Air fryer bone-in pork chops turn out perfectly juicy and tender, every time. You’ll never want to make pork chops a different way again! Ingredients and Substitutions You are going to LOVE this air fryer pork chops recipe. Cooking pork chops in …
Air fryer bone-in pork chops turn out perfectly juicy and tender, every time. You’ll never want to make pork chops a different way again! Ingredients and Substitutions You are going to LOVE this air fryer pork chops recipe. Cooking pork chops in the air fryer delivers perfectly golden, tender and juicy meat but it also...
Alright friends, say goodbye to the hassle of making a whole turkey for the holidays, and hello to this simple and easy Roasted Turkey Breast recipe. It’s infused with lots of moisture and flavor and it’s made in half the time. I started buying turkey breasts for Thanksgiving years ago because my family simply couldn’t eat a whole turkey. So turkey breasts were the perfect solution! Half the prep time, half the cook time, and less food waste. And did I mention it’s also a gorgeous centerpiece for your holiday feast? I have a feeling this might be your go-to turkey recipe for all of your special occasions. ;)
Ingredients Needed
Here’s what you need to make this tender, flavorful, turkey breast recipe:
Herbed Butter: A lot of the flavor for the turkey breast comes from the brine and from the herb-infused butter. We used a combination of rosemary, thyme, sage, garlic, salt and pepper to flavor the butter. I had extra fresh rosemary left over from my brine, so that’s what I used, but feel free to use dried herbs and spices if that’s what you have on hand.
Bone-In Turkey Breast: I am using a 5.5 lb. bone-in turkey breast with the skin on, but you can also use a boneless turkey breast.
How Long Do You Cook A Turkey Breast?
The time it takes to cook a turkey breast will vary slightly depending on the size of the turkey. A good rule of thumb is to cook the turkey for roughly 15 minutes per pound. Always use an instant read thermometer to check the internal temperature of the turkey breast. The internal temperature should reach 165°F at the thickest part of the breast without touching the bone.
Bone-in vs. Boneless
I tested this recipe with both a bone-in and boneless turkey breast. Both delivered great flavor but there was 1 key difference:
Presentation: After purchasing 2 different brands of boneless turkey breasts, I noticed the skin on boneless turkey breasts were very loose, barely hanging on, and sometimes half missing. Once cooked the final presentation was not as appealing as the bone-in turkey breast. If this is not a huge concern for you then no worries, it will still have great flavor. But on a special holiday like Thanksgiving, I really want my turkey to not only taste good but also look good too! ;)
How Do You Keep The Turkey From Being Dry?
The best way to ensure you have juicy and tender turkey breast meat is to brine the turkey. I’ve tried to skip this step a few times in the past, but it really does make all the difference! A turkey breast brine will not only give the turkey moisture, but it also adds extra flavor throughout the entire breast. Don’t forget to rinse and dry the turkey breast after it is done brining. This removes any excess salt from the turkey and prevents it from being too salty.
Tips For Cooking A Turkey Breast!
If your turkey breast is frozen, make sure to thaw it first in the refrigerator overnight or according to the package instructions before brining or roasting it.
I definitely recommend brining your turkey breast for tender meat and the absolute best flavor throughout the breast.
Dry the turkey breast really well to remove any excess moisture. It’s hard for the herb butter to stick to the breast when it is wet.
If the turkey is getting too brown on the top while it’s roasting, place a loose piece of aluminum foil on top of the breast as it continues to bake.
And don’t forget to save those turkey drippings so you can make a super flavorful homemade turkey gravy to serve on the side.
Preheat the oven to 350°F. In a small bowl add the room temperature butter, garlic, salt, pepper, rosemary, thyme, and sage. Mix them together until they form a paste.
Dry the turkey breast very well with a paper towel on all sides. Use your hand to carefully separate the skin from the breast meat, leaving it intact on the sides, and creating a pocket to fill with the herb butter.
Spread about 1/3 of the herb butter under the skin. Spread the remaining herb butter on top of the skin and all over the exterior of the turkey breast.
Place the turkey breast in a greased deep casserole dish or roasting pan. Transfer the dish to the oven and roast the turkey for about 1 hr 30 min, or until the internal temperature reaches 165ºF. My turkey was ready right around 1 hr 20 minutes. Baste the turkey breast every 30 minutes with the pan drippings.
Begin to check the internal temperature of the turkey after 1 hour. If the top of the breast begins to brown too much before the internal temperature reaches its mark, loosely cover the turkey with foil as it bakes. Make sure to test the temperature in the thickest part of the breast, without touching the bone.
Let the turkey breast rest for at least 10 minutes before slicing and serving. Serve with turkey gravy and your favorite sides. Enjoy!
How to Make A Roasted Turkey Breast – Step by Step Photos
Preheat the oven to 350°F. In a small bowl add 8 Tbsp room temperature butter, 2 pressed garlic cloves, 1/2 tsp salt, 1/2 tsp freshly cracked black pepper, 1 1/2 tsp fresh chopped rosemary, 1 tsp dried thyme, and 1/2 tsp dried sage.
Mix them together until they form a paste.
Dry a 5-6 lb. bone-in, skin on, turkey breast very well with a paper towel on all sides.
Use your hand to carefully separate the skin from the breast meat, leaving it intact on the sides, and creating a pocket to fill with the herb butter. Spread about 1/3 of the herb butter under the skin.
Spread the remaining herb butter on top of the skin and all over the exterior of the turkey breast. Place the turkey breast in a greased deep casserole dish or roasting pan. Transfer the dish to the oven and roast the turkey for about 1.5 hours, or until the internal temperature reaches 165ºF.
Baste the turkey breast every 30 minutes with the pan drippings. Begin to check the internal temperature of the turkey after 1 hour. If the top of the breast begins to brown too much before the internal temperature reaches its mark, loosely cover the turkey with foil as it bakes. Make sure to test the temperature in the thickest part of the breast, without touching the bone.
Let the turkey breast rest for at least 10 minutes before slicing and serving. Serve with turkey gravy and your favorite sides. Enjoy!
Whether you plan on making a big turkey for thanksgiving this year or a smaller turkey breast, taking the extra step to brine your turkey is pretty essential. This easy Turkey Breast Brine recipe will give you super flavorful and tender turkey breast meat every time! I’ll be honest, sometimes I’m tempted to skip this step especially when I’m running short on time. But the difference it makes is huge! The brine infuses the turkey with so much moisture and flavor. It’s seriously a game-changer for Thanksgiving, special holiday occasions, or if you simply enjoy cooking turkey breast meat to meal-prep throughout the week.
What Is A Brine?
A brine in most cases is simply a solution of salt, sugar, and water. Meat is then submerged in the salt water solution for several hours to help add moisture, flavor, and tenderize the meat. This process is called brining. Oftentimes brines are seasoned with additional herbs and spices to add even more flavor to the meat. Since turkey breast meat can sometimes be dry, I highly recommend taking the extra step to brine it first.
Ingredients For Turkey Brine
Here’s everything you need to make an easy, flavorful, turkey breast brine:
Water, Kosher Salt & Sugar: These are the 3 main ingredients for the brine. It infuses the turkey with flavor and tenderizes the meat. You can use either white or brown sugar. I don’t recommend substituting table salt for kosher salt since table salt is considerably more salty.
Herbs, Spices & Citrus: We used a combination of rosemary, bay leaves, garlic, peppercorns, and lemon to add even more flavor to the brine.
Turkey Breast: I am using a bone-in turkey breast for this brine, but you can use either bone-in or boneless turkey breast. I tested this brine with both and it delivered great flavor each time.
How Long Should I Brine A Turkey Breast?
The time it takes to brine a turkey breast will vary slightly depending on the size of the turkey. A good rule of thumb is to brine the turkey for roughly one hour per pound. I purchased a 5 ½ lb. bone-in turkey breast and brined it for 6 hours. That turned out to be the perfect amount of time for that size of turkey breast. A smaller, boneless turkey breast would need an even shorter amount of time in a brine solution.
Should You Rinse The Turkey After Brining?
Yes, you should definitely rinse and dry the turkey breast after it is done brining. This removes any excess salt from the turkey and prevents it from being too salty.
Boneless vs. Bone-In Turkey Breast
I’m happy to report that this turkey brine works for both bone-in and boneless turkey breasts. I tested it with both and was happy with the results. However, there are a couple differences to note:
Shorter brine time: Boneless turkey breasts are often smaller in size compared to bone-in turkey breast, which results in a shorter brine time. If you were to brine a small 3lb. boneless turkey breast for 6 hours, the turkey meat will be too salty and start to break down in texture. A small 3lb. boneless turkey breast will only need to brine for 3 hours.
Presentation: After purchasing 2 different brands of boneless turkey breasts, I noticed the skin on boneless turkey breasts was very loose, barely hanging on, and sometimes half missing. Once cooked the final presentation was not as appealing as the bone-in turkey breasts. If this is not a huge concern for you then no worries. It will still have tons of flavor from the brine! ;)
Tips For Brining A Turkey Breast
You will need a very large pot, a large container, or a turkey brining bag to brine your turkey breast. I prefer to use a large stainless steel pot that is big enough to hold the turkey breast and the brining solution. The turkey will also need to be fully submerged in the brine.
Make sure your brine has completely cooled down before you add the turkey breast. You can speed up the cooling process with ice cubes, more cold water, or by simply patiently waiting.
Don’t let the turkey breast sit in the brine too long. Trust me I’ve made this mistake before and the turkey just ends up being too salty. The texture of the turkey meat also breaks down too much and ends up being mushy. So always keep an eye on the time when brining your turkey.
Start by placing 8 cups of cold water in a container and place it in the freezer. You will use it later. Then in a large stock pot add the kosher salt, white sugar, and remaining 8 cups of water. Heat the pot over medium heat and stir to dissolve.
Once the salt and sugar have completely dissolved add the bay leaves, rosemary, smashed garlic cloves, and peppercorns. Bring the mixture to a gentle boil. Boil for 3 minutes then remove the pot from the heat.
Add the juice from the lemon and the entire squeezed lemon to the pot. Now allow the brine to cool down to room temperature (about 30 minutes).
Once the brine has cooled down to room temperature add the remaining 8 cups of water from the freezer. Stir and allow the brine to completely cool down. About another 5-10 minutes.
Now carefully add the turkey breast inside the pot with the brine. If your pot is not big enough to hold the turkey breast and the brine, then add it to a turkey size oven bag and pour the cooled brine over the turkey breast. Make sure the turkey breast is completely submerged in the brine, then cover the pot or seal up the bag.
Place the pot in the refrigerator for 6 hours.*
After the turkey has brined, remove the turkey breast from the brine and rinse it well under cold water. Then pat the turkey dry with paper towels.
Now you’re ready to cook the most flavorful turkey breast that you’ve ever tasted. Let’s go!
*Total brine time will depend on the size of your turkey breast. A good rule of thumb is to brine the turkey for roughly one hour per pound.
How to Make A Turkey Breast Brine – Step by Step Photos
Start by gathering your ingredients. For this turkey breast brine I am using 1/2 cup kosher salt, 1/2 cup white sugar, 3 bay leaves, 2 fresh rosemary sprigs, 6 smashed garlic cloves (if some of them break in half like mine did that is fine), 1 Tbsp whole peppercorns, and 1 lemon.
Place 8 cups of cold water in a container and place it in the freezer. You will use it later. Then in a large stock pot add the kosher salt, white sugar, and remaining 8 cups of water. Heat the pot over medium heat and stir to dissolve.
Once the salt and sugar have completely dissolved add the bay leaves, rosemary, smashed garlic cloves, and peppercorns. Bring the mixture to a gentle boil. Boil for 3 minutes then remove the pot from the heat.
Add the juice from the lemon and the entire squeezed lemon to the pot. Now allow the brine to cool down to room temperature (about 30 minutes). Once the brine has cooled down to room temperature add the remaining 8 cups of water from the freezer. Stir and allow the brine to completely cool down. About another 5-10 minutes.
Now carefully add the turkey breast inside the pot with the brine. If your pot is not big enough to hold the turkey breast and the brine, then add it to a turkey size brining bag and pour the cooled brine over the turkey breast. Make sure the turkey breast is completely submerged in the brine, then cover the pot or seal up the bag. Place the pot in the refrigerator for 6 hours. *(total brine time will depend on the size of your turkey breast)
After the turkey has brined, remove the turkey breast from the brine and rinse it well under cold water. Then pat the turkey dry with paper towels.
Now you’re ready to cook the most flavorful turkey breast that you’ve ever tasted.
If there’s one way to feed a large family or to have extra leftovers for the week, you can always count on a hearty, delicious, baked pasta casserole. This Baked Mostaccioli checks all those boxes and more! It’s made with a flavorful Italian sausage meat sauce, crushed tomatoes, and layers of pasta and melty cheese. Whenever I make a big pasta dish like this one, it always makes enough to feed my family for 2 nights! #winning
What Is Mostaccioli?
Mostaccioli is a type of penne pasta also known as penne lisce. It has a tubular shape with angled cut ends and a smooth or sometimes ridged surface. This Italian pasta is often used in baked pasta casseroles, just like this one, and holds up well to hearty meat sauces. You can easily substitute regular penne pasta if you can’t find mostaccioli pasta.
Ingredients For Baked Mostaccioli
Here’s everything that you need to make this cheesy, hearty, Mostaccioli recipe:
Mostaccioli: We’re using just 8 oz. or ½ lb. of mostaccioli pasta in this recipe.
Italian Sausage: I used mild Italian sausage instead of ground beef for an extra boost of flavor, but you can substitute with ground beef or even ground turkey if you prefer.
Onion and garlic: Aromatics like onion and garlic give the pasta sauce lots of flavor.
Tomato paste: A little bit of tomato paste added to the sauce helps thicken it up and intensifies the tomato flavor.
Crushed and Diced Tomatoes: Two types of canned tomatoes add texture, flavor, and build the sauce for this recipe. You can also use a jar of store-bought pasta sauce or make our homemade marinara sauce instead!
Seasoning: A mix of Italian seasoning, garlic powder, salt, and black pepper season the rest of the meat sauce. And a little bit of sugar to balance the acidity of the tomatoes.
Cheese Layer: The cheese layer is made with a combination of ricotta, mozzarella, and parmesan cheese. It’s then seasoned with salt, pepper, and some fresh chopped parsley. I’ve used this cheese combination a few times in recipes like my lasagna soup and stuffed shells. It’s so good and tastes great with this baked pasta recipe!
Recipe Variations
Substitute the Italian sausage for ground beef if that’s what you have on hand. You can also check to see if your local store carries Italian turkey sausage instead.
Got a favorite brand of marinara sauce? Feel free to use that in place of canned & crushed tomatoes to help make your pasta sauce.
You can easily substitute mostaccioli pasta for penne or ziti pasta. You can also try out our Baked Ziti recipe if you love baked pasta recipes as much as I do ;)
Serving Suggestions
I always love serving Italian pasta dishes with some fresh homemade garlic bread. It’s super easy to make and tastes so much better than store-bought garlic bread. Even though this dish is pretty hearty on its own, you can also add a simple side salad or Caesar salad to complete the meal.
Preheat the oven to 350°F. Bring a large pot of salted water to a boil, then add the pasta. Cook the pasta until they’re al dente, making sure not to over cook them. Drain in a colander and then rinse briefly with cool water and set aside.
Heat a large skillet over medium heat and add the cooking oil. Brown the Italian sausage.
Once the sausage has browned, add the diced onion and minced garlic to the skillet. Sauté over medium heat until the onion is translucent and the garlic is fragrant.
Next add the Italian seasoning, garlic powder, salt, black pepper, and tomato paste to the skillet. Stir until combined. Then add the crushed and diced tomatoes and sugar to the skillet. Stir everything together until well combined. Reduce the heat to low and allow the mixture to simmer for 3 minutes.
Now add the cooked pasta to the skillet and carefully mix together with the meat sauce.
While the sauce is simmering, make the cheese filling. In a medium bowl add the ricotta, 1/2 cup shredded mozzarella, 1/4 cup grated parmesan, chopped parsley, salt, black pepper, and the egg. Stir all of the ingredients together well.
Now it’s time to assemble. In a large 9×13-inch casserole dish add half of the pasta sauce in the bottom of the dish. This will serve as the first layer. Next spread the cheese mixture on top of the pasta sauce. Now add the rest of the pasta sauce on top of the cheese in an even layer.
Sprinkle 1 cup shredded mozzarella and 1/4 cup grated parmesan cheese over the top.
Loosely place some tented aluminum foil over the casserole dish and bake in the preheated oven for 25 minutes. After 25 minutes remove the foil and bake uncovered for 10 more minutes, or until the sauce is bubbling up around the edges. Serve hot and enjoy!
How to Make Baked Mostaccioli – Step by Step Photos
Preheat the oven to 350°F. Bring a large pot of salted water to a boil, then add 8oz. (1/2 lb.) mostaccioli pasta. Cook the pasta until they’re al dente, making sure not to over cook them. Drain in a colander and then rinse briefly with cool water and set aside.
Heat a large skillet over medium heat and add 1/2 tbsp cooking oil. Brown 1 lb. mild Italian sausage.
Once the sausage has browned, add 1 diced yellow onion and 2 minced garlic cloves to the skillet. Sauté over medium heat until the onion is translucent and the garlic is fragrant.
Next add 1 Tbsp Italian seasoning, 1/2 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper, and 3 oz. tomato paste to the skillet. Stir until combined.
Then add 1-15 oz. can crushed tomatoes, 1-14.5 oz. can diced tomatoes, and 1/2 Tbsp sugar to the skillet. Stir everything together until well combined. Reduce the heat to low and allow the mixture to simmer for 3 minutes.
Now add the cooked pasta to the skillet and carefully mix together with the meat sauce.
While the sauce is simmering, make the cheese filling. In a medium bowl add 15 oz. whole milk ricotta, 1/2 cup shredded mozzarella, 1/4 cup grated parmesan, 2 Tbsp fresh chopped parsley, 1/4 tsp salt, 1/4 tsp black pepper, and 1 large beaten egg. Stir all of the ingredients together well.
Now it’s time to assemble. In a large 9×13-inch casserole dish add half of the pasta sauce in the bottom of the dish. This will serve as the first layer. Next spread the cheese mixture on top of the pasta sauce.
Now add the rest of the pasta sauce on top of the cheese in an even layer.
Now add the rest of the pasta sauce on top of the cheese in an even layer. Then sprinkle 1 cup shredded mozzarella and 1/4 cup grated parmesan cheese over the top. Loosely place some tented aluminum foil over the casserole dish and bake in the preheated oven for 25 minutes. After 25 minutes remove the foil and bake uncovered for 10 more minutes, or until the sauce is bubbling up around the edges.
Serve this hearty baked mostaccioli pasta dish with some crusty garlic bread and maybe a quick side salad and enjoy!
Air Fryer Steak is a super easy, surprisingly delicious way to cook steak. Juicy, tender and perfectly cooked, you’re going to love this fuss-free cooking method. Ingredients and Substitutions I chose to marinate this steak in a simple Balsamic v…
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Alright friends, are you ready for soup season? This Lasagna Soup recipe is in the running for one of my favorite soups of all time, yes it’s that good!! It has all of the classic flavors of lasagna, including Italian sausage, crushed tomatoes, and lots of herbs and spices, but is conveniently made in one pot. Add a cheesy topping on top, grab some garlic bread, and before you know it you have the most delicious, hearty, and satisfying meal.
What Is Lasagna Soup?
Lasagna soup is everything you love about regular lasagna, but conveniently made in one pot for a cozy and hearty soup! It includes the same bold flavors and traditional ingredients of lasagna, but made in an easy and more approachable way. So whenever you have a taste for lasagna and you don’t want to bother with all of those layers, now you can make this delicious lasagna soup instead!
Ingredients For Lasagna Soup
Here are the ingredients you need to make this delicious lasagna soup recipe:
Italian Sausage: I used Italian sausage for the meat component since it’s pre-seasoned with herbs and spices and adds lots of flavor to the soup.
Aromatics: Onion, bell pepper, and garlic adds wonderful aromatics and more depth of flavor to the soup.
Tomatoes: A combination of crushed and diced tomatoes adds texture and lots of flavor to the soup. Tomato paste is also added to help thicken the soup.
Lasagna Noodles: Of course it wouldn’t be lasagna soup without the noodles! Just classic, curly-edged lasagna noodles is all you’ll need (not the no-bake noodles).
Seasoning: A mix of Italian seasoning, salt, pepper, and red pepper flakes to season the soup.
Sugar: A little bit of sugar to balance the acidity of all the tomatoes.
Chicken Broth: The soup and the noodles cook in the chicken broth until the noodles are tender.
Cheese Topping: Instead of mixing cheese directly in the soup, I added a cheese topping on top. This way everyone can add exactly the amount of cheese they want in their soup or leave it out all together. This 3-cheese combo topping is definitely one of my favorite components of this soup, so I highly recommend it!😉
Recipe Tips & Variations
On a budget? Just use half of the Italian sausage and save the other half for a different recipe. Trust me this soup will still be delicious!
Substitute Italian sausage for ground beef or ground turkey. You may need to add a little more seasoning if you decide to go this route. You can also check to see if your grocery store has Italian turkey sausage instead.
Want to add more veggies? Try adding some sliced mushrooms, carrots, or spinach to the soup. Sauté the mushrooms and carrots at the same time as the bell peppers and onions. Add any leafy greens towards the end of the cook time.
If you want to make the soup dairy-free you can easily leave the cheese topping off altogether or use a combination of your favorite plant-based ricotta, mozzarella, and parmesan cheese.
Serving Suggestions
Since this soup is so filling you can definitely keep the sides simple. I recommend serving it with some of our popular homemade garlic bread. It’s super easy to make and tastes 10x better than store-bought garlic bread. You can also add a simple side salad or Caesar salad on the side to complete the meal.
Storing & Freezing Leftovers
If you’re lucky enough to have any leftovers, first allow the soup to cool. Then divide the soup into single serving containers and store in the refrigerator for 4-5 days. If you are taking this soup in your lunch, this allows you to easily grab and heat up one serving at a time. For longer storage, place the lasagna soup in freezer-safe containers, and freeze for up to 3 months. To reheat, first allow the soup to thaw in the refrigerator overnight. Then reheat on the stovetop until warmed through.
Heat a large dutch oven or soup pot over medium heat and add the oil. Crumble and brown the Italian sausage.
Once the sausage has browned, add the diced onion, diced bell pepper, and minced garlic to the pot. Continue to sauté over medium heat until the onion is translucent and the garlic is fragrant.
Now add the tomato paste, crushed tomatoes, diced tomatoes, Italian seasoning, salt, black pepper, sugar, red pepper flakes, and chicken broth. Stir all the ingredients together well. Place a lid on the pot, and bring the pot up to a boil.
While the pot is heating up, break the lasagna noodles into one to two-inch pieces. Add the noodles to the pot and give the soup a stir.
Replace the lid, turn the heat down slightly to medium heat and continue boiling the soup for 12-14 minutes or until the lasagna noodles are tender.
While the soup and noodles are boiling, make the ricotta cheese topping. In a medium bowl, combine the ricotta, shredded mozzarella, grated parmesan cheese, chopped parsley, black pepper, and a pinch of salt. Mix the ingredients together.
Once the soup is done and the lasagna noodles are tender, remove the pot from the heat. Serve this lasagna soup with 1-2 tablespoons of the cheese topping, extra fresh parsley, and garlic bread on the side. Enjoy!
Heat a large dutch oven or soup pot over medium heat and add 1 Tbsp cooking oil. Crumble and brown 1 lb. Italian sausage.
Once the sausage has browned, add 1 diced onion, 1 diced red bell pepper, and 4 minced garlic cloves to the pot. Continue to sauté over medium heat until the onion is translucent and the garlic is fragrant.
Now add 2 Tbsp tomato paste, 1-15oz. can crushed tomatoes, 1-14oz. can diced tomatoes, 2 tsp Italian seasoning, 3/4 tsp salt, 1/4 tsp freshly cracked black pepper, 2 tsp sugar, 1/4 tsp red pepper flakes, and 5 cups chicken broth. Stir all the ingredients together well. Place a lid on the pot, and bring the pot up to a boil.
While the pot is heating up, break 8 lasagna noodles into one to two-inch pieces.
Add the noodles to the pot and give the soup a stir. Replace the lid, turn the heat down slightly to medium heat and continue boiling the soup for 12-14 minutes or until the lasagna noodles are tender.
While the soup and noodles are boiling, make the ricotta cheese topping. In a medium bowl, combine 1 cup whole milk ricotta cheese, 1/2 cup shredded mozzarella, 1/4 cup grated parmesan cheese, 1 Tbsp chopped parsley, 1/4 tsp freshly cracked black pepper, and a pinch of salt.
Mix all of the ingredients together well.
Once the soup is done and the lasagna noodles are tender, remove the pot from the heat.
Serve this lasagna soup with 1-2 tablespoons of the cheese topping, extra parsley, and garlic bread on the side. Enjoy!
This easy Halloween pasta recipe is ghoulish, fun and perfect for an easy Halloween dinner. Spaghetti and eyeballs is so great for Halloween and so easy to make. I often use store-bought meatballs and jarred sauce (especially great if you want a cute …
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