Author: Marsha - Budget Bytes

Sauteed Brussels Sprouts

These Sautéed Brussels Sprouts are the perfect solution for a quick & easy side dish to compliment any holiday or dinner meal!

The post Sauteed Brussels Sprouts appeared first on Budget Bytes.

Looking for a quick and easy side dish for those busy weeknights or to go with your holiday meal? This Sautéed Brussels Sprouts recipe is the perfect solution. It requires minimal prep, has simple ingredients, and it’s easy to customize to your liking. I added a little butter and a touch of balsamic vinegar at the end for extra flavor, which made them extra delicious! The hard part will be trying not to eat them all at once! ;)

Overhead view of sauteed brussels sprouts in a cast iron skillet.

Let me tell you, you’ve never tasted Brussels sprouts this good before. I love them cooked in the air fryer, and they’re amazing roasted…but when sautéed in a skillet on the stovetop? They become slightly charred, with a caramelized exterior and a deliciously tender center. I’m hooked! This might just be the perfect way to enjoy Brussels sprouts, and it’s easy enough for a busy weeknight meal or holiday dinner.

Ingredients

Here’s what you’ll need to make this easy sautéed Brussels sprouts recipe:

  • Brussels Sprouts: These are a fall and winter veggie, but you can find them almost year-round at the grocery store. Look for bright green, firm sprouts without any dark spots or browning. I don’t recommend using frozen Brussels sprouts for this recipe, as they can be watery and will likely steam in the skillet rather than getting a nice sauté.
  • Olive Oil: Stops the sprouts from sticking and helps them brown.
  • Butter: Once the sprouts are done cooking, I melt a small pat of butter in the skillet and toss to coat. The melted butter adds a creamy richness and a delicious buttery flavor.
  • Balsamic Vinegar: I also add a splash of balsamic vinegar at the end for extra flavor. This is optional but definitely recommended!
  • Seasonings: A simple mix of salt, black pepper, and garlic powder adds just enough flavor without overpowering the caramelized taste of the sprouts.

Recipe Tips!

  1. Make sure to dry the Brussels sprouts well after washing them. I usually pat mine dry with paper towels to remove any excess water.
  2. I recommend layering the sprouts in a single layer in the skillet so they all touch the bottom of the pan. If they’re all on top of each other, they’ll end up steaming instead of sautéing! Work in batches if you need to, just like I did.
  3. I used a 10-inch cast iron skillet, but if you have a larger 12-inch skillet, you may be able to fit all of the Brussels sprouts in at one time.
  4. This recipe for sautéed Brussels sprouts is REALLY easy to scale up or down depending on how many people you’re feeding. You can easily double or triple the ingredients for a larger group or cut it in half to feed just 2 people.
  5. Don’t be tempted to move the sprouts around in the pan at first! I let mine sauté for about 3-4 minutes to get a nice brown crust, then I add the seasonings and mix.

What’s the Best Skillet To Use?

I tested this recipe with a non-stick skillet, a stainless steel skillet, and a cast iron skillet. The cast iron skillet provided the best sear and the best results by far. Does that mean you can’t make these panfried Brussels sprouts if you don’t have a cast iron skillet? Of course not! You can use any heavy-bottomed skillet; I just preferred the results from my cast iron!

Variations to Try!

  • I sprinkled some freshly shredded Parmesan cheese over my sprouts the last time I made them, and it was SO good. I highly recommend trying this out!
  • Our homemade balsamic glaze would add the best tangy-sweet flavor to these pan seared Brussels sprouts. Drizzle it over the top or serve on the side for dipping.
  • I’d never say no to crumbled bacon pieces on top of anything, especially these sprouts!
  • Wanna jazz it up? Try our roasted Brussels sprouts salad!

Storage & Reheating

These sautéed Brussels sprouts will soften a bit as they cool, so I recommend enjoying them right away for the best texture. However, you can store any leftovers in an airtight container in the fridge for 3-4 days. To reheat, I’d warm them up in a skillet on the stovetop over medium heat until heated through.

Side view of sauteed brussels sprouts in a cast iron skillet.
Overhead view of sauteed brussels sprouts in a cast iron skillet.
Print

Sauteed Brussels Sprouts Recipe

These Sautéed Brussels Sprouts are the perfect solution for a quick & easy side dish to compliment any holiday or dinner meal!
Course Side Dish
Cuisine American
Total Cost ($4.49 recipe / $1.12 serving)
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Calories 202kcal
Author Marsha – Budget Bytes

Equipment

Ingredients

  • 1 lb. Brussels sprouts $3.66
  • 4 Tbsp olive oil, divided $0.48
  • ¼ tsp salt, divided $0.02
  • ¼ tsp freshly cracked black pepper, divided $0.02
  • ¼ tsp garlic powder, divided $0.02
  • 1 Tbsp butter $0.14
  • 1 Tbsp balsamic vinegar $0.15

Instructions

  • Wash and dry the Brussels sprouts, then trim off the dry ends. Cut each Brussels sprout in half lengthwise.
  • Add 2 Tbsp of oil to a large cast iron skillet* over medium heat. Add half of the brussels sprouts to the skillet in a single layer, cut side down. Let the sprouts cook for about 3-4 minutes on the first side without moving them around. This allows them to get a good sear and turn golden brown.
  • Now give the Brussels sprouts a quick stir and season with half of the salt, black pepper, and garlic powder. About ⅛ tsp of each. Let the Brussels sprouts continue to cook for about 5-6 more minutes, stirring occasionally, until tender.
  • Remove the sprouts from the pan to a separate plate. Add another 1-2 Tbsp of oil and repeat the steps with the other half of the Brussels sprouts and seasonings.
  • Once the second batch of Brussels sprouts is done, add the first batch back to the skillet along with the butter and balsamic vinegar. Toss everything together and cook for another minute until all the Brussels sprouts are warmed through. Serve warm and enjoy!

See how we calculate recipe costs here.

Notes

*If you do not have a cast iron skillet, you can use any heavy bottom skillet. However, I always have the best results when using a cast iron skillet.

Nutrition

Serving: 1serving | Calories: 202kcal | Carbohydrates: 11g | Protein: 4g | Fat: 17g | Sodium: 198mg | Fiber: 4g

how to make Sauteed Brussels Sprouts – step by step photos

Sliced brussels sprouts on a chopping board.

Wash and dry 1 lb. of Brussels sprouts, then trim off the dry ends. Cut each Brussels sprout in half lengthwise.

Sliced brussels sprouts in a cast iron skillet.

Add 2 Tbsp of oil to a large cast iron skillet* over medium heat. Add half of the Brussels sprouts to the skillet in a single layer, cut side down. Let the sprouts cook for about 3-4 minutes on the first side without moving them around. This allows them to get a good sear and turn golden brown.

Sauteed brussels sprouts in a cast iron skillet.

Now give the Brussels sprouts a quick stir and season with half of the salt, black pepper, and garlic powder. About ⅛ tsp of each. Let the Brussels sprouts continue to cook for about 5-6 more minutes, stirring occasionally, until tender.

Remove the sprouts from the pan to a separate plate. Add another 1-2 Tbsp of oil and repeat the steps with the other half of the Brussels sprouts and seasonings.

Butter added to sauteed brussels sprouts in a cast iron skillet.

Once the second batch of Brussels sprouts is done, add the first batch back to the skillet along with 1 Tbsp butter and 1 Tbsp balsamic vinegar.

Finished brussels sprouts in a cast iron skillet.

Toss everything together and cook for another minute until all the Brussels sprouts are warmed through. Serve warm and enjoy!

Overhead view of sauteed brussels sprouts in a bowl.

These sautéed Brussels sprouts will make even the biggest sprout skeptics into believers. They’re easy, flavorful, and ready in just 25 minutes!

More Brussels Sprouts Recipes

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Candied Yams

The sweet sugar glaze on these Candied Yams are simply irresistible. It’s the perfect side dish for Thanksgiving or any holiday gathering.

The post Candied Yams appeared first on Budget Bytes.

It’s no secret how much I love sweet potatoes, but Candied Yams are indeed my favorite Thanksgiving side dish. It’s made with sweet potatoes that are prepared and baked in a sweet and decadent sugar glaze that soaks into every single bite. It’s a special dish that I always make for the holidays and there’s usually never any leftovers. I also love that it’s made with simple ingredients that I almost always have in my pantry. So if you’re looking for a classic, budget-friendly, side dish to make this holiday season, these candied yams are one the entire family will love!

Overhead view of candied yams in a white serving dish.

What Are Candied Yams?

Candied yams are sweet potatoes that are baked in a sweet, syrupy, brown sugar glaze. Hence the name “candied” yams. But technically sweet potatoes and yams are not the same thing. Although they are both root vegetables and sometimes shaped similarly, there are still distinct differences. Yams have a dark brown skin, a rough exterior, and oftentimes a white flesh. They also have more of an earthy flavor and are not as sweet as sweet potatoes. It’s pretty common to see sweet potatoes mislabeled as yams in grocery stores these days; and now both names are often used interchangeably.

Ingredients For Candied Yams

Here’s what you need to make this easy & delicious candied yams recipe:

  • Sweet Potatoes: You’ll need roughly 2.5 to 3 lbs. of sweet potatoes. If you want to cut your sweet potatoes in uniform even rounds, try to purchase sweet potatoes that are long and narrow versus large and bulky.
  • Brown Butter: My secret ingredient for these candied yams is brown butter. Browning the butter adds a rich, nutty, caramel flavor which compliments the rest of the ingredients perfectly!
  • Sugar: A combination of dark brown sugar and granulated white sugar provides the perfect balance of sweetness. 
  • Spices: Classic warm spices like cinnamon, nutmeg and vanilla provide a powerful flavor punch.
  • Orange Juice: Just a small amount of fresh squeezed orange juice makes the sugar glaze really pop!

Should You Boil The Sweet Potatoes First?

Luckily you don’t have to boil the sweet potatoes first before making candied yams. Although par-boiling the sweet potatoes would help them cook faster, this recipe tastes much better when the potatoes are slow baked in the oven so they can soak up all of that yummy sweet glaze.

Recipe Tips!

  1. Make sure to keep an eye on your butter when it’s browning. As soon as it starts to turn a golden brown color, add the rest of the ingredients or remove the pot from the heat to prevent the butter from burning.
  2. You don’t have to cut your sweet potatoes into rounds. You can chop them into large chunks instead. Just make sure not to cut them too thin. You want them to be on the thicker side so they hold their shape well while baking.
  3. Reducing the sugar glaze after the sweet potatoes have finished cooking is totally optional, but I love the glossy finish that it gives the candied yams.

Storing Leftovers

Store any leftover candied yams in an airtight container in the refrigerator for 4-5 days. The butter and sugar mixture will thicken as it chills. To reheat, just place the candied yams in a saucepan over medium heat, in the oven at 350°F, or reheat in the microwave until warmed through.

Close up side view of candied yams.
Overhead view of candied yams in a white serving dish.
Print

Candied Yams

The sweet sugar glaze on these Candied Yams are simply irresistible. It’s the perfect side dish for Thanksgiving or any holiday gathering.
Course Dinner, Side Dish
Cuisine American
Total Cost $7.99 recipe / $1.33 serving
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 6
Calories 483kcal
Author Marsha – Budget Bytes

Ingredients

  • 2.5 lb. sweet potatoes (about 4 medium sweet potatoes) $3.56
  • 1/2 cup butter $1.12
  • 3/4 cup dark brown sugar $0.75
  • 1/2 cup granulated white sugar $0.20
  • 1 tsp cinnamon $0.10
  • 1/2 tsp nutmeg $0.05
  • 1/4 tsp salt $0.02
  • 2 tsp vanilla extract $1.20
  • 1 orange, juiced $0.99

Instructions

  • Preheat the oven to 350°F. Wash, peel, and cut the sweet potatoes into ½ inch thick rounds. Place the sweet potatoes into a greased 3 quart casserole dish or a 9×13-inch baking dish.
  • Add the butter to a small light-colored pot. Heat the pot over medium heat, stirring constantly, until the butter solids turn golden brown and develop a nutty aroma (it will first become foamy, then the solids will sink to the bottom and turn brown).
  • As soon as the butter turns golden brown add the brown sugar, white sugar, cinnamon, nutmeg, and salt. Stir together until smooth.
  • Remove the pot from the heat and add the vanilla extract and 2 Tbsp fresh squeezed orange juice. Stir until combined.
  • Pour the sugar glaze over the sweet potatoes in the baking dish. There is no need to stir the potatoes at this point. Cover the dish with aluminum foil and bake for 30 minutes.
  • After 30 minutes remove the foil and gently stir the sweet potatoes to redistribute the glaze. Move some of the potatoes that are at the bottom to the top. Bake for another 30 minutes uncovered or until the sweet potatoes are fork tender.
  • This step is optional, but recommended. With a slotted spoon, transfer the candied yams to a separate serving dish. Add the remaining sugar glaze to a small pot over medium heat. Bring the pot to a simmer for about 5 minutes or until the glaze has reduced and thickened.
  • Pour the thick glaze back over the sweet potatoes and serve.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 483kcal | Carbohydrates: 85g | Protein: 3g | Fat: 16g | Sodium: 331mg | Fiber: 6g
Close up overhead view of candied yams.

How to Make Candied Yams – Step by Step Photos

Chopped sweet potatoes on a cutting board.

Preheat the oven to 350°F. Wash, peel, and cut 2.5 lb. sweet potatoes into ½ inch thick rounds. Place the sweet potatoes into a greased 3 quart casserole dish or a 9×13-inch baking dish.

Browned butter in a small pot.

Add 1/2 cup butter (1 stick) to a small light-colored pot. Heat the pot over medium heat, stirring constantly, until the butter solids turn golden brown and develop a nutty aroma (it will first become foamy, then the solids will sink to the bottom and turn brown).

Sugar added to brown butter.

As soon as the butter turns golden brown add 3/4 cup dark brown sugar, 1/2 cup white sugar, 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp salt. Stir together until smooth.

melted sugar glaze in a pot

Remove the pot from the heat and add 2 tsp vanilla extract and 2 Tbsp fresh squeezed orange juice. Stir until combined.

Glaze being poured over candied yams.

Pour the sugar glaze over the sweet potatoes in the baking dish. There is no need to stir the potatoes at this point. Cover the dish with aluminum foil and bake for 30 minutes.

Cooked candied yams in a baking dish.

After 30 minutes remove the foil and gently stir the sweet potatoes to redistribute the glaze. Move some of the potatoes that are at the bottom to the top. Bake for another 30 minutes uncovered or until the sweet potatoes are fork tender.

Reducing sugar glaze in a small pot.

This step is optional, but recommended. With a slotted spoon, transfer the candied yams to a separate serving dish. Add the remaining sugar glaze to a small pot over medium heat. Bring the pot to a simmer for about 5 minutes or until the glaze has reduced and thickened.

Finished candied yams in a baking dish.

Pour the thick glaze back over the sweet potatoes and serve. Now just sit back and get ready to impress all of your family and friends with these decadent and delicious candied yams.😋

Close up view of candied yams.

More Thanksgiving Side Dishes

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Roasted Turkey Breast Recipe

This Roasted Turkey Breast recipe is tender, flavorful, and the perfect centerpiece for your Thanksgiving table or any special occasion.

The post Roasted Turkey Breast Recipe appeared first on Budget Bytes.

Alright friends, say goodbye to the hassle of making a whole turkey for the holidays, and hello to this simple and easy Roasted Turkey Breast recipe. It’s infused with lots of moisture and flavor and it’s made in half the time. I started buying turkey breasts for Thanksgiving years ago because my family simply couldn’t eat a whole turkey. So turkey breasts were the perfect solution! Half the prep time, half the cook time, and less food waste. And did I mention it’s also a gorgeous centerpiece for your holiday feast? I have a feeling this might be your go-to turkey recipe for all of your special occasions. ;)

Overhead view of sliced turkey breast on a platter with fresh herbs and lemon slices as a garnish.

Ingredients Needed

Here’s what you need to make this tender, flavorful, turkey breast recipe:

  • Herbed Butter: A lot of the flavor for the turkey breast comes from the brine and from the herb-infused butter. We used a combination of rosemary, thyme, sage, garlic, salt and pepper to flavor the butter. I had extra fresh rosemary left over from my brine, so that’s what I used, but feel free to use dried herbs and spices if that’s what you have on hand.
  • Bone-In Turkey Breast: I am using a 5.5 lb. bone-in turkey breast with the skin on, but you can also use a boneless turkey breast.

How Long Do You Cook A Turkey Breast?

The time it takes to cook a turkey breast will vary slightly depending on the size of the turkey. A good rule of thumb is to cook the turkey for roughly 15 minutes per pound. Always use an instant read thermometer to check the internal temperature of the turkey breast. The internal temperature should reach 165°F at the thickest part of the breast without touching the bone.

Bone-in vs. Boneless

I tested this recipe with both a bone-in and boneless turkey breast. Both delivered great flavor but there was 1 key difference:

  • Presentation: After purchasing 2 different brands of boneless turkey breasts, I noticed the skin on boneless turkey breasts were very loose, barely hanging on, and sometimes half missing. Once cooked the final presentation was not as appealing as the bone-in turkey breast. If this is not a huge concern for you then no worries, it will still have great flavor. But on a special holiday like Thanksgiving, I really want my turkey to not only taste good but also look good too! ;)

How Do You Keep The Turkey From Being Dry?

The best way to ensure you have juicy and tender turkey breast meat is to brine the turkey. I’ve tried to skip this step a few times in the past, but it really does make all the difference! A turkey breast brine will not only give the turkey moisture, but it also adds extra flavor throughout the entire breast. Don’t forget to rinse and dry the turkey breast after it is done brining. This removes any excess salt from the turkey and prevents it from being too salty.

Tips For Cooking A Turkey Breast!

  1. If your turkey breast is frozen, make sure to thaw it first in the refrigerator overnight or according to the package instructions before brining or roasting it.
  2. I definitely recommend brining your turkey breast for tender meat and the absolute best flavor throughout the breast.
  3. Dry the turkey breast really well to remove any excess moisture. It’s hard for the herb butter to stick to the breast when it is wet.
  4. If the turkey is getting too brown on the top while it’s roasting, place a loose piece of aluminum foil on top of the breast as it continues to bake.
  5. And don’t forget to save those turkey drippings so you can make a super flavorful homemade turkey gravy to serve on the side.
Side view of a cooked turkey breast on a white platter garnished with fresh herbs and lemon.
Overhead view of sliced turkey breast on a platter with fresh herbs and lemon slices as a garnish.
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Roasted Turkey Breast Recipe

This Roasted Turkey Breast recipe is tender, flavorful, and the perfect centerpiece for your Thanksgiving table or any special occasion.
Course Dinner
Cuisine American
Total Cost $21.49 recipe / $3.58 serving
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 6
Calories 693kcal
Author Marsha – Budget Bytes

Equipment

Ingredients

  • 8 Tbsp butter, room temperature $1.12
  • 2 cloves of garlic, pressed $0.16
  • 1/2 tsp salt $0.03
  • 1/2 tsp freshly cracked black pepper $0.03
  • 1.5 tsp fresh rosemary, chopped* $0.75
  • 1 tsp dried thyme $0.10
  • 1/2 tsp dried sage $0.05
  • 5.5 lb. bone-in turkey breast (skin on)** $19.25

Instructions

  • Preheat the oven to 350°F. In a small bowl add the room temperature butter, garlic, salt, pepper, rosemary, thyme, and sage. Mix them together until they form a paste.
  • Dry the turkey breast very well with a paper towel on all sides. Use your hand to carefully separate the skin from the breast meat, leaving it intact on the sides, and creating a pocket to fill with the herb butter.
  • Spread about 1/3 of the herb butter under the skin. Spread the remaining herb butter on top of the skin and all over the exterior of the turkey breast.
  • Place the turkey breast in a greased deep casserole dish or roasting pan. Transfer the dish to the oven and roast the turkey for about 1 hr 30 min, or until the internal temperature reaches 165ºF. My turkey was ready right around 1 hr 20 minutes. Baste the turkey breast every 30 minutes with the pan drippings.
  • Begin to check the internal temperature of the turkey after 1 hour. If the top of the breast begins to brown too much before the internal temperature reaches its mark, loosely cover the turkey with foil as it bakes. Make sure to test the temperature in the thickest part of the breast, without touching the bone.
  • Let the turkey breast rest for at least 10 minutes before slicing and serving. Serve with turkey gravy and your favorite sides. Enjoy!

See how we calculate recipe costs here.

Notes

*Substitute ½ tsp of dried rosemary for fresh rosemary.
**A 5-6 lb. bone-in turkey breast would work for this recipe.

Nutrition

Serving: 1serving | Calories: 693kcal | Carbohydrates: 4g | Protein: 89g | Fat: 38g | Sodium: 1131mg | Fiber: 0.1g
overhead view of a roasted turkey breast on a white platter with thanksgiving sides around the platter.

How to Make A Roasted Turkey Breast – Step by Step Photos

Ingredients for herb butter in a small bowl.

Preheat the oven to 350°F. In a small bowl add 8 Tbsp room temperature butter, 2 pressed garlic cloves, 1/2 tsp salt, 1/2 tsp freshly cracked black pepper, 1 1/2 tsp fresh chopped rosemary, 1 tsp dried thyme, and 1/2 tsp dried sage.

Herb butter ingredients mixed together.

Mix them together until they form a paste.

Drying turkey breast with a paper towel.

Dry a 5-6 lb. bone-in, skin on, turkey breast very well with a paper towel on all sides.

Spreading herb butter under the skin of turkey breast.

Use your hand to carefully separate the skin from the breast meat, leaving it intact on the sides, and creating a pocket to fill with the herb butter. Spread about 1/3 of the herb butter under the skin.

Turkey breast fully covered with herb butter placed inside a large baking dish.

Spread the remaining herb butter on top of the skin and all over the exterior of the turkey breast. Place the turkey breast in a greased deep casserole dish or roasting pan. Transfer the dish to the oven and roast the turkey for about 1.5 hours, or until the internal temperature reaches 165ºF.

Cooked roasted turkey breast inside baking dish.

Baste the turkey breast every 30 minutes with the pan drippings. Begin to check the internal temperature of the turkey after 1 hour. If the top of the breast begins to brown too much before the internal temperature reaches its mark, loosely cover the turkey with foil as it bakes. Make sure to test the temperature in the thickest part of the breast, without touching the bone.

Overhead view of sliced turkey breast on a platter with fresh herbs and lemon slices as a garnish.

Let the turkey breast rest for at least 10 minutes before slicing and serving. Serve with turkey gravy and your favorite sides. Enjoy!

Roasted turkey breast with mashed potatoes and green beans on a serving plate.

Thanksgiving Side Dishes

The post Roasted Turkey Breast Recipe appeared first on Budget Bytes.

Turkey Breast Brine

This easy Turkey Breast Brine recipe will give you super flavorful and tender turkey breast meat every single time!

The post Turkey Breast Brine appeared first on Budget Bytes.

Whether you plan on making a big turkey for thanksgiving this year or a smaller turkey breast, taking the extra step to brine your turkey is pretty essential. This easy Turkey Breast Brine recipe will give you super flavorful and tender turkey breast meat every time! I’ll be honest, sometimes I’m tempted to skip this step especially when I’m running short on time. But the difference it makes is huge! The brine infuses the turkey with so much moisture and flavor. It’s seriously a game-changer for Thanksgiving, special holiday occasions, or if you simply enjoy cooking turkey breast meat to meal-prep throughout the week.

Overhead view of a turkey breast in a brine inside a large pot.

What Is A Brine?

A brine in most cases is simply a solution of salt, sugar, and water. Meat is then submerged in the salt water solution for several hours to help add moisture, flavor, and tenderize the meat. This process is called brining. Oftentimes brines are seasoned with additional herbs and spices to add even more flavor to the meat. Since turkey breast meat can sometimes be dry, I highly recommend taking the extra step to brine it first.

Ingredients For Turkey Brine

Here’s everything you need to make an easy, flavorful, turkey breast brine:

  • Water, Kosher Salt & Sugar: These are the 3 main ingredients for the brine. It infuses the turkey with flavor and tenderizes the meat. You can use either white or brown sugar. I don’t recommend substituting table salt for kosher salt since table salt is considerably more salty.
  • Herbs, Spices & Citrus: We used a combination of rosemary, bay leaves, garlic, peppercorns, and lemon to add even more flavor to the brine.
  • Turkey Breast: I am using a bone-in turkey breast for this brine, but you can use either bone-in or boneless turkey breast. I tested this brine with both and it delivered great flavor each time.

How Long Should I Brine A Turkey Breast?

The time it takes to brine a turkey breast will vary slightly depending on the size of the turkey. A good rule of thumb is to brine the turkey for roughly one hour per pound. I purchased a 5 ½ lb. bone-in turkey breast and brined it for 6 hours. That turned out to be the perfect amount of time for that size of turkey breast. A smaller, boneless turkey breast would need an even shorter amount of time in a brine solution.

Should You Rinse The Turkey After Brining?

Yes, you should definitely rinse and dry the turkey breast after it is done brining. This removes any excess salt from the turkey and prevents it from being too salty.

Boneless vs. Bone-In Turkey Breast

I’m happy to report that this turkey brine works for both bone-in and boneless turkey breasts. I tested it with both and was happy with the results. However, there are a couple differences to note:

  • Shorter brine time: Boneless turkey breasts are often smaller in size compared to bone-in turkey breast, which results in a shorter brine time. If you were to brine a small 3lb. boneless turkey breast for 6 hours, the turkey meat will be too salty and start to break down in texture. A small 3lb. boneless turkey breast will only need to brine for 3 hours.
  • Presentation: After purchasing 2 different brands of boneless turkey breasts, I noticed the skin on boneless turkey breasts was very loose, barely hanging on, and sometimes half missing. Once cooked the final presentation was not as appealing as the bone-in turkey breasts. If this is not a huge concern for you then no worries. It will still have tons of flavor from the brine! ;)

Tips For Brining A Turkey Breast

  1. You will need a very large pot, a large container, or a turkey brining bag to brine your turkey breast. I prefer to use a large stainless steel pot that is big enough to hold the turkey breast and the brining solution. The turkey will also need to be fully submerged in the brine.
  2. Make sure your brine has completely cooled down before you add the turkey breast. You can speed up the cooling process with ice cubes, more cold water, or by simply patiently waiting.
  3. Don’t let the turkey breast sit in the brine too long. Trust me I’ve made this mistake before and the turkey just ends up being too salty. The texture of the turkey meat also breaks down too much and ends up being mushy. So always keep an eye on the time when brining your turkey.
Overhead view of turkey breast brine in a large stainless steel pot.
Overhead view of turkey breast brine in a large stainless steel pot.
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Turkey Breast Brine

This easy Turkey Breast Brine recipe will give you super flavorful and tender turkey breast meat every single time!
Course Dinner
Cuisine American
Total Cost $3.66 recipe / $0.45 serving
Prep Time 50 minutes
Refrigerate Time 6 hours
Total Time 6 hours 50 minutes
Servings 8
Calories
Author Marsha – Budget Bytes

Ingredients

  • 1 gallon cold water (16 cups), divided $0.00
  • 1/2 cup kosher salt $0.28
  • 1/2 cup white sugar $0.36
  • 3 bay leaves $0.45
  • 2 fresh rosemary sprigs $1.00
  • 6 cloves of garlic, smashed $0.48
  • 1 Tbsp whole peppercorns $0.30
  • 1 lemon $0.79
  • 5-6 lb. bone-in turkey breast

Instructions

  • Start by placing 8 cups of cold water in a container and place it in the freezer. You will use it later. Then in a large stock pot add the kosher salt, white sugar, and remaining 8 cups of water. Heat the pot over medium heat and stir to dissolve.
  • Once the salt and sugar have completely dissolved add the bay leaves, rosemary, smashed garlic cloves, and peppercorns. Bring the mixture to a gentle boil. Boil for 3 minutes then remove the pot from the heat.
  • Add the juice from the lemon and the entire squeezed lemon to the pot. Now allow the brine to cool down to room temperature (about 30 minutes).
  • Once the brine has cooled down to room temperature add the remaining 8 cups of water from the freezer. Stir and allow the brine to completely cool down. About another 5-10 minutes.
  • Now carefully add the turkey breast inside the pot with the brine. If your pot is not big enough to hold the turkey breast and the brine, then add it to a turkey size oven bag and pour the cooled brine over the turkey breast. Make sure the turkey breast is completely submerged in the brine, then cover the pot or seal up the bag.
  • Place the pot in the refrigerator for 6 hours.*
  • After the turkey has brined, remove the turkey breast from the brine and rinse it well under cold water. Then pat the turkey dry with paper towels.
  • Now you’re ready to cook the most flavorful turkey breast that you’ve ever tasted. Let’s go!

See how we calculate recipe costs here.

Notes

*Total brine time will depend on the size of your turkey breast. A good rule of thumb is to brine the turkey for roughly one hour per pound.

How to Make A Turkey Breast Brine – Step by Step Photos

Ingredients for turkey brine on a cutting board.

Start by gathering your ingredients. For this turkey breast brine I am using 1/2 cup kosher salt, 1/2 cup white sugar, 3 bay leaves, 2 fresh rosemary sprigs, 6 smashed garlic cloves (if some of them break in half like mine did that is fine), 1 Tbsp whole peppercorns, and 1 lemon.

Salt and sugar being added to a large pot of water.

Place 8 cups of cold water in a container and place it in the freezer. You will use it later. Then in a large stock pot add the kosher salt, white sugar, and remaining 8 cups of water. Heat the pot over medium heat and stir to dissolve.

Herbs being simmered in a large pot of water.

Once the salt and sugar have completely dissolved add the bay leaves, rosemary, smashed garlic cloves, and peppercorns. Bring the mixture to a gentle boil. Boil for 3 minutes then remove the pot from the heat.

Cold water being added to large pot of water.

Add the juice from the lemon and the entire squeezed lemon to the pot. Now allow the brine to cool down to room temperature (about 30 minutes). Once the brine has cooled down to room temperature add the remaining 8 cups of water from the freezer. Stir and allow the brine to completely cool down. About another 5-10 minutes.

Finished turkey brine in large pot.

Now carefully add the turkey breast inside the pot with the brine. If your pot is not big enough to hold the turkey breast and the brine, then add it to a turkey size brining bag and pour the cooled brine over the turkey breast. Make sure the turkey breast is completely submerged in the brine, then cover the pot or seal up the bag. Place the pot in the refrigerator for 6 hours. *(total brine time will depend on the size of your turkey breast)

Close up view of turkey brine.

After the turkey has brined, remove the turkey breast from the brine and rinse it well under cold water. Then pat the turkey dry with paper towels.

Side view of a cooked turkey breast on a white platter garnished with fresh herbs and lemon.

Now you’re ready to cook the most flavorful turkey breast that you’ve ever tasted.

More Thanksgiving Recipes

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Twice Baked Sweet Potatoes

Twice Baked Sweet Potatoes makes any meal extra special. They’re perfectly cooked and topped with warm & cozy toppings!

The post Twice Baked Sweet Potatoes appeared first on Budget Bytes.

Get a sweet dose of fall and make dinner extra special with these Twice Baked Sweet Potatoes. Perfectly cooked sweet potatoes are mixed with warm spices, then topped with candied pecans and toasted marshmallows. But fair warning the candied pecans are seriously addictive. Try not to eat them all at once! And of course I’m a lover of all things sweet potatoes, so believe me when I say these did not last long :)

Overhead view of Twice Baked Sweet Potatoes on a white platter.

What Are Twice Baked Sweet Potatoes?

Twice baked sweet potatoes are sweet potatoes that are baked twice in the oven. They’re first baked whole until the insides are tender. Then the creamy flesh is scooped out and mixed with butter and warm spices like cinnamon, nutmeg, and vanilla. The perfectly flavored filling is then stuffed back in the sweet potato and baked a second time in the oven. The best part is you can top it with your favorite toppings! It’s seriously divine ;)

Ingredients For Twice Baked Sweet Potatoes

Of course the sweet potato is the key ingredient, but the spices and toppings are what really make these sweet potatoes stand out! Here’s what we used:

  • Butter
  • Brown Sugar
  • Cinnamon & Nutmeg
  • Vanilla Extract
  • Just a little salt
  • Candied Pecans
  • Mini Marshmallows

But feel free to use your favorite sweet potato spices and toppings. Some other great options are pumpkin pie spice, maple syrup, or try our streusel sweet potato topping! If you’d rather go the savory route, try these turkey chili smothered sweet potatoes or these kale & cranberry stuffed sweet potatoes.

Money-Saving Tip!

I made four servings with this twice baked sweet potatoes recipe, because I simply like the presentation of keeping the sweet potatoes whole. But you can certainly make your dollar stretch by creating eight servings like we did with these russet twice baked potatoes. Once the sweet potatoes are done baking, just slice them in half lengthwise then proceed with the rest of the recipe.

Storage & Reheating

Store twice baked sweet potatoes in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or in a preheated 350°F oven until warmed through. Just make sure to store the candied pecans or marshmallows separately and add them right before serving.

Side view of one twice baked sweet potato on a serving plate.
Overhead view of Twice Baked Sweet Potatoes on a white platter.
Print

Twice Baked Sweet Potatoes

Twice Baked Sweet Potatoes makes any meal extra special. They’re perfectly cooked and topped with warm & cozy toppings!
Course Side Dish
Cuisine American
Total Cost $6.94 recipe / $1.74 serving
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Calories 476kcal
Author Marsha – Budget Bytes

Equipment

Ingredients

  • 4 sweet potatoes (about 3lbs. total) $3.56
  • 4 Tbsp butter, room temp $0.52
  • 4 Tbsp brown sugar $0.56
  • 1/2 tsp salt $0.03
  • 3/4 tsp cinnamon $0.10
  • 1/4 tsp nutmeg $0.05
  • 1 1/2 tsp vanilla extract $0.45

Candied Pecans

  • 1/2 Tbsp butter $0.10
  • 2 Tbsp brown sugar $0.28
  • 1 pinch of salt $0.02
  • 1/2 cup chopped pecans $1.27

Instructions

  • Preheat the oven to 400°F. Wash and dry the sweet potatoes well, then use a fork to prick each potato several times. Place the sweet potatoes on a parchment or foil lined baking sheet.
  • Bake the potatoes for 50-55 minutes, or until they can be pierced easily with a fork or knife and are soft all the way through. Total baking time will depend on the size of your sweet potatoes.
  • While the potatoes are baking make the candied pecans. In a small non-stick skillet add the butter, brown sugar, and a pinch of salt. Heat over medium heat and begin to stir.
  • Once the butter and brown sugar begins to melt add the chopped pecans to the skillet and stir with the brown sugar mixture. Continue to cook over medium heat, stirring every 10-15 seconds until the brown sugar fully melts (looks glossy instead of grainy) and completely coats the pecans.
  • Remove the skillet from the heat immediately and transfer the candied pecans to a parchment lined baking sheet. Spread the pecans out evenly in a flat layer and allow them to cool for 10 minutes while the candied coating fully hardens.
  • Once the sweet potatoes are done baking, remove them from the oven and allow them to cool for about 5 minutes. Slice them open lengthwise, but not all the way through. Carefully scoop out the sweet potato flesh, leaving a thin rim of potato (about ¼ inch rim) around the edges to help the skin hold it's shape.
  • Place the scooped out sweet potato flesh in a bowl and add the butter, brown sugar, salt, cinnamon, nutmeg, and vanilla. Mash and stir the ingredients together with a fork or spoon until well combined.
  • Divide and spoon the sweet potato mixture back into the empty potato skins. Top with marshmallows (optional) and place the stuffed sweet potatoes back in the oven.
  • Bake for 8-10 more minutes until the sweet potatoes are heated all the way through and the marshmallows are lightly toasted on top.
  • Remove the potatoes from the oven and top with candied pecans or any other final toppings. Serve with a drizzle of maple syrup, optional, and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1sweet potato | Calories: 476kcal | Carbohydrates: 66g | Protein: 5g | Fat: 23g | Sodium: 521mg | Fiber: 8g

How to Make Twice Baked Sweet Potatoes – Step by Step Photos

Poking 4 sweet potatoes with a fork.

Preheat the oven to 400°F. Wash and dry 4 sweet potatoes, then use a fork to prick each potato several times all the way around.

Baking sweet potatoes on a parchment lined baking sheet.

Place the sweet potatoes on a parchment or foil lined baking sheet. Bake in the oven for 50-55 minutes, or until they can be pierced easily with a fork or knife and are soft all the way through. Total baking time will depend on the size of your sweet potatoes.

Ingredients for candied pecans in a skillet.

While the potatoes are baking make the candied pecans. In a small non-stick skillet add 1/2 Tbsp butter, 2 Tbsp brown sugar, and a pinch of salt. Heat over medium heat and begin to stir.

Sugar melted with chopped pecans in a skillet.

Once the butter and brown sugar begins to melt add 1/2 cup chopped pecans to the skillet and stir with the brown sugar mixture. Continue to cook over medium heat, stirring every 10-15 seconds until the brown sugar fully melts (looks glossy instead of grainy) and completely coats the pecans.

Candied pecans cooling off on a baking sheet.

Remove the skillet from the heat immediately and transfer the candied pecans to a parchment lined baking sheet. Spread the pecans out evenly in a flat layer and allow them to cool for 10 minutes while the candied coating fully hardens.

Baked sweet potatoes on a baking sheet.

Once the sweet potatoes are done baking, remove them from the oven and allow them to cool for about 5 minutes. Slice them open lengthwise, but not all the way through. Carefully scoop out the sweet potato flesh, leaving a thin rim of potato around the edges to help the skin hold it’s shape.

Sweet potato filling, sugar, and butter in a large bowl.

Place the scooped out sweet potato flesh in a bowl and add 4 Tbsp room temperature butter, 4 Tbsp brown sugar, 1/2 tsp salt, 3/4 tsp cinnamon, 1/4 tsp nutmeg, and 1 1/2 tsp vanilla extract. Mash and stir the ingredients together with a fork or spoon until well combined.

Stuffed twice baked sweet potatoes on a baking sheet.

Divide and spoon the sweet potato mixture back into the empty potato skins. Top with marshmallows (optional) and place the stuffed sweet potatoes back in the oven. Bake for 8-10 more minutes until the sweet potatoes are heated all the way through and the marshmallows are lightly toasted on top.

Stuffed twice baked sweet potatoes topped with marshmallows and candied pecans on a baking sheet.

Remove the potatoes from the oven and top with candied pecans or any other final toppings. Serve with a drizzle of maple syrup, optional, and enjoy!

Overhead view of one twice baked sweet potato on a white serving plate with a gold fork on the side.

More Sweet Potato Recipes

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Baked Mostaccioli

This Baked Mostaccioli recipe is hearty with lots of layers of pasta and melty cheese. Perfect for feeding a large family!

The post Baked Mostaccioli appeared first on Budget Bytes.

If there’s one way to feed a large family or to have extra leftovers for the week, you can always count on a hearty, delicious, baked pasta casserole. This Baked Mostaccioli checks all those boxes and more! It’s made with a flavorful Italian sausage meat sauce, crushed tomatoes, and layers of pasta and melty cheese. Whenever I make a big pasta dish like this one, it always makes enough to feed my family for 2 nights! #winning

Overhead view of baked mostaccioli with a wooden serving spoon on the side.

What Is Mostaccioli?

Mostaccioli is a type of penne pasta also known as penne lisce. It has a tubular shape with angled cut ends and a smooth or sometimes ridged surface. This Italian pasta is often used in baked pasta casseroles, just like this one, and holds up well to hearty meat sauces. You can easily substitute regular penne pasta if you can’t find mostaccioli pasta.

Ingredients For Baked Mostaccioli

Here’s everything that you need to make this cheesy, hearty, Mostaccioli recipe:

  • Mostaccioli: We’re using just 8 oz. or ½ lb. of mostaccioli pasta in this recipe.
  • Italian Sausage: I used mild Italian sausage instead of ground beef for an extra boost of flavor, but you can substitute with ground beef or even ground turkey if you prefer.
  • Onion and garlic: Aromatics like onion and garlic give the pasta sauce lots of flavor.
  • Tomato paste: A little bit of tomato paste added to the sauce helps thicken it up and intensifies the tomato flavor.
  • Crushed and Diced Tomatoes: Two types of canned tomatoes add texture, flavor, and build the sauce for this recipe. You can also use a jar of store-bought pasta sauce or make our homemade marinara sauce instead!
  • Seasoning: A mix of Italian seasoning, garlic powder, salt, and black pepper season the rest of the meat sauce. And a little bit of sugar to balance the acidity of the tomatoes.
  • Cheese Layer: The cheese layer is made with a combination of ricotta, mozzarella, and parmesan cheese. It’s then seasoned with salt, pepper, and some fresh chopped parsley. I’ve used this cheese combination a few times in recipes like my lasagna soup and stuffed shells. It’s so good and tastes great with this baked pasta recipe!

Recipe Variations

  • Substitute the Italian sausage for ground beef if that’s what you have on hand. You can also check to see if your local store carries Italian turkey sausage instead.
  • Got a favorite brand of marinara sauce? Feel free to use that in place of canned & crushed tomatoes to help make your pasta sauce.
  • You can easily substitute mostaccioli pasta for penne or ziti pasta. You can also try out our Baked Ziti recipe if you love baked pasta recipes as much as I do ;)

Serving Suggestions

I always love serving Italian pasta dishes with some fresh homemade garlic bread. It’s super easy to make and tastes so much better than store-bought garlic bread. Even though this dish is pretty hearty on its own, you can also add a simple side salad or Caesar salad to complete the meal.

Side view of baked mostaccioli with a serving being lifted out of the pan.
Side view of baked mostaccioli with a serving being lifted out of the pan.
Print

Baked Mostaccioli

This Baked Mostaccioli recipe is hearty with lots of layers of pasta and melty cheese. Perfect for feeding a large family!
Course Dinner
Cuisine Italian
Total Cost $15.53 recipe / $1.94 serving
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 8
Calories 520kcal
Author Marsha – Budget Bytes

Ingredients

  • 8 oz. mostaccioli pasta $1.00
  • 1/2 Tbsp cooking oil $0.03
  • 1 lb. mild Italian sausage $4.79
  • 1 small yellow onion, diced $0.42
  • 2 cloves of garlic, minced $0.16
  • 1 Tbsp Italian seasoning $0.30
  • 1/2 tsp garlic powder $0.05
  • 1/2 tsp salt $0.03
  • 1/4 tsp freshly cracked black pepper $0.02
  • 3 oz. tomato paste $0.50
  • 1 15oz. can crushed tomatoes $1.00
  • 1 14.5oz. can diced tomatoes $1.00
  • 1/2 Tbsp sugar $0.05

Cheese Layer

  • 15 oz. whole milk ricotta cheese $3.39
  • 1 1/2 cup shredded mozzarella, divided $1.87
  • 1/2 cup grated parmesan, divided $0.58
  • 2 Tbsp fresh chopped parsley $0.12
  • 1/4 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1 large egg, beaten $0.18

Instructions

  • Preheat the oven to 350°F. Bring a large pot of salted water to a boil, then add the pasta. Cook the pasta until they’re al dente, making sure not to over cook them. Drain in a colander and then rinse briefly with cool water and set aside.
  • Heat a large skillet over medium heat and add the cooking oil. Brown the Italian sausage.
  • Once the sausage has browned, add the diced onion and minced garlic to the skillet. Sauté over medium heat until the onion is translucent and the garlic is fragrant.
  • Next add the Italian seasoning, garlic powder, salt, black pepper, and tomato paste to the skillet. Stir until combined. Then add the crushed and diced tomatoes and sugar to the skillet. Stir everything together until well combined. Reduce the heat to low and allow the mixture to simmer for 3 minutes.
  • Now add the cooked pasta to the skillet and carefully mix together with the meat sauce.
  • While the sauce is simmering, make the cheese filling. In a medium bowl add the ricotta, 1/2 cup shredded mozzarella, 1/4 cup grated parmesan, chopped parsley, salt, black pepper, and the egg. Stir all of the ingredients together well.
  • Now it’s time to assemble. In a large 9×13-inch casserole dish add half of the pasta sauce in the bottom of the dish. This will serve as the first layer. Next spread the cheese mixture on top of the pasta sauce. Now add the rest of the pasta sauce on top of the cheese in an even layer.
  • Sprinkle 1 cup shredded mozzarella and 1/4 cup grated parmesan cheese over the top.
  • Loosely place some tented aluminum foil over the casserole dish and bake in the preheated oven for 25 minutes. After 25 minutes remove the foil and bake uncovered for 10 more minutes, or until the sauce is bubbling up around the edges. Serve hot and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 520kcal | Carbohydrates: 29g | Protein: 26g | Fat: 33g | Sodium: 1014mg | Fiber: 2g
Overhead view of baked mostaccioli on a single serving plate.

How to Make Baked Mostaccioli – Step by Step Photos

Cooked mostaccioli pasta in a colander.

Preheat the oven to 350°F. Bring a large pot of salted water to a boil, then add 8oz. (1/2 lb.) mostaccioli pasta. Cook the pasta until they’re al dente, making sure not to over cook them. Drain in a colander and then rinse briefly with cool water and set aside.

Cooked ground Italian sausage.

Heat a large skillet over medium heat and add 1/2 tbsp cooking oil. Brown 1 lb. mild Italian sausage.

Diced onion and garlic added to sausage skillet.

Once the sausage has browned, add 1 diced yellow onion and 2 minced garlic cloves to the skillet. Sauté over medium heat until the onion is translucent and the garlic is fragrant.

Tomato paste and seasoning added to skillet.

Next add 1 Tbsp Italian seasoning, 1/2 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper, and 3 oz. tomato paste to the skillet. Stir until combined.

Canned tomatoes added to skillet.

Then add 1-15 oz. can crushed tomatoes, 1-14.5 oz. can diced tomatoes, and 1/2 Tbsp sugar to the skillet. Stir everything together until well combined. Reduce the heat to low and allow the mixture to simmer for 3 minutes.

Cooked pasta being added to meat sauce in skillet.

Now add the cooked pasta to the skillet and carefully mix together with the meat sauce.

Cheese mixture being mixed together in a bowl.

While the sauce is simmering, make the cheese filling. In a medium bowl add 15 oz. whole milk ricotta, 1/2 cup shredded mozzarella, 1/4 cup grated parmesan, 2 Tbsp fresh chopped parsley, 1/4 tsp salt, 1/4 tsp black pepper, and 1 large beaten egg. Stir all of the ingredients together well.

Cheese mixture being spread over pasta sauce in large baking dish.

Now it’s time to assemble. In a large 9×13-inch casserole dish add half of the pasta sauce in the bottom of the dish. This will serve as the first layer. Next spread the cheese mixture on top of the pasta sauce.

Mozzarella being added on top of mostaccioli pasta.

Now add the rest of the pasta sauce on top of the cheese in an even layer.

mozzarella and grated parmesan cheese added on top of mostaccioli pasta.

Now add the rest of the pasta sauce on top of the cheese in an even layer. Then sprinkle 1 cup shredded mozzarella and 1/4 cup grated parmesan cheese over the top. Loosely place some tented aluminum foil over the casserole dish and bake in the preheated oven for 25 minutes. After 25 minutes remove the foil and bake uncovered for 10 more minutes, or until the sauce is bubbling up around the edges.

overhead view of baked mostaccioli in a large white baking dish.

Serve this hearty baked mostaccioli pasta dish with some crusty garlic bread and maybe a quick side salad and enjoy!

More Baked Pasta Recipes

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Crockpot Mac And Cheese

This Crockpot Mac and Cheese is a definite game-changer for those big holiday meals and family gatherings. It’s creamy and delicious with minimal prep!

The post Crockpot Mac And Cheese appeared first on Budget Bytes.

The easiest way to make a batch of creamy macaroni and cheese for your next family gathering or Sunday dinner is with this easy Crockpot Mac and Cheese. It only takes a couple minutes to prep and then everything gets added to a slow cooker for a simple side dish with minimal effort. It also frees up your time and oven to make some of your other favorite dishes. It’s a definite game-changer for those big holiday meals! ;)

Overhead view of crock pot mac and cheese with a large spoon lifting some out.

Ingredients For Crockpot Mac and Cheese

Here’s everything that you need to make this creamy Crockpot Mac and Cheese recipe:

  • Macaroni: You’ll need about 8 oz. of elbow macaroni, but feel free to use any small pasta shape you like or have on hand.
  • Evaporated Milk and half & half: After testing this recipe several times, a combination of evaporated milk and half & half gave me the best consistency in cheese sauce. 
  • Cheddar Cheese: I used a combination of 2 sharp cheddars in this recipe, but you can certainly just use one type of cheddar cheese instead. Sharp cheddar provides a strong pronounced flavor which tastes great in mac and cheese, but any kind of cheddar works well. And as always buy cheese in block form and shred it yourself for the best results. Pre-shredded cheese is coated in anti-caking agents and doesn’t always melt well.
  • Seasoning: There are lots of ways to season your mac and cheese to add extra pops of flavor. I used one of our favorite seasoning blends in the budget bytes kitchen and that is Tony Chachere’s creole seasoning along with some salt and pepper. That’s it! But feel free to experiment with your favorite seasoning mix. I’ll share a few more flavor ideas below.

Variations

Looking to mix things up? Feel free to experiment with different cheeses and seasoning blends to really make this mac and cheese your own. Here are some more cheese options to choose from:

  • Gruyere
  • Gouda
  • Extra Sharp Cheddar
  • Parmesan
  • Pepper Jack
  • Cream Cheese
  • Velveeta

For seasoning try switching out the Creole seasoning for a different seasoning salt like Lawry’s. You can also create your own mix with a combination of spices like garlic powder, smoked paprika, and cayenne pepper.

Recipe Tips!

  • Don’t overcook the pasta. You’ll want to just parboil the pasta for a few minutes, then quickly drain and rinse cool water. 
  • Use block cheese instead of pre-shredded cheese for the best texture and consistency.
  • Cook times may vary depending on the age and model of your slow cooker. Stir and check the mac and cheese after one hour and then again every 30 minutes until the noodles are perfectly cooked and not mushy, and the cheese is melted.
Overhead view of a bowl full of crockpot mac and cheese.
Overhead view of crock pot mac and cheese with a large spoon lifting some out.
Print

Crockpot Mac and Cheese

This Crockpot Mac and Cheese is a definite game-changer for those big holiday meals and family gatherings. It's creamy and delicious with minimal prep!
Course Dinner, Side Dish
Cuisine American
Total Cost $7.54 recipe / $1.26 serving
Prep Time 5 minutes
Cook Time 2 hours 5 minutes
Total Time 2 hours 10 minutes
Servings 6 (1 cup each)
Calories 534kcal
Author Marsha – Budget Bytes

Equipment

Ingredients

  • 2 cups shredded sharp cheddar cheese, divided $2.49
  • 1 cup shredded white sharp cheddar cheese $1.24
  • 2 cups elbow macaroni $0.67
  • 3 Tbsp butter, cut into small cubes $0.42
  • 1.5 cups half & half $1.23
  • 1 12oz. can evaporated milk $1.29
  • 3/4 tsp Tony chachere's $0.10
  • 1/2 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • non-stick cooking spray $0.06

Instructions

  • Start by shredding both blocks of sharp cheddar cheese and set the cheese to the side.
  • Bring a large pot of salted water to a boil. Boil the macaroni for 4 minutes, then drain it in a colander. Briefly rinse the pasta with cool water to cool it off.
  • Spray the inside of the slow cooker with non-stick cooking spray. Add the al dente macaroni and butter. Stir the butter around with the macaroni to help it start melting. Now add the rest of the ingredients (1 ½ cups shredded sharp cheddar, shredded white sharp cheddar, half & half, evaporated milk, tony chachere’s seasoning, salt, and black pepper) to the slow cooker. Stir everything together until well combined.
  • Cover and cook on low heat for 2 hours, stirring after 1 hour.
  • During the last 15 minutes of cooking, remove the top and add the remaining ½ cup shredded cheddar cheese on top. Cover and finish cooking the last 15 minutes until the cheese on top is melted. Serve hot and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 534kcal | Carbohydrates: 39g | Protein: 21g | Fat: 33g | Sodium: 551mg | Fiber: 2g

How to Make CrockPot Mac And Cheese – Step by Step Photos

Blocks of cheese being shredded.

Start by shredding 2 cups sharp cheddar and 1 cup white sharp cheddar and set the cheese to the side.

Cooked elbow pasta noodles in a colander.

Bring a large pot of salted water to a boil. Boil the macaroni for 4 minutes, then drain it in a colander. Briefly rinse the pasta with cool water to cool it off.

Mac and cheese ingredients added to slow cooker.

Spray the inside of the slow cooker with non-stick cooking spray. Add the al dente macaroni and 3 Tbsp cubed butter. Stir the butter around with the macaroni to help it start melting. Now add the rest of the ingredients (1 ½ cups shredded sharp cheddar, 1 cup shredded white sharp cheddar, 1 1/2 cups half & half, 1-12oz. can evaporated milk, 3/4 tsp tony chachere’s seasoning, 1/2 tsp salt, and 1/4 tsp black pepper) to the slow cooker. Stir everything together until well combined.

Mac and cheese ingredients stirred together in a crock pot.

Cover and cook on low heat for 2 hours, stirring after 1 hour.

Adding shredded cheese on top of crockpot mac and cheese.

During the last 15 minutes of cooking, remove the top and add the remaining ½ cup shredded cheddar cheese on top. Cover and finish cooking for 15 more minutes until the cheese on top is melted.

Cooked crockpot mac and cheese.

Now all that’s left to do is enjoy this easy, cheesy, mac and cheese goodness!!

Overhead side view of crockpot mac and cheese.

More Slow Cooker Recipes

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Lasagna Soup

This Lasagna Soup is hearty, satisfying, and has all the delicious flavors of classic lasagna, but made conveniently in one pot!

The post Lasagna Soup appeared first on Budget Bytes.

Alright friends, are you ready for soup season? This Lasagna Soup recipe is in the running for one of my favorite soups of all time, yes it’s that good!! It has all of the classic flavors of lasagna, including Italian sausage, crushed tomatoes, and lots of herbs and spices, but is conveniently made in one pot. Add a cheesy topping on top, grab some garlic bread, and before you know it you have the most delicious, hearty, and satisfying meal.

Overhead view of Lasagna Soup in a white bowl with a hand holding a spoon lifting some out.

What Is Lasagna Soup?

Lasagna soup is everything you love about regular lasagna, but conveniently made in one pot for a cozy and hearty soup! It includes the same bold flavors and traditional ingredients of lasagna, but made in an easy and more approachable way. So whenever you have a taste for lasagna and you don’t want to bother with all of those layers, now you can make this delicious lasagna soup instead!

Ingredients For Lasagna Soup

Here are the ingredients you need to make this delicious lasagna soup recipe:

  • Italian Sausage: I used Italian sausage for the meat component since it’s pre-seasoned with herbs and spices and adds lots of flavor to the soup.
  • Aromatics: Onion, bell pepper, and garlic adds wonderful aromatics and more depth of flavor to the soup.
  • Tomatoes: A combination of crushed and diced tomatoes adds texture and lots of flavor to the soup. Tomato paste is also added to help thicken the soup.
  • Lasagna Noodles: Of course it wouldn’t be lasagna soup without the noodles! Just classic, curly-edged lasagna noodles is all you’ll need (not the no-bake noodles).
  • Seasoning: A mix of Italian seasoning, salt, pepper, and red pepper flakes to season the soup.
  • Sugar: A little bit of sugar to balance the acidity of all the tomatoes.
  • Chicken Broth: The soup and the noodles cook in the chicken broth until the noodles are tender.
  • Cheese Topping: Instead of mixing cheese directly in the soup, I added a cheese topping on top. This way everyone can add exactly the amount of cheese they want in their soup or leave it out all together. This 3-cheese combo topping is definitely one of my favorite components of this soup, so I highly recommend it!😉

Recipe Tips & Variations

  1. On a budget? Just use half of the Italian sausage and save the other half for a different recipe. Trust me this soup will still be delicious!
  2. Substitute Italian sausage for ground beef or ground turkey. You may need to add a little more seasoning if you decide to go this route. You can also check to see if your grocery store has Italian turkey sausage instead.
  3. Want to add more veggies? Try adding some sliced mushrooms, carrots, or spinach to the soup. Sauté the mushrooms and carrots at the same time as the bell peppers and onions. Add any leafy greens towards the end of the cook time.
  4. If you want to make the soup dairy-free you can easily leave the cheese topping off altogether or use a combination of your favorite plant-based ricotta, mozzarella, and parmesan cheese.

Serving Suggestions

Since this soup is so filling you can definitely keep the sides simple. I recommend serving it with some of our popular homemade garlic bread. It’s super easy to make and tastes 10x better than store-bought garlic bread. You can also add a simple side salad or Caesar salad on the side to complete the meal.

Storing & Freezing Leftovers

If you’re lucky enough to have any leftovers, first allow the soup to cool. Then divide the soup into single serving containers and store in the refrigerator for 4-5 days. If you are taking this soup in your lunch, this allows you to easily grab and heat up one serving at a time. For longer storage, place the lasagna soup in freezer-safe containers, and freeze for up to 3 months. To reheat, first allow the soup to thaw in the refrigerator overnight. Then reheat on the stovetop until warmed through.

And if you like turning classic comfort foods into cozy soup recipes, then try our Chicken Pot Pie Soup and Chicken Enchilada Soup next!

Side view of Lasagna soup in a dutch oven.
Overhead view of Lasagna Soup in a white bowl with a hand holding a spoon lifting some out.
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Lasagna Soup

This Lasagna Soup is hearty, satisfying, and has all the delicious flavors of classic lasagna, but made conveniently in one pot!
Course Dinner, Soup
Cuisine Italian
Total Cost $15.69 recipe / $2.61 serving
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 (about 1.5 cups each)
Calories 578kcal
Author Marsha – Budget Bytes

Equipment

Ingredients

  • 1 Tbsp cooking oil $0.04
  • 1 lb. Italian sausage $4.69
  • 1 yellow onion, diced $0.32
  • 1 red bell pepper, diced $1.50
  • 4 cloves of garlic, minced $0.32
  • 2 Tbsp tomato paste $0.30
  • 1 15oz. can crushed tomatoes $1.50
  • 1 14oz. can diced tomatoes $1.50
  • 2 tsp Italian seasoning $0.20
  • 3/4 tsp salt $0.05
  • 1/4 tsp freshly cracked black pepper $0.02
  • 2 tsp sugar $0.05
  • 1/4 tsp red pepper flakes $0.05
  • 5 cups chicken broth $0.91
  • 8 lasagna noodles $1.15

Cheese Topping

  • 1 cup whole milk ricotta cheese $1.93
  • 1/2 cup shredded mozzarella cheese $0.57
  • 1/4 cup grated parmesan cheese $0.40
  • 1 Tbsp fresh chopped parsley $0.15
  • 1/4 tsp freshly cracked black pepper $0.02
  • pinch of salt $0.02

Instructions

  • Heat a large dutch oven or soup pot over medium heat and add the oil. Crumble and brown the Italian sausage.
  • Once the sausage has browned, add the diced onion, diced bell pepper, and minced garlic to the pot. Continue to sauté over medium heat until the onion is translucent and the garlic is fragrant.
  • Now add the tomato paste, crushed tomatoes, diced tomatoes, Italian seasoning, salt, black pepper, sugar, red pepper flakes, and chicken broth. Stir all the ingredients together well. Place a lid on the pot, and bring the pot up to a boil.
  • While the pot is heating up, break the lasagna noodles into one to two-inch pieces. Add the noodles to the pot and give the soup a stir.
  • Replace the lid, turn the heat down slightly to medium heat and continue boiling the soup for 12-14 minutes or until the lasagna noodles are tender.
  • While the soup and noodles are boiling, make the ricotta cheese topping. In a medium bowl, combine the ricotta, shredded mozzarella, grated parmesan cheese, chopped parsley, black pepper, and a pinch of salt. Mix the ingredients together.
  • Once the soup is done and the lasagna noodles are tender, remove the pot from the heat. Serve this lasagna soup with 1-2 tablespoons of the cheese topping, extra fresh parsley, and garlic bread on the side. Enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 578kcal | Carbohydrates: 38g | Protein: 26g | Fat: 36g | Sodium: 1785mg | Fiber: 3g
Overhead view of lasagna soup in a dutch oven with garlic bread on the side.

How to Make Lasagna Soup – Step by Step Photos

Italian sausage browned in a dutch oven.

Heat a large dutch oven or soup pot over medium heat and add 1 Tbsp cooking oil. Crumble and brown 1 lb. Italian sausage.

Italian sausage, onions, garlic, and red bell pepper in a dutch oven.

Once the sausage has browned, add 1 diced onion, 1 diced red bell pepper, and 4 minced garlic cloves to the pot. Continue to sauté over medium heat until the onion is translucent and the garlic is fragrant.

Tomatoes, spices, and chicken broth added to soup pot.

Now add 2 Tbsp tomato paste, 1-15oz. can crushed tomatoes, 1-14oz. can diced tomatoes, 2 tsp Italian seasoning, 3/4 tsp salt, 1/4 tsp freshly cracked black pepper, 2 tsp sugar, 1/4 tsp red pepper flakes, and 5 cups chicken broth. Stir all the ingredients together well. Place a lid on the pot, and bring the pot up to a boil.

Broken lasagna noodles in a white bowl.

While the pot is heating up, break 8 lasagna noodles into one to two-inch pieces.

Lasagna noodles added to soup pot with chicken broth.

Add the noodles to the pot and give the soup a stir. Replace the lid, turn the heat down slightly to medium heat and continue boiling the soup for 12-14 minutes or until the lasagna noodles are tender.

Ricotta, mozzarella and parmesan cheese added to a small bowl.

While the soup and noodles are boiling, make the ricotta cheese topping. In a medium bowl, combine 1 cup whole milk ricotta cheese, 1/2 cup shredded mozzarella, 1/4 cup grated parmesan cheese, 1 Tbsp chopped parsley, 1/4 tsp freshly cracked black pepper, and a pinch of salt.

Cheese mixture mixed together in a small bowl.

Mix all of the ingredients together well.

Cooked Lasagna Soup in dutch oven.

Once the soup is done and the lasagna noodles are tender, remove the pot from the heat.

Overhead view of lasagna soup in a dutch oven with garlic bread on the side.

Serve this lasagna soup with 1-2 tablespoons of the cheese topping, extra parsley, and garlic bread on the side. Enjoy!

Overhead view of lasagna soup in a white bowl with ricotta cheese mixture on top.

More Delicious Soup Recipes

The post Lasagna Soup appeared first on Budget Bytes.

Sweet Potato Black Bean Skillet

This Sweet Potato Black Bean skillet is a fun, budget-friendly, and veggie packed meal with lots of flavor and is perfect for meal prep!

The post Sweet Potato Black Bean Skillet appeared first on Budget Bytes.

Quick and easy one-skillet meals are always my favorite and this Sweet Potato Black Bean skillet is no exception. It’s nutritious, veggie-packed, perfect for cleaning out the fridge or pantry, and of course it’s budget-friendly! It’s also great for meal prep. So grab some avocados, sour cream or greek yogurt, and your favorite salsa and get ready to enjoy this simple and delicious 25-minute meal!

Overhead view of sweet potatoes and black bean skillet with napkin and wooden spoon on the side.

Ingredients For Sweet Potato Black Bean Skillet

I was definitely going for more Southwest-inspired flavors for this recipe! So here’s everything that you’ll need:

  • Sweet Potatoes: Sweet potatoes are super nutritious and just so happen to be one of my favorite foods. You’ll only need about 2 medium sized sweet potatoes for this recipe.
  • Black Beans: Black beans are packed with fiber and protein and are great paired with sweet potatoes. They also add lots of color and texture to the dish. 
  • Bell Pepper and Onion: I love the combination of peppers and onions in savory recipes. They both add wonderful flavor and aromatics.
  • Diced Tomatoes: I used petite diced tomatoes to roughly match the size of the rest of the chopped veggies in this recipe. Fire-roasted tomatoes would also taste great!
  • Kale: A couple handfuls of chopped kale adds color, texture, and extra vegetables to the dish. You can also substitute with baby spinach instead if that’s what you have in your fridge.
  • Spices: I used a mix of chili powder, cumin, smoked paprika and garlic powder to create a bold Southwest-inspired flavor base for this skillet meal.

Recipe Tips!

  1. Try to dice the sweet potatoes and vegetables in a uniform size so they cook quickly and evenly in the skillet.
  2. Don’t worry about the sweet potatoes cooking all the way through in the first step. They will continue to cook with the rest of the ingredients. The goal is for them to not be too mushy and still have some bite to them when they’re done.
  3. Feel free to mix and match the ingredients based on what you have in your pantry or fridge. Fire-roasted tomatoes would be great and I always have an extra half bag of spinach in my fridge.

Topping & Serving Suggestions

I topped this easy skillet dish with some fresh cilantro and served it with some brown rice. But there are so many other tasty options to choose from. Here are just a few suggestions:

Storing Leftovers

This recipe is perfect if you want to meal prep your lunch for a few days and it stores really well in the fridge. Just store the leftovers, minus any toppings, in an airtight container in the refrigerator for up to 3 days. If you are serving it with some rice you can add the rice to the same container (see my picture below in the step-by-step photos). When you’re ready to enjoy, reheat in the microwave until warmed through. Then just top with your favorite toppings and lunch is served!

Overhead view of sweet potatoes and black bean skillet with brown rice on a white plate.
Overhead view of sweet potatoes and black bean skillet with napkin and wooden spoon on the side.
Print

Sweet Potato Black Bean Skillet

This Sweet Potato Black Bean skillet is a fun, budget-friendly, and veggie packed meal with lots of flavor and is perfect for meal prep!
Course Dinner, Lunch
Cuisine American, Southwest
Total Cost $7.44 recipe / $1.86 serving
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings 4 (1.75 cups each)
Calories 220kcal
Author Marsha – Budget Bytes

Ingredients

  • 1.5 lbs. sweet potatoes (about 2 medium) $1.64
  • 1 red bell pepper, diced $1.50
  • 1 small yellow onion, diced $0.42
  • 1.5 Tbsp olive oil $0.18
  • 1 tsp chili powder $0.10
  • 1/2 tsp cumin $0.05
  • 1/2 tsp garlic powder $0.05
  • 3/4 tsp salt $0.05
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1/4 tsp smoked paprika $0.05
  • 1 15 oz. can black beans, drained $1.25
  • 1 14 oz. can petite diced tomatoes $1.47
  • 2 cups chopped kale $0.56
  • 1 Tbsp fresh chopped cilantro $0.10

Instructions

  • Wash, peel, and dice the sweet potatoes. Dice the red bell pepper and the onion.
  • Heat a large skillet over medium heat and add the olive oil. Add the diced sweet potatoes and cook for 8 minutes. Stir occasionally but not too often so the sweet potatoes have a chance to brown and caramelize. Don’t worry if the sweet potatoes are not fork tender during this time as they will continue to cook in the next step.
  • Now add the diced bell pepper, onion, chili powder, cumin, garlic powder, salt, black pepper, and smoked paprika to the skillet. Stir together with the sweet potatoes. Cook for an additional 3 minutes.
  • Add the black beans, diced tomatoes, and chopped kale to the skillet. Gently stir together and cook for an additional 2-3 minutes. Feel free to add 1-2 Tbsp of water if the skillet is getting too dry.
  • Now all that's left to do is top with some fresh chopped cilantro and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 220kcal | Carbohydrates: 40g | Protein: 4g | Fat: 6g | Sodium: 548mg | Fiber: 7g

How to Make Sweet Potato Black Bean Skillet – Step by Step Photos

Sweet potatoes cut into cubes on a cutting board.

Wash, peel, and dice 1.5 lb. of sweet potatoes (about 2 medium). Also dice 1 red bell pepper and 1 yellow onion.

Chopped sweet potatoes added to a large skillet.

Heat a large skillet over medium heat and add 1.5 Tbsp olive oil. Add the diced sweet potatoes and cook for 8 minutes.

Cooked sweet potatoes in a skillet.

Stir occasionally but not too often so the sweet potatoes have a chance to brown and caramelize. Don’t worry if the sweet potatoes are not fork tender during this time as they will continue to cook in the next step.

Onion and bell pepper added to sweet potatoes in a skillet.

Now add the red bell pepper and diced onion to the skillet.

Spices added to sweet potatoes and veggies in a skillet.

Then add 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp garlic powder, 3/4 tsp salt, 1/4 tsp freshly cracked black pepper, and 1/4 tsp smoked paprika to the skillet. Stir together with the sweet potatoes. Cook for an additional 3 minutes.

Kale, black beans, and tomatoes added to sweet potatoes in a skillet.

Add 1-15oz. can black beans (drained), 1-14oz. can petite diced tomatoes, and 2 cups chopped kale to the skillet. Stir together and cook for an additional 2-3 minutes. Feel free to add 1-2 Tbsp of water if the skillet is getting too dry.

Overhead view of cooked sweet potato and black bean skillet.

Now all that’s left to do is top with some fresh chopped cilantro (optional) and enjoy. That’s it! A quick, simple and filling meal! ;)

Sweet Potato and Black beans with rice in meal prep containers.

Btw, this dish is absolutely perfect for meal prep! Here I decided to add the leftovers to meal prep containers with some cooked brown rice. So easy and sooo good!

Overhead view of sweet potatoes and black bean skillet with napkin and wooden spoon on the side.

More Easy Skillet Recipes

The post Sweet Potato Black Bean Skillet appeared first on Budget Bytes.

Stuffed Shells With Ground Beef

Stuffed Shells with Ground Beef is a hearty baked pasta made with lots of cheesy goodness and a beef marinara sauce. It’s the ultimate comfort food!

The post Stuffed Shells With Ground Beef appeared first on Budget Bytes.

I have a soft spot for pasta recipes, especially ones made with a delicious marinara sauce and covered with lots of gooey cheese like these Stuffed Shells with Ground Beef! These cute little pasta bundles are filled with ricotta, mozzarella, and parmesan cheese then covered with a hearty meat sauce. It’s topped with a little more cheese and then baked until bubbly. It’s seriously the ultimate comfort food!

Overhead view of stuffed shells on a white plate with a fork, napkin, and garlic bread on the side.

What are Stuffed Shells?

Stuffed shells is a baked pasta dish made with jumbo pasta shells that are stuffed with lots of cheesy goodness. Traditional stuffed shells don’t usually include meat, but I decided to add a meat sauce to make this recipe hearty and a lot more filling. It’s delicious, super fun to eat, and can easily feed a large family!

Here’s What You’ll Need

Simple ingredients, big flavor! Here’s everything you need to make this stuffed shells with ground beef recipe:

  • Jumbo shells: You can find jumbo pasta shells in the regular pasta aisle. A 12oz. box contains about 45 shells. I used about 2/3 of a 12oz. box of jumbo shells.
  • Ground chuck: I used 80% lean ground beef chuck to make the meat sauce for this recipe, but you can substitute with Italian sausage or ground turkey if you prefer.
  • Aromatics: Onion and garlic are added to the ground beef to give the sauce lots of flavor.
  • Tomato paste: A little bit of tomato paste added to the sauce helps thicken it up and intensifies the tomato flavor.
  • Marinara sauce: I like the convenience of buying a good quality jar of marinara sauce. It’s crushed tomatoes with extra herbs & spices combined all in one jar! But you can also make our homemade marinara sauce instead!
  • Seasoning: A mix of Italian seasoning, salt, black pepper, and garlic powder seasons the rest of the meat sauce.
  • Cheese Filling: The cheese filling for these stuffed shells is so flavorful and oh so good! It’s a combination of ricotta, mozzarella, and parmesan cheese. It’s then seasoned with salt, pepper, and some fresh chopped parsley. An egg is also added to help bind the cheese filling together and keeps the filling moist.

Make It In Advance

If you want to make these stuffed shells ahead of time, you can assemble the dish the day before through step eight. Then cover the pan tightly, refrigerate, and bake it the next day. You may need to add a few extra minutes onto the baking time, to account for the dish being chilled when it goes into the oven.

Storing and Freezing Stuffed Shells

You can store any leftover stuffed shells in an airtight container in the refrigerator for up to four days. For easy meal prep, be sure to portion them out into separate containers for quick grab-n-go meals during the week!

For longer storage, make sure to first chill the shells in the refrigerator then transfer to freezer-safe storage containers and freeze for up to 3 months. To reheat, thaw the shells overnight in the refrigerator then reheat in the microwave or a 350°F oven until heated through.

Recipe Tips and Variations

  1. This recipe makes approx. 24 stuffed shells, but I suggest boiling 2 or 3 extra shells just in case a couple of them rip during the stuffing process.
  2. Feel free to use a full pound of meat if you’re a meat lover and have the extra room in your budget. I tested this recipe using both ½ lb. and 1 lb. of ground beef, and the ½ lb. ended up making more than enough meat sauce for me. If you decide to use a full pound, you will need to add a little more marinara sauce. Alternatively, you can also leave the meat out all together!
  3. Four shells each is the serving size for this recipe, but if you really want to make this meal stretch and if you’re serving it with other sides, you can easily get 8 servings with 3 shells each.
  4. And if you love the combination of pesto and spinach, then you have to try out our Pesto Stuffed Shells next!

Serving Suggestions

I highly recommend serving these stuffed shells with our popular homemade garlic bread. It’s super easy to make and tastes 10x better than store-bought garlic bread. You can also add a simple side salad or Caesar salad on the side to complete the meal.

Overhead view of stuffed shells in a casserole dish with a wooden spoon on the side.
Overhead view of stuffed shells on a white plate with a fork cutting one of the shells in half.
Print

Stuffed Shells with Ground Beef

Stuffed Shells with Ground Beef is a hearty baked pasta made with lots of cheesy goodness and a beef marinara sauce. It’s the ultimate comfort food!
Course Dinner
Cuisine Italian
Total Cost $17.10 recipe / $2.85 serving
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 (4 shells each)
Calories 566kcal
Author Marsha – Budget Bytes

Ingredients

  • 24 jumbo pasta shells (about 8 oz.) $1.99
  • 1/2 Tbsp cooking oil $0.03
  • 1/2 lb. ground beef chuck $3.37
  • 1/2 yellow onion, diced $0.22
  • 3 cloves of garlic, minced $0.24
  • 24 oz. marinara sauce $3.29
  • 2 Tbsp tomato paste $0.25
  • 1 tsp Italian seasoning $0.10
  • 1/2 tsp salt $0.03
  • 1/2 tsp garlic powder $0.05
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1.5 cups shredded mozzarella $1.86

Cheese Filling

  • 15 oz. whole milk ricotta cheese $3.39
  • 1 cup shredded mozzarella $1.25
  • 1/2 cup grated Parmesan $0.58
  • 1/4 cup fresh chopped parsley $0.24
  • 1/4 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1 large egg $0.18

Instructions

  • Preheat the oven to 350°F. Bring a large pot of salted water to a boil, then add the jumbo shells. Cook the shells just until they’re al dente, making sure not to over cook them. The longer the shells boil, the more likely they are to tear during the stuffing process. Drain the shells in a colander and then rinse briefly with cool water and set aside.
  • Heat a large skillet over medium heat and add the cooking oil. Brown the ground beef chuck. Drain any excess fat.
  • Once the beef has browned, add the diced onion and minced garlic to the skillet. Sauté over medium heat until the onion is translucent and the garlic is fragrant.
  • Next add the marinara sauce, tomato paste, Italian seasoning, salt, garlic powder, and black pepper to the skillet. Stir to combine. Reduce the heat to medium-low and allow the beef sauce to simmer for 3-5 minutes.
  • While the sauce is simmering, make the cheese filling. In a medium bowl add the ricotta, shredded mozzarella, grated parmesan, fresh chopped parsley, salt, black pepper, and egg. Stir all of the ingredients together well.
  • Take half of the beef sauce mixture and layer it at the bottom of a large 9×13-inch casserole dish.
  • Now one by one, stuff each shell with 1-2 tablespoons of the cheese filling. I used 1 heaping tablespoon per shell. Place the shells in the casserole dish as you stuff them.
  • Once the shells are all stuffed, add the remaining beef sauce over top. Then sprinkle 1 ½ cups of shredded mozzarella cheese evenly over the top.
  • Loosely place some tented aluminum foil over the casserole dish and bake in the preheated oven for 25 minutes. After 25 minutes remove the foil and bake uncovered for 5-10 more minutes, or until the sauce is bubbling up around the edges. Serve hot and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 4shells | Calories: 566kcal | Carbohydrates: 37g | Protein: 34g | Fat: 31g | Sodium: 1410mg | Fiber: 3g
Side view of stuffed shells with meat with one shell being lifted out of a casserole dish.

How to Make Stuffed Shells With Ground Beef – Step by Step Photos

Cooked jumbo shells

Preheat the oven to 350°F. Bring a large pot of salted water to a boil, then add 24-26 jumbo shells. Cook the shells just until they’re al dente, making sure not to over cook them. The longer the shells boil, the more likely they are to tear during the stuffing process. Drain the shells in a colander and then rinse briefly with cool water and set aside.

Cooked ground beef in a deep skillet.

Heat a large skillet over medium heat and add 1/2 Tbsp cooking oil. Brown 1/2 lb. ground beef chuck. Drain any excess fat.

Diced onion and minced garlic added to ground beef in a skillet.

Once the beef has browned, add 1/2 diced yellow onion and 3 minced garlic cloves to the skillet. Sauté over medium heat until the onion is translucent and the garlic is fragrant.

Marinara sauce, tomato paste, and spices added to beef in a skillet.

Next add 24 oz. of marinara sauce, 2 Tbsp tomato paste, 1 tsp Italian seasoning, 1/2 tsp salt, 1/2 tsp garlic powder, and 1/4 tsp freshly cracked black pepper to the skillet. Stir to combine. Reduce the heat to medium-low and allow the beef sauce to simmer for 3-5 minutes.

Stuffed shells cheese mixture ingredients in a bowl.

While the sauce is simmering, make the cheese filling. In a medium bowl add 15 oz. whole milk ricotta, 1 cup shredded mozzarella, 1/2 cup grated parmesan, 1/4 cup fresh chopped parsley, 1/4 tsp salt, 1/4 tsp black pepper, and 1 large egg.

Stuffed shells cheese mixture combined in a bowl.

Stir all of the ingredients together well.

Stuffing jumbo shells with cheese mixture.

Take half of the beef sauce mixture and layer it at the bottom of a large 9×13-inch casserole dish. Now one by one, stuff each shell with 1-2 tablespoons of the cheese filling. I used 1 heaping tablespoon per shell.

24 stuffed shells in a casserole dish.

Place the shells in the casserole dish as you stuff them. I ended up with 24 stuffed shells. Depending on how much you fill your shells you may end up with more or less.

Meat and sauce being added on top of stuffed shells.

Once the shells are all stuffed, add the remaining beef sauce over top.

Shredded cheese being added on top of stuffed shells in a casserole dish.

Then sprinkle 1 ½ cups of shredded mozzarella cheese evenly over the top. Loosely place some tented aluminum foil over the casserole dish and bake in the preheated oven for 25 minutes.

overhead view of cooked stuffed shells with meat in a casserole dish.

After 25 minutes remove the foil and bake uncovered for 5-10 more minutes, or until the sauce is bubbling up around the edges.

Overhead view of stuffed shells on a white plate with a fork cutting one of the shells in half.

Serve hot with some fresh garlic bread on the side and enjoy!

More Comfort Food Recipes

The post Stuffed Shells With Ground Beef appeared first on Budget Bytes.