Free up some oven space and make this crispy skillet stuffing on the stove top. Perfect for anyone who loves the crispy edges of baked stuffing.

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Several years ago my friend Haley introduced me to this crispy stuffing. I know what you’re thinking, stuffing isn’t supposed to be crispy! I too had the same initial reaction but it grew on me the more I ate it and inevitably asked the the recipe.

If you are already an edge piece stuffing person, you really should give this a chance. Especially since it is packed with flavorful sausage, garlic, onion, apple, cranberries, and pine nuts. But if you still are not convinced, you can toss them in a splash of broth.

Welcome to Holiday Side Dish Week 2022 hosted by Heather from Hezzi-D’s Books and Cooks. This year we have over 45 side dishes to help you plan your holiday meals.

Monday Holiday Side Dish Recipes:

• Baked Pineapple Casserole from Hezzi-D’s Books and Cooks
• Brown Butter Pumpkin Sage Pongal from Magical Ingredients
• Cauliflower Gratin from Palatable Pastime
• Cheesy Corn Casserole with Sage from Karen’s Kitchen Stories
• Easy Instant Pot Buttered Potatoes with Garlic and Parsley from Blogghetti
• Healthy Sweet Potato Casserole from Kathryn’s Kitchen Blog
• Instant Pot Sweet Potato Mash from An Affair from the Heart
• Loaded Sweet Potatoes au Gratin from A Kitchen Hoor’s Adventures
• Mushroom Gratin from Cheese Curd In Paradise
• Pecan Rice from A Day in the Life on the Far
• Smoked Mac and Cheese Casserole from Our Good Life
• Sweet Onion Pudding from A Little Fish in the Kitchen
• Sweet Potato Casserole from Hostess At Heart
• Tomato Parmesan Soup from Art of Natural Living
• Wild Rice and Cider Cranberry Pilaf from Sweet Beginnings

CRISPY SKILLET STUFFING

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Yield: 8 servings Prep Time: 15 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1/2 lb. Italian sausage (sweet or spicy)
• 5 garlic cloves, minced
• 1/2 cup pine nuts
• 1 small red onion, diced
• 1 small yellow onion, diced
• 2 stalks of celery, diced
• 16 oz. fresh French bread, torn/cut into 1-inch cubes and toasted
• 1 bunch green onion, diced
• 1 green apple, finely chopped
• 6 oz. dried cranberries, chopped
• Herbs, to taste (cilantro, basil, thyme)
• Salt and pepper, to taste

Directions

1. In a large skillet over medium heat, brown the sausage, breaking up into smaller pieces as it cooks until no longer pink, about 5 minutes. Remove to a plate lined with paper towel.
2. Return the skillet with sausage grease over medium-high heat. Add the garlic and pine nuts, cooking until fragrant, about 1 minute. Add the red and yellow onion and cook until tender, about 5 minutes. Remove from heat.
3. Add the sausage back to the pan along with the rest of the remaining ingredients. Toss to evenly distribute. Adjust seasonings to taste. Serve immediately or transfer to a serving dish.

Source: Haley, friend of The Spiffy Cookie.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Tortellini en Brodo is simple tortellini in broth, but what makes it extra special is making it entirely from scratch – with homemade pasta dough, tortellini filling, and chicken broth.

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While my recipes normally have more than 4 ingredients and steps, I generally think they are approachable to people who regularly cook. But this recipe is definitely not going to be approachable for all – not because it is difficult, but it takes a lot of time and a few less common tools.

What you need to make Tortellini en Brodo:

• Food processor to grind the meat filling
• Pasta rollers, unless you have forearms of steel and can roll it with a rolling pin
• 2-1/2 inch round cookie cutter or similar sizer empty aluminum can to cut out the tortellini (or you can cut into squares)

My husband and I don’t cook together as often as we used to, but we got busy in the kitchen making these tortellini together the night before we hosted an Italian dinner party. But as usual we were too focused on the process for me to remember to stop and take photos of each step. If you would like step-by-step visuals of forming the tortellini, The Kitchn has really great photos.

Making pasta is kind of like playing with edible playdough (although technically it is also edible for safety reasons). You slowly roll the dough sheets thinner and thinner before cutting into 2-1/2 inch circles, stuffing with homemade meat filling, sealing, and folding into the cute little tortellini shapes.

Sure, you don’t have to make your own pasta dough, tortellini filling, or broth, but it really does elevate this otherwise simple dish. And it’s a really easy recipe to break into parts if you want to attack in on separate days. Better yet, they tortellini can be frozen for future use.

TORTELLINI EN BRODO

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Yield: 6-8 servings Prep Time: 2 Hours Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

DOUGH

• 2 cups all-purpose flour, plus extra for rolling the pasta
• 1/2 tsp salt
• 3 large eggs

FILLING

• 2 Tbsp unsalted butter
• 3 dried bay leaves
• 8 oz. boneless pork shoulder, cut into 2 in cubes
• 8 oz. sweet Italian sausage, removed from casing and crumbled
• 4 oz. prosciutto, coarsely chopped
• 1/2 cup dry white wine
• 1/2 tsp freshly grated nutmeg
• 1 large egg, lightly beaten
• 1 cup finely grated Parmigiano-Reggiano
• Salt and freshly ground black pepper

BROTH

• 8 cups homemade chicken stock
• 1 parmesan rind

Directions

1. For the filling: Place a medium sauté pan over medium heat. Add the butter and melt. Add the bay leaves and cook for 1 minute to infuse the butter. Add the pork shoulder and sausage and cook, stirring frequently with a wooden spoon, until the browned and cooked through, about 4 minutes.
2. Increase the heat to high, pour in the wine, scrape up the brown bits, and stir until it is almost evaporated, 3-5 minutes. Remove the pan from the heat and set aside to cool (remove and discard the bay leaves).
3. Once cooled, transfer the meat mixture to the bowl of a food processor, add the prosciutto, and pulse until coarsely ground. Transfer the mixture to a large mixing bowl, then mix in the cheese, egg, and nutmeg. Season with salt and a few grinds of pepper. Cover and refrigerate until ready to assemble the tortellini.
4. For the pasta dough: In a medium mixing bowl, whisk together the flour and salt. Create a well in the middle of the flour and crack the eggs into this well. Lightly beat the eggs with a fork and then slowly begin to incorporate a little flour at a time into the eggs with the fork, until a soft dough begins to form.
5. Turn the dough and any excess flour out onto a clean counter. Folding the dough on itself, flattening, and folding again. Continue until it's firm and then knead until it forms a smooth elastic ball. Place the ball of dough inside a clean bowl, cover, and let rest for at least 30 minutes (or chill for up to 24 hours).
6. Divide the dough into four equal portions. As you work, keep dough wrapped in plastic or a damp kitchen towel. Set your pasta roller to the widest setting (usually "1"). Flatten one piece of dough into a thick disk between your hands and feed it through the pasta roller. Fold flattened dough into thirds, like a letter, and press it between your hands again. With the pasta machine still on the widest setting, feed the pasta through the rollers. Feed it through once or twice more until smooth.
7. Change the setting on your roller to one step thinner. Roll the pasta two or three times before continuing to the next setting down, repeating the process until the dough is about 1/8-inch thick (I rolled down to a 5 or 6 on the KitchenAid attachment). Cover with a damp towel until ready to proceed to filling.
8. For the tortellini: On a floured wooden board, cut the dough into 2-1/2-inch circles. Keep the circles covered with plastic or a damp towel as you shape the tortellini. Put about 1/2 tsp of the filling in the center of a pasta square. Moisten the edges with a little bit of water, fold in half, and press the edges to seal. Bend the tortellino around your finger with one end slightly overlapping the other and press to seal. Transfer to a large rimmed baking sheet dusted with flour. Arrange the tortellini in a single layer and cover with another clean towel (or place in freezer for 1 hour then transfer to a freezer bag to use later).
9. For the Tortellini en Brodo: Pour the stock and parmesan rind into a large pot and bring to a simmer over medium-high heat. Reduce the heat to a simmer, add the tortellini, and cook until they float to the surface, about 2 minutes. Ladle the tortellini and broth in individual bowls and serve immediately (top with more grated Parmesan if desired).

Source: Adapted from Food52, Fine Cooking, and The Kitchn.

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Sheet pan Italian sausage doesn’t get any better than when it’s paired with tender gnocchi, sweet peppers, onions, and marinara sauce. Topped with fresh Mozzarella for a delicious weeknight meal.

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Not only is this meal ready in just 30 minutes but dude it’s really stinking good.

I have been meaning to replicate a similar meal I had at a local Italian restaurant, Lola & Giuseppe’s, for years – Giuseppe’s gnocchi served with marinara, sweet peppers, onion, and Italian sausage. I’m fairly certain their gnocchi were prepared separately from the topping but who wants to do more dishes? Not me.

Quite literally this entire meal is prepared in one sheet pan. You toss the gnocchi, peppers, and onions in the marinara and oregano right in the pan – no pre-boiling the gnocchi necessary I promise they cook up perfectly this way.

Then the sausage and rosemary are baked right on top. Again no pre-cooking the sausage necessary, they cooked plenty right along with everything else. And then you seal the deal with some mozzarella melted on top for the last few minutes of cooking time.

Better yet, today is National Potato Lovers Day and personally my favorite way to eat potatoes is in gnocchi form. So go ahead and spontaneously add this to your menu tonight. It would also be a great dish to throw together for company.

If you want more one pan/pot meals, you could try my bacon wrapped mustard chicken with broccoli and potatoes or cast iron lemon-rosemary chicken and potatoes, or one pot tortellini with sausage kale and peas.

All in One! One Pot or One Pan Meals

• Creamy Keto Chicken and Asparagus Skillet from Cheese Curd In Paradise
• One Pan Cheese Ravioli with Peas and Arugula from Karen’s Kitchen Stories
• One Pan Ranch Chicken and Veggies from Jen Around the World
• One-Pot Sun Dried Tomato Pasta and Sausage from A Kitchen Hoor’s Adventures
• Oven Poached Lemon Butter Cod from Art of Natural Living
• Oven Roasted Sausage and Beans from That Recipe
• Slow Cooker Bourbon Chicken from Hezzi-D’s Books and Cooks
• Spinach and Paneer Orzo Pasta from Magical Ingredients

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

SHEET PAN ITALIAN SAUSAGE WITH GNOCCHI, PEPPERS, & ONIONS

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Yield: 4-6 Servings Prep Time: 5 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 lb. uncooked potato gnocchi
• 1 red bell pepper, thinly sliced
• 1 yellow or orange bell pepper, thinly sliced
• 1 medium yellow onion, thinly sliced
• 1-1/2 cups marinara sauce
• 1 tsp dried oregano
• Salt and pepper, to taste
• 1 lb. uncooked Italian sausage
• 4 sprigs of fresh rosemary
• 8 ounces fresh mozzarella, cut into ½-inch cubes

Directions

1. Preheat oven to 425 degrees F. Spray a large rimmed baking sheet with nonstick spray; set aside.
2. Spread gnocchi, peppers, and onions on the prepared baking sheet. Pour marinara sauce over the top, add oregano, and salt and pepper to taste; toss until evenly distributed. Spread into an even layer. Place the sausage on top along with the rosemary springs.
3. Bake for 20 minutes, tossing once halfway through. Remove from the oven, sprinkle mozzarella over the top, and bake until 5 minutes or until cheese is melted.
4. Remove the pan from the oven and serve immediately.

Source: Adapted from The Skinny Taste Cookbook and Two Peas & Their Pod.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

This post was made for #NationalSlowCookerMonth and is sponsored by Camellia and Banza. All thoughts and opinions are my own.

Get excited for lentil soup with veggies, rich seasonings, and spicy sausage for a nice big food hug for your belly.

Time to stretch my legs and get back into posting some new recipes in 2020! What better way than by celebrating #NationalSlowCookerMonth with a bunch of fellow food bloggers? And of course a giveaway to get our readers into the spirit as well, in case the frigid temperatures weren’t enough to convince you to keep your slow cooker in regular use.

I am slowly getting more into lentils so I was determined to come up with a tasty soup utilizing Camellia dried lentils. I think adding onion, carrot, celery, a blob of fresh minced garlic and ginger, homemade vegetable stock, rich seasonings, and spicy Italian sausage was an easy way to ensure it was a success. I then served it over Banza rice made from chickpeas for some extra protein.

I ate this for lunch every day for a week and I did not get tired of it. Especially while watching snow fall outside from the window net to the break room at work. What’s your favorite thing to make in the slow cooker? Check the list below for the rest of the recipes shared today and don’t forget to enter the giveaway using the Rafflecopter widget located at the end of this post!

Monday’s Slow Cooker Recipes

• Cheesy Chicken Pasta Bake by That Recipe
• Beef Short Ribs with Vegetables by Family Around the Table
• Easy Slow Cooker Lady Pea Cassoulet by A Kitchen Hoor’s Adventures
• Homestyle Pork Roast (Slow Cooker) by Palatable Pastime
• Make-Ahead Slow Cooker Tomato Sauce by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Slow Cooker Coconut Curry Lentil Soup by Frugal & Fit
• Slow Cooker Creamy Chicken and Tomato Pasta Sauce by Savory Moments
• Slow Cooker Curried Lentil & Sausage Soup by The Spiffy Cookie
• Slow Cooker Dinner Rolls by A Day in the Life on the Farm
• Slow Cooker Nashville Hot Chicken Sandwiches by Hezzi-D’s Books and Cooks
• Slow Cooker Pepperoni Pizza Pasta Casserole by Cheese Curd In Paradise
• Slow Cooker Pinto Bean and Chorizo Naan Bread Appetizer by The Freshman Cook
• Slow Cooker Red Beans and Rice by Karen’s Kitchen Stories
• Slow Cooker Tuscan White Bean Soup with Sausage by Blogghetti
• Vegan Slow Cooker Chickpea Noodle Soup by Kate’s Recipe Box

One year ago: Macaroni & Cheese Pierogi

Four years ago: Bacon Fig & Asiago Grilled Cheese Sandwich Minis

Eight years ago: Saltine Cracker Toffee

Nine years ago: Papaya Blueberry Almond Granola Bars

SLOW COOKER CURRIED LENTIL AND SAUSAGE SOUP

Serves 8

Ingredients:

1 Tbsp olive oil

1 lb. spicy Italian (pork, turkey or veggie) sausage, casings removed

1 cup dried Camellia lentils, picked over and rinsed

1 large onion, chopped

2 large carrots, chopped

2 celery ribs, chopped

2 garlic cloves, minced

2 Tbsp minced fresh ginger

1 Tbsp curry powder

1 tsp salt

6 cups reduced sodium vegetable stock

1 tsp fresh lemon juice, or to taste

Salt and pepper, to taste

Cooked Banza rice, for serving

Chopped parsley, for garnish

Directions:

1. In a large skillet over medium-high, heat olive oil.
2. Add sausage, crumble, and cook until brown on the outside. Remove and place into the bowl of a slow cooker.
3. Add lentils, onion, carrots, celery, garlic, ginger, curry powder, salt, and stock to the slow cooker and stir.
4. Cover and cook on low for 4 hours or on high for 2 hours.
5. Season to taste with lemon juice, salt, and pepper. Serve over rice garnished with fresh parsley.

Source: Adapted from Epicurious and Growing Up Gabel.

a Rafflecopter giveaway

Contest runs 1/20/2020 at 12:00 a.m. till 1/27/2020 at 11:59 p.m. 

The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #NationalSlowCookerMonth bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Must be 18 years of age or older to enter giveaway and contest is open only to US residents. 

This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #NationalSlowCookerMonth posts or entry. Thank you to our sponsors Banza, Camellia, and Rhodes for providing prizes

Sometimes even the easiest of weeknight meals can pose a challenge. But with a little help from some prepared gnocchi, Italian sausage, pasta sauce, and a whole lot of cheese you can have a comforting meal in under 30 minutes.

I’m in desperate need of someone to meal plan for me. Whenever I think I will have time to do so it somehow vanishes and I am presented with yet another day of having no idea what we will be eating for any meal of the day. We’ve resorted to cereal, buying lunch more often of packing random remnants of leftovers and frozen food, and eating out a lot more – none of which is good for the wallet or the waist. When we are not going about our normal daily lives and activities, most of our free time is spent slowly unpacking and situating things in the new house. What I would do for a week off right about now…

We have managed to squeeze in a few homemade meals here and there, and the recipe I am sharing today is one of them. I was dreaming about the slow cooker bolognese that I made and then proceeded to create a baked penne dish with it when I decided to create a cheat version with Italian sausage and I swapped the penne for gnocchi because why not? And while we are winging it, I threw in some ricotta as well because we happened to have some in the fridge. It’s like skillet lasagna but with gnocchi and in a baking dish. All sorts of hand waving going on – which makes it super Italian, right!?

Authentic or not, this easy to prepare dish can be on your table in under 30 minutes which is almost more time than I have to spare these days. But those tender little gnocchi dumplings paired with the sweet and spicy Italian sausage smothered in sauce and cheese was exactly what I needed. And that salad on the side? Yes hat’s a bagged mix I picked up from the store on my way home from work right before I went home and cooked this meal. But not before I nearly drove to where we use to live first. One of these days I will be in my right mind!

One year ago: Mini Hot Cocoa Oreo Cheesecakes

Five years ago: Spaghetti Squash Lasagna Boats

Six years ago: Cake Batter Chocolate Chip Cookies

Seven years ago: Gluten-Free Bananas Foster Muffins

Eight years ago: Cashew Chicken

EASY BAKED GNOCCHI WITH ITALIAN SAUSAGE

Serves 6

Ingredients:

1 lb. gnocchi

1 lb. Italian sausage

2 cups of your favorite pasta sauce

3/4 cup ricotta

8 oz. shredded mozzarella, divided

1/4 cup shredded Parmesan

Directions:

1. Preheat oven to 450 degrees. Lightly coat a 7×9-inch baking pan with nonstick spray and set side.
2. In a large pot of boiling water, cook the gnocchi until al dente. Turn off heat, drain, and set side.
3. In a large skillet, crumble the sausage and cook until no longer pink, about 5 minutes. Add the pasta sauce and gnocchi, stirring to coat.
4. In the prepared baking dish, spread half of the pasta mixture followed by all of the ricotta and half of the mozzarella. Top with remaining pasta mixture, mozzarella, and Parmesan. Bake uncovered for 15 minutes, or until browned and bubbly.

Source: Adapted from my Baked Penne with Slow Cooker Bolognese.

This post is sponsored by the Ohio Pork Council. All opinions are my own.

When your love of nachos, fries and pizza all combine into one at last. Dig into these supreme pizza fries – crispy waffle fries topped with supreme pizza toppings!

It’s been a long time since I’ve posted an entree recipe (3 months to be exact if you count a salad), but all I can seem to think about these days are desserts and appetizers! I’ve got football on the brain despite needing to sell most of our season home game tickets due to other conflicts. I’ve honestly not been very inspired when it comes to cooking dinner lately and have been making the same things and/or very basic things for awhile. And before the wedding I was trying to make sure I fit into my dress (because I didn’t until a couple days prior) so nothing all that inspiring was being made. But today’s recipe could be dinner if you believe in yourself.

Nachos can count as dinner or an appetizer, so why would it be any different if we put similar toppings on top of fries? Chili cheese fries for example. But what if those toppings were actually more like pizza toppings? Is this too much of a stretch? Cause we ate these for dinner and felt no shame. There were some veggies on top! I cooked waffles fries, piled them up like chips, sprinkled toppings that would normally be seen on a supreme pizza (minus the mushrooms because neither of us like them), and threw them back into the oven to get all melty like nachos. Even served them with a side of pizza sauce for dipping.

While we made a meal out of them, these supreme pizza fries would most definitely be a hit for football viewing or any party requiring an appetizer. And obviously it’s easy enough to change the toppings per your preferences – the possibilities are endless! I think pesto or alfredo would also be great dipping sauces, or ranch if you’re into that. Melted garlic butter anyone? You get the point.

One year ago: Sweet Thai Chile Sauce with Ohio Pork

Two years ago: One-Pot Sausage & Swiss Chard Pasta

Four years ago: Single Serving Cake Batter Popcorn

Five years ago: Vegan Buckeye Pancakes with Peanut Butter Syrup

Six years ago: Bacon and Broccoli Mac and Cheese

Seven years ago: Peanut Butter Hummus

SUPREME PIZZA FRIES

Serves 4 as a meal, 6-8 as an appetizer

Ingredients:

24 oz. bag frozen waffle fries

1 Tbsp olive oil

1 lb. Italian pork sausage (sweet or spicy), casings removed and crumbled

1 medium yellow onion, chopped

1 green bell pepper, chopped

1 (2.25 oz.) can sliced black olives

2 cups shredded Mozzarella

1/4 cup shredded Parmesan

1/2 cup mini pepperoni

1 tsp Italian or pizza seasoning

2 cup pizza sauce, for serving

Directions:

1. Preheat oven to 425 degrees (or temperature indicated on package).
2. Line a large baking sheet with foil and spread waffles fries in a single layer. Bake for 30 minutes or until light golden brown and crispy. Remove fries from oven and turn on the broiler.
3. While the fries cook, prepare the sausage. In a large skillet heat olive oil over medium. Add onion and cook for 5 minutes. Add sausage and cook until no longer pink. Remove from heat.
4. On the same baking sheet, condense the fries into a double layer and top with sausage mixture, mozzarella, pepper, olives, pepperoni, parmesan, and a sprinkle of seasoning. Place under broiler for a couple minutes until the cheese is melted. Serve immediately with pizza sauce for dipping.

Source: The Spiffy Cookie original


This recipe should sound familiar, because I made a baked penne with this same slow cooker bolognese and it was amazing! Since the recipe for the bolognese made a large amount, I had plenty of bolognese leftover for another meal. In truth I made today’s recipe first and then made the baked penne later but I digress.

My inspiration for this dish came from a meal I had at a restaurant in town – Cooper’s Hawk. It was my first experience with bucatini and I think I had only had burrata once but I’m totally obsessed with burrata now. How can you beat a ball of cheese oozing on top of your pasta? If it’s wrong, I don’t want to be right.

One year ago: Chocolate Peanut Butter Gingerbread Tart

Two years ago: Gingerbread Cinnamon Rolls with Speculoos Icing

Three years ago: DOVE® Christmas Chocolate Drops

Four years ago: Penne with Trapanese Pesto

Five years ago: Butter Pecan with Brandy Ice Cream

BUCATINI WITH SLOW COOKER BOLOGNESE AND MEATBALLS

Serves 8-12, with sauce leftover

Ingredients:

MEATBALLS

1 lb. ground beef

1 lb. Italian sausage

1 egg, lightly beaten

1 tsp minced garlic

1/2 cup seasoned bread crumbs

Salt and pepper, to taste

SAUCE

3 Tbsp olive oil, divided

1 medium yellow onion, finely diced

2 stalks celery, finely diced

2 medium carrots, finely diced

4 Tbsp minced garlic

1 (6 oz.) can tomato paste

1 lb. ground beef, crumbled

1 lb. Italian sausage, casing removed and crumbled

4 oz. thinly sliced pancetta, finely diced

1/2 cup dry red wine

2 (28 oz.) cans peeled whole tomatoes

1-14 ounce can diced tomatoes, drained

2 Parmesan rinds

2 bay leaves

1/4 cup parsley, roughly chopped (plus more for serving)

Salt and pepper, to taste

1 tsp Italian seasoning

1 pinch red pepper flakes

1/2 cup heavy cream

PASTA

2 lb. bucatini pasta, cooked according to package

16 oz. burrata

Directions:

1. In a large bowl, stir together all the meatball ingredients. Gently roll into 24 small meatballs (if you squeeze them too much they will be tough). Place on a plate/tray and set aside.
2. In a large skillet medium-high heat, heat 2 tablespoons of the oil. Add meatballs and brown on all sides. Remove to a plate, and set aside.
3. In the same skillet, heat the remaining tablespoon of oil. Add onion, celery, and carrots. Sauté until soft and onions are transluscent, 8-10 minutes. Add the garlic and tomato paste and let cook for 30 seconds. Add beef, sausage, and pancetta and sauté until browned, about 15 minutes. Add wine and scrape up the browned bits.
4. Add the meat mixture to the slow cooker along with the peeled tomatoes, diced tomatoes, parmesan rinds, bay leaves, parsley, Italian seasoning, red pepper flakes, and salt and pepper to taste. Add browned meatballs and submerge. Cook on low for 6-8 hours.
5. Remove the bay leaves, add half and half and adjust salt and pepper to taste. Serve sauce over bucatini pasta, and top with burrata, Parmesan cheese, and parsley.

Source: Inspired by a dish I had at Cooper’s Hawk. Adapted from Grandma’s meatballs, Bon Appetit, and Little Spice Jar.

This pasta dish is so versatile it will be a hit no matter what the occasion. Be the talk of the table at any pot luck or sit down holiday meal with this baked penne with homemade bolognese sauce.

It’s finally looking like fall is here to stay, at least temperature wise. We had one last burst of heat last week here in Ohio but then a storm front came through and put that to an end. While I do love summer, I enjoy seasons and am ready for fall! I’ve been craving soups and comfort foods and the weather is finally conducive to such things. And soon enough we will be having friends and family over for the holidays, whether that be for a pot luck or a formal sit down meal. Either way it’s time to plan a meal that will be the talk of the table.

Did you know that one of the largest consumption periods of the year for pasta and wine is the fall and holidays? Honestly I’m surprised it isn’t a steady high year round as the possibilities are endless no matter what the occasion. As an example, the recipe today combines authentic Italian Barilla pasta with crowd pleasing Clos du Bois wine into one fantastic meal for a pot luck or a sit down dinner. Now that’s what I call bringing together the best of two worlds.

The first thing I did was to make my own bolognese, which was primarily prepared in a slow cooker. But before letting all the flavors marry for several hours, I sauteed the onions with celery and carrots, followed by browning a trio of meats: ground beef, Italian sausage, and pancetta. Last but not least, before adding everything to the slow cooker I added some Clos du Bois Cabernet to scrape up the browned bits of meat stuck to the pan, because those little bits are not to be taken for granted!

Once the sauce is complete, it is mixed with great tasting Barilla penne, which is then layered in a baking dish with a trio of cheeses: fresh mozzarella, sharp provolone, and parmesan (notice the trend of threes in this recipe?). All that’s left is to bake to bubbly, golden perfection. Seal the deal by serving it with your favorite vegetable side, garlic bread, and a nice glass of fruit forward, medium oak Clos du Bois Cabernet.

Are you already dreaming of this dish appearing on your holiday dinner table? Heck I want it on my every day dinner table, in addition to a fall pot luck or holiday sit down meal. But if you need something a little easier for every-day meals, try Scooter’s Baked Spaghetti.

What are your favorite fall or holiday pasta dishes? Need more Barilla pasta recipe inspiration? Check out their website, Twitter @BarillaUS, or Pinterest. Also be sure to check out the great selection of Clos du Bois wine for an elegant wine at an unbelievable value to pair with any holiday entertaining plans.

One year ago: White Chocolate Peanut Butter Mousse

Two years ago: White Chocolate Reese’s Pumpkin Blondies

Three years ago: Sunny Anderson’s Spicy Macaroni and Cheese

Four years ago: Chicken in Basil Cream Sauce

Five years ago: Oatmeal Cookie Pancakes

BAKED PENNE WITH SLOW COOKER BOLOGNESE

Serves 8

Ingredients:

SAUCE

2 Tbsp olive oil

1 large yellow onion, finely diced

2 stalks celery, finely diced

2 medium carrots, finely diced

3 Tbsp minced garlic

1 (6 oz.) can tomato paste

1 lb. ground beef, crumbled

1 lb. Italian sausage, casing removed and crumbled

4 oz. thinly sliced pancetta, finely diced

1/2 cup Clos du Bois Cabernet Sauvignon

2 (28 oz.) cans peeled whole tomatoes, crushed

1-14 ounce can diced tomatoes, drained

2 Parmesan rinds

2 bay leaves

1/4 cup parsley, roughly chopped (plus more for serving)

1 Tbsp Italian seasoning

1 pinch red pepper flakes

Salt and pepper, to taste

1/2 cup heavy cream

PASTA

1 lb. Barilla Penne Pasta

1-1/2 cups shredded Parmesan

1 cup shredded sharp provolone

8 oz. fresh Mozzarella, sliced

Directions:

1. In a large skillet medium-high heat, heat the oil. Add onion, celery, and carrots. Sauté until soft and onions are translucent, 8-10 minutes. Add the garlic and tomato paste and let cook for 30 seconds. Add beef, sausage, and pancetta, and sauté until browned, about 15 minutes. Add wine and scrape up the browned bits.
2. Add the meat mixture to a slow cooker along with the peeled tomatoes, diced tomatoes, Parmesan rinds, bay leaves, parsley, Italian seasoning, red pepper flakes, and salt and pepper to taste. Stir, cover, and cook on low for 6-8 hours.
3. Remove the bay leaves and Parmesan rinds, add heavy cream, adjust salt and pepper to taste, and turn down to the warm setting while you prepare the pasta.
4. Preheat oven to 450 degrees. Grease a 9×13-inch baking dish with nonstick spray and set aside.
5. In a large pot of boiling water, cook the penne until al dente. Turn off heat, drain, and return to the pot. Add 4 cups of the bolognese* and 1/2 cup of the Parmesan.
6. In the prepared baking dish, spread half of the pasta followed by half of the provolone, mozzarella, and Parmesan. Repeat layers and bake uncovered for 15 minutes, or until browned and bubbly.

*You will have leftover sauce but I promise it won’t go unwanted.

Source: Inspired by a dish I had at Lola & Giuseppe’s Trattoria. Adapted from Bon Appetit, and Little Spice Jar.

This is no ordinary pizza. With spicy pizza sauce, hot sausage, pepperoni, pepperjack, smoked provolone, crushed red pepper, garlic, oregano, and drizzled with sriracha.

I’ve officially managed to contract a summer cold of sorts. I could blame it on my nephews who are likely carries of all sorts of plagues like most kids, but I also was on 2 long flights in enclosed spaces and contact with hundreds of people. The worst part is that I am getting ready to get back on a plane for my trip with friends on Thursday! Must. Get. Better. Traveling while sick is the worst and I refuse to let it ruin my trip.

I’ve been pumping myself with fluids and trying to get as much sleep as I can. Last night however one of the cats decided to interrupt my sleep my licking a charger cord incessantly. Seriously?? The struggle is real, between the dog recently taking up the habit of peeing on the floor and couch despite being house trained for years (don’t get my started on that tale) and the cats waking me up. My savior is comfort food but since I am not craving soup in this warm weather, how about some spicy pizza to open up those airways?

You may think that this looks like a regular pepperoni pizza, but you would be wrong. Hidden in the depths of this pizza is layers of spice, infusing the sauce, cheese, and toppings starting with sriracha in the pizza sauce, spicy pepperjack cheese mixed in with smoked gouda, and topped with pepperoni, hot Italian sausage, oregano, and crushed red pepper.

When I was younger, much to my dismay my brother would sneak crushed red pepper under my cheese when I wasn’t paying attention. Little did I know that over 2 decades later I would be doing it voluntarily and wouldn’t stop with just the red pepper. That being said however, I still am not a fan of overly spicy things and this pizza was just spicy enough for my taste. Feel free to pump up the heat or turn it down based on what you can handle.

Looking for other Columbus-inspired pizza recipes? Try my focaccia pizza, or cacio e pepe.

One year ago: Spicy Mustard & Sweet Potato Turkey Burgers

Two years ago: Breakfast Crème Brulee

Four years ago: Mixed Fruit Crumble

SRIRACHA-JACK PIZZA

Serves 2-3

Ingredients:

1 recipe sourdough pizza crust, risen

1/2 cup pizza sauce

1-2 tsp sriracha, plus more for drizzle if desired

1 cup shredded pepperjack cheese

1 cup shredded smoked gouda

24-ish pepperoni slices

1 hot Italian sausage link, uncooked and crumbled

1 tsp oregano

1 tsp crushed red pepper flakes

Directions:

1. Place pizza stone on middle rack and allow to preheat in the oven to 450 degrees for 30 minutes.
2. Meanwhile, roll out dough to desired size and transfer to a pizza peel (or flat baking sheet) sprinkled with cornmeal.
3. In a small bowl, combine the pizza sauce and sriracha. Spread evenly over the crust, leaving an edge. Top with cheeses, pepperoni, sausage bits, oregano and red pepper.
4. Transfer to the pizza stone (it’ll take a couple shakes) and bake for 15-20 minutes or until it the crust turns golden and the cheese starts to bubble. Allow to cool slightly before cutting and serving. Drizzle with more sriracha if desired.

Source: Inspired by Donatos sriracha-jack pizza.

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Looking for a way to turn your favorite lasagna gluten-free? Thin slices of zucchini are used into of noodles in this rendition.

Welcome to this month’s Secret Recipe Club, featuring a recipe from Curious Cuisiniere. Digging through Sarah and Tim’s recipes you can tell that they like to play with their food using inspiration from their cultural history with recipes such as mango bbq chicken pizza, baked eggs in avocado, and peanut butter ravioli being among the many I bookmarked. But I have been wanting to try making lasagna using strips of zucchini as the noodles and when I saw their recipe I finally went for it. And I was excited to finally use my fancy mandoline. In the end it tasted just like traditional lasagna with thicker, more al dente noodles. Best gluten-free lasagna ever? Quite possibly.

One year ago: Corn-Goat Cheese Omelet

Three years ago: Chocolate Beer Truffles

Four years ago: Goat Cheese Stuffed Tomato-Basil Chicken Burgers

ZUCCHINI LASAGNA

Serves 4-6

Ingredients:

2 8-inch zucchini (about 1.25 lb total)

1 tsp salt

1/2 lb (about 2 links) hot Italian turkey sausage, casings removed

1 medium onion, diced

1 small green pepper, diced

2 lb. tomatoes, diced

1 (6 oz) can tomato paste

1/4 cup water

2 Tbsp red wine

1 bay leaf

1 tsp salt

1/2 tsp paprika

1/2 fennel seeds

1/4 tsp ground black pepper

1/4 tsp garlic powder

1/4 tsp red pepper flakes

1/4 tsp dried thyme

Pinch of cumin

1-3/4 cup shredded part skim mozzarella cheese

Directions:

1. Preheat oven to 350⁰F. Lightly coat an 8xx-inch baking dish with nonstick spray and set aside.
2. Slice zucchini lengthwise into 1/8-inch thick strips (if you do not have a mandoline to slice them that thin lengthwise, slice crosswise into discs). Lay strips on a paper towel and sprinkle salt over both sides. Set aside to sweat for 15-20 minutes.
3. While the zucchini sweats, crumble sausage in a large skillet and cook until browned. Add onion and green pepper and sauté for 3-5 minutes until soft. Stir in remaining ingredients (except cheese) and simmer, uncovered, 5-7 minutes or until sauce is thick and fragrant. Remove from the heat and remove bay leaf.
4. Pat zucchini slices dry. In the prepared baking dish layer 1 cup sauce, 1/3 of the zucchini slices, and 1/2 cup cheese. Repeat the layers two more times, but do not add the final 3/4 cup of cheese yet.
5. Cover with aluminum foil and bake for 30 minutes. Uncover, top with the remaining cheese, and bake for an additional 15-20 minutes, until the cheese is melted and the lasagna is bubbly in the center. Remove from the oven and let stand 5-10 minutes before serving.

Source: Adapted slightly from Curious Cuisiniere.