pantry meal

American favorite shepherd's pie recipe, casserole with ground beef, vegetables such as carrots, corn, and peas, topped with mashed potatoes.

Easy Shepherd&#8217;s Pie

potatoes

Tablespoons (1 stick) butter

medium onion, chopped (about 1 1/2 cups)

vegetables—diced carrots, corn, peas

lbs ground round beef

beef broth

Worcestershire sauce

Salt, pepper, other seasonings of choice

"Add a small can of tomato paste to the meat to keep it from falling apart, and it adds flavor to the meat, also my family sprinkles crushed fritos or french fried onions on top"

"This is one of my absolute favourite recipes  to make.... easy and everyone loves it....I always mash in a couple sweet potatoes with the white potatoes, and shred cheese in it before putting on the top.... my husband also loves the cream corn layer on top of the beef...  freezes well cooked or uncooked... have done both"

Boil the potatoes: Place the peeled and quartered potatoes in medium sized pot. Cover with at least an inch of cold water. Add a teaspoon of salt. Bring to a boil, reduce to a simmer, and cook until tender (about 20 minutes).

Sauté vegetables: While the potatoes are cooking, melt 4 tablespoons of the butter in a large sauté pan on medium heat. Add the chopped onions and cook until tender, about 6 to 10 minutes.
If you are including vegetables, add them according to their cooking time. Carrots should be cooked with the onions, because they take as long to cook as the onions do.
If you are including peas or corn, add them toward the end of the cooking of the onions, or after the meat starts to cook, as they take very little cooking time.

Add the ground beef, then Worcestershire sauce and broth: Add ground beef to the pan with the onions and vegetables. Cook until no longer pink. Season with salt and pepper.
Add the Worcestershire sauce and beef broth. Bring the broth to a simmer and reduce heat to low. Cook uncovered for 10 minutes, adding more beef broth if necessary to keep the meat from drying out.

Mash the cooked potatoes: When the potatoes are done cooking (a fork can easily pierce), remove them from the pot and place them in a bowl with the remaining 4 Tbsp of butter. Mash with a fork or potato masher, and season with salt and pepper to taste.

Layer the meat mixture and mashed potatoes in a casserole dish: Preheat oven to 400°F. Spread the beef, onions, and vegetables (if using) in an even layer in a large baking dish (9x13 casserole).
 
Spread the mashed potatoes over the top of the ground beef. Rough up the surface of the mashed potatoes with a fork so there are peaks that will get well browned. You can even use a fork to make creative designs in the mashed potatoes.

Bake in oven: Place in a 400°F oven and cook until browned and bubbling, about 30 minutes. If necessary, broil for the last few minutes to help the surface of the mashed potatoes brown.
(Be careful when broiling using Pyrex or glass dishes, they have been known to shatter under the high heat of the broiler. It's not a worry if you are using a ceramic or metal casserole dish.)
Suggested variations:
Put a layer of creamed corn between the ground beef and the mashed potatoes.
Sprinkle grated cheddar cheese over the top of the mashed potatoes before baking.

"Made it 3 times now. Always amazing, and doesn’t require a million ingredients like other shepherd pies. I also used chicken broth instead of beef."

"Awesome recipe! \r\nI added barbecue sauce to the meat, creamed corn between the meat and potato layer and put sprinkled cheese on top. 5 stars"

"I decided to try this recipe with some leftover mashed cauliflower that I had in the fridge, but I cut out the broth and added some A-1 sauce to the meat mixture, my fiancé liked it too!"

https://www.simplyrecipes.com/video_src?vid=5755896985001

Easy Shepherd's Pie

Turn sweet potatoes and black beans into a simple, healthy dinner with these tacos! Ready in about 30 minutes. Top them with avocado, cilantro, salsa verde, or any favorite toppings.

Sweet Potato and Black Bean Tacos

neutral cooking oil

salt

chili powder

cumin

yellow onion, diced (about 1/2 cup diced)

kosher salt,

garlic,

jalapeño, stemmed, seeded, and minced

black beans, drained and rinsed

Apple cider vinegar or water, as needed

corn tortillas

tomatillo salsa verde,

avocado,

Fresh cilantro, roughly chopped

Lime wedges

cotija cheese

Roast the sweet potatoes: In a medium-sized bowl, toss the sweet potatoes, 2 tablespoons oil, salt, cumin, and chili powder. Spread on a baking sheet in an even layer. Bake 15 minutes, then use a spatula to flip and stir the sweet potatoes. Roast another 15 minutes or until sweet potatoes have puffed up and have crisp, roasted edges.

Make the black beans: While the sweet potatoes roast, heat 2 tablespoons oil in a medium saucepan over medium heat. Add the onions and 1/2 teaspoon salt, and sauté until soft and translucent, 5 to 7 minutes. Add the garlic and jalapeño, and sauté 2 minutes more. Fold in beans.
Cook, stirring occasionally, until the beans are soft and seasoned, about 10 to 15 minutes. If beans seem dry or bottom of pan starts to sizzle, add a splash of apple cider vinegar or water as needed. Taste and add salt as needed.

Warm the tortillas: Briefly heat the tortillas one or two at a time in a dry skillet until warm. Transfer to a plate and cover with a towel to keep warm. Alternatively, warm a stack of 5 or fewer tortillas a time in the microwave, covered with a damp paper towel, in 30 second bursts until warmed through.

Serve the tacos: Layer tacos with sweet potatoes and black beans. Serve with avocado slices, salsa, minced cilantro, and cotija cheese, letting everyone top their own tacos.

"I’ve made these several times and every time I make them for a new person they’re in love, just like me. So flavorful. A great vegetarian meal to test out on the picky meat eater in your life."

"delicious! pass the man test :-D I put chipotle powder on the sweet potatoes"

"Delicious!  The left overs are even great. This will become a regular meal in our house."

"These were delicious,  but I found that the beans and cubed sweet potato kept spilling out .  Here's what I did to correct the problem: I used refried black beans, and I actually substituted garnet yams for the sweet potato. I sliced the yams lengthwise, and only an 1\/8 of an inch thick. Otherwise, I followed the recipe. FANTASTIC!"

This classic, savory Southern cornbread is just begging for a bowl of chili or a plate of ribs. Made with all cornmeal, straight buttermilk, and no added sugar (like it should be!) in a cast iron skillet, this cornbread is an easy dinner side dish.

Southern Cornbread

bacon drippings

cornmeal OR 1 1/2 cups cornmeal and 1/2 cup flour

baking soda

sugar (optional)

buttermilk

unsalted butter, melted

"The reason for  the sugar.... It promotes rising in meal &amp; \/or flour (in biscuits especially) where the meal \/flour could  be a lil older.. Doesn't hurt it at all.."

"I forgot to say in my first comments about how we Southerns make our cornbread, we use a cornmeal mix, which is self-rising with flour mixed in already. You take a heaping tablespoon of your reserved bacon fat and put it in your cold black cast iron pan and set it in a cold oven. Then you turn on your oven. When the bacon drippings are hot, pour some of that into your batter, stir, and pour it into the pan for that great sizzle. If you have used up all of your drippings, you can sliced some fatback \/ salt pork and fry that to render the fat; remove the crispy fatback (someone will come along and eat it). As a last resort, use a big heaping spoonful of Crisco shortening. No one I ever knew would have put sugar in their cornbread.  However, lately I have learned that a little sugar in some things promotes browning, but cornbread won't need it if you use a Southerner's cornbread baking technique."

"You asked Southern to tell about their cornbread: First, where I grew up in NC, I only ever used white cormeal (never yellow) as did my mom, grandma, and great-grandma. We used a little flour. Second: An important difference in our recipe and yours is that after baking cornbread in that cast iron pan, we show off our perfectly crisp crust by inverting it onto a plate or cutting-board to slice it. Grandma would never cut the cornbread in her beautiful cast iron pan nor would she allow it to sit crust-side down in the pan! She said it would get soggy, or maybe it would start to blacken from the residual heat- I wouldn't know as she taught me never leave it in the pan, and I haven't for 60 years!"

Preheat pan with bacon drippings: Put the bacon drippings in a 9 or 10-inch well-seasoned cast iron skillet and put the skillet into the oven. Then preheat the oven to 400°F with the skillet inside. (If you don't have an iron skillet, you can use an uncovered Dutch oven or a metal cake pan.)

Make the batter: Whisk together all the dry ingredients (cornmeal, baking soda, salt, sugar if using) in a large bowl. In another bowl, beat the egg (if using) and buttermilk until combined, then mix that into the bowl of dry ingredients. Stir in the melted butter.

Pour batter into hot skillet and bake: When the oven is hot, take out the skillet (carefully, as the handle will be hot!). Add the cornbread batter and make sure it is evenly distributed in the skillet.
Bake at 400°F for about 20 minutes, or until the edges are beginning to brown and a toothpick inserted in the center of the bread comes out clean.

Rest bread in skillet, then serve: Let the bread rest for 10 to 30 minutes in the skillet before cutting it into wedges and serving.
To store, let the cornbread cool, then remove from pan and wrap in plastic wrap or transfer to an airtight container. Store at room temp for 2 to 3 days
To avoid burning your hand because you've forgotten the pan is hot, I recommend placing a pot holder on the pan's handle while the cornbread is resting, or cooling the handle down a bit with an ice cube.

"Baking powder not baking soda makes a huge difference."

"I made cornbread for the first time here in London England  having read about it so much. We loved it and ate it with an enchilada chicken casserole. The reason for not giving it 5 stars is because I thought it a bit salty. Shopping for groceries on line because we are in partial lockdown means that I get bored cooking the same food all the time so this made a nice change."

Switch up your burger game and make a patty melt for dinner (or lunch) this week. Layer caramelized onions, Swiss cheese, and a perfectly thin burger patty between two slices of toasted bread for the BEST HOMEMADE patty melt ever! This recipe serves two, but you can easily scale it up or down. 

Classic Patty Melt

sweet yellow onion, sliced thin

butter, divided

apple cider vinegar

beef

black pepper

sandwich bread

swiss cheese

Mustard (optional)

"Try using mayo on the bread for frying. Always comes out with a better brown and crisp."

"Another variation I like is to use regular ground beef (not patties), cooked with some worcestershire sauce, and then melt a couple slices of cheese into the meat as it cooks. It ends up being somewhere between a patty melt, a cheesesteak, and a sloppy joe."

"I think that's a great sandwich with pickles"

"This is my most favorite sandwich and rye bread is my personal choice to make it more flavorful."

Cook the onions: In a large cast-iron skillet set over medium to medium heat, add 1 tablespoon of butter and sliced onions. Cook onions, stirring occasionally, for about 25 minutes until they are a deep brown color. If the onions are burning on spots, you might need to turn your heat down to medium-low.
Near the end of cooking (about 5 minutes), add apple cider vinegar and stir to combine. Then remove from the skillet.

Cook the patties: Shape ground beef into two thin 4-ounce patties that are roughly the shape of your bread. Season patties with salt and pepper.
When onions are done in your skillet, set the heat to medium-high and add the patties. Cook for 3 minutes per side. If your patties are thin, that should be enough time to cook them through. Remove patties when done.

Butter your bread: Wipe your skillet clean and add the last tablespoon of butter to the skillet. Once the butter melts, add all the bread slices to the skillet, so one side of each slice is coated with butter.  Remove two of the four pieces of bread and start building your sandwich on the two pieces remaining in the skillet (you can also do this one at a time depending on the size of your skillet).

Build your sandwiches in the skillet: On each slice of bread remaining in the skillet, add a slice of Swiss cheese, a patty, half of the caramelized onions, and top with the second slice of Swiss cheese. Top each sandwich with the slice of bread removed from the skillet earlier, buttered side up.

Cook the sandwiches: Over medium-low heat, cook the sandwiches for 3-4 minutes per side until the bread is toasted and the cheese is melted.

Serve: Slice sandwiches in half and serve immediately while warm.

"Made this last night for the first time. They were fantastic!! Will definitely make them again! Thank you!"

Quick, easy, delicious tuna patties! Best thing you can make with canned tuna. Kid-friendly, Budget-friendly.

Tuna Patties

tuna

Dijon mustard

bread

lemon zest

lemon juice

water (or liquid

parsley

chives, green onions, or shallots

Salt and black pepper

extra virgin olive oil

butter

Drain tuna: Drain the liquid from the tuna cans. If you are using tuna packed in water, reserve a tablespoon of the tuna water, and add a teaspoon of olive oil to the tuna mixture in the next step.

Mix tuna with mustard, bread, zest, lemon juice, water, parsley, chives, hot sauce, salt, pepper, egg: In a medium bowl, mix together the tuna, mustard, torn white bread, lemon zest, lemon juice, water, parsley, chives, and hot sauce. Sprinkle on salt and freshly ground black pepper. Taste the mixture before adding the egg to see if it needs more seasoning to your taste. Mix in the egg.

Form into patties, chill: Divide the mixture into 4 parts. With each part, form into a ball and then flatten into a patty. Place onto a wax paper lined tray and chill for an hour. (You can skip the chilling if you want, chilling just helps the patties stay together when you cook them.)

Sauté in skillet: Heat the olive oil and a little butter (for taste) in a cast iron or stick-free skillet on medium high. Gently place the patties in the pan, and cook until nicely browned, 3-4 minutes on each side.
 
Serve with wedges of lemon. You can also serve with tartar sauce on slider buns for a tuna burger.

"Very good, they fell apart easily, next time I’ll try adding another egg."

"Loved them, I used less potato but still tasted beautiful. Thank you"

"Yes and it was so good....new recipe for me and I was a bit in doubt but it turned out to be a recipe that I will pass on!  Can’t wait to make it again....a real suggestion is to make it ahead and refrigerate the patties at least an hour before....better to fry them easier....great recipe to go to with canned tuna!"

"I made these and added chopped French's Fried Onions, garlic, smoked paprika, and bread crumbs. They came out great!"

"I used Old Bay seasoning instead of salt and used canned solid white albacore tuna in water.\r\n\r\nChilling for an hour is  very important.\r\n\r\nThese were excellent!"

https://www.simplyrecipes.com/video_src?vid=5761255980001

Black beans, cooked and then fried and mashed with onion, garlic, chili, and cilantro. So good!!

Refried Black Beans

dry black beans

white onion, chopped (about 1 1/2 cups)

garlic clove,

cilantro

chipotle chili powder

Green onion

Cilantro

Tortilla chips or corn tortillas

"I am in the middle of making this recipe, waiting 2 hours while the pre-soaked beans cook, so I can't attest to the quality of the recipe. But I can say something about the recipe itself, which is that I find it poorly written. The sequence of adding ingredients is needlessly complicated and confusing and has already resulted in adding ingredients out of sequence because of how the recipe was written."

"Where is the lard? Where is the epazote? This is not authentic at all!"

"When I soak the beans, do they need refrigeration? Wasn’t sure, these would be fresh beans not can. Thanks!"

Soak dry beans: Place dry black beans in a bowl and add enough water to cover the beans by two inches. Let sit overnight.
Alternatively, if you don't have time to soak the beans overnight, place the dry beans in a large bowl and pour boiling water over the beans, covering the beans with at least an inch of water, and let sit for one hour.
Note, if your dry beans are a little old, or if you have reason to believe that they will be tough to cook (beans stored in hot or humid climates can get tough), you can add some salt to the water (1 1/2 teaspoons of salt 2 quarts of water) which at this stage will help the beans soften when they cook later.

Sauté cumin, onion, garlic:  Heat a tablespoon of olive oil in a large thick-bottomed pot (the pot you will use to cook the beans) on medium high heat.
Add the cumin. Once the cumin is sizzling, add the chopped onion. Cook for 5 minutes or so, until translucent. Add the minced garlic and cook for a minute more.

Add drained beans and water, simmer 2 hours: Once the beans have soaked, they should have expanded noticeably. Drain the soaking liquid.
Add the drained beans and 2 quarts of water to the onions. Bring to a simmer. Partially cover the pot and lower the heat to maintain a simmer. Simmer for 2 hours.

Add Salt and Cilantro, cook 30 min more: After the beans have simmered for 2 hours, add 2 teaspoons of salt (if you salted the soaking water in step 1, then taste first, and only add a teaspoon or so more of salt if you think it needs it).
Add 1/2 cup chopped fresh cilantro. Let cook uncovered for another half hour, or until the beans are tender.

Sauté the spices, then add onions and cook: Heat 2 Tbsp of olive oil in a large frying pan on medium high heat. Add the chipotle powder, chili powder, and cumin.
 
Once the spices are sizzling, add the chopped white onion and cook until translucent.
Add the garlic and cook a minute more.

Add beans, then mash: Add the cooked black beans (and liquid from the pot) to the frying pan. Use a potato masher to mash the beans in the pan.  Let them cook 3 to 4 minutes longer.

If the beans are a little soupy for your taste, just let them cook longer. If too thick or dry, add more water. Adjust seasonings to taste.

Serve: Garnish with chopped green onions, fresh cilantro, and crumbled cotija or queso fresco cheese.
Serve with tortilla chips or corn or flour tortillas (corn if you are gluten-free). Great in tacos or burritos, or for a dip, or a side with steak.

"I made this with canned black beans (used 3 cans and 1\/2 of the  cilantro, onions, seasoning). OMG. So delicious. Will never buy canned refried beans again. And I’m going to try this for “rice and beans”.  Just skip the mashing.  Love this easy and delicious recipe."

"Love this recipe, I've made it a half dozen times now and the only thing I change is I boil the beans with 1 quote of water rather then 2 and I skip the cilantro (think I may be allergic). Comes out perfect every time."

Baked Ziti - classic Italian American comfort food of pasta baked with sausage, tomato sauce and all kinds of gooey, yummy cheeses. So EASY and so good!

Baked Ziti

ziti (can sub penne) pasta

Extra virgin olive oil

sausage

onion,

garlic cloves, chopped

rosemary (or basil), minced

Italian seasoning

red pepper flakes

tomato sauce

Salt and pepper

mozzarella

ricotta cheese

cheese

"I only have a 10\/15 baking dish. will this make it too flat?"

"Can I cook the whole casserole and then freeze it (cooking for others, so need to cook in advance so they can reheat later!).  Just hoping it would still taste good?!"

"Hi Elise! This looks delicious! Quick question...I am making a meal for hospice patients and I am just not sure about adding the pepper flakes (if it will be too spicy for some of them). Do you think it would be bland without it and if so, do you have any suggestions of what I should replace it with? Or maybe I should leave the pepper flakes in there if it doesn't make it too spicy? Thank you!"

Cook the pasta: Heat a large pot of salted water (for every 2 quarts of water, one tablespoon of salt) to a strong boil. Add the pasta and cook at a rolling boil, uncovered, until the pasta is al dente—edible but still a little firm to the bite.
Drain the pasta through a colander. Toss with a little olive oil so the pasta does not stick together while you make the sauce.

Brown the meat: While the water is heating in the previous step, start on the sauce. Heat a tablespoon of olive oil in a large sauté pan on medium-high heat. When the oil is shimmering hot, add the bulk sausage or ground meat. Break up any large chunks of sausage as it cooks. Brown well.
Don't stir that often or it will be more difficult for the meat to brown. If you are using ground beef or pork instead of sausage, sprinkle with a little salt.

Make the sauce: When the meat is mostly browned, add the onions and stir well to combine. Sauté everything until the onions are translucent and beginning to brown, about 4-5 minutes.
Add the garlic, rosemary or basil, Italian seasoning and red pepper flakes and stir to combine. Cook 1 minute, then add the tomato sauce and stir well. Bring to a simmer.
Add salt and pepper, and adjust seasonings to your taste.

Layer in casserole dish: Spread a thin layer of the sauce in the bottom of a 9x13-inch casserole pan, then dot the surface with half the ricotta cheese. Ladle a spoonful of sauce into the pasta, stir it well and then add the pasta into the casserole.
Pour the rest of the sauce over the pasta, dot the remaining ricotta cheese over the pasta, and sprinkle on top both the mozzarella and the Parmesan cheese.
At this point you can cover and refrigerate or freeze to make ahead.

Bake: Bake in oven at 350°F until the top is lightly browned and the cheese melted, about 20 to 25 minutes.

"Sooo delicious, easy, great for a weekly family meal!"

https://www.simplyrecipes.com/video_src?vid=6120355446001

Hoppin' John! A classic Southern dish to celebrate New Year's. The black-eyed peas are for good fortune in the coming year. 

Hoppin&#8217; John

celery stalk, diced

yellow onion, diced

green bell pepper, diced

garlic cloves,

black-eyed peas, about 1 1/4 cups

bay leaf

thyme

Cajun seasoning

Salt

rice

onions

"Love this recipe.  I use more garlic, onion, celery, and pois pigeons, but it does come out well. Also, we use fresh peas whenever we can (as this year), so the cooking time is reduced. I’m half tempted to use chicken stock instead of water, and serve it as a soup."

"We really enjoyed this. I used bacon but also added some diced ham that I froze after Christmas.  Left it a little soupy.  Will definitely make again soon!"

Cook the celery, onion, green pepper base: If you are using bacon, cut it into small pieces and cook it slowly in a medium pot over medium-low heat. If you are using a ham hock, heat the oil in the pot.
Once the bacon is crispy (or the oil is hot if you are using a ham hock and not bacon), increase the heat to medium-high and add the celery, onion, and green pepper and sauté until they begin to brown, about 4-5 minutes. Add the garlic, stir well and cook for another 1-2 minutes.

Cook the black-eyed peas and seasonings: Add the black-eyed peas, bay leaf, thyme and Cajun seasoning and cover with 4 cups of water. If you are using the ham hock, add it to the pot and bring to a simmer. Cook for an hour to an hour and a half, (less time or more depending on the freshness of the black-eyed peas) until the peas are tender (not mushy).

Cook the rice: While the black-eyed peas are cooking, cook the rice separately according to package instructions.

Strain cooking water from peas, adjust seasoning: When the black-eyed peas are tender, strain out the remaining cooking water. Remove and discard the bay leaf. Taste the black-eyed peas for salt and add more if needed. If using a ham hock, remove it from the pot, pull off the meat, and return the meat to the pot.

Serve: Serve the dish either by placing a ladle-full of black-eyed peas over steamed rice, or by mixing the two together in a large bowl. Garnish with chopped green onions. Serve with collard greens, kale, beet or turnip greens.

"This was so good!!!  I made it just like the recipe and loved every bite!!"

"I have made this recipe on New Year’s Day for the past 3 years and will be making it again this year. It has become a part of our family tradition. So good!"

Pasta Puttanesca is a classic Italian pasta dish that's ready in under 40 minutes! Make it with canned tomato paste and crushed tomatoes, canned anchovies, jarred olives and capers. So simple and so good.

Pasta Puttanesca

tomato paste

tomatoes

oregano

capers

(95 g) pitted olives (black

spaghetti, linguine,

"Was in the restaurant Biz for well over a decade. (close to two) At one of them, this was consistently in the top sellers. Ours was slightly different, with a New Orleans twist.  Pasta was penne, but some times Buccatinni.  Meat wise, we used chunks of rotisserie chicken and grilled chunks of Andouille sausage. Some times (if extra available), we'd toss in a handful of bay shrimp.  You pair this up with a good Caesar salad &amp; French bagget's and you've got one hell of a great meal, with  Pinot Noir to wash it all down.   And the history story behind the name is true, named after the hookers if the time.   I'll give this version a go.  Thanx for posting it.  You sound like a fasinatting guy!\r\nRegards,  ~Chef Spudsrus."

Heat pasta water: Bring a large pot of salted water to a boil (1 Tbsp of salt for every 2 quarts of water). While the water is heating, start making the sauce.

Cook onions, anchovies, garlic: Heat the olive oil over medium heat in a large, deep sauté pan. When the oil is hot, cook the onions until they're soft and translucent, about 4-5 minutes.
While the onions are cooking, stir in the chopped anchovies along with some of the oil from the can.
Add the finely chopped garlic and cook another minute.

Make the sauce: Mix in the tomato paste and cook it for 2 minutes, stirring occasionally.Add the crushed tomatoes, oregano, chili pepper flakes, olives, and capers. Bring the sauce to a simmer, then lower the heat to low to maintain a gentle simmer, 10 to 15 minutes.

Cook the spaghetti: When the salted pasta water is at a rolling boil, add the pasta. Cook the pasta according to the package instructions, to al dente, cooked but still slightly firm.

Finish the sauce: Stir the parsley into the pasta sauce. Add some pasta water into the sauce to thin it if it has become too thick.

Serve: Drain the pasta and put in a large bowl. If you want, mix a little olive oil into the pasta so the pasta doesn't stick together.
Add a ladle's worth of sauce to the pasta and mix to combine. Serve in shallow bowls with more sauce on top.

"I have made this over and over and I finally just decided not to pretend I was going to wait for the pasta. I eat this sauce right out of the pan on its own. Seriously yummy. I did morph to adding double the capers, olives, and anchovies to the tomatoes. I also think this recipe deserves real, fresh, parsley, and I chop it and add it on top."

"I'd been on the same basic Italian dishes for so long I wanted to try something different. I chose this recipe based solely on the picture, and almost got turned off by the ingredients. Even though I was still dreading not liking this dish as I made it, by the point the sauce was hot it began smelling deliciously good. Olives in the sauce, the anchovies and the capers were all new to me so I had no idea how this was going to turn out, but I followed the recipe exactly. Turns out I found my new favorite meal. The flavors combine so well, and I like that this doesn't make a ton of sauce. It is so good to get away from \"American spaghetti\"  tired lasagna, and those soggy tortellini for awhile. \\The parsley was a new addition as well, although I forgot to mix it into the sauce so instead I just finely chopped it on top. This will be a repeater for many times to come. thank you so much for this. If anyone has any wine pairing recommendations that would be super."

"This was WONDERFUL. So much flavor. I added a tiny amount of sugar at the end to counteract the acidity, but otherwise made it as written. I'm going to increase the amount of sauce next time--so good."

"This is one of my go-to quick meals.  The first time, I made it with sardines and penne because it's all I had.  I even tossed it all together with some leftover roasted broccoli and fresh-shredded parm, and popped it in the oven for a bit.  It was indulgent without feeling too heavy, and perfectly tasty.  My boyfriend claimed it cured him after a pretty long bender.  So...thanks!  Side note to the author:  I normally hate reading through a person's cute, long anecdote about the recipe I'm trying to get to at the end of the page.  However, I enjoyed reading yours!  Cheers!"

https://www.simplyrecipes.com/video_src?vid=6046938651001

Quick and easy! Tuna pasta with canned tuna, tomato, red onion, kalamata olives, lemon, capers, and Mozzarella cheese

Top 16 pantry meal recipes from across the web

The most viewed pantry meal recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy Shepherd’s Pie

Sweet Potato and Black Bean Tacos

Southern Cornbread

Classic Patty Melt

Tuna Patties

Refried Black Beans

Baked Ziti

Hoppin’ John

Pasta Puttanesca

Mediterranean Tuna Pasta

Chicken Freezer Burritos

Arroz Con Pollo

Easy Tomato Soup

Easy Vegetable Lo Mein

Chicken in Tomato Basil Sauce with ...

Easy Baked Yam with Cashew Cream

Top 16 pantry meal recipes from across the web

The most viewed pantry meal recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Shepherd&#8217;s Pie

Sweet Potato and Black Bean Tacos

Southern Cornbread

Classic Patty Melt

Tuna Patties

Refried Black Beans

Baked Ziti

Hoppin&#8217; John

Pasta Puttanesca

Mediterranean Tuna Pasta

Chicken Freezer Burritos

Arroz Con Pollo

Easy Tomato Soup

Easy Vegetable Lo Mein

Chicken in Tomato Basil Sauce with ...

Easy Baked Yam with Cashew Cream

The most viewed pantry meal recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Easy Shepherd’s Pie

Hoppin’ John