We were watching Happy Gilmore 2 and spotted Travis Kelce’s surprise cameo which instantly reminded me of his mom’s famous cookies. I made a reel of her viral version (they’re SO good), and it got me thinking… there are so many celebrity and restaurant recipes worth recreating at home. So I rounded up 8 of our favorite copycat recipes, including Taylor Swift’s viral chai cookies!

From Taylor’s Cookies to Takeout Faves

Whether you’re in the mood for something sweet, something savory, or just want to save money and skip the drive-thru, this list has something for everyone:

• A copycat version of Taylor Swift’s cozy chai cookies (yes, the ones with the handwritten note).
• Viral celebrity favorites and restaurant dupe recipes that taste just like the real thing.
• Easy-to-follow instructions so you can nail the flavors at home—even on a weeknight

1. Taylor Swift Chai Cookies

4.45 from 9 votes

These cozy, spiced cookies went viral thanks to Taylor herself. Once you try them, you’ll see why!

Get the Recipe

2. La Scala Salad (The Kardashian Salad)

No ratings yet

This crunchy chopped salad is the one the Kardashians always order. It’s light, flavorful, and easy to meal prep.

Get the Recipe

3. Spaghetti alla Nerano (Stanley Tucci’s Zucchini Pasta)

No ratings yet

This creamy zucchini pasta went viral after Stanley Tucci shared it. A simple, delicious dish straight from the Amalfi Coast.

Get the Recipe

4. Copycat Starbucks Egg Bites

4.92 from 25 votes

Skip the drive-thru and make these fluffy, protein-packed egg bites at home. Great for breakfast or a grab-and-go snack.

Get the Recipe

5. Copycat Chilis Queso

3.64 from 11 votes

Warm, melty, and addicting. This easy queso recipe tastes just like the one from Chili’s and only takes a few simple ingredients.

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6. PF Changs Super Easy Mongolian Beef

4.83 from 46 votes

Sticky sauce, tender beef, and all the takeout vibes. This recipe comes together fast and tastes just like the original.

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7. Cheesecake Factory Avocado Egg Rolls

4 from 5 votes

Crispy on the outside and creamy inside. These copycat rolls are perfect for appetizers, game days, or anytime snacking.

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8. Olive Garden Creamy Chicken Gnocchi Soup

4.68 from 50 votes

This rich and creamy soup tastes just like the one from Olive Garden. Make it at home in one pot and serve it with crusty bread.

Get the Recipe

Try These Next!

Copycat Recipes

Copycat Crumbl Cookies

40 minutes

Dinner

Copycat Chick-fil-A Nuggets and Sauce

40 minutes

Side Dishes

Copycat Texas Roadhouse Rolls

1 hour 50 minutes

Salads

Fuji Apple Chicken Salad (Panera Bread Copycat)

10 minutes

Hi, I’m Alyssa! Mom of four, self-taught cook, and the creator of The Recipe Critic. I started this blog back in 2012 as a way to share the recipes I was making for my family, and it’s grown into one of the most trusted food blogs for home cooks around the world.

As a kid, my grandma taught me the art of baking from scratch – pancakes, bread, and cookies were her specialties. Those early kitchen adventures sparked a lifelong passion for creating delicious meals. Fast forward to adulthood, with four kids of my own, I realized I wanted to share that same joy of cooking with others. And so, The Recipe Critic was born.

Here’s a little about me:

• I’m a self-taught cook. I didn’t go to culinary school. I learned by doing—starting with family recipes, a lot of trial and error, and figuring out how to make food my kids would actually eat.
• I’m a mom of four. My kids are my inspiration and also my taste testers. If they don’t love a recipe, I don’t post it.
• I started this blog after moving away from home. I was figuring out how to cook for myself and my family on a tight budget, and I wanted a place to share what I was learning in the kitchen.
• I live and work in Utah. I run The Recipe Critic from a studio kitchen right behind my house, alongside an incredible all-women team.
• I keep my recipes realistic. You’ll find meals that are affordable, family-friendly, and easy to get on the table—even on a weeknight.
• In 2024, I published my first cookbook. The Tried & True Cookbook is a collection of 150+ of my most-loved recipes, including everything from air fryer dinners to slow cooker favorites.

This blog has always been about helping people feel more confident in the kitchen. Whether you’re cooking for one or feeding a full house, I hope you find recipes here that make your life a little easier—and a lot more delicious.

From Blog to Brand

Since starting The Recipe Critic in 2012, I’ve grown this blog into one of the most-visited cooking sites, reaching millions of readers every month. What began as a personal project turned into a full-time career I never could’ve imagined—and I’m so grateful for every bit of it.

Here’s what I’ve been up to along the way:

• Over a decade of recipe development. I’ve written and tested thousands of recipes that are now used every single day in homes around the world!
• Author of The Tried & True Cookbook (2024). This cookbook features over 150 of my most-loved recipes and was designed to make everyday meals easier and more approachable. You can find it here.
• Featured on national TV. I was invited to Good Morning America to share quick and easy meals from my cookbook with a national audience.
• Regular guest on Utah local news. I’ve been featured on KSL Studio 5 and Fox 13 News Utah where I’ve shared recipes, kitchen tips, and my journey as a food creator along with news articles about my life as a food blogger as shown in the Salt Lake Tribune.
• Covered by national media. My recipes and story have been highlighted by outlets like the New York Times, BuzzFeed, Parade, PureWow, Woman’s World, and ABC News.
• Social media reach of over 12 million. My audience continues to grow across Facebook, Instagram, Pinterest, and YouTube, where I connect with home cooks daily through recipe videos and tutorials.

Building The Recipe Critic has been one of the most unexpected and rewarding experiences of my life—and it all started with one simple goal: to make home cooking easier for families like mine.

Outside the Kitchen

When I’m not in the kitchen testing recipes or working behind the scenes on the blog, I love spending time with my family and getting outdoors. We have a cabin in the mountains, and it’s one of my favorite places to relax, unplug, and reset. Whether it’s summer hikes, snowy winters, or just sitting on the deck with a good meal, the cabin is our escape.

I also love to travel—both to discover new food and experience new cultures. Exploring local markets, trying new dishes, and getting inspired by flavors from around the world plays a big role in how I create recipes back home.

My family is everything to me, and a lot of what I share on The Recipe Critic is inspired by the way we actually live: busy schedules, real meals, time together, and a love for good food—wherever we happen to be.

Connect with Me

I always love hearing from readers, brands, and anyone who shares a passion for food. Whether you have a question about a recipe, are interested in working together, or just want to reach out, I’d love to hear from you.

Email: alyssa@therecipecritic.com

You can also connect with me here:

• Instagram
• Pinterest
• Facebook
• YouTube
• Tik Tok

I genuinely appreciate every message and comment I receive. Connecting with this community means a lot to me, and it’s what keeps me inspired to keep sharing recipes and cooking tips. Thank you for being here.

Caldo de Pollo is a comforting and flavorful Mexican chicken soup made with tender chicken, hearty vegetables, and a rich, savory broth. It’s warm, nourishing, and perfect for cozying up on a chilly day!

It’s Worth The Hype

You guys! Caldo de Pollo is my new go-to chicken soup. I am in love with the incredibly bright flavors that meld while they slowly simmer on the stovetop. The ingredients are similar to traditional chicken noodle soup. The differences are potatoes, chicken thighs, tomatoes, jalapeno, and corn. Just trust me and go make it already! It’s perfect to cozy up to on a cold day.

Ingredients Needed

How to Make Caldo de Pollo

Making Caldo de Pollo is easier than you think! Simply simmer the chicken with veggies, then blend to create a rich, flavorful broth. Lastly, add the carrots, potatoes, and corn for a hearty and wholesome meal. Finish with a squeeze of lime and a sprinkle of fresh cilantro for the perfect comforting bowl of soup.

1. Cook: Heat the water in a large pot on the stove over medium-high heat. Add the chicken thighs, onion, jalapeno, garlic, salt, and black pepper to the water. Bring to a boil, then reduce the heat to medium-low, cover, and gently boil for 20 minutes.
2. Blend Vegetables: Remove 1 cup of the broth and then pour it into a blender. Use a small strainer to remove the onion, jalapeño, and garlic from the water, then add them to the blender. Add the chicken bouillon, oregano, and Roma tomatoes, then blend the veggies until smooth. 
3. Shred the Chicken: Take the chicken from the pot and shred it using two forks.
4. Continue to Cook and Serve: Return the shredded chicken to the pot along with the vegetable puree, carrots, and potatoes. Cover and gently boil for about 10-15 minutes or until the vegetables are tender. Serve the soup fresh with toppings like cilantro, lime juice, hot sauce, or Mexican Rice.

More Soup Recipes

Whether you’re craving a rich and creamy soup, a hearty stew, or a flavorful chili, I have a huge collection of soup recipes. Perfect for fall and winter, they’re easy to make and so warm and cozy! Here are some of our favorites to try next!

Soup

White Lasagna Soup

1 hour

Dinner

Vietnamese Noodle Soup

50 minutes

Dinner

Taco Soup

30 minutes

Soup

Ham and Bean Soup

35 minutes

Print

Caldo de Pollo

Caldo de Pollo is a comforting and flavorful Mexican chicken soup made with tender chicken, hearty vegetables and a rich, savory broth.

Course Dinner, Main Course

Cuisine Mexican

Keyword Caldo de Pollo, caldo de pollo recipe, Mexican chicken soup

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Calories 267kcal

Author Alyssa Rivers

Ingredients

• 6 boneless skinless chicken thighs, or your favorite chicken pieces
• 8 cups water
• 1 medium onion, quartered
• 1 jalapeño pepper, seeded and halved
• 4 cloves garlic
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 teaspoon chicken bouillon powder
• 1 teaspoon oregano
• 3 Roma tomatoes
• 3 medium chopped carrots
• 3 ribs chopped celery
• 3 ears corn, halved
• 2 large chopped russet potatoes peeled
• chopped cilantro and lime, optional for garnish

Instructions

• Heat the 8 cups water in a large pot on the stove over medium-high heat. Add the 6 boneless skinless chicken thighs, 1 medium onion, 1 jalapeño pepper, 4 cloves garlic, 2 teaspoons salt, and 1 teaspoon pepper to the water. Bring to a boil, reduce the heat to medium-low, cover, and gently boil for 20 minutes.
• Remove 1 cup of the broth and pour it into a blender. Use a small strainer to remove the onion, jalapeño, and garlic from the water then add them to the blender. Add 1 teaspoon chicken bouillon powder, 1 teaspoon oregano, and 3 Roma tomatoes. Blend the vegetables until smooth.
• Take the chicken from the pot and shred it using two forks.
• Return the shredded chicken to the pot along with the vegetable puree, 3 medium chopped carrots, 3 ribs chopped celery, 3 ears corn, and 2 large chopped russet potatoes. Cover and gently boil until the vegetables are tender, about 10-15 minutes.
• Serve the soup fresh with toppings like cilantro, lime, hot sauce, or Mexican Rice.

Nutrition

Calories: 267kcal | Carbohydrates: 30g | Protein: 26g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 107mg | Sodium: 1017mg | Potassium: 1064mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5506IU | Vitamin C: 18mg | Calcium: 73mg | Iron: 2mg

Black bean brownies are rich, fudgy, and packed with chocolatey goodness! They have a slightly denser texture, similar to a protein bar, but still satisfy that brownie craving. While adults may notice a slight difference from traditional brownies, kids won’t be able to tell!

Sweet and Satisfying

This black bean brownie recipe is my new go-to when I’m craving something sweet. I love being able to satisfy my sweet tooth while also getting some of my fiber for the day! I don’t feel as guilty eating more than one! The texture the black beans add to these brownies makes them perfectly dense and fudgy. You guys are going to love them!

Black Bean Brownie Ingredients

How to Make Black Bean Brownies

Black bean brownies are a breeze to make with simple ingredients and a food processor! Just mix, bake, and enjoy! I love seeing my kids enjoy these, raving about how they’re the best they’ve ever had—completely unaware that they’re packed with a whole can of black beans!

1. Prep: Preheat the oven to 350ºF and spray an 8x8x2-inch baking pan with nonstick cooking spray. Add the rinsed black beans to a food processor.
2. Process Beans: Blend the beans until smooth, scraping down the sides and bottom of the processor as needed.
3. Add the Other Ingredients: Add the cocoa powder, flour, sugar, melted butter, egg, salt, instant coffee, vanilla extract, and baking powder to the food processor.
4. Combine: Blend until combined. Scrape down the sides and bottom of the food processor and blend for a few more seconds to ensure the batter is fully combined.
5. Stir in Chocolate Chips: Transfer the batter to a medium bowl and stir in the chocolate chips.
6. Bake: Pour the batter into the prepared baking pan. Sprinkle a few extra chocolate chips on top, if desired, and bake for 21-24 minutes. They are done when a toothpick comes out clean from the center. Let the brownies cool for at least 10 minutes before serving.

More Brownie Recipes

If you’re craving more brownies, you have to try these other favorites! Each one has a unique flavor, but they all have one thing in common—they disappear fast because they’re so delicious! Check out my full collection of brownies!

Desserts

Strawberry Cheesecake Brownies

4 hours 25 minutes

Desserts

Glazed Lemon Brownies

30 minutes

Desserts

Salted Caramel Brownies

55 minutes

Desserts

Cherry Cheesecake Brownies

1 hour

Print

Black Bean Brownies

Black bean brownies are rich, fudgy, and packed with chocolatey goodness! They have a slightly denser texture, similar to a protein bar, but still satisfy that brownie craving.

Course Dessert

Cuisine American

Keyword black bean brownie batter, Black Bean Brownies, Black Bean Brownies Recipe, Easy black bean brownies, recipe for brownies using black beans

Prep Time 10 minutes minutes

Cook Time 24 minutes minutes

cooling time 10 minutes minutes

Total Time 44 minutes minutes

Servings 9 brownies

Calories 261kcal

Author Alyssa Rivers

Equipment

• 1 food processor

Ingredients

• 1 (15-ounce) can black beans, drained and rinsed
• ⅓ cup unsweetened cocoa powder
• ½ cup all-purpose flour
• ½ cup granulated sugar
• ¼ cup melted salted butter
• 1 large egg
• ¼ teaspoon salt
• 1 teaspoon instant coffee
• 2 teaspoons vanilla extract
• ½ teaspoon baking powder
• ¾ cup semi-sweet chocolate chips

Instructions

• Preheat the oven to 350 degrees Fahrenheit and spray an 8 x 8 x 2-inch baking pan with nonstick cooking spray.
• Add 1 (15-ounce) can black beans, to a food processor and blend until smooth.
• Add ⅓ cup unsweetened cocoa powder, ½ cup all-purpose flour, ½ cup granulated sugar, ¼ cup melted salted butter, 1 large egg, ¼ teaspoon salt, 1 teaspoon instant coffee, 2 teaspoons vanilla extract, and ½ teaspoon baking powder and blend until combined. Scrape down the sides and bottom of the food processor and blend for a few more seconds to ensure the batter is fully combined.
• Transfer the batter to a medium bowl and stir in ¾ cup semi-sweet chocolate chips.
• Pour the batter into the prepared baking pan. Sprinkle a few extra chocolate chips on top, if desired, and bake for 21-24 minutes, until a toothpick comes out clean from the center.
• Let the brownies cool for at least 10 minutes before serving.

Nutrition

Calories: 261kcal | Carbohydrates: 34g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 296mg | Potassium: 323mg | Fiber: 6g | Sugar: 17g | Vitamin A: 193IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 3mg

Crispy Air Fryer Eggplant is a fun flavorful snack that is a healthier option than typical fried snacks. Tender eggplant slices are coated in crispy breadcrumbs and parmesan cheese, deliciously seasoned, then air-fried to perfection.

Healthy Snack Idea

Don’t give up flavor for healthier snack options. This recipe combines both by not frying everything in oil and instead of cheese or meat, you are using a hearty vegetable as your base! You can also try my air fryer zucchini fries, crispy chickpeas, and parmesan kale chips.

Ingredients Needed

How to Make Air Fryer Eggplant

Give yourself time for the eggplant to dry out a bit to make these delicious air fryer eggplant crisps. Once they have dried a little, everything comes together quickly. Scroll to the bottom of the post for exact measurements for the ingredients.

1. Prep: Sprinkle the eggplant slices with salt on both sides and place on a paper towel for 20 minutes to absorb any liquid. Flip the slices halfway through to absorb the other side.
2. Egg Wash: Whisk the egg in a small bowl and set aside.
3. Stir: Combine the panko breadcrumbs, flour, Italian seasoning, garlic powder, and parmesan cheese in a medium bowl. 
4. Dip: Dip the air fryer eggplant slices into the egg mixture to coat both sides. 
5. Coat: Dip the egg-coated slices in the panko mixture to coat both sides, then place aside on a plate.
6. Air Fry: Place them in a single layer in the air fryer basket. Spray both sides of the breaded eggplant with olive oil spray! Cook at 375 degrees Fahrenheit for 15-20 minutes until the eggplant slices are golden brown. Flip the eggplant slices halfway through the cooking time. Work in batches if necessary. Serve your air fryer eggplant with marinara sauce.

More Eggplant Recipes to Try

Dinner

Air Fryer Eggplant Pizza

15 minutes

Eggplant

Grilled Eggplant

20 minutes

Dinner

The Best Vegetarian Lasagna

1 hour 40 minutes

Dinner

Amazing Eggplant Parmesan

1 hour 40 minutes

Print

Air Fryer Eggplant

Crispy Air Fryer Eggplant is a fun flavorful snack that is a healthier option than typical fried snacks.

Course Appetizer, Side Dish, Snack

Cuisine American

Keyword air fryer eggplant recipe

Prep Time 25 minutes minutes

Cook Time 16 minutes minutes

Total Time 41 minutes minutes

Servings 4 people

Calories 139kcal

Author Alyssa Rivers

Equipment

• Air Fryer

Ingredients

• 1 eggplant, sliced into ¼-inch rounds
• ½ teaspoon Kosher salt
• 1 egg
• ½ cup panko breadcrumbs
• ⅓ cup all-purpose flour
• ½ teaspoon Italian seasoning
• ¼ teaspoon garlic powder
• ¼ cup grated parmesan cheese

Instructions

• Sprinkle the eggplant slices with ½ teaspoon Kosher salt on both sides and place on a paper towel for 20 minutes to absorb any liquid. Flip the slices halfway through to absorb the other side.
• Whisk 1 egg in a small bowl and set aside.
• Combine the ½ cup panko breadcrumbs, ⅓ cup all-purpose flour, ½ teaspoon Italian seasoning, ¼ teaspoon garlic powderand ¼ cup grated parmesan cheese in a medium bowl.
• Dip the eggplant slices into the egg mixture to coat both sides.
• Dip the egg coated slices in the panko mixture to coat both sides then place aside on a plate.
• Place them in a single layer in the air fryer basket. Spray both sides of the breaded eggplant with olive oil spray! Cook at 375 degrees Fahrenheit for 15-20 minutes until the eggplant slices are golden brown. Flip the eggplant slices halfway through the cooking time. Work in batches if necessary.
• Serve with marinara sauce for dipping!

Nutrition

Calories: 139kcal | Carbohydrates: 21g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 46mg | Sodium: 473mg | Potassium: 320mg | Fiber: 4g | Sugar: 5g | Vitamin A: 144IU | Vitamin C: 3mg | Calcium: 91mg | Iron: 1mg

Turkey chili is such a comforting, tasty meal! Packed with ground turkey, tender vegetables, hearty beans, and a blend of bold spices, it’s filled with the most delicious flavor. Great for making ahead and feeding a crowd!

Feel-Good Food

This easy turkey chili is well-balanced, high in protein, loaded with fiber, and vitamin-rich vegetables. As I get older, I am always on the lookout for recipes that not only help me reach my goals but taste amazing and help me feel full and satisfied. This turkey chili delivers on all accounts!

Ingredients Needed for Turkey Chili

Turkey chili comes together quickly and easily with simple ingredients you probably already have in your pantry!

How to Make Turkey Chili

Grab your ingredients, pull out the soup pot, and let’s make chili! Cooking up turkey chili is an absolute breeze. Just sauté the veggies, brown the meat, and mix in the other ingredients. Then, let it simmer until it’s hearty, thick and flavorful!

1. Sauté: Add the olive oil to a large pot and heat over medium-high heat. Add the onion, bell pepper, and garlic and cook until almost tender.
2. Brown: Add the ground turkey and cook until browned and no pink remains.
3. Combine: Add the chicken broth, tomato sauce, diced tomatoes, pinto beans, kidney beans, chili powder, oregano, cumin, coriander, salt, pepper, and cayenne, then stir to combine.
4. Simmer: Bring the chili to a boil, then reduce the heat to low and simmer until it starts to thicken and flavors combine, for about 30 minutes. Serve with the toppings of your choice.

More Delicious Chili Recipes

During the winter months, my family is all about chili for dinner! There’s nothing better to warm you up on a chilly day. Here are some of our favorite recipes that I make all the time. I know your families will love them just as much as mine does.

Dinner

Slow Cooker Chili

6 hours 15 minutes

Dinner

Vegetarian Chili

30 minutes

Breakfast

Breakfast Chili

1 hour 20 minutes

Dinner

Crockpot White Chicken Chili

6 hours 15 minutes

Print

Turkey Chili

Turkey chili is such a comforting, satisfying meal! Packed with ground turkey, tender vegetables, hearty beans, and a blend of bold spices, it’s filled with the most delicious flavor.

Course Dinner, Main Course

Cuisine American

Keyword best turkey chili recipe, ground turkey chili, Turkey Chili, Turkey Chili Recipe

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 8 servings

Calories 277kcal

Author Alyssa Rivers

Ingredients

• 2 pounds ground turkey
• 1 tablespoon olive oil
• 1 ½ cup diced onion, about 1 small onion
• 1 cup diced green bell pepper, about 1 bell pepper
• 2 teaspoons minced garlic, about 2 cloves
• 2 cups chicken broth
• 1 (8-ounce) can tomato sauce
• 1 (15-ounce) can diced tomatoes, not drained
• 1 (15-ounce) can pinto beans, drained
• 1 (15-ounce) can red kidney beans, drained
• 3 tablespoons chili powder
• 1 tablespoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon cayenne pepper

Instructions

• Add the 1 tablespoon olive oil to a large pot and heat over medium-high heat. Add the 1 ½ cup diced onion, 1 cup diced green bell pepper, and 2 teaspoons minced garlic,and cook until almost tender. Add in the 2 pounds ground turkey and cook until browned and no pink remains.
• Add in the 2 cups chicken broth, 1 (8-ounce) can tomato sauce, 1 (15-ounce) can diced tomatoes, 1 (15-ounce) can pinto beans, 1 (15-ounce) can red kidney beans, 3 tablespoons chili powder, 1 tablespoon dried oregano, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon salt, ¼ teaspoon ground black pepper, and ¼ teaspoon cayenne pepper. Stir to combine.
• Bring the chili to a boil, then reduce the heat to low and simmer it until it starts to thicken and flavors combine, about 30 minutes.
• Serve with the toppings of your choice.

Nutrition

Calories: 277kcal | Carbohydrates: 26g | Protein: 34g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 64mg | Sodium: 1107mg | Potassium: 970mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1214IU | Vitamin C: 25mg | Calcium: 101mg | Iron: 4mg

Boursin pasta is going viral on TikTok, and I know why! It’s simple to make and packed with flavor! It’s creamy with a distinct zingy bite from the Boursin cheese and sundried tomatoes. This dish screams flavor! It’s anything but boring.

Boursin Pasta Ingredients

You’re going to love how simple this list of ingredients is. Everything is basically ready to go! Toss it in your baking dish, boil your noodles and dinner is ready! For exact measurements, scroll to the bottom of the post.

• Boursin Cheese: Similar to cream cheese in texture, but not as tangy and infused with fine herbs giving this dish so much flavor. Get it from the store or make your own homemade Boursin cheese.
• Cherry Tomatoes: Add bright color and flavor with their sweet acidity.
• Sundried Tomatoes: Gives the pasta a rich, delicious flavor.
• Cloves Garlic Minced: Provides the perfect savory flavor.
• Fresh Basil: Heightens any Italian dish and takes it to the next level. Fresh basil is always best!
• Salt & Black Pepper: Enhances the flavors in the pasta dish.
• Pasta: You can use whatever you have on hand. I used cavatappi. I like its shape and chew.
• Pasta Water: Helps thin the sauce while keeping the creamy texture.
• Freshly Grated Parmesan: Gives the pasta a nutty, cheesy, salty flavor.
• Basil for Garnish: Adds a fresh minty flavor and a pop of color.

How to Make Boursin Cheese Pasta

There is a reason this Boursin pasta recipe is viral on TikTok! Just like Stanley Tucci’s pasta casserole! It seriously comes together quickly and easily. There is very little prep work, and everything is ready-made and easy to toss it all together.

1. Prep: Spray a 9x13x2 inch baking dish with cooking spray. Preheat the oven to 400 degrees Fahrenheit. Place the Boursin cheese in the center of the baking dish, then arrange the cherry tomatoes, sundried tomatoes, and garlic around it. Sprinkle the basil, salt, and pepper over everything, then bake the cheese and tomatoes for 20-25 minutes. The cheese should be melted, and the tomatoes tender and juicy.
2. Cook Pasta: While the cheese and tomatoes bake, cook the pasta according to the package directions until it’s al dente. Reserve 1 cup of the pasta water.
3. Add: Remove the pan of cheese and tomatoes from the oven and then whisk everything together into a sauce. Add pasta water to the sauce as needed to reach the desired consistency.
4. Garnish and Serve: Add the cooked pasta to the sauce and then mix to coat. Garnish with parmesan cheese and additional basil, and serve.

More Boursin Cheese-Inspired Recipes

If you’re like me, then Boursin cheese has become your new obsession! It makes everything taste better and has the most amazing creaminess to it. Here are a few more recipes for you to try using Boursin cheese.

Dinner

Boursin Chicken

35 minutes

Side Dishes

Boursin Mashed Potatoes

25 minutes

Dinner

Boursin Pork Chops

30 minutes

Dressings, Sauces, and Dips

Homemade Boursin Cheese

10 minutes

Print

Boursin Pasta

This Boursin pasta recipe has gone viral on social media. It's simple to make and packed with flavor! It's creamy with a distinct zingy bite from the Boursin cheese and sundried tomatoes. This dish screams flavor! It's anything but boring.

Course Dinner, Main Course

Cuisine American, Italian, Italian American

Keyword Boursin, Boursin Pasta

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6 people

Calories 535kcal

Author Alyssa Rivers

Ingredients

• 2 (5-ounce) packages of Boursin cheese, garlic and herbs
• 2 (10-ounce) packages of cherry tomatoes
• 1 (8-ounce) jar of sundried tomatoes, oil drained
• 2 cloves garlic minced, about 2 teaspoons
• 2 teaspoons fresh basil minced, about 5 leaves
• ½ teaspoon salt
• ½ teaspoon pepper
• 12 ounces pasta, I used cavatapi
• 1 cup reserved pasta water
• Freshly grated parmesan for garnish
• Additional basil for garnish

Instructions

• Spray a 9x13x2 inch baking dish with cooking spray. Preheat oven to 400 degrees Fahrenheit.
• Place 2 (5-ounce) packages of Boursin cheese, in the center of the baking sheet. Arrange 2 (10-ounce) packages of cherry tomatoes, 1 (8-ounce) jar of sundried tomatoes, and 2 cloves garlic minced, around the cheese. Sprinkle the 2 teaspoons fresh basil minced, ½ teaspoon salt, and ½ teaspoon pepper over everything.
• Bake the cheese and tomatoes for 20-25 minutes, the cheese should be melted and the tomatoes tender and juicy.
• While the cheese and tomatoes bake cook 12 ounces pasta, according to the package directions, until it’s al dente. Keep 1 cup reserved pasta water.
• Pull the pan of cheese and tomatoes out of the oven and whisk everything together into a sauce. Add pasta water to the sauce as needed to reach the desired consistency.
• Add the cooked pasta to the sauce and mix to coat. Garnish with Freshly grated parmesan for garnish and Additional basil for garnish and serve.

Notes

You may not need to use any reserved pasta water, this is all up to what consistency you want for your sauce.

If you want a smooth sauce, use an immersion blender, or blend the sauce in a blender to get a smooth consistency. 

Nutrition

Calories: 535kcal | Carbohydrates: 72g | Protein: 18g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Cholesterol: 49mg | Sodium: 547mg | Potassium: 1797mg | Fiber: 8g | Sugar: 21g | Vitamin A: 1325IU | Vitamin C: 39mg | Calcium: 104mg | Iron: 5mg

Pistachio Pudding Cookies are super soft, chewy, and irresistible! They’re easy to make, and adding pistachio pudding mix gives this cookie recipe wonderful flavor and the perfect tender texture!

Ingredients You’ll Need

This pistachio pudding cookie recipe is made with classic baking ingredients. Just be sure to grab a box of instant pistachio pudding mix at the store. Check out the recipe card at the bottom of the post for exact measurements.

• Butter: Use salted butter to add richness.
• Granulated Sugar: Makes these perfectly sweet!
• Brown Sugar: provides sweet caramel-like flavor and moisture.
• Pudding Mix: One package of instant pistachio pudding flavors these cookies and makes them deliciously soft. Be sure to disregard any instructions on the box—this is just an add-in to the cookie dough.
• Eggs: Binds the ingredients and provides structure to the cookies.
• Vanilla Extract: Provides a subtle warm sweetness.
• Almond Extract: Enhances the nutty pistachio flavor.
• Baking Soda: Helps the cookies rise.
• Flour: For light tenderness, use all-purpose flour.
• White Chocolate: You can mix in chopped white chocolate or white chocolate chips.
• Pistachios: Chopped pistachios for a nutty crunch that further enhances the pistachio flavor.
• Green Food Coloring: To make your fun holiday parties more green, you can add a small amount of green food coloring.

How to Make Pistachio Pudding Cookies

These pistachio cookies could not be easier to prepare. They come together in just about 15 minutes, and there is no need to chill the dough!

1. Beat Butter and Sugar: Preheat the oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper and set aside. In a large mixing bowl, beat the butter and sugars together until fluffy, about 3-4 minutes.
2. Beat in Pudding Mix: Add the pudding mix and beat until combined.
3. Wet Ingredients: Add the eggs, vanilla, and almond extract and beat until combined. Scrape down the sides and bottom of the bowl.
4. Add Dry Ingredients: Add the flour and baking soda and mix until combined. If desired, add a very small amount of green food coloring to make the cookies a brighter shade.
5. Fold in Chocolate and Nuts: Stir in the chocolate chips and chopped pistachios by hand.
6. Bake: Scoop the dough using a smaller scoop (about 1 ½ tablespoons) and place on the prepared cookie sheet. Bake for 8-12 minutes.

More Ways to Use Instant Pudding Mix

Instant pudding mix is a versatile ingredient that not only makes the softest cookies but is also great for flavoring a variety of delicious desserts. Here are some of my favorite recipes using instant pudding mix. Which one will you try next?

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Print

Pistachio Pudding Cookies

Pistachio Pudding Cookies are super soft, chewy, and irresistible! They're easy to make, and adding pistachio pudding mix gives this cookie recipe wonderful flavor and the perfect tender texture!

Course Dessert

Cuisine American

Keyword christmas cookies, holiday cookies, Pistachio Pudding Cookies, Pudding Mix Cookies, White chocolate pistachio cookies

Prep Time 15 minutes minutes

Cook Time 8 minutes minutes

Total Time 23 minutes minutes

Servings 24 cookies

Calories 208kcal

Ingredients

• ¾ cup salted butter, softened
• ¾ cup packed brown sugar
• ¼ cup granulated sugar
• 1 (3.4 ounce) package instant pistachio pudding
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract
• 1 teaspoon baking soda
• 2 ¼ cup all-purpose flour
• 1 cup chopped white chocolate or white chocolate chips
• ½ cup chopped pistachios
• green food coloring, optional

Instructions

• Preheat the oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper and set aside. In a large mixing bowl, beat ¾ cup salted butter,¾ cup packed brown sugar, and ¼ cup granulated sugar until fluffy, about 3-4 minutes.
• Add the 1 (3.4 ounce) package instant pistachio pudding and beat until combined.
• Add 2 large eggs, 1 teaspoon vanilla extract, and ¼ teaspoon almond extract and beat until combined. Scrape down the sides and bottom of the bowl.
• Add the 2 ¼ cup all-purpose flour and 1 teaspoon baking soda and mix until combined. If desired, add a very small amount of green food coloring, to make the cookies a brighter shade.
• Stir in 1 cup chopped white chocolate or white chocolate chips and ½ cup chopped pistachios by hand.
• Scoop the dough using a smaller scoop (about 1 ½ tablespoons) and place on the prepared cookie sheet. Bake for 8-12 minutes.

Nutrition

Calories: 208kcal | Carbohydrates: 28g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 180mg | Potassium: 77mg | Fiber: 1g | Sugar: 18g | Vitamin A: 210IU | Vitamin C: 0.2mg | Calcium: 30mg | Iron: 1mg

Spaghetti alla Nerano is an unforgettable pasta dish packed with flavor! It has a rich and creamy zucchini sauce infused with garlic, fresh basil, and melted cheese.

Zucchini is the star of so many delicious recipes! Try my fried zucchini, this one pan chicken and zucchini, or this easy skillet dinner!

What is Spaghetti alla Nerano?

Spaghetti alla Nerano comes from the village of Nerano, Italy, also known as Stanley Tucci’s zucchini pasta after the actor fell in love with it (and honestly, same). I had to recreate it, and wow… he wasn’t wrong. Fried zucchini and fresh basil melt into a rich, creamy sauce that’s finished with an incredible blend of cheeses. If you can find Provolone del Monaco, don’t skip it—it takes this dish to the next level. And if you love pastas with simple ingredients and bold flavor, try my Spaghetti Margherita next!

I love cooking and baking with zucchini because it takes on the flavors within each recipe! You have to try my cheesy zucchini rice, this bread, or our favorite zucchini bars with brown butter frosting! You’ll love them all!

Ingredients Needed

You’ll love the simple ingredients in this Stanley Tucci pasta recipe! Most items you probably already have in your fridge or pantry. It’s a perfect summertime pasta if you’re lucky to have zucchinin in your garden. Scroll down to the recipe card for exact measurements.

• Sunflower Oil: Oil for frying the zucchini slices.
• Zucchini: You’ll need about 8 cups or 6 medium zucchini.
• Fresh Basil: Fresh basil adds incredible flavor because it infuses into the zucchini.
• Extra Virgin Olive Oil: Extra virgin is a must in this recipe!
• Unsalted Butter: I like to use unsalted to control the salt flavor in this pasta.
• Garlic: Fresh is very important in this recipe.
• Spaghetti Noodles: Spaghetti noodles are the perfect noodle for this pasta.
• Pasta Water: Reserve the pasta water after cooking the spaghetti noodles.
• Provolone del Monaco and Parmesan Cheese: The combination of these melty cheeses take this recipe to the next level!
• Salt and Pepper: Season to your own liking!

How to Make Spaghetti alla Nerano

This Stanley Tucci pasta has a few extra steps, but it is so worth it! My step-by-step instructions and pictures will help you along the way. I like to prepare the zucchini the day before because then the pasta will come together quickly!

1. Fry the Zucchini Slices: Heat the sunflower oil in a shallow pan and fry the sliced zucchini until lightly golden brown.
2. Refrigerate the Zucchini and Basil Leaves: Remove the fried zucchini from the oil with a spider or large slotted spoon and transfer to a baking sheet lined with paper towels and a few basil leaves. Cover and refrigerate for at least 3 hours.
3. Heat the Oil, Butter, and Garlic/ Cook the Pasta: Heat the olive oil, butter, and garlic cloves after smashing them open with the flat side of a knife, and a sprig of basil over medium heat until fragrant. Meanwhile, cook and drain the spaghetti according to the package, reserving 2 cups of pasta water for later.
4. Add the Zucchini to the Skillet: Remove the garlic and basil before adding the zucchini to the pan.
5. Cook and Mash the Zucchini: Cook over medium-low heat for 4-5 minutes, mashing the zucchini up as it cooks.
6. Add the Pasta and 1 Cup Reserved Pasta Water: Add the pasta and 1 cup of pasta water to the pan. Stir until it fully coats the zucchini.
7. Stir in Cheeses and Remaining Pasta Water: Add the provolone and parmesan cheese then stir until they melt. Stir in as much of the remaining pasta water as needed until the sauce is smooth and creamy then add salt and pepper to taste.

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Print

Spaghetti alla Nerano (Stanley Tucci Zucchini Pasta)

Spaghetti alla Nerano is an unforgettable pasta dish packed with flavor! It has a rich and creamy zucchini sauce infused with garlic, fresh basil, and melted cheese.

Course Dinner, Main Course

Cuisine Italian, Italian American

Keyword Fried Zucchini Spaghetti, Garden Vegetable Recipe, Spaghetti alla Nerano, Stanley Tucci Spaghetti Pasta, Zucchini Pasta, Zucchini Spaghetti

Prep Time 40 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour

Servings 4 servings

Calories 874kcal

Author Alyssa Rivers

Ingredients

• 4-6 cups sunflower oil, for frying
• 8 cups zucchini, about 6 medium zucchini
• fresh basil leaves
• 2 tablespoons extra virgin olive oil
• 2 tablespoons unsalted butter
• 2 cloves garlic
• 16 ounces spaghetti noodles, uncooked
• 2 cups pasta water, reserved after cooking the spaghetti
• 8 ounces provolone del Monaco, shredded
• 1 cup parmesan, grated
• salt and pepper, to taste

Instructions

• Add 4-6 cups sunflower oil, to a large saucepan or Dutch oven and heat over medium-high heat until it reaches 350 degrees Fahrenheit.
• Meanwhile, slice 8 cups zucchini, into ⅛-inch thick medallions. Line a large baking sheet with several paper towels, spread a small handful of fresh basil leaves on the paper towels, and set aside.
• When the oil reaches frying temperature, fry the zucchini for about 2 minutes, until they are lightly golden and beginning to crisp up, but not fried into chips. It’s best to do this in batches so you don’t overcrowd the pan and cause the oil temperature to drop too low.
• Remove the fried zucchini from the oil with a spider or large slotted spoon and transfer to the prepared baking sheet.
• Once all the zucchini has been fried and cooled to room temperature, cover the pan and refrigerate it overnight, or for at least 3 hours.
• Bring a large pot of water to a rolling boil and cook 16 ounces spaghetti noodles, until al dente. Before you strain the pasta, reserve 2 cups pasta water, for later. Strain the noodles and set aside.
• Heat a large saucepan or Dutch oven over medium heat and add 2 tablespoons extra virgin olive oil, 2 tablespoons unsalted butter, and 2 cloves garlic after smashing them open with the flat side of a knife and a sprig of basil. Once the butter is melted and bubbling and the garlic is fragrant, remove the garlic and basil from the pan and add the zucchini.
• Cook the zucchini over medium-low heat for 4-5 minutes. Use a wooden spoon to mash them up as much as you would like. Add a few splashes of the pasta water to help keep it moistened. If you want the zucchini completely mashed, you can cook it for a few minutes more to allow it to soften further and break down.
• Add the pasta and 1 cup of pasta water to the pan and stir until it is fully coated in the zucchini. Add 8 ounces provolone del Monaco, and 1 cup parmesan, and stir until they are melted. Stir in as much of the remaining pasta water needed until the sauce is smooth and creamy, then add salt and pepper, to taste. Serve immediately.

Video

Nutrition

Calories: 874kcal | Carbohydrates: 95g | Protein: 41g | Fat: 37g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 71mg | Sodium: 841mg | Potassium: 1009mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1365IU | Vitamin C: 45mg | Calcium: 793mg | Iron: 3mg

Zucchini Roll-Ups are a delicious, unique meal that the whole family will enjoy. Thin slices of zucchini are rolled around a tasty sausage ricotta mixture and layered over marinara before being topped with cheese and baked to bubbly perfection!

Do you have a bounty of zucchini to use from your garden? If so, you must try these other wonderful zucchini recipes! Start with easy Grilled Zucchini, then try Zucchini Pizza, and definitely don’t miss out on this light and fluffy Chocolate Zucchini Cake!

What are Zucchini Roll-Ups?

Zucchini roll-ups have all of the flavors of a classic lasagna, but use zucchini to wrap up all of the deliciousness for an amazing dinner! I love how using zucchini keeps this lasagna inspired recipe light and lower in carbs and calories. Plus, it’s much more rich in nutrients, and the rolls are in perfect servings!

Ingredients You’ll Need

Zucchini roll-ups might look fancy, but they’re actually so easy to make! They also don’t require very many ingredients. Follow the recipe card below for exact amounts.

• Zucchini: Sliced length-wise to create the rolls.
• Olive Oil: For sautéing the meat, onion and garlic.
• Yellow Onion: Sautéed to add depth of flavor to the dish.
• Italian Sausage: I like using Italian sausage instead of ground beef because it adds so much zest and flavor to the meal.
• Garlic: Infuses the sausage with garlic flavor.
• Ricotta Cheese: Makes this taste just like classic lasagna with the creamy filling.
• Egg: The egg helps to bind the ricotta mixture.
• Parmesan Cheese: Elevates the rolls with a nutty, salty taste.
• Seasoning: This recipe uses Italian Seasoning and salt and pepper for major flavor.
• Marinara Sauce: You can use store bought or try my super tasty homemade marinara sauce.
• Mozzarella Cheese: If you have the time, I recommend freshly grated cheese for better melting and flavor.

How to Make Zucchini Lasagna Roll-Ups

There are quite a few important steps to follow when making zucchini roll-ups. Don’t worry, it’s actually so easy! I will walk you through all of the steps. The pictures really help, too!

1. Preheat the oven to 400 degrees Fahrenheit and spray a 9×13 baking dish with cooking spray.
2. Clean the zucchini, cut the ends off, and slice it lengthwise into ⅛ 18-inch-thick ribbons. If you have a mandoline, using it is easiest. Place the ribbons in a bowl of water while you prepare the rest of the ingredients.
3. Heat the olive oil in a skillet over medium-high heat. Saute the onion until it’s clear. Add the sausage to the skillet and cook until browned. Add the garlic and saute for another minute. Remove from heat.
4. Whisk the ricotta cheese, egg, ½ cup of parmesan cheese, and Italian seasoning in a large bowl. Add salt and pepper to taste.
5. Once the sausage mix has cooled, add it to the ricotta mixture and mix well to combine. In a separate bowl, mix together the remaining parmesan cheese and mozzarella cheese.
6. Pour the marinara sauce into the 9×13 baking dish. Dry the zucchini and lay one out in front of you. Spread about a tablespoon of the sausage ricotta filling halfway up the zucchini ribbon.
7. Roll the ribbon from the filled side to the empty side and place it in the sauce. Continue with the remaining zucchini and filling.
8. Once the pan is filled, top all the zucchini rolls with the mozzarella cheese mixture. Cover with foil and bake for 20 minutes. Uncover and bake for another 5 minutes or until the cheese browns on top.
9. Remove the zucchini rolls ups from the oven, let cool at room temperature for at least 5 minutes, and serve!

More Delicious Zucchini Recipes

I love how versatile zucchini is! Not only is it a great side dish, like this cheesy zucchini gratin, but it’s also great for baking into desserts and bread. You can also use it as a main course, like these zucchini rolls! Try these other favorite recipes next, and be sure to check out all of our zucchini recipes!

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Side Dishes

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Print

Zucchini Roll-Ups

Zucchini Roll-Ups are a delicious, unique meal that the whole family will enjoy. Thin slices of zucchini are rolled around a tasty sausage ricotta mixture and layered over marinara before being topped with cheese and baked to bubbly perfection!

Course Dinner

Keyword low carb, zucchini roll ups

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Total Time 55 minutes minutes

Servings 6 people

Calories 534kcal

Author Alyssa Rivers

Ingredients

• 4 large zucchini
• 1 tablespoon olive oil
• ½ yellow onion, minced
• 1 pound Italian sausage
• 1 clove garlic, minced
• 1 cup ricotta cheese
• 1 large egg
• 1 cup parmesan cheese, divided
• 1 tablespoon Italian Seasoning
• salt and pepper to taste
• 2 cups marinara Sauce
• 1 cup mozzarella cheese, shredded

Instructions

• Preheat the oven to 400 degrees Fahrenheit and spray a 9×13-inch baking dish with cooking spray.
• Clean 4 large zucchini, cut the ends off, and slice them lengthwise into ⅛ inch thick ribbons. Using a mandoline is easiest if you have one. Place the ribbons in a bowl of water while you prepare the rest of the ingredients.
• Heat 1 tablespoon olive oil in a skillet over medium-high heat. Saute ½ yellow onion, minced, until it’s translucent. Add 1 pound Italian sausage to the skillet and cook until browned. Add 1 clove garlic, minced, and saute for another minute. Remove from heat.
• Whisk 1 cup ricotta cheese, 1 large egg, ½ cup of the 1 cup parmesan cheese, and 1 tablespoon Italian Seasoning in a large bowl. Add salt and pepper to taste.
• Once the sausage mix has cooled, add it to the ricotta mixture and mix well to combine. In a separate bowl, mix together the remaining parmesan cheese and 1 cup mozzarella cheese,.
• Pour 2 cups marinara Sauce into the 9×13-inch baking dish. Dry the zucchini and lay one out in front of you. Spread about a tablespoon of the sausage ricotta filling halfway up the zucchini ribbon.
• Roll the ribbon from the filled side to the empty side and place it in the sauce. Continue with the remaining zucchini and filling.
• Once the pan is filled, top all the zucchini rolls with the mozzarella cheese mixture. Cover with foil and bake for 20 minutes. Uncover and bake for another 5 minutes or until the cheese browns on top.
• Remove from the oven, let it cool at room temperature for at least 5 minutes, and serve!

Nutrition

Calories: 534kcal | Carbohydrates: 13g | Protein: 29g | Fat: 41g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.003g | Cholesterol: 132mg | Sodium: 1.38mg | Potassium: 884mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1.109IU | Vitamin C: 31mg | Calcium: 444mg | Iron: 3mg