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Baked Pasta with Ricotta and Spinach
Cheesy Ricotta‑Spinach Baked Ziti al Forno
Ingredients:
14 oz (400 g) ziti or penne rigate
1 tbsp olive oil
1 small onion, finely diced
3 cloves garlic, minced
10 oz (280 g) fresh spinach, roughly chopped
2 cups (500 g) ricotta cheese
1 large egg
1 cup (90 g) shredded mozzarella, divided
½ cup (50 g) grated Parmesan, divided
2 ½ cups (600 ml) marinara sauce
1 tsp dried oregano
½ tsp dried basil
¼ tsp ground nutmeg
Salt & freshly‑ground black pepper, to taste
Optional garnish: fresh basil ribbons
Directions:
Preheat oven to 375 °F (190 °C). Lightly grease a 9×13‑inch (23×33 cm) baking dish.
Cook pasta in a large pot of salted boiling water 2 minutes less than package “al dente” time. Drain; set aside.
While pasta cooks, heat olive oil in a skillet over medium. Sauté onion 4 min until translucent; add garlic and cook 30 sec. Add spinach, season with a pinch of salt, and wilt 2 min. Remove from heat; cool slightly.
In a bowl, whisk ricotta, egg, oregano, basil, nutmeg, ¼‑cup Parmesan, ½‑cup mozzarella, salt, and pepper until smooth. Fold in sautéed spinach mixture.
Combine cooked pasta with marinara sauce. Spread half of sauced pasta in baking dish. Dollop and gently spread ricotta‑spinach filling over pasta. Top with remaining pasta.
Sprinkle remaining ½‑cup mozzarella and ¼‑cup Parmesan on top. Cover loosely with foil.
Bake 20 min; uncover and bake 10 min more until cheese is golden and bubbly. Rest 5 min, garnish with basil, and serve hot.
Prep Time: 15 minutes | Baking Time: 30 minutes | Total Time: 45 minutes
Kcal: 460 kcal | Servings: 6
#bakedpasta #ricotta #spinach #vegetarian #comfortfood #pastabake #weeknightdinner #italianinspired #cheesylovers #zitialforno #mealprep #familyfriendly #freezerfriendly #meatlessmonday #easyrecipes #onepanmeal #cheesebake #heartymeals #midweekmagic #ovenlove
Nothing beats the cozy comfort of Cheesy Ricotta‑Spinach Baked Ziti fresh from the oven!Baked Pasta with Ricotta and Spinach Cheesy Ricotta‑Spinach Baked Ziti al Forno Ingredients: 14 oz (400 g) ziti or penne rigate 1 tbsp olive oil 1 small onion, finely diced 3 cloves garlic, minced 10 oz (280 g) fresh spinach, roughly chopped 2 cups (500 g) ricotta cheese 1 large egg 1 cup (90 g) shredded mozzarella, divided ½ cup (50 g) grated Parmesan, divided 2 ½ cups (600 ml) marinara sauce 1 tsp dried oregano ½ tsp dried basil ¼ tsp ground nutmeg Salt & freshly‑ground black pepper, to taste Optional garnish: fresh basil ribbons Directions: Preheat oven to 375 °F (190 °C). Lightly grease a 9×13‑inch (23×33 cm) baking dish. Cook pasta in a large pot of salted boiling water 2 minutes less than package “al dente” time. Drain; set aside. While pasta cooks, heat olive oil in a skillet over medium. Sauté onion 4 min until translucent; add garlic and cook 30 sec. Add spinach, season with a pinch of salt, and wilt 2 min. Remove from heat; cool slightly. In a bowl, whisk ricotta, egg, oregano, basil, nutmeg, ¼‑cup Parmesan, ½‑cup mozzarella, salt, and pepper until smooth. Fold in sautéed spinach mixture. Combine cooked pasta with marinara sauce. Spread half of sauced pasta in baking dish. Dollop and gently spread ricotta‑spinach filling over pasta. Top with remaining pasta. Sprinkle remaining ½‑cup mozzarella and ¼‑cup Parmesan on top. Cover loosely with foil. Bake 20 min; uncover and bake 10 min more until cheese is golden and bubbly. Rest 5 min, garnish with basil, and serve hot. Prep Time: 15 minutes | Baking Time: 30 minutes | Total Time: 45 minutes Kcal: 460 kcal | Servings: 6 #bakedpasta #ricotta #spinach #vegetarian #comfortfood #pastabake #weeknightdinner #italianinspired #cheesylovers #zitialforno #mealprep #familyfriendly #freezerfriendly #meatlessmonday #easyrecipes #onepanmeal #cheesebake #heartymeals #midweekmagic #ovenlove Nothing beats the cozy comfort of Cheesy Ricotta‑Spinach Baked Ziti fresh from the oven!
· 0 Yorumlar ·0 hisse senetleri ·49K Views
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Papaya Lime Ice Cream
Tropical Papaya Lime Ice Cream with a Zesty Citrus Twist
Ingredients:
2 cups ripe papaya, peeled, seeded, and cubed
1 tablespoon fresh lime zest
3 tablespoons fresh lime juice
3/4 cup granulated sugar
1 1/2 cups heavy cream
1 cup whole milk
Pinch of salt
Optional: 1 tablespoon rum (to enhance flavor and texture)
Directions:
Place the papaya, lime zest, lime juice, sugar, and salt in a blender or food processor. Blend until completely smooth.
In a large bowl, whisk together the cream and milk. Stir in the papaya purée and rum (if using).
Chill the mixture in the refrigerator for at least 2 hours until well chilled.
Pour into an ice cream maker and churn according to manufacturer’s instructions (typically 20–25 minutes).
Transfer the ice cream to a lidded container and freeze for 4 hours or until firm.
Scoop and serve garnished with extra lime zest or fresh mint.
Prep Time: 15 minutes | Chilling + Freezing Time: 6 hours | Total Time: 6 hours 15 minutes
Kcal: 270 kcal | Servings: 6 servings
#papayaicecream #limeicecream #tropicaldessert #fruityicecream #papayarecipes #citrusdesserts #summericecream #homemadeicecream #zestyflavors #exoticdesserts #icecreamrecipe #creamyfruitdessert #papayalimecombo #frozentreat #artisanalicecream #homemadetreat #freshfruiticecream #icecreaminspo #tropicalflavorburst #islanddessert
Ready for a scoop of sunshine? This Papaya Lime Ice Cream is fruity, creamy, and zippy with tropical flavor! Perfect for beating the heat.Papaya Lime Ice Cream Tropical Papaya Lime Ice Cream with a Zesty Citrus Twist Ingredients: 2 cups ripe papaya, peeled, seeded, and cubed 1 tablespoon fresh lime zest 3 tablespoons fresh lime juice 3/4 cup granulated sugar 1 1/2 cups heavy cream 1 cup whole milk Pinch of salt Optional: 1 tablespoon rum (to enhance flavor and texture) Directions: Place the papaya, lime zest, lime juice, sugar, and salt in a blender or food processor. Blend until completely smooth. In a large bowl, whisk together the cream and milk. Stir in the papaya purée and rum (if using). Chill the mixture in the refrigerator for at least 2 hours until well chilled. Pour into an ice cream maker and churn according to manufacturer’s instructions (typically 20–25 minutes). Transfer the ice cream to a lidded container and freeze for 4 hours or until firm. Scoop and serve garnished with extra lime zest or fresh mint. Prep Time: 15 minutes | Chilling + Freezing Time: 6 hours | Total Time: 6 hours 15 minutes Kcal: 270 kcal | Servings: 6 servings #papayaicecream #limeicecream #tropicaldessert #fruityicecream #papayarecipes #citrusdesserts #summericecream #homemadeicecream #zestyflavors #exoticdesserts #icecreamrecipe #creamyfruitdessert #papayalimecombo #frozentreat #artisanalicecream #homemadetreat #freshfruiticecream #icecreaminspo #tropicalflavorburst #islanddessert Ready for a scoop of sunshine? This Papaya Lime Ice Cream is fruity, creamy, and zippy with tropical flavor! Perfect for beating the heat.
· 0 Yorumlar ·0 hisse senetleri ·49K Views
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Spicy Chicken and Jalapeño Pasta
Bold & Creamy Spicy Chicken and Jalapeño Pasta with a Kick of Heat
Ingredients:
8 oz (225g) penne or rigatoni pasta
2 tablespoons olive oil
2 boneless, skinless chicken breasts, sliced thin
Salt and black pepper, to taste
2 garlic cloves, minced
2 fresh jalapeños, thinly sliced (deseeded for less heat)
1/2 teaspoon smoked paprika
1/4 teaspoon red chili flakes (optional)
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
Juice of 1/2 lime
1/4 cup chopped fresh cilantro or parsley
Optional: extra jalapeño slices for garnish
Directions:
Cook pasta according to package instructions. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper and sauté for 5–6 minutes, or until golden and cooked through. Remove and set aside.
In the same pan, add garlic and sliced jalapeños. Sauté for 1–2 minutes until fragrant.
Stir in smoked paprika, chili flakes (if using), and chicken broth. Simmer for 2–3 minutes to deglaze the pan.
Add heavy cream and bring to a gentle simmer. Stir in Parmesan until melted and smooth.
Return chicken to the skillet and cook in the sauce for 2–3 more minutes.
Toss in the cooked pasta and stir to coat. Finish with lime juice and fresh herbs.
Serve warm with extra jalapeño slices for a fiery finish.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 590 kcal | Servings: 4 servings
#spicypasta #jalapenopasta #chickenpasta #weeknightdinners #comfortfoodrecipes #easyhomemademeals #chiliheat #creamyjalapeno #pastawithkick #fireflavor #parmesanpasta #limechickenpasta #onepanrecipes #spicycomfort #jalapenorecipes #fieryflavors #texmexfusion #homemadepasta #zestychicken #boldmeals
Turn up the heat This Spicy Chicken and Jalapeño Pasta is creamy, cheesy, and totally packed with flavor! The perfect weeknight firecrackerSpicy Chicken and Jalapeño Pasta Bold & Creamy Spicy Chicken and Jalapeño Pasta with a Kick of Heat Ingredients: 8 oz (225g) penne or rigatoni pasta 2 tablespoons olive oil 2 boneless, skinless chicken breasts, sliced thin Salt and black pepper, to taste 2 garlic cloves, minced 2 fresh jalapeños, thinly sliced (deseeded for less heat) 1/2 teaspoon smoked paprika 1/4 teaspoon red chili flakes (optional) 1 cup heavy cream 1/2 cup chicken broth 1/2 cup grated Parmesan cheese Juice of 1/2 lime 1/4 cup chopped fresh cilantro or parsley Optional: extra jalapeño slices for garnish Directions: Cook pasta according to package instructions. Drain and set aside. Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper and sauté for 5–6 minutes, or until golden and cooked through. Remove and set aside. In the same pan, add garlic and sliced jalapeños. Sauté for 1–2 minutes until fragrant. Stir in smoked paprika, chili flakes (if using), and chicken broth. Simmer for 2–3 minutes to deglaze the pan. Add heavy cream and bring to a gentle simmer. Stir in Parmesan until melted and smooth. Return chicken to the skillet and cook in the sauce for 2–3 more minutes. Toss in the cooked pasta and stir to coat. Finish with lime juice and fresh herbs. Serve warm with extra jalapeño slices for a fiery finish. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 590 kcal | Servings: 4 servings #spicypasta #jalapenopasta #chickenpasta #weeknightdinners #comfortfoodrecipes #easyhomemademeals #chiliheat #creamyjalapeno #pastawithkick #fireflavor #parmesanpasta #limechickenpasta #onepanrecipes #spicycomfort #jalapenorecipes #fieryflavors #texmexfusion #homemadepasta #zestychicken #boldmeals Turn up the heat This Spicy Chicken and Jalapeño Pasta is creamy, cheesy, and totally packed with flavor! The perfect weeknight firecracker
· 0 Yorumlar ·0 hisse senetleri ·49K Views
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Cucumber Dill Salad
Creamy Cucumber Dill Salad with Greek Yogurt Dressing
Ingredients:
2 large cucumbers, thinly sliced
1/2 small red onion, thinly sliced
1/2 cup Greek yogurt
1 tablespoon mayonnaise (optional for extra creaminess)
1 tablespoon lemon juice
1 tablespoon white vinegar
2 tablespoons fresh dill, chopped
1/4 teaspoon garlic powder
Salt and black pepper, to taste
Directions:
Place sliced cucumbers and red onion in a large bowl.
In a separate small bowl, whisk together Greek yogurt, mayonnaise (if using), lemon juice, white vinegar, dill, garlic powder, salt, and pepper.
Pour the dressing over the cucumbers and onions and gently toss until evenly coated.
Refrigerate for at least 30 minutes to allow the flavors to meld.
Serve chilled, garnished with extra dill if desired.
Prep Time: 10 minutes | Chilling Time: 30 minutes | Total Time: 40 minutes
Kcal: 95 kcal | Servings: 4 servings
#lowcarb #glutenfree #keto #vegetarian #freshsalads #sidedish #dillsalad #cucumberlove #quickrecipes #greekyogurtdressing #saladrecipes #herbs #summereats #lightlunch #picnicfood #refreshingsalad #lowcaloriemeals #easymeals #healthyrecipes #mealprep
Beat the heat with this creamy and refreshing Cucumber Dill Salad Light, crunchy, and full of flavor! Perfect for summer meals.Cucumber Dill Salad Creamy Cucumber Dill Salad with Greek Yogurt Dressing Ingredients: 2 large cucumbers, thinly sliced 1/2 small red onion, thinly sliced 1/2 cup Greek yogurt 1 tablespoon mayonnaise (optional for extra creaminess) 1 tablespoon lemon juice 1 tablespoon white vinegar 2 tablespoons fresh dill, chopped 1/4 teaspoon garlic powder Salt and black pepper, to taste Directions: Place sliced cucumbers and red onion in a large bowl. In a separate small bowl, whisk together Greek yogurt, mayonnaise (if using), lemon juice, white vinegar, dill, garlic powder, salt, and pepper. Pour the dressing over the cucumbers and onions and gently toss until evenly coated. Refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled, garnished with extra dill if desired. Prep Time: 10 minutes | Chilling Time: 30 minutes | Total Time: 40 minutes Kcal: 95 kcal | Servings: 4 servings #lowcarb #glutenfree #keto #vegetarian #freshsalads #sidedish #dillsalad #cucumberlove #quickrecipes #greekyogurtdressing #saladrecipes #herbs #summereats #lightlunch #picnicfood #refreshingsalad #lowcaloriemeals #easymeals #healthyrecipes #mealprep Beat the heat with this creamy and refreshing Cucumber Dill Salad Light, crunchy, and full of flavor! Perfect for summer meals.
· 0 Yorumlar ·0 hisse senetleri ·49K Views
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Beef and Teriyaki Glaze
Sizzling Teriyaki Glazed Beef with Sweet-Savory Umami Sauce
Ingredients:
1 lb (450g) flank steak or sirloin, thinly sliced
1 tablespoon vegetable oil
Salt and pepper to taste
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1/4 cup low-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons mirin (or rice vinegar + 1/2 tsp sugar)
1 tablespoon honey
1 tablespoon cornstarch mixed with 2 tablespoons cold water
1 teaspoon sesame oil
Optional: sesame seeds, chopped green onions, steamed rice for serving
Directions:
Season the sliced beef lightly with salt and pepper.
Heat vegetable oil in a skillet over medium-high heat. Add beef in a single layer and sear quickly for 1–2 minutes per side. Remove and set aside.
In the same pan, reduce heat to medium and add garlic and ginger. Sauté for 30 seconds.
Stir in soy sauce, brown sugar, mirin, and honey. Bring to a gentle simmer.
Add the cornstarch slurry and stir continuously until the sauce thickens, about 1–2 minutes.
Return beef to the skillet and toss in the teriyaki glaze until evenly coated. Drizzle with sesame oil.
Serve hot, garnished with sesame seeds and green onions, over rice or stir-fried veggies.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 385 kcal | Servings: 4 servings
#teriyakibeef #japaneseinspired #beefrecipes #teriyakiglaze #easybeefdinner #asianflavors #umamibomb #quickdinners #sweetandsavory #flanksteak #sirloinbeef #glazedsauce #ricebowl #beefstirfry #teriyakibowl #homecooking #mealsinminutes #beefentree #dinnerinspo #saucylove
Sweet, savory, and sizzling! This Beef and Teriyaki Glaze is the ultimate 25-minute dinner—juicy slices of beef coated in a sticky umami-rich sauce!Beef and Teriyaki Glaze Sizzling Teriyaki Glazed Beef with Sweet-Savory Umami Sauce Ingredients: 1 lb (450g) flank steak or sirloin, thinly sliced 1 tablespoon vegetable oil Salt and pepper to taste 2 cloves garlic, minced 1 teaspoon fresh ginger, grated 1/4 cup low-sodium soy sauce 2 tablespoons brown sugar 2 tablespoons mirin (or rice vinegar + 1/2 tsp sugar) 1 tablespoon honey 1 tablespoon cornstarch mixed with 2 tablespoons cold water 1 teaspoon sesame oil Optional: sesame seeds, chopped green onions, steamed rice for serving Directions: Season the sliced beef lightly with salt and pepper. Heat vegetable oil in a skillet over medium-high heat. Add beef in a single layer and sear quickly for 1–2 minutes per side. Remove and set aside. In the same pan, reduce heat to medium and add garlic and ginger. Sauté for 30 seconds. Stir in soy sauce, brown sugar, mirin, and honey. Bring to a gentle simmer. Add the cornstarch slurry and stir continuously until the sauce thickens, about 1–2 minutes. Return beef to the skillet and toss in the teriyaki glaze until evenly coated. Drizzle with sesame oil. Serve hot, garnished with sesame seeds and green onions, over rice or stir-fried veggies. Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Kcal: 385 kcal | Servings: 4 servings #teriyakibeef #japaneseinspired #beefrecipes #teriyakiglaze #easybeefdinner #asianflavors #umamibomb #quickdinners #sweetandsavory #flanksteak #sirloinbeef #glazedsauce #ricebowl #beefstirfry #teriyakibowl #homecooking #mealsinminutes #beefentree #dinnerinspo #saucylove Sweet, savory, and sizzling! This Beef and Teriyaki Glaze is the ultimate 25-minute dinner—juicy slices of beef coated in a sticky umami-rich sauce!
· 0 Yorumlar ·0 hisse senetleri ·49K Views
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Sweet Potato and Kale Salad
Roasted Sweet Potato and Kale Salad with Maple Dijon Vinaigrette
Ingredients:
2 medium sweet potatoes, peeled and cubed
1 tablespoon olive oil
Salt and black pepper, to taste
6 cups kale, chopped and stems removed
1 tablespoon apple cider vinegar
1/2 cup cooked quinoa (optional, for extra protein)
1/3 cup dried cranberries
1/4 cup toasted pumpkin seeds (pepitas)
1/4 cup crumbled feta cheese
For the Maple Dijon Vinaigrette:
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
1 teaspoon Dijon mustard
Salt and black pepper, to taste
Directions:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss cubed sweet potatoes with 1 tablespoon olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 25–30 minutes, flipping halfway through, until golden and tender.
While the sweet potatoes roast, place chopped kale in a large bowl. Drizzle with 1 tablespoon apple cider vinegar and massage the kale with your hands for 2–3 minutes until softened.
In a small bowl, whisk together all vinaigrette ingredients until smooth and emulsified.
Add the roasted sweet potatoes, cooked quinoa (if using), cranberries, pumpkin seeds, and feta to the kale. Drizzle with the vinaigrette and toss to coat.
Serve immediately or chill for 30 minutes to allow flavors to meld.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 310 kcal | Servings: 4 servings
#glutenfree #vegetarian #healthysalad #roastedveggies #superfoodsalad #kalesalad #sweetpotatolove #fallflavors #eatclean #saladrecipe #mealprepideas #healthyrecipes #realfood #plantbased #autumnsalad #vegetarianrecipes #quicklunch #wholefoods #comfortfood #cleaneating
Just made this Roasted Sweet Potato and Kale Salad and it’s my new favorite fall lunch! So hearty, flavorful, and nourishing!Sweet Potato and Kale Salad Roasted Sweet Potato and Kale Salad with Maple Dijon Vinaigrette Ingredients: 2 medium sweet potatoes, peeled and cubed 1 tablespoon olive oil Salt and black pepper, to taste 6 cups kale, chopped and stems removed 1 tablespoon apple cider vinegar 1/2 cup cooked quinoa (optional, for extra protein) 1/3 cup dried cranberries 1/4 cup toasted pumpkin seeds (pepitas) 1/4 cup crumbled feta cheese For the Maple Dijon Vinaigrette: 2 tablespoons olive oil 1 tablespoon apple cider vinegar 1 tablespoon maple syrup 1 teaspoon Dijon mustard Salt and black pepper, to taste Directions: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss cubed sweet potatoes with 1 tablespoon olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 25–30 minutes, flipping halfway through, until golden and tender. While the sweet potatoes roast, place chopped kale in a large bowl. Drizzle with 1 tablespoon apple cider vinegar and massage the kale with your hands for 2–3 minutes until softened. In a small bowl, whisk together all vinaigrette ingredients until smooth and emulsified. Add the roasted sweet potatoes, cooked quinoa (if using), cranberries, pumpkin seeds, and feta to the kale. Drizzle with the vinaigrette and toss to coat. Serve immediately or chill for 30 minutes to allow flavors to meld. Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Kcal: 310 kcal | Servings: 4 servings #glutenfree #vegetarian #healthysalad #roastedveggies #superfoodsalad #kalesalad #sweetpotatolove #fallflavors #eatclean #saladrecipe #mealprepideas #healthyrecipes #realfood #plantbased #autumnsalad #vegetarianrecipes #quicklunch #wholefoods #comfortfood #cleaneating Just made this Roasted Sweet Potato and Kale Salad and it’s my new favorite fall lunch! So hearty, flavorful, and nourishing!
· 0 Yorumlar ·0 hisse senetleri ·49K Views
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