Recipes

This family-friendly recipe is a comforting weeknight meal consisting of jump pasta shells filled with a creamy mix of ricotta, mozzarella and basil pesto. It’s piled in a baking dish with cherry tomatoes and more cheese, then baked until bubbling and melty. You’ll want to par-boil the jumbo shells until they’re just barely al dente, they’ll continue to bake in the oven until they’re perfectly tender. Prep time: 20 minsCook time: 40 minsTotal time: 60 minsServings: 4 to 6 servingsYield: 20 baked shells Ingredients: 6 ounces (about 20) jumbo pasta shells 1 pound (2 heaping cups) ricotta cheese 2 cups shredded low-moisture mozzarella cheese, divided 1/3 cup basil pesto, store-bought or homemade 3/4 teaspoon kosher salt, divided 1/2 teaspoon ground black pepper, divided 2 pints cherry or grape tomatoes 3 cloves garlic, sliced 1/4 cup Parmesan cheese, finely grated 1/4 cup loosely packed fresh basil leaves, torn (optional) Directions: Arrange oven rack, preheat the oven, and boil water: Arrange a rack in the top third of the oven. Preheat the oven to 375°F. Meanwhile, bring a large pot of salted water (one and a half teaspoons of salt per quart of water) to a boil over high heat. Cook and drain the pasta: Add the shells to the boiling salted water and cook, stirring occasionally, until barely al dente, or still firm when bitten, about 9 minutes or according to package directions. Drain the shells in a colander.Drizzle with 1 tablespoon of olive oil and toss to coat while still in the colander. Set aside to cool slightly while you make the cheese filling. Make the cheese filling: In a medium bowl combine the ricotta, 1 cup of mozzarella, pesto, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Drizzle tomatoes and garlic with olive oil and season: In a 9×13-inch broiler-safe baking dish add the tomatoes and garlic and drizzle with 2 tablespoons olive oil.Season with the remaining 1/2 teaspoon kosher salt and the remaining 1/4 teaspoon freshly ground black pepper. Toss to coat and spread out in an even layer. Stuff the shells with cheese filling and add to baking dish: Stuff each shell with a generous spoonful (1 heaping tablespoon) of the cheese filling and nestle them between the tomatoes, filling-side up (you’ll have to move the tomatoes around a bit to make room). Sprinkle shells with cheese: Sprinkle with the remaining 1 cup mozzarella and grated Parmesan over the stuffed shells. Bake stuffed shells: Cover the baking dish with aluminum foil and bake until the filling is just warmed through, about 15 minutes. Uncover and continue to bake until the cheese melts and the tomatoes begin to release their juices, 10 to 15 minutes more. Broil the stuffed shells, garnish, and serve: Switch the oven to broil on high. Broil the shells until the cheese browns in spots and the tomatoes blister, 2 to 3 minutes. Let the stuffed shells rest for 5 minutes and garnish with basil before serving, if desired. Source: Simply Recipes

Bring the fair food home! This air fried pigs in a blanket recipe is simple and quick to make. Just wrap with dough, add the spice and seasoning then air fry. You can have these ready in just 10 minutes. Load up as many as you can in your air fryer for a meal the whole family will love. Ingredients: Wiener dog Pillsbury Dough Green Chili Italian Seasoning Non-stick Cooking Spray Directions: Roll a Pillsbury dough into a long flat piece to wrap the wiener dog Add chopped green chili pieces on top and season with Italian seasoning Spray with oil and air fry at 350°F for 8 to 10 minutes

Scalloped potatoes are thinly sliced potatoes with any extras you’d like such as cheese, onion, parsley, milk or cream. When it’s baked the potatoes absorb the liquid and the top gets browned resulting in this delicious dish. You’ll want to use a shallow casserole dish to prevent stacking the potatoes too high. You don’t want to end up with a crispy browned top and a not-cooked-enough inside. If you’re trying to cook it faster, parboil the potatoes first for a few minutes. Prep time: 20 mins Cook time: 100 mins Total time: 2 hrs Servings: 8 servings Ingredients 3 Tbsp butter 2 lbs (about 4 medium sized) Russet potatoes, peeled, sliced 1/8-inch thick 1 large yellow or white onion, thinly sliced 2 Tbsp chopped fresh parsley 1 Tbsp chopped fresh chives (optional) 2 thick slices of bacon, cooked and chopped 2 1/2 cups grated Swiss or Gruyere cheese (about 8 ounces) 1/2 cup grated Parmesan cheese (about 2 ounces) 2 1/2 cups to 3 cups of half-and-half (half milk, half cream) Salt and pepper Directions Preheat oven to 350°F and butter a large casserole dish with 1 1/2 Tbsp of butter: If you use a casserole dish that is about 9×13 you’ll have more surface area, more of the potatoes will brown, and the cooking time will be faster. Layer casserole dish with potato slices, cheese, bacon, parsley, chives, and Parmesan: Layer the bottom of the casserole dish with a third of the potato slices. Sprinkle with salt and pepper. Layer on half of the sliced onions and 1/2 cup of the Swiss cheese. Layer on half of the bacon, and half of the parsley and chives. Sprinkle with a little Parmesan. Repeat by layering on a third of the potato slices, sprinkle again with salt and pepper. Layer on the remaining sliced onions, 1/2 cup of the Swiss cheese, the remaining bacon, parsley and chives. Sprinkle with a little Parmesan. Top the casserole with the remaining potato slices, add the half and half, and dot the potatoes with the remaining 1 1/2 Tbsp of butter Half-way through baking, top with remaining cheese: Cover the casserole with aluminum foil and bake at 350°F in the oven for one hour. After an hour, remove from the oven, remove the foil, sprinkle on the remaining Swiss and Parmesan cheese. Return to the oven for an additional 30 to 40 minutes: When done, the potatoes should be tender, but not mushy, and the liquid should be mostly absorbed. For a faster cooking time, you can first parboil the sliced potatoes for 8 minutes in boiling water, patting them dry, and then layer them in the casserole pan. Bake for roughly 20 minutes covered and 15 to 25 minutes uncovered, or until the potatoes are tender and the liquid is mostly absorbed. Total oven cooking time is 35 to 45 minutes. Source: Simply Recipes

Transform onions into a crunchy and delicious snack with this recipe. The air fryer leaves the onion petals perfectly crisp and browned. The mixture of seasonings packs all the flavor, taking the dish to the next level. You can enjoy these with any choice of dipping sauce. Ingredients: Onion 1/2 Cup Flour 1 Tbsp. Garlic Powder 1 Tbsp. Salt 1 Tbsp. Chili Powder 1/2 Tbsp. Italian Seasoning Pepper 2 Eggs 1/2 Cup Milk Non-stick Cooking Spray Directions: Chop the top and bottom ends of the onion, then chop into fourths and separate the pieces Mix the flour, garlic powder, salt, chili powder and Italian seasoning with fresh pepper In another bowl mix the eggs, milk, and a spoonful of the seasoning mixed before to thicken the sauce Dip the onions into the wet mix and then into the dry mix Spray oil and bake at 370°F for 5 to 6 minutes on each side

This luscious and wonderfully indulgent pasta is made with pancetta or bacon, eggs, Parmesan and little olive oil, salt and pepper. You can have this meal ready in just 30 minutes from start to finish. The trick to making a successful carbonara is stirring the egg mixture quickly into the pasta. If you’re looking for a cheese alternative, use pecorino or another hard cheese. Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Servings: 4 to 6 servings Ingredients 1 tablespoon extra virgin olive oil or unsalted butter 1/2 pound pancetta or thick cut bacon, diced 1-2 garlic cloves, minced, about 1 teaspoon (optional) 3-4 whole eggs 1 cup grated Parmesan or pecorino cheese 1 pound spaghetti (or bucatini or fettuccine) Salt and black pepper to taste Directions Heat pasta water: Put a large pot of salted water on to boil (1 tablespoon salt for every 2 quarts of water.) Sauté pancetta/bacon and garlic: While the water is coming to a boil, heat the olive oil or butter in a large sauté pan over medium heat. Add the bacon or pancetta and cook slowly until crispy. Add the garlic (if using) and cook another minute, then turn off the heat and put the pancetta and garlic into a large bowl. Beat eggs and half of the cheese: In a small bowl, beat the eggs and mix in about half of the cheese. Cook pasta: Once the water has reached a rolling boil, add the dry pasta, and cook, uncovered, at a rolling boil. Toss pasta with pancetta/bacon: When the pasta is al dente (still a little firm, not mushy), use tongs to move it to the bowl with the bacon and garlic. Let it be dripping wet. Reserve some of the pasta water. Move the pasta from the pot to the bowl quickly, as you want the pasta to be hot. It’s the heat of the pasta that will heat the eggs sufficiently to create a creamy sauce. Toss everything to combine, allowing the pasta to cool just enough so that it doesn’t make the eggs curdle when you mix them in. (That’s the tricky part.) Add the beaten egg mixture: Add the beaten eggs with cheese and toss quickly to combine once more. Add salt to taste. Add some pasta water back to the pasta to keep it from drying out. Serve at once with the rest of the parmesan and freshly ground black pepper. If you want, sprinkle with a little fresh chopped parsley. Source: Simply Recipes

Turn a regular potato into the main entrée packed with cheese and seasoning. You can bake and prepare your potato with the help of your air fryer. Simply add a bit of water and let it do the work for you. Serve these on their own as your main dish or as a side to another meal. Ingredients: Potato Water Cream Cheese Cheddar Salt Garlic Italian Seasoning Directions: Fill your basket with some water and air fry a potato until soft (40-60 min) In a bowl mix equal parts cheddar and cream cheese. Season with salt, garlic and Italian seasoning Scoop out the potato halves and fill with the mix Air fry at 400°F for 10 minutes

A classic Italian sub, while delicious, can be huge and overwhelming. Adapting it to a grilled cheese form is a lighter option with all the essential layers plus an added gooey cheese. It’s the best of both worlds. Use a mix of cured meats such as pepperoni, salami and prosciutto against a provolone cheese which has a mild flavor to complement the rest of the sandwich. You can serve this along with chips, salad, steamed veggies or a giardiniera. Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Servings: 4 sandwiches Ingredients 8 slices sandwich bread 8 slices provolone cheese 4 ounces Genoa salami 4 ounces prosciutto 2 ounces pepperoni 1/2 cup fresh basil leaves, loosely packed 2 tablespoons butter Directions Prepare the sandwiches: Add a slice of provolone to a piece of bread. Top with a layer of salami, prosciutto, and pepperoni. Divide the meat evenly among the four sandwiches. Top meat with a handful of fresh basil leaves and a second piece of provolone cheese. Add second piece of bread and press down slightly to keep the sandwich together. Grill that cheese: Preheat a large skillet over medium-low heat. Once warm, add about 1/2 tablespoon of butter per sandwich you are cooking. Usually, I cook two at a time. When the butter has melted, add the sandwich and coat the bread with the melted butter, then flip and coat the second side as well. Let sandwiches cook over medium-low heat for about 3 to 4 minutes per side, making sure they don’t get too browned. After about 6 to 8 minutes total, the cheese in the sandwich should be well melted and the bread toasted. Done! Repeat the process for the last two sandwiches. You can keep the first two warm in a 200°F oven while you make the last two. Serve: Serve sandwiches with chips, salad, steamed veggies, and/or giardiniera. Source: Simply Recipes

Make a quick and easy appetizer with this jalapeno popper recipe. The combination of the cheeses with the bit of spice from the jalapenos makes a delicious balanced snack. You can conveniently place these in your air fryer to bake in just 10 minutes. Add this to your dinner meal as a side or appetizer. Ingredients: Jalapenos Cheese Cream Cheese 1 tsp. Salt 1 tbsp. Italian Seasoning 1 tbsp. Garlic Directions: Cut the jalapenos in half and pit the seeds In a bowl mix equal parts cheese and cream cheese. Season with 1 tsp. salt, 1 tbsp. Italian seasoning and 1 tbsp. garlic per 1/2 cup of mixture Stuff jalapenos with the mixture and air fry at 370°F for 10 minutes

This simple recipe delivers on flavor and creaminess. The richness of the sauce makes for a satisfying dinner. Instead of using heavy cream, this recipe calls for cashew cream as a vegan alternative. The soft texture is similar to Alredo, and with a few fresh herbs the sauce is the forefront player in the recipe. Make this with roasted butternut squash or some fried asparagus. Prep time: 10 mins Cook time: 15 mins Total time: 25 mins Servings: 4 servings Ingredients 8 ounces spaghetti or fettuccine 3 tablespoons olive oil, divided 4 cups cherry tomatoes 1 recipe cashew cream sauce (about 1 cup) 3 tablespoons chopped basil 1 tablespoons minced chives 1 small clove garlic 1/4 teaspoon sea salt 1/4 teaspoon black pepper Directions Cook the pasta: Bring a pot of salted water to a boil. Add the pasta, reduce to a simmer, and cook until the pasta is al dente. Drain the pasta and set aside. Cook the tomatoes: In the same pot you cooked the pasta, add 1 tablespoon of olive oil over medium heat. Add the tomatoes and cook until them until they are hot and easily burst when pressed, 6 to 8 minutes. Make the sauce: Combine the cashew cream in a blender with the chopped basil, chives, garlic, 2 tablespoons olive oil, salt, and pepper. Blend until smooth. Assemble the pasta: Add the sauce to the pan with the tomatoes and pasta. Warm over low heat until the pasta sauce is hot. Add the pasta to the sauce and toss together to combine. Serve with an extra sprinkle of basil if desired. Source: Simply Recipes

Turn simple pizza rolls into a delicious entree. Baked pizza rolls take all the classic ingredients from pizza for a double layer of flavor. Be sure to use your favorite toppings and customize ingredients as you see fit. You’ll want to use a small baking pan that fits in your air fryer. Skip out on the mess of using an oven. It’s the perfect dinner meal for a night in. Ingredients: Pizza Rolls Pizza Sauce Mozzarella Pepperoni (optional) Directions: Air fry pizza rolls with the directions on the bag In a small pan layer pizza sauce, pizza rolls, mozzarella and pizza sauce. Finish with a second layer of pizza rolls, sauce and cheese Add favorite pizza toppings Air fry at 400°F for 5 to 6 minutes