Cajun Shrimp Loaded Baked Potato

Dinner · Seafood Mains

Cajun Shrimp Loaded Baked Potato

A fluffy baked potato makes a generous base for Cajun-seasoned shrimp, crawfish cream sauce and melted cheese. Shallots, garlic and dry sherry bring depth to the sauce, while green onions brighten the finish.
Leave a review
Jump to recipePrint recipe
Save recipe Cook Mode
Prep
25 minutes
Cook
1 hour 20 minutes
Total
1 hour 45 minutes
Serves
4 people

Bring it to the table

About this recipe.

Baked russet potatoes with Cajun-seasoned shrimp, crawfish and a sherry cream sauce.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

POTATO & STUFFING

  • 4 Large Russet Potatoes
  • 1/2 lb Medium shrimp (raw, peeled, deveined and tails removed)
  • 8 oz Italian Blend Cheese (shredded)
  • 1 tbsp Olive oil (for coating potatoes)
  • Cajun Seasoning (to taste)

SHERRY CREAM SAUCE

  • 3 tbsp Butter (unsalted; divided into three 1-tablespoon portions)
  • 2 cloves Garlic (minced)
  • 2 med Shallots (diced)
  • 1/4 cup Brandy (measured separately; do not ignite)
  • 2 cups Sherry wine (dry sherry)
  • 1 cup Shrimp stock
  • 1/4 cup Seafood stock (additional, replacing crawfish package liquid)
  • 1 cup Heavy Cream
  • 1 cup Crawfish (fully cooked tail meat, drained)
  • 1/2 cup Green onions (sliced for garnish)
  • 3 Tbsp Lemon Juice (add to taste)
Jump to Recipe

A seafood dinner worth settling in for

Bake the potatoes until tender before adding the cheese and seafood. Prepare the sauce while they bake, and cook the shrimp near serving time so they stay tender. The recipe uses fully cooked crawfish tail meat and raw peeled shrimp.

Before you start

Choose large russet potatoes of similar size. Use dry drinking sherry rather than salted cooking wine. The optional brandy is simmered without ignition; this recipe does not call for flambéing and should not be described as alcohol-free.

Storage and reheating

Refrigerate leftovers in shallow covered containers within two hours. Keep the potatoes and seafood sauce separately when practical and use within three days. Reheat leftovers to 165°F; loosen the sauce with a splash of stock if needed.

Keep exploring

Find more recipes and choose your next dinner.

The cooking plan

How to make Cajun Shrimp Loaded Baked Potato.

  1. Heat oven to 400°F (200°C). Scrub and dry potatoes, pierce with a fork and rub with the olive oil. Bake unwrapped on a tray for 50–80 minutes, or until tender through the center.

  2. Meanwhile, melt 1 tablespoon butter over medium heat. Soften shallots for 3–5 minutes, then add garlic for 30 seconds. Take the pan off the burner before pouring in the measured brandy. Return to moderate heat and simmer; do not ignite.

  3. Add sherry and both stock measures. Simmer uncovered until reduced by about half. Add cream and simmer gently until it coats a spoon; reduction time depends on the pan. Stir in cooked crawfish and heat thoroughly. Remove from heat and stir in 1 tablespoon butter.

  4. Near serving time, melt the final tablespoon butter in a skillet over medium-high heat. Season shrimp with Cajun seasoning and cook in one layer, turning, until firm, pearly and opaque throughout and 145°F (63°C). Add lemon juice to taste.

  5. Split the tender baked potatoes and fluff the centers. Spoon about half the crawfish sauce over the four potatoes and divide the cheese over them. Bake for 6–8 minutes until melted.

  6. Divide the remaining sauce and cooked shrimp among the potatoes. Garnish with green onions and serve promptly.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Cajun Shrimp Loaded Baked Potato

No ratings yet
Baked russet potatoes with Cajun-seasoned shrimp, crawfish and a sherry cream sauce.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 45 minutes
Servings: 4 people
Course: Main Course
Cuisine: Cajun-Inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

POTATO & STUFFING
  • 4 Large Russet Potatoes
  • ½ lb Medium shrimp raw, peeled, deveined and tails removed
  •  
    8 oz Italian Blend Cheese shredded
  • 1 tbsp Olive oil for coating potatoes
  • Cajun Seasoning to taste
SHERRY CREAM SAUCE
  • 3 tbsp Butter unsalted; divided into three 1-tablespoon portions
  • 2 cloves Garlic minced
  • 2 med Shallot diced
  •  
    ¼ cup Brandy measured separately; do not ignite
  •  
    2 cups Sherry wine dry sherry
  •  
    1 cup Shrimp stock
  • ¼ cup Seafood stock additional, replacing crawfish package liquid
  • 1 cup Heavy Cream
  •  
    1 cup Crawfish fully cooked tail meat, drained
  • ½ cup Green onions sliced for garnish
  • 3 Tbsp Lemon Juice add to taste

Equipment

Large skillet
Instant-read thermometer
Knife and cutting board
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat oven to 400°F (200°C). Scrub and dry potatoes, pierce with a fork and rub with the olive oil. Bake unwrapped on a tray for 50–80 minutes, or until tender through the center.
  2. Meanwhile, melt 1 tablespoon butter over medium heat. Soften shallots for 3–5 minutes, then add garlic for 30 seconds. Take the pan off the burner before pouring in the measured brandy. Return to moderate heat and simmer; do not ignite.
  3. Add sherry and both stock measures. Simmer uncovered until reduced by about half. Add cream and simmer gently until it coats a spoon; reduction time depends on the pan. Stir in cooked crawfish and heat thoroughly. Remove from heat and stir in 1 tablespoon butter.
  4. Near serving time, melt the final tablespoon butter in a skillet over medium-high heat. Season shrimp with Cajun seasoning and cook in one layer, turning, until firm, pearly and opaque throughout and 145°F (63°C). Add lemon juice to taste.
  5. Split the tender baked potatoes and fluff the centers. Spoon about half the crawfish sauce over the four potatoes and divide the cheese over them. Bake for 6–8 minutes until melted.
  6. Divide the remaining sauce and cooked shrimp among the potatoes. Garnish with green onions and serve promptly.

Notes

Use fully cooked crawfish tail meat, thawed in the refrigerator if frozen. This version replaces package liquid with measured seafood stock and divides the three tablespoons of butter between the sauce, shrimp and finish.
The sauce contains brandy and sherry; simmering does not guarantee all alcohol is removed. Do not ignite the sauce. Refrigerate leftovers in shallow containers within 2 hours, use within 3 days and reheat to 165°F (74°C).

Tried this recipe?

Let us know how it was!

Questions about this recipe.

What is in the crawfish cream sauce?

Shallots and garlic form the base, followed by measured brandy, dry sherry, stock, cream and cooked crawfish. The liquid reduces before the cream is added, and a little butter finishes the sauce off the heat.

When should I cook the shrimp?

Cook the Cajun-seasoned shrimp near serving time, while the potatoes and sauce are ready. Cook until firm, pearly and opaque throughout and 145°F (63°C), then add lemon juice to taste.

How do I assemble the loaded potatoes?

Split and fluff the tender baked potatoes. Add about half the crawfish sauce and the cheese, then return them to the oven for 6–8 minutes to melt the cheese. Finish with the remaining sauce, cooked shrimp and green onions.

Keep the good food going

Similar Recipes

Choose your next craving. Each card includes its recipe’s total time.

Cuban Picadillo with Olives and Raisins

Dinner · Main Dishes

Cuban Picadillo with Olives and Raisins

A savory ground-beef skillet with onion, green pepper, tomato, olives and raisins. Simmer gently until the sauce thickens, then serve with separately cooked rice or your choice of sides.
Leave a review
Jump to recipePrint recipe
Save recipe Cook Mode
Prep
15 minutes
Cook
55 minutes
Total
1 hour 10 minutes
Serves
6 servings

Bring it to the table

About this recipe.

A savory ground-beef skillet with onion, green pepper, tomato, olives and raisins. Simmer gently until the sauce thickens, then serve with separately cooked rice or your choice of sides.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 3 Tbsp Vegetable Oil
  • 1 medium Yellow Onion (diced)
  • 1 Green Bell Pepper (diced)
  • 2 cloves Garlic (large, minced)
  • 2 tsp Oregano (dried)
  • ½ tsp Salt (plus more only to taste)
  • ¼ tsp Black pepper
  • 1½ lbs Ground Beef ( (ground chuck or ground sirloin))
  • 1 8-oz can Tomato sauce (can)
  • ¼ cup White Wine (dry)
  • 1/4 cup Water
  • ½ cup Green Olives (pimiento-stuffed, drained and halved)
  • ⅓ cup Raisins

Build the flavor in stages

Soften the onion and pepper first, then brown the beef before adding tomato, wine, olives and raisins. A gentle simmer brings the sauce together without drying it out.

Serve it your way

Rice is a familiar accompaniment, but vegetables or another side work too. Prepare sides separately; their ingredients and cooking times are not included below. This version includes both raisins and white wine.

Jump to Recipe

Browse more recipes

The cooking plan

How to make Cuban Picadillo with Olives and Raisins.

  1. Heat the oil in a large deep skillet or heavy saucepan over medium heat. Add the onion and green pepper and cook for 5–7 minutes, stirring, until softened. Add the garlic and oregano and stir for 30 seconds without browning the garlic.

  2. Add the ground beef and break it into small pieces with a spoon. Cook for 8–10 minutes, stirring, until browned and at least 160°F. Carefully spoon off excess fat if needed. Stir in the measured salt and pepper.

  3. Stir in the tomato sauce, white wine, water, drained olives and raisins. Bring to a gentle simmer, scraping the bottom of the pan to release any browned bits.

  4. Reduce the heat to low and partially cover. Simmer for 35–40 minutes, stirring occasionally, until the sauce thickens and the flavors come together. Add a small splash of water if it becomes dry before the simmering is complete.

  5. Taste before adding more salt because the olives and tomato sauce may already provide enough. Serve hot with separately cooked rice, vegetables or another side. Rice and side dishes are not included in the recipe quantities or timing.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Cuban Picadillo with Olives and Raisins

No ratings yet
A savory ground-beef skillet with onion, green pepper, tomato, olives and raisins. Simmer gently until the sauce thickens, then serve with separately cooked rice or your choice of sides.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Cuban
Ingredients Equipment Instructions Nutrition Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 3 Tbsp Vegetable Oil
  • 1 medium Yellow Onion diced
  • 1 Green Bell Pepper diced
  • 2 cloves Garlic large, minced
  • 2 tsp Oregano dried
  • ½ tsp Salt plus more only to taste
  • ¼ tsp Black pepper
  • 1½ lbs Ground Beef (ground chuck or ground sirloin)
  •  
    1 8-oz can Tomato sauce can
  • ¼ cup White Wine dry
  • ¼ cup Water
  •  
    ½ cup Green Olives pimiento-stuffed, drained and halved
  •  
    ⅓ cup Raisins

Equipment

Saucepan
Saucepan
Large skillet
Instant-read thermometer
Knife and cutting board
Spatula
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oil in a large deep skillet or heavy saucepan over medium heat. Add the onion and green pepper and cook for 5–7 minutes, stirring, until softened. Add the garlic and oregano and stir for 30 seconds without browning the garlic.
  2. Add the ground beef and break it into small pieces with a spoon. Cook for 8–10 minutes, stirring, until browned and at least 160°F. Carefully spoon off excess fat if needed. Stir in the measured salt and pepper.
  3. Stir in the tomato sauce, white wine, water, drained olives and raisins. Bring to a gentle simmer, scraping the bottom of the pan to release any browned bits.
  4. Reduce the heat to low and partially cover. Simmer for 35–40 minutes, stirring occasionally, until the sauce thickens and the flavors come together. Add a small splash of water if it becomes dry before the simmering is complete.
  5. Taste before adding more salt because the olives and tomato sauce may already provide enough. Serve hot with separately cooked rice, vegetables or another side. Rice and side dishes are not included in the recipe quantities or timing.

Nutrition

Serving: 12ozCalories: 411kcalCarbohydrates: 10gProtein: 20gFat: 31gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 81mgSodium: 744mgPotassium: 457mgFiber: 2gSugar: 1gVitamin A: 131IUVitamin C: 18mgCalcium: 48mgIron: 3mg

Notes

Timing: The listed cooking time includes softening vegetables, browning beef and the 35–40-minute simmer; it is longer than the simmer alone.
Olives and raisins: Drain the olives before adding. This version includes raisins for a sweet contrast; picadillo variations differ by cook and household.
Wine: White wine is part of this version. Simmering does not guarantee that all alcohol is removed.
Storage: Refrigerate promptly in shallow containers at 40°F or below and use within 3 days, or freeze for up to 3 months for best quality. Reheat leftovers to 165°F. Check sauce and olive labels for allergens.

Tried this recipe?

Let us know how it was!

Questions about this recipe.

What gives this picadillo its sweet and salty flavor?

Pimiento-stuffed green olives bring briny flavor, while raisins add sweetness to the tomato and ground beef mixture. Taste after simmering before adding more salt because the olives and tomato sauce already contribute seasoning.

Is rice included in the recipe?

The recipe card makes the picadillo. Cook rice separately if you want to serve it alongside; rice is not included in the ingredient quantities or cooking time.

How thick should the sauce be?

Simmer gently with the pan partially covered for 35–40 minutes, stirring occasionally, until the sauce thickens around the beef. If it dries out too soon, add a small splash of water and continue simmering.

Keep the good food going

Similar Recipes

Choose your next craving. Each card includes its recipe’s total time.

Pesto Chicken & Mushroom Lasagna Roll-Ups

Dinner · Pasta Mains

Pesto Chicken & Mushroom Lasagna Roll-Ups

Pesto ricotta, savory mushrooms and cooked chicken turn lasagna noodles into individual rolls. Garlic Parmesan sauce and melted mozzarella bring the bake together.
5 from 1 vote
Leave a review
Jump to recipePrint recipe
Save recipe Cook Mode
Prep
25 minutes
Cook
50 minutes
Total
1 hour 15 minutes
Serves
8 roll-ups

Bring it to the table

About this recipe.

Lasagna noodles rolled around cooked chicken, mushrooms and pesto ricotta, baked under garlic Parmesan sauce and mozzarella.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

FOR THE MUSHROOMS

  • 8 oz Baby Bella Mushrooms (sliced)
  • 1 Tbsp Butter
  • 1/2 tsp Thyme
  • 1 Pinch Salt
  • 1 Pinch Ground Black Pepper (freshly ground)

FOR THE LASAGNA ROLL UPS

  • 8 Lasagna noodles (regular dried noodles, boiled until pliable according to package)
  • 2 Cups Chicken Breast (fully cooked, shredded or finely chopped; measure after cooking)
  • 1 Cup Mozzarella cheese (shredded)

FOR THE PESTO RICOTTA

  • 8 OZ Ricotta (whole milk)
  • 1 Large Egg
  • ⅓ Cup Basil pesto (your favorite)
  • ¼ tsp Garlic powder
  • 1 Pinch Salt (freshly ground)
  • 1 Pinch Ground Black Pepper (freshly ground)

FOR THE GARLIC PARMESAN CHEESE SAUCE

  • 2 Tbsp Unsalted Butter
  • ¼ Cup All-Purpose Flour (all-purpose)
  • 1¾ Cup Milk (whole milk)
  • ½ cup Parmesan cheese (grated)
  • ½ tsp Garlic powder
  • 1 Pinch Salt (freshly ground, to taste)
  • 1 Pinch Ground Black Pepper (freshly ground, to taste)

FOR ON TOP

  • 1/4 cup Basil pesto (your favorite)
  • 3/4 cup Mozzarella cheese (shredded)

TO GARNISH

  • 1 Pinch Parmesan Cheese (grated)
  • 1 Pinch Fresh basil (cut into ribbons; optional garnish)

Jump to Recipe

Prepare the noodles before rolling

Use regular lasagna noodles, boiled until flexible. Lay them separately on a lightly oiled tray, then divide the filling evenly among all eight. The chicken should already be fully cooked.

Adapted from Monique Volz’s Pesto Mushroom Chicken Lasagna Roll Ups at Ambitious Kitchen.

Explore more recipes

The cooking plan

How to make Pesto Chicken & Mushroom Lasagna Roll-Ups.

  1. Heat a medium skillet over medium-high heat. Add butter, then mushrooms, thyme, salt, and pepper. Cook, stirring occasionally, until mushrooms are golden brown.

  2. Boil regular lasagna noodles according to package directions until pliable but still firm. Drain and lay separately on a lightly oiled tray. Do not substitute unprepared oven-ready sheets.

  3. Start by preheating your oven to 350 degrees Fahrenheit. While the oven is heating up, prepare your baking dish. You can use a 2-quart casserole dish or a 7 x 11 inch baking dish. Grease the dish with nonstick cooking spray or olive oil. This will prevent the lasagna roll-ups from sticking to the dish during baking.

  4. In a medium bowl, add the ricotta cheese, egg, basil pesto, garlic powder, salt, and pepper. Use a fork or a whisk to mix the ingredients together thoroughly until they are fully combined and the mixture is smooth and creamy. This flavorful mixture will be the base of the filling for your lasagna roll-ups.

  5. Divide pesto ricotta, cooked mushrooms, cooked chicken and the filling mozzarella evenly among the eight noodles. Roll from the short end and place seam-side down in the prepared baking dish.
  6. Melt sauce butter in the mushroom skillet over medium heat. Whisk in all the flour and cook briefly, then gradually whisk in milk until smooth. Bring to a gentle simmer and stir until thickened. Remove from heat and stir in Parmesan, garlic powder and seasoning.

  7. Carefully pour the prepared garlic Parmesan sauce over the lasagna roll-ups in the baking dish, ensuring that each roll-up is coated in the sauce. Next, spread the basil pesto evenly over the top of the roll-ups. It’s perfectly fine if some of the pesto mixes with the sauce; in fact, it adds an extra layer of flavor! Finally, sprinkle the shredded mozzarella cheese evenly over the top of the pesto.

  8. Bake at 350°F for approximately 30–40 minutes, until bubbling and the center reaches 165°F. If the top browns early, cover loosely with foil. Rest briefly before serving and garnish with fresh basil and Parmesan if desired.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Pesto Chicken & Mushroom Lasagna Roll-Ups

5 from 1 vote
Lasagna noodles rolled around cooked chicken, mushrooms and pesto ricotta, baked under garlic Parmesan sauce and mozzarella.
Print Recipe
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 8 roll-ups
Course: Main Course
Cuisine: Italian American
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

FOR THE MUSHROOMS
  • 8 oz Baby Bella Mushrooms sliced
  • 1 Tbsp Butter
  • ½ tsp Thyme
  • 1 Pinch Salt
  • 1 Pinch Ground Black Pepper freshly ground
FOR THE LASAGNA ROLL UPS
  •  
    8 Lasagna noodles regular dried noodles, boiled until pliable according to package
  • 2 Cups Chicken Breast fully cooked, shredded or finely chopped; measure after cooking
  •  
    1 Cup Mozzarella cheese shredded
FOR THE PESTO RICOTTA
  •  
    8 OZ Ricotta whole milk
  • 1 Large Egg
  •  
    ⅓ Cup Basil pesto your favorite
  • ¼ tsp Garlic powder
  • 1 Pinch Salt freshly ground
  • 1 Pinch Ground Black Pepper freshly ground
FOR THE GARLIC PARMESAN CHEESE SAUCE
  • 2 Tbsp Unsalted Butter
  • ¼ Cup All-Purpose Flour all-purpose
  • 1¾ Cup Milk whole milk
  • ½ cup Parmesan cheese grated
  • ½ tsp Garlic powder
  • 1 Pinch Salt freshly ground, to taste
  • 1 Pinch Ground Black Pepper freshly ground, to taste
FOR ON TOP
  •  
    ¼ cup Basil pesto your favorite
  •  
    ¾ cup Mozzarella cheese shredded
TO GARNISH
  • 1 Pinch Parmesan Cheese grated
  • 1 Pinch Fresh basil cut into ribbons; optional garnish

Equipment

Large skillet
Baking dish
Instant-read thermometer
Knife and cutting board
Mixing bowl
Wire whisk
Stirring spoon
Stirring spoon
Aluminum Foil
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat a medium skillet over medium-high heat. Add butter, then mushrooms, thyme, salt, and pepper. Cook, stirring occasionally, until mushrooms are golden brown.
    8 oz Baby Bella Mushrooms, 1 Tbsp Butter, 1/2 tsp Thyme, 1 Pinch Salt, 1 Pinch Ground Black Pepper
  2. Boil regular lasagna noodles according to package directions until pliable but still firm. Drain and lay separately on a lightly oiled tray. Do not substitute unprepared oven-ready sheets.
    8 Lasagna noodles
  3. Start by preheating your oven to 350 degrees Fahrenheit. While the oven is heating up, prepare your baking dish. You can use a 2-quart casserole dish or a 7 x 11 inch baking dish. Grease the dish with nonstick cooking spray or olive oil. This will prevent the lasagna roll-ups from sticking to the dish during baking.
  4. In a medium bowl, add the ricotta cheese, egg, basil pesto, garlic powder, salt, and pepper. Use a fork or a whisk to mix the ingredients together thoroughly until they are fully combined and the mixture is smooth and creamy. This flavorful mixture will be the base of the filling for your lasagna roll-ups.
    8 OZ Ricotta, 1 Large Egg, ⅓ Cup Basil pesto, ¼ tsp Garlic powder, 1 Pinch Salt, 1 Pinch Ground Black Pepper
  5. Divide pesto ricotta, cooked mushrooms, cooked chicken and the filling mozzarella evenly among the eight noodles. Roll from the short end and place seam-side down in the prepared baking dish.
    8 oz Baby Bella Mushrooms, 1 Cup Mozzarella cheese, 2 Cups Chicken Breast
  6. Melt sauce butter in the mushroom skillet over medium heat. Whisk in all the flour and cook briefly, then gradually whisk in milk until smooth. Bring to a gentle simmer and stir until thickened. Remove from heat and stir in Parmesan, garlic powder and seasoning.
    2 Tbsp Unsalted Butter, ¼ Cup All-Purpose Flour, 1¾ Cup Milk, ½ cup Parmesan cheese, ½ tsp Garlic powder, 1 Pinch Salt, 1 Pinch Ground Black Pepper
  7. Carefully pour the prepared garlic Parmesan sauce over the lasagna roll-ups in the baking dish, ensuring that each roll-up is coated in the sauce. Next, spread the basil pesto evenly over the top of the roll-ups. It's perfectly fine if some of the pesto mixes with the sauce; in fact, it adds an extra layer of flavor! Finally, sprinkle the shredded mozzarella cheese evenly over the top of the pesto.
    1/4 cup Basil pesto, 3/4 cup Mozzarella cheese, 1 Pinch Parmesan Cheese
  8. Bake at 350°F for approximately 30–40 minutes, until bubbling and the center reaches 165°F. If the top browns early, cover loosely with foil. Rest briefly before serving and garnish with fresh basil and Parmesan if desired.
    1 Pinch Fresh basil, ½ cup Parmesan cheese

Notes

Adapted from Monique Volz’s Pesto Mushroom Chicken Lasagna Roll Ups at Ambitious Kitchen. Use fully cooked chicken and regular boiled lasagna noodles. Eight roll-ups is the batch yield; portions may vary. Refrigerate promptly in shallow containers, use within 3 days and reheat to 165°F. No tested or nutrition claims supplied.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

Keep the good food going

Similar Recipes

Choose your next craving. Each card includes its recipe’s total time.

Lasagna Soup

Soup

Lasagna Soup

Beef lasagna soup with tomato broth, tender noodles and a ricotta, mozzarella and Parmesan topping.
Leave a review
Jump to recipePrint recipe
Save recipe Cook Mode
Prep
15 minutes
Cook
35 minutes
Total
50 minutes
Serves
6 people

Bring it to the table

About this recipe.

Beef, tomato broth and broken lasagna noodles finished with a three-cheese topping.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 2 tbsp Olive oil (divided)
  • 1 lb Ground Beef (lean)
  • 1 lg Yellow Onion (diced (1-3/4 cups))
  • 5 Cloves Garlic (minced)
  • 4 1/2 cups Chicken broth (low sodium; add more to thin as desired)
  • 14.5 oz Diced Tomatoes (petite diced, canned, undrained)
  • 14.5 oz Crushed Tomatoes (canned)
  • 2 1/2 tbsp Tomato Paste
  • 1 3/4 tsp Dried Basil
  • 3/4 tsp Oregano (dried)
  • 1/2 tsp Rosemary (dried, crushed)
  • 1/2 tsp Thyme (dried)
  • Salt (to taste)
  • Black pepper (freshly ground; to taste)
  • 6.5 oz Lasagna Noodles (regular dried noodles, about 8 sheets, broken into bite-sized pieces)
  • 5 oz Mozzarella cheese (shredded (1 1/4 cup))
  • 2 oz Parmesan cheese (finely shredded (1/2 cup))
  • 8 oz Ricotta Cheese
  • 2 tbsp Parsley (fresh; chopped; plus more for garnish)

Soup · Italian-inspired

Lasagna comfort, one spoonful at a time

Beef, tomato broth and pasta meet a generous three-cheese topping in this warming soup. Cook the noodles separately so you can keep their texture just how you like it.

Jump to Recipe

Before you begin

Use regular dried lasagna sheets and break them into manageable pieces before boiling. Have both tablespoons of oil ready: one for the beef, one for the onion.

Lasagna Soup Gallery

Save some for later

Keep leftover noodles and cheese separate from the broth. Refrigerate promptly in shallow containers within two hours, use within three days and reheat the soup to 165°F (74°C).

Adapted from Jaclyn at Cooking Classy.

Explore more recipes

The cooking plan

How to make Lasagna Soup.

  1. Brown the beef in 1 tablespoon oil, breaking it into crumbles. Cook to 160°F (71°C). Move to a bowl and spoon excess fat into a heatproof container.

  2. Use the remaining tablespoon oil to soften onion for 3–5 minutes. Add garlic and tomato paste; stir for 30–60 seconds.

  3. Return beef; add broth, both canned tomatoes, basil, oregano, rosemary and thyme. Bring to a boil, cover and simmer gently for 20 minutes.

  4. Meanwhile, boil the broken regular lasagna noodles separately according to their package. Drain. Mix mozzarella, Parmesan and ricotta in a bowl.

  5. Stir parsley into the soup and adjust seasoning. Divide noodles among bowls, ladle hot soup over them and add the cheese topping. Stir to melt; thin with hot broth if needed.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Lasagna Soup

No ratings yet
Beef, tomato broth and broken lasagna noodles finished with a three-cheese topping.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 people
Course: Soup
Cuisine: Italian American
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 2 tbsp Olive oil divided
  • 1 lb Ground Beef lean
  • 1 lg Yellow Onion diced (1-3/4 cups)
  • 5 Cloves Garlic minced
  • 4 ½ cups Chicken broth low sodium; add more to thin as desired
  •  
    14.5 oz Diced Tomatoes petite diced, canned, undrained
  •  
    14.5 oz Crushed Tomatoes canned
  • 2 ½ tbsp Tomato Paste
  • 1 ¾ tsp Dried Basil
  • ¾ tsp Oregano dried
  •  
    ½ tsp Rosemary dried, crushed
  • ½ tsp Thyme dried
  • Salt to taste
  • Black pepper freshly ground; to taste
  •  
    6.5 oz Lasagna Noodles regular dried noodles, about 8 sheets, broken into bite-sized pieces
  •  
    5 oz Mozzarella cheese shredded (1 1/4 cup)
  • 2 oz Parmesan cheese finely shredded (1/2 cup)
  •  
    8 oz Ricotta Cheese
  • 2 tbsp Parsley fresh; chopped; plus more for garnish

Equipment

Large stockpot
Large pasta pot
Instant-read thermometer
Knife and cutting board
Colander
Mixing bowl
Stirring spoon
Stirring spoon
Ladle
Heatproof storage container
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Brown the beef in 1 tablespoon oil, breaking it into crumbles. Cook to 160°F (71°C). Move to a bowl and spoon excess fat into a heatproof container.
  2. Use the remaining tablespoon oil to soften onion for 3–5 minutes. Add garlic and tomato paste; stir for 30–60 seconds.
  3. Return beef; add broth, both canned tomatoes, basil, oregano, rosemary and thyme. Bring to a boil, cover and simmer gently for 20 minutes.
  4. Meanwhile, boil the broken regular lasagna noodles separately according to their package. Drain. Mix mozzarella, Parmesan and ricotta in a bowl.
  5. Stir parsley into the soup and adjust seasoning. Divide noodles among bowls, ladle hot soup over them and add the cheese topping. Stir to melt; thin with hot broth if needed.

Notes

Adapted from Jaclyn at Cooking Classy. Ricotta was corrected from the archive’s 2 tablespoons to the original 8 ounces.
Use regular dried lasagna noodles, not oven-ready/no-boil sheets. Keep cooked noodles separate from leftover broth for better texture. Refrigerate food in shallow containers within 2 hours, use within 3 days and reheat to 165°F (74°C).

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

Keep the good food going

Similar Recipes

Choose your next craving. Each card includes its recipe’s total time.

Shrimp Chowder

Dinner · Seafood Mains

Shrimp Chowder

Tender shrimp and red-skinned potatoes fill this creamy chowder, with bacon and onion adding savory flavor. A little tomato paste and fresh basil finish the bowl.
Leave a review
Jump to recipePrint recipe
Save recipe Cook Mode
Prep
15 minutes
Cook
30 minutes
Total
45 minutes
Serves
4 servings

Bring it to the table

About this recipe.

A creamy shrimp and potato chowder with bacon, onion, a little tomato paste, and fresh basil.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 2 Slices Bacon (chopped)
  • 1 Tbsp Extra Virgin Olive Oil (plus a little extra to finish, optional)
  • 1 small Yellow Onion (chopped)
  • 1 tsp Tomato Paste
  • 3 Tbsp All-Purpose Flour
  • 3 Cups Chicken Broth (low Sodium)
  • 2 Cups Half and Half
  • 1 lb Red Skinned Potatoes (cut into even 1/2-inch pieces)
  • 12 oz Medium Shrimp (raw, peeled, deveined, tails removed; thawed if frozen)
  • ½ Cup Fresh Basil (Loosely packed and torn into pieces)
  • 1 pinch Kosher Salt (to taste)
  • 1 pinch Ground Black Pepper (to taste)

Jump to Recipe

Add shrimp after the potatoes are tender

Small, evenly cut potato pieces cook more predictably. Keep the creamy broth at a gentle simmer, then add the shrimp for the final few minutes so they stay tender.

Adapted from Food Network Kitchen.

Explore more recipes

The cooking plan

How to make Shrimp Chowder.

  1. Cook chopped bacon in a heavy 4-quart pot over medium heat, stirring occasionally, about 5 minutes or until crisp. Add olive oil and onion and cook about 3–5 minutes, until softened.

  2. Stir in tomato paste for about 30 seconds. Sprinkle flour over the onion and cook, stirring, for 1 minute. Gradually whisk in broth, scraping the bottom, then stir in half-and-half until smooth.

  3. Add potato pieces and a little salt and pepper. Bring just to a gentle simmer, reduce heat to medium-low, and partially cover. Cook about 15 minutes, stirring occasionally, until potatoes are easily pierced with a fork. Avoid a hard boil and allow longer if the pieces are larger.

  4. Gently stir in raw shrimp and simmer about 3–4 minutes, until opaque throughout. Check early so they do not overcook. If the chowder is too thick, stir in a little water. Taste and adjust salt and pepper.

  5. Ladle into four bowls and finish with torn basil, pepper, and an optional small drizzle of olive oil. Serve hot.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Shrimp Chowder

No ratings yet
A creamy shrimp and potato chowder with bacon, onion, a little tomato paste, and fresh basil.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 2 Slices Bacon chopped
  • 1 Tbsp Extra Virgin Olive Oil plus a little extra to finish, optional
  • 1 small Yellow Onion chopped
  • 1 tsp Tomato Paste
  • 3 Tbsp All-Purpose Flour
  • 3 Cups Chicken Broth low Sodium
  • 2 Cups Half and Half
  • 1 lb Red Skinned Potatoes cut into even 1/2-inch pieces
  • 12 oz Medium Shrimp raw, peeled, deveined, tails removed; thawed if frozen
  • ½ Cup Fresh Basil Loosely packed and torn into pieces
  • 1 pinch Kosher Salt to taste
  • 1 pinch Ground Black Pepper to taste

Equipment

Large pot
Knife and cutting board
Mixing bowl
Wire whisk
Spatula
Stirring spoon
Stirring spoon
Ladle
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Cook chopped bacon in a heavy 4-quart pot over medium heat, stirring occasionally, about 5 minutes or until crisp. Add olive oil and onion and cook about 3–5 minutes, until softened.
  2. Stir in tomato paste for about 30 seconds. Sprinkle flour over the onion and cook, stirring, for 1 minute. Gradually whisk in broth, scraping the bottom, then stir in half-and-half until smooth.
  3. Add potato pieces and a little salt and pepper. Bring just to a gentle simmer, reduce heat to medium-low, and partially cover. Cook about 15 minutes, stirring occasionally, until potatoes are easily pierced with a fork. Avoid a hard boil and allow longer if the pieces are larger.
  4. Gently stir in raw shrimp and simmer about 3–4 minutes, until opaque throughout. Check early so they do not overcook. If the chowder is too thick, stir in a little water. Taste and adjust salt and pepper.
  5. Ladle into four bowls and finish with torn basil, pepper, and an optional small drizzle of olive oil. Serve hot.

Notes

Cut potatoes evenly so they cook at the same rate, and make sure they are tender before adding shrimp. Keep the dairy broth at a gentle simmer and stir along the bottom to prevent scorching. Shrimp cook quickly; remove the pot from heat once they are opaque.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

Keep the good food going

Similar Recipes

Choose your next craving. Each card includes its recipe’s total time.