Cheesy juicy stuffed chicken breasts filled with bacon, ricotta and swiss cheese, pan fried until golden and served with a lemony white wine sauce.
This hearty dish features jumbo pasta shells filled with a savory ground beef mixture, seasoned with garlic, onions, and herbs, then baked under a rich spaghetti sauce and melted mozzarella and Parmesan cheeses. It’s a crowd-pleasing, make-ahead meal that’s freezer-friendly and skips ricotta for a lighter twist.
Classic stuffed peppers with a Mexican twist. Chicken, cheese and mushrooms makes this a great change with a bit of spicy flare.
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Chicken breasts goes very well with the mozzarella cheese.
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