This post is sponsored by Bertolli®.

When I think about easy lasagna recipes, I think of this recipe for lasagna rolls. For Sunday Supper and even weeknight meals, this lasagna recipe will make your family so happy!

I'm excited to be working with Bertolli® to spread the news about their Rustic Cut sauces. Rustic Cut sauces have thick cuts of hearty vegetables and no artificial colors, no artificial flavors and no added sugar. Your family will love that it's delicious and that it's Tuscan-inspired! We love lasagna in our house and it's the perfect dish to enjoy for Sunday Supper. This is just another spin on how to make lasagna!

There's just something about Sunday Supper in our house, I love being able to make a wonderfully comforting meal that will start our week out nicely. We love to have family and friends over, or even if it's just us, we prep our meals together. With Bertolli Rustic Cut sauce, I know that I can make a delicious dinner full of vegetables without spending hours in the kitchen.

You know me, I love taking shortcuts when I can and cooking with Bertolli sauces actually doesn't feel like it. I love cooking with olive oil and the sauce is cooked lightly with olive oil so the flavor to me is perfect!

I love seeing and tasting vegetables in my pasta sauce and that's one of my favorite things about using using the Bertolli® Rustic Cut Roasted Garlic Marinara with Garden Vegetables. It's a gourmet addition to our cooking for Sunday Supper!

Now to prep the lasagna roll ups!

Most good lasagnas to me need to have good ricotta cheese and an amazing sauce.

I mix the ricotta cheese with salt, pepper, chopped Italian parsley and Parmesan cheese.

Then, add in the mozzarella cheese and mix just until it's combined.

Add the Bertolli Rustic Cut Roasted Garlic Marinara with Garden Vegetables to the bottom of the baking dish…this is to make sure the lasagna pasta doesn't stick to the bottom.

I love the chunks of garlic in this marinara sauce!

This is how I make this dish fast. Spread out four lasagna noodles at a time and spread the ricotta cheese mixture on all four noodles.

Roll them up and place in the baking dish seam side down.

It only takes a few minutes to put this lasagna recipe together!

Pour the Bertolli Rustic Cut Roasted Garlic Marinara with Garden Vegetables on top of the lasagna roll ups.

This is where I fell in love with this pasta sauce. Can you see the thick cut vegetables?

Can you see them even better in this photo?

I added a little water to the jar so I can be sure to get all of the sauce out. None of it goes to waste! Make sure all of the lasagna pasta noodles are covered.

Top your lasagna rolls with more mozzarella and parmesan cheeses.

Cover the baking dish tightly with foil and bake for 25 minutes. Remove the foil and then bake another 10 to 15 minutes.

It comes out looking beautiful just like this! The Rustic Cut sauce is perfect too! I wish you could join us for Sunday Supper!

So so good. The simplicity of the prep of this dish along with the Bertolli Rustic Cut Roasted Garlic Marinara with Garden Vegetables, makes this dish so irresistible!

It's an easy lasagna recipe and perfect for your next Sunday Supper. Your family and friends will be so impressed!

Even though you didn't have to spend so much time on dinner, they will enjoy it and you'll get to spend more quality time and get to savor the moments during dinner.

I can't wait for you to make this lasagna recipe…please make sure you comment below and let me know how it turns out when you do!

And be sure to check out this Sunday Supper Video series as well as for more recipes, visit:  Bertolli.com!!

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Lasagna Roll Ups Recipe

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 10 lasagna rolls

Ingredients

• 10 lasagna noodles
• 1 cup ricotta cheese
• salt & pepper
• 2 Tablespoons chopped fresh Italian parsley
• 1/4 cup grated Parmesan cheese
• 1 large egg beaten
• 3/4 cup shredded mozzarella cheese
• Bertolli® Rustic Cut Roasted Garlic Marinara Garden Vegetables Sauce

Cheese for topping

• 1/3 cup shredded mozzarella cheese
• 2 Tablespoons grated Parmesan cheese

Instructions

• Bring a salted pot of water to a boil and prepare lasagna noodles according to the instructions on the package. Drain the water and set aside.
• While the water is boiling, heat oven to 425 degrees F and prep the rest of the dish.
• Add 1/4 teaspoon salt and 1/8 teaspoon pepper to the ricotta cheese in a medium sized bowl. Mix in parsley and Parmesan cheese. Add beaten egg and mix thoroughly. Add mozzarella cheese and mix until combined.
• Take an oven safe baking dish and add 1/3 cup of Bertolli Rustic Cut Roast Garlic Marinara Garden Vegetables Pasta Sauce to the bottom of the baking dish and smooth out to cover.
• Prep 4 lasagna noodles at a time on a large plate. Add 2 tablespoons ricotta cheese filling to each noodle and spread out with a spoon. Roll it up and place into the baking dish with the seam side down.
• Repeat until you have done 10 noodles. Pour the remaining sauce into the baking dish. Add about 1/4 cup of water to the jar to make sure you get every last bit out of the jar and pour over the lasagna rolls. Make sure the lasagna noodles are covered in sauce.
• Sprinkle 1/3 cup shredded mozzarella cheese and 2 tablespoons Parmesan cheese on top and cover tightly with foil. Bake for 25 minutes. Remove foil and bake for another 10 to 15 minutes.

Notes

Notes:  This dish reheats nicely! Store in sealed containers in the refrigerator and you have a great option for a week day lunch or dinner!

Disclosure: This post is sponsored by Bertolli®. I always share with you my own opinions and I only work with brands that I love.

The post Lasagna Roll Ups appeared first on The Little Kitchen.

I’m excited to once again partner with Tuttorosso Tomatoes to bring you this post and recipe.

I'm a huge fan of quick and easy meals. Weeknights are hard right? We don't have kids but sometimes I feel like we have so much going on. Too much to do and yes, even though I write and cook and run this blog, we also run out of ideas for dinner.

When one pot pastas came on to the scene, I was so intrigued and once I started trying them like this one and this one with mushrooms, I became obsessed.

The only reason I call this one a one pot lasagna pasta is because I added ricotta and mozzarella cheeses and of course beef…and it's so easy to make.

It's so simple to make and as long as you have great ingredients, it tastes amazing!

Can we talk tomatoes? Namely canned tomatoes…I am in love with Tuttorosso tomatoes. Last year, I attended an event in Atlanta with them and they showed us how to cut and taste tomatoes. It might sound strange but have you ever tasted the canned tomatoes that you buy?

They sent me their whole plum tomatoes along with another brand's whole plum tomatoes. When I opened both cans, I can tell the difference in quality. The Tuttorosso tomatoes are whole tomatoes, the other ones are in pieces. The texture and color, such a difference. When you taste the two different brands, there's a huge difference, you guys.

And my friend was really interested in this when I told her about this…she did a blind taste test and told me she liked the taste of Tuttorosso's tomatoes better.

Let's talk about this recipe. First we're going to cook the onions…

and the ground beef.

Once it's browned, remove the beef with a slotted spoon and then wipe the pan clean.

Add the pasta with the Tuttorosso tomatoes…

and also add the olive oil, water, salt, pepper, oregano, thyme and basil.

And then mix it all up.

Bring it to a boil, once it's boiling, cook it for another 9 to 10 minutes.

Add the beef and mix.

Add both cheeses.

This recipe is soooo good! We loved it, our friends loved it…and even better, it reheats well.

What to have for dinner, problem solved and you'll thank me for it!

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One Pot Lasagna Pasta Recipe

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 to 6

Ingredients

Beef

• 1 Tablespoon olive oil
• 2 garlic cloves peeled and thinly sliced
• 1/2 onion diced
• 1/2 pound ground beef
• 12- ounce package of bowtie pasta
• 1 Tablespoon olive oil
• 28- ounce can Tuttorosso diced tomatoes
• 3 1/2 cups water
• 5 garlic cloves peeled and thinly sliced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 2 Tablespoons chopped fresh basil plus more for serving
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup ricotta cheese
• 1/2 cup grated mozzarella cheese (plus more for serving)

Instructions

• Preparing the beef: Heat the olive oil in large skillet on medium for 2 to 3 minutes. Add the garlic and onions and cook for 1 minute. Add the ground beef, season with salt and pepper. Cook the beef for 3 to 4 minutes until browned. As you’re cooking the beef, break it up the beef with a rubber spatula or wooden spoon.
• Remove the cooked ground beef with a slotted spoon and place in a medium sized bowl, set aside. Wipe the pan with a paper towel.
• Add pasta, olive oil, Tuttorosso diced tomatoes, water, garlic, oregano, thyme, fresh basil, salt and pepper to skillet. Stir ingredients together and bring to a boil on high. Once it comes to a boil, boil for about 9 to 10 minutes, stirring constantly.
• Turn the heat down to low and add the cooked beef and cook for 1 minute to heat through. Season with salt and pepper, if necessary. Add the ricotta and mozzarella and serve.
• Serve with fresh chopped basil and more mozzarella cheese on top.

Disclosure: This post is sponsored by Tuttorosso. I only share with you brands and products that I love and always only share with you my own opinions.

The post One Pot Lasagna Pasta appeared first on The Little Kitchen.

This post is sponsored by Roth Cheese.

You guys know how much I love mac & cheese. And given any excuse to bring it to another level or just plain enjoy mac and cheese…I jump at that chance!

The folks at Roth Cheese have put together an ultimate mac and cheese blend…all ready to go, it has their signature Grand Cru (their Alpine-style cheese), Havarti and Sharp Cheddar. Isn't that a great combination?

I decided to go another way and instead of using pasta, I used gnocchi. I browned the butter and added kale and corn to it…it's different, more grown up AND it's amazing!

You'll totally impress your friends when you make this for them…and it's so easy to make. Don't you just love that?

First, set a pot of water to boil for the gnocchi.

Then, prep the kale. I remove the leaves from the stems.

Then, I cut them into bite-sized pieces.

Get all of the ingredients together…including your Roth Cheese Mac and Cheese blend.

Melt the butter on medium heat.

Allow the butter to cook a little longer, about 3 to 4 minutes to brown it. Can you see the brown specks?

Add flour to make your roux.

Add the milk and whisk.

Add salt, pepper and the other spices. Then, add the cheese and mix until it's melted.

Then, add the kale and corn. This brightens the mac & cheese and balances it out.

It's a wonderful dish to have on its own or as side dish with an entree. It seriously will impress your friends…my friends loved it!

You definitely want to check out their site as they usually have a great coupon. And check out the giveaway below!

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Brown Butter Gnocchi Mac & Cheese with Kale and Corn Recipe

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4

Ingredients

• 16 ounce package gnocchi
• 5 kale stems
• 2 Tablespoons unsalted butter
• 2 Tablespoons unbleached all-purpose flour
• 1 1/4 cups milk
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 teaspoon ground mustard
• pinch of ground nutmeg
• 6- ounce bag Roth Ultimate Mac n Cheese Blend about 1 1/2 cups cheese
• 1 cup fresh or frozen corn

Instructions

• Bring a pot of water to boil. Follow instructions on package to cook the gnocchi.
• Remove kale leaves from the stems and chop into bite-sized pieces.
• Add butter to a small pot and allow the butter to melt and brown. Browning the butter should take 3 to 5 minutes after it melts. Be careful to not let it burn.
• Add flour to the butter and mix well with a spatula, cooking for about 2 minutes. Gradually pour in the milk and whisk. Cook the sauce for 2 minutes until it thickens, whisking occasionally. Add salt, pepper, ground mustard and ground nutmeg and whisk. Add the Roth Ultimate Mac & Cheese blend, turn the heat down to low and stir until melted.
• Add the kale and corn to the cheese sauce and mix. Once the kale has cooked down, about 2 to 3 minutes, add the gnocchi and mix. Serve immediately.

Roth Ultimate Mac & Cheese Giveaway

This is a sponsored conversation written by me on behalf of Roth Cheese . The opinions and text are all mine.

The post Brown Butter Gnocchi Mac & Cheese with Kale and Corn appeared first on The Little Kitchen.

You guys, it's spring!! Time for picnics and just plain enjoying the outdoors! For spring, I love love pasta salads.

So when Hidden Valley® Ranch and Walmart reached out to work together, I knew I wanted to make a pasta salad with Hidden Valley's new Sriracha Ranch dressing…so perfect, right?

I bought all of my ingredients at Walmart, it's a great place to get ingredients to make delicious meals.

First, grill two ears of corn. I love grilled corn in pasta salad!

Cut up your red pepper.

Dice it up for the salad.

Love love, grape tomatoes…quarter these up for the salad.

Dice up half of a cucumber.

After the corn is grilled, cut off the kernels for the salad.

Set up all of your ingredients.

Including the Hidden Valley Ranch Sriracha dressing, one of their new dressings they just launched. It tastes like the ranch dressing you know and love and at the end, you get a kick with the sriracha!

Check out their other new Ranch dressings: Buffalo, Honey BBQ and Cilantro Lime, all available at Walmart!

Combine the corn, red pepper, onion and cucumber in a large mixing bowl. Mix in the pasta too.

Then, add the Hidden Valley Ranch Sriracha dressing.

Mix it together, add the tomatoes and mix again. Refrigerate for at least 30 minutes. After refrigerating, remove the pasta and mix it again. You might need to add more dressing at this point.

Serve the pasta salad with sliced green onions, sesame seeds and lime wedges. This is the perfect salad for a picnic, a potluck or a great side for a weekend meal. You will LOVE it, I just know it!

To try this sriracha dressing and Hidden Valley Ranch's other new dressings: buffalo, honey BBQ and cilantro lime…be sure to check out this coupon (psst! it's a coupon for $0.75 off any 12 oz or 16 oz bottle of Hidden Valley Ranch)!

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Sriracha Ranch Pasta Salad Recipe

Ingredients

• 12- ounce package tri-color rotini pasta cooked according to package instructions
• 2 ears of fresh corn uncooked
• 1 red pepper chopped
• 1/4 red onion diced (about 1/2 cup)
• 1/2 cucumber chopped (about 1 cup)
• 1/2 cup Hidden Valley Ranch Sriracha dressing plus additional for serving
• 1 lime cut into wedges
• 8 ounces grape tomatoes quartered
• 3 green onions sliced
• 1 Tablespoon sesame seeds

Instructions

• Bring a pot of water to boil. Follow instructions on package to cook the pasta. After the pasta cooks, set it aside and allow it to cool.
• While the water is boiling, heat a grill pan on medium hight for 5 to 7 minutes. Cook corn for 4 to 5 minutes on each side, about 10 to 12 minutes. (Being careful not to burn the corn.) Allow to cool on a plate and then cut the kernels off.
• Prep your other vegetables.
• In a large mixing bowl, add corn, red pepper, onion and cucumber. Mix together well with a rubber spatula. Add pasta and mix together. Add Hidden Valley Ranch Sriracha dressing and mix together. Squeeze a couple of lime wedges into the bowl with the pasta salad.
• Add to the bowl with the pasta salad, grape tomatoes and mix well. Refrigerate the pasta salad covered for at least 30 minutes.
• Before serving, mix the pasta salad and add more Hidden Valley Ranch Sriracha dressing if necessary. Serve the pasta salad with green onions, sesame seeds and lime wedges.

This is a sponsored conversation written by me on behalf of Hidden Valley Ranch. The opinions and text are all mine.

The post Sriracha Ranch Pasta Salad appeared first on The Little Kitchen.

Things have been really stressful at home lately and honestly, quick and easy meals have done the trick. Are you like me and are always looking for easy meals? I'm a huge fan of easy meals and love sharing them with you!

I'm excited to be working with The National Shrimp Council this year and creating recipes with shrimp to share with you! Shrimp is so easy to cook and with pasta, I can't think of a better combination!

This is how I quickly defrost shrimp. Place the shrimp in a glass mixing bowl and fill it up with cold water. Let it sit for a few minutes. Drain the water and fill it up again with cold water. After sitting for a few minutes, the shrimp is usually defrosted. Just drain the water and peel and devein the shrimp!

After peeling them, dry them with a paper towel. This ensures you get a nice sear on your shrimp when you cook them otherwise you'll just steam them.

Dice the peppers and mince the garlic.

It only takes 1 to 2 minutes on each side to cook the shrimp.

Remove the shrimp and set aside. Add butter to your cast iron skillet.

Cook the red peppers in the butter.

Then, add the garlic.

It's so lovely! I then add the shrimp back into coat.

I served this shrimp with Barilla Collezione Bucatini pasta which I loved! It's such an easy and comforting meal…this recipe is perfect for meatless Mondays and on Fridays for Lent!

For more great shrimp recipes, be sure to check out the Council's facebook and pinterest pages!

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Red Pepper and Garlic Shrimp Pasta Recipe

Ingredients

• 1 pound shrimp if frozen then defrosted, peeled, deveined and washed
• salt and pepper
• 1-12 ounce package of Barilla Collezione Bucatini pasta cooked according to package instructions
• 2 Tablespoons olive oil
• 4 Tablespoons salted butter
• 8 garlic cloves peeled and minced
• 1 red pepper cored and diced
• 1 Tablespoon fresh parsley chopped
• grated parmesan cheese for serving

Instructions

• If your shrimp is frozen, add the shrimp to a large mixing bowl and fill with cold water. Let sit for a few minutes. Then, drain the water and add more cold water. Shrimp should defrost in just a few minutes. Prep shrimp and dry with a paper towel. Season the shrimp with salt and pepper.
• Bring water to a boil in a large pot for the pasta. Follow instructions on the package.
• Heat a cast iron skillet on medium high for 3 minutes. Add shrimp to skillet and cook for 1 to 2 minutes on each side, until cooked through and browned. Remove shrimp and place on a clean plate. Set aside.
• Add olive oil and butter to the skillet on medium heat. When the butter melts, add the red pepper and cook for 2 to 3 minutes. Then add the garlic and cook for 1 to 2 minutes. Add the shrimp back in for 30 seconds and toss to coat.
• Serve the shrimp with pasta topped with fresh parsley and parmesan cheese.

Disclosure: This post is sponsored by The National Shrimp Council. I always share with you my own opinions and only work with brands that I love. Thank you for supporting the brands that I work with so I can continue to share with you recipes like these!

The post Red Pepper and Garlic Shrimp Pasta appeared first on The Little Kitchen.

I'm excited to be partnering with Tuttorosso Tomatoes to bring you this post and recipe.

Oooey gooey cheese and the sauce…that's what makes a good pizza, right? When I came up with the idea for this recipe…I didn't know if it was going to call it. It doesn't taste like a pizza…

But it looks like one right? Disclaimer: No it doesn't taste like pizza but it's ooey gooey cheesiness, the sauce is amazing and the pepperonis so I'm allowed to call it pizza-baked right?

Recently, I returned to Atlanta (one of my favorite cities and I mean that!) to attend a tasting event at Empire State South in midtown Atlanta sponsored by Tuttorosso Tomatoes.

I can't get enough of this place. The food is always amazing and Chef Hugh Acheson is always hilarious!

I feel very fortunate that I get to do what I love, friends. You all make it possible. Thank you for your support!

We tasted tomatoes…have you tasted them from the can before? You should do it sometime, it will be eye-opening for you!

These baked eggs with crushed tomatoes were amazing, this is on my list to try to make at home!

Chef Hugh demoed this recipe for us…Tomato, Potato and Leek Gratin…it was so good! I made it once at home already!

And this recipe…it's sheer genius…a braised salmon in a Tuttorosso tomato sauce miso and roasted vegetables. The miso added another dimension to the tomatoes…I'm totally going to experiment with these flavors more!

And now to the baked gnocchi! First cook the garlic in olive oil for a few minutes.

Add the Tuttorosso crushed tomatoes with basil. You can use the regular ones or the no salt tomatoes. I made this recipe with both!

Add the dried oregano, dried thyme, salt, pepper and crushed red pepper.

Cook the sauce for 8 minutes.

Cook the gnocchi while the sauce is going. You can also use pasta if you don't have any gnocchi available.

Grate the cheese and get ready!

Once the sauce is all done.

Spread 1/2 cup at the bottom of an 8-inch square baking dish. I love this baking dish so much…I use it so much!

Add 2 tablespoons each of the swiss and the parmesan cheese.

Then, add half of the gnocchi…spread evenly across the dish.

And then add half of the remaining sauce.

Then, add 1/4 cup of both of the swiss and parmesan cheeses and half of the mozzarella cheese…I love layering the cheeses. This is how we get the ooey gooey cheese!

And then the rest of the gnocchi.

And then the rest of that gorgeous sauce!

And the rest of the cheese.

Top with 16 mini pepperonis…

I even tested this recipe with 16 ounces of pasta twists.

Layer the cheese and sauce the same way. Curtis loved the pasta!

I can't get him to try gnocchi. You know how it is sometimes, you don't fight a losing battle. But at least he loved the pasta version of this dish!

I can't even begin to tell you how much I love this dish. In fact, the sauce gets richer the next day…so if you can make the sauce a day ahead of time, you'll thank me. I know it!

This recipe makes great leftovers too…I enjoyed it for lunch for a few days after I shot these photos. I can't wait to make this again soon!

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Pepperoni Pizza-Baked Gnocchi Recipe

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 to 6

Ingredients

• 1 teaspoon olive oil
• 1 garlic clove minced
• 1 28-ounce can Tuttorosso® Crushed Tomatoes with basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• salt and pepper
• pinch of crushed red pepper
• 2 16-ounce containers of gnocchi, uncooked (or if using pasta, you'll need just 16 ounces)
• 8 ounces fresh mozzarella sliced and then cubed
• 1/2 cup plus 2 Tablespoons grated swiss cheese
• 1/2 cup plus 2 Tablespoons grated parmesan cheese
• 16 pieces of mini pepperoni

Instructions

• Add olive oil and garlic to a medium sized pot and turn heat to medium high. Once olive oil is heated, cook garlic for 1 to 2 minutes (be careful not to burn the garlic). Add Tuttorosso® Crushed Tomatoes with basil, dried oregano, dried thyme, salt and pepper to taste and crushed red pepper. Cook sauce for 8 minutes.
• While cooking the sauce, heat oven to 375 degrees F. Cook gnocchi according to package instructions.
• In an 8-inch square baking dish, add 1/2 cup of sauce at the bottom of the dish. Add 2 Tablespoons swiss cheese and 2 Tablespoons parmesan cheese. Add 1/2 of the gnocchi.
• Spread 1/2 of the remaining sauce on top the gnocchi and top with 1/4 cup of swiss cheese, 1/4 cup of parmesan cheese and half of the fresh mozzarella.
• Repeat the last step and then top with the pepperonis.
• Bake for 15 to 20 minutes and then turn on the broiler and broil the top for 4 minutes. Let the dish sit for 5 to 10 minutes before serving.

Disclosure: This post is sponsored by Tuttorosso. I only share with you brands and products that I love and always only share with you my own opinions.

The post Pepperoni Pizza-Baked Gnocchi appeared first on The Little Kitchen.