In just 5 minutes and using a handful of ingredients, you can make this creamy Sriracha Aioli. It’s the perfect spicy dipping sauce for fries and veggies or spread to add to your sandwiches, burgers, and wraps!
Over the last few years, I’ve posted a handful of aioli recipes: Small-Batch Garlic Aioli , Chipotle Aioli , Greek Yogurt Aioli . And today, I have another easy aioli recipe for you: Sriracha Aioli!
Sriracha aioli is a fun spicy twist on your classic aioli. The sauce has a smooth and creamy texture with a garlicky and tangy flavor and a hint of spice.
It is a great way to add flavor and heat to your sandwiches and burgers and also makes a delicious dipping sauce that pairs well with veggies, fries, fish sticks, or even salmon.
Best of all, this recipe uses just 4 simple ingredients: mayo, garlic, lime juice, and Sriracha and takes only 5 minutes to make.
Ingredient Notes
- Mayonnaise: You can use any type of mayo for this recipe, including vegan or low-fat. If you want a lighter aioli, you can replace up to two tablespoons of the mayo with unsweetened yogurt.
- Sriracha Sauce: Obviously, Sriracha is the star of Sriracha aioli, but you can swap in most hot sauces to make a new aioli variation.
- Lime juice: I actually recommend using bottled lime juice in this recipe because I found that freshly squeezed juice overpowered the sauce a bit. If you want to use fresh lime juice, try cutting the amount in half and then add more to taste.
- Garlic: Since we are using fresh garlic, be sure to check your garlic to make sure there are no sprouts on it. Even if you cut away the sprouted portion, the garlic still tends to have an “off” flavor when it is eaten raw .
How to Make Sriracha Aioli
Combine all of your ingredients (mayo, Sriracha sauce, lime juice, and pressed garlic) in a small bowl and stir well.
Add salt and pepper to taste, and enjoy!
What to eat with Sriracha Aioli
Sriracha aioli can be used as an ingredient to spice up whatever recipe you’re making almost anywhere you’d use regular mayonnaise.
It also makes a great sauce for fries, chicken strips, quesadillas, or sushi.
Or try it as a spread on your burgers or sandwiches or inside wraps and tacos .
Can You Make Sriracha Aioli Ahead of Time? / How to Store Sriracha Aioli
You can make Sriracha Aioli up to 48 hours in advance. Store tightly covered in the refrigerator. Because of the raw garlic, I do not recommend storing aioli for more than 2 days.
How spicy is Sriracha Aioli?
I would classify this aioli as not super spicy. If you are worried about spice level, cut the amount of Sriracha in half and add more to taste.
How can I make my Sriracha Aioli spicier?
For more heat, you can add more Sriracha to taste or add some cayenne pepper to the recipe. I recommend starting with ¼ teaspoon.
Ingredients
- ▢ ½ cup mayonnaise
- ▢ 2 tablespoons Sriracha sauce *
- ▢ 2 teaspoons lime juice *
- ▢ 2 garlic cloves crushed with a garlic press or very finely minced
- ▢ Salt and pepper to taste
Instructions
- In a small bowl, stir together mayonnaise, Sriracha sauce, lime juice, and garlic.
- Add salt and pepper to taste. Serve and enjoy!
Notes
This Mozzarella Chicken Bake is a quick and easy chicken dinner. The chicken breasts come out perfectly moist and are cooked directly in your favorite marinara sauce and then topped with tons of mozzarella cheese.
Need something easy but hearty for dinner tonight? This mozzarella chicken is just what you’re looking for.
Why You Should Make Mozzarella Chicken Tonight
- It’s super easy and most of the cooking time is hands-off. Once you brown your chicken breasts and add the sauce, your work is pretty much done.
- Cooking chicken breasts directly in the sauce keeps them moist and juicy and perfect. It’s basically foolproof.
- This is an absolutely crowd pleasing dish. Even picky eaters are going to love cheesy chicken in red sauce.
Ingredient Notes
- 4 small or 2 large boneless skinless chicken breasts: Since chicken breast sizes vary so much these days, I recommend using four 6-to-8-ounce chicken breasts OR two 10+-ounce pieces and just cut them in half horizontally like I did for the chicken breasts in the photos.
- Marinara sauce: As a shortcut, we’re using our favorite store-bought red sauce in this recipe. This is my current go-to.
- Pasta: Use your favorite pasta here. I usually use fettuccine, but penne, rigatoni, and rotini would also be fantastic.
How to Make Chicken Marinara
Sear chicken breasts: Start by seasoning and searing the chicken breasts. This helps add flavor and cuts down on the cooking time for the chicken.
Add sauce: Pour sauce into the pan and use tongs to arrange the chicken breasts so there is sauce on all sides.
Top with cheese: Add cheese and then bake until the chicken is cooked through and the cheese is melted and bubbly.
Serve over pasta: Transfer each chicken breast to a bed of pasta, spoon on sauce, and enjoy!
What type of sauce is marinara? Can I use spaghetti sauce instead?
Marinara sauce is an Italian red sauce made with tomatoes, spices, garlic, and sometimes onions. You can use it over a variety of different meats and pasta shapes and sizes.
Spaghetti sauce is simply a type of marinara sauce, typically with meat added. So yes, you can use store-bought spaghetti sauce in place of marinara here.
Do I have to use an instant-read thermometer?
You don’t have to use a thermometer. You can also cut into the chicken to test for doneness, but if you don’t already own a thermometer, please buy one.
They take all the guesswork out of cooking meat and are truly one of the most useful kitchen tools you can own.
Can I make Mozzarella Chicken in advance?
Yes. Store covered in the refrigerator for up to 3 days, and you can reheat the sauce and chicken gently over medium heat on the stove or in the microwave.
This also freezes fairly well. Store chicken and sauce in a freezer zip-top bag for up to 3 months. Defrost in the refrigerator before reheating. Serve over freshly cooked pasta.
What to Serve With Mozzarella Chicken?
Serve mozzarella chicken with garlic bread or french bread and either a simple side salad or roasted vegetable like:
- Roasted Zucchini
- Roasted Broccoli
- Roasted Asparagus
More Easy Chicken Recipes
- BBQ Chicken Thighs
- Chicken Teriyaki
- Chicken Enchiladas
- Quick Chicken Tortellini Soup
Equipment
- 12-inch oven-safe skillet
Ingredients
- ▢ 4 small or 2 large boneless skinless chicken breasts
- ▢ Salt and pepper
- ▢ 2 teaspoons Italian seasoning OR 1 teaspoon each basil and oregano, divided
- ▢ 1 tablespoon olive oil
- ▢ 1 24-ounce jar of marinara sauce
- ▢ 1 ¾ cups (6oz) shredded mozzarella cheese
- ▢ 12 ounces pasta fettuccine is a great option
Instructions
- Preheat your oven to 425℉.
- If using 2 large chicken breasts, slice each piece of chicken into 2 cutlets by placing your hand on top of the chicken breast and running a sharp knife horizontally through the breast, slicing the top and bottom into two thin, even pieces.
- Generously salt and pepper the top of each piece of chicken and then sprinkle on 1 teaspoon of Italian seasoning.
- Bring a large pot of lightly salted water to boil for your pasta.
- In a 12-inch, oven-safe skillet, heat oil over medium-high heat. Once hot, add chicken breasts to the pan, seasoning-side down. Salt and pepper the other side of the chicken breasts and top with remaining 1 teaspoon of Italian seasoning. Cook chicken until the first side is browned, 3 to 4 minutes. Flip the chicken and repeat with the second side.
- Remove skillet from heat and pour marinara sauce over the chicken. Use tongs or a fork to pick up each chicken piece and nestle it into the sauce so there is sauce on all sides of the chicken.
- Sprinkle ¼ of the cheese on each chicken breast and then place the skillet in the oven. Bake until an instant-read thermometer inserted into the thickest part of the chicken breasts reads 165°F, about 10-20 minutes.* Allow chicken to rest for 5 minutes before serving.
- While your chicken bakes and then rests, cook pasta according to packaging instructions.
- Serve each chicken breast on a bed of pasta and spoon sauce over the top. Enjoy!
Notes
- Refrigerator: Store covered for up to 3 days, and you can reheat the sauce and chicken gently over medium heat on the stove or in the microwave.
- Freezer: Store chicken and sauce in a freezer zip top bag for up to 3 months. Defrost in the refrigerator before reheating. Serve over freshly cooked pasta.
Baked Ravioli is a perfect weeknight meal. It’s easy, requires almost no ingredient prep, and is just so, so good. The ravioli are baked in a quick homemade red sauce with crumbled sausage and then smothered with lots of melty mozzarella. This is a weeknight winner that everyone will love.
I get so many requests for easy weeknight pasta dishes, so to everyone who has sent me this request, today’s recipe is for you.
This is everything you want from a weeknight recipe : easy, low prep, relatively quick. AND a cheesy, meaty crowd-pleaser.
We’re using fresh store-bought ravioli, a homemade red sauce with sausage, and topping it all with melty, gooey mozzarella. Give it a quick bake, and it looks beautiful coming out of the oven, and tastes even better.
Ingredient Notes
- Refrigerated cheese ravioli: Feel free to swap in other ravioli flavors if that sounds good. I prefer to use refrigerated ravioli, but you can use frozen or dried ravioli as long as you cook them according to package instructions before baking.
- Heavy cream: Heavy cream adds richness to the sauce, but you can omit it if you don’t have any on hand or replace it with half and half.
- Canned crushed tomatoes: Diced tomatoes can be substituted for a chunkier sauce. If you would like to use canned whole tomatoes, pulse them in a blender or food processor or with an immersion blender a couple of times before cooking.
How to Make Baked Ravioli
Cook the sausage in a large oven-safe skillet until well browned.
If there’s too much fat in the pan for your liking, you can use a paper towel and tongs to soak up some of the fat. Stir in garlic, red pepper flakes, and crushed tomatoes.
Bring to a simmer and cook covered for 15 minutes.
While simmering, cook your ravioli in a large pot until just shy of al dente, drain, and set them aside.
Add heavy cream, Parmesan, basil, salt, pepper, and the ravioli to the sauce.
Sprinkle with mozzarella and cook in the oven for 15 minutes or until bubbly and beautiful.
Then, serve and enjoy!
Variations
- Baked tortellini: Swap out the ravioli for tortellini.
- Vegetarian baked ravioli: Omit the sausage or replace it with your favorite meat replacement.
- Store-bought sauce: If you’d like to make this with store-bought sauce, replace all the sauce ingredients (from the garlic to the dried basil in the recipe) with a 24-ounce bottle of your favorite marinara sauce and simmer just long enough for the sausage to be cooked through.
How do you store baked ravioli?
Store any leftover baked ravioli tightly covered in the refrigerator for up to 3 days.
Can you freeze baked ravioli?
Yes. Freeze individual portions in a freezer bag for up to 3 months. Defrost in the refrigerator and then reheat in the microwave.
More Weeknight Pasta Dishes
- American Goulash
- 20-Minute Spaghetti Bolognese
- Penne alla Vodka With Chicken
- Easy Creamy Chicken Pasta With Bell Peppers
Recipe Notes
- This recipe calls for a 12-inch oven-safe skillet. Do not use a smaller skillet (unless it is very deep) because it will be too full to easily mix and bake. If you don’t own a 12-inch oven-safe skillet, you can use any large skillet to make the sauce and then bake everything in a 9×13-inch casserole dish. Spoon roughly half the sauce into the dish, add the cooked ravioli and then add the remaining sauce and mix. Follow the rest of the recipe as written.
Equipment
- 12-inch (or larger) oven-safe skillet with a lid*
Ingredients
- ▢ 1 tablespoon olive oil
- ▢ 1 pound Italian sausage mild or hot, casings removed
- ▢ 6 cloves garlic crushed with a garlic press or minced
- ▢ Pinch red pepper flakes
- ▢ 28 ounces crushed tomatoes 2 14-ounce cans
- ▢ Salt and pepper
- ▢ 18-20 ounces refrigerated cheese ravioli
- ▢ ⅓ cup heavy cream
- ▢ ½ cup ( 2oz ) shredded Parmesan
- ▢ 1 teaspoon dried basil
- ▢ 1½ cup ( 6oz ) shredded mozzarella
Instructions
- Preheat your oven to 450°F.
- In a 12-inch (or larger) oven-safe skillet with a lid, heat olive oil over medium heat and add sausage to the pan. Cook, using a spatula to break the sausage into crumbles, until it is well browned. If the sausage has released a significant amount of fat into the pan, you can drain it or use a paper towel to soak up the excess.
- Stir in garlic and red pepper flakes and continue to cook over medium heat until the garlic is lightly golden and aromatic, 30 seconds to 1 minute. Stir in crushed tomatoes and bring everything up to a simmer. Turn the heat down so the sauce remains at just a gentle simmer. Cover and cook for 15 minutes, stirring occasionally.
- While your sauce simmers, bring a large pot of lightly salted water to boil for your ravioli. Once boiling, add the ravioli and cook for 1 minute less than the package instructions recommend.* Drain and set aside.
- After the sauce has simmered for 15 minutes, add heavy cream, Parmesan, and basil. Stir and add salt and pepper to taste if needed. Gently stir in cooked and drained ravioli until they are completely coated in sauce and evenly distributed around the pan.
- Sprinkle the mozzarella over the top and bake for 15 minutes or until cheese is melted and bubbly.
- Serve and enjoy!
Notes
Sriracha Aioli
Ingredients
- ½ cup mayonnaise
- 2 tablespoons Sriracha sauce *
- 2 teaspoons lime juice *
- 2 garlic cloves crushed with a garlic press or very finely minced
- Salt and pepper to taste
Instructions
- In a small bowl, stir together mayonnaise, Sriracha sauce, lime juice, and garlic.
- Add salt and pepper to taste. Serve and enjoy!
