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Home » Main Dishes

Published: Sep 23, 2022 · Updated: Jan 31, 2023 by Carole Jones · 66 Comments

Cheesy Vegetable Pasta Bake

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This Cheesy Vegetable Pasta Bake recipe is loaded with fresh spinach, tomatoes, garlic, parmesan, and mozzarella cheese. A hearty and healthy vegetarian recipe is the perfect pasta dish for a busy weeknight. This baked vegetable pasta is super kid-friendly because kids love pasta and cheese, even if you sneak in some greens and make it a spinach pasta bake.

cheesy vegetable pasta bake

Why I Love This Vegetable Pasta Bake Recipe

My 5-year-old baby girl adores “ba-sketti” (or spaghetti for the rest of the world) but since she is 5, if it doesn’t look exactly like her adorable little mind thinks it should, then I have a problem.  Hence my conundrum last week when I placed this gorgeous dish on the table for dinner after I mistakenly told her earlier in the day that we were having spaghetti for dinner.  She wasn’t too happy with the “yucky green pieces” inside but once I bribed her with some homemade french bread to give it a taste, she devoured her helping and had another after!

This spinach pasta bake recipe is one that I had forgotten all about until I was doing some organizing of my recipe collection and I felt like a kid on Christmas morning when I found the well-worn 3×5 recipe card with this gem on it.  

As a food blogger, I get so involved in creating new recipes that I often forget about the home run classics I’ve already got in my repertoire!  I always love an easy pasta recipe and this really comes together quickly. You’ll love whipping it up on a busy weeknight.

How to Make Baked Vegetable Pasta

Baked pasta is a very family-friendly dish, both for the home chef as well as the kids. None of the steps are intimidating, which makes it a good recipe for a beginner cook to try out, especially with very little knife work required.

  1. Cook the pasta in a large pasta pot. Use salted water and the cook time according to the directions on the box of pasta. Drain.

  2. Prepare the vegetable pasta sauce in a large skillet by sautéing onions, garlic, and Italian canned tomatoes together until the sauce reduces.

  3. Wilt the fresh spinach by adding it into the hot sauce in handfuls, stirring it in so it can wilt, then add more.

  4. Combine pasta, sauce, and mozzarella cheese in the pasta pot then transfer it into a large, deep casserole dish. Add more shredded mozzarella over the top.

  5. Broil the pasta bake in the oven for 2-3 minutes until the cheese melts and browns on top.

glass pan of penne pasta, spinach, tomatoes, and mozzarella cheese

What to Serve with Vegetable Pasta Bake

Generally speaking, this vegetarian pasta casserole pairs well with anything normally served with an Italian dish. Because the base of the recipe is pasta, be sure at least one side dish is a vegetable or salad. You need to balance out those carbs. Listed below are a few suggestions but feel free to find others:

  • Classic green salad with a homemade garlic balsamic vinaigrette
  • Steamed or sauteéd vegetables like asparagus, broccoli, cauliflower, green beans, zucchini, or yellow squash
  • Italian focaccia bread with a garlic olive oil dipping sauce
  • Garlic Parmesan Spaghetti Squash 
  • Butternut Squash Gratin
  • Oven-roasted vegetables with garlic and parmesan cheese:
    • Asparagus
    • Mushrooms
    • Cauliflower
    • Broccoli
  • Garlic Parmesan Bread Sticks
  • Italian Stuffed Mushrooms
cheesy vegetable pasta bake

Vegetable Pasta Bake Recipe FAQs

How to keep baked pasta from drying out?

The pasta doesn’t get a chance to dry out for this specific recipe because it doesn’t spend much time in the oven. This healthy recipe is prepared first on the stovetop. Then you layer it in the oven-safe baking dish before sticking it under the broiler for just a few minutes. You only want the cheese to bubble and brown. The pasta won’t dry out because it isn’t inside a hot oven for a long period of time like other pasta bake recipes.

Can I use the parmesan cheese in the green can instead?

Sorry, but this is a big no! The powdered parmesan cheese in the green cans is mainly buttermilk powder, salt, and then a bit of parmesan cheese. Not only will the pasta bake be way too salty, but this “cheese” will leave a sandy, gritty texture in the finished dish. Instead, grab a triangle of fresh parmesan cheese from the refrigerated section of the store, grate it up at home, and store it in an airtight container in the fridge. Using real parmesan results in the best pasta bake recipe you’ve ever tasted. 

What are Italian canned tomatoes?

Italian canned tomatoes are simply diced tomatoes that are already cooked and have the seasonings needed for this vegetarian pasta bake. You can find them by the other canned tomatoes and tomato sauces at your grocery store. They aren’t any more expensive than standard canned tomatoes and they do save time! You can use standard canned tomatoes in this recipe but you’ll need to add the garlic, basil, and oregano on your own so the pasta bake recipe has the proper seasonings.

baked vegetable pasta

Can I use other pasta shapes besides penne?

Absolutely! Feel free to use any other dried pasta in this vegetable pasta recipe. Keep in mind how the shape of the pasta impacts the amount of sauce, vegetables, and cheese that will stick to the noodle once it is cooked. Rigatoni, fussili, shells, ziti, and penne all work really well to capture all the goodies in the pasta. Other flat pastas will result in the same taste, but just won’t build up inside each noodle. 

How do I use the broiler for this recipe?

Using a broiler may be a new experience for a beginning cook. You might not know even where to find it on your range. Where it’s located depends on the type of oven. For electric ranges and ovens, you’ll usually find the broiler in the drawer under the oven. That’s right, that handy drawer isn’t for storing pans or lids! First, turn the broiler to high, place the pasta bake pan inside the drawer, and close it. Check on it every 30 seconds because it can go from zero to burnt very quickly. 

For a gas oven, the broiler is inside the range at the top. To use it, move the rack inside the oven to the top position and turn the broiler to high. Add the pasta casserole onto that upper rack. Same as with the electric broiler, watch it very carefully and pull it out once it browns all over the top.

Baked Vegetable Pasta Recipe Variations

Being a home cook provides endless opportunities to experiment with recipes, personalizing them to your tastes and creativity. Any of the following variations would be great spin-offs of this cheesy spinach pasta bake recipe:

  • Add protein to the dish by tossing in a pound of any seasoned, cooked meat. Ground beef, Italian sausage, or diced chicken make great additions to the baked vegetable pasta.
  • Add mushrooms to the garlic and onions, then let them sautee until softened. The mushrooms will add a great depth of flavor to the dish, especially portobello mushrooms. Use about 8 ounces of sliced mushrooms.
  • Add cream to the sauce for a richer sauce experience. Wait to add about ¼ cup of heavy cream until the very end of the sauce reduction so the cream doesn’t curdle. 
  • Use different cheeses to create a more interesting flavor profile. The recipe calls for mozzarella cheese and while it is great for a stringy cheese experience, there isn’t a ton of flavor from this cheese. Try a completely different cheese option or mix a few various ones together. Provolone, goat cheese, Gruyére, burrata, or ricotta would all pair well in this spinach pasta bake.

Watch How to Make Vegetable Pasta Bake

Looking for More Vegetarian Dinner Recipes?

Grilled Italian Vegetarian Panini
veggie quesadilla or feta cheese quesadilla
Mediterranean Quesadillas
Chick fil A Kale Salad Recipe
Chick-fil-A Kale Salad Recipe

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vegetable pasta bake

Cheesy Vegetable Pasta Bake

4.6 from 14 reviews

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An easy pasta recipe that uses all your favorite vegetables then bakes in the oven to make all the cheese melted and golden brown!

  • Total Time: 35 minutes
  • Yield: 10 servings 1x

Ingredients

Scale
  • 2 tablespoon olive oil
  • 1 pound box penne pasta
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 4 – 14 oz cans Italian seasoned tomatoes, undrained
  • 16 ounces fresh spinach
  • 1/4 tsp red pepper flakes
  • 3/4 tsp kosher salt
  • 1/2 tsp pepper
  • 1 C freshly grated parmesan cheese
  • 8 oz mozzarella cheese, cubed

Instructions

  1. Cook your pasta in salted water according to the package directions to al dente, then drain and set aside. Do not rinse the cooked pasta!
  2. Heat oil in a large skillet over medium high heat and when hot, add the onion. Sauté until the onion is beginning to soften, then add the garlic and cook for another 1 minute.
  3. Add the undrained Italian tomatoes, red pepper flakes, salt, and pepper. Allow the sauce to simmer and reduce for about 15 minutes until the sauce thickens.
  4. Add the spinach in large handfuls, mixing it in after each handful. Allow the spinach to wilt a bit and then add another large bunch of spinach, repeating until all the spinach has been added.
  5. Sprinkle 1/3 C of the parmesan cheese and mix it in before pouring the sauce over your cooked pasta.
  6. Add cubed mozzarella cheese before tossing the sauce with the pasta, then combine until the sauce and cheese is evenly distributed.
  7. Transfer the pasta to a greased large casserole dish then sprinkle on the remaining parmesan cheese before placing it under the broiler until the cheese browns on top.
  • Author: Carole Jones
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Baked
  • Cuisine: Italian

Nutrition

  • Serving Size: 1/10 th
  • Calories: 339
  • Sugar: 3 g
  • Sodium: 561 mg
  • Fat: 13 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 42 g
  • Fiber: 4 g
  • Protein: 18 g
  • Cholesterol: 24 mg

Keywords: easy pasta recipes, vegetable pasta bake, vegetarian recipes

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Categories: Main Dishes Tags: Pasta, Spinach

Filed Under: Main Dishes
66 Comments

About Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.

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Reader Interactions

Comments

  1. Mariel @ Or so she says... says

    November 11, 2015 at 1:23 pm

    This sounds AMAZING!!

    Reply
    • Carole says

      November 11, 2015 at 1:36 pm

      Thanks Mariel 🙂

      Reply
    • Lisa says

      December 21, 2021 at 6:43 pm

      Can you freeze?l

      Reply
      • Carole says

        December 27, 2021 at 3:06 pm

        Yes, you can freeze it but pasta does get a bit soft after freezing

        Reply
  2. Jennifer says

    June 01, 2016 at 7:43 pm

    Made this tonight. Was great! Thanks for the recipe!!

    Reply
    • Carole says

      June 01, 2016 at 9:47 pm

      You are so welcome Jennifer!

      Reply
  3. Layla Hopkins says

    June 09, 2016 at 4:19 pm

    About how many does this feed?

    Reply
    • Carole says

      June 09, 2016 at 6:13 pm

      Easily 8 adults Layla!

      Reply
  4. Nicole says

    August 14, 2016 at 10:50 pm

    How many calories?

    Reply
    • Carole says

      August 16, 2016 at 9:18 am

      Howdy Nicole! I don’t have the nutritional information for this recipe but there are a lot of great online calculators to help you figure it out.

      Reply
  5. Madison says

    November 05, 2016 at 3:22 pm

    The food was fantastic and fed so many people. Thanks for the fabulous recipe

    Reply
    • Carole says

      November 06, 2016 at 11:13 am

      You are very welcome Madison!

      Reply
  6. Jamie says

    November 10, 2016 at 3:59 pm

    Did I read this wrong? 4 cans of tomatoes?

    Reply
    • Carole says

      November 11, 2016 at 4:02 pm

      Howdy Jamie…you read correctly 🙂

      Reply
  7. Kelli says

    November 30, 2016 at 10:53 am

    Is this a recipe you can make ahead and freeze successfully?

    Reply
    • Carole says

      November 30, 2016 at 11:02 am

      Hey there Kelli! I’ve never been a fan of freezing pasta because it tends to be mushy. It will work as a freezer meal, but I would leave the pasta a bit undercooked by a minute or two if you are planning on freezing it.

      Reply
  8. Julia says

    December 27, 2016 at 11:01 pm

    About how long might it be that i leave the pasta in the oven and at what temperature?

    Reply
    • Carole says

      December 28, 2016 at 1:09 pm

      Hey Julia! You need to use the broil function of your oven, so it isn’t a temperature. Put it pan close under the broiler and leave it there until the cheese melts and lightly browns. Just watch it closely because once it begins to brown, it will quickly go too far!

      Reply
  9. Jen says

    January 17, 2017 at 9:57 pm

    Hi, I’m excited to make this! I know you said you don’t typically like to freeze pasta but if I plan to make it a day in advance and reheat it, how long would you recommend to put in oven and at what temperature?

    Thanks! Jen

    Reply
    • Carole says

      January 23, 2017 at 3:16 pm

      If you are going to do this Jen, I would not use the oven when you make it the day before but then reheat it, covered, at 350 until hot.

      Reply
  10. Jennifer says

    April 25, 2017 at 7:02 pm

    Amazing recipe thanks

    Reply
    • Carole says

      April 26, 2017 at 6:16 pm

      You are very welcome Jennifer!

      Reply
  11. Lyndsay says

    September 11, 2017 at 4:09 pm

    What did I do wrong? Mine is so soupy!!

    Reply
    • Carole says

      September 19, 2017 at 10:58 am

      Hey Lindsay! Without seeing exactly what you did, I can only guess. My first thought is that you didn’t reduce the liquid in the pan enough. It really should be fairly thick before you are done reducing it.

      Reply
  12. DEe says

    October 16, 2017 at 12:39 am

    Thanks for this recipe! I have now made it twice and both times the dish turned out great and it was a big hit with my dinner guests. The first time I made this pasta bake, I did it just as the recipe was written. And the second time I made it, i added some pre-cooked frozen meatballs to the sauce when it was simmering. It was delicious! This is a straightforward recipe and I will definitely make it again. Thanks!






    Reply
    • Carole says

      October 16, 2017 at 1:49 pm

      Thanks Dee for sharing your version and it does sound delicious with meatballs!

      Reply
  13. Holly cooper says

    December 27, 2017 at 2:49 pm

    Making this right now for lunch for my daycare. I do vegetarian meals 3 days a week so this might be added to my repertoire. Tasting soon!

    Reply
    • Carole says

      December 27, 2017 at 4:40 pm

      Awesome Holly! I would love to know what you think 🙂

      Reply
  14. Sarah says

    January 15, 2018 at 5:11 pm

    Just made this for a friend who had surgery…so glad I made it in two smaller casserole dishes so I could have the other one! I can’t stop eating it! Thanks so much for the recipe! So much flavor!






    Reply
    • Carole says

      January 17, 2018 at 9:39 pm

      I am so glad you love it as much as I do Sarah!

      Reply
  15. Jackie says

    February 17, 2018 at 8:32 pm

    Absolutely delicious! My whole family loves this recipe!






    Reply
    • Carole says

      February 22, 2018 at 11:49 am

      I’m so glad Jackie!

      Reply
  16. Mignon Dunsinger says

    February 24, 2018 at 8:09 pm

    Wow, this was yummy! My family loved it! I was thinking of adding meatballs, but it really doesn’t need it!! Thanks for the recipe!






    Reply
    • Carole says

      March 02, 2018 at 12:58 pm

      You are very welcome!

      Reply
  17. Caroline says

    May 08, 2018 at 11:05 pm

    Hi! Is there a way to post the calorie content of this?? Im trying to keep track!

    Reply
    • Carole says

      May 09, 2018 at 12:58 pm

      Hello Caroline! I don’t have that information, but there are a ton of amazing online calorie calculators if you are interested.

      Reply
  18. Matthew says

    July 31, 2018 at 5:02 pm

    If I don’t have spinach do I have to alter the recipe or just keep it out?

    Reply
    • Carole says

      August 01, 2018 at 12:33 pm

      You can just keep it out but of course, I encourage you to give it a try with the spinach!

      Reply
  19. Remi says

    August 08, 2018 at 8:20 am

    Can you eat this cold and will it still be good?

    Reply
    • Carole says

      August 09, 2018 at 8:51 am

      It would be good, but the cheese would be firm if you are ok with that 🙂

      Reply
  20. Crystal McMillan says

    November 03, 2018 at 1:30 pm

    I just made this recipe. It was extremely soupy. Very frustrating. Had to throw it out.






    Reply
    • Carole says

      November 04, 2018 at 10:48 am

      Crystal – if you follow the directions as written, there should be absolutely nothing soupy about this dish. You have to give the sauce the required time to reduce or you will end up with a very soupy dish. I hope you try it again!

      Reply
  21. Kat says

    December 02, 2018 at 5:53 pm

    Love this recipe! I used 3 14.5 oz cans instead. And added meatballs. Yum.






    Reply
    • Carole says

      December 03, 2018 at 6:13 pm

      Glad you made it work Kat!

      Reply
  22. Ashley says

    December 25, 2018 at 5:28 pm

    Made this for Christmas. The mozzarella cheese tended to clump together, but otherwise this was delicious. Went over well with my family






    Reply
    • Carole says

      December 26, 2018 at 1:53 pm

      thanks for your feedback Ashley!

      Reply
    • Sherry Giles says

      December 26, 2018 at 11:13 pm

      I found this too, so I started to add the mozzarella cubes immediately after I drain the pasta, and then set aside with the lid on. It melts quite a bit before I add the sauce.

      Reply
  23. Sherry Giles says

    December 26, 2018 at 11:08 pm

    I found this recipe through Pinterest, and it is now a family favourite. It is, in fact, my daughter’s very favourite meal.






    Reply
    • Carole says

      December 27, 2018 at 7:43 pm

      Thanks Sherry! I’m glad you love it as much as I do!

      Reply
  24. Nick Rawden says

    February 27, 2019 at 9:33 pm

    I pinned this to my fiancé and it’s one of her favorite things to make! Thank you!






    Reply
    • Carole says

      February 28, 2019 at 9:34 am

      You are welcome Nick!

      Reply
  25. Gina Maslen says

    March 28, 2019 at 11:06 am

    What kind of tomatoes do you use? Diced, crushed, stewed?

    Reply
    • Carole says

      March 28, 2019 at 12:59 pm

      Hi Gina! Great question. I used petite diced but honestly, any of those options will work just fine. My kiddos just prefer a smaller piece of tomato

      Reply
  26. Dee says

    April 26, 2019 at 10:54 pm

    I have made this recipe on 3 occasions and it has been a well-received dish each time. The last time I added some baked meatballs to it and it was delicious. I just pulled up the recipe to make it for friends tomorrow again. Easy, tasty, reliable. Thanks so much for sharing the recipe






    Reply
    • Carole says

      April 27, 2019 at 10:33 am

      Thank you Dee for coming back and sharing your review!

      Reply
  27. Donald says

    September 09, 2020 at 12:12 pm

    We had this for a meatless Monday and it was delicious! I added a bit more mozzarella cheese because we LOVE cheese 🙂






    Reply
    • Carole says

      September 09, 2020 at 12:14 pm

      I’m so glad you loved it! And thanks for coming back and leaving your review. It helps a lot!

      Reply
  28. Shelly says

    September 22, 2020 at 2:26 pm

    So good and so easy! Thank you






    Reply
    • Carole says

      September 22, 2020 at 2:28 pm

      You are very welcome! Thanks for the review 🙂

      Reply
  29. Chiamaka says

    November 11, 2020 at 4:43 pm

    Hi! Do you think cheddar cheese would work well with this recipe? Do you think it would change the taste?

    Reply
    • Carole says

      November 12, 2020 at 3:13 pm

      Hello! It would definitely change the taste because cheddar is a much less neutral cheese compared to mozzarella. At a minimum, I would use half of each.

      Reply
  30. Joanne Springer says

    February 11, 2021 at 12:40 pm

    If I wanted to use jarred pasta sauce to save on time, how much would I need?

    Reply
    • Carole says

      February 11, 2021 at 12:46 pm

      Hi Joanne! The honest answer to your question is I don’t know. I worry using a jarred pasta sauce just because it is a sauce, compared to this pasta bake having pieces of tomato, spinach, and cheese throughout the pasta. The recipe was designed not to have a traditional sauce so that it would be a lighter, fresher taste compared to jarred sauce.

      Reply
  31. ashok says

    June 09, 2021 at 12:55 am

    Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.






    Reply
  32. Angie W says

    October 19, 2021 at 9:59 pm

    I made this tonight and it was delicious! I had to use 4 cans of Italian stewed tomatoes because my grocery store didn’t have Italian diced tomatoes. I broke them up and I also added hamburger! It was so good! I will definitely make this again!






    Reply
    • Carole says

      October 20, 2021 at 12:18 pm

      Thanks for coming back Angie and leaving your review! It helps so much 🙂

      Reply

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