#then after the veggies were chopped and ready to go i tossed all the meat in a wok and cooked it up
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esleep · 11 months ago
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i made korean tacos for dinner (no recipe just vibes + what i had in the fridge) and they were unbelievably delicious. my god.
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tameblog · 27 days ago
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Cheesy Pizza Pasta with pepperoni, sausage, peppers, mushrooms, and onions has all of our favorite supreme pizza flavors in an awesome bowl of pasta! When you can’t decide between pizza or pasta for an Italian meal, this pizza pasta recipe is bound to make everyone happy.  We all know those kids who, if left to their own devices, would gleefully subsist on nothing but pepperoni pizza and cheesy pasta. (Some of us have had those kids and some of us WERE those kids.) Pizza Pasta Pizza pasta is a great way to please those picky eaters while sneakily adding variety into their diets. This hearty baked pasta recipe includes crumbled sausage along with pepperoni and cheese for a true meat lover’s meal. The chopped up peppers and mushrooms are mixed in thoroughly with spaghetti sauce, cheese and pepperoni so even the most adamant vegetable haters at the table are likely to eat them up without complaint. After cooking the pasta, sausage, and veggies in sauce, everything gets tossed together in the skillet, covered in cheese and even more pizza toppings and baked in the oven. In just 15 minutes, you have a gooey cheesy kid-friendly meal that’s ready to serve. This recipe is also a fantastic way to use up ingredients leftover from pizza night!  Pizza Pasta Bake Baked pasta is, in essence, a variety of casserole but I think the phrase “pasta bake” sounds so much more delicious! I love the way that baking the assembled pasta dish creates a bubbly layer of melted cheese on top. Each bite of this baked pizza pasta recipe is packed full of cheesy pasta, tender vegetables, savory pepperoni, and flavorful sausage. I’ve used both canned and homemade pasta sauces to make this recipe and they both work well. My go-to Five Minute Marinara is absolutely perfect for pizza pasta but you’re welcome to use any tomato sauce you have on hand.  I use staple ingredients that I’m likely to have on hand on any given weeknight in this recipe, so that I’m never more than a few minutes away from an amazing dinner. One of the beautiful things about pizza pasta that it’s easy to adapt the ingredients based on your preferences (or what you have in your pantry). Pizza Pasta Casserole Pizza pasta definitely isn’t my first endeavor at fusing two foods I love into one baked pasta dish. This Cheesy Baked Mexican Pasta I posted a few weeks ago was a huge hit at my house. It’s the perfect marriage of the Mexican flavors I love in tacos, burritos and enchiladas in easy pasta form. And have you seen this Buffalo Chicken Pasta Bake recipe yet? I love the idea of a baked chicken pasta filled with tangy Buffalo sauce and can’t wait to give it a try. If you’re in the mood for something baked and cheesy other than pasta, you must absolutely make Baked Potato Chicken and Broccoli Casserole sooner rather than later. Pizza Pasta Bake You’ll need the following ingredients to make this recipe: penne pasta noodles hot breakfast sausage light flavor olive oil green bell pepper red onion garlic mushroom spaghetti sauce Italian seasoning, red pepper flakes, salt, pepper pepperoni mozzarella cheese Pizza Pasta Recipe Cook the pasta according to package directions, to a slightly chewy “al dente” firmness. (Take care not to overcook the pasta on the stove top, as it will cook an additional amount of time in the oven.) Drain the pasta. While the pasta is cooking, cook and crumble the sausage in a very large oven-proof skillet over medium-high heat. Transfer the cooked sausage to a medium size bowl and return the skillet to the stove. Drizzle the oil into the skillet along with any remaining grease from the sausage. Add the peppers, onions, and garlic to the hot skillet. Cook the vegetables, stirring frequently, over medium-high heat. When the peppers are almost tender, about 3-4 minutes, add the mushrooms and continue cooking for an additional 3 minutes, until the mushrooms have browned and softened. Transfer the cooked vegetables to the bowl with sausage. Turn off the heat under the skillet and add the sauce to the skillet, along with the Italian seasoning, red pepper flakes, salt, and pepper. Stir to combine and remove about 1 ½ cups of the sauce, setting it aside for the moment. Add the cooked pasta to the sauce and stir well to mix throughout. Add the sausage and vegetables to the pasta mixture, reserving a small amount for topping the pasta. Stir in most of the pepperoni slices, reserving a few for topping the pasta. Add half the shredded cheese to the pasta and stir to mix throughout. Pour the remaining sauce over the pasta and then sprinkle the remaining cheese over the top and scatter the remaining toppings over the cheese. Place the skillet in the oven for 15 minutes, until the cheese has melted completely. Serve immediately. Pepperoni Recipes Pepperoni is so much more than a pizza topping. Slices of pepperoni are an easy way to add savory salty flavor to any meal and it’s a perfect addition to this baked pasta. I love to toss pepperoni in my green salads and pasta salads, stuff slices off it into a sandwich or serve it with cheese and crackers to my hungry kids for an afternoon snack. Pepperoni pizza dip is the perfect party appetizer. I mean, who doesn’t love a piping hot, melting cheese dip full of pepperoni? For a quick pizza fix make these pizzas in a cast-iron skillet on the stovetop and finish them with barely a minute under the broiler.  If you like pizza as much as my family does, I also recommend adding Pizza Soup–full of white beans, sausage, and Italian seasonings–to an upcoming dinner menu. Air Fryer French Bread Pizza takes this beloved comfort food to new easy-to-make heights. A perfectly toasted crust, melting cheese, and toppings that sing are all achieved quickly and with no fuss in an air fryer. Cheesy, saucy, pizza quesadillas are as flavorful as you imagine they might be. They’re a messy, super fun, lightning-fast way to satisfy your next pizza craving. While we’re talking pizza, have you seen my girl Rebecca’s guide for Perfect Pan Pizza at Home? She gives you so many tips for making delicious pizza from scratch right in your own kitchen. I’ve been following her advice and her method for years now and it’s a guaranteed WIN every time. Get New Recipessent to your inbox!We never share your information with third parties and will protect it in accordance with our Privacy Policy. Servings: 8 servings Cook ModePrevent your screen from going dark Preheat the oven to 350°F. Cook the pasta according to package directions, to a slightly chewy "al dente" firmness. (Take care not to overcook the pasta on the stove top, as it will cook an additional amount of time in the oven.) Drain the pasta.While the pasta is cooking, cook and crumble the sausage in a very large oven-proof skillet over medium high heat. Transfer the cooked sausage to a medium size bowl and return the skillet to the stove. Drizzle the oil into the skillet along with any remaining grease from the sausage. Add the peppers, onions, and garlic to the hot skillet.Cook the vegetables, stirring frequently, over medium high heat. When the peppers are almost tender, about 3-4 minutes, add the mushrooms and continue cooking for an additional 3 minutes, until the mushrooms have browned and softened. Transfer the cooked vegetables to the bowl with a sausage. Turn off the heat under the skillet and add the sauce to the skillet, along with the Italian seasoning, red pepper flakes, salt, and pepper. Stir to combine and remove about 1½ cups of the sauce, setting it aside for the moment.Add the cooked pasta to the sauce and stir well to mix throughout. Add the sausage and vegetables to the pasta mixture, reserving a small amount for topping the pasta. Stir in most of the pepperoni slices, reserving a few for topping the pasta.Add half the shredded cheese to the pasta and stir to mix throughout. Pour the remaining sauce over the pasta and then sprinkle the remaining cheese over the top and scatter the remaining toppings over the cheese. Place the skillet in the oven for 15 minutes, until the cheese has melted completely. Serve immediately. Calories: 677kcal · Carbohydrates: 56g · Protein: 35g · Fat: 35g · Saturated Fat: 14g · Cholesterol: 97mg · Sodium: 1801mg · Potassium: 1053mg · Fiber: 5g · Sugar: 11g · Vitamin A: 1215IU · Vitamin C: 25.7mg · Calcium: 336mg · Iron: 3.9mg originally published 6/10/19 – recipe notes and photos updated 12/9/24 Source link
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ramestoryworld · 27 days ago
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Cheesy Pizza Pasta with pepperoni, sausage, peppers, mushrooms, and onions has all of our favorite supreme pizza flavors in an awesome bowl of pasta! When you can’t decide between pizza or pasta for an Italian meal, this pizza pasta recipe is bound to make everyone happy.  We all know those kids who, if left to their own devices, would gleefully subsist on nothing but pepperoni pizza and cheesy pasta. (Some of us have had those kids and some of us WERE those kids.) Pizza Pasta Pizza pasta is a great way to please those picky eaters while sneakily adding variety into their diets. This hearty baked pasta recipe includes crumbled sausage along with pepperoni and cheese for a true meat lover’s meal. The chopped up peppers and mushrooms are mixed in thoroughly with spaghetti sauce, cheese and pepperoni so even the most adamant vegetable haters at the table are likely to eat them up without complaint. After cooking the pasta, sausage, and veggies in sauce, everything gets tossed together in the skillet, covered in cheese and even more pizza toppings and baked in the oven. In just 15 minutes, you have a gooey cheesy kid-friendly meal that’s ready to serve. This recipe is also a fantastic way to use up ingredients leftover from pizza night!  Pizza Pasta Bake Baked pasta is, in essence, a variety of casserole but I think the phrase “pasta bake” sounds so much more delicious! I love the way that baking the assembled pasta dish creates a bubbly layer of melted cheese on top. Each bite of this baked pizza pasta recipe is packed full of cheesy pasta, tender vegetables, savory pepperoni, and flavorful sausage. I’ve used both canned and homemade pasta sauces to make this recipe and they both work well. My go-to Five Minute Marinara is absolutely perfect for pizza pasta but you’re welcome to use any tomato sauce you have on hand.  I use staple ingredients that I’m likely to have on hand on any given weeknight in this recipe, so that I’m never more than a few minutes away from an amazing dinner. One of the beautiful things about pizza pasta that it’s easy to adapt the ingredients based on your preferences (or what you have in your pantry). Pizza Pasta Casserole Pizza pasta definitely isn’t my first endeavor at fusing two foods I love into one baked pasta dish. This Cheesy Baked Mexican Pasta I posted a few weeks ago was a huge hit at my house. It’s the perfect marriage of the Mexican flavors I love in tacos, burritos and enchiladas in easy pasta form. And have you seen this Buffalo Chicken Pasta Bake recipe yet? I love the idea of a baked chicken pasta filled with tangy Buffalo sauce and can’t wait to give it a try. If you’re in the mood for something baked and cheesy other than pasta, you must absolutely make Baked Potato Chicken and Broccoli Casserole sooner rather than later. Pizza Pasta Bake You’ll need the following ingredients to make this recipe: penne pasta noodles hot breakfast sausage light flavor olive oil green bell pepper red onion garlic mushroom spaghetti sauce Italian seasoning, red pepper flakes, salt, pepper pepperoni mozzarella cheese Pizza Pasta Recipe Cook the pasta according to package directions, to a slightly chewy “al dente” firmness. (Take care not to overcook the pasta on the stove top, as it will cook an additional amount of time in the oven.) Drain the pasta. While the pasta is cooking, cook and crumble the sausage in a very large oven-proof skillet over medium-high heat. Transfer the cooked sausage to a medium size bowl and return the skillet to the stove. Drizzle the oil into the skillet along with any remaining grease from the sausage. Add the peppers, onions, and garlic to the hot skillet. Cook the vegetables, stirring frequently, over medium-high heat. When the peppers are almost tender, about 3-4 minutes, add the mushrooms and continue cooking for an additional 3 minutes, until the mushrooms have browned and softened. Transfer the cooked vegetables to the bowl with sausage. Turn off the heat under the skillet and add the sauce to the skillet, along with the Italian seasoning, red pepper flakes, salt, and pepper. Stir to combine and remove about 1 ½ cups of the sauce, setting it aside for the moment. Add the cooked pasta to the sauce and stir well to mix throughout. Add the sausage and vegetables to the pasta mixture, reserving a small amount for topping the pasta. Stir in most of the pepperoni slices, reserving a few for topping the pasta. Add half the shredded cheese to the pasta and stir to mix throughout. Pour the remaining sauce over the pasta and then sprinkle the remaining cheese over the top and scatter the remaining toppings over the cheese. Place the skillet in the oven for 15 minutes, until the cheese has melted completely. Serve immediately. Pepperoni Recipes Pepperoni is so much more than a pizza topping. Slices of pepperoni are an easy way to add savory salty flavor to any meal and it’s a perfect addition to this baked pasta. I love to toss pepperoni in my green salads and pasta salads, stuff slices off it into a sandwich or serve it with cheese and crackers to my hungry kids for an afternoon snack. Pepperoni pizza dip is the perfect party appetizer. I mean, who doesn’t love a piping hot, melting cheese dip full of pepperoni? For a quick pizza fix make these pizzas in a cast-iron skillet on the stovetop and finish them with barely a minute under the broiler.  If you like pizza as much as my family does, I also recommend adding Pizza Soup–full of white beans, sausage, and Italian seasonings–to an upcoming dinner menu. Air Fryer French Bread Pizza takes this beloved comfort food to new easy-to-make heights. A perfectly toasted crust, melting cheese, and toppings that sing are all achieved quickly and with no fuss in an air fryer. Cheesy, saucy, pizza quesadillas are as flavorful as you imagine they might be. They’re a messy, super fun, lightning-fast way to satisfy your next pizza craving. While we’re talking pizza, have you seen my girl Rebecca’s guide for Perfect Pan Pizza at Home? She gives you so many tips for making delicious pizza from scratch right in your own kitchen. I’ve been following her advice and her method for years now and it’s a guaranteed WIN every time. Get New Recipessent to your inbox!We never share your information with third parties and will protect it in accordance with our Privacy Policy. Servings: 8 servings Cook ModePrevent your screen from going dark Preheat the oven to 350°F. Cook the pasta according to package directions, to a slightly chewy "al dente" firmness. (Take care not to overcook the pasta on the stove top, as it will cook an additional amount of time in the oven.) Drain the pasta.While the pasta is cooking, cook and crumble the sausage in a very large oven-proof skillet over medium high heat. Transfer the cooked sausage to a medium size bowl and return the skillet to the stove. Drizzle the oil into the skillet along with any remaining grease from the sausage. Add the peppers, onions, and garlic to the hot skillet.Cook the vegetables, stirring frequently, over medium high heat. When the peppers are almost tender, about 3-4 minutes, add the mushrooms and continue cooking for an additional 3 minutes, until the mushrooms have browned and softened. Transfer the cooked vegetables to the bowl with a sausage. Turn off the heat under the skillet and add the sauce to the skillet, along with the Italian seasoning, red pepper flakes, salt, and pepper. Stir to combine and remove about 1½ cups of the sauce, setting it aside for the moment.Add the cooked pasta to the sauce and stir well to mix throughout. Add the sausage and vegetables to the pasta mixture, reserving a small amount for topping the pasta. Stir in most of the pepperoni slices, reserving a few for topping the pasta.Add half the shredded cheese to the pasta and stir to mix throughout. Pour the remaining sauce over the pasta and then sprinkle the remaining cheese over the top and scatter the remaining toppings over the cheese. Place the skillet in the oven for 15 minutes, until the cheese has melted completely. Serve immediately. Calories: 677kcal · Carbohydrates: 56g · Protein: 35g · Fat: 35g · Saturated Fat: 14g · Cholesterol: 97mg · Sodium: 1801mg · Potassium: 1053mg · Fiber: 5g · Sugar: 11g · Vitamin A: 1215IU · Vitamin C: 25.7mg · Calcium: 336mg · Iron: 3.9mg originally published 6/10/19 – recipe notes and photos updated 12/9/24 Source link
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alexha2210 · 27 days ago
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Cheesy Pizza Pasta with pepperoni, sausage, peppers, mushrooms, and onions has all of our favorite supreme pizza flavors in an awesome bowl of pasta! When you can’t decide between pizza or pasta for an Italian meal, this pizza pasta recipe is bound to make everyone happy.  We all know those kids who, if left to their own devices, would gleefully subsist on nothing but pepperoni pizza and cheesy pasta. (Some of us have had those kids and some of us WERE those kids.) Pizza Pasta Pizza pasta is a great way to please those picky eaters while sneakily adding variety into their diets. This hearty baked pasta recipe includes crumbled sausage along with pepperoni and cheese for a true meat lover’s meal. The chopped up peppers and mushrooms are mixed in thoroughly with spaghetti sauce, cheese and pepperoni so even the most adamant vegetable haters at the table are likely to eat them up without complaint. After cooking the pasta, sausage, and veggies in sauce, everything gets tossed together in the skillet, covered in cheese and even more pizza toppings and baked in the oven. In just 15 minutes, you have a gooey cheesy kid-friendly meal that’s ready to serve. This recipe is also a fantastic way to use up ingredients leftover from pizza night!  Pizza Pasta Bake Baked pasta is, in essence, a variety of casserole but I think the phrase “pasta bake” sounds so much more delicious! I love the way that baking the assembled pasta dish creates a bubbly layer of melted cheese on top. Each bite of this baked pizza pasta recipe is packed full of cheesy pasta, tender vegetables, savory pepperoni, and flavorful sausage. I’ve used both canned and homemade pasta sauces to make this recipe and they both work well. My go-to Five Minute Marinara is absolutely perfect for pizza pasta but you’re welcome to use any tomato sauce you have on hand.  I use staple ingredients that I’m likely to have on hand on any given weeknight in this recipe, so that I’m never more than a few minutes away from an amazing dinner. One of the beautiful things about pizza pasta that it’s easy to adapt the ingredients based on your preferences (or what you have in your pantry). Pizza Pasta Casserole Pizza pasta definitely isn’t my first endeavor at fusing two foods I love into one baked pasta dish. This Cheesy Baked Mexican Pasta I posted a few weeks ago was a huge hit at my house. It’s the perfect marriage of the Mexican flavors I love in tacos, burritos and enchiladas in easy pasta form. And have you seen this Buffalo Chicken Pasta Bake recipe yet? I love the idea of a baked chicken pasta filled with tangy Buffalo sauce and can’t wait to give it a try. If you’re in the mood for something baked and cheesy other than pasta, you must absolutely make Baked Potato Chicken and Broccoli Casserole sooner rather than later. Pizza Pasta Bake You’ll need the following ingredients to make this recipe: penne pasta noodles hot breakfast sausage light flavor olive oil green bell pepper red onion garlic mushroom spaghetti sauce Italian seasoning, red pepper flakes, salt, pepper pepperoni mozzarella cheese Pizza Pasta Recipe Cook the pasta according to package directions, to a slightly chewy “al dente” firmness. (Take care not to overcook the pasta on the stove top, as it will cook an additional amount of time in the oven.) Drain the pasta. While the pasta is cooking, cook and crumble the sausage in a very large oven-proof skillet over medium-high heat. Transfer the cooked sausage to a medium size bowl and return the skillet to the stove. Drizzle the oil into the skillet along with any remaining grease from the sausage. Add the peppers, onions, and garlic to the hot skillet. Cook the vegetables, stirring frequently, over medium-high heat. When the peppers are almost tender, about 3-4 minutes, add the mushrooms and continue cooking for an additional 3 minutes, until the mushrooms have browned and softened. Transfer the cooked vegetables to the bowl with sausage. Turn off the heat under the skillet and add the sauce to the skillet, along with the Italian seasoning, red pepper flakes, salt, and pepper. Stir to combine and remove about 1 ½ cups of the sauce, setting it aside for the moment. Add the cooked pasta to the sauce and stir well to mix throughout. Add the sausage and vegetables to the pasta mixture, reserving a small amount for topping the pasta. Stir in most of the pepperoni slices, reserving a few for topping the pasta. Add half the shredded cheese to the pasta and stir to mix throughout. Pour the remaining sauce over the pasta and then sprinkle the remaining cheese over the top and scatter the remaining toppings over the cheese. Place the skillet in the oven for 15 minutes, until the cheese has melted completely. Serve immediately. Pepperoni Recipes Pepperoni is so much more than a pizza topping. Slices of pepperoni are an easy way to add savory salty flavor to any meal and it’s a perfect addition to this baked pasta. I love to toss pepperoni in my green salads and pasta salads, stuff slices off it into a sandwich or serve it with cheese and crackers to my hungry kids for an afternoon snack. Pepperoni pizza dip is the perfect party appetizer. I mean, who doesn’t love a piping hot, melting cheese dip full of pepperoni? For a quick pizza fix make these pizzas in a cast-iron skillet on the stovetop and finish them with barely a minute under the broiler.  If you like pizza as much as my family does, I also recommend adding Pizza Soup–full of white beans, sausage, and Italian seasonings–to an upcoming dinner menu. Air Fryer French Bread Pizza takes this beloved comfort food to new easy-to-make heights. A perfectly toasted crust, melting cheese, and toppings that sing are all achieved quickly and with no fuss in an air fryer. Cheesy, saucy, pizza quesadillas are as flavorful as you imagine they might be. They’re a messy, super fun, lightning-fast way to satisfy your next pizza craving. While we’re talking pizza, have you seen my girl Rebecca’s guide for Perfect Pan Pizza at Home? She gives you so many tips for making delicious pizza from scratch right in your own kitchen. I’ve been following her advice and her method for years now and it’s a guaranteed WIN every time. Get New Recipessent to your inbox!We never share your information with third parties and will protect it in accordance with our Privacy Policy. Servings: 8 servings Cook ModePrevent your screen from going dark Preheat the oven to 350°F. Cook the pasta according to package directions, to a slightly chewy "al dente" firmness. (Take care not to overcook the pasta on the stove top, as it will cook an additional amount of time in the oven.) Drain the pasta.While the pasta is cooking, cook and crumble the sausage in a very large oven-proof skillet over medium high heat. Transfer the cooked sausage to a medium size bowl and return the skillet to the stove. Drizzle the oil into the skillet along with any remaining grease from the sausage. Add the peppers, onions, and garlic to the hot skillet.Cook the vegetables, stirring frequently, over medium high heat. When the peppers are almost tender, about 3-4 minutes, add the mushrooms and continue cooking for an additional 3 minutes, until the mushrooms have browned and softened. Transfer the cooked vegetables to the bowl with a sausage. Turn off the heat under the skillet and add the sauce to the skillet, along with the Italian seasoning, red pepper flakes, salt, and pepper. Stir to combine and remove about 1½ cups of the sauce, setting it aside for the moment.Add the cooked pasta to the sauce and stir well to mix throughout. Add the sausage and vegetables to the pasta mixture, reserving a small amount for topping the pasta. Stir in most of the pepperoni slices, reserving a few for topping the pasta.Add half the shredded cheese to the pasta and stir to mix throughout. Pour the remaining sauce over the pasta and then sprinkle the remaining cheese over the top and scatter the remaining toppings over the cheese. Place the skillet in the oven for 15 minutes, until the cheese has melted completely. Serve immediately. Calories: 677kcal · Carbohydrates: 56g · Protein: 35g · Fat: 35g · Saturated Fat: 14g · Cholesterol: 97mg · Sodium: 1801mg · Potassium: 1053mg · Fiber: 5g · Sugar: 11g · Vitamin A: 1215IU · Vitamin C: 25.7mg · Calcium: 336mg · Iron: 3.9mg originally published 6/10/19 – recipe notes and photos updated 12/9/24 Source link
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angusstory · 27 days ago
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Cheesy Pizza Pasta with pepperoni, sausage, peppers, mushrooms, and onions has all of our favorite supreme pizza flavors in an awesome bowl of pasta! When you can’t decide between pizza or pasta for an Italian meal, this pizza pasta recipe is bound to make everyone happy.  We all know those kids who, if left to their own devices, would gleefully subsist on nothing but pepperoni pizza and cheesy pasta. (Some of us have had those kids and some of us WERE those kids.) Pizza Pasta Pizza pasta is a great way to please those picky eaters while sneakily adding variety into their diets. This hearty baked pasta recipe includes crumbled sausage along with pepperoni and cheese for a true meat lover’s meal. The chopped up peppers and mushrooms are mixed in thoroughly with spaghetti sauce, cheese and pepperoni so even the most adamant vegetable haters at the table are likely to eat them up without complaint. After cooking the pasta, sausage, and veggies in sauce, everything gets tossed together in the skillet, covered in cheese and even more pizza toppings and baked in the oven. In just 15 minutes, you have a gooey cheesy kid-friendly meal that’s ready to serve. This recipe is also a fantastic way to use up ingredients leftover from pizza night!  Pizza Pasta Bake Baked pasta is, in essence, a variety of casserole but I think the phrase “pasta bake” sounds so much more delicious! I love the way that baking the assembled pasta dish creates a bubbly layer of melted cheese on top. Each bite of this baked pizza pasta recipe is packed full of cheesy pasta, tender vegetables, savory pepperoni, and flavorful sausage. I’ve used both canned and homemade pasta sauces to make this recipe and they both work well. My go-to Five Minute Marinara is absolutely perfect for pizza pasta but you’re welcome to use any tomato sauce you have on hand.  I use staple ingredients that I’m likely to have on hand on any given weeknight in this recipe, so that I’m never more than a few minutes away from an amazing dinner. One of the beautiful things about pizza pasta that it’s easy to adapt the ingredients based on your preferences (or what you have in your pantry). Pizza Pasta Casserole Pizza pasta definitely isn’t my first endeavor at fusing two foods I love into one baked pasta dish. This Cheesy Baked Mexican Pasta I posted a few weeks ago was a huge hit at my house. It’s the perfect marriage of the Mexican flavors I love in tacos, burritos and enchiladas in easy pasta form. And have you seen this Buffalo Chicken Pasta Bake recipe yet? I love the idea of a baked chicken pasta filled with tangy Buffalo sauce and can’t wait to give it a try. If you’re in the mood for something baked and cheesy other than pasta, you must absolutely make Baked Potato Chicken and Broccoli Casserole sooner rather than later. Pizza Pasta Bake You’ll need the following ingredients to make this recipe: penne pasta noodles hot breakfast sausage light flavor olive oil green bell pepper red onion garlic mushroom spaghetti sauce Italian seasoning, red pepper flakes, salt, pepper pepperoni mozzarella cheese Pizza Pasta Recipe Cook the pasta according to package directions, to a slightly chewy “al dente” firmness. (Take care not to overcook the pasta on the stove top, as it will cook an additional amount of time in the oven.) Drain the pasta. While the pasta is cooking, cook and crumble the sausage in a very large oven-proof skillet over medium-high heat. Transfer the cooked sausage to a medium size bowl and return the skillet to the stove. Drizzle the oil into the skillet along with any remaining grease from the sausage. Add the peppers, onions, and garlic to the hot skillet. Cook the vegetables, stirring frequently, over medium-high heat. When the peppers are almost tender, about 3-4 minutes, add the mushrooms and continue cooking for an additional 3 minutes, until the mushrooms have browned and softened. Transfer the cooked vegetables to the bowl with sausage. Turn off the heat under the skillet and add the sauce to the skillet, along with the Italian seasoning, red pepper flakes, salt, and pepper. Stir to combine and remove about 1 ½ cups of the sauce, setting it aside for the moment. Add the cooked pasta to the sauce and stir well to mix throughout. Add the sausage and vegetables to the pasta mixture, reserving a small amount for topping the pasta. Stir in most of the pepperoni slices, reserving a few for topping the pasta. Add half the shredded cheese to the pasta and stir to mix throughout. Pour the remaining sauce over the pasta and then sprinkle the remaining cheese over the top and scatter the remaining toppings over the cheese. Place the skillet in the oven for 15 minutes, until the cheese has melted completely. Serve immediately. Pepperoni Recipes Pepperoni is so much more than a pizza topping. Slices of pepperoni are an easy way to add savory salty flavor to any meal and it’s a perfect addition to this baked pasta. I love to toss pepperoni in my green salads and pasta salads, stuff slices off it into a sandwich or serve it with cheese and crackers to my hungry kids for an afternoon snack. Pepperoni pizza dip is the perfect party appetizer. I mean, who doesn’t love a piping hot, melting cheese dip full of pepperoni? For a quick pizza fix make these pizzas in a cast-iron skillet on the stovetop and finish them with barely a minute under the broiler.  If you like pizza as much as my family does, I also recommend adding Pizza Soup–full of white beans, sausage, and Italian seasonings–to an upcoming dinner menu. Air Fryer French Bread Pizza takes this beloved comfort food to new easy-to-make heights. A perfectly toasted crust, melting cheese, and toppings that sing are all achieved quickly and with no fuss in an air fryer. Cheesy, saucy, pizza quesadillas are as flavorful as you imagine they might be. They’re a messy, super fun, lightning-fast way to satisfy your next pizza craving. While we’re talking pizza, have you seen my girl Rebecca’s guide for Perfect Pan Pizza at Home? She gives you so many tips for making delicious pizza from scratch right in your own kitchen. I’ve been following her advice and her method for years now and it’s a guaranteed WIN every time. Get New Recipessent to your inbox!We never share your information with third parties and will protect it in accordance with our Privacy Policy. Servings: 8 servings Cook ModePrevent your screen from going dark Preheat the oven to 350°F. Cook the pasta according to package directions, to a slightly chewy "al dente" firmness. (Take care not to overcook the pasta on the stove top, as it will cook an additional amount of time in the oven.) Drain the pasta.While the pasta is cooking, cook and crumble the sausage in a very large oven-proof skillet over medium high heat. Transfer the cooked sausage to a medium size bowl and return the skillet to the stove. Drizzle the oil into the skillet along with any remaining grease from the sausage. Add the peppers, onions, and garlic to the hot skillet.Cook the vegetables, stirring frequently, over medium high heat. When the peppers are almost tender, about 3-4 minutes, add the mushrooms and continue cooking for an additional 3 minutes, until the mushrooms have browned and softened. Transfer the cooked vegetables to the bowl with a sausage. Turn off the heat under the skillet and add the sauce to the skillet, along with the Italian seasoning, red pepper flakes, salt, and pepper. Stir to combine and remove about 1½ cups of the sauce, setting it aside for the moment.Add the cooked pasta to the sauce and stir well to mix throughout. Add the sausage and vegetables to the pasta mixture, reserving a small amount for topping the pasta. Stir in most of the pepperoni slices, reserving a few for topping the pasta.Add half the shredded cheese to the pasta and stir to mix throughout. Pour the remaining sauce over the pasta and then sprinkle the remaining cheese over the top and scatter the remaining toppings over the cheese. Place the skillet in the oven for 15 minutes, until the cheese has melted completely. Serve immediately. Calories: 677kcal · Carbohydrates: 56g · Protein: 35g · Fat: 35g · Saturated Fat: 14g · Cholesterol: 97mg · Sodium: 1801mg · Potassium: 1053mg · Fiber: 5g · Sugar: 11g · Vitamin A: 1215IU · Vitamin C: 25.7mg · Calcium: 336mg · Iron: 3.9mg originally published 6/10/19 – recipe notes and photos updated 12/9/24 Source link
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tumibaba · 27 days ago
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Cheesy Pizza Pasta with pepperoni, sausage, peppers, mushrooms, and onions has all of our favorite supreme pizza flavors in an awesome bowl of pasta! When you can’t decide between pizza or pasta for an Italian meal, this pizza pasta recipe is bound to make everyone happy.  We all know those kids who, if left to their own devices, would gleefully subsist on nothing but pepperoni pizza and cheesy pasta. (Some of us have had those kids and some of us WERE those kids.) Pizza Pasta Pizza pasta is a great way to please those picky eaters while sneakily adding variety into their diets. This hearty baked pasta recipe includes crumbled sausage along with pepperoni and cheese for a true meat lover’s meal. The chopped up peppers and mushrooms are mixed in thoroughly with spaghetti sauce, cheese and pepperoni so even the most adamant vegetable haters at the table are likely to eat them up without complaint. After cooking the pasta, sausage, and veggies in sauce, everything gets tossed together in the skillet, covered in cheese and even more pizza toppings and baked in the oven. In just 15 minutes, you have a gooey cheesy kid-friendly meal that’s ready to serve. This recipe is also a fantastic way to use up ingredients leftover from pizza night!  Pizza Pasta Bake Baked pasta is, in essence, a variety of casserole but I think the phrase “pasta bake” sounds so much more delicious! I love the way that baking the assembled pasta dish creates a bubbly layer of melted cheese on top. Each bite of this baked pizza pasta recipe is packed full of cheesy pasta, tender vegetables, savory pepperoni, and flavorful sausage. I’ve used both canned and homemade pasta sauces to make this recipe and they both work well. My go-to Five Minute Marinara is absolutely perfect for pizza pasta but you’re welcome to use any tomato sauce you have on hand.  I use staple ingredients that I’m likely to have on hand on any given weeknight in this recipe, so that I’m never more than a few minutes away from an amazing dinner. One of the beautiful things about pizza pasta that it’s easy to adapt the ingredients based on your preferences (or what you have in your pantry). Pizza Pasta Casserole Pizza pasta definitely isn’t my first endeavor at fusing two foods I love into one baked pasta dish. This Cheesy Baked Mexican Pasta I posted a few weeks ago was a huge hit at my house. It’s the perfect marriage of the Mexican flavors I love in tacos, burritos and enchiladas in easy pasta form. And have you seen this Buffalo Chicken Pasta Bake recipe yet? I love the idea of a baked chicken pasta filled with tangy Buffalo sauce and can’t wait to give it a try. If you’re in the mood for something baked and cheesy other than pasta, you must absolutely make Baked Potato Chicken and Broccoli Casserole sooner rather than later. Pizza Pasta Bake You’ll need the following ingredients to make this recipe: penne pasta noodles hot breakfast sausage light flavor olive oil green bell pepper red onion garlic mushroom spaghetti sauce Italian seasoning, red pepper flakes, salt, pepper pepperoni mozzarella cheese Pizza Pasta Recipe Cook the pasta according to package directions, to a slightly chewy “al dente” firmness. (Take care not to overcook the pasta on the stove top, as it will cook an additional amount of time in the oven.) Drain the pasta. While the pasta is cooking, cook and crumble the sausage in a very large oven-proof skillet over medium-high heat. Transfer the cooked sausage to a medium size bowl and return the skillet to the stove. Drizzle the oil into the skillet along with any remaining grease from the sausage. Add the peppers, onions, and garlic to the hot skillet. Cook the vegetables, stirring frequently, over medium-high heat. When the peppers are almost tender, about 3-4 minutes, add the mushrooms and continue cooking for an additional 3 minutes, until the mushrooms have browned and softened. Transfer the cooked vegetables to the bowl with sausage. Turn off the heat under the skillet and add the sauce to the skillet, along with the Italian seasoning, red pepper flakes, salt, and pepper. Stir to combine and remove about 1 ½ cups of the sauce, setting it aside for the moment. Add the cooked pasta to the sauce and stir well to mix throughout. Add the sausage and vegetables to the pasta mixture, reserving a small amount for topping the pasta. Stir in most of the pepperoni slices, reserving a few for topping the pasta. Add half the shredded cheese to the pasta and stir to mix throughout. Pour the remaining sauce over the pasta and then sprinkle the remaining cheese over the top and scatter the remaining toppings over the cheese. Place the skillet in the oven for 15 minutes, until the cheese has melted completely. Serve immediately. Pepperoni Recipes Pepperoni is so much more than a pizza topping. Slices of pepperoni are an easy way to add savory salty flavor to any meal and it’s a perfect addition to this baked pasta. I love to toss pepperoni in my green salads and pasta salads, stuff slices off it into a sandwich or serve it with cheese and crackers to my hungry kids for an afternoon snack. Pepperoni pizza dip is the perfect party appetizer. I mean, who doesn’t love a piping hot, melting cheese dip full of pepperoni? For a quick pizza fix make these pizzas in a cast-iron skillet on the stovetop and finish them with barely a minute under the broiler.  If you like pizza as much as my family does, I also recommend adding Pizza Soup–full of white beans, sausage, and Italian seasonings–to an upcoming dinner menu. Air Fryer French Bread Pizza takes this beloved comfort food to new easy-to-make heights. A perfectly toasted crust, melting cheese, and toppings that sing are all achieved quickly and with no fuss in an air fryer. Cheesy, saucy, pizza quesadillas are as flavorful as you imagine they might be. They’re a messy, super fun, lightning-fast way to satisfy your next pizza craving. While we’re talking pizza, have you seen my girl Rebecca’s guide for Perfect Pan Pizza at Home? She gives you so many tips for making delicious pizza from scratch right in your own kitchen. I’ve been following her advice and her method for years now and it’s a guaranteed WIN every time. Get New Recipessent to your inbox!We never share your information with third parties and will protect it in accordance with our Privacy Policy. Servings: 8 servings Cook ModePrevent your screen from going dark Preheat the oven to 350°F. Cook the pasta according to package directions, to a slightly chewy "al dente" firmness. (Take care not to overcook the pasta on the stove top, as it will cook an additional amount of time in the oven.) Drain the pasta.While the pasta is cooking, cook and crumble the sausage in a very large oven-proof skillet over medium high heat. Transfer the cooked sausage to a medium size bowl and return the skillet to the stove. Drizzle the oil into the skillet along with any remaining grease from the sausage. Add the peppers, onions, and garlic to the hot skillet.Cook the vegetables, stirring frequently, over medium high heat. When the peppers are almost tender, about 3-4 minutes, add the mushrooms and continue cooking for an additional 3 minutes, until the mushrooms have browned and softened. Transfer the cooked vegetables to the bowl with a sausage. Turn off the heat under the skillet and add the sauce to the skillet, along with the Italian seasoning, red pepper flakes, salt, and pepper. Stir to combine and remove about 1½ cups of the sauce, setting it aside for the moment.Add the cooked pasta to the sauce and stir well to mix throughout. Add the sausage and vegetables to the pasta mixture, reserving a small amount for topping the pasta. Stir in most of the pepperoni slices, reserving a few for topping the pasta.Add half the shredded cheese to the pasta and stir to mix throughout. Pour the remaining sauce over the pasta and then sprinkle the remaining cheese over the top and scatter the remaining toppings over the cheese. Place the skillet in the oven for 15 minutes, until the cheese has melted completely. Serve immediately. Calories: 677kcal · Carbohydrates: 56g · Protein: 35g · Fat: 35g · Saturated Fat: 14g · Cholesterol: 97mg · Sodium: 1801mg · Potassium: 1053mg · Fiber: 5g · Sugar: 11g · Vitamin A: 1215IU · Vitamin C: 25.7mg · Calcium: 336mg · Iron: 3.9mg originally published 6/10/19 – recipe notes and photos updated 12/9/24 Source link
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romaleen · 27 days ago
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Cheesy Pizza Pasta with pepperoni, sausage, peppers, mushrooms, and onions has all of our favorite supreme pizza flavors in an awesome bowl of pasta! When you can’t decide between pizza or pasta for an Italian meal, this pizza pasta recipe is bound to make everyone happy.  We all know those kids who, if left to their own devices, would gleefully subsist on nothing but pepperoni pizza and cheesy pasta. (Some of us have had those kids and some of us WERE those kids.) Pizza Pasta Pizza pasta is a great way to please those picky eaters while sneakily adding variety into their diets. This hearty baked pasta recipe includes crumbled sausage along with pepperoni and cheese for a true meat lover’s meal. The chopped up peppers and mushrooms are mixed in thoroughly with spaghetti sauce, cheese and pepperoni so even the most adamant vegetable haters at the table are likely to eat them up without complaint. After cooking the pasta, sausage, and veggies in sauce, everything gets tossed together in the skillet, covered in cheese and even more pizza toppings and baked in the oven. In just 15 minutes, you have a gooey cheesy kid-friendly meal that’s ready to serve. This recipe is also a fantastic way to use up ingredients leftover from pizza night!  Pizza Pasta Bake Baked pasta is, in essence, a variety of casserole but I think the phrase “pasta bake” sounds so much more delicious! I love the way that baking the assembled pasta dish creates a bubbly layer of melted cheese on top. Each bite of this baked pizza pasta recipe is packed full of cheesy pasta, tender vegetables, savory pepperoni, and flavorful sausage. I’ve used both canned and homemade pasta sauces to make this recipe and they both work well. My go-to Five Minute Marinara is absolutely perfect for pizza pasta but you’re welcome to use any tomato sauce you have on hand.  I use staple ingredients that I’m likely to have on hand on any given weeknight in this recipe, so that I’m never more than a few minutes away from an amazing dinner. One of the beautiful things about pizza pasta that it’s easy to adapt the ingredients based on your preferences (or what you have in your pantry). Pizza Pasta Casserole Pizza pasta definitely isn’t my first endeavor at fusing two foods I love into one baked pasta dish. This Cheesy Baked Mexican Pasta I posted a few weeks ago was a huge hit at my house. It’s the perfect marriage of the Mexican flavors I love in tacos, burritos and enchiladas in easy pasta form. And have you seen this Buffalo Chicken Pasta Bake recipe yet? I love the idea of a baked chicken pasta filled with tangy Buffalo sauce and can’t wait to give it a try. If you’re in the mood for something baked and cheesy other than pasta, you must absolutely make Baked Potato Chicken and Broccoli Casserole sooner rather than later. Pizza Pasta Bake You’ll need the following ingredients to make this recipe: penne pasta noodles hot breakfast sausage light flavor olive oil green bell pepper red onion garlic mushroom spaghetti sauce Italian seasoning, red pepper flakes, salt, pepper pepperoni mozzarella cheese Pizza Pasta Recipe Cook the pasta according to package directions, to a slightly chewy “al dente” firmness. (Take care not to overcook the pasta on the stove top, as it will cook an additional amount of time in the oven.) Drain the pasta. While the pasta is cooking, cook and crumble the sausage in a very large oven-proof skillet over medium-high heat. Transfer the cooked sausage to a medium size bowl and return the skillet to the stove. Drizzle the oil into the skillet along with any remaining grease from the sausage. Add the peppers, onions, and garlic to the hot skillet. Cook the vegetables, stirring frequently, over medium-high heat. When the peppers are almost tender, about 3-4 minutes, add the mushrooms and continue cooking for an additional 3 minutes, until the mushrooms have browned and softened. Transfer the cooked vegetables to the bowl with sausage. Turn off the heat under the skillet and add the sauce to the skillet, along with the Italian seasoning, red pepper flakes, salt, and pepper. Stir to combine and remove about 1 ½ cups of the sauce, setting it aside for the moment. Add the cooked pasta to the sauce and stir well to mix throughout. Add the sausage and vegetables to the pasta mixture, reserving a small amount for topping the pasta. Stir in most of the pepperoni slices, reserving a few for topping the pasta. Add half the shredded cheese to the pasta and stir to mix throughout. Pour the remaining sauce over the pasta and then sprinkle the remaining cheese over the top and scatter the remaining toppings over the cheese. Place the skillet in the oven for 15 minutes, until the cheese has melted completely. Serve immediately. Pepperoni Recipes Pepperoni is so much more than a pizza topping. Slices of pepperoni are an easy way to add savory salty flavor to any meal and it’s a perfect addition to this baked pasta. I love to toss pepperoni in my green salads and pasta salads, stuff slices off it into a sandwich or serve it with cheese and crackers to my hungry kids for an afternoon snack. Pepperoni pizza dip is the perfect party appetizer. I mean, who doesn’t love a piping hot, melting cheese dip full of pepperoni? For a quick pizza fix make these pizzas in a cast-iron skillet on the stovetop and finish them with barely a minute under the broiler.  If you like pizza as much as my family does, I also recommend adding Pizza Soup–full of white beans, sausage, and Italian seasonings–to an upcoming dinner menu. Air Fryer French Bread Pizza takes this beloved comfort food to new easy-to-make heights. A perfectly toasted crust, melting cheese, and toppings that sing are all achieved quickly and with no fuss in an air fryer. Cheesy, saucy, pizza quesadillas are as flavorful as you imagine they might be. They’re a messy, super fun, lightning-fast way to satisfy your next pizza craving. While we’re talking pizza, have you seen my girl Rebecca’s guide for Perfect Pan Pizza at Home? She gives you so many tips for making delicious pizza from scratch right in your own kitchen. I’ve been following her advice and her method for years now and it’s a guaranteed WIN every time. Get New Recipessent to your inbox!We never share your information with third parties and will protect it in accordance with our Privacy Policy. Servings: 8 servings Cook ModePrevent your screen from going dark Preheat the oven to 350°F. Cook the pasta according to package directions, to a slightly chewy "al dente" firmness. (Take care not to overcook the pasta on the stove top, as it will cook an additional amount of time in the oven.) Drain the pasta.While the pasta is cooking, cook and crumble the sausage in a very large oven-proof skillet over medium high heat. Transfer the cooked sausage to a medium size bowl and return the skillet to the stove. Drizzle the oil into the skillet along with any remaining grease from the sausage. Add the peppers, onions, and garlic to the hot skillet.Cook the vegetables, stirring frequently, over medium high heat. When the peppers are almost tender, about 3-4 minutes, add the mushrooms and continue cooking for an additional 3 minutes, until the mushrooms have browned and softened. Transfer the cooked vegetables to the bowl with a sausage. Turn off the heat under the skillet and add the sauce to the skillet, along with the Italian seasoning, red pepper flakes, salt, and pepper. Stir to combine and remove about 1½ cups of the sauce, setting it aside for the moment.Add the cooked pasta to the sauce and stir well to mix throughout. Add the sausage and vegetables to the pasta mixture, reserving a small amount for topping the pasta. Stir in most of the pepperoni slices, reserving a few for topping the pasta.Add half the shredded cheese to the pasta and stir to mix throughout. Pour the remaining sauce over the pasta and then sprinkle the remaining cheese over the top and scatter the remaining toppings over the cheese. Place the skillet in the oven for 15 minutes, until the cheese has melted completely. Serve immediately. Calories: 677kcal · Carbohydrates: 56g · Protein: 35g · Fat: 35g · Saturated Fat: 14g · Cholesterol: 97mg · Sodium: 1801mg · Potassium: 1053mg · Fiber: 5g · Sugar: 11g · Vitamin A: 1215IU · Vitamin C: 25.7mg · Calcium: 336mg · Iron: 3.9mg originally published 6/10/19 – recipe notes and photos updated 12/9/24 Source link
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monaleen101 · 27 days ago
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Cheesy Pizza Pasta with pepperoni, sausage, peppers, mushrooms, and onions has all of our favorite supreme pizza flavors in an awesome bowl of pasta! When you can’t decide between pizza or pasta for an Italian meal, this pizza pasta recipe is bound to make everyone happy.  We all know those kids who, if left to their own devices, would gleefully subsist on nothing but pepperoni pizza and cheesy pasta. (Some of us have had those kids and some of us WERE those kids.) Pizza Pasta Pizza pasta is a great way to please those picky eaters while sneakily adding variety into their diets. This hearty baked pasta recipe includes crumbled sausage along with pepperoni and cheese for a true meat lover’s meal. The chopped up peppers and mushrooms are mixed in thoroughly with spaghetti sauce, cheese and pepperoni so even the most adamant vegetable haters at the table are likely to eat them up without complaint. After cooking the pasta, sausage, and veggies in sauce, everything gets tossed together in the skillet, covered in cheese and even more pizza toppings and baked in the oven. In just 15 minutes, you have a gooey cheesy kid-friendly meal that’s ready to serve. This recipe is also a fantastic way to use up ingredients leftover from pizza night!  Pizza Pasta Bake Baked pasta is, in essence, a variety of casserole but I think the phrase “pasta bake” sounds so much more delicious! I love the way that baking the assembled pasta dish creates a bubbly layer of melted cheese on top. Each bite of this baked pizza pasta recipe is packed full of cheesy pasta, tender vegetables, savory pepperoni, and flavorful sausage. I’ve used both canned and homemade pasta sauces to make this recipe and they both work well. My go-to Five Minute Marinara is absolutely perfect for pizza pasta but you’re welcome to use any tomato sauce you have on hand.  I use staple ingredients that I’m likely to have on hand on any given weeknight in this recipe, so that I’m never more than a few minutes away from an amazing dinner. One of the beautiful things about pizza pasta that it’s easy to adapt the ingredients based on your preferences (or what you have in your pantry). Pizza Pasta Casserole Pizza pasta definitely isn’t my first endeavor at fusing two foods I love into one baked pasta dish. This Cheesy Baked Mexican Pasta I posted a few weeks ago was a huge hit at my house. It’s the perfect marriage of the Mexican flavors I love in tacos, burritos and enchiladas in easy pasta form. And have you seen this Buffalo Chicken Pasta Bake recipe yet? I love the idea of a baked chicken pasta filled with tangy Buffalo sauce and can’t wait to give it a try. If you’re in the mood for something baked and cheesy other than pasta, you must absolutely make Baked Potato Chicken and Broccoli Casserole sooner rather than later. Pizza Pasta Bake You’ll need the following ingredients to make this recipe: penne pasta noodles hot breakfast sausage light flavor olive oil green bell pepper red onion garlic mushroom spaghetti sauce Italian seasoning, red pepper flakes, salt, pepper pepperoni mozzarella cheese Pizza Pasta Recipe Cook the pasta according to package directions, to a slightly chewy “al dente” firmness. (Take care not to overcook the pasta on the stove top, as it will cook an additional amount of time in the oven.) Drain the pasta. While the pasta is cooking, cook and crumble the sausage in a very large oven-proof skillet over medium-high heat. Transfer the cooked sausage to a medium size bowl and return the skillet to the stove. Drizzle the oil into the skillet along with any remaining grease from the sausage. Add the peppers, onions, and garlic to the hot skillet. Cook the vegetables, stirring frequently, over medium-high heat. When the peppers are almost tender, about 3-4 minutes, add the mushrooms and continue cooking for an additional 3 minutes, until the mushrooms have browned and softened. Transfer the cooked vegetables to the bowl with sausage. Turn off the heat under the skillet and add the sauce to the skillet, along with the Italian seasoning, red pepper flakes, salt, and pepper. Stir to combine and remove about 1 ½ cups of the sauce, setting it aside for the moment. Add the cooked pasta to the sauce and stir well to mix throughout. Add the sausage and vegetables to the pasta mixture, reserving a small amount for topping the pasta. Stir in most of the pepperoni slices, reserving a few for topping the pasta. Add half the shredded cheese to the pasta and stir to mix throughout. Pour the remaining sauce over the pasta and then sprinkle the remaining cheese over the top and scatter the remaining toppings over the cheese. Place the skillet in the oven for 15 minutes, until the cheese has melted completely. Serve immediately. Pepperoni Recipes Pepperoni is so much more than a pizza topping. Slices of pepperoni are an easy way to add savory salty flavor to any meal and it’s a perfect addition to this baked pasta. I love to toss pepperoni in my green salads and pasta salads, stuff slices off it into a sandwich or serve it with cheese and crackers to my hungry kids for an afternoon snack. Pepperoni pizza dip is the perfect party appetizer. I mean, who doesn’t love a piping hot, melting cheese dip full of pepperoni? For a quick pizza fix make these pizzas in a cast-iron skillet on the stovetop and finish them with barely a minute under the broiler.  If you like pizza as much as my family does, I also recommend adding Pizza Soup–full of white beans, sausage, and Italian seasonings–to an upcoming dinner menu. Air Fryer French Bread Pizza takes this beloved comfort food to new easy-to-make heights. A perfectly toasted crust, melting cheese, and toppings that sing are all achieved quickly and with no fuss in an air fryer. Cheesy, saucy, pizza quesadillas are as flavorful as you imagine they might be. They’re a messy, super fun, lightning-fast way to satisfy your next pizza craving. While we’re talking pizza, have you seen my girl Rebecca’s guide for Perfect Pan Pizza at Home? She gives you so many tips for making delicious pizza from scratch right in your own kitchen. I’ve been following her advice and her method for years now and it’s a guaranteed WIN every time. Get New Recipessent to your inbox!We never share your information with third parties and will protect it in accordance with our Privacy Policy. Servings: 8 servings Cook ModePrevent your screen from going dark Preheat the oven to 350°F. Cook the pasta according to package directions, to a slightly chewy "al dente" firmness. (Take care not to overcook the pasta on the stove top, as it will cook an additional amount of time in the oven.) Drain the pasta.While the pasta is cooking, cook and crumble the sausage in a very large oven-proof skillet over medium high heat. Transfer the cooked sausage to a medium size bowl and return the skillet to the stove. Drizzle the oil into the skillet along with any remaining grease from the sausage. Add the peppers, onions, and garlic to the hot skillet.Cook the vegetables, stirring frequently, over medium high heat. When the peppers are almost tender, about 3-4 minutes, add the mushrooms and continue cooking for an additional 3 minutes, until the mushrooms have browned and softened. Transfer the cooked vegetables to the bowl with a sausage. Turn off the heat under the skillet and add the sauce to the skillet, along with the Italian seasoning, red pepper flakes, salt, and pepper. Stir to combine and remove about 1½ cups of the sauce, setting it aside for the moment.Add the cooked pasta to the sauce and stir well to mix throughout. Add the sausage and vegetables to the pasta mixture, reserving a small amount for topping the pasta. Stir in most of the pepperoni slices, reserving a few for topping the pasta.Add half the shredded cheese to the pasta and stir to mix throughout. Pour the remaining sauce over the pasta and then sprinkle the remaining cheese over the top and scatter the remaining toppings over the cheese. Place the skillet in the oven for 15 minutes, until the cheese has melted completely. Serve immediately. Calories: 677kcal · Carbohydrates: 56g · Protein: 35g · Fat: 35g · Saturated Fat: 14g · Cholesterol: 97mg · Sodium: 1801mg · Potassium: 1053mg · Fiber: 5g · Sugar: 11g · Vitamin A: 1215IU · Vitamin C: 25.7mg · Calcium: 336mg · Iron: 3.9mg originally published 6/10/19 – recipe notes and photos updated 12/9/24 Source link
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iamownerofme · 27 days ago
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Cheesy Pizza Pasta with pepperoni, sausage, peppers, mushrooms, and onions has all of our favorite supreme pizza flavors in an awesome bowl of pasta! When you can’t decide between pizza or pasta for an Italian meal, this pizza pasta recipe is bound to make everyone happy.  We all know those kids who, if left to their own devices, would gleefully subsist on nothing but pepperoni pizza and cheesy pasta. (Some of us have had those kids and some of us WERE those kids.) Pizza Pasta Pizza pasta is a great way to please those picky eaters while sneakily adding variety into their diets. This hearty baked pasta recipe includes crumbled sausage along with pepperoni and cheese for a true meat lover’s meal. The chopped up peppers and mushrooms are mixed in thoroughly with spaghetti sauce, cheese and pepperoni so even the most adamant vegetable haters at the table are likely to eat them up without complaint. After cooking the pasta, sausage, and veggies in sauce, everything gets tossed together in the skillet, covered in cheese and even more pizza toppings and baked in the oven. In just 15 minutes, you have a gooey cheesy kid-friendly meal that’s ready to serve. This recipe is also a fantastic way to use up ingredients leftover from pizza night!  Pizza Pasta Bake Baked pasta is, in essence, a variety of casserole but I think the phrase “pasta bake” sounds so much more delicious! I love the way that baking the assembled pasta dish creates a bubbly layer of melted cheese on top. Each bite of this baked pizza pasta recipe is packed full of cheesy pasta, tender vegetables, savory pepperoni, and flavorful sausage. I’ve used both canned and homemade pasta sauces to make this recipe and they both work well. My go-to Five Minute Marinara is absolutely perfect for pizza pasta but you’re welcome to use any tomato sauce you have on hand.  I use staple ingredients that I’m likely to have on hand on any given weeknight in this recipe, so that I’m never more than a few minutes away from an amazing dinner. One of the beautiful things about pizza pasta that it’s easy to adapt the ingredients based on your preferences (or what you have in your pantry). Pizza Pasta Casserole Pizza pasta definitely isn’t my first endeavor at fusing two foods I love into one baked pasta dish. This Cheesy Baked Mexican Pasta I posted a few weeks ago was a huge hit at my house. It’s the perfect marriage of the Mexican flavors I love in tacos, burritos and enchiladas in easy pasta form. And have you seen this Buffalo Chicken Pasta Bake recipe yet? I love the idea of a baked chicken pasta filled with tangy Buffalo sauce and can’t wait to give it a try. If you’re in the mood for something baked and cheesy other than pasta, you must absolutely make Baked Potato Chicken and Broccoli Casserole sooner rather than later. Pizza Pasta Bake You’ll need the following ingredients to make this recipe: penne pasta noodles hot breakfast sausage light flavor olive oil green bell pepper red onion garlic mushroom spaghetti sauce Italian seasoning, red pepper flakes, salt, pepper pepperoni mozzarella cheese Pizza Pasta Recipe Cook the pasta according to package directions, to a slightly chewy “al dente” firmness. (Take care not to overcook the pasta on the stove top, as it will cook an additional amount of time in the oven.) Drain the pasta. While the pasta is cooking, cook and crumble the sausage in a very large oven-proof skillet over medium-high heat. Transfer the cooked sausage to a medium size bowl and return the skillet to the stove. Drizzle the oil into the skillet along with any remaining grease from the sausage. Add the peppers, onions, and garlic to the hot skillet. Cook the vegetables, stirring frequently, over medium-high heat. When the peppers are almost tender, about 3-4 minutes, add the mushrooms and continue cooking for an additional 3 minutes, until the mushrooms have browned and softened. Transfer the cooked vegetables to the bowl with sausage. Turn off the heat under the skillet and add the sauce to the skillet, along with the Italian seasoning, red pepper flakes, salt, and pepper. Stir to combine and remove about 1 ½ cups of the sauce, setting it aside for the moment. Add the cooked pasta to the sauce and stir well to mix throughout. Add the sausage and vegetables to the pasta mixture, reserving a small amount for topping the pasta. Stir in most of the pepperoni slices, reserving a few for topping the pasta. Add half the shredded cheese to the pasta and stir to mix throughout. Pour the remaining sauce over the pasta and then sprinkle the remaining cheese over the top and scatter the remaining toppings over the cheese. Place the skillet in the oven for 15 minutes, until the cheese has melted completely. Serve immediately. Pepperoni Recipes Pepperoni is so much more than a pizza topping. Slices of pepperoni are an easy way to add savory salty flavor to any meal and it’s a perfect addition to this baked pasta. I love to toss pepperoni in my green salads and pasta salads, stuff slices off it into a sandwich or serve it with cheese and crackers to my hungry kids for an afternoon snack. Pepperoni pizza dip is the perfect party appetizer. I mean, who doesn’t love a piping hot, melting cheese dip full of pepperoni? For a quick pizza fix make these pizzas in a cast-iron skillet on the stovetop and finish them with barely a minute under the broiler.  If you like pizza as much as my family does, I also recommend adding Pizza Soup–full of white beans, sausage, and Italian seasonings–to an upcoming dinner menu. Air Fryer French Bread Pizza takes this beloved comfort food to new easy-to-make heights. A perfectly toasted crust, melting cheese, and toppings that sing are all achieved quickly and with no fuss in an air fryer. Cheesy, saucy, pizza quesadillas are as flavorful as you imagine they might be. They’re a messy, super fun, lightning-fast way to satisfy your next pizza craving. While we’re talking pizza, have you seen my girl Rebecca’s guide for Perfect Pan Pizza at Home? She gives you so many tips for making delicious pizza from scratch right in your own kitchen. I’ve been following her advice and her method for years now and it’s a guaranteed WIN every time. Get New Recipessent to your inbox!We never share your information with third parties and will protect it in accordance with our Privacy Policy. Servings: 8 servings Cook ModePrevent your screen from going dark Preheat the oven to 350°F. Cook the pasta according to package directions, to a slightly chewy "al dente" firmness. (Take care not to overcook the pasta on the stove top, as it will cook an additional amount of time in the oven.) Drain the pasta.While the pasta is cooking, cook and crumble the sausage in a very large oven-proof skillet over medium high heat. Transfer the cooked sausage to a medium size bowl and return the skillet to the stove. Drizzle the oil into the skillet along with any remaining grease from the sausage. Add the peppers, onions, and garlic to the hot skillet.Cook the vegetables, stirring frequently, over medium high heat. When the peppers are almost tender, about 3-4 minutes, add the mushrooms and continue cooking for an additional 3 minutes, until the mushrooms have browned and softened. Transfer the cooked vegetables to the bowl with a sausage. Turn off the heat under the skillet and add the sauce to the skillet, along with the Italian seasoning, red pepper flakes, salt, and pepper. Stir to combine and remove about 1½ cups of the sauce, setting it aside for the moment.Add the cooked pasta to the sauce and stir well to mix throughout. Add the sausage and vegetables to the pasta mixture, reserving a small amount for topping the pasta. Stir in most of the pepperoni slices, reserving a few for topping the pasta.Add half the shredded cheese to the pasta and stir to mix throughout. Pour the remaining sauce over the pasta and then sprinkle the remaining cheese over the top and scatter the remaining toppings over the cheese. Place the skillet in the oven for 15 minutes, until the cheese has melted completely. Serve immediately. Calories: 677kcal · Carbohydrates: 56g · Protein: 35g · Fat: 35g · Saturated Fat: 14g · Cholesterol: 97mg · Sodium: 1801mg · Potassium: 1053mg · Fiber: 5g · Sugar: 11g · Vitamin A: 1215IU · Vitamin C: 25.7mg · Calcium: 336mg · Iron: 3.9mg originally published 6/10/19 – recipe notes and photos updated 12/9/24 Source link
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shelyold · 27 days ago
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Cheesy Pizza Pasta with pepperoni, sausage, peppers, mushrooms, and onions has all of our favorite supreme pizza flavors in an awesome bowl of pasta! When you can’t decide between pizza or pasta for an Italian meal, this pizza pasta recipe is bound to make everyone happy.  We all know those kids who, if left to their own devices, would gleefully subsist on nothing but pepperoni pizza and cheesy pasta. (Some of us have had those kids and some of us WERE those kids.) Pizza Pasta Pizza pasta is a great way to please those picky eaters while sneakily adding variety into their diets. This hearty baked pasta recipe includes crumbled sausage along with pepperoni and cheese for a true meat lover’s meal. The chopped up peppers and mushrooms are mixed in thoroughly with spaghetti sauce, cheese and pepperoni so even the most adamant vegetable haters at the table are likely to eat them up without complaint. After cooking the pasta, sausage, and veggies in sauce, everything gets tossed together in the skillet, covered in cheese and even more pizza toppings and baked in the oven. In just 15 minutes, you have a gooey cheesy kid-friendly meal that’s ready to serve. This recipe is also a fantastic way to use up ingredients leftover from pizza night!  Pizza Pasta Bake Baked pasta is, in essence, a variety of casserole but I think the phrase “pasta bake” sounds so much more delicious! I love the way that baking the assembled pasta dish creates a bubbly layer of melted cheese on top. Each bite of this baked pizza pasta recipe is packed full of cheesy pasta, tender vegetables, savory pepperoni, and flavorful sausage. I’ve used both canned and homemade pasta sauces to make this recipe and they both work well. My go-to Five Minute Marinara is absolutely perfect for pizza pasta but you’re welcome to use any tomato sauce you have on hand.  I use staple ingredients that I’m likely to have on hand on any given weeknight in this recipe, so that I’m never more than a few minutes away from an amazing dinner. One of the beautiful things about pizza pasta that it’s easy to adapt the ingredients based on your preferences (or what you have in your pantry). Pizza Pasta Casserole Pizza pasta definitely isn’t my first endeavor at fusing two foods I love into one baked pasta dish. This Cheesy Baked Mexican Pasta I posted a few weeks ago was a huge hit at my house. It’s the perfect marriage of the Mexican flavors I love in tacos, burritos and enchiladas in easy pasta form. And have you seen this Buffalo Chicken Pasta Bake recipe yet? I love the idea of a baked chicken pasta filled with tangy Buffalo sauce and can’t wait to give it a try. If you’re in the mood for something baked and cheesy other than pasta, you must absolutely make Baked Potato Chicken and Broccoli Casserole sooner rather than later. Pizza Pasta Bake You’ll need the following ingredients to make this recipe: penne pasta noodles hot breakfast sausage light flavor olive oil green bell pepper red onion garlic mushroom spaghetti sauce Italian seasoning, red pepper flakes, salt, pepper pepperoni mozzarella cheese Pizza Pasta Recipe Cook the pasta according to package directions, to a slightly chewy “al dente” firmness. (Take care not to overcook the pasta on the stove top, as it will cook an additional amount of time in the oven.) Drain the pasta. While the pasta is cooking, cook and crumble the sausage in a very large oven-proof skillet over medium-high heat. Transfer the cooked sausage to a medium size bowl and return the skillet to the stove. Drizzle the oil into the skillet along with any remaining grease from the sausage. Add the peppers, onions, and garlic to the hot skillet. Cook the vegetables, stirring frequently, over medium-high heat. When the peppers are almost tender, about 3-4 minutes, add the mushrooms and continue cooking for an additional 3 minutes, until the mushrooms have browned and softened. Transfer the cooked vegetables to the bowl with sausage. Turn off the heat under the skillet and add the sauce to the skillet, along with the Italian seasoning, red pepper flakes, salt, and pepper. Stir to combine and remove about 1 ½ cups of the sauce, setting it aside for the moment. Add the cooked pasta to the sauce and stir well to mix throughout. Add the sausage and vegetables to the pasta mixture, reserving a small amount for topping the pasta. Stir in most of the pepperoni slices, reserving a few for topping the pasta. Add half the shredded cheese to the pasta and stir to mix throughout. Pour the remaining sauce over the pasta and then sprinkle the remaining cheese over the top and scatter the remaining toppings over the cheese. Place the skillet in the oven for 15 minutes, until the cheese has melted completely. Serve immediately. Pepperoni Recipes Pepperoni is so much more than a pizza topping. Slices of pepperoni are an easy way to add savory salty flavor to any meal and it’s a perfect addition to this baked pasta. I love to toss pepperoni in my green salads and pasta salads, stuff slices off it into a sandwich or serve it with cheese and crackers to my hungry kids for an afternoon snack. Pepperoni pizza dip is the perfect party appetizer. I mean, who doesn’t love a piping hot, melting cheese dip full of pepperoni? For a quick pizza fix make these pizzas in a cast-iron skillet on the stovetop and finish them with barely a minute under the broiler.  If you like pizza as much as my family does, I also recommend adding Pizza Soup–full of white beans, sausage, and Italian seasonings–to an upcoming dinner menu. Air Fryer French Bread Pizza takes this beloved comfort food to new easy-to-make heights. A perfectly toasted crust, melting cheese, and toppings that sing are all achieved quickly and with no fuss in an air fryer. Cheesy, saucy, pizza quesadillas are as flavorful as you imagine they might be. They’re a messy, super fun, lightning-fast way to satisfy your next pizza craving. While we’re talking pizza, have you seen my girl Rebecca’s guide for Perfect Pan Pizza at Home? She gives you so many tips for making delicious pizza from scratch right in your own kitchen. I’ve been following her advice and her method for years now and it’s a guaranteed WIN every time. Get New Recipessent to your inbox!We never share your information with third parties and will protect it in accordance with our Privacy Policy. Servings: 8 servings Cook ModePrevent your screen from going dark Preheat the oven to 350°F. Cook the pasta according to package directions, to a slightly chewy "al dente" firmness. (Take care not to overcook the pasta on the stove top, as it will cook an additional amount of time in the oven.) Drain the pasta.While the pasta is cooking, cook and crumble the sausage in a very large oven-proof skillet over medium high heat. Transfer the cooked sausage to a medium size bowl and return the skillet to the stove. Drizzle the oil into the skillet along with any remaining grease from the sausage. Add the peppers, onions, and garlic to the hot skillet.Cook the vegetables, stirring frequently, over medium high heat. When the peppers are almost tender, about 3-4 minutes, add the mushrooms and continue cooking for an additional 3 minutes, until the mushrooms have browned and softened. Transfer the cooked vegetables to the bowl with a sausage. Turn off the heat under the skillet and add the sauce to the skillet, along with the Italian seasoning, red pepper flakes, salt, and pepper. Stir to combine and remove about 1½ cups of the sauce, setting it aside for the moment.Add the cooked pasta to the sauce and stir well to mix throughout. Add the sausage and vegetables to the pasta mixture, reserving a small amount for topping the pasta. Stir in most of the pepperoni slices, reserving a few for topping the pasta.Add half the shredded cheese to the pasta and stir to mix throughout. Pour the remaining sauce over the pasta and then sprinkle the remaining cheese over the top and scatter the remaining toppings over the cheese. Place the skillet in the oven for 15 minutes, until the cheese has melted completely. Serve immediately. Calories: 677kcal · Carbohydrates: 56g · Protein: 35g · Fat: 35g · Saturated Fat: 14g · Cholesterol: 97mg · Sodium: 1801mg · Potassium: 1053mg · Fiber: 5g · Sugar: 11g · Vitamin A: 1215IU · Vitamin C: 25.7mg · Calcium: 336mg · Iron: 3.9mg originally published 6/10/19 – recipe notes and photos updated 12/9/24 Source link
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iammeandmy · 27 days ago
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Cheesy Pizza Pasta with pepperoni, sausage, peppers, mushrooms, and onions has all of our favorite supreme pizza flavors in an awesome bowl of pasta! When you can’t decide between pizza or pasta for an Italian meal, this pizza pasta recipe is bound to make everyone happy.  We all know those kids who, if left to their own devices, would gleefully subsist on nothing but pepperoni pizza and cheesy pasta. (Some of us have had those kids and some of us WERE those kids.) Pizza Pasta Pizza pasta is a great way to please those picky eaters while sneakily adding variety into their diets. This hearty baked pasta recipe includes crumbled sausage along with pepperoni and cheese for a true meat lover’s meal. The chopped up peppers and mushrooms are mixed in thoroughly with spaghetti sauce, cheese and pepperoni so even the most adamant vegetable haters at the table are likely to eat them up without complaint. After cooking the pasta, sausage, and veggies in sauce, everything gets tossed together in the skillet, covered in cheese and even more pizza toppings and baked in the oven. In just 15 minutes, you have a gooey cheesy kid-friendly meal that’s ready to serve. This recipe is also a fantastic way to use up ingredients leftover from pizza night!  Pizza Pasta Bake Baked pasta is, in essence, a variety of casserole but I think the phrase “pasta bake” sounds so much more delicious! I love the way that baking the assembled pasta dish creates a bubbly layer of melted cheese on top. Each bite of this baked pizza pasta recipe is packed full of cheesy pasta, tender vegetables, savory pepperoni, and flavorful sausage. I’ve used both canned and homemade pasta sauces to make this recipe and they both work well. My go-to Five Minute Marinara is absolutely perfect for pizza pasta but you’re welcome to use any tomato sauce you have on hand.  I use staple ingredients that I’m likely to have on hand on any given weeknight in this recipe, so that I’m never more than a few minutes away from an amazing dinner. One of the beautiful things about pizza pasta that it’s easy to adapt the ingredients based on your preferences (or what you have in your pantry). Pizza Pasta Casserole Pizza pasta definitely isn’t my first endeavor at fusing two foods I love into one baked pasta dish. This Cheesy Baked Mexican Pasta I posted a few weeks ago was a huge hit at my house. It’s the perfect marriage of the Mexican flavors I love in tacos, burritos and enchiladas in easy pasta form. And have you seen this Buffalo Chicken Pasta Bake recipe yet? I love the idea of a baked chicken pasta filled with tangy Buffalo sauce and can’t wait to give it a try. If you’re in the mood for something baked and cheesy other than pasta, you must absolutely make Baked Potato Chicken and Broccoli Casserole sooner rather than later. Pizza Pasta Bake You’ll need the following ingredients to make this recipe: penne pasta noodles hot breakfast sausage light flavor olive oil green bell pepper red onion garlic mushroom spaghetti sauce Italian seasoning, red pepper flakes, salt, pepper pepperoni mozzarella cheese Pizza Pasta Recipe Cook the pasta according to package directions, to a slightly chewy “al dente” firmness. (Take care not to overcook the pasta on the stove top, as it will cook an additional amount of time in the oven.) Drain the pasta. While the pasta is cooking, cook and crumble the sausage in a very large oven-proof skillet over medium-high heat. Transfer the cooked sausage to a medium size bowl and return the skillet to the stove. Drizzle the oil into the skillet along with any remaining grease from the sausage. Add the peppers, onions, and garlic to the hot skillet. Cook the vegetables, stirring frequently, over medium-high heat. When the peppers are almost tender, about 3-4 minutes, add the mushrooms and continue cooking for an additional 3 minutes, until the mushrooms have browned and softened. Transfer the cooked vegetables to the bowl with sausage. Turn off the heat under the skillet and add the sauce to the skillet, along with the Italian seasoning, red pepper flakes, salt, and pepper. Stir to combine and remove about 1 ½ cups of the sauce, setting it aside for the moment. Add the cooked pasta to the sauce and stir well to mix throughout. Add the sausage and vegetables to the pasta mixture, reserving a small amount for topping the pasta. Stir in most of the pepperoni slices, reserving a few for topping the pasta. Add half the shredded cheese to the pasta and stir to mix throughout. Pour the remaining sauce over the pasta and then sprinkle the remaining cheese over the top and scatter the remaining toppings over the cheese. Place the skillet in the oven for 15 minutes, until the cheese has melted completely. Serve immediately. Pepperoni Recipes Pepperoni is so much more than a pizza topping. Slices of pepperoni are an easy way to add savory salty flavor to any meal and it’s a perfect addition to this baked pasta. I love to toss pepperoni in my green salads and pasta salads, stuff slices off it into a sandwich or serve it with cheese and crackers to my hungry kids for an afternoon snack. Pepperoni pizza dip is the perfect party appetizer. I mean, who doesn’t love a piping hot, melting cheese dip full of pepperoni? For a quick pizza fix make these pizzas in a cast-iron skillet on the stovetop and finish them with barely a minute under the broiler.  If you like pizza as much as my family does, I also recommend adding Pizza Soup–full of white beans, sausage, and Italian seasonings–to an upcoming dinner menu. Air Fryer French Bread Pizza takes this beloved comfort food to new easy-to-make heights. A perfectly toasted crust, melting cheese, and toppings that sing are all achieved quickly and with no fuss in an air fryer. Cheesy, saucy, pizza quesadillas are as flavorful as you imagine they might be. They’re a messy, super fun, lightning-fast way to satisfy your next pizza craving. While we’re talking pizza, have you seen my girl Rebecca’s guide for Perfect Pan Pizza at Home? She gives you so many tips for making delicious pizza from scratch right in your own kitchen. I’ve been following her advice and her method for years now and it’s a guaranteed WIN every time. Get New Recipessent to your inbox!We never share your information with third parties and will protect it in accordance with our Privacy Policy. Servings: 8 servings Cook ModePrevent your screen from going dark Preheat the oven to 350°F. Cook the pasta according to package directions, to a slightly chewy "al dente" firmness. (Take care not to overcook the pasta on the stove top, as it will cook an additional amount of time in the oven.) Drain the pasta.While the pasta is cooking, cook and crumble the sausage in a very large oven-proof skillet over medium high heat. Transfer the cooked sausage to a medium size bowl and return the skillet to the stove. Drizzle the oil into the skillet along with any remaining grease from the sausage. Add the peppers, onions, and garlic to the hot skillet.Cook the vegetables, stirring frequently, over medium high heat. When the peppers are almost tender, about 3-4 minutes, add the mushrooms and continue cooking for an additional 3 minutes, until the mushrooms have browned and softened. Transfer the cooked vegetables to the bowl with a sausage. Turn off the heat under the skillet and add the sauce to the skillet, along with the Italian seasoning, red pepper flakes, salt, and pepper. Stir to combine and remove about 1½ cups of the sauce, setting it aside for the moment.Add the cooked pasta to the sauce and stir well to mix throughout. Add the sausage and vegetables to the pasta mixture, reserving a small amount for topping the pasta. Stir in most of the pepperoni slices, reserving a few for topping the pasta.Add half the shredded cheese to the pasta and stir to mix throughout. Pour the remaining sauce over the pasta and then sprinkle the remaining cheese over the top and scatter the remaining toppings over the cheese. Place the skillet in the oven for 15 minutes, until the cheese has melted completely. Serve immediately. Calories: 677kcal · Carbohydrates: 56g · Protein: 35g · Fat: 35g · Saturated Fat: 14g · Cholesterol: 97mg · Sodium: 1801mg · Potassium: 1053mg · Fiber: 5g · Sugar: 11g · Vitamin A: 1215IU · Vitamin C: 25.7mg · Calcium: 336mg · Iron: 3.9mg originally published 6/10/19 – recipe notes and photos updated 12/9/24 Source link
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januishstory · 27 days ago
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Cheesy Pizza Pasta with pepperoni, sausage, peppers, mushrooms, and onions has all of our favorite supreme pizza flavors in an awesome bowl of pasta! When you can’t decide between pizza or pasta for an Italian meal, this pizza pasta recipe is bound to make everyone happy.  We all know those kids who, if left to their own devices, would gleefully subsist on nothing but pepperoni pizza and cheesy pasta. (Some of us have had those kids and some of us WERE those kids.) Pizza Pasta Pizza pasta is a great way to please those picky eaters while sneakily adding variety into their diets. This hearty baked pasta recipe includes crumbled sausage along with pepperoni and cheese for a true meat lover’s meal. The chopped up peppers and mushrooms are mixed in thoroughly with spaghetti sauce, cheese and pepperoni so even the most adamant vegetable haters at the table are likely to eat them up without complaint. After cooking the pasta, sausage, and veggies in sauce, everything gets tossed together in the skillet, covered in cheese and even more pizza toppings and baked in the oven. In just 15 minutes, you have a gooey cheesy kid-friendly meal that’s ready to serve. This recipe is also a fantastic way to use up ingredients leftover from pizza night!  Pizza Pasta Bake Baked pasta is, in essence, a variety of casserole but I think the phrase “pasta bake” sounds so much more delicious! I love the way that baking the assembled pasta dish creates a bubbly layer of melted cheese on top. Each bite of this baked pizza pasta recipe is packed full of cheesy pasta, tender vegetables, savory pepperoni, and flavorful sausage. I’ve used both canned and homemade pasta sauces to make this recipe and they both work well. My go-to Five Minute Marinara is absolutely perfect for pizza pasta but you’re welcome to use any tomato sauce you have on hand.  I use staple ingredients that I’m likely to have on hand on any given weeknight in this recipe, so that I’m never more than a few minutes away from an amazing dinner. One of the beautiful things about pizza pasta that it’s easy to adapt the ingredients based on your preferences (or what you have in your pantry). Pizza Pasta Casserole Pizza pasta definitely isn’t my first endeavor at fusing two foods I love into one baked pasta dish. This Cheesy Baked Mexican Pasta I posted a few weeks ago was a huge hit at my house. It’s the perfect marriage of the Mexican flavors I love in tacos, burritos and enchiladas in easy pasta form. And have you seen this Buffalo Chicken Pasta Bake recipe yet? I love the idea of a baked chicken pasta filled with tangy Buffalo sauce and can’t wait to give it a try. If you’re in the mood for something baked and cheesy other than pasta, you must absolutely make Baked Potato Chicken and Broccoli Casserole sooner rather than later. Pizza Pasta Bake You’ll need the following ingredients to make this recipe: penne pasta noodles hot breakfast sausage light flavor olive oil green bell pepper red onion garlic mushroom spaghetti sauce Italian seasoning, red pepper flakes, salt, pepper pepperoni mozzarella cheese Pizza Pasta Recipe Cook the pasta according to package directions, to a slightly chewy “al dente” firmness. (Take care not to overcook the pasta on the stove top, as it will cook an additional amount of time in the oven.) Drain the pasta. While the pasta is cooking, cook and crumble the sausage in a very large oven-proof skillet over medium-high heat. Transfer the cooked sausage to a medium size bowl and return the skillet to the stove. Drizzle the oil into the skillet along with any remaining grease from the sausage. Add the peppers, onions, and garlic to the hot skillet. Cook the vegetables, stirring frequently, over medium-high heat. When the peppers are almost tender, about 3-4 minutes, add the mushrooms and continue cooking for an additional 3 minutes, until the mushrooms have browned and softened. Transfer the cooked vegetables to the bowl with sausage. Turn off the heat under the skillet and add the sauce to the skillet, along with the Italian seasoning, red pepper flakes, salt, and pepper. Stir to combine and remove about 1 ½ cups of the sauce, setting it aside for the moment. Add the cooked pasta to the sauce and stir well to mix throughout. Add the sausage and vegetables to the pasta mixture, reserving a small amount for topping the pasta. Stir in most of the pepperoni slices, reserving a few for topping the pasta. Add half the shredded cheese to the pasta and stir to mix throughout. Pour the remaining sauce over the pasta and then sprinkle the remaining cheese over the top and scatter the remaining toppings over the cheese. Place the skillet in the oven for 15 minutes, until the cheese has melted completely. Serve immediately. Pepperoni Recipes Pepperoni is so much more than a pizza topping. Slices of pepperoni are an easy way to add savory salty flavor to any meal and it’s a perfect addition to this baked pasta. I love to toss pepperoni in my green salads and pasta salads, stuff slices off it into a sandwich or serve it with cheese and crackers to my hungry kids for an afternoon snack. Pepperoni pizza dip is the perfect party appetizer. I mean, who doesn’t love a piping hot, melting cheese dip full of pepperoni? For a quick pizza fix make these pizzas in a cast-iron skillet on the stovetop and finish them with barely a minute under the broiler.  If you like pizza as much as my family does, I also recommend adding Pizza Soup–full of white beans, sausage, and Italian seasonings–to an upcoming dinner menu. Air Fryer French Bread Pizza takes this beloved comfort food to new easy-to-make heights. A perfectly toasted crust, melting cheese, and toppings that sing are all achieved quickly and with no fuss in an air fryer. Cheesy, saucy, pizza quesadillas are as flavorful as you imagine they might be. They’re a messy, super fun, lightning-fast way to satisfy your next pizza craving. While we’re talking pizza, have you seen my girl Rebecca’s guide for Perfect Pan Pizza at Home? She gives you so many tips for making delicious pizza from scratch right in your own kitchen. I’ve been following her advice and her method for years now and it’s a guaranteed WIN every time. Get New Recipessent to your inbox!We never share your information with third parties and will protect it in accordance with our Privacy Policy. Servings: 8 servings Cook ModePrevent your screen from going dark Preheat the oven to 350°F. Cook the pasta according to package directions, to a slightly chewy "al dente" firmness. (Take care not to overcook the pasta on the stove top, as it will cook an additional amount of time in the oven.) Drain the pasta.While the pasta is cooking, cook and crumble the sausage in a very large oven-proof skillet over medium high heat. Transfer the cooked sausage to a medium size bowl and return the skillet to the stove. Drizzle the oil into the skillet along with any remaining grease from the sausage. Add the peppers, onions, and garlic to the hot skillet.Cook the vegetables, stirring frequently, over medium high heat. When the peppers are almost tender, about 3-4 minutes, add the mushrooms and continue cooking for an additional 3 minutes, until the mushrooms have browned and softened. Transfer the cooked vegetables to the bowl with a sausage. Turn off the heat under the skillet and add the sauce to the skillet, along with the Italian seasoning, red pepper flakes, salt, and pepper. Stir to combine and remove about 1½ cups of the sauce, setting it aside for the moment.Add the cooked pasta to the sauce and stir well to mix throughout. Add the sausage and vegetables to the pasta mixture, reserving a small amount for topping the pasta. Stir in most of the pepperoni slices, reserving a few for topping the pasta.Add half the shredded cheese to the pasta and stir to mix throughout. Pour the remaining sauce over the pasta and then sprinkle the remaining cheese over the top and scatter the remaining toppings over the cheese. Place the skillet in the oven for 15 minutes, until the cheese has melted completely. Serve immediately. Calories: 677kcal · Carbohydrates: 56g · Protein: 35g · Fat: 35g · Saturated Fat: 14g · Cholesterol: 97mg · Sodium: 1801mg · Potassium: 1053mg · Fiber: 5g · Sugar: 11g · Vitamin A: 1215IU · Vitamin C: 25.7mg · Calcium: 336mg · Iron: 3.9mg originally published 6/10/19 – recipe notes and photos updated 12/9/24 Source link
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debiteful · 4 years ago
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Are you still doin' writing requests? If so, could you write about a giant finding a borrower, with some unintentional fearplay on the giants part?
Content: apparent threat of harm, size difference (Giant/tiny), fearplay, hand held, crying, trapped under a bowl, ends on a positive note
Taking on a renovation by yourself was a monumental task. Thankfully the boundless strength of a giant made it much easier. Will spent weeks planning everything before he was finally ready to begin.
He started with the floors, tearing them up bit by bit. Beneath the boards there were scraps of fabric, bits of metal that seemed to have once been staples, and even an old cereal box. At first Will assumed whoever had built the place had been careless. As he progressed and found more trash, he began to see patterns. Strategic cuts in the cardboard here, nails running in a diagonal line without securing anything, and other such seemingly intelligent designs. 
Though it was odd, it helped click some puzzle pieces together. Rustling in the panty, socks disappearing, and soft yet shrill noises in the night. Something tiny was living in his home. By the looks of it they were taking things for their own purposes too! Nothing important of course, or he might've noticed sooner.
Now he had more planning to do. After all, he was tearing apart their home too!
Skip berated herself for the hundredth time for sticking around after that bean began tearing the place apart. Safe hiding places were growing fewer by the hour it seemed. It was impossible to predict where it would go to next, meaning she had to move all the borrowed things hastily. Already she had left a lot behind, and, to make matters worse, it had been found. Thankfully the bean hadn't seemed to catch on.
On the bright side, the renovation left lots of building scraps. Most helpful was the chunks of insulating foam. They were easy to cut and carry, and they could be used to build all sorts of things.
Presently Skip was trying to move them into the shed across the back lawn. She'd never lived out there because the temperature fluctuated too much. With insulation it might be bearable, and it would certainly be safer than in that madbean's house!
Unfortunately, the main house was still the best place to get food. Skip would wait somewhere secure in the evening until she heard the bean go to bed, then sneak out to get what crumbs she could. 
Tonight, a fallen cracker tempted her, but it was the crushed cereal on the counter that would be doable to bring home. She darted out from behind the toaster towards it, but she didn't get far.
Something caught her leg. As she fell, there was a grating sound. Then darkness. Something had landed atop her! A bowl? Probably.
Skip walked slowly with her arms out as feelers. Upon reaching the edge she tried to get her fingers under it and lift. That failed, of course.
She tried to fight back panic. Her shim and pry bar lay securely at home- this was supposed to be a quick in and out job! Essentially equipmentless, there were very few options. 
She took in a deep breath, releasing it slowly. Mind a little clearer, she searched her memory for what direction she must be facing. Slowly she walked around the edge of the bowl to the side closest to the edge of the counter. At least, she hoped it was. 
Pushing with all her might got her nowhere. Getting a running start for the shove did about the same. Soon, Skip was throwing herself at the bowl in desperation. 
Battered and exhausted, she sunk to her knees. Body and tears fell to the countertop.
The rest of the night was spent filled with tension. Every sound was certainly the giant coming. Paranoid thoughts spiraled, centered around what the giant would do to her.
When at last Will did come, the sound was unmistakable to the trembling borrower. She had heard those thunderous steps a thousand times.
Skip envied the ease with which the giant lifted the bowl which confined her. Tilted up on one edge, it could now shove its gigantic hand beneath. She couldn't help but utter a little shriek as fingers as large as her groped around blindly. She didn't dare try to dart through the gap lest the bowl snap back down on a limb.
Dodging the fingers was difficult with no sleep or breakfast. The tip of one brushed her leg. The whole hand rushed her. A massive thumb pinned her to the pointer finger.
The bowl lifted slowly, so she had ample time to imagine the look on its face while she struggled. Her heart was racing wildly. Tears threatened to well up, but she had spent most of them through the night. Stinging eyes locked on to the enormous face.
The giant had quite the satisfied grin splitting its features. Its eyes flicked side to side as the giant took in its captive.
Likewise, Skip's eyes darted frantically. No sign of a weapon. Then again, with teeth and hands like these, it wouldn't need a weapon. Gracious it was absolutely gigantic up close, larger than she had ever thought.
The thunderous voice she had heard dozens of times was deafening at such a close range.
"Hello there," Will said in awe. The borrower was silent and flinched. He frowned and spoke more softly, "Who are you?" 
Even at a dull roar the sound was too much. Skip growled like an animal and bit at his knuckles. He inhaled sharply and adjusted the hold to pin her head. It wouldn't take much for those fingers to crush it.
Will put her in the jar he had for this purpose. Being moved through the air was a disorienting and unpleasant experience. If she was lucky, she would be too dizzy to see whatever killed her coming. Skip was genuinely surprised when she landed on something soft in the bottom of the glass.
Left on the counter, she didn't dare take her eyes off of her captor. He bustled around the kitchen humming softly. She was familiar with this habit of his- the sound echoed through the walls in the evening. For the first time she heard the lyrics of his little ditty, "Gonna cook you up, gotta cook you right up! First I gotta chop you up, then plop you in the pot to cook you up!"
Hearing the giant narrate his process sent a dreadful chill through her. He was going to cook and eat her!! 
More vigilant than ever, her gaze never left him. Eyes locked onto the shining blade of a knife pulled from the block. Watching the vegetables get chopped up brought to mind terrible images. The ease with which the bean could toss a heap of food into the pot brought to mind just how small she was.
Finally, the tears spilled out. Where they had been held in reserve, she had no idea. Frantic little hands rubbed one eye at a time. Delicate fingers brushed away tears without obstructing her view too much.
By the time the food was filling the air with its aroma, she still hadn't stopped crying. She watched through bleary eyes as he filled a ladle with the sauteed vegetables and brought it over. So she wasn't to be cooked: he was going to heap scalding food onto her! 
Skip scrambled to one side of the jar and slid her back up the wall. That one scoop wouldn't be enough to bury her here. 
Her warped upturned face looked back down at her as the ladle lowered. The giant stuck it right into the jar, then let go. What was its angle? 
Tearing her gaze from his intent face, she eyed the handle of the ladle. Yes, it should be doable. Three bounding steps took her to the ladle. Using her momentum she vaulted over the bowl of it and grasped the flat handle. Like she had done hundreds of times before, she shot up the metal beam.
Just as she reached level with the lip of the jar, the giant reacted. He shouted, a deafening thunderclap. Those enormous fingers engulfed her momentarily, then they knocked her back into the jar. Now one hand lay over the mouth of her prison, effectively sealing it.
Will crouched, bringing the jar to eye level. He spoke gently, "Hey, aren't you hungry? I don't know how long exactly you were stuck on the counter." When she didn't respond he pressed on, "I promise it's good. I didn't know if you ate meat, but I figured veggies would be a safe choice. Hope it's okay that it's cooked- do you cook? Oh nevermind, it doesn't matter. Hey- can you understand me?" As his eyes scanned for any response, he finally noticed the red eyes and wet cheeks, "Oh no, have you been crying? Why? I didn't hurt you did I? Oh- I might've scared you… I'm really sorry little one."
Skip listened to his continuous ramble. It almost sounded good natured… Could she have been mistaken? A small bubble of rage rose up and erupted, "Wouldn't you be terrified if some gigantic brute trapped you and started singing about cooking?!"
Will frowned in dismay, "I didn't think about it like that."
"Beans never think," she screeched, "They just kill."
The frown deepened then flashed to a smirk, "Bean? Is that what you call us? Why?"
Skip rolled her eyes. What a dumb question! ….why did they call them beans? That didn't matter right now. 
She walked over to the ladle and picked up a spear of carrot. One eye still on the giant, she took a bite of the tender veggie. 
He gave a big grin, "Is it good?"
She nodded, honestly a little surprised. "So, why did you catch me? Why feed me too?"
"Well, as you've probably noticed, I'm doing a little work on the house. I found some of your stuff and I worried I might accidentally hurt you. Considering you've never introduced yourself, I figured just asking you to come out wouldn't work. I wanna help you move somewhere safer- whether it's temporary or not is up to you."
"My name's Skip," she piped up.
"Oh, mine is Will," he said with another big smile. His teeth were hardly threatening now.
She smiled back. "Oh! Actually I was already in the process of moving most of my stuff."
"Really? Where?"
There was a moment of hesitation; her distrust of beans ran deep. "Your shed, outside."
"All the way out there?" His eyes widened. 
With a barked laugh, she nodded, "Yeah its pretty far. Not ideal, but I haven't a clue where you're going to strike next."
The harsh choice of words made Will frown a little. He recovered quickly though, "Well now you have the inside scoop! The entire upstairs is going to be left alone. There's also the kitchen. I- well, I still don't know what sort of places you like to live, but I'm sure there's some somewhere around here.
Skip considered her options. The upstairs was rather far away, but it was a big area so safer. The kitchen was prime territory for food and other bits n bobs, but the giant would frequent it. He seemed nice enough, but one encounter couldn't undo a lifetime of learning.
"Up the stairs should do nicely," she trailed off, already scheming on how to move all her stuff.
"Alright! Sounds good. So, is there anything I could help you move?"
The response was an absent nod before she realized what he asked. What was his angle? "Oh! Um, I guess."
They discussed what exactly needed to be moved and where. Though she was on her guard, Skip didn't notice anything untoward. The move went just as smoothly. Soon she was settled into a secluded gap beneath the floor, where she had moved all her stuff herself after he brought it to a nearby location.
By the end of it, Will was very pleased with himself. He had begun to make a new friend. What's more, she was his neighbour! He felt more at ease knowing she would be safely out of the way of the renovation.
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ofcloudsandstars · 4 years ago
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Happy Yule!
I have plans to cook a nice Yule Feast tonight for my family and I, but I don’t really know what to do beyond that. I know that I don’t have to do anything if I don’t want to or don’t feel up to it, but I genuinely enjoy doing activities to celebrate the Sabbats and such. Any suggestions?
Also, I had really vivid dreams last night. I don’t fully remember them but I get bits and pieces and it’s just very odd. They were so fantastical and there were definitely elements of survival, overcoming difficulty and obstacles, even a concept of like war in some ways, and it was full of magic and mysticism and fantasy themes. It was very intense, and as I’m waking up, I am definitely noticing it affecting the tone and emotions of my day.
sorry if this is weird but first of all you are really beautiful 
secondly I agree that cooking at least 1 nice dish really makes the day. It’s just any other day we really don’t have themed dinners so it kind of makes it more special. 
When planning feasts I take into account how many people I am serving and dietary restrictions so if it’s a feast for myself I usually think of like 1 main dish including some veggies and a dessert since I can’t eat too much alone (I’ve tried and ended many sabbats with stomach aches lol). If it’s family/friends gathering then it’s usually like 2 veggie dishes, usually 1 being cooked veggies, another being a salad of some kind or for the colder months a puree like mashed potatoes, a meat main or if they are non meat eaters then a casserole bake of some kind and then I love baking for dessert cause it fills the house with a nice smell. 
-
For yule’s 2 veg dishes you can do like roasted parsnips and brussel sprouts with rosemary and pine & mashed potatoes (add truffle and/or cheese if your fam eats cheese). Everyone likes 1 whitish veg with cheese on it for this time of year for some reason like maybe it’s the visual of it being wintery. In England cheesy cauliflower is like a staple for food this time of year. 
Then for a main you can do a roast with red wine, chopped shallots and butter. If you guys do not eat meat then maybe something like a mushroom pot pie. I think you can get vegan puff pastry from a super market and just roll it out on top of a pie dish with sauteed veggies and mushrooms and voila lol. I think it’s the same vibe for mushroom wellington but I’ve never attempted at making a wellington in my life (let alone knew what it was until I moved here) but it looks like a nice filling vegetarian/vegan main dish for yule. (It’s basically a ‘meatloaf/veggieloaf’ wrapped in puff pastry). An even easier thing you could put together could be a veggieloaf and add some seasonal sauces on it and make it super buttery and full of spices. 
Depending on how much you like to cook and how much work you feel like doing you can either get a nice yule log at the market (they usually have some good creamy ones) or if you know a nice bakery by you check if they have any. Yule Logs can be sooo incredibly good, super easy to dish out at the end of the night and have with some icecream. If you can’t find one nor feel like buying it, you can toss together some red velvet cake. It’s the easiest festive cake I can think of that will be nice to put together next to all the food you’ll have to cook. Either red velvet (which is just a red chocolate cake with cream cheese lets be honest haha), a black forest cake (chocolate, cherries and cream) or a ginger bread cake depending on your preference. You can find the mixes ready made or if you have the flour, sugar, baking powder, eggs, oil and milk its not too hard to make the batter for a plain cake and add the additional flavorings/colorings after. Alternatively you could end the feast with an array of cookies and hot chocolate since this holiday is big on cookies. Cookies can take way more effort to put together but they are a chance to be creative, combine arts and crafts with food and definitely make the house smell incredible. 
Another dessert idea is a sugar pear tart (get yourself the roll-out pastry and save yourself the time), it can be really easy to put together cause all you have to do is chop some pears and put them in a bag to soak with sugar, spices and wine. Let it sit for a few hours (probably as you cook the other stuff) then just throw the pastry over your pie-tin, add some jam to the bottom if you have any and line up the pears inside and bake for like 30min. 
Also I don’t know if your family enjoys drinking but maybe dishing out some mulled wine before the food can get them feeling festive and build up an appetite for the food to come. You just got to simmer some red wine with spices and sliced fruit. (It’s like a hot sangria haha). Alternatively there’s a lot of festive easy drinks you can toss together if they would like a cocktail like gin + cranberry and ginger ale will taste like a holiday candle. Whiskey + Ginger beer and cinnamon will work amazingly too. White Rum + Eggnog will go great for sweeter and creamier drinks, just add some simple syrup to the mix to smooth it out (or apply like light amounts of rum cause it could overpower the eggnog). Anyway if your family already has ~the liquor cabinet~ maybe see if there is anything in there you can turn into a festive drink or just get some mulled wine going. 
.
Also about your dreams it’s interesting you brought up war cause I definitely felt that vibe. Your dreams sound really insightful though. I am working on my 2021 year spread right now and there is some intense themes but that also could be cause of my Saturn Return is this year :/
Anyway I hope you have a great Yule! It’s wonderful that you are cooking for your family. 
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btscreatorscorner · 4 years ago
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Project Summary: Travel with a few members of the team here at BCC as they sit around a bonfire and reminisce on the days of summer. We will tell you interesting stories about tales that may be a little exaggerated about the members of a group of 7 guys that we have come to love. 
Links to stories and edits will be added as they are posted!! We will reblog the stories and edits as well~ We hope you enjoy!
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Seeing each other was honestly a dream. It felt surreal to be able to meet up and camp with so many people from an online network, and they were smiling and laughing as they talked in person (some for the first time ever). The lulling sounds of the ocean waves became a white noise to everyone as they set up their tents and gathered firewood. They were having so much fun talking together that time had passed quickly, evening fast approaching and the sun sinking into the horizon creating a sea of colors in the sky. The sight was truly breathtaking. 
Simi’s and Lillia’s eyes locked onto the waving group down the beach. “Welcome everyone,” Alexis smiled as she returned to the campsite after scoping out the beach. 
“Hey Alexis! How’s the beach look? Any shark teeth?” Lillia asked, returning to chopping onions in preparation for dinner.
"You say that like she'd know. Are we forgetting that she's the ‘blind’ one?" Simi replied, snickering at Alexis's squint.
From the small crowd gathering on the beach came a range of different accents. Some were easily pinpointed and others a little more difficult to locate. Lillia continued guiding everyone down to the beach, within the group was a small and rather tired Jester with a large bag. Situated at the bottom of her bag was some sort of rolled up bedding.
“Excuse me, sorry I’m late, airport customs tried to steal my Vegemite” Jester called, eyes gazing straight past Simi’s shoulder. With no hesitation she dropped her luggage in the sand, kicked off her shoes and sprinted towards the ocean.  
Halting mere inches from the water, she teetered, waving her hands and trying not to topple into the surf from her abrupt stop. 
“Almost jumped in with my phone and your American paper dollarydoos” she shouted, racing back to the group. 
Jester proceeded to empty out her pockets, dumping twenty and fifty dollar notes and her phone into her shoes and running full pelt back to the water. With a warrior cry, she dove into the ocean causing quite the splash before the water stilled ominously.  
There was no sign of her — had she disappeared? An alarming amount of time went by and the group shuffled nervously before she breached with all the elegance of a blue whale gasping and flopping onto her side. 
A few of the others joined Jester whooping as they splashed into the water, others set to tasks they thought were a little more pressing, like designating tents. 
With what little sun they had left, they had managed to hold a few fun activities and lots of conversations.
As the sun finally set the sweet cotton candy colors in the sky darkened and from its depths emerged twinkling lights, the mood changed along with it. Food was tossed on the grill, the inferno causing the aroma to fill the beach. Everyone’s mouth was watering, excited to finally dig in. 
Simi was trying to organize gluten-free buns on one side and regular on the other. “The veggie burgers have finished. I cooked them on their own so it’s all good. I’m about to cook the meat patties — last call for meat-free grilling” Lillia called to the group with a bright smile, expertly flipping the spatula in her hand and getting back to work when there were no complaints.
The large group slowly began making themselves plates of food and once everyone was situated, the group was silent for a brief moment before Alexis decided to strike up some conversation. 
“...I think that would be a great idea, don’t you guys think?” 
The sounds of wood crackling could be heard in the background. Sepha watched as the smoke turned into the black of the burning wood and then to the fire-y orange and undertones of red. It had only turned out that way when she watched as one of the women drizzled more fluid over the fire. 
Looking to her left, she saw a welcoming smile and couldn’t help but feel guilty for not hearing the rest of what had been said.
“Sorry?” Sepha asked, watching as the rest of the group surrounding the fire laughed at her in confusion. 
“What kind of scary stories are you into? You know… typical gory types or mystery, maybe romance—” Lillia repeated emphasizing the last genre. 
“Murder mysteries are the most interesting…” At this, Amunet smiled at Sepha’s response and she couldn’t help but return it. 
“I like romance! You know the ones where people just go camping to see the stars, and the moonlight and it just smells like chocolate and marshmallows.” All eyes followed the light voice which sounded across the fire, belonging to none other than Kyub. Gabi couldn’t help but share a hopeless shrug with Sepha, who poked at the fire with her long stick. 
The fire gave a loud crackle, “Sounds nice...but with this kind of night when there’s no moon and just the sound of nature around you — it kind of makes you want to tell scary stories for the fun of it.” Alexis seemed to agree to Sepha’s last sentiment and continued roasting the marshmallow. 
“You’re right, though. Just darkness and nature, makes me think of murder.” Bubbles started up again which only earned a dry chuckle from across the circle. 
Mae spoke up for the first time, saying “morbid, but sure, what the hell” as she fidgeted with her own stick, apparently inventing something the campers could only assume was a s’more kebab. She seemed to struggle immensely considering the graham crackers didn’t have any holes in them for her stick. But they all watched, intrigued, as Mae continued stacking: cracker, marshmallow, chocolate, cracker, marshmallow, chocolate, cracker—
“What are you doing?” This time, the voice came from just outside the circle, Amunet was returning from her tent wearing a thick navy blue pullover sweater. She was looking at Mae’s invention with an arch to her brow but otherwise unphased. 
“What does it look like?” retorted Mae,  gently waving the kebab around for everyone to see which earned a couple of laughs from everyone as a graham cracker broke off. Mae’s resulting cursing drew even more laughs. 
Lillia began to clap, “A’ight! Let’s start with some stories eh?” She looked around, giving everyone her signature friendly smile before settling on Sepha. “I think you should start some things off Seph, with you know, all that murder mystery enthusiasm you have.” 
“Huh?” She was caught off guard, looking to see everyone anticipating eyes had fallen upon her and when she looked around the waiting company, she could see Kyub giving a soft encouraging smile. The nervous laugh bubbled out of Sepha's lips before she could stop it, and with a scuff of her feet against the sandy ground she was ready. 
“I-um—you guys ever hear that phrase,” The cautionary pause gave Sepha time to think it over, “You ain’t Jiving man?” There was a quick shake of Bubbles’ head to her far left.
“I have no idea what that means.” Jester hummed stabbing at least twelve marshmallows with a long skewer-like-stick. Another culinary mad genius. 
“It’s from the 70s, all that slang shit. Supposed to mean: ‘Is that the truth?’ Or at least the equivalent to it.” That earned hums all around as Sepha licked her lips, wondering how to start off her story. Mae and Jester smiled encouragingly as Sepha shook her head to focus herself before diving in. 
“Well, that phrase kind of relates to this story...at least kind of...maybe...I don’t know,” Sepha watched as Mae grabbed at the remains of a broken graham cracker, her frustration obvious enough in the way she picked at the pieces but it only earned her a cheeky smile from Bubbles who was right next to her. “I’m sure you guys heard of the case of Ted Bundy right? You know, infamous serial killer.” 
“He was fucking insane and not even handsome. I don’t even know what girls saw in him during that time.” As she spoke, Jester’s face twisted like she had bitten into a lemon and all Sepha could do was nod in agreement. She watched the fire again, poking at it and watching the ash burn up to the surface. 
“Well...I’m gonna tell a survivor story. Her name was Carol DaRonch, one of Bundy’s survivors and—”
“We should call her Katie! For, you know, copyright reasons.” This time the voice belonged to Bubbles; it was soft but managed to grab everyone’s attention in time before they could all fully dive into the story. At her suggestion, Sepha nodded and chuckled, poking at the fire once more, sending an array of sparkle-like embers into the night sky. She quickly moved the toe of her boot just enough to not get any of the burnt ash on it. 
Sepha nodded vigorously again and continued.
“Yeah...yeah let’s call her Katie…” she licked her lips once more and looked up to see the dark depths of the night sky there wasn’t a cloud in sight. When the group stared at the fire they could almost hear the sound of Marvin Gaye. The campers could feel the heat wash over them, in a way that reflected the heat of Florida. 
“It was a college party...in the summer of 1974….” 
“Okay, well that was dark. Interesting, but dark. I like it.” Mae had shifted from her seat on a log onto the dirt beneath, slumping with her back against the bark lethargically. Others nodded in agreement.
“Shall we lighten the mood with a happier story?” Bubbles asked, lifting her hands to warm them above the lively fire. It was quiet for a second before Mae spoke up again.
“I have one.” She changed her posture to sit slightly straighter when all eyes were on her. “It’s about a couple that got turned into fairies while camping in the woods one summer night.”
“Is that a drug reference?” Lillia raised a skeptical eyebrow.
“No.” Mae frowned.
“Knowing you, ‘turning into fairies’ could mean anything.” Lillia shrugged, earning chuckles from the group. The fire crackled just as Mae sent a sharp glare at the woman, but her lips betrayed her as they began to curl upwards at the teasing.
“My story has nothing to do with drugs— but it does involve magic.” This caught the attention of the crowd. “Did you know that fairies occupy many wooded areas around the world? Yeah, they tend to hide from humans, but in desperate times they can use their powers to recruit our help, just as they did last summer. 
“It happened somewhere in the Rocky Mountains in August of last year…”
Those scattered around the fire were left captivated by the fantastical tail Mae had spun. They had even paused from their s’more-making escapades, each slowly contemplating the idea of fairies. Some eyed the surrounding area outside the camp, others picked up where they left off preparing more marshmallows for their delicious dessert endeavors. In amongst the slowly roasting marshmallows was one completely engorged in flames. 
“Uh, Jester your marshmallow is on fire?” 
“Yup, that’s how I like them” She grinned brightly with green eyes sparkling full of mischief as she blew out the fireball that had encased the blackened crispy confectionary that once resembled a marshmallow. She shoved it into her mouth and shouted “My turn!”
“I have a good one.” Jester’s sharp grin seemed to be hiding something. “Hold onto your hats, this one is from my trip to Greece. You must always be careful when you travel to another country because anything can happen.
“It started in Mykonos...”
“And that’s what happens when you meet strangers in another country. I should have learned from the first two times I went overseas” Jester shrugged “Wild stuff, though”
“Actually no” Gabi interjected, pointing her finger in a pause gesture while she collected her thoughts. 
“Nope” Kyub’s eyes were wide; she blinked, once, twice in disbelief. Before she shook her head as if trying to rattle the thoughts back into place.
“That’s famously not what happens when you meet strangers in another country” Gabi continued her thought with a small sound of concern. 
“Yeah, I’m with them — that is most definitely not what happens.” Sepha laughed as Jester looked up confused. “Most people don’t go home with strangers, though, so I guess you could be right.”
“I mean yeah, that one was my bad I guess” Jester laughed.
“Who’s next?” Amunet asked excitedly, wishing to listen to more of the nightly stories.
Kyub looked a little nervous but after taking a deep breath she was determined to unleash her summer tale by way of pictures on her phone. “Mine isn’t exactly a story, I have some photos that I took over the summer that I think really tell a story. It was in a cemetery” her voice was sweet and gentle. 
“We would love to see!” Alexis smiled reassuring the young girl. Everyone seemed intrigued by the idea of the photos and how they would tell the story.
“It’s up to interpretation...”
“That is amazing, how did that even happen?” 
“You know the saying, ‘a picture is worth one thousand words’ and you have two” Jester grinned “like he is keeping the flowers a secret or like the flowers are something he loves and cherishes but keeps hidden.” Other voices chimed in:
“It feels so sad.”
“It feels so jarring that the colour is stripped away.”
“I like to think the first image is kinda, like, wistful or reminiscing and then when he looks down it is the reality.”
The entire camp seemed hit with raw emotion. There was a collective look of disbelief and someone sighed “That is so well done.”
Everyone had finished their stories and games for the evening and numbers started dwindling as the late hour took the sleepy camp goer’s. They all were settling for the evening, tents and sleeping bags rustling in the background alongside the occasional giggle, whisper and yawn.
Rolling out the khaki green bedroll, was Jester looking small in the contrasting light from the fire and shadow from the night. 
“Jester, where are you sleeping, do you wanna share a tent?” Gabi asked, deciding to offer a shelter. 
“Nah, I got my swag, I’m gonna lay by the fire and watch the sky.” She laid back and squinted up at the stars. “You should visit my little corner of the world where the stars look like milk.”
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Credits: Thank you @youarejesting for working on this masterlist and @kyub for doing the amazing banner! And thank you to all of our writers, editors and betas who worked hard on this project: @youarejesting , @kyub, @dead-starlight, @bubblebunnylia, @sweetnspicy93, @bussy-posts, @jiminniethemarshmallow​, @moccahobi​, @yourmoonchild1023​, @jung-hoseok-s-airplane​, and @hesperantha​ for betaing the masterlist!!! 
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guccybangtan · 5 years ago
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just for the night - kim seokjin
pairing; seokjin x reader
genre; domestic, established relationship, fluff, tiny angst;
word count; 1325
disclaimers; reader gets a cut cooking, mentions of blood (not graphically), cursing, annoying siblings;
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There was a specific reason you didn’t cook.
Oftentimes it ended in disaster. You’d cut yourself a plethora of times, as well as broken many dishes. There was also that one off time where you may or may not had forgotten about the kimchi stew; to the point where all the liquid boiled out and the rest of the ingredients were burned to the bottom of the pan.
So when Jin called you and told you practice would be running late, and that he needed you to cook dinner that evening, you felt a bit of your spirit die.
“Baby, are you sure?” You’d pressed Jin during the phone call, rising from your seated position on the couch where you had been cuddled watching tv.
“It’s just for tonight, Y/N,’’ you could hear how tired he was through the phone.
Sighing to yourself, you assured your lover that you’d do your best.
‘How hard can this really be?’ you thought to yourself as you began pulling pans out of the cupboards.
Opting to make stir fry, you began to gather the necessary ingredients from your fridge.
Chopping was easy enough, right? Then tossing it all into a pan to fry should be the icing on the cake. (So long as you didn’t burn the house down.)
You reached into the utensil drawer, grabbed your favorite knife, and got to work.
Cutting the chicken went by like a breeze. The thigh meat was so tender that the knife slid through like butter.
“Hey, google,’’ You spoke out loud, tossing the chicken into the pan, “play BTS.’’
The good thing about having a famous boyfriend was whenever you missed him you could always hear his voice. Sure, it wasn’t the same thing as the warmth of being wrapped up in his arms, or the honey sound of his laugh that reverberated through your homey apartment, but it was better than the cold that seemed to swallow you whole when you were alone.
“Sure,” the scarily human voice replied, “playing BTS on Spotify.’’
With Ugh! now being the soundtrack of dinner, you got back to work.
Cutting up the veggies proved to be significantly harder with your lack of knife skills, and you had barely made it through the bell pepper before you were ready to tap out.
‘How does Jin do this every night?’
You were almost finished with the broccoli when things began to go south. The sudden ringing of your phone had startled you mid-chop and before you knew it your broccoli went from green to red.
“Shit.’’ You cursed, wrapping a paper towel around the cut, snatching your phone up and smashing the answer button.
“Hello?” You seethed.
“Y/N!” Your sister’s cheery voice filled the line, “Are you busy?”
“Kind of?” You winced as you put her on speaker, removing the now pink towel.
“Oh, well I was just calling to tell you little Minjun took his first steps this afternoon!’’
Leave it to your sister to call at the worst possible time to gush about your nephew. He was a cute little guy, but he was her son, not yours.
“Listen, Y/S/N, I can’t really talk right now.’’ You said as you tried to wrap a bandage around your poor finger.
She continued on as if she didn’t hear you, moving on to the topic of how “ever since Minjun was born, Jinyoung won’t touch me!”
As much as you loved your dear sister, she could be over the top sometimes.
“Seriously, Y/S/N-“ you stopped mid sentence, the smell of smoke filling your nostrils.
Whipping around to face the burner, things went from bad to worse.
The chicken had burned, the bottom of each piece completely blackened.
“Seriously what? Are you there, Y/N?” You ignored your sister as you stared at your chicken, unsure of where to go from here.
“Fuck it,’’ you grumbled, dumping the pan into the garbage. Veggie stir fry, minus the broccoli would have to do.
“Nothing, Y/S/N, carry on.’’ You shook your head, tossing the broccoli into the garbage as well.
“Well..’’ Her chatter became background noise, intermingling with the music that still resonated from the google home.
You took more care in chopping the Zucchini and carrots, moving them into the pan from the cutting board, and adding the bell peppers on top.
‘Maybe there’s more meat in the fridge.’
All that was left in your fridge was kimchi fried rice, a few cokes, and some eggs. 
“Of course there’s no groceries.’’ You sighed, leaning against the fridge door as soon as it locked into place.
You stood there, internally beating yourself up for burning the chicken.
It wasn’t long before the smell of smoke filled your nostrils again.
“No!” You cried, rushing over to your now crispy veggies, sifting through them to see if anything could be saved.
“What are you going on about?” Your sister stopped her story.
“I burned my dinner. Twice.’’ You shook your head, dumping the contents of the pan into the garbage for the third time that evening.
“Why are you even in the kitchen? I thought Jin banned you after the Kimchi stew incident?”
“He did,’’ You whined, “he was busy tonight so he needed me to cook. Big mistake.’’ You slumped down at the dinner table, burying your face in your hands.
“What are you gonna do?” Your sister asked.
“I don’t know, probably cry.’’
“Well, I’ll let you get to that, it’s time for Minjun to go to bed.’’ Without even saying goodbye, your sister hung up.
“Thanks for the help.’’ You groaned, letting your head fall onto the table.
“Who are you thanking? Are you cheating on me?” You heard following the sound of a door closing.
“Jin!’’ You exclaimed, shooting up from your place at the table, effectively knocking your chair down, “you’re back early.’’
“It’s an hour later than usual?” He replied, slipping his shoes off.
“How’d it go?” Jin asked as he walked over to you, pulling you into his embrace, “missed you today.’’
“Well,’’ you started, wiggling out of his hold.
Jin grabbed your hand, pulling you back into him.
You winced as he squeezed, your fresh cut taking most of the pressure.
“What? What happened?” Jin asked, eyebrows furrowed in concern.
“I just cut my finger, that’s all.’’ You shrugged, avoiding his piercing gaze.
“That’s all?” He seemed unconvinced.
“I burned the food..’’ you admitted, “twice.’’
“Twice?”
You explained how your sister called and distracted you, leading to a cut and two burned meals.
“I tried to save the veggies, just cook them, but I got distracted again.’’ You said apologetically, “I’m really sorry.’’
Jin looked at you for a moment, holding you to his chest steadfast, letting laughter burst out the next second.
“Why are you laughing at me!” You smacked his chest, pushing him away.
“I- I knew things would go wrong w-with you in the kitchen,’’ he was bent over, full belly laugh causing you to smile a bit of your own.
“I grabbed some take out on my way back, figured it would be best to have a back up option.’’
“You’re an ass, Seokjin.’’ You smacked his chest again.
Jin grabbed your arm once again, pulling you back into his embrace.
“I’m your ass.’’ He sang, a smile gracing his features.
“Prove it.’’
“I brought your favorite.’’
“Point proven!” You leaped at the containers.
The two of you ate in silence, enjoying the good food and company.
“I love you, baby.’’ Jin mumbled as he rubbed your back.
The two of you cuddled up on the couch to watch a movie, ready to wind down and get some rest following the long day.
“I love you more, Jinnie.’’
You pressed a chaste kiss to his lips. It was enough to convey all your feelings without words.
Here, with your lover, enjoying life; there was no place you’d rather be.
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