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This puff pastry apple tart is quick, easy, and so yummy. Use frozen puff pastry to cut down on time, and make sure to serve with vanilla or cinnamon ice cream!

Quick and Easy Apple Tart

puff pastry sheets, thawed, each cut into half or thirds

apples, cored, halved, and sliced very thin

brown sugar

salt

Powdered sugar, caramel sauce,

Place the&nbsp;puff pastry rectangles onto two baking pans that have been sprayed with nonstick spray. Add sugar and salt to apples. Stir to combine. Allow to sit for a few minutes.

Arrange apple slices on the pastry rectangles in a straight line, overlapping as you go. Bake for 18 to 20 minutes, or until pastry is puffed and golden brown.

Remove from the pan immediately and place on a serving platter. Serve plain, with caramel topping, whipped cream, and/or a sprinkling of powdered sugar.

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The Pioneer Woman's Easy Apple Tart Recipe

Easy Apple Tart

Skip the pasta and make your next lasagna with eggplant instead! With a hearty meat sauce and plenty of cheese, this is a delicious Italian dinner recipe.

Eggplant Lasagna

large eggplants (about 2 1/2 lb. total)

kosher salt, divided

yellow onion, diced

garlic,

red pepper flakes

lb. lean ground beef

(28-oz.) can crushed fire-roasted tomatoes

tbsp. chopped fresh basil, divided

c. chopped fresh Italian parsley, divided

(15-oz.) container whole milk ricotta cheese

egg,

c. grated parmesan, divided

c. panko breadcrumbs

Nonstick cooking spray

Slice the eggplant lengthwise into 1/2-inch thick slices. Place the slices on two baking sheets and sprinkle with 2 teaspoons of kosher salt. Allow to sit for 30 minutes.

Meanwhile, in a large sauté pan, heat 1 tablespoon of the oil over medium heat. Add the onion and cook, stirring frequently, until the onion is soft and lightly golden, 5 to 7 minutes. Add 3 cloves of the minced garlic, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of Italian seasoning, and the red pepper flakes. Cook until fragrant, 1 minute. Add the ground beef and cook, crumbling the meat with a wooden spoon, until the meat is no longer pink. Add the crushed tomatoes and 2 tablespoons of basil and bring to a boil. Reduce the heat to medium-low and simmer the sauce for 15 minutes until thick. Remove from the heat and stir in 2 tablespoons of parsley.

Pat the eggplant dry and brush with the remaining 2 tablespoons oil and sprinkle with 1/2 teaspoon of black pepper. Place on the two baking sheets. Bake until the eggplant is golden brown and soft, 20 to 22 minutes.

In a medium bowl, combine the ricotta, egg, 1/2 cup of parmesan, panko, 1/4 cup of parsley, the remaining 1/4 teaspoon salt, 1 clove minced garlic, 1/4 teaspoon black pepper, and 1/2 teaspoon Italian seasoning.

Spray an 11-by-7-inch baking dish with nonstick cooking spray. Spread 1/2 cup of the meat sauce into the bottom of the prepared dish as a base. Now build the lasagna: Start with 4 to 5 pieces of eggplant in a single layer (cut to fit if necessary), then a third of the ricotta mixture, a third of the remaining meat mixture and ¾ cup of the cheese blend. Repeat two more times, adding a layer of eggplant, ricotta mixture, meat, and cheese blend each time. Sprinkle the top with the remaining 1/4 cup parmesan.

Bake until the cheese is melted and the top is golden brown, 40 to 45 minutes. Allow to cool for 10 minutes.

Top with the remaining parsley and basil.

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Bake a cozy chicken tetrazzini casserole for dinner with spaghetti, rotisserie chicken, mushrooms, and buttery breadcrumb topping to delight the whole family. 

Chicken Tetrazzini

tbsp. salted butter,

kosher salt,

spaghetti,

(8-ounce) package cremini mushrooms, quartered

garlic cloves, finely chopped

tbsp. all-purpose flour

dry white wine

chicken broth

(8-ounce) package cream cheese,

c. shredded smoked gouda cheese (about 4 ounces)

c. grated parmesan cheese

c. shredded rotisserie chicken

c. frozen peas

black pepper,

c. panko

c. fresh parsley, chopped

Preheat the oven to 350˚F and butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil. Add the spaghetti and cook 2 minutes less than the package directs. Reserve ½ cup cooking water, then drain.

Heat 2 tablespoons butter in a large Dutch oven over medium-high heat. Add the mushrooms and ½ teaspoon salt and sauté until the mushrooms begin to turn golden, 5 to 7 minutes.

Stir in the garlic and cook until fragrant, 1 minute. Sprinkle in the flour and cook, stirring, until toasted, 2 to 3 minutes. Add the wine and cook until reduced by half, 3 to 5 minutes. Slowly stir in the broth and cook until the sauce thickens, 7 to 9 minutes. Reduce the heat to medium-low. Gradually stir in the cream cheese, gouda, and ¾ cup parmesan until melted.

Add the chicken, spaghetti, and peas to the sauce and stir. Add the reserved cooking water, about 2 tablespoons at a time, until very saucy. 

Melt the remaining 2 tablespoons butter in a bowl in the microwave. Stir in the panko, parsley, and the remaining ¼ cup parmesan.

Pour the spaghetti mixture into the prepared baking dish and sprinkle with the panko mixture. Bake until bubbly and golden brown, about 25 minutes. Let rest about 5 minutes before serving.

Lean into all your burger cravings with this cheesy, beefy hamburger casserole. This family-friendly dinner recipe can be assembled ahead of time and frozen.

Hamburger Casserole

olive oil,

fusilli pasta

beef

green bell pepper, chopped

yellow onion, chopped

smoked paprika

black pepper

c. beef broth

tomato sauce

mustard

Worcestershire sauce

(4-ounce) block cream cheese,

c. milk

shredded pepper jack cheese (about 2 cups)

green onions, sliced,

c. crispy onions

Preheat the oven to 375°F. Grease a 13-by-9-inch baking dish with the oil.

Bring a large pot of salted water to a boil and cook the pasta for 1 minute less than the package directions. Drain and set aside.

In a large sauté pan or Dutch oven, heat the oil over medium heat. Add the ground beef, bell pepper, and onion and cook, breaking up the beef with a wooden spoon, until the beef browns and the vegetables start to turn golden, 10 to 12 minutes. Add the garlic, paprika, pepper, and 1 1/2 teaspoons salt and cook until fragrant, about 1 minute. Add the beef broth, tomato sauce, mustard, and Worcestershire sauce. Bring to a boil, then reduce the heat to medium-low and simmer until the sauce is slightly reduced, about 5 minutes.&nbsp;

Remove the pan from the heat and whisk in the cream cheese and milk. Fold in 1 cup of the pepper jack cheese, and then the green onions and pasta.

Transfer the pasta mixture to the prepared baking dish, sprinkle with the remaining 1 cup pepper jack cheese and the fried onions, and bake until golden and bubbly, 20 to 25 minutes. Sprinkle with more green onions and serve.

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This quick-and-easy pumpkin ravioli is made with browned butter, pine nuts and sage. It's perfect as a Thanksgiving appetizer or weeknight fall dinner!

Pumpkin Ravioli

salted butter

pumpkin puree

kosher salt

tsp. chili powder, plus more to taste

pine nuts

c. salted butter

wonton wrappers

Black pepper,

cheese,

sage leaves

For the filling: Melt the butter with the garlic in a skillet over medium heat and cook for 1-2 minutes to release the garlic flavor. Add the pumpkin puree, salt and chili powder. Stir and cook over medium heat for 4-5 minutes, until the puree is less watery and slightly thickened. Remove from the heat and let cool slightly.

For the ravioli: Toast the pine nuts in a small skillet over medium-low heat, tossing occasionally, until golden, 6-8 minutes. Remove from the heat and pour the pine nuts onto a small plate.

In a small skillet (you can use the same one you toasted the pine nuts in) brown the butter by melting it over medium-high heat, then let it cook and bubble for an additional 4-6 minutes or until the foam is golden brown. Transfer it to a heatproof bowl.

Lay out 18 wonton wrappers and put 1 tablespoon of the pumpkin filling in the center. Beat the egg with 1 tablespoon of water. Using your finger, smear the egg mixture all over the surface of one of the wrappers surrounding the pumpkin. Place a clean wrapper on top, matching up the edges. Press the edges together and use your fingers to press out any air pockets that form. Repeat with the rest of the wrappers. (Keep in mind the wrappers dry out quickly, so you might want to assemble 9 ravioli at a time, keeping the other wrappers covered. If you like, you can trim the raviolis using a circular or square cutter to make the edges uniform. Totally optional!)

Bring a pot of water to a boil. Drop 3 ravioli at a time into the water and cook for about 2 minutes. Remove with a slotted spatula and put the ravioli on a plate. Continue cooking the ravioli in batches of 3.

To serve, spoon a little browned butter onto each plate and smear it around. Place 3-4 ravioli on each plate, then spoon a little more browned butter over the top. Sprinkle on the toasted pine nuts, black pepper, and shaved Parmesan, if desired. Finally, sprinkle on the sage and serve!

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Quick and Easy Apple Tart

Eggplant Lasagna

Chicken Tetrazzini

Hamburger Casserole

Pumpkin Ravioli

Top 5 category: recipes from across the web

The most viewed category: recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Quick and Easy Apple Tart

Eggplant Lasagna

Chicken Tetrazzini

Hamburger Casserole

Pumpkin Ravioli

The most viewed category: recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine