Pasta

easy chicken parm is the best.

August 31, 2021 by Becky Spoon

What could be more delicious than this easy Chicken Parm? This dish comes together in minutes and everyone loves this dish. Cook your favorite pasta, use your favorite jarred marinara sauce, top with the crispy delicious chicken and some parmesan cheese, fresh mozzarella or provolone, that’s it!

These are the easy steps:

Breading
Frying
Adding our sauce
Topping with cheese
Baking

For the breading I use Panko bread crumbs combined with some Italian seasoned bread crumbs. The chicken breast are boneless/skinless chicken breast. I dredge them in flour, then egg, then the bread crumb mixture. They are fried in olive oil. I then pour sauce in the bottom of a casserole dish, add the chicken, the cheese and bake until the cheese is melted.

easy chicken parm is the best.

If you have homemade sauce on hand use it. Marinara is really easy. Here is my marinara sauce recipe: Basic Marinara Sauce

I used Rao’s Arrabbiata Sauce. It is a little spicy and I love it. Rao’s is little more expensive, but I think it is well worth the cost. https://amzn.to/2Y5n6Nk.

Rao's Arrabiata Sauce Gluten Free, 24 oz (Pack of 2)

These are 1.5 pound jars. They are larger than the jars sold in a grocery store.

easy chicken parm is the best.

Here’s the recipe for this chicken dish. A similar dish on the blog is my Eggplant Parmesan. It is equally delicious. I Love Eggplant Parmesan! Comfort Food!

Hope you make both of these recipes!! Enjoy!

easy chicken parm is the best.

Print Recipe

Coursedinner, Main Course

CuisineItalian

Keywordboneless/skinless chicken, breaded chicken, chicken, chicken parm, chicken parmesan, main course, marinara sauce, mozzerella cheese

Servings servings

Ingredients

For the Chicken

1 cup flour seasoned with salt and pepper
2 large eggs, beaten
1 cup panko breadcrumbs
1/2 cup Italian breadcrumbs
1/2 cup grated parmesan
2 large boneless/skinless chicken breast halved lengthwise
olive oil for frying
1 lb pasta

For the sauce

1 jar of your favorite pasta sauce or your homemade sauce (see my link in the post)

Instructions

Preheat oven to 375 degrees. Lightly grease a casserole dish or sheet pan large enough to hold your 4 chicken filets.
Set up your dredging station: Whisk together your eggs with a splash of water in a shallow dish. Set up another dish with the flour seasoned with a little salt and pepper. In a 3rd dish add the panko, parmesan cheese and Italian bread crumbs.
Pound your chicken breast out between 2 pieces of chicken wrap. Cust them down the middle to make 4 pieces.
Heat enough extra virgin olive oil in a skillet to cover the bottom. Heat to medium high.
Place each piece of chicken in the flour, then the egg mixture, then the final bread crumb mixture.
Add to the skillet and cook until golden brown on both sides. Remove to a wire rack as they are done. Continue until all of them have been cooked.
Heat your sauce. Pour a layer of the sauce in the bottom of your baking dish. Place your cooked breaded chicken on top of the sauce. Add a little sauce to each piece of chicken, then top with a sprinkle of Parmesan, then the sliced mozzarella or the provolone.
Place in the oven and cook until the cheese has melted and the sauce is bubbling, 15 to 20 minutes.
While your chicken is cooking bring a large pot of sated water to a boil and add our pasta of choice. I used spaghetti. When done, drain and toss in some of the sauce.
To serve, divide the pasta among 4 plates. Top each plate with the chicken breast, spooning any remaining sauce over each dish.

easy italian sausage puttanesca

July 3, 2020 by Becky Spoon

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This italian sausage puttanesca was the perfect dish for using tomatoes from the garden. If you don’t have fresh tomatoes just use a quality can of tomatoes like San Marzano. I love both of these brands. They are more expensive, but if you are going to go to all the trouble to make a spectacular Italian dish, splurge a little on these tomatoes. You will be happy you did. Here’s my favorites:https://amzn.to/2VGaubx

and these also:https://amzn.to/2C1pl9k.

easy italian sausage puttanesca

You do not have to put italian sausage in this recipe. I do because Allen thinks everything has to have meat. That’s ok. The italian sausage certainly is delicious in it. However, it is equally delicious without.

This dish is bursting with flavor! Garlic, anchovies, Kalamata olives, capers, oregano, basil, good extra virgin olive oil, how can you go wrong. This is also one of those sauces you can throw together in minutes, reduce your heat to simmer and go about your day because you can cook this up to two hours. You can lessen the time, but the intensity of flavors developed over time are worth the wait. Then all you have to do is cook your pasta and add it to the sauce with a little of the pasta water.

You may not need to add any salt because your anchovy and the capers are salty, so check before you add salt. I just served this with some garlic bread, but if you want a side, a nice salad would be good or garlicy sautéed spinach would be delicious. Here’s my garlicy sautéed spinach recipe: https://the2spoons.com/garlicky-sauteed-spinach-red-pepper-flakes/

Garlicky Sautéed Spinach with Red Pepper Flakrs

I love to serve pasta in individual bowls or any meal for that matter, I really love everything in a bowl. If you serve the spinach with this dish, just the spinach next to your pasta because they accompany each other very well, especially the fresh tomatoes. These bowls are similar to the ones I used for serving this dish:https://amzn.to/2BwBvay

I love white dishes!! They just make your food stand out!

easy italian sausage puttanesca

Before I add the recipe for this puttanesca, here is another recipe using fresh tomatoes on my blog: https://the2spoons.com/spaghetti-with-fresh-tomatoes/. This is delicious. I think these were the Sungold Cherry Tomatoes, which I just eat off the vines.

Spaghetti with Fresh Tomatoes from the Garden

Here’s the recipe! Enjoy!

Italian Sausage Puttanesca

Print Recipe

Coursedinner, Lunch, Main Course

CuisineItalian

Keywordanchovy, capers, dinner, fresh, fresh tomato sauce, fresh tomatoes, garden, garlic, Italian, Italian sausage, main course, pasta

Servings servings

Ingredients

2-3 Italian Sausage Links, or about 1/2 pound if loose
3 cloves garlic
anchovies in oil
10 Kalamata olives, pits removed if not already pitted
1/2 cup extra virgin olive oil
1/2 cup capers
2 tbsp dried oregano
2-3 cups fresh ripe tomatoes or good Italian tomatoes (see my post)
8 oz dry pasta

Instructions

Add garlic cloves, anchovies and black olives to a blender and pulse until slightly chunky.
Add the olive oil to a medium to large skillet and heat. Remove the casing from your Italian sausage and cook in the heated oil until all pink is gone, breaking up as you go.
Then,, add the olive oil and add the garlic-anchovy-olive paste, the capers and dried oregano. Cook until paste begins to dissolve in the oil slightly, about 1 minute, then add the tomatoes with 1 cup water. Lover the heat to a simmer and let the sauce simmer for 2 hours, adjust for seasoning, add the basil and reserve.
When serving, toss with your prepared pasta, a ladle of pasta water if needed and drizzle with olive oil!

easy lasagna roll ups.

April 6, 2020 by Becky Spoon

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These Lasagna Roll Ups are exactly what the title says “easy”. They are so easy because I used jarred tomato sauce. Exactly the kind of recipe we need right now. I had 6 lasagna strips in the pantry, perfect for 2 or 3 or even 6 if you are serving with a salad or a side and some yummy garlic bread.

I cooked three Italian sausage links that I added some of the jarred sauce to. I added the sausage mixture after I had added a layer of ricotta, then a little mozzarella cheese. I then rolled them up and finished with the jarred sauce and more mozzarella.

For the two of us we had a salad and garlic bread. I made my Italian Salad which is always a favorite of ours. Simple. Here’s the link for the salad: https://the2spoons.com/italian-salad-with-lemon-olive-oil-vinaigrette/.

Italian Salad with Lemon and Olive Oil Vinaigrette

easy lasagna roll ups.

You can use any jarred sauce that you have on hand. I used a jar of Bertoli Organic Olive Oil, Basil and Garlic which is perfect for the lasagna. Here’s a link for the sauce: https://goto.walmart.com/c/2049504/568835/9383?veh=aff&sourceid=imp_000011112222333344&prodsku=592671332&u=https%3A%2F%2Fwww.walmart.com%2Fip%2FProduct-of-Bertolli-Organic-Olive-Oil-Basil-Fresh-Garlic-Sauce-3-ct-24-oz%2F592671332.

Here’s the recipe for this easy lasagna dish! Bon Appetite!

Lasagna Roll Ups

Print Recipe

Coursedinner, Lunch, Main Course

CuisineItalian

KeywordItalian, Lasagna, lasagna rollups, main course, pantry cooking

Ingredients

1-2 24 oz Jarred pasta sauce of your choice (I used Bertolli Organic Olive Oil, Basil and Garlic) I always have 2 on hand just in case I need more and for serving.
6 lasagna strips or sheets
12 tbsp whole milk ricotta cheese, 2 tablespoons per roll up
1/2 cup grated parmesan cheese
2 tbsp chopped fresh parsley (Use dried if you don't have fresh)
1 egg, beaten
salt and pepper
grated mozzarella cheese

Instructions

Preheat the oven to 350 degrees.
Bring a pot of water to a boil. Add the lasagna and cook according to package directions. When done, remove and rinse under cold water. Drain on a dish towel or paper towels, separating so they don't stick together. Allow to cool a little so you can handle.
Brown the sausage in a skillet until there is no trace of pink. Add enough of the jarred sauce so that the meat is coated. Set aside.
In a bowl add the ricotta cheese, Parmesan cheese, parsley and salt and pepper to taste. Add a little salt and pepper and taste, add more salt if needed. Your Parmesan cheese is salty so that is why it is by taste and I always check the seasoning before I add the egg. When you are good with your seasoning, add the egg and combine.
To assemble, take one lasagna strip or sheet and add about 2 tablespoons of the ricotta cheese spreading to cover the entire strip. Then add a little of the Italian sausage mixture, distributing a little over the entire strip or sheet. Lastly, add a little grated Mozzarella cheese to each roll.
Pour a little of the sauce to cover the bottom of a casserole dish large enough to hold the rolls. Starting with the end closest to you, roll each strip and place in the casserole dish, seam side down. Continue until all of the strips or sheets have been rolled.
Pour the remaining sauce over the pasta making sure it's covered from side to side. As I said in the ingredients list, I always have an extra jar on hand just in case I need a little extra.
Cover the casserole with saran wrap, then with foil. Place in the oven and cook for about 30 minutes. Remove from the oven, remove the foil and saran wrap. Add grated mozzarella cheese over the rolls. Allow to sit until the cheese has melted. Serve with additional sauce on the side. Enjoy!

easy fresh tomato pasta – my #1 go to in a pinch

March 28, 2020 by Becky Spoon

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This fresh tomato pasta is another perfect recipe for cooking things you have on hand and a great use for those ripe tomatoes that we need to use up. I’m looking daily in my refrigerator and at my non perishable items trying to make sure I don’t let anything go to waste!

Other that the olive oil and salt and pepper, this recipe has 4 ingredients! I used very ripe Roma tomatoes, a few leftover sweet cherry tomatoes I had on hand, fresh garlic, crushed red pepper flakes, and fresh basil or Italian parsley, whichever you have on hand. In a pinch you could use dried basil if you don’t have fresh.

fresh tomato pasta.

I used spaghetti, however any pasta would work. I tubed pasta or fusilli or other spiral shaped pasta would work well. This recipe is not one to just make with fresh tomatoes when you need to! I’ve been making this recipe for years and I have used a canned diced tomato before. I would use a really good tomato like Mutti or a San Marzano brand. Here’s a link for the Mutti: https://amzn.to/2Jhwseb

Need another pasta receip? https://the2spoons.com/best-pasta-and-clams/. This pasta with clams is also a great recipe for cooking from your pantry. While at the grocery store the other day they had canned clams which work well in the pasta with clams dish.

Here’s the easy recipe for the fresh tomato pasta! Bon Appetit!

Fresh Tomato Pasta

Print Recipe

Coursedinner, Lunch, Main Course

CuisineItalian

Keywordfresh tomatoes, pasta, spaghetti, tomatoes

Servings servings

Ingredients

12 oz pasta of your choice, I used spaghetti
8-10 Roma tomatoes, diced or good quality Italian diced canned tomatoes like Mutti or San Marzano.
handful of cherry tomatoes (optional)
2 garlic cloves, minced
1/4 tsp red pepper flakes
fresh basil, several leaves torn, or 1/4 cup fresh Italian Parsley chopped (If you only have dried, add about 1/2 teaspoon of basil, parsley, or a combination of both)
2 tbsp extra virgin olive oil plus more for drizzling while plating
salt and pepper to taste and salt for the pasta water
1 cup reserved pasta water or more if needed
Parmesan cheese for serving

Instructions

Bring a salted pot of water to a boil and add your pasta.
While the pasta is cooking, heat the olive oil to medium in a large skillet. Add the red pepper flakes, cook about a minute, then add the garlic. Stirring constantly add the garlic and do not allow the garlic to brown. Reduce the heat if you need to. After about a minute, add the tomatoes and cook until the tomatoes are broken up and a sauce has formed. Salt and pepper to taste.
Remove the pasta from pot with tongs or a spider and add to the sauce in the skillet, tossing with tongs and adding a little pasta water at a time as needed to make a nice sauce.
Check for salt and add your fresh herbs. Toss then serve in bowls or on plates drizzled with a little extra virgin olive oil and grated or shaved Parmesan cheese. Enjoy!

easy instant pot meat sauce with pasta…

February 26, 2020 by Becky Spoon

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This spaghetti and meat sauce is another easy recipe with ingredients you probably have in your pantry and freezer. I was craving Italian so I made this in my instant pot! I didn’t have spaghetti so I used linguine! Just as good.

I guess you would say this is an Italian-American Sauce. Many Italian sauces like a Sunday sauce will start with 3 or 4 different cuts of meat and they aren’t ground meats expect for some Italian sausage. This recipe has ground pork and ground beef, typical in an American style meat sauce. You know, the meat sauce we grew up with.

I started the recipe with sauteing onions and garlic in olive oil and then I added the ground beef and pork allowing it to brown. I then added wine scraping up the bits to get all the flavors. Even though I made this in the Instant Pot all of the steps to build flavors still apply. The use of the instant pot is just to cut down on the 2 to 3 hour simmer on the stove-top, not to cut out the steps to build the flavors necessary for a good meat sauce.

instant pot meat sauce with pasta…

You always want to use a good tomato in sauces. I used Mutti puree because I love their products and I didn’t have to squish a bunch of canned tomatoes. Here’s what I used: https://amzn.to/2w76AhM. You don’t have to buy this many, but if you can’t get them at your local grocery store, this is a good choice.

Honestly, how can something be so beautiful and not be good.

I added fennel seeds to this meat sauce because it adds a sweetness which I love in a meat sauce. I also added some red pepper flakes because I like a little kick. You don’t have to add either, but just some suggestions to add extra flavor.

I have made a bolognese many times, but you know we just need a simple meat sauce like this recipe. If you decide to make a bolognese here’s a great recipe: https://the2spoons.com/hearty-satisfying-bolognese-sauce/.

Here’s the recipe for this easy instant pot meat sauce with pasta…Bon Appetite!

instant pot meat sauce with pasta

Print Recipe

Coursedinner, Lunch, Main Course

CuisineAmerican, Italian

KeywordInstant Pot, Italian, italian-american, meat sauce, meat sauce with pasta

Ingredients

1/4 cup extra virgin olive oil
2 medium yellow onions, diced
6 garlic cloves peeled and chopped
1 lb ground beef
1 lb ground pork
salt
4 bay leaves
1 1/2 tsp dried oregano
1 tbsp fennel seeds (optional)
3/4 cup dry white wine
24 oz tomato puree plus
3 cups water
1 6 oz can tomato paste

Instructions

Heat the olive oil in the instant pot in the saute mode on normal. Add the onions and cook, stirring occasionally until golden. Add the garlic and cook stirring until it starts to brown. Add the ground beef and the ground pork. Season lightly with salt. Cook, stirring to break up the meat until the meat changes color and the water it gives of is boiled away about 10 minutes.
Continue cooking until the meat is browned about 5 minutes. Add the bay leaves, fennel and oregano, then pour in the wine. Bring to a boil and cook, scraping up the brown bits that cling to the pot until the wine is almost completely evaporated.
Pour in the tomato puree, then stir in the tomato paste until it is dissolved. Season lightly with salt.
Place the lid on and set for 35 minutes. When finished, do a quick release. Skim off the fat and check the seasoning. Add salt if needed. Serve over your favorite pasta.

Easy Penne in a Loads of Garlic Meat Sauce

December 29, 2019 by Becky Spoon

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If you like garlic, you will love this Penne in a Loads of Garlic Meat Sauce. Loaded with garlic, this recipe is easy and delicious. Loads of Garlic is an understatement! This has about 15 cloves of garlic! The garlic is not overpowering however, just great adds great flavor to the meat sauce.

Pasta is a great dish anytime of the year, but I just think when it’s cold, pasta is even better. Cozy up with a bowl of this pasta and watch your favorite movie! Serve this with some crusty bread, and you are set! A salad with be delicious with this dish. Here’s a link to my Italian Salad that I love to serve with pasta: https://the2spoons.com/italian-salad-with-lemon-olive-oil-vinaigrette/.

Penne in a Loads of Garlic Meat Sauce

I cooked this recipe in the Instant Pot. You can cook on the stovetop if that is your preferred method of cooking. The difference is just the time to cook.

Not only does this recipe have Parmigiano Reggiano shaved on top when you serve, but I added the rind that I saved to the cooking pot. If you haven’t done that before, try it! It is amazing the flavor you get from the rind of the cheese.

Parmigiano Reggiano is a little expensive. It doesn’t take a lot though if you use it for shaving on top of your salads and pasta dishes. I wrap it in foil, then place it in a zip lock bag to keep it from drying out which becomes very hard. When I’m finished, I keep the rind to add to my sauces. If you can’t find Parmigiano Reggiano in your local store, here’s a link: http://Shop Parmigiano Reggiano – Free 2-day Shipping w/ Prime.

See that rind? Perfect for your sauces!

Penne in a Loads of Garlic Meat Sauce

So, first, this sauce is loaded with garlic. Second, you can make it delicious in your Instant Pot. Third, the recipe calls for dried spices that you most likely already have and fourth, you can use jarred sauce!

Yes! Just use your favorite jarred sauce! I used Rao’s, but there’s so many brands that are delicious and definitely a timesaver! Sometimes you want to spend the day cooking a slow cooking sauce that takes hours, but as an easy, quick meal, jarred sauce is available and a delicious alternative. Here’s a link to Rao’s that I used: http://Rao’s Homemade All Natural Marinara Sauce, 24 Oz – Walmart.com. Win! Win! With this recipe!

Just a couple of more notes before I post the recipe. I used ground beef in this recipe because I had purchased some fresh, I hadn’t frozen it yet and I wanted to use it instead of freezing. I could have used Italian sausage and I could have used ground turkey or chicken or a chicken sausage would have been great too.

Penne in a Loads of Garlic Meat Sauce

Print Recipe

Coursedinner, Lunch, Main Course

CuisineItalian

KeywordEasy, garlic, Instant Pot, Italian, Italian Food, meat sauce, pasta, penne

Servings servings

Ingredients

1 cup extra virgin olive oil
15 garlic cloves, finely chopped or grated
1 tbsp dried oregano
1 tbsp dried basil
1 tbsp dried parsley
1 pinch crushed red peper flakes
2 24 oz jars of your favorite marinara sauce
salt and pepper to taste
1 lb ground beef, italian sausage, chicken sausage, ground chicken or a combination of any of these
Rind of Parmigiano Reggiano (optional)
1 lb dry penne pasta
grated Parmigiano Reggiano or other parmesan for serving
garnish with fresh oregano or parsley

Instructions

In the instant pot, brown the ground beef, italian sausage or ground chicken. Drain and set aside. Combine the olive oil, garlic, dried oregano, dried basil, dried parsley, and red pepper flakes. Set the instant pot to sauté and cook until the garlic is golden and caramelized, about 5 minutes. Stir in the marinara sauce and season with salt and black pepper. It may appear the ingredients are not coming together, but they will.
Add the meat to the sauce along with the parmesan rind. Set the Instant Pot on high for 20 minutes. Let the Instant Pot release on it's on.
When ready to serve, bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente or longer if you desire a softer pasta. Drain and return to the pot or a large bowl. Add the sauce and toss to coat completely. Place in individual plates or bowls and serve with more shaved parmesan and fresh oregano or parsley. Bon Appetite!