Tag Archives: pasta recipes

Irresistible Pasta Recipes for the Whole Family!

Irresistible Pasta Recipes for the Whole Family!

Homemade Pasta Dough

Makes about 1 pound of pasta (enough to make 25-30 ravioli or 4-6 servings) | Prep. time 1 hour 45 minutes | Cooking time 3 minutes

Ingredients

  • 1 pound (3⅓ cups) Semolina flour or all-purpose flour, sifted
  • 4 whole eggs plus 1 yolk
  • ¼ cup extra-virgin olive oil
  • ½ teaspoon sea salt
  • 1-2 tablespoons water, or as needed

Directions

  1. Pile the flour on a clean dry work surface, in a heap about 8 inches wide.
  2. Make a well in the center.
  3. Crack all the eggs and then pour the extra yolk into the well and add the olive oil, salt, and water.
  4. Using a fork, beat the eggs together with olive oil, water, and salt. Be careful not to break the sides of the well or the egg mixture will run. You may do this in a bowl if you fear that the liquid will run all over the work surface.
  5. Using the fork, begin to incorporate the flour into the egg mixture. The dough may be lumpy.
  6. When liquid ingredients are well incorporated and the mixture is no longer runny, start mixing it with your hands. You can wet your hands first if the dough is dry.
  7. When the mixture has become homogeneous, begin kneading on a floured surface. Again, wet your hands if the dough seems too dry and stiff.
  8. Use your body weight to stretch and not tear the dough. Use the heels of your palms and knead until it is smooth and velvety (about 8-15 minutes).
  9. Wrap the dough in plastic and let it rest for at least 1 hour. It may be refrigerated or frozen for later use.
  10. To shape, the dough should be at room temperature.
  11. Roll and cut it into the desired shape.
  12. To cook, boil in about 6 quarts of water for 1 pound of pasta.
  13. Freshly made pasta will cook in 1-3 minutes.

 

 

Alfredo Sauce

Serves 2 | Prep. time 15 minutes | Cooking time 10–15 minutes

Ingredients

  • ½ cup butter
  • 8 ounces cream cheese
  • 2 teaspoons garlic powder
  • 2 cups milk
  • 6 ounces Parmesan, grated
  • ¼ teaspoon black pepper (or to taste)

Directions

  1. Start by melting the butter in a nonstick saucepan and adding the cream cheese and garlic powder.
  2. Whisk until smooth and slowly add the milk, making sure it does not form any lumps.
  3. Mix in the Parmesan and black pepper, removing it from the heat once it reaches the desired consistency.
  4. If the sauce has thickened more than you prefer, add a bit more milk.
  5. Once done, mix in some pasta and serve while hot.

PAIRING SUGGESTIONS: Goes well with pasta like Spaghetti, Linguine, and Angel Hair

 

 

Creamy Tuscan Chicken Pasta

The traditional Tuscan flavors of spinach, garlic, cream, and Parmesan make this a decadent and delicious meal to enjoy with your family

Serves 4 | Prep. time 20 minutes | Cooking time 25 minutes

Ingredients

  • ½ pounds spaghetti pasta, cooked
  • 2 tablespoons olive oil
  • 2 pounds chicken tenders
  • Salt and pepper to taste
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 2 cups baby spinach
  • 8 ounces sun-dried tomatoes in oil, drained
  • 1 tablespoon Italian seasoning
  • 2 cups heavy cream
  • ½ cup chicken stock
  • ½ cup Parmesan cheese

Directions

  1. In a large skillet, heat the olive oil and butter.
  2. Season the chicken tenders with salt and pepper and cook them until golden. Remove them to a plate and keep them warm.
  3. To make the sauce, melt the butter in the same skillet. (Do not clean the skillet.) Add the minced garlic, spinach, sun-dried tomatoes, and Italian seasoning and cook over medium heat.
  4. When the spinach begins to wilt, add the cream and chicken stock and bring it to a simmer.
  5. When the sauce has thickened up, remove it from the heat and add the grated Parmesan.
  6. Give everything a good mix and add the chicken and pasta to it, tossing it to coat everything evenly.

Nutrition per serving

Calories 615, fat 20 g, carbs 18 g, Protein 42 g, sodium 284 mg

 

 

 

Tortellini Alla Gigi

The creamy Gigi sauce is a perfect match for the tortellini and gives this dish an elegant note.

Serves 4 | Prep. time 30 minutes | Cooking time 55 minutes

Ingredients

  • 1½ pounds prepared three-cheese tortellini pasta

For the sauce

  • 2 teaspoons extra virgin olive oil
  • 10 ounces sliced mushrooms
  • 1 small onion, finely chopped
  • 4 cloves garlic, minced
  • Salt and pepper, to taste
  • 1 cup dry white wine
  • 30 ounces crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • Salt and black pepper to taste
  • ¼ teaspoon red pepper flakes

Other ingredients

  • 1 cup heavy cream
  • 2 teaspoons chopped fresh parsley
  • ½ cup shredded mozzarella
  • 6 slices prosciutto, chopped

Directions

  1. In a skillet over medium-high heat, warm the oil and add the mushrooms. Cook until golden.
  2. Add the onion and garlic, cooking until softened and fragrant. Season with salt and pepper, and after about 2 minutes add the wine to deglaze the bottom of the pan.
  3. Mix in the crushed tomatoes, oregano, parsley, salt, pepper, and red pepper flakes. Bring it to a simmer, reduce the heat, and cook for about 15 minutes. The sauce will reduce.
  4. Meanwhile, in batches, cook the tortellini according to the instructions on the packaging, making sure not to overcook them as the tortellini are very delicate and cook very fast. As soon as it begins to float on top of the boiling water, it is done. Remove them from the water immediately.
  5. To the tomato sauce, add the cream parsley, stirring until well incorporated.
  6. Gently fold in the tortellini, cheese, and prosciutto, making sure to coat everything evenly.
  7. Serve hot.

Nutrition per serving

Calories 121, fat 13 g, carbs 12 g, Protein 16 g, sodium 522 mg

 

 

Lemon Parmesan Spaghetti

Serves 4 | Prep. time 8–10 minutes | Cooking time 20 minutes

Ingredients

  • 1 pound spaghetti or spaghettini (thin spaghetti)
  • 1 cup heavy cream
  • Juice and zest from 1 large lemon
  • ¼ cup brandy
  • ¾ cup Parmesan cheese, grated
  • Lemon slice, for garnish

Directions

  1. Add salted water to a medium saucepan or skillet and heat it over medium heat.
  2. Add the pasta and cook as per package directions. Drain water and set aside.
  3. In the same saucepan, heat the heavy cream, brandy, and lemon juice over low heat.
  4. Boil the mixture over high heat for 7–8 minutes until it thickens.
  5. Mix in the spaghetti and lemon zest and toss well.
  6. Add the cheese; toss again. Serve warm topped with reserved lemon zest.

Nutrition per serving

Calories 714, fat 26 g, carbs 87 g, Protein 20 g, sodium 199 mg

 

 

Italian Ravioli Casserole

An easy dinner recipe with only a few simple ingredients, this casserole is sure to be a family favorite.

Serves 4 | Prep. time 15 minutes | Cooking time 25 minutes

Ingredients

  • 2 (9-ounce) packages fresh cheese ravioli
  • 6 ounces fresh spinach
  • 4 cups chunky pasta sauce, divided
  • ½ teaspoon crushed red pepper flakes
  • 1½ cups shredded Asiago cheese, divided
  • ¼ cup thinly sliced fresh basil

Directions

  1. Preheat the oven to 375°F (191°C) and coat a baking dish with cooking spray.
  2. In a pot of boiling water, cook the ravioli for 3 minutes. Add the spinach and cook just until it wilts. Drain well.
  3. Spread 1½ cups of pasta sauce in the prepared baking pan.
  4. Gently layer on half the ravioli mixture and season with red pepper flakes. Top with half the cheese.
  5. Spread another cup of sauce, the remaining ravioli, and pepper flakes.
  6. Finish with the remaining sauce and top with the remaining cheese.
  7. Cover the dish and bake for 25 minutes, removing the cover in the final 5 minutes and adding the basil.
  8. Garnish with freshly chopped parsley and serve.

Nutrition per serving

Calories 598, fat 26 g, carbs 52 g, Protein 24 g, sodium 1902 mg

 

 

 

***These recipes and more are found in Louise Davidson’s Family Pasta Cookbook: Making Irresistible Italian-Style Pasta Recipes at Home. To get your own copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

The Magic of One Pot Pasta Recipes!

The Magic of One Pot Pasta Recipes!

Simple, quick, and delicious pasta dishes the whole family will love. Easy Peasy one-pot pasta dish to make in just a few steps:  add your ingredients to the pot, cook it, garnish, and serve.

 

Penne Chicken Cream Delight

Serves 4 | Prep. time 5 minutes | Cooking time 25 minutes

Ingredients

  • 1¼ pounds boneless skinless chicken breasts, cut into 1-inch pieces
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1 (14-ounce) can low-sodium chicken broth
  • ½ pound penne pasta (or any small pasta)
  • 2 cups shredded Parmesan cheese
  • Salt and pepper
  • Flat-leaf parsley (for garnish)

Directions

  1. Season the chicken with ½ teaspoon salt and a few pinches of black pepper.
  2. Add the oil to a large pot and heat it over medium-high heat.
  3. Add the chicken and stir-cook until lightly browned.
  4. Add the garlic and sauté while stirring until softened, about 1 minute.
  5. Mix in the chicken broth, cream, and pasta.
  6. Allow the pasta mixture to boil gradually. Turn down heat to low.
  7. Cover and allow the mixture to simmer for 15–20 minutes, until the pasta is cooked to your satisfaction. Season to taste with black pepper and salt.
  8. Serve warm with the cheese on top.

 

Beef Mushroom Ravioli

Serves 4 | Prep. time 10 minutes | Cooking time 25–30 minutes

Ingredients

  • ½ pound mushrooms, sliced
  • 1 teaspoon vegetable oil
  • 1 pound lean ground beef
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup water
  • 2 (26-ounce) jars tomato-basil or other tomato-based pasta sauce
  • 1 tablespoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup mozzarella cheese, shredded
  • 1 (20-ounce) package four-cheese or regular ravioli

Directions

  1. To a large cooking pot or Dutch oven, add the beef and stir-cook over medium-high heat until no longer pink.
  2. Remove the excess fat and set aside the cooked beef.
  3. Add the onions and mushrooms and sauté while stirring until softened and tender, about 7–8 minutes.
  4. Add the garlic and sauté while stirring until softened, about 1 minute.
  5. Mix in the water, cooked beef and other ingredients except for the pasta and cheese.
  6. Boil the mixture and add the pasta.
  7. Turn down heat to low. Cover and allow the mixture to simmer for 8–10 minutes, until the pasta is cooked to your satisfaction.
  8. Take the pasta mixture off the heat and mix in the cheese. Serve warm.

 

Creamy Salmon Tagliatelle

Serves 4–6 | Prep. time 5 minutes | Cooking time 15 minutes

Ingredients

  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 cup milk or heavy cream
  • 2 cups vegetable broth
  • Salt and freshly ground black pepper to taste
  • 9 ounces whole-wheat tagliatelle or other pasta
  • 3½ ounces smoked salmon
  • 2 cups raw baby spinach or broccoli
  • ½ cup sliced cherry tomatoes
  • ¼ cup Parmesan, grated (optional)
  • 2 teaspoons salmon caviar (to garnish)

Directions

  1. Add the oil to a large skillet or saucepan and heat it over medium-high heat.
  2. Add the garlic and sauté while stirring until softened, about 1–2 minutes.
  3. Add the broth and heavy cream; season with salt and black pepper.
  4. Allow the mixture to boil gradually.
  5. Mix in the salmon, pasta, tomatoes, and spinach or broccoli.
  6. Turn down heat to low; simmer the mixture to cook the pasta to your satisfaction.
  7. Mix in the Parmesan cheese and season to taste with black pepper and salt. Add the caviar on top and serve warm.

 

Farfalle Green Veggie Pasta

Serves 4 | Prep. time 5 minutes | Cooking time 10–15 minutes

Ingredients

  • ½ pound farfalle pasta
  • 3 cups water
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, chopped
  • 2½ teaspoons kosher salt (divided)
  • 7 ounces small broccoli florets or Brussels sprouts
  • ⅓ bunch (about 6 ounces) asparagus, trimmed and cut into 1-inch pieces
  • ⅔ cup frozen peas, thawed
  • 3 ounces cream cheese, cut into pieces
  • ⅓ cup heavy cream
  • 2 tablespoons chopped fresh basil + more to serve
  • ½ teaspoon lemon zest, grated

Directions

  1. Add the oil to a large skillet or saucepan and heat it over medium heat.
  2. Add the garlic and sauté while stirring until softened, about 1 minute.
  3. Add the water, pasta, and 1 teaspoon of salt; allow the pasta mixture to boil for 4–5 minutes, stirring periodically.
  4. Stir in the asparagus and broccoli or Brussels sprouts; stir-cook for about 3 minutes, until tender.
  5. Add the peas and stir-cook for 2 more minutes.
  6. Turn down heat to low; stir in the basil, cream cheese, cream, 1½ teaspoons of salt and lemon zest.
  7. Stir until the cream is melted. Serve with some basil on top.

 

Chicken Sausage Pasta

Serves 8–10 | Prep. time 5 minutes | Cooking time 15 minutes

Ingredients

  • 1 pound chicken, cut into bite-sized pieces
  • ¼ cup extra virgin olive oil
  • ½ teaspoon kosher salt
  • Ground black pepper to taste
  • 14 ounces smoked sausage, sliced into rounds
  • 1 quart low-sodium chicken broth
  • 4 cloves garlic, minced
  • 2½ cups heavy cream
  • 1 pound penne pasta
  • 4 ounces Parmesan cheese, shredded
  • 1½ tablespoons Cajun seasoning + more for topping
  • 1 cup Italian flat leaf parsley, minced

Directions

  1. Season the chicken with salt and black pepper.
  2. Add the oil to a large pot and heat it over medium-high heat.
  3. Add the chicken and stir-cook until lightly browned, about 5–8 minutes.
  4. Add the sausage and stir-cook until lightly browned.
  5. Stir in the garlic and cook for about 2 minutes.
  6. Mix in the cream, chicken broth, pasta, and Cajun seasoning.
  7. Turn down heat to low; simmer the mixture to cook pasta to your satisfaction, about 15–20 minutes.
  8. Take the pasta mixture off the heat and mix in the Parmesan cheese.
  9. Top with the parsley and more Cajun seasoning (optional) and serve warm.

 

**All of these recipes and more are found in Louise Davidson’s book One-Pot Pasta: Quick and Easy Everyday One-Pot Pasta Meal Recipes. Click here or on the cover to get a copy!

To download the recipes above, click here.

The Cheesecake Factory Copycat Recipes!

The Cheesecake Factory Copycat Recipes!

Tex-Mex Egg Rolls

These crispy bites of Tex-Mex flavor are another Cheesecake Factory specialty. This recipe is inspired by those flavors created by the Cheesecake Factory chefs.

24 egg rolls | Prep. time 20 minutes | Cooking time 20 minutes

Ingredients

  • 1 tablespoon canola oil
  • 2 cups chicken breast, cooked and diced
  • ½ yellow onion, diced
  • 1 clove garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoon kosher salt
  • 1 cup black beans
  • 1 cup corn
  • 1 green bell pepper diced
  • 1 Roma tomato, diced finely and dried with paper towels
  • ½ cup cheddar cheese, shredded
  • 2 tablespoons cilantro, chopped
  • 24 egg roll wrappers
  • Canola oil for frying
  • 8 ounces cream cheese
  • ¼ cup sour cream
  • 1 bunch cilantro
  • ½ avocado

Directions

  1. In a large, deep skillet heat 1 tablespoon of oil. When it is hot, add the chicken, onion, garlic, cumin, and chili powder. Add salt to taste.
  2. Cook for a couple of minutes or until the onion is soft and the garlic is fragrant. Then remove the pan from the heat and add the beans, corn, pepper, diced tomato, cheese, and cilantro. Stir well to combine. Transfer mixture to a bowl.
  3. In your skillet, add enough oil to fry the egg rolls. About an inch or so.
  4. Add enough mixture to each egg roll wrapper so that it is full, but not so full that you can’t close up the seams.
  5. Fold up the ends of the egg roll and tuck in the sides. Wet the ends of the egg roll to seal the edges.
  6. When you are done wrapping and the oil is hot, add the egg rolls to the oil and cook until you achieve that nice golden brown color.
  1. Remove the egg rolls from the oil to a plate lined with paper towels, to absorb excess oil.
  2. In a mixing bowl, combine the cream cheese, sour cream, cilantro, and avocado. Mix together to form the dip.
  3. Serve egg rolls with dip.

 

 

Eggplant Parmesan

Eggplant Parm is an Italian favorite. The Cheesecake Factory makes a delicious version, and this recipe is inspired by that amazing dish.

Serves 2–4 | Prep. time 2 hours 15 minutes | Cooking time 10 minutes

Ingredients

  • 1 medium Italian eggplant, peeled and cut into ½-inch slices
  • 2 teaspoons kosher salt
  • ½ cup all-purpose flour
  • 1 cup eggs, beaten
  • 2 cups Italian breadcrumbs
  • ½ cup vegetable oil
  • ¾ cup marinara sauce
  • ¼ cup basil-infused olive oil
  • 3 tablespoons Parmesan cheese, grated, divided
  • 4 ounces mozzarella cheese, grated
  • ⅛ teaspoon kosher salt
  • 5 ounces angel hair pasta, cooked
  • ½ teaspoon parsley, chopped

Directions

  1. Preheat the oven to broil.
  2. Line a baking sheet with paper towels. Season both sides of the eggplant circles with salt and arrange them on the pan. Cover the eggplant with another sheet of paper towel and refrigerate for 2 hours.
  3. Place the flour in one bowl, the eggs in another, and the breadcrumbs in a third bowl.
  4. After 2 hours, remove the eggplant from the fridge and dry the slices with fresh paper towels. One at a time, dip the slices in flour, then in the egg, and finally in the breadcrumbs. Set them aside.
  5. Heat the oil in a large skillet over medium heat. Fry the eggplant for about 2 minutes on each side and set them on a plate lined with paper towels.
  6. Heat the marinara sauce in a small saucepan and the basil oil in another small pan.
  7. Place a wire rack in a baking dish and transfer the cooked eggplant slices to the rack. Sprinkle on 2 tablespoons of the Parmesan cheese and the mozzarella, then put the pan under the broiler until the cheese melts.
  8. Serve the cooked pasta topped with eggplant. Pour some marinara over the top. Drizzle basil oil and sprinkle with the remaining Parmesan cheese and parsley.

 

 

Louisiana Chicken Pasta

This recipe is a variation of the Cheesecake Factory’s famous Louisiana Chicken Pasta. The crunch of the chicken and the heat of the Cajun seasoning makes this dish an absolute favorite.

Serves 4 | Prep. time 15 minutes | Cook time 15 minutes

Ingredients

Cajun Cream Sauce

  • 1 teaspoon red pepper flakes
  • 1 teaspoon Cajun seasoning
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 cups heavy cream
  • 1 cup chicken stock
  • 1 tablespoon cornstarch
  • 1 cup Parmesan cheese, shredded

Vegetables

  • 2 tablespoons butter
  • ½ yellow bell pepper, sliced
  • ½ red bell pepper, sliced
  • ½ red onion, sliced
  • 1 tablespoon garlic, minced
  • 8 ounces cremini mushrooms, sliced

Crispy Parmesan Chicken

  • ¼ cup all-purpose flour
  • 1 cup breadcrumbs
  • ½ cup Parmesan cheese, grated
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 eggs
  • 4 chicken breasts, butterflied
  • ¼ cup vegetable oil

Other ingredients

  • 1 pound Farfalle pasta, cooked al dente
  • ¼ cup parsley for garnish (optional)

Directions

  1. In a mixing bowl, combine all of the ingredients for the Cajun cream sauce, and set it aside.
  2. Prepare the vegetables. Heat 2 tablespoons of butter in a large skillet. When it is melted, add the peppers, onion, garlic, and mushrooms and cook for 3 to 5 minutes, then remove them from the pan.
  3. Make the chicken. In a shallow dish, mix together the flour, breadcrumbs, Parmesan cheese, salt, and pepper.
  4. In another shallow dish beat the 2 eggs.
  5. Place each piece of chicken into the flour mixture, then the egg, then the flour again.
  6. In the same skillet used for the vegetables, warm the ¼ cup of oil over medium-high heat. When hot, add the coated chicken and cook for 4–5 minutes on each side, or until the chicken is golden brown and crispy. Remove the chicken from the skillet and set it aside.
  7. Drain the excess oil out of the skillet and add the cooked pasta, vegetables, and sauce mixture into the pan. Cook for about 5 minutes, or until the sauce starts to thicken.
  8. Serve the pasta and sauce with chicken on top.

 

 

Meatloaf

The Cheesecake Factory has a knack for taking traditional recipes and making them better. This recipe is inspired by their delicious meatloaf.

Serves 6 | Prep. time 15 minutes | Cooking time 60 minutes

Ingredients

  • 1 tablespoon vegetable oil
  • 2 tablespoons green bell pepper, minced
  • 2 tablespoons red bell pepper, minced
  • ½ cup red onion, minced
  • ⅓ cup carrot, shredded
  • 5 teaspoons garlic, minced
  • 3 eggs, beaten
  • 1 ½ pounds ground sirloin
  • 1 pound ground pork
  • 1 tablespoon Italian parsley, minced
  • 1 tablespoon granulated sugar
  • 2 teaspoons salt
  • 1 ½ teaspoons dried thyme
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon rubbed (ground) sage
  • ½ teaspoon paprika
  • ¾ cup whole milk
  • ¾ cup bread crumbs

Onion Topping

  • 2 tablespoons butter
  • 1 medium onion, sliced
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper

Mushroom Gravy

  • 2 tablespoons butter
  • 1 teaspoon garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 cups beef broth
  • 1 ½ cups sliced mushrooms
  • 1 teaspoon minced Italian parsley
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon dried thyme
  • ¼ teaspoon rubbed (ground) sage

Directions

  1. Preheat the oven to 350°F.
  2. Prepare the meatloaf. In a medium skillet, heat the 1 tablespoon of vegetable oil and cook the peppers and red onion until they are soft. Add the carrot and garlic and cook for 5 minutes.
  3. In a large mixing bowl, beat the eggs. Add the ground beef and pork and mix them together. Add the parsley, sugar, salt, thyme, pepper, oregano, sage, paprika, the cooked vegetables, and milk. Once this is combined, add the breadcrumbs a bit at a time so they get evenly distributed.
  4. Press the meat mixture into a loaf pan and bake for 60 minutes. After 60 minutes, remove the loaf from the oven and let stand for 30 more minutes.
  5. Make the onion topping and gravy while the meatloaf is cooking.
  6. To make the onion topping, melt 2 tablespoons of butter in a medium skillet, then add the onion, salt, and pepper and cook for about 25 minutes. Keep the heat relatively low to caramelize the onion without burning it.
  7. Make the gravy by melting the butter in a small saucepan. Add the garlic and cook until fragrant, then whisk in the flour. Cook until the flour starts to brown, about 3 minutes.
  8. Whisk in the beef broth and make sure there are no lumps. Then add the mushrooms, parsley, salt, pepper, thyme, and sage. Cook until the gravy thickens, about 10–12 minutes.
  9. Serve sliced meatloaf topped with onions and gravy.

 

 

Evelyn’s Favorite Pasta

Another Cheesecake Factory favorite inspired this copycat recipe that will be sure to please.

Serves 4 | Prep. time 10 minutes | Cooking time 10 minutes

Ingredients

  • 2 tablespoons olive oil
  • 4 cloves garlic, sliced
  • 1 cup eggplant, diced
  • 1 cup broccoli florets
  • 1 red pepper, deseeded and chopped
  • 2 tablespoons sundried tomatoes, finely chopped
  • 1 cup artichoke hearts, quartered
  • ¼ cup Kalamata olives, pitted and sliced
  • ¼ cup pine nuts
  • 1 tablespoon fresh basil, minced
  • 1 pound cavatappi pasta or other cut pasta, cooked
  • Parmesan cheese, freshly grated, for garnish

Directions

  1. Heat about 2 tablespoons of olive oil over medium heat in a large skillet. When the oil is hot, add in the garlic and cook until fragrant.
  2. When the garlic is fragrant, add the eggplant, broccoli, red pepper, and sundried tomatoes and cook for about 8 minutes, or until the vegetables are cooked to your liking.
  3. Next, stir in the artichoke hearts, olives, pine nuts, and basil. Cook for about 1 minute to ensure everything is heated through.
  4. Serve the sauce over the pasta and sprinkle with Parmesan cheese.

 

 

Oreo Cookie Cheesecake

Everyone loves Oreos® cookies and this recipe is a tribute to the Cheesecake Factory’s version of Oreo Cookie Cheesecake we all love.

Serves  8–10  | Prep. time 10 minutes plus 4–6 hours refrigeration time | Cooking Time 60 minutes

Ingredients

  • 1 package Oreo cookies
  • ⅓ cup unsalted butter, melted
  • 3 (8-ounce) packages cream cheese
  • ¾ cup granulated sugar
  • 4 eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • Whipped cream and additional cookies for garnish

Directions

  1. Preheat the oven to 350°
  2. Crush most of the cookies (25-30) in a food processor or blender, and add the melted butter. Press the cookie mixture into the bottom of a 9-inch springform pan and keep it in the refrigerator while you prepare the filling.
  3. In a mixing bowl, beat the cream cheese until smooth, and add the sugar. Beat in the eggs one a time. When the eggs are mixed together, beat in the sour cream and vanilla.
  4. Chop the remaining cookies and fold them gently into the filling mixture.
  5. Pour the filling into the springform pan and bake at 350°F for 50–60 minutes. Ensure the center of the cake has set.
  6. Let the cake cool for 15 minutes, then carefully remove the sides of the springform pan. Transfer to the refrigerator and refrigerate for 4–6 hours or overnight.

 

All recipes are from Lina Chang Copycat Recipes Making The Cheesecake Factory Most Popular Recipes at Home. Get the book here

 

To print or download these recipes, click here.