This pasta casserole is one of those dishes that is gone in a flash when dinner time rolls around. It is the kind of dish that you will make again and again.

Why You Will Love this Ham Pasta Casserole

• Leftover Ham Recipe: This is one of our favorite ways to enjoy leftover ham. It is a filling recipe that uses just a bit of leftover holiday ham.
• Delicious Flavor Combination: The savory ham pairs perfectly with the creamy garlic sauce and pasta.
• Easy Weeknight Dinner: This dinner comes together in less than an hour and is sure to be a meal that everyone will love.

Ingredients for Penne Pasta Casserole

• Penne Pasta – Mostaccoli, Gemelli or Fettuccine will work too.
• Ham
• Butter – I use salted butter, unsalted works well too.
• Fresh Garlic
• Fresh Rosemary – dried rosemary can be substituted
• Onion
• All Purpose Flour
• Whole Milk or Heavy Cream
• Swiss Cheese or Gruyere Cheese
• Sour Cream

Step-by-Step Directions for Pasta Casserole with Ham

1. Cook pasta about half way in salted boiling water. Drain well.

2. Meanwhile, make the sauce. Melt butter in a large, oven-safe pan. Cook minced garlic, and chopped onion flour over medium-high heat. Stir often, cooking until onions start to caramelize.
3. Add flour, cooking about 2 minutes.
4. Whisk in the milk, cooking until slightly thickened, 1 – 2 minutes.
5. Remove from heat. Whisk in chopped rosemary, half of the shredded cheese and sour cream.

6. Add the cooked pasta, diced ham (reserve 1/4 cup for the top if desired) to the sauce.
7. Stir until well combined.
8. Top with remaining cheese and ham.

6. Bake for 30 minutes or until pasta is bubbly and the top is starting to brown.
7. Garnish with fresh rosemary if desired.

Recipe Notes for Baked Ham Penne Pasta

• Make Ahead: The casserole can be made ahead by covering and refrigerating before baking.
• Baking Dish: The cheesy ham pasta bake can be placed in a 2.5 quart baking dish or 9 x 13 baking dish before placing in the oven.
• Storing Leftovers: Place leftover pasta bake in an airtight container and store in the refrigerator up to 4 days.
• Reheat: Place in a pan with 1- 2 tablespoons of milk and cook over medium heat, stirring often until heated through.
• Variations: This is a great alternative to ham and potato casserole. Switch up the pasta for what you have on hand or use your favorite. This will also work with just about any cheese, cheddar or gouda would be great options.

Best Sides for Pasta Casseroles

• Add a green salad and some garlic bread and you have a complete dinner that is easy to get on the dinner table.
• Broccoli with Toasted Walnuts or Mexican Corn are easy vegetable sides that pair well with creamy pasta.

More Recipe Ideas with Leftover Ham

• I love to cook a ham over the weekend and then have it for breakfast sandwiches, wraps or salads through the week.
• Ham Pot Pie casserole is a hearty meal that is so easy to make and the whole family will love it.
• Ham, Mushroom & Spinach Quiche is a great dish for any meal of the day. My family loves it for brunch or dinner. Great flavor combination.
• Baked Denver Omelet is another one to serve for any meal of the day. The classic flavors of ham, cheese, peppers and onions. It’s so simple to make and is always a family favorite. 

Get a delicious dinner on the table that will satisfy even the picky eaters with this Baked Ham Penne Pasta Recipe. It is loaded with delicious flavors and it’s so easy to make.

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Baked Ham Penne Pasta

Baked Ham Penne Pasta is a family favorite for any night of the week. Penne pasta, savory ham and a rich and creamy garlic – cheese sauce is a hearty and delicious meal perfect for leftover ham!

Course Main Dishes

Cuisine American

Keyword baked pasta, creamy ham and pasta, leftover ham recipes, penne pasta

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6

Calories 452kcal

Author Milisa

Ingredients

• 16 oz Penne Pasta
• 2 tablespoons butter
• ½ cup chopped onion
• 4 garlic cloves minced
• 1 teaspoon chopped fresh rosemary
• 2 tablespoons all purpose flour
• 2 cups milk
• 1 teaspoon kosher salt
• ½ teaspoon ground pepper
• 2 cups shredded Swiss cheese or gruyere, divided
• ½ cup sour cream
• 2 cups diced ham

Instructions

• Preheat oven to 350°.
• Cook penne pasta half way- about 6 minutes, in salted boiling water. Drain and set aside.
• Meanwhile, Add butter to a large, oven-safe pan with chopped onion and garlic. Cook 2-3 minutes until onions are softened and start to caramelize. Add flour and whisk together, cooking for 2 minutes.
• Add milk and cook, whisking until thickened, about 3 minutes. Remove from heat and add rosemary, 1 cup of cheese and sour cream. Whisk until smooth.
• Add pasta and ham, saving a bit of ham for the top. Stir until combined. Sprinkle with remaining cheese and ham. .
• Bake uncovered for 30 minutes.

Notes

Make Ahead: The casserole can be made ahead by covering and refrigerating before baking.

Baking Dish: The cheesy ham pasta bake can be placed in a 2.5 quart baking dish or 9 x 13 baking dish before placing in the oven.

Storing Leftovers: Place leftover pasta bake in an airtight container and store in the refrigerator up to 4 days.

Reheat: Place in a pan with 1- 2 tablespoons of milk and cook over medium heat, stirring often until heated through.

Variations: This is a great alternative to ham and potato casserole. Switch up the pasta for what you have on hand or use your favorite. This will also work with just about any cheese, cheddar or gouda would be great options.

Nutrition

Serving: 1g | Calories: 452kcal | Carbohydrates: 35g | Protein: 28g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Cholesterol: 90mg | Sodium: 748mg | Fiber: 2g | Sugar: 7g

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Spaghetti is one of our favorite quick and easy dinners and it’s perfect to feed a hungry crowd. This recipe has layers of delicious flavors from the simple creamy lemon and garlic sauce and is a great meal to change up the dinner routine.

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Ingredients for Creamy Lemon Garlic Spaghetti:

• Olive Oil
• Boneless Pork or Chicken
• Onion
• Garlic
• Butter
• Lemon
• Dijon Mustard
• Honey
• Salt & Pepper
• Chili Flakes
• Parmesan Cheese
• Heavy Cream
• Parsley
• Spaghetti

How to Make Creamy Lemon Garlic Spaghetti:

• Cut pork or chicken into bite sized pieces and add to a skillet with olive oil. Season with salt and pepper.
• Cook spaghetti according to package directions.
• Add onions and garlic to the skillet with the browned meat, cooking over medium heat until onions are softened.
• Next, add butter, zest from the whole lemon and 2 tablespoons of lemon juice.
• Whisk in dijon mustard, honey, Parmesan cheese and heavy cream.
• Add chili flakes, and cook for 2 minutes.

• Next, add cooked and drained spaghetti.

• Toss until well combined.
• Garnish with fresh parsley if desired and serve immediately.

How to Store and Reheat:

Store leftover spaghetti in an airtight container in refrigerator for up to 4 days.

Reheat with 1 tablespoons of milk per cup of spaghetti in a skillet over medium heat. Use tongs to toss the spaghetti to heat through.

Serve spaghetti with a green salad and garlic bread or homemade breadsticks for a hearty supper that everyone can agree on.

Last week we grilled these Lemon Garlic Pork Chops and had one leftover with a bit of sauce and decided to add it to some spaghetti. By the time I had it ready to eat, the whole family was gathered around the kitchen. It made the most delicious leftovers that we made it again the next day for dinner. If you are looking for a quick and easy dinner, this is just the ticket.

You will also like this Monterey Chicken Spaghetti casserole for a delicious weeknight dinner.

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Creamy Lemon Garlic Spaghetti

Easy spaghetti dinner with a creamy lemon garlic sauce and pork or chicken. Great for busy weeknights!

Course Pasta

Cuisine American

Keyword 30 minute meal, pasta, skillet meal

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 1047kcal

Author Milisa

Ingredients

• 1 pound spaghetti
• 3 tablespoons olive oil
• 1 pound boneless pork or chicken cut into bite sized pieces
• 1 teaspoon kosher salt
• 1 teaspoon pepper
• 1 onion sliced thin
• 4 large garlic cloves minced
• ½ cup butter
• zest of 1 lemon
• 2 tablespoons lemon juice
• 2 tablespoons dijon mustard
• 2 tablespoons honey
• ½ cup heavy cream
• 1 cup grated Parmesan cheese
• ¼ teaspoon chili flakes

Instructions

• Cook spaghetti according to package directions.
• Add olive oil to a large skillet with pork or chicken. Season with 1/2 teaspoon of salt and pepper. Cook over medium heat, stirring until browned on all sides.
• Add onion and garlic, cooking until onions are softened.
• Lower heat to simmer and add butter, lemon zest, lemon juice, dijon, honey, cream, parmesan and remaining salt and pepper plus the chili flakes.
• Whisk until combined.
• Add cooked and drained spaghetti and toss with tongs until spaghetti is completely coated in sauce.
• Garnish with parsley if desired and serve immediately.

Notes

Store leftover spaghetti in an airtight container in refrigerator for up to 4 days.

Reheat with 1 tablespoons of milk per cup of spaghetti in a skillet over medium heat. Use tongs to toss the spaghetti to heat through.

Nutrition

Serving: 1g | Calories: 1047kcal | Carbohydrates: 54g | Protein: 50g | Fat: 70g | Saturated Fat: 33g | Polyunsaturated Fat: 31g | Trans Fat: 2g | Cholesterol: 236mg | Sodium: 1462mg | Fiber: 3g | Sugar: 13g

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Mac and cheese is one of those things that I could eat every single day and never get tired of. I grew up on the blue box and still love it today but honestly, nothing beats homemade. The secret to a super creamy sauce is adding a bit of cream cheese into the sauce.

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There’s only a few simple ingredients for the best homemade cheese sauce that makes the most incredible mac and cheese. I like to start my cheese sauce with a basic white sauce with butter, flour and milk. Mix in your favorite cheese, cream cheese and a few spices and that’s it!

How to Make Homemade Mac and Cheese:

• Cook macaroni according to package directions and drain well.
• Add butter to a saucepan and place over medium heat until melted. Whisk in flour, garlic, salt and pepper. Cook for 2- 3 minutes whisking continually.
• Whisk in milk, cooking until mixture thickens. Mix in cream cheese until combined.

• Lower heat and mix in shredded cheese until completely melted.

• Mix in drained macaroni and serve immediately.

How to Store and Reheat:

Store leftover macaroni and cheese in an airtight container in the refrigerator for up to 3 days.

To reheat add a tablespoon or two of milk to a saucepan with mac and cheese. Cook over medium heat, stirring until heated through.

What is the Best Cheese for Homemade Mac and Cheese:

I like to use a combination of cheeses and it’s easy to switch it up to whatever you have on hand. For this batch I used colby-jack and smoked gruyere. Cheddar, Swiss and gouda are also great options.

How to Bake Mac and Cheese:

• Most of the time I make the easy stovetop version but you can also bake it. Boil your macaroni for about 6 minutes and drain it.  The pasta will continue to cook in the oven.
• Top the mac and cheese with a mixture of crushed Ritz crackers and melted butter. Bake at 350° for about 25 minutes.

I also use this creamy macaroni and cheese recipe to make Brisket Mac and Cheese! It’s an epic dinner that comes together really easy with BBQ Brisket. We also love this Chipotle Chicken Mac and Cheese for a quick dinner.

[mv_create key=”986″ layout=”hero” thumbnail=”https://www.missinthekitchen.com/wp-content/uploads/2017/09/Bacon-White-Cheddar-Recipe-Picture-1jpg.jpg” title=”Cheesy Pasta Dishes To Try” type=”list”]I can make a meal out of macaroni and cheese but it’s most often served as a side dish. It goes great with Fried Chicken Strips, Rump Roast, Italian Pork Chops or just about any meal.

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Homemade Mac and Cheese

Homemade Mac and Cheese is the ultimate comfort food and can be made in about 20 minutes. Creamy, cheesy and delicious, the perfect addition to any weeknight dinner. 

Course Pasta

Cuisine American

Keyword easy mac and cheese, macaroni and cheese

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 466kcal

Author Milisa

Ingredients

• 12 oz macaroni pasta
• 2 tablespoons butter
• 2 tablespoons all purpose flour
• ½ teaspoon granulated garlic
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 1 cup milk
• 4 ounces cream cheese
• 2 cups shredded cheese I used colby-jack and smoked gruyere

Instructions

• Cook macaroni according to package directions and drain well.
• Melt butter in a saucepan over medium heat. Whisk in flour, garlic, salt and pepper, cooking until mixture just starts to brown.
• Add milk and whisk until mixture thickens.
• Cut cream cheese into cubes and combine into sauce.
• Lower heat to a simmer and whisk in shredded cheese.
• Stir in macaroni and serve immediately.

Notes

Cheddar, gouda or Swiss cheese are great options for the shredded cheese or any combination.

For Baked Mac and Cheese:

• Boil your macaroni for about 6 minutes and drain it.  The pasta will continue to cook in the oven. Follow the same sauce instructions.
• Place in an oven safe dish. Top with a mixture of crushed Ritz crackers and melted butter or additional shredded cheese.
• Bake at 350° for about 25 minutes. 

Nutrition

Serving: 1g | Calories: 466kcal | Carbohydrates: 24g | Protein: 21g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 691mg | Fiber: 1g | Sugar: 1g

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Leftovers are not a favorite around our house but it’s super easy to take leftover roast beef and turn it into a whole new dinner! We love to make grilled rump roast or chuck roast over the weekend and make several meals out of it through out the week. This beef stroganoff is one of my favorites. 

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How to Make Roast Beef Stroganoff:

• Slice onions, garlic and mushrooms and cook in butter and olive oil over medium heat until softened and vegetables start to brown. 
• Mix in beef broth, cornstarch, thyme, rosemary, salt and pepper.

• Whisk in cream and Worcestershire sauce. Bring mixture to a low boil and then lower to simmer, whisking until thickened.

• Meanwhile, cook the Kluski noodles or egg noodles according to package directions and drain. 

• Thinly slice your roast beef and heat in a bit of broth if it has been refrigerated. 

• Add noodles to a plate and top with mushroom and onion sauce. Place thin sliced roast beef over noodles and sauce and garnish with fresh rosemary.

Recipe Variations:

• Thin sliced sirloin steak or browned ground beef may be substituted for the roast beef. 
• Sour cream can be substituted for the cream. 
• Any pasta or rice can be substituted for the Kluski noodles. 

How to Store and Reheat:

• Store leftovers, separately in air tight containers.
• Reheat sauce in a saucepan over medium heat, whisking until heated through.
• Reheat pasta in a small pan of boiling water for about 1 – 2 minutes. 
• Roast Beef can be reheated in a skillet with a few tablespoons of water or broth over medium heat, about 3- 5 minutes. 

[mv_create title=”Delicious Recipes to Make with Leftover Roast Beef” key=”957″ type=”list” layout=”hero”]

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Roast Beef Stroganoff

Roast Beef Stroganoff is a hearty and delicious meal that everyone loves. Thin sliced roast beef over egg noodles with a creamy and delicious mushroom and onion sauce. A great recipe to make with leftover roast beef!

Course Main Dishes

Cuisine American

Keyword beef and pasta dinner, beef stroganoff, leftover roast, leftover roast beef with pasta

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 608kcal

Author Milisa

Ingredients

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 large onion sliced thin
• 8 oz white mushrooms sliced thin
• 2 garlic cloves minced
• 2 ½ cups beef broth
• 1 ½ tablespoons cornstarch
• 1 cup heavy cream
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• ½ teaspoon fine chopped dried rosemary
• 12 oz Kluski egg noodles cooked according to package directions
• 1 lb thin sliced roast beef
• fresh rosemary for garnish optional

Instructions

• Add butter and olive oil to a deep skillet and place over medium heat. Stir in onions and cook 5 minutes. Stir often.
• Add mushrooms to onions and continue to cook over medium heat until mushrooms start to brown, about 8 - 10 minutes.
• Whisk broth and cornstarch together and add to skillet. Add cream and Worcestershire sauce.
• Next, add thyme, salt, pepper and rosemary. Cook until sauce is thickened and lower to simmer.
• If you roast beef has been chilled, reheat in a skillet with about 2 tablespoons of water or beef broth for 5 minutes.
• Serve sauce over noodles and top with sliced roast beef.
• Garnish with fresh rosemary if desired.

Nutrition

Serving: 1g | Calories: 608kcal | Carbohydrates: 40g | Protein: 31g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 2161mg | Fiber: 4g | Sugar: 6g

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Serve these lasagna roll ups with an Easy Green Salad, Mexican Corn and Easy Garlic Bread for an easy dinner that everyone can agree on. It is super simple for any night of the week and delicious enough to serve for company. 

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There are just a few simple ingredients in this casserole and it comes together really easily. We love to grill on the weekends. If we are grilling chicken, we will throw a few extra pieces on and have them on hand for easy dinners throughout the week.

We made some grilled chicken thighs and added 4 extra chicken thighs that we just seasoned with salt, pepper and red pepper flakes. They were perfect for this Mexican casserole. 

How to Make Chicken Enchilada Lasagna Roll Ups:

• Chop cooked chicken. Mix chicken with softened cream cheese, cumin, granulated garlic, chili powder, salt and pepper. 
• Mix in shredded colby- jack cheese.

• Boil Lasagna noodles about 6 minutes, just until flexible. 
• Drain and layer on parchment paper lined baking sheet. Make 2 layers if needed. 
• Spread chicken mixture onto lasagna noodles and roll up.

• Mix enchilada sauce with cream. 
• Pour half of enchilada sauce into a baking pan. 

• Place lasagna roll ups into sauce. Cover with remaining sauce. 
• Sprinkle with remaining cheese. 
• Cover pan loosely with foil and bake for 35 minutes. Remove foil and cook another 10 minutes. 
• Allow roll ups to rest 10 minutes before serving. 

• Top with green onions and serve with diced tomatoes and sour cream.

My Epic Creamy Chicken Enchiladas are one of my all time favorite meals but one of my pick eaters does not like enchiladas. I won him over with the pasta version and the whole family raved over them. If you are looking for al lighter version, these Zucchini Enchilada Roll Ups are a must-try.

I could literally eat Mexican food every day and never get tired of it and these Mexican lasagna roll ups are definitely going into the regular dinner rotation. 

[mv_create key=”902″ layout=”grid” thumbnail=”https://www.missinthekitchen.com/wp-content/uploads/2012/08/Taco-Salad-Recipe-Image-H-scaled.jpg” title=”Mexican Dinner Ideas” type=”list”]You can prep these roll ups ahead. Just cover the dish in plastic wrap and refrigerate. Make up to 1 day in advance. It’s also a great dinner to make for friends or family needing a helping hand. 

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Chicken Enchilada Lasagna Roll Ups

Chicken Enchilada Lasagna Roll Ups are an incredibly delicious dinner to add to your menu!  A combination of my favorite chicken enchiladas with lasagna! A filling and tasty meal that the whole family will love. 

Course Main Dishes

Cuisine American

Keyword Enchilada pasta roll ups, Mexican Chicken Lasagna, Mexican lasagna, Mexican pasta

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 9 Servings

Calories 435kcal

Author Milisa

Ingredients

• 9 lasagna noodles
• 3 cups diced cooked chicken
• 8 ounces cream cheese softened
• 2 teaspoons ground cumin
• 1 teaspoon granulated garlic
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• ½ teaspoon chili powder
• 2 cups shredded colby- jack cheese divided use
• 2 10 ounce cans enchilada sauce
• ½ cup heavy cream
• 2 green onions sliced
• sour cream and diced tomatoes for serving optional

Instructions

• Preheat oven to 375°.
• Bring a pot of water to a boil, cook lasagna a few at a time about 4- 5 minutes, just until flexible. Drain and place on a parchment paper lined baking sheet.
• Combine diced chicken with cream cheese, cumin, garlic, salt, pepper and chili powder. Mix in 1 cup of cheese.
• Mix enchilada sauce and cream together in a bowl. Pour half into a 9 x 13 baking dish.
• Spread chicken mixture onto lasagna noodles and roll up. Place seam side down into enchilada sauce. Top with remaining sauce and sprinkle with remaining cheese.
• Cover loosely with foil. Bake for 35 minutes.
• Remove foil and cook another 10 minutes.
• Allow to cool 10 minutes before serving.
• Garnish with sliced green onions.
• Serve with chopped tomatoes and sour cream if desired.

Nutrition

Serving: 1g | Calories: 435kcal | Carbohydrates: 23g | Protein: 23g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 11g | Cholesterol: 107mg | Sodium: 648mg | Fiber: 2g | Sugar: 3g

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Homemade Chicken Noodle Soup

We love to brine and smoke a chicken on the weekends. Last weekend we made a smoked chicken with mustard bbq sauce and it was phenomenal!

We used the leftovers for this delicious soup on a cold rainy day. It was perfection.

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How to Make Homemade Noodles:

1. Add flour, salt, egg and olive oil to a bowl and mix together until a dough ball forms. 
2. Place on a floured surface and let set for 30 minutes. 
3. Roll to about 1/4 inch thickness and cut into about 3 inch strips.
4. Run strips through a pasta roller on thick setting and then once more on a thinner setting, until you reach desired thickness. 
5. Cut pasta into strips and place on a floured sheet pan. Allow pasta to dry at least 15 minutes or overnight at room temperature. 

How to Make Homemade Chicken Noodle Soup:

• Heat broth in a large stock pot over medium – high heat, bringing to a boil.

• In a skillet, heat olive oil over medium heat and add onions, celery and carrots. Cook, stirring often, until vegetables are softened and onions start to brown. 

• Add chicken, vegetables and homemade noodles to boiling broth. Cook for 6 minutes and lower temperature to a simmer. Taste broth and add additional salt and pepper if needed. 

• Simmer for 30 minutes and serve immediately. 

Tips for the Best Homemade Chicken Noodle Soup:

• If you have cooked a whole chicken, keep the carcass to make stock or broth. You will be surprised how delicious it is and it’s a great way to trim your grocery budget!
• If you don’t have a pasta roller, you can roll the pasta with a rolling pin, it’s just a little more time consuming. You can always use store bought Kluski noodles but homemade are seriously delicious!
• Cooking the vegetables before adding them to the broth will give your soup another layer of flavor that you don’t want to miss out on.

This makes a hearty and delicious soup with the homemade noodles. Add some homemade buttermilk biscuits and you will have a filling, family- friendly meal. 

Our broth was so delicious from the smoked chicken that we ended up not adding any extra spices to this soup. Spice up your soup with Italian seasonings or a bay leaf if desired.

[mv_create title=”More Delicious Soup Recipes to Try” key=”846″ type=”list” layout=”grid”]

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Where to Buy a Pasta Roller:

I have a Pasta Roller attachment for my KitchenAid Mixer and we’ve made homemade pasta a couple of times recently. It’s so simple and the pasta roller makes it so easy!

This soup is perfect for a cold rainy day or for any time you are craving comfort food. It’s so filling and just downright delicious.

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Homemade Chicken Noodle Soup

Homemade Chicken Noodle Soup is a classic comfort food meal that the whole family will love. Made with homemade noodles, smoked chicken and delicious vegetables in a homemade broth, it's the best chicken noodle soup I've ever tasted.

Course Soups

Cuisine American

Keyword best chicken noodle soup, chicken noodle soup from scratch

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 8 servings

Calories 358kcal

Author Milisa

Ingredients

For the Homemade Noodles:

• 2 cups all purpose flour
• 1 ½ teaspoons kosher salt
• 3 large eggs
• 2 tbsp olive oil

For the Soup

• 8 cups homemade chicken broth
• 2 tablespoons olive oil
• 2 cups sliced celery
• 1 large onion diced
• 1 cup sliced carrots
• 4 cups cooked chicken diced or shredded
• salt and pepper to taste

Instructions

• For the Noodles: Mix flour, salt and olive oil together in a large bowl until it forms a ball.
• Set aside for 30 minutes to rest.
• Roll dough out on a floured surface about 1/4 inch thick.
• Run dough through the thickest setting and then a thinner setting, until dough reaches desired thickness.
• Cut dough into strips and place on a floured baking sheet.
• Let noodles dry at least 15 minutes or overnight before cooking.
• For the Soup: Add chicken broth to a large soup pot and place over medium- high heat, bringing to a boil.
• Meanwhile, add 2 tablespoons olive oil to a skilllet and cook celery, onions and carrots until vegetables soften, about 10 minutes.
• Add chicken, vegetables and pasta to broth and cook 6 to 8 minutes. Lower to a simmer and continue to cook 15 minutes.
• Taste for salt and pepper and season if desired.
• Serve immediately.

Notes

Substitute 12 oz Kluski noodles for homemade noodles if desired.

Nutrition

Serving: 1g | Calories: 358kcal | Carbohydrates: 30g | Protein: 22g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Cholesterol: 68mg | Sodium: 1452mg | Fiber: 2g | Sugar: 3g

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Fried Tortellini has been on my list to make for ages and now you must add it to yours. Pasta is always a favorite for dinner and I love to keep frozen tortellini on hand for quick meals like my Easy Cheese Tortellini with Meat Sauce or Chicken & Mushroom Tortellini Bake.  

I didn’t think tortellini could get any better until I rolled it into bread crumbs and deep fried it. It was a huge hit with everyone.  

We dipped them in marinara sauce and a few of the kids loved them dipped in ranch dressing.

Fried Tortellini might be too good, it was hard not to eat them one right after another. I expected that they would be the tastiest right out of the oil.

Actually they are fried really quick and don’t absorb too much oil. They were good at room temperature and stayed crisp,  making them perfect for an appetizer table.

I made these one evening before the kids were headed out, even their friends were lingering at the bar for just a few more bites.

I’m telling you, they are irresistible and something new to add to the menu for family game night or just hanging out watching movies.

When I was younger I loved hosting parties with tons of people, these days I mostly just enjoy the family being here for dinner. It seems our schedules are never the same two weeks in a row, but we always seem to get together once or twice a week.

No one told me how hard it would be when the kids became adults. I’m still looking for a book called Parenting Adult Children for Dummies.

I love when we are all together and good food is usually at the center. I’m just glad that they are still close to home and we can have dinner often.

These fried tortellini will definitely be on the regular rotation, they are too good to miss out on.  I hope you try them soon!

More Easy Appetizer Recipes to Try

• Loaded Potato Skins
• Fried Pickles
• Easy Popcorn Chicken
• Southern Fried Shrimp
• Fried Okra
• Fried Jalapenos

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Fried Tortellini

Fried Tortellini are rolled in breadcrumbs and deep fried. Dip in marinara or ranch dressing!

Course Appetizers

Cuisine American

Keyword fried pasta

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 10

Calories 345kcal

Author Milisa

Ingredients

• 19 ounces frozen cheese tortellini
• 1 egg beaten
• ½ cup milk
• 2 cups panko breadcrumbs
• ½ cup parmesan cheese grated
• 1 teaspoon granulated garlic
• 1 teaspoon kosher salt
• 2 cups vegetable oil for frying
• marinara sauce or ranch dressing for dipping

Nutrition

Calories: 345kcal | Carbohydrates: 33g | Protein: 13g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 645mg | Potassium: 56mg | Fiber: 3g | Sugar: 3g | Vitamin A: 83IU | Vitamin C: 0.004mg | Calcium: 175mg | Iron: 2mg

The post Fried Tortellini appeared first on Miss in the Kitchen.

This delightful recipe is from The Weekday Lunches & Breakfasts Cookbook by Mary Younkin of Barefeet in the Kitchen. Mary was sweet enough to send me a copy for review. I just know you are going to love it as much as I do!

I can’t say enough nice things about Mary and her recipes. She is one of the kindest, most generous ladies I have come to know through this crazy internet world. You must visit her site for every kind of delicious recipe! I’m absolutely thrilled to share this fabulous pasta from her new book today!

Lemon Parsley Angel Hair with Asparagus and Mushrooms

It’s no secret that I love cookbooks, really LOVE them. I was so excited to get my hands on this one! Since we work from home, here on the ranch, I cook at least two meals a day. Most days it’s three.

Sometimes we have leftovers for lunch but many times, there are no leftovers and that means cooking another meal. My guys work hard and have big appetites.

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The Weekday Lunches & Breakfasts Cookbook is just full of easy and delicious recipes. I looked through it several times and just kept bookmarking recipes that I wanted to try. I had a hard time deciding which one to share with you.

I landed on this Lemon Parsley Angel Hair because I actually had everything on hand to make it. Plus it’s lemon and I am a total lemon pasta fanatic. Plus there’s asparagus AND mushrooms, all of my favorites.

The grocery store isn’t just around the corner from the ranch, so finding a recipe that I have everything to make means a lot to me. Lately, I have only been getting to store about every two weeks. Can you say, two carts full every time? Drives my husband crazy for me to shop that way.

Also on my list to try is Creamy Cajun Pasta, Last Minute Chicken (boy does that have my name all over it), Tortilla Eggs and Grandma’s Waffles with Waffle Sauce! Okay, I will stop there, but I really want to try just about every single recipe.

Order your copy of The Weekday Lunches & Breakfasts Cookbook and if you don’t already have a copy of Mary’s The Weeknight Dinner Cookbook, get one of those too! So many great recipes!! Awesome Mother’s Day gift idea too.

I have made Creamy Lemon Garlic Spaghetti,  but never thought to add veggies to it, imagine that! Mary says broccoli and peppers are also great additions. I will probably never make it plain again, the veggies really make it super delicious.

The guys have been improving fencing on the ranch and that means some really long days. My husband came in for lunch late the day I made this easy pasta dish.

I had put the leftovers in the fridge and just reheated it when he came in. It was just as good as when I made it earlier. This would be perfect to make ahead to enjoy for lunch for several days.

When the guys are off working on fencing or putting up hay in the summer, I never know when they will stop to eat. Dishes like this are a lifesaver. Quick, easy and delicious. You know that’s right up my alley.

Tips for Making Lemon Parsley Angel Hair with Asparagus and Mushrooms:

• Use any pasta you have on hand: spaghetti, linguine, or even rotini would work.
• Switch up the vegetables: sweet peppers, broccoli, carrots, and zucchini would all be delicious.
• Make sure to reserve 1/2 cup of pasta water to finish the dish, it really does make a difference.
• If you are feeding a crowd, this recipe is easy to double.

We had a pretty big round of thunderstorms on Friday and after the weather cleared, we took the Ranger out to have a look at the cows and make sure there was no damage from the massive winds. Lots of  limbs down from the trees, but otherwise all was well.

The dogwoods are blooming and all of the trees are starting to get leaves. I think springtime is finally here. We also came across a band of feral hogs, it was the biggest bunch I had ever seen, probably 3o or so.

It’s unbelievable the damage they do to our pastures. There’s never a dull moment around the ranch, that’s for sure!

It was good to get out of the house and out on the ranch. I was wishing that I had brought my camera. I’m putting that on my agenda for this week.

Also on the agenda will be to make this Lemon Parsley Angel Hair again! Guaranteed!!

Helpful Tools:

• Colander
• Juicer
• Paring Knife
• Tongs
• Grater

Other Easy Recipes to Check Out:

• Creamy Balsamic Chicken Skillet
• Asparagus Quiche
• One Pot Sausage Penne Pasta
• Easy Cheesesteak Stromboli
• Mushroom Bolognese Pasta

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Lemon Parsley Angel Hair with Asparagus and Mushrooms

Lemon Parsley Angel Hair with Asparagus and Mushrooms is a light meal for lunch or dinner. It's super quick and easy and just has a few flavorful ingredients. 

Course Main Dishes

Cuisine American

Keyword chicken and asparagus, pasta skillet, skillet meal

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 282kcal

Author Milisa

Ingredients

• 8 oz angel hair pasta
• 1 tablespoon olive oil
• 3 larges cloves garlic minced
• 8 oz cremini or white mushrooms thinly sliced
• 8 oz fresh asparagus trimmed, and cute bite-size
• ½ teaspoon chili pepper flakes
• 3 tablespons butter divided
• ½ bunch fresh Italian parsley chopped small, about 1/4 cup
• ½ to 1 teaspoon kosher salt
• ½ teaspoon freshly ground pepper
• 3 tablespoons fresh lemon juice about 1 lemon
• ½ cup freshly shredded Pecorino Romano or Parmesan Cheese
• Lemon wedges for serving

Instructions

• Cook the pasta according to the package directions.
• Set aside 1/2 cup of pasta water before draining. Drain and do not rinse the pasta.
• Warm the oil in a large skillet over medium-high heat.
• Add the garlic. Saute for about 30 seconds until fragrant.
• Add the mushrooms, asparagus, chili pepper flakes and 2 tablespoons of butter.
• Stir to coat and continue stirring and cooking fora bout 3 minutes, until the mushrooms soften and the asparagus is bright green and slightly tender.
• Add the parsley and cook for 1 minute.
• Add the cooked pasta and sprinkle with 1/2 teaspoon salt, pepper and lemon juice. Toss to combine.
• Add a splash of the reserved pasta water, about 1/4 cup, if pasta is dry.
• Add an additional splash of the reserved water only if it is need.
• Taste the mixture and add more salt only if needed. Stir in 1 tablespoon of butter and top with cheese.
• Serve with lemon wedges if desired.

Nutrition

Serving: 1g | Calories: 282kcal | Carbohydrates: 28g | Protein: 10g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Cholesterol: 34mg | Sodium: 778mg | Fiber: 4g | Sugar: 4g

I received a copy of The Weekday Lunches and Breakfasts Cookbook for review purposes. All thoughts and opinions are my own. 

The post Lemon Parsley Angel Hair With Asparagus and Mushrooms appeared first on Miss in the Kitchen.

One Pot Sausage Penne Pasta

So school starts back NEXT WEEK! Seriously, someone tell me where my summer has gone. Life is so crazy and we are terrible at routines. It makes me dread back to school something fierce.

This is a sponsored post in partnership with Barilla. All opinions are my own.

I try really hard to make dinner time more routine when Emmet heads back to school. Pasta is his favorite. I will be making dinners like this One Pot Sausage Penne Pasta and this easy Ravioli Sauce which makes another one pot meal. Both recipes are mega delicious and you can’t beat the easy cleanup!

While I was picking up school supplies at Walmart, I grabbed a few groceries to get us through the next week.

Barilla Pasta is always on my shopping list and the the Barilla Tomato Basil Sauce makes this dinner a snap.

YOU CAN END CHILDHOOD HUNGER IN AMERICA WITH NO KID HUNGRY

Nearly one in six children in America lives in households that struggle to put food on the table. Every $10 can provide up to 100 meals for a child who is still facing hunger.

For every box of Barilla Blue Box pasta purchase at Walmart between 8/10/2017 – 10/31/2017, Barilla will donate $1 to No Kid Hungry, up to $50,000. That’s enough to provide 500,000 meals to kids in need. Learn more at nokidhungry.org/onedollar.

This one pot pasta is easy to customize with your favorites. You could sub in ground beef  or chicken for the Italian sausage and mushrooms, peppers, onions or spinach would be great additions.

Serve it up with some crusty bread or dinner rolls and a nice garden salad and you are good to go. It really doesn’t get any easier than this and it’s comes together so quick. Perfect for busy school nights!

Emmet is going into seventh grade this year. He has changed and grown so much over the summer. I just can’t believe my baby is going into jr. high!

Barilla Pasta Sauce is made with the highest quality ingredients, it’s gluten-free and contains no preservatives so you can feel good about serving it to your friends and family.

The large diameter and ridges of Penne make it ideal for retaining sauces on the entire surface, inside and out. So good with meat sauces and sauces with veggies. I love it with cream based or tomato sauces.

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One Pot Sausage Penne Pasta

One Pot Sausage Penne Pasta is a filling and delicious dinner for busy weeknights. I love the easy cleanup and the entire family can agree on this pasta dinner!

Course Main Dishes

Cuisine American

Keyword Italian pasta with sausage, pasta, sausage

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4 - 6 servings

Calories 415kcal

Author Milisa

Ingredients

• 1 pound Italian sausage
• 1 pound Barilla Penne Pasta
• 2 cups chicken broth
• 1 24 oz jar Barilla Tomato Basil Sauce
• 1 cup milk
• 1 ½ cups shredded mozzarella cheese
• fresh basil for garnish optional

Instructions

• Add sausage to a large pan over medium- high heat. Cook, stirring often until browned and crumbly.
• Add chicken broth, Barilla Tomato Basil Sauce and milk. Stir to combine.
• Add Barilla Penne and stir. Bring to a boil and cook, stirring often for 6-8 minutes until pasta is al dente.
• Remove from heat and stir in cheese until melted. Garnish with fresh basil if desired.
• Serve immediately.

Video

Nutrition

Serving: 1g | Calories: 415kcal | Carbohydrates: 20g | Protein: 24g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 18g | Cholesterol: 62mg | Sodium: 1140mg | Fiber: 2g | Sugar: 6g

The post One Pot Sausage Penne Pasta appeared first on Miss in the Kitchen.

Cream cheese and chicken are made for each other and make this a dish that everyone will love.  It’s ready in under an hour, thanks to the frozen tortellini.  Cheesy, creamy and so delicious and the fresh basil finishes it off perfectly.  Serve it up with some crusty garlic bread and you are set.

Tortellini with Chicken and Cream Sauce

Ingredients:

2 tablespoons olive oil

2 chicken breasts, cut into small chunks

2 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon pepper

2 tablespoons flour

4 oz cream cheese

2 cups milk

1 chicken bullion cube

1/3 cup parmesan cheese, grated

1 19 oz bag frozen cheese tortellini, cooked according to package directions, and drained

1/4 cup fresh basil, cut into ribbons

Cooking Directions:

Add olive oil to skillet and turn heat to medium-high.  Add chicken and garlic.  Season with salt and pepper.  Stir chicken occasionally turning to brown on all sides.  When chicken is cooked through, remove from skillet and set aside.  Stir flour into remaining oil, whisking until it starts to brown.  Stir in milk and cream cheese, whisk until smooth.  Add chicken bullion and parmesan cheese.  Whisk or stir until bullion is dissolved.  Add cooked tortellini and chicken.  Lower heat to medium-low and continue to cook for about 7 to 10 minutes.  To cut basil into ribbons: stack leaves on top of one another and roll up length wise and cut across with a knife.  Stir into chicken mixture and serve.

Enjoy!

Miss

The post Tortellini with Chicken and Cream Sauce appeared first on Miss in the Kitchen.