Ooey Gooey Cheesy Bite Size Lasagna Rolls!

Is there anything better than a slice of cheesy, meaty lasagna? The answer to that is YES! Bite size lasagna rolls are here and probably about to turn into one of your favorite pasta dishes. Give them a try tonight, I promise you won’t regret it!

  • Cooked lasagna noodles
  • 1 ½ cups shredded mozzarella
  • 1-2 cups bolognese sauce
  • ¼ cup shredded parmesan
  • 1 cup bechamel sauce
  • 1 tablespoon chopped parsley
  1. Heat oven to 375.
  2. Spray a nonstick mini muffin tin, and in each space sprinkle some cheese on the bottom.
  3. Lay out your cooked lasagna noodles and slice it in half length-wise, and then again half width-wise, so that you are left with individual strips.
  4. Starting with your first strip, spread a layer of bolognese sauce across, then a layer of bechamel sauce, and then a sprinkle of parmesan cheese.
  5. Roll up the strip tightly and place into a prepared greased mini muffin tin on top of the cheese (the cheese will help to keep the noodles rolled up together during baking).
  6. Repeat this process with the remaining noodle strips.
  7. One all the roll ups are in the muffin tin, sprinkle the top with mozzarella and the remaining parmesan cheese.
  8. Bake for 30 mins.
  9. Allow to cool for 5-10 minutes, and then remove from tin and sprinkle with fresh parsley.

Get Dinner On The Table Quick With This Easy Pasta Dish

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Can dinner get any easier than this? I don’t think so! This Cheddar Fontina Penne is going to be your new go-to weekday meal when you’re just too tired and busy to make anything. Not only is this recipe quick and easy, but it’s delicious and will please your whole family, so grab your Instant Pot and get ready to make some dinner magic!

  • 1 1/3 tablespoon extra-virgin olive oil
  • 1/2 cup panko breadcrumbs
  • 3 3/4 cups Water
  • 1 package multigrain penne 14.5-ounces
  • 2/3 cup evaporated milk low fat
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper freshly ground
  • 1/4 teaspoon red pepper ground
  • 2 teaspoons all-purpose flour
  • 3 ounces sharp white cheddar cheese shredded,about 3/4 cup
  • 3 ounces fontina cheese shredded, about 3⁄4 cup
  • 1 cup grape tomatoes halved
  • 1/4 cup scallions finely chopped
  1. Remove lid from a 6-quart Instant Pot. Press [Sauté]; use [Adjust] to select “Normal” mode. When the word “Hot” appears, swirl in 1 tablespoon of the oil.
  2. Add panko; cook, stirring constantly, 1 minute or until golden brown. Turn cooker off. Remove panko from inner pot; set aside. Wipe inner pot with a paper towel.
  3. Add 3 1/2 cups of the water and pasta to cooker. Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing” position. Press [Manual]; select “High Pressure,” and use [-] or [+] to choose 3 minutes pressure cooking time. Open the cooker using Quick Pressure Release.
  4. Remove pasta with a slotted spoon; place in a medium bowl. Add milk, garlic powder, salt, black pepper and red pepper to cooking liquid. Combine remaining 1/4 cup water and flour in a small bowl; gradually add to milk mixture, stirring with a whisk.
  5. With lid off, press [Sauté], and use [Adjust] to select “More” mode. Bring to a boil; cook 5 minutes or until slightly thick. Turn cooker off.
  6. Add cheeses, stirring until cheeses melt. Stir in cooked pasta, tossing gently to coat.
  7. Heat a medium non-stick skillet over medium-high heat. Add remaining 1/3 tablespoon oil to pan; swirl to coat. Add tomatoes; sauté 2 minutes or until soft.
  8. Top pasta mixture with tomatoes and scallions; sprinkle with panko.
  9. Note: For a smooth sauce, be sure to combine the flour and water before adding it to the pot.

Recipe Credit: Time Inc.

How To Make The Best Spaghetti Every Time

While it seems like one of the simplest things to get right in the kitchen, if you’ve ever had pasta at someone else’s house and found it just a little too chewy, or mushy, or just not quite right, then you’ll know what I’m talking about.

So say Adiamo! because tonight we’re doing spaghetti the right way!

The first thing you want to do is grab the largest pot you have in the kitchen. Your spaghetti is meant to be prepared in long strands and you should never have to break it in half in order for it to fit!

You want to first add several quarts of water, the idea being that you want the spaghetti to be fully submerged when you add it later on. Next, add some salt. Then add some more. Keeeeep going…..Great! You want at least a tablespoon in order to bring out the full flavor profile.

Now that you have your water salted, it’s time to get it to a rolling boil with bubbles popping up non-stop. Be patient! Only then should you add your spaghetti, letting it lean to the side of the pot until it sinks in naturally.

Stay vigilant, you’ll want to stir constantly so that the starches don’t cause the noodles to clump together!

But like any good recipe, the secret is in the finish!

Olive Garden Added An Insane Perk To Their Never-Ending Pasta Passes

When you’re here, you’re family. You’re also stuffed to the brim of bread sticks and pasta, but in a good way.

Every year, Olive Garden runs an amazing promotion which gives loyal customers the chance to buy Never Ending Pasta Passes for $100 a month.

“The Pasta Pass allows Passholder to enjoy the Never Ending Pasta Bowl promotion at Olive Garden as many times as they wish in-restaurant for 8 weeks,” the website says. “That’s right – unlimited food at Olive Garden for 8 weeks!”

22,000 passes were made available to the public and were sold at $100 each. That’s 1,000 more than last year and 20,000 more than 2015.

The passes sold out in ONE SECOND, selling on a first-come, first-served basis.

Fox News
Daily Mail
Business Insider

Olive Garden decided to reward 50 ‘super fans’ with the chance to spend an extra $100 and get the deal of a lifetime.

But what can an extra $100 really get you?