If you’re looking for a meatless meal that is hearty and satisfying, I suggest making this vegetable lasagna recipe.

It’s a delicious vegetarian lasagna that’s perfect to serve to guests (alongside a pan of this beef lasagna for the meat lovers).

In this recipe, a flavorful, veggie-packed marinara sauce is layered with an herbed ricotta filling between lasagna noodles. Then, it’s topped with even more cheese and baked to bubbly perfection.

It’s easy to make veggie lasagna at home that is just as delicious as your favorite Italian restaurant!

Vegetable Lasagna: Ingredients & Substitutions

• Marinara sauce. choose your favorite variety, I suggest tomato basil.
• Parmesan cheese. Romano is a good substitute.
• Fresh basil & parsley. I highly recommend fresh herbs for this recipe, however you can use freeze-dried herbs if necessary.
• Vegetables. This recipe is highly customizable. You can choose any of your favorite veggies and add them to this vegetarian lasagna.

How to Make Vegetable Lasagna

We’ll walk through this recipe step-by-step, and remember to watch the video for additional guidance.

Begin by cooking the lasagna noodles until they are al dente. Then, drain the noodles but do not rinse.

Make the Vegetable Marinara

Prepare the marinara layer by cooking the firmer veggies – onion, garlic, and bell pepper – until the onions are soft (5 minutes).

Then, add the softer vegetables – zucchini and yellow squash – and cook until soft they are slightly soft, about 3 minutes.

Next, stir in the marinara sauce, spinach, salt and pepper and heat until the sauce just begins to boil. Taste and adjust seasonings (salt and pepper) to your preferences.

Once the sauce is finished, remove it from the heat and set aside to cool slightly.

Make the Ricotta Filling

While the sauce is cooling, combine the ricotta filling ingredients in a large bowl and stir until they are combined.

Assemble the Vegetarian Lasagna

Once all the components are ready, it’s time to assemble the veggie lasagna. Start by spreading 1 cup of the sauce in the bottom of a 9×13” baking dish.

Then, top the sauce with a layer of lasagna noodles (5 lasagna noodles per layer).

Then, spread one-third of the ricotta cheese mixture over the noodles.

Next, spread 1 cup of sauce over the cheese. 

Repeat with remaining ingredients, making 3 layers of cheese/sauce.

Top with the last layer with noodles and the spread the remaining sauce over the noodles.

Then, sprinkle 2 cups mozzarella cheese and ¼ cup parmesan cheese evenly over top sauce layer.

Loosely cover with aluminum foil (tenting it slightly so the foil does not touch the cheese).

Bake the vegetable lasagna recipe in the preheated oven for 40 minutes, remove the foil then bake for an additional 10-15 minutes or until the cheese is melted and the filling is bubbling.

Once it has finished baking, let the vegetarian lasagna cool slightly and serve garnished with fresh parsley and basil.

Serve

I suggest serving this recipe with your favorite Italian recipes, here are some ideas:

• If you’re feeding a crowd, make this beef lasagna for meat lovers!
• Tomato bruschetta is a perfect appetizer.
• A side salad – like panzanella salad or burrata salad pair beautifully with this lasagna.
• We love serving it with homemade french bread or no knead bread to sop up all the yummy sauce.
• A vegetable side like roasted broccoli or balsamic roasted Brussels sprouts are great choices.

Store

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or oven set to warm.

Freeze

You can freeze this vegetable lasagna two ways.

1. Freeze before baking. To do this, completely assemble the lasagna, then put it in the freezer to flash-freeze. Once frozen, tightly cover with plastic wrap and foil (or the baking dish lid) and freeze for up to 2 months. Thaw overnight in the refrigerator before baking according to the recipe instructions.
2. Freeze baked leftovers. If you wind up with a lot of leftovers, you can flash-freeze individual pieces on a baking sheet, then transfer them to an airtight container or vacuum seal them and freeze for up to 2 months. Reheat in the microwave or oven.

Vegetable Lasagna Recipe FAQS

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Vegetable Lasagna Recipe

In this vegetable lasagna recipe, a delicious veggie-packed marinara sauce is layered with an herbed ricotta filling between lasagna noodles. Then it's topped with more cheese and baked to bubbly perfection. An authentic vegetarian lasagna just as delicious as your favoriteItalian restaurant!

Course Main Course

Cuisine Italian

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 16 Servings

Calories 369kcal

Author Laura

Cost $10

Equipment

• saute pan
• spatula
• measuring spoons
• measuring cups
• glass batter bowl
• 9×13″ baking dish

Ingredients

• 16 ounces lasagna noodles cooked al dente
• 3 cups Mozzarella Cheese divided

Sauce

• ½ onion finely diced (about 1 cup onion)
• 1 Tablespoon minced garlic
• 1 red bell pepper diced
• 1 zucchini diced
• 1 yellow squash diced
• 2 cups baby spinach chopped
• 26 ounces marinara sauce
• ½ teaspoon sea salt or to taste
• ¼ teaspoon pepper

Ricotta mixture

• 30 ounces Ricotta Cheese
• 3 large eggs
• ¼ cup Grated Parmesan Cheese
• 1 Tablespon fresh parsley
• ¼ cup chopped fresh basil
• 1 cup mozzarella cheese
• ½ teaspoon sea salt
• ½ teaspoon garlic powder
• ¼ teaspoon Pepper

Topping

• 2 cups mozzarella cheese shredded
• ¼ cup parmesan cheese

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F.

Make the Sauce

• In a 5-quart saucepan, cook the onion, garlic, and bell pepper over medium-high heat (covered) until the onions are soft (5 minutes).
• Add zucchini and yellow squash and cook until soft, 3 minutes.
• Stir in marinara sauce, spinach, salt and pepper and heat until the sauce just begins to boil. Taste and adjust seasonings (salt and pepper) to your preferences.
• Remove from heat and set aside.

Make the Ricotta Filling

• Combine ricotta, eggs, ¼ cup parmesan cheese, parsley, basil, 1 cup mozzarella cheese, garlic powder, salt and pepper in a large bowl. Set aside.

Assemble

• Spread 1 cup of the sauce in the bottom of a 9×13” baking dish.
• Top with a layer of lasagna noodles (5 lasagna noodles per layer).
• Spread 1/3 of the ricotta cheese mixture over the noodles, then spread 1 cup sauce over the cheese.
• Repeat with remaining ingredients, making 3 layers of cheese/sauce.
• Top with the last layer with noodles and the spread the remaining sauce over the noodles.
• Sprinkle 2 cups mozzarella cheese and ¼ cup parmesan cheese evenly over the sauce.

Bake, Cool & Serve

• Loosely cover with aluminum foil (tenting it slightly so the foil does not touch the cheese).
• Bake in the preheated oven for 40 minutes, remove the foil then bake for an additional 10-15 minutes or until the cheese is melted and the filling is bubbling.
• Let cool slightly and serve garnished with fresh parsley and basil.

Video

Notes

Ingredient Substitution Notes

• Marinara sauce. choose your favorite variety, I suggest tomato basil.
• Parmesan cheese. Romano is a good substitute.
• Fresh basil & parsley. I highly recommend fresh herbs for this recipe, however you can use freeze-dried herbs if necessary.
• Vegetables. This recipe is highly customizable. You can choose any of your favorite veggies and add them to this vegetarian lasagna.

Store

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or oven set to warm.

Freeze

You can freeze this vegetable lasagna two ways.

1. 1. Freeze before baking. To do this, completely assemble the lasagna, then put it in the freezer to flash-freeze. Once frozen, tightly cover with plastic wrap and foil (or the baking dish lid) and freeze for up to 2 months. Thaw overnight in the refrigerator before baking according to the recipe instructions.

1. 1. Freeze baked leftovers. If you wind up with a lot of leftovers, you can flash-freeze individual pieces on a baking sheet, then transfer them to an airtight container or vacuum seal them and freeze for up to 2 months. Reheat in the microwave or oven.

 

Nutrition

Serving: 1piece | Calories: 369kcal | Carbohydrates: 29g | Protein: 22g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 93mg | Sodium: 742mg | Potassium: 416mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1449IU | Vitamin C: 19mg | Calcium: 383mg | Iron: 2mg

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We often find ourselves with lots of leftover chicken – from baked chicken breasts, slow cooker pulled chicken, rotisserie chicken, etc. and I love using it to make this chicken tetrazzini recipe.

This chicken tetrazzini is made with a rich and flavorful from-scratch sauce, and doesn’t use any canned soup. It’s a hearty main dish that your whole family will love, and the perfect way to use leftover chicken.

This recipe is a meal all by itself, and is a great one to make for friends and neighbors!

Chicken Tetrazzini: Ingredients & Substitutions

• Spaghetti. We use regular spaghetti noodles but any shape of pasta works well in this recipe. I also have used chickpea pasta (gluten-free) with great results.
• Chicken. Use leftover pulled chicken, baked chicken breasts, or a rotisserie chicken!
• Salted butter. Unsalted butter works well too.
• All-purpose flour. Gluten-free all-purpose works well in this recipe.
• Whole milk. You need 1 cup of liquid dairy. Half and half is a great substitute for whole milk. Or you can use ½ cup whole milk and  ½ cup heavy cream.
• Broccoli. I use frozen broccoli because it’s easy. Fresh broccoli cut in small pieces works well too. If you don’t love broccoli you can substitute your favorite vegetable(s) or omit it.

How to Make Chicken Tetrazzini

We’ll walk through how to make chicken tetrazzini step-by-step, and don’t forget to watch the video.

Begin by cooking the spaghetti. First, break the spaghetti noodles in half.

Then, cook the noodles according to package instructions in salted water. Drain and set aside in a large bowl but do not rinse.

Make the Sauce

While the spaghetti is cooking, make the sauce. Start by melting butter in a large pot.

Then, add the onion and garlic and cook until onion is soft (about 4 minutes).

Next, add the flour, sea salt and pepper and whisk to combine and cook for 30-60 seconds until the mixture starts bubbling.

Then, add chicken broth, whole milk and Italian seasoning, whisk to combine, and cook until the mixture starts to thicken (it will boil).

Once the mixture is thickened, whisk in the parmesan and mozzarella cheeses until melted.

Assemble the Chicken Tetrazzini

When the sauce is finished, turn off the heat, and add the spaghetti, broccoli and chicken to the sauce and stir to combine.

Then, in a separate bowl, combine the topping ingredients.

Then, pour the chicken tetrazzini mixture into the prepared 9×9″ baking dish.

Next, evenly sprinkle the mixture over the top of the chicken tetrazzini in the pan.

Bake

Then, cover the baking dish with foil and bake for 20 minutes. After 20 minutes, remove the foil.

Bake the chicken tetrazzini for an additional 5-10 minutes, uncovered, until the top is lightly browned and the filling is bubbly.  

Serve

Serve warm with a garnish of fresh parsley (if desired). The great thing about this chicken tetrazzini is that it’s an entire meal in one baking dish.

Sometimes we like to serve it with some homemade bread (homemade french bread, no knead bread, or homemade dinner rolls) and a green salad like kale salad or burrata salad.

Store/Freeze

Store leftover chicken tetrazzini in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months. Reheat in the microwave or in the oven.

Chicken Tetrazzini Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Chicken Tetrazzini Recipe

In this chicken tetrazzini recipe, spaghetti, chicken, broccoli and cheese are mixed with a from-scratch sauce (no canned soups), and baked until bubbly. A delicious, hearty dinner, that's a perfect way to use leftover chicken.

Course dinner, Main Course

Cuisine American, Italian

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 16 Servings

Calories 193kcal

Author Laura

Cost $8

Equipment

• measuring spoons
• measuring cups
• 5 Quart Sauce Pan
• 9×9″ baking pan

Ingredients

• 8 ounces spaghetti
• Salted water
• ¼ cup butter
• 1 Tablespoon minced garlic
• ½ cup onion finely chopped
• ¼ cup all-purpose flour
• 1 teaspoon sea salt
• ¼ teaspoon pepper
• 2 cups chicken broth
• 1 cup whole milk or half and half
• ½ cup parmesan cheese
• 1 teaspoon Italian seasoning
• 1 pound broccoli fresh or frozen, cut into small pieces
• 2 cups cooked chicken cubed or shredded
• 2 cups mozzarella cheese divided

Instructions

• Preheat oven to 350 degrees F
• Break spaghetti noodles in half, then cooking according to package instructions. Drain and set aside in a large bowl but do not rinse.
• While spaghetti is cooking, in a large stockpot melt butter.
• Add onion and garlic and cook until onion is soft (about 4 minutes).
• Add flour, sea salt and pepper and whisk to combine. Cook for 30-60 seconds until mixture starts bubbling.
• Add chicken broth and whole milk and whisk to combine. Cook until the mixture just starts to thicken.
• Whisk in parmesan cheese, Italian seasoning and 1 cup mozzarella cheese until melted.
• Add sauce, broccoli and chicken to the spaghetti and stir to combine.
• Pour mixture into a 9×9” pan. Top with remaining 1 cup of mozzarella cheese.
• Cover and bake for 20 minutes, then uncover and bake for an additional 10 or until bubbly. Serve warm.

Video

Notes

Ingredient Notes & Substitutions

• Spaghetti. We use regular spaghetti noodles but any shape of pasta works well in this recipe. I also have used chickpea pasta (gluten-free) with great results.
• Salted butter. Unsalted butter works well too.
• All-purpose flour. Gluten-free all-purpose works well in this recipe.
• Whole milk. You need 1 cup of liquid dairy. Half and half is a great substitute for whole milk. Or you can use ½ cup whole milk and  ½ cup heavy cream.
• Broccoli. I use frozen broccoli because it’s easy. Fresh broccoli cut in small pieces works well too. If you don’t love broccoli you can substitute your favorite vegetable(s) or omit it.

Store/Freeze

Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months. Reheat in the microwave or in the oven.

 

Nutrition

Serving: 0.75cup | Calories: 193kcal | Carbohydrates: 16g | Protein: 12g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 36mg | Sodium: 445mg | Potassium: 219mg | Fiber: 1g | Sugar: 2g | Vitamin A: 419IU | Vitamin C: 26mg | Calcium: 152mg | Iron: 1mg

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This homemade spaghetti os recipe is one of my all-time favorites. Unlike their canned counterpart, I absolutely cannot stop eating these spaghettios whenever I make them – which is often because they’re easy to make in 20 minutes!

O-shaped pasta is cooked then combined with a rich, flavorful tomato-based sauce that is out of this world delicious. Seriously, it’s so good your kid (ok, I really mean you), will lick the bowl clean.

Plus, with homemade spaghetti os, you skip the preservatives, dyes, and additives used in the canned varieties – especially if you use organic ingredients.

Ingredients & Substitutions

• O-shaped pasta (Anellini). You really can use any pasta shape you’d like in this recipe and it will taste great. For nostalgia’s sake, I use O-shaped noodles.
• Salted butter. unsalted butter works well.
• Tomato sauce & paste. I suggest using organic varieties for the best results.
• Heavy cream. this makes the sauce super rich and delicious. You can substitute half and half or whole milk if you must.
• Garlic/Onion powder. I chose to use powders for the most authentic taste, and because some of my kids don’t like onions. You can sauté minced garlic and finely diced onions instead of the powders if you prefer.
• Honey. granulated sugar is good substitute.
• Cheddar cheese. I prefer medium cheddar for this recipe, but any kind will do.

How to Make Homemade Spaghetti O’s

We’ll walk through this recipe step-by-step, and don’t forget to watch the video.

Begin by cooking the Anellini pasta in salted water until al dente.

Then, drain the pasta but do not rinse, because unrinsed pasta will absorb the sauce best.

Next, make the sauce by combining butter, tomato sauce, tomato paste, heavy cream, garlic powder, onion powder, paprika sea salt, pepper, and honey in a 5 quart saucepan.

Heat over medium heat until it just begins to bubble (when you see one or two bubbles) and the butter is melted, stirring often.

Then, reduce the heat to medium-low and add cheddar cheese, whisk until melted.

Finally, stir in the in cooked pasta.

Serve

Serve these homemade spaghettios warm as a meal all their own, or with your favorite sides. Here are some suggestions:

• Serve with roasted vegetables like: roasted broccoli, roasted carrots, asparagus and Brussels sprouts.
• Try these green salads: burrata salad, kale salad, panzanella salad, spinach salad, and broccoli salad.
• In true nostalgic food fashion, you can serve them with homemade chicken nuggets or homemade meatballs.

Store/Freeze

Store leftovers in an airtight container in the refrigerator for 3-5 days, or in the freezer for up to 2 months.

Reheat on the stovetop over low heat, or in the microwave.

Spaghetti Os Recipe FAQS

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Homemade Spaghetti Os Recipe

This homemade Spaghetti Os recipe is significantly more delicious than canned varieties. It's easy to make in 20 minutes and is so good your kids will lick the bowl clean!

Course Appetizer, Main Course, Side Dish

Cuisine American, Italian

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 8 servings

Calories 274kcal

Author Laura

Cost $5

Equipment

• 5 Quart Sauce Pan
• measuring spoons
• measuring cups
• spatula
• whisk

Ingredients

• 2 Tablespoons salted butter
• 15 oz tomato sauce
• 2 Tablespoons tomato paste
• ¼ cup heavy cream
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon paprika
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• 1 teaspoon honey
• 1 cup cheddar cheese
• 2 cups O-shaped pasta (Anellini Pasta)

US Customary – Metric

Instructions

• Cook pasta in salted water until al dente.
• Drain but do not rinse
• Combine butter, tomato sauce, tomato paste, heavy cream, garlic powder, onion powder, paprika sea salt, pepper, and honey in a 5 quart saucepan.
• Heat over medium heat until it just begins to bubble (when you see one or two bubbles).
• Reduce heat to medium-low and add cheddar cheese, whisk until melted.
• Stir in cooked pasta.
• Serve warm.

Video

Notes

Ingredient Notes/Substitutions

• O-shaped pasta (Anellini). You really can use any pasta shape you’d like in this recipe and it will taste great. For nostalgia’s sake, I use O-shaped noodles.
• Salted butter. unsalted butter works well.
• Tomato sauce & paste. I suggest using organic varieties for the best results.
• Heavy cream. this makes the sauce super rich and delicious. You can substitute half and half or whole milk if you must.
• Garlic/Onion powder. I chose to use powders for the most authentic taste, and because some of my kids don’t like onions. You can sauté minced garlic and finely diced onions instead of the powders if you prefer.
• Honey. granulated sugar is good substitute.
• Cheddar cheese. I prefer medium cheddar for this recipe, but any kind will do.

Store/Freeze

Store leftovers in an airtight container in the refrigerator for 3-5 days, or in the freezer for up to 2 months.

Reheat on the stovetop over low heat, or in the microwave.

Nutrition

Serving: 0.5cup | Calories: 274kcal | Carbohydrates: 34g | Protein: 10g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 30mg | Sodium: 548mg | Potassium: 227mg | Fiber: 2g | Sugar: 5g | Vitamin A: 691IU | Vitamin C: 5mg | Calcium: 116mg | Iron: 1mg

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Nothing beats a cozy bowl of classic minestrone soup! It’s hearty and healthy, light and flavorful.

In this minestrone recipe, vegetables, beans and noodles are cooked in a delicious tomato-based broth that’s infused with herbs and spices. It’s easy to make in 30 minutes on the stovetop, or you can cook it in the crockpot.

Serve with a side of crusty french bread or no knead bread for a complete meal loaded with nutrients!

Minestrone Soup Recipe: Ingredients & Substitutions

• Onion. yellow, white and red onions are all great choices.
• Vegetables (Celery, carrots, zucchini, green beans). You can omit or add any vegetables you choose to this minestrone soup. It’s totally customizable.
• Olive Oil. Avocado oil or canola oil are good substitutes.
• Elbow Macaroni. Use your favorite pasta if you don’t have any elbow macaroni on hand.
• White Beans/Kidney Beans. Choose your favorite beans.
• Baby Spinach. up to half of the spinach can be substituted with kale in this recipe, if desired.
• Chicken Broth. Vegetable broth works great in place of chicken broth.
• Parmesan cheese. Romano cheese works well too.

How to Make Minestrone Soup

We’ll walk thorugh how to make minestrone step-by-step, and don’t forget to watch the video.

Begin by cooking the onion, celery, carrots, olive oil and garlic to a in a large stockpot until the vegetables begin to soften (5-10 minutes).

Then, add the zucchini and green beans and cook for an additional 5 minutes, or until the zucchini is slightly soft.

Next, add the diced tomatoes, chicken broth, Italian seasoning salt and pepper and bring the mixture to a boil.

Once boiling, add pasta, beans, spinach, basil and parsley and return the mixture to a boil.

After it comes to a boil, reduce the heat to medium-low and simmer, uncovered until the pasta is cooked (about 10-15 minutes depending on package instructions).

At this point, I suggest tasting and adjusting the seasonings (specifically salt and pepper) to your liking.

The amount of salt depends greatly on the salt content of your broth. Start with 1 tsp and add more according to your own tastes.

Serve

Serve the minestrone soup warm garnished with parmesan cheese and fresh parsley or basil.

This minestrone pairs well with these recipes:

• Top it with these homemade croutons and you will be in heaven!  
• I love making this no knead bread or french bread and dipping it into the minestrone soup!
• Make a batch of these easy homemade biscuits.
• Serve it with homemade cornbread, cornbread muffins, or cornbread croutons.

Store/Freeze

Store this minestrone soup recipe in an airtight container in the refrigerator for up to 1 week. Or in the freezer for up to 2 months. 

Minestrone Soup Recipe FAQS

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Minestrone Soup Recipe

This minestrone soup recipe is easy to make in 30 minutes! This flavorful minestrone is loaded with veggies, beans and noodles making it a healthy and hearty soup perfect for any time of the year!

Course Main Course, Soup

Cuisine Italian

Diet Low Calorie, Vegetarian

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 12 Servings

Calories 172kcal

Author Laura

Cost $8

Equipment

• large pot
• measuring spoons
• measuring cups
• spatula
• Wooden spoon

Ingredients

• 1 medium onion finely diced (1 heaping cup)
• 2 ribs of celery finely diced
• 2 large carrots cut in half & sliced thin
• 2 Tablespoons olive oil
• 1 Tablespoon minced garlic
• 1 small zucchini diced
• 1 cup green beans frozen and thawed
• 28 oz diced tomatoes
• 4 cups chicken broth or vegetable broth
• 4 teaspoons Italian seasoning
• 1 teaspoon fine sea salt or to taste*
• ½ teaspoon freshly ground black pepper
• ½ cup elbow macaroni uncooked
• 15 oz white beans drained and rinsed
• 15 oz kidney beans drained and rinsed
• 1 cup baby spinach finely chopped (optional)
• 2 Tablespoons fresh basil finely chopped
• 2 Tablespoons fresh parsley finely chopped
• Parmesan cheese for serving

US Customary – Metric

Instructions

• Add onion, celery, carrots, olive oil and garlic to a large stockpot. Cover and cook until the vegetables begin to soften (5-10 minutes).
• Add the zucchini and green beans and cook for an additional 5 minutes, or until the zucchini is slightly soft.
• Add diced tomatoes, chicken broth, Italian seasoning salt and pepper and bring to a boil.
• Once boiling, add pasta, beans, spinach, basil and parsley and return the mixture to a boil.
• After it comes to a boil, reduce the heat to medium-low and simmer, uncovered until the pasta is cooked (about 10-15 minutes depending on package instructions).
• Taste and adjust seasonings, if desired.
• Serve warm with parmesan cheese

Video

Notes

*The amount of salt depends greatly on the saltiness of your broth. Start with 1 tsp and add more according to your own tastes.

Ingredient Notes/Substitutions

• Onion. yellow, white and red onions are all great choices.
• Vegetables (Celery, carrots, zucchini, green beans). You can omit or add any vegetables you choose to this minestrone soup. It’s totally customizable.
• Olive Oil. Avocado oil or canola oil are good substitutes.
• Elbow Macaroni. Use your favorite pasta if you don’t have any elbow macaroni on hand.
• White Beans/Kidney Beans. Choose your favorite beans.

Store/Freeze

Store in an airtight container in the refrigerator for 5-7 days, or in the freezer for up to 2 months. Reheat in the microwave or on the stovetop.

Nutrition

Serving: 1cup | Calories: 172kcal | Carbohydrates: 29g | Protein: 9g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 600mg | Potassium: 652mg | Fiber: 7g | Sugar: 4g | Vitamin A: 2224IU | Vitamin C: 14mg | Calcium: 98mg | Iron: 4mg

Try these Recipes

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My very first job when I was 14 was working at a local pizza restaurant in the suburbs of Chicago. As a result, I am incredibly passionate about good pizza, and pepperoni pizza is one of my family’s favorite pie varieties.

However, the pizza scene where we live now is pretty sad – so we always choose to make our own pizza at home!

So, I perfected this pepperoni pizza recipe (using my homemade pizza dough and homemade pizza sauce). It’s loaded with pepperoni and mozzarella cheese making a delicious pie that will make you forget about takeout once and for all!

Pepperoni Pizza Ingredients & Substitutions

• Pizza dough. I suggest this homemade pizza dough, but store-bought works well too.
• Pizza Sauce. this is the best homemade pizza sauce! You can use store-bought, if desired.
• Pepperoni. I have use both regular and turkey pepperoni with great results.
• Mozzarella cheese. You can substitute some of the mozzarella with different cheese varieties like cheddar, but mozzarella yields the most authentic taste!

How to Make Pepperoni Pizza

Begin by placing a pizza stone in the oven while you preheat the oven to 500 degrees F.

Then, roll out the pizza dough to a 14” circle on a piece of parchment paper (for easy transfer to the pizza stone).

Next, spread the pizza sauce evenly over the dough.

Then, sprinkle 2 cups of mozzarella cheese evenly over the sauce.

Then, evenly distribute the pepperoni on top of the cheese.

Finally, add the remaining 1 cup mozzarella cheese on top of the pepperoni.

The two layers of cheese is one of my secrets to the best homemade pizza!

Then, use a pizza peel to transfer the pepperoni pizza on the parchment paper onto the baking stone in the oven.

Bake the pepperoni pizza in the preheated oven for 10-14 minutes, or until the crust is golden brown and the cheese is melted. I suggest lifting up the bottom of the pizza with a spatula to ensure the bottom crust is golden brown.

Then, remove the pizza from the oven (using the pizza peel) and transfer it to a wire rack to cool for 10 minutes.

Serve

Once the pepperoni pizza has cooled slightly, cut it with pizza scissors or transfer to a large cutting board and use a pizza cutter, and serve warm.

I suggest serving this pizza with a salad like burrata salad, panzanella salad, spinach salad, or kale salad!

Store/Freeze

Let the pepperoni pizza cool completely before storing in a single layer in an airtight container. It will last for 5-7 days in the refrigerator. You can also freeze it for up to 1 month.

Reheat in the microwave or in the oven set to warm.

Pepperoni Pizza Recipe FAQS

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Homemade Pepperoni Pizza Recipe

This is the best pepperoni pizza recipe! Delicious pizza sauce is slathered onto homemade pizza dough, then topped with mozzarella cheese and lots of pepperoni! Learn how to make pepperoni pizza at home and skip the takeout!

Course Main Course

Cuisine American, Italian

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Cooling 10 minutes minutes

Total Time 40 minutes minutes

Servings 16 Servings

Calories 153kcal

Author Laura

Cost $5

Equipment

• Pizza Peel
• pizza stone
• Pizza scissors
• Parchment Paper
• measuring cups

Ingredients

• Homemade Pizza Dough or store-bought dough
• 1 cup Pizza Sauce (homemade or store bought)
• 3 cups mozzarella cheese
• ¾ cup pepperoni

US Customary – Metric

Instructions

• Put a pizza stone in the oven and preheat the oven to 500 degrees F.
• Roll out the pizza dough to a 14” circle on a piece of parchment paper (for easy transfer to the pizza stone).
• Spread pizza sauce evenly over the dough.
• Sprinkle 2 cups of mozzarella cheese evenly over the sauce.
• Evenly distribute the pepperoni on top of the cheese.
• Add the remaining 1 cup mozzarella cheese on top of the pepperoni.
• Use a pizza peel to transfer the pizza on the parchment paper onto the baking stone in the oven.
• Bake the pizza in the preheated oven for 10-14 minutes, or until the crust is golden brown and the cheese is melted.
• Remove the pizza from the oven (using the pizza peel) and transfer it to a wire rack to cool for 10 minutes.
• Cut with pizza scissors or transfer to a large cutting board and use a pizza cutter, and serve.

Video

Notes

Ingredient Notes

• Pizza dough. I suggest this homemade pizza dough, but store-bought works well too.
• Pizza Sauce. this is the best homemade pizza sauce! You can use store-bought, if desired.
• Pepperoni. I have use both regular and turkey pepperoni with great results.

Store/Freeze

Let the pepperoni pizza cool completely before storing in a single layer in an airtight container. It will last for 5-7 days in the refrigerator. You can also freeze it for up to 1 month.

Reheat in the microwave or in the oven set to warm.

Nutrition

Serving: 1slice | Calories: 153kcal | Carbohydrates: 13g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 22mg | Sodium: 465mg | Potassium: 76mg | Fiber: 1g | Sugar: 2g | Vitamin A: 208IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 1mg

More Delicious Recipes

Easy Homemade Pizza Dough Recipe

BBQ Chicken Pizza

Easy Homemade Pizza Sauce Recipe (5- Minutes)

Whole Wheat Pizza Dough

My kids adore salmon – and this oven baked salmon recipe is their favorite (they also love maple salmon)!

Seriously, the 6 of them can devour many pounds of salmon in one sitting, and I absolutely love making it for them because it’s so good for their little growing bodes (plus, I love it too).

In this baked salmon recipe – a delicious homemade spice mixture is rubbed all over the salmon, then it’s baked to just the right temperature to ensure it remains moist. The entire recipe takes 20 minutes from start to finish – making it perfect for busy weeknights.

Oven Baked Salmon: Ingredients & Substitutions

• Wild caught salmon. I always try to buy wild-caught salmon when it’s available. Any variety of salmon will do – but this will yield the best results.
• Spices: I use a blend of spices that compliment the fish very well. Feel free to adjust them as you wish, or substitute dried herbs with fresh.
• Cane sugar. white sugar or brown sugar are good substitutes for canes sugar.

How to Bake Salmon in the Oven

Let’s walk through how to cook salmon in the oven step-by-step, and don’t forget to watch the video.

Begin by making the rub. Plus the rub ingredients together in a high-powered blender or food processor until a coarse powder forms (no more large pieces of rosemary remain), about 5 seconds.

Once the rub is ready, place the salmon on a baking sheet or in a 9×13” baking dish and brush it with olive oil.

Then, sprinkle the rub evenly over the salmon on the top and sides.

At this point, you can cover the salmon with aluminum foil and let sit in the refrigerator for at least 30 minutes and up to 4 hours to let the rub really penetrate the fish. Or, you can bake it right away.

I usually prepare the salmon at lunch to cook for dinner!

Next, bake the salmon at 425°F for 10-15 minutes, or until the internal temperature reaches 135 degrees F. 

Serve

Remove the salmon from the oven and serve warm with your favorite side dishes. Here are some serving suggestions:

• Serve with roasted veggies like: roasted broccoli, roasted carrots, asparagus and Brussels sprouts.
• Green salads make a great side, try these: burrata salad, kale salad, panzanella salad, spinach salad, and broccoli salad.
• Potatoes go great with everything! Try this potato salad, mashed potatoes, mashed sweet potatoes, and crispy roasted potatoes.
• Serve with wild rice!

Store/Freeze

Store leftover baked salmon in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 1 month.

Oven Baked Salmon Recipe FAQS

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Oven Baked Salmon Recipe

This oven baked salmon recipe is an easy healthy main dish ready in 20 minutes! Salmon is brushed with olive oil, seasoned with a delicious homemade rub and baked.

Course Main Course

Cuisine American

Diet Gluten Free, Low Calorie, Low Lactose

Prep Time 3 minutes minutes

Cook Time 13 minutes minutes

Total Time 18 minutes minutes

Servings 6 servings

Calories 194kcal

Author Laura

Cost $20

Equipment

• Food processor
• Vitamix blender
• measuring spoons
• baking sheet

Ingredients

• 1.5 pounds wild caught salmon
• 1 Tablespoon olive oil

Rub

• 1 teaspoon fine sea salt
• ½ teaspoon Black pepper
• 1 teaspoon dried rosemary
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• ½ teaspoon chili powder
• 1 Tablespoon cane sugar

Garnish

• Fresh parsley or rosemary (optional)

Instructions

Make the rub

• Pulse rub ingredients together in a high-powered blender or food processor until a coarse powder forms (no more large pieces of rosemary remain), about 5 seconds.

Prepare the salmon

• Place the salmon on a baking sheet or in a 9×13” baking dish, skin-side down.
• Brush the salmon with olive oil.
• Then, sprinkle the rub evenly over the salmon (top and sides).
• At this point, you can cover the salmon with aluminum foil and let sit in the refrigerator for at least 30 minutes and up to 4 hours to let the rub really penetrate the fish. Or, you can bake it right away.

Bake

• Preheat oven to 425 degrees F.
• Bake the salmon in the preheated oven for 10-15 minutes, or until the internal temperature reaches 135 degrees F. (baking time depends heavily on the thickness of your salmon).

Serve

• Remove from the oven and serve warm, garnished with fresh parsley or rosemary if desired.

Video

Notes

Salmon Thickness

The baking time depends heavily on the thickness of your salmon. Bake salmon for 10 minutes per 1 inch of thickness.

Ingredient Notes/Substitutions

• Wild caught salmon. I always try to buy wild-caught salmon when it’s available. Any variety of salmon will do – but this will yield the best results.
• Spices: Feel free to adjust them as you wish, or substitute dried herbs with fresh.
• Cane sugar. white sugar or brown sugar are good substitutes for canes sugar.

Store/Freeze

Store leftovers in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 1 month.

Nutrition

Serving: 0.25lb salmon | Calories: 194kcal | Carbohydrates: 3g | Protein: 23g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 62mg | Sodium: 441mg | Potassium: 578mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 260IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 1mg

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Maple Salmon

Oven Roasted Broccoli

Burrata Salad

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Spinach Stuffed Chicken Breasts

This stuffed peppers recipe is an easy and delicious meal, perfect for entertaining.

A delicious ground beef filling contains veggies, spices, tomato sauce and rice – making it hearty and healthy.

Then peppers are pre-cooked in the oven (not boiled), then stuffed with filling, topped with cheese and baked until bubbly perfection.

Serve with your favorite sides or enjoy these stuffed bell peppers as a complete meal on their own.

Stuffed Peppers: Ingredients & Substitutions

• White rice. This is the perfect recipe for using up leftover cooked rice. If cooking your own, you can use any rice you prefer – white, brown, wild, etc. Just remember that cooking brown or wild rice takes about twice the amount of time as cooking white rice.
• Bell Peppers. Use your favorite color or a variety.
• Ground beef. Ground turkey is a great substitute.
• Diced tomatoes. You can use crushed if you prefer.
• Worcestershire sauce. BBQ sauce is a good substitute.
• Cheddar Cheese. I prefer a sharp cheddar – you can use your favorite cheese variety such as mozzarella, Colby Jack, gouda, et.c

How to Make Stuffed Peppers

This stuffed peppers recipe is really easy to make – especially if you have cooked rice ready to go in the refrigerator. We’ll walk through the process step-by-step, and don’t forget to watch the video.

Cook the Rice

Begin by cooking the rice according to package instructions. White rice takes about 25 minutes, brown rice takes about 45 minutes.

Be sure to measure it after cooking, for some brands, 1 cup uncooked rice yields 2 cups of cooked rice. For others, 1 cup uncooked rice yields more than 2 cups cooked rice. You will use 2 cups of rice in this recipe.

Pre-Bake the Peppers

It’s important to pre-cook the peppers so they have just the right amount of firmness without being too crunch. I choose to bake them instead of boil them for a few reasons:

1. It’s easy to monitor the cooking progress and avoid over-baking them.
2. Baking retains the flavor of the peppers.
3. It’s easier – less dishes!

Begin by preheating the oven to 375 degrees F and greasing a baking dish, then set it aside.

Next, cut whole bell peppers in half lengthwise, then remove the seeds and core from each half, carefully.

Then, place the bell pepper halves open side up on the prepared baking sheet and sprinkle with a dash of salt and pepper.

Bake for 15 minutes (baking time depends on thickness of your peppers) in the preheated oven until they just begin to soften. Remove the peppers from the oven and set aside.

Make the Stuffed Peppers Filling

While the pepeprs are baking, make the filling by combining the ground beef, onion, carrot, celery and minced garlic to a 5-quart Dutch oven or sauce pan.

Cover and cook until the meat is no longer pink and the vegetables are soft., stirring often and breaking up the ground beef into small pieces,

Then, turn the heat to medium-low and stir in the diced tomatoes, tomato sauce, Worcestershire sauce, Italian seasoning, paprika, cumin, coriander salt and pepper.

Then, turn off the heat and add cooked rice and stir until combined.

At this point, you should taste filling and adjust salt/pepper/seasonings to your liking.

Assemble the Stuffed Peppers

Now that all the components are ready (rice, filling, pre-baked peppers), it’s time to assemble the stuffed peppers.

To do this, add about ½ cup of filling to each bell pepper half (or as much as can fit without overflowing).

Then, top each filled bell pepper with about 2 Tablespoons of cheddar cheese.

Then, bake the stuffed peppers in the preheated oven for 15 minutes or until the cheese is melted and lightly browned. Remove from the oven and serve warm.

Serve

These stuffed peppers are best served warm garnished with some fresh parsley. They are a meal in themselves, and I usually just serve them without any sides. But, if you’d like, here are some suggestions for dishes that pair well with this recipe.

• Salad – burrata salad, kale salad and spinach salad are all great choices.
• Roasted vegetables – you can serve them with roasted broccoli, roasted Brussels sprouts or roasted asparagus for extra greens!
• Bread – Homemade french bread, dinner rolls, and no knead bread go great with these stuffed bell peppers.

Store/Freeze

Store leftovers in a single layer in an airtight container in the refrigerator for 3-5 days, or in the freezer for 2 months.

Reheat in the oven set to warm, or in the microwave.

Stuffed Peppers Recipe FAQS

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Stuffed Bell Peppers Recipe

This stuffed peppers recipe is an easy, healthy and hearty dinner your whole family will love. A flavorful beef & rice filling is topped with cheese and baked in bell peppers.

Course dinner, Main Course

Cuisine American

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 12 Servings

Calories 306kcal

Author Laura

Cost $10

Equipment

• measuring spoons
• measuring cups
• 5 Quart Sauce Pan
• saute pan
• baking sheet

Ingredients

• 2 cups white rice cooked (about 1 cup uncooked)
• 6 bell peppers cut in half lengthwise (4 if they are very large)
• 1- pound ground beef
• 1 Tablespoon minced garlic
• 1 cup yellow onion finely diced (about half of a medium onion)
• 1 cup carrots finely diced (2 medium carrots)
• ½ cup celery finely diced (2 stalks celery)
• 2 teaspoons Italian seasoning
• ½ teaspoon paprika
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• 1 teaspoon salt
• ¼ teaspoon pepper
• 14.5 oz diced tomatoes
• 8 oz tomato sauce
• 1 Tabelspoon Worcestershire sauce
• 1 ½ cups shredded Cheddar cheese

US Customary – Metric

Instructions

Cook the rice:

• Begin by cooking the rice according to package instructions. White rice takes about 25 minutes, brown rice takes about 45 minutes. Be sure to measure it after cooking, for some brands, 1 cup uncooked rice yields 2 cups of cooked rice. For others, 1 cup uncooked rice yields more than 2 cups cooked rice. You will use 2 cups of rice in this recipe.

Pre-bake the peppers

• Preheat the oven to 375 degrees F
• Grease a baking dish and set aside.
• Cut whole bell peppers in half lengthwise, then remove the seeds and core from each half, carefully.
• Place the bell pepper halves open side up on the prepared baking sheet and sprinkle with a dash of salt and pepper.
• Bake 15 minutes (baking time depends on thickness of your peppers) in preheated oven until they just begin to become soft. Remove from oven and set aside.

Make the filling.

• Add the ground beef, onion, carrot, celery and minced garlic to a 5-quart Dutch oven or sauce pan. Cover and cook until the meat is no longer pink and the vegetables are soft., stirring often and breaking up the ground beef into small pieces,
• Turn heat to medium-low and stir in the diced tomatoes, tomato sauce, Worcestershire sauce, Italian seasoning, paprika, cumin, coriander salt and pepper
• Turn off heat and add cooked rice and stir until combined.
• Taste filling and adjust salt/pepper/seasonings to your liking.

Assemble the stuffed peppers

• Add about ½ cup of filling to each bell pepper half (or as much as can fit without overflowing).
• Top each filled bell pepper with about 2 TBS cheddar cheese.
• Bake peppers in the preheated oven for 15 minutes or until the cheese is melted and lightly browned.
• Remove from oven and serve.

Video

Notes

Ingredient Substitutions/Notes

White rice. You can use leftover cooked rice. If cooking your own, use any rice you prefer – white, brown, wild, etc. Just remember that cooking brown or wild rice takes about twice the amount of time as cooking white rice.

Bell Peppers. Use your favorite color or a variety.

Ground beef. Ground turkey is a great substitute.

Diced tomatoes. You can use crushed if you prefer.

Worcestershire sauce. BBQ sauce is a good substitute.

Cheddar Cheese. I prefer a sharp cheddar – you can use your favorite cheese variety such as mozzarella, Colby Jack, gouda, etc.

Store/Freeze

Store leftovers in a single layer in an airtight container in the refrigerator for 3-5 days, or in the freezer for 2 months.

Reheat in the oven set to warm, or in the microwave.

Nutrition

Serving: 0.5pepper | Calories: 306kcal | Carbohydrates: 34g | Protein: 14g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 41mg | Sodium: 421mg | Potassium: 475mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3977IU | Vitamin C: 83mg | Calcium: 151mg | Iron: 2mg

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When I want to make a dish that is sure to impress, these spinach stuffed chicken breasts are my go-to!

I have many delicious chicken recipes on my website, but this stuffed chicken is an extra-fancy, but still easy to make recipe that is perfect for special occasions.

Chicken breasts are stuffed with a cheesy spinach filling and then seasoned with a delicious homemade rub. They are browned on the stovetop to seal in moisture, then baked in the oven until they are cooked all the way through!

Spinach Stuffed Chicken Breasts: Ingredients & Substitutions

• Rub. you can use your favorite store-bought rub to save time, however the recipe I’ve included is mouthwateringly delicious. Feel free to adjust the amounts of the spices to your liking, if you wish.
• Goat cheese. This is my favorite cheese for stuffed chicken, you can replace it with cream cheese or ricotta if you prefer.
• Mayonnaise. sour cream works in a pinch if you must.
• Minced garlic. you can replace the 1 Tablespoon of minced garlic with 1 teaspoon of garlic powder.
• Onion. choose your favorite variety. We like sweet yellow or white onions best. Or, substitute ½ tsp onion powder.

How to Make Stuffed Chicken

Let’s walk through this spinach stuffed chicken breast recipe step-by-step, and don’t forget to watch the video.

Begin by preheating your oven to 425 degrees F and lightly greasing a 9×13” baking dish, then set the dish aside.

Make the Filling

While the oven is preheating, make the filling by mixing the goat cheese, mayonnaise, minced garlic, sea salt, parmesan cheese, spinach and onion together in a medium bowl.

Make the Rub

Then, make the spice rub by combining combine garlic powder, sea salt, Italian seasoning, paprika, onion powder and pepper in a small bowl.

Prepare the Chicken Breasts

Trim the fat off of 3 pounds of chicken. Depending on their size, this can be anywhere from 4 to 6 breasts.

Then, using a sharp knife cut a “pocket” into the chicken breast by cutting a slit ¾ of the way through the chicken, but not going all the way through to the other side (or the filling will spill out).

Assemble Stuffed Chicken Breasts

Next, stuff ¼ of the filling into each chicken breast and close the opening of the “pocket” with a toothpick.

Once the breasts are closed up, season both sides with the spice rub.

Brown the Chicken

Once the stuffed chicken breasts are assembled, we cook them in two phases. Begin with pan-searing them to lock in the moisture.

To do this, heat 2 Tablespoons olive oil in a large, nonstick skillet over medium-high heat until shimmering.

Then, add the chicken breasts and cook on the first side for 4-5 minutes, or until golden brown.

Carefully flip the chicken and cook on the second side for 4-5 minutes, or until golden brown.

Bake the chicken

Next, transfer the browned stuffed chicken breasts to the prepared 9×13” baking dish. Laying them out in an even layer so they do not overlap.

Then, bake the breasts in the preheated oven for 15-20 minutes, or until the internal temperature is 165 degrees F.

Serve

Once the chicken has finished baking, remove from the oven and let cool slightly before serving. Slice with a sharp knife to avoid the chicken falling apart.

Serve with your favorite side dishes:

• Roasted vegetables – carrots, beets, broccoli, brussel sprouts, etc.
• Salad. We love serving this spinach stuffed chicken with burrata salad or panzanella salad.
• Bread. Homemade french bread, dinner rolls, and no knead bread go great with this recipe.

Store/Freeze

Store leftovers in an airtight container in the refrigerator for 3-5 days, or in the freezer for 2 months.

Reheat covered in the oven or microwave.

Spinach Stuffed Chicken Recipe FAQS

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Spinach Stuffed Chicken Breasts Recipe

These spinach stuffed chicken breasts are a flavorful and impressive dinner recipe. Chicken breasts are seasoned with a homemade rub then stuffed with two types of cheese, herbs and spices. They're so delicious you'll want to make them on repeat.

Course Main Course

Cuisine American, Italian

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 8 Servings

Calories 357kcal

Author Laura

Cost $10

Equipment

• measuring spoons
• measuring cups
• 12″ Deep Nonstick Fry Pan
• 9×13″ baking dish

Ingredients

• 3 lbs chicken breasts (4 to 6 breasts)

Spice Rub

• 2 teaspoons Garlic powder
• 1 teaspoon sea salt
• 1 teaspoon Italian seasoning
• ½ teaspoon paprika
• ½ tsp onion powder
• ¼ teaspoon pepper
• 2 Tablespoons olive oil

Goat Cheese & Spinach Filling

• 8 oz goat cheese
• 2 Tablespoons mayonnaise
• 1 Tablespoon minced garlic
• ½ teaspoon sea salt
• ½ cup parmesan cheese
• 1 cup baby spinach finely diced
• 2 Tablespoons onions minced

US Customary – Metric

Instructions

• Preheat oven to 425 degrees F.
• Lightly grease a 9×13” baking dish, set aside.

Make the filling

• Add goat cheese, mayonnaise, minced garlic, sea salt, parmesan cheese, spinach and onion to a medium bowl. Stir to combine. Set aside.

Make the spice rub

• In a small bowl, combine garlic powder, sea salt, Italian seasoning, paprika, onion powder and pepper. Stir to combine.

Prepare the Chicken Breasts

• Trim 4 large chicken breasts (3 lbs).
• Then, using a sharp knife cut a “pocket” into the chicken breast by cutting a slit ¾ of the way through the chicken, but not going all the way through to the other side (or the filling will spill out).
• Stuff and Season chicken breasts
• Next, stuff ¼ of the filling into each chicken breast.
• Close the opening of the “pocket” with a toothpick, making sure it is not sticking out either side of the breast.
• Season both sides of the breasts with the spice mixture.

Brown the Chicken

• Heat 2 TBS olive oil in a large, nonstick skillet until shimmering.
• Add chicken breasts and cook on the first side for 4-5 minutes, or until golden brown.
• Carefully flip the chicken and cook on the second side for 4-5 minutes, or until golden brown.

Bake the chicken

• Transfer the browned breasts to the prepared 9×13” baking dish. Laying them out in an even layer so they do not overlap.
• Bake in the preheated oven for 15-20 minutes, or until the internal temperature is 165 degrees F.

Serve

• Once the chicken has finished baking, remove from the oven and let cool slightly before serving.

Video

Notes

Ingredient notes/substitutions

• Rub. you can use your favorite store-bought rub to save time, however the recipe I’ve included is mouthwateringly delicious. Feel free to adjust the amounts of the spices to your liking, if you wish.
• Goat cheese. This is my favorite cheese for stuffed chicken, you can replace it with cream cheese or ricotta if you prefer.
• Mayonnaise. sour cream works in a pinch if you must.
• Minced garlic. you can replace the 1 Tablespoon of minced garlic with 1 teaspoon of garlic powder.
• Onion. choose your favorite variety. We like sweet yellow or white onions best. Or, substitute ½ tsp onion powder.

Store/Freeze

Store leftovers in an airtight container in the refrigerator for 3-5 days, or in the freezer for 2 months.

Reheat covered in the oven or microwave.

Nutrition

Serving: 0.5breast | Calories: 357kcal | Carbohydrates: 2g | Protein: 44g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 128mg | Sodium: 864mg | Potassium: 692mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 813IU | Vitamin C: 4mg | Calcium: 136mg | Iron: 2mg

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Stuffed Peppers Recipe

In my years of experience working at a Chicago pizzeria, I learned how to make the best pizza! So, I took my experience & pizza knowledge and created this homemade pizza recipe for you!

We moved away from Chicago, to a sate that is not known for it’s delicious pies, so we make this homemade pizza recipe weekly.

In this post, you will learn how to make pizza at home using the best homemade pizza dough and pizza sauce recipes. I will also share all my tips and tricks so your homemade pizza turns out perfectly every single time.

Homemade Pizza Recipe: Ingredients

• Pizza dough. I suggest making this homemade pizza dough recipe – it’s made with 5 ingredients in 5 minutes and doesn’t require rising (although that is an option). Or try this whole wheat pizza dough recipe. You can also use store-bought pizza dough if you’d prefer.
• Pizza sauce. nothing beats this homemade pizza sauce recipe. It’s easy to make in 5 minutes and doesn’t require cooking. In a pinch you can use store-bought pizza sauce too!
• Mozzarella Cheese. You will need 3-4 cups of mozzarella cheese, depending on how cheesy you like your pizza.
• Toppings: I give many topping options in the recipe card, such as but not limited to: sausage, pepperoni (see this pepperoni pizza recipe), cheese, pineapple, ham, barbecue chicken, vegetables, etc.

Homemade Pizza Equipment

• Pizza stone. Using a pizza stone is a sure-fire way to get restaurant quality pies without needing a fancy pizza oven.
• Use a Pizza peel or a a flat-rimmed baking sheet to easily transport the homemade pizza in and out of the oven.
• Parchment paper. Assembling the pizza on parchment paper ensures it’s easy to transport and that it doesn’t stick.
• Pizza Scissors. pizza-cutting game changer. You can cut the pizza right on the cooling rack with scissors! And they make it easy to cut a piece into smaller pieces for younger children.
• Wire Cooling Rack. a large, round cooling rack is perfect for pizzas.
• Rolling Pin. I suggest a marble rolling pin for easy pizza dough rolling.

How to Make Pizza

Now, we will walk through how to make homemade pizza. Remember all steps are simplified by using store-bought ingredients.

Make the Pizza Dough

Begin by making the dough. It’s very simple to make – check out this post – pizza dough recipe – for detailed step-by-step instructions.

Begin by proofing the yeast in water with sugar.

Then add the wet ingredients and stir to combine.

Next add the dry ingredients

Add flour slowly until the mixture forms a slightly tacky ball.

Then knead until it’s smooth.

Let it rise before rolling if you prefer – this results in a fluffier crust.

Make the Pizza Sauce

I often like to make the pizza sauce long before dinnertime and let it sit at room temperature. It’s easy to prepare in advance. Or, make it while the dough is rising.

To make the sauce, simply combine all the ingredients in a medium bowl and whisk or stir until smooth. You can reference this post: Homemade Pizza Sauce Recipe for more tips and detailed instructions.

More

Heat a Pizza Stone

Before you begin assembling the pizza, you need to preheat the oven and warm the pizza stone. Put the stone in the oven as it preheats, and let it warm at 500 degrees F for at least 10 minutes before cooking the pizza.

If you aren’t one of the few that actually has a real pizza oven at home, using a pizza stone is a key step when it comes to making authentic, homemade pizza.

Putting the pizza directly on a hot surface ensures the bottom crust crisps nicely without over-browning the cheese.

Assemble the Homemade Pizza

Now that your dough and sauce are ready to go and your stone is preheating, let’s assemble our pizza recipe.

Begin by rolling out the pizza dough into your desired shape. We have a round pizza stone, so we form a round circle of dough.

We have also made it into fun shapes – like a heart at Valentine’s day, Football for the super bowl, etc.

Then, transfer the dough to a piece of parchment paper (for ease of transfer from the counter to the oven).

Next, spread a thick layer of sauce over the pizza dough, leaving about a ½ inch border around the pizza (or more if you like more crust).

Once the sauce is spread evenly over the dough, add the cheese.

If you are going to include toppings, sprinklings two layers of cheese is a trick of the trade to ensure the best pizza ever.

So, sprinkle a base layer of cheese, then add the toppings, then add the rest of the cheese over the toppings. Trust me, this is the way to make pizza.

Topping Suggestions

Here are our favorite pizza toppings:

• Pepperoni
• Sausage or Bacon. Pre-cook the sausage/bacon in a skillet until it’s no longer pink, then add it to the pizza between the layers of cheese.
• Pineapple & Ham
• Vegetables: Bell Peppers, onion, olives, mushrooms, tomatoes spinach, etc.
• Fresh Herbs. Basil, parsley, cilantro (especially with BBQ chicken), etc.
• Use leftover BBQ chicken to make BBQ Chicken Pizza

Cook

Now, use a pizza peel or flat cookie sheet to transfer the assembled pizza from the counter to the oven. Gently lift up one side of the parchment paper and slide the peel under the paper.

Then, carefully transfer the parchment paper and pizza to the preheated stone in the oven.

Bake in the preheated oven for 12-15 minutes, or until the crust is golden brown and the cheese is completely melted.

If desired, remove the parchment paper halfway through baking (once the crust has firmed up) by giving it a quick tug.

Cool

Once the pizza has finished cooking, use a pizza peel or flat cookie sheet to remove it from the oven and transfer it to a wire rack to cool for at least 10 minutes.

Letting it cool slightly makes it easier to cut and prevents anyone from burning their mouths on hot pizza sauce!

Serve

You can transfer the pizza to a cutting board and use a pizza cutter to slice it. However, we prefer to use pizza scissors to cut our homemade pizza.

They changed our lives (especially having to cut pizza for babies for so many years) and I highly recommend purchasing a pair.

We love serving pizza with this burrata salad, panzanella salad or fruit salad.

Store

Let the leftover homemade pizza cool completely, then store it in an airtight container in the refrigerator for up to 5 days.

Freeze

Let the cheese pizza cool completely before storing in a single layer in an airtight container. It will last up to 1 week in the refrigerator. You can also freeze it for up to 1 month.

Reheat

Reheat in the microwave or in the oven set to warm, or in a saucepan with a lid over medium heat (this helps re-crisp the crust)

Homemade Pizza Recipe FAQs

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Homemade Pizza Recipe

Learn how to make pizza at home with this easy and delicious homemade pizza recipe. Use homemade pizza dough and pizza sauce to make the best pizza in 30 minutes – flat!

Course Main Course

Cuisine American, Italian

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Cooling 10 minutes minutes

Total Time 40 minutes minutes

Servings 16 Servings

Calories 135kcal

Author Laura

Cost $8

Equipment

• pizza stone
• Pizza Peel
• Pizza scissors
• Parchment Paper
• rolling pin
• Pizza Cutter
• 14″ Pizza Pan (instead of a pizza stone)
• Flat-edge cookie sheet (instead of a pizza peel)

Ingredients

• Pizza Dough
• Pizza Sauce
• 3 Cups Mozzarella Cheese

Toppings (optional)*

• pepperoni, sausage, olives, vegetables, pineapple, etc.

Instructions

Make the Pizza Dough (or use store bought).

• Proof the yeast in water with sugar.
• Then add the wet ingredients and stir to combine.
• Next add the dry ingredients
• Add flour slowly until the mixture forms a slightly tacky ball.
• Then knead until it’s smooth.
• If desired, let it rise before rolling if you prefer – this results in a fluffier crust (rising is not required with this dough recipe

Make the Pizza Sauce (or use store bought).

• Combine all the sauce ingredients in the recipe linked in a medium bowl.
• Preheat the Pizza Stone
• Before assembling the pizza, you need to preheat the oven and warm the pizza stone. Put the stone in the oven as it preheats, and let it warm at 500 degrees F for at least 10 minutes before cooking the pizza.

Assemble the Pizza

• Roll out the pizza dough into your desired shape. We have a round pizza stone, so we form a round circle of dough.
• Then, transfer the dough to a piece of parchment paper.
• Spread a thick layer of sauce over the pizza dough, leaving about a ½ inch border around the pizza (or more if you like more crust).
• Sprinkle a layer of cheese evenly over the sauce.
• If you are going to include toppings, sprinkle a base layer of cheese, then add the toppings, then add the rest of the cheese over the toppings.

Bake, Cool & Serve

• Use a pizza peel or flat cookie sheet to transfer the assembled pizza from the counter to the pizza stone in the oven. Gently lift up one side of the parchment paper and slide the peel under the paper.
• Bake in the preheated oven for 12-15 minutes, or until the crust is golden brown and the cheese is completely melted.
• Once the pizza has finished cooking, use a pizza peel or flat cookie sheet to remove it from the oven and transfer it to a wire rack to cool for at least 10 minutes.
• Once slightly cooled, cut and serve.

Notes

Ingredient Notes & Substitutions

• Pizza dough. I suggest making this homemade pizza dough recipe – it’s made with 5 ingredients in 5 minutes and doesn’t require rising (although that is an option). Or try this whole wheat pizza dough recipe. You can also use store-bought pizza dough if you’d prefer.
• Pizza sauce. nothing beats this homemade pizza sauce recipe. It’s easy to make in 5 minutes and doesn’t require cooking. In a pinch you can use store-bought pizza sauce too!
• Mozzarella Cheese. You will need 3-4 cups of mozzarella cheese, depending on how cheesy you like your pizza.

*Topping Suggestions

• Pepperoni
• Sausage or Bacon. Pre-cook the sausage/bacon in a skillet until it’s no longer pink, then add it to the pizza between the layers of cheese.
• Pineapple & Ham
• Vegetables: Bell Peppers, onion, olives, mushrooms, tomatoes spinach, etc.
• Fresh Herbs. Basil, parsley, cilantro (especially with BBQ chicken), etc.
• Use leftover BBQ chicken to make BBQ Chicken Pizza

If I don’t have a Pizza Stone? 

If you don’t have a pizza stone, you can use a pizza pan. and preheat it in the oven.

Nutrition

Serving: 1slice | Calories: 135kcal | Carbohydrates: 15g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 450mg | Potassium: 95mg | Fiber: 1g | Sugar: 3g | Vitamin A: 257IU | Vitamin C: 2mg | Calcium: 110mg | Iron: 1mg

Try these Recipes

Easy Homemade Pizza Dough Recipe

Easy Homemade Pizza Sauce Recipe (5- Minutes)

BBQ Chicken Pizza

Pepperoni Pizza Recipe

Lasagna is such a classic meal – perfect for feeding a large number of people. This beef lasagna is hearty and delicious – and tastes just like your favorite Italian restaurant (also try this vegetarian lasagna).

In this recipe, ground beef is cooked with garlic and onions then combined with marinara sauce to make a delicious beef lasagna filling.

It is then layered with a flavorful, herbed ricotta filling between lasagna noodled, topped with more cheese and baked. You can prepare it in advance and even freeze it to bake later!

Serve it with your favorite Italian appetizers (like bruschetta), a panzenella salad and of course, Tiramisu cake for dessert!

Beef Lasagna: Ingredients & Substitutions

• Ground beef. Use 85 to 90% lean ground beef for the best results. Ground chicken or turkey are also great substitutions,.
• Marinara sauce. choose your favorite variety, I suggest tomato basil.
• Parmesan cheese. Romano is a good substitute.
• Fresh basil & parsley. I highly recommend fresh herbs for this recipe, however you can use freeze-dried herbs if necessary.

How to Make Beef Lasagna

This recipe has a few components to make, but all steps are straightforward and easy to accomplish. Don’t forget to watch the video!

Begin by cooking the lasagna noodles until they are al dente. Strain and set aside but do not rinse.

Make the Meat Sauce

Then, make the meat sauce. Cook the ground beef, onion, garlic, sea salt and pepper until the meat is cooked through and no longer pink. Break up clumps of meat into small pieces as you stir and cook.

Then, stir in marinara sauce. Taste and adjust seasonings (salt and pepper) to your preferences. Set the sauce aside to cool slightly.  

Make the Ricotta Filling

While the sauce is cooling slightly, make the ricotta filling by combining the ingredients in a large bowl and mixing until the filling is homogenous (uniform throughout).

Assemble the Beef Lasagna

Once the noodles are cooked, sauce is made and ricotta filling is ready, it’s time to assemble the meat lasagna! Begin by spreadding 1 cup of the sauce in the bottom of a 9×13” baking dish.

Then, top with a layer of cooked lasagna noodles (5 lasagna noodles per layer).

Next, spread 1/3 of the ricotta cheese mixture over the noodles.

Then spread 1 cup sauce over the cheese.

 Repeat with remaining ingredients, making 3 layers of cheese/sauce.

Top with the last layer with noodles and the spread the remaining sauce over the noodles.

Finally, sprinkle mozzarella cheese and parmesan cheese evenly over the sauce.

Bake the Beef Lasagna

Once you have finished assembling the lasagna, it’s time to bake. Begin by Loosely covering the baking dish with aluminum foil (tenting it slightly so the foil does not touch the cheese).

At this point, you can either bake the beef lasagna, or freeze it for later (instructions on how to do this will follow).

Then bake in the preheated oven for 40 minutes.

After 40 minutes, remove the foil and bake for an additional 10-15 minutes or until the cheese is melted and the filling is bubbling.

Serve

Let cool slightly and serve garnished with fresh parsley and basil. I suggest serving it with your favorite Italian dishes, here are some ideas:

• Tomato bruschetta is a perfect appetizer.
• A side salad – like panzanella salad or burrata salad are great sides.
• We love serving it with homemade french bread or no knead bread to sop up all the yummy sauce.
• A vegetable side like roasted broccoli or balsamic roasted Brussels sprouts are great choices.

Store

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or oven.

Freeze

You can freeze this beef lasagna two ways.

1. Freeze before baking. To do this, completely assemble the lasagna, then put it in the freezer to flash-freeze. Once frozen, tightly cover with plastic wrap and foil (or the baking dish lid) and freeze for up to 2 months. Thaw overnight in the refrigerator before baking according to the recipe instructions.
2. Freeze baked leftovers. If you wind up with a lot of leftovers, you can flash-freeze individual pieces on a baking sheet, then transfer them to an airtight container or vacuum seal them and freeze for up to 2 months. Reheat in the microwave or oven.

Beef Lasagna Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Easy Beef Lasagna Recipe

This homemade beef lasagna recipe is an easy & hearty dinner to feed a crowd. A delicious meaty marinara sauce along with a cheesy, herbed ricotta filling are layered between lasagna noddles, topped with more cheese then baked to bubbly perfection. An authentic meat lasagna just as delicious as your favorite Italian restaurant!

Course Main Course

Cuisine Italian

Prep Time 20 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 20 Servings

Calories 339kcal

Author Laura

Equipment

• measuring spoons
• measuring cups
• mixing bowls
• spatula
• 9×13″ baking dish

Ingredients

• 16 oz lasagna noodles cooked al dente
• 3 cups Mozzarella Cheese divided

Sauce

• 1 lb. ground beef
• ½ onion finely diced (about 1 cup onion)
• 1 TBS minced garlic
• ½ tsp sea salt or to taste
• ¼ tsp pepper
• 26 oz marinara sauce

Ricotta mixture

• 30 oz Ricotta Cheese
• 3 large eggs
• ¼ cup Grated Parmesan Cheese
• 1 TBS fresh parsley
• ¼ cup chopped fresh basil
• 1 cup mozzarella cheese
• ½ tsp sea salt
• ¼ tsp garlic powder
• ¼ tsp Pepper

Topping

• 2 cups mozzarella cheese shredded
• ¼ cup parmesan cheese

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F.

Make the sauce

• In a 5-quart saucepan, cook the ground beef, onion, garlic, sea salt and pepper until the meat is cooked through and no longer pink. Break up clumps of meat into small pieces as you stir and cook.
• Stir in marinara sauce. Taste and adjust seasonings (salt and pepper) to your preferences. Set aside.

Make the ricotta mixture

• Combine ricotta, eggs, ¼ cup parmesan cheese, parsley, basil, 1 cup mozzarella cheese, garlic powder, salt and pepper in a large bowl. Set aside.

Assemble the lasagna

• Spread 1 cup of the sauce in the bottom of a 9×13” baking dish.
• Top with a layer of lasagna noodles (5 lasagna noodles per layer).
• Spread 1/3 of the ricotta cheese mixture over the noodles, then spread 1 cup sauce over the cheese.
• Repeat with remaining ingredients, making 3 layers of cheese/sauce.
• Top with the last layer with noodles and the spread the remaining sauce over the noodles.
• Sprinkle 2 cups mozzarella cheese and ¼ cup parmesan cheese evenly over the sauce.
• Loosely cover with aluminum foil (tenting it slightly so the foil does not touch the cheese).
• Bake in the preheated oven for 40 minutes, remove the foil then bake for an additional 10-15 minutes or until the cheese is melted and the filling is bubbling.
• Let cool slightly and serve garnished with fresh parsley and basil.

Video

Notes

Ingredient Substitution Notes

• Ground beef. Use 85 to 90% lean ground beef for the best results. Ground chicken or turkey are also great substitutions,.
• Marinara sauce. choose your favorite variety, I suggest tomato basil.
• Parmesan cheese. Romano is a good substitute.
• Fresh basil & parsley. I highly recommend fresh herbs for this recipe, however you can use freeze-dried herbs if necessary.

Store

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or oven.

Freeze

You can freeze this beef lasagna two ways.

1. Freeze before baking. To do this, completely assemble the lasagna, then put it in the freezer to flash-freeze. Once frozen, tightly cover with plastic wrap and foil (or the baking dish lid) and freeze for up to 2 months. Thaw overnight in the refrigerator before baking according to the recipe instrucitons.
2. Freeze baked leftovers. If you wind up with a lot of leftovers, you can flash-freeze individual pieces on a baking sheet, then transfer them to an airtight container or vacuum seal them and freeze for up to 2 months. Reheat in the microwave or oven.

Nutrition

Serving: 0.5Cup | Calories: 339kcal | Carbohydrates: 20g | Protein: 21g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 91mg | Sodium: 431mg | Potassium: 205mg | Fiber: 1g | Sugar: 1g | Vitamin A: 506IU | Vitamin C: 1mg | Calcium: 300mg | Iron: 1mg

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Stuffed Shells

Vegetable Lasagna

Homemade Meatballs Recipe

Burrata Salad

Easy Tomato Bruschetta Recipe

Healthy Turkey Meatballs