground turkey is mixed with shredded veggies, seasonings, and breadcrumbs. It’s all topped off with a zesty homemade glaze.

Family-friendly and delicious, this twist on our classic meatloaf will be a regular in your rotation.

Our Favorite Turkey Meatloaf
- Flavor Favorite: Turkey meatloaf is kept moist with added shredded veggies and is flavor packed.
- Easy Ingredients: With simple ingredients and easy prep, turkey meatloaf is a stress-free dinner.
- Lean and Light: Ground turkey is a lean replacement for ground beef and in this recipe, it’s juicy and delicious.
- Customize It!: Swap veggies, add cheese, experiment with glazes – make it your own signature dish. Get creative!
Ingredients in Turkey Meatloaf

Turkey â Use fresh lean ground turkey as the base; don’t use extra lean as it doesn’t have enough fat. Replace turkey with ground chicken or add a little bit of turkey sausage or ground pork if you’d like.

Breadcrumbs â Italian breadcrumbs are already seasoned, but they can be replaced with plain bread crumbs, Â¼ teaspoon additional Italian seasoning, and Â¼ teaspoon salt.

Seasonings â This meatloaf is simply seasoned with Worcestershire sauce, onion, and Italian seasonings, but feel free to add garlic powder, oregano, or red pepper flakes if desired.

Other additions – Shredded zucchini keeps this recipe moist while eggs help bind the ingredients together.

Sauce for Turkey Meatloaf â The sauce on this recipe uses Heinz chili sauce, which is not spicy; it is a zesty ketchup-like sauce.

How to Make Turkey Meatloaf

This easy recipe for turkey meatloaf comes out moist and flavorful every time!
1. Cook the onions until softened and cool.
2. Combine with the meatloaf ingredients according to the recipe below and form into a loaf on a baking pan.
3. Bake, adding the sauce in the last 20 minutes. Let the meatloaf rest before slicing.
To make turkey meatloaf muffins, prepare the turkey meatloaf mixture as directed. Fill greased muffin tins 3/4 full with meatloaf mixture and bake 20-25 minutes or until 165Â°F.

Tips for Turkey Meatloaf
- For the best turkey meatloaf, use an instant read thermometer and cook to an internal temperature of 165Â°F. Remove from the oven at about 162Â°F as the temperature will rise a few degrees as it rests.
- Avoid overmixing the meat mixture; otherwise, the loaf will be dense and tough.
- Bake on a sheet pan instead of a loaf pan to get a nice crust, a loaf pan will cause it to steam instead.
- Let the meatloaf rest for 10 minutes before slicing; this will help keep it from falling apart.
Leftovers
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Leftovers make great meatloaf sandwiches or can be pan fried until crisp.
More Favorite Ground Turkey Recipes

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Easy Turkey Meatloaf

Lean ground turkey mixed with shredded zucchini and tomato sauce, seasoned and coated in a delicious glaze.

Prep Time 20 minutes

Cook Time 55 minutes

Total Time 1 hour 15 minutes

Preheat the oven to 400Â°F. Line a pan with foil and spray with cooking spray.

In a small skillet, cook the onion and butter over medium heat until softened, about 5 minutes. Cool completely.

In a large bowl, add bread crumbs, eggs, tomato sauce, and Worcestershire sauce and stir well to combine. Let rest for 5 minutes.

Add turkey, zucchini, parsley, Italian seasoning, and salt & pepper. Gently mix just until combined, do not overmix.

Place the meat mixture on the prepared baking sheet and pat it into a loaf 4-inches wide x 8-inches long. Bake for 35 minutes.

Combine all meatloaf sauce ingredients. Spread on top and bake for an additional 20 to 30 minutes or until the center of the meatloaf reaches 165Â°F.

Rest 10 minutes before slicing.

Store meatloaf in an airtight container for up toÂ 4 days.Â
To freeze, tightly wrap in plastic wrap or foil and then in a freezer bag. Freeze for up to 4 months.Â

Calories: 245 | Carbohydrates: 17g | Protein: 31g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 107mg | Sodium: 563mg | Potassium: 572mg | Fiber: 2g | Sugar: 5g | Vitamin A: 440IU | Vitamin C: 9mg | Calcium: 54mg | Iron: 2.4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Entree, Main Course, Turkey

Cuisine American

Â© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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February 19, 2024
Vegetable Beef Soup
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This recipe for homemade vegetable beef soup is hearty with tender chunks of beef and all of our favorite veggies!

Jam-packed with flavor, this meal is slowly cooked on the stovetop until the beef is extra tender! It’s easy to make ahead and reheats and freezes beautifully.

Homemade & Hearty

We just love recipes where you can toss everything in the pot and let it simmer away!
- This recipe is easy with tender beef.
- There is some prep involved but most of the time is hands-off as the soup simmers.
- This soup can be adapted to whatever veggies you have on hand.
- This soup reheats and freezes well.
Ingredients for Vegetable Beef Soup

Meat – Just like a beef stew, chuck is our first choice because it is so tender. Use a chuck roast and cut it yourself. You can also use beef stew meat, skirt steak, or even brisket. If substituting ground beef, it won’t need to simmer for a long time to tenderize.

Vegetables – The vegetables in this soup let you eat the rainbow. If you’d like to use frozen vegetables, they can be added along with the corn and beans.

Seasonings – Onion and garlic, Italian seasoning, salt, & pepper keep this beef soup savory with a simple and hearty flavor. This recipe uses dry spices. If adding fresh herbs, stir them in with the beans and corn.

How to Make Vegetable Beef Soup
1. Brown beef in small batches and soften onion per the recipe below.
2. Add broth, tomatoes (with juices), & seasonings per the recipe below and simmer until the beef is tender.
3. Add vegetables and simmer until cooked.
We love to serve this hearty soup with crusty artisan bread for dunking or sopping up any sauce in the bottom of the bowl!

If you’d prefer, you can make this into a slow cooker vegetable beef soup or cook it in the Instant Pot. For the Instant Pot, follow the same cooking times as our beef stew recipe.

Tips for the BEST Soup
- Browning adds flavor. Brown in small batches – if the pan is crowded, the beef will steam instead of brown.
- When adding broth, scrape up any brown bits in the bottom for extra flavor.
- Ensure the beef should is fork-tender before adding the veggies. If the beef is not tender, it likely needsÂ more time, cover and cook it 20 minutes more and check it.
- To thicken the broth a little bit, mix a tablespoon or so of cornstarch with an equal amount of water. Stir it into the simmering soup and let it cook for at least 1 minute.
More Beefy Soup Recipes

A hearty bowl of soup is the perfect belly warming meal and this vegetable beef soup recipe is just one of our favorites!

Did your family love this Vegetable Beef Soup? Be sure to leave a comment and a rating below!
5 from 168 votesâ Click stars to rate now!
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Vegetable Beef Soup

Loaded with fresh veggies and tender beef, this hearty Vegetable Beef Soup is the perfect comfort food!

Prep Time 20 minutes

Cook Time 1 hour 20 minutes

Total Time 1 hour 40 minutes

Author Holly Nilsson

Season beef with salt & pepper.

Heat olive oil over medium-high heat in a large pot and add beef in small batches cooking until browned, about 2 minutes per side.

Add cooked beef back to the pan, reduce heat to medium and add onion and garlic. Cook 2 minutes more.

Add broth, tomatoes with juices, and Italian seasoning, scraping up any brown bits from the bottom of the pan. Bring to a boil, reduce heat, and simmer covered for 45-65 minutes or until beef is fork-tender.

Add potatoes, carrots, and celery and simmer 15 minutes more. Add beans and corn, simmer 10 minutes more. (If you prefer softer beans, they can be added earlier).

Season with salt & pepper to taste and serve.

Chuck is our first choice for tender beef but you also use beef stew meat. Some cuts may need to cook longer.

Brown the beef in small batches. Browning adds flavor. If the pan is crowded, the beef will steam instead of brown.

When adding liquid, scrape up the brown bits for more flavor in the soup.

The beef should be fork tender before adding the veggies. If the beef is not tender, it likely needsÂ more time, cover and cook 20 minutes more and check it.

If substituting ground beef, it won’t need to simmer for a long time to tenderize.

This recipe uses dry spices, if adding fresh herbs, stir them in with the beans and corn.

If you’d like to use frozen vegetables, they can be added along with the corn and beans.

To thicken the broth a little bit mix a tablespoon or so of cornstarch with an equal amount of water. Stir into the simmering soup and let it cook at least 1 minute

Serving: 2cups | Calories: 229 | Carbohydrates: 11g | Protein: 21g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 59mg | Sodium: 636mg | Potassium: 964mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4064IU | Vitamin C: 10mg | Calcium: 56mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Dinner, Lunch, Side Dish, Soup

Cuisine American

Â© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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February 18, 2024
Stromboli Recipe
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Roll up all your favorite pizza ingredients to create a delicious Stromboli!

Ready in 30 minutes, this Stromboli starts with refrigerated pizza dough and fills it with cheese and meat. It’s all rolled up, baked, and sliced for a perfect bite.

Serve with marinara for dipping, perfect for dinner or for game day!

What is Stromboli?

Stromboli is almost like a rolled-up pizza that’s baked and sliced. It’s different from a calzone which often contains ricotta cheese and is most often folded in half.
- You can customize it with your favorite meats and pizza toppings.
- Stromboli is easy to make and bake for a quick dinner.
- Everyone loves it, perfect for game day snacking or a Friday night dinner.
Ingredients in Stromboli

Crust – In this shortcut version, we start with a roll of store-bought pizza dough. If you have time homemade pizza dough is delicious in this recipe too.

Sauce – Use either marinara sauce or pizza sauce. You can add additional seasonings like oregano or garlic.

Toppings – Add your favorite meats like pepperoni, salami, or ham. I add a generous amount of mozzarella cheese – feel free to sprinkle in some parmesan for flavor.

Vegetables – Add your favorite pizza veggies like mushrooms, onions, bell peppers, black olives, or jalapenos. Cook and cool all of the vegetables to remove excess moisture.

How to Make Stromboli
1. Roll out the pizza dough and top it with sauce, add toppings and cheese per the recipe below.
2. Roll the stromboli into a log, brush with egg wash, and bake until golden brown.
3. Slice and serve. Buon appetito!
Got Leftovers?

Keep leftover stromboli in a covered container in the refrigerator for up to 4 days. Reheat portions in the microwave or air fryer.

Freeze leftover stromboli by wrapping the slices in plastic wrap and then putting them in a zippered bag. They’ll be thawed and ready to eat or reheat by lunchtime!

More Pizza-Inspired Recipes
4.96 from 41 votes↑ Click stars to rate now!
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Stromboli Recipe

This easy Stromboli recipe starts with refrigerated pizza dough and is loaded with all the classic pizza toppings!

Prep Time 15 minutes

Cook Time 25 minutes

Rest Time 5 minutes

Total Time 45 minutes

Preheat the oven to 350°F and line a baking sheet with parchment paper.

On a lightly floured surface, roll the pizza dough into a rectangle approximately 12×16-inches.

Spread the marinara sauce over the pizza dough, leaving a 1-inch border all around the edges and a 3-inch border at the long side furthest from you.

Sprinkle 1 cup of mozzarella over the marinara sauce, then add the ham, salami, and pepperoni. Finish with the remaining cheese.

Roll up the pizza dough tightly, being careful not to push out the toppings. Stop just before reaching the end.

In a small bowl, whisk the egg, water, Italian seasoning, and garlic powder. Brush the mixture over the pizza dough where the edges will meet, then pinch them together.

Place the stromboli, seam side down, on the prepared baking sheet with the seal facing down and brush with the egg wash.

Bake for 24-28 minutes until golden brown and slightly puffed. Let it rest for 5-10 minutes before slicing.

Add your favorite pizza toppings – cook and cool vegetables to remove any excess moisture.
Stromboli can be brushed with melted butter or garlic butter in place of oil.

Calories: 203 | Carbohydrates: 17g | Protein: 8g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 33mg | Sodium: 553mg | Potassium: 87mg | Fiber: 1g | Sugar: 2g | Vitamin A: 145IU | Vitamin C: 0.5mg | Calcium: 79mg | Iron: 1.4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Lunch, Main Course, Pizza

Cuisine American, Italian

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Ashley Fehr

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January 21, 2024
Lasagna Soup
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This lasagna soup recipe is a delicious soup with all of the flavors of our favorite lasagna recipe.

Zesty Italian sausage is simmered in a rich tomato broth pasta. It’s all topped with a blend of cheeses and fresh herbs.

What is Lasagna Soup?
- This lasagna soup recipe turns our favorite lasagna recipe in slurp-able soup.
- It’s prepared in just one pot – less dishes and less mess.
- This soup is versatile; stir in bell peppers, zucchini, or mushrooms.
- It can reheats and freezes well.
Ingredients for Lasagna Soup

Meat – Italian sausage adds lots of flavor however you can use ground beef or ground turkey. In a pinch, toss in a bag of frozen meatballs.

Broth – The base of this soup is beef broth and tomato sauce (or marinara sauce). A can of diced tomatoes adds a bit of texture and a thicker consistency.

Vegetables – Onion, bell peppers, and spinach add flavor. Stretch the soup even further with kale, sliced mushrooms, or zucchini.

Pasta – I use regular lasagna noodles and break them into bite-sized pieces. Replace it with any medium pasta shape – try penne, rigatoni, rotini, or shells.

Toppings – My favorite topping is ricotta cheese. Top with cheese mixture including parmesan cheese and shredded mozzarella, and garnish with fresh parsley and basil.

It’s really easy to make ricotta cheese at home! No special tools are required – you’ll need milk, cream, vinegar, & salt. Find my easy ricotta cheese recipe here.

How to Make Lasagna Soup
1. Brown the meat with onion and garlic in a large soup pot or Dutch oven.
2. Add the broth ingredients and simmer per the recipe below.
3. Add pasta and simmer until tender. Stir in spinach if using.
4. Ladle into bowls and top with ricotta cheese, parmesan cheese, some freshly chopped herbs, and a sprinkle of red pepper flakes.
If you’d prefer, this soup can be cooked in the slow cooker.

FLAVOR BOOST: Buy a small piece of parmesan rind and add it to the soup in Step 3! Simmer the rind and remove/discard it before serving.

What to Serve with Lasagna Soup

Cheesy garlic breadsticks are a must for soaking up the savory broth, and a simple green salad will round out this family favorite! Have it with some homemade croutons on top, or top it with shredded mozzarella cheese. Make some homemade garlic bread for dipping and dinner is served.

Storage and Leftovers
- For planned leftovers: If you are planning leftovers or making this soup in advance, cook the pasta separately and add it to the soup just before serving. You can skip the extra 1 cup of water in the broth.
- Store lasagna soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or the microwave.
- Freeze leftover soup in zippered bags for up to 4 months.
More Pasta Soup Recipes

Did your family love this Lasagna Soup? Be sure to leave a comment and a rating below!
5 from 47 votes↑ Click stars to rate now!
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Lasagna Soup

This lasagna soup recipe packs all of the goodness of a classic lasagna into a delicious one-pot dinner!

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Heat the pot over medium-high heat and add the sausage, onion, and garlic. Break it up with a spoon, cooking until no pink remains. Drain any fat.

Add the crushed tomatoes, diced tomatoes (with juices), beef broth, green pepper, seasonings, and 1 cup of water.

Bring to a boil, reduce the heat to medium low, and simmer covered for 15 minutes.

Add the lasagna pieces to the simmering soup and simmer covered for an additional 15 minutes or until the pasta is tender.

Remove from heat, stir in spinach, and let the soup rest for 5 minutes. Season with additional salt and pepper to taste.

Spoon into bowls and top as desired.

Parmesan rinds can be purchased at the deli (and you can often buy a container of them for just a couple of dollars). Keep extras in the freezer to add to soups and sauces for flavor and richness.
Optional Toppings: Ricotta cheese (recommended), Mozzarella Cheese, Ricotta Cheese, Parmesan Cheese, fresh basil, and parsley.
Pasta can become mushy in soup if left in the soup for too long. If making ahead of time, cook the soup but don’t add the pasta. Pasta can be added as the soup is reheated.
Italian Sausage adds great flavor, but you can use any ground meat and add a bit more Italian seasoning and salt.
Fresh spinach can be substituted with kale (which will need to cook a bit longer) or frozen spinach.

Serving: 1.66cups | Calories: 474 | Carbohydrates: 43g | Protein: 21g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 57mg | Sodium: 1327mg | Potassium: 1167mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1074IU | Vitamin C: 40mg | Calcium: 114mg | Iron: 4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Lunch, Pasta, Soup

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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January 16, 2024
Baked Chicken Thighs
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Baked Chicken Thighs are a delicious and very simple main dish.

Prepared in the oven, these this chicken thighs recipe has seasoned crispy skin and tender juicy meat!

While this is simple baked chicken thighs recipe it’s packed with flavor.
- It’s super easy to make and needs just a few minutes or prep.
- Since chicken thighs are dark meat, they’re extra tender and flavorful.
Ingredients for Baked Chicken Thighs

Chicken Thighs: This recipe uses bone-in, skin-on chicken thighs. The bone keeps the thighs nice and juicy while the skin is crispy and delicious.

Oil: A little bit of olive oil helps the seasoning to stick to the skin and makes the skin extra crispy.

Seasoning: I love homemade chicken seasoning on these baked thighs. It’s a simple blend of spices like paprika, garlic powder, and onion powder along with dried herbs.

Any type of pre-made chicken seasoning will work (check the spice aisle at the store) so choose your favorite flavor.

How to Make Baked Chicken Thighs
1. Pat each thigh dry with paper towels and place in a bowl.
2. Drizzle with oil and season per the recipe below.
3. Place the thighs on a foil lined pan with a rack and bake until crispy.
I cook chicken at 425°F, the higher the temperature, the crispier the skin.

This recipe is for 6 oz bone-in thighs, larger thighs will need a longer cooking time.

Cook on a rack if possible so the fat drips away. If you don’t have a rack, they can be cooked directly on the baking sheet.

Bake chicken thighs to an internal temperature of 165°F with a meat thermometer.
How Long to Bake Chicken Thighs

Oven baked chicken thighs require 35 minutes of baking time at a high temperature. Bake until the juices run clear. Keep in mind that boneless skinless chicken thighs will require about less time.
- Chicken Thighs at 350°F – 50-55 minutes
- Chicken Thighs at 375°F – 45-50 minutes
- Chicken Thighs at 400°F – 40-45 minutes
- Chicken Thighs at 425°F – 35-40 minutes (preferred method)
More Chicken Recipes

These chicken thighs are versatile, almost any side dish goes from roast potatoes to green beans or baked sweet potatoes! Here are a few more favorite chicken thigh recipes.
4.99 from 601 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Baked Chicken Thighs

Chicken thighs are simply seasoned and baked until perfectly tender & golden!

Prep Time 5 minutes

Cook Time 35 minutes

Total Time 40 minutes

Preheat the oven to 425°F. Line a rimmed baking pan with foil and place a baking rack on top.

Dab the chicken skin dry with a paper towel to remove any moisture.

Drizzle chicken with olive oil and season generously with the seasoning, salt and pepper.

Place the chicken thighs on the rack, skin side up, and bake uncovered 35-40 minutes or until the chicken reaches 165°F.

Turn the broiler on high and broil the skin for 2-3 minutes to crisp if needed.

We love homemade chicken seasoning, but any premade chicken seasoning can be used. The salt level can vary by brand, so taste a little bit of the seasoning to ensure it has enough salt. If needed, add additional salt to the chicken.
Chicken thighs can vary in size from 5 to 10 oz, the cooking time is for 6 oz chicken thighs. If the thighs are larger, they may need extra time.
Leftover chicken can be stored in the fridge in an airtight container for up to 5 days. Freeze cooked and cooled chicken thighs in the freezer for up to 4 months.

Calories: 358 | Protein: 23g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 141mg | Sodium: 111mg | Potassium: 296mg | Vitamin A: 120IU | Calcium: 15mg | Iron: 1.1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Entree

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
More Recipes You’ll Love
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Holly Nilsson

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January 10, 2024