WHY YOU’LL LOVE ANTIPASTO PASTA SALAD

• Feels like a full antipasto board… but easier and way more filling
  
• The homemade dressing soaks right into the warm tortellini
  
• Packed with flavor, texture, and a little bit of everything
  
• Make-ahead friendly (and honestly better the next day)
  
• Perfect for parties, potlucks, or just stocking the fridge

Antipasto Salad

This is one of those recipes I’ve been making forever. It just works.

You’ve got salty, creamy, tangy, a little sharp… all happening at once. And that dressing? Don’t skip tossing it with the warm pasta.

That’s where the magic starts. It soaks in, settles down, and suddenly everything tastes like it’s been hanging out together all day. Which it has.

I usually make this Italian antipasto salad ahead, stick it in the fridge, and forget about it until people start opening the door and asking what smells so good.

INGREDIENT NOTES

• Cheese Tortellini: This is the backbone. It makes the antipasto salad feel hearty and not just like a side dish. Fresh or frozen both work.
  
• Genoa Salami: Slightly fatty and rich, which balances the tangy dressing. You can swap with soppressata if you like it a little spicier.
  
• Smoked Turkey & Honey Ham: These keep things from getting too heavy. It’s a nice mix instead of going all-in on cured meats.
  
• Manzanilla Olives: Green olives stuffed with pimentos. Swap for another green olive or extra black olives if needed.
  
• Asiago Cheese: Sharp, a little nutty, and holds its shape well. Parmesan cubes can work in a pinch.
  
• Marinated Artichoke Hearts: Don’t rinse them. That marinade adds extra flavor to the whole salad.
  
• Red Wine Vinegar + Olive Oil: Classic, simple, and exactly what this kind of antipasta salad recipe needs. Nothing fancy.

VARIATIONS

All Italian Meats: Skip the turkey and ham, and use all salami, pepperoni, or capicola for a more traditional antipasto feel.

Mozzarella Swap: Use fresh mozzarella pearls instead of Asiago for a softer, milder bite.

Veggie-Heavy: Add cucumber, roasted red peppers, or even spinach for more freshness.

Spicy Version: Toss in sliced pepperoncini or banana peppers for extra tang and heat.

Pasta Swap: No tortellini? Use rotini or bowties, but you’ll lose a little of that richness.

Lower Salt Option: Cut back on olives or swap one variety for something milder.

Creamy Twist: Stir in a spoonful of mayo or a splash of cream for a slightly creamy dressing.

SERVING SUGGESTIONS

• Pair antipasto salad with our Oven Baked Chicken Parmesan Recipe for a full Italian-style dinner.
  
• Serve with skillet garlic bread or warm breadsticks to scoop up every last bit of dressing.
  
• Add our Classic Italian Chopped Salad or Italian Caprese Salad if you’re feeding a crowd and want more Italian flavor options.
  
• Works beautifully next to our Slow Cooker Italian Beef Sandwiches.
  
• Or just serve antipasto pasta salad straight from the fridge… standing at the counter… no judgment.

ANTIPASTO SALAD RECIPE FAQ

I learned early on that pasta salads live or die by when you add the dressing.

Cold pasta just kind of sits there and shrugs at you. Warm pasta? It drinks it in. That’s the difference.

And with something like this antipasto salad recipe, where you’ve got bold ingredients like salami, olives, and artichokes… You want that flavor running through everything, not just sitting on the outside.

I’ve brought versions of this Italian antipasto salad to more gatherings than I can count, and it’s always the same story… people take a small scoop first, then come back for a much bigger one.

TOOLS NEEDED

• Large Pot: Big enough so the tortellini can cook evenly without sticking.
  
• Colander: For draining the pasta well. You don’t want extra water watering down the dressing!
  
• Large Mixing Bowl: You’ll build everything right in this, including the dressing.
  
• Sharp Knife: Makes quick work of cubing meats and cheese cleanly.
  
• Cutting Board: Preferably one with space… there’s a lot going on in this antipasto pasta salad recipe.
  
• Whisk: For pulling that dressing together smoothly.

Enjoy!

With love, from our simple kitchen to yours.

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Antipasto Salad

This Antipasto Salad combines deli meats, cheeses, veggies, and olives with tender bites of tortellini and a zippy Italian dressing.

Course Salad

Cuisine Italian

Method Stovetop

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 10

Calories 388cal

Author Donna Elick

Equipment

• mixing bowls
• whisk
• large pot
• colander
• cutting board

Ingredients

Salad

• 19 ounces frozen cheese tortellini
• 4 ounces Genoa salami, cut into ¼ to ½ inch cubes
• 4 ounces smoked turkey, cut into ¼ to ½ inch cubes
• 4 ounces honey ham, cut into ¼ to ½ inch cubes
• 4 ounces Asiago cheese, cut into ¼ to ½ inch cubes
• 8 ounces grape tomatoes, halved about 1 ½ cups,
• 1/4 medium red onion, thinly sliced (about ¼ cup)
• 1 cup marinated artichoke hearts, chopped
• 1/4 cup black olives, sliced
• 1/4 cup Manzanilla olives, sliced

Zesty Italian Dressing

• 3 cloves garlic, minced (about 1 tablespoon)
• 2 strips roasted red pepper, finely minced (about 2 tablespoons)
• 3 slices red onion, finely minced (about 2 tablespoons)
• 6 Manzanilla olives, finely minced
• 1 tablespoon dried Italian seasoning
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon red pepper flakes
• 1/4 cup red wine vinegar
• 1/4 cup extra virgin olive oil

Instructions

• MAKE DRESSING: In a large mixing bowl combine 3 cloves garlic, minced , 2 strips roasted red pepper, finely minced, 3 slices red onion, finely minced , 6 Manzanilla olives, finely minced, 1 tablespoon dried Italian seasoning, 1/2 teaspoon fresh ground black pepper, 1/4 teaspoon red pepper flakes, 1/4 cup red wine vinegar, and 1/4 cup extra virgin olive oil. Whisk until well combined.
• COOK TORTELLINI: Bring a large pot of salted water to a boil. Add 19 ounces frozen cheese tortellini and cook according to package directions until tender, about 5 to 7 minutes. Drain well.
• SEASON PASTA: Add the hot drained tortellini directly to the bowl with the dressing. Toss gently to coat so the pasta absorbs the flavor.
• PREP MEATS AND CHEESE: While the pasta cooks, cut the salami, smoked turkey, honey ham, and Asiago cheese into ¼ to ½ inch cubes.
• ADD MEATS: Add 4 ounces Genoa salami, cut into ¼ to ½ inch cubes, 4 ounces smoked turkey, cut into ¼ to ½ inch cubes, and 4 ounces honey ham, cut into ¼ to ½ inch cubes to the warm pasta and toss gently to combine.
• ADD VEGETABLES: Add 8 ounces grape tomatoes, halved, 1/4 medium red onion, thinly sliced , 1 cup marinated artichoke hearts, chopped, 1/4 cup black olives, sliced, and 1/4 cup Manzanilla olives, sliced. Toss until evenly combined.
• ADD CHEESE: Once the pasta has cooled slightly, add 4 ounces Asiago cheese, cut into ¼ to ½ inch cubes and gently stir.
• CHILL: Cover and refrigerate for at least 1 hour, or up to overnight, to allow the flavors to blend.
• SERVE: Toss lightly before serving and enjoy cold.

Video

Notes

Make-Ahead: This salad can be made up to 2 days ahead. The flavor improves as it chills.

Storage: Store in an airtight container in the refrigerator for up to 5 days.

Reheating: Not applicable. Serve chilled.

Freezing: Freezing is not recommended.

Ingredient Tip: Ask your deli counter to slice meats and cheese about ½ inch thick for easy cubing at home.

Nutrition

Serving: 1 cup | Calories: 388cal | Carbohydrates: 31g | Protein: 20g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 46mg | Sodium: 1275mg | Sugar: 4g | Fiber: 4g | Calcium: 247mg | Iron: 3mg

Originally published July 2015, updated and republished May 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

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WHY YOU’LL LOVE THIS CHIPOTLE RICE RECIPE

• Tastes just like Chipotle… maybe even better
  
• Light, fluffy rice with fresh citrus flavor
  
• Simple ingredients, nothing complicated
  
• Perfect base for bowls, burritos, or meals
  
• Easy to make ahead and reheat

Cilantro Lime Rice

I’ve always been a huge fan of Chipotle. Like… enough that I started recreating my favorites at home so I could have them whenever I wanted.

And this cilantro lime rice? This is a staple.

It’s simple, but it’s one of those recipes that people always ask about. That rice is light, fluffy, just the right amount of citrus… it makes everything else on the plate better.

And honestly, after making it this way for so long… I like it better than the original.

Don’t skip the fresh citrus at the end. That’s where it all comes together.

INGREDIENT NOTES

• Long-Grain White Rice: Jasmine or basmati both work well since they stay fluffy and don’t clump together.
  
• Bay Leaf: Adds a subtle depth while the rice cooks. Don’t skip it.
  
• Fresh Citrus Juice: The mix of lime, lemon, and orange gives that signature flavor. Bottled won’t hit the same!
  
• Canola Oil: Keeps the rice from drying out and helps carry the flavor. The original Chipotle cilantro lime rice recipe calls for rice bran oil, but any neutral oil works.
  
• Fresh Cilantro: Adds that clean, fresh finish. Chop it finely so it blends evenly into the rice.

VARIATIONS

Brown Rice Version: Use brown rice, but add a little extra water and cook a few minutes longer.

Extra Lime: Add more lime juice if you like your Chipotle cilantro lime rice brighter and more citrus-forward.

No Cilantro: Skip it completely if you’re not a fan. The citrus still carried the flavor.

Spicy Add-On: Stir in a pinch of red pepper flakes for a little heat.

Garlic Touch: Add a small pinch of garlic powder for a subtle savory layer.

Low Carb: Make fresh cauliflower rice instead.

SERVING SUGGESTIONS

• Use copycat Chipotle cilantro lime rice as a base for chicken, steak, or veggie bowls.
  
• Stuff it into burritos or wraps with your favorite fillings… like barbacoa beef or pork carnitas!
  
• Add black or pinto beans, avocado, and grilled veggies for an easy meal.
  
• Pair with our Chipotle corn salsa for a full spread.

CILANTRO LIME RICE RECIPE FAQ

I’ve made a lot of copycat recipes over the years, and this cilantro lime rice recipe taught me something simple but important… timing matters.

If you add the citrus while the rice is cooking, it disappears. The flavor dulls out, and you don’t get that fresh, clean bite. But stir it in at the end? Completely different story.

That’s what gives you that real Chipotle flavor.

And fluffing matters too. Don’t stir it like you’re mixing something heavy. Use a fork, keep it light, and let the grains stay separate. That’s how you get that soft, fluffy texture every time.

TOOLS NEEDED

• Medium Saucepan with Lid: Essential for properly cooking and steaming the rice.
  
• Fork: For easy fluffing without smashing the grains.
  
• Measuring Cups and Spoons: Keeps the ratios right.
  
• Knife and Cutting Board: For prepping cilantro and citrus.

Enjoy!

With love, from our simple kitchen to yours.

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Cilantro Lime Rice (Copycat Recipe)

Our copycat Cilantro Lime Rice tastes just like the kind from Chipotle! Fluffy, fresh, and delicious in burritos and bowls or as a side.

Course Main

Cuisine Mexican

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 202cal

Author Donna Elick

Ingredients

• 2 cups water
• 1 cup long-grain white rice jasmine or basmati
• 1 bay leaf
• 1 teaspoon kosher salt
• 1 tablespoon canola oil or other neutral oil
• 1 tablespoon fresh cilantro, finely chopped
• 1 tablespoon fresh lime juice
• 2 teaspoons fresh lemon juice
• 1 teaspoon orange juice

Instructions

• BOIL WATER: In a medium saucepan bring 2 cups water to a boil over high heat.
• ADD RICE: Add 1 cup long-grain white rice, 1 bay leaf, and 1 teaspoon kosher salt. Stir once to combine.
• SIMMER: Return to a boil, then reduce heat to low. Cover and simmer for 15 minutes until the water is absorbed and the rice is tender.
• REST: Remove the saucepan from heat and let the rice sit, covered, for 5 minutes to finish steaming.
• FLUFF RICE: Remove the bay leaf. Use a fork to gently fluff the rice.
• ADD FLAVOR: Add 1 tablespoon canola oil or other neutral oil, 1 tablespoon fresh cilantro, finely chopped, 1 tablespoon fresh lime juice, 2 teaspoons fresh lemon juice, and 1 teaspoon orange juice. Stir gently until evenly combined.
• SERVE: Serve warm.

Video

Notes

Make-Ahead: Rice can be made up to 2 days ahead and stored in the refrigerator. Reheat before serving.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat in the microwave with a splash of water, covered, for 1 to 2 minutes until warm.

Freezing: Freeze cooked rice in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Ingredient Tip: Fresh citrus juice and cilantro added after cooking give this rice its signature bright Chipotle flavor.

Nutrition

Serving: 1 | Calories: 202cal | Carbohydrates: 38g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 590mg | Sugar: 1g | Fiber: 1g | Calcium: 18mg | Iron: 1mg

Originally published September 2012, updated and republished May 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Cilantro Lime Rice (Copycat Recipe) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE CHIPOTLE BEEF BARBACOA

• Rich, smoky flavor just like the restaurant version
  
• Slow cooker does most of the work
  
• Makes a large batch for feeding a crowd
  
• Perfect for tacos, burritos, bowls, and nachos
  
• Tastes even better the next day

Barbacoa Recipe

There are a few things I always order at Chipotle. Barbacoa is one of them.

It’s smoky, a little spicy, and deeply savory in that slow-cooked way that just tastes like someone knew exactly what they were doing.

But once you realize how easy it is to make Chipotle beef barbacoa at home (and how much better it can be when you control the ingredients!), it becomes one of those recipes that earns a permanent place in the rotation.

Honestly, it’s turned into a bit of a thing in our house. We have a whole lineup of Chipotle copycat recipes now, and they’re some of the most popular recipes on our site.

I even build entire party menus around them. Two or three main proteins in slow cookers, a bunch of the sides, and suddenly you’ve got a full Chipotle-style spread that feeds a crowd without a lot of stress.

And this barbacoa recipe is always one of the stars.

The secret is the sauce. Chipotle peppers, garlic, cumin, oregano, lime… everything blended together into this bold, smoky mixture that slowly works its way into the beef as it cooks.

Pure magic happens when you shred it and let it simmer in the sauce a little longer. That’s when the flavor really settles in!

INGREDIENT NOTES

• Beef Chuck Roast: The ideal cut for shredding because of its marbling and connective tissue.
  
• Chipotle Peppers in Adobo: Provide smoky heat and signature barbacoa flavor.
  
• Apple Cider Vinegar: Brightens the sauce and balances the richness of the beef.
  
• Cumin & Oregano: Classic Mexican seasoning combination.
  
• Fresh Lime Juice: Adds acidity and keeps the flavor vibrant.

VARIATIONS

Spicier Barbacoa: Add extra chipotle peppers or adobo sauce.

Mild Version: Use only 2 chipotle peppers.

Instant Pot Option: Sear right in the pot (in batches), then cook on High pressure for 60 minutes with a natural pressure release.

Garlic Lovers: Increase the amount of garlic to 8 cloves.

SERVING SUGGESTIONS

• Pile into tacos with cilantro, onion, and lime.
  
• Build burrito bowls with cilantro lime rice and pinto beans.
  
• Make loaded nachos with queso blanco sauce.
  
• Stuff barbacoa chipotle into quesadillas or enchiladas.
  
• Enjoy over cauliflower cilantro lime rice with guacamole.

BARBACOA CHIPOTLE FAQ

Chuck roast works beautifully for barbacoa chipotle because the slow cooking process breaks down connective tissue and turns it into gelatin.

That’s what creates the rich, silky texture and keeps the meat moist while shredding easily.

Blending the sauce before cooking allows the spices and chipotle peppers to distribute evenly throughout the meat.

And letting the shredded beef cook in the sauce during the final hour is what gives it that deep, restaurant-style flavor.

It’s a small step that makes a big difference in this copycat Chipotle barbacoa recipe.

TOOLS NEEDED

• Slow Cooker: A 5- or 6-quart crockpot is perfect for this barbacoa recipe.
  
• Blender or Food Processor: To make the sauce.
  
• Dutch Oven or Skillet: For searing the beef before it’s slow-cooked.
  
• Tongs: Helps with flipping the meat while searing.
  
• Two Forks for Shredding: It doesn’t take much effort!

Enjoy!

With love, from our simple kitchen to yours.

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Chipotle Barbacoa (Slow Cooker Copycat) + Video

Make this Barbacoa Recipe in the slow cooker for the Mexican barbecue of your dreams. Fall-apart tender, a little spicy, and feeds a crowd!

Course Main

Cuisine Mexican

Method Slow Cooker

Prep Time 15 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 12

Calories 312cal

Author Donna Elick

Equipment

• slow cooker
• dutch oven
• large tongs

Ingredients

FOR THE BEEF

• 4 pounds chuck roast trimmed of excess fat and cut into 8 chunks
• 1 teaspoon kosher salt
• 2 tablespoons extra virgin olive oil
• 2 bay leaves

FOR THE SAUCE

• 1/4 cup apple cider vinegar
• 6 cloves garlic
• 4 teaspoons ground cumin
• 1 tablespoon dried oregano
• 1 teaspoon fresh ground black pepper
• 1/8 teaspoon ground cloves
• 4 chipotle peppers in adobo sauce from 1 can
• 1 tablespoon adobo sauce from the can
• 1 cup chicken stock or 1 cup water plus 1 teaspoon chicken base
• 1/4 cup fresh lime juice
• 1 teaspoon kosher salt

Instructions

• PREP BEEF: Trim visible fat from 4 pounds chuck roast and cut into 8 chunks. Pat the meat dry with paper towels. Sprinkle all sides with 1 teaspoon kosher salt.
• MAKE SAUCE: In a blender or food processor, combine 1/4 cup apple cider vinegar, 6 cloves garlic, 4 teaspoons ground cumin, 1 tablespoon dried oregano, 1 teaspoon fresh ground black pepper, 1/8 teaspoon ground cloves, 4 chipotle peppers in adobo sauce, 1 tablespoon adobo sauce, 1 cup chicken stock, and 1/4 cup fresh lime juice. Blend until smooth.
• SEAR BEEF: Heat 2 tablespoons extra virgin olive oil in a Dutch oven over medium-high heat. Add beef chunks and sear on all sides until browned and a crust forms.
• TRANSFER: Place the seared beef into a slow cooker. Pour the blended sauce over the beef and add 2 bay leaves.
• SLOW COOK: Cover and cook on HIGH for 5 to 6 hours or LOW for 8 hours, until the beef is fork-tender.
• SHRED: About 1 hour before serving, shred the beef using two forks. Stir to coat with the sauce.
• SEASON: Taste and add the remaining 1 teaspoon kosher salt if needed.
• FINISH: Cover and cook for the final hour so the shredded beef absorbs the sauce.
• SERVE: Serve hot in tacos, burritos, bowls, or salads.

Video

Notes

No Blender Option: Finely mince the garlic and chipotle peppers, then whisk all sauce ingredients together in a bowl before adding to the slow cooker.

Make-Ahead: This barbacoa tastes even better the next day. Refrigerate overnight for deeper flavor.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing: Freeze cooled barbacoa with sauce in freezer-safe containers for up to 3 months.

Serving Ideas: Use in burritos, tacos, nachos, rice bowls, or salads.

Nutrition

Serving: 1 | Calories: 312cal | Carbohydrates: 3g | Protein: 30g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 104mg | Sodium: 775mg | Sugar: 1g | Fiber: 1g | Calcium: 46mg | Iron: 4mg

Originally Published January 2021, updated and republished April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Barbacoa Recipe + Video appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE BRACIOLE

• Authentic Italian comfort food straight from Papa’s kitchen.
  
• Slow-simmered and fork-tender, every bite melts in your mouth.
  
• Rich, garlicky tomato sauce that tastes even better the next day.
  
• Family tradition. Simple ingredients. Big flavor. Made with love.
  
• Perfect for holidays, Sunday dinner, or special occasions.

Italian Braciole Recipe

I grew up watching my dad make beef braciole every single holiday.

The smell alone takes me right back to my childhood kitchen… red sauce bubbling, Beatles singing in the background, and Papa insisting you can’t rush perfection.

He’d roll each steak with the precision of a craftsman, tie it with twine, and say, “That’s love right there.” By the time it hit the table, we were already halfway full from taste-testing the sauce!

The texture of the thin slices of beef paired with the rich tomato sauce and parmesan cheese create one of the best Italian classics ever.

It’s the kind of soul-satisfying dish that makes you slow down and savor life. You’ll be licking the spoon, the pan, and maybe even your plate. Don’t say I didn’t warn you.

Love this braciole recipe? Try my slow cooker Beef Bourguignon or this easy lasagna next. Both are incredibly easy to prepare but are impressive enough to serve to dinner guests or for the holidays.

Want to knock the socks off of your guests? My Eggplant Rollatini is an impressive meatless entrée that’s perfect for parties or as a comforting weeknight dinner!

INGREDIENT NOTES

• Top Round Steaks: These are lean yet flavorful and perfect for rolling. If unavailable, ask your butcher to thin-slice sirloin or flank steak.
  
• Genoa Salami: Adds salty, savory richness. You can substitute prosciutto for a more delicate flavor.
  
• San Marzano Tomatoes: Their sweetness balances the acidity of the sauce. Crushed tomatoes work too, but choose high-quality ones.
  
• Hard-Boiled Eggs: A classic Southern Italian touch. They create beautiful slices and creamy texture.
  
• Fresh Herbs: Basil and parsley brighten the sauce and braciola filling. Use flat-leaf parsley for the best flavor.

VARIATIONS

Cheesy Braciole: Add shredded provolone or mozzarella to the filling for extra gooey goodness.

Spicy Version: Add red pepper flakes to the sauce for a gentle kick.

Prosciutto Swap: Replace salami with thin prosciutto for a lighter, more refined version.

No-Egg Version: Skip the egg and add breadcrumbs and Parmesan for a more northern-style dish.

Slow Cooker: Brown the rolls first, then simmer in sauce for 6–7 hours on low.

SERVING SUGGESTIONS

• Comfort Food Base: Plate over spaghetti, creamy polenta, or my Nana’s mashed potatoes to soak up every bit of sauce.
  
• Veggie Side: Add a crisp green salad or roasted vegetables.
  
• Full Italian Spread: Serve braciola with baked ziti and Italian Wedding Soup.
  
• Dessert: Really kick things up by serving with homemade cannoli as an after-dinner treat.

BRACIOLE RECIPE FAQ

This Italian braciole recipe is more than just food, it’s legacy. My dad taught me that patience and good ingredients are the heart of Italian cooking.

The trick to tender beef braciole isn’t fancy equipment… it’s time. The longer it simmers, the softer it gets.

Papa always said, “You can’t rush love or sauce.” That’s why this version delivers restaurant-quality results right from your own kitchen.

TOOLS NEEDED

• Meat Tenderizer: For pounding steaks evenly.
  
• Large Skillet or Dutch Oven: Heavy-bottomed pan for browning and simmering.
  
• Butcher’s Twine: Keeps rolls tightly secured.
  
• Wooden Spoon: Ideal for stirring the sauce without scratching the pan.
  
• Tongs: For turning and transferring the stuffed meat.

Enjoy!

With love, from our simple kitchen to yours.

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Italian Braciole Recipe + Video

My Papa's Italian braciole recipe may take hours to cook, but that first bite is well worth the wait! It's the ultimate comfort food meal.

Course Main

Cuisine Italian

Method Stovetop

Prep Time 30 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 6

Calories 742cal

Author Donna Elick

Ingredients

For the Braciole:

• 3 pounds top round steaks 6 steaks
• 3/4 pound sliced Genoa salami
• 1/2 cup chopped Italian flat leaf parsley plus more for garnish
• 1/2 cup chiffonaded fresh basil
• 6 hard-boiled eggs peeled
• 1/4 cup extra-virgin olive oil

For the Sauce:

• 1 small yellow onion chopped
• 4 cloves garlic minced
• 2 tablespoons tomato paste
• 1 28-ounce can San Marzano tomatoes, mashed or crushed
• 1 14-ounce can of water
• Small handful fresh basil leaves chopped
• 1 tablespoon chopped fresh oregano
• 2 dried bay leaves
• Salt and freshly ground black pepper to taste
• Pinch of sugar to balance acidity

Instructions

• Prepare the Steak: Place each of the 3 pounds top round steaks between two sheets of plastic wrap and pound out to about 1/4-inch thickness using a meat tenderizer.
• Assemble the Rolls: Lay 4–5 slices of 3/4 pound sliced Genoa salami down the center of each steak, stopping about 1/4 inch from the edges. Combine the 1/2 cup chopped Italian flat leaf parsley and 1/2 cup chiffonaded fresh basil, divide evenly among the steaks, and sprinkle over the salami. Place one of the 6 hard-boiled eggs in the center of each.
• Roll and Tie: Fold in the sides, roll tightly, and secure both ends with kitchen twine.
• Brown the Braciole: In a large skillet, heat 1/4 cup extra-virgin olive oil over medium heat. Brown the steak packets on all sides, then remove to a plate.
• Make the Sauce: Drain excess oil, leaving about 2 tablespoons and all browned bits. Sauté 1 small yellow onion until translucent. Add 4 cloves garlic and cook 1–2 minutes. Stir in 2 tablespoons tomato paste, 1 28-ounce can San Marzano tomatoes, mashed or crushed, 1 14-ounce can of water, Small handful fresh basil leaves, 1 tablespoon chopped fresh oregano, 2 dried bay leaves, Salt and freshly ground black pepper, and Pinch of sugar.
• Simmer: Nestle the braciole into the sauce, cover, and simmer gently for 1–2 hours, turning occasionally until the meat is fork-tender.
• Serve: Remove the twine, slice into thick rounds, and spoon sauce over top. Garnish with fresh parsley and serve with pasta or mashed potatoes.

Video

Notes

Make-Ahead Tips: You can prepare the rolls and sauce a day in advance. Store covered in the refrigerator and reheat gently on the stovetop before serving.

Storage: Store leftovers in an airtight container up to 3 days.

Freezing: Freeze in sauce up to 2 months; thaw overnight in the fridge before reheating.

Reheating: Warm in a skillet with a splash of water or broth to keep the sauce silky.

Extra Notes: This dish tastes even better the next day!! The flavors deepen overnight.

Nutrition

Serving: 1 | Calories: 742cal | Carbohydrates: 15g | Protein: 75g | Fat: 42g | Saturated Fat: 12g | Cholesterol: 370mg | Sodium: 1710mg | Sugar: 8g | Fiber: 4g | Calcium: 161mg | Iron: 8mg

Originally published October 2021, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Italian Braciole Recipe + Video appeared first on The Slow Roasted Italian.

This Italian waffle cookie gets its name from the same word for pizza: pizze, which is Italian for flat or round. 

When you add the ending -elle (meaning small), then pizelle translates to “little pizza.” 

Don’t be fooled — there’s no marinara here! Keep reading to learn how to make Italian cookies at home, plus the secret to perfect pizzelles.

It’s one of those Italian recipes that you just know is from a family recipe that has been passed down from generation to generation. 

This classic Italian cookie is actually made using simple ingredients and is quite an easy recipe. 

A lot of people make this classic Pizzelle recipe during the holiday season, but I tend to make the crisp cookies whenever the craving hits.

This is what makes this easy Pizzelle recipe the best. You can whip it up in a jiffy. It’s a family favorite of mine, and I love to pair them with a hot cup of coffee. 

Pizzelle Cookies

These crispy Italian cookies are made with basic ingredients — flour, sugar, butter, and eggs — and are flavored with vanilla and anise. 

Most people have an instant love of pizzelle cookies the moment that they try them. 

Each of the cookies is shaped like a flat disc and can be stamped with a simple or intricate design, depending on the method used to make them. 

You might have seen a few different variations and patterns out there, but I use a special iron that gives me the same print for my Italian pizzelle cookie recipes, which you’ll see below. 

Different methods will also result in different textures, ranging from firm and crispy to soft and chewy. 

And the more that you make it, the more that you’ll find that perfect pizzelle texture, too! 

Add this pizzelle cookie recipe to your collection of Italian cookies along with tender Easter and wedding cookies or crunchy pignoli and fig cookies too!

They also pair beautifully on display with an authentic Italian cake!

Pizzelle Cookie Recipe Tips and Tricks

• Boost the flavor. Toast the anise seeds in a dry skillet on the stove, then crush with a mortar and pestle or spice grinder. This really brings out the flavor and aroma.
  
• Try different extracts. If the anise flavor (similar to black licorice) is too strong, leave out the seeds and swap the extract for almond extract, orange, or lemon extract instead.
  
  You can even add some lemon zest! Just be sure to still use the vanilla as that’s a must for these favorite cookies! 
  
• Get consistent shapes. Pizzelle batter is very thick and sticky, so it can be hard to transfer off of a spoon onto a waffle maker. 
  
  Instead, pipe the batter in a swirl with a large open tip (Wilton 1A) so it fills the whole section when pressed.
  
• Use the right tools! You’ll need a pizzelle maker to create the perfect designs.
  
• Cool on a wire rack. If you lay the hot cookies on a flat surface (or stack them), steam will get trapped underneath and prevent them from hardening properly.
  
  A cooling rack is key to get the perfect texture for this classic Italian pizzelle recipe. 

Italian Waffle Cookie Serving Suggestions

Pizzelle cookies are delicious on their own or topped with a variety of creams and spreads. A traditional Italian pizzelle can be served plain, or even with a little bit of powdered sugar on top. 

The first time you make it, enjoy them like they are – then you can try out all the different ways after that! 

Add a thin layer of hazelnut spread or your favorite jam, or sandwich cannoli cream between two cookies for an extra sweet treat.

A simple dusting of powdered sugar adds an elegant touch, while a dessert dip that tastes like truffles or smores will put these over the top!

You can also wrap warm cookies around a wooden cone or dowel to form cannoli shells or ice cream cones. 

(There are so many fun ways to change the flavor of these Italian Pizzelle cookies every single time!)  

Kitchen Tools You Will Need

• Stand mixer or large mixing bowl with hand mixer
• Pizzelle Iron – They make specialty presses for pizzelles that create the perfect crisp cookie! You should be able to find a special Pizzelle iron online! 
• Round Biscuit or Cookie Cutter – It should be 5-inches in diameter to trim off the rough edges of your pizzelle cookies.

Pizzelle Cookies FAQ

Prep Ahead Instructions

Because this pizzelle recipe comes together so quickly, I highly recommend making your treats fresh.

That said, the dough can be made ahead of time and refrigerated for up to 3 days.

Wrap it tightly in plastic or keep it in an airtight container, then bring to room temperature on the counter before pressing.

How To Store Pizzelles

Allow cookies to cool completely, then transfer them to a storage bag or airtight container. They can be stacked as long as they are no longer warm.

Store at room temperature for 3 to 4 weeks or wrap them in a layer of plastic wrap and freeze for several months!

Enjoy!

With love, from our simple kitchen to yours.

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Pizzelle Recipe (Classic Italian Waffle Cookies)

Pizzelle cookies are delicate and crisp Italian waffle cookies flavored with anise. Make this Italian cookie recipe for a holiday dessert!

Course Dessert

Cuisine Italian

Method Stovetop

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12 5-inch pizzelles

Calories 193cal

Author Donna Elick

Equipment

• pizzelle waffle iron

Ingredients

• 3 large eggs room temperature
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon anise extract optional (SEE NOTE #2)
• 1 tablespoon anise seed ground (SEE NOTE #2)
• 1/2 cup unsalted butter melted and cooled
• 1 pinch salt
• 1 1/2 cups all-purpose flour

Instructions

• Heat pizzelle waffle iron while preparing the batter.
• Measure 1 tablespoon anise seed into a small saucepan. Heat over medium for about 1 minute, stirring regularly, until seeds are toasted. Transfer toasted anise seed to a pestle and grind with a mortar until finely ground.
• In a medium mixing bowl, beat eggs and sugar together until pale yellow and slightly thickened (about 3 minutes).
• Beat in melted butter, vanilla extract, ground anise seed, and anise extract, if using.
• Combine flour and a pinch of salt and add to the egg mixture. Toss in the ground anise seed and then mix everything together, just until combined. Batter will be very thick.
• Brush the waffle iron with a bit of melted butter if it is not a non-stick iron.
• Add 2 tablespoons of batter to each space on the pizzelle waffle iron. Use a piping bag with a large open tip (like tip 1A) to pipe a flatter, more widely distributed swirl of batter onto the iron.
• Close the iron and cook until the pizzelles are golden brown. Remove from iron.
• Use a 5” biscuit or cookie cutter to trim any excess batter from the embossed pizzelle shape.
• Allow pizzelles to cool completely. Dust with powdered sugar if desired.
• Store in an airtight container for up to 7 days or freeze for up to 1 month.

Notes

1. Some recipes use baking powder in their batter – this gives a slightly softer, thicker pizzelle. Add 2 teaspoons of baking powder with the flour and salt to try this method.
2. This recipe produces a crisp, thin cookie. The ground anise seed adds some texture and flavor. For even more anise flavor, use anise extract as well as the seed. Toasting the anise seed adds a nuttier fragrance to the spice. The difference is subtle and it is not necessary to toast the anise seed.
3. Two tablespoons of batter was about the right amount to fill out the full 5” pizzelle space. On a nonstick iron, it’s difficult to spread the batter as it is very thick and slides off the plate. A scoop in the center of the iron tends to spread unevenly (squishing out the front without fully covering the back of the space, for example). Piping a swirl of batter onto the plate turned out perfect pizzelles every time.

Nutrition

Serving: 1cookie | Calories: 193cal | Carbohydrates: 25g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 67mg | Sodium: 23mg | Sugar: 13g | Fiber: 1g | Calcium: 15mg | Iron: 1mg

Originally published April 2022, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Pizzelle Recipe (Classic Italian Waffle Cookies) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS DOG COOKIE RECIPE

• No Mystery Fillers: Simple, real ingredients
  
• Dog-Approved Flavor: That smells amazing even to humans!
  
• Freezer-Friendly: For easy batch baking.
  
• Great for Any Occasion: Training, gifting, or everyday spoiling.

Peanut Butter Dog Treats

Around here, Cocoa and Mocha run the kitchen when it comes to taste-testing homemade dog treats. The second I pull out the peanut butter jar, they’re sitting pretty and waiting for “quality control.”

I love knowing exactly what’s in their snacks: just a few simple ingredients and lots of love.

This peanut butter dog treats recipe is their all-time favorite, and honestly, I can’t blame them. The biscuits smell so good, I’m always tempted to sneak one myself!

If you don’t want to make a separate batch of doggy treats, these simple gluten free vegan cookies are safe for both of you! Or, try my Blueberry Vanilla Yogurt Popsicles for a refreshing summertime snack.

Ingredient Notes and Substitutions

• Peanut Butter: Always choose an all-natural brand without xylitol or added sugar. Dogs love the rich flavor and healthy fats. Creamy or crunchy… you choose!
  
• Carrots: Add natural sweetness and texture. Finely shred them so they blend easily into the dough.
  
• Oats: Help bind the dough and add fiber for better digestion. Either rolled oats or quick oats will work just fine. 
  
• Flour: Unbleached all-purpose works great in this dog cookie recipe, but you can substitute with whole wheat or oat flour for a heartier cookie.
  
• Baking Powder: Gives the cookies a little lift while keeping them crunchy on the outside.
  
• Milk: Adds moisture and helps the dough come together. Use unsweetened almond milk if preferred.

VARIATIONS

Pumpkin Dog Cookies: Replace half the peanut butter with pure pumpkin puree or mashed sweet potato for a fall twist.

Crunchy Version: Bake for 5–10 extra minutes for crisp, biscuit-style peanut butter dog treats.

Apple Cinnamon Treats: Add ¼ cup unsweetened applesauce and a pinch of cinnamon (both safe for dogs).

Chewy Peanut Butter Bites: Roll smaller balls and shorten the bake time by 3–4 minutes for a softer treat.

Training Bites: Shape into mini pieces for perfect bite-size rewards.

SERVING SUGGESTIONS

• Everyday Reward: Perfect for positive reinforcement training or an after-walk snack.
  
• Gift Idea: Package a few in a mason jar tied with a paw-print ribbon for your dog-loving friends.
  
• Special Occasions: Serve for birthdays or holidays alongside a homemade dog cake.
  
• Human Bonus: Your kitchen will smell like peanut butter cookies… no complaints here!

PEANUT BUTTER DOG TREATS RECIPE FAQ

After testing countless dog cookie recipes over the years, I’ve found that the perfect treat strikes a balance between flavor, texture, and simplicity.

The natural fats in peanut butter and the moisture from carrots keep these cookies tender without any additives.

The baking powder gives a little lift, so they’re crisp on the outside but chewy in the center… the way dogs love them most.

Every batch reminds me that homemade pet treats don’t have to be complicated. Just made with love and good ingredients!

TOOLS NEEDED

• Stand Mixer: Makes combining the thick dough easy.
  
• Rolling Pin: For flattening dough evenly.
  
• Cookie Cutters: Use bone, paw, or heart shapes for fun treats.
  
• Baking Sheet: Line with parchment paper or silicone mat for easy cleanup.
  
• Wire Rack: Essential for cooling cookies completely before storage.

Enjoy!

With love, from our simple kitchen to yours.

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Peanut Butter Dog Treats

Bake Peanut Butter Dog Treats with a few REAL food ingredients. Both you and your fur baby will love this easy-to-make recipe!

Course Pantry Staple

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 24 minutes minutes

Total Time 39 minutes minutes

Servings 40 about 40 treats

Calories 72cal

Author Donna Elick

Ingredients

• 1 cup creamy peanut butter (use an all-natural, xylitol-free variety)
• 1 large egg
• 2/3 cup shredded carrot (about 1 large carrot)
• 1/3 cup quick oats
• 2 1/4 cups unbleached all-purpose flour
• 1 tablespoon baking powder
• 3/4 cup milk

Instructions

• Preheat and Prepare: Preheat the oven to 325°F. Line a large baking sheet with parchment paper or a silicone baking mat.
• Mix Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, combine the 1 cup creamy peanut butter and 1 large egg until smooth.
• Add Carrots and Oats: Stir in 2/3 cup shredded carrot and 1/3 cup quick oats until evenly distributed.
• Form the Dough: Add 2 1/4 cups unbleached all-purpose flour and 1 tablespoon baking powder in alternating additions with 3/4 cup milk. Mix until a thick dough forms. It will be slightly sticky but should hold together when pressed.
• Roll and Cut: Transfer the dough to a lightly floured surface. Roll out to ¼-inch thickness. Cut into shapes using a small cookie cutter or knife.
• Bake and Flip: Place on the prepared baking sheet and bake for 15 minutes. Flip the cookies and bake an additional 10 minutes, or until lightly golden.
• Cool Completely: Allow the treats to cool completely on a wire rack before serving or storing.

Video

Notes

Storage: Store fully cooled cookies in an airtight container at room temperature for up to 1 week, or refrigerate for up to 2 weeks.

Freezing: Freeze baked treats in a zip-top freezer bag for up to 3 months. Thaw at room temperature before serving.

Make-Ahead Tips: You can refrigerate the dough (wrapped tightly) for up to 24 hours before rolling and baking.

Safety Tip: Always double-check that your peanut butter does not contain xylitol — it’s toxic to dogs.

Nutrition

Serving: 1 | Calories: 72cal | Carbohydrates: 8g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 65mg | Sugar: 1g | Fiber: 1g | Calcium: 29mg | Iron: 1mg

Originally published May 2021, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Peanut Butter Dog Treats + Video appeared first on The Slow Roasted Italian.

After the first forkful hits your tongue, you’ll understand why I say this is the “best ever baked ziti!” Made with minimal ingredients and you still get an explosion of flavor in every taste.

I just love the texture of the tender pasta with the perfect balance of cheese. It’s Italian food meets comfort food, and I’m here for it.

It’s one of my go-to recipes for the end of a long day, and I love the quick baking time. 

One of the great things about making this simple pasta dish is that you can pair it with a simple side salad and some garlic bread for a quick meal.

And you’ll likely have leftover baked ziti to eat the next day! Baked pasta for the win. 

For those nights when you don’t feel like cooking, be sure to try my lazy day mac and cheese. The whole family will be happy to devour it! Or check out all of my pasta recipes.

No meal is complete without some of my air fryer garlic knots or rosemary garlic bread, so you are going to want to check them out too.

This is one of my favorite pasta dish recipes. The layers of pasta paired with the sausage and cheese create the perfect extra flavor. 

I’ll go out on a limb and say that this is the best baked ziti recipe – and I think you’re going to agree! 

Pairing the cooked sausage with the homemade sauce and adding all the Italian seasoning…it’s making my taste buds crave it right now! Trust me – it’s an easy way to curb a craving. 

The good news is that this easy recipe really is one of the easiest dinners to make and one of the best things to serve your whole family for a hearty weeknight meal. It’s sure to be a huge hit! 

How To Make Easy Baked Ziti

It’s super easy to whip up this baked ziti recipe, even on busy weeknights.

Start off by browning the sausage. Add the tomatoes and let simmer to form the sauce.

Prepare the pasta and add the sauce. Mix together the ricotta, egg, and seasonings. Add in cheese and combine.

Add a layer of sauce in a casserole dish, then top with the pasta mixture. Repeat the process until everything has been added to the dish. 

Top with the rest of the cheese, cover, and bake for 20 minutes.

Broil to make the cheese bubbly and golden brown. Garnish with parmesan and parsley, then dig in.

Helpful Tips and Tricks

• Shred the cheese. I know it’s tempting to buy pre-shredded cheese, but if you want ooey, gooey, melty cheese you have to shred it yourself. 
  
  Store-bought has caking agents that will prevent it from melting correctly. You can use different types of cheese or any cheese mixture, too. 
  
  I prefer shredded mozzarella, but a shredded Italian cheese blend is a great option. 
  
• Prevent sticking. Before adding tin foil to the casserole, give the underside of a large baking dish a quick spritz of non-stick spray. It will help prevent the cheese from sticking to it.
  
• Meal prep is always an option. This easy baked ziti recipe makes a lot and the portions are large. 
  
  If you can’t eat it in one sitting, go ahead and add it to single-serving containers to grab for an easy lunch or dinner. (having leftovers to eat again is the best part!) 
  
• Too spicy? Tone down the spice by using regular Italian sausage instead of spicy for a low heat. 
  
  Or if you want it even hotter, add some red pepper flakes! You can add spice to take it to the next level, or lave it like it is. 
  
  The only thing to remember is that is you make it all spicy, you better be sure that everyone loves spice. 

FAQ – Common Recipe Questions

Enjoy!

With love, from our simple kitchen to yours.

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Easy Baked Ziti (Tried and True Family Recipe)

This easy baked ziti combines hot Italian sausage, fire-roasted tomatoes, pasta and lots of gooey cheese to give you the ultimate comforting dish!

Course Main

Cuisine Italian

Method Oven, Stovetop

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 4 minutes minutes

Servings 12

Calories 655cal

Author Donna Elick

Ingredients

• 2 pounds hot Italian sausage removed from casings
• 29 ounces Hunt’s Fire Roasted Diced Tomatoes with Garlic 2 14.5 ounce cans
• 28 ounces crushed tomatoes
• 1 pound ziti pasta
• 16 ounce container whole ricotta cheese
• 1 large egg beaten
• 1/2 teaspoon fresh ground pepper
• 1/2 teaspoon kosher salt
• 3/4 cup fresh grated Parmesan cheese (divided)
• 12 ounces fresh shredded mozzarella divided
• 4 ounces fresh shredded provolone divided
• Chopped fresh flat leaf Italian parsley (for garnish)

Instructions

• In a large skillet over medium-high heat, break apart and cook the sausage until cooked through. Drain most of the excess fat and return sausage to the pan.
• Add the diced tomatoes and crushed tomatoes to the cooked sausage. Stir to combine and bring to a simmer for 15-20 minutes.
• Meanwhile: boil pasta in salted water according to package directions. Cooked until just al dente (about 10 minutes), it will continue to cook in the oven.
• Drain pasta.
• In a large bowl combine ricotta, beaten egg, salt and pepper. Stir to combine, don’t ovemix. To keep the pasta creamy you do not want to break up all of the ricotta mixture.
• Then add half cup of the Parmesan cheese and half of the mozzarella (6 ounces) and half of the provolone (2 ounces) to the ricotta mixture. Stir to combine.
• Add the cheese mixture to the pot of pasta. Mix lightly.
• Ladle about 1 cup of sauce on the bottom of a large casserole dish. Then add about half of the pasta mixture. Smooth it out with a spatula and press it down in the dish. Add a few ladles of sauce over top.
• Add the remaining pasta. Smooth out the pasta. Add the remaining sauce over top, spread it out evenly and then sprinkle the remaining cheeses over top.
• Cover and bake at 375 for 20 minutes.
• Remove cover and broil until just lightly browned and bubbly (about 2-3 minutes).
• Garnish with fresh grated Parmesan cheese and chopped Italian flat leaf parsley.

Nutrition

Serving: 1 | Calories: 655cal | Carbohydrates: 40g | Protein: 33g | Fat: 40g | Saturated Fat: 18g | Cholesterol: 127mg | Sodium: 1238mg | Sugar: 6g | Fiber: 3g | Calcium: 415mg | Iron: 3mg

Originally published September 2021, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Baked Ziti (Tried and True Family Recipe) appeared first on The Slow Roasted Italian.

I swear, this is the perfect comfort food. There are so many boxed versions out there, but I’m so over the flavor of those! 

What I love about this homemade macaroni is that there are many different types of cheeses. You’ll love this new family favorite that shows how easy mac can be. 

This recipe can be a side dish or the main star of the dinner table for your family gatherings. I think that this is a main course – why not? 

When it comes to comfort food dishes, you can’t top this. It literally has the best flavor, and every bite is loaded with each kind of cheese. 

This is a must at family dinners moving forward, without a doubt. To make this crazy good mac n cheese recipe, follow the simple tips on the recipe card below! 

Mac and Cheese with Cream Cheese

If macaroni and cheese is one of your favorite meals, you’re in the right place, because it is one of our favorite comfort foods too! 

One pot meals are always a winner in my book, and using a crock pot just takes that to the next level. 

Every ooey, gooey bite of this homemade mac and cheese with cream cheese creates an explosion of flavor in your mouth!

When life is hectic, there’s nothing better than tossing a handful of ingredients into a pot. 

Flip a switch and come back a few hours later to a hot, delicious meal, ready to eat.

This is our daughter’s favorite recipe, and she has been making it herself since she was 7 years old. 

I guess this is the best testimonial you could have — crock pot mac and cheese with cream cheese is a kid-friendly favorite, and the recipe is easy enough for a picky 7 year old to make!

Macaroni and Cheese with Cream Cheese

Cream cheese and white cheddar are a bit tangy, while freshly grated Pepper Jack adds enough heat to make it interesting. 

Plus, because it cooks right in the creamy sauce, corkscrew pasta soaks up all of that fantastic cheesy, saucy goodness!

The best thing about this macaroni and cheese with cream cheese recipe is the short prep time – it takes just 5 minutes! 

Oh, and it cooks to creamy, heavenly goodness in only 2 hours!!

I’ve got another easy crock pot macaroni and cheese recipe made with Gruyere and mozzarella, plus a few extra spices for plenty of bold flavor. 

Or, try another one — homemade mac and cheese with cream cheese, PLUS bacon and fresh chiles! 

I think that dish tastes just like a jalapeño popper! Or try our smoked cream cheese that is always a hit!

Ingredient Notes and Substitutions

• Cream cheese – Using cream cheese in mac and cheese helps add another layer of flavor to the cheese sauce. Also, it acts as a thickener, helping the sauce stick to the ridges of the noodles. 
  
  You can also use my smoked cream cheese in this recipe to really amp up the flavor.
  
• Other cheeses
  
  This macaroni and cheese with cream cheese also has 2 other cheeses — medium sharp white cheddar and Pepper Jack. 
  
  When I make it for a potluck dish or when I know kids will be eating with us, I often swap the Pepper Jack out and use Colby Jack instead. 
  
  You could also easily use Monterey Jack Cheeses or mature cheddar cheese for a fun flavor. Any type of melty cheese will work! 
  
• Pasta – We use cellentani, otherwise known as corkscrew pasta, for this creamy mac and cheese. 
  
  If you want a substitute, any type of small pasta with ridges on it works well. Good options are penne, ziti, rigatoni, or even elbow macaroni would be fine.
  
• Cayenne pepper – There is only a pinch of cayenne in this dish, just enough spicy heat to wake up your taste buds. 
  
  If you’re sensitive to spicy foods, feel free to leave it out.

Crock Pot Macaroni and Cheese Recipe Tips & Tricks

• Cook to al dente. 
  
  The initial cooking time will vary based on the type of noodle you use. If possible, start checking the noodles at the 1 hour mark. 
  
  When the pasta is no longer crunchy and has a slight bite to it, you’re ready for the next step.
• How to keep it creamy. 
  
  The three cheese sauce does thicken as it cools, which can sometimes make it a bit dry and difficult to scoop. 
  
  If you plan on keeping the crockpot mac n cheese in the slow cooker, use the “warm” setting, and stir in a little extra milk before everyone digs in. 

Crock Pot Mac and Cheese with Cream Cheese FAQs

Prep Ahead Instructions

There’s not much to do in advance for this recipe, except maybe grate the cheeses. (You can also buy pre-shredded cheese to save on time!) 

However, we do sometimes make 3 cheese mac and cheese to portion out for lunches during the week.

KITCHEN HACK – Reheating Mac and Cheese

I have a hack that makes reheating even easier, especially if you’re taking lunch on the go!

Before transferring to storage containers, stir additional milk into the mac n cheese to thin out the sauce. 

This way, it will be easier to scoop when it’s cold from the fridge, and you won’t need to add any additional liquid when you reheat it.

Storing and Reheating Cream Cheese Mac and Cheese

Once cool, you can refrigerate the leftovers for 3 to 5 days in an airtight container. (You can also cover it with plastic wrap until the next time you eat it) 

Use the same trick of adding extra milk as noted above, or simply add the liquid before reheating.

Or, for individual portions, reheat in the microwave or on the stove top until creamy and warmed through.

Enjoy!

With love, from our simple kitchen to yours.

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Crockpot Mac and Cheese with Cream Cheese + Video

Mac and Cheese with Cream Cheese is made in a slow cooker with THREE cheeses! This recipe makes the cheesiest comfort food meal ever!

Course Main

Cuisine American

Method Slow Cooker

Prep Time 5 minutes minutes

Cook Time 2 hours hours 10 minutes minutes

Total Time 2 hours hours 15 minutes minutes

Servings 8

Calories 584cal

Author Donna Elick

Equipment

• slow cooker
• box grater
• slow cooker liners

Ingredients

• 1 pound cellentani (corkscrew) pasta uncooked, or other small pasta shape
• 4 tablespoons unsalted butter sliced into tablespoon-sized pieces
• 4 ounces cream cheese cut into 1 ounce pieces
• 1 teaspoon kosher salt
• 1/2 teaspoon cayenne pepper
• 3 cups whole milk
• 1/2 cup heavy cream
• 2 cups freshly shredded cheddar cheese I use sharp cheddar
• 1 cup freshly shredded pepper jack cheese

Instructions

• Pour the uncooked pasta onto the bottom of a 6-quart slow cooker. Scatter the butter and cream cheese pieces over the pasta.
• Sprinkle the salt and cayenne pepper over the top and pour the milk and cream into the slow cooker.

  Stir to combine everything and smooth the pasta into one even layer coated in sauce.
• Cover and cook on low for 1 to 2 hours, until the pasta is chewy (not quite crunchy, but very al dente). Your cook time will vary if you use a different pasta or different size crockpot, so start with 1 hour and adjust from there.
• Stir once halfway through the cook time and be sure to smooth the pasta into one layer so it is well coated with the sauce.
• Once the pasta is ready, sprinkle on the cheddar and pepper Jack cheeses and stir to combine. Cover and continue cooking for 10 minutes.

  The cheeses will melt into the sauce to create the most luxurious creamy cheese sauce.
• Stir before serving. Enjoy!

Video

Notes

1. I love the flavor in this recipe, but when I am preparing it for a crowd I substitute Colby Jack cheese for the Pepper Jack. It gives it a great flavor, but it isn’t overly spicy for sensitive palates.
2. The cheese sauce will thicken as it cools. If you plan to hold the mac and cheese in the slow cooker on warm, add extra milk as needed to keep the sauce nice and creamy.
3. Also, if you are going to refrigerate it to eat later, add enough milk to the pasta to thin out the sauce before refrigerating. That way when you pull it out, it will scoop easily and the mac and cheese will warm up perfectly in the microwave or on the stove top. We do this every week and portion it out for easy lunches.

Nutrition

Serving: 1cup | Calories: 584cal | Carbohydrates: 49g | Protein: 22g | Fat: 34g | Saturated Fat: 20g | Cholesterol: 98mg | Sodium: 648mg | Sugar: 7g | Fiber: 2g | Calcium: 455mg | Iron: 1mg

Originally published October 2017, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Crockpot Mac and Cheese with Cream Cheese + Video appeared first on The Slow Roasted Italian.

New recipes like this are a must for an easy weeknight dinner. Not only do pasta dishes fill up the bellies of the family, but it makes getting dinner on the dinner table a breeze! 

And let’s not forget that a one-pot pasta recipe is perfect for fast and easy clean up, which is high on my list during a busy weeknight. 

What I love about this easy pasta recipe is that there are actually a lot of different ways that you can make this dish. 

You can add spicy Italian sausage, sweet Italian sausage, chopped onion, red pepper flakes, and anything else that you want to this delicious dinner. 

Flavor it to be a win for the whole family and to make it the perfect hearty meal. 

See the recipe card below for all the simple steps needed to make this sausage pasta skillet recipe. One of the best things about this recipe is that you might even have leftovers the next day! 

One Pot Sausage Pasta

I am constantly on the hunt for quicker and simpler ways to feed my family in a healthier way.  30-minute meals and one pot dinners are big around here.

Even Christmas dinner, which used to be an all-day affair, is now prepared in 30 minutes unless it’s made in a crockpot. 

Oh, my heavens.  This one pot pasta sausage is the perfect meal. Tomatoes, basil, ooey-gooey cheese, and sausage come together to create the perfect sauce for the linguine.

The best part? You literally toss all of the ingredients in a pot and everything cooks together. Add some fresh herbs and cheese at the end, then serve.  

It is so flavorful that Chad and I ate two bowls each.  Even Munchkin loved it, and I am sure you will too!

To see us make pasta with Italian sausage from start to finish, watch the video in this post!

Though I like to keep it to 30 minutes, I don’t mind spending an extra 10 minutes or so to make our One-Pan Cajun Sausage and Rice! Its bold comfort with a Cajun kick that’ll keep you coming back.

For another 30-minute cheesy sausage dinner, our Cheesy Scalloped Potatoes and Sausage is a personal favorite that stays in our rotation!

Ingredient Notes and Substitutions

• Linguine – You can substitute 1 pound of any dry pasta if needed. Fettucine and spaghetti are great options. 
  
  Just cook it to al dente… this Italian phrase means, “with a slight bite to it.” You want tender pasta, but not mushy. You could really use any type of pasta that you want for this one pot recipe. 
  
• Sausage – I prefer Italian sausage links, but you can use your favorite sausage meat. This one pot sausage pasta recipe is truly flexible!
  
  Andouille sausage is a fun twist, and I’m always a big fan of adding hot Italian sausage. Chicken sausage is another great option. 
  
  Keep leftover sausage for more easy dinners, like air fryer sausage and potatoes!
  
• Veggies – Use a yellow or sweet onion, whichever you have on hand, plus plenty of grape tomatoes.
  Cherry tomatoes are a great swap, and a medley will add some extra color!
  
• Fresh Basil – I always have plenty from my garden, but everyone may not have the same access. 
  
  You can always toss in baby spinach leaves, then season with dried basil to create a similar flavor. It’s one of those must use Italian herbs that add tons of flavor. 
  
• Liquid – Water works just fine, but using chicken broth or beef broth will add an immense boost of flavor!
  
  I always grab both at the grocery store and have them on hand for easy recipes like this. You could also use vegetable stock. 

Tips and Tricks to Make Perfect Pasta with Italian Sausage 

• Make prep a breeze!

All you need are 2 storage container lids to slice a handful of cherry tomatoes in half in seconds! 

Simply place the tomatoes on one lid, then place the other lid on top. The lips should be facing each other.

Press down on one lid to hold everything in place, then run a serrated knife between the lids. Voila!

• Cook fresh sausage links first.

If they are from the deli section of the store (near the lunch meat), then all you have to do is slice them first.

But if your sausages are from the meat counter, there’s an extra step to this recipe! Toss them on the grill or smoker, or cook them in a pan on the stove. 

Once they reach an internal temperature of 160-165°F, they’re done. Rest for a few minutes before slicing, then proceed with this Italian sausage pasta recipe.

• Grate a fresh wedge of Parmesan.

Trust me, it makes a HUGE difference in both flavor and texture. Pre-shredded parmesan tends to be waxy and a bit stiff — and please, don’t use the powdered stuff!

Instead, run fresh Parmesan over the smallest holes in your cheese grater (or use a microplane) for tiny, delicate shreds. 

These will melt seamlessly into your one pot Italian sausage pasta in seconds, creating the perfect bite!

Prep Ahead

• Slice sausage and veggies
• Remove stems from basil leaves
• Peel and slice garlic cloves
• Shred parmesan cheese

Serving Suggestions

One pot Italian sausage pasta is a wonderful meal on its own, loaded with noodles, meat, and veggies.

Add some garlic bread or breadsticks to round out your plate, or extra roasted veggies to fill you right up!

Finish it off with a creamy, fluffy no-bake cheesecake that chills in the fridge while you’re cooking everything else!

Kitchen Tools You Will Need

• 4 Quart Braising Pan – This is my favorite cookware to use for one-pot meals like this cheesy sausage pasta. The linguine fits completely inside without having to break it in half, so you can put the lid on.
• Tongs – I love this set of 3. I use every pair of them. They are so handy and grip amazingly well!

Storing and Reheating Italian Sausage Pasta

Allow the dish to cool, then transfer leftovers to an airtight container. Cheesy sausage pasta will keep for 3 to 4 days in the refrigerator.

Reheat pasta with Italian sausage on the stove over low to medium heat. Add a splash of water or broth for moisture, and stir frequently until evenly warmed.

One Pot Sausage Pasta FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other One Pot Pasta Recipes

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One Pot Cheesy Sausage Pasta Recipe with Video

One Pot Sausage Pasta is ready in just 20 minutes. With plump tomatoes and plenty of fresh basil, it's a family favorite comfort food meal!

Course Main

Cuisine Italian

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 6 -8

Calories 632cal

Author Donna Elick

Equipment

• dutch oven or other 6-8 quart pot

Ingredients

• 3 cups grape tomatoes cut in half and divided
• 1 large onion sliced
• 1 pound smoked Italian sausage links precooked and sliced into coins
• 20-30 basil leaves divided
• 4 garlic cloves sliced
• 1 pound dry linguine (See Notes)
• 1 1/2 teaspoons kosher salt
• 1 teaspoon fresh ground pepper
• 4 1/2 cups water or beef or chicken broth
• 1 cup fresh shredded Parmesan cheese

Instructions

• Set aside 1 cup halved tomatoes, 10 basil leaves, and all of the Parmesan cheese.
• Combine remaining ingredients in a 12-inch braising pan or Dutch oven over medium-high heat. Cover and bring to a boil. Once water is boiling, remove the cover and cook 7-9 minutes, or until pasta is al dente (with a bite to it).  Toss pasta with tongs occasionally to keep the pasta from sticking. The liquid will be mostly absorbed when pasta is finished cooking.
• Add cheese and toss to combine. Cheese may clump at first, but will melt into the sauce after a few minutes.  Toss in remaining tomatoes and basil before serving.

Video

Notes

1. Use your favorite sausage. I prefer Italian sausage links.
2. You can substitute 1 pound of any type of dry pasta for the spaghetti. Linguine and fettucine are great options. Just be sure to cook the pasta to al dente (meaning, with a slight bite to it).

Nutrition

Serving: 1 | Calories: 632cal | Carbohydrates: 63g | Protein: 28g | Fat: 29g | Saturated Fat: 12g | Cholesterol: 69mg | Sodium: 1419mg | Sugar: 5g | Fiber: 4g | Calcium: 252mg | Iron: 2mg

Originally published March 2014. Updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.

The post One Pot Cheesy Sausage Pasta Recipe with Video appeared first on The Slow Roasted Italian.

It’s incredible how such a simple combination of ingredients can deliver such a big flavor! I’ve made these crispy fingerling potatoes for years – and we still love it!

When you have delicious recipes like this, you keep making them all the time. (in fact, I just make this last week!) 

It just might be my favorite side dish to cook this kind of potato, and I could literally eat this on a daily basis. It’s so good! 

If you’re a fan of crispy potatoes, it’s time to make this easy recipe. The tender skin paired with the flavorful middles are crazy good! 

It’s a delicious side dish that pairs well with just about any main entree or is good enough to enjoy on its own. Plus, there is minimal prep work needed! (and that’s a good thing!) 

In fact, these crispy roasted fingerling potatoes replace my craving for french fries because I love that crispy skin! 

Whip these up quickly for an easy weeknight dinner. It couldn’t be easier to make this fingerling potato recipe when the craving hits. 

Check out the printable recipe card below for all the details! 

These crispy garlic herb potatoes are the perfect side for our Boneless Steak Recipe — a complete steakhouse dinner without leaving the house

Roasted Fingerling Potatoes

Fresh spuds tossed with a little oil, minced garlic, and chopped fresh rosemary (plus salt and pepper!) are the perfect addition to any meal.

Don’t feel like waiting? Cook them in the air fryer for perfectly crispy bites in a fraction of the time!

Corn on the cob tastes just as delicious when roasted since the natural sugars caramelize to perfection. 

In fact, I often toss some in the oven when I make this fingerling potatoes recipe!

Baked Fingerling Potatoes Tips and Tricks

• Don’t forget to rinse! Run the spuds under cool water, rubbing away any dirt spots with your fingers. Pat dry completely with paper towels before tossing with the oil and seasonings.
  
• Use dried herbs. If fresh isn’t available, dried rosemary works just as well. Reduce the amount to 2 teaspoons since the flavor is more potent.
  
• Time-saving tip: Roasted fingerling potatoes will cook faster if you slice them in half lengthwise first. 
  
  Start checking around the 30 minute mark – they’re done when they are fork-tender and crispy around the edges.
  
• Not a fan of rosemary? Parsley, thyme, or even Italian seasoning is just as delicious!
  
• Add some cheese! Once the roasted rosemary fingerling potatoes are cooked, sprinkle some freshly grated Parmesan over the top before serving.

What to Serve with Rosemary Fingerling Potatoes

Make this fingerling potatoes recipe for a simple weeknight meal, or prepare a larger batch for a fancy dinner party!

They go well with chicken, pork chops, or steak — any of which can be cooked in the air fryer while these are in the oven.

Or, pull out all the stops with this juicy prime rib recipe! Round out the meal with your favorite holiday sides and cap off the night with a tasty dessert.

Roasted Fingerling Potatoes FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Fantastic Potato Side Dishes

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Roasted Fingerling Potatoes Recipe with Garlic Herbs + Video

Roasted Fingerling Potatoes is the easiest side dish recipe you will ever make! The tender potatoes are seasoned with garlic and rosemary.

Course Side Dish

Cuisine Italian

Method Oven

Prep Time 5 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 8

Calories 166cal

Author Donna Elick

Equipment

• mixing bowls
• 9×13-inch casserole dish
• garlic press

Ingredients

• 3 pounds fingerling potatoes
• 2 tablespoons extra virgin olive oil
• 6 cloves garlic minced
• 2 tablespoons chopped rosemary about 4 sprigs
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper

Instructions

• Preheat oven to 400°F.
• Rinse potatoes. Place potatoes in a 7”x10”x3” baking dish (or similar size).
• Combine remaining ingredients in a small bowl. Stir to combine. Pour over potatoes. Toss with clean hands until potatoes are well coated.
• Bake 60-70 minutes, stirring occasionally until potatoes are fork tender. (Mine cooked 60 minutes).
• Serve and enjoy!

Video

Notes

You can substitute 2 teaspoons dried rosemary in place of the fresh rosemary.

Nutrition

Serving: 1 | Calories: 166cal | Carbohydrates: 31g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 301mg | Sugar: 1g | Fiber: 4g | Calcium: 27mg | Iron: 1mg

Originally published May 2014, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Roasted Fingerling Potatoes Recipe with Garlic Herbs + Video appeared first on The Slow Roasted Italian.