When it comes to the easiest dinner ever, pasta and sauce would naturally come to your mind, right?

Well, Cheese Stuffed Meatballs over pasta is far better. Don’t you agree with me?

Not only that, I’ve made these incredibly delicious and I must add easy, cheese-stuffed meatballs.

Tap here for more pasta recipes

However, I cooked them in this equally incredible Little Italy in the Bronx Marinara, which I found very well stocked on the shelves in the pasta sauce aisle at my local Publix.

I got to tell you that this meal never lasts long on our table. With that being said, I always have to make extra because I love these meatballs in my sandwich the next day.

This is my family’s absolute favorite dish. The meatballs came out so perfect. Especially when you have Italian bread to mop up all that sauce. It is pure comfort food that I’ve been making for years.

This sauce is made with simple and wholesome ingredients. They use imported Italian tomatoes, no paste.

Therefore, it is gluten-free and let’s not forget that Little Italy in the Bronx sauce is actually made in small batches.

Little Italy in the Bronx sauces comes in multiple varieties available at Publix, of course.

You can find Marinara, Tomato Basil, Alla Vodka, Arrabbiata and Alfredo sauce.

In addition, with every purchase made a portion of the proceeds from the sale of Little Italy in the Bronx sauce.

Which is passionately devoted to the Belmont Business Improvement District, a local nonprofit organization.

These funds tremendously help wonderfully preserve the traditions of the area by enthusiastically promoting business development.

Click here for more tasty Italian inspired recipes.

As well as cultural programming, and streetscape improvements so that Little Italy in the Bronx can properly preserve its unique charm for future generations.

Little Italy Arthur Avenue in the Bronx is designated as one of the “great streets” of America by the American Planning Association.

It’s a global destination known around the world for its restaurants, handmade local and imported goods.

The authentic Italian culture that’s been passed down by generations of families. They have lived worked and shopped there for well over a century.

If you make my tasty Cheese Stuffed Meatballs, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking. Thank you so much in advance.

Yield: Makes about 16 meatballs

Cheese Stuffed Meatballs

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

EASY AND TASTY DINNER IDEA

Print

Ingredients

• 16 + pieces cheddar cheese cubed
• 2 lb. ground beef
• 1/2 cups Italian breadcrumbs
• 1-2 eggs
• 1 tablespoon dried parsley
• 1 tablespoon onion powder
• Salt and ground black pepper to taste and a generous pinch of each
• 1 tablespoon olive oil plus a drizzle to coat the skillet
• 1 jar 24 oz. Little Italy in the Bronx Marinara

Cheese For the sauce:

• 1 large egg beaten
• 8 oz. container ricotta cheese
• 1 cup mozzarella cheese shredded
• 2 ounces freshly grated parmesan cheese
• 1/2 tablespoon dried parsley
• Salt and ground black pepper to taste a good pinch of both

Instructions

1. Cube cheese into 1” cubes or use store bought cubed cheddar cheese.
2. Combine all the ingredients for the cheese for the sauce, cover and refrigerate until ready to be used.
3. In a medium bowl, combine ground beef, breadcrumbs, eggs, and parsley. Season to taste with salt and pepper and stir to combine. Scoop meatball mixture into a small ball (about 2 tablespoons, or a size of a larger golf ball) and press into a disk. Then place in the middle of the patty, 1 cube of cheese (you can use mozzarella string cheese as well) into the center, sealing meat tightly around cheese. Repeat with remaining meatball mixture and cheese.
4. Heat olive oil in a large skillet over medium-high heat. Add the meatballs and cook to brown on all sides. When the meatballs have developed a nice crust, remove them from the skillet and wipe the skillet clean. Return skillet to stovetop over medium heat. Pour marinara into the skillet then add the meatballs to the sauce. Spoon sauce over the meatballs. Cover the pan with a lid and simmer meatballs for about 10 minutes, or until cooked through.
5. Lastly, add previously prepared cheese mixture for the sauce; a spoonful all around the skillet and in between meatballs. Cover and allow it to cook on low heat for 5 to 10 minutes.
6. Serve warm over pasta. Garnish with more herbs and parmesan, if desired.

Notes

Leftovers: Place in an airtight container and refrigerate for up to 5 days or freeze for a month.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Bakeware Set -Premium Nonstick Baking Pans -Set of 5- Includes a Pie Pan, Square Cake Pan, Baking Pan, Bread Pan, Cup Cake Pan with Blue Silicone Hnadles By Intriom
• 
  Xtrema 5.5-Quart Versa Sauce Pot | 100% Ceramic With Lid, All Natural, Infrared Heating Properties & Dishwasher, Stove, Oven, Grill, Microwave Safe

Disclosure: This is a sponsored conversation written by me on behalf of Little Italy in the Bronx.  The opinion is mine.

One of my favorite ways to enjoy stress-free, delicious lunch us by making this amazing, Colorful Pasta Salad with Italian Dressing.

Photo-shoots require some serious brainstorming. I know many photographers that go through Pinterest for example and see what theme would be the best for that particular photo-shoot.

To explain even further, Pinterest is amazing for real. You can make your own secret board. Such as, set the colors, props and what theme is the best, how to set up, inspo pics, so you can see exactly what colors go together or what theme goes perfectly with your dish.

For me personally, I plan all that in my head. Sometimes I need a couple of hours of brainstorming and sometimes I take 5 days until I am completely satisfied.

CLICK HERE FOR MORE TASTY PASTA RECIPES

Yes, I do search for inspo pictures online sometimes when I hit the brick wall, and that is okay. You get inspired, and then you translate that inspo pic, a piece of art into your own creation.

You must always add your own twist even if you find a picture that is perfect and you would love to recreate it.

On the other note, My BLOG is back, baby! Yes!!!! After 3 weeks of going back and forth, I am finally back. It was HELL, to say the least.

I was so stressed that I could not even sleep more than 2 to 3 hours a day. I am so thankful for my little team, the new host who guided me through and of course for your tremendous patience.

Thanks so all your support!!!

My heart is pounding with the excitement that I will be able to continue sharing recipes, and that the website will be much faster for you guys.

The hard part is not over! I still have to go through many recipes and adjust pictures, reshoot and correct to match this theme of the website.

It is lots of work, but so worth it. I lost many recipes in the process, around 200, but I will not stress anymore because I have decided to repost them with new pictures and updated recipes. Sounds like a good plan, right?

You may also like:

• Mediterranean Pasta Salad
• Creamy Summer Pasta Salad
• Greek Pasta Salad

Okay to cut the story short, I really hope you guys make this recipe and please don’t be shy.

If you make Colorful Pasta Salad with Italian Dressing, tag me on Instagram. @sandraseasycooking and use hashtags #sandraseasycooking I would love to see your creations!!!

HAPPY COOKING!!! XO

Yield: SERVES 6

Colorful Pasta Salad with Italian Dressing

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Easy and tasty pasta salad

Print

Ingredients

• 1 lb 5 Color Pasta Any pasta would be okay; farfalle, rigatoni, campanelle, rotini, 3 color pasta, etc.
• 2 cups Broccoli Slaw
• 1/2 cup Red Cabbage also known as purple cabbage
• 1/4-1/2 lb Cherry Tomatoes sliced in half
• 1 medium Zucchini sliced
• 1 cup Black Olives *optional
• 1 tbsp. Olive Oil
• Pasta Vinaigrette Dressing
• 2 teaspoons Stone Ground Mustard Seeds 1 tsp. Substitute with Stone Ground Mustard or 1½ tsp. dry mustard
• 1/2 teaspoon Pink Salt or to taste
• 2 Garlic cloves lightly crushed with the side of a knife blade and chopped
• 2 teaspoon Dried Oregano
• 1 teaspoon Italian Herbs Blend
• 1/4 teaspoon ground Black Pepper
• 2 tablespoons Apple Cider vinegar
• 1/2 cup Olive oil

Instructions

1. Boil a large pot of water and add a generous amount of salt, add pasta and cook according to the package. I like pasta for salads to have a bit of bite so "al dente" is perfect. After the pasta is cooked, drain and run cold water over it. Shake colander and allow pasta to cool down. This is only if you going to use pasta for the pasta salad.
2. Combine all the ingredients for the Pasta Vinaigrette Dressing. Add salt to taste. I always start with 1/2 teaspoon. Mix it and set aside. 
3. Now add to the pasta broccoli slaw, halved tomatoes, sliced red cabbage, zucchini, black olives. 
4. Add about 1 tablespoon of dressing in the pasta then stir, add the rest of the ingredients and add dressing, a tablespoon at the time until you reach taste that you want.
5. Stir well, and serve. Leftovers place in the airtight container and keep refrigerated.

Notes

The best way to mix homemade dressing is a glass jar with fitted lid. Not only that you can shake it to combine the ingredients, but also if you don't use it all you can save it for the next time.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Kitchen Gizmo Snap N Strain Strainer, Clip On Silicone Colander, Fits all Pots and Bowls - Grey
• 
  Bali Harvest Set of 4 Handmade Wooden Spoon & Spatula for Cooking | Premium Rosewood | 11 Inch | Eco Friendly | Natural Finishing and NO Lacquer | Non Stick Cookware | Natural Color

Spaghetti Aglio e Olio with Shrimp is an amazingly delicious and easy meal. As much as I love creamy pasta, olive oil and garlic is probably my favorite. Add shrimp to it and I am a happy camper for life.

The taste is absolutely astonishing, and if you never had this simple pasta, now is the time to make it.

CLICK HERE FOR MORE TASTY PASTA RECIPES

Also, it is best if you serve it 5 minutes after its done because it tastes so much better. Trust me on that one.

I got to say that this whole meal is for about 6 people, but if you have pasta and shrimp lovers in your house, nobody will stick to the portion size, so make more just in case.

My family will never ever stick to portion size when it comes to pasta. We are true pasta lovers.

Our favorite dishes are Beef and Cheese Pasta, Pasta with Beef Sauce or Chicken Fettuccine Alfredo.

Traditionally, you shouldn’t add cheese, but hey, I love cheese so the addition of grated cheese doesn’t hurt anyone.

If you do not eat shrimp, please use chicken or make it plain as it should be. By the way, Spaghetti Aglio e Olio means Spaghetti with garlic and oil.

If you make Spaghetti Aglio e Olio with Shrimp, please tag me on Instagram. @sandraseasycooking #sandraseasycooking.

Yield: Serves 4

Spaghetti Aglio e Olio with Shrimp

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Simple, easy and delicious pasta with shrimp.

Print

Ingredients

• 2 tbsp. EVOO
• 3 Garlic Cloves sliced or minced
• 4 Oz per person deveined medium-sized shrimp, tail-on
• ¼ tsp. Sea Salt or to taste
• ¼ tsp. Chili Pepper Flakes or chili powder
• 1 tbsp. Dried parsley or 1/3 Cup Chopped Italian Parsley
• 1 cup of Pasta water read below
• Freshly grated cheese - Grana Padano or Parm Cheese
• 1 lb. Spaghetti linguini could work well, too + water + salt

Instructions

1. Put a large pot of salted water on to boil. Add pasta to the boiling water.  Cook according to your pasta pack. For this dish you pasta needs to be close to al dente because it will finish cooking in the skillet with the sauce.
2. Add 2 tablespoons of the oil in the big skillet or a pan, scatter the garlic in the oil and cook for about 20 seconds just to infuse the olive oil, then add shrimps. Cook another minute, shaking the pan or turning shrimps on the other side, and cook until the garlic slices are even light gold and shrimp pink and whitish. If you do not like to deshell shrimps while eating, de-shell them before cooking. HOW to clean shrimp - CLICK HERE 
3. Add just a pinch of sea salt and chili flakes/powder, as well as dried parsley.
4. Ladle in about 1 cup of boiling "pasta" water and cook rapidly for a minute or two, reducing the liquid by a third or so. Taste the sauce; add sea salt if needed to taste. Keep at a low simmer until the pasta is ready.
5. When the pasta is not quite done but very close, bring the sauce to a rolling simmer, and then pull the pasta out a pot and add it to the skillet.
6. Finish the sauce and pasta by tossing them together in the skillet over low to medium heat until the pasta is tender to the bite. If the dish is dry, incorporate more pasta water; if too saucy or soupy, reduce with higher heat and a bit more cooking. Add the parsley during tossing.
7. Grate the cheese at the very end before serving and perhaps some more parsley.

Notes

Pasta water is water that pasta cooks in. The water in which you boil your pasta makes your pasta dish more delicious, binding the sauce to the pasta, while also improving the flavor and texture of the sauce.

You would just need to scoop or ladle a cup or two before the pasta is done or reserve it so you could add it to the sauce. How much salt to add to the pot of water before cooking pasta? 4 quarts (16 cups) water. 1 tablespoon regular table salt (or 1.5 tablespoons Kosher salt) 1 pound (uncooked) dry pasta.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Lodge Seasoned Cast Iron 5 Piece Bundle. 10.5” Griddle, 8” Skillet, 10.25” Skillet, 10.25” Dutch Oven, and 10.25” Lid