Ingredients

• 12 oz dry pasta (penne or rotini)
• 2 (15 oz) jars Alfredo sauce
• 1½ cups water
• 2 cups chopped mixed vegetables (e.g., broccoli, bell pepper)
• 2 chicken breasts
• 1 tsp Cajun seasoning
• 1 smoked sausage, sliced

Instructions

1. Add pasta, Alfredo, water, and veggies to lower pan of Ninja Combi.
2. Season chicken and place in upper tray. Start cooker for 15 minutes.
3. Add sausage during last 5 minutes to crisp.
4. Stir everything together and serve. Easy cleanup, dishwasher safe!

Ingredients

• 1 lb strip steak, cubed
• 1 bag (about 20 oz) frozen cheese tortellini
• 2 cups mixed vegetables (e.g., bell peppers, onions, zucchini)
• 2 tbsp olive oil
• 1 tsp garlic powder
• Salt and pepper to taste
• ½ cup garlic parmesan sauce
• ¼ cup grated Parmesan cheese

Instructions

1. Preheat griddle to medium heat. Add veggies with olive oil and seasoning. Cook until soft.
2. Add steak to the other side of griddle, season, and cook until browned and medium doneness.
3. Add frozen tortellini and a few splashes of water. Cover to steam and soften for 4–5 minutes.
4. Remove cover, drizzle garlic parmesan sauce, and toss to coat tortellini.
5. Mix everything together and top with Parmesan cheese. Serve hot.

Ingredients

• 1 lb kielbasa or smoked sausage, sliced
• 12 oz penne or rigatoni pasta
• 2 tbsp butter
• 2 tbsp minced garlic
• 1 cup heavy cream
• 2 (8 oz) cans tomato sauce
• 3 tbsp tomato paste
• ½ cup grated Parmesan cheese
• 1 tsp Italian seasoning
• ½ tsp crushed red pepper flakes (optional)
• Salt and pepper to taste
• Chopped parsley (for garnish)

Instructions

1. Cook pasta according to package instructions. Drain and set aside.
2. Sauté sausage until browned, then remove from pan.
3. Add butter and garlic to pan. Sauté 1 minute, then add cream, tomato sauce, paste, and seasonings.
4. Simmer for 5 minutes until thickened. Stir in Parmesan.
5. Return sausage and pasta to pan. Toss to coat and garnish with parsley. Serve hot.

Ingredients

• 4 boneless chicken breasts, sliced in half
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1½ cups Italian breadcrumbs
• ½ cup grated Parmesan cheese
• Salt and pepper, to taste
• Vegetable oil, for frying

Instructions

1. Season chicken with salt and pepper.
2. Dredge in flour, dip in egg, and coat in breadcrumb-Parmesan mixture.
3. Heat oil in skillet over medium-high. Fry cutlets 3–4 minutes per side until golden and cooked through.
4. Drain on paper towels. Serve hot with lemon wedges or sauce.

Ingredients

• 2¼ tsp active dry yeast
• 1¾ cups warm water (110°F)
• 1 tbsp olive oil
• 1 tbsp honey or sugar
• 5 cups all-purpose or bread flour
• 2 tsp salt

Instructions

1. Activate yeast in warm water. Stir in oil and honey.
2. Add half the flour and mix. Stir in remaining flour and salt. Mix until a shaggy dough forms.
3. Knead until smooth. Transfer to greased bowl, cover, and refrigerate for at least 12 hours (up to 72).
4. Divide into 9½ oz dough balls. Shape and refrigerate again until ready to use.
5. Bake at 500°F with toppings of choice until crust is golden.

Ingredients

• 1 cup shredded iceberg lettuce
• ½ cup chopped radicchio
• 1 tomato, diced
• ¼ red onion, thinly sliced
• ¼ cup jarred hot peppers, chopped
• 4 slices salami
• 4 slices mortadella
• 4 slices prosciutto
• 4 slices provolone cheese
• 2 tbsp mayonnaise
• 1 tbsp red wine vinegar
• 1 tsp Italian seasoning
• ½ cup crushed salt and vinegar chips
• 1 hoagie roll or sub bun

Instructions

1. Layer lettuce, radicchio, tomato, onion, peppers, meats, and cheese on a cutting board.
2. Chop everything together until finely chopped and well-mixed.
3. Add mayo, vinegar, and seasoning. Continue chopping to combine.
4. Fold in crushed salt and vinegar chips.
5. Stuff mixture into hoagie roll. Serve immediately.

Ingredients

• 1 lb boneless chicken thighs
• 1 tbsp oil
• 1 tbsp butter
• 4 tbsp butter (for Alfredo)
• 5–6 cloves garlic, minced
• 2 cups heavy cream
• 4 oz Parmesan cheese, grated
• 1 tsp dried parsley
• 1 loaf French bread, halved
• ½ stick (4 tbsp) softened butter (for garlic spread)
• 3–4 cloves garlic, minced
• 1½ cups mozzarella cheese, shredded
• Salt, pepper, and Italian seasoning (to taste)

Instructions

1. Season and cook chicken in oil and butter. Rest and chop.
2. Sauté garlic in butter, add cream, simmer until thickened. Stir in Parmesan and seasonings. Set aside.
3. Mix softened butter with garlic and parsley. Spread on bread and bake at 400°F for 7 minutes.
4. Top with Alfredo sauce, mozzarella, chopped chicken, and more sauce. Bake 15 mins until bubbly.

Ingredients

• 1 lb chicken breast
• 1 tsp salt
• ½ tsp pepper
• 1 tsp Italian seasoning
• 2 tbsp minced garlic
• ⅓ cup sun-dried tomatoes
• 2 jars (15 oz each) Alfredo sauce
• 1 lb cooked spaghetti
• 1 cup shredded mozzarella
• ¼ cup grated Parmesan

Instructions

1. Place chicken, seasonings, garlic, sun-dried tomatoes, and Alfredo in crock pot.
2. Cook on low 4 hours until chicken is done. Remove and chop.
3. Return chicken to crock pot. Add cooked spaghetti, mozzarella, and Parmesan.
4. Stir until combined and cheese is melted. Serve warm.

Ingredients

• 1 lb steak (sirloin or ribeye), cubed
• 1 tbsp olive oil
• 1 tsp steak seasoning
• 2 tbsp butter
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• ⅓ cup sun-dried tomatoes, chopped
• ½ tsp salt
• ½ tsp black pepper
• ¼ tsp oregano
• ¼ tsp thyme
• ¼ tsp red pepper flakes
• 1 lb gnocchi

Instructions

1. Toss steak cubes with olive oil and seasoning. Air fry at 400°F for 5–7 minutes.
2. In a large skillet, melt butter over medium heat. Add garlic and cook 1 minute.
3. Stir in broth, cream, Parmesan, sun-dried tomatoes, and spices. Simmer until slightly thickened.
4. Add gnocchi, cover, and cook 3–4 minutes until tender.
5. Add cooked steak to skillet and stir to combine. Serve hot.

Ingredients

• 10 oz pasta
• 1 kielbasa or smoked sausage, sliced
• 2 tbsp minced garlic
• 1 stick butter
• 1¼ cups heavy cream
• 1¼ cups grated Parmesan cheese
• Salt, pepper, Italian seasoning
• Fresh Parmesan and dried parsley (for garnish)

Instructions

1. Boil pasta until al dente. Drain and set aside.
2. Brown sliced sausage in a pan. Remove and lower heat.
3. Add garlic and butter to pan. Stir until butter melts.
4. Stir in cream and Parmesan. Season and simmer until thickened.
5. Return pasta and sausage to pan and mix to coat.
6. Top with more Parmesan and parsley. Serve hot.

Ingredients

• Hoagie rolls
• Pizza or pasta sauce
• Pepperoni
• String cheese (sliced)
• Frozen meatballs (defrosted)
• Melted butter (½ stick)
• Garlic powder
• Italian seasoning
• Shredded mozzarella

Instructions

1. Hollow out hoagie rolls. Add sauce, 4 pepperoni slices, string cheese, and meatballs.
2. Top with more sauce, shredded mozzarella, and Italian seasoning.
3. Brush garlic butter on top and bake at 350°F for 20 minutes.

Ingredients

• Pizza dough
• ½ cup pizza sauce
• Deli ham, salami, pepperoni
• 3 cups shredded mozzarella
• Italian seasoning
• 1 tbsp melted butter
• Garlic powder, parsley

Instructions

1. Roll out dough on parchment. Spread sauce, then layer ham, cheese, salami, cheese, pepperoni, cheese.
2. Sprinkle Italian seasoning. Roll tightly and seal seam underneath.
3. Brush with butter, garlic powder, parsley. Cut slits in top.
4. Bake at 400°F for 20 minutes until golden. Cool 5 mins, slice and serve.

Ingredients

• Chicken breast (thinly sliced)
• Rigatoni pasta
• Broccoli (steamed)
• Onion (diced)
• Garlic (minced)
• Butter
• Flour
• Chicken broth
• Heavy cream
• Cheese (shredded)
• Oil, salt, smoked paprika
• Bacon (optional topping)

Instructions

1. Boil pasta until slightly underdone. Set aside.
2. Sear seasoned chicken in oil until cooked. Remove.
3. Sauté onions in butter, then add garlic. Stir in flour and cook briefly.
4. Deglaze with chicken broth, then add cream and simmer to thicken.
5. Cool sauce slightly, then stir in cheese.
6. Combine pasta, broccoli, and chicken. Pour into a baking dish.
7. Top with more cheese, smoked paprika, and bacon. Bake at 350°F for 30 minutes.

Ingredients

• Sausage (Schneider or similar, sliced)
• Red bell pepper (chopped)
• Onion (chopped)
• Tomato paste or crushed tomatoes
• Heavy cream
• Spaghetti pasta

Instructions

1. Cook sausage and set aside.
2. In same pan, sauté red pepper and onion until softened.
3. Add tomato, cream, and return sausage to pan.
4. Cook spaghetti, drain, and add to the pan. Mix well and serve.

Ingredients

Major Ingredients

• Pasta (approx. 12 oz)
• Sausages (12–16 oz, caramelized red onion or your favorite)
• Mushrooms (8 oz, sliced)
• White wine (½ cup)
• Chicken or vegetable stock (1 to 1½ cups)
• Heavy cream (1 cup)
• Parmesan cheese (½ cup, grated)
• Spinach (1–2 cups)
• Fresh parsley (chopped)

Minor Ingredients

• Garlic (2–3 cloves, minced)
• Olive oil or butter (1–2 tablespoons)
• Salt and pepper (to taste)

Instructions

1. Heat olive oil or butter in a pot. Cook mushrooms until browned, then remove.
2. Brown sausage in the same pot. Add garlic and sauté briefly.
3. Deglaze with white wine, scraping up browned bits.
4. Add stock and cream, bring to a simmer.
5. Return mushrooms to the pot. Add pasta and cook until tender.
6. Stir in Parmesan, parsley, and spinach. Cook until spinach wilts.
7. Season to taste with salt and pepper. Serve warm.

Notes

Assumed ingredient quantities based on standard one-pot pasta methods. Wine can be substituted with extra stock.