Easy Baked Rigatoni from The Girl Who Ate Everything

We are SO excited to introduce to you our friend Christy’s new book, The Girl Who Ate Everything. If you follow her blog, you know that she shares the same belief we do about recipes – they should be quick, simple, and taste delicious!

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From fabulous breakfasts to delicious appetizers, main dishes, and desserts – Christy’s recipes are perfect for busy moms and are made with ingredients you already have on hand! Plus, each recipe has a photo, so you can see what you’re making (that’s our favorite!). It took me forever to pick JUST ONE recipe to share, but I finally settled on the Easy Baked Rigatoni. My husband gave it 5 stars and two thumbs way up!

baked-rigatoni

Easy Baked Rigatoni from The Girl Who Ate Everything
Author: 
Recipe type: Main Dish
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 

Serves: 6
 

This Baked Rigatoni is the perfect weeknight dinner. The Italian Sausage gives it just the right amount of kick.
Ingredients
  • 12 oz rigatoni pasta
  • 3 spicy Italian sausages, casings removed
  • 1 Tablespoon extra virgin olive oil
  • ½ cup diced onion
  • ½ green bell pepper, seeded and diced
  • 2 garlic cloves, minced
  • salt and pepper to taste
  • 2½ cups marinara sauce
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese

Instructions
  1. Preheat the oven to 350 degrees and grease a 9-inch square baking dish.
  2. Prepare the pasta according to the package directions. Drain and place back in the pot.
  3. Add the sausage to a skillet over medium-high heat and cook until browned and crumbly. Drain and add to the pasta.
  4. Discard the leftover grease and add the olive oil to the pan. Add the onion, bell pepper, and garlic to the pan and saute for 3-4 minutes or until veggies are soft. Season with salt and pepper. Pour the onion mixture over the sausage and pasta mixture and toss together.
  5. Add the marinara, ½ cup of the mozzarella, and ¼ cup of the Parmesan. Toss together until combined.
  6. Pour mixture in to the prepared dish and top with the remaining mozzarella and Parmesan.
  7. Bake for 20-25 minutes or until the cheese starts to brown. Cool slightly and serve.

Equipment needed for this recipe:
9″ Square Bake Pan
Skillet
Garlic Peeler (optional)Garlic Crusher (optional)

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Be sure to check out Christy’s cookbook, HERE!

You can also follow The Girl Who Ate Everything on Facebook, Instagram, and Pinterest. 

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Other interesting food sites:

Chicken Cordon Bleu Roll-Ups

Chicken Cordon Bleu Roll-Ups Recipe on SixSistersStuff


I have found that if I can roll dinner up in a crescent form, my kids will eat it. However, that means that my husband and I have to eat it too, so it’s difficult to find something that will please both the picky-eater kids and the advanced-palate parents (ha ha! Okay, so we really don’t have an advanced palate. I still really love macaroni and cheese from a box). Anyway, these roll-ups were so easy to make and everyone in the family loved them. My kids dipped them in ketchup (they love ketchup with their ketchup) and my husband and I dipped them in honey mustard sauce.

Chicken Cordon Bleu Roll-Ups
Author: 
Recipe type: Main Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 

Serves: 6
 

This dinner can be thrown together in a matter of minutes and is perfect for kids and adults alike!
Ingredients
  • 2 (8 oz each) packages refrigerated crescent rolls (I used Pillsbury brand)
  • 16 slices Swiss cheese (mine were 2×1″ in size)
  • 16 slices deli ham, thinly sliced
  • 1½ cups cooked chicken, shredded or cut into bite-size pieces
  • 1 egg, beaten
  • ½ cup Italian bread crumbs

Instructions
  1. Preheat oven to 350 degrees.
  2. Unroll crescent roll dough. On each roll, place a piece of swiss cheese, piece of ham, and a tablespoon or two of cooked chicken. Roll the roll around the cheese and meat and place on a large cookie sheet (or other baking pan – mine was a 15x10x1″ cookie sheet).
  3. Once you have rolled up all the roll-ups, use a pastry brush to brush the tops of the rolls with the beaten egg (you could also use melted butter if you prefer). Sprinkle the tops of the rolls with the bread crumbs.
  4. Place cookie sheet in the oven and cook for 13-16 minutes, or until the rolls are golden and full cooked.

Equipment needed for this recipe:
Pastry Brush
Cookie Sheet

Looking for more roll-up recipes:
Chicken and Cream Cheese Roll-Ups
Cheesy Pizza Roll
Chicken Ranch Roll-Ups
Ham, Egg, and Cheese Roll-Ups
Ham and Pineapple Roll-Ups

Camille Sig

12 days of Christmas

IT’S HERE! IT’S HERE!
You can order our “12 Days of Christmas” cookbook TODAY for only $15!

Get the book HERE!

This book is loaded with all of our Christmas favorites- cookies, fudge, dinners, neighbor gifts, decorations, traditions, ideas for service, and of course Christmas morning breakfast. :) We LOVE the holidays and can’t wait to share them with you!

 

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Other interesting food sites:

Weekly Menu Plan October 27th – November 2nd

PicMonkey Collage

Halloween Week! Halloween is definitely a favorite holiday in our homes. Can you believe this week turns into November? Where did October go? This weeks menu plan is to keep you warm, and it also has our traditional Chili recipe we ate every Halloween growing up! Happy Halloween! :)

Monday:

Easy Baked Chicken Parmesan

Chicken Parmesan 3

Tuesday:

Slow Cooker Santa Fe Chicken

Slow Cooker Santa Fe Chicken

Wednesday:

Slow Cooker Ham and Pineapple Sandwich Recipe

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Thursday:

20 Minute Skillet Pork Lo Mein Recipe

skillet pork lo mein

Friday:

Mom’s Slow Cooker Chili 

Saturday:

Chicken Cordon Bleu French Bread Pizza Recipe

Chicken-Cordon-Blue-French-Bread-Pizza

 

Sunday:

Slow Cooker Honey Baked Ham

12 days of Christmas

IT’S HERE! IT’S HERE!
You can order our “12 Days of Christmas” cookbook TODAY for only $15!

Get the book HERE!

This book is loaded with all of our Christmas favorites- cookies, fudge, dinners, neighbor gifts, decorations, traditions, ideas for service, and of course Christmas morning breakfast. :) We LOVE the holidays and can’t wait to share them with you!

Other interesting food sites:

Chicken Cordon Bleu French Bread Pizza Recipe

After I had my baby, Camille brought my family Chicken Bacon Alfredo French Bread Pizza.  It was seriously amazing!  I never knew French bread pizza could be so tasty!  I made a few changes to it with some chicken cordon blue inspired flavors and it was delicious.  I can’t wait to make it again!

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5.0 from 1 reviews

Chicken Cordon Bleu French Bread Pizza Recipe
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 

Serves: 8
 

All the delicious flavors of chicken cordon blue in an easy to make pizza!
Ingredients
  • 1 loaf French bread
  • 1 (16 oz) jar alfredo sauce (or a homemade alfredo sauce)
  • 1 teaspoon garlic salt
  • 1 teaspoon Italian seasoning
  • 4 cups mozzarella cheese, shredded
  • 1 cup swiss cheese, shredded
  • 2 cups cooked breaded chicken, diced (I used Tyson Crispy Chicken Strips)
  • ½ cup cooked ham, diced (I used Oscar Mayer Carving Board Ham)
  • ¼ cup bacon bits (I used Oscar Mayer Real Bacon Bits)
  • 4-5 green onions, thinly sliced

Instructions
  1. Preheat oven to 400 degrees.
  2. Cut loaf of French bread lengthwise and place on a large baking sheet (I just used a cookie sheet). Spread alfredo sauce evenly over bread (as much or as little as you like). Sprinkle garlic salt and Italian seasoning on top of sauce.
  3. Top with mozzarella cheese, swiss cheese, cooked chicken, ham, bacon bits and green onions.
  4. Cook for about 10 minutes, or until cheese starts to melt.
  5. Cut into slices and serve.

Chicken-Cordon-Blue-French-Bread-Pizza-2

Looking for more delicious pizza recipes?
Here are a few of our favorite:
Chicken Bacon Alfredo French Bread Pizza
Homemade Pizza Pockets
Homemade Chicken Pesto Pizza
Chicken Bacon Artichoke Pizza
Chicken Parmesan Pizza

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Mexican Mac and Cheese

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A few Christmases ago, Lauren and I went to Mexico on a service trip. We thought it would be warm (how can Mexico in the winter be cold?!), but it snowed, rained, and we wore coats the whole time. Even though the weather didn’t agree with us, it was an amazing experience. We were able to pass out much-needed clothing, food, spend time with the children in the orphanage, and help build a house for people in need. Most of the homes were made out of scraps of metal and cinderblock, and we did not see a single finished floor – they were all just dirt. Because the winter was much colder than expected, many of the people we met had shoved towels, rags, and old clothing into the whole of their walls to help stop the cold draft from coming in. Despite the fact that these people had VERY little, they were happier than most. One rather cold morning while we were working on the house (and it was snowing), one sweet woman invited us into her home for lunch. She served us the warmest, yummiest mac ‘n cheese I had ever had in my life. I was so touched because I knew she did not have much at all, but making the mac ‘n cheese was her way of showing gratitude to us.

This mexican mac ‘n cheese is not quite up to par with hers, but it comes in a close second. For me, it brought back some very sweet memories from that trip. Maybe it’s just me, but I think it definitely has the ability to warm you up from the inside out. ;)

Mexican Mac and Cheese
Author: 
Recipe type: Main Dish, Side Dish
Cuisine: Mexican, American
Prep time: 
Cook time: 
Total time: 

Serves: 4-6
 

This Mexican Mac and Cheese will warm you up from the inside out!
Ingredients
  • 1 tablespoon olive oil
  • 1 bell pepper, diced
  • 1 cup grape tomatoes, diced
  • 1 4-oz can diced green chilies, drained
  • 1 teaspoon garlic salt
  • 1 10.75 oz can of Campbell’s condensed Creamy Poblano and Queso Soup
  • ¾ cup milk
  • 2 cups Mexican blend shredded cheese (sometimes it’s called fiesta blend)
  • 1 lb box of macaroni (you can use any kind – I prefer elbow or cavatappi), cooked and drained
  • season salt, to taste (I like to use Johnny’s)

Instructions
  1. In a large sauce pan, heat the oil over medium-high heat. Add in the diced pepper, tomatoes, green chilies, and garlic salt. Cook until the diced pepper is tender (about 3-5 minutes).
  2. Add in the can of soup and the milk and bring the mixture to a boil.
  3. Remove from heat and add in the shredded cheese. Stir until the cheese has completely melted.
  4. Add in the macaroni, and stir until it is completely covered. Add in season salt to taste.

Recipe adapted from: Campbell’s


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Looking for more hearty main-dishes? Try these:
Salisbury Steak
Lasagna Noodle Casserole
Egg, Potato, and Sausage Skillet
Slow Cooker Beef Enchilada Stack
Man-Catching Chicken

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 Join us in our kitchens as we walk through our favorite recipes, step-by-step!
Click here to watch and subscribe!

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Weekly Menu Plan October 20th-26th

October

Where has October gone? Before you know it, Thanksgiving will be here. This weeks menu plan was made to keep you warm during these cold fall months!

Monday:

Pork Chops and Hash Brown Casserole

PorkChops&HashBrownCasserolewtext

Tuesday:

Bacon Wrapped Meatloaf

Bacon Wrapped Meatloaf 1

Wednesday:

Slow Cooker Italian Chicken

Thursday:

Chicken Cordon Bleu Nuggets

Chicken Cordon Bleu Nuggets

Friday:

Chicken Bacon Artichoke Pizza Recipe

Chicken-Bacon-Artichoke-Pizza-Recipe

Saturday:

Easy Vegetable Stir Fry

Veggie Stir Fry

Sunday:

Slow Cooker BBQ Spareribs

This Week’s Treats:

Fall Chocolate Pumpkin Cakes

Easy Candy Corn Fudge

Candy Corn Fudge

12 days of Christmas

IT’S HERE! IT’S HERE!
You can order our “12 Days of Christmas” cookbook TODAY for only $15!

Get the book HERE!

This book is loaded with all of our Christmas favorites- cookies, fudge, dinners, neighbor gifts, decorations, traditions, ideas for service, and of course Christmas morning breakfast. :) We LOVE the holidays and can’t wait to share them with you!

 

Other interesting food sites:

Cheesy Ham and Potato Soup Recipe

Cheesy Ham and Potato Soup Recipe SixSistersStuff

Soup season has arrived and I am always looking for new and delicious soups that my family will enjoy. As I have mentioned before, my husband will only consider soup a main dish if it is super hearty – and let me tell you, this soup is loaded!

Serve it with some crusty french bread (or better yet, make Homemade French Bread and knock the pants off your family and friends!) and you have the perfect meal for a chilly fall day!

5.0 from 1 reviews

Cheesy Ham and Potato Soup Recipe
Author: 
Recipe type: Main Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 

Serves: 8
 

A cheesy, hearty soup made from scratch (no Velveeta required!)- perfect for a chilly fall day!
Ingredients
  • 4 cups potatoes, diced (you can peel them, but I prefer to leave the peel on – I used red potatoes)
  • ½ cup onion, diced
  • 1 cup carrots, sliced
  • 1 cup frozen peas (optional, but my kids loved them)
  • 2 cups ham, cooked and diced
  • 2 (14.5 oz) cans chicken broth
  • salt and pepper to taste
  • 6 tablespoons butter
  • 6 tablespoons flour
  • 2 cups milk
  • 2 cups sharp cheddar cheese, shredded

Instructions
  1. In a large stock pot, combine potatoes, onion, carrots, peas, ham and chicken broth. Bring to a boil, lower heat to medium, and let cook until potatoes are soft (about 15-20 minutes for mine). Add salt and pepper, if desired.
  2. In a small saucepan, melt butter over medium-low heat. Whisk in the flour and continue to stir constantly until the mixture thickens (about 1-2 minutes).
  3. Slowly add the milk to the butter/flour mixture, stirring the entire time so that you don’t get any lumps. Continue to stir until the mixture thickens once again (takes about 3-5 minutes).
  4. Add in the cheese to the butter/flour/milk mixture and stir until it’s completely melted.
  5. Pour the cheese mixture into the stock pot with the vegetables and ham and stir until completely incorporated. It will get thicker as it cools.

(Recipe adapted from Food.com)

Kitchen equipment needed for this recipe:
Large stockpot

Looking for more of our favorite soup recipes?
Slow Cooker Tuscan Soup
Chicken and Broccoli Cheese Soup
Coconut Lime Chicken Soup
Slow Cooker Texas Chili
Creamy Chicken Fajita Soup

 

Camille Sig

 

12 days of Christmas

IT’S HERE! IT’S HERE!
You can pre-order our 12 Days of Christmas” cookbook TODAY for only $15!
The price will go up at any time, so grab this deal while you can (regularly $19.99).

Get the book HERE!

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