The Flavor Table, 2nd Avenue street, Great Falls, MT (2026)

09/22/2026

Creamy Baked Seafood Stuffed Shells with Garlic Sauce 🦀🧀
Ingredients
• 12 jumbo pasta shells, plus a few extra in case some tear
• ½ lb shrimp, cooked, chopped small
• ½ lb crab meat, picked over for shells
• 1 cup ricotta cheese
• ½ cup shredded mozzarella cheese, divided
• ¼ cup grated Parmesan cheese, plus a little extra for topping
• 1 tbsp chopped fresh parsley, plus more for garnish
• Salt and black pepper, to taste
For the Garlic Sauce
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 tbsp all-purpose flour
• 1 cup heavy cream
• ½ cup milk
• ½ tsp paprika
• Salt and black pepper, to taste
Directions
1️⃣ Cook the shells: Bring a large pot of salted water to a boil. Cook the jumbo shells until just al dente, following the package time. Drain and rinse gently with cool water so they are easier to handle. Set aside.
2️⃣ Make the filling: In a bowl, mix the chopped shrimp, crab meat, ricotta, ¼ cup of the mozzarella, Parmesan, parsley, a small pinch of salt, and black pepper. Stir gently so the crab stays in nice pieces.
3️⃣ Start the garlic sauce: In a saucepan, melt the butter over medium heat. Add the garlic and cook for about 30 seconds, just until fragrant. Whisk in the flour and cook for 1 minute.
4️⃣ Finish the sauce: Slowly whisk in the heavy cream and milk until smooth. Add the paprika, salt, and black pepper. Simmer for 2–3 minutes, stirring often, until the sauce is lightly thickened but still pourable.
5️⃣ Fill the shells: Spread a few spoonfuls of sauce in the bottom of a greased baking dish. Spoon the seafood filling into each shell and arrange them in the dish.
6️⃣ Assemble the dish: Pour the remaining garlic sauce over the stuffed shells. Sprinkle the top with the remaining ¼ cup mozzarella and a little extra Parmesan.
7️⃣ Bake until bubbly: Bake at 375°F for 20–25 minutes, until hot, bubbly, and lightly golden on top.
8️⃣ Finish and serve: Sprinkle with extra parsley and let the shells rest for 5 minutes before serving.
Prep Time: 20 minutes | Cook Time: 25 minutes | Serves: 4

09/22/2026

Crab and Shrimp Stromboli Bake
📝 Ingredients
→ Dough
1 lb pizza dough, store-bought or homemade
1 tbsp olive oil, for brushing
1 egg, beaten, for egg wash
→ Seafood Filling
8 oz shrimp, peeled, deveined, and chopped
6 oz crab meat, lump or imitation, drained
1 tbsp butter
2 garlic cloves, minced
½ tsp Old Bay seasoning or Cajun seasoning
¼ cup cream cheese, softened
¼ cup heavy cream
1½ cups shredded mozzarella cheese
¼ cup grated Parmesan cheese
2 tbsp chopped fresh parsley
🍽️ Instructions
1️⃣ Prep the dough: Preheat oven to 400°F. Line a baking sheet with parchment paper. Roll the pizza dough on a lightly floured surface into a large rectangle about ¼ inch thick.
2️⃣ Cook the seafood: Melt butter in a skillet over medium heat. Add garlic and cook for 20 to 30 seconds. Add shrimp and cook for 2 to 3 minutes, just until pink. Remove from heat, then gently stir in the crab and seasoning.
3️⃣ Make the filling: In a bowl, mix cream cheese and heavy cream until smooth. Stir in mozzarella, Parmesan, parsley, and the warm seafood mixture until creamy and well combined.
4️⃣ Fill and roll: Spread the filling over the dough, leaving a 1-inch border around the edges. Fold in the short ends, then roll into a snug log. Pinch the seam closed and place seam-side down on the prepared baking sheet.
5️⃣ Bake: Cut 3 to 4 small slits across the top. Brush with beaten egg and olive oil. Bake for 20 to 25 minutes, until deeply golden and cooked through.
6️⃣ Rest and serve: Let the stromboli rest for 5 to 10 minutes before slicing. Serve warm.
⏱️ Prep: 20 min | Cook: 25 min | Total: 45 min | Servings: 6

09/22/2026

Cheesy Cajun Ground Beef Linguine in Garlic Cream Sauce

Ingredients:

1 pound ground beef
1 pound linguine pasta
4 tablespoons butter
4 cloves garlic, minced
1 teaspoon Cajun seasoning
1/2 teaspoon paprika
1/4 teaspoon black pepper
1/4 teaspoon salt
3 cups heavy cream
4 ounces cream cheese, softened
1 cup Velveeta cheese, cubed
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Cheddar Cheese for topping
2 tablespoons olive oil

Directions:
1. Cook the pasta according to package directions in salted water until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add ground beef and cook, breaking it apart, until browned. Drain off any excess grease.
3. Stir in Cajun seasoning, paprika, salt, and pepper. Cook for 1 minute more. Remove beef from the skillet and set aside.
4. In the same skillet, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Be careful not to burn the garlic.
5. Pour in heavy cream and bring to a simmer. Reduce heat to low and whisk in cream cheese, Velveeta cheese, mozzarella cheese, and Parmesan cheese until smooth and melted.
6. Add the cooked ground beef back to the skillet with the cheese sauce. Stir to combine.
7. Add the cooked linguine to the skillet and toss to coat every strand with the creamy, cheesy sauce.
8. Serve immediately, topped with extra Cheddar Cheese.

09/22/2026

Honey Garlic Velveeta Steak Bites with Cheesy Twisted Pasta

Ingredients

1 lb steak tips, cut into large bite-size cubes
2 tbsp butter
3 cloves garlic, minced
3 tbsp honey
2 tbsp soy sauce
½ tsp crushed red pepper flakes (optional, for mild heat)
1 tsp salt
½ tsp black pepper
1 tbsp fresh parsley, chopped (for garnish)

For the Cheesy Twisted Pasta:
12 oz twisted pasta (cavatappi or gemelli)
1 tbsp butter
1 cup heavy cream
8 oz Velveeta cheese, cubed
½ cup shredded cheddar cheese (for richness)
½ cup grated Parmesan cheese (for salty depth)
½ tsp paprika
½ tsp salt
¼ tsp black pepper
1 tbsp fresh parsley, chopped (for garnish)

Directions

1. Pat steak tips dry with paper towels.
2. Heat butter in a skillet over medium-high heat. Add steak tips, season with salt and pepper, and sear until golden brown on all sides. Remove and set aside.
3. In the same skillet, add minced garlic and cook until fragrant. Stir in honey and soy sauce, letting it bubble into a sticky glaze. Return steak bites to the pan and toss until coated in the honey garlic sauce. Remove from heat and keep warm.
4. Cook twisted pasta in salted boiling water until al dente. Drain and set aside.
5. In a saucepan, melt butter and pour in heavy cream. Stir in Velveeta cubes until melted and smooth.
6. Add cheddar and Parmesan, whisking until the sauce is thick, glossy, and clings to the spoon. Season with salt, pepper, and paprika.
7. Toss the drained twisted pasta into the Velveeta cheese sauce, coating every piece.
8. Plate with honey garlic steak bites on one side and cheesy twisted pasta on the other.
9. Garnish with parsley and serve immediately.

09/22/2026

CAJUN STEAK TIPS IN CHEESY ROTINI PARMESAN SAUCE

Ingredients:

1½ lbs sirloin or ribeye steak tips, cut into bite-sized strips
2 tbsp olive oil
1 tbsp butter
1½ tsp Cajun seasoning
1 tsp garlic powder
½ tsp smoked paprika
Salt and black pepper, to taste
12 oz rotini pasta
2 tbsp butter
4 cloves garlic, minced
1½ cups heavy cream
½ cup whole milk
4 oz cream cheese, softened
1¼ cups freshly grated Parmesan cheese
1 cup shredded mozzarella cheese
½ tsp Cajun seasoning (to tie the flavor together)
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

Directions:

1. Bring a large pot of salted water to a boil. Add rotini and cook until al dente, about 8–9 minutes. Reserve ½ cup of pasta water, then drain and set aside.
2. Pat steak tips dry and season them with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper.
3. In a large skillet over medium-high heat, heat olive oil and 1 tbsp butter. Add the steak in a single layer and sear for 1–2 minutes per side until browned and cooked through. Remove from skillet and set aside.
4. Reduce heat to medium and add 2 tbsp butter to the skillet. Add minced garlic and sauté for 30 seconds until fragrant.
5. Stir in heavy cream and milk. Add the softened cream cheese and stir until melted and smooth.
6. Add Parmesan, mozzarella, and ½ tsp Cajun seasoning. Stir until everything is melted and creamy. Season with salt and pepper.
7. Toss the cooked rotini into the sauce until evenly coated. If needed, add reserved pasta water to loosen the sauce slightly.
8. Plate the cheesy rotini and top with the Cajun steak tips. Garnish with fresh chopped parsley.

09/21/2026

Lemon Garlic Chicken with Creamy Bowtie Pasta

Ingredients:

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
12 oz bowtie (farfalle) pasta
2 tablespoons olive oil
2 tablespoons butter
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
Zest of 1 lemon
Juice of 1 large lemon (about 3 tablespoons)
4 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
4 oz cream cheese, softened and cubed
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
Optional: crushed red pepper flakes, to taste
Optional: chopped fresh parsley or basil, for garnish

Directions:

1. Fill a large pot with water, season it generously with salt, and bring it to a boil. Cook the bowtie pasta until al dente, then drain and set aside.
2. While the pasta cooks, heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Season the chicken with salt, pepper, garlic powder, onion powder, and Italian seasoning. Cook the chicken pieces in the hot skillet for about 6–8 minutes, stirring occasionally, until golden brown and cooked through. Transfer to a plate and set aside.
3. In the same skillet, melt the remaining 1 tablespoon of butter. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in the lemon zest and juice, then pour in the chicken broth. Bring the mixture to a gentle simmer.
4. Reduce the heat to medium-low and add the heavy cream along with the cubed cream cheese. Stir until the cream cheese melts and the mixture is smooth.
5. Sprinkle in the mozzarella and Parmesan. Stir well until the cheeses melt completely and the sauce thickens into a creamy consistency.
6. Return the chicken to the skillet and fold in the cooked bowtie pasta. Toss gently until everything is coated evenly in the lemon garlic cream sauce.
7. Let the pasta and chicken simmer together for another 1–2 minutes so the flavors blend.
8. Garnish with fresh parsley and a pinch of crushed red pepper flakes if you’d like. Serve immediately with garlic bread or a fresh salad.

09/21/2026

Creamy Rigatoni Alfredo with Cajun Chicken Strips

Ingredients:

1½ lbs boneless, skinless chicken breasts, sliced into thick strips
12 oz rigatoni pasta
1 tbsp olive oil
4 tbsp unsalted butter, divided
4 cloves garlic, minced
1½ tsp Cajun seasoning
½ tsp smoked paprika
Salt and black pepper, to taste
1½ cups heavy cream
¾ cup low-sodium chicken broth
1 cup cubed Velveeta cheese
1 cup shredded mozzarella cheese
¾ cup grated Parmesan cheese
2 oz cream cheese, softened
½ tsp Italian seasoning
Chopped parsley or dried herbs, for garnish

Directions:

1. Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente according to the package instructions. Reserve ½ cup of pasta water, then drain and set aside.
2. Season the chicken strips with Cajun seasoning, smoked paprika, salt, and pepper. In a large skillet, heat olive oil and 2 tablespoons of butter over medium-high heat.
3. Add the chicken to the hot skillet and sear for 5–7 minutes, flipping once or twice until golden brown and cooked through. During the last minute, stir in half the minced garlic and 1 tablespoon of butter. Let the garlic butter coat the chicken. Remove from the skillet and cover to keep warm.
4. In the same skillet, melt the remaining 1 tablespoon of butter. Add the remaining garlic and sauté for 30 seconds until fragrant.
5. Pour in the heavy cream and chicken broth. Bring to a gentle simmer, then whisk in the softened cream cheese until fully melted and smooth.
6. Stir in the Velveeta, mozzarella, and Parmesan cheese. Keep stirring until the sauce becomes thick, glossy, and cheesy. Sprinkle in the Italian seasoning and adjust salt and pepper to taste.
7. Add the cooked rigatoni to the sauce and toss gently to coat. If the sauce is too thick, add a splash of the reserved pasta water until it reaches the perfect consistency.
8. Plate the creamy Alfredo rigatoni on one side of the dish and place the Cajun chicken strips on the other. Garnish with chopped parsley or a sprinkle of dried herbs before serving.

Cooking Time:30–35 minutes
Servings:4
Calories: 870 per serving

09/21/2026

Baked Creamy Cajun Chicken Mozzarella Penne Pasta

Ingredients:

1 lb boneless, skinless chicken breasts, cut into bite-sized cubes
12 oz penne pasta
2 tablespoons olive oil
1 tablespoon Cajun seasoning
½ teaspoon smoked paprika
½ teaspoon garlic powder
Salt and black pepper, to taste
4 tablespoons butter
4 cloves garlic, minced
2 tablespoons all-purpose flour
2½ cups whole milk or half-and-half
1 cup grated Parmesan cheese
2 cups shredded mozzarella cheese (divided)
½ cup sour cream or 4 oz cream cheese (for extra creaminess)
Optional: red pepper flakes, to taste
Optional: fresh chopped parsley for garnish

Directions:

1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
2. Bring a large pot of salted water to a boil and cook the penne pasta until al dente. Drain and set aside.
3. In a large skillet, heat olive oil over medium-high heat. Season chicken with Cajun seasoning, smoked paprika, garlic powder, salt, and black pepper. Cook until browned and fully cooked through, about 6–8 minutes. Remove from heat.
4. In a separate saucepan, melt butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Whisk in the flour and cook for 1 more minute to form a light roux.
5. Slowly pour in the milk while whisking constantly. Let it simmer gently for 4–5 minutes until thickened.
6. Stir in Parmesan cheese, 1½ cups of mozzarella, and sour cream (or cream cheese). Add a pinch of red pepper flakes for extra heat, if desired. Stir until melted and creamy. Taste and adjust seasoning as needed.
7. In a large bowl (or right in the baking dish), mix together the cooked penne, Cajun chicken, and creamy sauce until fully coated.
8. Pour everything into the prepared baking dish. Top with the remaining ½ cup of mozzarella cheese.
9. Bake uncovered for 20–25 minutes until the top is bubbly and slightly golden.
10. Garnish with chopped parsley or green onions, and let cool for a few minutes before serving.

Cooking Time:45 minutes
Servings:6
Calories: 790 per serving

09/21/2026

Garlic Butter Linguine with Cheesy Beef and Italian Sausage

Ingredients:

1 pound rigatoni pasta
1 pound ground beef
1 pound Italian sausage (casings removed)
1 large onion, chopped
4 cloves garlic, minced
10 ounces frozen spinach, thawed and squeezed dry
2 tablespoons olive oil
4 tablespoons unsalted butter
¼ cup all-purpose flour
3 cups whole milk
1 cup chicken broth
1 cup heavy cream
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
2 tablespoons Cajun seasoning
1 tablespoon Italian seasoning
1 teaspoon smoked paprika
Salt and black pepper, to taste

Directions:

1. Bring a large pot of salted water to a boil. Cook the linguine until just al dente, then drain and set aside. Save about ½ cup of the pasta water just in case you need to loosen the sauce later.
2. In a big skillet, heat the olive oil over medium-high. Add the ground beef and sausage, breaking it apart as it cooks. Cook until browned and no longer pink. Drain off any grease.
3. Stir in the chopped onion and cook until soft and golden, about 5 minutes. Add the garlic and cook for another minute. Toss in the spinach and stir until heated through.
4. In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Slowly pour in the milk and chicken broth, whisking constantly until smooth. Let it simmer for 5–7 minutes until it thickens.
5. Reduce heat to low. Stir in the heavy cream, Parmesan, mozzarella, Cajun seasoning, Italian seasoning, and paprika. Add salt and pepper to taste. Keep stirring until everything melts into a smooth, cheesy sauce.
6. Add the cooked linguine and the meat mixture to the sauce. Toss gently to coat. If the sauce is too thick, stir in a bit of that reserved pasta water until it’s just right.
7. Serve hot with extra Parmesan or a sprinkle of parsley if you’d like. It’s cozy, creamy, and packed with flavor!

Cooking Time: 30 minutes
Servings: 6

09/21/2026

Chicken Smothered in Cheesy Alfredo Three-Cheese Spaghetti Sauce

Ingredients:

2 large boneless, skinless chicken breasts (sliced in half lengthwise for thinner cutlets)
1 tbsp olive oil
1 tbsp unsalted butter
1 tsp Cajun seasoning
1/2 tsp Italian seasoning
1/2 tsp garlic powder
Salt and pepper, to taste
2 tbsp unsalted butter
4 cloves garlic, minced
1 cup heavy cream
3/4 cup chicken broth (low sodium)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup sharp cheddar cheese
1/4 tsp smoked paprika (optional)
Salt and black pepper, to taste
8 oz spaghetti
Salt for boiling water
1/4 cup reserved pasta water (optional)
Fresh parsley, chopped (for garnish)

Directions:

1. Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente. Drain and set aside. Reserve 1/4 cup of the pasta water.
2. Season the chicken with Cajun seasoning, Italian seasoning, garlic powder, salt, and pepper.
3. In a large skillet, heat olive oil and 1 tbsp butter over medium-high heat. Add the chicken and cook for 5–6 minutes per side until golden and fully cooked. Remove and set aside.
4. In the same skillet, melt 2 tbsp butter over medium heat. Add garlic and sauté for 1–2 minutes until fragrant but not browned.
5. Pour in chicken broth and heavy cream. Stir and bring to a gentle simmer for 3–4 minutes.
6. Stir in mozzarella, Parmesan, and cheddar cheese. Keep stirring until all the cheese melts and the sauce becomes thick, creamy, and glossy.
7. Add smoked paprika (if using), and season with more salt and black pepper to taste. If the sauce is too thick, add a little reserved pasta water to loosen it up.
8. Add the cooked spaghetti to the skillet and toss until completely coated in the cheese sauce.
9. Place the cooked chicken on top of the cheesy spaghetti. Spoon some sauce over each piece. If you want visible melted cheese, sprinkle a bit of extra mozzarella or cheddar over the chicken and cover the skillet for 1–2 minutes until it melts.
10. Sprinkle fresh parsley over everything and serve hot with extra cheese if desired.

Cooking Time:30 minutes
Servings:4
Calories: 780 per serving

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