Step 1

Preheat the oven to 375 degrees F (190 degrees C) and grease an 8x8-inch baking dish.

Step 2

Combine grated pecorino and breadcrumbs in a small bowl; set aside.

Step 3

Bring a large pot of salted water to a boil. Add ziti, and cook until tender with a bite, about 11 minutes. Drain; reserve about 2 tablespoons pasta water.

Step 4

Meanwhile, melt butter in a large nonstick skillet over medium heat. Add chopped onion; cook and stir until onion begins to soften, 2 to 3 minutes. Stir in garlic, herb seasoning, and red pepper flakes, and cook about 30 seconds.

Step 5

Turn off heat. Stir in chicken, spinach, cream, Boursin, and mozzarella, stirring until cheeses are melted and ingredients are well combined.

Step 6

Stir drained ziti into chicken mixture. Loosen the sauce with reserved pasta water, if needed. Pour chicken and sauce mixture into the prepared baking dish. Sprinkle pecorino and bread crumb mixture over the top.

Step 7

Bake in the center of the preheated oven until bubbly and lightly browned, 20 to 30 minutes. Serve warm.

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.

Step 2

Heat a large frying pan or Dutch oven over medium-high heat. Cook and stir ground beef in the hot pan until browned and crumbly, 5 to 7 minutes. Add tomato sauce, gravy, half-and-half, Parmesan cheese, garlic, oregano, and basil. Simmer for 30 minutes.

Step 3

Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Stir in ziti, bring back to a boil, and cook pasta over medium heat until tender yet firm to the bite, 10 to 12 minutes. Drain.

Step 4

Stir ziti into meat sauce, then spread into the prepared baking dish. Sprinkle top with mozzarella cheese.

Step 5

Bake in the preheated oven until bubbly, 20 to 30 minutes.

Step 1

Gather all ingredients.

Step 2

Season chuck roast with salt and pepper.

Step 3

Heat oil in a large skillet over high heat; add roast and sear to brown, about 4 minutes per side.

Step 4

Place roast in the slow cooker and sprinkle soup mix on top.

Step 5

Add water, and scatter carrots, potatoes, onion, and celery on top.

Step 6

Cover and cook on Low for 8 to 10 hours.

Step 1

Gather all ingredients.

Step 2

Place peas in a large stockpot and cover with several inches of cold water; let soak, 1 hour to overnight. Drain, rinse, and return peas to the pot.

Step 3

Add 2 quarts of cold water, ham bone, onion, salt, pepper, and marjoram to the stockpot. Cover, bring to a boil, and simmer for 1 ½ hours, stirring occasionally.

Step 4

Remove ham bone; cut off meat, dice, and return meat to soup.

Step 5

Add celery, carrots, and potatoes.

Step 6

Cook slowly, uncovered, until vegetables are tender, about 30 to 40 minutes.

Step 7

Serve and enjoy!

Step 1

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.

Step 2

Whisk rice, water, chicken soup, mushroom soup, onion, bell pepper, onion soup mix, and oregano in a large bowl until well combined.

Step 3

Pour rice mixture into the prepared dish.

Step 4

Sprinkle chicken thighs with seasoning salt and arrange on top of rice mixture. Cover dish tightly with foil.

Step 5

Bake in the preheated oven, keeping tightly covered, for 1 hour 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Step 6

Serve and enjoy. Test Kitchen Tips This recipe was tested in our test kitchen in May 2023 and updated to bake, covered, for 1 hour and 30 minutes. We used 2 cups of water instead of chicken broth and added onion soup mix.

Step 1

Gather all ingredients.

Step 2

Grind garlic and pinch of salt together in a mortar and pestle until smooth; add parsley and mix well. Pound butter into garlic mixture with the pestle until well combined. Wrap butter mixture in plastic wrap; refrigerate until cold, at least 15 minutes.

Step 3

Season chicken breasts with salt and pepper. Place 1/4 of the butter mixture in the center of the wider end of each chicken breast.

Step 4

Fold the narrower end of each chicken breast up over butter to form a tight pocket around the butter; gather the sides of each chicken breast to the center to form a round ball. The top of each chicken ball will be smooth and the bottom will be gathered. Tightly wrap each chicken ball in plastic wrap; transfer to a plate and chill in the freezer until the gathered bottoms hold together and are slightly firm, about 30 minutes.

Step 5

Whisk flour and 2 teaspoons salt together in a shallow bowl. Whisk eggs together in another shallow bowl. Pour panko bread crumbs into a third bowl.

Step 6

Remove chicken breast balls from plastic wrap. Gently press them into flour mixture to coat; shake off any excess flour. Dip into beaten eggs, then press into bread crumbs. Place breaded chicken on a plate; cover with plastic wrap, and return to the freezer to chill until firm, about 15 minutes.

Step 7

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Working in batches, place chicken, gathered-side down, in hot oil and cook until lightly golden, about 1 minute per side. Transfer chicken to the prepared baking sheet; sprinkle salt and cayenne pepper over the top.

Step 8

Bake in the preheated oven until you can hear the butter start to sizzle on the baking sheet, 15 to 17 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Step 9

Let rest for a few minutes before serving.