Make your own homemade ravioli at home in minutes! This recipe for Cheese Ravioli with Peas and Butter Sauce will soon become one of your family’s favorites. Plus, it makes several batches that you freeze and pull out as needed.

The Easiest Homemade Cheese Ravioli with English Peas

Confession time: I have never made my own pasta. It seems so time-consuming to me, and a bit intimidating. Maybe because I have an Italian mother-in-law?

Anyway, I like to use wonton wrappers as a stand-in for pasta. My husband said these wouldn’t taste good without the homemade pasta, but I think he would agree with me that he was wrong! These are delicious, super simple, and you make them in batches to pull out on the nights when you just don’t feel like putting together dinner.

What Is Ravioli Traditionally Filled With?

You might be more familiar with ravioli that’s filled with meat or cheese, or both – but in fact, you can put just about anything into ravioli. In addition to cheese fillings and meat fillings, you’ll find traditional ravioli made with seafood, veggies, and any kind of combination you can imagine. This recipe uses two kinds of cheese and fresh green peas – so good!

The Ingredients You’ll Need

To make these easy little cheese ravioli, you only need a few basic ingredients, like store-bought wonton wrappers and peas. Fresh or frozen is fine! Here’s the list:

• Peas: If you are using fresh, you will need to shell and wash them. For frozen peas, thaw them out. 
• Cheese: Grated parmesan, plus some part-skim ricotta.
• Egg: One large, whole egg. 
• Salt and Pepper
• Wonton Wrappers: These are often found in the produce section, along with other foods like kimchi and tofu.
• Butter: Unsalted is my preference.
• Herbs: Fresh sage and basil leaves, slivered.

How to Make Cheese Ravioli with Peas and Butter Sauce

If you’ve got great knife skills (or just plenty of patience), you can make this filling by hand, chopping up the ingredients finely. But using a food processor makes the process even smoother (see what I did there?)!

• Make the Filling. Place the peas in a food processor, and quickly chop. Then add the parmesan cheese, ricotta, and egg. Puree until blended well. Add salt and pepper to taste and stir.

• Set Up Your Station. Line a baking sheet with parchment paper and lightly flour. Have additional sheets of parchment ready to the side.
• Form the Ravioli.  Lay wonton wrappers out on the lightly floured work surface, and place a teaspoon of the filling on each one. Using a pastry brush, lightly coat the edge of the wonton wrapper, and fold over. Press to seal, and place the ravioli on your baking sheet.

• Repeat. Continue making ravioli until the baking sheet is full, making sure not to let them touch. Then lay another sheet of parchment on top of the ravioli, and continue making more, until you run out of wrappers or filling.
• Freeze. If you’re not cooking right away, place the baking sheet in the freezer for a few hours. After the ravioli are frozen, place enough in a freezer bag to pull out later for dinner. I usually get 3 bags full of ravioli when I make this recipe.
• Cook. When you decide you are ready to cook these guys, bring a pot of water to boil. Add salt, and then drop frozen ravioli into the boiling water. Don’t crowd the pan! They should be finished in about 4-5 minutes.
• Make Butter Sauce. While the ravioli cook, add butter to a skillet. Melt it, and then let it cook with the sage over low heat until the butter bubbles and lightly browns.

• Serve. Throw the cooked ravioli into the butter sauce, toss to coat, and sprinkle basil on top. Enjoy!

Do You Boil Ravioli Like Spaghetti?

Yes, essentially you will boil the ravioli just like you would any other pasta. However, while dry pasta can be thrown into a pot of boiling water, these fresh cheese ravioli are a little more fragile. I recommend having a gentle boil, not a fast-and-furious rolling boil. You can gently drop each ravioli in, or lower them in with a slotted spoon. And don’t forget to salt the water! It really brings out the best flavors. Pasta and ravioli cooked in plain water are less flavorful and satisfying.

Tips for Success

Making cheese ravioli with wonton wrappers is a convenient and delicious alternative to traditional pasta dough. Here are some tips to help you make the most of your wonton wrapper ravioli:

• Choosing Wonton Wrappers: Look for square wonton wrappers, rather than round ones. It’s easier to line up corners and straight edges! 
• Filling: Be careful not to overfill the ravioli – it might seem like a teaspoon isn’t quite enough filling, but if you add more, the ravioli can pop open during the cooking time – not good.
• Sealing: To seal the ravioli, lightly moisten the edges of the wonton wrapper. A pastry brush and water will do the trick, or you could use egg wash if you’d rather. If you don’t have a pastry brush, you can use your fingertip. 
• Cover the Wonton Wrappers: If you’ve ever made wontons or dumplings, you’ll already know this tip – make sure to cover the wrappers with a damp kitchen towel or paper towel while you work. That way, they won’t dry out.

Tempting Side Dishes

This light, fresh dish is perfect to serve for a pasta course before the main course, if you’re planning on a big meal. For a more simple dinner, you can serve the ravioli with a side dish or two, like these:

• A Summery Salad: This Cantaloupe and Cucumber Salad is perfectly balanced, with the crunch of toasted pine nuts, the saltiness of feta, and a simple homemade dressing with red onion and honey.
• A Simple Soup: Any light, creamy soup would make a fantastic pairing here. Everyone loves potatoes and peas together, so this Light Potato Cheese Soup would be a great choice!
• Tomato Confit: While the herb-butter sauce is all you need to make a perfect dinner, adding some Tomato Confit to spoon over each serving would add a whole new dimension of deliciousness.

How to Store and Reheat the Leftovers

While wonton ravioli are best serve fresh, you don’t have to toss the leftovers! To store and reheat them, just follow these simple steps:

Storing: Cool the ravioli down, and then place them on a plate covered with plastic wrap, or in an airtight container. Refrigerate for up to 2 days. 

Reheating: You can reheat the ravioli in a skillet of simmering water, or in additional butter sauce. Be sure to use gentle heat and handle with care, because they tear easily.

Freezing and Make-Ahead Guidelines

To freeze these cheese ravioli (cooked or uncooked) just arrange them in a single layer on a parchment-lined baking sheet, and place them in the freezer until they’re completely frozen. At that point, transfer them to a freezer-safe bag or airtight container, and store for up to one month. Cook directly from frozen in gently boiling, salted water, for 2 – 4 minutes.

Print

Cheese Ravioli with Peas and Butter Sauce

Make your own homemade ravioli at home in minutes! This Cheese Ravioli with Peas and Butter Sauce will soon become one of your family's favorite recipes. This recipe makes several batches that you can freeze and pull out as needed.

Course Dinner

Cuisine American

Keyword cheese ravioli, homemade ravioli, ravioli

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 45 ravioli

Author Amy Stafford

Ingredients

• 2 cups of frozen peas thawed
• 2 cups grated Parmesan Cheese
• 1/2 cup Part Skim Ricotta
• 1 egg
• salt and pepper
• Package of Wonton Wrappers
• 4 tablespoons unsalted butter
• 8 sage leaves slivered
• 8 basil leaves slivered

Instructions

• Place peas in food processor and quickly chop.
• Add cheese, ricotta and egg and puree until blended well. Add salt and pepper to taste and stir.
• Line baking sheet with parchment paper and lightly flour. Have additional sheets ready to the side.
• Lay wonton wrappers out on a lightly floured surface and place 1 teaspoon of pea mixture off center on each wonton wrapper. Using a pastry brush lightly coat the edge of the wonton wrapper and fold over pea mixture to make a triangle, press to seal and lay on baking sheet.
• Continue on until baking sheet is full, making sure not to touch ravioli, lay the second sheet of parchment on top of ravioli and continue until you have run out of wrappers or pea mixture.
• If not cooking right away, place the baking sheet in the freezer.
• Freeze for a few hours before cooking, after ravioli are frozen, place enough in a freezer bag to pull out later for dinner. I usually get 3 bags full of ravioli.
• When you decide you are ready to cook these guys. Bring a pot of water to boil, in the meantime add butter to skillet with sage over low heat and allow butter to bubble and lightly brown.
• When water is boiling add salt and remove ravioli from freezer add immediately to boiling water, do not over crowd the pan, using medium size stockpot I can usually get in around 10 ravioli at a time. Ravioli should be finished in about 4-5 minutes.
• Throw cooked ravioli in the butter sauce toss to coat, plate sprinkle basil on top and serve!

More Easy Pasta Dishes

• Easy Lasagna Recipe
• Ricotta Dumplings with Vodka Marinara Sauce
• Garden Minestrone

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

This vibrant Orzo Salad is perfect for those warm summer days. Packed with fresh ingredients and a tangy vinaigrette, it’s a must-try for veggie-lovers everywhere! Even picky eaters will love wholesome side dish.

The Easiest Orzo Salad, Perfect for Summer!

As you guys know, I’m a big fan of beets – they’re easy to grow, loaded with nutrients, and have a beautiful, earthy, root-veggie flavor that goes perfectly with so many different dressings and spices. This salad is the perfect example of how to use beets in a light, summery salad. (For more beet recipes, be sure to check out this Beet Terrine and beautiful Beet Goat Cheese Mandarin Salad!)

This orzo salad recipe uses tender orzo pasta, and the whole beet – greens and root. Topped off with blue cheese and a light simple lemon vinaigrette, it’s a flavorful side dish that works for any meal. I especially like to serve it with a bold summer barbecue. 

Why You’ll Crave This Vibrant Orzo Salad

• Flavor: Rich, earthy beets, light, vibrant lemon, red onion, pine nuts, pasta… this dish is a medley of beautiful flavors that will make any meal special.
• Nutrition: Everything here is loaded with health benefits! You get the anti-inflammatory power of beets, healthy fat from pine nuts and blue cheese, fiber from the onions and beet greens, and more.
• Colorful: The beets bring lots of color to this salad, while beet greens, toasted pine nuts and blue cheese add contrast. Pretty!
• Easy to Make: Although orzo salad is a restaurant-worthy recipe, don’t be fooled! It’s very easy to whip up.

Is Orzo a Pasta or Rice?

If you’re not familiar with orzo, you may wonder if it counts as a type of rice or a type of pasta. Made of wheat, orzo is a type of pasta, just like spaghetti noodles, macaroni elbows, and all of your other favorites. The small, oval pieces do resemble rice, and give it a comforting, satisfying texture. Once you try this versatile pasta shape, you’ll be hooked!

What Is Orzo Salad Made Of?

This list of ingredients may seem a bit long, but each one is packed with taste and texture – and they’re really simple to put together. Here’s what you’ll need:

For the Salad

• Beets: Several medium-sized beets with the green tops still included.
• Orzo: You can usually find this stocked with the pasta, although some stores stock it closer to the rice and couscous.
• Pine Nuts: If you don’t want to use pine nuts, you could use chopped cashews or pecans for a nice crunch.
• Coconut Oil: Or another neutral oil of your choice.
• Onion: Red onion, thinly sliced.
• Garlic: Fresh garlic, minced.
• Salt and Pepper

For the Vinaigrette

• Lemon Juice: Freshly-squeezed.
• Olive Oil: Extra-virgin olive oil is the most flavorful.
• Lemon Zest: Also from fresh lemons – you can use a zester, or thinly peel the rind using a vegetable peeler. Avoid the white, bitter part of the inner rind.

Topping

• Blue Cheese: Crumbled.

How to Make Orzo Salad

To make this recipe, you’ll cook the beets, and then cook the orzo in the water to give the pasta extra flavor and color. Easy peasy, and so elegant. Here are the steps:

• Prep the Beets. Remove green tops from the beets, and wash greens thoroughly in cold water. Remove the stems, and then slice the leaves into slivers. Set those aside, and then trim the tops and roots off of the beet roots. Peel the roots, slice, and then cut the slices into quarters.
• Cook the Beet Roots. Bring a couple of cups of water to boil in a medium saucepan. Add the peeled beet roots, and cook them until just tender – about eight minutes. Use a slotted spoon to remove them from the water.

• Cook the Orzo. Add the orzo to the boiling water in the saucepan, and let it cook until al dente. Drain the remaining water.
• Toast the Pine Nuts. While the orzo cooks, toast the pine nuts in a small pan over medium heat. Set aside.

• Cook the Onion and Beet Greens. Heat a bit of coconut oil in a pan (you can use the same pan you made the pine nuts in, or a different one if you prefer). Saute the onion and garlic with a sprinkling of salt and pepper. Then add the beet greens, and cook them covered until they wilt.
• Make the Vinaigrette. Whisk the vinaigrette ingredients together in a small bowl.

• Assemble the Salad. Combine all of the cooked ingredients in a big salad bowl, and toss them with the vinaigrette. Top with a little blue cheese, and serve.
• Enjoy!

Recipe Notes

Before you start cooking, be sure to read through these helpful tips! Here are some essential recipe notes to help you make a great orzo salad.

• Cook the Orzo Al Dente. When cooking the orzo, follow the package instructions and cook it until it is just tender. Overcooking can make the orzo mushy.
• Add Herbs. Fresh herbs can elevate the flavors of the salad even more – think chopped parsley, dill, mint… seriously good stuff.
• Add Protein. To take this recipe from side dish to main dish, just top it with your favorite protein. Chicken would be amazing, as would a lean, deli ham, a fried or hard-boiled egg, or even some sliced steak.

Yummy Serving Suggestions

You can serve orzo salad with lots of different main courses! It’s balanced and bold, making it perfect for your favorite meals. Try it with…

• Barbecue: This Perfect Barbecue Chicken is a great option – it’s light but savory and indulgent. 
• Salmon: Salmon is a seafood robust enough to stand up to a bold salad like orzo salad. We especially love this sticky-sweet Apricot Glazed Salmon.
• Pork Chops: If you’re a fan of pork chops, you’ve got to try these amazing Pan Seared Roasted Pork Chops with fig sauce. Easy and gorgeous.

How Long Does Orzo Salad Last in the Fridge?

When stored in an airtight container, this Orzo Salad can stay fresh in the refrigerator for 3 to 4 days. If you’re planning to store it, you can leave out the blue cheese and add it when you’re ready to serve.

Can I Freeze This?

Freezing and thawing can be tricky – in this case, I recommend not freezing. However, if you really need to freeze this dish, freeze each part separately for best results. Freeze in zip-top freezer bags, marked with the date, for up to three months, and thaw in the refrigerator before combining and serving. 

Print

Beet and Blue Cheese Orzo Salad

Beet and Blue Cheese Orzo Salad is a light, healthy and delicious summer salad. Filled with refreshing and delicious flavors like summer beets, blue cheese, caramalized onions and lemon.

Course Salad

Cuisine American

Keyword beet salad, healthy pasta salad, orzo pasta salad, orzo salad

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Author Amy Stafford

Ingredients

• 4 medium sized beets with green tops
• 1 cup orzo pasta

Salad:

• 1/4 cup pine nuts
• 1 tablespoon coconut oil
• 1/2 medium red onion thinly sliced
• 1 cloves garlic minced {generous tablespoon minced}
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

Vinaigrette:

• 2 tablespoons lemon zest
• 4 tablespoons extra virgin olive oil
• 2 teaspoons of lemon zest

Topping:

• 3 ounces blue cheese crumbled

Instructions

Beets:

• Remove green tops from beets and wash greens thoroughly in cold water.
• Remove stems so that only leaves remain, slice into slivers. You should have about 1 cup loosely packed. {you will most likely not use all your leaves}. Set aside.
• Trim the tops and roots off your beets and peel. Cut into 1/4” slices and cut slices into quarters. Set aside.
• Heat 2 cups of water to a boil in a medium saucepan. Once water is starting to boil, add peeled and sliced beets and cook for 8 minutes. Remove from water with a slotted spoon and place in a large serving bowl.

Orzo:

• Add orzo to boiling water you just removed beets from and cook according to package directions. Once all dente, drain, rinse and toss in bowl with beets

Salad:

• In a medium saucepan heat over medium heat and add pine nuts, toast evenly on both sides. About 3-4 minutes. Remove and set aside in small bowl.
• Add coconut oil to pan and heat to medium. Add red onion and garlic, stirring occasionally so that you do not burn garlic. Sprinkle in salt and pepper and cook about 4-5 minutes.
• Add beet greens and toss to coat. Cover pan and cook until wilted about 3-4 minutes.
• Add beet green mix to beets and orzo.
• Toss in vinaigrette and top with blue cheese.
• Serve and Enjoy.

Notes

When stored in an airtight container, this orzo salad can stay fresh in the refrigerator for 3 to 4 days. If you’re planning to store it, you can leave out the blue cheese and add it when you’re ready to serve.

More Healthy Salad Recipes

• White Bean Salad with Tuna
• Brussels Sprout Caesar Salad
• Squash Kale Salad

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

There is nothing better than a delicious homemade lasagna. This Easy Lasagna Recipe will become one of your family’s favorites – it’s loaded with layers of meat, marinara, cheese, and pasta, all seasoned and cooked to perfection!

A Simple Lasagna Recipe That’s Mouthwateringly Good!

Lasagna is a crowd-pleaser, and everyone should have a good recipe for it that they love. Over the years, I’ve tried a number of recipes. Some versions took all day, complete with making a homemade, slow-simmered sauce. Others were fancy, gourmet lasagnas that cost a small fortune in ingredients. I have made several vegetarian recipes, too.

All of those were good, but this one won out in the end! I will probably make some of those again, but this easy recipe is so darn simple and completely delicious. The meat sauce is hearty and flavorful, and is not only great for lasagna but great over any pasta. (Pro tip: make extra and freeze it for later – or freeze the whole lasagna. More on that in the sections below!)

The Ingredients You’ll Need

This recipe is a winner because it has the best ingredients that are really good quality, but also easy to find and easy to cook. Let’s take a look:

• Meat: A combination of ground chuck and ground Italian sausage makes the best lasagna! Take any casings off of the sausage before you cook it. Alternatively, use just ground chuck.
• Onion: Peel it and dice it up.
• Garlic: Minced, fresh garlic is my favorite, but you can also use garlic from a jar, or garlic powder, for an even easier prep.
• Seasonings: Dried oregano, basil, salt, and pepper.
• Tomato Ingredients: You’ll need canned diced tomatoes, canned tomato paste, and a couple of cans or jars of marinara (like Schiavone’s Marinara with Basil Sauce).
• Cheese: Small-curd cottage cheese and grated Parmigianno-Reggiano make the cheesy filling, while shredded mozzarella goes on top for a melty, stretchy cheese topping.
• Chopped Fresh Parsley: This adds freshness and color to the cheese filling mixture.
• Eggs: Large, whole eggs give the cheese filling extra structure and richness.
• Lasagna Noodles: I love using oven-ready lasagna noodles, but you could use traditional lasagna noodles and boil them first according to the package directions.

Is Ricotta or Cottage Cheese Better in Lasagna?

This is a matter of taste. Ricotta cheese and cottage cheese are both fresh cheeses, which are moist and light and not aged like cheddar or Parmesan. Either one will be great in your lasagna. I like to use cottage cheese, which has a more tangy taste, but ricotta has a lovely mild creaminess that’s equally beloved.

How to Make This Easy Lasagna Recipe

That ingredient list might look a little bit lengthy, but you’ll be happy when you see this list of instructions – short and super easy! Step by step, this a simple recipe that anyone can follow.

• Brown the Meat. Before you start cooking, make sure to preheat the oven to 350F so that it will be ready to go when the lasagna is ready to bake. Then take a large saucepan, and combine the meat, onions, and garlic. Cook over medium heat until the meat is all browned, crumbling it and breaking it up as you go. Drain any excess grease.

• Make the Sauce. Add the seasonings, diced tomatoes, tomato paste, and marinara to the pan. Bring this to a boil, and then turn the heat down and simmer it for 30 to 45 minutes.

• Make the Cheese Filling Mixture. While the sauce is simmering, combine the cottage cheese, Parmesan, parsley, and eggs in a small bowl. Mix these ingredients with a spoon.
• Create the First Lasagna Layers. Take your sauce, noodles, and cheese filling, along with a large (13×9) baking pan. Spoon a quarter of the sauce into the bottom of the pan. Place three of the noodles on top – don’t overlap them, just lay them over the sauce. Then spread a third of the cheese filling over the noodles. Add another ¼ of the sauce, and sprinkle ⅓ of the mozzarella over the top.

• Add the Second Set of Layers. Repeat the layers again, ending with the sauce. Reserve the last ⅓ of mozzarella.
• Bake! Place the lasagna in the oven, and bake it for 45 minutes. Then take it out, top it with the last of the mozzarella cheese, and bake for 15 minutes more, or until the dish is hot and bubbly.

• Rest. This step is crucial! Let the lasagna rest for at least 10 minutes before you cut it and serve it, so it doesn’t just fall apart.
• Enjoy! Serve the lasagna warm with your favorite side dishes.

Does It Matter How You Layer Lasagna?

It does matter how you layer a lasagna, but you don’t have to be too concerned about getting it perfect. A few guidelines will help you get that perfect slice. 

• Start with Sauce. First, you want to start with sauce, so that the pasta has something to steam and simmer in. If you start with noodles, they’ll stick. Start with cheese, and it will stick, too. 
• Space the Noodles Carefully: Second, add both sauce and cheese between each layer of noodles. You want them spaced apart with cheesy, saucy goodness – but don’t add too many layers between the noodles or they’ll slide and fall apart when served.
• Save the Last Layer of Cheese: Since the lasagna has to bake for quite a while, save the last layer of cheese until the dish is almost completely done. That way you won’t end up with overcooked or burned cheese on top.

More Tips for a Great Dish

What else should you know about this easy lasagna recipe? Great question! Here are some helpful tips for substitutions and adjustments. Enjoy!

• Use the Right Noodles: Some recipes call for using plain lasagna noodles (not the no-boil kind), and placing them directly in the lasagna without cooking. I really don’t recommend this, since the pasta will “cook” but it won’t be as tender and lush. My recommendation is to use oven-ready pasta, or traditional pasta that you cook before using.
• Add Veggies: Don’t be afraid to sprinkle in extra veggies here, like spinach, mushrooms, or even broccoli florets! Add them to the sauce while it cooks, or add them in their own layer in the lasagna. If you do add them as a separate layer, cook them and drain them first.
• Meat Options: Ground chuck and Italian sausage are a magical combo in this recipe, but feel free to use just one or the other (caution: using all sausage might make this dish extra rich or spicy). You can also substitute ground turkey for the beef, and ground breakfast sausage instead of Italian sausage. Each substitution will have its own flair.

Serving Suggestions

To serve this easy lasagna recipe, all you have to do is add an easy side dish or two. Need some side dish ideas? I’ve got you covered.

• Crostini: Garlic bread is popular to serve with lasagna, but I like the crunch of baked crostini. These Pepper Mushroom Onion Crostini bring extra vegetables to the meal, as well.
• Salad: Make a leafy garden salad, or try this Cannellini Bean and Radicchio Salad – it’s got a complex, satisfying flavor and texture you’ll crave!
• Apricot Appetizer: A touch of sweetness might be just what you need to bring out the more subtle flavors of the sausage and pasta – this appetizer of Apricots with Goat Cheese and Almond is one of the best ways to serve a fresh, sweet side.

How to Store and Reheat the Leftovers

You can store any leftover pasta for 4 – 5 days in the fridge, well-covered. Cover the entire pan with foil, or transfer the lasagna to an airtight container.

I like to reheat lasagna in the oven at 350°F until it’s warmed through. You can also reheat it in the microwave for 15 seconds or so at a time.

Can I Freeze This for Later?

If you plan on freezing, let the lasagna cool and then place it in the refrigerator to chill for one or two hours. Then wrap the whole dish in foil really well – we don’t want freezer burn down the road. Mark it with the date, and freeze it for up to 3 months. 

To reheat the frozen lasagna, take it out of the freezer the night before and store it in the refrigerator to start the defrost. (Confession: I usually put it out on the countertop the morning I plan to reheat). Set the oven to 350F, and when the lasagna is thawed, remove the foil and reheat for 30 – 40 minutes.

Print

Easy Lasagna Recipe

There is nothing better than a delicious homemade lasagna. This Easy Lasagna Recipe will become one of your families favorites – it’s loaded with layers of meat, marinara, cheese, and pasta, all seasoned and cooked to perfection!

Course Dinner

Cuisine Italian

Keyword best lasagna recipe, lasagna, lasagna recipe with cottage cheese

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 10 -12

Author Amy via Paula Deen

Ingredients

• 1 1/2 lb ground chuck
• 1 lb ground Italian sausage
• 1 onion
• 2 cloves garlic minced
• 2 teaspoon ground oregano
• 2 teaspoons dried chopped basil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 14.5-ounce can diced tomatoes
• 2 15-ounce cans tomato sauce (I used Schiavone’s Marinara with Basil Sauce)
• 1 6-ounce can tomato paste
• 1 1/2 cup small curd cottage cheese
• 1 5-ouncepackage grated Parmigianno-Reggiano
• 2 tablespoon freshly chopped parsley leaves
• 2 large eggs lightly beaten
• 9 oven ready lasagna noodles
• 2 8-ounce packages shredded mozzarella

Instructions

• Preheat oven to 350°F.
• In a large saucepan, combine ground chuck, sausage onion and garlic. Cook over medium heat until meat is browned and crumbled; drain.
• Return meat to pan and add oregano, basil, salt and pepper. Add tomatoes, tomato sauce and paste. Bring to a boil, reduce heat and simmer 30 to 45 minutes.
• In a small bowl, combine cottage cheese, Parmesan, parsley, and eggs.
• Spoon 1/4 of sauce into bottom of a 13 by 9 by 2-inch baking pan. Place 3 uncooked lasagna noodles on top of sauce. Do not overlap noodles.
• Spread 1/3 of cottage cheese mixture over noodles. Use an of-set knife or butter knife to spread evenly over noodles.
• Top with 1/4 of sauce and 1/3 mozzarella cheese. Repeat layers, ending with sauce, reserving 1/3 of mozzarella cheese.
• Bake 45 minutes. Top with remaining cheese and bake 15 minutes or until hot and bubbly. Let rest 10 minutes before serving.

Notes

Freezing Instructions:

If you plan on freezing, let the lasagna cool and then place it in the refrigerator to chill for one or two hours. Then wrap the whole dish in foil really well – we don’t want freezer burn down the road. Mark it the date, and freeze it for up to 3 months. 

To reheat the frozen lasagna, take it out of the freezer the night before and store it in the refrigerator to start the defrost. (Confession: I usually put it out on the counter-top the morning I plan to reheat). Set the oven to 350F, and when the lasagna is thawed, remove the foil and reheat for 30 – 40 minutes.

More Hearty, Italian-Inspired Dinner Ideas

• Tuscan Braised Cannellini Beans with Sausage
• Eggplant Meatballs in Marinara
• Italian Stuffed Peppers

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

This Mushroom Soup is simple, delicious, and full of hearty flavors. We combine tender mushrooms, simple greens, and chewy orzo with a comforting herb-infused vegetable broth. This healthy soup recipe is perfect for enjoying on a cold winter day—nutritious, delicious, and vegetarian. 

Immune-Boosting Mushroom Soup Recipe

If you’re looking for a delicious healthy soup recipe to add to your rotation, this one is a winner. Our mushroom orzo soup is chock full of green vegetables – spinach, celery, broccoli – meaty mushrooms, and tender orzo pasta. Aromatics, herbs, and organic vegetable base round out the flavors and add excellent depth.

It’s easy to focus on immune-boosting ingredients when the recipe is as simple as this one. Abundant greens add high levels of fiber, iron, magnesium, and calcium. Those super greens are rounded out by vitamin D-rich mushrooms that add a nice meatiness to the soup and lend plenty of umami.

As written, this orzo soup is vegetarian. You can make it gluten-free by subbing in a high-quality gluten-free orzo. You can also make it a vegan mushroom soup by omitting the parmesan cheese.

Either way, this mushroom soup recipe is healthy, immune-boosting, and so good your family will crave it again and again.

What You Need

This mushroom orzo soup is full of fresh vegetables that make it healthy and flavorful. Scroll down to the recipe card for actual amounts.

• Extra Virgin Olive Oil
• Celery
• Garlic
• Shallot
• Mushrooms: I used Shimeji mushrooms for my soup, but you can use any fresh mushroom. Opt for mushrooms with a lot of flavor.
• Spinach: I recommend using fresh, baby spinach for this soup. You can use any other baby green like kale or swiss chard as well. If you need to use frozen spinach, be sure to defrost it first and squeeze out the extra moisture.
• Broccoli: Cut your broccoli into bite-sized florets.
• Organic Vegetable Base: You can also use a chicken base if you don’t care whether the soup is vegetarian.
• Water
• Orzo Pasta
• Seasoning: This soup uses Italian seasoning, salt, pepper, and red pepper flakes.
• Parmesan Cheese: This is optional; the soup will still be great if you want to keep this out to make it vegan.

How to Make this Mushroom Soup Recipe

This immune-boosing soup comes together in less than 45 minutes. The most time-consuming thing is prepping your veggies, which only takes 10 minutes. The key to boosting the flavor of this mushroom soup is to add the vegetable (or chicken) base directly to your vegetables while they’re sauteing. This allows the veggies to absorb more flavor than they would otherwise.

• Prep Your Vegetables. Before you get started on anything else, take 10 minutes and prep all of your vegetables. You can add the celery, garlic, and shallots to a single bowl. The broccoli and mushrooms can share another.
• Heat Your Stock Pot. Heat a large stock pot over medium-high heat. Add olive oil and heat it until it starts to shimmer.
• Saute the Vegetables. Once the olive oil is heated, add the chopped celery, garlic, and shallots to the pan. Add a little salt and pepper to draw out the flavor, and cook until they start to soften. This should take between 6 and 8 minutes.
• Add the Vegetable (or Chicken) Base. Add the vegetable base to the sauteing veggies. Stir until all the vegetables are coated evenly with the base. This should take about 2 minutes.
• Add Water and Seasoning. Add the water, Italian herb mix, salt, pepper, and red pepper flakes to the vegetables. Increase the heat to high and bring the pot to a soft boil. 
• Add the Pasta. Once you start to see bubbles forming at the edge of the pot, add the orzo. Reduce the heat to medium and cook for about 10 minutes. The orzo has a little more cook time coming up, so it doesn’t need to be fully cooked yet.
• Add the Mushrooms and Broccoli. Add chopped mushroom and broccoli florets to the soup and cook it for an additional 5 minutes. Both the pasta and the broccoli should be al dente.
• Add the Spinach and Parmesan. Add the spinach and parmesan. Stir the soup to help the spinach wilt.
• Remove From Heat. Once the spinach starts to wilt, remove the mushroom soup from the heat. 
• Serve and Enjoy! Ladle mushroom soup into individual bowls and enjoy! You can add an additional sprinkle of parmesan if you’d like.

Tips for Success

• Make Ahead and Freeze. If you want to make this soup ahead of time and freeze it, omit the pasta and spinach. When you’re ready to serve the soup, reheat the pot on the stove and add the pasta and spinach at the proper times. Pasta doesn’t tend to retain great texture through freezing, thawing, and reheating.
• Prep Veggies Ahead of Time. If you’re making this soup during the week, prep all of your veggies ahead of time. You can store them in ziplock bags or a bowl covered in plastic wrap. When you’re ready to make the soup, pull everything out of the fridge, and the soup will be done in no time!
• Share with a Friend. I find this is a great soup to drop off to a friend who may be recovering from something or needs a little pick me up. Because it is such a delicious and healthy soup, they will be extra appreciative.

How to Store

Mushroom soup will stay fresh in the fridge stored in an airtight container for 3-5 days. The pasta will absorb quite a bit of the broth while it sits, so expect the soup to get thicker over time.

Can I Freeze This Mushroom Soup Recipe?

This soup won’t freeze well once it’s finished; pasta loses its texture and flavor when frozen. But you can make it ahead of time up to the point where you add in the pasta. Mushroom soup pre-pasta and pre-spinach can stay in the freezer for up to 3 months. Once you’re ready to serve, thaw the soup overnight in the fridge and heat it on the stove. Resume the recipe where you add in the pasta.

Print

Immune Boosting Super Green Mushroom Orzo Soup

This Mushroom Soup is simple, delicious, and full of hearty flavors. We combine tender mushrooms, simple greens, and chewy orzo with a comforting herb-infused vegetable broth. This healthy soup recipe is perfect for enjoying on a cold winter day—nutritious, delicious, and vegetarian. 

Course Dinner

Cuisine American

Keyword healthy soup recipes, immune boosting soup, mushroom orzo, mushroom soup, mushroom soup recipe, vegan mushroom soup

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8 bowls

Equipment

• Stock Pot
• Cutting Board
• Knife

Ingredients

• 1 tablespoon extra virgin olive oil
• 3 stalks of celery cubed
• 2 large garlic cloves diced
• 1 medium shallot peeled and diced
• 3 tablespoons organic vegetable base or use chicken base if you are not vegetarian
• 8 cup water
• 1 teaspoon dried Italian herb mix
• ½ teaspoon kosher salt
• ½ teaspoon ground black pepper
• ½ teaspoon red pepper flakes
• 1 cup Mushrooms I used Shimeji, any fresh mushroom will work
• 3 cup Broccoli cut into florets (bite size pieces)
• 1 cup Orzo pasta
• 3 cup fresh baby Spinach
• ¼ cup grated parmesan cheese

Instructions

• In a large stock pot over medium-high heat add olive oil.
• Once olive oil is heated, add celery, garlic and shallots. Stir and cook until vegetables start to soften. About 6-8 minutes.
• Add chicken base and stir to coat vegetables, about 2 minutes.
• Add water, Italian herb mix, salt, pepper and red pepper flakes. Increase heat to high and bring to a soft boil.
• Once you see bubbles add pasta and reduce heat to medium and cook for about 10 minutes.
• Add mushrooms and broccoli and cook an additional 5 minutes. Pasta and broccoli should be al dente
• Add spinach and parmesan. Stir to wilt and melt.
• Remove from heat.
• Seve in soup bowls. Enjoy
• Top with additional sprinkle of parmesan cheese if desire.

Notes

If you want to freeze this soup, omit the pasta and spinach. Instead when you reheat soup in a pan, bring to a quick low boil and add pasta. Lower heat to medium low and cook for 15 minutes. Turn off heat under the pot and toss in spinach to wilt. Serve and enjoy.

Try These Other Immune-Boosting Foods!

• Immune Boosting Lemon Chicken Rice Soup
• Immune Boosting Pumpkin Ginger Coconut Soup
• 15 Foods that Boost the Immune System

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

Looking for the perfect healthy family dinner that is easy to prepare with tons of flavor and minimal clean up? Then this One Pot Broccoli Cauliflower Pasta Bake Recipe is for you made with gluten free pasta, loaded with vegetables, and the whole family will love it.

Have you started your holiday shopping?

Are you done?

Me I bought my first item yesterday and I did it from my computer. I have to tell you if I never have to go to a store again to holiday shop I will be a very happy girl.

I am not sure what that says about me? Am I turning into one of those recluse types that would rather be alone than interact with others?  The worry has merit. I do work from home.

What about you? Do you like driving to the mall and getting swept up in all the store sales, big paper bags, and listening to Christmas music in each store that you enter?

If you are busy with shopping or just life, this recipe will make your hungry self-satisfied.

Even though this recipe is vegetarian, you feel like you are eating a hearty protein-filled dish.  The anchovy and cauliflower, broccoli mix gives you a dense substantial feel.  This dish is great warmed up as well for leftovers.

I hope you make this dish if you do snap a picture and share it with me on Instagram or Facebook. Just tag @ahealthylifeforme.

Print

One Pot Broccoli Cauliflower Pasta Bake

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Total Time 50 minutes minutes

Servings 8

Author Amy Stafford

Ingredients

• 1 pound broccoli cut into small 1" florets
• 1 pound cauliflower cut into small 1" florets
• 1/2 teaspoon dried red pepper flakes
• 3 large garlic cloves sliced
• 1 ounce of anchovies drained and chopped
• 16 ounces of gluten free penne pasta
• 24 ounces marinara sauce
• 3-4 large basil leaves
• 8 ounces creme fraiche
• 2 cups mozzarella cheese shredded
• 3/4 cup Parmesan cheese finely grated

Instructions

• Preheat oven to 375°F.
• Bring a large saucepan of water to boil. Salt water and drop in Broccoli and Cauliflower florets and boil for 5 minutes, remove florets and place in a bowl.
• Keep water boiling and add pasta, cooking according to directions. Drain pasta in a colander reserving 1/4 cup of pasta water.
• Place pan back on the heat, add heat 1 tablespoon of olive oil over medium-high heat. Toss in garlic, red pepper flakes and anchovies stirring to coat in olive oil and warm.
• Then stir in broccoli, cauliflower and pasta water. Cover and cook over low to medium heat for 5 minutes or until the water evaporates.
• Evenly stir in pasta, marinara sauce and top with basil, dollops of creme fraiche, mozzarella, and parmesan cheese.
• Drizzle a tablespoon of olive oil over top and place in oven and bake for 30 minutes

My Fitness Pal Information

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

Garden Minestrone is a one-pot low-calorie meal bursting with fresh seasonal vegetables straight from the summer garden. The perfect way to use up a surplus of zucchini, leeks, herbs, and spinach, and this version is even gluten-free!

Finding more and more ways to enjoy garden zucchini has become a mission for me, and if you grow zucchini in your garden too, I bet you can relate.

In the past, I’ve made Zucchini Noodles Meat Tomato Sauce, Gluten Free Zucchini Bread, and Gluten Free Zucchini Chocolate Donuts, but I also make a big batch of this garden minestrone every summer. We eat some right away, and some I freeze for later—I love being able to enjoy summer’s bounty well into the fall!

With the end of summer, our lives start to become hectic again with back to school schedules, sporting events, and shorter days. This garden minestrone soup recipe is a great way to use up seasonal produce, while keeping it simple and effortless. The recipe is gluten-free, low-calorie, and it only takes 30 minutes to prepare; pair it with a salad or fresh fruit for a healthy meal packed with nutrition.

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

• Extra-virgin coconut oil
• Uncured bacon – Omit the bacon and this minestrone is vegetarian.
• Leeks – Be sure to rinse the leeks well, as they can have a good bit of grit in between the layers.
• Zucchini – I recommend using smaller zucchini, as they taste better and have smaller seeds.
• Sea salt
• Ground black pepper
• Vegetable broth – Homemade is best, but a high-quality store-bought broth is fine, too. 
• Gluten-free small soup pasta – I used ditalini.
• Organic frozen peas
• Fresh spinach – The spinach wilts in the soup, so you can add as much as you’d like.
• Grated Parmesan cheese
• Parsley – Italian parsley is more flavorful than curly.

What Part of the Leeks Do You Eat?

Only the white and light green parts of the leek can be eaten; the darker parts are quite tough, so they’ll need to be discarded. Alternatively, you can use the dark green tops when making homemade vegetable or chicken stock; they’ll add lots of flavor to the stock and since they’ll be strained out, you don’t have to worry about their toughness.

How to Make Garden Minestrone

Once you’ve gathered your ingredients, it’s time to start cooking! Here’s what you’ll need to do.

Cook the bacon. Melt the coconut oil in a Dutch oven or large pot set over medium-high heat. Add the bacon and cook, stirring, until the bacon is crisp.

Add the vegetables. Stir in the leeks and zucchini, coating them in the bacon fat. Season with salt and pepper, then cook for 7 to 8 minutes, or until the vegetables start to soften.

Simmer. Pour the vegetable stock into the pot and bring to a low boil. Stir in the pasta and boil for 2 to 3 minutes, then reduce the heat to medium-low for a gentle simmer. Add the peas and spinach, then continue to simmer until the pasta is al dente.

Finish. Turn off the heat and stir in the Parmesan cheese and parsley.

Tips for Success

These hints and tips will help you make sure your garden minestrone turns out perfect.

• Adjust the cooking time as needed. Different pasta shapes will have different cooking times, as will different types of gluten-free pastas. For me, it took about 7 minutes for the pasta to cook to al dente.
• Don’t over-cook. If the pasta is over-cooked, it will become mushy and may start to fall apart in the soup. You really only want to cook it just until it’s al dente, which means it’s still fairly firm. It will continue to soften a bit once you turn off the heat.
• Use a high-quality Parmesan cheese. I recommend buying a block and grating it yourself. As a bonus, if you do this, you can throw the rind in the pot while the soup cooks for some extra flavor. Discard it before serving.

Variations

This garden minestrone is based on what I usually have on hand at this time of year, but you can adapt it to what you’re growing and change the recipe seasonally. Here are some ideas:

• Swap the spinach for kale or chard.
• Use yellow squash instead of zucchini, or switch to a winter squash like butternut or acorn in the fall.
• Add diced tomatoes at the end of the summer season, when you’ve got lots to use up!
• Use basil or any other fresh herbs from the garden instead of parsley.
• Switch out the leeks for onions or shallots.

How to Store and Reheat Leftovers

Transfer leftover garden minestrone to an airtight container and refrigerate for up to 2 days. Reheat it on the stovetop over medium-high, stirring often.

Can This Recipe Be Frozen?

Minestrone freezes beautifully! Store it in a freezer bag and freeze it flat, or ladle it into an airtight container. Freeze for up to 3 months, then let it thaw in the refrigerator before warming on the stovetop.

Print

Garden Minestrone

This garden minestrone is the perfect way to use up what you have on hand from your summer garden! It’s packed with flavor and nutrition, and it’s a filling low calorie soup you’ll love for lunches and light dinners.

Course Soup

Cuisine Italian

Keyword easy minestrone soup, healthy lunch ideas, low calorie soup

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 8 people

Ingredients

• 1 tablespoon extra virgin Coconut oil
• 2 slices of uncured bacon diced
• 2 medium leeks white and light green parts, halved and sliced thinly
• 2 small zucchini trimmed, quartered and cut crosswise into wedges
• 1/4 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 7 cups of vegetable broth {I made my broth with good quality vegetable bouillon cubes}
• 2 cups gluten free small soup pasta {I used ditalini}
• 2 cups organic frozen peas
• 4 cups of fresh spinach {be generous}
• 1/2 cup grated parmesan cheese
• 2 tablespoon fresh parsley chopped

Instructions

• Melt coconut oil in a dutch oven or large pot over medium high heat, once oil is melted add bacon and cook stirring until bacon is crisp.
• Toss in leeks, zucchini and toss to coat in bacon fat. Season with salt and pepper and cook for 7-8 minutes or until the vegetables start to soften.
• Pour in vegetable stock and bring to a low boil. Stir in pasta and cook 2-3 minutes, lower heat to medium low so that you have a gentle simmer {small bubbles just around perimeter of the pan}.
• Stir in peas, spinach and cook pasta until al dente. For me this was about 7 more minutes. If your soup is too thick, add more broth or water.
• Turn off heat and add parmesan cheese,and parsley.
• Serve and enjoy. Sprinkle additional cheese on individual bowls.

Notes

Store any extra minestrone, covered in the refrigerator for up to two days. Reheat and enjoy.

My Fitness Pal Information

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

 Ricotta Dumplings with Vodka Marinara Sauce is a simple, delicious and decadent dinner that is ready in less than 30 minutes.

Subscribe to my blog | Follow me on Bloglovin | Instagram | Pinterest | Twitter

My bon appetit magazine arrived via the postal service showing a beautiful bowl of pasta on the cover.  I threw it into my bag when we flew to Vegas to check it out on our trip.  The magazine has so many dog ears its not funny, but this recipe was #1 on my must try list.  The dumplings are so simple to make, I wasn’t sure I was doing it right, but sure enough yep you mix the cheeses, eggs, spices and flour together roll it into balls and then boil it.  It just didn’t seem like it was going to work, but it did.  And DAMN they were good.  I used a vodka marinara instead of a Pomodoro Sauce which bon appetit called for.

Serve this with a mixed green salad and a side of green beans with a bottle of wine and you have an incredible beautiful, delicious meal.

Print

Ricotta Dumplings with Vodka Marinara Sauce

Course pasta

Prep Time 8 minutes minutes

Cook Time 18 minutes minutes

Total Time 26 minutes minutes

Servings 3 -4

Author Amy Stafford

Ingredients

• 1 16 ounce container of Ricotta cheese
• 1 large egg beaten
• 1 large egg yolk beaten
• 1/2 teaspoon black pepper
• 1/2 teaspoon kosher salt + more for water
• 1/2 cup finely grated Parmesan cheese + more for topping
• 1/2 cup all-purpose flour + more for hands and dusting baking sheet
• 1 bottle Vodka Marinara Sauce I used San Marzano
• 1 tablespoon chopped fresh parsley

Instructions

• In a large bowl combine cheeses, salt & pepper, 1/2 cup of flour and beaten egg and egg yolk. Stir to blend.
• Line a baking sheet with parchment paper and dust with flour.
• Dust your hands and pinch dough into roll into 2" balls (estimated)
• Lay balls on flour dusted baking sheet. Dust balls and roll so that they do not stick to parchment.
• Bring a large pot of water to boil, add a huge pinch of kosher salt and add balls in batches. (I cooked about 12 a batch)
• Balls will rise to top, but continue cooking for a total of 5-6 minutes.
• Remove with slotted spoon to serving bowl that is filled with sauce.
• Toss to coat and serve with a sprinkling of Parmesan cheese and parsley

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

Print

Salmon and Pasta with White Wine Sauce topped with Arugula Salad

Course Entree

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Author Amy Stafford

Ingredients

• 2 pounds Salmon skinned and any pin bones removed
• 1 cup of good white wine
• 1 large garlic clove minced
• 2 tablespoons unsalted butter
• kosher salt
• ground black pepper
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon dried parsley
• 1 box of spinach spaghetti pasta
• 3 cups of arugula
• 1 lemon divided
• 3 tablespoons olive oil
• truffle oil
• Finely grated Parmesan Cheese

Instructions

• Set large pan to boil with water and generous pinch of kosher salt to cook pasta.
• Salt and pepper salmon and set aside.
• Add arugula to bowl, squeeze a little less than 1/2 lemon and 2 tablespoons of good olive oil over arugula add a pinch of salt and pepper and toss to coat. Set aside.
• When water is boiling add pasta to cook.
• In a large skillet over medium heat add butter and melt, add garlic and simmer till translucent, about 1 minute. Add salmon and allow to cook 5-7 minutes. Add wine, red pepper, parsley and squeeze 1/2 lemon to pan. Cover and cook an additional 5-7 minutes, or until salmon is cooked to your liking. Carefully remove salmon to cutting board. Lower temperature of pan to low.
• When pasta is cooked al dente using tongs transfer pasta directly from boiling water to pan with wine, toss to coat evenly.
• In each bowl place a serving of pasta, twist noodles as you lay in bowl to make a nest. Cut salmon into individual fillets and place on top of pasta, drizzle a dab of truffle oil on top. Grab a bunch of arugula and lay on top of salmon. Sprinkle with finely grated Parmesan Cheese. Bon appetite!

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

Macaroni and cheese – every cook’s secret weapon. No picky eater can resist it! This Creamy Mac and Cheese with Jalapeño and Corn is a little spicy, a little sweet, and very, very cheesy. Yum!

Give Classic Baked Mac and Cheese a Spicy Upgrade!

Mac and cheese is a favorite, but this creamy mac and cheese with jalapeño and corn is on a whole new level! So why jalapeño and corn? Well, I have a confession to make. For years, I’ve planted chilis and peppers in my garden each season, and year after year, I plant way more than we need. (My husband is the culprit – he always talks me into growing way more than the average family could ever need, to be honest.)

With all of those spicy peppers, I need a good way to use them up in recipes. This macaroni was the result of trying to use up our jalapeños. I added one large one to the recipe, which made it spicy enough for my taste. But of course, hubby added an extra pepper to his dish – so it’s definitely a matter of how hot you like your food!

Ingredients

This is a homemade, from-scratch recipe, so you’ll need a handful of basic pantry staples to pull it together. No boxed mixes here! Here’s what you’ll need:

• Butter: Unsalted butter, some for the sauce and a little bit for greasing your dish.
• Panko: Panko breadcrumbs add a nice crunch to the top of the dish. You could also use crushed crackers or regular breadcrumbs.
• Milk: Whole milk, warmed up a bit so that it incorporates into the sauce easily.
• Flour: A little bit of all-purpose flour thickens the sauce beautifully.
• Seasonings: Salt, pepper, nutmeg, and cayenne pepper.
• Cheese: To give this dish plenty of cheesy goodness, I’m using white cheddar and Gruyere. Freshly-grated cheese is best, because pre-shredded tends to have anti-caking agents in it. Anti-caking agents can change the creamy texture of the sauce.
• Corn: Sweet corn – fresh or frozen is fine.
• Jalapeño: Seed and finely dice one large jalapeño pepper, or two of them if you like it spicy!
• Pasta: Any medium pasta, like elbow macaroni or fusilli.

Should I Use Milk or Heavy Cream for Mac and Cheese?

Since this macaroni and cheese is made with a roux (butter and flour cooked together), it gets nice and thick without using heavy cream. However, you could definitely use heavy cream or half-and-half instead of milk if you want. (But use caution – heavy cream will make the mac very rich, maybe a little too rich for some people’s tastes!)

What Are the Three Best Cheeses for Mac and Cheese?

If I had to choose my top three cheeses for making macaroni and cheese, they would definitely include cheddar and Gruyere at the top – those are the two I use in this recipe. Both are amazing “melting” cheeses, and the combination of sharp cheddar with nutty Gruyere is basically unbeatable. For a third option, I would have to recommend Gouda – it’s got a mild, ultra-creamy taste (and you can buy smoked gouda, too, for a smoky flavor).

How to Make Creamy Mac and Cheese with Corn and Jalapenos

The cooking process basically boils down to making the pasta and making a cheese sauce, both of which are easy to do. These step by step instructions are all you need to get started.

• Get Ready to Bake. Heat your oven to 375°F, and butter your casserole dish to prevent sticking when we add the macaroni and sauce.
• Make the Crumb Topping and Pasta. Next, make the crumb topping by melting the butter and stirring in the breadcrumbs. Set this aside. Cook the pasta according to the package directions, and set that aside too.

• Cook the Sauce. Now it’s time to make that gorgeous, cheesy sauce! Melt your butter in a skillet over medium heat, and then whisk in the flour to make a smooth paste. Cook and whisk for one minute or so, and then whisk in the milk slowly. Cook and whisk some more, until the sauce bubbles and thickens.

• Add the Seasonings, Cheese, Jalapeno, and Corn. Take the sauce off of the heat, and stir in the salt, nutmeg, pepper, cayenne, and most of the cheddar and Gruyere. Add the corn and the jalapeño, and set the sauce aside.

• Assemble the Casserole. Stir the pasta into the cheese sauce, and pour the whole batch into your prepared baking dish. Sprinkle the rest of the cheese over the top, and the breadcrumbs, too.

• Bake! Bake your creamy mac and cheese until it’s browned on top. This takes about 30 minutes.
• Cool and Serve. Cool the dish on a wire rack for about 5 minutes before serving.

Helpful Tips

I hope you’re feeling inspired (and hungry!) after reading this recipe. It’s really a great combination of flavors and textures, and so easy to make. These helpful tips will make it even easier!

• Sauce Thickness: When you’re making the cheesy sauce, be sure to let it thicken properly. It should coat the back of a spoon, but not be sludgy or pasty. If it thickens too much, add a splash more milk.
• Adding Meat: This recipe is scrumptious as a vegetarian dish, but it’s also great with a little meat of your choice. Ham, bacon (or turkey bacon), maybe some crumbled Italian sausage or diced, sauteed chicken… it’s all good!
• Adding Greens: This kind of cheesy dish is great for sneaking extra veggies in. Broccoli florets, chopped small, work really well – so does chopped, sauteed spinach. You could also do cooked carrots, peas, chopped onions and bell peppers, or whatever you like.

Yummy Ideas for Serving

A creamy mac and cheese casserole like this one is perfect for adding to a big family meal, or for taking to a potluck. However, it’s so hearty and cheesy that it also makes a great vegetarian main course! If you serve it that way, you’ll want some side dishes to go with. Try these and see what you think!

• Beet Salad: A fresh green salad, like this Goat Cheese Roasted Beet Salad, is great with creamy mac and cheese. A perfect contrast of tastes and textures.
• Watermelon Salad: This Watermelon Cucumber Salad with Feta and Mint is a really different take on salad, combining sweet watermelon chunks with cool cucumber, mint, and feta cheese. It’s sweet, savory, and super refreshing!
• Brussels Sprouts: For a warm side dish that’s both filling and light, try making these Sauteed Brussels Sprouts. Crisp-tender and caramelized, sauteed brussels sprouts are super easy to make, and super irresistible, too.

How to Store and Reheat

This creamy mac and cheese can be safely stored in your fridge for up to three days. Keep it well-covered (I like to put it in airtight containers) to keep other food odors out.

To reheat, bake the mac and cheese at 350°F until heated through. You can also microwave the macaroni, if you prefer.

Can I Freeze This Macaroni and Cheese Recipe?

While you can freeze baked macaroni and cheese, I don’t necessarily recommend it. Freezing and thawing can really affect the texture of the pasta and the cheesy sauce, and it can dull the already mild flavors in this recipe, as well.

However, if you have leftovers to freeze, they can definitely be safely frozen for up to three months. Freeze the leftovers in airtight containers or freezer bags, and thaw in your refrigerator before reheating.

Print

Creamy Mac and Cheese with Jalapeno and Corn

Macaroni and cheese – every cook's secret weapon. No picky eater can resist it! This Creamy Mac and Cheese with Jalapeño and Corn is a little spicy, a little sweet, and very, very cheesy. Yum!

Course Side Dish

Cuisine American

Keyword creamy mac and cheese, homemade mac and cheese, macaroni and cheese

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 6 -8

Author Amy Stafford

Ingredients

• 1 stick unsalted butter plus more for dish
• 1 1/4 cup Panko bread crumbs
• 5 cups whole milk warmed
• 1/2 cup all-purpose flour
• 2 teaspoons salt
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 4 1/2 cups grated sharp white cheddar cheese
• 2 cups grated Gruyere cheese
• 1 generous cup of sweet corn fresh or frozen (I used corn from two ears)
• 1 large jalapeño pepper seeded and finely diced, two if you like it spicy
• 1 pound elbow macaroni or fusilli pasta

Instructions

• Heat oven to 375 degrees.
• Butter a 3-quart casserole dish; set aside.
• In a medium bowl melt 2 tablespoons of butter then add bread crumbs, stir to mix, and set aside.
• Cook pasta according to directions and set aside.
• Melt remaining 6 tablespoons butter in a deep skillet over medium heat.
• When butter bubbles, add flour and cook, whisking for about 1 minute.
• While whisking, slowly pour in milk.
• Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
• Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere, corn and jalapeño. Set cheese sauce aside.
• Stir pasta into the reserved cheese sauce.
• Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere and breadcrumbs over top.
• Bake until browned on top, about 30 minutes.
• Transfer dish to a wire rack to cool 5 minutes; serve hot.

More Great Side Dishes

• Sweet Potato Pave
• Roasted Brussels Sprouts with Bacon
• Blueberry Corn Salad

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life