One-Tray Italian Gnocchi Bake

This week it’s been all about easy comfort food for my family and these recipes are some of our favorites. I hope at least one of these helps you get dinner on the table this week.

One-Tray Italian Gnocchi Bake (from my favorite, A Life From Scratch)

What You Need

  • 1 package fresh gnocchi

  • 1 package of chicken sausages

  • 1 chunked up red onion

  • 1 chunked up zucchini

  • 1 chunked up bell pepper

  • Handful cherry tomatoes, halved

  • Few TBS melted butter mixed with olive oil

  • 1 tsp Italian seasoning

  • 1 tsp garlic powder

  • Red pepper flakes

  • Salt & pepper

  • Cup peas, defrosted

  • Freshly sliced mozzarella

  • Freshly chopped basil, for serving

  • Arugula, for serving (optional)

What You Do

  • Place gnocchi, cut sausages, and veggies in a 9×13 baking dish. Mix together butter, olive oil, and seasoning and toss.

  • Roast at 400 for 30-40, until everything is toasted nicely.

  • Add in peas and a few slices of fresh mozzarella. Back in the oven it goes for another 5 or so.

  • Serve with arugula salad and enjoy!

Sausage, Butternut Squash, & Kale Pasta

What You Need

  • 1 tsp. kosher salt, plus more for the pasta

  • 2 tbsp. olive oil, plus more for the pan

  • 8 oz. loose sweet or hot Italian sausage

  • 1/2 medium butternut squash, peeled, seeded and cut into 1/2-inch cubes

  • 1/4 tsp. chili powder, plus more to taste

  • 1/4 tsp. garlic powder

  • Black pepper, to taste

  • 12 ounces orecchiette pasta (or any pasta you prefer)

  • 1/2 – 1 bag of kale, depending on how much you want

  • Shaved parmesan cheese, for topping

What You Do

  1. Preheat oven to 350. Spread cubed butternut squash on a foil-lined baking sheet and drizzle with olive oil, garlic powder, and chili powder. Roast until browned, about 30 minutes. Toss half way though to prevent them from sticking to foil. Turn to broil for last 2 minutes to brown the squash.

  2. Bring a large pot of salted water to a boil. Cook pasta according to directions on box. Drain when finished and return to pot.

  3. While squash and pasta are cooking, heat 1 tablespoon olive oil in a large nonstick skillet. Add the sausage and cook, breaking it up with a spoon and stirring occasionally, until browned, about 2 minutes. Add kale. Cook, tossing, until wilted, adding more kale as each batch wilts.

  4. Add the squash, sausage, and kale to pasta pot. Season with salt and pepper. Toss until well combined. Top with shaved parmesan. Serve immediately.

Easy Fall Stew

What You Need

  • 2-3 pounds pot roast

  • 1 envelope Lipton onion soup mix

  • 2 small cans Campbell’s Golden Mushroom Soup

  • 1 small can of Campbell’s Garlic Mushroom Soup

  • Salt and pepper

What You Do

Preheat oven on convection setting to 350. Place pot roast in metal baking dish. Add all soups, salt, and pepper on top of meat and cover pan tightly with tin foil. Bake for 3-4 hours or until meat easily shreds. Serve over no-yolk broad egg noodles and a green vegetable on the side. That’s all there’s to it.

Fresh Midwest Chicken Pot Pie

Grandma’s Chicken Pot Pie: This is a hands-down hit in my family. It tastes like a pot pie you’ve made from scratch, but it’s better because you didn’t have to put in all of that hard work! Fresh Midwest has loads of other meal kit options and seems to be adding more and more each month. They’ve even given me a code to pass along to you for $25 off your first order if you enter AMS25 at checkout. For more information about Fresh Midwest, visit their website.

World’s Easiest Meatballs & Tomato Sauce

What You Need

  • 1 package Fontanini frozen Italian Meatballs (the big ones!)

  • 1 tablespoon olive oil

  • 1 cup chopped onion

  • 1 tablespoon minced garlic

  • 1 teaspoon Italian seasoning

  • 1 teaspoon basil

  • 2 jars of your favorite Raos sauce

What You Do

  1. Soften onion and garlic in olive oil.

  2. Add Italian seasoning and basil.

  3. Add meatballs and let brown for a few minutes. Then pour two jars of Raos sauce over meatballs.

  4. Top with parmesan and let meatballs simmer in sauce covered for 30 minutes.

  5. Serve meatballs and sauce over your favorite pasta or veggie noodles.

Enjoy the rest of your week!


My name is Ann Marie Scheidler and I'm thrilled you've decided to check out my blog. I'm a pearl-loving yogi with a thing for travel, a weakness for beautiful bags, and a passion for storytelling. In this space, I'll be sharing stories about my family, go-to recipes, my wellness journey, fashion and beauty favorites, and my love for Chicago’s North Shore. I find new inspiration wherever I go. Thanks so much for coming along for the ride!


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