Creamy, cheesy, and loaded with that smoky-sweet street corn flavor we all pretend we don’t crave every time we pass a food truck. This Mexican Street Corn Pasta Bake is a quick mix of pantry staples and bold flavors, all baked into a bubbly, golden-topped comfort bomb. Weeknight dinner? Covered. Potluck hero? That too.

I’ve always loved elote—there’s just something about that creamy, cheesy, spicy combo that hits every craving at once. But slathering corn on the cob isn’t always in the cards, so this pasta bake is my go-to shortcut. It gives you all those bold, bright flavors in a comforting, cheesy bake that you can pull off any night of the week—and let’s be honest, it’s way less messy.

Before You Start + Ingredient Notes

• Use any corn – Fresh, frozen, canned—it all works. Just drain if needed.
• No cotija? Feta’s a great sub. Even cheddar if you’re feeling rebellious.
• Want heat? Add diced jalapeños or a pinch of cayenne.
• Make ahead? Assemble it, refrigerate, then bake when you’re ready. Dinner = done.

Penne or elbows work great. Drain and set aside.

Cook onion in butter, then add garlic, corn, and spices. Let it all get cozy for 5 minutes.

Mix sour cream, mayo, and cotija. Stir it into the corn mixture.

Add pasta and half the shredded cheese. Stir well.

Transfer to a baking dish, top with the rest of the cheese, and bake at 375°F for 20 minutes until bubbly. Garnish with lime juice and fresh cilantro. Then try not to eat it straight out of the pan.

Try These Pasta Bakes Next

• Cheesy Tomato Beef Pasta Bake
• Ravioli Alfredo Bake
• Baked Spaghetti
• Baked Mostaccioli
• Baked Feta Pasta (Tik Tok Pasta)

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Mexican Street Corn Pasta Bake

This Mexican Street Corn Pasta Bake combines all the creamy, zesty flavor of elote with cheesy baked pasta for an easy, crowd-pleasing dinner.

Course Dinner

Cuisine American, Mexican

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 599kcal

Author Joanna Cismaru

Equipment

• 9×13-inch Casserole Dish

Ingredients

• 12 ounces penne or elbow pasta
• 1 tablespoon butter
• 1 small onion diced
• 2 cloves garlic minced
• 3 cups corn fresh, frozen, or canned
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ cup sour cream
• ½ cup mayonnaise
• 1 cup cotija cheese or feta, crumbled
• 1 cup Monterey Jack cheese shredded
• ½ cup fresh cilantro chopped
• juice of 1 lime

US Customary – Metric

Instructions

• Cook pasta according to package instructions. Drain and set aside.
• In a skillet, melt butter and sauté onion for 3 minutes. Add garlic, corn, chili powder, paprika, salt, and pepper. Cook for 5 minutes.
• In a bowl, mix sour cream, mayonnaise, and cotija cheese. Stir into the corn mixture.
• Add pasta and half of the shredded cheese. Stir well.
• Transfer to a baking dish and top with remaining cheese. Bake at 375°F (190°C) for 20 minutes until bubbly.
• Garnish with fresh cilantro and lime juice before serving.

Notes

1. Corn – Fresh, frozen, or canned all work. Just make sure it’s drained if needed.
2. Cheese swaps – No cotija? Feta works great. Monterey Jack can be swapped for cheddar or pepper jack.
3. Lime juice – Don’t skip it. It balances the richness and ties everything together.
4. Spice it up – Add jalapeños or cayenne if you want more heat.
5. Make ahead – Assemble, refrigerate, and bake when ready. You may need to add 5 extra minutes if baking cold.
6. Storage – Leftovers keep for 3–4 days in the fridge. Reheat with a splash of milk if it thickens.

Nutrition

Serving: 1serving | Calories: 599kcal | Carbohydrates: 63g | Protein: 19g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 59mg | Sodium: 752mg | Potassium: 411mg | Fiber: 4g | Sugar: 6g | Vitamin A: 858IU | Vitamin C: 6mg | Calcium: 315mg | Iron: 2mg

The post Mexican Street Corn Pasta Bake appeared first on Craving Home Cooked.

Ever have one of those recipes you stumble across almost by accident but then wonder how you ever lived without it? For me, that’s this Cabbage and Noodles with Sausage dish—comforting, quick, and utterly irresistible.

The first time I made it, my husband looked skeptical (he always does with new recipes), but by the time his plate was empty, I knew we had a winner. Simple ingredients, big flavors, and ready in just 30 minutes—what’s not to love?

Before You Start: My Top Tips

Cabbage

• Choosing: Choose fresh, firm green cabbage that feels crisp and heavy. This ensures it cooks perfectly without turning mushy.
• Shredding: Use a sharp knife or a mandoline for quick, even shreds. If using a mandoline, always wear a protective glove to keep your fingers safe! Trust me, I’m speaking from experience here.
• Cooking Tips: Sauté the cabbage without overcrowding the pan, giving it enough space to caramelize and develop flavor rather than steaming.

Sausage

• Selecting: Kielbasa is ideal—smoky, flavorful, and browns nicely. Even slices help ensure consistent cooking.
• Cooking: Brown sausage thoroughly; crispy edges are key to unlocking maximum flavor.

Egg Noodles

• Best Type: Egg noodles are perfect since they hold onto flavors without turning soggy. If substituting, choose sturdy pasta shapes like rigatoni or farfalle.

Extra Boost Flavor

• Vinegar: Don’t skip the apple cider vinegar. It adds essential brightness, balancing the rich, smoky flavors perfectly.

Boil egg noodles just until al dente according to the package instructions—avoid overcooking so they maintain the perfect bite.

Tip: Add a pinch of salt to the water to season the noodles as they cook.

In a large skillet over medium heat, melt butter and brown sausage slices thoroughly, 3-4 minutes per side. Those crispy bits are pure flavor!

Tip: Don’t rush this step; deep browning builds incredible flavor.

In the same skillet, sauté onion and shredded cabbage until softened and lightly caramelized, about 5 minutes. Add garlic and spices, stirring well to fully coat and release their aromas.

Tip: Adding garlic after onions and cabbage prevents it from burning.

Add chicken broth and apple cider vinegar, then cover and simmer gently for about 5-7 minutes, allowing flavors to meld.

Tip: Covering the skillet helps cabbage steam gently and keeps moisture in.

Toss cooked sausage and noodles back into the skillet, stirring gently until everything is evenly coated and heated through, about 2 minutes. Serve warm and enjoy immediately!

Tip: Finish with freshly cracked black pepper for an extra punch of flavor.

How To Serve

This hearty dish is perfect on its own, but here are a few easy ideas to round out your meal:

Oven Roasted Carrots

How To Steam Broccoli

Breadsticks Recipe

Avocado Tomato Salad

More Delicious Cabbage Recipes

• Braised Cabbage
• Easy Coleslaw Recipe
• Stuffed Cabbage Rolls
• Cabbage Soup
• Cabbage Roll Casserole

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Cabbage and Noodles with Sausage

Easy Cabbage and Noodles with Sausage—quick comfort food with kielbasa, tender cabbage, and egg noodles. Perfect weeknight meal in 30 mins!

Course Dinner

Cuisine American, European

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 727kcal

Author Joanna Cismaru

Ingredients

• 12 ounces egg noodles
• 1 tablespoon butter
• 1 pound smoked sausage kielbasa, sliced
• 1 small onion chopped
• 4 cups green cabbage shredded
• 2 cloves garlic minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika
• ½ cup chicken broth low sodium
• 1 tablespoon apple cider vinegar

US Customary – Metric

Instructions

• Cook egg noodles according to package directions. Drain and set aside.
• In a large skillet over medium heat, melt butter. Add sliced sausage and cook until browned, about 3-4 minutes per side. Remove and set aside.
• In the same skillet, add onion and cabbage. Sauté for 5 minutes until softened. Add garlic, salt, pepper, and smoked paprika. Stir well.
• Pour in chicken broth and vinegar. Cover and cook for 5-7 minutes, stirring occasionally.
• Add the cooked sausage and drained noodles to the skillet. Toss everything together and cook for another 2 minutes. Serve warm.

Notes

1. Extra Veggies: Feel free to toss in additional veggies like sliced bell peppers, carrots, or mushrooms for more color and nutrition.
2. Adjust Seasoning: Taste before serving and adjust salt, pepper, or vinegar as needed—personal preferences can vary!
3. Serving Suggestion: Sprinkle a bit of fresh parsley or grated Parmesan on top just before serving for added freshness and flavor.

Nutrition

Serving: 1serving | Calories: 727kcal | Carbohydrates: 70g | Protein: 28g | Fat: 37g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 159mg | Sodium: 1606mg | Potassium: 610mg | Fiber: 5g | Sugar: 5g | Vitamin A: 334IU | Vitamin C: 27mg | Calcium: 77mg | Iron: 3mg

The post Cabbage and Noodles with Sausage appeared first on Craving Home Cooked.

This One Pot Meatballs and Potatoes dish is a game-changer. Imagine perfectly seasoned meatballs nestled in a bed of tender potatoes, all bathed in a vibrant, citrusy sauce. It’s the kind of meal that fills your kitchen with mouthwatering aromas and your heart with satisfaction. I love this recipe because it’s not only simple to make but also feels like something you’d serve to impress guests. The secret is in the herb mixture—it takes these meatballs to a whole new level.

Ingredients You’ll Need

• Ground Beef: You can use extra lean ground beef. Swap with ground turkey or chicken for a leaner option.
• Salt, Pepper, Paprika, Italian Seasoning: These seasonings bring out the best in the meatballs and add layers of flavor. Feel free to adjust to taste or use your favorite spice mix. If you don’t have Italian seasoning, you can make your own using my recipe here.
• Olive Oil: Keeps the meatballs moist and adds a hint of richness. Any neutral oil, like avocado oil, works if you’re out of olive oil.
• Honey: Adds a touch of sweetness that balances the savory flavors. You can substitute with maple syrup or skip it if you prefer.

• Garlic, Cilantro, Parsley: These fresh ingredients make the herb mixture vibrant and aromatic. If cilantro isn’t your thing, you can use extra parsley or even basil.
• Golden Potatoes: Yukon Golds are my go-to, but red potatoes work too. Avoid starchy ones like Russets.
• Celery Root: Adds a subtle, earthy flavor to the herb mixture. If you can’t find it, try a small parsnip or just leave it out.
• Onion: Adds a lot sweetness and depth. White or yellow onions work best here.

• Golden Potatoes: They cook to a buttery, tender texture without falling apart. Yukon Golds are my go-to, but red potatoes work too. Avoid starchy ones like Russets.
• Turmeric: Gives the dish a warm, earthy flavor and a beautiful golden color. Don’t skip this—it’s a game-changer!

• Lemon Juice: Brings a bright, tangy kick to balance the richness of the meatballs and potatoes. Lime juice is a good alternative.
• Honey: Adds a touch of sweetness that balances the savory flavors.

Let’s start with the green herb mixture because it’s the secret to these meatballs tasting so good. Toss your garlic, potatoes, celery root, onion, cilantro, and parsley into a food processor and blend until it’s nice and smooth. Don’t overthink it—it doesn’t have to be perfect puree, but you don’t want big chunks either.

Now, grab a big bowl for the meatballs. Throw in the ground beef, spices, olive oil, honey, and that herb mixture you just made. Don’t be shy—use your hands to mix everything. Knead it just until everything is combined; you don’t want to overwork it, or the meatballs might end up a bit dense.

As for shaping, aim for about 1½-inch balls—think ping pong size. Try to keep them uniform so they cook evenly.

For the pan, the trick is layering. Start with some olive oil, turmeric, salt, and pepper. Let that warm up a bit, then toss in your sliced onions. Stir them around for a couple of minutes—they don’t need to cook fully, just soften up.

Now, add the meatballs right on top of the onions. No need to sear them first; they’ll cook beautifully in the sauce. Arrange the potato wedges on top of the meatballs—it might feel a little odd layering like this, but trust me, it works. Whisk together your lemon juice, olive oil, garlic, turmeric, honey, and water. Pour this all over the meatballs and potatoes, making sure to get it as even as possible. I like to give the pot a gentle shimmy side to side, so the sauce coats everything. Don’t stir it—that would mess up your layering.

Cover the pot with a lid, turn the heat down low, and let it all simmer away for about 50 minutes. This is where the magic happens. The potatoes soak up all that lemony, herby goodness, and the meatballs get super tender. Resist the urge to peek too often—you want all that steam to stay inside and do its thing.

This step is a game-changer. Once the meatballs and potatoes are cooked, preheat your broiler. Pop the uncovered pot under the broiler for about 7–8 minutes, just until the tops get that gorgeous caramelized color. Keep an eye on it—things can go from golden to burnt pretty fast! When it’s done, sprinkle on some fresh parsley for a little color and freshness.

More Delicious Dinner Recipes

• Chicken Parmesan Meatballs
• Meatloaf with Gravy
• Pork Belly Bao Buns (Gua Bao)
• Chicken And Leek Pie
• Slow Cooker Steak and Potatoes

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One Pot Meatballs and Potatoes

One Pot Meatballs and Potatoes is a hearty, flavorful dish with tender meatballs, golden potatoes, and a zesty lemony sauce. It’s easy to make and perfect for a cozy family dinner.

Course Dinner

Cuisine Mediterranean

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 6

Calories 932kcal

Author Joanna Cismaru

Ingredients

For the Meatballs:

• 2 pounds ground beef
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ½ teaspoon paprika
• 1 teaspoon Italian seasoning
• 3 tablespoons olive oil
• 1 teaspoon honey

For the Green Herbs Mixture:

• 3 cloves garlic
• 2 golden potatoes cut into quarters
• ½ celery root cut into quarters
• 1 onion cut into quarters
• ½ cup cilantro leaves
• ½ cup parsley leaves

For the Pan:

• 6 tablespoons olive oil
• ½ teaspoon turmeric
• ½ teaspoon black pepper
• ½ teaspoon salt
• 2 medium onions cut in halves and sliced
• 3 pounds potatoes such as Yukon gold, peeled and cut into quarters

For the Lemony Sauce:

• ½ teaspoon turmeric
• ½ teaspoon salt
• 4 tablespoons olive oil
• 2 cloves garlic minced
• juice of ½ lemon
• 1 teaspoon honey
• ⅓ cup water

Garnish:

• ¼ cup parsley chopped

US Customary – Metric

Instructions

• In a small food processor, combine 3 garlic cloves, 2 potatoes, ½ celery root, 1 onion, ½ cup cilantro leaves, and ½ cup parsley leaves. Process until the mixture is smooth and well combined. Set aside.
  
• In a large bowl, add 2 pounds ground beef, 1 teaspoon salt, ½ teaspoon ground black pepper, ½ teaspoon paprika, 1 teaspoon Italian seasoning, 3 tablespoons olive oil, and 1 teaspoon honey. Add the prepared green herbs mixture to the bowl. Knead the mixture with your hands until all ingredients are thoroughly incorporated.
  
• Shape the mixture into approximately 30 meatballs, each about 1½ inches in diameter. Set aside.
  
• In a mixing bowl, combine ½ teaspoon turmeric, ½ teaspoon salt, 4 tablespoons olive oil, 2 minced garlic cloves, juice from ½ lemon, 1 teaspoon honey, and ⅓ cup water. Mix well until all ingredients are thoroughly incorporated.
  
• In a large, oven-safe pot or Dutch oven, heat 6 tablespoons olive oil over medium heat. Add ½ teaspoon turmeric, ½ teaspoon black pepper, and ½ teaspoon salt. Stir to combine. Add 2 onions, cut in halves and sliced, to the pot. Sauté for 2 minutes until they start to soften.
  
• Carefully add the 30 meatballs to the pot right on top of the onion. Arrange the potatoes, peeled and cut into quarters, on top of the meatballs. Pour the lemony sauce evenly over the meatballs and potatoes in the pot. Gently move the pot from side to side to ensure the sauce is distributed evenly.
  
• Cover the pot with a lid and reduce the heat to LOW. Let it cook for 50 minutes, allowing the flavors to meld and the potatoes to become tender.
  
• After cooking, preheat your oven's broiler. Remove the lid from the pot and transfer it to the oven. Broil for 7-8 minutes until the top is nicely browned and caramelized. Remove the pot from the oven and let it cool slightly.
• Garnish with ¼ cup chopped fresh parsley and serve.

Notes

1. Brown the meatballs under the broiler at the end for a beautiful caramelized finish.
2. Use Yukon Gold potatoes for the best texture—they hold up well during cooking.
3. Add extra lemon juice for a brighter, tangier flavor if you love citrusy dishes.

Nutrition

Serving: 1serving | Calories: 932kcal | Carbohydrates: 64g | Protein: 34g | Fat: 61g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 35g | Trans Fat: 2g | Cholesterol: 107mg | Sodium: 957mg | Potassium: 1925mg | Fiber: 9g | Sugar: 7g | Vitamin A: 818IU | Vitamin C: 75mg | Calcium: 122mg | Iron: 7mg

The post One Pot Meatballs and Potatoes appeared first on Craving Home Cooked.

When the cold January winds are howling outside, there’s nothing better than gathering around the table with a bubbling, golden casserole fresh from the oven. For me, casseroles are more than just a meal—they’re a warm embrace, a way to bring everyone together after a long day. Whether it’s a cheesy baked pasta that feels like a hug in every bite or a hearty potato casserole that warms you from the inside out, these dishes are the ultimate winter comfort food.

If you’re looking for meals that are simple to make but loaded with flavor, casseroles are the answer. They’re versatile, easy to prep ahead, and perfect for feeding a crowd—or just guaranteeing leftovers you’ll actually be excited to eat! Plus, they give me a chance to take classic, sometimes complicated recipes and simplify them so anyone can make them. So grab a blanket, pour yourself a cup of something warm, and get ready to dive into these 10 cozy casseroles that will make your kitchen the coziest spot in the house.

The Ultimate Comfort Food: 10 Casseroles to Warm Your Soul

Beef Stroganoff Casserole

Savor the classic, rich flavors of Beef Stroganoff in a comforting and convenient casserole form. Tender chunks of beef are enveloped in a creamy, savory mushroom sauce, then layered with tender egg noodles, lots of mozzarella cheese and baked to perfection.

Get this Recipe

Chicken Spaghetti

Juicy shredded chicken, cream cheese, and cheddar come together with fresh garlic, chunks of tomato, and bell peppers to make this creamy baked Chicken Spaghetti! It’s a super simple baked pasta dish that serves up all hot and bubbly in just a matter of minutes!

Get this Recipe

Goulash Casserole

This Goulash Casserole is the ultimate comfort dish that's both easy to make and incredibly satisfying. It features a rich mix of ground beef, tender vegetables, and elbow macaroni, all enveloped in a savory tomato-based sauce. The added spices like paprika and oregano bring a warm, homely flavor, while the cheddar cheese topping melts into a gooey, golden crust. Perfect for a family dinner, this casserole is a delightful blend of flavors and textures, baked to perfection.

Get this Recipe

Easy Mexican Casserole

This Easy Mexican Casserole is loaded with flavor, layers of ooey-gooey cheese, ground beef, crunchy tortilla chips and more. Perfect to serve for dinner any night of the week and sure to satisfy.

Get this Recipe

Ravioli Alfredo Bake

This Ravioli Alfredo Bake is a creamy, cheesy casserole packed with tender ravioli, savory Italian sausage, and a golden, bubbly topping. It’s the perfect comfort food for weeknight dinners or family gatherings, and it’s so easy to make!

Get this Recipe

Baked Spaghetti

Baked Spaghetti is a comforting, cheesy pasta casserole layered with Italian sausage, marinara, ricotta, and melted mozzarella. It’s perfect for a cozy, crowd-pleasing meal.

Get this Recipe

Cheesy Potato Casserole

Cheesy Potato Casserole – Comfort food at its finest! This easy casserole is loaded with potatoes smothered in a flavorful, creamy sauce and 2 kinds of cheese.

Get this Recipe

Chicken Tetrazzini

This Chicken Tetrazzini is a creamy, comforting casserole that combines tender chicken, mushrooms, and pasta in a rich, cheesy sauce. It's easy to make and perfect for a satisfying family dinner.

Get this Recipe

French Chicken Casserole

French Chicken Casserole is a heartwarming and comforting dish, perfect for any family dinner. Juicy chicken thighs, earthy mushrooms, and tender baby potatoes are simmered in a creamy, herb-infused sauce.

Get this Recipe

Toad In The Hole

Toad in the Hole: A classic British comfort food that's as much fun to make as it is to eat! This easy recipe combines plump, juicy sausages nestled in a golden, fluffy Yorkshire pudding.

Get this Recipe

More Delicious Recipes

• Fourth of July Feast: 10 Comfort Food Recipes
• Chicken Enchilada Casserole
• Baked Crack Chicken Casserole
• Cheesy Tomato Beef Pasta Bake
• Chicken Fajita Rice Skillet

The post 10 Cozy Casseroles for Chilly Nights appeared first on Craving Home Cooked.

Imagine layers of tender ravioli, creamy Alfredo sauce, and savory Italian sausage, all baked together under a blanket of golden, bubbling cheese. This Ravioli Alfredo Bake is the kind of dish that makes weeknight dinners feel like a special occasion. It’s rich, indulgent, and so easy to pull together—perfect for feeding a hungry family or impressing guests without breaking a sweat.

Ingredients You’ll Need

• Ravioli: You’ll need a pound of your favorite ravioli, refrigerated or frozen. No need to thaw, and use any flavor you like.
• Italian Sausage: The sausage is where a lot of the flavor comes from, so go for a good-quality one. I usually grab mild sausage, but if you’re all about that spice, spicy sausage is a game-changer. No sausage? Ground turkey or beef works fine too.
• Mozzarella Cheese: The cheesy, melty magic that ties everything together. Shred it yourself if you can—it melts way better than the pre-shredded stuff. Want to get creative? Throw in some provolone or even a little gouda.
• Parmesan Cheese: This is your salty, nutty, flavor-packed finishing touch. Use freshly grated if possible; trust me, it’s worth it. If you’re out of Parmesan, Pecorino Romano is a great swap with a bit more bite.
• Alfredo Sauce: Creamy, dreamy, and the glue that holds this casserole together. Homemade Alfredo is amazing, but store-bought works perfectly when time’s tight. Feeling adventurous? Try a garlic cream sauce for a little twist.
• Garlic Powder: Just a pinch adds that extra garlicky kick to the Alfredo without overpowering the dish. You can also use fresh garlic—just sauté it with the sausage first.
• Italian Seasoning: This herb blend adds that classic Italian vibe we all love. No Italian seasoning? You can make your own!

Alright, first things first—preheat your oven to 375°F (190°C). You’ll also want to grease that baking dish with cooking spray or butter.

Bring a big pot of salted water to a boil. And when I say salted, I mean it should taste like the ocean—this is your chance to flavor the pasta! Pop the ravioli in and cook it until it’s just al dente. Don’t overdo it because it’ll cook a little more in the oven, and no one wants mushy pasta. Once it’s ready, drain it and set it aside for now.

Grab a skillet, heat it over medium, and toss in the Italian sausage (with the casings removed, of course). Break it up as it cooks—I use a wooden spoon, but whatever you’ve got works. Let it cook until it’s browned and cooked through, and don’t drain all the grease!

In a big mixing bowl, combine the cooked ravioli, sausage, Alfredo sauce, a cup of shredded mozzarella, a cup of Parmesan, and your seasonings—garlic powder, Italian seasoning, salt, and pepper. Give it a good mix, but don’t overdo it; you don’t want to break the ravioli.

Spread the ravioli mixture evenly into your greased baking dish. Then, the best part—pile on the cheese! Sprinkle the remaining 2 cups of mozzarella and ½ cup of Parmesan on top.

Pop the dish in your preheated oven and bake it for about 45 minutes. You’ll know it’s ready when the cheese is melted and golden, and the edges are bubbling like a cheesy lava flow. Once it’s out of the oven, let it cool for a few minutes—it’ll be molten hot, and no one wants to burn their tongue. Garnish with sliced green onions if you’re feeling fancy, then serve it warm.

How To Serve

This Ravioli Alfredo Bake is rich and cheesy, so I love pairing it with lighter, fresh sides to balance things out. Here are a few ideas to serve alongside:

Breadsticks Recipe

Easy Bruschetta

Caprese Salad

Italian Wedding Soup

More Delicious Pasta Bakes

• Baked Spaghetti
• Cheesy Tomato Beef Pasta Bake
• Chicken Tetrazzini
• Goulash Casserole
• Baked Ravioli

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Ravioli Alfredo Bake

This Ravioli Alfredo Bake is a creamy, cheesy casserole packed with tender ravioli, savory Italian sausage, and a golden, bubbly topping. It’s the perfect comfort food for weeknight dinners or family gatherings, and it’s so easy to make!

Course Dinner

Cuisine American, Italian

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 8

Calories 698kcal

Author Joanna Cismaru

Equipment

• 9×13-Inch Rectangular Baking Pan

Ingredients

For the Casserole:

• 1 pound ravioli refrigerated or frozen
• 1 lb Italian sausage casings removed, mild or spicy
• 1 cup mozzarella cheese shredded
• 1 cup Parmesan cheese grated
• 2 cups Alfredo sauce homemade or store-bought
• ½ teaspoon garlic powder
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Topping:

• 2 cups mozzarella cheese shredded
• ½ cup Parmesan cheese grated
• 2 green onions sliced (optional for garnish)

US Customary – Metric

Instructions

• Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or line it with parchment paper for easier cleanup.
• Bring a large pot of salted water to a boil. Add the ravioli and cook according to the package instructions until al dente. Drain and set aside.
  
• In a large skillet, cook the Italian sausage over medium heat until browned and fully cooked. Drain any excess grease.
  
• In a large mixing bowl, combine the cooked ravioli, cooked sausage, shredded 1 cup of the mozzarella cheese, 1 cup of the grated Parmesan cheese, and Alfredo sauce. Season with garlic powder, Italian seasoning, salt, and black pepper. Stir until all ingredients are well mixed.
  
• Transfer the ravioli mixture into the prepared baking dish, spreading it out evenly. Sprinkle the casserole with the remaining 2 cups mozzarella cheese and ½ cup of the grated Parmesan cheese.
  
• Place the baking dish in the preheated oven and bake for 45 minutes, or until the topping is golden brown and the casserole is bubbling around the edges.
  
• Remove the casserole from the oven and let it cool for a few minutes. Garnish with sliced green onions if desired. Serve warm and enjoy.

Notes

1. Cook the ravioli until just al dente so it doesn’t overcook in the oven.
2. Use freshly grated mozzarella and Parmesan for the best flavor and melt.
3. Assemble the casserole ahead of time and bake it fresh when you’re ready to serve.
4. Add a pinch of red pepper flakes if you like a bit of heat in your Alfredo bake.

Nutrition

Serving: 1serving | Calories: 698kcal | Carbohydrates: 28g | Protein: 35g | Fat: 49g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Cholesterol: 160mg | Sodium: 1891mg | Potassium: 207mg | Fiber: 2g | Sugar: 3g | Vitamin A: 465IU | Vitamin C: 2mg | Calcium: 462mg | Iron: 7mg

The post Ravioli Alfredo Bake appeared first on Craving Home Cooked.

Nothing says comfort like a bubbling, cheesy pasta bake! This Baked Spaghetti combines tender pasta, a rich meat sauce, and layers of melty mozzarella and ricotta for a meal that’s pure cozy goodness. Perfect for feeding a crowd or enjoying leftovers all week!

Why You’ll Love This Baked Spaghetti

Imagine the comfort of spaghetti, but layered and baked until bubbly, golden, and extra cheesy. That’s what you get with this Baked Spaghetti—a dish that’s got all the cozy vibes of lasagna without the effort of layering noodles. I love how easy it is: you start with classic spaghetti, add a rich, sausage-studded marinara, then mix up a creamy ricotta and mozzarella layer that melts into every nook and cranny. It’s like the ultimate pasta casserole, with the kind of flavor that keeps everyone coming back for more.

Here’s the best part—there’s no need to worry about fancy techniques or endless dishes. Just a handful of steps, a few simple ingredients, and that amazing aroma filling the kitchen while it bakes. It’s perfect for family dinners, cozy date nights, or even meal prep (it reheats like a dream!). I can’t wait for you to try it, and trust me, once you do, it’s bound to become one of those recipes you turn to anytime you need a little comfort on your plate.

Ingredients You’ll Need

• Spaghetti: You can use any long pasta, like linguine or fettuccine, if that’s what you have on hand.
• Italian Sausage: Use mild or hot sausage, or swap with ground beef or turkey for a lighter option.
• Onion and Garlic: Essential flavor enhancers.
• Marinara Sauce: Any favorite jarred or homemade marinara will do the trick.
• Dried Oregano and Basil: Classic Italian herbs that bring warmth and a subtle hint of earthiness. Italian seasoning can work as a substitute.
• Red Pepper Flakes (optional): For those who like a little heat; add as much or as little as you prefer.
• Ricotta Cheese: Cottage cheese works in a pinch for a similar texture.
• Mozzarella Cheese: Melts beautifully and adds that gooey, cheesy layer on top. Cheddar or a mix of Italian cheeses can also work for variety.
• Parmesan Cheese: Adds a salty, nutty finish to the dish. Freshly grated is best, but pre-grated Parmesan will work too.
• Egg: Binds the ricotta mixture, giving it a rich, creamy texture once baked.
• Salt and Pepper: Season to taste.
• Fresh Parsley (for garnish): Adds a pop of color and freshness to each serving.

Preheat your oven to 350°F (175°C). Bring a large pot of salted water to a boil, then cook 1 pound of spaghetti until it’s al dente, following the package instructions. Drain the pasta and set it aside.

While the pasta cooks, heat a large skillet over medium heat. Add 1 pound of Italian sausage (with casings removed) and break it up with a spoon as it cooks. Cook until browned, about 5-7 minutes, then drain any excess fat.

Add 1 finely chopped onion to the skillet with the sausage and cook for about 5 minutes, or until softened. Stir in 3 minced garlic cloves and cook for another 1-2 minutes until fragrant.

Pour 24 ounces of marinara sauce into the skillet, then add 1 teaspoon each of dried oregano and dried basil, along with ½ teaspoon of red pepper flakes if you like a bit of heat. Season with salt and pepper to taste. Let the sauce simmer for 5-10 minutes to allow the flavors to meld.

In a medium bowl, combine 1 cup of ricotta cheese, 1 cup of shredded mozzarella, ½ cup of grated Parmesan, and 1 large egg. Mix until well combined.

Spread a thin layer of the meat sauce on the bottom of a 9×13-inch baking dish to prevent sticking. Add half of the cooked spaghetti, followed by half of the remaining meat sauce.

Spoon the ricotta mixture evenly over the sauce, then layer the remaining spaghetti on top, followed by the rest of the meat sauce. Sprinkle the remaining 1 cup of shredded mozzarella over the top of the casserole.

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly. Let the baked spaghetti cool for a few minutes before serving, then garnish with fresh chopped parsley if desired.

How To Serve

To make this Baked Spaghetti a complete meal, I like to serve it with something fresh and light on the side to balance out the rich, cheesy flavors. Here are a few ideas that pair perfectly with baked spaghetti:

Garlic Bread

Caprese Salad

Oven Roasted Carrots

Easy Bruschetta

More Delicious Casseroles

• Cheesy Potato Casserole
• Chicken Tetrazzini
• Goulash Casserole
• Creamy Chicken Casserole
• Cheese Stuffed Manicotti
• Ravioli Alfredo Bake

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Baked Spaghetti

Baked Spaghetti is a comforting, cheesy pasta casserole layered with Italian sausage, marinara, ricotta, and melted mozzarella. It’s perfect for a cozy, crowd-pleasing meal.

Course Dinner

Cuisine American, Italian

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 8

Calories 605kcal

Author Joanna Cismaru

Equipment

• 9×13-inch Casserole Dish

Ingredients

• 1 pound spaghetti
• 1 pound Italian sausage casings removed
• 1 small onion finely chopped
• 3 cloves garlic minced
• 24 ounces marinara sauce 1 jar
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon red pepper flakes optional
• 1 cup ricotta cheese
• 2 cups mozzarella cheese shredded, divided
• ½ cup Parmesan cheese grated
• 1 large egg
• salt and pepper to taste
• fresh parsley chopped, for garnish

US Customary – Metric

Instructions

• Preheat your oven to 350°F (175°C). Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
  
• While the spaghetti is cooking, heat a large skillet over medium heat. Add the Italian sausage, breaking it up with a spoon as it cooks. Cook until browned, about 5-7 minutes. Drain any excess fat.
  
• Add the chopped onion to the skillet with the meat and cook for about 5 minutes, or until softened. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
  
• Pour the marinara sauce into the skillet with the meat mixture. Add the dried oregano, dried basil, red pepper flakes (if using), and salt and pepper to taste. Simmer the sauce for 5-10 minutes, allowing the flavors to meld.
  
• In a medium bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, grated Parmesan, and the egg. Mix until well combined.
  
• In a 9×13-inch baking dish, spread a thin layer of the meat sauce on the bottom. Add half of the cooked spaghetti, followed by half of the remaining meat sauce.
  
• Spread the ricotta cheese mixture evenly over the sauce. Top with the remaining spaghetti and then the rest of the meat sauce. Sprinkle the remaining 1 cup of shredded mozzarella cheese over the top of the casserole.
  
• Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
  
• Let the baked spaghetti cool for a few minutes before serving. Garnish with chopped fresh parsley and enjoy!

Notes

1. Let It Rest: Let the casserole sit for a few minutes before serving. This helps the layers set and makes it easier to slice.
2. Make It Vegetarian: Swap the sausage with mushrooms, zucchini, or a veggie medley for a delicious meatless version.
3. For Extra Spice: Use hot Italian sausage or add more red pepper flakes if you prefer a spicier dish.

Nutrition

Serving: 1serving | Calories: 605kcal | Carbohydrates: 51g | Protein: 29g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.003g | Cholesterol: 109mg | Sodium: 1134mg | Potassium: 617mg | Fiber: 3g | Sugar: 5g | Vitamin A: 821IU | Vitamin C: 8mg | Calcium: 328mg | Iron: 3mg

The post Baked Spaghetti appeared first on Craving Home Cooked.

Cheesy Potato Casserole – Comfort food at its finest! This easy casserole is loaded with potatoes smothered in a flavorful, creamy sauce and 2 kinds of cheese.

This cheesy potato casserole is pure comfort food, easy to prepare ahead of time, and will feed a crowd of people! Using simple ingredients from your pantry to make a quick, easy, super flavorful and creamy sauce.

Don’t forget the two kinds of cheese! Bold cheddar and smooth mozzarella are combined to make one incredibly cheesy and comforting casserole. What sets this casserole apart from the others, the crushed chip topping! My mouth is already watering, so let’s start cooking!

Ingredients You’ll Need

• Sour Cream – Can be substituted with plain greek yogurt.
• Soup – Condensed cream of chicken soup, or condensed cheddar soup.
• Butter – I used unsalted, melted.
• Milk – Use your preference!
• Garlic & Onion Powder – To taste.
• Salt & Pepper – To taste.
• Potatoes – Yukon gold potatoes, peeled and shredded on a grater or use a 32 oz bag of frozen hashbrowns.
• Cheese – I used cheddar and mozzarella cheese, shredded.
• Potato Chips – Plain potato chips, crushed for topping.

1. Preheat Oven – Preheat the oven to 350°F and grease a 9×13″ casserole dish with cooking spray.
2. Mix Sauce – Whisk the sour cream, condensed soup, 1/4 cup of the butter, milk, garlic powder, onion powder, salt, and pepper together in a large bowl.
3. Add Ingredients – Add the potatoes or frozen hash browns to the bowl, first making sure any lumps are broken up. Add the cheeses to the bowl as well and toss everything well to coat.
4. Finish & Bake – Dump the mixture into the prepared casserole dish. Toss the crushed potato chips with the remaining 1/4 cup melted butter and sprinkle to coat the top of the casserole. Bake for 40-50 minutes or until it bubbles and browned.

Can I make this in advance?

Fridge

As with most casseroles, this cheesy potato casserole is perfect to make ahead of time! Just assemble the casserole, leaving off the crushed chips, cover with foil and refrigerate 1-2 days. When you’re ready to bake, don’t forget to add the crushed chip topping and you’re set!

Freezer

You can also freeze your casserole, reiterating *don’t add the topping*.  Cover tightly with heavy duty aluminum foil (you might want to have 2 layers of foil) and freeze for about 2-3 months.

How to serve

This casserole is the perfect indulgent comfort food! Serve as a side dish or as a whole meal for breakfast, brunch or dinner!

What else can I add to my casserole?

If you want to beef up this casserole and make it even more comforting, try these options!

• Bacon
• Ham
• Onions
• Bell Peppers
• Hot sauce or Red Pepper Flakes
• Jalapenos
• Broccoli
• Sausage

Just to name a few! You can throw in whatever you’d like into this casserole to make it your own!

How to store leftover casserole

Store leftover casserole tightly covered, or sealed in an airtight container in the fridge for up to 5 days.

Did you like this casserole recipe? Try these!

• Breakfast Casserole
• Potatoes Au Gratin
• Green Bean Casserole From Scratch
• Chicken Enchilada Rice Casserole
• Tuna Noodle Casserole
• Chicken Alfredo Bake
• No Peek Chicken and Rice Casserole
• Shepherd’s Pie
• One Pot Cheesy Chicken Broccoli Rice Casserole
• One Pot Meatballs and Potatoes

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Cheesy Potato Casserole

Cheesy Potato Casserole – Comfort food at its finest! This easy casserole is loaded with potatoes smothered in a flavorful, creamy sauce and 2 kinds of cheese.

Course Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 9

Calories 492kcal

Author Joanna Cismaru

Equipment

• 9×13-inch Casserole Dish

Ingredients

• 2 cups sour cream
• 10 ounce condensed cream of chicken soup (1 can) or condensed cheddar soup
• ½ cup butter unsalted, melted
• ¼ cup milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ¼ teaspoon salt or to taste
• ½ teaspoon pepper or to taste
• 2 pounds potatoes such as Yukon Gold, peeled and shredded on a grater. Or use a 32 oz bag of frozen hashbrowns.
• 2 cups cheddar cheese shredded
• ½ cup mozzarella cheese shredded
• 2 cups potato chips plain, crushed

US Customary – Metric

Instructions

• Preheat the oven to 350℉ and grease a 9×13" casserole dish with cooking spray.
• Whisk the sour cream, condensed soup, ¼ cup of the butter, milk, garlic powder, onion powder, salt, and pepper together in a large bowl.
• Add the potatoes or hashbrowns to the bowl along with the cheeses. Toss everything well to coat.
• Dump the mixture into the prepared casserole dish. Toss the crushed potato chips with the remaining ¼ cup melted butter and sprinkle to coat the top of the casserole. Bake for 40-50 minutes or until it bubbles and browned.

Notes

1. If using frozen hashbrowns check the casserole after 45 minutes.
2. Store leftover casserole tightly covered, or sealed in an airtight container in the fridge for up to 5 days.

Nutrition

Serving: 1serving | Calories: 492kcal | Carbohydrates: 35g | Protein: 13g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 78mg | Sodium: 721mg | Potassium: 821mg | Fiber: 3g | Sugar: 2g | Vitamin A: 850IU | Vitamin C: 24mg | Calcium: 315mg | Iron: 2mg

The post Cheesy Potato Casserole appeared first on Craving Home Cooked.

Let’s be honest—nobody has time to fuss over dinner every night. That’s why I love this Chicken Enchilada Casserole. It’s a one-dish wonder that combines shredded chicken, beans, corn, and a medley of spices, all enveloped in a rich enchilada sauce and topped with bubbling cheese.

I remember the first time I whipped this Chicken Enchilada Casserole, it was a game-changer for busy weeknights. All the delicious layers of chicken, black beans, corn, and melty cheese all smothered in rich enchilada sauce come together in a way that feels both comforting and exciting. Plus, the best part? Minimal cleanup! It’s the perfect dish to share with family or impress your friends without breaking a sweat in the kitchen.

Ingredients You’ll Need

• Chicken: You’ll need cooked chicken for this recipe. Rotisserie chicken is perfect to use here.
• Enchilada Sauce: You can use store-bought canned sauce or make your own enchilada sauce with my easy recipe.
• Corn Tortillas: Traditionally enchiladas are made with corn tortillas but feel free to use flour tortillas if you prefer.
• Black Beans: For lots of extra protein. Pinto beans or kidney beans are great alternatives.
• Corn: Brings a sweet crunch to the casserole. Fresh or frozen corn can be used instead of canned.
• Diced Green Chilies: For a mild heat and smoky flavor. Fresh diced jalapeños or roasted poblano peppers can be used if you prefer more control over the spice level.
• Spices: I used ground cumin, chili powder, salt and pepper. Feel free to adjust each spice to taste.
• Cheese: Cheddar or Monterey Jack cheese are both great because they melt easily. Other options are Mozzarella or Mexican cheese blend.

First, preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or butter.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 small finely chopped onion and sauté until softened, about 5 minutes. Add 3 cups cooked shredded chicken, 1 can (15 ounces) black beans (drained and rinsed), 1 can (15 ounces) corn (drained), and 1 can (4 ounces) diced green chilies to the skillet. Sprinkle in 1 teaspoon ground cumin and 1 teaspoon chili powder. Stir everything together and cook for another 2-3 minutes until heated through.

Spread a thin layer of red enchilada sauce on the bottom of your prepared baking dish. Next, arrange a layer of corn tortillas, cut into quarters, over the sauce. Then, spread half of the chicken mixture evenly over the tortillas, followed by 1 cup shredded cheddar or Monterey Jack cheese.

Add another layer of quartered corn tortillas, followed by the remaining chicken mixture. Pour the remaining red enchilada sauce over the top layer. Finally, sprinkle the remaining 1 cup shredded cheese evenly over the casserole.

Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 20 minutes to allow the flavors to meld and the tortillas to soften. After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese on top is melted and bubbly. Remove the casserole from the oven and let it cool for a few minutes. Garnish with fresh chopped cilantro. Serve hot with sour cream and sliced avocado on the side, if desired.

How To Serve

Here are some great ideas to serve alongside this Chicken Enchilada Casserole:

Spanish Rice with Ground Beef

Easy Corn Salad

Chicken Quesadillas

Chicken Tortilla Soup

More Delicious Casseroles

• Stuffed Pepper Casserole
• Chicken Tetrazzini
• Creamy Chicken Casserole
• Easy Moussaka Recipe
• Chicken Spaghetti

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Chicken Enchilada Casserole

Chicken Enchilada Casserole is a hearty and flavorful dish that layers shredded chicken, black beans, corn, and tortillas with rich enchilada sauce and melted cheese. This easy-to-make casserole is perfect for a comforting dinner and serves a crowd with its delicious, melty goodness.

Course Dinner

Cuisine American, Mexican

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8

Calories 441kcal

Author Joanna Cismaru

Equipment

• 9×13-inch Casserole Dish

Ingredients

• 3 cups cooked chicken shredded
• 2 cups red enchilada sauce store-bought or homemade
• 15 ounces black beans 1 can, drained and rinsed
• 15 ounces corn 1 can, drained
• 1 small onion finely chopped
• 4 ounces diced green chilies 1 can
• 12 medium corn tortillas cut into quarters
• 2 cups cheddar or Monterey Jack cheese, shredded, divided
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• salt and pepper to taste
• fresh cilantro chopped (for garnish)
• sour cream for serving
• avocado sliced, for serving

US Customary – Metric

Instructions

• Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
• In a large skillet, sauté the chopped onion over medium heat until softened, about 5 minutes. Add the shredded chicken, black beans, corn, diced green chilies, ground cumin, chili powder, salt, and pepper. Stir to combine and cook for another 2-3 minutes until heated through.
  
• Spread a thin layer of enchilada sauce on the bottom of the prepared baking dish. Place a layer of the quartered corn tortillas over the sauce. Top with half of the chicken mixture, followed by 1 cup of shredded cheese.
  
• Repeat the layers: tortillas, remaining chicken mixture, and the remaining enchilada sauce. Finally, sprinkle the remaining 1 cup of shredded cheese evenly over the top.
  
• Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
  
• Let the casserole cool for a few minutes before serving. Garnish with chopped fresh cilantro. Serve with sour cream and sliced avocado, if desired.

Notes

1. Sauté the Onions Well: Take your time to sauté the onions until they’re soft and translucent. 
2. Quality Ingredients Matter: Using good-quality enchilada sauce and fresh vegetables for the best tasting casserole.
3. Customize Your Casserole: Feel free to add your favorite toppings like sliced jalapeños, olives, or even a dollop of guacamole for extra flair.
4. Cheese Choices: Monterey Jack adds a nice melt, but cheddar works wonderfully too. Mixing both can give you a richer, more complex cheese flavor.

Nutrition

Serving: 1serving | Calories: 441kcal | Carbohydrates: 48g | Protein: 30g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 68mg | Sodium: 769mg | Potassium: 568mg | Fiber: 10g | Sugar: 8g | Vitamin A: 943IU | Vitamin C: 6mg | Calcium: 263mg | Iron: 3mg

The post Chicken Enchilada Casserole appeared first on Craving Home Cooked.

Let’s face it: life’s too short to meticulously stuff peppers on a busy evening. Enter my Stuffed Pepper Casserole, which transforms the beloved classic into a hassle-free, one-pan wonder. With savory beef, tender rice, and melted cheese, it’s comfort food made effortless.

Some days, I manage to channel my inner gourmet chef. Other days, I’m all about keeping it simple—enter my Stuffed Pepper Casserole. This dish captures all the classic flavors of stuffed peppers but skips the part where we meticulously fill each pepper. It’s like the laid-back sibling of the traditional recipe, equally delicious but way less demanding.

I have a soft spot for stuffed anything (who doesn’t love food stuffed with more food?), but let’s be honest—sometimes we just don’t have the time or patience. That’s when this casserole swoops in to save dinner. It’s hearty, cheesy, and comes together in one skillet. Fewer dishes to wash? Yes, please!

Ingredients You’ll Need

• Ground Beef: Use extra lean ground beef if you don’t want to worry about draining grease from the skillet You can substitute it with ground pork, turkey or chicken if you prefer.
• Onion and Garlic: Diced onion and minced garlic to bring lots of flavor to our casserole.
• Bell Peppers: Use red, green, yellow, or a mix—whatever you have on hand works great.
• Long-Grain Rice (such as jasmine or basmati): Stick with long-grain varieties to avoid having a mushy casserole; avoid instant rice.
• Beef Broth: Opt for low sodium or no sodium broth if possible. You can replace it with water or vegetable broth if that’s what you’ve got.
• Diced Tomatoes: Bring juiciness and a touch of acidity. Canned or fresh diced tomatoes both work well here.
• Tomato Sauce: Adds extra liquid to our casserole and lots of flavor. It’s the glue that ties everything together.
• Italian Seasoning: Use store bought or make your own. If you don’t have Italian seasoning, using half oregano and half basil does the trick.
• Paprika: Adds a subtle smokiness and a pop of color. Smoked paprika works too if you want a deeper flavor.
• Monterey Jack Cheese, shredded: Melts beautifully over the casserole. Cheddar, mozzarella, or a blend of your favorite cheeses make great substitutes.

First, preheat your oven to 375°F (190°C). In a large oven-safe skillet over medium heat, add 1 pound of ground beef. Break it up with a spoon or spatula as it cooks. Stir frequently and cook for 5-7 minutes until the beef is browned and no longer pink.

Add 1 diced medium onion and 2 minced garlic cloves to the skillet with the beef. Stir everything together and cook for 3-4 minutes, until the onion becomes translucent and the garlic is fragrant. Next, stir in 1-2 diced medium bell peppers (any color). Cook for an additional 3-4 minutes until the peppers begin to soften.

Add 1 cup of uncooked long-grain rice to the skillet. Stir it well to combine with the beef and vegetables. Pour in 2 cups of beef broth (or water if you prefer) and stir well.

Next, add 14.5 ounces of drained diced tomatoes and 8 ounces of tomato sauce to the skillet. Then, sprinkle in 1 teaspoon of salt, ½ teaspoon of black pepper, 1 teaspoon of Italian seasoning (or ½ teaspoon of dried oregano and ½ teaspoon of dried basil), and ½ teaspoon of paprika. Mix everything thoroughly.

Stir everything together, making sure the rice is submerged in the liquid. Increase the heat to medium-high to bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the skillet with a lid, and let it simmer for 15-20 minutes.

After about 15 minutes, check the casserole. If the rice isn’t fully cooked and the mixture seems dry, add an additional ½ cup of beef broth or water. Stir gently and continue simmering until the rice is tender. Once the rice is cooked and tender, remove the skillet from the heat. Use a fork to fluff the rice mixture, gently stirring to redistribute the ingredients evenly.

Sprinkle 1½ cups of shredded Monterey Jack cheese evenly over the top of the casserole. Carefully place the skillet in your preheated oven. Bake for 15-20 minutes, or until the cheese is melted, bubbly, and starting to turn golden brown. Using oven mitts (the skillet will be hot!), remove the casserole from the oven. Let it cool for a few minutes to set. If desired, sprinkle freshly chopped parsley and serve.

How To Serve

When I serve this Stuffed Pepper Casserole, I like to pair it with simple sides like fresh salads. Here are some more ideas:

Garlic Bread

Roasted Asparagus

Buttermilk Parmesan Biscuits

Cucumber Tomato Salad

More Delicious Casseroles

• Chicken Tetrazzini
• Goulash Casserole
• Beef Stroganoff Casserole
• Mushroom Pork Chops
• Baked Ravioli

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Stuffed Pepper Casserole

Stuffed Pepper Casserole combines ground beef, rice, and diced bell peppers in a flavorful tomato sauce, all topped with melted cheese. This easy casserole delivers the classic taste of stuffed peppers without the hassle, making it a perfect hearty meal for any night of the week.

Course Dinner, Lunch

Cuisine American

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 6

Calories 451kcal

Author Joanna Cismaru

Ingredients

For the Casserole:

• 1 pound ground beef
• 1 medium onion diced
• 2 cloves garlic minced
• 1-2 medium bell peppers any color, diced
• 1 cup long grain rice such as jasmine or basmati
• 2 cups beef broth optional, for added moisture
• 14.5 ounces diced tomatoes
• 8 ounces tomato sauce
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon Italian seasoning or ½ teaspoon dried oregano and ½ teaspoon dried basil
• ½ teaspoon paprika

For the Topping:

• 1½ cup Monterey Jack cheese shredded
• fresh parsley or basil, chopped (optional, for garnish)

US Customary – Metric

Instructions

• Preheat your oven to 375°F (190°C).
• Heat a large oven-safe skillet (such as a cast-iron skillet) over medium heat on the stovetop. Add the ground beef to the skillet, breaking it up with a spoon or spatula. Cook until the beef is browned and no longer pink, about 5-7 minutes. If necessary, drain excess grease from the skillet to reduce fat content.
  
• Add the diced onion and minced garlic to the skillet with the browned beef. Cook, stirring occasionally, until the onion is translucent and the garlic is fragrant, about 3-4 minutes. Stir in the diced bell peppers and cook for an additional 3-4 minutes until they begin to soften.
  
• Stir in the uncooked rice. Pour in 2 cups of beef broth or water.
  
• Add the drained diced tomatoes, tomato sauce, salt, black pepper, Italian seasoning, and paprika. Combine all ingredients thoroughly to ensure the rice is submerged in the liquid.
  
• Increase the heat to medium-high and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the skillet with a lid, and let it simmer for about 15-20 minutes. Check at 15 minutes. If the mixture is too dry before the rice is cooked, add an additional ½ cup of beef broth or water. Once cooked, remove the skillet from heat and fluff the rice mixture with a fork.
  
• Sprinkle the shredded cheese over the top of the beef and rice mixture. Place the skillet in the preheated oven. Bake for 15-20 minutes, or until the cheese is melted and bubbly.
  
• Carefully remove the skillet from the oven using oven mitts (the handle will be hot). Let the casserole cool for a few minutes. Sprinkle with freshly chopped parsley or basil if desired. Serve warm.

Notes

1. You can substitute ground beef with ground pork, chicken or turkey.
2. I recommend using long-grain like jasmine or basmati. If you’re using brown rice, increase the cooking time and add a bit more liquid.
3. Feel free to swap Monterey Jack with cheddar, mozzarella, or a blend of your favorite cheeses.
4. Incorporate additional vegetables like corn, zucchini, or spinach to boost flavor and nutrition.

Nutrition

Serving: 1serving | Calories: 451kcal | Carbohydrates: 33g | Protein: 25g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 1035mg | Potassium: 746mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1171IU | Vitamin C: 36mg | Calcium: 274mg | Iron: 3mg

The post Stuffed Pepper Casserole appeared first on Craving Home Cooked.