These Chicken Lasagna Roll Ups are made with lighter sauce, artichoke hearts and spinach filling, then wrapped in your choice of lasagna noodles. Topped with cheese and tomato sauce, then baked until gooey perfection.

We also love these zucchini roll ups!

What Are Chicken Lasagna Roll Ups?

I’m not going to pretend it’s your next 30 minute dinner idea, but chicken lasagna roll ups are quite easy. That’s why if 12 roll ups is too much, just freeze the leftovers and save time. Plus, most lasagna pasta comes in a package of 12.

Lasagna roll ups turn a layered dinner into individual servings with just as much flavor. The filling is rolled into each pasta sheet, then topped with sauce and bubbly cheese. They’re fun, bake faster, and easier to serve!

Why You’ll Love This Recipe

• Delicious: The mix of pasta, cheese, and meat add layers of flavor everyone will love.
• Extra veggies: I gave this healthy lasagna a vegetable boost with the addition of spinach and artichokes.
• Versatile: Pasta recipes are known for their versatility. These lasagna roll-ups are not only cozy and delicious, but incredibly easy to make your own. From the noodle, sauce, meat, and veggies, the options are endless!
• Can be made ahead: With back to school in full swing, you can never have too many quick and easy meals. These chicken lasagna rolls are a freezer-friendly, healthy dinner you can count on.

My family already loves my Instant Pot lasagna, so I’m not surprised they love this too.

And if you would like to skip pasta but enjoy the taste of lasagna, try my zucchini lasagna!

Ingredients for Chicken Lasagna Rolls

Here’s a quick overview of what you’ll need to make these fun chicken lasagna roll ups.

• Lasagna noodles: You can choose from regular, whole wheat or brown rice pasta.
• Chicken: I often use Instant Pot shredded chicken breast. You can also use pan fried chicken breast or slow cooked chicken breast, or store bought rotisserie chicken can really save time but I would add less salt to the sauce for that option.
• Artichoke hearts: I used canned artichokes in water. If they are packed in oil be sure to drain well. Frozen artichokes work too, but thaw first.
• Spinach: I recommend fresh baby spinach. You can use frozen spinach, allow it to thaw and squeeze all the excess liquid.
• Aromatics: Onion and freshly minced garlic help make the sauce rich and flavorful.
• Flour: Added to thicken the sauce. Regular, whole wheat or gluten-free flour can be used.
• Milk: Use your milk of choice, regular or plant based.
• Tomato sauce: I used plain tomato sauce from a can. You can also add marinara sauce or another pasta sauce you like.
• Mozzarella cheese: I love mozzarella cheese for this dish, but cheddar cheese works well too.
• Spices: Salt and pepper.
• Oil: Use a neutral oil like avocado oil or olive oil to sauté aromatics.

How to Make Chicken Lasagna Roll Ups

This chicken lasagna roll ups recipe has a few steps to it, but I promise it’s easy! Here’s a quick overview complete with pictures.

There is a full recipe card below.

• Cook lasagna noodles: Follow package instructions and cook lasagna noodles al dente. Drain, carefully lay noodles flat on parchment paper, and cover with a towel. Set aside.
• Make sauce base: Heat a large skillet and coat with oil. Sauté garlic and onion on medium heat for 3-4 minutes, then add flour and stir to combine.
• Finish the sauce: Add milk, salt, and pepper to the skillet. Stir, bring to a light boil then simmer on low until sauce has thickened.

• Add chicken and artichokes: Add artichokes and shredded chicken to the sauce and stir. Bring to a boil, reduce heat and simmer for 2-3 minutes uncovered.
• Stir in spinach: Turn off heat, add spinach, and stir to combine.
• Prep: Preheat your oven to 350 F. Use a spatula to evenly spread 1 cup of tomato sauce over the bottom of a large baking dish. Set aside.

• Add filling mixture to lasagna noodles: Scoop 1/3 cup of chicken artichoke mixture onto one end of each pasta sheet, then sprinkle with 1 tablespoon of cheese. Repeat with remaining pasta and filling.
• Roll: Starting with the filled end, carefully roll each chicken lasagna roll. Place the roll, seam-side down, tightly in the prepared baking dish. I had 2 rows of 6 rolls each.
• Add toppings: Pour remaining tomato sauce and cheese on top, distributing evenly among all rolls.
• Bake: Leave the dish uncovered and bake for 30 minutes. Then let them rest covered for 10 minutes, serve hot and enjoy!

Tips for Best Results

Here are some pro tips for the best chicken lasagna rolls.

• Don’t overcook lasagna noodles: Boil lasagna sheets until al dente, even slightly undercooked is OK. They will continue to cook in the oven and you don’t want them mushy!
• Be cautious with salt: From sauce, to cheese, to chicken, to artichokes, everything has sodium. Taste test the sauce first and then add salt, especially if you use rotisserie chicken.
• About rolling the noodles: Roll them not too lose so roll-ups fall apart but not too tight so you squeeze out the filling.
• Don’t skip resting: It’s always good to let Italian recipes rest for a few minutes, the sauce will thicken and the noodles will soak up more sauce. For this recipe, resting also allows your roll ups to firm up a bit.
• If you have filling leftovers: You can spread leftover filling on the bottom of the dish around the roll-ups, or cook spaghetti, mix with the filling, and enjoy another delicious meal!
• Using raw chicken: My original recipe called for diced raw chicken. I updated the recipe and shortened the cooking time so you can use pre-cooked chicken or leftover chicken. You can use fresh chicken and cook the sauce for 20 minutes if you’d like.
• Using alfredo sauce: Make chicken alfredo lasagna rolls using my healthy alfredo sauce. It may curdle during prolonged baking because it’s made with yogurt, therefore bake roll ups for only 15 minutes. Let them stand covered longer, about 15 minutes as well.

Serving Recommendations

I love serving these lasagna roll-ups with a simple green salad or roasted vegetables and crusty bread.

For salads, we love the classics like healthy Caesar salad, a simple butter lettuce salad, or cucumber and tomato salad. Or add more Italian flair with an Italian chopped salad.

Green veggies make a great side dish for lasagna. Sautéed broccoli with tomatoes, oven roasted asparagus, and garlic green beans are super easy to make. But really, the sky is the limit so serve with your favorite seasonal vegetables.

Can I Make Them Ahead of Time?

Up to 2 days ahead: Prepare as per recipe but don’t bake, cover with plastic, and refrigerate for up to 2 days. Let it sit for 30 minutes at room temperature and bake. You may need to bake it 10-15 minutes longer since it’s cold.

As a freezer meal: Assemble, tightly wrap with one layer of plastic, then a few layers of aluminum foil. You can freeze them for up to 3 months, then thaw in the fridge overnight and bake as per instructions adding 15 minutes.

How to Store

Store: Cooled roll ups can be placed in an airtight container and kept in the refrigerator for up to 5 days.

Freeze: Leftover lasagna rollups will keep in the freezer for up to 3 months.

FAQs

Need even more dinner ideas? Check out these roundups with healthy chicken recipes and healthy pasta recipes!

More Pasta Recipes to Try

• Healthy chicken alfredo
• Healthy Tuscan chicken pasta
• Healthy baked chicken parmesan
• Kale turkey pasta bake
• Instant Pot lasagna soup

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Artichoke Chicken Lasagna Roll Ups

These Chicken Lasagna Roll Ups are made with lighter sauce, artichoke hearts and spinach filling, then wrapped in your choice of lasagna noodles.

Course Dinner

Cuisine Italian

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Resting Time 10 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 12 roll ups

Calories 228kcal

Author Olena Osipov

Equipment

• Ceramic skillet
• Baking dish

Ingredients

• 12 lasagna noodles regular, whole wheat or brown rice pasta
• 2 cups cooked chicken shredded or chopped
• 2 cups artichoke hearts well drained and chopped
• 2 cups spinach chopped
• 2 garlic cloves minced
• 1 medium onion finely chopped
• 3 tablespoons flour regular, whole wheat or gluten-free
• 2 cups any milk regular or plant-based
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 cups tomato sauce divided
• 1 3/4 cups mozzarella cheese shredded & divided
• 1 tablespoon olive oil for frying

US Customary – Metric

Instructions

• Cook lasagna noodles as per package instructions, drain and lay flat on parchment paper. Cover with a towel to prevent drying out and set aside.
• Preheat large skillet on medium heat and swirl oil to coat. Add garlic and onion, saute for 3-4 minutes. Add flour and stir until combined. Then add milk, salt and pepper; stir well and bring to a boil. Simmer it on low heat for 1 more minute or until thickened, stirring constantly.
• Add artichoke hearts and chicken and stir. Bring to a boil, reduce heat to low and simmer sauce for 2-3 minutes uncovered, while stirring often. You can also add raw cubed chicken and simmer for 15 minutes. Turn off heat, add spinach and stir to combine.
• Preheat oven to 350 degrees. Spread 1 cup of tomato sauce at the bottom of large 9×13 baking dish. Set aside.
• Fill each pasta sheet with 1/3 cup of chicken artichoke mixture and top with 1 tablespoon of cheese. Repeat with remaining pasta and filling. Roll each chicken lasagna roll and place tightly in a baking dish. I ended up with 6 rolls in 2 rows.
• Top with remaining 1 cup of tomato sauce and 1 cup of cheese, distributing evenly among all rolls. Bake uncovered for 30 minutes. Then remove from the oven, cover and let stand for 10 minutes.
• Serve hot with a simple green salad or roasted vegetables and crusty bread.

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Freeze leftovers for up to 3 months.
• Freezer meal: Assemble, tightly wrap with plastic, then few layers of foil, and freeze for up to 3 months. Thaw in the fridge overnight and bake as per instructions adding 15 minutes.

Nutrition

Serving: 1 roll up | Calories: 228kcal | Carbohydrates: 31g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 292mg | Fiber: 3g | Sugar: 4g

The post Artichoke Chicken Lasagna Roll Ups appeared first on iFoodReal.com.

Crockpot Chicken Spaghetti is a true 8-hour healthy slow cooker dinner with your choice of pasta, tomato sauce and spices. Kids will love it!

You can also use your crockpot to cook this slow cooker whole chicken and pasta, slow cooker chicken thighs and slow cooked chicken breast!

Onions, garlic, celery, and carrots with a can of tomato sauce, a few chicken pieces and good old spaghetti. This crockpot chicken spaghetti was mind-blowingly easy and delicious!

It combines my love of pasta with the convenience of slow cooker recipes, nothing beats coming home to the aroma of classic comfort food!

Why You’ll Love This Recipe

• Healthy: A much lighter version of many crockpot chicken spaghetti recipes on the web. We don’t use cream cheese or Velveeta cheese.
• Delicious: Still flavorful with simple spices, veggies, fresh herbs, and a small amount of sharp cheese.
• One pot meal: No searing, sautéing, or boiling necessary, the slow cooker does all the work for you and cuts down on clean up.
• Easy: With just 15 minutes of prep time, this crock pot recipe will make your most busy days a breeze!
• Perfect for busy weeknights: It is one of my favorite pasta recipes for busy weeknights or lazy weekends. It’s a whole meal in one, the kids love it, and it’s great for meal prep.

Ingredients for Crockpot Chicken Spaghetti

Fresh ingredients and pantry staples help create the best crockpot chicken spaghetti recipe.

• Chicken thighs: You’ll need 3 pounds of skinless chicken thighs. We’ll shred the chicken before serving so feel free to use bone-in chicken thighs or boneless chicken thighs.
• Vegetables: Diced carrots, celery, and onion add a perfect medley of flavor and texture.
• Garlic: Freshly minced garlic enhances the flavor of the sauce.
• Tomato sauce: Plain canned tomato sauce with the addition of simple spices makes the tastiest homemade spaghetti sauce.
• Chicken broth: A liquid is needed to make the sauce more “saucy” and cook the pasta. Use low sodium chicken broth or homemade chicken stock if you have it.
• Spices: Italian seasoning, salt, and pepper.
• Spaghetti: You can use regular, whole wheat, or gluten-free spaghetti.
• Fresh herbs: Sprinkling freshly chopped herbs like parsley, dill, or basil at the end really complements the pasta.

How to Make Chicken Spaghetti in Crockpot

Here’s a quick step-by-step guide of how to make chicken spaghetti in slow cooker. I use my 7 quart crock pot and enjoy leftovers throughout the week.

There is a full recipe card below.

• Combine veggies and wet ingredients: Add carrots, celery, onion, garlic, tomato sauce, chicken broth, Italian seasoning, salt and pepper to your slow cooker and stir.
• Add chicken: Next, place chicken thighs inside spreading them out so they are covered.
• Cook: Cover and cook on low heat for 6-8 hours or high heat for 3-4 hours.
• Shred chicken: Remove chicken and shred, discarding any bones if necessary. Make sure the slow cooker is set to high heat and add the shredded chicken back in.

• Cook the noodles: Break spaghetti noodles in half and stir them in. Place lid on top and cook for 30 minutes (less for gluten-free spaghetti). Stir again so top noodles are covered with sauce, cover, and cook for 10 minutes until spaghetti is al dente.
• Garnish and serve: Sprinkle with fresh Parmesan cheese and parsley, stir and enjoy!

Tips for Best Results

Here are 4 simple tips for making the best chicken spaghetti in crock pot.

• If you find spaghetti too starchy: Reduce broth by 2 cups when cooking chicken in crockpot, then cook spaghetti separately and add to the crockpot with chicken. Pasta cooked in sauce can make this dish a bit starchy but we don’t mind, I like one pot convenience.
• Don’t overcook: Spaghetti, especially gluten free spaghetti, will become mushy if overcooked. And if chicken is cooked for too long it will be dry and tough.
• Liquid at the end is fine: If your noodles and chicken are done and there’s still some liquid, that’s OK. The spaghetti will absorb it as it sits.
• Use chicken thighs: Bone-in or boneless chicken thighs are more flavorful. Be sure to remove the skin, otherwise it will be fatty.

Variations

• Add cheese: For an extra cheesy sauce, add 1-2 cups of shredded cheese at the end. I personally like cheddar cheese or mozzarella cheese.
• Add cream cheese: If you like a creamier sauce then adding 4 ounces of cubed cream cheese at the end will do the trick.
• Pasta: Use what you have in your pantry whether it be linguine or a short pasta like penne or elbow macaroni.
• Chicken: Again, use what you have! Boneless skinless chicken breasts work well, or save time and add shredded leftover rotisserie chicken (cook for 2 hours).
• Add bell peppers: Dice up a red, orange, or yellow bell pepper and toss it in with the other vegetables for more color and flavor.
• Use Rotel: If you’re a fan of spice, add a can of Rotel with green chilies instead of tomato sauce.
• Marinara sauce: Tomato sauce and marinara sauce can be used mutually. Marinara sauce is thinner, and great for pasta.

What to Serve Crockpot Chicken Spaghetti with?

Healthy pasta recipes are great on their own, and for our busiest days we just dish up and enjoy.

Sometimes it’s nice to have something a little extra, so I whip up a side dish while the noodles cook.

• Simple salad: Easy to make and pairs perfectly with spaghetti. Healthy Caesar salad is a classic choice, our other favorites right now are wilted spinach salad, and simple butter lettuce salad.
• Roasted vegetables: I start roasting vegetables as soon as Fall hits, I love the improved flavor of roasted butternut squash, oven roasted asparagus, or parmesan roasted brussels sprouts.
• Bread: I’ll use any excuse to serve my grandma’s garlic bread. Or to keep it simple, pick up some fresh dinner rolls on your way home.
• Potatoes: Make this a cozier meal with healthy mashed sweet potatoes, or cauliflower mashed potatoes.

Can I Make It Ahead of Time?

Yes. If you are starting crockpot chicken spaghetti in the morning, before work, cook on low heat for 6-8 hours. In the evening all you have to do is shred chicken, add spaghetti, parmesan, and herbs, then serve.

To make a few days in advance, chop veggies and store in the fridge for up to 2 days.

How to Store

Store: Transfer leftovers to an airtight container and store in the fridge for up to 3 days.

Freeze: I don’t like freezing spaghetti because pasta doesn’t thaw well. If you want to avoid leftovers, I recommend cutting the recipe in half.

FAQs

More Pasta Recipes to Try

• Easy spaghetti recipe
• One pot spaghetti recipe
• Whole wheat chicken spaghetti
• Tuscan chicken pasta
• Instant Pot chicken pasta
• Instant Pot spaghetti

More Slow Cooker Recipes

• Crockpot chicken and rice
• Slow cooker chicken stew
• Crockpot chicken noodle soup recipe

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Crockpot Chicken Spaghetti

Crockpot Chicken Spaghetti is a true 8-hour healthy slow cooker dinner with your choice of pasta, tomato sauce and spices. Kids will love it!

Course Dinner

Cuisine North American

Prep Time 15 minutes minutes

Cook Time 3 hours hours 40 minutes minutes

Total Time 3 hours hours 55 minutes minutes

Servings 8 servings

Calories 558kcal

Author Olena Osipov

Equipment

• Slow cooker

Ingredients

• 3 pounds chicken thighs skinless (bone in or boneless)
• 1 large carrot diced
• 2 large celery stalks diced
• 1 small onion diced
• 2 large garlic cloves minced
• 15 ounces can tomato sauce
• 3 cups chicken broth low sodium
• 2 teaspoons Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 10 ounces spaghetti regular, whole wheat or gluten-free
• 1/3 cup Parmesan cheese grated
• 1/3 cup parsley, dill or basil finely chopped

US Customary – Metric

Instructions

• In large crockpot, add carrots, celery, onion, garlic, tomato sauce, chicken broth, Italian seasoning, salt and pepper. Stir.
• Add chicken and make sure it's covered with the sauce.
• Cover and cook on High heat for 3-4 hours or on Low heat for 6-8 hours.
• Remove chicken from the crockpot and shred, using 2 forks and discarding the bones, if necessary. Switch slow cooker to High (if it was on Low heat) and add shredded chicken back.
• Break spaghetti noodles in half and give a few stirs to separate the noodles and mix with the sauce and chicken. Cover and cook for about 30 minutes (less amount for gluten free spaghetti, especially brown rice). Then stir to make sure top noodles are covered with liquid, cover and cook for another 10 minutes or until spaghetti is cooked.
• Sprinkle chicken spaghetti with Parmesan cheese and parsley, stir and serve hot.

Notes

• Store: Refrigerate in airtight container for up to 3 days.
• Freeze: I don’t recommend to freeze this dish as pasta doesn’t freeze and thaw well. You can always cut recipe in half to avoid leftovers.

Nutrition

Serving: 1.33cups | Calories: 558kcal | Carbohydrates: 33g | Protein: 36g | Fat: 31g | Saturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 170mg | Sodium: 531mg | Fiber: 3g | Sugar: 4g

The post Crockpot Chicken Spaghetti appeared first on iFoodReal.com.

Creamy Zucchini Ricotta Pasta is the perfect summer mix of garden veggies, rich cheese, bacon, and fresh herbs. Make this easy one pot meal any night of the week!

Some of our other favorite summer meals are pasta with zucchini and tomatoes and caprese pasta.

I created this zucchini ricotta pasta recipe on a hot summer night when turning on the oven was the last thing I wanted, and I couldn’t be happier with the results!

My boys have even named this summer zucchini pasta as their new favorite pasta dinner recipe, and I agree. It’s very fresh, filling, and a perfect summer dinner with a glass of chilled white wine or rose!

Why You Will Love This Recipe

• One pot: For fuss-free, hands off cooking.
• Quick and easy: Not a 30 minute meal but it’s incredibly easy to throw together and on your table in about 45 minutes.
• Perfect for any occasion: Enjoy a cozy bowl of pasta for lunch or dinner, whip it together on a busy weeknight, or treat family and friends to a very tasty, indulgent meal.
• Versatile: You can add almost anything to pasta with bacon! Use up your garden’s bounty of veggies, toss in shredded chicken for more protein, add spice with red pepper flakes, or add fresh lemon juice at the end for a bright burst of flavor.

Ingredients for Zucchini Ricotta Pasta

Zucchini ricotta pasta uses simple and fresh ingredients including pasta, veggies, and protein.

• Bacon: I used 8 slices of regular bacon. The bacon drippings also add rich taste to the delicious pasta sauce but we won’t use all of them, don’t worry.
• Oil: I recommend extra-virgin olive oil, it is healthy and popular in pasta recipes. You can also use any oil of choice.
• Onion and garlic: White onion and fresh garlic cloves are sautéed with the oil to build flavor.
• Vegetables: Chopped zucchini and cherry tomatoes or grape tomatoes.
• Pasta: Use any short pasta like penne, corkscrew, or bow ties. You can also use gluten-free pasta or whole wheat pasta and adjust the cooking time accordingly.
• Vegetable broth: Low sodium broth creates the best sauce and best to use for this recipe because bacon has a higher salt content.
• Ricotta cheese: Use low fat ricotta cheese because there is already a lot of fat in this dish. Don’t worry, you won’t notice.
• Cheese: Adds flavor and creamy texture. I had smoked gouda but shredded mozzarella cheese would be good too.
• Seasoning: Pasta with ricotta is full of rich flavors. I kept the seasoning simple with salt, pepper, and Italian seasoning.
• Fresh basil: A popular Italian herb that tastes like summer.

How to Make One Pot Zucchini Ricotta Pasta with Bacon

Here’s an overview of how to make zucchini ricotta pasta in just one pot. There is also a full recipe card below.

• Cook bacon: Add chopped bacon to a preheated large Dutch oven or pot. Cook on medium heat until crispy, then transfer bacon to a plate and set aside. In a small bowl, drain all but 1 tablespoon of bacon fat. Later you want to discard solidified bacon fat.
• Sauté aromatics: In the same pot, add olive oil, onion and garlic. Sauté for 4 minutes, stirring occasionally. Add Italian seasoning and sauté for another 30 seconds.
• Add pasta and zucchini: To the large pot, add zucchini and pasta, then stir to coat.

• Cook pasta: Add in the broth, salt and pepper, and stir to combine. Cover the pot and bring to a boil. Reduce heat to low and simmer for 5-8 minutes for al dente pasta, stirring a few times.
• Finish the pasta: Turn off heat and leave the pot on the same burner. Add previously cooked bacon, ricotta cheese, gouda cheese, tomatoes and basil. You can save some cheese and basil for garnishing, if you’d like. Gently stir the pasta until combined and cheese melts, it should be creamy.
• Garnish and serve: Garnish to your liking and serve this summery pasta hot.

Tips for Best Results

Here are some good quality tips for one pot zucchini ricotta pasta with bacon.

• Use pasta with crevices: Short, textured pasta holds the creamy sauce better than longer noodles because it can make its way into all the crevices.
• Add flavorful cheese: Cheese is my favorite addition to pasta! Add parmesan cheese, asiago cheese, Havarti, or Swiss cheese for more flavor.
• Substitute ricotta with cottage cheese: Cottage cheese is all the hype right now, this pasta dish will be just as creamy with low fat cottage cheese.
• Don’t overcook pasta: The key to the perfect pasta is cooking it al dente. Overcooked pasta will get soggy.
• Stir pasta while cooking: To prevent it from sticking to the bottom of the pot.

What to Serve Zucchini Ricotta Pasta with?

A big bowl of zucchini ricotta pasta is a satisfying and filling meal on its own, and the perfect weeknight meal when life is crazy busy.

If you would like to add something small, a basket of crusty bread, leafy greens like spring mix salad or baby kale salad, or sautéed green beans, asparagus, and bell peppers make great side dishes.

Or serve the pasta as the side dish alongside a simple protein such as pan fried chicken breast or grilled shrimp skewers.

How to Store

Store: Transfer cooled pasta leftovers in an airtight container and refrigerate for up to 2 days.

Reheat by adding it to a pot with a splash of water and simmer on low.

Freeze: Pasta generally does not freeze well so I do not recommend freezing this dish.

FAQs

More Pasta Recipes to Try

• Cottage cheese pasta
• Lemon chicken pasta
• Chicken spinach pasta

More One Pot Pasta Recipes

• One pot spaghetti
• Ground turkey and broccoli pasta
• Taco pasta
• Tuscan chicken pasta

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One Pot Zucchini Ricotta Pasta with Bacon

Creamy Zucchini Ricotta Pasta is the perfect summer mix of garden veggies, rich cheese, bacon, and fresh herbs. Easy one pot meal!

Course Dinner

Cuisine North American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Calories 724kcal

Author Olena Osipov

Equipment

• Dutch oven

Ingredients

• 8 slices bacon coarsely chopped
• 1 tablespoon olive oil extra virgin
• 1 large onion finely chopped
• 3 garlic cloves minced
• 1 tablespoon Italian seasoning
• 2 large zucchini coarsely chopped
• 1 pound pasta like penne, corcscrew or bow ties
• 4 cups vegetable broth low sodium
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 16 ounces low fat ricotta cheese or cottage cheese
• 1 1/2 cups gouda cheese or mozzarella cheese shredded
• 3 cups grape or cherry tomatoes chopped
• 1/2 cup fresh basil finely chopped

US Customary – Metric

Instructions

• Preheat large Dutch oven on medium heat, add bacon and cook until crispy. Transfer bacon on plate and set aside. In a small bowl, drain all but 1 tablespoon of bacon fat.
• Return pot on the stove and add olive oil, onion and garlic. Saute for 4 minutes, stirring occasionally. Add Italian seasoning and saute for 30 more seconds, stirring often.
• Add zucchini and pasta and stir to coat. Add broth, salt and pepper; stir, cover and bring to a boil. Then reduce heat to low and simmer pasta for 5-8 minutes or until al dente, stirring a few times.
• Turn off heat. Add previously cooked bacon, ricotta cheese, gouda cheese, grape tomatoes and basil. Gently stir pasta. It should be creamy. You can also save some cheese and basil for garnishing at the end.
• Serve immediately with more cheese and basil, red pepper flakes and crusty bread, if desired.

Notes

• Store: Refrigerate pasta leftovers in an airtight container for up to 2 days. To reheat, add to a pot with a splash of water and simmer on low.
• Freeze: Do not freeze. Pasta generally does not freeze well.

Nutrition

Calories: 724kcal | Carbohydrates: 74g | Protein: 40g | Fat: 30g | Saturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 102mg | Sodium: 766mg | Fiber: 5g | Sugar: 11g

The post One Pot Zucchini Ricotta Pasta with Bacon appeared first on iFoodReal.com.

15 minute Caprese Pasta with fresh tomatoes, mozzarella, and basil, coated in a simple olive oil dressing. Perfect for tomato season and bursting with classic Italian flavors.

Other quick and easy pasta recipes we love are pasta with zucchini and tomatoes and cottage cheese pasta.

Welcome tomato season with delicious caprese pasta! This 15 minute meal makes the perfect light and quick dinner without heating up the kitchen! Add a simple lettuce salad and enjoy a healthy weeknight meal that screams summer!

It’s also great for feeding a crowd as everyone loves the combination of juicy tomatoes, creamy mozzarella, and fresh basil. Vegetarian pasta caprese was a hit with my boys, so was baked chicken caprese and caprese chicken skillet.

I love serving pasta caprese on its own or with yogurt marinated chicken or grilled chicken thighs.

Ingredients for Caprese Pasta

Caprese pasta recipe contains simple ingredients with the light and refreshing taste of caprese pasta salad!

• Uncooked spaghetti: I personally like spaghetti caprese, or even angel hair pasta because they both cook quickly.
• Olive oil: Extra virgin olive oil has the best flavor and yields a good pasta sauce texture.
• Fresh garlic cloves: Use fresh minced garlic. I don’t recommend jarred minced garlic. This dish relies on fresh garlic flavor a lot!
• Seasonings: Simple and flavorful, all you need is Italian seasoning, salt, and pepper.
• Tomatoes: Fresh from your garden, or local farmer’s market. Roma tomatoes or vine tomatoes are best for pasta sauces. Cherry tomatoes and grape tomatoes would work too.
• Mozzarella cheese: Adds creamy bites to pasta caprese. You can cube fresh mozzarella cheese or buy fresh mozzarella pearls from the deli.
• Fresh basil: A final burst of color, freshness, and taste.

How to Make Caprese Pasta

You are just 4 simple steps away from the easiest pasta dinner! Here’s how to make caprese pasta.

There is also a full recipe card below.

• Cook pasta: In a large pot add cold water, a pinch of salt, and spaghetti; then bring to a boil. Cook until al dente, stirring occasionally, for about 8-10 minutes, then drain.
• Heat aromatics: While your noodles cook, preheat a large skillet on low heat. Add olive oil, garlic and Italian seasoning and cook for 30 seconds to 1 minute. Stir constantly so garlic does not burn.
• Finish the pasta sauce: Add tomatoes, salt and pepper to the skillet and stir. Let it simmer for 2-3 minutes.
• Combine remaining pasta ingredients: Turn off heat, add cooked spaghetti, then use tongs to gently mix until nicely coated in sauce. Add cubed mozzarella and gently stir again. Garnish with fresh basil leaves and serve tomato mozzarella pasta hot.

Tips for Best Results

Here are some helpful tips for this refreshing caprese pasta recipe.

• Cook pasta al dente: The texture should have a slight chew, you don’t want it undercooked and crunchy or overcooked and mushy. The average time for al dente pasta is 8-10 minutes, depending on type, make sure to plan ahead and follow package instructions.
• Transfer spaghetti fresh from the pot: Don’t drain it in colander and let it sit, this will cause the noodles to stick and you’ll lose that perfect texture. I like to grab spaghetti with the tongs, dripping some of that cooking liquid into the skillet making for the most saucy and fresh pasta caprese.
• Reserve pasta water: This dish is quite saucy, but it’s always a good idea to set aside some pasta water just in case you want more.
• Use fresh ripe tomatoes: Juicy is best. I used Roma tomatoes, so they can release juices and make the sauce right in the skillet.
• Use quality olive oil: It’s essential when making such a simple dressing.
• Add cheese last: The mozzarella will soften as you toss everything together. Add it at the very end with heat off, so it doesn’t melt completely.
• Serve immediately: This caprese pasta recipe tastes best fresh, when it’s most saucy!

What Do I Serve Pasta Caprese with?

This bright and tangy caprese pasta will be a summertime favorite, or anytime. It’s super easy to make with fresh ingredients, no oven, and ready in no time. The options are endless and the reviews will be 5 stars!

When I want to keep it super simple, I toss together a healthy Caesar salad and add crusty bread to soak up the sauce.

For a more filling dinner, some grilled chicken breast and grilled vegetables with balsamic marinade really hits the spot.

And when we have friends over for wine, I like to serve it alongside air fryer chicken wings.

How to Store

Store: Place spaghetti leftovers in an airtight container and store in the fridge for up to 2-3 days.

Freeze: I do not freeze pasta, I find it goes soggy when thawed.

FAQs

More Easy Recipes to Try

• Easy spaghetti recipe
• Healthy pesto pasta
• Tomato mozzarella salad
• Chicken tomato recipe
• Zucchini tomato bake
• Zucchini ricotta pasta

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Caprese Pasta

15 minute Caprese Pasta with fresh tomatoes, mozzarella, and basil, coated in a simple olive oil dressing. Easy vegetarian weeknight meal!

Course Dinner

Cuisine Italian

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings

Calories 347kcal

Author Olena Osipov

Ingredients

• 8 ounces spaghetti uncooked
• 1/4 cup olive oil extra virgin
• 4 large garlic cloves thinly sliced
• 2 teaspoons italian seasoning
• 4 large roma or on the vine tomatoes cubed
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 8 ounces fresh mozzarella cheese cubed
• 3 tablespoons fresh basil finely chopped

US Customary – Metric

Instructions

• Bring a pot of salted water to a boil and add spaghetti. Cook until al dente, stirring occasionally, for about 8-10 minutes.
• Meanwhile, preheat large skillet on low heat and add olive oil, garlic and Italian seasoning. Cook for 30 seconds to 1 minute, stirring constantly.
• Add tomatoes, salt and pepper; stir and simmer for 2-3 minutes. Turn off heat and add cooked and drained spaghetti. Mix gently with tongs to coat in sauce. Add cubed mozzarella, give a few more gentle stirs and garnish with basil.
• Serve immediately while hot, on its own or with caprese chicken.

Video

Notes

• Store: Refrigerate spaghetti in an airtight container for up to 2-3 days.
• Freeze: Do not freeze as pasta generally does not freeze well.

Nutrition

Calories: 347kcal | Carbohydrates: 32g | Protein: 14g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 436mg | Fiber: 2g | Sugar: 3g

The post Caprese Pasta appeared first on iFoodReal.com.

Pasta with Zucchini and Tomatoes is a 20 minute pasta dinner with crisp-tender zucchini and bursting baby tomatoes creating delicious sauce with fresh garlic, basil and parmesan cheese that coats the perfectly al dente pasta.

Our other summer pasta favorites is this zucchini ricotta pasta, healthy pesto pasta and caprese pasta.

This pasta with zucchini and tomatoes is nothing short of amazing. It’s one of my favorite vegetarian pasta recipes that I come back to again and again.

I find myself unable to stop eating it once I start. It’s light, fresh and so flavorful. Plus this zucchini pasta recipe satisfies my inner Ukrainian with all the garlic!

I got the idea for zucchini tomato pasta from my zucchini tomato bake. The amount of pasta in this pasta dish isn’t overwhelming. There is just enough in there to make it filling.

In fact, it is so good, I don’t mind eating leftovers all week long. Actually, I crave it.

Ingredients for Pasta with Zucchini

All you need for pasta with zucchini recipe are just 9 simple ingredients.

• Pasta: I use short whole wheat fusilli or rotini pasta because I like that the grooves pick up and carry that extra sauce. Penne and farfalle are great choices as well.
• Zucchini: You’ll need 2 pounds of chopped into little bite sized pieces zucchini. No need to peel the squash. You can use a variety of green zucchini and yellow zucchini for added flare.
• Tomatoes: Cherry tomatoes or grape tomatoes are the best for pasta with zucchini because they hold their shape better than full-grown tomatoes without making zucchini tomato pasta mushy. Cutting them in halves ensures the juices release making a base for the sauce.
• Basil and garlic: I don’t think there is anything better than fresh basil. Except maybe loads of garlic. Finely chopped basil or parsley and minced garlic added into this zucchini pasta recipe brightens it up with an incredibly vibrant freshness and bold flavor.
• Parmesan cheese: Freshly grated parmigiano reggiano from a block is always the way to go. Adding this sharp cheesy element adds a little extra comfort and familiarity to this pasta recipe.
• Extra virgin olive oil, salt and pepper: Oil to sauté the veggies as well as bring everything together at the end once combined and tossed. Somehow only olive oil seems suitable to me here. Probably because this pasta is kind of Mediterranean and extra virgin olive oil with a deep sweeter flavor fits right in. The salt and pepper is a finishing touch.

How to Make Pasta with Zucchini

Here is a quick overview how to make pasta with zucchini and tomatoes. All you need is large skillet and 20 minutes, you’ll have dinner on the table in no time!

Chop the vegetables: I start with chopping all the veggies. All zucchini come in different sizes. Just chop squash of all sizes into uniform bite-sized pieces.

Cut the grape tomatoes in halves. If you lay them on a cutting board, press lightly with one hand and using a sharp chef’s knife slice through the middle.

Cook vegetables and pasta: Then I boil pot of salted water for the pasta and start cooking the vegetables at the same time. This way by the time pasta is ready, the zucchini and tomatoes are ready as well.

Cook zucchini quickly on medium-high with a bit of olive oil until cooked but still firm.

Set fried zucchini aside in a bowl, then cook tomatoes with more olive oil, adding garlic during the last minute. You are now ready to combine pasta with zucchini and tomatoes together in the same pan.

Add fresh basil and cheese: At the end, I add pasta and season it all at once with salt, pepper, fresh herbs, and freshly grated Parmesan cheese.

These flavors married together are mouthwatering and basically addicting. Add fresh basil or fresh parsley at the end, so they don’t cook with the rest of it.

Variations

Make this pasta with zucchini your own with a few of our ideas below.

• Sliced or whole pitted kalamata olives would be a nice addition.
• Toss in some Instant Pot chickpeas, shredded chicken breast cooked in Instant Pot, grilled shrimp or Italian sausage for added protein.
• Sauté some diced onion along with the garlic for a little extra aromatic flavor.
• For a little heat, sprinkle in some red pepper flakes.
• Substitute parmesan cheese for feta cheese or pecorino romano. Or use a bit of both!
• Chopped broccoli and diced bell pepper are a great way to increase the vegetables in this zucchini pasta recipe.

Tips for Best Results

Here are my top tips for the best pasta with zucchini and tomatoes from the first try!

• Don’t overcook your pasta: Chewy al dente pasta is half of the success of this tasty pasta recipe. I add al dente pasta directly from the pot to the skillet without draining. I find once the pasta is drained, it starts drying out and sticking together.
• Gluten free pasta: Remember, when using gluten-free pasta it won’t hold its structure the same way white pasta does, so make sure not to overcook it and cook for shorter amount of time.
• Use fresh ingredients: Since this zucchini pasta recipe uses only a few simple ingredients, it’s important to strive to use the best quality for each one. Using a good quality extra virgin olive oil, in season tomatoes and fresh zucchini is highly recommended. That’s why this pasta dish is a perfect summer recipe!
• Grate parmesan from a block: Using pre-grated parmesan from a shaker comes with a slew of additives, anti-clumping agents and unnecessary things we don’t need to be tasting.

How Do I Serve Pasta with Zucchini and Tomatoes?

If you enjoy the Mediterranean vibes of pasta with zucchini as much as I do, you will love serving it alongside a basket of crusty bread and this olive oil dip as an appetizer. Delicious!

This zucchini pasta recipe is filling and loaded with veggies as is, but there’s no harm in adding more to your menu. Baby kale salad and lemon kale salad with garlic and parmesan are both great leafy green salads that would be a nice addition.

How to Store

Store: Any pasta tastes best fresh. If you happen to have leftovers of pasta with zucchini, transfer to an airtight container and refrigerate for up to 1 day. I find plastic transfers its taste to food, so I prefer glass containers.

I wouldn’t store leftovers in refrigerator for longer than 2 days. Pasta becomes too soggy as zucchini and tomatoes contain a lot of water. The recipe can be cut in half if needed.

Reheat: Reheat in a microwave. I do not recommend to reheat pasta with vegetables leftovers in a skillet, as it will make it more mushy.

Do not freeze: Neither pasta nor zucchini do not freeze well.

FAQs

More Pasta Recipes to Try

• Spaghetti in tomato sauce
• Penne with broccoli
• Tuscan chicken pasta
• Instant Pot lasagna
• Cottage cheese pasta

More Zucchini Recipes to Try

• Low carb ground turkey and zucchini
• Zucchini lasagna
• Chicken with tomatoes and zucchini
• Chicken zucchini casserole
• Sauteed zucchini

If you are a fan of zucchini, check out my collection of 30 healthy zucchini recipes.

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Pasta with Zucchini and Tomatoes

Pasta with Zucchini and Tomatoes is a 20 minute vegetarian pasta recipe with zucchini, tomatoes, fresh garlic, basil and parmesan.

Course Dinner

Cuisine North American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 369kcal

Author Olena Osipov

Equipment

• Ceramic skillet

Ingredients

• 7 oz short pasta penne, fusilli or farfalle
• 2 lbs zucchini chopped in bite size pieces
• 1 lb grape tomatoes or cherry tomatoes cut in halves
• 3 tbsp olive oil extra virgin
• 6 garlic cloves minced
• 1/3 cup Parmesan cheese grated
• 1 cup fresh parsley or 1/2 cup basil finely chopped
• 1 tsp salt
• Ground black pepper to taste

US Customary – Metric

Instructions

• Cook pasta as per package instructions undercooking by 2-3 minutes or until pasta is al dente, cooked but firm.
• While pasta is cooking, preheat large ceramic non-stick skillet on medium-high heat and swirl 1 tbsp of oil to coat. Add zucchini and cook for 5 minutes, stirring occasionally. Transfer to a bowl and set aside.
• Return skillet to the stove and swirl 1 tbsp of oil to coat, add tomatoes and cook for 3 minutes, stirring occasionally. Add garlic and cook for 1 minute, stirring a few times.
• Turn off heat and add cooked pasta and zucchini, remaining 1 tbsp of oil, salt, pepper, cheese and parsley or basil; stir and serve. Adjust any seasonings to taste and enjoy this 20 minute amazingness!

Notes

Store: Refrigerate in an airtight container for up to 1 day.

Freeze: Do not freeze.

Nutrition

Calories: 369kcal | Carbohydrates: 51g | Protein: 15g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 752mg | Fiber: 4g | Sugar: 9g

The post Pasta with Zucchini and Tomatoes appeared first on iFoodReal.com.

Creamy Cottage Cheese Pasta is quick, easy, and secretly healthy. Made with 5 simple ingredients and ready in 15 minutes, it makes the perfect weeknight meal!

We also love this 15 minute caprese pasta!

Dinner couldn’t get any easier than cottage cheese pasta. All you need is 5 ingredients, and this new comfort dish is on your table in 15 minutes.

Cottage cheese is at the top of everyone’s ingredient list right now. After much success with cottage cheese egg bites and cottage cheese ice cream, I decided why not add extra protein to a pasta dinner?!

The cottage cheese pasta sauce is rich and creamy without using heavy cream, and it’s packed with protein! Add it to your favorite pasta and treat yourself to a big bowl tonight.

Ingredients for Cottage Cheese Pasta

This cottage cheese pasta recipe makes a delicious, homemade sauce. It will definitely become a staple in our house. You need only 5 simple ingredients to make this pasta recipe!

• Uncooked pasta: I used bow tie pasta but any pasta with crevices that can hold the sauce will work.
• Marinara sauce: You can use my homemade marinara sauce or store bought marinara sauce. I recommend to buy one with less sodium, since cottage cheese contains sodium too.
• Cottage cheese: Makes this pasta with cottage cheese extra rich and creamy. Sodium content varies, be sure to choose one with less sodium. Whole milk cottage cheese will make a creamy, smooth sauce where lower-fat cottage cheese won’t be as rich.
• Parmesan cheese: Garnish cottage cheese marinara pasta with freshly grated Parmesan cheese for a salty, nutty taste.
• Fresh basil: Tomatoes and herbs go together, and freshly chopped basil is my favorite for tomato sauce. Oregano or Italian seasoning work well too.

How to Make Cottage Cheese Pasta

Cottage cheese pasta is deliciously cozy and super easy to make. Here is a quick photo overview, there is a full recipe card below.

• Cook pasta: Add water and a bit of salt to a large pot and bring to a boil. Then add pasta and cook al dente, stirring occasionally. Follow package instructions, it should take 8-10 minutes.
• Make cottage cheese sauce: While the pasta cooks, add marinara sauce and cottage cheese to a food processor or high speed blender, and blend until smooth. Set aside.
• Combine: Drain noodles and add them to a large bowl, then pour sauce on top and gently stir.
• Garnish and serve: Garnish pasta with cottage cheese sauce with lots of cheese, sprinkle with fresh basil and serve warm.

Tips for Best Results

Here are 4 things to remember when making cottage cheese pasta.

• Don’t overcook the pasta: Your pasta should be al dente with a slightly firm texture, not mushy. I recommend checking it after 8 minutes.
• Use short pasta with cavities: Small, textured pasta will hold onto the creamy sauce. Fusilli, penne, rigatoni, and farfalle would work well.
• For super smooth sauce: Without white speckles, aka to hide it, blend the cottage cheese mixture in high speed blender or with an immersion blender.
• Have sauce ready to go: This pasta dish relies on hot pasta warming up the sauce, be ready and mix it up immediately.

Variations

There are several ways to vary this easy cottage cheese pasta recipe.

• Add veggies: Quickly sauteed and chopped broccoli, mushrooms, bell peppers, zucchini or onions add color and flavor. You can also stir in frozen corn or peas for a quick solution.
• Add protein: Make it a high-protein meat sauce with ground beef, ground chicken, or ground turkey. Quickly sauté meat, just plain, in a skillet and combine. Add sliced baked chicken breast, or keep it vegetarian with fried tofu, Instant Pot chickpeas, or canned white beans.
• Use different tomato sauce: Mix it up with spaghetti sauce, meat sauce, pasta sauce, vodka sauce, or bolognese.
• Add heat: Red pepper flakes or hot sauce add a spicy kick.
• Add baby spinach: Chop and stir it into the hot pasta.
• Use different cheese: Experiment with gruyere cheese, asiago cheese instead of parmesan cheese. Or use ricotta cheese instead of cottage cheese, it has more fat though.

How to Serve Pasta with Cottage Cheese Sauce?

Pasta is the ultimate comfort food. Perfectly cooked noodles in a rich, creamy sauce is all you need at the end of a hard day.

Serve cottage cheese pasta warm or cold! Cold is great in summer, like a pasta salad. Enjoy it as the main course paired with a delicious spring mix salad for a full summer meal.

I served it hot as a side dish alongside bruschetta chicken, but caprese chicken with a piece of garlic bread would also be tasty.

How to Store

Store: Once the pasta has cooled, transfer leftovers to an airtight container and refrigerate for up to 3 days.

Freeze: I do not freeze pasta, I find it does not freeze well and is watery and grainy once thawed.

FAQs

More Cottage Cheese Recipes to Try

• Protein bagels
• Zucchini lasagna
• Cottage cheese egg bites
• Cottage cheese protein pancakes
• Cottage cheese ice cream
• Cottage cheese pizza crust
• Cottage cheese dip

More Pasta Recipes to Try

• Ground turkey pasta bake
• Healthy mushroom stroganoff
• One pot spaghetti
• Lemon chicken pasta
• Zucchini ricotta pasta

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Cottage Cheese Pasta

Creamy Cottage Cheese Pasta is quick, easy, and secretly healthy. Made with 5 simple ingredients and ready in 15 minutes.

Course Dinner

Cuisine North American

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings

Calories 184kcal

Author Olena Osipov

Equipment

• Food processor

Ingredients

• 3 cups pasta uncooked (10 ounces)
• 2 cups marinara sauce
• 1 cup cottage cheese
• 1/4 cup Parmesan cheese grated
• 1/4 cup fresh basil finely chopped

US Customary – Metric

Instructions

• Bring large pot with salted water to a boil. Add pasta and cook al dente, stirring occasionally. Should take about 8-10 minutes.
• Meanwhile, in a food processor or high speed blender, combine marinara sauce and cottage cheese. Process until smooth. Set aside.
• Drain pasta and add to a large bowl. Pour cottage cheese sauce on top and gently stir.
• Garnish with cheese and basil. Serve pasta right away or warm.

Notes

• Store: Refrigerate pasta covered for up to 2-3 days.
• Freeze: Do not freeze pasta as pasta generally does not freeze well.

Nutrition

Calories: 184kcal | Carbohydrates: 28g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 574mg | Fiber: 2g | Sugar: 5g

The post Cottage Cheese Pasta appeared first on iFoodReal.com.

One Pot Spaghetti is quick, easy, and on your table in 30ish minutes. Amazing flavor and minimal cleanup, perfect for a busy weeknight meal!

If you love spaghetti, be sure to try our Instant Pot spaghetti and 10 minute vegetarian easy spaghetti recipe.

With easy clean up and less time, this one pot spaghetti recipe is so simple I bet you will never make it any other way.

Spaghetti and meat sauce cook in one pot for the most flavor packed dish. The perfectly tender noodles soak up all the spices creating an Italian meal cooked at home.

Pasta recipes always find a place in our weekly rotation! Shrimp spaghetti recipe and crockpot chicken spaghetti are among our favorites.

Ingredients for One Pot Spaghetti

One pot spaghetti recipe is made with everyday pantry staples. A full recipe card is below.

• Ground beef: I like extra lean grass fed ground beef or organic ground beef for the most flavorful results. You’ll need roughly 1 pound.
• Beef broth: Extra liquid is needed because the noodles are cooked in the meat sauce.
• Marinara sauce: I used homemade marinara sauce but you can use any good quality jarred marinara sauce.
• Seasonings: Dried oregano, dried basil, salt and ground black pepper. Simple but adds tons of taste! You can also add Italian seasoning.
• Extra-virgin olive oil and fresh garlic: Lots of minced garlic in this recipe makes it taste as good as nonna’s.
• Uncooked spaghetti: You can use whatever you have on hand, white pasta, whole wheat spaghetti, or gluten free spaghetti.
• Parmesan cheese: Garnish with freshly grated Parmesan cheese. If you want a little kick, sprinkle with red pepper flakes.

How to Make One Pot Spaghetti Recipe

Here are step-by-step photos for this simple one pot spaghetti recipe. I love using my 6 quart Dutch oven for all of my one pot recipes!

• Sauté garlic: Heat a large Dutch oven or heavy bottom pot on medium-high heat and add olive oil. Add minced garlic and cook until fragrant. This won’t take long, stir constantly and do not burn.
• Cook ground meat: Add ground beef and cook. Break into small pieces with a spatula and stir often until no pink remains. Then drain any fat.
• Finish meat sauce: Add beef broth, marinara sauce, oregano, basil, salt and pepper. Stir and bring to a boil.

• Add spaghetti: Add broken uncooked spaghetti in layers, they should overlap each other. Use tongs to submerge the noodles in liquid and mix. Let spaghetti soften, then mix and submerge noodles again.
• Simmer: Place the lid on top, reduce heat to low and simmer for 20-25 minutes. Stir and check, once spaghetti is al dente it’s ready to serve.
• Serve: Garnish with Parmesan cheese and serve hot.

Tips for Best Results

Here are some quality tips for the best one pot spaghetti in the world!

• Layer and stir the noodles: To prevent the noodles from sticking together in one big lump.
• Make sure to submerge the spaghetti: Noodles must be covered in sauce in order to cook and soak up all the flavors. Wait 1 minute to soften, swoosh them around more and mix.
• Do not overcook: Check after 20 minutes. Spaghetti should be al dente with a slightly firm texture, not mushy.
• Thin out the sauce: At any time, if one pot spaghetti looks thick, add extra broth.
• Season at the end: I used homemade marinara sauce, so if using store-bought marinara, maybe hold off salting the dish till the end.
• Add a pinch of sugar: If you feel like tomato sauce is too acidic and “something is missing”.

Variations

Here are some easy ways to mix it up and customize this one pot spaghetti recipe to your tastes.

• Add onion: Together with garlic and cook it for 3-4 minutes.
• Use other ground meat: Choose your favorite ground meat or mix a couple of meats together! Ground turkey, ground pork, ground chicken, Italian sausage and even ground lamb.
• To cook one pound of spaghetti: Use 5 cups of beef broth.
• Gluten free spaghetti: Cook for 15-20 minutes, start checking after 15 minutes.

What to Serve One Pot Spaghetti With?

I recommend to serve one pot spaghetti recipe right away for al dente pasta and more sauce. As pasta sits in sauce it absorbs it, which is OK just different texture.

For a home cooked, restaurant style meal we like to pair it with Caesar salad and Ukrainian garlic bread.

When I need to whip up a quick meal I like to go with a simple side dish like garlic green beans, steamed broccoli, cucumber salad, or easy sautéed zucchini.

How to Store and Reheat It

Store: Once cooled you can store leftovers in an airtight container and keep in the refrigerator for up to 2 days.

Pasta generally does not freeze well, I always recommend not freezing it.

Reheat: In a microwave and add more marinara sauce if needed. Or add to a pot with a splash of water and simmer on low heat.

FAQs

More Pasta Recipes to Try

• Instant Pot chicken pasta
• Zucchini ricotta pasta
• Chicken spinach pasta
• Chicken and whole wheat spaghetti
• Cottage cheese pasta
• Pasta caprese

Be sure to browse all of our healthy pasta recipes!

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One Pot Spaghetti Recipe

One Pot Spaghetti is quick, easy, and on your table in 30ish minutes. Amazing flavor and minimal cleanup, perfect for a busy weeknight meal!

Course Dinner

Cuisine Italian

Prep Time 2 minutes minutes

Cook Time 35 minutes minutes

Total Time 37 minutes minutes

Servings 4 servings

Calories 603kcal

Author Olena Osipov

Equipment

• Dutch oven
• Measuring tools
• Measuring cups

Ingredients

• 3 large garlic cloves minced
• 2 tablespoons olive oil extra virgin
• 1 pound ground beef extra lean
• 4 cups beef broth low sodium
• 28 ounces marinara sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt optional
• 1/2 teaspoon ground black pepper
• 12 ounces spaghetti uncooked, broken in half
• Parmesan cheese grated, for serving

US Customary – Metric

Instructions

• Preheat large Dutch oven or heavy bottom pot with a tight lid on medium heat and add olive oil. Then add garlic and cook for 15 seconds or until fragrant, stirring constantly.
• Add ground beef and cook for 10 minutes, breaking into small pieces with spatula and stirring often. Drain fat.
• Add beef broth, marinara sauce, oregano, basil, salt and pepper. Stir mixture and bring to a boil.
• Add spaghetti in layers overlapping each other. Then using tongs, submerge them in liquid and mix around a bit. You can wait a minute for spaghetti to soften and do it again. Pasta has to be submerged. Place the lid on top, reduce heat to low and simmer for 20-25 minutes or until spaghetti is al dente. Stir and check.
• Serve spaghetti immediately while hot sprinkled with Parmesan cheese if desired.

Notes

• Store: Refrigerate spaghetti leftovers in an airtight container for up to 2 days. To reheat, add to a pot with a splash of water and simmer on low.
• Freeze: Do not freeze. Pasta generally does not freeze well.
• Spaghetti: Any pasta will work – whole wheat, regular, whole grain, even gluten free spaghetti.
• Salt: I used homemade marinara sauce, so if using store-bought marinara, maybe hold off salting the dish till the end.

 

Nutrition

Serving: 2cups | Calories: 603kcal | Carbohydrates: 76g | Protein: 41g | Fat: 15g | Saturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 697mg | Fiber: 6g | Sugar: 9g

The post One Pot Spaghetti appeared first on iFoodReal.com.

Other weeknight favorites are this Tuscan chicken pasta and chicken spinach pasta.

I am so excited to share this easy lemon chicken pasta recipe! We love lemon pepper chicken and my crispy healthy lemon chicken, so naturally this mouthwatering pasta recipe was next.

It is simply a variation of creamy garlic lemon chicken with pasta.

Al dente pasta is cooked in a rich garlic parmesan sauce with a dash of lemon and sliced tender chicken. This restaurant quality chicken lemon pasta makes the perfect summer meal or comforting winter pasta dish!

Ingredients and Notes

Using the best combination of your favorite ingredients, this lemon chicken pasta recipe is full of zesty flavor.

• Pasta: 12 ounces of your favorite pasta that can hold the sauce like penne, fusilli, bow ties, rigatoni etc. You can also use gluten-free pasta or whole wheat pasta options and adjust the cooking time accordingly.
• Chicken breasts: I like thinly sliced boneless skinless chicken breasts. They cook more quickly and evenly in the skillet. You can also use leftover chicken like slow cooker chicken.
• Onion: Sautéed onions build flavor as a base for the sauce, yellow onion is best but white onion can also be used.
• Garlic: Fresh garlic cloves that are peeled and grated.
• Olive oil: I recommend extra-virgin olive oil, it is both healthy and popular in Italian recipes. You can use any oil of your choice.
• Chicken broth: Low sodium chicken broth or chicken stock create the best sauce.
• Milk: Whole milk adds to the rich creaminess of the pasta sauce.
• Heavy cream: Is optional but adds thickness and a luxurious quality to lemon chicken pasta.
• Parmesan cheese: Freshly grated Parmesan cheese creates better flavor and texture, and melts down smoothly. Grated Asiago cheese also pairs well with lemon, you can use it instead or do half and half with the Parmesan.
• Spices: All you need is salt and ground black pepper. You can always add a bit of homemade Italian seasoning.
• Lemon juice and zest: Use fresh lemons if you can, this is the leading flavor in lemon sauce.
• Fresh herbs for garnish: Fresh parsley, fresh thyme, fresh oregano, or fresh basil are all delicious options.

How to Make Lemon Chicken Pasta Recipe

Here are step-by-step photos on how to make lemon chicken pasta recipe with easy prep, 6 simple steps, and minimal cleanup.

• Cook pasta: Bring a large pot of salted water to a boil and cook pasta until al dente. Drain and toss with a bit of olive oil and set aside.
• Pan fry chicken: While the pasta cooks, preheat your skillet and add 1 tablespoon of olive oil. Season chicken with salt and pepper and pan fry for about 6 minutes per side until golden brown. Place on a separate plate and set aside.
• Sauté onion and garlic: In the same skillet, add more olive oil then your onion, stir occasionally and cook until softened. Then add in garlic and sauté until fragrant, be careful not to burn.
• Finish the sauce: Stir in the chicken broth, milk, heavy cream, Parmesan cheese, salt, and pepper. Let it boil then reduce heat and simmer for 3-4 minutes to thicken. Add lemon zest and fresh lemon juice, stir and remove from heat.

• Combine: Slice chicken breasts into bite-sized pieces. Using the pan or the large pot, combine chicken, pasta, and sauce. Toss creamy lemon chicken pasta gently until evenly coated.
• Thicken, garnish and serve: Let everything rest to allow the sauce to thicken. Stir once more, garnish with parsley, parmesan cheese, and optional lemon wedges. Serve hot and enjoy!

Variations of Lemon Chicken Pasta to Try

This lemon chicken with pasta recipe is sure to be a new family favorite, and it is easily customizable!

• Make it lighter: Omit the heavy cream and use a lighter milk for a lighter sauce.
• Make it gluten free: Use your favorite gluten free pasta, just be sure to adjust the cook time.
• Use chicken thighs: You can use boneless skinless chicken thighs. Trim any excess fat so this pasta dish is not greasy.
• Add vegetables: Add some vegetables in with the lemon chicken pasta. Baby spinach or frozen veggies can be added to the cooked pasta before mixing with the sauce. Broccoli florets, bell peppers, asparagus, or zucchini can be sautéed with the onions.
• Other additions and variations: Capers add a salty, savory flavor. You can make lemon pepper chicken and add this sauce and pasta for a lemony zing.

Tips for Best Results

Here are my tried and true tips for the best lemon chicken pasta recipe.

• Cook pasta al dente: Al dente pasta has a firm texture that’s tender, not hard or mushy. You will be tossing the pasta with the warm sauce and overcooked pasta will get soggy.
• Don’t overcook chicken breasts: Milk and lemon juice help tenderize the chicken, overcooked chicken breasts will be dry and rubbery.
• Pat dry chicken: If you washed your chicken breasts, use paper towel to remove extra moisture before seasoning. The chicken fries much nicer with a golden crispy exterior.
• Chicken is ready when: A meat thermometer is your best friend. The chicken is fully cooked when the thickest part of the breast registers 165 degrees F and the juices run clear.

What to Serve with Lemon Chicken Pasta?

This garlic lemon pasta with chicken is creamy, lemony, and protein-packed with a wonderful vibrant flavor everyone will enjoy!

Some family favorite side dishes that add layers of flavor are asparagus in the oven, garlic green beans, sauteed broccoli, or lemon kale salad.

How to Store and Reheat

Store: Place any lemon chicken pasta leftovers in an airtight container and set in the refrigerator for 2-3 days.

Reheating is simple, add leftovers to a pot with a splash of broth, milk or water and simmer on low while covered.

Freeze: I do not recommend freezing because pasta generally does not freeze well. Although it can be done, allow it to cool then transfer to a plastic or glass airtight container. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.

FAQs

More Pasta Recipes to Try

• Shrimp spaghetti recipe
• Healthy chicken alfredo
• Instant Pot chicken pasta
• Slow cooker chicken and pasta
• Chicken and whole wheat spaghetti
• Cottage cheese pasta
• Caprese pasta

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Lemon Chicken Pasta Recipe

Creamy Lemon Chicken Pasta Recipe with tender, juicy chicken breast, pasta and light, flavorful lemon garlic sauce.

Course Dinner

Cuisine North American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6

Calories 488kcal

Author Olena Osipov

Ingredients

• 12 ounces any pasta
• 3 boneless skinless chicken breasts
• 1 small onion finely chopped
• 3-4 large garlic cloves grated
• 2 tablespoons olive oil divided
• 1 cup chicken broth low sodium
• 1 cup whole milk
• 1/4 cup heavy cream optional
• 1/2 cup Parmesan cheese grated + more for garnish
• 1 teaspoon salt divided
• 3/4 teaspoon ground black pepper divided
• 1 large lemon zest and juice of (3 tablespoons)
• 3 tablespoons fresh parsley finely chopped

US Customary – Metric

Instructions

• In a large pot of salted water, cook pasta until al dente. Drain, toss with a bit of olive oil and set aside.
• Meanwhile, preheat large skillet on medium heat and swirl 1 tablespoon of olive oil to coat. Season chicken breasts with 1/2 teaspoon salt and 1/2 teaspoon pepper and pan fry until golden brown or for about 6 minutes per side. Transfer onto a plate and set aside.
• Return skillet to medium heat and add remaining 1 tablespoon of olive oil. Add onion and cook until softened, stirring occasionally. Add garlic and saute for another 30 seconds, stirring a few more times.
• Add chicken broth, milk, heavy cream, parmesan cheese, remaining 1/2 teaspoon salt, 1/4 teaspoon pepper and stir. Bring sauce to a boil, reduce heat to low and let it simmer for about 3-4 minutes, or until thickened a bit. Add lemon zest, lemon juice and give sauce another quick stir. Turn off heat.
• Slice chicken into bite sized pieces and add to the skillet along with previously cooked pasta. Give it a gentle toss until lemon chicken pasta is well mixed. If your skillet isn't large enough, mix everything in a pot you cooked pasta in.
• Let pasta stand for a few minutes for sauce to thicken and give another gentle toss. Garnish with parsley and parmesan cheese, and serve hot.

Nutrition

Calories: 488kcal | Carbohydrates: 48g | Protein: 37g | Fat: 16g | Saturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 94mg | Sodium: 690mg | Fiber: 2g | Sugar: 5g

The post Lemon Chicken Pasta appeared first on iFoodReal.com.

Treat yourself to a creamy Shrimp Spaghetti in less than 30 minutes! This rich, decadent shrimp pasta dish is perfect for busy weeknight or a dinner party.

Other shrimp favorites around here are these shrimp tacos, air fryer shrimp and shrimp ceviche recipe.

I felt like having an indulgent meal on Sunday and shrimp spaghetti delivered! Juicy shrimp lay on a bed of cooked spaghetti, covered with creamy garlic butter sauce, and tossed with fresh parsley.

Enjoy a gourmet Italian dish at home! This creamy shrimp pasta makes an easy weeknight dinner that can also be served for special occasions. I recently made it for my son’s birthday and it was gone with raving reviews.

Pasta recipes are a staple we turn to night after night. Try this one pot spaghetti, simple spaghetti recipe and spaghetti in Instant Pot for my Instant Pot fans.

Ingredients and Notes

Shrimp spaghetti recipe uses a handful of simple ingredients that include pasta, protein, and pantry staples.

• Shrimp: Fresh shrimp or frozen shrimp, peeled and deveined. I used 31/40 per pound count. Follow package instructions to thaw shrimp in cold water or overnight in the fridge.
• Garlic: Fresh garlic cloves peeled and minced.
• Oil: I recommend extra-virgin olive oil, it is both healthy and popular in Italian recipes.
• Butter: Unsalted butter is the base for this delicious shrimp and spaghetti pasta sauce.
• White wine: You can use your favorite white wine such as Pinot Grigio or Sauvignon Blanc. If you don’t cook with wine, you can substitute chicken broth.
• Heavy cream: Gives the homemade pasta sauce a luxurious quality.
• Spaghetti: Use whatever you have on hand. White pasta, whole wheat noodles or gluten free spaghetti are all perfect for making spaghetti with shrimp. You might have to cook gluten free pasta for shorter amount of time.
• Seasoning: I used salt and ground black pepper, nice and simple! You can also add Italian seasoning.
• Fresh herbs and garnish: Finely chopped fresh parsley. Basil is a great option for this pasta dish, and you can also garnish with green onion.

How to Make Shrimp Spaghetti

Home cooks will love this quick and easy shrimp spaghetti. Here are step-by-step photos for this simple recipe. Full recipe card is located below.

• Cook spaghetti: Fill a large pot or Dutch oven with cold water and bring to a boil. Add a pinch of salt and spaghetti. Separate pasta with tongs a few times during the first 2 minutes of cooking to ensure it does not stick. Keep cooking uncovered until al dente, stirring occasionally.

• Sauté shrimp: Meanwhile heat a large ceramic, nonstick skillet over medium high heat and add 1 tablespoon of olive oil. Add shrimp in a single layer, sprinkle with 1/4 teaspoon each of salt and ground black pepper. Stir fry for 3-4 minutes stirring a few times with a wooden spoon. Cook until pink then transfer to a plate and set it aside.
• Sauté the garlic: Return the pan to low-medium heat, add the butter and garlic. Sauté for 1 minute until fragrant, stirring occasionally. Garlic cooks fast and can easily burn, so watch it carefully.
• Finish white wine sauce: Add white wine, heavy cream, 1/4 teaspoon salt and 1/4 teaspoon ground black pepper. Simmer for 5 minutes while stirring. Turn off heat.

• Drain pasta: Best way to test the spaghetti is to grab one strand using tongs, let cool on a plate for 30 seconds and taste. Drain in a colander. You do not need to save any pasta water.
• Mix spaghetti with shrimp: Combine shrimp, drained pasta, and parsley in the skillet. Toss gently until warmed through. Sprinkle with more parsley and serve hot.

Tips for Best Results

Here are some good quality tips for the best shrimp spaghetti recipe in the world!

• Cook pasta al dente: Al dente pasta has a firm texture. You will be tossing it with the sauce, and you want to make sure it doesn’t get soggy.
• Thaw and dry shrimps: Use paper towels to squeeze any excess moisture. Sauteing wet shrimp will prevent it from browning.
• Do not overcook shrimp: Shrimp cooks up quickly and should be pink in color. Over cooked shrimp will get chewy and rubbery.
• Make it lighter: Simply make it lighter using 1/2 cup heavy cream and 1/2 cup chicken broth. Or you can omit the heavy cream entirely, use chicken stock instead or stir in Greek yogurt.

What Is the Best Spaghetti for This Recipe?

Any thin, long pasta will work. White spaghetti, angel hair pasta, or linguini. You can even use whole wheat pasta for extra fiber and lower calorie content.

What to Serve with Shrimp Pasta?

Shrimp spaghetti isn’t one of my healthiest recipes, but life is about balance and moderation. Serve as a main course meal, or dish up alongside a simple side salad, steamed broccoli, or roasted asparagus recipe.

My personal family favorite is with a Caesar salad, and delicious Ukrainian garlic bread for a home cooked, restaurant style meal.

If you are looking for a great recipe for busy weeknights, this seafood pasta is the answer. A delicious dish with many flavor options.

• Create a creamy spicy shrimp and spaghetti recipe by adding hot sauce, cayenne pepper, or garnish with crushed red pepper flakes.
• Cajun shrimp pasta is another option for adding heat. Simply add Cajun seasoning.
• Add a squeeze of fresh lemon juice toward the end of cooking for a delicious lemon garlic shrimp pasta.
• Who doesn’t love real cheese on pasta? Garnish with freshly grated parmesan cheese.
• Top with juicy cherry tomatoes for a pop of color.

How to Store and Reheat

Store: Refrigerate spaghetti leftovers in airtight containers for up to 2 days.

Freeze: I do not recommend freezing because pasta generally does not freeze well.

Reheat: To reheat, add leftovers to a pot with a splash of broth, milk or water and simmer on low while covered.

FAQs

More Shrimp Recipes to Try

• Shrimp stir fry
• Shrimp tostadas
• Grilled shrimp skewers
• Instant Pot shrimp boil
• Shrimp and zucchini
• Bang bang shrimp tacos
• Bang bang shrimp
• Shrimp avocado salad

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Garlic Shrimp Spaghetti Recipe

Creamy Shrimp Spaghetti in less than 30 minutes! This rich, decadent shrimp pasta dish is perfect for busy weeknight or a dinner party.

Course Dinner

Cuisine North American

Prep Time 3 minutes minutes

Cook Time 25 minutes minutes

Total Time 28 minutes minutes

Servings 6

Calories 574kcal

Author Olena Osipov

Equipment

• Ceramic skillet

Ingredients

• 1 pound spaghetti regular, whole wheat or gluten free
• 1.5 pounds large raw shrimp peeled & deveined
• 5 large garlic cloves minced
• 1 tablespoon olive oil extra virgin
• 2 tablespoons butter unsalted
• 1/2 cup white wine
• 1 cup heavy cream
• 1/2 teaspoon salt divided
• 1/2 teaspoon ground black pepper divided
• 1/4 cup fresh parsley finely chopped

US Customary – Metric

Instructions

• In a large pot, cook spaghetti in salted water until al dente.
• Meanwhile, preheat large large skillet on medium-high heat and add olive oil. Add shrimp, sprinkle with 1/4 teaspoon salt and 1/4 teaspoon ground black pepper. Cook until pink, stirring a few times, about 3-4 minutes. Transfer on a plate and set aside.
• Return skillet on low-medium heat, add butter and garlic. Saute for 1 minute, stirring a few times. Add white wine, heavy cream, remaining 1/4 teaspoon salt and 1/4 teaspoon ground black pepper and simmer for about 5 minutes, stirring occasionally. Turn off heat.
• Add drained spaghetti, previously cooked shrimp and parsley to the skillet. Using tongs, toss gently to combine everything.
• Serve shrimp spaghetti hot garnished with more parsley.

Notes

• Store: Refrigerate spaghetti leftovers in an airtight container for up to 2 days. To reheat, add to a pot with a splash of broth, milk or water and simmer on low while covered.
• Freeze: Do not freeze. Pasta generally does not freeze well.
• Spaghetti: Any pasta will work – whole wheat spaghetti, white spaghetti, even gluten free pasta (it will need less cook time). 
• How do you know pasta is ready? Remove one piece of pasta on a plate, let cool for 30 seconds and taste. Also if you can easily cut it with a fork, pasta is ready.
• Shrimp: I used large shrimp 31/40 count per pound. You can use extra large shrimp 26/30 count per pound or jumbo shrimp with 21/25 count per pound. Make sure it is squeezed well of excess water.
• Make it lighter: Use 1/2 cup heavy cream and 1/2 cup chicken broth. Or you can also omit heavy cream entirely, use chicken stock instead or stir in Greek yogurt.

Nutrition

Calories: 574kcal | Carbohydrates: 60g | Protein: 27g | Fat: 23g | Saturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 198mg | Sodium: 854mg | Fiber: 3g | Sugar: 3g

The post Shrimp Spaghetti appeared first on iFoodReal.com.

If you’re healthy macaroni and cheese obsessed like me, you might also enjoy Instant Pot mac and cheese and baked mac and cheese with cauliflower!

When you’re craving mac and cheese, but not all the unhealthy saturated fats, calories, and heavy dairy that comes with traditional recipe. This healthy mac and cheese recipe is the perfect answer.

Fuss-free healthy dinner ideas will teach you that you don’t have to drench dishes in full-fat dairy and butter for it to be wholesome, comforting, and cozy.

Simply use whole wheat pasta, reduce the amount of butter and cheese, and use milk plus flavorful broth in place of heavy cream. It’s simple and still a super creamy and delicious low calorie mac and cheese!

Perfect for the whole family, mac and cheese recipe is ready in just 15 minutes and can be customized in several ways. Like packing in extra veggies or protein!

Why You Will Love This Recipe

• Only 8 ingredients: And the healthiest version, too, with simple, wholesome ingredients. And no shelf stable cheese or powdered cheese packets like you might find in traditional mac.
• Low-calorie mac and cheese: Restaurant-style versions have 600+ calories vs. my homemade macaroni and cheese only 400 cal per serving.
• One pot: For a fuss-free, simple midweek meal.
• Uses no flour: Less calories, lower in fat, and overall healthier macaroni and cheese.
• Only 1/4 cup cheese needed: For a decadent cheesy flavor that is still the ultimate comfort food.
• Kid approved: Healthy mac n cheese is a wonderful crowd pleaser even if you have picky eaters!
• Super versatile: Enjoy as is or bulk it up with veggies and protein. You can even prepare it dairy-free or gluten-free.

Ingredients and Substitutions

This healthy mac and cheese recipe requires just 8 simple ingredients, most of which are likely already in your kitchen, including:

• Pasta: Macaroni or also known as elbow pasta is our favorite and traditional shaped pasta for mac and cheese. However, you can use any short pasta that can hold creamy sauce – penne, fusilli, bow ties, etc. Feel free to use whole wheat noodles, white pasta, gluten-free noodles, or chickpea pasta (adjust the cooking time accordingly).
• Broth: Use low-sodium vegetable broth or chicken broth for extra flavor.
• Milk: I recommend using whole milk vs. skim milk for the creamiest results, or at least 2%. Dairy-free will also works.
• Butter: All you need is two tablespoons of salted butter for this low-calorie mac and cheese recipe.
• Cheese: I use a combination of marble cheese or cheddar cheese and Parmesan. For vegetarian mac and cheese feel free to sub the parmesan for another sharp cheese. Make sure to use real cheese blocks, not pre-shredded for the best melting.  
• Seasonings: I used a combination of garlic powder, mustard (the condiment), and salt and pepper.

Optional Additions

There are several ways you can bulk up this healthy macaroni and cheese, either as add-ins or toppings, including:

• Frozen green peas, sweet corn or edamame beans: Rinse under hot water and drain before adding.
• Finely chopped broccoli florets or cauliflower: That has been blanched or steamed, roasted, or some even like it raw.
• Spinach: Add a handful into the hot, ready healthy macaroni and cheese and stir until wilted.
• Other veggies: I also like adding chopped zucchini, asparagus, tomatoes, etc. You can saute them in a separate pan if you want them more browned, or add directly to the pot.
• More heat: Drizzle the bowl with Frank’s red hot sauce, Cholula or Tabasco.
• Spices and seasonings: Everything bagel seasoning, Montreal steak spice, paprika, nutmeg, soy sauce and even honey or pesto can be added to this healthy mac and cheese recipe.
• Bacon: Leftover chopped bacon will add extra ‘salty’ flavor. I like to bake mine at 425 degrees F for 20 minutes- it’s less mess and fuss-free!

How to Make Healthy Mac and Cheese

• Prepare the creamy cheese sauce: In a large pot, whisk the broth, milk, butter, and all the seasonings. Then bring to a boil, keeping an eye on it, as it can spill over as soon as it begins to boil.
• Add the pasta: As soon as your liquid mixture begins to boil, reduce the heat to a medium heat simmer and add the macaroni to the saucepan.
• Cook: Cook for 8-10 minutes, or until al dente. Stir occasionally, to stop the pasta sticking to the pan.
• Add the cheese: Once the pasta is ready, remove the saucepan from the heat. Do not drain. Then gradually add in the cheese, stirring between each addition.

Variations

There are also several ways to vary this easy mac and cheese recipe:

• Creamier: For creamier mac and cheese, you could swap out a few tbsp of the milk for heavy cream or half and half. It’ll have a lot of impact but not too much impact on the calories!
• Other cheese: Feel free to experiment with using a combination of cheese in the healthy cheese sauce. For example, gouda, a sharp cheddar cheese, cream cheese, etc.
• Vegetarian mac and cheese: Unfortunately, parmesan isn’t vegetarian because it contains rennet. However, simply swap this out for another sharp cheese for a vegan parm and/or some nutritional yeast.

Tips for Best Results

• Have all the ingredients prepped: Since this stove-top mac and cheese can come together in just 15 minutes, it’s a good idea to have all your ingredients prepped and ready to go before starting. So, you don’t slow the process down!
• To adjust the cheese sauce consistency: If you notice that the noodles are almost cooked but there’s still a lot of liquid, I recommend increasing the heat. Likewise, it the liquid seems to be running out, add an extra 1/4 cup or more of broth.
• Use whole wheat pasta when possible: Unlike processed white pasta, which many consider ‘empty calories’, whole wheat pasta is packed with nutrients including complex carbs, added protein, fiber, and several vitamins and minerals.
• Adjust the time for gluten–free: Gluten-free pasta usually only takes a few minutes to cook, so adjust the time accordingly.

FAQs

How to Serve Stovetop Mac and Cheese?

I often get asked “What to serve with mac and cheese?” You can enjoy this healthy macaroni and cheese for as a side dish, alone as-is, or with these meal ideas:

• Comfort food: For a mac and cheese dinner pair with ground turkey meatloaf or healthy fried chicken. Kids love almond crusted chicken!
• Meatballs: Like these turkey meatballs.
• Coleslaw: Either a creamy healthy coleslaw or this vinegar based coleslaw.
• A simple side salad: Leafy green salads like kale salad or lettuce salad recipe.
• Veggie salad: Like creamy cucumber salad.
• Roasted Vegetables: Like roasted cauliflower or oven roasted asparagus.

Looking for more easy one-pot pasta comfort food recipes? You might also enjoy this

Making it in Advance

Storing: This healthy, low calorie mac and cheese tastes best while fresh and super ‘saucy.’ As it sits, the noodles will soak up the sauce and cause the dish to dry out. For that reason, I recommend storing leftovers in an airtight container in the fridge for up to a day only.

The pasta won’t spoil after a day. It’s just that it will soak up the sauce and just won’t taste as good. However, feel free to store it in the refrigerator for 4-5 days if you want.

Do not freeze, as pasta and dairy don’t freeze well.

Reheating: It’s best to reheat the pasta gently on the stovetop with an extra splash of broth to bring back the saucy consistency. Alternatively, you can use a microwave in 40-second increments.

More Healthy Pasta Recipes

• Spaghetti in tomato sauce
• Cottage cheese pasta
• One pot spaghetti
• Turkey pasta casserole
• Healthy pasta salad
• Pasta with zucchini
• Healthy chicken alfredo
• Instant pot lasagna

You can also browse through my entire collection of healthy pasta recipes here!

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Healthy Mac and Cheese Recipe

Easy Healthy Mac and Cheese Recipe swaps out copious amounts of heavy dairy for lightened up options. It's easy to make in 15 minutes in one pot.

Course Dinner

Cuisine North American

Prep Time 2 minutes minutes

Cook Time 12 minutes minutes

Total Time 14 minutes minutes

Servings 6 servings

Calories 405kcal

Author Olena Osipov

Ingredients

• 3 cups whole wheat elbow macaroni uncooked
• 3 cups vegetable or chicken broth low sodium
• 1 cup whole milk
• 2 tbsp butter salted
• 1/4 tsp garlic powder
• 1/4 tsp mustard condiment
• 3/4 tsp salt
• Ground black pepper to taste
• 1 cup marble or cheddar cheese shredded
• 1/4 cup Parmesan cheese shredded

US Customary – Metric

Instructions

• In a medium pot, add broth, milk, butter, garlic powder, mustard, salt, ground black pepper and bring to a boil.
• Add elbow macaroni and cook for 8-10 minutes, stirring every few minutes to prevent sticking. Cook until al dente or desired firmness and adding more milk or broth if you wish.
• Turn off heat. Add marble cheese and Parmesan cheese in portions and stir between each until melted. That’s it.
• Serve immediately as mac and cheese tastes best fresh. Saucy, creamy and so comforting!
• Top with your favorite hot sauce, everything bagel, Montreal steak spice, paprika, nutmeg, soy sauce and even honey. Or with leftover chopped bacon. I like to bake mine at 425 degrees F for 20 minutes. Way less mess.

Video

Notes

• Store: Refrigerate leftovers for up to 1 day. Reheat gently on the stovetop with an extra splash of milk/broth to bring back the saucy consistency. Alternatively, you can use a microwave in 40-second increments.
• Freeze: Do not freeze as pasta and dairy do not freeze well.
• Pasta: Any short pasta, white or gluten free works. Cook gluten free pasta for shorter amount of time.
• Cheese: You can use marble cheese, white or yellow cheddar cheese. It is best to buy a block of cheese and grate yourself because it will melt better.
• Milk and butter: I recommend to use whole milk 3.25% for maximum creaminess. 2% will work as well but less creamy.
• Too much or little broth: If you notice your pasta is almost ready and there is still a lot of liquid, turn up the heat. Likewise, if you see pasta is not done and you are running out of liquid, add 1/4 cup at a time.
• Can I bake it? I don’t recommend it because sauce will dry out. Baked versions need more cheese and sauce and seasonings respectively.

Nutrition

Serving: 1cup | Calories: 405kcal | Carbohydrates: 55g | Protein: 18g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 38mg | Sodium: 549mg | Sugar: 2g

The post Healthy Mac and Cheese appeared first on iFoodReal.com.