Mediterranean Burger

In less than 15 minutes, you can enjoy a restaurant-worthy Tuscan burger right at home. It’s true!

The secret is a ground beef patty stuffed with sun-dried tomatoes and Romano cheese.

I love that tangy, savory flavor in pasta and homemade focaccia. Heck, I’ve even made sausage frittata with sun-dried tomatoes! I really need to make that again soon…

Anyway, the ingredients in this Mediterranean burger recipe are a welcome break from heavier, American classics like bacon and barbecue sauce.

Creamy mozzarella and herbaceous pesto tie everything together in the most delicious way. Make these at your next cookout, and everyone will be begging you for seconds — and the recipe. I promise!

Ingredient Notes and Substitutions

• Lean Ground Beef – There’s plenty of moisture in the patties from the mix-ins, so stick with a very lean blend — about 93% — to avoid greasy results.
  
• White Onion & Garlic – A must for flavor! Chop both as finely as you can so they disappear into the meat mixture.
  
• Sun Dried Tomatoes – Use the kind packed in olive oil and herbs, not the dehydrated kind in a bag. It’s easiest if they are already julienned, but whole will work with a little extra chopping.
  
• Cheese – You’ll need shredded Romano inside each sun dried tomato burger patty, plus sliced mozzarella on top!
  
• Basil Pesto – It’s so easy to make pesto from scratch, and the flavor is so much more vibrant. That said, you can grab a jar from the store to save time.
  
• Roasted Red Peppers – Another staple I love making myself! If you’re shopping, you’ll find these in the same aisle as the sun-dried tomatoes packed in oil.
  
• Ciabatta Buns – These are sturdy enough to soak up the sauces and juices without turning soggy. They’re even better if you toast them on the grill first!

Tips and Tricks to Make a Perfect Tuscan Burger

• Drain ingredients well before adding them to the meat.

This is most important with the tomatoes, but you may need to squeeze out the onion if it’s extra juicy!

All you need to do is pile the chopped or grated onion onto a paper towel, then wrap it up and squeeze.

• Get perfect beef patties every time.

Handle the burger mixture gently while shaping it into patties and flatten them all to the same thickness. Make sure they’re a little bit wider than the buns.

Use your thumb to make a slight indent in the middle. This prevents both shrinkage and the dreaded dome in the center once cooked!

Finally, leave those burgers alone while they cook. You only need to touch them when it’s time to flip.

Avoid pressing down on the patties — it won’t make them cook any faster, but it will cause the juices to leak out.

• Toast the buns before assembling your Mediterranean burger.

Ciabatta is quite dense and chewy, but it becomes more crisp and airy when toasted. The texture makes a big difference when it comes to taking a bite!

Toasting also prevents the bread from soaking up all the oil in the pesto and red peppers, so the moisture stays where it belongs.

Prep Ahead

• Chop onion and garlic
• Shred Romano cheese
• Make pesto (if needed)

What You’ll Need for This Recipe

• Outdoor or Countertop Grill
• Mixing Bowl – I like to have a variety of sizes on hand, and this set has them all.
• Box Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a wedge to grate yourself. You can even use the smaller holes for the onion and garlic.
• Heat-Safe Spatula for transferring each sun dried tomato burger on and off the grill.

Serving Suggestions

Continue the Tuscan theme with fresh, flavor-packed side dishes! My family always asks for my antipasto pasta salad, and it’s super easy to toss some zucchini on the grill with the burgers.

Guests will love a fresh caprese salad alongside their Mediterranean burger, but this Olive Garden copycat salad is a great alternative for casual weeknights.

Finish off the meal with something light, like my amaretto citrus bars or homemade cannoli!

Storing and Reheating Sun Dried Tomato Burger

Keep all the different components for your Mediterranean burger in separate containers in the refrigerator.

The patties will keep for 3-4 days, and the cheese and pesto should stay fresh for at least a week — maybe a little less if you made the pesto from scratch.

Reheat beef patties in the oven for 10-12 minutes at 350°F or in a skillet on the stove. Add a splash of water to the pan and cover with a lid to ensure it heats evenly.

Mediterranean Burger Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy Burger Recipes

Tex Mex Guacamole Burger Recipe

Gourmet Caprese Pesto Burger Recipe

Ole Smoky BBQ Bacon Burger

Loaded Royal Bacon Breakfast Burger

🔥 TSRI’s Sizzlin’ Summer Ebook
Ready to level up your summer cooking? This exclusive collection of 30 reader-favorite recipes is packed with potluck legends, no-bake treats, and BBQ showstoppers.

👉 Snag your copy today and bring the heat to your summer table!

Buy the Ebook Now

Print

Tuscan Inspired Mediterranean Burger

This Mediterranean Burger is anything but ordinary. Packed with Tuscan flavors and paired with basil pesto, it screams Italian summers!

Course Main

Cuisine American

Method Grill

Prep Time 10 minutes minutes

Cook Time 7 minutes minutes

Total Time 17 minutes minutes

Servings 6

Calories 512cal

Author Donna Elick

Equipment

• grill

Ingredients

• 2 pounds 80% lean ground beef ground chuck
• 1/2 medium white onion finely chopped (about 1/2 cup)
• 2 garlic cloves minced (about 2 teaspoons)
• 3 ounces sun-dried tomatoes in oil drained and chopped (about 1/3 cup)
• 2 ounces Romano cheese shredded (about 1/2 cup)
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 6 ounces fresh mozzarella cheese sliced (6 slices)
• 6 ciabatta buns split
• 2 tablespoons unsalted butter softened
• 4 ounces basil pesto about 1/2 cup
• 8 ounces roasted red peppers drained and sliced (about 24 to 32 strips)

Instructions

• PREHEAT THE GRILL: Heat the grill to medium-high (about 400°F), cover, and let it preheat for 10 to 12 minutes until the grates feel hot when you hold your hand 4 inches above them for less than 3 seconds.
• MIX THE BURGERS: In a large bowl, combine the 2 pounds 80% lean ground beef (ground chuck), 1/2 medium white onion, finely chopped, 2 garlic cloves, minced, 3 ounces sun-dried tomatoes in oil, drained and chopped, 2 ounces Romano cheese, shredded, 1 teaspoon kosher salt, and 1/2 teaspoon fresh ground black pepper. Mix gently with your hands or a fork just until the ingredients are evenly distributed, about 15 seconds. Stop the moment everything looks combined to keep the burgers tender.
• FORM THE PATTIES: Divide the mixture into 6 equal portions (about 6 ounces each) and shape each into a patty slightly wider than the ciabatta buns. Press a shallow thumb-sized indentation into the center of each patty. This keeps them flat instead of puffing into hockey pucks during cooking.
• GRILL THE BURGERS: Place the patties on the grill and cook for 3 to 4 minutes until a deep brown crust forms underneath and the patty releases easily when you lift one edge with a spatula. Flip and cook another 3 to 4 minutes until the internal temperature reaches 160°F on an instant-read thermometer.
• MELT THE CHEESE: During the final minute of cooking, top each patty with 1 slice of the 6 ounces fresh mozzarella cheese, sliced. Close the grill lid and let the cheese melt until soft and just starting to slump over the edges, about 1 minute.
• TOAST THE BUNS: Spread the cut sides of the 6 ciabatta buns, split with the 2 tablespoons unsalted butter, softened. Place the buns cut-side down on the grill and toast for 30 to 60 seconds until they look golden and the butter sizzles into the bread.
• ASSEMBLE THE BURGERS: Spread 2 to 3 tablespoons of the 4 ounces basil pesto on the bottom half of each toasted bun. Top with a cheesy burger patty, then layer on 4 to 5 strips of the 8 ounces roasted red peppers, drained and sliced.
• SERVE: Close with the top buns and serve right away while everything is warm, the cheese is melty, and the buns are still crisp.

Notes

Make-Ahead: Form the patties up to 1 day ahead and store them covered in a single layer in the refrigerator. The flavors deepen as they sit.

Storage: Store leftover cooked burgers in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat burgers in a skillet over medium-low heat for 4 to 5 minutes per side, or in a 325°F oven for about 10 minutes, until warmed through. Add the cheese during the last minute to re-melt.

Freezing: Freeze raw patties between sheets of parchment paper in a freezer bag for up to 6 months. Thaw overnight in the refrigerator before cooking.

Ingredient Tip: 80% lean ground beef (ground chuck) gives the best balance of flavor and juiciness for burgers, especially when mixed with add-ins like cheese and vegetables. Save the 85% lean and leaner for casseroles, meatloaf, and tacos.

For grilled burgers, you want the fat to baste the patty from the inside as it renders.

Stovetop Method: Heat a large skillet or cast iron pan over medium-high heat until a drop of water dances and evaporates on contact. Cook the patties for 4 to 5 minutes per side until a brown crust forms and the internal temperature reaches 160°F. Add the mozzarella during the last minute, cover briefly to melt, and toast the buttered buns in the same skillet for 30 to 60 seconds until golden.

Air Fryer Variation: Preheat the air fryer to 380°F. Place the patties in a single layer in the basket (work in batches if needed) and air-fry for 6 to 8 minutes, flipping halfway, until the internal temperature reaches 160°F. Add the mozzarella during the last minute of cooking and toast the buttered buns at the same temperature for 1 to 2 minutes until golden.

Nutrition

Serving: 1 | Calories: 512cal | Carbohydrates: 40g | Protein: 49g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 125mg | Sodium: 3750mg | Sugar: 3g | Fiber: 4g | Calcium: 339mg | Iron: 6mg

Originally published June 2012, updated and republished June 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 Tuscan Inspired Mediterranean Burger 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.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

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)

Print

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 THIS BAKED MASHED POTATOES RECIPE

• Far From Average: Creamy, cheesy, and packed with flavor.
  
• Sun-Dried Tomato Goodness: A fun upgrade to plain mashed potatoes.
  
• Make-Ahead Friendly: Say hello to stress-free entertaining!
  
• Golden Perfection: Bakes up golden with a crave-worthy cheesy crust.
  
• Versatile: Perfect for holidays, dinner parties, or family meals.

Baked Mashed Potatoes

Mashed potatoes are my love language… but baked mashed potatoes??? That’s a whole new level.

These are creamy, garlicky, and loaded with parmesan… and then BOOM, in comes the tangy sun-dried tomatoes. I swear, they’re like little flavor bombs hiding in every bite.

Think of it as the glamorous cousin to our classic Best Ever Mashed Potatoes and hearty loaded mashed potatoes.

Sun-dried tomato mashed potatoes baked to golden perfection have graced our holiday table more than once, but honestly, I don’t wait for a holiday to make them.

When you’re craving comfort food with a twist, this is it. You’ll be fighting for the crispy edges on top. Don’t say I didn’t warn ya!

INGREDIENT NOTES

• Yukon Gold Potatoes: Naturally creamy and buttery, they’re the best choice for mashed baked potatoes. Russets work in a pinch but will be lighter and fluffier.
  
• Butter: Unsalted gives you better control over seasoning. If you use salted butter, reduce the added salt by ¼ teaspoon.
  
• Garlic: Fresh minced garlic adds depth! Sauté just until fragrant, never brown. Garlic powder can substitute in a pinch.
  
• Milk: Whole milk makes the potatoes creamy without being too heavy. For extra richness, swap in half & half.
  
• Parmesan Cheese: Use freshly grated parmesan for the best melt and flavor. Pre-grated won’t give the same cheesy pull.
  
• Sun-Dried Tomatoes: Choose oil-packed for the best flavor and soft texture. Be sure to drain well and chop finely so they mix in evenly.
  
• Nutmeg: Just a pinch enhances the creaminess and rounds out the flavor. Don’t skip it!

VARIATIONS

Cheesy Upgrade: Stir in 1 cup shredded mozzarella or fontina with the parmesan.

Herb Lovers: Add 2 tablespoons fresh basil or rosemary to the mash for extra flavor.

Veggie Boost: Mix in sautéed spinach, mushrooms, or caramelized onions before baking.

Spicy Twist: Add crushed red pepper flakes or a pinch of cayenne to the potatoes.

Make It Rustic: Leave the skins on for more texture and color.

SERVING SUGGESTIONS

• Holiday Favorite: Pair with my Perfect Roast Turkey for Thanksgiving or Christmas dinner.
  
• Weeknight Dinner: Serve alongside balsamic glazed meatloaf or smothered chicken.
  
• Steak Night: These baked mashed potatoes are dreamy next to juicy garlic butter steak bites.
  
• Quick Option: Pair with a simple green salad and crusty bread for a cozy meatless meal.
  
• Wine Pairing: A buttery Chardonnay or smooth Merlot balances the richness.

MASHED BAKED POTATOES FAQ

I’ve made a lot of mashed potatoes in my life, and trust me… not all mashes are created equal.

Yukon Golds give you that naturally buttery base without needing loads of cream, while a touch of nutmeg adds warmth and dimension that most people can’t quite put their finger on.

Sautéing the garlic in butter before mashing brings out a sweeter, mellow flavor that melts right into the potatoes.

Over the years, I’ve learned that sun-dried tomatoes are the secret weapon. Tangy, rich, and bold enough to cut through all the creaminess.

TOOLS NEEDED

• Large Pot: For boiling potatoes evenly.
  
• Potato Ricer or Masher: A ricer makes ultra-smooth potatoes, while a masher gives a rustic texture.
  
• Large Mixing Spoon: To fold in cheese and tomatoes.
  
• 2-quart Baking Dish: Perfect size for this baked mashed potatoes recipe. It ensures even baking!
  
• Box Grater: For freshly grated parmesan.
  
• Wooden Spoon or Spatula: To sauté garlic without burning

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy Mashed Potato Recipes

How to Make Nana’s Best Basic Mashed Potatoes Recipe

Loaded Mashed Potatoes

Best Ever Mashed Potatoes Recipe + How to Video

Creamy Crockpot Mashed Potatoes Recipe + Video

Print

Baked Mashed Potatoes with Sun-Dried Tomatoes

My Baked Mashed Potatoes with sun-dried tomatoes and parmesan cheese are a true show stopper. This recipe always receives RAVE reviews!

Course Side Dish

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 6 people

Calories 397cal

Author Donna Elick

Equipment

• 2 quart casserole dish
• potato masher
• box grater
• measuring spoons

Ingredients

• 3 pounds Yukon Gold potatoes peeled and cut into 1-inch chunks
• 6 tablespoons unsalted butter
• 3 garlic cloves minced (about 2 teaspoons)
• 1 cup whole milk or half milk and half half & half for a richer flavor
• 1 cup (4 ounces) parmesan cheese, grated and divided
• 3/4 cup sun-dried tomatoes packed in oil drained and chopped (about 7 ounces from an 8-ounce jar)
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon nutmeg
• 1/4 teaspoon fresh ground black pepper
• Chopped parsley basil, or chives, for garnish

Instructions

• Preheat the Oven: Preheat oven to 400°F. Grease a 2-quart baking dish with butter or spray.
• Cook the Potatoes: Bring a large pot of liberally salted water to a boil. Add 3 pounds Yukon Gold potatoes and cook for 15–20 minutes, or until fork tender. Drain and set aside.
• Sauté Garlic: In the same pot, melt 6 tablespoons unsalted butter over medium heat. Add 3 garlic cloves minced (about 2 teaspoons) and sauté for 60 seconds until fragrant. Do not let the garlic brown.
• Mash the Potatoes: Return potatoes to the pot. Add 1 cup whole milk, 1 1/2 teaspoons kosher salt, 1/4 teaspoon nutmeg, and 1/4 teaspoon fresh ground black pepper. Mash with a potato masher or ricer until smooth and creamy.
• Add Mix-Ins: Stir in 3/4 cup sun-dried tomatoes packed in oil and 3/4 cup of 1 cup (4 ounces) parmesan cheese, grated and divided until well combined.
• Assemble the Dish: Transfer mashed potatoes into the prepared baking dish. Sprinkle with remaining 1/4 cup parmesan cheese.
• Bake and Finish: Bake uncovered for 20–22 minutes, until the top is lightly golden. For extra browning, broil for 2–3 minutes at the end.
• Serve: Garnish with fresh herbs and serve hot.

Notes

Make-Ahead Tips: Assemble the mashed potatoes, cover tightly, and refrigerate for up to 24 hours. Bake just before serving, adding 5–10 minutes to the cook time if cold.

Storage: Cool to room temperature. Transfer to an airtight container and refrigerate for 3–4 days.

Reheating: Microwave in 30-second bursts, stirring in a splash of milk or cream to refresh. Or reheat covered in a 350°F oven for 20–25 minutes.

Freezing: Freeze in a freezer-safe container for up to 1 month. Note: the texture of sun-dried tomatoes and parmesan may soften slightly when thawed.

Nutrition

Serving: 1 | Calories: 397cal | Carbohydrates: 46g | Protein: 13g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 46mg | Sodium: 916mg | Sugar: 4g | Fiber: 6g | Calcium: 288mg | Iron: 2mg

Originally Published November 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 Baked Mashed Potatoes with Sun Dried Tomatoes appeared first on The Slow Roasted Italian.

The tart and earthy flavors of herb-soaked tomatoes are balanced with sweet basil and creamy mozzarella cheese. 

Combined with the tender penne pasta and juicy chicken breast, this creamy Italian dinner is a winning combination that will please even the pickiest of eaters.

Easy recipes like this will get a 5-star rating from the entire family! 

You can make a side of garlic bread and top with fresh herbs. Every single time that I’ve made this family favorite, it’s made the perfect one-pot meal that is gobbled up!

Let me know what you think of this creamy chicken pasta recipe once you make it – it’s my new favorite way to cook pasta! 

Sun Dried Tomato Chicken Pasta

Quick and easy meals are the best option when life is too hectic to make an elaborate meal. That doesn’t mean they’re lacking in the flavor department, though! 

Sun dried tomato chicken has a wide variety of flavor combinations. 

With just a handful of fresh ingredients and 30 minutes of time, you can plate up this scrumptious Italian recipe!

Chicken penne pasta is incredibly simple to make, and it has delectable Italian flavors from sun dried tomatoes, garlic, and fresh basil. 

Your guests will think that you spent more time on it than you actually did!

I have plenty of other 30-minute meals here too, no matter what you are in the mood for. And, many of them can be made with ingredients you already have on hand!

For example, Roasted Vegetable Penne and lemon roasted vegetable pasta are great ways to use up leftover tomatoes. 

Or you could make a wonderful red sauce with the leftover tomatoes and use it on this 25-minute chicken linguine!

Or, try your hand at making homemade ravioli for another divine Italian dish.

Chicken Penne Pasta Ingredients

• Veggies – Spinach or mushrooms would be an incredibly tasty addition to the sundried tomatoes and garlic that are in the sun dried tomato chicken pasta.
  
• Sun Dried Tomatoes – For this chicken penne pasta recipe, you’ll need the sundried tomatoes packed in oil with Italian herbs. The extra liquid is the base for the sauce and the herbs really amp up the flavor!
  
• Want it spicy? You can always crank up the heat with a dash of red pepper flakes.
  
• Garnish with cheese. Sprinkle your plated meal with a bit of grated Parmesan for a nice finishing touch.

Tips for Perfect Chicken Penne Pasta

• Salt your pasta water! This is a crucial step, as salt really enhances the flavors in the dish.
  
• Let the chicken rest. To ensure that every bite is deliciously juicy, let it sit off of the heat for about 5 minutes before slicing.
  
• Use shredded cheese. Instead of cutting the mozzarella into cubes, I suggest shredding it, so it’s easier to combine! Also, stirring in a small handful at a time helps prevent it from clumping.

Sun Dried Tomato Chicken Serving Suggestions

When I make Italian comfort food meals, I always include bread. Some garlic knots or copycat Olive Garden® breadsticks would be scrumptious!! 

Vegetables on the side with sun dried tomato chicken pasta would be incredible as well! 

Either baked zucchini chips or some garlic roasted broccoli would round out the meal deliciously. 

Kitchen Tools

• Skillet – This is my go-to pan that I’ve had for over a decade! It heats evenly and cleans up beautifully with a little baking soda so it still looks brand new.
• Large Pot and Strainer for the penne
• Blender – A high power blender is a must in every kitchen.
• Heat resistant spoon or spatula – Perfect for cooking, stirring, and serving.

Chicken Sun Dried Tomato Pasta FAQ

Prep Ahead Instructions

Since this meal comes together in a snap, there’s not much to do ahead of time! 

It’s easy enough to sear the chicken and blend up the tomato sauce while the penne pasta is boiling on the stove.

If you prefer fewer steps, you could easily use leftover grilled chicken or even rotisserie chicken. 

You can also blend up the sun dried tomatoes and garlic in advance, then store the mixture in a sealed jar in the refrigerator. 

Make it no more than a day or two ahead of time for best flavor.

Storing Leftover Sun Dried Tomato Pasta

Allow the dish to cool. Then, transfer the chicken pasta into an airtight container and refrigerate for up to 3 days. 

Reheat any leftover pasta on the stove over medium heat. 

Or, if you want to use a microwave, reheat individual portions in 30-second increments until they’re warmed through. 

You may also want to add a splash of water or chicken stock to keep it from drying out.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Italian Chicken Recipes

Print

Creamy Sun Dried Tomato Chicken Pasta (30 Minute Recipe)

Sun Dried Tomato Chicken Pasta combines classic comfort food ingredients, chicken, and penne pasta into one tasty dish!

Course Main

Cuisine Italian

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 735cal

Author Donna Elick

Equipment

• 8-quart pot
• strainer
• large skillet
• blender
• kitchen knives

Ingredients

• 1 pound boneless skinless chicken breasts
• 1 tablespoon extra virgin olive oil
• 16 ounces uncooked penne pasta
• 8.5 ounces sun-dried tomatoes with Italian herbs packed in olive oil
• 5 cloves garlic peeled and quartered
• 1 cup shredded mozzarella cheese
• 1 tablespoon chopped fresh basil
• ¼ teaspoon salt or adjust to taste
• ¼ teaspoon ground black pepper or adjust to taste
• 1 ½ cups heavy cream

Optional Garnish

• extra salt or pepper to taste
• chopped fresh basil

Instructions

• Fill an 8 quart pot with water, cover the pot and bring to a boil over high heat.

  Add a small handful of salt to boiling water and cook pasta to al dente (about 7-9 minutes). Drain in a colander.
• While pasta is cooking, heat a large skillet over medium high heat. Drizzle oil in the hot skillet and immediately add chicken.

  Season chicken with salt and pepper and cook 3-5 minutes on each side, or until cooked to an internal temperature of 163°F.
• Remove chicken from the pan and set on a cutting board to cool. Once cool, cut chicken into bite sized pieces.
• While the chicken is cooking, drain sun dried tomatoes, reserving about 2 tablespoons of the oil.

  Combine the contents of sun-dried tomatoes, reserved oil, and chopped garlic in a blender or food processor. Blend until the mixture is smooth, scraping the insides of the blender down as necessary.
• Add sun dried tomato mixture to the skillet and cook for 30 seconds to 1 minute.

  Stir in heavy cream, then cook on medium-high heat until slightly boiling. Add in shredded mozzarella cheese and stir to melt.
• Reduce heat to medium-low and simmer. Add in cooked chicken.
• Add drained penne pasta to the skillet and stir until combined and the pasta is well coated.

  Continue to simmer for 2-3 minutes on low. Stir in fresh basil. Add additional salt and pepper to taste.
• Garnish with additional fresh basil if desired. Serve warm, and enjoy!

Notes

1. If your drained pasta is starting to dry out and stick together, I recommend stirring in a little bit of olive oil.
2. To thicken the sauce, you can stir in extra shredded mozzarella. Add a small amount at a time and stir until completely melted.
3. For spicier chicken penne pasta, I recommend adding crushed red pepper flakes.
4. If you don’t have fresh basil, you can substitute baby spinach. Spinach doesn’t have quite as much flavor as basil, but it’s still a great vegetable to add because of its health benefits.
5. Store leftovers in a covered container in the refrigerator. Use within 5 days.

Nutrition

Serving: 1 | Calories: 735cal | Carbohydrates: 69g | Protein: 34g | Fat: 37g | Saturated Fat: 18g | Cholesterol: 130mg | Sodium: 430mg | Sugar: 4g | Fiber: 5g | Calcium: 178mg | Iron: 3mg

Originally published February 2013. Last updated and republished March 2025

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

The post Creamy Sun Dried Tomato Chicken Pasta (30 Minute Recipe) appeared first on The Slow Roasted Italian.

Sometimes you find the most comforting foods in the most unlikely places.  I was creating this dish to be a nice romantic dinner and it turned out to be the most amazing comfort food.

Pierogis with Sausage

This meal is so good that we devoured it 3 times before I got a picture.  Chad even loves this. 

He is not a devout Italian food lover like myself, but this was so delicious, he couldn’t get enough.  It only takes 30 minutes to prepare, so I was more than excited to make it again.  He knows that this is so easy and it has ingredients that we always have on hand, so needless to say, this is on our menu often!

Enjoy!

With love, from our simple kitchen to yours. 

Don’t miss a thing! Follow us on

Facebook | Twitter | Pinterest | Instagram 

Print

Pierogis With Tomato Cream Sauce

Pierogis with tomato cream sauce and juicy chicken sausage is a perfectly comforting, incredibly delicious Italian dinner idea.

Course Main

Cuisine Italian

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 753cal

Author Donna Elick

Equipment

• large skillet
• heat resistant spoon/spatula

Ingredients

• 12 Potato and Cheddar Pierogis I used Mrs. T's
• 1 pound mild Italian chicken sausage (ground, or links with casing removed)
• 1/2 cup heavy cream
• 1/4 cup milk
• 2 tablespoons butter

Sun-dried Tomato Pesto

• 1 cup chopped sun dried tomatoes
• 1/2 cup extra virgin olive oil
• 2 cloves garlic
• 1 cup packed basil leaves
• 1/2 cup freshly grated Parmesan cheese
• 1 pinch kosher salt
• 1 pinch freshly ground black pepper

Instructions

• Cook pierogis according to package directions. Drain when cooked. Meanwhile, make sun dried tomato pesto.
• In a small food processor combine all ingredients; blend until you have a smooth mixture.
• In large skillet, over medium-high heat, warm oil and add sausage. Cook sausage until browned, 5 minutes. Remove from skillet; cut into 1/4″-thick slices.
• Return skillet to burner, cook over medium heat, add butter and sun-dried tomato pesto. Whisk to combine. Add cream and milk, continue to whisk occasionally until sauce is thickened.
• Return sausage to skillet with sun-dried tomato sauce. Toss to combine. Simmer for 5 minutes until sausage is warmed.
• Place pierogies on platter and cover with sun-dried tomato sauce and sausage.
• Serve and enjoy!

Nutrition

Serving: 1 | Calories: 753cal | Carbohydrates: 24g | Protein: 27g | Fat: 64g | Saturated Fat: 20g | Cholesterol: 141mg | Sodium: 1478mg | Sugar: 13g | Fiber: 4g | Calcium: 195mg | Iron: 4mg

Originally published October 2012.

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 Perogies With Tomato Cream Sauce appeared first on The Slow Roasted Italian.

Fully Loaded Parmesan Frittata for Two in Just 15 Minutes

A Cheesy Parmesan Frittata for 2 makes for the perfect Valentine’s Day breakfast, brunch or dinner.  Rich, flavorful and packed with cheesy goodness and my favorite flavor combination you absolutely have to try this. 

Served up as a fabulous romantic breakfast with a fresh fruit bowl and sausage or bacon and you have yourself a perfect meal!

Click through to get the recipe and ideas for serving this frittata for brunch or dinner.

Dinner’s Ready!

With love from our Kitchen Table to yours!

Print

Fully Loaded Parmesan Frittata for Two in Just 15 Minutes

A romantic meal that goes from prep to plate in just 15 minutes, with super fast clean up– leaves you plenty of time to spend time with your sweetheart!

Course Main

Cuisine Italian

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2

Calories 296cal

Author Donna Elick

Ingredients

• 1 teaspoon olive oil extra virgin
• 1 small red potato sliced ¼” thick
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper fresh ground
• 4 large eggs
• 2 tablespoons milk
• 1/4 cup Parmesan cheese shredded
• 3 tablespoons julienne-cut sun-dried tomatoes Greek-oregano flavor
• Fresh basil leaves and sliced scallions for garnish (optional)

Instructions

• In a 10-inch nonstick, ovenproof skillet over medium heat warm oil. Add potatoes, and sprinkle with salt and pepper. Cook potatoes, flipping once, until both sides are soft and golden brown, about 5 minutes.
• In a medium bowl add eggs, milk, cheese, and tomatoes. Whisk well to combine.
• Pour eggs over cooked potatoes; stir to combine with potato slices, using a rubber spatula. Cook until edges are set, and the center is slightly wiggly. Transfer to oven and bake for 1-3 minutes, until the top is golden brown.
• Remove from oven with a pot holder. Slide frittata onto a cutting board and slice frittata into 4 pieces. Serve and enjoy!

Nutrition

Serving: 1 | Calories: 296cal | Carbohydrates: 23g | Protein: 19g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 338mg | Sodium: 940mg | Sugar: 5g | Fiber: 3g | Calcium: 236mg | Iron: 3mg

Check out these fantastic, quick and easy dishes from our Simple Kitchen: Creating delicious meals in a snap!   Click on the image or the link and it will open each one in a new tab.

This Chicken Pot Pie Soup will warm you from your lips to your toes in just 30 minutes! Rich and creamy, loaded with veggies and chicken.

Southwestern Mac & Cheese in Just 20 Minutes!  Southwestern flavors, beans and fresh grape tomatoes take ordinary to extraordinary!

Italian Sausage, Pepper, and Potato Skillet starts with creating your own sausage flavor using lean chicken breast.  This dish goes from prep to plate in just 30 minutes.

Cheesy Italian Mini Meatloaf with Garlic & Lemon Green Beans
– Perfectly portioned in an amazingly moist &delicious cheesy
meatloaf loaded w/ Italian spices. Prep to plate in 30 Minutes!

The post Fully Loaded Parmesan Frittata for Two in Just 15 Minutes appeared first on The Slow Roasted Italian.

Game day or Valentine’s Day these are an impressive appetizer!  Cheesy Sun-dried Tomato Turkey Meatball Poppers are packed with Italian flavors, cheesy and moist meatballs loaded with sun-dried tomatoes, and tasty fresh herbs and spices.

Cheesy Sun-dried Tomato Meatball Poppers

Surprisingly, out of all the poppers that I have created, these are Chad’s favorite.  He said they are the most moist and flavorful.  I say that is surprising, because if you have been reading us for a while you know that Chad is not an Italian food lover.  He likes it sometimes, seems to just tolerate it other time.  Also, he does NOT think that EVERYTHING should have garlic on it.  Shocking!  I know.

Seriously…  soup, salad, sandwich…  garlic is good everywhere (well maybe not pancakes).  hahaha

I guess… had it occurred to me, I would have interviewed him better before dating him.  I mean what kind of Italian hooks up with a guy who doesn’t live for garlic???  It must be love!!! ❤❤❤

Enjoy!

With love, from our simple kitchen to yours. 

Don’t miss a thing! Follow us on

Facebook | Twitter | Pinterest | Instagram 

Other Easy Meatball Recipes

Print

Cheesy Sun-dried Tomato Turkey Meatball Poppers

Game day or Valentine’s Day these are an impressive appetizer! Cheesy Sun-dried Tomato Turkey Meatball Poppers are packed with Italian flavors, cheesy and moist meatballs loaded with sun-dried tomatoes, and tasty fresh herbs and spices.

Course Appetizer

Cuisine Italian

Method Oven

Prep Time 10 minutes minutes

Cook Time 22 minutes minutes

Total Time 32 minutes minutes

Servings 50 1 tablespoon poppers

Calories 33cal

Author Donna Elick

Ingredients

• 1 pound lean ground turkey
• 2 tablespoons sun-dried tomatoes minced, about 4 halves packed in olive oil
• 4 wedges Laughing Cow Cheese Garlic and Herb
• 1/2 cup Italian bread crumbs
• 1/4 cup Parmesan cheese shredded
• 4 garlic cloves pressed or minced
• 1 tablespoon Italian seasoning
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons Italian parsley chopped
• 2 tablespoons fresh basil chopped
• 2 tablespoons tomato sauce
• 2 egg whites

Optional

• 8 ounces mozzarella cheese cut into cubes
• Fresh basil leaves
• Grape tomatoes
• Skewers

Instructions

• Preheat oven to 350°F. Prepare baking sheet with parchment paper.
• In a large mixing bowl, combine all ingredients. Mix well, do not over mix or you will have tough meatballs. Using a 1 tablespoon scoop, scoop out meat and place on baking sheet. After all meatballs have been scooped onto tray, roll into balls. TIP: If you lightly wet your hands the meatballs will form better and crack less. Bake for 20-22 minutes until lightly browned and cooked through.
• Serve and enjoy!

Notes

If you wish to serve them as shown; layer mozzarella, basil and tomatoes on a skewer and refrigerate until ready to use. Add hot meatballs and serve.

Nutrition

Serving: 1 | Calories: 33cal | Carbohydrates: 1g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 109mg | Sugar: 1g | Fiber: 1g | Calcium: 35mg | Iron: 1mg

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 Sun-dried Tomato Meatball Poppers appeared first on The Slow Roasted Italian.

With Christmas quickly approaching, time is a very precious commodity.  Whether you are preparing a meal for your family or a dinner party for friends, you can put a gourmet meal on the table in only 30 minutes.

Tomato Pasta Bake

This baked sun dried tomato pasta has everything your dinner guests could possibly desire! Tender rigatoni baked in a flavorful Italian cheese sauce with sundried and juicy grape tomatoes.

It’s an easy 30 Minute Italian dinner recipe, and your family will absolutely love it. A quick Italian comfort food is ready and waiting for you to make it, and devour it! We also have cheesy sun dried tomato meatball poppers that you will LOVE! I also made an amazing yellow grape tomato sauce that I think you will love! Or how about this “all day” tomato sauce in 20 minutes, all the flavor and ready in a flash!

Enjoy!
With love, from our simple kitchen to yours. 

Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram 

Other Fantastic Casserole Recipes

Print

30 Minute Sun Dried Tomato Pasta Bake

Tomato Pasta Bake is tender rigatoni baked in a flavorful Italian cheese sauce with sweet tomatoes. An easy 30 Minute Italian dinner recipe!

Course Main

Cuisine Italian

Method Oven, Stovetop

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 514cal

Author Donna Elick

Equipment

• medium saucepan
• 2-quart saucepan
• 9×13-inch casserole dish

Ingredients

• 5 tablespoons unsalted butter divided
• 1/4 cup all-purpose flour
• 1 tablespoon Italian Seasoning
• 1 teaspoon garlic powder
• 1/4 teaspoon ground nutmeg
• 3 cup milk whole or 2%
• kosher salt for seasoning water
• 1 pound rigatoni pasta
• 5 ounces shredded Parmesan cheese divided
• 8 ounces shredded Italian cheese blend
• 6 ounces grape tomatoes approximately 1 cup
• 8.5 ounce jar sun-dried tomatoes julienne cut in olive oil drained
• 1/4 cup Italian bread crumbs
• 4 basil leaves julienned

Instructions

• Preheat oven to 400°F.
• Fill a large 8 quart sauce pan with water, cover and bring to a boil.
• Meanwhile, in a medium sauce pan (about 4 quarts) over medium heat, melt 4 Tbsp butter, add flour, Italian seasoning, garlic powder and nutmeg. Whisk for 2 to 3 minutes to cook out the “flour-y” taste. Add milk, whisk to combine. Allow to cook until pasta water comes to a boil.
• Add a handful of salt to boiling pasta water. Cook pasta to al dente; meaning it still has a little bite to it (approximately 7 minutes). Al dente pasta absorbs sauce better while it cooks and this is going into the oven.
• Add Parmesan cheese to sauce and stir. Sprinkle in Italian cheese blend, stirring until the cheese sauce is smooth. Reduce heat to simmer.
• Meanwhile slice grape tomatoes in half lengthwise. Drain sun-dried tomatoes. In a microwave safe bowl, add butter and microwave until melted. Add bread crumbs and combine with a fork until butter is absorbed into bread crumbs. Add ½ cup Parmesan cheese and stir with fork until combined. Set aside.
• Once pasta is drained and returned to the hot pan, add sun-dried tomatoes and grape tomatoes (reserving 10 or so for garnish). Stir. Pour in cheese sauce, reserving about 1 cup. Stir until combined.
• Pour pasta into a baking dish and smooth out with spoon. Pour remaining cheese sauce evenly over top. Sprinkle with bread crumb topping. Garnish with reserved tomatoes. Place baking dish on a cookie sheet and bake for 5-7 minutes until topping is golden brown. Serve and enjoy!

Nutrition

Serving: 1 | Calories: 514cal | Carbohydrates: 71g | Protein: 23g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 42mg | Sodium: 409mg | Sugar: 18g | Fiber: 6g | Calcium: 392mg | Iron: 4mg

Originally published December 2012.

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 Sun Dried Tomato Pasta Bake appeared first on The Slow Roasted Italian.

I used to be a hard core all day cooker, baker and candlestick maker (ok, I was just checking to see if you were paying attention).  Seriously though, that is where “The Slow Roasted Italian” originated.  Low and slow, that was the motto back in the day (a whole 16 months ago).  I love the cooked or roasted all day flavor.  My favorite flavors are the deep tomato flavors you get when you simmer or slow roast tomatoes for hours on end.  

Well, over the last few years with a 2 (now almost 3) year old and a whole lot of time commitments, I am just too busy to make those low and slow favorites.  I have become more time conscious, but I still want the same flavor.   So, I developed this method for a stove top tomato sauce using sun-dried tomatoes to get that ‘all day flavor’ in ONLY 20 MINUTES!

You are going to love this!

Ever wanted to make Sun-dried Tomatoes at home, preservative free and delicious. Make these in your oven or dehydrator.

Does that left over tomato paste really bug you? Here is The Easiest Way to Store Leftover Tomato Paste.  You’re going to love it!

Still have left over tomatoes from your summer harvest? Here is a simple way to make them last throughout the winter. Homemade Crock Pot Tomato Paste.

Make the best tomato sauce ever with fresh tomatoes. Oven Roasted Tomato Sauce gives you that deep tomato flavor that you are looking for.

Print

All Day Tomato Sauce in 20 Minutes

I used to be a hard core all day cooker, baker and candlestick maker (ok, I was just checking to see if you were paying attention). Seriously though, that is where “The Slow Roasted Italian” originated. Low and slow, that was the motto back in the day (a whole 16 months ago). I love the cooked or roasted all day flavor. My favorite flavors are the deep tomato flavors you get when you simmer or slow roast tomatoes for hours on end.

Course Sauce

Cuisine Italian

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 8 makes 2 cups

Calories 127cal

Author Donna Elick

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 small onion chopped
• 4 cloves garlic pressed or minced
• 64 ounces crushed tomatoes 2 32 ounce cans
• 1 bay leaf
• 6 basil leaves chopped
• 1/2 cup sun-dried tomatoes diced (not the ones packed in oil)
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper

Instructions

• In a large sauce pan over medium-high heat add oil, sun-dried tomatoes and onion. Cook until onions are translucent, about 3-5 minutes. Add garlic, cook 30 seconds. Add tomatoes, bay leaf, basil, salt and pepper. Simmer about 10 minutes. Remove bay leaf. Serve and enjoy.

Notes

If you prefer a smooth sauce, transfer to a blender or food processor and blend until smooth.

Nutrition

Serving: 1 | Calories: 127cal | Carbohydrates: 22g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Sodium: 598mg | Sugar: 13g | Fiber: 5g | Calcium: 91mg | Iron: 4mg

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 “All Day” Tomato Sauce in Only 20 Minutes appeared first on The Slow Roasted Italian.

Individual Sun-dried Tomato and Sausage Ricotta Frittatas

Frittata’s are the easiest breakfast dish to prepare.  Using ingredients that you have in your pantry/fridge you can come up with the most fantastic combinations.  Its no secret that I have a deep love for sun-dried tomatoes.  I buy tomatoes by the case, not the pound and keep my fridge and freezer stocked with these fantastic gems.  When making this frittata I looked to ingredients that could bring the most flavor to this ricotta frittata.  Made with hot Italian chicken sausage, sun-dried tomatoes and ricotta cheese it is absolutely delightful.

It is smooth and creamy, rich and fluffy.  It is simply amazing!    This frittata reheats perfectly.  Munchkin and I have been enjoying these for breakfast all week.  These Individual Sun-dried Tomato Ricotta Frittatas are the perfect breakfast in a bowl.  Add orange juice and you have a healthy balanced breakfast! Enjoy!

Print

Individual Sun-dried Tomato and Sausage Ricotta Frittatas

Frittata’s are the easiest breakfast dish to prepare. Using ingredients that you have in your pantry/fridge you can come up with the most fantastic combinations.

Course Breakfast

Cuisine Italian

Method Oven

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Total Time 50 minutes minutes

Servings 6

Calories 363cal

Author Donna Elick

Ingredients

• 12 egg whites
• 3 cups part skim ricotta
• 1 pound ground hot Italian chicken sausage cooked
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 12 sun dried tomato halves 32 grams, chopped
• olive oil spray Non-stick

Instructions

• Preheat oven to 350. Spray 6 2 cup ramekins (oven safe bowls) with non-stick spray.
• In a large bowl combine egg whites and ricotta. Whisk until it becomes a smooth mixture.
• Add salt, pepper and tomatoes. Stir to combine. Add sausage, stir.
• Divide mixture into ramekins evenly (about 1 cup in each).
• Place ramekins on a baking sheet and bake for 35-45 minutes. Until golden brown on top and frittata has risen. Frittata will double in size while baking. Once cool it will reduce back down to about the same size. Remove from oven, garnish with fresh herbs and serve.

Nutrition

Serving: 1 | Calories: 363cal | Carbohydrates: 13g | Protein: 33g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 92mg | Sodium: 1419mg | Sugar: 3g | Fiber: 1g | Calcium: 344mg | Iron: 2mg

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 Individual Sun-dried Tomato and Sausage Ricotta Frittatas appeared first on The Slow Roasted Italian.