Cheesy Baked Gnocchi

Pillowy soft gnocchi baked with ground beef and tomato sauce is my kind of comfort food!

Ingredients:

1 cup cherry tomatoes 

1 tbsp olive oil 

1 lb (500g pkg) shelf-stable gnocchi 

1 lb lean ground beef 

salt and pepper to taste 

1/2 tsp dry basil 

1/2 tsp dry oregano 

2 tsps garlic powder 

3 cups tomato sauce 

3-4 oz mozzarella or cheddar, sliced 

2 tbsps Parmesan 

First give the tomatoes a little fry in hot oil for 2 minutes just to soften and brown a bit. Set aside. Boil the gnocchi as directed on package then drain and set aside. Preheat oven to 375°F. In an oven safe skillet brown the beef with salt, pepper, basil, oregano and garlic.  Add the tomato sauce on low heat then stir in the gnocchi.  Top with slices of cheese, cherry tomatoes and Parmesan.  Bake at 375° for 20 minutes then broil for 2-3 minutes. Serves 4

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Creamy Tuscan Chicken

A luxurious cream sauce coats tender chicken cutlets making this easy recipe a sure hit! Better than restaurant! We had it with air fryer fries but would have loved it over mashed potatoes.

Ingredients:

1 tbsp olive oil

3 boneless, skinless chicken breasts

1 tsp dry oregano

1 tsp dry basil

1/2 tsp salt

1/2 tsp pepper

2 tbsps butter

3/4 cup diced onion

5 tbsps minced garlic

2 tbsps sundried tomatoes (with some of it's oil) 

3 cups baby spinach leaves

1 1/4 cups heavy cream

1/2 cup parmesan 

First, split the chicken breast horizontally to form 6 cutlets. I find this is done easier with semi-frozen (or semi-thawed) chicken breasts. In a skillet, heat oil to medium season chicken with oregano, basil, salt and pepper and cook 8 minutes on the first side and 4 minutes on the other to an internal temperature of 165°F. You may need to cook 2 or 3 batches depending on the size of your skillet. Remove the chicken and set aside. Add butter to the same pan along with a splash of water or white wine to de-glaze. Then sauté the onion for 5 minutes adding the garlic in the last minute. Add sundried tomatoes, spinach, salt and pepper 2-3 minutes. Stir in cream and parmesan and heat to a simmer for about 3 minutes to reduce a little. Add the chicken back to the pan and heat through for 5 minutes. Serves 6

Link to Golden Air Fryer Fries:

https://www.hotandcoldrunningmom.ca/2025/01/golden-air-fryer-fries.html 

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Jumbo Parmesan Meatballs

Amazingly tender Jumbo Parmesan Meatballs with cheesy cubes of bread in every bite. No dry breadcrumbs here!

Ingredients:

6 cups tomato purée or pezzettoni in purée (diced tomatoes in purée)

Salt to taste

1/4 cup olive oil

7 cups stale baguette or crusty bread cubes

1/2 - 1 cup Parmesan cheese

1 lb ground beef

3 eggs

salt and pepper to taste 

Mix the tomato purée, olive oil and salt together in a large skillet. In a bowl mix the cheese with the bread cubes, then add the ground beef, eggs, salt and pepper. Take 1/2 cup of the tomato sauce from the skillet and add that to the meat mixture. Start simmering the sauce while you make the meatballs. Smush (that's a cooking term right?) the meat together using your hands to form into 12 balls the size of large plums. Place in the sauce, spooning some over top. Simmer on low heat for 30-40 minutes until the internal temperature reads 160°F.

Serve with your favourite pasta or mashed potatoes.

Makes 12 balls 

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Dad's Meat Sauce

In our house, when Dad's cooking, he makes this mighty meat sauce!

Ingredients:

1 1/2 lbs lean ground beef 

1 tbsp vegetable oil

1 onion, diced

1/2 red pepper, diced 

2-3 tsps minced garlic 

1 - 28 oz can diced tomatoes

1 can condensed tomato soup (don't add water)

1/2 - 5.5 oz can tomato paste

1 tsp dry oregano

1/4 cup chopped fresh basil 

Salt and pepper to taste

1 carrot

In a skillet heat the oil to medium and add the ground beef. Cook and break up until no pink remains then add the onion and red pepper for 2-3 minutes. Add the garlic for 1 minute.

Add the canned diced tomatoes, tomato soup, tomato paste, oregano, basil, salt, pepper and 1 whole carrot.

Bring to a gentle boil then reduce to low, cover and simmer a couple of hours or until the carrot is tender. 

Serve on top of your favourite pasta with a piece of the cooked carrot.

Makes 4-5 servings

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Hot Sausage Stuffed Shells

This super easy recipe combines hot Italian sausage meat and spinach with creamy ricotta cheese. Makes enough for 4-6 people or enough for 2 with 2 more freezer meals!

Ingredients:

 18 jumbo pasta shells

375g (13 oz) Hot Italian pork sausage meat

4 mushrooms, chopped

3 tbsps minced garlic

1/2 cup diced red pepper

1 1/2 cups diced canned tomatoes

5 oz chopped spinach

1/2 cup ricotta

2/3 cup shredded mozzarella

salt and pepper to taste

2 cups marinara sauce, divided

Cook shells then drain and rinse in cold water. Set aside.

In a hot skillet, brown the meat for 10 minutes breaking it up as you go. Add the garlic, red pepper, mushrooms, tomatoes and spinach and cook 5-10 minutes, slightly reducing the liquid.

Remove from heat and add the ricotta, salt and pepper. Spoon 1 cup marinara sauce into a 13 X 9" baking dish. Fill each shell with filling and sit in the sauce. Top with shredded mozzarella and bake in a 350°F oven for 25 minutes.

Warm the remaining 1 cup of marinara sauce and serve it with the stuffed shells.

Serves 4-6

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Veggie Filled Meat Sauce

Lots of veggies are packed into this rustic meat sauce. Delicious and nutritious!

Ingredients:

1 lb ground beef

1 medium onion, diced

1/2 red bell pepper, diced

1 medium carrot, shredded

1 tsp fresh minced garlic

2 cups loosely packed choppped spinach

1 tsp garlic powder

1 tsp dry oregano

1/2 tsp dry basil

1/2 tsp fennel seeds

1 - 28 oz can diced tomatoes

1/3 cup tomato paste

1/2 cup beef broth

salt and pepper to taste

pinch of sugar

pinch of red pepper flakes

 

Brown the beef then drain off any excess fat. Add the onion, bell pepper, carrot and garlic and cook 4-5 minutes. Then add the rest of the ingredients. Bring to a boil then reduce heat to simmer for 30 minutes uncovered.

Serve over your favourite pasta.

Serves 4

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Turkey Scallopini

This super easy pan-grilled turkey scallopini pairs well with pasta, salad or potatoes.

Ingredients:

2 turkey scallopini cutlets, cut in half to make 4

salt and pepper to taste

1/2 tsp garlic powder

1/4 tsp onion powder

2 tbsps flour

1 tbsp parmesan cheese

1 tbsp olive oil

2 tbsps butter, divided

1/2 cup broth or white wine

1 tbsp lemon juice

1 tbsp parsley

 

Pat the turkey cutlets dry and season with salt, pepper, garlic powder and onion powder. Coat with flour and parmesan.

Add olive oil and 1 tbsp butter to a large skillet. Heat to medium high. Cook for 4 minutes then flip and cook another 2-3 minutes . Remove the turkey from the pan and keep warm. Add broth and lemon juice to the skillet and simmer until reduced by half then add the 2nd tbsp butter. Return the chicken to the pan, spoon sauce over and add parsley.

Serves 4

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Classic Ricotta Stuffed Shells

These jumbo stuffed shells are a classic Italian comfort food with a creamy, cheesy spinach filling and a full bodied tomato sauce. Serve them with a big, old Caesar salad or with Slow Cooker Chicken Cacciatore Drumsticks. (See the link at the end of this post)

Ingredients:

1 tbsp olive oil

1 onion, finely chopped

3 tsps minced garlic

2 tsps dry oregano

1 tbsp balsamic vinegar

1 tbsp tomato paste

salt and pepper to taste

28 oz can diced tomatoes

1 3/4 cups passata (strained tomatoes)

pinch of sugar

26 jumbo pasta shells

1/2 tbsp olive oil

200g (6 cups) packed fresh spinach

1 cup ricotta

2/3 cup shredded mozzarella

2 tsps minced garlic

handful of fresh basil leaves, chopped

1/4 cup parmesan or romano cheese

salt and pepper to taste

Start with the sauce. Heat 1 tbsp olive oil in a large saucepan and add the onion cooking 3-4 minutes until translucent. Add garlic and oregano for 30 seconds then pour in the diced tomatoes and passata along with the balsamic, salt, pepper, tomato paste and sugar. Simmer 15-20 minutes.

For the filling heat 1/2 tbsp olive oil in a large pot. Add the spinach and about 1/4 cup water and stir just to wilt, 1-2 minutes. Drain off the hot water and let the spinach cool. When cool enough to handle squeeze the liquid out by wringing it in a clean dishtowel then return to the pot or a large bowl. Add ricotta, parmesan, garlic, basil, salt and pepper to spinach.

Cook the pasta shells to al dente, maybe 5 minutes less cooking time than actually required on package. Drain and rinse with cold water.

Pour the sauce into a 13 X 9" baking dish and preheat the oven to 350°F. Fill each shell with about 2 tsps of filling. Do not overfill or the shells may split, but once you've filled each shell you may go back and add a little more here and there.

Sit the stuffed shells in the sauce and top with shredded mozzarella and more parmesan cheese. Bake uncovered for 30 minutes.

Serves 6

Slow Cooker Chicken Cacciatore Drumsticks:

https://www.hotandcoldrunningmom.ca/2023/11/slow-cooker-chicken-cacciatore.html

Adapted from: thelastfoodblog.com

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Bacon Bruschetta

The perfect little holiday appetizer or game day finger food! Cutting the tomato, onions and bacon small avoids topping dropping. And they can be partially made ahead of time. 

Ingredients:

1 baguette, sliced 

1 - 227g (8 oz) container Herb and Spice chip dip

6 slices of bacon, cook, drain on a paper towel and crumble 

2 or 3 green onions, finely sliced

1 Roma tomato, seeds removed and diced small

Mix half the cooked bacon, half the green onions and half the tomato with the dip. This can be prepared a day or two ahead of time and kept in the fridge. Keep the rest of the toppings in ziplock plastic bags. When ready to serve, spread the loaded dip onto baguette slices and place on a foil lined baking sheet. Sprinkle the remaining bacon, green onion and tomato on top.

Bake at 350°F for 12-14 minutes

Serves 6

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Easy Bacon Carbonara

I can't resist carbonara! And I love the simplicity of it. Just a handful of ingredients and less than 30 minutes to serve up this classic Italian dish. (Well, pancetta instead of bacon would make it more classic, but I digress)  

Ingredients:

1/2 lb bacon, cut in 2" pieces

3/4 lb spaghetti

4 egg yolks (1 per serving plus 1 extra)

1/2 cup 10% cream

1/4 cup parmesan cheese

salt and pepper to taste

fresh parsley

Cook the bacon until crispy. Keep the fat.

Separate the eggs and put the whites in the fridge for another use.

Cook the spaghetti and drain. Then immediately stir in the egg yolks and quickly mix together so the eggs stay smooth and not scrambled looking. Add the cream to make a saucy consistency. Then toss in the bacon with some of the reserved fat, the parmesan, salt and pepper. Simmer until warmed through.

Garnish with fresh parsley.

Serves 3

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Jumbo Cheesy Meatballs

Baking meatballs in the oven sure beats standing over the stove frying them and then having the mess to clean up! These cheesy meatballs are great served with rice and a nice salad, but if you want to serve them over spaghetti just up the amount of tomato sauce and you'll be fine.

Ingredients:

Meatballs:

2 lbs lean ground beef

1 egg

1 cup shredded mozzarella 

1/2 cup parmesan cheese

2 tsps onion powder

1 tsps garlic powder

1 tsp oregano

1/4 tsp cayenne

1/4 tsp red pepper flakes

Sauce:

1 1/2 cups tomato sauce

1 cup shredded mozzarella

fresh chopped parsley

Combine the ingredients for the meatballs in a large bowl. Divide the mixture into 16 portions and roll each into a ball. Place in an oiled 10" baking dish. Bake at 400°F for 15-20 minutes.

Then spoon tomato sauce over the meatballs, top with cheese and return to the oven for another 5-10 minutes or until the cheese is melted.

Add fresh chopped parsley and serve.

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Baked Spaghetti Casserole

The perfect easy prep make ahead meal! Spaghetti noodles soaking up the flavour of the meat sauce and gooey melted cheese on top. Drooling! 

Ingredients:

5-6 cups meat sauce 

16 oz spaghetti

2 cups shredded mozzarella

some parmesan to top and serve

2 tbsps fresh chopped Italian parsley

Spray oil

Cook spaghetti and drain. Then toss with your sauce. I used my Pork Bolognese here. Find the recipe link at the end of this post if you're interested. Or use jar meat sauce if you're pressed for time. Spray a 13 X 9" baking dish with oil and dump in the spaghetti. Spread it out evenly and gently pat down. Cover the top with mozzarella and some parmesan cheese to taste.

Cover with foil and bake at 350°F for 20 minutes, then remove the foil and bake an additional 15-20 minutes. 

Let stand 5-10 minutes before sprinkling fresh parsley on top and cutting into serving pieces.

Makes 8 perfect pasta squares.

You can freeze the whole casserole for a later date. Just make sure you use a freezer to oven safe dish and add an extra 30 minutes to the baking time. Or do what I did here. Simply refrigerate the baked spaghetti, then when chilled cut into squares and place in a ziplock baggie. Remove individual portions as needed and zap them in the microwave until hot!

Here's the link for the Pork Bolognese recipe:

https://hotandcoldrunningmom.blogspot.com/2022/10/pork-bolognese.html

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