This Deconstructed Wonton Soup has all the cozy comfort of your favorite takeout classic—just way easier to make at home. Juicy pork (or chicken) meatballs take the place of fussy wrapping, floating in a flavorful broth with slivers of wonton wrappers, carrots, and a splash of sesame. All the flavor, none of the folding.

Truth is, I love wonton soup—but I don’t always love the whole folding-and-sealing process. So this version? It’s my lazy-day hero. You still get all the good stuff: the tender, gingery meatballs, the slippery wonton noodles, that sesame-soy broth… but it’s on the table fast and without a single pleat. It’s one of those weeknight wins I keep coming back to.

Before You Start

This is everything you love about wonton soup, just minus the folding marathon. But even a shortcut version needs a few smart moves to get it just right.

Use Ground Pork

You need to use ground pork to get that classic wonton flavor. It gives you that rich, juicy filling you’d expect from traditional wontons. But chicken or turkey works great if you want something leaner.

Don’t Overwork the Meatball Filling

You want the meatballs to be tender, not dense. Use a gentle hand when forming them—1-inch size cooks evenly and quickly.

Don’t Skip the Aromatics

Sliced ginger and green onion infuse the soup as it simmers. You can fish them out later, but they’re key for big flavor with minimal effort.

Cut the Wonton Wrappers into Strips

Think of them as chewy little noodles. Toss them in during the last few minutes so they stay soft but not mushy.

Season at the End

Between the broth, soy sauce, and sesame oil, there’s a lot of salt and umami going on. Taste first, then adjust so you don’t overshoot.

This soup comes together fast—just a little chopping, rolling, and simmering. It’s the kind of meal that makes you look like you tried way harder than you actually did.

In a large bowl, mix together the ground pork (or chicken), green onions, garlic, soy sauce, sesame oil, ginger, white pepper, and cornstarch. Mix until well combined but don’t overdo it—overmixing makes them tough. Roll into 1-inch meatballs and set aside.

In a large pot, bring the chicken broth to a boil with the sliced ginger, green onions, and carrots. Let it simmer for a few minutes to get that gingery, aromatic base going.

Gently drop the meatballs into the broth—no crowding! Let them cook for 10–15 minutes until they’re cooked through and floating to the top. Tip: Skim off any foam for a cleaner broth.

Cut the wrappers into strips and stir them into the soup during the last 2–3 minutes of cooking. They’ll soften into silky “noodles” without going mushy.

Remove the large ginger pieces and green onion stems if you’d like. Stir in your soy sauce, sesame oil, and season to taste with salt and pepper. Ladle into bowls and top with sliced green onions. Add a drizzle of chili oil if you like a little heat—I always do.

How To Serve

This soup is already a meal in itself—protein, broth, noodles, veggies—it’s all in there. But here’s how to make it feel even more like a full spread:

Asian Style Slaw

Asian Lettuce Wraps

Asian Ground Beef Noodles

Asian Style Pepper Steak

More Delicious Soups To Try

• Chicken and Leek Soup
• Italian Wedding Soup
• Lasagna Soup
• Egg Drop Soup
• Instant Pot Creamy Potato Sausage Soup

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Deconstructed Wonton Soup

This Deconstructed Wonton Soup has all the comforting flavors of the classic, minus the folding! Juicy pork meatballs, savory ginger-infused broth, tender carrots, and chewy wonton strips come together in a cozy, flavor-packed bowl that’s ready in just 35 minutes.

Course Lunch, Soup

Cuisine Asian

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6

Calories 341kcal

Author Joanna Cismaru

Equipment

• 6 Quart Dutch Oven

Ingredients

For the Meatballs (Wonton Filling):

• 1 pound ground pork or chicken
• 2 green onions finely chopped
• 3 cloves garlic minced
• 1 tablespoon soy sauce low sodium
• 1 tablespoon sesame oil
• 1 teaspoon grated ginger
• ½ teaspoon white pepper or black pepper
• 1 teaspoon cornstarch

For the Soup:

• 8 cups chicken broth
• 1 inch piece ginger thinly sliced
• 3 green onions cut into 3 inch pieces
• 2 medium carrots julienned or thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 8-10 wonton wrappers cut into strips
• salt and pepper to taste

For Garnish:

• sliced green onions
• chili oil optional

US Customary – Metric

Instructions

• In a large bowl, combine ground pork, green onions, garlic, soy sauce, sesame oil, ginger, white pepper, and cornstarch. Mix until well combined.
• Form the mixture into small meatballs, about 1-inch in diameter, and set aside.
• In a large pot, bring the chicken broth, sliced ginger, green onions and carrots to a boil.
• Gently add the meatballs to the pot and cook for about 10-15 minutes, until they're cooked through and float to the surface.
• Gently stir in the wonton wrapper pieces. Let them cook for 2-3 minutes until tender.
• Taste the soup and adjust seasoning with salt, pepper, or additional soy sauce if needed.
• Remove the ginger and green onions, if you wish. Season the soup with the soy sauce, sesame oil, and salt to taste.
• Ladle the soup into bowls and garnish with sliced green onions, fresh cilantro, and a drizzle of chili oil if desired.

Notes

1. Meat choice: Pork is classic, but ground chicken or turkey work great. Just don’t use extra lean—fat = flavor and tenderness.
2. Ginger + green onion in broth: These are for infusing flavor, not eating—feel free to pull them out before serving.
3. Wonton wrappers: Cut into strips, they mimic noodles beautifully. Add them right at the end so they stay tender, not gummy.
4. Low-sodium broth: Go for low-sodium if using store-bought broth—you can always add salt later, but you can’t un-salt soup.
5. Chili oil is optional—but not really. Okay fine, optional. But it really takes this soup to the next level.

Nutrition

Serving: 1serving | Calories: 341kcal | Carbohydrates: 14g | Protein: 21g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Cholesterol: 55mg | Sodium: 498mg | Potassium: 629mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3503IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 2mg

The post Deconstructed Wonton Soup 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.

If you love lasagna but don’t always have the time (or patience) to layer everything perfectly, this Lasagna Soup is your answer. All the rich, cheesy, saucy goodness of classic lasagna, but in a warm, cozy bowl.

I’ve made this recipe so many times because it’s just so easy—hearty, packed with flavor, and done in 40 minutes. Plus, the ricotta topping? It’s EVERYTHING. It melts right into the soup, giving you those creamy, cheesy bites just like the real thing.

If you’re craving a comforting, family-friendly dinner that comes together in one pot, this is THE recipe. Let’s make it!

Before You Start – Must-Know Tips

Before you dive in, here’s what you need to know to get the most flavor out of every bite and make this recipe foolproof.

The Meat – Why Use Two Types?

Using both Italian sausage and ground beef gives you the best of both worlds—the sausage adds bold, herby flavors, while the lean beef keeps it hearty without being greasy. If you only have one, that’s fine, but trust me, the mix takes this to another level.

Want a lighter version? Swap for ground turkey or chicken, but add extra Italian seasoning to compensate for the flavor.

The Lasagna Noodles – No Need to Pre-Cook!

You’re breaking up dry lasagna noodles and cooking them right in the soup. This soaks up all that rich broth and gives the soup a thick, almost stew-like consistency.

Don’t have lasagna noodles? Swap in fusilli, bowtie, or broken spaghetti—whatever you have!

Make-Ahead Tip: If you plan to store leftovers, cook the noodles separately so they don’t absorb all the broth.

The Ricotta Mixture – Don’t Skip It!

That creamy, cheesy dollop makes this soup taste like real lasagna. As soon as it melts into the hot soup, you get that signature creamy-cheesy bite.

Short on time? Swap ricotta for a sprinkle of mozzarella & Parmesan directly on top.

Not a fan of ricotta? Try cottage cheese—it works surprisingly well!

The Broth – How Much Do You Need?

I recommend starting with 6 cups of broth and adding more as needed. The noodles will absorb some liquid as they cook, so if you like a soupier consistency, add extra broth at the end.

Leftovers? The soup will thicken in the fridge, so stir in a little broth when reheating to bring it back to life.

This is one of the easiest soups you’ll ever make—all the flavors of lasagna, but in a single pot and ready in 40 minutes! Here’s how to make it perfect every time.

Heat olive oil in a large pot over medium heat. Add diced onions and cook for 3-4 minutes until softened. Stir in garlic and cook for another minute—this releases all that deep, rich flavor.

Pro Tip: If your garlic burns quickly, lower the heat slightly before adding it.

Add Italian sausage and ground beef, breaking them up as they cook. Brown until no longer pink and drain any excess fat.

For even more flavor? Let the meat develop a bit of a golden crust before stirring—it adds depth to the soup!

Stir in tomato paste and cook for 1-2 minutes—this caramelizes it and intensifies the tomato flavor. Then add:

✔ Marinara sauce for a rich, smooth tomato base
✔ Italian seasoning & red pepper flakes for that herby kick
✔ Salt & pepper to taste

Let everything simmer for 10 minutes to let the flavors meld.

Pour in beef broth and bring the soup to a gentle boil. Then, break lasagna noodles into pieces and stir them in. Stir occasionally so they don’t stick together! Cook 8-10 minutes or until tender.

Want it thicker? Simmer a little longer, stirring occasionally.

This is what makes the broth rich and velvety—add it at the end and let it simmer for 2-3 minutes.

Dairy-Free Option: Swap for coconut cream or cashew cream.

In a bowl, mix:

✔ Ricotta cheese – the creamy base
✔ Mozzarella & Parmesan – for melty goodness
✔ Fresh parsley – adds a pop of freshness
✔ Salt & pepper – to season it just right

Pro Tip: Mix in a little lemon zest for a bright, fresh twist.

Ladle the soup into bowls and top each with a scoop of the ricotta mixture. As it melts into the soup, you’ll get that classic lasagna flavor in every bite! Garnish with fresh basil or extra cheese.

Make It Your Own – Easy Customizations

This Lasagna Soup is incredibly versatile, so you can easily tweak it based on what you have or your dietary preferences.

• Lighter Option: Use ground turkey, half-and-half instead of cream, or add extra veggies.
• Vegetarian: Skip the meat, use veggie broth, and add mushrooms or lentils.
• Spicy: Use hot Italian sausage, extra red pepper flakes, or Calabrian chili paste.
• Extra Creamy: Stir in more cheese or blend ricotta into the broth.
• Low-Carb: Swap noodles for zucchini ribbons or cauliflower rice.

How to Serve Lasagna Soup

This soup is already packed with flavor, but don’t skip the ricotta mixture. Some sides and toppings can also make it even better! Here’s how to serve it up:

Breadsticks Recipe

Garlic Bread

Caprese Salad

Avocado Tomato Salad

More Delicious Soup Recipes

• Creamy Chicken Wild Rice Soup
• Instant Pot Creamy Potato Sausage Soup
• Broccoli Cheese Soup
• Chicken Meatball Noodle Soup
• Beef Barley Soup

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Lasagna Soup

All the flavors of classic lasagna, but in an easy, one-pot soup! This Lasagna Soup is hearty, cheesy, and packed with comforting flavors.

Course Dinner, Lunch, Soup

Cuisine American, Italian

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8

Calories 548kcal

Author Joanna Cismaru

Equipment

• 6 Quart Dutch Oven

Ingredients

For the Soup:

• 1 tablespoon olive oil
• ½ large yellow onion diced (about 1 cup)
• 6-8 cloves garlic minced (to taste)
• ½ pound Italian sausage hot or mild, casings removed
• ½ pound lean ground beef
• 2 tablespoons tomato paste
• 24 ounces marinara sauce
• 2 teaspoons Italian seasoning
• ½ teaspoon red pepper flakes to taste
• salt and pepper to taste
• 1 cup heavy cream
• 6-8 cups beef broth
• ½ pound lasagna noodles broken into pieces

For the Ricotta Mixture:

• 1 cup Parmesan cheese grated
• 1 cup ricotta cheese
• 1 cup mozzarella cheese shredded
• ¼ cup fresh parsley chopped
• salt and pepper to taste

US Customary – Metric

Instructions

• Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
• Add the Italian sausage and ground beef to the pot. Cook, breaking it into small pieces, until browned and cooked through. Drain any excess fat, if necessary.
• Stir in the tomato paste and cook for 1-2 minutes to caramelize. Add the marinara sauce, Italian seasoning, red pepper flakes, salt, and pepper. Stir to combine.
• Pour in the beef broth and bring the soup to a gentle boil. Reduce the heat to medium-low and let it simmer for 10 minutes to allow the flavors to meld.
• Add the broken lasagna noodles to the soup and cook for 8-10 minutes, or until tender. Stir occasionally to prevent sticking.
• Stir in the heavy cream and let the soup simmer for 2-3 more minutes. Taste and adjust seasoning as needed.
• In a small bowl, combine the ricotta cheese, Parmesan cheese, mozzarella cheese, fresh parsley, salt, and pepper. Mix until smooth.
• Ladle the soup into bowls and top with a dollop of the ricotta mixture. Garnish with fresh basil if desired.

Notes

1. Noodles: Cook them directly in the soup for easy cleanup, but if making ahead, cook them separately to prevent them from soaking up all the broth.
2. Meat Swap: Italian sausage + ground beef = best flavor combo. Prefer lighter? Ground turkey or chicken works too, just add extra seasoning.
3. Leftovers Tip: The soup thickens as it sits! Add a splash of broth when reheating to bring it back to the perfect consistency.
4. Freezing: Freeze the soup without the noodles for up to 3 months. When ready to eat, cook fresh noodles and stir them in.
5. Dairy-Free Option: Skip the heavy cream and replace with coconut milk or cashew cream—still creamy, still delicious!
6. Want It Extra Cheesy? Stir shredded mozzarella or Parmesan right into the soup for an extra-rich, melty broth.

Nutrition

Serving: 1serving | Calories: 548kcal | Carbohydrates: 31g | Protein: 30g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 108mg | Sodium: 1318mg | Potassium: 1011mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1401IU | Vitamin C: 11mg | Calcium: 347mg | Iron: 3mg

The post Lasagna Soup appeared first on Craving Home Cooked.

This 15-Minute Pork Noodle Stir-Fry is the ultimate fast, flavorful, and foolproof meal. Think tender ground pork, chewy noodles, and a rich, umami-packed sauce—all tossed together in just one pan. Whether it’s a weeknight dinner or a last-minute craving, this recipe delivers bold flavors without the long prep!

A good stir-fry is all about speed, high heat, and balance. The key to success? The right noodles, a perfectly caramelized protein, and a glossy sauce that coats everything beautifully. Light soy sauce adds depth, dark soy sauce gives that deep color, sesame oil brings nutty richness, and a touch of honey rounds it all out. This is easy, satisfying comfort food done right!

Ingredients (What I Use & Why)

• Noodles – For this stir-fry, I always go for fresh wheat noodles because they have that chewy, bouncy texture that holds up perfectly to the sauce. They also cook in just 2-3 minutes, which makes this recipe even faster. If you don’t have fresh noodles, dried lo mein, egg noodles, or even udon work well. The key? Undercook them slightly so they stay firm when tossed with the sauce.
• Ground Pork – The Best Stir-Fry Protein – I love using ground pork because it’s rich, flavorful, and stays juicy, even when cooked over high heat. Plus, pork absorbs all those umami-packed seasonings beautifully. Want to switch it up? Ground chicken, turkey, or beef all work just as well. For a lighter option, firm tofu crumbled and stir-fried until golden is a great meatless alternative.
• Garlic & Onion – The Stir-Fry Essentials – Every great stir-fry starts with aromatic garlic and onion. These build a savory base that makes the entire dish taste better. Make sure to sauté the onion first so it softens and caramelizes slightly, then add the garlic right before the sauce so it doesn’t burn.
• Leafy Greens – I always add a handful of leafy greens to lighten up the dish. Bok choy, baby spinach, or kale work perfectly because they wilt quickly but still add texture. Not a fan of greens? Try shredded carrots, bell peppers, or snap peas instead. They add a bit of crunch and color.
• The Sauce Ingredients – Light soy sauce adds depth, while dark soy sauce gives rich color. A drizzle of sesame oil brings nutty aroma, honey rounds out the flavors, and rice vinegar adds just the right touch of acidity. Want heat? Chili oil does the trick. Need extra umami? A splash of oyster sauce works wonders.

A great stir-fry is all about speed, high heat, and layering flavors. The key is to work fast, use the right techniques, and let the sauce coat every strand of noodle. Here’s exactly how to do it—and why each step matters.

Bring a large pot of water to a boil and cook the noodles just until al dente. Fresh wheat noodles cook in minutes, so don’t walk away! If using dried noodles, slightly undercook them since they’ll finish in the sauce.

Pro Tip: Drain the noodles, then toss them with a little oil to keep them from sticking. Stir-frying stuck-together noodles? No thanks!

Heat vegetable oil in a large wok or skillet over medium-high heat. Add the ground pork and let it cook undisturbed for 30 seconds before breaking it apart—this helps develop deep caramelization and intensifies the flavor.

Why brown it first? A good sear makes the pork taste richer and more complex rather than just boiled in sauce.

Push the pork to one side of the pan. On the empty side, add the onion and garlic and sauté for 2 minutes until softened and fragrant.

Layering flavors like this ensures nothing gets lost in the mix—garlic and onion should shine, not get buried under the meat!

Toss in the leafy greens and cook for 1-2 minutes, just until they start to wilt. They’ll soak up the flavors and add a fresh contrast to the rich sauce and savory pork.

Other veggie options? Try bell peppers, shredded carrots, or snap peas for extra crunch.

Whisk together the soy sauces, sesame oil, honey, rice vinegar, and chili oil. Add the cooked noodles to the skillet and pour the sauce over everything. Toss for 2 minutes until the noodles are coated, glossy, and heated through.

If the noodles look dry, add a splash of water to loosen the sauce—it should coat everything, not pool at the bottom!

How To Serve

Plate the noodles hot, topped with sesame seeds, sliced green onions, or a drizzle of extra chili oil. Stir-fries don’t wait—serve immediately for the best texture! Want more crunch? Add crushed peanuts or crispy shallots for extra texture. Here are some great sides and pairings that balance out the flavors and textures.

Asian Style Slaw

Garlic Butter Shrimp

Egg Drop Soup

Chicken Teriyaki

Discover Other Asian Style Recipes

• Asian Tuna Salad
• Easy Beef and Broccoli
• Sweet And Sour Chicken
• Asian Ground Beef Noodles
• Beef Chow Fun

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15-Minute Pork Noodle Stir-Fry

This 15-Minute Pork Noodle Stir-Fry is a quick, flavor-packed meal with juicy ground pork, chewy noodles, and a rich, umami-packed sauce. With simple ingredients and one pan, it’s faster (and better!) than takeout. Perfect for busy weeknights or whenever you need a delicious, no-fuss dinner!

Course Dinner, Lunch

Cuisine Asian

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 647kcal

Author Joanna Cismaru

Equipment

• COOKLOVER Nonstick Wok

Ingredients

• 12 ounces fresh wheat noodles or noodles of your choice
• 2 tablespoons vegetable oil
• 12 ounces ground pork or ground beef or chicken
• 1 small onion chopped
• 4 cloves garlic minced
• 2 cups leafy greens baby spinach, bok choy, or kale
• salt and pepper to taste

For the Sauce:

• 3 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 2 teaspoons sesame oil
• 1 tablespoon honey
• 1 teaspoon rice vinegar for a hint of tang
• 2 teaspoons chili oil optional, for heat

US Customary – Metric

Instructions

• Bring a large pot of water to a boil. Cook the noodles according to the package instructions, usually 2-3 minutes for fresh noodles. Drain and set aside.
• Heat the neutral oil in a large skillet or wok over medium-high heat. Add the ground pork and cook until browned, breaking it apart with a spatula, about 5 minutes. Season lightly with salt and pepper.
• Push the pork to one side of the pan. Add the onion and garlic to the other side and sauté until fragrant and softened, about 2 minutes.
• Stir in the leafy greens and cook for 1-2 minutes, just until wilted.
• In a small bowl, whisk together light soy sauce, dark soy sauce, sesame oil, honey, rice vinegar, and chili oil (if using).
• Add the cooked noodles to the skillet. Pour the sauce over the noodles and toss everything together until well coated and heated through, about 2 minutes.
• Taste and adjust seasoning with salt and pepper if needed. Serve hot and enjoy

Notes

1. Use fresh wheat noodles if possible – They cook in 2-3 minutes and have the best chewy texture. If using dried noodles, go for lo mein, egg noodles, or udon, and undercook slightly so they don’t turn mushy.
2. High heat = better flavor – Stir-frying is quick! Have all ingredients prepped before starting. Let the pork brown properly before stirring for extra flavor.
3. Sauce clinging to noodles? That’s the goal! If the noodles look dry, add a splash of water to loosen the sauce. If it’s too salty, a tiny drizzle of honey or rice vinegar balances it out.
4. Want more heat? Add extra chili oil, Sriracha, or fresh sliced chilies for a spicier kick.
5. Leftovers keep well! Store in an airtight container for up to 3 days. Reheat in a pan with a splash of water to bring back the sauce. Avoid microwaving too long—it dries out the noodles!
6. Customize it! Swap the pork for ground chicken, turkey, or beef, or go meat-free with crumbled tofu or mushrooms.

Nutrition

Serving: 1serving | Calories: 647kcal | Carbohydrates: 72g | Protein: 29g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 0.04g | Cholesterol: 61mg | Sodium: 1733mg | Potassium: 571mg | Fiber: 1g | Sugar: 5g | Vitamin A: 234IU | Vitamin C: 7mg | Calcium: 58mg | Iron: 4mg

The post 15-Minute Pork Noodle Stir-Fry 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.

This Cajun Potato Soup is a creamy, savory soup loaded with potatoes, smoked sausage, and bold Cajun spices. It’s easy to make and perfect for those nights when you crave something hearty and full of flavor.

This Cajun Potato Soup is a lifesaver on those days when you want something hearty without spending hours in the kitchen. Making this soup is a breeze, and I promise you’ll feel like a pro even if your cooking skills are more “microwave master” than “gourmet chef.”

Whether you’re feeding a crowd or just treating yourself, this Cajun Potato Soup is sure to become a go-to favorite. Grab a spoon and dive in—I can’t wait for you to try it and tell me all about it!

Ingredients You’ll Need

• Butter – You’ll need unsalted butter. If you’re out of butter, you can easily swap in olive oil or margarine.
• Onion, Garlic, Bell Pepper and Celery – My vegetables of choice that make a great base for this soup.
• Smoked Sausage – You can use Andouille sausage, or any other smoked sausage.
• Russet Potatoes – These are perfect for creating a creamy, hearty texture in the soup. If you prefer, Yukon Gold potatoes are a great substitute for a slightly buttery flavor.
• Chicken Broth – I use low-sodium or no-sodium chicken broth to control the saltiness, but vegetable broth works just as well, especially for a lighter or vegetarian version.
• Heavy Cream or Half-and-Half – This adds creaminess and richness to the soup. For a lighter version, you can use milk or a dairy-free alternative like coconut milk.
• All-Purpose Flour – Helps thicken the soup and create a smooth texture. If you need a gluten-free option, cornstarch mixed with a bit of water works just as well.
• Worcestershire Sauce – Brings a savory umami kick to the soup. If you don’t have it, a splash of soy sauce can provide a similar depth of flavor.
• Cajun Seasoning – Delivers the signature spicy kick that defines the soup. If you don’t have Cajun seasoning, you can make your own using my recipe.

Melt 4 tablespoons of unsalted butter in a large pot or Dutch oven over medium heat. Add the diced yellow onion, diced green bell pepper, and diced celery. Cook until the vegetables are softened and fragrant, about 5-7 minutes. Then, stir in the minced garlic and cook for an additional minute.

Add the sliced andouille or smoked sausage to the pot. Cook until the sausage is browned and releases its smoky flavor, about 5 minutes.

Sprinkle 2 tablespoons of all-purpose flour over the mixture. Stir continuously for about 2 minutes to eliminate the raw flour taste. Then, add the 2 tablespoons of Cajun seasoning and mix well to combine all the spices.

Stir in the diced russet potatoes and pour in the 4 cups of chicken broth. Scrape the bottom of the pot to release any browned bits. Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 20-25 minutes, or until the potatoes are tender.

For a creamier texture, use an immersion blender to puree a portion of the soup directly in the pot. Alternatively, remove about 2 cups of the soup, blend until smooth, and return it to the pot. Be careful when blending hot liquids.

Stir in the 1 cup of heavy cream or half-and-half and add the 1 teaspoon of Worcestershire sauce. Taste and adjust the seasoning with additional Cajun seasoning or salt if needed. Simmer uncovered for an additional 5 minutes to let the flavors meld. Garnish with fresh parsley and serve.

How To Serve

To make your Cajun Potato Soup meal complete, I love pairing it with sides that complement its rich and spicy flavors. Here are some of my favorites:

Amish White Bread

Easy Coleslaw Recipe

Easy Oven Roasted Potatoes

Avocado Tomato Salad

More Delicious Soups

• French Onion Soup
• Italian Wedding Soup
• Pasta Fagioli
• Chicken Potato Soup
• Zucchini Soup

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Cajun Potato Soup

Cajun Potato Soup is a hearty and flavorful dish loaded with tender russet potatoes, smoky sausage, and a creamy Cajun-spiced broth.

Course Dinner, Lunch, Soup

Cuisine American

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6

Calories 624kcal

Author Joanna Cismaru

Equipment

• 6 Quart Dutch Oven

Ingredients

• 4 tablespoons unsalted butter
• 1 medium yellow onion diced
• 1 medium green bell pepper diced
• 2 stalks celery diced
• 3 cloves garlic minced
• 1 pound andouille sausage or smoked sausage, sliced
• 2 pounds russet potatoes peeled and diced into ½-inch cubes
• 4 cups chicken broth low sodium or no sodium added
• 1 cup heavy cream or half-and-half
• 2 tablespoons all-purpose flour
• 1 teaspoon Worcestershire sauce
• 2 tablespoons Cajun seasoning adjust to taste
• fresh parsley for garnish

US Customary – Metric

Instructions

• In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, green bell pepper, and celery. Cook until the vegetables are softened, about 5-7 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
  
• Add the sliced andouille or smoked sausage to the pot. Cook until the sausage is browned and releases its flavors, about 5 minutes.
  
• Sprinkle the all-purpose flour over the mixture. Stir continuously for about 2 minutes to eliminate the raw flour taste. Add the Cajun seasoning and mix well to combine.
  
• Stir in the diced potatoes. Pour in the chicken broth, scraping the bottom of the pot to release any browned bits. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the potatoes are tender.
  
• For a creamier texture, use an immersion blender to puree a portion of the soup directly in the pot. Alternatively, remove 2 cups of the soup, blend until smooth, and return it to the pot. Be cautious when blending hot liquids.
  
• Stir in the heavy cream or half-and-half. Add the Worcestershire sauce. Taste and adjust the seasoning with additional Cajun seasoning or salt if needed. Simmer uncovered for an additional 5 minutes to let the flavors meld.
  
• Ladle the hot soup into bowls. Garnish with chopped green onions, shredded cheddar cheese, crumbled bacon, and fresh parsley if desired.

Notes

1. Sauté the Vegetables Well: Take your time to sauté the onions, bell peppers, and celery until they’re nicely softened. This builds a rich flavor base for your soup.
2. Choose Quality Sausage: Using high-quality andouille or smoked sausage makes a big difference in the overall taste. Don’t skip this step for the best results.
3. Control the Heat: Adjust the amount of Cajun seasoning to your spice preference. Start with less and add more as needed to avoid overpowering the soup.
4. Blend for Smoothness: For a creamier texture, use an immersion blender to partially blend the soup directly in the pot. This thickens the soup without making it too heavy.

Nutrition

Serving: 1serving | Calories: 624kcal | Carbohydrates: 38g | Protein: 23g | Fat: 44g | Saturated Fat: 21g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.5g | Cholesterol: 130mg | Sodium: 709mg | Potassium: 1230mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2133IU | Vitamin C: 27mg | Calcium: 82mg | Iron: 3mg

The post Cajun Potato Soup 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.

These Parmesan Crusted Pork Chops are a game-changer for weeknight dinners. With a perfectly crispy and cheesy exterior, they lock in all the juicy goodness of the pork. Plus, they’re ready in just under an hour, making delicious meals easier than ever.

Parmesan Crusted Pork Chops is one of those recipes where you take just a few ingredients and turn them into something spectacular that everyone in your household will love. ’m excited to share this recipe with you because it’s one of my all-time favorites—crispy, cheesy, and oh-so-juicy.

As you coat each pork chop with the savory Parmesan mixture, you’ll notice how the flavors come alive, transforming simple ingredients into something extraordinary. I love how easy it is to prepare, even on those busy weeknights, and the end result is always a crowd-pleaser. Plus, I can’t wait to hear how these turn out for you!

Ingredients You’ll Need

All these ingredients are pretty straightforward, but here are some key points to keep in mind:

• Pork chops: Choose about 1-inch thick chops for juicy results. Bone-in or boneless chops will work here.
• Breadcrumbs: Panko or Italian-style will both work here. If you don’t have breadcrumbs, crushed cornflakes or another type of breadcrumbs can be used as alternatives.
• Parmesan Cheese: Grate your own, it’s so much better than the pre-grated one you buy. Pecorino Romano is a great tasty substitute.
• Italian Seasoning: If you don’t have any, you can make your own using my recipe here.

Start by setting your oven to 375°F (190°C). Sprinkle salt and pepper evenly on both sides of each pork chop.

Prepare three shallow dishes for the breading process:

• First Dish: Pour in the all-purpose flour.
• Second Dish: Beat the large eggs until smooth.
• Third Dish: Mix together the breadcrumbs, grated Parmesan cheese, minced garlic, and Italian seasoning.

• Flour: Dredge each pork chop in the flour, ensuring it’s fully coated. Shake off any excess to prevent clumping.
• Egg: Dip the floured pork chops into the beaten eggs, making sure they’re completely covered.
• Breadcrumb Mixture: Press each chop into the breadcrumb mixture firmly.

Place a large oven-safe skillet on the stove and add the olive oil and unsalted butter. Heat over medium-high until the butter is melted and the mixture is shimmering. Carefully place the breaded pork chops into the hot skillet. Sear them for about 3-4 minutes on each side until they develop a golden-brown color.

Once both sides are seared, move the entire skillet into the preheated oven. Bake the pork chops for 15-20 minutes. You’re aiming for an internal temperature of 145°F (63°C), which ensures the meat is perfectly cooked and the coating remains crispy.

Take the skillet out of the oven and transfer the pork chops to a plate. Let them rest for a few minutes. This resting period allows the juices to redistribute throughout the meat, making each bite moist and flavorful.

How To Serve

Whether you’re in the mood for something fresh and light or warm and comforting, these side dishes will perfectly complement your Parmesan Crusted Pork Chops.

Mashed Potatoes

Buttered Noodles

Roasted Brussels Sprouts

Apple Walnut Salad

More Delicious Pork Chop Recipes

• Fried Pork Chops
• Mushroom Pork Chops
• Slow Cooker Pork Chops
• Pork Schnitzel
• Italian Breaded Pork Chops

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Parmesan Crusted Pork Chops

Parmesan Crusted Pork Chops feature a crispy, cheesy coating that keeps the meat juicy and tender. This easy-to-make dish is perfect for both weeknight dinners and special occasions.

Course Dinner

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 572kcal

Author Joanna Cismaru

Equipment

• 12-inch Cast Iron Skillet

Ingredients

• 4 pork chops about 1 inch thick, bone-in or boneless
• salt and pepper to taste
• ½ cup all-purpose flour
• 2 large eggs beaten
• 1 cup breadcrumbs Panko or Italian-style
• ½ cup Parmesan cheese grated
• 2 cloves garlic minced
• 1 teaspoon Italian seasoning
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• fresh parsley chopped (for garnish)

US Customary – Metric

Instructions

• Preheat your oven to 375°F (190°C).
• Season the pork chops on both sides with salt and pepper.
  
• Set up three shallow dishes. Place the flour in the first dish. In the second dish, add the beaten eggs. In the third dish, combine the breadcrumbs, grated Parmesan cheese, minced garlic, and dried Italian seasoning.
  
• Coat each pork chop in the flour, shaking off any excess. Dip the floured pork chops into the beaten eggs, ensuring they are fully coated. Then, press each pork chop into the breadcrumb mixture, pressing firmly to adhere the coating.
  
• In a large oven-safe skillet, heat the olive oil and butter over medium-high heat until melted and hot.
• Place the breaded pork chops in the skillet and sear for about 3-4 minutes on each side, or until they are golden brown.
  
• Once the pork chops are seared, transfer the skillet to the preheated oven. Bake the pork chops for 15-20 minutes, or until the internal temperature reaches 145°F (63°C) and the coating is crispy and golden.
  
• Remove the pork chops from the oven and let them rest for a few minutes. Garnish with chopped fresh parsley before serving.

Notes

1. Brighten the Flavor: Serve with a squeeze of fresh lemon to add a zesty touch.
2. Go Gluten-Free: Substitute almond flour and gluten-free breadcrumbs for a delicious gluten-free version.
3. Extra Crunch: Use Panko breadcrumbs for an even crispier texture.

Nutrition

Serving: 1serving | Calories: 572kcal | Carbohydrates: 33g | Protein: 42g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 206mg | Sodium: 499mg | Potassium: 630mg | Fiber: 2g | Sugar: 2g | Vitamin A: 422IU | Vitamin C: 0.5mg | Calcium: 236mg | Iron: 3mg

The post Parmesan Crusted Pork Chops appeared first on Craving Home Cooked.

My Spaghetti Bolognese is a rich, hearty dish that combines ground beef and pork with a medley of vegetables, simmered in a flavorful sauce of tomatoes, wine, and herbs. This comforting classic is perfect for any night of the week.

My Spaghetti Bolognese is a family favorite that brings everyone to the table. The rich, savory sauce and tender pasta create a comforting meal that feels like a warm hug. It’s perfect for weeknight dinners or special occasions, and I know you’ll love making it as much as I do.

Ingredients You’ll Need

• Onion, Carrots, and Celery: You’ll need the Italian soffritto mix of onion, celery and carrots. I like to finely chop mine.
• Garlic: I love to add some garlic in my bolognese but you can skip it if you’re not a fan.
• Ground Beef and Ground Pork: I love to combine both ground beef and ground pork but you can try other variations such as ground beef and Italian sausage, or pancetta. Up to you.
• Whole Milk: Believe it or not there is milk in traditional bolognese and it’s added because it tenderizes the meat and adds richness to the sauce.
• Dry Red Wine: I’ve made this sauce before with both red wine and dry white wine, so use what you have. I recommend using red wines such as Chianti, Sangiovese, Merlot or Cabernet Sauvignon.
• Crushed Tomatoes and Tomato Paste: You can also use canned whole tomatoes and crush them yourself by hand or make your life simpler and just use crushed tomatoes. You’ll also need tomato paste to give the sauce a more rich, concentrated tomato flavor.
• Herbs: I use some classic Italians such as dried oregano, basil and bay leaves. You’ll also need some fresh basil for garnish.
• Spaghetti: While I usually use spaghetti in mine, you can use whatever you have such as linguine, fettuccine, tagliatelle, etc.
• Parmesan Cheese: I love to serve my bolognese with a generous helping of freshly grated Parmesan cheese. Trust me, it’s the best way to finish off this dish.

Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. Add 1 large finely chopped onion, 2 finely chopped carrots, and 2 finely chopped celery stalks. Cook, stirring occasionally, until the vegetables are soft and translucent, about 10 minutes. Add 4 minced garlic cloves to the pot and cook for another minute until fragrant.

Add 1 pound of ground beef and ½ pound of ground pork to the pot. Cook, breaking up the meat with a spoon, until browned and cooked through. Tip: Browning the meat adds a rich, caramelized flavor to the sauce.

Pour in 1 cup of whole milk and simmer, stirring occasionally, until most of the milk has evaporated, about 10 minutes. Pour in 1 cup of dry red wine and simmer until it has mostly evaporated, about 10 minutes. Tip: Adding the milk first tenderizes the meat and adds a subtle creaminess to the sauce.

Stir in 2 cans (14.5 ounces each) of crushed tomatoes, ¼ cup of tomato paste, 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and 2 bay leaves. Season with salt and pepper to taste.

Bring the sauce to a boil, then reduce the heat to low and let it simmer uncovered for 1 to 1½ hours, stirring occasionally. Tip: Slow simmering allows the flavors to meld and the sauce to thicken beautifully.

About 15 minutes before the sauce is done, bring a large pot of salted water to a boil. Cook 1 pound of spaghetti according to the package instructions until al dente. Drain the pasta and set aside. Tip: Cooking the pasta al dente helps it absorb the sauce better when combined.

Remove the bay leaves from the sauce. Taste and adjust the seasoning if needed. Toss the cooked spaghetti with the Bolognese sauce until well coated. Serve the spaghetti Bolognese in bowls, topped with freshly grated Parmesan cheese and garnished with chopped fresh basil or parsley.

How To Serve

I love serving Spaghetti Bolognese with a variety of sides to make it a complete meal. Here are some ideas:

Garlic Bread

Caprese Salad

Roasted Brussels Sprouts

Easy Panzanella Salad

More Delicious Pasta Recipes

• Chicken Bacon Pasta
• Chicken Tetrazzini
• Taco Spaghetti
• Baked Mostaccioli
• Creamy Tortellini

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Spaghetti Bolognese

Spaghetti Bolognese is a hearty and flavorful dish featuring a rich meat sauce made with ground beef, pork, and a medley of vegetables. Perfect for any night of the week, this comforting classic is sure to become a family favorite.

Course Dinner

Cuisine Italian

Prep Time 20 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 6

Calories 748kcal

Author Joanna Cismaru

Equipment

• 6 Quart Dutch Oven

Ingredients

• 2 tablespoons olive oil
• 1 large onion finely chopped
• 2 carrots finely chopped
• 2 stalks celery finely chopped
• 4 cloves garlic minced
• 1 pound ground beef
• ½ pound ground pork
• 1 cup whole milk
• 1 cup dry red wine
• 2 cans crushed tomatoes 14.5 ounces each
• ¼ cup tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 2 bay leaves
• salt and pepper to taste
• 1 pound spaghetti
• Parmesan cheese freshly grated , for serving
• fresh basil chopped, for garnish

US Customary – Metric

Instructions

• Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are soft and translucent, about 10 minutes.
• Add the minced garlic and cook for another minute until fragrant.
• Add the ground beef and ground pork to the pot. Cook, breaking up the meat with a spoon, until browned and cooked through.
• Pour in the whole milk and simmer, stirring occasionally, until most of the milk has evaporated, about 10 minutes.
• Add the dry red wine and simmer until it has mostly evaporated, about 10 minutes.
• Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, and bay leaves. Season with salt and pepper.
• Bring the sauce to a boil, then reduce the heat to low and let it simmer uncovered for 1 to 1½ hours, stirring occasionally. The sauce should thicken and develop rich flavors.
• About 15 minutes before the sauce is done, bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain the pasta and set aside.
• Remove the bay leaves from the sauce. Taste and adjust seasoning if needed.
• Toss the cooked spaghetti with the Bolognese sauce until well coated.
• Serve the spaghetti Bolognese in bowls, topped with freshly grated Parmesan cheese and garnished with fresh basil or parsley.

Notes

1. Use a mix of ground beef and pork for a richer flavor.
2. Simmer the sauce for at least an hour to develop deep, complex flavors.
3. Cook the spaghetti al dente so it holds up well when mixed with the sauce.
4. Store leftover sauce in the refrigerator for up to 3 days or freeze for up to 3 months.
5. Reheat the sauce on the stove, adding a splash of water or broth if needed.

Nutrition

Serving: 1serving | Calories: 748kcal | Carbohydrates: 77g | Protein: 34g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 385mg | Potassium: 1207mg | Fiber: 7g | Sugar: 14g | Vitamin A: 3996IU | Vitamin C: 19mg | Calcium: 166mg | Iron: 5mg

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