Pasta has always been a go-to simple dinner, but you can make some pretty impressive dishes while maintaining the ease of noodles.
Here are some recipes that spice (not literally!) up traditional Italian pasta dishes:
by: Cookie Rookie
Anything made in a skillet has to be easy, right? Right…! This recipe
- 2 tablespoons Italian dressing (not the creamy kind)
- 3 boneless skinless chicken breasts, cut into cubes
- 16 ounces small/medium sized rigatoni pasta
- 1 24-ounce jar of your favorite Alesci’s marinara pasta sauce
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- salt and pepper to taste
- Chopped fresh basil for garnish (optional)
- Heat chicken and Italian dressing in a large 12 inch skillet over medium high heat (If you don’t own a large skillet, you can use a stock pot). Season chicken with salt and pepper to taste.
- Cook chicken until browned and just cooked through, about 5 minutes depending on thickness of chicken.
- Add the box of pasta and the entire jar of marinara. Fill the empty marinara jar with water and add to the skillet. If using a stockpot, use 2 cups water. Lightly stir the mixture to combine.
- Bring mixture to a boil and then reduce to a simmer. Cover and cook for 15 minutes or until pasta is tender to your liking. ***
- Cover with grated parmesan and then shredded mozzarella. No need to stir. Continue to cook for 2-3 more minutes or until cheese is fully melted. You can also broil the entire skillet for about 4 minutes to make the cheese extra melty!
- Top with chopped basil (optional) and serve! Enjoy!
- ***The pasta in the middle of the skillet and underneath will be more tender than the outside pasta. It’s okay if those pieces are a bit toastier and less soft. The inside will be plenty soft.
Recipe from The Cookie Rookie.
- 230 g (8 oz) ziti or penne or similar pasta
- 1 Tbsp olive oil
- 1 Tbsp butter
- 1 medium onion, chopped
- 2 garlic cloves
- 3 cups crushed tomatoes with juice
- ½ tsp Italian seasoning (oregano, basil and thyme)
- 1 tsp sugar
- 1 Tbsp red wine (optional, but recommended!)
- 2 cups water
- salt, black pepper
- 1 cup (230 g) ricotta cheese
- ½ cup (60 g) mozzarella, cut into small cubes
- ¼ cup Parmesan cheese, grated
- 1 small egg
- 8 ounces spaghetti, uncooked
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1½ tablespoons minced garlic
- ½ cup freshly shredded Mozzarella
- ½ cup freshly shredded Parmesan Cheese
- ½ cup freshly shredded Romano Cheese
- 2 tablespoons whipped cream cheese
- ⅔ cup heavy cream
- Salt and pepper to taste
- 2 tablespoons fresh, chopped flat-leap parsley
- Boil salted water in a 3-quart pot. Add spaghetti and cook for about 7-8 minutes, until al dente. Drain, reserving 1 cup of pasta water.
- In a 10-12 inch saute pan, melt butter and olive oil over medium heat. Add garlic and stir, cooking for about a minute.
- Add spaghetti, 1 cup of pasta water, cream cheese and heavy cream to the skillet. Bring to a boil and add shredded cheeses. Stir constantly until cheeses are melted and pasta is completely coated; about a minute. Reduce heat and continue to cook and stir until sauce is thickened and reduced; about 1-2 minutes.
- Remove from heat and stir in parsley. Taste and add salt and pepper as desired.
- Serve hot, and garnish with more fresh parsley and some fresh grated Parmesan, if desired.
Recipe by: Yellow Bliss Road