5 Easy Back to School Recipes!

As your kids are getting back into the school routine, you are surely going to need some some quick and easy recipes that (even thrown together last minute) can give your family a chance to enjoy dinner together. There is nothing better than good food to spark good conversation about the experiences a new school year brings.

We have put together some recipes that will make your transition back to school smoother and yummier!


#1: Roasted Garlic & Cauliflower Alfredo with Jalapeno Fettuccine

Serves: 4-6


  • 1 medium cauliflower head (4 cups of florets)
  • 7 to 8 roasted garlic cloves
  • ½ cup broth or water reserved from cooking the cauliflower
  • ½ cup grated Parmesan cheese, optional but recommended
  • 1 pkg Pasta Partners Jalapeno Fettuccine
  • Salt and pepper to taste



  1. Cut cauliflower into florets. Place in a large pot and fill with water or stock and bring to a boil. Add the cauliflower and cook until tender.
  2. Remove from water and place on a large baking sheet. Let cool slightly before blending.
  3. Place Jalapeno Fettuccine in the boiling water. Cook 3-4 minutes until desired doneness.
  4. Place cauliflower, roasted garlic cloves, Parmesan, half of a cup of the cooking water or broth and cheese in a blender. Blend until smooth. Add more liquid if your sauce is too thick.
  5. Taste the sauce and add salt and pepper to taste.
  6. Use the sauce right away! Pour over cooked Jalapeno Fettuccine and top with additional Parmesan.  If you are not using right away pour sauce into a jar, cover, and refrigerate until ready to use.



#2: Meatloaf Cupcakes

Serves 4-6.
1 1/2lb. Ground Hamburger
1 pkg. Pasta Partners Meatball Mix

1 Egg
Worcestershire Sauce
3 large Potatoes, peeled and diced
1 Tbsp. Butter
1/2-1 C. Milk


Preheat oven to 375 degrees. Spray 12 holes of a muffin tin.

In a large bowl, combine hamburger, meatball mix, and egg. Use your hands to mix and combine well. Form a ball and press into the muffin tin. The surface should be a slight dome shape. Once the muffin tin is full, shake some Worcestershire Sauce on top of each meatloaf cupcake. Bake for 20-25 minutes and remove from oven.

In a large pot, steam or boil the potatoes until soft. Drain, then add butter and 1/2 cup of milk. Mash using a potato masher until smooth or to your liking. Add extra milk if you need it. *The mash needs to be creamy but stiff enough to hold its shape when piled onto the meatloaf cupcakes.*

Once the meatloaf cupcakes are done, scoop the mashed potatoes onto each cupcake and fluff with a fork. Sprinkle some parsley on top if desired and serve immediately.


#3: Chicken Enchiladas

Serves 4-6.
1 pkg. Plentiful Pantry Cheesy Enchilada Soup Mix
3-4 C. Water
2 Tbsp. Vegetable Oil
1 small White Onion, peeled and diced
1 1/2 lbs boneless skinless Chicken Breasts, diced into small 1/2-inch pieces
1 4oz. can Diced Green Chilies
1 15.5oz. can Black Beans, drained and rinsed
8 large Flour Tortillas
3 C. Mexican-blend Shredded Cheese
1/4 C. Fresh Cilantro, chopped (optional)

Whisk contents of Soup Mix package into 3-4 cups of warm water, depending on your desired consistency. Bring to a boil, lower heat and simmer 15 minutes.

In a large skillet, heat oil over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally. Add diced chicken and green chilies, and season with salt and pepper. Sauté for 6-8 minutes, stirring occasionally or until the chicken is cooked through. Remove from heat and set aside.

To assemble the enchiladas, lay out a tortilla and spread two tablespoons of sauce over the surface. Add beans in a line down the middle of the tortilla, then add in a spoonful of the chicken mixture, then sprinkle with 1/3 cup of cheese. Roll up tortilla and place in a greased 9×13-inch baking dish. Repeat with the remaining ingredients. Then spread the remaining enchilada sauce on top of the tortillas and sprinkle on the remaining cheese.

Bake uncovered for 20 minutes. Remove from oven and serve immediately, garnished with chopped fresh cilantro if desired.


#4: Chicken Pot Pie Casserole

4 C. Water
2 C. cooked Chicken, cubed
1 – 12oz. pkg. frozen Vegetables (carrots, green beans, corn & peas), thawed
1/4 C. Milk

Preheat oven to 400 degrees.

In a 2-quart saucepan, bring 4 cups of water to a boil. Add contents of soup package and lower heat to a simmer. Gently add cubed chicken and frozen vegetables into simmering soup. Simmer, uncovered for 15 minutes.

Pour soup mixture into a 9-inch deep dish pie plate or small casserole dish. Stir milk and dumpling package in a small bowl. Spread the batter over the chicken mixture. Bake for 15-20 minutes or until the topping is golden brown.


#5: Meatball Sub Sandwiches

Serves 6.

1 pkg. Pasta Partners Marinara Wine Sauce Mix
1 pkg. Pasta Partners Meatball Mix
1 1/2lb. Ground Chuck
2oz. Sausage (optional)
1 egg
1 (12oz) can Tomato Paste
1 (14.5oz) can Diced Tomatoes
2 C. Water
2 C. Shredded Mozzarella Cheese
6 Hot Dog Buns


Pour 2 cups water in pan. Add tomato paste, diced tomatoes and Marinara Wine Sauce packet. Stir until well blended and bring to a boil. Reduce heat and simmer, stirring occasionally for 10 minutes.

In a large bowl, mix thoroughly Ground Chuck, Sausage, Egg, 1/3 cup water and Meatball Mix. Spoon thin layer of Marinara Wine Sauce across the bottom of a 9″x13″ pan. Roll mixture into meatballs 1” or 2” in size. Place meatballs in pan, cover each meatball with sauce. Cover with foil, bake at 400 degrees for 45 minutes.

When ready to serve, divide meatballs among buns and top with additional sauce and shredded cheese. Broil until cheese is melted and bun is toasted. Serve warm.



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