WHY YOU’LL LOVE 5 CHEESE ZITI

• Tastes like the Olive Garden classic… no trip required
  
• Creamy, cheesy, and packed with flavor
  
• Perfect for feeding a crowd or family dinner
  
• Make-ahead and freezer-friendly
  
• That golden, crispy topping seals the deal

Five Cheese Ziti Al Forno

If you’ve ever ordered this at Olive Garden, you already know. You go in thinking you’ll try something different… and then you don’t.

Because this five cheese ziti al forno is the one.

So being able to make it at home? That’s a good situation to be in. 

And honestly… this version holds up. Creamy, cheesy, that same rich sauce, that same baked top. You’re not missing anything.

If anything, you get to control it. More cheese, a little extra sauce, exactly how you like it.

No waiting. No ordering. Just straight to the good part.

INGREDIENT NOTES

• Ziti Pasta: Holds the sauce perfectly, but penne works if needed.
  
• Crushed Tomatoes + Tomato Paste: Builds a rich, deep base for the sauce.
  
• Fresh Herbs (Basil & Oregano): Brightens the sauce and keeps it from tasting heavy.
  
• Five Cheese Blend: Fontina (melty), mozzarella (stretchy), provolone (flavor), Parmesan (sharp), and ricotta (creamy).
  
• Heavy Cream: Gives the sauce that signature creamy texture.
  
• Panko Breadcrumbs: Gives you that golden, slightly crunchy topping

VARIATIONS

Add Sausage: Brown Italian sausage (mild or spicy) and mix it into the sauce for extra richness.

Spicy Version: Add red pepper flakes to the sauce for a little heat.

Chicken Add-In: Stir in cooked, diced chicken for a heartier dish.

Lighter Version: Use half-and-half instead of heavy cream. It’s less rich, but still good!

Extra Cheesy: Sprinkle even more mozzarella on top before baking 5 cheese ziti.

Gluten-Free: Use gluten-free pasta and breadcrumbs.

No Ricotta: Substitute with cottage cheese or leave it out for a different texture.

SERVING SUGGESTIONS

• Add garlic bread or buttery breadsticks to the table to soak up every bit of sauce.
  
• Pair five cheese ziti al forno with our Classic Italian Chopped Salad for balance.
  
• Serve with roasted vegetables or a small bowl of minestrone on the side.
  
• Perfect with a simple green salad and vinaigrette for a lighter meal.
  
• Great for family dinners, holidays, or casual gatherings.

FIVE CHEESE ZITI FAQ

Baked pasta, like the 5 Cheese Ziti al Forno at Olive Garden, is all about layers and balance.

Too much sauce and it gets loose. Not enough, and it dries out. The key is letting that sauce simmer long enough to build flavor before adding the cream and cheese.

And don’t rush the bake… that topping needs time to melt and turn golden so you get that contrast between creamy pasta and slightly crisp top.

That’s what makes this dish feel finished.

TOOLS NEEDED

• Large Skillet or Saucepan: For building the sauce.
  
• Large Pot: To cook the pasta evenly.
  
• Colander: For draining pasta well.
  
• Mixing Bowl: For combining the cheese mixture.
  
• 9×13 Baking Dish: Perfect for layering 5 cheese ziti and even baking.
  
• Wooden Spoon or Spatula: For mixing everything together.

Enjoy!

With love, from our simple kitchen to yours.

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Five Cheese Ziti al Forno (Copycat Recipe)

Five Cheese Ziti al Forno is the ultimate in creamy, cheesy, home-cooked goodness. Skip takeout and make this copycat Olive Garden recipe!

Course Main

Cuisine Italian

Method Oven, Stovetop

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 8

Calories 569cal

Author Donna Elick

Ingredients

• 1 tablespoon extra virgin olive oil divided
• 1/2 medium white onion, diced (about ½ cup)
• 4 cloves garlic minced (about 1 tablespoon)
• 28 ounces crushed tomatoes
• 1 tablespoon fresh oregano, minced
• 1 tablespoon fresh basil, minced
• 6 tablespoons tomato paste
• 1 cup water
• 2 bay leaves
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon granulated sugar
• 1 pound ziti pasta

Cheese Mixture

• 4 ounces fontina cheese, grated (about 1 cup)
• 4 ounces Parmesan cheese, grated (about 1 cup)
• 4 ounces provolone cheese, grated (about 1 cup)
• 4 ounces mozzarella cheese, grated (about 1 cup)
• 1 cup whole ricotta cheese
• 1 cup heavy cream

Topping

• 1/2 cup panko breadcrumbs
• 2 tablespoons extra virgin olive oil
• 1 cup reserved cheese mixture
• Chopped fresh Italian parsley for garnish

Instructions

• PREHEAT AND PREP: Preheat the oven to 350°F.
• COOK AROMATICS: Heat 1 tablespoon extra virgin olive oil in a large skillet over medium heat. Add 1/2 medium white onion, diced and cook for 4 to 5 minutes until soft and translucent. Add 4 cloves garlic and cook for 1 minute until fragrant.
• MAKE SAUCE: Add 28 ounces crushed tomatoes, 1 tablespoon fresh oregano, minced, 1 tablespoon fresh basil, minced, 6 tablespoons tomato paste, 1 cup water, 2 bay leaves, 1/2 teaspoon kosher salt, 1/2 teaspoon fresh ground black pepper, and 1/2 teaspoon granulated sugar. Stir to combine and bring to a simmer. Cover and simmer over low heat for 30 to 40 minutes.
• COOK PASTA: During the last 10 minutes of sauce cooking, bring a large pot of salted water to a boil. Add 1 pound ziti pasta and cook until just al dente, about 8 to 10 minutes. Drain well.
• MAKE CHEESE MIXTURE: In a large bowl combine 4 ounces fontina cheese, grated , 4 ounces Parmesan cheese, grated , 4 ounces provolone cheese, grated , and 4 ounces mozzarella cheese, grated . Toss to combine.
• FINISH SAUCE: Remove the bay leaves from the sauce. Stir in 1 cup whole ricotta cheese, ½ cup of the cheese mixture, and 1 cup heavy cream. Cook over low heat, stirring until smooth and creamy.
• COMBINE PASTA: Add the cooked ziti to the sauce and stir until evenly coated.
• ASSEMBLE: Spread half of the pasta into a 9 x 13 inch baking dish. Sprinkle ½ cup cheese mixture over the pasta. Add the remaining pasta on top.
• MAKE TOPPING: In a small bowl combine 1/2 cup panko breadcrumbs, 1 cup reserved cheese mixture, and 2 tablespoons extra virgin olive oil. Sprinkle evenly over the pasta.
• BAKE: Bake uncovered for 20 minutes until the topping is melted and lightly golden.
• SERVE: Garnish with Chopped fresh Italian parsley for garnish and serve warm.

Video

Notes

Make-Ahead: Assemble the dish up to 1 day ahead. Cover and refrigerate. Bake just before serving.

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

Reheating: Reheat in a 325°F oven for 15 to 20 minutes or microwave in 1-minute intervals until heated through.

Freezing: Freeze assembled, unbaked pasta for up to 2 months. Thaw overnight in the refrigerator before baking.

Ingredient Tip: Use freshly grated cheese for the best melting and creamy texture.

Nutrition

Serving: 1 | Calories: 569cal | Carbohydrates: 57g | Protein: 22g | Fat: 29g | Saturated Fat: 15g | Cholesterol: 76mg | Sodium: 690mg | Sugar: 9g | Fiber: 5g | Calcium: 348mg | Iron: 3mg

Originally published October 2021, 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 Five Cheese Ziti Al Forno (Copycat Recipe) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE VEGETABLE SOUP WITH TORTELLINI

• Ready in about 30 minutes
  
• Fresh, colorful vegetables in every bite
  
• Cheese tortellini makes it hearty without heaviness
  
• Flexible and freezer-friendly (with one smart rule)
  
• Perfect for busy weeknights or lazy Sundays

Vegetable Tortellini Soup

This is my “I need dinner, but I also need comfort” soup. You know the one.

It starts with a pot, some olive oil, and that moment when onions hit the heat and everything suddenly feels possible again. Then the colors show up. Carrots. Peppers. Tomatoes. Basil.

And the tortellini? That’s the payoff. Little pillows of cheese floating around like they belong there. Because they do.

I make this vegetable soup with tortellini when the fridge looks sad but I still want something that feels intentional. Add bread. Add cheese. Sit down. Breathe.

INGREDIENT NOTES

• Refrigerated Cheese Tortellini: Cooks fast and adds richness without needing cream
  
• Aromatic Veggies: Any good soup starts with sauteed onion, carrots, and celery. I like to toss some red bell pepper in there too for even more flavor.
  
• Fire Roasted Diced Tomatoes: The secret to “simmered all day” flavor! They do add a little heat, so swap one can with regular diced tomatoes to make the soup milder.
  
• Vegetable Stock: Fuller flavor than broth. Low-sodium gives you more control when making this tortellini and vegetable soup.
  
• Fresh Basil: Added early for flavor, finished fresh for brightness.
  
• Red Pepper Flakes: Totally adjustable! This is gentle heat, not fire alarm soup.

VARIATIONS

Pasta Swap: Use ravioli or small filled pasta if tortellini isn’t available.

Chicken Version: Use chicken stock and add shredded rotisserie chicken.

Greens Please: Stir in a big handful of spinach or kale just before serving.

Protein Boost: Add a can of white or cannellini beans (drained and rinsed) to make it even heartier.

Extra Veggies: Zucchini, mushrooms, green beans, corn… all great in this vegetable tortellini soup!

Deeper Flavor: Toss a Parmesan rind into the pot as everything simmers.

Spicy: Go all the way to ½ teaspoon red pepper flakes (or more, you rebel!).

SERVING SUGGESTIONS

• Top with freshly grated Parmesan, cracked black pepper, or extra basil.
  
• Add a crusty loaf of bread for dunking or some garlic bread for full comfort vibes.
  
• Pair tortellini vegetable soup with our Olive Garden salad or Monte Cristo sandwiches.
  
• Finish the meal with a warm batch of gooey chocolate chip cookies.

TORTELLINI VEGETABLE SOUP FAQ

This tortellini vegetable soup recipe works because it builds flavor in layers…even though it’s fast.

Sautéing the onions, carrots, and celery first releases natural sugars, which gives the broth depth before any liquid hits the pot.

Garlic and basil go in after the veggies soften, so their aromatics bloom instead of burning.

Fire-roasted tomatoes bring acidity and smokiness, which balance the sweetness of the vegetables while adding that ‘cooked all day’ flavor.

And the tortellini? It’s added last because filled pasta releases starch quickly. That starch lightly thickens the broth and gives the soup body… but only if it’s cooked briefly.

That timing is the difference between silky soup and overcooked pasta mush. Respect the order. Soup rewards you.

TOOLS NEEDED

• Large Heavy-Bottomed Pot: Prevents scorching and cooks evenly.
  
• Sharp Knife: Even veggie cuts = even cooking.
  
• Cutting Board: Because prep goes fast when it’s organized.
  
• Wooden Spoon: For stirring without damaging the pot.
  
• Ladle: Soup deserves dignity.

Enjoy!

With love, from our simple kitchen to yours. 

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Vegetable Tortellini Soup​

This Vegetable Tortellini Soup is packed with hearty Italian flavors in a rich tomato broth. Cozy, comforting, and ready in 30 minutes!

Course Soup

Cuisine Italian

Method Stovetop

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 363cal

Author Donna Elick

Ingredients

• 2 tablespoons extra virgin olive oil
• 1/2 white onion diced (½ cup)
• 1/2 pound carrots peeled and diced (1 ½ cups)
• 2 ribs celery diced (1 cup)
• 1 red bell pepper diced (1 cup)
• 1 tablespoon minced garlic about 3 cloves
• 3 tablespoons fresh basil chopped
• 2 teaspoons kosher salt
• 1 teaspoon fresh ground black pepper
• 1/4 to 1/2 teaspoon red pepper flakes
• 6 cups vegetable stock 48 ounces
• 2 (14.5 ounce) cans fire-roasted diced tomatoes, undrained
• 19- ounce package refrigerated cheese tortellini
• Parmesan cheese for serving
• Fresh basil for serving

Instructions

• HEAT POT: Place a 6 to 8-quart heavy-bottomed pot over medium-high heat. Add 2 tablespoons extra virgin olive oil and heat until shimmering.
• SAUTÉ VEGETABLES: Add 1/2 white onion, 1/2 pound carrots, and 2 ribs celery. Cook for 5 to 7 minutes, stirring occasionally, until the onions are soft and translucent.
• ADD AROMATICS: Stir in 1 red bell pepper,1 tablespoon minced garlic, 3 tablespoons fresh basil, 2 teaspoons kosher salt, 1 teaspoon fresh ground black pepper, and 1/4 to 1/2 teaspoon red pepper flakes. Cook for 1 minute, until fragrant.
• SIMMER SOUP: Pour in 6 cups vegetable stock and add 2 (14.5 ounce) cans fire-roasted diced tomatoes, undrained. Stir well and bring to a gentle boil.
• COOK TORTELLINI: Add the 19- ounce package refrigerated cheese tortellini. Cook for 3 minutes, or according to package directions, until the tortellini are tender and floating.
• SERVE: Ladle the soup into bowls and top with Parmesan cheese and Fresh basil.

Notes

Make-Ahead: The soup base can be made up to 2 days ahead. Add the tortellini just before serving for the best texture.

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

Reheating: Reheat gently on the stovetop over medium heat. Add a splash of vegetable stock if the soup thickens.

Freezing: Freeze the soup without tortellini for up to 3 months. Thaw overnight in the refrigerator, reheat, then add fresh tortellini.

Ingredient Notes: Vegetable stock gives fuller flavor than broth. Use low-sodium if you prefer more control over salt. You can substitute your favorite stock (chicken, beef, etc).

Nutrition

Serving: 1 | Calories: 363cal | Carbohydrates: 48g | Protein: 14g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 34mg | Sodium: 2134mg | Sugar: 8g | Fiber: 5g | Calcium: 150mg | Iron: 3mg

Originally published September 2012, 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 Vegetable Tortellini Soup appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS EGGPLANT ROLLATINI RECIPE

• Cozy, cheesy satisfaction of baked pasta without the heaviness.
  
• Hearty enough for a main but elegant enough for entertaining.
  
• Tender and creamy with an irresistible golden-brown melt.
  
• Customize it with herbs, veggies, or extra spice to suit your family.
  
• Make ahead and freezer-friendly.

Eggplant Rollatini

I mean, just look at that cheesy, saucy goodness. Eggplant Rollatini is like lasagna’s elegant cousin… all the creamy filling, bubbly sauce, and melty cheese without a single noodle in sight.

Honestly, who needs pasta when you’ve got silky eggplant slices hugging ricotta like a warm Italian embrace?

I love how the rolls look so fancy lined up in the pan, but they’re surprisingly simple to make. (Certainly faster than Nana’s eggplant parmesan!)

And that moment when you scoop it out and the cheese stretches just so? Swoon. This is the kind of dish that makes Tuesday night feel like a special occasion.

INGREDIENT NOTES

• Eggplant: Choose medium eggplants with smooth, shiny skin. Salting (“sweating”) removes excess moisture and bitterness. Slice evenly (a mandolin helps) so the rolls cook consistently.
  
• Ricotta: Use whole-milk ricotta for creaminess. Cottage cheese can be swapped, though the texture will be looser.
  
• Mozzarella & Parmesan: Freshly shredded cheeses melt better. Parmesan adds sharpness, while mozzarella brings the gooey melt factor.
  
• Egg: Helps bind the filling so it doesn’t leak.
  
• Fresh Herbs: Basil, parsley, and oregano add a burst of flavor. Dried herbs work if fresh aren’t available.
  
• Marinara: A good-quality marinara (like Rao’s) makes a difference here. Homemade is always welcome.
  
• Olive Oil: A light drizzle keeps the eggplant from drying out while roasting.

VARIATIONS

Veggie Boost: Add sautéed spinach to the ricotta filling for extra greens, but drain it really well.

Protein Packed: Mix in cooked ground turkey, chicken, or sausage.

Grilled Flavor: Grill eggplant slices instead of roasting for a smoky twist.

Zucchini Swap: Use thin zucchini slices in place of eggplant.

Pesto Lovers: Stir a spoonful of pesto into the ricotta mixture.

Colorful Kick: Add diced roasted red peppers to the eggplant rollatini filling.

Spicy Style: Sprinkle crushed red pepper flakes into the sauce.

Cheese Swap: Use provolone or fontina instead of mozzarella for a different melt.

SERVING SUGGESTIONS

• Italian Dinner: Pair with fresh pasta and a crisp panzanella for a classic spread.
  
• Plenty of Bread: Serve with a crusty loaf or homemade garlic bread to soak up extra sauce.
  
• Vegetarian Spread: Add roasted green beans, fingerling potatoes, or a parmesan risotto to the table for a hearty meal.
  
• Dinner Party: Garnish with fresh basil, serve family-style, and let guests scoop rollatini eggplant rolls straight from the pan.
  
• Holiday Side: Plate alongside roasted chicken or beef for an impressive Italian-inspired dinner.

ROLLATINI EGGPLANT RECIPE FAQ

I’ve been making this eggplant rollatini recipe since 2011, and it is one of those dishes that feels fancy but is secretly simple.

Nothing beats those recipes where technique does the heavy lifting. In this case, salting and roasting the eggplant keeps it tender and prevents sogginess.

Rolling the eggplant around the ricotta filling creates that beautiful layered effect without a single noodle.

It’s the science of surface area: more edges for sauce and cheese to cling to, which means more flavor in every bite.

This one’s elegant, comforting, and totally doable… even on a busy weeknight.

TOOLS NEEDED

• Mandolin Slicer or Sharp Knife: For even eggplant slices.
  
• Baking Sheets: For roasting the eggplant.
  
• Parchment Paper: Prevents sticking and makes cleanup easier.
  
• Mixing Bowl: To combine the ricotta filling.
  
• 9 x 13-inch Baking Dish: Fits all the rolls snugly for even baking.
  
• Measuring Cups & Spoons: For accuracy.
  
• Foil: To cover while baking.
  
• Wooden Spoon or Spatula: For mixing and spreading sauces and fillings.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Italian Recipes

Easy Italian Sheet Pan Chicken Thighs Recipe

Chicago Italian Beef Sandwiches (Slow Cooker Recipe) + Video

Easy Italian Sausage Soup (30 Minute Recipe) with Video

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Eggplant Rollatini

With every bite of Eggplant Rollatini, you get creamy cheese, rich tomato sauce, and silky eggplant wrapped up into one irresistible roll!

Course Main

Cuisine Italian

Method Oven

Prep Time 40 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 6

Calories 240cal

Author Donna Elick

Equipment

• baking sheet
• wire cooling rack
• medium bowl
• 9×13 baking dish

Ingredients

• 2 medium eggplants sliced lengthwise into 1/4-inch thick slices (about 14 slices)
• Coarse sea salt for sweating the eggplant
• 1 tablespoon extra virgin olive oil
• 1 (15-ounce) container ricotta cheese
• 2 cups shredded mozzarella cheese divided (8 ounces)
• 1/2 cup shredded parmesan cheese 2 ounces
• 1 large egg
• 2 garlic cloves minced (about 2 teaspoons)
• 3 tablespoons fresh chopped herbs (basil, oregano, or parsley)
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon kosher salt
• 2 1/2 cups marinara sauce
• Optional garnishes: additional herbs parmesan, or crushed red pepper flakes

Instructions

• Sweat the Eggplant: Arrange 2 medium eggplants in a single layer on two large baking sheets. Sprinkle both sides with Coarse sea salt and let sit for 20–30 minutes. This helps release excess moisture. Rinse under cool water and pat dry with paper towels.
• Preheat the Oven: Preheat the oven to 400°F. Line the baking sheets with parchment paper. Lightly drizzle the eggplant slices with 1 tablespoon extra virgin olive oil and bake for 10 minutes, until tender and pliable. Let cool until easy to handle.
• Prepare the Dish: Spread half of the 2 1/2 cups marinara sauce over the bottom of a greased 9 x 13-inch baking dish.
• Make the Filling: In a medium mixing bowl, stir together the 1 (15-ounce) container ricotta cheese, 1 cup of the 2 cups shredded mozzarella cheese, 1/2 cup shredded parmesan cheese, 1 large egg, 2 garlic cloves, 3 tablespoons fresh chopped herbs, 1/4 teaspoon kosher salt, and 1/2 teaspoon fresh ground black pepper until well combined.
• Assemble the Rolls: Place about 2 tablespoons of filling at the wide end of each eggplant slice. Roll up gently and place seam-side down in the baking dish. Repeat with all slices.
• Top with Sauce and Cheese: Spoon the remaining marinara evenly over the rolls, then sprinkle with the remaining mozzarella.
• Bake: Cover with foil and bake for 20–25 minutes. Remove foil and bake an additional 10–15 minutes, until the cheese is melted and golden and the eggplant is tender.
• Rest and Serve: Let cool for 10 minutes before serving. Garnish with fresh herbs or a sprinkle of parmesan, if desired.

Notes

Make-Ahead Tips: You can assemble the rollatini completely, cover tightly with foil, and refrigerate for up to 24 hours before baking. When baking straight from the fridge, add an extra 5–10 minutes to the cook time.

Storage: Leftovers keep well in the refrigerator in an airtight container for up to 3 days.

Reheating: Reheat in a 350°F oven, covered with foil, for 10–15 minutes or until warmed through. For single servings, the microwave works in 30-second bursts, but the oven keeps the texture better.

Freezing: You have two options:

Freeze before baking: Assemble as directed, wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Bake from frozen, adding 15–20 minutes to the cook time. The texture of the eggplant may be softer after freezing.

Freeze after baking: For the best texture, bake the rollatini first, cool completely, then wrap and freeze. Reheat covered in a 350°F oven until heated through.

Nutrition

Serving: 1 | Calories: 240cal | Carbohydrates: 16g | Protein: 15g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 63mg | Sodium: 963mg | Sugar: 10g | Fiber: 6g | Calcium: 323mg | Iron: 2mg

Originally published August 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 Eggplant Rollatini 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, or make gnocchi into a comforting soup recipe!

Or make my Gnocchi in the Air Fryer recipe too! It comes together in just 15 minutes for a crispy snack!

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.

I love making this copycat Panera broccoli cheddar mac. Just a few simple ingredients are needed, and I have an easy dinner that literally my entire family loves.

I’ll typically make enough so that I can eat some the next day for quick lunch, which is such a nice treat! 

If you’re a fan of cramy mac, this will become one of your favorite comfort foods. The tender pasta paired with the broccoli florets really do mac an iconic mash-up of classic mac and cheese.

And if you’re feeling really ambitious, you could pair this homemade version of Panera’s broccoli mac and cheese with your own homemade version of Panera bread.

You can easily make so many delicious treats straight from their menu, and save big bucks and time! 

Panera Broccoli Cheddar Mac and Cheese

When I first tried the broccoli cheddar mac and cheese at Panera, I was hooked. Creamy, cheesy, and with a healthy dose of vegetables? The perfect lunch, in my book.

It was like a magical blend of their classic white cheddar mac and famous broccoli cheddar soup into one irresistible dish.

So, imagine my disappointment when it was discontinued… Isn’t that always the case? As soon as you fall in love with something, they stop making it!

That’s where my cooking skills truly pay off, allowing me to recreate all my restaurant favorites right at home — even if it’s just to save some money on takeout.

Ingredient Notes and Substitutions

• Pasta – The original Panera broccoli cheddar mac and cheese recipe calls for pipe rigate, which is a thick, curved pasta with ridges.
  
  If you can’t find it, substitute elbow macaroni, cavatappi, or medium pasta shells.
  
• Butter & Flour – Instead of combining these into a roux at first, you’ll sauté the vegetables in the butter, then sprinkle them with the flour and continue cooking.
  
  It will thicken the cheese sauce the same way, with the bonus of softened and flavorful veggies!
  
• Veggies – Obviously, there’s plenty of broccoli, but onions and carrots are in the mix here too! 
  
  Those are best in smaller pieces or shreds, while the florets simply need to be bite-sized so they soften quickly — and are easier to eat!
  
• Milk & Heavy Cream – I find that using both creates the perfect broccoli cheddar mac and cheese sauce consistency. It’s not too thick, and the cream prevents the milk from scalding too easily.
  
  Feel free to use more cream for a thicker sauce, or use all milk if that’s all you have on hand. Both will work for a creamy cheese sauce. 
  
• Chicken Broth – This is the standard in cooking for rich and flavorful sauces!
  
  For a vegetarian version of this Panera broccoli cheddar mac and cheese recipe, you can swap in vegetable broth instead.
  
• White Cheddar Cheese – Has all the bold flavor of cheddar without the natural coloring. The better the quality, the better the flavor and texture too!
  
  For a more complex flavor, combine sharp cheddar with gouda or fontina — just keep the total amount of shredded cheese the same. I’m all about this cheesy goodness! 
  
• Spices – Mustard powder and garlic powder deepen the savory, tangy flavor of the cheese. 
  
  Season to taste with salt, but use white pepper instead of black pepper so you don’t see the flecks in the sauce. You can also use onion powder as well for flavor. 

Tips and Tricks to Make Broccoli Cheddar Mac and Cheese Like Panera

• Use fresh vegetables, not frozen.

Frozen veggies will release too much water, causing the cheese sauce to separate. Even if you thaw them first, the textures will be too soft.

Plus, you’ll have better control over the size and shape of each ingredient. I prefer to shred the carrots and finely chop the onion so they disappear into the sauce better. 

The flavor is there, but you won’t notice that you’re eating them.

• Build the cheese sauce in stages.

Sprinkle flour over the sautéed veggies, then stir constantly for about a minute to prevent clumps and evenly cook off the raw flour taste.

Keep stirring as you add the milk and cream for the smoothest results. The flour will help the Panera broccoli cheddar mac and cheese sauce thicken as it simmers.

And don’t forget to add extra flavor! Spices and chicken broth go in next, creating the perfect base for melting in the white cheddar cheese.

• Keep the heat as low as possible when adding the cheese.

Too high, and the sauce will end up scalding or separating. In fact, you can even turn the stove off before stirring in the cheese — the liquid will be hot enough to melt it!

Add the shredded cheddar by the handful as well, waiting until it’s fully melted before adding more.

Prep Ahead

• Chop onion and broccoli
• Shred carrot and cheese

Kitchen Tools You Will Need

• 4 Quart Stock Pot – Great for soups, roasts, frying, and more! This is a staple in my kitchen.
• Large Pot and Strainer to cook and drain the pasta.
• Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself. Use this to shred the carrot too.
• Heat-Resistant Spoon or Spatula – Perfect for cooking, stirring, and serving.
• Whisk – These have held up for over 10 years and are still as good as the day I bought them. 

Serving Suggestions 

Panera broccoli cheddar mac and cheese always came with a baguette slice, and who am I to mess with perfection? 

Any crusty loaf or some fluffy dinner rolls would taste just as great, and you can use them to scoop up leftover cheese sauce. I’ll usually add a green salad to the table too.

For a heartier meal, serve it as a side to pork chops, chicken, or steak — made easy in the air fryer, of course. 

This veggie mac and cheese would even go well with burgers and dogs at a cookout. And if you’re a fan of spice, you could add some hot sauce to the top of this creamy mac for a big burst of flavor. 

Storing and Reheating Panera Bread Broccoli Cheddar Mac and Cheese

Keep leftovers in an airtight container in the refrigerator for up to 3 days. Be sure to let the pasta cool before storing to prevent the sauce from separating.

You can also store it covered in a glass container with aluminum foil, but airtight really is best. 

Warm broccoli cheddar mac and cheese gently on the stovetop, adding a little broth or whole milk to help loosen the sauce from the tender shells. 

You can also microwave individual portions if that’s easier. Stir frequently until warmed through! If you need to add a splash of milk to make it creamy again when reheating, just a little will do. 

Panera Broccoli Cheddar Mac and Cheese Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Cake Recipes

Panera French Onion Soup Copycat Recipe

Creamy Chicken and Wild Rice Soup Recipe (Panera Copycat)

Best Panera Mac and Cheese Recipe (Easy Copycat)

Panera Tomato Soup (Copycat Recipe)

🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

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Copycat Panera Broccoli Cheddar Mac and Cheese

Panera Broccoli Cheddar Mac and Cheese combines two fan favorites into one ultra creamy dish! Make this copycat recipe in just 40 minutes.

Course Side Dish

Cuisine American

Method Stovetop

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 728cal

Author Donna Elick

Ingredients

• 12 ounces uncooked pipe rigate pasta or elbow pasta
• 4 tablespoons butter
• 1 small onion finely chopped
• 1 cup shredded carrot
• 2 cups broccoli florets chopped into bite-sized pieces
• 1/4 cup all-purpose flour
• 2 cups milk
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 1/2 teaspoon mustard powder
• 1/4 teaspoon garlic powder
• 1/2 cup chicken broth or vegetable broth
• 3 cups extra sharp white cheddar cheese shredded

Instructions

• In a large pot, bring salted water to a boil. Add the pipe rigate pasta and cook according to package instructions until al dente. Drain and set aside.
• In another large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
• Stir in the shredded carrot and broccoli florets. Cook for an additional 3-4 minutes until the vegetables start to soften.
• Sprinkle the flour over the sautéed vegetables and stir constantly for about 1 minute to eliminate any raw flour taste.
• Slowly whisk in the milk and heavy cream, ensuring there are no lumps. Continue to cook, stirring frequently, until the mixture thickens slightly, about 5-7 minutes.
• Add salt, white pepper, mustard powder, and garlic powder, stirring to combine.
• Stir in the ½ cup chicken or vegetable broth until well combined.
• Reduce the heat to low, and gradually add the shredded extra sharp white cheddar cheese, stirring until fully melted and the sauce is smooth and creamy.
• Add the cooked pasta to the cheese sauce, stirring until the pasta is well coated. Taste and adjust seasoning if necessary, adding more salt or pepper as desired.
• Serve hot and enjoy!

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth to loosen the sauce if needed.

While pipe rigate is recommended as it is the one Panera uses, other pasta shapes like elbow macaroni, cavatappi, or shells work equally well.

Using chicken broth adds a subtle richness to the dish. For a vegetarian option, swap it out with vegetable broth without compromising flavor.

Feel free to experiment with different cheeses. A combination of sharp cheddar and gouda or fontina can add an extra layer of flavor.

Nutrition

Serving: 1 | Calories: 728cal | Carbohydrates: 58g | Protein: 26g | Fat: 44g | Saturated Fat: 26g | Cholesterol: 128mg | Sodium: 966mg | Sugar: 9g | Fiber: 4g | Calcium: 561mg | Iron: 1mg

Originally published February 2025, 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 Copycat Panera Broccoli Cheddar Mac and Cheese appeared first on The Slow Roasted Italian.

Can you believe that making your own creamy alfredo sauce is this simple? It’s one of my favorite ways to make a simple dinner, and it’s always an easy pasta dish to feed the whole family.

I’ll add some extra parmesan on mine because I love extra flavors, but I promise you that this delicious dish is perfect just like it is. Recipes like this make weeknight meals a breeze! 

Pair with a simple side salad for a well-rounded meal! 

The printable recipe card below has a list of the full ingredients, so be sure to scroll to the bottom of this post to make this great recipe. 

I’m all about the favor of this creamy homemade alfredo sauce recipe – and I think you’ll love it, too! This is what easy dinners should be like every time! 

Tortellini Alfredo Recipe

Create incredible tortellini with alfredo sauce that is deliciously rich and creamy, coating each bite of pasta to perfection. 

Don’t worry — it stays plenty saucy without turning to goop as it cools. 

It’s such an easy dinner to make, and there is plenty for the whole family to enjoy. This is one of those perfect quick dinner ideas that you need to add to your dinner rotation asap. 

Not only is it a comforting family meal, but no one will be able to deny that creamy texture! 

Pair with your favorite side dish – and you’re golden. 

Trust me when I say that this is such an easy way to use store-bought cheese tortellini and turn it into a dinnertime masterpiece! 

Grab the simple, basic ingredients needed and check out the easy to follow steps listed on the recipe card below! 

(and if you’re lucky enough to have leftover tortellini alfredo, you’ll get to enjoy the flavor again!) 

Plus, the addition of chicken stock allows everything to simmer together in the same pan! 

You can get dinner on the table in a fraction of the time, with fewer dishes to clean afterward.

I’ve also got an incredible recipe for tortellini alfredo soup that’s loaded with fresh vegetables and spinach for a hearty, comforting meal.

Love alfredo sauce but trying to stay mindful of nutrition? Try this low carb alfredo sauce that tastes delicious and doesn’t feel like its skimping on the flavor!

If you want more Panera goodness, try our Copycat Chicken Noodle Soup & Broccoli Cheddar Mac and Cheese recipes!

For a lighter meal, try my Chicken Pesto Pasta instead! It’s ready in just 10 minutes and features delicious bursts of fresh tomatoes.

Alfredo Tortellini – Tips and Tricks

• Bring ingredients to room temp. Cold dairy can be a bit finicky. If you can, allow the cream cheese, milk, and cream to sit on the counter for 30 minutes before getting started.
  
• Use full fat dairy! The high fat levels in both the heavy cream and cream cheese will keep the sauce from curdling when making the tortellini with alfredo sauce.
  
• Experiment with flavor. You can find these tiny pasta pockets stuffed with a variety of ingredients. We love cheese tortellini, but you can pick anything you like. 
  
• Simmer uncovered. This allows some of the liquid to evaporate and helps thicken the sauce.
  
• Want extra protein? Brown some Italian sausage in a separate pan or crumble up cooked bacon and stir it in just before serving. Just be sure to drain off the excess grease!

This creamy tortellini alfredo is one of those easy recipes that produces quite the flavor!  

Tortellini with Alfredo Sauce FAQs ‌

Enjoy!

With love, from our simple kitchen to yours.

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👉 Buy your copy now and start cooking the meals you love!

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Creamy Tortellini Alfredo Panera Copycat Recipe

Tortellini alfredo can be made with simple, fresh ingredients for a tasty and filling meal. Add a salad or breadsticks, and dinner is served!

Course Main

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 949cal

Author Donna Elick

Ingredients

• 1 pound fresh tortellini refrigerated
• 1/2 cup unsalted butter
• 2-3 cloves garlic minced
• 4 tablespoons cream cheese sliced and softened
• 1 cup heavy cream
• 1 cup whole milk
• 3/4 cup freshly grated parmesan cheese
• 1 cup chicken stock
• salt and pepper to taste
• fresh parsley for garnish

Instructions

• Melt butter in a large saucepan or skillet over medium heat.
• Add minced garlic to the butter and saute for about 1 minute until fragrant.
• Add cream cheese pieces to the pan and whisk as it melts to combine with the butter (mixture will appear separated but whisks into a smooth creamy sauce once the other ingredients are added).
• Add heavy cream and whole milk gradually, whisking the sauce at the same time, until smooth.
• Add the parmesan cheese by the handful, whisking until melted and combined between each handful of cheese.
• Whisk in 1 cup of chicken stock and bring mixture to a simmer.
• Add the tortellini to the pan and cook for 5-6 minutes until sauce has thickened slightly and the tortellini is cooked.
• Season with salt and pepper to taste, sprinkle with freshly parsley and more grated parmesan, and serve.

Notes

A rich and creamy sauce, but thin enough to coat the tortellini and remain saucy instead of thick and gloppy as the dish cools.

High fat levels in the cream cheese and heavy cream help to prevent the sauce from curdling.

The chicken stock adds enough liquid to simmer the tortellini right in the sauce, reducing time and dishes to clean. If you are using dry tortellini rather than the fresh, refrigerated kind, you will need to increase cook time and possibly add additional chicken stock.

Do not cover the pan when simmering the pasta – the extra liquid will evaporate a bit and help to thicken the sauce.

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

Nutrition

Serving: 1 | Calories: 949cal | Carbohydrates: 60g | Protein: 29g | Fat: 67g | Saturated Fat: 39g | Cholesterol: 211mg | Sodium: 994mg | Sugar: 9g | Fiber: 4g | Calcium: 466mg | Iron: 3mg

Originally published January 2022, 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 Creamy Tortellini Alfredo Panera Copycat Recipe appeared first on The Slow Roasted Italian.

I love this easy broccoli mac because it’s a great way to get the entire family to add some more veggies to their day.

The tender pasta paired with the small florets of broccoli creates a yummy taste for all to enjoy.  It’s one of my favorite main dish options that produces total comfort food! 

The next time that the kids as for traditional mac and cheese, make this healthier broccoli mac instead.

Not only is it a one-pot broccoli mac recipe, meaning less clean-up and work, but the simple ingredients make cheesy perfection in every bite. 

And the added broccoli florets do a great job of adding health benefits to every bowl of mac!

This means that you don’t even have to make a side dish to pair with this great recipe. Easy peasy, mac and cheesy! 

For the full directions, check out the printable recipe card below! 

Broccoli Mac and Cheese

Some recipes are so simple and delicious that they become regular rotations, and this broccoli mac and cheese bake is no exception! 

Loaded with veggies and plenty of ooey gooey cheese, this one pan mac and cheese with broccoli is baked for just a few minutes to make everything extra melty.

To see us make mac and cheese with broccoli from start to finish, watch the video in this post!

Need to use up some extra broccoli? It’s the star of this crunchy salad with a creamy dressing.

Hawaiian Pasta is just as filling as broccoli mac and cheese, but with a combination of ham and pineapple that tastes exactly like the pizza.

Or, stick with more classic cheese and broccoli pairings, whether it’s soup, casserole, or these quinoa power bites!

Ingredient Notes and Substitutions

• Pasta – It wouldn’t be macaroni and cheese with broccoli without the macaroni! Smooth or ridged, as long as they are elbows, they’ll work! 
  
  Shells are the best alternative because they have a similar cooking time. 
  
  Bowtie, rotini, or cavatappi are other great pasta shells, but they will need to simmer for a few extra minutes of cook time. If you change and use other pasta options, cook them until they are tender. 
  
• Cheese – Mild cheddar isn’t as bold as sharp, so it won’t overwhelm the flavor of the veggies. Grab a high-quality brand if you can.
  
  However, you can play with different types of cheese as long as they melt easily. Maybe a blend of white and sharp cheddar cheese or a little Gruyère instead? 
  
  Even some Monterey Jack would be good! I also love to add some parmesan cheese on top of the mac! 
  
• Frozen Broccoli – I always seem to have a bag in the freezer, making mac and cheese with broccoli the perfect choice for a weeknight meal. 
  
  You can also use fresh broccoli but it will be a harder texture. 
  
• Seasonings – Of course, salt and pepper are a must! I also like to add a little chipotle chili powder for some heat. 
  
  Paprika is a good alternative if you’re sensitive to spice, while dried mustard and nutmeg are popular choices as well. 
  
  Other options could be garlic powder, black pepper, kosher salt, or anything else that you’re craving. 
  
• Flour – Combine this with a little extra milk to help thicken the broccoli mac and cheese bake. You can use cornstarch if you prefer.

Prep Ahead

• Shred cheese (or make sure to buy pre-shredded cheese at the store) 
• Bring milk to room temp
• Make flour slurry

Tips and Tricks to Make Perfect Mac and Cheese with Broccoli

• Bring the milk to room temperature. 

While you don’t need to heat it directly, it helps to measure it out and let it sit on the counter while you prep everything else. 

This will remove the chill and prevent any lumps when added to the pan.

• Skip the bagged shreds. 

These have additives to keep everything from sticking together but also prevent the shreds from melting properly. 

I grate a whole block of cheddar cheese at a time, store it in a zip-top bag, and it lasts for several weeks in the fridge.

• Feeding a crowd? 

As long as your pot is large enough, you can easily double this broccoli mac and cheese recipe for more servings. 

Be sure it’s wider than it is deep, or the noodles won’t cook evenly.

Kitchen Tools You Will Need

• Dutch Oven or Large, Deep Skillet that can go from stovetop straight to the oven!
• Cheese Grater – Fresh cheese makes this broccoli mac and cheese recipe even better! Skip the bagged shreds and buy a block to grate yourself.
• Mason Jar – I absolutely love these and use them for storing, prepping, as drinking glasses, and especially for canning.

Serving Suggestions

Considering the pasta, dairy, and veggies, you can consider mac and cheese with broccoli a full meal!

That said, it also makes a delicious side to any meat, from chicken and pork to steaks and roasts.

If you need to keep your meal strictly vegetarian, try some roasted potatoes, a garden salad, or plenty of garlic bread!

Storing and Reheating Macaroni and Cheese with Broccoli

Transfer any leftovers to an airtight container and refrigerate for 3 to 5 days. 

Reheat individual portions in the microwave or on the stove, adding a splash of milk as needed for moisture.

Or, spread macaroni and cheese with broccoli into a greased baking dish with extra liquid, cover with foil, and bake at 350°F until warmed through.

Broccoli Mac and Cheese Bake FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Mac and Cheese Recipes

Best French Onion Mac and Cheese Recipe + Video

Best Ever Italian Mac and Cheese Recipe + Video

Creamy Slow Cooker Mac and Cheese Recipe + Video

Creamy Buffalo Chicken Mac and Cheese (Stovetop Recipe)

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Broccoli Mac and Cheese (Easy Baked Recipe) + Video

Broccoli Mac and Cheese is the best way to enjoy a comfort food meal and get your serving of veggies too. Ready in 20 minutes!

Course Main

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 801cal

Author Donna Elick

Ingredients

• 1/4 cup unsalted butter 4 tablespoons
• 1/2 teaspoon dried chipotle chile pepper
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 3 cups whole milk + 2 tablespoons
• 8 ounces dried elbow macaroni
• 2 cups frozen broccoli florets
• 12 ounces shredded mild cheddar cheese
• 2 tablespoons all-purpose flour

Instructions

• In a large skillet over medium-high; add butter, chipotle pepper, salt, and pepper. Stir to combine. Add 3 cups of milk, then cover.
• Once the milk starts bubbling add macaroni. Allow to bubble for 4-5 minutes, until pasta is almost cooked through, stirring occasionally.
• Add broccoli and stir to combine. Bubble for 2 minutes.
• Meanwhile, in a resealable jar create slurry; combine 2 tablespoons milk and 2 tablespoons flour. Shake until well combined. Set aside.
• Preheat oven to broil. Stir in 8 ounces cheese. Add slurry. Stir to combine. Sprinkle with the remaining 4 ounces of cheese. Place under broiler for 2-4 minutes until cheese is melted and golden browned.
• Serve and enjoy!

Video

Nutrition

Calories: 801cal | Carbohydrates: 59g | Protein: 35g | Fat: 47g | Saturated Fat: 27g | Cholesterol: 138mg | Sodium: 937mg | Sugar: 12g | Fiber: 3g | Calcium: 865mg | Iron: 1mg

Originally published May 2021, 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 Broccoli Mac and Cheese (Easy One Pot Recipe) + Video appeared first on The Slow Roasted Italian.

Mexican red rice is the best part of the meal at any Mexican restaurant, right? Well, now you can get that taste right at home!

It’s no secret that most Mexican food at Mexican restaurants is served with a side of rice, so why not make this easy Mexican rice recipe right at home? 

It has great flavor and tastes like the real deal! 

You can pair this with your favorite tacos, or keep it as a staple side dish. The delicious flavor of this authentic Mexican rice recipe makes it versatile in how you can enjoy! 

I love the texture of the fluffy rice – and this is one the best Mexican rice recipes that you’ll be hooked on the first time you make it. 

Forget about the stress of mushy rice – this will be your new favorite way! 

For all the detailed steps, be sure to check out the printable recipe card below! It really is the perfect side dish! 

Easy Mexican Red Rice Recipe

Fresh cilantro and my homemade seasoning blend are the key to this restaurant style Mexican rice dish. 

It has become a fast family favorite in my home, and it’s sure to be one in yours too!

This rice goes perfectly with my Bean and Cheese Burritos!

If you love rice side dishes, be sure to also check out my recipes for Popeyes Red Beans and Rice and Taco Rice! 

And you can make this Hot Dog Fried Rice for a rice dish the kids will love!

Serve this authentic Mexican rice alongside our Bean and Cheese Burritos for a complete, restaurant-quality meal the whole family will love.

Red Rice Mexican Recipe Tips and Tricks

• Control the level of spice. Add one jalapeno for a mild taste, two peppers for medium heat, and three for maximum spiciness! 
  
• Add protein. Both beef and chicken are great in this dish, but turkey and pork can also be used.
  
• Customize for every meal of the day. This red Mexican rice dish has ultimate leftover potential. 
  Add eggs and a tortilla and you have a delicious breakfast burrito!
  
• Add salsa for freshness. For a refreshing bite and variance in texture, add some salsa on the side to complete the restaurant style Mexican rice! 
  
  It pairs really well with the texture of the rice and easily adds so much flavor! 

Red Mexican Rice Serving Suggestions

This Mexican red rice recipe is incredibly versatile and leaves tons of room for customization. 

Add all of your favorite vegetables, such as carrots or peas, for a healthy way to work nutrients into your diet.

This will also make an excellent side dish for fajitas or enchiladas!

The flavors of this homemade Mexican rice pair well with all the other flavors that come along with Taco Tuesday and Mexican hot meals.

This cooked rice can be added to a flour tortilla, paired with homemade refried beans, or added to burrito bowls to add some fluffy texture.

It’s a great recipe to be a side dish, or one of those rice recipes that could be served to stand on its own. 

Mexican Red Rice FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Sides

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Restaurant Style Mexican Red Rice (Arroz Rojo) + Video

This simple Mexican red rice recipe is the perfect blend of spice, acidity, and sweetness. With flavor in every bite, it’s dangerously addicting!

Course Side Dish

Cuisine Mexican

Method Stovetop

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 268cal

Author Donna Elick

Ingredients

• 3 tablespoons extra virgin olive oil
• 1/2 medium white onion diced
• 1 –3 jalapeño peppers seeded and minced (See Notes)
• 3 cloves garlic minced
• 2 cups long-grain jasmine rice
• 2 cups reduced sodium chicken stock
• 14.5 ounces fire-roasted diced tomatoes with garlic
• 8 ounces tomato sauce
• 1 cup corn frozen, fresh or canned and drained
• 2 tablespoons Mexican Seasoning Blend recipe below
• 1 teaspoon kosher salt
• Chopped fresh cilantro

Mexican Seasoning Blend

• 4 tablespoons New Mexico chile powder
• 2 tablespoons smoked paprika
• 2 tablespoons ground cumin
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried oregano leaves
• 2 teaspoons crushed red pepper flakes
• 1 teaspoon cayenne pepper

Instructions

• Warm the oil in a 10-inch skillet over medium heat. Once you can feel the heat when you hold your hand 6 inches above the skillet, add the onion and jalapeños to the pan and cook until the onions begin to soften, 2 to 3 minutes, stirring occasionally.
• Add the garlic and stir. Continue cooking for 30 seconds.
• Add the rice and stir until it is well coated in the oil. Cook until the rice starts to brown, 3 to 4 minutes, stirring occasionally.
• Add the chicken stock, tomatoes,tomato sauce, corn, seasoning blend and salt. Stir to combine and bring to a boil.
• Cover the pot, decrease the heat to a simmer and cook until the rice is cooked through, 12 to 15 minutes.
• Remove from the heat and sprinkle with the cilantro.
• Mexican Seasoning Blend
• Combine the ingredients in an airtight 8-ounce mason jar. Seal and shake until well mixed. Store in a cool, dry, dark place.

Video

Notes

Customize your heat level. Add one jalapeño for mild, two for medium and three for hot.

For maximum freshness and potency, it is best to store herbs in a sealed airtight container, away from light and heat. Also, moisture can cause caking and other problems, so it’s best to avoid keeping them near the stove or in the refrigerator. Replace ground herbs and spices every 6 to 9 months. If the color has faded, it’s likely the flavor has faded too.

Nutrition

Serving: 1 | Calories: 268cal | Carbohydrates: 47g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Sodium: 285mg | Sugar: 4g | Fiber: 2g | Calcium: 39mg | Iron: 1mg

Originally published January 2018, 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 Restaurant Style Mexican Red Rice (Arroz Rojo) + Video appeared first on The Slow Roasted Italian.

If you’re thinking that making grilled cheese on the stovetop is easy enough, let me tell you that air fried grilled cheese is life changing! 

Using the air fryer basket is a simple way to create that perfect melty cheese without the mess. With a quick cooking time, it literally is the perfect recipe. 

Who knew that air fryer could create the best grilled cheese sandwiches? I’m obsessed with making this easy lunch! 

The golden bread and the melted cheese are the best! 

This is one of those easy air fryer recipes that the whole family will love.

I never actually thought that I’d love the air fryer method better, but turns out it’s an actual game changer when it comes to the grilled cheese game. 

It toasts the slices of bread in the most perfect way, making a classic comforting meal that will produce literally zero leftover sandwiches.

I also love that this recipe takes a super short amount of time to make, and that you need a few simple ingredients to make it. 

I like to sometimes change things up and add some crispy bacon or tomato slices, because any option is a great option!

The recipe card below shows you how simple it is to make this grilled cheese recipe – you’re going to be hooked!  

Air Fryer Grilled Cheese

With perfectly toasted bread and a gooey center, who could resist making grilled cheese in the air fryer?

There’s less fat, the cheese melts better, and you end up with those perfectly crisp edges that make the best grilled cheese!!

If this recipe is too simple for your taste, check out my gourmet version that’s stuffed with bacon, tomatoes, and arugula. 

Or, try a crispy Monte Cristo with raspberry jam – just like the kind you can get at Disneyland!

How to Air Fry Grilled Cheese

• Use plenty of cheese. This recipe calls for 3 slices per sandwich so you can really taste the flavor. 
  
  Adjust the amounts as needed, especially if you plan to use a bolder variety or a combination of both.
  
• Assemble carefully. Be sure to keep the slices of American away from the edges of the bread. If any hangs over, it tends to get hard or spill down through the basket.
  
• Toothpicks are your friend! Stick one through each sandwich to prevent any sliding or separation at first. 
  
  You can remove it once it’s ready to flip since the air fryer grilled cheese sandwich will be melty enough to hold together.
  
• Have leftovers? While these are best when freshly cooked, you can keep extras in a sealed container in the refrigerator for 3 to 5 days. 
  
  Reheat grilled cheese in the air fryer until warm and crispy again.

Serving Suggestions

Pair your air fryer grilled cheese sandwich with a bowl of creamy tomato basil soup. It’s a classic comfort food combo for a reason!

Or pair it with Chick Fil A chicken noodle soup for an unexpected but surprisingly wonderful comfort combo!

Too hot for soup? Make a batch of sweet potato chips or crispy fries. Even a simple salad or seasonal fruit would be delicious with air fryer grilled cheese.

I’m also all about serving sweet potato fries and regular French fries, too. That delicious cheese pull goes well with just about anything! 

Air Fried Grilled Cheese FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Best Air Fryer Grilled Cheese Sandwich Recipe

Air fryer grilled cheese is so simple to make, you’ll never want to use a pan again! Enjoy one for a quick and easy meal that’s mess-free too.

Course Main

Cuisine American

Method Air Fryer

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Total Time 17 minutes minutes

Servings 2

Calories 503cal

Author Donna Elick

Ingredients

• 4 slices sourdough bread
• 6 slices American cheese
• 2 tablespoons mayonnaise divided
• serve with dill pickle spear and tomato soup optional

Instructions

• Preheat the air fryer at 350°F for 4 minutes.
• Spread 1/2 tablespoon of mayo on one side of a slice of sourdough bread. Place bread mayo-side down in the air fryer basket. Repeat for a second slice.
• Place 3 slices of American cheese on top of each of the bread slices, keeping the cheese away from the edges.
• Spread 1/2 tablespoon of mayo on a new slice of sourdough bread. Place the bread, mayo-side up on top of the cheese slices of the first sandwich. Repeat for the second sandwich. Secure the sandwich stack together with a toothpick.
• Cook at 350°F for 10 minutes, removing toothpicks and flipping halfway through.
• Flip one more time and cook an additional 1-2 minutes or until the top is golden brown.
• Remove promptly from the air fryer and cut in half. Serve with a dill pickle spear and a bowl of tomato soup. Enjoy!

Nutrition

Serving: 1 | Calories: 503cal | Carbohydrates: 36g | Protein: 18g | Fat: 32g | Saturated Fat: 13g | Cholesterol: 69mg | Sodium: 1527mg | Sugar: 4g | Fiber: 1g | Calcium: 693mg | Iron: 3mg

Originally published September 2021, 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 Best Air Fryer Grilled Cheese Sandwich Recipe appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS LEMON PASTA RECIPE

• Simple, fresh ingredients
• Low-cost meal
• Impressive enough for guests
• Family-approved

Lemon Pasta

Let’s get one thing straight… my love for lemon knows no bounds. If there’s a way to sneak it into dinner, dessert, or heck, even a cocktail, you bet I’m doing it.

And this creamy lemon pasta is sunshine in a skillet. It’s my go-to when I want something fast and fabulous, but also feel like I should be twirling pasta in an Italian lemon grove while someone named Luca serenades me. 

It’s one of those “can’t believe it’s that easy” recipes. Just boil the noodles, melt the butter, and before you can say presto, you’ve got a dinner that tastes like you planned it days in advance (spoiler: you didn’t).

Budget-friendly, pantry-based, and totally twirl-worthy. What more could you want??

INGREDIENT NOTES

• Pasta: Regular spaghetti is perfect here, but linguine, bucatini, or angel hair are all great swaps.
  
• Lemons: Use fresh lemons for the brightest flavor. You’ll need about ¼ cup of juice and 1 tablespoon of zest total.
  
• Garlic: 3 cloves = about 1 tablespoon minced. Jarred works fine too.
  
• Parmesan Cheese: Freshly grated is best, but store-bought grated will still deliver on flavor.

VARIATIONS

Add Protein: Grilled chicken, shrimp, or pan-seared scallops (if you like that sort of thing) are fabulous protein boosts.

Veggie Version: Mix in sautéed zucchini, yellow squash, or cherry tomatoes. Or, add a handful of spinach and let it wilt before serving.

Spice It Up: A sprinkle of red pepper flakes adds a fabulous kick to creamy lemon pasta.

Make It Extra Creamy: Add a splash of half & half or a dollop of mascarpone cheese at the end for a richer version.

SERVING SUGGESTIONS

• Add herbs for color and flavor: Fresh basil or a sprig of mint makes a fantastic garnish.
  
• Keep it simple: Nothing says summer like a burrata caprese and a fresh loaf of focaccia.
  
• Hosting a dinner party? Serve lemon garlic pasta with roasted asparagus, grilled chicken, or a big Caesar salad, and your guests will think you moonlight in Rome.
  
• Don’t forget the drinks: A glass of crisp white wine or summer berry sangria would complement the citrusy flavors perfectly.

LEMON GARLIC PASTA FAQ

If there’s a place for lemon, we Italians will use it, so I’ve made lemon pasta every which way: tossed with shrimp, drizzled with cream, served cold as a pasta salad, even reheated with roasted veggies.

But this version? It’s the blueprint. The golden standard.

I developed this lemon pasta recipe to be beginner-proof but dinner-party worthy, and it’s been a favorite in our kitchen ever since.

The secret? It’s all about cooking the pasta in stages… first in salted water to soften, then directly in the lemony butter sauce so it absorbs all that citrusy magic.

That starchy pasta water? Liquid gold. It pulls everything together like a silky, lemony hug for your noodles.

TOOLS NEEDED

• Large Pot: For boiling the pasta.
  
• Sauté Pan: Large enough to toss lemon garlic pasta together.
  
• Spaghetti Server or Tongs: For tossing and serving.
  
• Microplane or Citrus Zester: Use the microplane for the Parmesan too!
  
• Garlic Press: Optional but super handy.
  
• Measuring Cups and Spoons: This recipe is all about balance, so it helps to be precise.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Pasta Recipes

Easy Cacio e Pepe Recipe (Only 4 Ingredients)

Easy Crock Pot Spaghetti Recipe (15 Minute Prep)

Spaghetti Carbonara

Cheesy Chicken Pasta Recipe (Easy One Pot) + Video

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Lemon Pasta

Lemon Pasta (Spaghetti al Limone) is an herb-kissed Italian dish that delivers bright lemony goodness and plenty of Parmesan in 20 minutes!

Course Main

Cuisine Italian

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6 -8

Calories 139cal

Author Donna Elick

Equipment

• large pot
• medium pan

Ingredients

• 1 16-ounce package spaghetti
• 3 tablespoons unsalted butter
• 2 tablespoons extra virgin olive oil
• 2 medium lemons zested and juiced (about 1/4 cup juice and 1 tablespoon zest)
• 3 cloves garlic minced (about 1 tablespoon)
• 1/2 cup parmesan cheese grated
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground black pepper
• 6 to 8 tablespoons fresh flat-leaf Italian parsley chopped

Optional Garnishes

• Additional parmesan cheese
• Extra virgin olive oil
• Extra sea salt
• Extra pepper
• Additional lemon zest

Instructions

• Boil the Pasta Water: Cook spaghetti according to package directions. Be sure to salt the water.
• Melt the Butter and Oil: While the water is heating, melt the butter and olive oil together in a large sauté pan over low heat.
• Cook the Pasta: Once the water reaches a full boil, add the spaghetti and boil for 5 minutes — only halfway through the package directions. You’ll finish cooking it in the sauce.
• Add Flavor to the Sauce: While the pasta cooks, add the minced garlic and half the lemon zest (about 1/2 tablespoon) to the melted butter mixture in the sauté pan. Stir frequently and keep it over low heat so the garlic doesn’t burn.
• Transfer Pasta: After 5 minutes, use tongs or a spaghetti server to carefully lift the pasta straight from the boiling water into the sauté pan. Reserve the pasta water.
• Add Lemon Juice and Pasta Water: Pour in the lemon juice and 1 cup of the reserved pasta water. Toss the pasta to coat it in the sauce.
• Simmer and Toss: Cook for another 5 to 7 minutes, tossing frequently, until the spaghetti is fully cooked and silky. Add up to 1/2 cup more pasta water as needed to keep it saucy.
• Add Cheese and Seasonings: Turn off the heat. Stir in the grated parmesan cheese, salt, and pepper until melted and fully incorporated.
• Serve and Garnish: Plate the pasta and sprinkle with chopped parsley and the remaining lemon zest. Garnish with extra cheese, a drizzle of olive oil, salt, pepper, and a squeeze of fresh lemon, if desired.

Notes

Make-Ahead Tips: Lemon Pasta is best enjoyed fresh, but you can prep ahead by zesting and juicing the lemons and chopping the parsley in advance. Store each in airtight containers in the refrigerator.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For best results, store without garnishes and add them fresh when reheating.

Freezing: Let the pasta cool completely, then store in a freezer-safe container for up to 2 months. The texture may soften slightly after thawing, but the flavor will still shine.

Reheating: To reheat, add a splash of water to loosen the sauce and warm gently in a sauté pan over low heat, stirring frequently. Microwave in 30-second bursts, stirring between, until heated through.

Simplification Tips: You can skip zesting and just use lemon juice in a pinch, but zest adds depth. Pre-minced garlic saves time, and using just olive oil (instead of both oil and butter) cuts down on one ingredient without losing too much flavor.

Nutrition

Serving: 1 | Calories: 139cal | Carbohydrates: 5g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 524mg | Sugar: 1g | Fiber: 1g | Calcium: 116mg | Iron: 0.4mg

Originally published July 2011, 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 Lemon Pasta appeared first on The Slow Roasted Italian.