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Keto Corn Dog Bites – All Day I Dream About Food
These Mini Keto Corn Dogs make the best kid-friendly snack. Adults love them too! Made with coconut flour, they are completely grain-free. And perfect for a healthy game day appetizer.

Want to relive your childhood? These little Keto Corn Dog Bites are the way to go. Super easy to make, and loved by kids and adults alike. Dip them in a little sugar-free ketchup for the perfect game day appetizer!

I’ve had these mini keto corn dogs on my blog since 2015. They’re a fun little snack recipe that everyone loves. And now they’re lower in carbs and even easier to make!

It is simply a fact of life that kids love hot dogs. They just seem universally appealing to children, both young and old. Mine are all nearing adult-hood now and they still love it when hot dogs are on the menu. My husband is sucker for them too.

So it was no great leap to whip up some of my keto cornbread, plop it into a mini muffin pan, and stick some cut-up hot dogs in. Of course, I added a little shredded cheddar for more flavor. They were a huge hit in my house!
Why we love them

Foods in miniature are always so appealing, and these little corn dog bites are no exception. They look great piled up on a serving dish. But this recipe has so many advantages!

It’s so easy! You’re looking at 35 minutes, start to finish. So they are a great last minute addition to a Super Bowl party.

They are completely nut-free. These cute little keto appetizers use only coconut flour for the batter.

No specialty ingredients. While cornbread flavoring is listed, it’s entirely optional. I think they taste just as good without it.

They taste like corn dogs! I know it sounds crazy, but they really do. But they’re so much healthier and have a mere fraction of the carbs.

Make ahead recipe. You can make a big batch and freeze them for easy snacks.
Reader’s Thoughts

“Just made these for my 2 and 6 year old, and they were so good! The 6 year old ate them with ketchup, and the littlest popped 3 of them in her mouth one after another…imagine super chipmunk cheeks! She also included many ‘mmm mmm mmmmm’s while eating. Thank you for all your hard work.” — Amanda
Ingredients needed

Coconut flour: This recipe uses coconut flour . There is no substitute for this, as almond flour will not give you the right texture.

Sweetener: I use a little sweetener to mimic the flavor of real cornbread, which has a natural sweetness. Feel free to skip it if you like.

Eggs: Coconut flour needs a lot of moisture so you will use all 4 eggs.

Cornbread flavoring: Yes, there really is such a thing! And many readers like to add it. But a little vanilla extract works as well.

Cheddar cheese: I find a little grated cheddar adds flavor.

Hot dogs: I recommend using all-beef, uncured hot dogs.

Kitchen staples: Butter, baking powder, and salt.
Step-by-step directions

Combine the dry ingredients: In a large bowl, whisk together the coconut flour, sweetener, baking powder, and salt.

Add the wet ingredients: Stir in the eggs, melted butter, water, and cornbread flavoring, if using. Stir in 3/4 cup of the shredded cheese.

Add to the pan: Divide the batter evenly among the cups of a well-greased nonstick mini muffin pan. (If you don’t have a good non-stick pan, try using silicone liners).

Add the hot dogs: Press one piece of hotdog into the center of each. Sprinkle the tops with the remaining cheese.

Bake the bites: Bake at 325ºF for 15 to 20 minutes, until the cheese is melted and the muffins are firm to the touch. Remove and let cool in the pan for 15 minutes, then gently run a knife around each to loosen.
Tips for Success

This recipe is so easy to make, your kids could help you with it. Here are my best tips for getting it right.

Use good coconut flour. I recommend either Bob’s Red Mill or King Arthur Flour for best results. Coconut flour can vary a great deal brand to brand but these are two of the most consistent coconut flours I have tried.

Use all the eggs. For the uninitiated, the amount of eggs you need for coconut flour is shocking. But it’s thirsty stuff and you need them all! Read my article on Baking with Coconut Flour to learn more.

Do you need cornbread flavoring? You don’t have to add this. I’ve made these keto corn dog bites with vanilla extract and they are just as tasty. But it does amp up the flavor of real corn dogs.

A good non-stick mini muffin pan is crucial here. If you aren’t completely confident that your pan will release easily, I recommend lining it with silicone or parchment liners.

Frequently Asked Questions

Can I have corn dogs on keto?

Conventional corn dogs, made by dipping hot dogs into a corn meal batter and frying them, are definitely not keto friendly. Stay far away, my friends! However, these little Keto Corn Dog Bites are made with coconut flour and taste remarkably similar to real corn dogs. With a fraction of the carbs!

Can I make Keto Corn Dog Bites ahead of time?

Yes, this is a great recipe for whipping up a big batch ahead of time. You can store these in the fridge for up to a week or in the freezer for up to two months.

How many carbs are in a keto corn dog bites?

This keto corn dog bite recipe has 5.7g of carbs and 2.5g of fiber per serving. That comes to 3.2g net carbs for 3 bites.
Keto Corn Dog Bites

Servings: 8 servings

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

These Mini Keto Corn Dogs make the best kid-friendly snack. Adults love them too! Made with coconut flour, they are completely grain-free. And perfect for a healthy game day appetizer.

1/2 cup (60 g) coconut flour

2 tbsp Swerve Granular

1 1/2 tsp (1.5 tsp) baking powder

1/2 tsp (0.5 tsp) salt

4 large eggs

1/4 cup (56.75 g) butter, melted

1/2 cup (118.29 g) water

1/4 to 1/2 tsp (0.25 tsp) cornbread flavoring, (optional, can also use vanilla)

4 ounces (113.4 g) shredded cheddar cheese, divided

4 hot dogs, each cut into 6 even pieces

Cook ModePrevent your screen from going dark

Preheat the oven to 325F and grease a nonstick mini muffin pan very well (if yours seems likely to stick, try using silicone liners).

In a large bowl, whisk together the coconut flour, sweetener, baking powder, and salt. Stir in the eggs, melted butter, water, and cornbread flavoring. Stir in 3/4 cup of the shredded cheese.

Divide the batter among the prepared muffin cups. Press 1 piece of hotdog into the center of each. Sprinkle the tops with the remaining cheese.

Bake 15 to 20 minutes, until the cheese is melted and the muffins are firm to the touch. Remove and let cool in the pan for 15 minutes, then gently run a knife around each to loosen.

Storage Information: Store the bites in a covered container in the fridge for up to a week or in the freezer for up to two months.

Serving: 3bites | Calories: 193kcal | Carbohydrates: 5.7g | Protein: 10.8g | Fat: 12.8g | Fiber: 2.5g
Categories:

Appetizers & Snacks,

Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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January 16, 2026
Grilled Swordfish Recipe with Coriander and Lime
How to cook swordfish on the grill with coriander and lime. Jump to the Grilled Swordfish with Coriander and Lime Recipe or read on to see our tips for making it.

When it comes to grilled seafood, we like things to be simple. This grilled swordfish is exactly that. We season the fish with salt, pepper and coriander then grill on both sides. For serving, we add a little butter, a generous squeeze of lime and cilantro.

YOU MAY ALSO LIKE: Grilling salmon on a cedar plank is genius. If you haven’t tried it, let me tell you, you need to. Jump to the Sweet Citrus Cedar Plank Salmon Recipe.

Like most seafood these days, it’s important to take care when buying swordfish. Look for sustainable options. Monterey Bay Aquarium’s Seafood Watch Program is my favorite resource for finding out what the best options are. When it comes to swordfish, the sustainability depends on where and how it was fished.

If you can’t find sustainable swordfish. Try this recipe with Mahi Mahi or Striped Bass.

YOU MAY ALSO LIKE: Meet your new favorite shrimp taco recipe. There’s chile butter shrimp, mashed avocado and a quick and crunchy slaw. Jump to the Chile Butter Shrimp Tacos Recipe.

Recipe updated, originally posted August 2010. Since posting this in 2010, we have tweaked the recipe to be more clear. – Adam and Joanne

Grilled Swordfish Recipe with Coriander and Lime

PREP
5 mins

COOK
10 mins

TOTAL
15 mins

This is a simple recipe. We season the fish with salt, pepper and coriander then grill on both sides. For serving, we add a little butter, a generous squeeze of lime and cilantro. If you can’t find sustainable swordfish. Try this recipe with Mahi Mahi or Striped Bass.

Makes 2 servings

You Will Need

2 swordfish steaks, 6 ounces each

2 tablespoons extra-virgin olive oil

1/2 teaspoon ground coriander

Salt and fresh ground black pepper

2 tablespoons butter, at room temperature

1 lime, halved

Handful of cilantro leaves, coarsely chopped

Directions

1Heat grill to medium-high heat.

2Brush both sides of the swordfish with the olive oil then season with coriander, a pinch of salt and a few grinds of black pepper.

3Grill swordfish steaks until just cooked through, about 3 minutes per side (depending on thickness of steaks). Transfer the steaks to plates. Top each steak with a tablespoon of butter, a generous squeeze of lime juice and cilantro.

Adam and Joanne’s Tips

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR:

Adam Gallagher
Previous Post: Creamy Pasta with Yogurt, Bacon and Snap Peas
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January 16, 2026
Buffalo Chicken Meatballs – All Day I Dream About Food
Buffalo Chicken Meatballs are a surefire hit for all your celebrations. Juicy and flavorful, they make the perfect game day appetizer or easy keto dinner recipe! Make a double batch because they will go fast!

Buffalo Chicken Meatballs are a surefire hit for all your celebrations. Juicy and flavorful, they make the perfect game day appetizer or easy keto dinner recipe! Make a double batch because they will go fast!

These low carb, gluten-free Buffalo Chicken Meatballs have a very special place in my heart. I created the recipe back in 2016 for a friend’s Super Bowl party and they became an instant hit. Ever since, my friends insist that I bring my “balls” to any get together.

Being the lovely, goofy friends that they are, they have even hatched a plan for a local food truck called Carolyn’s Ballz. (Because it has to end with a z!). The idea being that I will serve all sorts of balls at this imaginary food truck, both savory to sweet. Everything from peanut butter protein balls to keto chocolate truffles to classic keto meatballs.

Round, bite-sized food is the name of the game, my friends. And these Buffalo Chicken Meatballs are the delicious appetizers that started it all.

Why we love these meatballs

I originally created this recipe with some Buffalo flavored chicken sausage. But the brand is no longer available and I decided that using ground chicken would make the recipe more accessible.

I also decided to lower the carb count by reducing the added flours. The meatballs still hold their shape and stay juicy, but now they have only 2.5g net carbs per serving (appetizer servings).

The original recipe called for adding crumbled bleu cheese into the meatballs themselves. But not everyone likes bleu cheese, so I scrapped that and simply added it to the dipping sauce. And you can still skip it, if you prefer!

This buffalo chicken meatball recipe makes a big ol’ batch and serves at least 12 as an appetizer. But you can scale it back and make a half batch easily, too.

Reader Reviews

“Made a double batch for camping this weekend… If I could keep family out of container, we may have some to take… Very Good…” — Debby

“We call these Buffalo Chicken Amazeballs! They are fantastic! I made only a half batch in case my family didn’t like them and I will definitely be making the full batch when I make them again soon” — Amy

“Another winner! I made half the recipe and made slightly bigger balls (5 minutes more in the oven). Instead of making the dipping sauce, we had several of these over mashed cauliflower for an easy dinner.” — Allison
Ingredient Notes

Ground chicken: You can also use ground turkey. Ground beef and ground pork tend to have a lot more fat so while they will be tasty, they will shrink a lot as they cook.

Shredded cheddar cheese: You can use sharp or mild cheddar. I think sharp adds more flavor.

Almond flour and coconut flour: I use a combination of these keto flours to help the meatballs hold their shape and retain moisture.

Buffalo sauce: Make sure to use Frank’s Original sauce rather than a pre-mixed wing sauce. The wing sauces often contain additives that raise the carb count. For super clean ingredients, check out the sauce from The New Primal. It’s my absolute favorite!

Mayonnaise: I usually use an avocado oil mayo, to avoid the soybean oil. Also make sure to look for added sugar, as a few brands have them.

Almond milk: This is the lowest carb option, and I use unsweetened and unflavored. But you can also mix a little cream and water (about half of each).

Garlic: I prefer the flavor of fresh garlic, but you can substitute with garlic powder instead.

Bleu cheese: This is entirely optional. If you don’t like it, simply skip it and make a ranch style sauce.

Seasonings: Cayenne pepper, dried dill, dried parsley, salt and pepper
Step by Step Directions

1. Prepare the meatballs: In a large bowl, combine the chicken, cheddar cheese, almond flour, coconut flour, Buffalo sauce, salt, pepper, and cayenne. Mix thoroughly until well combined.

2. Shape the balls: Roll into 1-inch balls and place about an inch apart on two rimmed baking sheets lined with parchment paper.

3. Bake: Bake at 350ºF for about 25 minutes, until the internal temperature reaches 165ºF on an instant read thermometer.

4. Prepare the sauce: Combine mayonnaise, almond milk, garlic, dill, parsley, salt, and pepper in a medium bowl. Stir well and then mix in crumbled bleu cheese.

Expert tips

Ground chicken can be very soft and quite sticky when trying to form meatballs. The added almond flour and coconut flour help to firm it up a bit, but if the mixture is sticking to your hands, try wetting them a bit while shaping the balls.

You can prep the mixture and roll into balls the night before baking them. Simply keep them covered with plastic wrap and refrigerate overnight. You can also freeze the meatballs after they have been baked.

Frequently Asked Questions

How do you keep chicken meatballs from falling apart?

Ground chicken is very soft and moist compared to beef or pork, so it often requires some additional requirements to give it structure. For these keto chicken meatballs, I use a combination of almond flour and coconut flour and they hold together perfectly!

Is Buffalo chicken keto?

There are so many things you have to forego on a keto diet, but thankfully buffalo chicken isn’t one of them. Just make sure your chicken isn’t breaded or dredged in something that contains gluten, grains, or starches.

How many carbs are in Buffalo Chicken Meatballs?

This keto recipe has 4.2g of carbs and 1.7g of fiber per serving. That comes to 2.5g net carbs per serving of 4 sausage balls.

How do you store Keto Chicken Meatballs?

Store the leftovers in an airtight container in the refrigerator for 3 to 5 days. They also freeze very well. Arrange the cooled meatballs on a baking sheet and freeze for a couple hours. Once frozen solid, transfer them to a freezer bag. They will keep in the freezer for up to 4 months.

More delicious keto appetizer recipes
Keto Buffalo Chicken Sausage Balls

Servings: 12 servings

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Buffalo Chicken Meatballs are a surefire hit for all your celebrations. Juicy and flavorful, they make the perfect game day appetizer or easy keto dinner recipe! Make a double batch because they will go fast!

Bleu Cheese Ranch Dipping Sauce:

1/3 cup (74.67 g) mayonnaise

1/3 cup (78.86 ml) unsweetened almond milk, (or a mix of cream and water)

2 cloves garlic, minced

1 tsp dried dill

½ tsp dried parsley

½ tsp salt

½ tsp pepper

¼ cup (33.75 g) crumbled bleu cheese, or more, if desired

Cook ModePrevent your screen from going dark

Buffalo Chicken Meatballs

Preheat the oven to 350ºF and line two large baking sheets with parchment paper.

In a large bowl, combine the chicken, cheddar cheese, almond flour, coconut flour, Buffalo sauce, salt, pepper, and cayenne. Mix thoroughly until well combined.

Roll into 1-inch balls and place about an inch apart on the prepared baking sheets. Bake about 25 minutes, until golden brown. Serve warm with dipping sauce.

Dipping Sauce

Combine mayonnaise, almond milk, garlic, dill, parsley, salt, and pepper in a medium bowl. Stir well and then mix in crumbled bleu cheese.

Storage Information: Store the leftovers in an airtight container in the refrigerator for 3 to 5 days. They also freeze very well. Arrange the cooled meatballs on a baking sheet and freeze for a couple hours. Once frozen solid, transfer them to a freezer bag. They will keep in the freezer for up to 4 months.
Nutritional information without the dipping sauce:
Food energy: 202kcal
Total fat: 14.02g
Carbohydrate: 3.90g
Total dietary fiber: 1.67g
Protein: 14.54g

Serving: 4balls | Calories: 255kcal | Carbohydrates: 4.2g | Protein: 15.3g | Fat: 19.3g | Fiber: 1.7g
Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Free Bonus: Secrets to Keto Baking!

Sign up for your favorite recipes delivered straight to your inbox plus get our FREE bonus: Secrets to Keto Baking!
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January 16, 2026
Thai-Style Ground Turkey and Green Beans {20-Minute Meal}
Flavorful and SO fast, this Thai-style ground turkey with green beans is a super easy and delicious weeknight meal!

I love simple and tasty dinners, and this one has become a huge family favorite! P.S. It makes fantastic lunch leftovers, too.
This recipe is as simple as:

browning ground turkey or ground chicken

adding the sauce and green beans

cooking for a few minutes until the beans are crisp-tender

stirring in the basil

serving and devouring
It is tasty served over rice with flatbread or naan bread, but it is extremely delish served sans carbs (never thought I’d say that, since I love me some carbs).

If serving with rice, start the rice cooking before embarking on this recipe. This meal comes together so quickly that you’ll easily be waiting on the rice to finish cooking if you don’t begin with the end in mind.

The Flavor is in the Sauce

The sauce for this Thai-style ground turkey and green beans is loaded with flavor. A little sweet, a little salty, a little spicy.
- oyster or hoisin sauce
- broth
- soy sauce
- chili garlic sauce
- tiny bit of brown sugar
The heat level can be largely moderated by how much chili garlic sauce you add. As written, it’s on the mild end of spicy, so add more or less chili garlic sauce depending on how spicy you like things.

Thai Basil vs Sweet Basil

If you can find Thai basil, it is exceptional here. (I usually grow it in my minimalist garden every year, just for recipes like this.) It adds distinctive earthy, anise flavored notes that compliment the simple ground meat and green beans perfectly.

Regular, sweet basil (like the kind used in pesto or Italian dishes) can be subbed for the Thai basil. The flavor will be a bit different – less pungent and more herbal and ctirusy – but still delicious.

Either way, fresh basil really does elevate this dish to something special.

The finished dish isn’t overly saucy, but wow, that sauce definitely packs a major flavor punch. I think more sauce could easily overpower the other ingredients (and make everything too salty), but you could try doubling the sauce if you want more of it.

We’ve been eating this meal on repeat. And I have been hoarding the leftovers, not even going to lie about that. BEST LUNCH.

I’m not sure why everyone insists they still need to eat dinner in the summer months when it’s a million degrees and dinnertime is weird and I want a break from all things related to cooking dinner (be aware, I still want to EAT dinner, but I doth not want to COOK dinner).

Thank goodness for meals like this. It checks all the boxes: fast, easy, healthful and delicious. And because it is on the table in 30 minutes and requires very little brain power, my will to live can continue on until the next dinnertime comes around.

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Thai-Style Ground Turkey and Green Beans {20-Minute Meal}

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

¼ cup chicken broth

¼ cup oyster or hoisin sauce

2 tablespoons low-sodium soy sauce

1 tablespoon chili garlic sauce

1 teaspoon brown sugar

1 ½ pounds lean ground turkey or ground chicken

12 to 16 ounces fresh green beans, trimmed and cut into 1-inch pieces

½ cup fresh Thai or sweet basil, chopped or torn into small pieces

Cook ModePrevent your screen from going dark

In a small bowl or liquid measuring cup, whisk together the broth, oyster or hoisin sauce, soy sauce, chili garlic sauce, and brown sugar. Set aside.

In a 12-inch skillet set over medium heat, add the ground turkey with a pinch of salt and pepper. Cook, breaking the meat into small pieces, until no longer pink, 5 to 6 minutes. Off the heat, drain excess grease.

Return the skillet to medium heat. Whisk the sauce to recombine and add to the skillet. Give the meat and sauce a quick stir.

Add the green beans. Bring to a gentle simmer, cover, and cook for 3 to 5 minutes until the beans are crisp-tender (add additional time for more tender green beans).

Add the basil. Give everything a good stir to bring the sauce up from the bottom of the pan. Serve immediately. It is delicious on its own or served over hot, cooked rice with flatbread or naan.

Rice: if serving over rice, start the rice cooking before beginning the recipe.
Sauce: the finished dish isn’t overly saucy, but the sauce definitely packs a major flavor punch. More sauce could easily over power the other ingredients (and make everything too salty), but you could try doubling the sauce if you want more of it.

Course: Main Course

Cuisine: Asian

Method: Stovetop

Serving: 1 serving, Calories: 159kcal, Carbohydrates: 7g, Protein: 28g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 62mg, Sodium: 695mg, Fiber: 2g, Sugar: 3g
Recipe Source: inspired by a recipe in the Food Network Magazine June/July 2024 (changed sauce recipe, reduced basil, increased ground turkey and green beans, etc)
Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.

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January 16, 2026
Quick Fresh Sauerkraut Recipe
When I’m in a pinch for time and crave the flavors of sauerkraut, this is the recipe I use. Our quick sauerkraut takes just over an hour, and it’s ready to eat!

This easy sauerkraut, inspired by traditional German sauerkraut (which can take weeks), has a slightly sour taste and crunchy texture. I love fermented sauerkraut, but our quicker recipe is the solution for when you want to enjoy homemade sauerkraut today.

We genuinely love it, and we hope you do, too. I love it with pork, especially my skillet pork chops, these apple-stuffed pork chops, or this pork tenderloin with apples.

Key Ingredients
- Green Cabbage: When choosing green cabbage, look for a head that feels heavy for its size and has a firm texture. Avoid any heads that look dried out or discolored. I love green cabbage for this recipe, but purple cabbage will work.
- Onion: I love the onion since it almost melts into the cabbage. I use a yellow or sweet onion.
- Salt and Spices: This is a German-inspired recipe, so we use salt, caraway seeds, a juniper berry, an allspice berry, and a bit of sugar (less than a teaspoon).
- Apple Cider Vinegar and Apple Cider: These create the perfect balance of sweet and tangy. It’s the combination of apple cider and vinegar that makes this sauerkraut so delicious with pork recipes!
Find the full recipe with measurements below.

How to Make Quick Sauerkraut

Tip 1: Massage with salt and spices. To make this taste like traditional sauerkraut, massage shredded cabbage with salt and spices and set aside for 30 minutes. We use classic spices like caraway seeds, juniper berries, and allspice. I love the caraway seeds in this recipe!

After sitting with the salt and spices for 30 minutes, the cabbage releases some of its juices, wilts a bit, and looks floppy (see the second photo below).

Tip 2: Simmer the cabbage. Instead of fermenting, you will simmer the cabbage, all the juices from the bottom of the bowl, and spices with onions, apple cider vinegar, and apple cider for 30 minutes. This is why this recipe is so much quicker than fermenting (30 minutes vs. weeks).

Simmer the cabbage, covered with a lid for 30 minutes. If you have it, a piece of parchment paper set directly on top keeps the cooking environment nice and moist. It’s optional, but a great trick for the best texture.

Tip 3: Serve warm or chill. This is lovely served warm with sausages or pork dishes, like this pork tenderloin with apples. You can also let the sauerkraut cool and sit in the fridge for a few hours (or overnight) so that the flavors bloom. It lasts in the fridge for 2 weeks!

Ways to Use It

Use our quick and easy sauerkraut as you would use fermented sauerkraut. It keeps in the fridge for up to two weeks and gets better over time. I love adding it to sandwiches, salads, and on the side to pretty much anything. It’s great with baked pork chops, beer brats, and I use it to make this sauerkraut soup!
Quick Fresh Sauerkraut

PREP
35 mins

COOK
30 mins

TOTAL
1 hr 5 mins

This quick homemade sauerkraut recipe is the solution for when you want to enjoy sauerkraut today. Inspired by traditional German sauerkraut (which can take weeks), this fresh homemade sauerkraut takes just over an hour before it is ready to eat!

Makes 5 to 6 cups

You Will Need

1 large head green cabbage, nearly 2 pounds

1 medium yellow onion, thinly sliced, about 2 cups

1 ¾ teaspoons fine sea salt

2 teaspoons caraway seeds

1 juniper berry, lightly crushed

1 allspice berry, left whole, see notes

1 tablespoon olive oil

1/2 teaspoon sugar

1 ¾ cups apple cider vinegar

1/2 cup apple cider

1/2 cup water

Directions

1Quarter and core the cabbage, then thinly slice crossways. You should have close to 12 cups (3 quarts) of sliced cabbage.

2Add the cabbage to a large bowl with 1 ½ teaspoons of salt, the caraway seeds, juniper berry, and allspice berry. Massage the salt into the cabbage and let it stand for 30 minutes.

3Five minutes before the cabbage is ready, heat the olive oil in a large pot over medium heat. Stir in the onions, and cook until translucent, about 5 minutes. Be careful not to brown the onions — if you notice that they begin to take on some color, reduce the heat slightly.

4Add the cabbage, its liquid, and all the spices from the bowl to the pot with the onions. Stir in the sugar, apple cider vinegar, apple cider, and water.

5Bring to a boil and cook for 5 minutes. Reduce the heat to a simmer and place a sheet of parchment paper on top of the cabbage. Cover the pot with a lid and simmer for 30 minutes. The parchment paper helps to maintain a moist environment for the cabbage. You can make this without it, but keep an eye that the liquid in the pot does not evaporate.

6Season with the remaining 1/4 teaspoon of salt, and then allow to cool. Transfer to jars and refrigerate. Keep in the fridge for up to two weeks.

Adam and Joanne’s Tips

Caraway seeds taste nutty with hints of anise and citrus. They are common in German dishes, such as sauerkraut. Find them in the spice aisle of most grocery stores.

Juniper berries have a piney taste with hints of citrus. Find them in the spice aisle of grocery stores or online.

Allspice berries taste like a combination of cloves, cinnamon, and nutmeg. We found whole allspice berries less common in the grocery spice aisle, but Chef Richard recommends buying a “pickling spice blend” instead. McCormick “Mixed Pickling Spice” contains allspice berries, which we purchased and picked out 3 berries for this recipe.

The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1/2 cup (assumed 5 cups total)
/
Calories
59
/
Total Fat
1.6g
/
Saturated Fat
0.2g
/
Cholesterol
0mg
/
Sodium
369.4mg
/
Carbohydrate
9.2g
/
Dietary Fiber
3g
/
Total Sugars
4.8g
/
Protein
1.6g
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January 16, 2026
Boneless Turkey Breast In A Slow Cooker
This slow cooker boneless turkey breast is juicy, hands-off, and oven-free, the ultimate stress-free recipe for Thanksgiving, Christmas, or any cozy dinner.

Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Holiday Recipes

This slow cooker turkey breast recipe is a secret weapon for stress-free holiday cooking, or any time you want delicious, juicy turkey meat without turning on the oven.

This turkey recipe is perfect for small to medium gatherings (although I do 2 breasts at a time so it’s still a lot of meat), and even better if you’re doing a summertime Christmas or Thanksgiving or just need your oven free for sides or dessert.

Using a slow cooker / Crock-Pot, the turkey breast is cooked low and slow in a garlicky, herb-infused broth that keeps it moist and full of flavor (no dry breast meat here!). Once it’s done, you finish it under the grill for that golden, crispy crust and make a super simple gravy from the leftover broth. Honestly, this might be the easiest turkey recipe you’ll ever make…and love.

👩‍🍳 For more holiday mains, check out my orange bourbon glazed ham or pineapple and rum glazed ham, my slow-cooked lamb shoulder, this hearty beef rump roast or the smaller baked pork tenderloin with honey garlic sauce.

What You’ll Need

Here is what you’ll need for this boneless turkey breast in a slow cooker recipe. Find the full measurements in the recipe card below.
- Boneless, skinless turkey breasts – I used 2 x 2 lb / 1 kilogram turkey breasts. Mine were frozen that were thawed overnight, you will find them in the freezer section of the supermarket around Thanksgiving/Christmas time. You can use fresh turkey breast or thawed frozen, just make sure it’s fully defrosted. IYou can easily use this recipe for 1 turkey breast with more or less the same amount of broth.
- For flavor: Onion (adds sweetness and base flavor), garlic cloves (halved for a mellow garlic infusion), fresh rosemary and thyme (classic herbs for aroma and warmth, you can also use sage or dried herbs), mild English mustard (adds tang and depth, if you’re out of mustard, a tiny splash of Worcestershire sauce adds a similar depth.).
- For the broth: butter (richness and moisture), low-sodium chicken stock (keeps everything juicy and forms the base of our gravy) and a little salt and pepper to season the turkey breasts.
- For the gravy: butter and flour (for a simple roux), strained cooking broth (packed with all those savory turkey drippings).
- Optional: a splash of water or cream for the gravy.
How To Make Boneless Turkey Breast In A Slow Cooker

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for cooking turkey breast in a slow cooker (or Crock-Pot).
- Pour ½ cup of chicken stock into the slow cooker and stir in the mustard and butter.
- Add half the onion quarters, garlic, rosemary, and thyme to the bottom.
- Place turkey breasts on top, season with salt and pepper.
- Pour over the remaining stock and scatter the rest of the herbs and garlic on top.
- Cover and cook:
  
  On HIGH for 3.5–4 hours.
  
  On LOW for 6 hours.
  
  Internal temperature of the meat should be 165–175°F (73–80°C).
- Once cooked, transfer turkey breasts to a baking tray and preheat the oven to 350°F (180°C) with the grill/broil setting on.
- Baste the turkey with a tablespoon or two of the cooking broth and broil/grill for 5 minutes or until golden brown on top.
- Rest the turkey for a few minutes before slicing.
To make the gravy:
- Strain the slow cooker juices into a bowl. Skim off any excess fat from the top.
- If you have less than 2 cups of liquid, top it up with extra water or stock.
- In a saucepan, melt butter over medium heat. Stir in flour and cook for about 30 seconds.
- Gradually whisk in the broth, starting with 1 cup, then the second. Stir constantly until thickened (2–3 minutes).
- Optional: Add a splash of cream or extra butter for richness.
Watch The Video

Recipe Tips
- Make-Ahead Friendly: You can cook the turkey a day in advance and reheat gently with some broth or in the oven, covered.
- Storage: Leftovers keep well for 3–4 days in the fridge. Freeze sliced turkey and gravy separately for up to 3 months.
- Flavor Boost: Add a splash of white wine or lemon juice to the broth if you like a little tang.
- Gravy Richness: Stir in a bit of cream or a knob of butter at the end for a more luxurious sauce.
- Variation: Swap turkey with chicken breasts or thighs using the same method!
Serving Suggestions

This slow cooker turkey breast pairs beautifully with creamy mashed potatoes, roasted veggies, holiday green beans, cranberry sauce, or a crisp green salad. It’s also perfect for sandwiches the next day (hello, leftover gravy dipping sauce!).

💬 If you’ve tried this boneless turkey breast in a slow cooker or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.
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This slow cooker boneless turkey breast is juicy, hands-off, and oven-free, the ultimate stress-free recipe for Thanksgiving, Christmas, or any cozy dinner. Find step-by-step photos and more recipe tips above.

Add ½ cup of stock, mustard, butter, half the onion, garlic, and herbs to the slow cooker.

Place turkey breasts on top, season with salt and pepper.

Pour in the remaining stock and scatter the remaining garlic and herbs on top.

Cover and cook:– On HIGH: 3.5–4 hours– On LOW: 6 hours– Internal temp should reach 165–175°F (73–80°C).

Preheat the oven to 350°F (180°C) and switch to grill/broil setting.

Transfer turkey to a tray, baste with broth, and broil for 5 minutes until golden on top. Rest the turkey for a few minutes before slicing.

To make the gravy:

Strain the cooking juices into a bowl. Skim off excess fat. If you have less than 2 cups of liquid, top up with stock or water.

Melt butter in a saucepan over medium heat. Stir in flour and cook for 30 seconds. Gradually whisk in broth and simmer for 2–3 minutes until thickened.

Optional: Add cream or extra butter for richness.

Can I use a single turkey breast? Yes! Adjust cook time slightly (around 3 hours on HIGH). Just keep an eye on the internal temperature.

Can I use turkey with skin on? Sure, just keep the skin side up and it will crisp up beautifully under the grill.

What if I don’t have fresh herbs? You can use 1 teaspoon each of dried rosemary and thyme instead, or even a poultry seasoning mix.

Can I skip the browning step? Technically yes, but it adds that delicious roasted flavor and golden finish. Worth it!

Make-Ahead Friendly: You can cook the turkey a day in advance and reheat gently with some broth or in the oven, covered.

Storage: Leftovers keep well for 3–4 days in the fridge. Freeze sliced turkey and gravy separately for up to 3 months.

Flavor Boost: Add a splash of white wine or lemon juice to the broth if you like a little tang.

Gravy Richness: Stir in a bit of cream or a knob of butter at the end for a more luxurious sauce.

Variation: Swap turkey with chicken breasts or thighs using the same method!

Serving: 1.5slices | Calories: 249kcal | Carbohydrates: 1g | Protein: 50g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 145mg | Sodium: 380mg | Potassium: 27mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 83IU | Vitamin C: 0.2mg | Calcium: 44mg | Iron: 3mg

Keywords: Boneless Turkey Breast In A Slow Cooker, Crock Pot Turkey Breast, slow cooker turkey
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January 15, 2026
Seriously Good Baked Spaghetti Recipe
My baked spaghetti recipe is easy and made with ground beef, marinara sauce, mozzarella cheese, and a hidden layer of creamy pesto sauce. Pure comfort!

This easy baked spaghetti has everything we love about baked pasta. It has noodles, a hearty meat sauce, and lots of cheese. For more spaghetti recipes I love, see our weeknight spaghetti recipe or this veggie spaghetti!

My favorite part of this baked spaghetti is the creamy pesto layer in the middle. It’s ridiculously simple to make and makes this pasta dish so incredibly delicious!

Key Ingredients
- Spaghetti: I use plain spaghetti for this recipe, but other pasta shapes work great. Use what you have! I cook the pasta briefly before tossing it with the sauce and baking. Use the boxed directions as a guide, but cook the pasta for 2 to 3 minutes less. It will continue to cook in the oven.
- Ground Beef: I usually use ground beef here, but ground sausage, chicken, and turkey are excellent. You can even leave the meat out and add a few extra veggies (see this vegetable spaghetti for suggestions).
- Marinara Sauce: I use homemade marinara when I have it, but store-bought sauce works nicely in this recipe.
- Sour Cream and Pesto: This is my favorite part of this baked spaghetti. I stir pesto into sour cream to create a creamy pesto sauce. Then, I add it as a creamy layer into the middle of the baked spaghetti. So good! Store-bought pesto is fine, but if you can, make homemade pesto (I love it!).
- Cheese: Mozzarella is perfect, but any melty, mild cheese works.
How to Make Baked Spaghetti

When I’m not in the mood to assemble a lasagna, I make this baked spaghetti. The flavors are similar, but it’s much easier.

For the sauce, I cook onions and ground beef, add the marinara sauce, and then toss with partially cooked spaghetti (by undercooking the pasta, it won’t become mushy after baking in the oven).

You can add the spaghetti and meat sauce to a baking dish and top it with cheese, but to make it taste even better, add a creamy pesto layer to the middle.

It’s super simple. I mix sour cream with basil pesto. Then, I add about half of my spaghetti to the baking dish, spread a layer of creamy pesto, and layer the remaining spaghetti on top. I do the same when making our baked ziti with spinach, and I love it!
Seriously Good Baked Spaghetti

PREP
10 mins

COOK
60 mins

TOTAL
1 hr 10 mins

Our baked spaghetti recipe involves baking spaghetti with a simple meat sauce of ground beef and marinara sauce. We also sneak in a layer of creamy pesto. If you are like us, this will become your new favorite meal! Feel free to swap the ground beef for bulk sausage, ground chicken, or ground turkey. To make this meatless, remove the meat (the spaghetti will still be delicious).

8 servings

You Will Need

1 pound (450g) dry spaghetti

1 pound (450g) lean ground beef

1 tablespoon olive oil

1 medium onion, chopped

6 cups (1.4L) marinara sauce from 2 (26oz) jars, or see homemade marinara sauce

3/4 cup (170g) sour cream

1/4 cup (56g) basil pesto, see homemade basil pesto

1 cup (113g) grated mozzarella cheese, 4 ounces

Salt and fresh ground black pepper

Directions

1Preheat the oven to 350°F (177°C). Butter a 3-quart baking dish or spray with non-stick cooking spray.

2Bring a large pot of salted water to the boil. Add the pasta and follow the package directions, but cook for 1 to 2 minutes less than the package calls for. Drain.

3Meanwhile, make the sauce. Heat the olive oil in a large skillet with sides. Add onions and cook until translucent, about 5 minutes.

4Add the ground beef and cook until browned, about 10 minutes. As the beef cooks, use a wooden spoon to break it up into small pieces in the pan. Season with 1/4 teaspoon of salt and a few grinds of black pepper. Drain excess fat from the meat.

5Pour in the marinara sauce and cook until heated through. Take the pan off of the heat and add the cooked and drained pasta. Toss well, taste for seasoning, and adjust with salt and black pepper.

6In a small bowl, stir sour cream and basil pesto until well blended.

7Spoon half of the spaghetti into the baking dish. Spread the sour cream and pesto mixture over the pasta and scatter with half of the mozzarella cheese. Top with the remaining pasta, lightly press everything into the baking dish and then scatter the remaining mozzarella cheese.

8Place the baking dish onto an aluminum-lined baking dish (just in case any sauce drips over the sides of the baking dish). Bake until the cheese has melted and the sauce bubbles, about 30 minutes. Let stand for 10 minutes before serving.

Adam and Joanne’s Tips

Storing: Leftover baked spaghetti can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months. Thaw overnight in the fridge before reheating.

Make ahead tips: Assemble, cover with a sheet of parchment paper, and then cover the baking dish with foil. Refrigerate for up to 2 days before baking.

The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1/8 of the dish
/
Calories
540
/
Total Fat
17.8g
/
Saturated Fat
6.4g
/
Cholesterol
60.6mg
/
Sodium
1194.8mg
/
Carbohydrate
61.1g
/
Dietary Fiber
6g
/
Total Sugars
12.3g
/
Protein
32.3g

AUTHOR:

Joanne Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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January 15, 2026
Mediterranean Fish with White Bean Purée
Try this Mediterranean fish baked with cherry tomatoes, garlic, olives and lemon, served with white bean purée and arugula salad for a bright, feel-good dinner that is packed with protein, fiber and healthy fats.

Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Healthy Fish Recipes

If you’re looking for healthy dinner recipes with a Mediterranean vibe, this tray-baked white fish with juicy cherry tomatoes, briny olives, garlic, lemon, and herbs is easy, vibrant and fresh. It’s paired with creamy, rustic white bean puree and a quick balsamic-dressed arugula salad that brings a little peppery crunch to balance everything out.

And while it’s essentially a Mediterranean fish recipe, the white bean purée is the unsung hero here — it’s got garlic, lemon, olive oil, and a dollop of Greek yogurt for creaminess, plus it’s loaded with fiber. This whole plate is naturally gluten-free and packed with protein and healthy fats.

Macros per serving (approx): 540 calories, 45 g protein, 10 g fiber, 46 g carbs, 21 g fat

👉 This recipe is part of my high-fiber and protein meals. You might also like these recipes: chicken shawarma with baked rice, chicken taco soup, Asian cucumber tofu salad, viral carrot salad with chicken and edamame, and spicy tuna seaweed bites.

What You’ll Need

Here is what you’ll need for this Mediterranean fish with white bean purée. Find the full measurements in the recipe card below.

For the fish:
- White fish fillets – choose firm, flaky varieties like cod, barramundi, snapper or mahi mahi.
- Olive oil & lemon juice – adds richness and brightness.
- Cherry tomatoes & olives – sweet, juicy, salty, and full of flavor.
- For extra flavor: garlic, dried oregano or thyme for herby vibes, smoked paprika for a hint of smoky depth, salt and pepper – balance and seasoning.
- Lemon slices & parsley – garnish with freshness.
For the white bean purée:
- Canned white beans – high in fiber and protein; rinse and drain well.
- Garlic, lemon juice, olive oil – for zing and richness.
- Greek yogurt – makes it super creamy, go for low-fat, high-protein Greek yogurt.
- Salt & optional splash of water or stock – for seasoning and texture adjustment; you can also use the can liquid from the beans.
For the balsamic arugula salad:
- Fresh arugula/rocket – peppery and crisp.
- Red onion – a little sharpness.
- Balsamic vinegar & olive oil – classic dressing.
- Shaved Parmesan – optional, for salty umami (omit if dairy-free).
How To Make Mediterranean Fish with White Bean Purée

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make baked fish with with white bean purée and balsamic arugula salad.
- Preheat oven to 200°C / 400°F.
- Layer fish in a baking dish, drizzle with olive oil + lemon juice, season.
- Add garlic, tomatoes, olives around the fish. Sprinkle herbs, paprika, salt, and pepper. Top with lemon slices and bake 15–20 minutes until fish flakes.
- Blend white bean purée ingredients until mostly smooth but a bit rustic. Thin with water/stock/liquid from the can, if needed.
- Toss salad ingredients together with balsamic and olive oil.
- To serve: Spoon purée onto plates, top with fish, tomatoes/olives, drizzle pan juices, add salad.
Watch The Video

Recipe Tips
- Fish swaps: Snapper, barramundi, cod, tilapia — all work beautifully.
- Don’t over-blend the purée; we want texture.
- Make ahead: The purée and salad can be prepped earlier (don’t dress the salad!). Just bake fish fresh.
- Storage: Fish keeps 2–3 days in fridge. Purée up to 4 days or freeze.
Serving Suggestions

Serve this as a complete meal — you’ve got protein, fiber, healthy fats, and veggies all on the plate. If you’re extra hungry, crusty sourdough or roasted potatoes on the side wouldn’t be out of place.

💬 If you’ve tried this Mediterranean fish with white bean purée or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.
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Try this Mediterranean fish baked with cherry tomatoes, garlic, olives and lemon, served with white bean purée and arugula salad for a bright, feel-good dinner that is packed with protein, fiber and healthy fats. Find step-by-step photos and more recipe tips above.

For the white bean purée:

For the balsamic arugula:

Preheat the oven to 200°C / 400°F.

Place fish in a lightly oiled baking dish. Drizzle with olive oil and lemon juice.

Add smashed garlic, cherry tomatoes, and olives around the fish. Sprinkle with oregano, paprika, salt, and pepper. Top each fillet with a lemon slice.

Bake for 15–20 minutes, until fish is cooked through and flakes easily.

While the fish bakes, add beans, garlic, olive oil, lemon juice, and yogurt to a food processor or use a stick blender. Blend until mostly smooth but still a bit textured. Season and thin with water/stock if needed; you can use the liquid from the can as well.

In a bowl, toss arugula, onion, balsamic vinegar, olive oil, Parmesan (if using), salt, and pepper.

To serve: spoon ½–⅔ cup white bean purée onto each plate, top with a fish fillet, tomatoes, olives, a drizzle of pan juices, and a handful of arugula salad.

Can I use frozen fish? Absolutely. Just make sure it’s fully thawed and patted dry before baking.

What beans are best? Cannellini or great northern beans work beautifully here — soft and creamy but still hold some texture. You can also try this with black beans for a contrast of colors, or even with chickpeas.

Dairy-free option? Skip the Greek yogurt and Parmesan. You can sub with a little extra olive oil in the purée for creaminess.

Why not mashed potatoes? White bean purée is higher in fiber and protein and supports blood sugar balance better than starchy mash — plus it’s just so good.

Fish swaps: Snapper, barramundi, cod, tilapia — all work beautifully.

Don’t over-blend the purée; we want texture.

Make ahead: The purée and salad can be prepped earlier (don’t dress the salad!). Just bake fish fresh.

Storage: Fish keeps 2–3 days in fridge. Purée up to 4 days or freeze.

Calories: 540kcal | Carbohydrates: 46g | Protein: 45g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 73mg | Sodium: 1117mg | Potassium: 1476mg | Fiber: 10g | Sugar: 4g | Vitamin A: 966IU | Vitamin C: 23mg | Calcium: 256mg | Iron: 7mg

Keywords: baked fish, Mediterranean Baked Fish With White Bean, mediterranean fish recipes, white fish recipes
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January 15, 2026
9 Recipes to Make with Rotisserie Chicken

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Let’s chat costs. Grocery prices are no joke right now, so I wanted to put together something that actually helps stretch your dollar. Rotisserie chicken is one of my favorite budget tricks. It is already cooked, full of flavor, and usually way cheaper than buying and cooking chicken yourself.

I have rounded up 9 recipes that you can make using a rotisserie chicken (I got mine at Costco for only $4.99!). Because the chicken is cooked and ready to be shredded which not only saves you money but time!

Why Rotisserie Chicken Is the Best Shortcut

Rotisserie chicken gives you a built-in head start on dinner. It is juicy, already seasoned, and you can shred it in minutes. Then just choose a recipe, toss everything together, and dinner is basically done. These recipes are delicious (how can you go wrong with chicken casserole) and perfect for nights when you do not want to think about what is for dinner.

Can’t Find a Rotisserie Chicken?

If rotisserie chicken sells out or you cannot get to the store, canned chicken works in almost all of these recipes. Just drain it well and fluff with a fork so it shreds like rotisserie. It is a great pantry backup for busy nights!

You can also cook a chicken yourself in the air fryer! Check out my tips on how to do that HERE.

Crack Chicken Casserole

Crack chicken casserole is creamy, cheesy, bacon-filled goodness that your family is going to want on repeat. It’s the perfect comfort food and ready in 30 minutes!

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Crockpot White Chicken Chili

Crockpot White Chicken Chili combines chopped onions, garlic, spices, rotisserie chicken, green chiles, hearty beans, and chicken broth. The best part is the flavors meld in your slow cooker while it cooks all day.

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Shredded Chicken Tacos- 4 Ways

Shredded Chicken Tacos are a filling and flavorful dinner ready in just 10 minutes. The chicken is perfectly seasoned and served on a warmed tortilla topped with all of your favorite toppings. It’s always a hit!

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Easy Teriyaki Chicken Casserole

Easy Teriyaki Chicken Casserole is a simple casserole made with homemade teriyaki sauce, vegetable stir fry and rice that’s all baked to perfection. A savory dish that everyone loves!

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Baked Chicken Spaghetti

Baked chicken spaghetti is an easy dinner casserole. Tender pieces of chicken tossed with tender noodles and a creamy tomato sauce.

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The Very Best Poppy Seed Chicken Casserole

Poppy seed chicken casserole is such a classic dish that is incredibly easy to make! A creamy chicken casserole topped with a buttery ritz topping; this will be the best casserole that you ever make!

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Marry Me Chicken Soup

Fall in love with the creamy, comforting flavors in this marry-me chicken soup! It’s loaded with shredded chicken and tender noodles in a rich and creamy soup base. The irresistible flavors from the sun-dried tomatoes, garlic, and parmesan cheese take this soup over the top!

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Million Dollar Chicken Casserole

Million Dollar Chicken casserole is both delicious and easy to make. The combination of tender chicken, creamy sauce, and crispy Ritz cracker topping is irresistible. The flavor and texture is so good, you’ll think it costs a million dollars!

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Chicken Salad Croissant Sandwich

This is the Best Chicken Salad EVER! It’s packed with flavor and some crunch and is the perfect sandwich for any occasion!

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Tell Me Your Favorite Grocery Hack!

Look, we all are looking ways to save money on our grocery bills. Help everyone out and drop a comment below with your favorite hack to help lower that bill!

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January 15, 2026
Sausage Stuffed Shells Recipe
Our family’s favorite sausage stuffed shells recipe has an incredibly flavorful filling made with sausage, ricotta, and spinach. It’s also surprisingly easy to make.

Everyone I’ve shared these with has loved them. The cheesy, sausage filling tucked inside each shell makes this recipe hard to resist. The first time I made them, I stepped away from the table for just a minute and came back to find that Adam had already eaten half the pan.

That’s when I knew this one was special. So many of our readers have fallen for these sausage and spinach stuffed shells, and I can’t wait for you to try them too.

Key Ingredients
- Pasta Shells: Use large dried pasta shells and cook them in boiling water until al dente before filling.
- Sausage: Italian bulk sausage is my go-to, but fresh sausage links with the casings removed work just as well. For extra kick, try using hot or spicy sausage.
- Tomatoes and Spinach: I use canned tomatoes and frozen spinach. Be sure to thaw the spinach and squeeze out any excess moisture before mixing it into the filling.
- Ricotta and Mozzarella: I like whole-milk ricotta and shredded mozzarella for the creamiest filling. Cottage cheese is a great substitute for ricotta. It’s actually what I use in our popular manicotti recipe.
- Marinara Sauce: You’ll bake the shells on a layer of marinara sauce. You can use homemade marinara, our easy pasta sauce, or your favorite store-bought pasta sauce.
Find the full recipe with measurements below.

How to Make Sausage Stuffed Shells

Tip 1: Make the filling while the pasta shells cook. While the pasta shells cook in boiling water, I make the easy sausage filling. I brown the sausage, then stir in garlic, tomatoes, and spinach. Then, for my favortie part. To make it creamy, I mix in the ricotta cheese.

Tip 2: Bake on a bed of marinara. I love how the shells turn a little golden and crisp on top as they bake. Placing them on top of the marinara sauce instead of covering them helps with this.

I stuff the ricotta sausage mixture into the shells, set them on a bed of marinara, sprinkle cheese over the top, and bake until the edges begin to brown and the cheese melts.

Serving Suggestions

Serve these with a crisp green salad tossed in a simple vinaigrette, or go classic with our Caesar or Italian chopped salad. Add slices of cheesy garlic bread, homemade focaccia, or a crusty baguette on the side for soaking up the sauce. For a little extra veggies, roasted vegetables like broccoli, zucchini, or asparagus are perfect.

More Stuffed Shells Recipes
Sausage Stuffed Shells

PREP
15 mins

COOK
35 mins

TOTAL
50 mins

The sausage and ricotta filling for these shells holds up beautifully, making them just as perfect for a cozy dinner as they are for serving as finger food. You can use any type of sausage you prefer. If you’re using a leaner sausage, add a drizzle of oil to the pan before browning to keep the filling rich and flavorful.

When cooking the pasta, add a few extra shells to the pot, as some may tear during boiling. The filling in this recipe makes enough for about 16 filled shells.

Makes 4 servings

You Will Need

20 jumbo dried pasta shells

20 jumbo dried pasta shells

1 pound fresh Italian pork sausage, casings removed (450g)

3 medium cloves garlic, minced

1 (14 ounce) can diced tomatoes

1 (10 ounce) package frozen spinach, thawed and squeezed dry, 1 ¼ cups

½ cup ricotta cheese (113g)

½ cup shredded mozzarella cheese (56g)

Salt and fresh ground black pepper

2 cups marinara sauce (470ml)

Directions

1Prep: Preheat your oven to 350°F (177°C). Set aside a 3-quart baking dish.

2Cook the shells: Bring a large pot of salted water to a boil. Add the pasta shells and cook according to the package directions until al dente. Drain and rinse under cold water to stop the cooking.

3Make the filling: Meanwhile, heat a wide skillet over medium-high heat. Add the sausage and cook until browned, about 10 minutes, breaking it into small pieces with a wooden spoon as it cooks. Stir in the garlic, tomatoes, and the thawed, ringed-out spinach. Cook until heated through and the liquid has reduced by half, about 2 minutes. Remove the pan from the heat and stir in the ricotta cheese. Taste and season with salt and pepper.

4Assemble: Spread about 1 cup of marinara sauce over the bottom of the baking dish. Fill each shell with the sausage mixture and arrange them in the dish. Sprinkle the top with mozzarella cheese.

5Bake: Bake until the tips of the shells begin to brown and the cheese has melted, about 25 minutes. Warm the remaining marinara sauce and serve it alongside the shells.

Adam and Joanne’s Tips

Storing: Leftover shells can be stored in an airtight container in the refrigerator for up to 3 days and about 3 months in the freezer.

Sausage with casing: If you cannot find bulk sausage, buy sausage formed into links, and then remove the casings by cutting a slit down the sausage and pulling the casing away from the meat.

Use fresh spinach: Cook 1 pound of fresh spinach until wilted, squeeze out excess moisture, and add to the filling.

The nutrition facts provided below are estimates.

Nutrition Per Serving
Calories
625
/
Protein
33g
/
Carbohydrate
32g
/
Dietary Fiber
7g
/
Total Sugars
8g
/
Total Fat
30g
/
Saturated Fat
13g
/
Cholesterol
86mg

AUTHOR:

Joanne Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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January 14, 2026