raos

A keto lasagna featuring a hearty marinara meat sauce and fathead noodles with lots of melted cheese.

Keto Lasagna with Fathead Noodles

almond flour

mozzarella cheese, shredded

cream cheese

salt

Italian seasoning

a medium onion, diced

green bell pepper, diced

garlic cloves,

beef

Italian sausage

ricotta cheese

fresh basil, chopped

cheese

basil

In conjunction with Rao's Homemade, Gorga's spin on the classic is both unique and totally delicious

One Pan Chicken Prosciutto di Parmigiana

24-ounce jar Rao’s Homemade Marinara Sauce

½ pounds boneless skinless chicken breasts

breadcrumbs

all-purpose flour

eggs

black pepper

Prosciutto di Parma

olive oil

mozzarella

Parmigiano Reggiano

basil leaves

torn into pieces (for garnish

leaves)

Preheat oven to 375F degrees. Working in a shallow 9x13 baking dish, pour the olive oil into the baking dish and spread all over the bottom. Set it aside. 

Now, season the chicken breast portions with salt and pepper and set those aside. Create a “breading” set-up for the chicken. You will need a shallow pan for the flour, one for the eggs and one for the breadcrumbs. 

Working in one flow, lightly dredge the seasoned chicken in the flour, followed by the eggs, and finally the breadcrumbs. You want to make sure that the chicken is fully coated in each of the items. 

As you finish breading each piece of chicken, place them in the lightly greased baking dish.

Bake the breaded chicken in the preheated oven for 20 to 25 minutes until the chicken has reached an internal temperature of 158F degrees. (the chicken is not fully cooked at this stage.)

Next, remove the chicken from the oven, and cover it with Rao’s Homemade Marinara Sauce.

Place 2 slices of the mozzarella on top of each chicken piece, and liberally sprinkle the Parmigiano Reggiano over the mozzarella. 

Finally, sprinkle chopped prosciutto over the chicken and cheese and place back into the oven. Bake for 10-12 minutes until the chicken reaches an internal temperature of 165F degrees, and the cheese is melted, and the prosciutto is crispy. 

Carefully, remove the chicken from the oven and allow to cool for 15 minutes before serving.

Before serving, sprinkle the top with the basil leaves. Serve with Rao’s Linguini and sauteed Spinach.

3-Ingredient Tomato and Boursin Pasta

spaghetti

(24-ounce) jar marinara sauce

(5.2-ounce) package Boursin Cheese ((Garlic and Fine Herbs

Prepare the pasta according to the package instructions in salted water, but do not drain.

While the pasta cooks, add the marinara to a large skillet over medium heat. Once warm, add in the Boursin and use your spoon to break it up.

Reduce the heat to a simmer and stir until the cheese has melted.

Once the pasta is al dente, use a pasta fork or tongs to transfer the pasta from the water directly to the skillet with the sauce, allowing excess water to drain away from the pasta before adding it. Toss to coat the pasta in the sauce. Add additional salt if necessary. Serve warm as a side or entree.

Hey Stacey! Thank you for another great recipe! I made this for some picky eaters and they and aI love this!!!!

I loved this pasta dish!  My only addition was some fresh spinach just so I didn’t feel so carb guilty.  It is a simple tasty recipe and bonus points if you are vegetarian.

I like Mariner sauce and the boursin pasta is grate

WOW. Delicious. used Rao marinara and the Boursin garlic and herb. just WOW.

This was absolutely delicious and SO easy to make!  I added ground beef to the sauce for a bolognese style dish.  Everyone ate it so fast I didn't get the to take a picture.  Another dinner with no leftovers.  Here's a picture of the baby with her spaghetti face 😊

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Keto Lasagna with Fathead Noodles

One Pan Chicken Prosciutto di Parmi...

3-Ingredient Tomato and Boursin Pas...

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Keto Lasagna with Fathead Noodles

One Pan Chicken Prosciutto di Parmi...

3-Ingredient Tomato and Boursin Pas...

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