Baked Ziti Cheesy Baked Ziti with Marinara and Ricotta Ingredients: 1 lb ziti pasta 1 tablespoon olive oil 1 pound ground beef or Italian sausage 1 small onion, diced 3 cloves garlic, minced 1 (28 oz) jar marinara sauce 1 (15 oz) container ricotta cheese 2 cups shredded mozzarella cheese, divided 1/2 cup grated Parmesan cheese 1 egg 1 tablespoon chopped fresh basil or 1 teaspoon dried Salt and pepper to taste Fresh parsley (optional garnish) Directions: Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. Cook the ziti according to package directions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add onion and garlic and cook for 2–3 minutes. Add the ground beef or sausage and cook until browned. Drain excess fat. Stir in the marinara sauce and simmer for 5 minutes. Season with salt, pepper, and basil. In a bowl, mix ricotta cheese, 1 cup mozzarella, Parmesan, and egg until smooth. Toss the cooked pasta with half of the meat sauce. In the baking dish, layer half of the pasta mixture, spread the ricotta mixture evenly over it, then top with remaining pasta and sauce. Sprinkle remaining mozzarella cheese on top. Cover with foil and bake for 25 minutes. Remove foil and bake another 10–15 minutes, until cheese is bubbly and slightly browned. Let rest 5 minutes before serving. Garnish with parsley if desired. Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour Kcal: 525 kcal | Servings: 8 servings #bakedziti #pastaalforno #italiancasserole #familydinner #cheesylayers #comfortfoodclassic #homemadepasta #pastabake #weeknightdinner #zitimeal #easyitalianrecipes #ovenbakedpasta #ricottarecipes #mozzarellalove #heartycasserole #onepanmeals #italiandinner #sundaydinnerideas #quickitalian #cheesycomfort Layers of melty cheese, savory sauce, and baked pasta perfection This Baked Ziti is everything you want on a cozy night in.

Looking for a quick and delicious one-pan meal? This Mexican Zucchini and Ground Beef Skillet is your answer—flavorful, cheesy, and so satisfying! Ingredients: - 1 pound ground beef - 2 medium zucchinis, diced - 1 small onion, chopped - 2 cloves garlic, minced - 1 can (14.5 ounces) diced tomatoes, undrained - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon paprika - Salt and pepper to taste - 1 cup shredded cheddar cheese - 2 tablespoons olive oil - Fresh cilantro, for garnish (optional) Directions: 1. In a large skillet, heat the olive oil over medium heat. Toss in the chopped onion and minced garlic, sautéing until the onion becomes translucent, which should take about 3-4 minutes. 2. Next, add the ground beef to the skillet. Use a spatula to break it apart as it cooks, browning it for about 5-7 minutes. If there's too much fat when it's done, drain the excess. 3. Now, stir in the diced zucchini, undrained diced tomatoes, chili powder, cumin, paprika, salt, and pepper. Cook this flavorful mix for another 5-7 minutes, or until the zucchini is tender. 4. Sprinkle the shredded cheddar cheese over the beef and zucchini mixture, and cover the skillet. Let it sit for about 2-3 minutes, just long enough for the cheese to melt beautifully. 5. Remove from heat and, if you’re feeling fancy, sprinkle some fresh cilantro on top. Serve it warm and enjoy! Nutritional Values (per serving): - Serving Size: 1/4 of the recipe - Calories: 400 - Protein: 30g - Carbohydrates: 10g - Fat: 25g - Fiber: 2g #MexicanSkillet #BeefAndZucchini #OnePanMeal #CheesyGoodness #EasyDinner

Garlic Butter Chicken Thighs Golden Pan-Seared Chicken Thighs in Garlic Butter Sauce Ingredients: 6 bone-in, skin-on chicken thighs 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon paprika 1 tablespoon olive oil 3 tablespoons unsalted butter 6 garlic cloves, minced 1 tablespoon fresh thyme (or 1 teaspoon dried thyme) 1/2 cup chicken broth 1 tablespoon lemon juice Fresh parsley, chopped (for garnish) Directions: Pat chicken thighs dry with paper towels and season both sides with salt, pepper, and paprika. Heat olive oil in a large skillet over medium-high heat. Place chicken thighs skin-side down and sear for 5–7 minutes until the skin is golden and crispy. Flip and cook another 5 minutes. Remove from pan and set aside. Lower heat to medium. In the same pan, add butter and garlic. Sauté for 1 minute until fragrant. Stir in thyme, chicken broth, and lemon juice. Simmer for 2–3 minutes. Return chicken thighs to the skillet, skin-side up. Spoon sauce over the top. Cover and cook on low for 10–12 minutes, or until the chicken reaches 165°F (74°C). Uncover and let simmer for an additional 2 minutes to thicken the sauce slightly. Garnish with chopped parsley and serve with mashed potatoes, rice, or crusty bread. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 395 kcal | Servings: 4 servings #garlicbutter #chickenthighs #comfortfood #homemade #weeknightdinner #easychickenrecipes #garliclover #butterychicken #skilletchicken #panseared #herbedchicken #onepanmeal #savorydishes #lowcarbdinner #familymeals #quickdinner #flavorfulchicken #crispychicken #glutenfreeoption #butterbased Crispy, buttery, garlicky goodness in every bite! These Garlic Butter Chicken Thighs are the ultimate comfort food. Ready in just 35 minutes!

Beef and Coconut Rice Spiced Beef Stir-Fry over Fragrant Coconut Rice Ingredients: For the Coconut Rice: 1 cup jasmine rice 1 cup coconut milk 1 cup water 1/2 teaspoon salt For the Beef: 1 tablespoon vegetable oil 1 lb beef sirloin or flank steak, thinly sliced 1 teaspoon ground cumin 1 teaspoon soy sauce 1/2 teaspoon chili flakes (optional) 2 garlic cloves, minced 1 tablespoon ginger, minced 1 bell pepper, sliced 1 small onion, thinly sliced 2 tablespoons soy sauce 1 tablespoon lime juice Fresh cilantro, for garnish Directions: Rinse jasmine rice under cold water until water runs clear. In a saucepan, combine coconut milk, water, and salt. Bring to a boil. Add rice, reduce heat to low, cover, and simmer for 18–20 minutes or until liquid is absorbed. Remove from heat and let sit covered for 5 minutes. Fluff with a fork. While rice cooks, season beef with cumin, 1 teaspoon soy sauce, and chili flakes (if using). Heat vegetable oil in a large skillet or wok over medium-high heat. Add garlic and ginger, stir for 30 seconds. Add beef slices and sear for 2–3 minutes until browned. Remove and set aside. In the same skillet, sauté onion and bell pepper for 3–4 minutes until slightly softened. Return beef to the pan, add 2 tablespoons soy sauce and lime juice. Stir-fry everything together for another 1–2 minutes. Serve beef stir-fry over the coconut rice, garnished with fresh cilantro. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 520 kcal | Servings: 4 servings #beefcoconutrice #beefstirfry #coconutricerecipe #easybeefdinner #asianinspireddish #quickbeefrecipe #ricebowls #weeknightmeals #flavorpacked #beefrecipes #onepanmeals #simplecomfortfood #coconutflavor #beefandrice #tropicalrice #dinnerunder30 #spicybeefdish #limeandbeef #gingerbeefstirfry #coconutfusion This Beef & Coconut Rice combo is bold, fragrant, and so satisfying. Perfect for when you want a tropical twist on dinner!

Crispy Chicken Parmesan Golden-Crusted Chicken Parmesan with Marinara and Melted Mozzarella Ingredients: 4 boneless, skinless chicken breasts Salt and pepper to taste 1 cup all-purpose flour 2 large eggs 1 tablespoon water 1 cup breadcrumbs 1/2 cup grated Parmesan cheese 1 teaspoon dried Italian seasoning 1/2 teaspoon garlic powder 1/4 cup olive oil 1 ½ cups marinara sauce 1 cup shredded mozzarella cheese Fresh basil, for garnish Cooked spaghetti or pasta, to serve Directions: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil. Pound the chicken breasts to an even thickness. Season both sides with salt and pepper. Set up a dredging station: place flour in one bowl; whisk eggs with water in a second bowl; mix breadcrumbs, Parmesan, Italian seasoning, and garlic powder in a third. Dredge each chicken breast in flour, dip into egg wash, and coat thoroughly in breadcrumb mixture. Heat olive oil in a large skillet over medium-high heat. Cook the breaded chicken for 3–4 minutes per side, or until golden brown and crispy. Transfer chicken to the prepared baking sheet. Spoon marinara sauce over each piece and top with shredded mozzarella. Bake in the preheated oven for 10–12 minutes, or until cheese is melted and bubbly and chicken reaches an internal temp of 165°F (74°C). Garnish with fresh basil and serve hot with your favorite pasta. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: 610 kcal | Servings: 4 servings #chickenparmesan #crispychicken #italianclassic #cheesychicken #bakedchicken #parmesanchicken #chickendinnerideas #familydinner #easyitalianrecipes #comfortfoodfavorites #homemadegoodness #pastaandchicken #crispybake #mozzarellacheese #goldencrust #classicitalian #breadedchicken #marinaramagic #onepanmeal #cozymains Craving a classic? This Crispy Chicken Parmesan has a golden crust, rich marinara, and melty mozzarella. Every bite = comfort heaven!