Tip of Recipe

An incredibly easy, no-fuss baked ziti – even the pasta gets cooked right in the pan!

Ingredients

• 1 tablespoon olive oil
• 1 pound Italian sausage, casings removed
• 4 cloves garlic, minced
• 1/4 teaspoon red pepper flakes, or more, to taste
• Kosher salt and freshly ground black pepper, to taste
• 1 (28-ounce) can crushed tomatoes
• 12 ounces ziti pasta
• 3/4 cup grated Parmesan cheese
• 1/2 cup heavy cream
• 1 cup shredded mozzarella cheese
• 1/4 cup basil leaves, chiffonade

Instructions

• Heat olive oil in a large skillet over medium high heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks. Stir in garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1 minute; season with salt and pepper, to taste.
• Stir in tomatoes and bring to a simmer until slightly thickened, about 8-10 minutes. Stir in pasta and 3 cups water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-16 minutes.
• Remove from heat; stir in Parmesan and heavy cream. Top with mozzarella and cover until cheese has melted, about 2 minutes.
• Serve immediately, garnished with basil, if desired.

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This lightened-up mac and cheese is a sure way to get even the pickiest of eaters to eat their veggies!

Ingredients

• 8 ounces pasta shells
• 3 cups broccoli florets
• 3/4 cup milk
• 1/4 cup julienned sun dried tomatoes
• 6 ounces Laughing Cow Light Cheese Wedges
• 2 cups shredded chicken breast
• Kosher salt and freshly ground black pepper, to taste

Instructions

• In a large pot of boiling salted water, cook pasta according to package instructions. Add broccoli to the pot 3 minutes before pasta is cooked through; drain well.
• Heat a large skillet over medium high heat. Whisk in milk, sun dried tomatoes and cheese wedges, until smooth, about 1-2 minutes; season with salt and pepper, to taste. Add pasta, broccoli and chicken and gently toss to combine.
• Serve immediately.

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Ingredients

• 8 ounces black truffle strangozzi pasta
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 8 ounces spicy Italian sausage, casings removed
• 1/2 cup heavy cream
• Zest of 1 Meyer lemon
• 2 cups kale, trimmed and coarsely chopped
• 1/2 cup mixed medley cherry tomatoes

Instructions

• In a large pot of boiling salted water, cook pasta according to package instructions; reserve 1/2 cup water and drain well.
• Heat olive oil in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Add sausage and cook until browned, about 5 minutes, making sure to crumble the sausage as it cooks. Add heavy cream, Meyer lemon zest and reserved pasta water; simmer until reduced by half, about 7 minutes. Add kale and toss until wilted, about 1-2 minutes. Remove from heat.
• Stir in pasta and cherry tomatoes.
• Serve immediately.

1. Brown chicken with all ingredients up to basil. When finished, add torn basil until wilted.
2. Add cooked brown rice to the chicken mixture and heat through.
3. Roll up in the lettuce leaves and top with extra basil or other fresh herbs.

  Loaded Italian Chicken Sub Sandwiches

What it took for 2:

* 2 Tbs. extra-virgin olive oil, divided
* 1 clove garlic, minced
* 1 (10 oz) can tomato sauce
* 2 slices bacon, halved
* 2 boneless, skinless chicken breasts
* 2 Tbs. caesar salad dressing
* 2 hoagie or submarine buns
* 2 tsp Dijon mustard
* 2 pepperoncinis, stems removed and sliced
* 8 – 10 pepperonis
* a few slices of provolone cheese (or cheddar)
* coarse salt and freshly ground pepper

Instructions:

• Heat 1 Tbs. oil in a small saucepan. Add the garlic and bloom 30 seconds. Add the tomato sauce and simmer on low while you prepare the rest of the meal.
• In another small skillet, cook the bacon until crisp. Remove and drain on paper towels.
• Heat the remaining oil (or you can use the leftover bacon fat if ya want!) on an indoor or outdoor grill. Season the chicken with salt and pepper on both sides and grill, brushing with with the caesar dressing, until cooked through and browned all over, about 12 minutes. Remove and let rest 5 minutes. Slice.
• Lightly toast the buns on the grill or in a toaster oven. (I drizzled a little oil on both halves and sprinkled a little garlic salt over them. You should too.)
• Spread the Dijon on the bottom bun. Spread the marinara on the top one.
• Arrange the sliced pepperoncinis along the bottom half. Arrange the pepperonis on the top half.
• Arrange the sliced chicken breast along the bottom half. Then goes the sliced cheese. Then the bacon. Oh, my.
• Close her shut, press, slice, and live the good life.

Ingredients

• 2 cups shredded chicken breast
• 1/4 cup Greek yogurt
• Kosher salt and freshly ground black pepper, to taste
• 1 baguette, cut into 3-4 equal pieces, toasted, for serving
• 2 cups arugula, for serving
• 2 Roma tomatoes, thinly sliced, for serving
• 8 ounces mozzarella, sliced
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• 3/4 cup fresh basil leaves
• 2 cloves garlic, peeled
• 3 tablespoons pine nuts
• 1/2 cup grated Parmesan
• Kosher salt and freshly ground black pepper, to taste
• 1/3 cup olive oil

Instructions

• To make the pesto, combine basil, garlic, pine nuts and Parmesan in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.
• In a large bowl, combine chicken, 1/2 cup pesto, Greek yogurt, salt and pepper, to taste.
• Serve sandwiches on baguette with arugula, tomatoes, mozzarella and chicken pesto mixture.