WHY YOU’LL LOVE CHOPPED ITALIAN SALAD

• Big, bold Italian deli flavor in every bite
  
• Chopped small so you get everything on one fork
  
• Perfect balance of salty, tangy, creamy, and crisp
  
• Feels restaurant-level but takes 20 minutes
  
• Holds up beautifully for entertaining

Italian Chopped Salad

Confession… I have a favorite salad. It’s an antipasto salad from my favorite pizza place, and every time I order it, I tell myself I’m going to recreate it at home.

It’s bold. It’s dramatic. It’s piled high with meats and cheese and all the briny, punchy things that make you keep going back for another forkful. 

And that’s exactly what inspired this chopped Italian salad recipe.

I didn’t want a quiet salad. I wanted that deli-counter energy. Salty salami. Creamy mozzarella. Sharp red onion.

Pepperoncini that wake everything up. And a vinaigrette that actually stands up to all of it instead of disappearing.

When you chop it small and toss it just right, every bite hits all at once. That’s the goal. Not subtle. Just really, really good. Looking for different salads, our best salad recipes collection is for you!

INGREDIENT NOTES

• Romaine Lettuce: Chop it fine. That’s the whole point of a chopped salad.
  
• Radicchio: Adds a slight bitterness that balances the salty meats.
  
• Salami & Pepperoni: Use good-quality deli cuts, and ask for them thinly sliced.
  
• Fresh Mozzarella: Creamy and mild to balance the sharper ingredients.
  
• Pepperoncini Slices: Adjustable heat and tang. Add more to match your comfort level.
  
• Black Olives & Artichoke Hearts: For a briny, savory punch.
  
• Red Wine Vinegar: Gives the dressing its signature sharpness.

VARIATIONS 

Lighter Protein: Swap the deli meats for sliced grilled chicken.

Cheese Swap: Use cubed provolone for sharper flavor.

Kalamata Olives: Add a deeper, brinier olive profile to chopped Italian salad.

Iceberg Mix: Replace radicchio with iceberg lettuce for extra crunch.

Pasta Salad Style: Toss with cooked, cooled pasta for a heartier version.

Antipasto Loaded: Add roasted red peppers and marinated mushrooms.

SERVING SUGGESTIONS 

• Serve alongside our Cheesy Skillet Gnocchi Recipe.
  
• Pair Italian chopped salad with mini meatloaf cups.
  
• Add to a charcuterie-style dinner spread.
  
• Serve with garlic knots for full Italian deli vibes.
  
• Serve as a side with crock pot spaghetti (or creamy spaghetti) & garlic bread.
  
• Make it the main dish with extra protein, cooked rotini, or cheesy tortellini.
  

ITALIAN CHOPPED SALAD RECIPE FAQ

The secret to a good chopped salad is uniformity, and this Italian chopped salad recipe is no different. 

When ingredients are cut small and evenly, the dressing distributes more effectively and every bite tastes balanced. Larger pieces separate on the fork. Smaller pieces blend.

The vinaigrette also needs enough acidity to stand up to cured meats and cheese. That’s why the red wine vinegar and lemon both matter… they brighten without overpowering.

And don’t overdress. Start with less, toss, then add more as needed. Balance is everything here.

If you love bold Italian greens, our Arugula Salad Recipe is another easy, flavor-packed salad worth bookmarking.

TOOLS NEEDED 

• Large Mixing Bowl: Plenty of room to toss Italian chopped salad properly.
  
• Sharp Chef’s Knife: For clean, even chopping of lettuce, veggies, and cheese.
  
• Cutting Board: Something stable and spacious.
  
• Whisk: For emulsifying the dressing.
  
• Salad Tongs: A gentle but thorough way to toss salad.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Salad Recipes

Sweet Kale Salad (Costco Copycat)

Southwest Chopped Salad

BBQ Chicken Salad Recipe (Easy 25 Minute Meal)

Grilled Peach Salad with Arugula

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Italian Chopped Salad

This Italian Chopped Salad has everything: deli meats, mozzarella, olives, artichoke hearts… plus a tangy vinaigrette to tie it together.

Course Salad

Cuisine Italian

Method Mixed

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 4 -6

Calories 592cal

Author Donna Elick

Ingredients

FOR THE SALAD

• 1 large head romaine lettuce, finely chopped (about 6 cups)
• 1/2 small head radicchio. thinly shredded (about ¾ to 1 cup)
• 5 ounces grape tomatoes, halved (about 1 cup)
• 1 medium cucumber, diced (about 1 cup)
• 6 ounces salami, pepperoni, or a combination, thinly sliced
• 1/2 small red onion, thinly sliced (about ½ cup)
• 4 ounces fresh mozzarella, cut into cubes (about 1 cup)
• 1/2 cup artichoke hearts, drained and diced
• 1/2 cup black olives, sliced sliced
• 1/4 to 1/2 cup pepperoncini slices
• 1/4 cup fresh basil, sliced into ribbons sliced into ribbons
• 1/4 cup shredded Parmesan cheese optional

FOR THE ITALIAN VINAIGRETTE

• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon dried oregano
• 1 clove garlic, minced (about 1 teaspoon)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper

Instructions

• MAKE DRESSING: In a small bowl, whisk together 1/2 cup extra virgin olive oil, 1/4 cup red wine vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon dried oregano, 1 clove garlic, minced, 1/2 teaspoon kosher salt, and 1/2 teaspoon fresh ground black pepper until emulsified. Taste and adjust seasoning if needed.
• COMBINE SALAD: In a large mixing bowl, add 1 large head romaine lettuce, finely chopped, 1/2 small head radicchio. thinly shredded, 5 ounces grape tomatoes, halved, 1 medium cucumber, diced, 6 ounces salami, pepperoni, or a combination, thinly sliced, 1/2 small red onion, thinly sliced, 4 ounces fresh mozzarella, cut into cubes, 1/2 cup artichoke hearts, drained and diced, 1/2 cup black olives, sliced, 1/4 to 1/2 cup pepperoncini slices, and 1/4 cup fresh basil, sliced into ribbons.
• DRESS: Drizzle about ¾ of the dressing over the salad and toss gently with salad tongs until evenly coated. Add more dressing as desired.
• SERVE: Sprinkle with 1/4 cup shredded Parmesan cheese if using and serve immediately.

Notes

Make-Ahead: Chop all ingredients up to 1 day ahead and store separately in airtight containers. Dress just before serving to keep the salad crisp.

Storage: Undressed salad keeps for 2 to 3 days in the refrigerator. Dressed salad is best eaten within 1 day.

Dressing Storage: Store dressing in a sealed jar in the refrigerator for up to 2 weeks. Shake well before using.

Flavor Tip: If the dressing tastes too sharp, add a small pinch of sugar to balance.

Substitutions:
Swap radicchio for iceberg or red cabbage.
Use Kalamata olives instead of black olives.
Use provolone instead of mozzarella.
Add grilled chicken instead of deli meats for a lighter option.

Nutrition

Serving: 1 | Calories: 592cal | Carbohydrates: 10g | Protein: 20g | Fat: 52g | Saturated Fat: 14g | Cholesterol: 60mg | Sodium: 2059mg | Sugar: 4g | Fiber: 3g | Calcium: 266mg | Iron: 2mg

Originally published March 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 Italian Chopped Salad appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE MUFFIN CUP MEATLOAF

• Perfect portions with zero slicing
  
• Juicy meatloaf that doesn’t dry out
  
• Kid-friendly, freezer-friendly, weeknight-friendly
  
• Classic Italian flavors everyone knows
  
• Built-in sauce and cheese on top

Meatloaf Cups

This is meatloaf for people who think they don’t like meatloaf.

Because these meatloaf muffin cups don’t slump. They don’t fall apart. And they definitely don’t feel heavy.

The muffin tin does all the work. Everything cooks evenly, the edges stay tender, and the cheese melts right where you want it. Plus… everyone gets their own.

I love this meatloaf cups recipe for busy nights and loud tables. They reheat beautifully, freeze even better, and somehow disappear faster than a full-size loaf ever did.

Reliable. Cozy. No drama.

INGREDIENT NOTES

• Ground Meat: Beef is classic, but a beef-and-sausage blend adds serious flavor and moisture!
  
• Italian Breadcrumbs: Already seasoned, which keeps things simple. If you’re out, mix a ½ tablespoon of Italian seasoning into plain breadcrumbs.
  
• Milk: Keeps the meatloaf tender, so don’t skip it. Whole milk is best, but you can get away with what you have on hand.
  
• Parmesan Cheese: Adds savory depth without making things heavy. Always use freshly grated for the best melt.
  
• Mozzarella Cheese: For the top of each muffin cup meatloaf! Use low-moisture mozz so things don’t get soggy.
  
• Pasta Sauce: Use one you’d actually eat on pasta. It matters! I typically reach for Rao’s.

VARIATIONS

Beef & Sausage: Absolute best flavor, hands down. Everything stays super juicy too.

Turkey Italian: Use ground turkey with extra seasoning.

Spicy: Add crushed red pepper flakes to the meatloaf mixture.

Extra Cheesy: Mix shredded mozzarella into the meat as well.

Low-Carb: Swap breadcrumbs for almond flour. Don’t forget to replace the seasoning!

Marinara Swap: Top meatloaf cups with arrabbiata (spicy tomato sauce) for heat.

SERVING SUGGESTIONS

• Top with chopped parsley or basil.
  
• Serve meatloaf muffin cups with mashed potatoes or polenta.
  
• Great with garlic bread on the side.
  
• Pair with garlic green beans or roasted broccoli.
  
• Add a simple salad to round out the meal.

MUFFIN CUP MEATLOAF RECIPE FAQ

The secret to this muffin cup meatloaf recipe? Surface area. More edges mean more even cooking, which keeps the inside juicy without drying out the outside.

Milk and breadcrumbs form a panade (that’s just a fancy word for a moisture trap), which holds onto juices as the meat cooks.

The sauce on top adds insulation, and the cheese finishes the job by sealing everything in. Letting the meatloaf muffin cups rest matters too. It gives the proteins time to relax so the meat stays tender.

Simple ingredients. Smart structure.

TOOLS NEEDED

• Standard 12-Cup Muffin Tin: The secret to perfect portions. Grease beforehand.
  
• Large Mixing Bowl: Plenty of room to mix everything gently.
  
• Spoon or Scoop: Even portions matter for even baking.
  
• Nonstick Spray: These meatloaf cups need a little help releasing.
  
• Instant-Read Thermometer: Optional, but reassuring! Aim for 160-165°F in the center.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Meatloaf Recipes

Balsamic Glazed Meatloaf + Video

Crockpot Meatloaf (Best Melt-in-Your-Mouth Recipe)

Easy Smoked Meatloaf Recipe + Video

Best Air Fryer Meatloaf (Easy 5 Minute Prep Recipe)

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Meatloaf Cups

These cheesy Meatloaf Cups are packed with Italian flavor and impossible to mess up. Portioned for easy serving, with plenty of sauce on top.

Course Main

Cuisine Italian

Method Oven

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 12 12 mini meatloaf cups (serves 4 to 6)

Calories 115cal

Author Donna Elick

Ingredients

• 1 pound lean ground meat beef, or a beef and Italian sausage blend
• 1/2 cup Italian-style breadcrumbs
• 1/2 cup whole milk
• 1/3 cup fresh grated Parmesan cheese
• 1 large egg
• 1 tablespoon minced garlic about 3 cloves
• 1 1/2 teaspoons Italian seasoning
• 1 teaspoon onion powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 cup pasta sauce (I like Rao’s)
• 1/2 cup shredded mozzarella cheese about 2 ounces
• Chopped fresh parsley or basil for garnish (optional)
• 3/4 cup pasta sauce

Instructions

• PREP OVEN: Preheat the oven to 375°F. Lightly coat a standard 12-cup muffin tin with nonstick olive oil spray.
• MIX MEATLOAF: In a large bowl, add 1 pound lean ground meat, 1/2 cup Italian-style breadcrumbs, 1/2 cup whole milk, 1/3 cup fresh grated Parmesan cheese, 1 large egg, 1 tablespoon minced garlic, 1 1/2 teaspoons Italian seasoning, 1 teaspoon onion powder, 1/2 teaspoon kosher salt, and 1/2 teaspoon fresh ground black pepper. Pour in 1/2 cup pasta sauce and mix gently just until combined.
• PORTION: Divide the meat mixture evenly among the muffin cups, about a scant ¼ cup per cup. Press lightly into each cavity and use the back of a spoon to make a shallow indentation in the center.
• TOP: Spoon about 1 teaspoon remaining 3/4 cup pasta sauce over the top of each meatloaf cup.
• BAKE: Bake for 20 to 22 minutes, until mostly cooked through.
• ADD CHEESE: Remove the pan from the oven. Spoon the remaining pasta sauce over the cups and sprinkle evenly with 1/2 cup shredded mozzarella cheese. Return to the oven and bake for another 5 to 6 minutes, until the cheese is melted and bubbly and the internal temperature reaches 160 to 165°F.
• REST AND SERVE: Let rest for 5 minutes, then carefully remove from the muffin tin. Garnish with Chopped fresh parsley or basill if desired.

Notes

Make-Ahead: Assemble and refrigerate up to 24 hours before baking, or bake fully and reheat when ready to serve.

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

Reheating: Reheat in a 350°F oven for about 15 to 20 minutes, or microwave in 1-minute intervals until heated through.

Freezing: Freeze baked or unbaked meatloaf cups for up to 3 months. Thaw overnight in the refrigerator before reheating or baking.

Ingredient Note: Italian sausage adds extra seasoning. If using plain ground beef or pork, you may want to add an extra ½ teaspoon Italian seasoning and a pinch more salt.

Nutrition

Serving: 1 | Calories: 115cal | Carbohydrates: 6g | Protein: 12g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 44mg | Sodium: 363mg | Sugar: 2g | Fiber: 1g | Calcium: 84mg | Iron: 2mg

Originally published January 2013, updated and republished February 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 Meatloaf Cups appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE LOADED POTATO SKINS

• Crispy potato shells with Italian-style toppings.
  
• Perfect appetizer, snack, or game-day food.
  
• Customizable with your favorite cheese or toppings.
  
• Bursting with bold flavors: garlicky, cheesy, and savory.
  
• Can be prepped ahead or frozen for later.

Potato Skins

Okay, listen… I love a classic potato skin, but once I stuffed these with sausage, marinara, and melty cheese? Game over.

For the last 15 years, this potato skin recipe has been my “impress the crowd without breaking a sweat” move.

The garlic oil makes the shells so crisp and flavorful, you could snack on them alone. But add that saucy, cheesy filling, and suddenly it’s like pizza met a potato and fell in love.

I serve these Italian potato skins for game days, holidays, or just because… and they never last long. Honestly, I recommend doubling the batch. Trust me, they’ll vanish in minutes.

Have extra russet potatoes left? Use them in our Beef Tallow French Fries! We fry them in beef fat for a crispy, golden, insanely flavorful fry unlike anything you’ve had before!

INGREDIENT NOTES

• Russet Potatoes: Large, starchy potatoes make the crispiest shells. Scrub well and bake until tender before scooping.
  
• Garlic: Smashing cloves infuses oil without burning. For a stronger garlic punch, mince finely instead.
  
• Extra Virgin Olive Oil: Use a good one! It flavors both shells and filling.
  
• Italian Sausage: Hot sausage adds a kick, but sweet or mild work if preferred. Drain well to keep the filling from becoming greasy.
  
• Sun-Dried Tomatoes: Add tangy-sweet richness. Use oil-packed for the best flavor, but drain before chopping.
  
• Cheese Blend: Mozzarella melts creamy, provolone adds sharpness, and parmesan brings saltiness. Shred fresh for the best melt.
  
• Marinara: Use homemade or store-bought, but make sure it’s thick enough to sit inside potato shells.

VARIATIONS

Meatless: Skip the sausage and add sautéed mushrooms and spinach.

Pepperoni Pizza Skins: Replace sausage with diced pepperoni and extra mozzarella.

Four Cheese: Fill with ricotta, mozzarella, provolone, and parmesan.

Mediterranean: Use feta, kalamata olives, and roasted red peppers.

BBQ Twist: Swap marinara for barbecue sauce and sausage for shredded chicken.

Spicy: Add red pepper flakes or drizzle with hot honey before serving.

Breakfast Style: Fill with scrambled eggs and bacon or prosciutto.

SERVING SUGGESTIONS

• Game Day Spread: Serve alongside jalapeño popper pretzel bombs and sheet pan nachos.
  
• Italian Night: Pair with Caesar Salad for a fun twist on pizza night.
  
• Party Platter: Arrange potato skins on a large tray, sprinkle with basil, and serve with extra marinara for dipping.
  
• Family Dinner: Round it out with roasted veggies or a simple green salad.

POTATO SKINS RECIPE FAQ

I grew up loving this appetizer, and once I figured out how to make potato skins from scratch, the Italian in me couldn’t resist giving them a twist!

Over the years, I’ve learned that the secret to restaurant-level skins is crisping the shells twice: once cut side down, then again cut side up.

It keeps them sturdy enough to hold a saucy filling without getting soggy.

I also discovered that brushing with garlic oil turns the plain potato into something crave-worthy all on its own.

These details, combined with a hearty sausage filling and melty cheese, are why this potato skin recipe has become a family favorite for every occasion.

TOOLS NEEDED

• Vegetable Brush: To scrub potatoes clean.
  
• Fork: For piercing potatoes before baking.
  
• Baking Sheet: Fits all six potatoes at once.
  
• Mixing Bowl: For sausage and cheese mixture.
  
• Skillet: For browning sausage.
  
• Wooden Spoon: For breaking up sausage as it cooks.
  
• Pastry Brush: To brush garlic oil onto the shells.
  
• Knife & Spoon: To cut and scoop potato flesh.
  
• Serving Platter: For presentation with garnishes and dipping sauces.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Appetizer Recipes

Applebee’s Spinach Artichoke Dip (Copycat Recipe)

Cheeseburger Spring Rolls (Cheesecake Factory Copycat)

Bruschetta Recipe (Sheet Pan)

Chipotle Queso Blanco Cheese Dip Copycat Recipe

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Italian Potato Skins

These Potato Skins are loaded with sausage, cheese, basil, and sun-dried tomatoes, putting an Italian twist on the classic appetizer!

Course Side Dish

Cuisine Italian

Method Oven

Prep Time 20 minutes minutes

Cook Time 1 hour hour 21 minutes minutes

Total Time 1 hour hour 41 minutes minutes

Servings 3 -4

Calories 1192cal

Author Donna Elick

Equipment

• small bowl
• baking sheet
• medium skillet
• bowl

Ingredients

• 6 medium Russet potatoes about 3 pounds
• 1/4 cup extra virgin olive oil
• 3 garlic cloves smashed
• 1 teaspoon Italian seasoning
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1 pound hot Italian sausage casings removed
• 1/3 cup sun-dried tomatoes drained and chopped
• 1 cup Italian cheese blend shredded (about 4 ounces, divided)
• 3/4 cup marinara sauce plus more for serving if desired
• Fresh basil chopped, for garnish
• Optional: sour cream for dipping

Instructions

• Bake the Potatoes: Preheat the oven to 400°F. Scrub the potatoes with a vegetable brush, pat them dry, and pierce each one 5 to 7 times with a fork. Place 6 medium Russet potatoes on a large baking sheet and bake them for about 1 hour, or until they are fork tender.
• Make the Garlic Oil: While the potatoes are baking, combine the 1/4 cup extra virgin olive oil and the 3 garlic cloves smashed in a small bowl. Cover the bowl with a paper towel and microwave it for 30 seconds. Stir in the 1 teaspoon Italian seasoning, the 1 teaspoon kosher salt, and the 1/2 teaspoon fresh ground black pepper, and set it aside.
• Scoop the Potatoes: Once the potatoes are cool enough to handle, turn the oven up to 425°F. Cut each potato in half lengthwise and carefully scoop out the flesh, leaving about a 1/4- to 1/2-inch shell.
• Crisp the Outside: Place the potato halves cut side down on a lightly greased sheet pan. Brush the outsides with some of the garlic oil and bake them for 5 to 10 minutes, until they start to crisp up.
• Crisp the Inside: Flip the potatoes over so the cut sides are facing up. Brush the insides with more of the garlic oil and bake them for another 5 to 10 minutes, depending on how crispy you like them.
• Cook the Filling: While the potato shells are crisping, cook the 1 pound hot Italian sausage in a medium skillet over medium-high heat until it’s browned and cooked through. Drain off the excess grease, then stir in 1/3 cup sun-dried tomatoes and 1/2 cup of the cheese.
• Fill the Potato Skins: Take the shells out of the oven and spoon a little marinara sauce into each one. Add the sausage mixture on top of the marinara and then sprinkle the rest of the cheese evenly over the potatoes.
• Melt and Serve: Return the pan to the oven and bake the potato skins for about 5 minutes, or until the cheese is melted and bubbly. Garnish them with fresh basil and serve with extra marinara or sour cream on the side for dipping.

Notes

Make-Ahead: Bake and scoop potatoes up to 24 hours ahead. Store shells covered in the fridge, then crisp and fill before serving.

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

Reheating: Reheat in the oven at 350°F for 10–15 minutes. Air fryer works great too — 5 minutes at 375°F.

Freezing: Freeze unfilled shells after the second crisping. Cool, wrap individually in foil, and freeze up to 3 months. Bake from frozen at 400°F until hot, then fill and finish.

Simplify: Skip microwaving garlic oil separately and sauté garlic in the sausage skillet before adding seasoning. Less dishes, same great flavor.

Nutrition

Serving: 1 | Calories: 1192cal | Carbohydrates: 91g | Protein: 43g | Fat: 76g | Saturated Fat: 21g | Cholesterol: 122mg | Sodium: 2277mg | Sugar: 9g | Fiber: 8g | Calcium: 197mg | Iron: 8mg

Originally Published August 2011, updated and republished December 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 Potato Skins 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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Other Beef Recipes

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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.

The texture is luscious and spoonable… like the love child of a cheese soufflé and a warm dip. It’s elegant enough for entertaining, yet so cozy I’ll happily enjoy one all by myself as a meal with crusty bread and a side salad.

Serve this ricotta bake family-style as a dip, appetizer, or main. It’s versatile comfort food at its best!

WHY YOU’LL LOVE THIS RICOTTA BAKE

• Perfect balance of creamy ricotta and tangy sun-dried tomatoes.
  
• Elegant presentation that looks fancier than the effort it takes.
  
• Individual servings make dinner feel special.
  
• Versatile enough to serve as an appetizer, side, or light entrée.
  
• Cozy comfort food with a Mediterranean flair.

Baked Ricotta

Oh, friend… this ricotta bake recipe is a little ta-da moment in a ramekin. You scoop in and — surprise! — there’s that sun-dried tomato waiting like a tangy jewel at the bottom.

The ricotta puffs up all golden and cheesy, then settles into a creamy, spoonable dream that makes you feel like you’re sitting in a trattoria in Tuscany.

It’s the kind of recipe that makes people think you’ve been in the kitchen for hours when really it’s just a stir-and-bake situation.

Elegant, easy, and absolutely packed with flavor. Now, that’s what I call a win-win!

If you love elegant and addicting recipes like this, you’ll also adore my easy Baked Feta recipe! It’s absolutely stunning!

INGREDIENT NOTES

• Ricotta: Whole milk ricotta provides the richest flavor and creamiest texture. Part-skim works but won’t be as indulgent. Always drain well, whether it’s store-bought or homemade.
  
• Eggs: Bind the mixture and help it puff as it bakes. Room temperature eggs incorporate more smoothly.
  
• Parmesan: Use freshly grated for the best flavor. About 2 ounces = ½ cup. Pecorino Romano can be substituted for a sharper bite.
  
• Kosher Salt & Pepper: Essential for seasoning the mild ricotta. Start light, then taste and adjust.
  
• Nutmeg: Just a pinch adds warmth and depth to baked ricotta without overpowering. Freshly grated is best.
  
• Sun-Dried Tomatoes: Choose oil-packed for tenderness and flavor. Blot excess oil before using. You’ll need 1 large or 2 small per ramekin.
  
• Parsley: Adds a fresh, herby pop at the end. Basil also works beautifully.

VARIATIONS

Meaty Twist: Stir in ½ cup cooked Italian sausage, ground beef, or crumbled bacon for a heartier version.

Spinach Ricotta: Mix in ½ cup sautéed spinach for a veggie boost.

Herb Lovers: Swap parsley for a blend of fresh basil, thyme, and oregano.

Cheese Swap: Try pecorino Romano or asiago instead of parmesan for a sharper bite.

Spicy Kick: Add a pinch of red pepper flakes or diced Calabrian chilies.

Mediterranean Style: Layer in chopped olives and artichoke hearts for briny, tangy flavor.

Pesto Twist: Swirl 2 tablespoons of basil pesto into the ricotta mixture before baking.

SERVING SUGGESTIONS

• With Dippers: Serve warm with toasted baguette slices, focaccia, or crackers for scooping.
  
• Salad Duo: Pair baked ricotta cheese with a crisp Italian salad for balance.
  
• Party Appetizer: Make mini versions in muffin tins for bite-sized starters.
  
• Family Style: Serve alongside roasted garlic rosemary fingerling potatoes for a hearty meal.
  
• Wine Pairing: Baked ricotta goes well with both crisp whites or light-bodied reds.

BAKED RICOTTA CHEESE FAQ

What makes this ricotta bake recipe shine is the balance of texture and moisture.

Draining ricotta removes excess whey, so the baked dish sets without being soggy. Eggs act as a binder and lift the ricotta slightly as it bakes, while parmesan adds salty sharpness.

A pinch of nutmeg enhances the richness without being obvious. It’s a quiet background note that makes the whole dish sing.

Placing sun-dried tomatoes at the bottom not only adds flavor but creates a built-in “sauce” as they warm, infusing every bite with tangy richness. Simple ingredients, perfect technique, delicious results!

TOOLS NEEDED

• Small Sieve and Bowl: For draining ricotta.
  
• Mixing Bowl and Fork: To combine filling.
  
• Six 1-cup Ramekins: Or oven-safe bowls.
  
• Pastry Brush or Butter Knife: For greasing ramekins.
  
• Baking Sheet: To hold ramekins in the oven.
  
• Thin Knife: Helps release baked ricotta cheese from ramekins.
  
• Serving Plates: For unmolding and garnishing.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Appetizer Recipes

Beef Carpaccio Recipe (Easy Italian Appetizer)

Christmas Antipasto Wreath Appetizer (Italian Antipasti)

Roasted Sweet Potato Rounds Appetizer with Goat Cheese

Bruschetta Recipe (Sheet Pan)

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Baked Ricotta with Sun-Dried Tomatoes

Creamy Baked Ricotta is an easy appetizer, made extra tangy and savory with sun-dried tomatoes. Serve family-style or in individual ramekins!

Course Main

Cuisine Italian

Method Oven

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Cool Time 10 minutes minutes

Total Time 1 hour hour

Servings 6

Calories 222cal

Author Donna Elick

Equipment

• small sieve
• small bowl
• ramekins
• knife

Ingredients

• 2 cups whole milk ricotta cheese drained
• 3 large eggs
• 1/2 cup freshly grated parmesan cheese about 2 ounces
• 1/2 teaspoon kosher salt plus more to taste
• 1/4 teaspoon fresh ground black pepper
• Pinch ground nutmeg
• 6 –12 sun-dried tomatoes packed in oil 1 large or 2 small per ramekin
• 1 tablespoon fresh parsley roughly chopped

Instructions

• Drain the Ricotta: Place ricotta in a small sieve set over a bowl. Cover and refrigerate for at least 1 hour (up to overnight) to remove excess moisture. This keeps the baked ricotta light and prevents sogginess.
• Preheat the Oven: Preheat to 350°F. Generously butter six 1-cup oven-safe bowls or ramekins.
• Mix the Ricotta Base: In a medium mixing bowl, combine drained 2 cups whole milk ricotta cheese, 3 large eggs, 1/2 cup freshly grated parmesan cheese, 1/2 teaspoon kosher salt, 1/4 teaspoon fresh ground black pepper, and Pinch ground nutmeg. Stir with a fork until smooth and creamy. The mixture should be thick but pourable.
• Assemble the Ramekins: Place 6 –12 sun-dried tomatoes packed in oil in the bottom of each prepared ramekin. Divide ricotta mixture evenly on top.
• Bake the Ricotta: Bake for 30–35 minutes, until golden brown, slightly puffed, and the edges look set. The center should no longer jiggle when gently shaken.
• Cool and Serve: Let cool for 10 minutes. Run a knife around the edge to release, then carefully invert onto serving plates. Sprinkle with 1 tablespoon fresh parsley and serve warm.

Notes

Make-Ahead: Ricotta mixture can be assembled and refrigerated up to 12 hours before baking. Bake just before serving for best texture.

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

Reheating: Warm gently in a 300°F oven for 10–12 minutes, or microwave individual portions for 30 seconds.

Freezing: Not recommended — ricotta changes texture when frozen and reheated.

Essential Tip: Be sure to drain the ricotta. Skipping this step leads to watery, dense results instead of light, fluffy baked ricotta.

Nutrition

Serving: 1 | Calories: 222cal | Carbohydrates: 5g | Protein: 15g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 142mg | Sodium: 453mg | Sugar: 0.3g | Fiber: 0.2g | Calcium: 262mg | Iron: 1mg

Originally Published July 2011, 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 Baked Ricotta with Sun Dried Tomatoes appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE ROAST CHICKEN AND LEMON

• Crispy golden skin that tastes like rotisserie chicken.
  
• Juicy, tender meat with bright lemon and garlic flavor.
  
• Simple enough for weeknights, special enough for guests.
  
• Homemade pan gravy takes it over the top.
  
• Perfect base for meal prepping sandwiches, soups, and salads.

Lemon Roasted Chicken

Oh, honey… this roasted lemon chicken is a showstopper. She’s got that crispy, golden skin that shatters when you cut in, and the lemon-garlic-herb magic going on underneath is just chef’s kiss.

It’s the kind of dinner that makes your kitchen smell like a five-star restaurant, but it’s as easy as tossing a bird in a pan.

The pan drippings alone? Worth their weight in gold. And yes, we’re turning them into silky, rich gravy because we don’t waste flavor around here.

Serve this beauty at Sunday dinner and watch everyone fight over the last drumstick.

INGREDIENT NOTES

• Chicken: A 4-5 pound bird cooks in about 70-80 minutes. Smaller or larger chickens will need adjusted times.
  
• Butter: Use unsalted butter to control the salt yourself. If using salted, reduce added salt slightly. Olive oil can be swapped for a lighter flavor.
  
• Lemon: Fresh lemon adds brightness and balances richness. Meyer lemons bring extra sweetness if available.
  
• Garlic: Two cloves minced = about 1 teaspoon. Fresh cloves give the best flavor, but garlic paste or jarred garlic can be used.
  
• Herbs: Rosemary and thyme are classic for a lemon chicken roast. Sage or parsley can be swapped depending on what you have.
  
• Salt & Pepper: Season liberally, both inside and out. Kosher salt clings better to skin than table salt.
  
• Stock: Use low-sodium chicken stock for the gravy so you can season to taste at the end.

VARIATIONS

Herb Lovers: Add fresh sage and parsley along with rosemary and thyme.

Citrus Twist: Swap lemon for orange or mix both for brightness.

Garlic Lovers: Double the garlic and add roasted garlic cloves to the pan.

Spicy Kick: Rub chicken with smoked paprika and cayenne before roasting.

Mediterranean: Stuff cavity with lemon, oregano, and olives.

Olive Oil Swap: Use extra virgin olive oil instead of butter for a lighter, dairy-free option.

SERVING SUGGESTIONS

• Classic: Serve with creamy mashed potatoes and roasted green beans.
  
• Simple: Add some garlic bread and a tossed green salad to the table.
  
• Comfort Feast: Pair with cheesy potatoes au gratin or homemade mac and cheese.
  
• Elegant Dinner: Slice and serve lemon roasted chicken with rice pilaf and sautéed asparagus.
  
• Meal Prep: Shred leftovers for sandwiches, wraps, or soups.

LEMON ROAST CHICKEN FAQ

The secret to perfect lemon roast chicken is dry skin, even heat, and rest time.

Patting the chicken dry ensures the skin crisps in the oven. Rubbing butter under and over the skin locks in flavor, while basting helps color and moisture.

Lemon and herbs in the cavity steam from within, infusing the meat. Resting the bird after roasting is essential: juices redistribute, so every slice is moist and flavorful.

Pan drippings are pure umami, and whisking them with flour and stock transforms every last drop into silky, rich gravy. This is roast chicken done right.

TOOLS NEEDED

• Cast Iron Skillet or Roasting Pan: Oven-safe and deep enough for drippings.
  
• Kitchen Twine: Ties legs together for even roasting.
  
• Meat Thermometer: Ensures the chicken is safely cooked to 165°F.
  
• Whisk: For lump-free gravy.
  
• Cutting Board and Sharp Knife: For carving.
  
• Foil: To tent the lemon chicken roast while resting.
  
• Paper Towels: Essential for drying skin before seasoning.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Chicken Recipes

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Lemon Roasted Chicken

Crispy Lemon Roasted Chicken is golden on the outside with tender, juicy meat. The aroma is incredible, and the gravy? Even better!!

Course Main

Cuisine American

Method Oven

Prep Time 20 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 6

Calories 396cal

Author Donna Elick

Ingredients

For the Chicken:

• 1 whole chicken (4–5 pounds), giblets removed
• 2 tablespoons unsalted butter softened
• 1 lemon cut in half
• 5 garlic cloves 2 minced and 3 whole, peeled and smashed
• 3 –4 sprigs fresh rosemary or thyme
• 1 teaspoon kosher salt plus more to taste
• 1/2 teaspoon fresh ground black pepper plus more to taste

For the Gravy:

• Pan drippings from roasted chicken
• 2 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1/2 cup chicken stock
• Kosher salt and pepper to taste
• 2 tablespoons unsalted butter

Instructions

• Preheat the Oven: Preheat to 425°F. Pat 1 whole chicken dry with paper towels — dry skin = crispy skin.
• Season Under the Skin: Gently loosen the skin over the breasts. Spread 2 tablespoons unsalted butter and the minced garlic underneath. Massage the skin to distribute evenly.
• Butter the Outside: Rub 2 tablespoons unsalted butter over the chicken. Season the cavity and outside liberally with Kosher salt and pepper.
• Stuff the Cavity: Squeeze half of 1 lemon over the chicken. Place both lemon halves, 5 garlic cloves, and 3 –4 sprigs fresh rosemary or thyme inside the cavity. Tuck wings under and tie drumsticks with kitchen twine.
• Roast the Chicken: Place chicken in a cast iron skillet or roasting pan. Roast for 70–80 minutes, rotating the pan halfway through. Baste every 20–30 minutes for golden, flavorful skin. If skin browns too quickly, tent loosely with foil. Chicken is done when juices run clear and the thickest part of the thigh reaches 165°F (about 15–18 minutes per pound).
• Rest Before Carving: Transfer chicken to a cutting board, tent with foil, and rest 15 minutes. This keeps juices locked in. Carve and serve.
• Make the Gravy: Skim fat from pan drippings. Melt 2 tablespoons unsalted butter in skillet over medium heat, whisk in 3 tablespoons all-purpose flour, and cook 1–2 minutes until golden and nutty. Slowly whisk in drippings and 1/2 cup chicken stock. Simmer 4–5 minutes until thickened and bubbly. Season to taste and pour over carved chicken.

Notes

Make-Ahead: Roast chicken up to a day ahead, carve, and refrigerate. Reheat covered at 325°F until warmed through.

Storage: Store carved chicken in an airtight container in the fridge for up to 5 days.

Freezing: Freeze carved portions in airtight bags or containers for up to 3 months. Use the bones for homemade stock.

Reheating: Warm slices in a covered dish at 300°F or microwave gently with a splash of stock to prevent drying.

Essential Tip: Always rest your chicken. Cutting too soon causes juices to run out and dry meat.

Nutrition

Serving: 1 | Calories: 396cal | Carbohydrates: 4g | Protein: 25g | Fat: 31g | Saturated Fat: 13g | Cholesterol: 125mg | Sodium: 484mg | Sugar: 0.2g | Fiber: 0.2g | Calcium: 25mg | Iron: 1mg

Originally Posted November 2011, 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 Lemon Roasted Chicken appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS SHEET PAN LASAGNA RECIPE 

• Classic Flavor: Saucy, herby goodness (minus the layering marathon)
  
• Easy Prep: Just stir, spread, and bake
  
• Craveable Texture: Crispy, golden edges and ooey gooey cheese
  
• Weeknight Savior: Great for potlucks too

Sheet Pan Lasagna

Listen, lasagna and I are in a serious relationship. The ooey gooey cheese, the perfectly al dente noodles, the saucy, herby goodness… it’s a love story I never get tired of. 

Over the years, I’ve developed everything from soups and dips to skillet and slow cooker versions, all because I can’t get enough of those layers of pasta, sauce, and cheese.

But sometimes, I crave classic lasagna without the marathon assembly.

I’ve tested so many sheet pan lasagna recipes over the years, and this one wins every single time: it’s faster, crispier, and totally foolproof.

Same cheesy, saucy payoff, but you just stir, spread, and bake. And can we talk about those crispy edges? Be still, my carb-loving heart. 

Trust me, you can have big, bold lasagna flavor with gooey cheese and tender noodles, without spending hours in the kitchen.

This one’s for busy nights, potlucks, or anytime you want lasagna magic without the drama.

INGREDIENT NOTES 

• Lasagna Noodles: Break them into smaller pieces for easier mixing. Cook just shy of al dente since they’ll finish in the oven. Penne or ziti also work.
  
• Ground Beef: I use 88% lean, but ground turkey, pork, sausage, or a mix are all delicious swaps. Drain excess fat if using higher-fat beef.
  
• Onion & Garlic: Classic aromatics for depth. Yellow or white onions both work. Fresh garlic adds the best flavor, but jarred can be substituted.
  
• Marinara: Jarred marinara keeps this sheet pan lasagna recipe easy, but homemade adds a personal touch. Use extra sauce if you like it saucier.
  
  If you really want to step it up a notch, replace marinara with a hearty, creamy authentic bolognese sauce.
  
• Spinach: Frozen spinach saves time. Just thaw and squeeze out every bit of liquid to prevent sogginess. Fresh spinach can be sautéed and stirred into the ricotta.
  
• Cheese: Ricotta gives creaminess, mozzarella melts beautifully, and parmesan adds salty sharpness. Cottage cheese can replace ricotta.
  
• Seasonings: Italian seasoning is convenient, but you can use your own mix of dried basil, oregano, and thyme.

VARIATIONS

Sausage Swap: Replace ground beef with mild or hot Italian sausage.

Lighter Version: Ground turkey, chicken, or pork makes it leaner but still satisfying.

Veggie Boost: Add sautéed mushrooms or zucchini to the meat sauce.

Cheese Twist: Use provolone or fontina in place of mozzarella for extra melt factor.

Spicy Kick: Add red pepper flakes or a drizzle of chili oil.

White Lasagna: Swap marinara for alfredo and use chicken instead of beef.

No-Boil Shortcut: Use no-boil noodles with extra sauce for convenience.

Make It Meatless: Leave out the beef and add extra veggies like eggplant and bell peppers.

SERVING SUGGESTIONS

• Garlic Bread: The buttery crunch is perfect for soaking up every drop of that rich, saucy goodness.
  
• Italian Chopped Salad: Crisp veggies and tangy dressing balance the cheesy layers beautifully.
  
• Roasted Brussels Sprouts: Add a savory, caramelized side that complements the hearty pasta.
  
• Antipasto Platter: Make it a party! Serve with olives, cured meats, and marinated veggies for a family-style spread. I love shaping it into a wreath for the holidays too.
  
• Drink Pairing: A glass of Chianti or a sparkling Italian soda makes this meal complete.
  

SHEET PAN LASAGNE​ FAQ

After more than a decade of developing recipes, I’ve learned that sometimes simpler is better. I wanted all the cozy comfort of lasagna without the extra work of layering, and that’s how this sheet pan lasagna was born. 

The science is in the surface area: baking it flat on a sheet pan gives more crispy edges and faster cooking time. You still get the gooey cheese pulls and hearty layers of flavor, but in a fraction of the time. 

Among all the sheet pan lasagna recipes I’ve tried, this one is my go-to when I want lasagna flavor for a crowd without spending all day in the kitchen.

TOOLS NEEDED

• Half-Sheet Pan (13 x 18 x 1-inch): The perfect size for this recipe.
  
• Large Pot: To boil the pasta.
  
• Large Skillet: For the meat sauce.
  
• Mixing Bowl: To stir together the ricotta and spinach.
  
• Measuring Cups and Spoons: For accuracy.
  
• Wooden Spoon or Spatula: To stir and spread the sauce and noodles.
  
• Colander: For draining pasta and spinach.
  
• Foil or Cooking Spray: To line or grease the pan for easy cleanup.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Sheet Pan Recipes

Easy Italian Sheet Pan Chicken Thighs Recipe

Sheet Pan Chicken Fajitas

Sheet Pan Sausage and Veggies Recipe

Best Meatloaf Recipe (Sheet Pan)

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Sheet Pan Lasagna

Sheet Pan Lasagna delivers all the cheesy, saucy comfort of the classic dish, made easy. No layering or fuss, just golden, bubbly perfection!

Course Main

Cuisine Italian

Method Oven

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 12

Calories 409cal

Author Donna Elick

Ingredients

• 16 ounces lasagna noodles
• 1 1/2 pounds lean ground beef I like 88%
• 1 small white onion diced (about 1/2 cup)
• 4 garlic cloves minced (about 1 tablespoon)
• 4 cups marinara sauce
• 1 tablespoon Italian seasoning
• 1 teaspoon kosher salt divided (plus more for pasta water)
• 1/2 teaspoon fresh ground black pepper divided
• 12 ounces frozen spinach thawed and drained well
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese divided (8 ounces)
• 1 cup shredded parmesan cheese divided (4 ounces)
• Fresh basil or parsley chopped (optional, for garnish)

Instructions

• Preheat the Oven: Preheat the oven to 350°F. Lightly grease a 13 x 18 x 1-inch sheet pan with cooking spray.
• Cook the Pasta: Break the 16 ounces lasagna noodles into 2-inch pieces. Bring a large pot of salted water to a boil and cook the pasta for 1 minute less than the package directions for al dente. Drain well and set aside.
• Cook the Meat Sauce: In a large skillet over medium-high heat, cook the 1 1/2 pounds lean ground beef and 1 small white onion until the beef is browned and the onion is soft, about 6–7 minutes. Drain excess fat if necessary. Add the 4 garlic cloves and cook for 1 minute. Stir in the 4 cups marinara sauce, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1 tablespoon Italian seasoning. Let simmer for 10 minutes if time allows.
• Combine Pasta and Sauce: Stir the cooked noodles into the skillet along with half of the 2 cups shredded mozzarella cheese and half of the 1 cup shredded parmesan cheese. Gently toss to coat everything in sauce. Spread the mixture evenly onto the prepared sheet pan.
• Mix Ricotta and Spinach: In a medium bowl, combine the 2 cups ricotta cheese, drained 12 ounces frozen spinach, and the remaining 1/2 of the 1 teaspoon kosher salt and 1/4 teaspoon of the 1/2 teaspoon fresh ground black pepper. Drop dollops of the ricotta mixture evenly across the pasta.
• Top and Bake: Sprinkle the remaining mozzarella and parmesan evenly over the top. Bake uncovered for 25–30 minutes, or until the cheese is melted and bubbly.
• Rest and Serve: Let the lasagna rest for 5 minutes before slicing into portions. Garnish with fresh basil or parsley if desired.

Notes

Make-Ahead Tips: Assemble the lasagna completely, cover with foil, and refrigerate for up to 24 hours before baking. Add 5–10 minutes to the bake time if starting cold.

Storage: Cool completely before cutting into portions. Store in airtight containers in the fridge for up to 4 days.

Reheating: Reheat individual portions in the microwave in 30-second intervals until hot, or cover with foil and reheat a pan of leftovers in the oven at 350°F for 10–15 minutes.

Freezing: Assemble but do not bake. Cover tightly with plastic wrap and foil, then freeze for up to 3 months. Bake from frozen (adding 15–20 minutes) or thaw overnight in the fridge before baking.

Simplify Cleanup: Line your sheet pan with heavy-duty foil before baking for super easy cleanup.

Nutrition

Serving: 1 | Calories: 409cal | Carbohydrates: 36g | Protein: 31g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 77mg | Sodium: 927mg | Sugar: 4g | Fiber: 3g | Calcium: 348mg | Iron: 4mg

Originally published 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 Sheet Pan Lasagna appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS EASY BRUSCHETTA RECIPE

• Quick prep with simple ingredients.
  
• Broiler method toasts an entire pan of bread at once.
  
• Fresh, bright tomato-basil topping that screams summer.
  
• Customizable with cheese, balsamic glaze, or creamy spreads.
  
• Always a hit at parties, potlucks, or family dinners.

Bruschetta Recipe

I mean… is there anything better than crunchy bread piled high with juicy tomatoes, garlic, and basil??? 

This is by far the best bruschetta recipe,​ and it’s my shortcut to impressing guests with basically zero effort. The sheet pan trick is genius: one broil, and you’ve got golden, crispy bread ready for toppings. 

It hits the same comfort zone as a warm garlic bread or a platter of hot Parmesan zucchini, fresh from the grill.

It’s the perfect appetizer to lead into my Italian dinners like my Sheet Pan Lasagna!

The tomato mixture is fresh, vibrant, and totally addictive. Honestly, I’ve been known to skip the bread and eat it straight from the bowl! 

But when you pile it on a toasty baguette and drizzle with balsamic glaze? It’s appetizer perfection. Serve it once, and you’ll be asked to make it again and again.

INGREDIENT NOTES

Roma Tomatoes: Firm, meaty tomatoes work best because they hold up to marinating without getting too watery. If using garden tomatoes, be sure to seed them.

Red Onion: Adds a sharp bite. Dice finely so it blends evenly into the topping.

Fresh Basil: The star herb! Slice into thin ribbons for the prettiest presentation. Add more for garnish before serving.

Garlic: Minced fresh garlic packs a punch and infuses the topping.

Extra Virgin Olive Oil: Use a good-quality oil since its flavor shines. 3 tablespoons are reserved for toasting the bread. 

Balsamic Vinegar: Just a splash balances the richness of the olive oil. A drizzle of balsamic glaze on top is a bonus.

Bread: A baguette or French loaf works beautifully. Slice on the bias (at an angle) for extra surface area.

Cheese: Optional, but feta, ricotta, or parmesan make it indulgent.

VARIATIONS 

Cheesy Bruschetta: Top with shredded mozzarella and broil briefly for melty goodness.

Balsamic Upgrade: Drizzle balsamic glaze for extra tang and sweetness.

Creamy Base: Spread ricotta, goat cheese, or cream cheese on bread before adding tomatoes.

Roasted Tomato Bruschetta: Roast diced tomatoes with garlic and olive oil for a deeper flavor.

Caprese Style: Add sliced fresh mozzarella and a drizzle of pesto.

Veggie Boost: Mix in diced bell peppers or cucumbers for added crunch.

Party Platter: Serve a variety (some cheesy, some classic, some creamy) for a colorful appetizer spread.

SERVING SUGGESTIONS

• Classic Party Starter: Arrange the bruschetta on a platter with a drizzle of balsamic glaze.
  
• Pair with Drinks: Serve with wine or cocktails. It’s a natural match for Pinot Grigio or an Aperol spritz!
  
• Add to an Italian Spread: Pair with caprese salad or antipasto skewers.
  
• Light Dinner: Serve alongside soup or salad for a simple meal.
  
• Buffet Table: Toast bread ahead, keep tomato mixture chilled, and assemble right before serving.
  
• Serve this bruschetta alongside our Baked Ricotta with Sun Dried Tomatoes for an Italian appetizer spread that looks like it came straight from a restaurant.
  

BEST BRUSCHETTA RECIPE FAQ

Over the years, I’ve learned that the key to a great bruschetta recipe is balance: juicy tomatoes, fragrant basil, and enough garlic to keep it lively, all sitting on bread that’s perfectly crisp. 

I used to toast slices one at a time, but using a sheet pan under the broiler changed the game. Suddenly, I could serve a crowd without babysitting bread. 

And one little tip? Drain the tomatoes if you have time. It concentrates the flavor, makes every bite vibrant, and keeps the bread from getting soggy.

It’s small details like this that turn simple into spectacular!

TOOLS NEEDED

• Mixing Bowl: For marinating the tomato mixture.
  
• Colander: To drain tomatoes (optional but recommended).
  
• Chef’s Knife: For dicing tomatoes and chiffonading basil.
  
• Cutting Board: Large enough to handle the bread and vegetables.
  
• 13×18-Inch Sheet Pan: Fits a full loaf of sliced baguette.
  
• Pastry Brush: For brushing bread with olive oil.
  
• Tongs: For flipping bread under the broiler.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Appetizer Recipes

Homemade Mozzarella Sticks Recipe (Breaded Cheese)

Beef Carpaccio Recipe (Easy Italian Appetizer)

Easy Olive Garden Inspired Fried Ravioli Recipe

Italian Mozzarella Cheese Stuffed Meatballs Recipe

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Bruschetta Recipe (Sheet Pan)

This Bruschetta Recipe makes golden baguette slices topped with juicy tomato-basil goodness. Fresh, zesty, garlicky, and party-perfect!

Course Appetizer

Cuisine Italian

Method Oven

Prep Time 15 minutes minutes

Cook Time 2 minutes minutes

Total Time 17 minutes minutes

Servings 6 -8

Calories 130cal

Author Donna Elick

Ingredients

• 1 1/2 pounds Roma tomatoes cored, seeds removed, and diced (about 7–8 tomatoes)
• 1/4 cup finely diced red onion
• 1/4 cup fresh basil thinly sliced into ribbons (chiffonade), plus more for garnish
• 2 cloves garlic minced (about 2 teaspoons)
• 2 tablespoons extra virgin olive oil divided
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 loaf baguette or French bread sliced on the bias into 1/2–1-inch thick slices
• 3 tablespoons extra virgin olive oil

Optional Toppings:

• Feta mozzarella, ricotta, or parmesan cheese
• Balsamic glaze for drizzling

Instructions

• Prepare the Tomato Mixture: (Optional) For deeper tomato flavor, place diced tomatoes in a colander, sprinkle lightly with salt, and let drain for 10 to 60 minutes. In a medium mixing bowl, stir together 1 1/2 pounds Roma tomatoes, 1/4 cup finely diced red onion, 1/4 cup fresh basil, 2 cloves garlic, 2 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Let marinate 10 to 30 minutes for best flavor.
• Toast the Bread: Adjust oven rack 5–8 inches below the broiler and preheat broiler. Arrange bread slices in a single layer on a 13×18-inch sheet pan. Brush both sides with 3 tablespoons extra virgin olive oil. Broil 1 to 3 minutes per side, until lightly golden and crisp. Watch closely to prevent burning.
• Assemble the Bruschetta: Remove the sheet pan from the oven. Top each toasted slice with the marinated tomato mixture. Garnish with extra basil and, if desired, Feta cheese or Balsamic glaze for drizzling.
• Serve & Enjoy: Serve immediately for the crispiest texture.

Notes

Make-Ahead Tips: Tomato mixture can be made up to 24 hours ahead and chilled in an airtight container. Assemble just before serving.

Storage: Store leftover tomato mixture separately in the refrigerator up to 2–3 days. Toast bread just before eating for best results.

Freezing: Bread can be frozen ahead and reheated, but assembled bruschetta does not freeze well.

Customization Ideas: Spread ricotta or goat cheese on toasted bread before adding the tomato topping for an extra creamy twist.

Nutrition

Serving: 1 | Calories: 130cal | Carbohydrates: 6g | Protein: 1g | Fat: 12g | Saturated Fat: 2g | Sodium: 201mg | Sugar: 4g | Fiber: 2g | Calcium: 18mg | Iron: 0.5mg

Originally published 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 Bruschetta Recipe (Sheet Pan) 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.

Gnocchi is an Italian dumpling, known and loved for its soft texture and mild flavor. 

But don’t let that mild flavor fool you – gnocchi is easy to transform into a flavorful, mind blowing dish!! It’s one of those delicious meals that always catches everyone by surprise. 

You’ll love making this easy gnocchi recipe in a large skillet. It gives them a wonderfully crispy texture – and it’s the best results for an easy dinner! 

Follow the simple cooking instructions for this perfect weeknight dinner – it’s my favorite type of gnocchi.

The whole family will love the flavor and texture of this pan-fried gnocchi – you just can’t deny the soft center with those crispy edges! 

Skillet Gnocchi Recipe

Italian gnocchi is usually enjoyed as a first course. But as this recipe proves, you can also make a cheesy gnocchi main course dish that’s totally filling all on its own! 

With some cheese and a creamy white sauce, this one-skillet wonder of a meal is much more than an appetizer. The best part? It only takes 20 minutes to make!

For something even more substantial, you can try this gnocchi recipe that includes sausage and a scrumptious red pepper almond sauce!

Ingredients and Substitutions

• Gnocchi – Sure, you could go with store-bought gnocchi, but making a batch of authentic gnocchi at home is so easy!
  
• Heavy Cream – Whole or reduced fat milk is a perfectly fine alternative to the heavy cream, BUT the creamy cheese sauce won’t be quite as creamy and tasty!
  
• Pecorino and Gruyere Cheese – Pecorino is an iconic Italian cheese that we simply cannot do without! 
  
  Gruyere is a kind of Swiss cheese, so any of your Swiss favorites would work as a topping instead. But I really recommend giving this one a try!
  
• Chives and Oregano – The fresh herbs are sprinkled on top for both presentation and flavor! 
  Any Italian herb would make a great topping, like fresh basil or thyme – even a mix!
  
• Garlic, Salt, and Black Pepper – The ultimate flavor makers that you just can’t miss. 
  
  If you can’t use fresh garlic, minced is fine! I don’t recommend using powdered garlic because it loses its flavor very quickly in heavy dishes like cheesy gnocchi.

Tips and Recommendations

• Watch the garlic!  Garlic burns super quickly, so keep an eye on it as soon as you throw it in the pan with the butter. 
  
  It’ll keep cooking throughout the whole dish, so only saute until it’s just lightly brown and fragrant.
  
• Brown the flour. This adds so much flavor to the white sauce. To brown flour, put it in a pan or skillet and toast until it turns a beautiful golden brown color. 
  
  This can take a bit of time, so do this before anything else.
  
• Add some veggies. Spinach and kale go perfectly with cheesy gnocchi. You can add them right into the sauce, no other prep required. 

Storing and Reheating Leftover Skillet Gnocchi

As always, be sure to store your leftovers in a clean, airtight container. Refrigerated properly, leftovers will last you for 3 days. 

Reheat in the microwave in 30 second bursts until warmed all the way through. It shouldn’t take too long! Honestly, I enjoy leftovers chilled, right out of the fridge!

Skillet Gnocchi FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Cheesy Skillet Gnocchi Recipe with White Sauce

Skillet Gnocchi is a creative way to take a classic ingredient and turn it into something yummy and exciting!

Course Main

Cuisine Italian

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 559cal

Author Donna Elick

Equipment

• 4 quart stock pot
• colander
• box grater
• cast iron skillet
• whisk

Ingredients

• 1 pound gnocchi
• 2 tablespoons unsalted butter
• 2-3 cloves garlic minced
• ½ teaspoon cracked black pepper
• ¼ teaspoon kosher salt plus more for salting the water
• 2 teaspoons all-purpose flour
• 1 cup heavy cream
• ½ cup romano pecorino cheese grated
• ½ cup Gruyère cheese grated
• 1 tablespoon finely chopped chives for garnish
• sprinkle of fresh oregano for garnish

Instructions

• Place gnocchi in the boiling water and cook for 2-3 minutes until they float to the top of the water and are cooked through.
• Lift from the boiling water to drain.
• Meanwhile, heat butter and garlic in an oven-safe skillet or cast iron pan. Saute garlic until lightly browned and fragrant.
• Add pepper, salt, and flour to the skillet and saute 1-2 minutes longer to brown the flour.
• Whisk mixture while slowly adding cream. Then whisk in the romano cheese while continuing to heat over medium.
• Once sauce is smooth and cheese is melted, add the cooked gnocchi to the sauce and toss to coat the gnocchi completely.
• Top with grated gruyere cheese.
• Place in the oven and broil 3-4 minutes until golden brown and bubbly on top.
• Garnish with chopped chives and a sprinkle of fresh oregano and serve immediately.

Notes

Store in an airtight container for up to 3 days.

This is so good and rich and delicious.

You can use store bought gnocchi or homemade like we used here.

This is a flavorful white sauce – the flour helps to thicken the sauce just a bit to better coat the gnocchi – be sure to brown the flour for added flavor.

Don’t burn the garlic! It will continue cooking when you add in the flour, salt, and pepper, so be sure it is not too browned before you add those ingredients.

You can substitute whole milk or even a reduced fat milk instead of the cream (but it won’t taste AS good 😉).

If you use salted butter, skip the extra salt in the recipe or taste the sauce with the cooked gnocchi before adding gruyere and browning.

Nutrition

Serving: 1 | Calories: 559cal | Carbohydrates: 44g | Protein: 15g | Fat: 37g | Saturated Fat: 23g | Cholesterol: 113mg | Sodium: 815mg | Sugar: 2g | Fiber: 3g | Calcium: 368mg | Iron: 4mg

Originally published July 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 Cheesy Skillet Gnocchi Recipe with White Sauce appeared first on The Slow Roasted Italian.