Is there anything better than sitting down on a cold winter’s evening to dinner that consists of comfort foods made from scratch? The problem is a lot of us are busy and don’t have that comfort-food-made-from-scratch kind of time on our hands! Well, good news: we’ve compiled a list of comfort food recipes that don’t skimp on the flavor but won’t take you hours in the kitchen.
This toasted ravioli recipe from Chef Savvy is technically an appetizer, but we think they’re delicious enough to serve as a whole meal! Think mozzarella sticks, but better!
- 1 pound cheese ravioli frozen
- 1 cup milk
- 2 eggs
- 1 cup Italian bread crumbs
- 1 tsp fresh parsley, chopped
- 1 tsp fresh oregano, chopped
- ½ tsp garlic powder
- ½ tsp onion powder
- Vegetable oil
- Salt and pepper to taste
- Parmesan cheese for serving (optional)
- Chopped fresh parsley for serving (optional)
- Marinara sauce for serving (optional)
- Add milk and eggs to a shallow bowl; mix to combine.
- In another shallow bowl, add bread crumbs, parsley, oregano, garlic powder, and onion powder; stir to combine.
- Dip ravioli into the egg mixture, then into the bread crumb mixture, making sure to coat both sides.
- Place the breaded ravioli on a baking sheet lined with parchment paper. Place in the freezer for 30 minutes.
- Meanwhile, fill a large pot with at least 2 inches of oil and heat to 350° F.
- Remove ravioli from the freezer. Working in small batches, cook the ravioli for 3-4 minutes.
- Place ravioli on a plate lined with paper towels and season with a sprinkle of salt and pepper.
- Serve immediately with Parmesan cheese, fresh parsley, and marinara sauce, if desired.
Macaroni and Cheese
Mac ’n’ cheese does double duty for us: as comfort food and a nostalgic dish. We love this easy 15-minute recipe from The Novice Chef, but you can swap the recommended cheeses with your favorite fancy varietals!
- 2 cups elbow noodles
- 8 oz sharp cheddar cheese, shredded
- 4 oz white cheddar cheese, shredded
- 2 Tbsp sour cream
- 2 Tbsp butter, chopped
- 1 oz cream cheese, chopped
- 2 garlic cloves, minced
- ½ tsp dry ground mustard, optional
- Salt and freshly ground pepper to taste
- In a large pot over high heat, bring salted water to a boil. Add elbow noodles; cook according to package.
- Drain noodles, lower heat to medium-low, and return cooked noodles to pot.
- Immediately stir in shredded cheese, sour cream, butter, cream cheese, garlic, ground mustard (optional), salt, and freshly ground pepper.
- Continue stirring until completely melted; serve immediately!
Spaghetti and Meatballs
When we say this recipe from Bowl of Delicious is “no-fuss,” we mean it. The meatballs cook by simmering in marinara sauce, and the entire meal takes about 30 minutes.
- 1 pound ground beef
- 1 small onion, finely diced
- 2 eggs
- ½ cup Parmesan cheese, grated
- ½ cup bread crumbs
- Salt and pepper to taste
- 3 cups marinara sauce
- 16 oz spaghetti
- Fresh chopped parsley and extra Parmesan for serving (optional)
- Pour marinara sauce into a deep skillet or pot.
- Combine the first seven ingredients in a medium bowl with hands. Form into balls no bigger than 1 inch in diameter and add meatballs to marinara sauce.
- Heat sauce and meatballs over medium heat for 20 minutes or until meatballs are cooked (adjust to medium-low heat for a strong stove-top burner).
- Meanwhile, cook spaghetti according to directions.
- Serve meatballs and sauce over cooked spaghetti and top with parsley and Parmesan.
Chicken Pot Pie with Biscuits
A hearty chicken pot pie is basically the definition of comfort food. You’ll savor every last bite of this thick and flavorful recipe from The Cozy Cook.
- 2 small boneless, skinless chicken breasts
- 3 cups chicken broth
- 4 Tbsp butter
- ½ cup onions, finely diced
- ½ cup celery, finely diced
- ½ cup carrots, finely diced
- 2 cloves garlic, minced
- ½ tsp onion powder
- ½ tsp dry thyme
- ½ tsp dry rosemary
- ¼ tsp ground sage
- ⅓ cup flour
- ½ cup half-and-half
- 1 chicken bouillon cube or 1 tsp Better Than Bouillon
- 1 tsp low-sodium soy sauce (you can’t taste it, but it enhances the flavor)
- 1 cup frozen peas
- Refrigerated biscuits (prepared JUST before baking; refer to package for baking time/temperature)
- Add uncooked chicken breast and broth to a pot and let it bubble gently with the lid cracked for 15 minutes until cooked through. (Don’t boil rapidly, or the chicken will be tough.) Remove chicken and use a fork to shred. Set aside and reserve the broth that the chicken cooked in.
- Meanwhile, melt butter in a 12-inch pan over medium heat; sauté onions, celery, and carrots for 5-6 minutes. Add garlic and seasonings. Toss to coat and cook 1 more minute.
- Add flour and toss to coat. Cook 2 minutes or until you can no longer smell raw flour.
- Add two-thirds of the chicken broth in small splashes, stirring to incorporate. Add half-and-half in the same manner. (Adding liquid too quickly will break the roux and interfere with the thickness of the gravy.)
- Add chicken bouillon and soy sauce. Add shredded chicken and stir to combine.
- If the liquid was added slowly, the gravy should be pretty thick. If you want it to be thicker, bring to a gentle boil and reduce to a simmer.
- Optional: Add any of the remaining chicken broth if desired. The bottom of the biscuits will absorb some of it during baking.
- Add frozen peas and stir to combine and heat through. Remove from heat.
- Transfer filling to a lightly greased 9-by-13-inch baking dish if your skillet isn’t oven safe.
- Add biscuits to the top and bake per biscuit recipe instructions or until biscuits are golden and set in the middle. Note: you can also bake the biscuits separately on a baking sheet and place them on the filling after, resulting in crispier biscuit bottoms.
- If additional browning is desired, brush butter on top of biscuits at the end and bake at 450° F for 3-5 more minutes.