This easy pasta recipe from The Pioneer Woman is a meat free dinner that the whole family will love!

Hearty, cheesy, and absolutely delicious! 

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Spinach Stuffed Shells

Ingredients

• 1 box jumbo pasta shells cooked, drained, and slightly cooled
• 1 box frozen spinach cooked and drained
• 1 container ricotta
• 1 1/2 cup Parmesan grated
• 1 cup Mozzarella shredded
• 1 jar 20-24oz Marinara sauce
• 1 egg

Instructions

• Preheat oven to 375 degrees.
• In a large mixing bowl add ricotta, 1 cup of Parmesan cheese, 1 egg, and drained spinach and stir until blended.
• Spoon approximately about 1 tbsp mixture into each pasta shell.
• Spread half the jar of pasta sauce on the bottom of a large baking dish.
• Place the shells in the prepared dish until it is full.
• Pour the remaining 1/2 jar of pasta sauce on top of the shells, spreading to cover.
• Sprinkle on 1 cup of mozzarella cheese and remaining 1/2 cup Parmesan cheese.
• Cover with aluminum foil and bake for 35-40 minutes.
• Serve hot and enjoy!

Notes

Recipe from The Pioneer Woman.

Start with a thick marinara sauce. I used The Pioneer Woman brand that was sent to me.

If you can’t find it, any brand marinara, around 20-24oz, will work. 

Spread half the jar of pasta sauce on the bottom of a large baking dish.

Spread to cover the entire bottom evenly. 

In a large mixing bowl add ricotta, 1 cup of Parmesan cheese, 1 egg, and drained spinach and stir until blended.

 Spoon approximately about 1 tbsp mixture into each pasta shell. 

Place the shells in the prepared dish.

Repeat until the dish is full.

Pour the remaining 1/2 jar of pasta sauce on top of the shells, spreading to cover.

Sprinkle on 1 cup of mozzarella cheese and remaining 1/2 cup Parmesan cheese. 

Cover with aluminum foil and bake at 375 degrees for 35-40 minutes. 

Serve hot and enjoy!

The post Pioneer Woman’s Spinach Stuffed Shells appeared first on For the Love of Food.

Looking for a hearty, kid friendly winter meal idea for dinner this week?

Make the ultimate Italian comfort food dinner: Cheesy Homestyle Lasagna, in the Crock-Pot!

This recipe makes enough for the whole family plus you’ll have leftovers!

It’s so easy to prepare in advance and let cook on low in the Crock-Pot all afternoon. 

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Crock-Pot Homestyle Lasagna

Makes 9-12 servings

Ingredients

• 1 lb lean ground beef
• 1/2 large yellow onion diced
• 3 cloved garlic diced
• 2 jars marinara sauce
• 1 box lasagna noodles
• 2 cups mozzarella cheese shredded
• 1/2 cup parmesan cheese grated
• 1 16 oz tub ricotta
• 1 tsp Italian seasoning
• olive oil for sauté

Instructions

• In a large skillet cook onions and garlic in olive oil until softened.
• Remove from pan then add in beef. Crumble and cook over medium heat until browned.
• Drain then add in cooked onion mixture, 1/2 tsp Italian seasoning, and one jar of marinara sauce. Stir.
• In a bowl add ricotta, 1 1/2 cups Mozzarella cheese, and 1/2 tsp Italian seasoning. Stir until smooth. Set aside.
• Spray the bottom of a crockpot with non stick spray.
• Cover the bottom with a thin layer of the meat sauce.
• Add a row of lasagna noodles, 3 or 4 depending on the size of your Crock-Pot.
• Top with a few spoonfuls of the ricotta mixture. Spread to cover the noodles.
• Add the meat sauce on top, spreading to cover.
• Repeat for about 3 more layers ending with the meat sauce.
• Pour the other jar of marinara sauce all down the sides and top of the lasagna.
• Top with the remaining Mozzarella cheese and parmesan cheese.
• Cover and cook on low for 5-6 hours.
• To serve cut into squares and scoop onto plates.

In a large skillet cook onions and garlic in olive oil until softened.

Remove from pan then add in beef. Crumble and cook over medium heat until browned.

Drain then add in cooked onion mixture.

Stir in 1/2 tsp Italian seasoning and one jar of marinara sauce. Stir.

In a bowl add ricotta, 1 1/2 cups Mozzarella cheese, and 1/2 tsp Italian seasoning. Stir until smooth. Set aside. 

Spray the bottom of a crockpot with non stick spray.

Cover the bottom with a thin layer of the meat sauce.

Add a row of lasagna noodles, 3 or 4 depending on the size of your Crock-Pot.

Top with a few spoonfuls of the ricotta mixture. Spread to cover the noodles.

Add the meat sauce on top, spreading to cover.

Repeat for about 3 more layers.

End with the meat sauce on top. 

Pour the other jar of marinara sauce all down the sides and top of the lasagna.

I have found using 2 whole jars of sauce keeps the lasagna from getting dry or too crispy on the edges. 

Top with the remaining Mozzarella cheese and parmesan cheese.

Cover and cook on low for 5-6 hours.

How amazing does this look?!

Cut into squares right in the Crock-Pot. Depending on how big your servings are you can do 9-12 squares. 

Each square is a big, hearty meal! 

To serve: cut into squares and scoop onto plates. 

Dinner’s ready! 

The post Crock-Pot Homestyle Lasagna appeared first on For the Love of Food.

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Spooky Pasta and Eyeballs

Ingredients

• 12 oz rotini black bean pasta
• 1 jar marinara sauce
• 4 individual mozzarella cheese sticks
• 14-16 black olives sliced

Instructions

• Cook pasta according to package instructions. Drain and keep warm.
• While the pasta cooks, slice the cheese sticks into 8 circles each.
• Take the olive slices and cut into small squares.
• Heat the marinara sauce in the microwave or in a saucepan over med low until warmed.
• To plate: scoop pasta onto four plates.
• Top with a heaping couple spoonfuls of warm marinara sauce.
• Now arrange the 8 circles of mozzarella on top of the sauce as the eyeballs.
• Top each cheeseball with a small square of olive, as the eye pupil.
• Serve warm with garlic bread and a salad and enjoy!

I used black bean pasta that I found at Trader Joes for this recipe. You could also use 

Cook pasta according to package instructions. Drain and keep warm.

While the pasta cooks, slice the cheese sticks into 8 circles each. 
Take the olive slices and cut into small squares.

Heat the marinara sauce in the microwave or in a saucepan over med low until warmed. 

To plate: scoop pasta onto four plates.
Top with a heaping couple spoonfuls of warm marinara sauce. 
Now arrange the 8 circles of mozzarella on top of the sauce as the eyeballs. 
Top each cheeseball with a small square of olive, as the eye pupil. 

Serve warm with garlic bread and a salad and enjoy!

This recipe is also featured in this roundup for Zombie Party Food Ideas. 

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Have you ever been to an Oktoberfest fall celebration? It’s an annual German festival that many cities across the world celebrate this month.

There’s always a lot of music, beer, and great German food!

We have been to many Oktoberfest celebrations including my favorite in Helen, GA. One of my favorite things to eat at the festival is Pork Jager Schnitzel. It is a breaded, juicy pork tenderloin with a rich gravy that is served over egg noodles. Talk about amazing comfort food! Our local Aldi carries frozen pork schnitzel so I created this semi homemade recipe using their pork and gravy mix. 

Check out the recipe below. 

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Pork Jager Schnitzel

Makes 4 servings

Ingredients

• 4 large frozen Pork Schnitzels breaded pork loin, I used Deutsche Kuche brand from Aldi
• 1/2 cup butter divided
• 8 oz mushrooms sliced
• 3/4 cup white wine
• 2 pkgs low sodium brown gravy mix
• 10-12 oz pkg egg noodles cooked
• 1 tbsp parsley chopped
• 1 /2 lemon thinly sliced

Instructions

• In a large sauté pan, heat 5-6 tbsp butter over medium high heat until bubbly.
• Place the four schnitzels in the skillet and cook about 4 minutes on each side until golden brown.
• Remove to a paper towel lined plate and drain. Keep covered to stay warm.
• Add the remaining butter to the pan and add in mushrooms. Cook over medium heat until softened.
• Add wine to the mushrooms and simmer until reduced by half.
• Meanwhile prepare the gravy mix per package instructions.
• Add cooked gravy to the mushroom mixture and stir to combine.
• Add the schnitzel back to the pan with the gravy and remove from heat.
• To plate: add warm egg noodles to a plate then top with one pork schnitzel and a ladle or two of mushroom gravy sauce.
• Garnish with parsley and a couple slices of lemon. Repeat with remaining schnitzel and noodles.
• Serve warm and enjoy.

Notes

Recipe adapted from Aldi brand Deutsche Küche.

Start by gathering your ingredients.

I purchased just about everything from Aldi.

During the month of October they have a lot of extra German Oktoberfest themed foods like breaded pork tenderloin and Spätzle .

This brand is from Aldi and is in the frozen section.

There are 6 large breaded pork loins in the box. 

You can use any egg noodle you want but I am partial to this No Yolk brand. 

Cook noodles according to the package. Drain and set aside. 

In a large sauté pan, heat 5-6 tbsp butter over medium high heat until bubbly. 

Place four schnitzels to the skillet and cook about 4 minutes on each side until golden brown. 

Remove to a paper towel lined plate and drain. Keep covered to stay warm.

Add the remaining butter to the pan and add in mushrooms. Cook over medium heat until softened. 

Add the wine to the mushrooms.

Simmer until reduced by half. 

Meanwhile prepare the gravy mix per package instructions.

Add cooked gravy to the mushroom mixture and stir to combine. 

Add the schnitzel back to the pan with the gravy and remove from heat. 

To plate: add warm egg noodles to a plate then top with one pork schnitzel and a ladle or two of mushroom gravy sauce. 

Garnish with parsley and a couple slices of lemon. Repeat with remaining schnitzel and noodles. 

Serve warm and enjoy!

The post Oktoberfest Pork Jager Schnitzel appeared first on For the Love of Food.

Happy New Year!

This year my family and I have made a goal to eat healthier- smaller portions and more vegetables.

So I have decided to make a vegetarian meal once or twice a week for our dinner.  I am lucky that my whole family, kids included, loves vegetables

but I want them to know we can eat vegetarian meals that are more than just salads.

For encouragement, I put together this collection of over 85 hearty, healthy, and delicious meatless meals to try this year.

Here’s to a happy new year full of many new veggie filled meals and delicious dishes!

1. Quinoa and Mushroom Vegetarian Chili – For the Love of Food

2. Italian Lentil Soup – Zuppa Di Lenticchie – Xoxo Bella

3. Sweet Potato Chickpea Buddha Bowl – Whole Lotta Yum

4. Healthy Mushroom Soup – Aubrey’s Kitchen

5. Wild Mushroom and Pesto Linguine – For the Love of Food

6. BBQ Jackfruit Sandwiches – Cadry’s Kitchen

7. Vegetable Chickpea Teriyaki – Slow the Cook Down

8. Winter Salad with Butternut Squash – The Live-In Kitchen

9. Stuffed Portobello Mushroom Burger –  For the Love of Food

10. Kale, Butternut Squash & Farro Salad with Feta & Pomegranate – No Frills Kitchen

11. Vegetarian Gnocchi Soup – Through the Fibro Fog

12. Tofu and Edamame Pad Thai Noodles – For the Love of Food

13. Sicilian Eggplant Caponata – All That’s Jas

14. Creamy Tomato Soup (Dairy Free) – Bobbi’s Kozy Kitchen

15. Spinach Smothered White Bean Portobello Mushrooms – Eat Plant Based

16. Greek Baked Eggplant With Tomato & Feta – Scrummy Lane

17. Cream of Artichoke Soup – For the Love of Food

18. The Best Vegetarian Chili You’ll Ever Have – The Clean Eating Couple

19. Vegetarian Tortilla Soup with Black Beans and Rice – Razzle Dazzle Life

20. Vegan Taco Rice Bowls – Delightful Adventures

20. Vegetable Ramen Soup – For the Love of Food

21. Vegan One Pot Pasta with Spinach, Tomatoes and Broccoli – From the Comfort of My Bowl

22. Miso Noodles with Tenderstem Broccoli – The Veg Connection

23. Speedy Stuffed Cabbage Rolls with Zesty Sauce – For the Love of Food

24. Poached Eggs & Lentil Hash – Homemade and Yummy

25. Mushroom Ragu with Vegan Pasta Sauce – Xoxo Bella

26. Eggplant Manicotti – For the Love of Food

27. Instant Pot Red Lentil Soup with Kale – The Mama Maven

28. Spinach Tortellini Soup – What A Girl Eats

29. Oven Roasted Cauliflower Soup – All That’s Jas

30. Vegan Stuffed Butternut Squash – Chocolate Moosey

31. Four Cheese Broccoli Quiche – For the Love of Food

32. Vegan Stuffed Mushrooms with Ricotta and Spinach – Happy Kitchen

33. Bruschetta Pasta – Urban Bliss Life

34. Halloumi Fajitas – Maple and Mango

35. Wine and Mushroom Risotto – For the Love of Food

36. Vegetarian Thai Lettuce Wraps – Make it Skinny Please

37. Pan-fried Gnocchi With Cherry Tomato Sauce – Scrummy Lane

38. Vegetarian Burritos – Homemade and Yummy

39. Pumpkin Soup with Cinnamon Sugar Croutons – For the Love of Food

40. Roasted Carrot and Goats Cheese Salad – Goodie Goodie Lunch Box

41. Roasted Sweet Potato Taco Salad with Avocado Creme – For the Love of Food

42. Vegan Kung Pao with Tofu, Vegetables & Cashews – Xoxo Bella

43. Honey Ginger Wild Rice Salad – For the Love of Food

44. Southwest Sweet Potato, Black Bean and Rice Skillet – Recipe Runner

45. Mashed Vegetable Stew – All That’s Jas

46. Butternut Squash Soup – The Forked Spoon

47. Italian Spaghetti Salad – For the Love of Food

48. Instant Pot Quinoa Salad with Feta – The Mama Maven

49. Air Fryer Southwest Egg Rolls – The Dizzy Cook

50. Finger-Licking Veggie Fajitas – Happy Kitchen

51. Easy Sheet Pan Oven Baked Gnocchi with Roasted Vegetables – Frugal Family Times

52. Crockpot Bavarian Cabbage and Apples – For the Love of Food

53. Easy Tofu Stir Fry – Healthy My Lifestyle

54. Hearty Vegetarian Pasta e Fagioli – No Frills Kitchen

55. Instant Pot Vegetarian Burrito Bowl – Urban Bliss Life

56. Manwich Roasted Vegetable Stew – For the Love of Food

57. Vegetarian Greek Quinoa Salad – Money Wise Moms

58. Vegetarian Fajitas – Make it Skinny Please

59. Instant Pot Vegetarian Tortilla Soup – Eating in An Instant

60. Spaghetti Squash and Spinach Casserole – For the Love of Food

61. Lentil Bolognese – I Heart Eating

62. Vegetarian Taco Salad with Sweet Potato – Thai Caliente

63. Mushroom Steaks – Easy and Delish

64. Spinach Artichoke Grilled Cheese Sandwich – For the Love of Food

65. Vegetarian Instant Pot Moroccan Stew – Paint the Kitchen Red

66. Broccoli Cheese Soup – For the Love of Food

67. Tuscan Kale, White Bean and Pasta Soup – The Pasta Project

68. Pasta Alla Norma – Pinch and Swirl

69. One Pot Pappardelle Pasta Primavera – Craving Something Healthy

70. Mushroom Spinach Enchiladas – For the Love of Food

71. Curried Green Wrap – Veg Cook Book

72. Fennel Asparagus Salad – Noshing with the Nolands

73. Mushroom Aglio Olio – Aussie Home Cook

74. Italian Tricolore Salad – Flavor the Moments

75. P.F. Chang’s Buddha’s Feast Stir Fry – For the Love of Food

76. Sweet Potato Casserole with Black Beans, Kale and Quinoa – Happy Kitchen

77. Italian Chunky Vegetable Soup – The Rustic Foodie

78. Roasted Chickpea Salad – Quiche My Grits

79. Easy Butter Bean Soup – Neil’s Healthy Meals

80. Warm You Up Cheesy Broccoli Casserole – For the Love of Food

81. Basil Pesto Pasta with Spinach and Avocado – Suburban Simplicity

82. Spinach And Feta Omelette – The Littlest Crumb

83. Slow Cooker Lentil Soup – The Roasted Root

84. Creamy Parmesan Squash and Mushroom Pasta – For the Love of Food

85. Vegetable Sushi – Aubrey’s Kitchen

86. Curried Quinoa Salad with Spinach and Avocado – Indiaphile

87. Wild Rice, Asparagus, and Portobello Frittata – For the Love of Food

88. Spanish Vegan Paella – Health My Lifestyle

The post 85+ Meatless Meals for a Healthy New Year! appeared first on For the Love of Food.

It’s Mardi Gras season and I’ve got quite a delicious Cajun recipe today!

This Cajun Crawfish Fettuccine is a Duck Dynasty family recipe that has become a favorite of my family too! Packed full of Cajun flavors including fresh crawfish tails, Creole spices, and a creamy cheesy sauce, this meal is perfect for celebrating Mardi Gras this month! 

One of my favorite memories from being stationed in Ft Polk : crawfish boils!

This boil was at Ashton’s EOD reenlistment and little Ava got to try her first crawfish !

Don’t let her face fool you- she loved them! My little Cajun baby!

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Cajun Crawfish Fettuccine

Makes 10-12 servings

Ingredients

• 2 packages 1 lb each fettuccine pasta
• 2 sticks 1/2 lb butter
• 1 bell pepper chopped
• 3 celery stalks chopped
• 2 large white onions chopped
• 6 garlic cloves finely chopped
• 2 tsp black pepper
• pinch of Duck Commander Cajun Seasoning or other Cajun seasoning
• 2 tbsp fresh parsley chopped
• 2 lbs crawfish tail meat
• 3 tbsp flour
• 1 can 10.75 ounces cream of mushroom soup
• 1/2 lb Velveeta cheese cut into chunks
• 1/2 cups sour cream
• 1 cup grated Parmesan cheese
• salt

Instructions

• In a large pot of boiling water, cook the pasta according to the package directions. Drain and set aside.
• In a Dutch oven or large pot, melt the butter over medium heat.
• Add the bell pepper, celery, onions, and garlic and cook, stirring occasionally until the vegetables are soft, about 15 minutes.
• Add the pepper, Cajun seasoning, and parsley.
• Add the crawfish and cook for 4 to 5 minutes.
• Stir in the flour and cook for another minute.
• Add the soup, Velveeta, sour cream, Parmesan, pasta, and salt to taste.
• Stir it all together and heat until everything is hot and the cheeses are melted.
• Scoop onto plates and serve hot with crusty French bread on the side.

Notes

Recipe from Miss Kay's Duck Commander Kitchen cookbook.

When we lived in Louisiana we loved the show Duck Dynasty and the whole Robertson clan.

This Cajun recipe is from Miss Kay’s Duck Commander Kitchen cookbook.

For this recipe you need 2 lbs of peeled crawfish tail meat.

I saved this crawfish from our seafood boil the night before. 

In a large pot of boiling water, cook the 2 boxes of pasta according to the package directions. Drain and set aside.

In a Dutch oven or large pot, melt the butter over medium heat.

The “holy trinity” in Cajun cuisine is a base of onions, bell peppers and celery.

Add the bell pepper, celery, onions, and garlic and cook, stirring occasionally until the vegetables are soft, about 15 minutes.

I used Duck Commander Cajun Seasoning in this pasta but any other Cajun seasoning like Tony Chachere’s will work too. 

Add the pepper, Cajun seasoning, and parsley.

Add the crawfish and cook for 4 to 5 minutes.

Stir in the flour and cook for another minute.

Add the soup, Velveeta, sour cream, Parmesan, pasta, and salt to taste.

Add the cooked pasta to the pot

Stir it all together and heat until everything is hot and the cheeses are melted.

This recipe feeds a crowd- about 10-12 servings!

Crispy, cheesy French bread goes best with rich pasta, right?

Scoop onto plates and serve hot with crusty French bread on the side. 

“Laissez les bons temps rouler.”
“Let the good times roll.”

The post Duck Dynasty Phil’s Cajun Crawfish Fettuccine appeared first on For the Love of Food.

This recipe, from author Joanne Fluke, is a twist on Beef Stroganoff called Stroganoff Light.

It’s made with chicken and cooked in the Crockpot until tender and flavorful. This hearty meal is the perfect comfort food meal for the winter season. 

This recipe is from Triple Chocolate Cheesecake Murder by one of my favorite food themed mystery writers, Joanne Fluke. 

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Crockpot Chicken Stroganoff Light

Makes at least 8 servings

Ingredients

• ½ cup onion minced
• 6 skinless boneless chicken breasts (or equivalent)
• 2 cans cream of mushroom soup undiluted one can is 10.5 ounces net weight
• 1 can cream of chicken soup undiluted one can is 10.5 ounces net weight
• 2 cans mushrooms undrained (stems and pieces will do just fine–4 ounces each can) or 8 oz container white mushrooms, sliced
• 2 teaspoons finely minced or crushed garlic
• 1 cup 8 ounces sour cream
• 1 8- ounce package brick cream cheese softened and cubed
• 1 teaspoon vegetable of olive oil
• 2 chicken bouillon cubes
• 24- ounce package of wide egg noodles
• 1 tbsp salted butter
• Salt and black pepper to taste

Instructions

• Place the minced onions in the bottom of a slow cooker coated with non stick spray.
• Place the chicken breasts on top of the onions.
• Stir all three sauces and mushrooms together in a bowl.
• Cover the chicken with the soup and mushroom mixture.
• Cook on LOW for 5 hours. This dish will hold for up to 9 hours on LOW.
• One hour before you want to serve your Stroganoff Light, take out the chicken breasts and cool them for 10 minutes on a carving board. Then cut the chicken breasts into bite-size pieces. Place the chicken pieces back in the slow cooker.
• Add minced garlic, a cup of sour cream, cubed cream cheese, and salt and pepper to the slow cooker.
• Mix everything together, cover, and turn the slow cooker up to HIGH. Cook for another 30 minutes.
• Meanwhile, add noodles, 1 tsp oil, 2 chicken bouillon cubes, and water to a large pot.
• Cook the noodles according to the package directions then drain.
• Add 1 tbsp of butter and toss to coat.
• To plate: add warm noodles to a plate and top with a couple ladles of Stroganoff Light!

Notes

Recipe from "Triple Chocolate Cheesecake Murder" by Joanne Fluke.

Place the minced onions in the bottom of a slow cooker coated with non stick spray.

Place the chicken breasts on top of the onions.

Stir together all three sauces and mushrooms together in a bowl.

Cover the chicken with the soup and mushroom mixture.

 Cook on LOW for 5 hours. This dish will hold for up to 9 hours on LOW.

One hour before you want to serve your Stroganoff Light, take out the chicken breasts and cool them for 10 minutes on a carving board.

Then cut the chicken breasts into bite-size pieces. Place the chicken pieces back in the slow cooker.

Add minced garlic, a cup of sour cream, cubed cream cheese, and salt and pepper to the slow cooker.

Mix everything together, cover, and turn the slow cooker up to HIGH. Cook for another 30 minutes. 

Meanwhile, add noodles, 1 tsp oil, 2 chicken bouillon cubes, and water to a large pot.

Cook the noodles according to the package directions then drain.

Add 1 tbsp of butter and toss to coat.

To plate: add warm noodles to a plate and top with a couple ladles of Stroganoff Light!

A delicious hearty meal for a cold winter’s night!

Also check out Double Fudge Brownies by Joanne Fluke.

The post Crockpot Chicken Stroganoff Light | Joanne Fluke Copycat Recipe appeared first on For the Love of Food.

This month we celebrated my daughter’s birthday with her very favorite meal: spaghetti! Her nickname is Spaghetti Stella for a reason.

This girl can throw down some spaghetti! Every year for her special day I make a different version of spaghetti to keep it fun.

So today I am sharing all of Stella’s favorite spaghetti recipes. From traditional pasta with marinara sauce and cheese to more unique recipes

like casseroles and pizza, these spaghetti recipes are delicious, hearty, and kid approved! 

Year 1 to year 6. How time flies!

She sure is cute ..and yes she still likes to get messy!

Spaghetti Stella had to take spaghetti photos for her first birthday. It was just too perfect!

A throwback to the many faces of my baby girl.

Photos by the talented Lisa Anne Photography. 

Now for the recipes…

Spaghetti and Meatballs on a Stick 

Thinking outside of the box for this year’s spaghetti birthday dinner, I made Spaghetti and Meatballs on a Stick and they were our favorite meal yet!

Spaghetti Pizza with Garlic Bread Crust

This Spaghetti Pizza Pie will blow your mind! It’s a delicious combo of pasta, garlic bread, and pizza.

It holds together well after baking and after you cut it into slices it is surprisingly easy to eat!

Asian Spaghetti and Meatballs with Peanut Sauce 

This is an Asian dish inspired by a classic Italian dish. I made my favorite juicy and tender chicken meatballs and jazzed them up with Asian ingredients like ginger and cilantro.

Then I used Yaki Soba stir fry noodles in place of spaghetti and a delicious homemade peanut sauce instead of the traditional marinara pasta sauce.

Spaghetti Casserole

Everything you love about spaghetti- rich sauce, gooey cheese, and delicious pasta – all baked together in a casserole!

One Pot Taco Spaghetti

Happy Taco Tuesday! For my daughter’s birthday this year I combined her two favorites, spaghetti and tacos, to make the ultimate delicious meal- Taco Spaghetti.

The Pioneer Woman’s Chicken Spaghetti Casserole 

This warm and comforting casserole is adapted from The Pioneer Woman. It is perfect for serving at potlucks and when you have family visiting during the holidays!

Cowboy Pork Spaghetti 

This is the definition of a true man’s meal and that’s why it’s named after a real manly man: Cowboy Spaghetti!

Spaghetti Pie 

 This Spaghetti Pie is hearty and delicious and a crowd pleaser for sure! 
Even better it feeds up to six people and costs just $10 to make!

Spaghetti Stuffed Garlic French Bread 

Made in under 30 minutes!

Spaghetti pasta is tossed with new RAGU Homestyle Pasta Sauce and three creamy cheeses and baked in a garlic French bread loaf.

My messy but sweet Spaghetti Stella! 

The post Stella’s Best Spaghetti Recipes appeared first on For the Love of Food.

Taco Tuesday sure is delicious this week!

I decided to try something different because not only was it Taco Tuesday but it was also my daughter Stella’s birthday!

We call her Spaghetti Stella because this kid loves a big ol’ plate of spaghetti so she requests it on her birthday every year. I try to come up with a different recipe to make it fun, so this year I combined spaghetti with another family favorite- tacos to make Taco Spaghetti! It turned out amazing and everyone gobbled it up. Even better it is made in just one large pot so it is easy and saves on clean up! 

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One Pot Taco Spaghetti

Makes 4 servings

Ingredients

• 1 tbsp olive oil
• 1 lb ground beef or pork
• 1 1 oz packet taco seasoning
• 1 cloves garlic minced
• 1/2 cup yellow onion diced
• 1 15 oz can crushed tomatoes
• 1 can rotel tomatoes mild
• 2 cups water
• 8 oz uncooked spaghetti
• 1 cup shredded cheddar cheese
• 2 tbsp green onions diced

Instructions

• Add ground beef to a large deep skillet and cook over medium heat, crumbling, until browned. Drain fat.
• If needed add a swirl of olive oil to the pan then add diced onion and garlic, stirring until fragrant.
• Now add the 2 cups of water, taco seasoning, and 8oz (1/2 a box) of spaghetti noodles.
• Pour both the can of Rotel tomatoes and the can of crushes tomatoes on top of the noodles and toss to coat.
• Cover with a lid and simmer over medium low heat for 15 minutes.
• Remove the lid, take off the heat, and stir well.
• Top with one heaping cup of shredded cheddar cheese.
• Sprinkle on chopped green onions.
• Scoop on to plates and serve hot.

Add ground beef to a large deep skillet and cook over medium heat, crumbling, until browned. Drain fat.

If needed add a swirl of olive oil to the pan then add diced onion and garlic, stirring until fragrant. 

Now add the 2 cups of water, taco seasoning, and 8oz (1/2 a box) of spaghetti noodles. 

I use both crushed tomatoes and Rotel diced tomatoes in this recipe.

Pour both cans of tomatoes on top of the noodles and toss to coat. 

Cover with a lid and simmer over medium low heat for 15 minutes. 

Remove the lid, take off the heat, and stir well. 

Top with one heaping cup of shredded cheddar cheese. 

Sprinkle on chopped green onions.

Want to taco ’bout it?

Scoop on to plates and serve hot. 

Happy Taco Tuesday, friends! Hope you enjoy this awesome meal as much as we did!

The post One Pot Taco Spaghetti appeared first on For the Love of Food.

This simple cold salad is quick to throw together and delicious to serve all summer long!

Even better, you can make this salad with only pantry ingredients and it serves a crowd!

This recipe and more are included in this tasty roundup:

40+ Easy Recipes to Make With Only Pantry Staples

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Summertime Italian Spaghetti Salad

Ingredients

• 16 oz spaghetti pasta cooked and cooled
• 2 cups Italian dressing
• 1/2 cup white onion sliced
• 1/2 cup sliced black olives
• 3 oz sundried tomatoes sliced
• 1 cup marinated artichoke hearts chopped
• 1/2 cup small marinated mushrooms
• 3 oz bottle parmesan cheese grated

Instructions

• Boil a pot of salted water and cook spaghetti according to package. I cook two minutes under for al dente.
• Drain and let cool. Add to a large bowl.
• Add all remaining ingredients, except only half the cheese.
• Toss to coat.
• Top with remaining grated cheese.
• Cover in plastic wrap and refrigerate for at least an hour before serving.

Cook 1 lb of spaghetti pasta according to package. I cook 2 minutes under for al dente.

Drain and let cool before adding to a large bowl.

I love the flavor and texture of sundried tomatoes. I used a 3oz bag and thinly sliced them before adding to the salad.

Artichoke hearts are one of my favorite antipasto ingredients,

I roughly chopped 1 cup of marinated artichoke hearts and added them to the bowl.

This is the perfect summer salad using only pantry ready ingredients!

Add all remaining ingredients, except only half the cheese.
Toss to coat.

Add your favorite Italian dressing, about 2 cups.

Mix well.

Top with remaining grated cheese.

Cover in plastic wrap and refrigerate for at least an hour before serving. 

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