Pasta - Southern Cravings

Southern-Style Mac and Cheese

Anna Kate — Mon, 01 Apr 2024 21:58:18 +0000

This Southern-style mac and cheese recipe is a true soul food classic! With just a few ingredients, including a generous amount of freshly shredded cheese, butter, and milk, it’s unbelievably hearty, comforting, and crowd-pleasing.

With its lasagna-style layering and toasted cheesy topping, this Southern mac and cheese is a go-to for family dinners and gatherings. It’s always the first to go! If you’re a fan of homecooked, cheese-filled dishes, my oven-baked mac and cheese might just be your next favorite!

Why I Love This Recipe

I don’t think there is one dish I love more than this Southern-style mac and cheese. It’s been appearing at my family functions for as long as I can remember, and it never disappoints!

This recipe features extra sharp cheddar and Colby jack cheddar, butter, whole milk, and eggs for the most rich, comforting flavors you’ll ever try. Tossed with elbow macaroni and broiled, it’s creamy on the inside with a golden, crispy top.

There’s no need for a roux or complicated steps — just layer it like lasagna and bake. It’s perfect for anyone craving comfort food without the fuss, from busy parents to students on a budget.

Ingredient Notes

This Southern mac and cheese doesn’t contain many ingredients, but they all play an equally important role. Here’s a breakdown:

Elbow macaroni: The classic choice for mac and cheese, macaroni holds onto the cheese sauce beautifully. Use your favorite brand!
Extra sharp cheddar cheese: Provides a deep, tangy flavor that makes you do a double take.
Colby jack cheddar blend: Adds a smooth, creamy texture and mild flavor.
Large eggs: Bind all the ingredients together.
Unsalted butter: You can’t have a Southern-style mac and cheese recipe without some butter! It gives the dish an even creamier texture and richer flavor.
Whole milk: Gives the sauce an ultra-creamy consistency.

Substitutions

Macaroni: You can also use rotini, fusilli, or shells. They do a great job at catching the cheese, too.
Cheese: Feel free to mix and match different melting cheeses! Try medium cheddar, Monterey Jack, or mozzarella.
Eggs: If you don’t have eggs, try a small amount of cream cheese.
Butter: Margarine will work in a pinch, but the flavor won’t be the same.
Milk: For a richer result, you can use half-and-half or a mix of milk and cream. For a lighter version, 2% milk works well.

How to Make Southern-Style Mac and Cheese

Find out how to make the BEST Southern-style mac and cheese with my easy-to-follow instructions and tips and tricks.

Preparation

Preheat your oven to 350 degrees Fahrenheit. Meanwhile, bring a large pot of salted water to a boil for the macaroni.

Cooking

Step 1
Cook the elbow macaroni until just al dente. Be careful not to overcook it, as the pasta will continue to cook in the oven.

Step 2
In a large bowl, mix the cooled, drained pasta with the melted butter, salt, and pepper. Then, incorporate the beaten eggs until well combined. Fold three cups of the sharp cheddar cheese into the pasta mixture.

Step 3
Transfer half of the macaroni mixture to a greased 9×13 casserole dish. Sprinkle two cups of the Colby cheddar cheese blend evenly over it, then layer on the remaining macaroni mixture. Reserve some cheese for the top layer to achieve that irresistible golden crust.

Step 4
Pour the milk evenly over the top layer of macaroni, then sprinkle the remaining cheese over the milk. Pouring milk at this stage helps to distribute moisture evenly, preventing any dry spots.

Step 5
Cover the dish with foil and bake for 25-35 minutes. Stir halfway through the cooking time to help the cheese melt. Remove the foil and broil until the top is brown and bubbly. Keep a close eye on the oven to prevent burning the cheese. Let the dish cool for about 10-15 minutes before serving to let it set.

Expert Tip

While many recipes call for regular cheddar, this Southern mac and cheese’s combination of extra-sharp cheddar and Colby Jack cheddar blend really sets it apart.

I recommend freshly shredding your cheese rather than using pre-shredded varieties. This extra step makes a huge difference in meltability and taste, as pre-shredded cheeses often contain anti-caking agents that affect the smoothness of your sauce.

Cooking Tips

Layer the ingredients: Like lasagna, layering the ingredients means that every bite is filled with pasta, cheese, and sauce.

Don’t skip the broil: Broiling at the end of baking gives the mac and cheese a beautifully browned and crispy topping, adding to the texture of the dish.

Stir halfway through baking: Stirring helps distribute the cheese and milk throughout the dish, ensuring there are no dry spots.

Let it rest: Allowing the mac and cheese to cool slightly before serving helps it set, making it easier to serve and eat.

Serving Suggestions

Southern mac and cheese is rich, warm, and hearty, making it the ultimate comfort food. To balance its richness, you can serve it alongside a crisp green salad, air fryer frozen broccoli, or tangy coleslaw.

For a heartier meal, pair it with mains, like boneless pork ribs, sloppy joes, or pulled pork, for a truly Southern feast.

Frequently Asked Questions

How can I prevent my mac and cheese from being too dry?

Use enough milk, and don’t overbake it! The milk should just barely cover the pasta before it goes into the oven.

What can I do if I don’t have a 9×13 casserole dish?

You can use any oven-safe dish that’s close in size. Adjust the cooking time if the dish is deeper and smaller since the mac and cheese may take longer to set.

How do I know when the mac and cheese is done?

It should be bubbly around the edges and set in the middle. A slight jiggle is okay since it will firm up as it cools.

Storing & Reheating

This Southern-style mac and cheese makes great leftovers. Let the dish cool completely before storing it.

Fridge

Once the mac and cheese has cooled, cover the dish with plastic wrap or transfer the leftovers to an airtight container for up to 3-4 days.

Freezer

To freeze the mac and cheese, place portions in freezer-safe containers or bags. For the best quality, freeze them for up to 2 months.

Reheating

Reheat leftovers in the oven at 350 degrees Fahrenheit for 15-20 minutes until hot and bubbly. For individual portions, use the microwave, stirring in between intervals.

More Comfort Food Recipes

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Southern-Style Mac and Cheese

Course Side Dish

Cuisine American

Keyword easy side dish recipe, macaroni and cheese, side dishes, southern, southern recipes

Prep Time 10

Cook Time 35

Servings

Calories 579kcal

Author Anna Kate

Ingredients

1 lb elbow macaroni cooked al dente
4 cups extra sharp cheddar cheese freshly shredded
4 cups Colby jack cheddar blend or another cheddar blend, freshly shredded
3 eggs
½ cup unsalted butter melted
1 cups whole milk
Salt and pepper to taste

Instructions

Preheat oven to 350 degrees.
Cook macaroni until just al dente or a little under al dente. Be careful not to overcook.
Drain pasta and set aside. Rinse with cool water to stop the cooking. Allow to cool.
In a large bowl, add pasta, salt, pepper, melted butter. Then, add 3 beaten eggs. Stir until well combined.
Add three cups of sharp cheddar cheese to your pasta and mix.
To a greased 9×13 casserole dish, add half of the macaroni mixture. Then, sprinkle two cups of Colby cheddar cheese blend over the pasta. Make sure the cheese is evenly distributed.
Then, top with the remaining macaroni mixture (similar to making a lasagna). Then, pour the milk over your pasta.
Sprinkle the remaining one cup of sharp cheddar cheese and two cups of colby jack over the top.
Bake covered with aluminum foil for 25-35 minutes, stirring halfway through. It may be a bit jiggly when you take it out of the oven. It will firm up as it cools.
Remove the foil and broil until brown.
Let cool for about 10-15 minutes or until fully set, and enjoy!

Nutrition

The post Southern-Style Mac and Cheese appeared first on Southern Cravings.

Baked Ravioli

Anna Kate — Tue, 17 Oct 2023 10:37:00 +0000

Baked ravioli is an absolute game-changer for busy nights! Dig into layers of cheesy pasta and juicy tomato sauce without the tedious layering work traditional lasagna requires. It’s a quick and easy dish to make when you’re not in the mood to spend hours in the kitchen!

Why You’ll Love This Recipe

Simple to make: Just add the ingredients to a baking dish and heat it up in the oven.
Cheesy: With cheese-stuffed ravioli, mozzarella, and Parmesan, this ravioli casserole is for cheese lovers only!
Versatile: You can add meat, like ground sausage or beef, to bulk it up, or keep your baked ravioli vegetarian with just cheese and tomato sauce.
Crowd-pleaser: This baked ravioli recipe is always a hit at family dinners and potlucks.

What Is Baked Ravioli?

This baked ravioli recipe is a simplified version of the classic Italian dish that normally takes an entire afternoon to make. I like to call it a lazy lasagna with ravioli since it’s way easier and quicker to whip together, even on weekdays!

I use ravioli as a hack to skip the intricate layering process typically required in traditional lasagna making. Simply combine vibrant tomato sauce, tender pasta, and gooey cheese in a dish, then bake it until bubbly and golden brown.

Serve this dish with a side of crusty bread, garlic knots, Caprese salad, or roasted veggies for the ultimate spread. I guarantee you’ll be making this recipe on repeat!

Ingredients For Baked Ravioli

Marinara sauce: Adds a tangy, juicy element to balance the richness of the cheese. You can use store-bought or homemade spaghetti sauce for this recipe.
Cheese ravioli: I think cheese ravioli is the perfect centerpiece of this ravioli casserole, but you can experiment with spinach or meat-filled ravioli for a twist.
Mozzarella: Provides a mild, creamy taste and an unmatched melting ability. Alternatively, you can try provolone or mild white cheddar.
Parmesan: Freshly grated Parmesan adds a sharp, nutty flavor that truly elevates this baked ravioli recipe. If you don’t have Parmesan, opt for Asiago or Pecorino Romano.
Ground meat: Although optional, you can add ground beef or Italian sausage for more texture and flavor throughout the casserole.

How To Make Baked Ravioli

Step 1: Preheat & Prep

Heat up your oven, then grab out a 9×13 baking dish and give it a quick grease. Trust me, you won’t want any of that ravioli goodness to stick to the pan.

Step 2: Layer The Ingredients

Add a splash of marinara sauce to the base of your casserole dish. This provides another layer of non-stick insurance! Lay down the frozen ravioli pieces, ensuring they snugly fit in one layer.

Cover them in more sauce, then sprinkle them with mozzarella. If you’re feeling like something a little more hearty, toss in browned ground beef or Italian sausage, then repeat the whole process until the ingredients are gone.

Step 3: Bake The Casserole

After your layers are stacked, garnish the top with Parmesan for a crispy, golden layer. Cover your ravioli casserole with foil and let it bake at 400F. After 30 minutes, uncover it and keep it in the oven until the top is lightly browned and bubbly.

What To Serve With A Ravioli Casserole

This lazy lasagna with ravioli pairs well with virtually any Italian-style side dish. Try serving yours with some of these options:

Garlic bread
Caprese salad
Italian chopped salad
Roasted carrots or broccoli
Bruschetta

Recipe Variations

White sauce: Swap some or all of the marinara with bechamel sauce for a rich flavor.
Spicy: Mix in red pepper flakes and spicy Italian sausage.
Veggies: Add spinach, bell peppers, or mushrooms for extra nutritional value.
Four cheese: Add dollops of ricotta to create an ultra-cheesy version.
Seafood: Include shrimp or crab meat for a seafood-baked ravioli casserole.
Pesto: Replace some marinara with green pesto for an herbaceous take.
Meatballs: Add mini meatballs between layers instead of ground meat.
Tortellini: Instead of ravioli, swap in your favorite flavor and color of tortellini.

Tips For The Best Recipe

Even layering: Evenly disperse the tomato sauce, ravioli, and cheese for consistent baking and flavor.
Don’t overfill the dish: Don’t overfill the baking dish as it can quickly bubble over.
Check the dish: Check the dish frequently toward the end of baking. Since every oven is different, the cooking time may vary slightly.
Use quality ingredients: Whether store-bought or homemade, use a quality marinara sauce in this baked ravioli recipe. It makes a world of difference in the final product.
Grate your cheese: Use block cheese and grate it yourself for the best results.
Rest before serving: Let the ravioli casserole rest for 10 minutes before slicing it.

What To Do With Leftovers

When it comes to this lazy lasagna with ravioli, nothing is better than leftovers! Follow these simple steps to keep your dish fresh for longer:

Fridge: Once fully cooled, store any leftover ravioli casserole in an airtight container for up to 3-4 days in the refrigerator.
Freezer: For longer storage, you can freeze your baked ravioli recipe in an airtight container or freezer-safe bag for up to 3-4 months.
Reheating: You can microwave or oven-bake leftovers until hot and bubbly again. For the oven method, heat it at 350F for about 10-12 minutes until warmed through. Make sure you keep the dish covered with foil to ensure it doesn’t dry out. In the microwave, heat it for 1-2 minutes on medium power until warmed through.
Prep ahead: To save time on the day of cooking, assemble the ravioli casserole the day before, refrigerate it, and bake it just before serving.

Additional Recipes

If you enjoyed this baked ravioli recipe, take a peek at some more comforting dishes like these:

Frequently Asked Questions

Can I use fresh ravioli?

If you’re using fresh ravioli, that’s absolutely fine! You’ll just need to reduce the baking time a bit to avoid overcooking them.

Is it necessary to cover the casserole with foil?

Covering this ravioli casserole with foil is highly recommended. It ensures even cooking and prevents the top from burning or drying out too quickly.

How do I know when it’s fully baked?

The best indicator for fully baked ravioli is a bubbly cheese top. The ravioli underneath should be tender to the bite.

Easy Baked Ravioli Casserole

Course Main Course

Cuisine American, Italian

Keyword baked pasta, casserole, easy recipes, ravioli, Weeknight Meal

Prep Time 10

Cook Time 45

Total Time 55

Calories 3298kcal

Author Anna Kate

Ingredients

24 ounces Marinara or pasta sauce plug in homemade spaghetti sauce here
24 ounces cheese ravioli frozen
2 cups mozzarella cheese shredded
½ cup Parmesan Cheese shredded
Optional: one pound of browned ground beef or sausage.

Instructions

Preheat your oven to 400 degrees and grease a 9×13 baking dish.
Add a thin layer (about ¼ cup) of the marinara sauce on to the bottom of the pan. (this prevents pasta from sticking)
Arrange half the frozen ravioli in a single layer on top of the sauce.
Top with half of the remaining sauce and about a cup of the mozzarella cheese.
Repeat the layers: ravioli, sauce, cheese. Add browned meat to the rotation as desired.
Finish with the remaining sauce and cheese. Sprinkle with shredded parmesan cheese.
Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes or until the cheese has browned slightly.
Serve with a salad and bread as desired!

Nutrition

The post Baked Ravioli appeared first on Southern Cravings.

Pesto Without Pine Nuts

Anna Kate — Mon, 17 Jul 2023 16:25:46 +0000

Pesto without pine nuts is an easy, affordable, and delicious take on traditional versions! All you need is 6 simple ingredients and less than 10 minutes for this herbaceous and versatile sauce. Toss it with pasta, spread it on pizza, serve it with roasted vegetables, and more.

I’m such a sucker for simple and budget-friendly meals! Pesto is ridiculously good (no one can tell me otherwise), but it can be a bit pricey to make at home with how expensive pine nuts are.

This recipe ditches the nuts altogether, resulting in a version that contains fewer calories and is way more cost-effective. That means more pesto for everybody!

Why I Love This Recipe

Versatile: Use it as a dip or dressing, drizzle it on roasted vegetables, spread it on homemade pizza, or mix it with pasta. You can add this nut-free pesto to virtually anything and everything!
Allergy-friendly: Since it doesn’t contain any nuts, it’s safe to send to work or school. Plus, it can be enjoyed by people who follow almost any diet.
Few ingredients: Seriously, it is possible to make a delicious pesto recipe with just 6 easy-to-find ingredients.

Easy Pesto Without Pine Nuts

Traditionally, pesto is made from fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil. While the classic version is perfect as-is, the pine nuts really do drive up the price tag!

I’m here to tell you that you can make just as flavorful of a recipe while still taking it easy on the wallet. In fact, many people prefer the flavor of pesto without pine nuts, don’t have access to them, or may even be allergic.

This simple recipe requires just 6 ingredients (including salt and pepper) and can be added to all your favorite dishes. From pasta to pizza, it adds herbaceous, zesty, and garlicky flavors. Try it out for yourself and thank me later!

Ingredients For Pesto Without Pine Nuts

See the full list of ingredients in the recipe card below.

Garlic: Fresh garlic cloves provide bold, zesty, and savory notes. Try not to use garlic powder for this recipe if possible.
Basil leaves: You will ideally want Genovese, Italian Large Leaf, or sweet basil for a bright and vibrant pesto flavor.
Olive oil: Make sure to use high-quality extra-virgin olive oil as it really makes a difference! Avocado oil works as well, but it isn’t quite the same.
Parmesan: Adds a salty, cheesy, and umami-rich flavor. Use freshly grated Parmesan for the best taste. If you don’t have Parmesan, swap in Pecorino Romano cheese.
Salt & pepper: Since Parmesan is already quite salty, taste the pesto before adding too much salt. Cracked black pepper adds a slight kick!

How To Make Pesto Without Nuts

Step 1: Pulse the garlic & basil

Place the garlic and basil in a food processor or blender and pulse until everything is roughly chopped. Be careful not to over-pulse as it will overheat the basil, changing the flavor and color.

Step 2: Add the oil

Once the basil and garlic are pulsed, add the oil and pepper and process the mixture. Make sure to scrape down the sides throughout processing until everything is well blended. If it is still very thick and hard to blend, add more olive oil a little bit at a time.

Step 3: Mix in the cheese

Add the Parmesan and pulse the pesto until the cheese is incorporated. Taste it and add salt to your liking. Start with a small amount since you shouldn’t need too much!

What To Serve With Pesto

Serve pesto without pine nuts just like you would traditional pesto! Here are some of my favorite ideas:

Pizza: Replace tomato sauce with pesto for homemade pizza.
Pasta: Toss pesto without nuts with your favorite pasta like linguine, penne, angel hair, or even gnocchi.
Sandwiches & paninis: Spread it on chicken paninis, sandwiches, or wraps.
Dips: Mix some pesto into a vinaigrette, hummus, or mayonnaise for a herbaceous and vibrant dip.
Roasted vegetables: Drizzle some over roasted vegetables for a summery side dish.

What To Do With Leftovers

Leftovers are always welcome when it comes to pesto without pine nuts. Follow these simple tips to keep your batch fresh:

Fridge: Transfer pesto to an airtight container and keep it in the fridge for 6-7 days.
Freezer: You can also freeze pesto for longer storage periods. Spoon it evenly into an ice cube tray and place it in the freezer until hardened. Once frozen, you can transfer the cubes to a freezer-safe bag or container. If kept this way, the pesto will last at least 5 months.

Note: You may notice a little browning as the pesto sits in the fridge. You can prevent this by layering plastic wrap directly over the surface of the pesto.

Recipe Variations

Greens: Not enough basil? Replace some or all of it with greens like arugula, cilantro, mint, kale, spinach, or parsley.
Nuts: For a more traditional version, add pine nuts. Alternatively, try blanched almonds, raw cashews, walnuts, or sunflower seeds.
Add-ins: Make a unique flavor twist by adding ingredients like sun-dried tomatoes, lemon juice, or roasted red peppers.

Tips For The Best Recipe

Fresh basil: Using fresh basil makes all the difference in the world. Don’t even think about using dried basil because it doesn’t release the natural oils. Fresh basil is what makes pesto such a beloved condiment!
Don’t blend too long: Blending basil too long causes oxidation, resulting in brown basil. Make sure to only pulse the pesto until just combined for a vibrant green color.
Store correctly: In addition to following the storage instructions outlined, you can add a layer of oil on top of this pesto without nuts to reduce the chances of browning.
Salt: Salt helps break the basil down, so don’t skip adding it (but, don’t go overboard)!

Additional Recipes

If you’re a fan of pesto without pine nuts, here are some more of my favorite sauces for you to test out:

Frequently Asked Questions

Is pesto vegan?

Pesto is not typically vegan-friendly because of the Parmesan cheese. However, you can easily skip the Parmesan or use a dairy-free variety.

What can I use instead of pine nuts in pesto?

There are so many ways to make pesto without pine nuts. You don’t need to use nuts at all, but you can also add options like almonds, cashews, hazelnuts, or walnuts if you prefer more texture and flavor.

How important are pine nuts in pesto?

Although pine nuts are traditionally found in pesto, they are not 100% necessary to create a flavorful condiment. You can add other nuts or leave them out completely. Without pine nuts, pesto is much cheaper and less calorie-dense.

Easy Pesto without Pine Nuts

Pesto without pine nuts is an easy, affordable, and delicious take on traditional versions! All you need is 6 simple ingredients and less than 10 minutes for this herbaceous and versatile sauce. Toss it with pasta, spread it on pizza, serve it with roasted vegetables, and more.

Course Condiments, sauces

Cuisine American

Keyword cheap dinner, pasta, pasta sauce, pesto, sauces

Prep Time 10

Total Time 10

Servings

Calories 88kcal

Author Anna Kate

Ingredients

1 clove garlic roughly chopped
1 cup basil
⅓ cup olive oil plus more as needed
3 tablespoons Parmesan Cheese finely grated
kosher salt to taste
black pepper to taste

Instructions

Add the garlic and basil to a food processor or blender and pulse until everything is roughly chopped.
Add the oil and a pinch of black pepper and process until well blended.
Add the cheese and pulse until blended in. Taste and add salt as desired.
If the sauce is too thick, continue adding olive oil and blending until you reach the desired consistency.

Nutrition

The post Pesto Without Pine Nuts appeared first on Southern Cravings.

Zesty Italian Pasta Salad

Anna Kate — Wed, 26 Apr 2023 21:07:49 +0000

Make this zesty Italian pasta salad for the perfect side dish to bring to potlucks, barbecues, and cookouts! Made in under 30 minutes, it’s full of fresh vegetables, tangy Italian dressing, and feta cheese. Plus, it couldn’t be easier to customize!

This zesty Italian pasta salad comes in handy for those last-minute pool day invites, cookouts, and tailgating parties. With a few simple ingredients, like pasta and dressing, you can toss in whatever you have on hand!

I love pairing pasta salad with a pulled pork sandwich, roasted chicken, or oven-roasted ribs. Since it keeps well, it’s also great for meal prep!

Why I Love This Recipe

Easy: No matter what your cooking level is, you can make this delicious pasta salad! It’s ready in minutes and requires little effort in the kitchen.
Healthy: This recipe is packed with nutritious vegetables, and it’s tossed in a light vinaigrette. It’s both satisfying and health-conscious!
Customizable: Swap out or add extra vegetables, use gluten-free pasta, or experiment with different cheese varieties. There are so many ways to make this classic pasta salad your own!

Easy Zesty Italian Pasta Salad

This zesty Italian pasta salad is a staple in my house because it’s incredibly simple to make, uses affordable ingredients, and is on the table in 30 minutes or less! This recipe is always a crowd-pleaser with its combination of textures and flavors.

Tri-color rotini provides the perfect canvas for zesty dressing, tangy feta, and a medley of fresh veggies. Its vibrant color and taste will leave your friends and family asking for seconds after their first bite! Serve it as a side dish at your next barbecue, or add protein to it and enjoy it as a standalone meal.

Best Noodles For Pasta Salad

I have always used the multi-colored rotini (spiral-shaped noodles) in my pasta salad, but any hearty pasta will do. Avoid spaghetti or long/large noodles as they will be more difficult to serve and eat.

The best noodles for making pasta salad include these types:

Multi-colored rotini (spiral shape)
Farfalle (bowtie shape)
Penne
Fusilli
Tortellini (for a fun flavor addition)

Ingredients For Zesty Italian Pasta Salad

See the full list of ingredients in the recipe card below.

Rotini: The spiral shape of the rotini perfectly catches all of the dressing! You can also experiment with other short pasta that I’ve listed above.
Olives: My favorite varieties for pasta salad are Kalamata and black olives, but feel free to use green olives or your favorite type of olives.
Italian dressing: Store-bought or homemade both work here. For a simple Italian dressing, combine olive oil, white wine vinegar, lemon, honey, and Italian herbs.
Cherry tomatoes: Impart juicy, zesty, and vibrant flavors to the salad. Grape tomatoes, diced Roma tomatoes, or even sun-dried tomatoes will work as well.
Banana peppers: Add just a touch of heat and a tangy element. For extra spice, use pickled jalapeños. If you’re sensitive to spice, omit the peppers altogether.
Green onions: Provide a pop of color and a subtly savory flavor. Feel free to substitute green onions with red onions or shallots if you’d prefer!
Feta cheese: Crumbled feta adds salty, umami-rich flavors and creamy, crumbly textures in each bite. If you don’t have feta available, try goat cheese or cotija cheese.
Seasonings: I like to use a simple combination of oregano, salt, and pepper. Other options include basil, thyme, or an Italian mix.

How to Make A Classic Pasta Salad

Step 1: Cook The Pasta

Cook pasta until al dente. You don’t want it to be too mushy for pasta salad. I recommend checking on it about 2-3 minutes before the package states. Once it’s ready, drain it and let it cool.

Step 2: Combine The Salad

To a large mixing bowl, add the cooked and cooled pasta, olives, cherry tomatoes, banana pepper rings, green onions, feta cheese, seasonings, and any other mix-ins you want.

The great thing about this recipe is that you can add or substitute any of the ingredients. I’ve even heard people call this “everything but the kitchen sink” pasta salad since you can add anything according to your taste!

Step 3: Add The Dressing

Add approximately ¼-bottle of Italian dressing, then gently stir the salad until all the ingredients are well-coated and evenly distributed. Taste and add more dressing if you feel like it needs it.

Step 5: Chill The Salad

I recommend chilling this zesty Italian pasta salad in the fridge for 15 minutes before serving it. This allows the flavors to meld together and balance out.

What To Serve With Pasta Salad

Pair this zesty Italian pasta salad with other sides and barbecue staples for a full spread! Here’s a list of great ideas:

Recipe Variations

Gluten-free: For a gluten-free version, use your favorite gluten-free brand of pasta.
Vegan: To accommodate a vegan diet, simply omit the feta or use a dairy-free cheese alternative.
Southwest: Add corn and beans, and use a cilantro-lime dressing for a Southwest twist.
Pesto: Replace the Italian dressing with a pesto-based dressing instead.
Protein-packed: Add grilled chicken, tofu, pepperoni slices, or shrimp for a higher protein meal.
Grilled veggies: For unique flavors and textures, try adding sliced zucchini, squash, eggplant, onion, or bell peppers.

Tips For The Best Recipe

Cook to al dente: Cook the pasta to al dente to prevent the salad from becoming mushy.
Rinse the pasta: Make sure to rinse the pasta under cold water to stop the cooking process.
Drain the pasta: To avoid a watery pasta salad, remember to drain the pasta well.
Chill the salad: Chill the pasta salad in the fridge for at least 30 minutes before serving it so the flavors meld together.

What To Do With Leftovers

If you have leftover zesty Italian pasta salad, just follow these simple storage tips:

Fridge: This pasta salad will last in an airtight container for up to 4-5 days in the fridge. Just keep it in an airtight container.
Freezer: Pasta salad isn’t freezer friendly since the pasta and veggies will change in texture once thawed.
Make ahead: It’s good to allow the salad to “marinate” a little before serving. All of the flavors will combine and mix with the other ingredients. Since veggies absorb liquids, don’t add as much dressing the night before. Wait until you are ready to serve, then add it to taste.

Additional Recipes

If you enjoy side dishes and appetizers, have a look at some of my other favorites like these:

Frequently Asked Questions

What type of Italian dressing should I use?

You can use your favorite Italian dressing from the store, or make your own by combining olive oil, white wine vinegar, honey, Dijon, and Italian seasonings.

Can I use a different type of cheese?

Yes, instead of feta, you can use goat cheese, blue cheese, cotija cheese, or cubed mozzarella.

Can I use a different salad dressing instead of Italian?

Yes, many dressings work on classic pasta salads instead of Italian. Some of my favorites include Greek vinaigrette, balsamic vinaigrette, or even Caesar dressing.

Quick & Easy Pasta Salad

Make this zesty Italian pasta salad for the perfect side dish to bring to potlucks, barbecues, and cookouts! Made in under 30 minutes, it’s full of fresh vegetables, tangy Italian dressing, and feta cheese. Plus, it couldn’t be easier to customize!

Course Side Dish

Cuisine American

Keyword easy side dish recipe, pasta, salad, Side Dish, summer recipes

Prep Time 5

Cook Time 10

Total Time 15

Servings people

Calories 273kcal

Author Anna Kate

Ingredients

1 pound tricolored rotini or other spiral shaped pasta noodle
3 ounces black olives sliced and drained (one small can)
¾ cup Italian dressing, plus more as needed storebought or homemade
1 pint cherry tomatoes
¼ cup banana pepper rings roughly chopped
1 bunch Green Onions chopped for garnish
1 cup feta Cheese crumbled, any flavor
2 teaspoons oregano dried
salt and pepper to taste

Instructions

Cook pasta according to package directions. Drain and let cool.*
To a large mixing bowl, add cooled pasta, olives, whole cherry tomatoes, banana pepper rings, chopped green onion, feta cheese, seasonings.
Stir gently to combine.
Add approximately 1/4 of the bottle of Italian dressing and stir.
Taste for flavor. Continue adding dressing as desired.
Place in the fridge until ready to serve.
Transfer to a serving platter and serve chilled.

Notes

*Spiral Noodles: I always use the multi-colored rotini noodles as they add a beautiful color, and the shape allows the dressing and flavors to get into each nook and cranny. BUT, you can use any hearty noodle you prefer.

Nutrition

The post Zesty Italian Pasta Salad appeared first on Southern Cravings.

Lasagna Soup

Anna Kate — Tue, 11 Oct 2022 18:15:30 +0000

This easy lasagna soup is a warming, cozy, and comforting dish that’s great for cold weather months! The recipe features tender lasagne, Italian sausage, tomato broth, and creamy ricotta. It’s all the flavors everyone loves about traditional lasagna but served in a bowl!

This lasagna soup recipe is all about versatility. I love that I can swap ingredients around and use up whatever leftovers I have on hand. It’s so delicious, I’m even able to sneak vegetables in that slip right past the kids!

What Is Lasagna Soup?

Similar to a classic lasagna, lasagna soup is filled with many of the same ingredients and textural components. Lasagna noodles, ground meat (like Italian sausage), and three different kinds of cheese form the base of the recipe.

The main difference between the two is the sauce. Instead of a thick ragu, this deconstructed lasagna is surrounded by a rich and savory tomato-based broth. It’s perfect for chilly nights when you’re in the mood for comfort food!

The Best Pasta For Lasagna Soup

Technically speaking, any type of pasta will work for lasagna soup. However, the most typical variety is lasagne (also known as lasagna noodles). I like to break mine up into little pieces before cooking them.

Another great choice is mafalda since the shape is just like a miniature version of lasagne. Other options include rotini, farfella, and fusilli.

Ingredients For Lasagna Soup

See the full list of ingredients in the recipe card below.

Lasagna noodles (lasagne): Any brand will work for this lasagna soup recipe. Keep in mind, you will need about ten noodles broken into bite-size pieces.
Olive oil: To sauté the onions, garlic, and sausage. If you don’t have olive oil, replace it with avocado oil, canola oil, or another mild vegetable oil.
Onion & garlic: I recommend yellow onion and fresh garlic for this recipe, but you can use white onions and garlic powder instead.
Italian sausage: I love the taste of mild Italian sausage, but you can go for hot Italian sausage if you prefer more spice! You can even add ground beef, turkey, or chicken.
Oregano & basil: Both dried oregano and basil add bright, herbaceous flavors. Italian seasoning works well too. For a pop of color, garnish this soup with fresh basil.
Tomato paste: To create a deep, rich, umami flavor in the broth.
Canned tomatoes: Add both crushed and diced tomatoes for a more full-bodied texture. If you only have diced tomatoes, just use an equivalent amount of those.
Beef broth: It’s best to use low-sodium beef broth since the sausage and cheese are salty as well. Although beef broth is the preferred choice, chicken broth works too.
Salt & pepper: Season with kosher salt and pepper to taste.
Parmesan rinds: While optional, simmering sauces and soups with Parmesan rinds is a common Italian practice to add layers of umami taste. Plus, it prevents wasting ingredients!
Ricotta & Parmesan: Combine ricotta and Parmesan for a creamy topping. If you’re feeling like an extra cozy meal, add some shredded mozzarella. It will melt as it sits on the soup, creating ooey-gooey strands of cheese.

How To Make Lasagna Soup

Step 1: Cook The Lasagne

Bring a large pot of salted water to a boil. Add the lasagne and cook according to the package directions. Once done, drain the pasta and toss it with a little olive oil. Set them aside while you prepare the rest of the soup.

Step 2: Cook The Onions & Sausage

In the meantime, heat the olive oil in a large Dutch oven or a heavy-bottomed pot over medium-high. Sauté the onions until softened, which should take a few minutes.

To the same pot, add the sausage and break it up with a wooden spoon. Continue cooking, stirring frequently, until the sausage is browned.

Step 3: Add Seasonings

Mix in the garlic, oregano, and basil, then add the tomato paste and cook for a few more minutes, or until the color darkens.

Step 4: Simmer The Soup

Add the beef broth, canned tomatoes, salt, and pepper. Drop in the Parmesan rinds and give everything a good stir. Cover the pot and simmer on low for about 30 minutes to deepen the flavors.

Step 5: Make The Ricotta Mixture

While the soup simmers, make the ricotta mixture by stirring the ricotta, Parmesan, salt, and pepper in a small bowl. Set that aside until you’re ready to serve.

Step 6: Assemble The Soup

Stir in the cooked lasagne, then divide the soup among bowls.

Add a dollop of ricotta to the center of each bowl and garnish with sliced basil. Top with additional mozzarella or freshly shredded Parmesan for good measure!

What To Serve With Lasagna Soup

Serve this lasagna soup recipe as a meal on its own, or pair it with a garden salad, French bread, garlic bread, or Caesar salad. There are so many side dishes to choose from!

Recipe Variations

Change the protein: Try spicy Italian sausage, ground beef, turkey, or chicken.
Switch up the seasonings: Add dried parsley, sage, thyme, or rosemary. For an easier option, use an Italian seasoning mix.
Different cheese: Try provolone, Romano, mascarpone, or cottage cheese. You can even use cheddar cheese for another meltable option.

Tips For The Best Recipe

Cook the pasta separately: By cooking the pasta separately, it reduces the amount of starch in the soup to prevent a gummy texture.
Don’t fully cook the pasta: Drain the lasagna noodles with about 2-3 minutes left of cooking since they will finish cooking in the soup.
Simmer with Parmesan rinds: Adding a Parmesan rind or two to the simmering soup seriously changes the overall flavor. Don’t skip it!
Use a Dutch oven: Cooking the soup in a Dutch oven locks in moisture and retains heat extremely well.

What To Do With Leftovers

This lasagna soup recipe is incredibly easy to make ahead of time! All you have to do is prepare everything except the lasagne. When you’re ready to serve it, warm the soup up, cook the pasta, and add it in.

Keep the fully cooked soup in your fridge for up to 3-4 days. Pasta tends to turn a little mushy as it sits in the fridge so be prepared for that. With that said, I don’t recommend freezing this soup with lasagne in it as the texture will change too much.

More Pasta Recipes

If you’re a pasta lover like me, be sure to check out some more comforting recipes like these:

Frequently Asked Questions

Can you cook the pasta in the soup?

Although you can cook the pasta in the soup, it’s best to cook it separately. The pasta absorbs liquid and adds starch to the soup, which can make it thicker than you would like.

Can you make lasagna soup in an Instant Pot?

Yes, you can make this lasagna soup recipe in an Instant Pot. Add all of the ingredients to an Instant Pot, making sure pasta is at the bottom and submerged. Cook on high for 6 minutes followed by a quick release.

Easy Lasagna Soup

This easy lasagna soup is a warming, cozy, and comforting dish that’s great for cold weather months! The recipe features tender lasagne, Italian sausage, tomato broth, and creamy ricotta. It’s all the flavors everyone loves about traditional lasagna but served in a bowl!

Course Soup

Cuisine American

Keyword Dutch Oven, fall recipes, lasagna soup, soup

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 440kcal

Author Anna Kate

Equipment

Ingredients

8 ounces lasagna noodles broken into pieces (about 10 noodles)
1 pound Italian sausage mild, ground
1 yellow onion large, diced
1 tablespoon olive oil
2 teaspoon oregano dried
2 teaspoon basil dried
4 cloves garlic minced
2 tablespoons tomato paste
14.5 ounces crushed tomatoes undrained
14.5 ounces diced tomatoes undrained
32 ounces beef broth
½ teaspoon salt
½ teaspoon black pepper
1-2 slices Parmesan rinds optional
Fresh basil chopped (for garnish)

For the Ricotta Mixture:

8 ounces ricotta
½ cup Parmesan cheese freshly grated
¼ teaspoon kosher salt
black pepper

Instructions

Bring a large pot of salted water to a boil. Add the noodles and cook according to package directions. Drain; drizzle with olive oil and toss. Set aside.
Meanwhile, heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the onion and saute, stirring, until softened, about 3 minutes.
To the same pot, add the sausage and cook, stirring and breaking up the sausage with a wooden spoon, until the sausage is browned, about 3 minutes.
Stir in the garlic, oregano, and dried basil.
Add the tomato paste and cook, stirring, until darkened, about 2 minutes.
Add the beef broth, tomatoes, and salt and pepper. Stir to combine.
Drop in the parmesan rinds and stir. Cover the pot and simmer on low for about 30 minutes.

Make the Ricotta Mixture

While the soup simmers, make the ricotta mixture: add the ingredients to a small bowl and stir to combine.

Assemble the Soup

Stir in the cooked noodles to the soup.
Then, divide the soup among bowls. Add a dollop of ricotta to the center of each bowl and garnish with sliced basil.
Top with additional mozzarella or fresh shredded parmesan if desired.

Nutrition

The post Lasagna Soup appeared first on Southern Cravings.

Baked Ziti with Italian Sausage

Anna Kate — Wed, 03 Aug 2022 12:41:32 +0000

Baked Ziti with Italian Sausage is classic comfort food! With layers of pasta, homemade meat sauce, and melty cheese, this baked pasta casserole is the perfect solution for weeknight dinners. Tips for making it ahead of time and without meat are in the recipe card below!

Love the flavors of lasagna, but hate the hassle? This easy baked ziti recipe is for you! This casserole combines all of your favorite lasagna ingredients and flavors into a simple meal that’s ready in under an hour.

This is delicious with a piece of fresh garlic bread and a fresh garden salad. This recipe is great for families as you can easily customize it to your personal preference – use spicier sausage, make it vegetarian, add bell peppers, extra cheese…you can customize to your heart’s content!

Easy Baked Ziti Recipe

What is baked ziti? It’s a layered “casserole” of tubular noodles, cheese, and meat sauce.

This recipe is so easy and feeds a lot of hungry people! You can even make this ahead the night before and bake it when you get home from work. It’s easy, simple, delicious, and the kids love it, too.

In fact, this recipe is a great meal to prepare at the beginning of the week for plenty of leftovers later. You can even freeze the cooked dish for another time.

How is baked ziti different from lasagna?

Baked ziti is the perfect solution for lasagna cravings, especially during the week. Instead of long, flat lasagna noodles, this baked pasta dish uses short, tubular noodles.

Ziti noodles are like pockets, holding cheesy goodness and bursts of savory tomato sauce.

Baked Ziti Ingredients

(See the recipe card for complete details)

Meat Sauce: The meat sauce is made with mild, Italian sausage and jarred marinara sauce. Feel free to use spicy sausage or ground beef if desired. Alternatively, omit the meat for a vegetarian option.

You can even make your own tomato sauce with crushed tomatoes, tomato paste, and a few seasonings. Leftover spaghetti sauce works well for this recipe, too

Alternatively, omit the meat for a vegetarian option. Leftover spaghetti sauce works well for this recipe, too.

Pasta: Ziti is the pasta of choice for this recipe, but Penne or another tubular noodle would also work. You can learn more about the types of pasta here.

Cheese: Instead of ricotta cheese, this recipe uses cottage cheese mixed with parmesan and mozzarella. The cottage cheese makes this casserole even more delicious and creamy. Plus, it keeps it from drying out during cooking and reheating.

Seasoning: In addition to the sausage, oregano, garlic, and onion give this recipe tons of great flavor. If you choose to omit the meat, you may need to add additional seasonings to taste. Alternatively, feel free to add additional seasonings as desired, like Italian seasoning (in place of the oregano), red pepper flakes, extra garlic, and even fresh basil.

How to Make Baked Ziti

(See the recipe card below for full instructions and notes.)

Prepare the ziti.

In a large pot of salted water, cook the pasta according to the package directions – just until al dente. Drain and set aside.

Make the meat sauce.

Brown the sausage over medium-high heat in a large dutch oven, heavy-bottomed pot or large sauté pan. When the sausage is almost done cooking, add in the diced onion. Then, add in the garlic and stir well.

If needed, drain the grease from the cooked sausage. Return the meat to the pot and add in the marinara sauce. Feel free to use any flavor of marinara sauce you like most. Simmer for a few minutes, stirring occasionally.

Make the cheese filling (no ricotta).

Mix together the cottage cheese, egg, oregano, garlic, parmesan cheese, and half of the mozzarella cheese. Stir until well combined.

Assemble the pasta casserole.

Spoon a thin layer of the sauce on the bottom of a large casserole dish. This prevents the noodles from burning and sticking to the dish.

Layers are as follows: pasta, cheese, sauce, pasta, sauce, more cheese!

Start by adding half of the cooked pasta and all of the cottage cheese mixture.

When you add the cottage cheese mixture, do so in dollops in each of the corners so it’s easier to distribute on top of the noodles.

Then, spoon half of the sauce, the remaining pasta, and then the rest of the sauce on top. Finish the final layer with the remaining mozzarella cheese.

Bake this uncovered for about 25-30 minutes or until the dish begins to bubble and the cheese begins to turn golden.

Tips for the Best Baked Ziti Recipe

Using Different Noodles

Instead of ziti pasta, you can use any short tubular noodle, like penne, rigatoni, bow ties, etc.

Reheating Baked Ziti

To reheat baked ziti, add a portion to an oven-safe dish, cover with aluminum foil, and reheat at 325F for 15-20 minutes, or until warm. You may want to add extra sauce to keep it from drying out.

Alternatively, reheat in a microwave-safe dish at 1-minute increments, until warmed through. Add additional sauce and cheese as desired.

What can I use instead of ricotta in baked ziti?

This recipe calls for cottage cheese instead of ricotta. Cottage cheese has more moisture content than ricotta and will prevent the casserole from drying out.

During cooking, the curds of the cottage cheese melt and mix with the other cheeses to create a smooth, creamy filling.

Can baked ziti be made ahead of time?

Assemble the casserole, then cover with foil and refrigerate until you are ready to bake. *Make sure you bring the dish to room temp (sit out about 30 minutes) to avoid a shattered casserole dish.

Storing Uncooked Ziti

How long can uncooked baked ziti stay in the fridge? Uncooked ziti can be stored in the refrigerator for up to 3 days before cooking. Before baking, remove the casserole dish from the fridge and allow it to rest on the counter before placing it in the oven. This will prevent your dish from shattering.

Storing Leftover Baked Ziti

This can be stored for up to 3 days in an airtight container or in the casserole dish it was cooked in.

If freezing, portion into freezer-safe containers and freeze for up to 3 months. Allow the baked pasta to defrost in the refrigerator before reheating.

Vegetarian Baked Ziti

To make this ziti casserole vegetarian, omit the Italian sausage, and prepare the recipe according to the instructions.

What to Serve with Baked Ziti

Consider these options as the side dish:

Fresh garden salad
French bread
Caesar salad

More side dishes…

Baked Ziti with Italian Sausage

Course Dinner Recipes

Cuisine Italian

Keyword baked pasta, casserole, italian, pasta

Prep Time 20

Cook Time 30

Total Time 50

Servings people

Calories 356kcal

Author Anna Kate

Equipment

Ingredients

olive oil
1 pound ground Italian sausage mild, hot, or sweet (I prefer mild)
1 cup yellow onion diced
24 ounces marinara sauce leftover spaghetti sauce, or tomato sauce
4 cloves garlic minced
16 ounces ziti pasta uncooked
12 ounces cottage cheese
1 tablespoon oregano
1 egg
2 cups mozzarella cheese shredded
¼ cup Parmesan cheese grated

Instructions

Preheat oven to 375°F. Grease a 9×13-inch casserole dish and set aside.

Prepare Sausage & Pasta Sauce

Brown the sausage over medium high heat in a large dutch oven or large sauté pan.
Add the diced onion to the pot of sausage. Sauté until onion softens, about 3-5 minutes.
Drain excess fat from the sausage as needed.
Reduce the heat to medium. Return the sausage to the dutch oven and add the garlic and stir quickly.
To the same pot, add the marinara sauce (leftover spaghetti sauce or tomato sauce may also be used). Stir and simmer for about 5 minutes.

Make Cheese "Filling"

While the sauce is warming, make the cheese filling by combining the cottage cheese, egg, oregano, parmesan cheese, and 1 cup of mozzarella cheese. Stir until well-combined.

Layer Casserole & Bake

Add about 1/4 cup of the meat sauce to the bottom of the greased casserole dish to prevent the noodles from burning or sticking.
Layer as follows: half of the ziti noodles, all of the cottage cheese mixture, half of the sauce, remaining ziti, and remaining sauce. Top with the remaining cup of mozzarella cheese.
Bake the casserole uncovered for 25-30 minutes or until cheese turns golden on top.

Notes

Alternatives to mild Italian Sausage: hot Italian sausage, sweet Italian sausage, ground beef, ground chicken, other meat alternatives. (note: this recipe has not been tested with meat alternatives.)

Alternatives to ziti noodles: bow ties, penne, rotini, rigatoni, or any short, tubular noodle.

Alternatives to Marinara:

Leftover meat sauce can be used in place of marinara.
Canned tomato sauce can be used as a substitute. Season as desired.

Nutrition

The post Baked Ziti with Italian Sausage appeared first on Southern Cravings.

Homemade Spaghetti Sauce

Anna Kate — Fri, 25 Sep 2020 10:00:33 +0000

You may never buy the jarred stuff again! Homemade spaghetti sauce is a classic and easy recipe. Made with Italian sausage, savory herbs, and tomatoes, this is the ideal family-favorite meal.

Best Spaghetti Sauce Recipe

If there’s one recipe you should know how to make, it’s this spaghetti sauce! This recipe is such a simple meal to make for your family – even if you are learning the basics of cooking. In fact, this was my first victory with our picky-eater, so it might work for yours, too!

I remember my mother and grandmother simmering this recipe on the stove all day long. The smells swirling around the house bring back sweet memories!

We love to enjoy this Spaghetti sauce recipe on cooler, fall days sitting around the kitchen table. It’s a meaningful way to close out the weekend and begin another week all together.

The best thing about this recipe is that so many of the ingredients are flexible. You can use fresh tomatoes, canned tomatoes, and even swap out different styles of sausage. Feel free to use additional ingredients if you need to stretch the recipe.

What is Spaghetti Sauce Made Of?

Red sauce for spaghetti noodles is made of a few main ingredients: meat, vegetables, tomatoes, and seasonings.

Spaghetti Sauce Variations and Substitutions

Mild Italian Sausage adds delicious flavors to this recipe. If you prefer a spicier version, try hot or spicy Italian sausage. Alternatively, you can also use ground beef.
Onion, garlic, and other seasonings add great depth. Feel free to substitute dried Italian seasoning for basil and oregano.
Tomato sauce: A can of plain, generic tomato sauce will work. You can also use jarred pasta sauce as a shortcut to save time. Just omit the seasonings to avoid overpowering the sauce.
Tomatoes: Easily swap the stewed and diced tomatoes for each other and add more as desired. This is also my favorite opportunity to use homemade canned tomatoes when I have those on hand.
Tomato Paste is the key to thickening spaghetti sauce or any other tomato-based sauce. Start with the specified measurement, then add more if you like a thicker sauce. For a few dollars more, you can buy this in a TUBE! I always end up throwing half the can out otherwise. Save money here and always have this ingredient on hand.
Spaghetti noodles are the ideal pasta choice for this sauce! Angel Hair, Fettuccini or other long noodle will also work. Whole wheat pasta noodles, gluten-free pasta noodles, zoodles, and other pasta substitutions will work, too.

How to Make Spaghetti Sauce from Scratch

In a large dutch oven, add one tablespoon of olive oil over medium-high heat. Add sausage and brown until crumbled.

If needed, drain the excess grease from the sausage. Return the pot to the stove and saute the onion, garlic, and mushrooms. Cook until the onion is translucent.

Then, stir in the tomatoes, sauce, and tomato paste until all ingredients are incorporated. Season the sauce. Then, simmer up to one hour, or until your are ready to serve that evening.

A pinch of sugar neutralizes the acidity of the recipe. It’s optional, but many people add a pinch of sugar to their tomato sauces.

Spaghetti Sauce Recipe – No Meat

To make this spaghetti sauce vegetarian, simply leave out the meat. In addition to the mushrooms and onion, consider adding chopped carrots, bell pepper, or other vegetables for more substance.

Differences between marinara sauce, pizza sauce and spaghetti sauce

Pizza sauce is an uncooked tomato sauce that cooks as the pizza bakes.
Marinara sauce is a basic meatless tomato sauce that can be used in a variety of ways.
Spaghetti sauce is simply a sauce that goes over spaghetti noodles, like this one. Of course, we all know spaghetti is a shape of noodle.

Can you freeze meat sauce?

This sauce freezes beautifully. Simply put your leftovers in a Tupperware container when cool and freeze. Defrost in the fridge or sink for several hours, then warm on the stovetop.

Sometimes, leftover spaghetti sauce can become thick and congealed as it rests. To loosen up the sauce, add the leftover sauce to a saucepan. Then, add about 1 cup of tomato juice, tomato sauce, or water to the leftovers and warm until you reach the desired consistency.

Leftover spaghetti sauce is perfect for making baked ziti, too!

Easy Spaghetti Sauce Recipe

You may never buy the jarred stuff again! Homemade spaghetti sauce is a classic and easy recipe. Made with Italian sausage, savory herbs, and tomatoes, this is the ideal family-favorite meal.

Keyword red sauce, Sauce, Spaghetti, tomato sauce

Prep Time 20

Cook Time 30

Total Time 50

Servings people

Calories 354kcal

Author Anna Kate

Equipment

Dutch Oven

Ingredients

1 pound mild Italian sausage*
1 large yellow onion diced
1 clove garlic minced
12 ounces of canned sliced mushrooms and stems
24 ounces of canned or jarred tomato sauce*
12 ounces of diced tomatoes
12 ounces of stewed tomatoes
6 ounces of tomato paste*
1 pound spaghetti noodles uncooked*
1 teaspoon oregano
1 teaspoon dried basil
1 tablespoon Olive Oil

Instructions

In a large dutch oven, add one tablespoon of olive oil over medium-high heat. Add sausage and brown until crumbled.
Add diced onion, minced garlic, and mushrooms to the same pot. Cook until onion turns translucent.
Add cans of sauce, tomatoes, and tomato paste to pot and stir well.
Add oregano and basil, and a pinch of sugar, if desired.
Simmer on stovetop for 30 minutes to an hour, or until fragrant and flavorful!

Notes

A pinch of sugar reduces the acidity of the recipe. It's not necessary, but many people add a pinch of sugar to their tomato sauces.
Mild Italian Sausage adds delicious flavors to this recipe. If you prefer a spicier version, try hot or spicy Italian sausage. Alternatively, you can also use ground beef.
Substitute dried Italian seasoning for basil and oregano.
Use jarred pasta sauce instead of tomato sauce as a shortcut. Just omit the seasonings to avoid overpowering the sauce.
Swap the stewed and diced tomatoes for each other and add more as desired. This is also my favorite opportunity to use homemade canned tomatoes when I have those on hand.
Tomato Paste is the key to thickening spaghetti sauce or any other tomato-based sauce. Start with the specified measurement, then add more if you like a thicker sauce. For a few dollars more, you can buy this in a TUBE! I always end up throwing half the can out otherwise. Save money here and always have this ingredient on hand.
Spaghetti noodles are the ideal pasta choice for this sauce! Angel Hair, Fettuccini or other long noodle will also work. Whole wheat pasta noodles, gluten-free pasta noodles, zoodles, and other pasta substitutions will work, too.

Nutrition

The post Homemade Spaghetti Sauce appeared first on Southern Cravings.

Pasta Salad with Italian Dressing

Anna Kate — Thu, 06 Jun 2019 14:04:34 +0000

Tricolor Pasta Salad is the perfect side dish for your next cookout or potluck. Made in under 30 minutes, this refreshing salad is packed with fresh vegetables, tangy Italian dressing and other delicious flavors!

This Summer Pasta Salad Recipe comes in handy for those last minute pool day invites, cookouts and tailgating parties. With a few simple ingredients, like the pasta and dressing, you can toss in whatever you have on hand!

Pasta salad would be delicious with a pulled pork sandwich, roasted chicken or oven roasted ribs.

How to Make Tricolor Pasta Salad

Start with noodles and build from there! The great thing about this recipe is you can add or substitute any of the ingredients.

I’ve even heard people call this “everything but the kitchen sink” pasta salad… because you can add anything according to your taste!

Here are a few basic ingredients for summer pasta salad:

Spiral Noodles
Olives
Italian Dressing
Cherry tomatoes
Banana Peppers
Green Onions
Feta Cheese
Grilled Veggies

What noodles are best for pasta salad?

I have always used the multi-colored rotini (spiral shaped noodles) in my pasta salad, but any hearty pasta will do. Avoid spaghetti or long/large noodles as they will be more difficult to serve and eat.

The best noodles for making pasta salad:

Multi-colored Rotini (spiral shape)
Farfalle (bowtie shape)
Penne
Fusilli
Tortellini (for a fun flavor addition)

Can you make pasta salad the night before?

Yes! In fact, it’s good to allow the salad to “marinate” a little before serving. All of the flavors will combine and mix with all of the other ingredients.

Since veggies absorb liquids, don’t add as much dressing the night before. Wait until you are ready to serve, then add to taste.

The post Pasta Salad with Italian Dressing appeared first on Southern Cravings.