Brown Butter and Mizithra Spaghetti - Old Spaghetti Factory Copy Cat

We love Old Spaghetti Factory! It is just a great Italian restaurant that we go to whenever we are in Utah. My 4 year old especially loves it because there is a trolley you can sit in and that is the coolest thing ever to her. Now I usually get the spaghetti and meatballs because I just love it, but my 17 year old and 10 year old always get the brown butter and mizithra spaghetti. I thought I'd try to make it at home because they love it so much and it turned out great. I did have to look around a bit for the mizithra cheese, which is a Greek cheese that's sorta like Parmesan, but I found it at my local grocery store's cheese counter. My kids all loved this and it was fun to recreate a favorite restaurant meal.

Brown Butter and Mizithra Spaghetti

16 oz thin spaghetti
1/2 cup butter
8 oz Mizithra cheese, finely grated
salt and pepper to taste

Cook pasta in a large pot of salted water to al dente. Drain. While pasta is cooking melt butter in a saucepan, stirring, and heat until it turns golden brown. Remove from heat. Toss the cooked spaghetti with the butter and about 1 cup of grated Mizithra. Add salt and pepper to taste and toss again. Serve immediately.

**You could totally make this with Parmesan instead of the mizithra and it would be delicious!

Amber's Breadsticks

These breadsticks are absolutely fantastic and really easy to make. They are baked in melted butter and wow does that make them delicious!! I have been making these for a number of years, but realized I never wrote the recipe down with pictures. I usually serve them with Italian dinners or soups. Please do give this recipe a try - it's pretty much fail proof!

Amber's Breadsticks

1 tablespoon yeast
2 tablespoons sugar
1 1/2 cups very warm water
1 teaspoon salt
3 - 3 1/2 cups flour
1/2 cup butter
garlic salt
grated Parmesan cheese

In the bowl of an electric mixer, combine yeast, sugar, and very warm water. Let sit for about 5 minutes until it starts to foam.

Add 2 cups of flour and salt and mix with dough hook for a minute. Add enough additional flour, a little at a time, until the dough pulls away from the sides of the mixer (I added 1 1/4  cups of additional flour). Knead with the dough hook on medium high speed for 5 minutes. Place in an oiled bowl with non-stick sprayed plastic wrap and let rise until doubled, about 45 minutes to 1 hour.

Place 1/2 cup butter on a rimmed cookie sheet. Place in the oven as it preheats to 400 degrees, being sure to watch it so the butter doesn't brown. As soon as the butter is melted remove from oven and tip the pan back and forth to spread butter evenly over the bottom of the pan.

Punch down the dough and roll into a long rectangle on a floured surface. Cut dough into strips with a pizza cutter. Take a strip, fold in the middle and twist, pinching together the ends of the dough. Place the twisted dough pieces evenly onto the butter covered cookie sheet. Sprinkle with garlic salt and Parmesan. Bake at 400 degrees for 15-17 minutes or until golden brown.

Pioneer Woman Spaghetti and Meatballs

This is the best spaghetti and meatballs recipe I have ever tried so it totally makes sense that it came from Pioneer Woman. I swear, her recipes are just so great! This recipe actually came from the back of one of her "Charlie" children's books, but I also think it's on her website. The meatballs are moist and flavorful and the sauce it super yummy. We have spaghetti all the time - which is why I have so many spaghetti recipes on my blog - and I think this spaghetti will go in to our regular rotation. I served it with Caesar salad and garlic bread and it was a fabulous dinner.

Pioneer Woman Spaghetti & Meatballs

Meatball Ingredients:
1 1/2 lbs ground beef
2 cloves garlic, minced
1 cup bread crumbs (about 2 pieces of thick bread processed in a food processor)
1/2 cup grated Parmesan
2 eggs
1/4 teaspoon salt
pepper, to taste
1/4 cup chopped Italian parsley
splash milk

Sauce Ingredients:
2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
1, 28 oz can whole tomatoes
1, 28 oz can crushed tomatoes
1/4 teaspoons salt
1 teaspoon Italian seasoning
pepper, to taste
1 tablespoon sugar
1/4 cup chopped Italian parsley
8 whole basil leaves, chopped finely

To make meatballs combine meat, garlic, bread crumbs, Parmesan, eggs, salt, pepper, parsley, and a splash of milk. Mix together well. Roll into 1 1/2 inch balls and place on a foil-lined, non-stick sprayed cookie sheet. Bake at 350 for 30 minutes.

Meanwhile, heat 2 tablespoons olive oil in a heavy pot. Add onion and cook for a few minutes or until translucent. Add garlic and cook another minute. Pour in whole tomatoes and crushed tomatoes. Add salt, Italian seasoning, pepper, sugar, and parsley. Stir to combine and cook over medium heat for 20 minutes. At this point I used an immersion blender to blend up some of the bigger chunks of tomatoes. Add meatballs and stir gently. Reduce heat to a simmer and cook for 30 minutes, stirring gently a few times during the simmer. Just before serving, stir in finely chopped basil. Serve over cooked spaghetti with grated Parmesan on individual servings.

Kid Friendly Spaghetti Sauce

I am updating this wonderful spaghetti sauce recipe from Lil Luna because I doubled it according to our taste preferences and it turned out great! This is now my go-to spaghetti sauce recipe. My kids love it and I love it. It's mild, beefy, and tasty - the perfect spaghetti sauce in my opinion.

Kid-Friendly Spaghetti Sauce

1 1/2  lbs ground beef
2, 15 oz can tomato sauce
2, 6 oz can tomato paste
4 cups hot water
4 beef bouillon cubes or 4 teaspoons beef bouillon granules
1 tablespoon sugar
1 teaspoon garlic salt
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon pepper

Brown ground beef in a large deep skillet. Add tomato sauce, tomato paste, hot water, bouillon, sugar, garlic salt, basil, oregano, salt, and pepper. Bring to a boil and then turn heat to low and simmer, uncovered, for 20 minutes, stirring occasionally. Cover and simmer another 20 minutes, stirring occasionally. Serve over spaghetti or other pasta with Parmesan cheese on individual servings.

Olive Garden Fettuccine Alfredo

This Alfredo sauce recipe is from Olive Garden's website and it really does taste like Olive Garden's sauce. Yay! When I was pregnant with my second I craved fettuccine Alfredo like mad. I thought about it all the time and every time I had the chance to eat out all I wanted was pasta and Alfredo sauce! I now manage my occasional Alfredo cravings better and probably only make this at home once or twice a year, but oh how good it is and this sauce is perfect. It is creamy and coats the pasta so well. I served it with Caesar salad and garlic bread and my family loved it, me especially.

Olive Garden Fettuccine Alfredo

1 lb fettuccine
6 tablespoons butter
1 tablespoon minced garlic
2 tablespoons flour
1 1/2 cups heavy cream
1 1/2 cups whole milk
1/2 cup grated Parmesan cheese
1/2 cup grated Romano cheese
1/2 teaspoon salt
pepper to taste

Cook pasta according to package directions. Before draining reserve about 1 cup of the pasta water. Drain pasta and set aside.

In a large skillet melt butter. Add garlic and cook for 30 seconds. Whisk in flour and cook for 1 minute. Whisk in heavy cream, milk, Parmesan, Romano, and salt. Whisk constantly and bring to a simmer. Remove from heat. Stir in the cooked fettuccine. If needed add a little of the reserved pasta water to thin the sauce. Season with salt and pepper to taste. Serve immediately.

Creamy Pesto Pasta

This recipe is so fast and easy. Honestly I can't believe I've never tried this before. Adding cream to pesto is heavenly. You can have this meal on the table in the time it takes to boil the pasta. I used a jar of prepared pesto from Costco, because that made this meal that much faster, but you can also make your own pesto. I served it with cantaloupe and zucchini bread and it was a perfect meatless summer meal, though I think it would be great any season.

Creamy Pesto Pasta

1 lb cellentani pasta (or any other pasta you want to use)
1 cup prepared pesto
1/2 cup cream (might need a bit more)
salt and pepper to taste
1/4 cup grated Parmesan, plus more for serving

Boil pasta according to package directions. Drain and set aside.

Meanwhile, combine pesto and cream in a large skillet. Bring to a boil as you whisk frequently. Simmer on low just until sauce begins to thicken a bit. Add in the cooked and drained pasta and toss until coated. Add in Parmesan and toss and then season with salt and pepper to taste. Serve immediately. Top each serving with Parmesan.

Fast Sauteed Zucchini and Mushrooms

This is my favorite vegetable side dish! It's so delicious! The veggies are the same ones you would get at a Japanese steakhouse - zucchini, mushrooms, onion, and garlic - and I love the combination of these vegetables! You can serve this plain, add some soy sauce for a more Asian flavor, or add some Parmesan cheese at the end for a more Italian flavor. It's easy to throw together and only takes about 10 minutes to saute it all. The only reason I'm including this recipe on my blog, because it's kind of a no-brainer, is so I remember the ratio of veggies that I like the best.

Fast Sauteed Zucchini and Mushrooms

2 tablespoons butter
1 tablespoon olive oil
2 zucchini, chopped
8 oz sliced baby bella mushrooms
1/2 onion, cut in fourths then sliced
1 tablespoon minced garlic
salt and pepper to taste

optional: Parmesan or about 2 tablespoons soy sauce

Heat butter and oil in a large skillet or wok until melted and hot. Add zucchini, mushrooms, and onions. Cook stirring. The mushrooms will release moisture as they cook and you want to cook until this moisture has cooked off. Add garlic and saute for a couple minutes. You want the vegetables to must be beginning to turn golden, but not browned. At this point if you desire add a couple tablespoons of soy sauce or Parmesan cheese. Toss and remove from heat. Serve immediately.

My Favorite Slow Cooker Creamy Italian Chicken

So I have a couple of different versions of this recipe on this blog. This one is my favorite. I think it's because it is the easiest. I use frozen chicken breasts and serve it over rice cooked in my rice cooker. It's just fast, easy, delicious, and my whole family looks forward to this dinner every time they see it on the menu. To top it off I usually serve it with canned green beans or steamable frozen mixed veggies. So the actual prep time involved in this meal is about 10 minutes. It doesn't get much easier than that.

My Favorite Slow Cooker Creamy Italian Chicken

5 chicken breasts, frozen is great
1 packet dry zesty Italian dressing mix
1, 8 oz package cream cheese, softened
2 cans cream of chicken soup
cooked rice or pasta for serving

Place chicken in slow cooker and sprinkle the Italian dressing over it. In a small saucepan combine cream cheese and soups and cook until combined and cheese is completely melted. Pour this soup mixture over the chicken in the slow cooker. Cook on low for 4-6 hours. Once chicken is cooked through, remove and shred with two forks; place back in crockpot and stir. Serve over cooked rice or pasta.

Chicken Alfredo Rotini Casserole

This is just a great casserole that my whole family loved. In fact, my 2 middle kids loved this so much they asked me to put the leftovers in their lunch boxes the next day. It's pretty much a creamy alfredo macaroni and cheese casserole. Yum! I jotted down this recipe while I was at my parents house last Thanksgiving and it's taken me this long to finally make it, but I'm so glad I put it on my to-try list. I served it with a Caesar salad and French bread and it was a great meal.

Chicken Alfredo Rotini Casserole

1 lb box rotini pasta
16 oz jar Alfredo sauce (I used Emeril's)
4 cups of cooked and cubed chicken (I used rotisserie chicken)
1/2 cup chicken broth
1/2 cup grated Parmesan
2 1/2 cups shredded mozzarella
1 1/2 teaspoons minced garlic
salt and pepper to taste

Cook pasta according to package directions. Drain.

Preheat oven to 350 degrees.

In a large bowl combine pasta, Alfredo sauce, cooked chicken, broth, Parmesan, 2 cups of the mozzarella, garlic, and salt and pepper to taste. Spread this mixture evenly into a non-stick sprayed 9x13 baking dish. Sprinkle with remaining 1/2 cup of mozzarella cheese. Bake uncovered for 30 - 35 minutes or until bubbly, hot, and just starting to turn golden in spots on top. Remove from oven and allow to cool for about 10 minutes before serving.

Crock Pot Pasta e Fagioli Soup

This is my pasta e fagioli soup recipe that I posted last year, just updated to be made in the crockpot and it is just great fixed in the crockpot! I really liked being able to throw it all together in the morning and not have to worry about dinner during our busy late afternoon. I served it with bread sticks and it was a great Olive Garden-ish dinner at home.

Crock Pot Pasta e Fagioli Soup

1 lb hamburger
1 teaspoon kosher salt
ground black pepper
1 onion, chopped
3 carrots, chopped
1 cup chopped celery
3 teaspoons minced garlic
11.5 oz can spicy V8 juice
14.5 oz can petite diced tomatoes
15 oz can tomato sauce
4 cups chicken stock
4 teaspoons beef bouillon granules (or 4 cubes)
15 oz can dark red kidney beans, undrained
15 oz can great northern beans, undrained
1 tablespoon balsamic vinegar
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon ground thyme
1 1/2 cups ditalini pasta
grated Parmesan

In a large skillet brown ground beef until almost cooked through. Add kosher salt, pepper to taste, chopped onion, chopped carrots, chopped celery, and minced garlic. Cook for about 5 minutes or until vegetables are tender. Pour this into a large slow cooker. Add V8, tomatoes, tomato sauce, chicken stock, beef bouillon, kidney beans, great northern beans, vinegar, basil, oregano, and thyme. Cook on low for 6 hours. Add ditalini pasta and cook on low for another 45 minutes - 1 hour. Serve individual servings with grated Parmesan.

Crock Pot Lasagna Soup

This is such a great soup - lasagna in soup form and it's delicious! A huge bonus is that it takes such little effort. It really does taste like lasagna. I served it with homemade Italian bread and it was a hit. I think everyone had seconds. The melty cheese on top is the best! I combined a couple of recipes I found on Pinterest to create this recipe and it turned out great. I hope you like it as much as I do.

Crock Pot Lasagna Soup

1 lb ground beef
1 onion, chopped
4 cups beef broth
1 tablespoon minced garlic
1 tablespoon dried parsley
1 tablespoon dried basil
28 oz can petite diced tomatoes (I used Hunts)
6 oz can tomato paste (I used Hunts)
1 cup spicy V8 juice
2 cups uncooked shell pasta
salt and pepper to taste
shredded mozzarella, for topping

Brown ground beef with onion. Pour ground beef and onions into a slow cooker. Add beef broth, garlic, parsley, basil, tomatoes, tomato paste, and V8 juice. Cover and cook on low for 7 hours. Add uncooked shell pasta and cook on low for an additional 45 minutes. Season to taste with salt and pepper. Serve with shredded mozzarella on individual servings.

Baked Spaghetti Casserole

This spaghetti casserole is simply delicious!! It is just darn good comfort food. It's like a lasagna, but with spaghetti noodles and it's a kid pleaser. All my kids raved about this one and my littlest, who's 2, had seconds, which speaks highly of it's kid-appeal. Not to say adults won't like this, because I love it, but spaghetti is always a great family meal. This will also feed a crowd, or you can have it 2 days in a row like we did. I got the recipe from the blog Your Home Based Mom, which I get so many good recipes from.

Baked Spaghetti Casserole

1 lb spaghetti noodles
1 lb bulk Italian sausage
1 cup chopped onion
1, 32 oz jar of your favorite meatless spaghetti sauce (I used Prego traditional)
1/2 teaspoon seasoned salt
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon dried parsley
1/3 cup grated Parmesan
2 eggs
4 tablespoons butter, melted
1 cup small curd cottage cheese
2 cups shredded mozzarella cheese
2 cups shredded Italian blend cheese


Preheat oven to 350. Grease a 9x13 pan.

Cook spaghetti in boiling water until al dente.

In a large pan brown sausage and onion until cooked through and onion is soft. Drain off fat. Add spaghetti sauce and seasoned salt. Add in basil, oregano, and parsley.

In a large bowl mix together eggs, Parmesan cheese, and melted butter. Mix in cooked spaghetti noodles and stir to coat.

Place half of the noodles in the bottom of baking dish. Top with all of the cottage cheese and half of the other 2 cheeses. Top that with half of the meat sauce. Place remaining noodles on top. Top with remaining meat sauce. Top meat sauce with remaining cheeses. Cover with foil and bake for 35 minutes. Remove foil and continue to bake until cheese is melted and golden brown, about 20 more minutes.

One Pan Chicken, Green Beans, and Potatoes

First, I want to start off by saying, wow it's been a long time!! I'm still cooking and trying out new recipes, but during the craziness of Fall and the holidays last year I never got around to posting the new recipes I've been trying out. Stay tuned over the next few weeks as I catch up. We've eaten some yummy stuff lately.:)

So now for this recipe! One Pan Chicken, Green Beans, and Potatoes. I was so surprised by how much my family loved this dinner. I had been seeing this recipe all over Pinterest so I thought I should try it. My family of 6 gobbled this right up; so much so that I think I'm going to have to either double or at least 1 1/2 times this recipe in the future. It is the easiest casserole to throw together and it turns out delicious.

One Pan Chicken, Green Beans, and Potatoes

12 oz green beans (I used frozen whole green beans)
5 chicken breasts, cut into cubes
2 lbs red potatoes, cubed
1/2 cup butter, melted
1 packet zesty Italian dressing mix (the dry mix)
salt and pepper

Preheat oven to 350. Layer green beans, chicken, and potatoes side ways in a 9x13 (or the next size larger baking dish). Pour butter evenly over all. Sprinkle with Italian dressing mix. Bake, uncovered, for 1 hour. Sprinkle finished dish with more salt and pepper to taste.

Four Cheese Chicken Fettuccine Bake

If you have a comfort food night on your menu, this is the recipe for you! This is such a delicious dish. The pasta is creamy and cheesy and the buttery crumb topping is so good. My kids absolutely love fettuccine Alfredo, so they loved this one. I got the recipe from the Taste of Home magazine and modified it just slightly (their recipe has a can of sliced mushrooms in it and I decided to not push mushrooms on my mushroom hating children - I on the other hand would totally included the mushrooms if it was just for me). It's comfort food at it's yummiest.

Four Cheese Chicken Fettuccine Bake

12 oz uncooked fettuccine, strands snapped in half
1 can cream of mushroom soup
8 oz cream cheese, softened
1 cup cream
1/2 cup butter
1/2 teaspoon garlic powder
3/4 cup grated Parmesan
1/2 cup shredded mozzarella
1/2 cup shredded Swiss
3 cups cooked and cubed chicken
pepper, to taste

Topping:
1/3 cup seasoned bread crumbs
2 tablespoons butter, melted
1-2 tablespoons grated Parmesan

Cook fettuccine (which has been snapped in half) according to package directions.

Meanwhile in a large skillet, combine soup, cream cheese, cream, butter, and garlic powder. Stir in cheeses; cook and stir until melted. Add chicken; heat through. Drain the fettuccine; add to the sauce.

Transfer to a greased 9x13 baking dish. Combine topping ingredients and sprinkle over the pasta mixture. Cover with foil and bake at 350 degrees for 25 minutes. Uncover; bake 5-10 minutes longer or until golden brown.

Creamy Italian Sausage Bowtie Pasta

This is an under 30 minute meal and it's delicious. It's a lot like the Italian Sausage Fettuccine I make a lot, but with bowtie pasta instead and some less fussy ingredients (that one calls for shallots, which I don't usually have on hand). This recipe is originally from Lilluna, but I modified it slightly. I served it with some sourdough bread from Costco and mixed veggies and it was a fast weeknight meal.

Creamy Italian Sausage Bowtie Pasta

1, 12 oz package bowtie pasta
1 lb bulk Italian sausage
pinch red pepper flakes
1/2 cup diced onions
1 1/2 teaspoons minced garlic
1, 14.5 oz can petite diced tomatoes, undrained
2 cups heavy cream
1/2 teaspoon salt
1/2 teaspoon dried rubbed sage
1/4 teaspoon dried basil
3/4 cup grated fresh Parmesan cheese, divided

Cook pasta according to package directions, reserving 1 cup of the pasta water. Drain, and set aside.

Meanwhile, in a large deep skillet brown sausage, breaking up with a spatula, until cooked through. Add pepper flakes and diced onions and cook until onions are tender. Add tomatoes, cream, salt, rubbed sage, basil, and 1/2 cup grated Parmesan. Bring to a boil. Reduce heat and simmer uncovered for 6-8 minutes or until slightly thickened. Add drained pasta, tossing to coat with sauce. Add reserved pasta water as needed to thin sauce to desired consistency. Garnish with remaining 1/4 cup Parmesan.

Pasta e Fagioli Soup (Olive Garden Copy Cat)

Pasta e Fagioli soup is another Olive Garden staple that I love and this copy cat recipe is a great homemade version. It tastes so much like the original. It is a hearty, beefy, soup that is perfect for a cold night and it's surprising fast to put together (takes about 30 minutes). I got this recipe from I Heart Nap time and changed it just slightly. I served it with these bread sticks and some Parmesan on top and it was delicious. My whole family, including my 1 year old, gave it thumbs up.

Pasta e Fagioli Soup

1 lb hamburger
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 onion, chopped (about 1 cup)
3/4 cup grated carrots
1 cup chopped celery
3 cloves garlic, minced
1, 11.5 oz can V8 juice (I used spicy)
1, 14.5 oz can petite diced tomatoes
1, 15 oz can tomato sauce
4 cups chicken stock
4 teaspoons beef bouillon granules
1, 15 oz can kidney beans, undrained
1, 15 oz can great northern beans, undrained
1 tablespoon red wine vinegar
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon ground thyme
2 cups ditalini pasta

In a large soup pot brown the hamburger. Add onions, carrots, and celery and cook until vegetables are tender, about 5 minutes. Add garlic and cook another minute. Add V8, tomatoes, tomato sauce, chicken stock, beef bouillon, kidney beans, great northern beans, red wine vinegar, basil, oregano, and thyme. Bring to a boil. Add pasta and simmer for 20 minutes or until pasta is cooked through. Serve with grated Parmesan on top.

Slow Cooker Olive Garden Meat Sauce

Wow, I make a lot of Olive Garden copy-cat recipes. I guess it's cause we just love Olive Garden! I was so happy when I found this recipe on Pinterest (I modified it slightly) because it tastes so much like the meat sauce you get at Olive Garden. I get spaghetti and meat sauce all the time there (it's either that or ravioli di portobello - yum!). This recipe is also super easy because the slow cooker does all the slow simmering work to make it amazing. I served it with Caesar salad and homemade Italian bread and it was such a yummy, family pleasing meal. Oh, and another great part of this recipe is that it made enough to freeze half for another dinner.

Slow Cooker Olive Garden Meat Sauce

1 lb ground beef
1 lb bulk Italian sausage
dash red pepper flakes
1 onion, chopped (or 1 cup frozen chopped onions)
3 cloves garlic, minced
28 oz can crushed tomatoes (I like to use Hunts brand)
28 oz can tomato sauce (I like to use Hunts brand)
6 oz can tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground thyme
1 tablespoon sugar
1 tablespoon balsamic vinegar

In a large skillet brown ground beef and Italian sausage, breaking up with a spatula as it cooks. Add a dash or two of red pepper flakes to taste. Add onions and cook until onions are tender. Add garlic and cook for 1 minute. Pour this meat mixture into your slow cooker. Add remaining ingredients: crushed tomatoes, tomato sauce, tomato paste, basil, oregano, salt, thyme, sugar, and balsamic vinegar. Stir well to combine. Cover and cook on low for 6-7 hours. Serve over spaghetti or other pasta with grated Parmesan on individual servings.

Shells and Peas Alfredo

I got this wonderful recipe from The Smitten Kitchen cookbook, which is a great cookbook with amazing food photography. This dish is so creamy and good! I served it as a side dish with Parmesan Chicken Tenders, but you could easily double this recipe to serve as a main dish. My husband and I really loved this one and my kids of course longed for Pasta Roni (the pull of Parmesan Pasta Roni for my kids is a mystery to me), but I can guarantee you this is so much better than Pasta Roni!

Shells and Peas Alfredo

1/2 lb small shell pasta
1 cup frozen peas, cooked (just microwave for a couple minutes)
1 cup heavy cream
3 tablespoons butter
fresh ground black pepper
3/4 cup grated Parmesan
1 tablespoon freeze-dried parsley (or 2 tablespoons chopped fresh parsley)

Cook pasta according to package directions. Reserve 1/2 cup pasta cooking water and set aside. Drain pasta and set aside.

In a large saucepan heat heavy cream. Bring the cream to a simmer and cook until it is slightly reduced, about 4 minutes, stirring frequently. Add the butter and stir in until melted. Generously season the sauce with ground black pepper and a pinch of salt. Add 3/4 cup Parmesan and stir until the sauce is smooth. Add drained pasta and cooked peas and toss in sauce to coat. Add reserved pasta water a spoonful at a time until the sauce is the consistency you'd like. Add parsley, stir, and serve.

Zuppa Toscana

I had been meaning to try this recipe for years and I finally got around to it. It's a copy cat recipe of the Zuppa Toscana at Olive Garden and I actually think it's super close to the restaurant version. It's delicious!! Score! The recipe is from Jamie Cooks It Up, but I've seen it on tons of other sites as well. What sets this recipe apart is that it makes 10 servings, which is what I need for my family of 6 and it's super good. I've never gotten a recipe from Jamie Cooks It Up that I haven't loved. I served the soup with these amazing Olive Garden-like bread sticks and my family loved it. I loved that they happily ate kale. Nice.

Zuppa Toscana

1 lb bulk Italian sausage
dash of red pepper flakes
5 strips of bacon
1 large onion, chopped
3 cloves garlic, minced
8 cups chicken stock
2 cups water
2 large russet potatoes, peeled or unpeeled, sliced thin
1 cup heavy cream
1 teaspoon onion salt
1/2 tablespoon chicken bouillon granules
1 cup frozen chopped kale (or 2 cups fresh kale, chopped)
salt and pepper to taste

In a large soup pot, brown the Italian sausage, breaking up as it cooks, until cooked through. Remove cooked sausage to a large bowl and cover with foil. Set aside.

Microwave strips of bacon just until partially cooked (this makes it easier to cut up). Pour fat from plate bacon was cooked on into the soup pot. Cut up the bacon into small pieces, scissors work great for this.

Add onions and bacon pieces to the soup pot and cook until onions are softened. Add garlic and cook for a minute. Add chicken stock and water and bring to a boil.

Meanwhile, peel the potatoes if desired (Olive Garden leaves the skins on, but I like the skins off in soups) and cut into quarters lengthwise, then slice thinly the other way so you have thin triangular shaped potatoes. After soup on stove has come to a boil add the potatoes into the soup. Bring to a boil again, turn down heat to medium, and let simmer until potatoes are cooked through, about 10 minutes.

Add heavy cream, onion salt, chicken bouillon granules, frozen chopped kale (or fresh kale if using), and browned sausage. Heat through and season with salt and pepper to taste. Serve with fresh ground pepper and shredded Parmesan on individual servings. YUM!

Easy Red & White Pasta Bake

This casserole is so easy and family pleasing. It's pasta. It's cheesy. It's saucy. All the things my family loves. I've seen more time consuming versions of this kind of pasta casserole, made with homemade sauces, but this one is the short cut version. It's also a great way to use up all those partially used boxes of pasta in your pantry. This time I used a mixture of rotini, bowtie, shell, and penne pasta and it all worked great. Oh and this would make a great food storage meal also as it uses mostly shelf stable products (you'd just leave out the cheese on top, but it will still taste good).

Easy Red and White Pasta Bake

16 oz pasta (rotini or bowtie or a mix of whatever)
1, 15 oz jar Classico Alfredo sauce (or whatever brand you like)
1, 24 oz jar Classico traditional tomato basil pasta sauce (or whatever brand you like)
2 cups shredded cheese (colby-jack, mozzarella, or cheddar)

Prepare pasta according to package directions. Drain. Set aside.

Spray a 9x13 baking dish with cooking spray. Spread about 1/3 cup of tomato pasta sauce in the bottom. Pour half of the drained pasta on top. Pour half of the remaining tomato pasta sauce evenly over pasta. Pour 1/2 of the Alfredo sauce evenly over the tomato pasta sauce. Pour remaining pasta over. Pour remaining tomato pasta sauce over the pasta. Pour remaining Alfredo sauce over the tomato pasta sauce. Top with shredded cheese. Bake in a preheated 350 degree oven for about 20 minutes or until the cheese on top has melted and the sauces are bubbly.