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.

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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

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EASY AND TASTY DINNER IDEA

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

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.

Did you make this recipe?

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

Brunch Bagel Sandwich – egg, bacon, cheese, avocado and lettuce

KEEP CALM AND EAT BAGEL…

There are many ways to jazz up your bagel sandwich and I believe that this is one of them.

I love pian and simple cream cheese bagel, just like my whole family. We also have a love affair with lox and cream cheese bagel, but if you agree with me, this is one amazing idea, as well.

This is my fuel sandwich, but you probably already noticed it’s pretty heavy.

So let me explain, I eat one good meal a day which is perfect for my workout program so I burn it quickly, too and at the same time I am not hungry.

A month ago, I started with 16/8 Intermittent Fasting, so I allow myself to eat the calorie-loaded lunch and a pretty light dinner.

I do not eat at all, not even a snack, after 6 pm. I do not eat for 16 delightful hours, sometimes more.

However 16 hrs is precisely my ultimate goal, and I have 8 hours window where I squeeze two decent meals.

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To be honest, I feel so much better when I naturally made that switch. I don’t overdo it with calories.

Well, I stop eating when I am full, so I don’t have to necessarily eat the whole sandwich or the whole plate of food, you know.

You got to have some necessary self-control. Anyways, like I said I feel tremendously better doing it this way. 

Anyhow, I hope yall enjoy the Brunch Bagel Sandwich recipe. Please give feedback if you try it.

If you try this recipe or any other recipe from my blog please tag me on Instagram.

Make sure to tag me @sandraseasycooking using hashtag #sandrasasycooking I would love to see all your delicious creations and share with my readers as well. Thanks!!! <3

Yield: Serves 1

Brunch Bagel Sandwich

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Easy and tasty dinner.

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

• 1 bagel
• 1 Omelette 2 Large Eggs, drizzle olive oil, a pinch of salt
• 3 slices Hickory Smoked Bacon
• 1 Slice Mozzarella or Provolone Cheese
• 1/2 tablespoon Whipped Cream Cheese
• 1/2 Avocado
• 2 Lettuce Leaves

Instructions

1. Make Omelette by mixing eggs, then drizzle a bit of olive oil in the skillet or a frying pan.
2. Turn the heat to medium-high heat and just cook eggs. You can flip it but not necessarily.
3. Cook for about 2 minutes.
4. Place your bacon in the oven or air fryer and cook until crispy, 7-10 minutes.
5. Put your sandwich together. You may use any bagel of your choice, lettuce, and cheese.

Did you make this recipe?

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I feel like everyone loves quick, easy and fun pasta recipes. So this fall-inspired Mediterranean Pasta Salad falls right into quick, and easy dishes.

We love this delicious DaVinci Pasta, you can really taste the quality with each bite you take.

I have decided to share my recent favorite pasta salad; Mediterranean Pasta Salad.

The combination of flavors just works so well together. Actually, I made this with two types of pasta just to show you that it looks amazing whatever shape you use.

It is beautiful with Ditalini and Bowties, so use whatever DaVinci® Pasta you can find.

Although I would totally use spaghetti, with perhaps sauce such as Chicken Alfredo or a simple Bolognese. I just made my mouth to water.

CLICK HERE FOR MORE TASTY PASTA SALADS

My husband, Nebs, who is not a salad fan at all, said that he can eat this particular pasta dish at least a couple of times a week. I am pretty happy when I hear praise like that.

It is lighter, meatless and filling at the same time. We have three teen kids still at home so pasta is a staple of my house.

There are so many dishes that we can make using pasta. You know how they say: “Pastabilities are endless.”

It leaves a family fully satisfied, no matter what you make. With that being said, the beauty of pasta salad is that you can use whatever you wish to use, or whatever is in season.

This is really one fantastic recipe for Labor Day, or even make it over Thanksgiving. Perhaps you can use roasted sweet potatoes and some celery or broccoli for that extra crunch.

I have been using DaVinci pasta for quite some time. It has a really fantastic taste, and on top of it, my family loves it too, which is always a huge plus.

Also, visit the DaVinci Facebook page for unique pasta recipes. It gives me so many meal ideas, and you enter their consumer promotions as well as show your Fun & Done ideas with the community.

Hey, it could be shared on their brand page. Make sure to tag DaVinci® on Social Media and of course, use the hashtags #pastabilities #funanddone #anythingispastable

If you try my Mediterranean Pasta Salad or any other recipe from my blog please share it with me on Instagram.

Make sure to tag me @sandraseasycooking using hashtag #sandrasasycooking I would love to see all your delicious creations and share with my readers as well. Thanks!!! <3

Simple instructions:

Discloser
I partnered with DaVinci® to bring you a fun and delicious recipe. This post is written in my own words, and the pictures, as well as the recipe, is done by me.

Yield: SERVES 6

Mediterranean Pasta Salad

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Tasty and easy meatless pasta salad.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 16 ounces dry pasta 1 pack DaVinci Ditalini Macaroni
• 1/2 cup Kalamata olives sliced or halved
• 1/2 cup Marinated Artichoke chopped
• 1 cup Roasted Butternut squash
• 4 ounces crumbled Feta cheese cubed
• 5 Radish thinly sliced
• 1/2 block Feta Cheese
• Dressing:
• 1 tablespoon Olive Oil Mayo
• 1 teaspoon Olive Oil
• 2 tablespoons Marinate from Artichokes
• 1 teaspoon dried Oregano
• Pinch of Red hot chili Pepper Optional

Instructions

1. Peel and cube Butternut squash. Drizzle with olive oil and roast at 375 F until tender, for about 30-40 minutes. Leftover butternut squash could be placed in the fridge or a freezer.
2. Cook pasta according to the package. Do not overcook it. When the pasta turns al dente, drain using a colander, then wash under cold water.
3. Meanwhile, prepare add-ons for the pasta salad; kalamata olives, marinated artichokes radishes, and feta cheese.
4. Combine ingredients for dressing by mixing together Olive oil Mayonnaise, reserved marinade from artichokes' jar, and oregano.
5. Put everything together and drizzle dressing on top. Lightly toss until all of the ingredients are evenly coated with the dressing.
6. Leftovers should be kept in the refrigerate.

Notes

You may use:

• Roasted sweet potatoes. Just cube them and drizzle with olive oil, then bake at 375 F until the sweet potato is tender.
• Cucumber instead of radish.
• There are no rules on how to put the pasta salad together.

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