If you’re looking for a weeknight dinner that feels indulgent but comes together in under 30 minutes, this Cheesy Baked Gnocchi Skillet is about to become your new go-to.
Soft, pillowy gnocchi are tossed in a rich tomato sauce, loaded with melty mozzarella and Parmesan, and finished under the broiler until golden and bubbling.
The whole thing comes together in one oven-safe skillet, which means fewer dishes and more time at the table.
It’s the kind of cozy, satisfying meal that feels like it took far more effort than it actually did.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Total Time | 30 minutes |
| Servings | 4 servings |
| Difficulty Level | Easy |
This dish pairs beautifully alongside my Spinach Artichoke Dip as a starter for a cozy Italian-inspired dinner spread.
Why You’ll Love This Cheesy Baked Gnocchi Skillet
One pan, one incredible dinner. You won’t be hunting for a baking dish, a saucepan, and a colander all at once, everything happens in a single skillet from stovetop to oven.
The texture contrast is everything here. The gnocchi stay soft and tender on the inside while the cheese on top gets perfectly golden and slightly crispy in the broiler.
Store-bought gnocchi works wonderfully, making this an accessible recipe for any skill level. No pasta-making experience required at all.
The tomato sauce base is deeply flavorful from garlic, fresh herbs, and a touch of Italian seasoning. It tastes like something that simmered for hours.
Here’s a quick list of reasons this recipe will earn a permanent spot in your dinner rotation:
- Ready in 30 minutes from start to finish
- Uses simple, everyday ingredients you likely already have on hand
- Easy to customize with vegetables, protein, or different cheeses
- The broiled cheese topping is absolutely irresistible
- Makes for excellent leftovers that reheat beautifully
- Kid-friendly and crowd-pleasing for the whole family
This one also happens to be a fantastic meatless dinner option that even dedicated meat-eaters won’t feel is lacking in any way.
Another recipe you might love for busy evenings: Baked Feta Pasta.
Ingredients
This recipe relies on simple, pantry-friendly ingredients that combine into something genuinely special.
Use the best quality canned tomatoes and fresh mozzarella you can find, it really does make a noticeable difference in the final dish.
- 1 lb (450g) shelf-stable potato gnocchi (store-bought is perfect)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 medium yellow onion, finely diced
- 1 can (28 oz / 794g) crushed San Marzano tomatoes
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional, for a little heat)
- 1/2 teaspoon sugar (to balance acidity)
- Salt and black pepper, to taste
- 1/2 cup (120ml) vegetable broth or water
- 8 oz (225g) fresh mozzarella, torn or sliced
- 1/3 cup (35g) freshly grated Parmigiano-Reggiano
- Fresh basil leaves, for garnish
Read Also: Spinach Tomato Tortellini Recipe
Kitchen Equipment Needed
You don’t need much for this recipe, which is part of the beauty of it.
The most important thing is that your skillet is oven-safe and large enough to hold all the gnocchi and sauce without crowding.
- 12-inch oven-safe cast iron skillet or large ovenproof pan
- Wooden spoon or silicone spatula for stirring
- Cutting board and sharp chef’s knife
- Garlic press or fine grater for the garlic
- Measuring cups and spoons
- Oven mitts (essential for handling a hot cast iron skillet)
- Box grater or Microplane grater for Parmesan
Recommended Products for This Recipe
I’ve made this Cheesy Baked Gnocchi Skillet dozens of times, and these are the products I personally reach for every single time.
They genuinely make a difference in both the cooking process and the final result.
1. Lodge 12-Inch Cast Iron Skillet
Cast iron is absolutely ideal for this recipe because it holds heat so evenly across the entire surface, which means your gnocchi gets a beautiful, consistent sear before the sauce goes in.
It goes seamlessly from stovetop to oven without any fuss, and the natural non-stick seasoning only gets better the more you use it.
2. DeLallo Potato Gnocchi
Not all store-bought gnocchi are created equal, and DeLallo’s shelf-stable version consistently delivers a tender, light texture that holds up beautifully in a saucy bake without turning mushy.
These are shelf-stable too, so you can keep a few packages on hand for last-minute dinners whenever the craving hits.
3. Cento San Marzano Whole Peeled Tomatoes
The tomato sauce is the soul of this dish, and San Marzano tomatoes make a genuinely noticeable difference compared to generic canned tomatoes, they’re sweeter, less acidic, and have a deeper, richer tomato flavor.
Cento is a reliable certified brand that’s widely available and consistently excellent.
4. Microplane Classic Zester/Grater
Freshly grated Parmesan is not negotiable in this recipe, and a Microplane makes the process incredibly fast while producing those feathery, fine shreds that melt perfectly into the sauce.
Pre-grated Parmesan from a can simply doesn’t melt the same way, so this tool is worth every penny.
You might also enjoy: Pasta Primavera as another easy Italian-inspired weeknight winner.
Step-by-Step Instructions: How to Make Cheesy Baked Gnocchi Skillet
1. Preheat Your Oven and Prepare Your Ingredients
- Position an oven rack about 6 inches from the top broiler element in your oven. You’ll be using the broiler at the end to get that gorgeous golden cheese crust.
- Set your oven broiler to high. Allow at least 5 minutes for the broiler to fully preheat before you need it.
- While the broiler preheats, dice your onion into small, even pieces — about 1/4 inch — so it cooks down quickly and evenly.
- Mince all 4 cloves of garlic as finely as possible, or press them through a garlic press. Fine mincing ensures the garlic dissolves into the sauce rather than leaving chunks behind.
- If using fresh mozzarella in a ball or log form, tear it into rough 1-inch pieces or slice it into 1/4-inch rounds. Set it aside on a plate. Tearing creates more irregular edges that melt beautifully and create those irresistible cheesy pulls.
- Grate your Parmesan using a Microplane or the fine side of a box grater. Measure out 1/3 cup and set it aside.
- Open the can of crushed tomatoes and have your vegetable broth, Italian seasoning, red pepper flakes, and sugar measured out and ready to go. Having everything prepped before cooking starts (mise en place) makes this recipe flow seamlessly.
2. Sauté the Aromatics
- Place your 12-inch oven-safe skillet over medium heat on the stovetop. Allow it to heat for about 1 minute — you want the pan to be warm before adding the oil so the aromatics sauté rather than steam.
- Add 2 tablespoons of olive oil to the pan and swirl to coat the bottom evenly.
- Add the diced onion to the hot oil. Spread it out into an even layer so each piece makes contact with the pan surface.
- Cook the onion for 4 to 5 minutes, stirring occasionally, until it softens and turns translucent. You’re not looking for browning at this stage — soft and fragrant is the goal. If the onion starts to brown too quickly, reduce the heat to medium-low.
- Add the minced garlic to the softened onion. Stir immediately to combine, and cook for 60 to 90 seconds, stirring constantly. Garlic burns very quickly over medium heat, and burnt garlic will make the entire dish taste bitter — so watch it carefully and don’t walk away.
- The moment the garlic becomes intensely fragrant and just barely golden at the edges, it’s ready. Move on to the next step right away.
3. Build the Tomato Sauce
- Pour the entire can of crushed tomatoes directly into the skillet over the garlic and onion. Stand back slightly as the tomatoes will splatter a little when they hit the hot pan.
- Add the 1/2 cup of vegetable broth (or water) to the pan. The extra liquid helps the sauce stay saucy enough to cook the gnocchi in the next step without drying out.
- Sprinkle in 1 teaspoon of Italian seasoning, 1/2 teaspoon of red pepper flakes (if using), and 1/2 teaspoon of sugar. The sugar isn’t for sweetness — it simply balances out the natural acidity of the canned tomatoes and rounds out the flavor.
- Season generously with salt and black pepper. Start with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, then adjust to taste once everything is incorporated.
- Stir everything together thoroughly, scraping up any browned bits from the bottom of the pan — those bits are pure flavor.
- Bring the sauce to a gentle simmer over medium heat. Once it starts bubbling, let it cook for 5 minutes, stirring occasionally, to allow the flavors to meld together and the sauce to thicken slightly.
- Taste the sauce and adjust salt, pepper, or red pepper flakes to your preference before adding the gnocchi.
4. Add the Gnocchi
- Add the entire 1 lb package of uncooked, dry gnocchi directly into the simmering tomato sauce. There’s no need to boil them separately first — they will cook right in the sauce, absorbing all those wonderful tomato flavors as they do.
- Gently stir the gnocchi into the sauce, making sure every piece is well coated and submerged as much as possible. Don’t worry if a few are peeking above the sauce — they’ll steam under the cheese.
- Spread the gnocchi into an even, single layer across the bottom of the skillet. This ensures they cook through evenly rather than steaming in a thick pile.
- Cover the skillet with a lid or a tight sheet of aluminum foil, and cook over medium heat for 8 to 10 minutes. During this time, the gnocchi will absorb the sauce and become fully tender. You’ll know they’re ready when they feel soft and pillowy when pressed gently with a spoon — no firm or doughy center.
- After 8 minutes, remove the lid and stir everything once gently. If the sauce looks very thick and the gnocchi are sticking, add a splash (about 2 tablespoons) of additional broth or water and stir to loosen.
5. Add the Cheese and Broil
- Remove the skillet from the heat momentarily. Scatter the grated Parmesan evenly over the entire surface of the gnocchi and sauce. The Parmesan will melt into the tomato sauce and create a savory, salty base layer beneath the mozzarella.
- Arrange the torn or sliced fresh mozzarella pieces on top of the Parmesan layer. Distribute them fairly evenly, though a slightly rustic arrangement looks gorgeous when it comes out of the oven. Aim for coverage without overlapping too heavily.
- Carefully transfer the skillet to the oven under the preheated broiler. Use heavy-duty oven mitts — cast iron retains extreme heat and the handle will be dangerously hot.
- Broil for 3 to 5 minutes, watching very carefully and continuously after the 3-minute mark. Broilers vary significantly in intensity, and the cheese can go from perfectly golden to burnt very quickly.
- You’re looking for the mozzarella to be completely melted with golden brown spots across the top and slight charring at the edges of the skillet. That’s the sweet spot.
- Remove from the broiler the moment the cheese looks beautifully golden and bubbly. The residual heat in the cast iron will continue cooking it slightly even after you remove it from the oven.
6. Garnish and Serve
- Let the skillet rest for 2 to 3 minutes before serving. This brief resting time allows the sauce to settle and thicken slightly, making it easier to scoop and plate without everything sliding around.
- Scatter a generous handful of fresh basil leaves over the top of the cheese just before serving. Basil wilts quickly in heat, so adding it right at the end preserves both its bright color and its fresh, peppery fragrance.
- For an extra touch of flavor and richness, drizzle a very thin stream of good-quality olive oil over the finished dish before bringing it to the table.
- Serve directly from the skillet at the table for a beautiful presentation. Use a large spoon to scoop portions, making sure each serving gets a mix of sauce, gnocchi, and that glorious melted cheese topping.
Tips for The Best Cheesy Baked Gnocchi Skillet
A few small adjustments can elevate this dish from good to truly spectacular. These tips come from repeated testing to nail the perfect texture and flavor every time.
- Don’t skip the broiler step. The broiled cheese topping is what makes this dish truly special. A simply melted (not browned) cheese top is fine, but the golden, slightly blistered crust from the broiler is on another level entirely.
- Use fresh mozzarella, not shredded. Pre-shredded mozzarella contains anti-caking agents that prevent it from melting as smoothly. Fresh mozzarella melts into creamy, gooey pools that are far superior in this dish.
- Don’t overcook the gnocchi before adding the cheese. They should be just barely tender when you add the cheese, they’ll continue cooking slightly under the broiler. Overcooked gnocchi can turn mushy.
- Taste and season your sauce before adding the gnocchi. The gnocchi themselves are relatively bland and rely heavily on the sauce for flavor. A well-seasoned sauce makes all the difference.
- Keep the heat at medium, not high, when cooking the gnocchi in the sauce. High heat can scorch the bottom of the sauce before the gnocchi finish cooking through.
- If the sauce thickens too much, simply add a splash more broth or water, a few tablespoons at a time. The sauce should be thick but still saucy enough to generously coat every gnocchi.
- For extra flavor depth, add a tablespoon of tomato paste along with the crushed tomatoes. Tomato paste adds a concentrated richness that deepens the entire sauce profile.
- Let the skillet rest for at least 2 minutes before serving. The sauce will tighten up just enough to make portioning cleaner.
Read Also: One Pot American Goulash Recipe
Serving Suggestions
This Cheesy Baked Gnocchi Skillet is satisfying enough to serve on its own as a complete meal, but it also pairs beautifully with a few simple sides if you want to round out the dinner table.
Here are some great options to serve alongside or before it:
- A crisp green salad with a bright lemon vinaigrette cuts through the richness of the cheese perfectly, try a simple Cucumber Salad or a classic green salad with shaved Parmesan
- Warm, crusty garlic bread for scooping up every last bit of that tomato sauce from the skillet
- Roasted Brussels Sprouts add a slightly bitter, caramelized counterpoint to the rich, cheesy gnocchi
- Stuffed Mushrooms make a fantastic appetizer to start the meal with an Italian theme
- A simple Caprese Bites platter served before the gnocchi keeps everything cohesive and fresh
- A glass of medium-bodied red wine like Chianti or Montepulciano complements the tomato base beautifully if you enjoy wine with dinner.
Variations of Cheesy Baked Gnocchi Skillet
Once you’ve made the base recipe a couple of times and feel confident with it, there are so many easy and delicious ways to change it up based on what you have in the fridge or what your family is craving.
- Sausage Gnocchi Skillet: Brown 1/2 lb of Italian sausage (removed from casings) in the skillet before adding the onion and garlic. Drain most of the fat, then proceed with the recipe as written. The sausage adds incredible savory depth to the sauce.
- Spinach and Ricotta Version: Stir 2 cups of fresh spinach and 1/2 cup of whole-milk ricotta into the sauce just before adding the gnocchi. The ricotta creates a creamy, almost pink sauce that pairs wonderfully with the mozzarella topping.
- Mushroom and Thyme Skillet: Sauté 8 oz of sliced cremini mushrooms with the onion until golden before building the sauce. Add 1 teaspoon of fresh thyme leaves along with the Italian seasoning for an earthy, aromatic variation.
- Vodka Sauce Version: Replace half the crushed tomatoes with 1/2 cup of heavy cream and a splash of vodka to create a luxurious pink vodka sauce base. This variation feels extra indulgent and dinner-party worthy.
- Pesto Gnocchi Bake: Skip the tomato sauce entirely and instead toss the cooked gnocchi with 1/3 cup of basil pesto before topping with mozzarella and broiling. Simple, fresh, and absolutely delicious in summer.
- Extra Veggie Version: Add diced zucchini, bell pepper, or cherry tomatoes along with the onion. The additional vegetables make it more nutritious and add color and texture contrast to every bite.
For more one-pan meal inspiration, check out my Chicken and Asparagus Skillet, it follows a similar easy technique with gorgeous results.
Storage and Reheating
This dish stores and reheats very well, making it a great option for meal prep or next-day lunches. Keep a few things in mind to preserve the best possible texture.
- Refrigerator: Transfer any leftover gnocchi to an airtight container and refrigerate for up to 4 days. The sauce will thicken considerably as it cools — this is completely normal.
- Freezer: This dish can be frozen, though the gnocchi texture does soften slightly upon thawing. Freeze in an airtight freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Stovetop reheating (best method): Place leftovers in a skillet over medium-low heat with a splash of water or broth — about 2 to 3 tablespoons. Stir gently and heat for 4 to 5 minutes until warmed through and the sauce has loosened back to its original consistency.
- Microwave reheating: Transfer to a microwave-safe bowl and add a splash of water. Cover loosely with a damp paper towel and heat in 60-second increments, stirring between each, until heated through. The damp paper towel prevents the gnocchi from drying out.
- Oven reheating: For the best results when reheating a larger portion, transfer to an oven-safe dish, add a splash of water or marinara to rehydrate the sauce, cover with foil, and reheat at 350°F (175°C) for 15 to 20 minutes until bubbly. Remove the foil for the last 5 minutes to re-melt the cheese.
- Note on the cheese topping: The broiled mozzarella won’t look quite as dramatic on day two, but it still tastes delicious. A quick 2-minute blast under the broiler after reheating can revive that gorgeous golden topping.
Nutritional Facts
The following nutritional information is an estimate per serving based on 4 servings.
Actual values will vary depending on the specific brands of gnocchi, cheese, and tomatoes used.
| Nutrition Per Serving (Approximate) | |
|---|---|
| Calories | 480 kcal |
| Total Fat | 18g |
| Saturated Fat | 9g |
| Cholesterol | 45mg |
| Sodium | 720mg |
| Total Carbohydrates | 58g |
| Dietary Fiber | 4g |
| Sugars | 8g |
| Protein | 19g |
Health Benefits of Key Ingredients
Beyond being genuinely delicious, several of the core ingredients in this recipe bring real nutritional value to the table. It’s comfort food you can feel good about enjoying.
Here’s a quick breakdown of what the key ingredients contribute nutritionally:
- Tomatoes: Crushed tomatoes are an excellent source of lycopene, a powerful antioxidant that has been linked to reduced risk of heart disease and certain cancers. They’re also rich in vitamin C, potassium, and vitamin K.
- Garlic: Garlic contains allicin and other sulfur compounds with well-documented anti-inflammatory and antimicrobial properties. Regular garlic consumption has been associated with improved cardiovascular health and immune function.
- Olive Oil: Extra-virgin olive oil is a cornerstone of the Mediterranean diet and is rich in heart-healthy monounsaturated fats as well as polyphenol antioxidants that help fight oxidative stress.
- Mozzarella Cheese: Fresh mozzarella is a good source of protein and calcium, which are both essential for muscle function and bone health. It also contains phosphorus, vitamin B12, and riboflavin.
- Parmesan Cheese: Despite being used in a relatively small quantity, Parmesan packs a significant amount of protein and calcium per ounce. It also contains zinc, which plays a vital role in immune response and wound healing.
- Potato Gnocchi: Gnocchi provides a source of carbohydrates for sustained energy. Potato-based gnocchi also contains a small amount of potassium and B vitamins from the potato component.
For another nourishing and satisfying meal, my Creamy Lemon Chicken Skillet is another one-pan favorite worth bookmarking.
FAQs About Cheesy Baked Gnocchi Skillet
1. Can I use fresh homemade gnocchi instead of store-bought?
Absolutely, homemade gnocchi works beautifully in this recipe and will produce an even more tender, delicate result.
Keep in mind that fresh gnocchi is more delicate than shelf-stable gnocchi and will cook more quickly in the sauce, start checking for doneness after just 5 to 6 minutes rather than the full 8 to 10.
2. Can I make this dish ahead of time?
You can prepare the tomato sauce and cook the gnocchi in it up to a day ahead, then store it in the refrigerator in the skillet or a container.
When ready to serve, reheat it gently on the stovetop until simmering, top with the cheeses, and then broil as directed. The result is nearly identical to freshly made.
3. What can I substitute for fresh mozzarella?
If fresh mozzarella isn’t available, low-moisture mozzarella (the kind typically sold shredded in bags) will work, though the melt and stretch will be slightly different.
You could also substitute with provolone, fontina, or even a creamy burrata torn over the top after broiling for a luxurious alternative.
4. My sauce seems too thick after cooking the gnocchi. What should I do?
Simply stir in a few tablespoons of warm water or vegetable broth to loosen the sauce to your desired consistency.
Gnocchi absorbs a good deal of liquid as it cooks, so this is completely normal and easy to fix. Add the liquid a little at a time so you don’t over-thin the sauce.
5. Can I add protein like chicken or shrimp to this recipe?
Yes, and it’s a great way to make the dish even more filling and satisfying.
For chicken, cook diced boneless thighs in the skillet before the onion, remove and set aside, then add back in when you add the gnocchi.
For shrimp, stir in peeled and deveined shrimp during the last 3 to 4 minutes of cooking the gnocchi, just until they turn pink and opaque.
Cheesy Baked Gnocchi Skillet
Ingredients
- 1 lb shelf-stable potato gnocchi 450g; store-bought is perfect
- 2 tbsp olive oil
- 4 garlic cloves minced
- 1/2 medium yellow onion finely diced
- 28 oz crushed San Marzano tomatoes 794g; 1 can
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes optional, for heat
- 1/2 tsp sugar to balance acidity
- salt to taste
- black pepper to taste
- 1/2 cup vegetable broth 120ml; or water
- 8 oz fresh mozzarella 225g; torn or sliced into 1-inch pieces
- 1/3 cup Parmigiano-Reggiano 35g; freshly grated
- fresh basil leaves to garnish
Equipment
- 12-inch oven-safe cast iron skillet Or any large ovenproof pan
- Wooden spoon or silicone spatula For stirring
- Cutting board
- Chef’s knife
- Garlic press or fine grater For mincing garlic
- Measuring cups and spoons
- Oven mitts Essential for handling a hot cast iron skillet
- Box grater or Microplane grater For grating Parmesan
Method
- Position an oven rack about 6 inches from the broiler element and preheat the broiler to high. Dice the onion, mince the garlic, tear or slice the mozzarella into 1-inch pieces, and grate the Parmesan — have all ingredients measured and ready before you begin cooking.
- Heat a 12-inch oven-safe skillet over medium heat, add the olive oil, then cook the diced onion for 4 to 5 minutes until softened and translucent. Add the minced garlic and cook for 60 to 90 seconds, stirring constantly, until fragrant and just barely golden — do not let it burn.
- Pour in the crushed tomatoes and vegetable broth, then add the Italian seasoning, red pepper flakes, sugar, salt, and black pepper. Stir to combine, bring to a gentle simmer, and cook for 5 minutes until slightly thickened and fragrant.
- Add the dry, uncooked gnocchi directly into the simmering sauce and stir to coat evenly. Cover with a lid or foil and cook over medium heat for 8 to 10 minutes, until the gnocchi are tender and pillowy throughout.
- Remove from heat, scatter the grated Parmesan evenly over the gnocchi, then arrange the torn mozzarella pieces on top. Transfer the skillet to the oven and broil for 3 to 5 minutes, watching closely, until the cheese is melted, golden, and bubbling.
- Remove from the broiler and let the skillet rest for 2 to 3 minutes. Top with fresh basil leaves and an optional drizzle of olive oil, then serve directly from the skillet.
Nutrition
Notes
- Use fresh mozzarella, not pre-shredded — fresh mozzarella melts into creamy, gooey pools that are far superior in this dish. Pre-shredded varieties contain anti-caking agents that prevent smooth melting.
- Do not pre-boil the gnocchi. They cook directly in the tomato sauce, absorbing all that flavor as they go — this is intentional and produces the best texture and taste.
- Watch the broiler carefully after the 3-minute mark. Broilers vary significantly in intensity, and the cheese can go from perfectly golden to burnt very quickly.
- If the sauce becomes too thick while cooking the gnocchi, stir in a splash (2 to 3 tablespoons) of warm broth or water to loosen it to your desired consistency.
- For extra depth of flavor, add 1 tablespoon of tomato paste to the sauce along with the crushed tomatoes.
- To add protein, brown Italian sausage (removed from casings) in the skillet before the onion, drain excess fat, then proceed with the recipe as written.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat on the stovetop over medium-low heat with a splash of broth to loosen the sauce.
- Freezer: Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Make-ahead tip: Prepare the sauce and cook the gnocchi in it up to one day ahead. Reheat until simmering, top with cheese, and broil just before serving.
- Substitutions: Provolone, fontina, or burrata (added after broiling) all work beautifully in place of fresh mozzarella if needed.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Cheesy Baked Gnocchi Skillet is truly one of those recipes that delivers maximum comfort for minimum effort.
One pan, pantry staples, and 30 minutes are genuinely all you need to get something spectacular on the table.
The combination of soft gnocchi, rich tomato sauce, and that glorious golden cheese topping makes it the kind of dinner that has people going back for a second helping before the skillet even reaches the center of the table.
I hope this recipe finds a regular place in your weeknight dinner lineup.
Give it a try this week and let me know what you think in the comments below. I’d love to hear how it turned out for you, what variations you tried, or any tips you discovered along the way.
And if you loved this recipe, please share it with someone who could use a cozy, cheesy dinner idea right now.
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- Instant Pot Sausage Rigatoni
- Crockpot Tortellini Alfredo
- Marry Me Shrimp Pasta
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