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

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!

The post Baked Mostaccioli appeared first on Budget Bytes.

Black Bean Cakes

These easy-to-make Black Bean Cakes are a dream, kid-friendly vegetarian dish — packed with protein, super affordable and full of flavor! Why I Love This Recipe The Ingredients Variations and Substitutions How to Make Black Bean Cakes Step 1: Add the black beans, corn, cheese, cilantro, garlic powder, onion powder, breadcrumbs, and egg to a food processor. Pulse until…

The post Black Bean Cakes appeared first on Weelicious.

These easy-to-make Black Bean Cakes are a dream, kid-friendly vegetarian dish — packed with protein, super affordable and full of flavor!

Black bean cakes on plate served with quinoa salad.

Why I Love This Recipe

  • Kid-approved: These black bean cakes are always a hit with my kids, and I love getting extra protein and veggies into their meals. Plus, they can eat them with their hands, just like my Noodle Pancakes, which is always fun!
  • Easy to make: Using just a handful of pantry staples that you likely have on hand (like in my Brown Rice Cakes), this recipe comes together with a quick whirl in the food processor—so simple!
  • Freezer-friendly: Make a double batch, freeze some, and have a quick meal or snack ready anytime, (that’s how I prep my Easy Chicken Nuggets recipe too)
  • Versatile: Stack them with guacamole, kid-friendly salsa, or sour cream — or turn them into sliders for a fun twist!

The Ingredients

Black bean cakes ingredients.
  • Black beans: The base of these cakes, packed with plant-based protein and fiber. I love using black beans to boost the protein in recipes like S’mores Cakey Black Bean Brownies, Sweet Potato Black Bean Enchiladas and more!
  • Corn: Adds a touch of sweetness and texture. Feel free to use fresh or defrosted frozen corn.
  • Cheddar cheese: Melts into the patties, adding a rich, savory flavor.
  • Cilantro: Fresh and herbaceous, it gives these cakes a bright pop of flavor. If cilantro isn’t for you, leave it out – no problem.
  • Garlic & Onion powder: Just enough seasoning to bring everything together without overpowering the taste.
  • Breadcrumbs: Helps bind the cakes and give them a little crunch.
  • Egg: Acts as a binder to hold the patties together while they cook.
  • Oil: Used to sauté the cakes until crispy and golden brown.

Variations and Substitutions

  • Cheese: Swap cheddar cheese for Monterey Jack, Mozzarella or a even dairy-free cheese alternative.
  • Gluten-free: Use gluten-freebread crumbs or ground oats as a binder instead if you need this recipe to be gluten-free!
  • Vegan option: Try a flax egg (1 tablespoon ground flax + 3 tablespoons water) in place of the egg for a plant-based twist.

How to Make Black Bean Cakes

Black bean cake ingredients combined in food processor.

Step 1: Add the black beans, corn, cheese, cilantro, garlic powder, onion powder, breadcrumbs, and egg to a food processor. Pulse until everything is combined into a chunky paste.

Oil heating in sauté pan.

Step 2:  Heat 1-2 tablespoons of oil in a large skillet over medium heat.

Black bean cakes in sauté pan.

Step 3: Drop about 2-3 tablespoons of the mixture into the pan and spread it into a circle (like a pancake). Fry the cakes for 3 minutes on the first side, then flip and cook for another 3-4 minutes until golden and cooked through. Add more oil as needed for each batch.

Black bean cakes served on a plate.

Step 4: Once crispy and done, transfer them to a plate to cool slightly before serving. They’re great on their own or paired with your favorite dipping sauce.

Tips and Tricks

  • Don’t overcrowd the pan: Cook the patties in batches to ensure they fry up crispy.
  • Keep an eye on the heat: If the cakes are browning too quickly, reduce the heat to avoid burning.
  • Freezing tip: These cakes freeze beautifully! Let them cool, freeze on a parchment lined sheet tray, then transfer to a ziplock bag and store for up to 4 months. Defrost and reheat in the oven or air fryer for a quick meal.
  • Perfect for meal prep: Make a double batch and save some for later!

FAQs

Can I bake black bean cakes instead of frying?

Yes! Preheat your oven to 375°F, place the patties on a parchment-lined baking sheet, and bake for 10-12 minutes on each side until golden and crisp.

How do I store leftover black bean cakes?

Store any leftover black bean cakes in an airtight container in the fridge for up to 3 days. Reheat in a skillet or in the oven to maintain their crispiness.

What can I serve with black bean cakes?

They pair perfectly with a side of Cucumber Avocado Salsa, a simple salad with Citrus Herb Vinaigrette, or even inside a tortilla with tons of toppings for taco night! You can also try them with guacamole or sour cream for dipping.

Black bean cakes on plate.

More Recipes Using Black Beans

These savory Black Bean Cakes are a super toddler friendly recipe, but also a hit with adults. They not only pack power punch of protein, but plenty of flavor and fun in every bite! I’d love to know what you think of this recipe — leave a comment and rating below!

Want more WeeliciousSubscribe to my newsletter and follow me on InstagramFacebook, and TikTok for all the newest recipes!

Print

Black Bean Cakes

Black Bean Cakes are a vegetarian dream packed with protein, affordable and full of flavor!
Course Appetizer, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 50kcal

Ingredients

Instructions

  • Place all the ingredients, except the oil, in a food processor and puree.
  • Heat a large saute pan over low to medium heat with 1-2 tbsp oil.
  • Place 2-3 tablespoons of the bean mixture in the pan. Using the back of a spoon, spread the mixture into an even circle (the size and shape of a small pancake).
  • Cook for 3 minutes.
  • Flip and cook on the other side for another 3-4 minutes or until cooked through.
  • Cook remaining patties, adding about 1 tbsp oil for each batch, and move to a plate.
  • Cool and serve.

Notes

  • Don’t overcrowd the pan: Cook the patties in batches to ensure they fry up crispy.
  • Keep an eye on the heat: If the cakes are browning too quickly, reduce the heat to avoid burning.
  • Freezing tip: These cakes freeze beautifully! Let them cool, freeze on a parchment lined sheet tray, then transfer to a ziplock bag and store for up to 4 months. Reheat in the oven for 10 minutes at 300°F or pop them in the air fryer for about 5 minutes or until heated through and crispy.

Nutrition

Calories: 50kcal | Carbohydrates: 6g | Protein: 3g | Fat: 2g | Cholesterol: 10mg | Sodium: 110mg | Fiber: 2g

Photos by Matt Armendariz

The post Black Bean Cakes appeared first on Weelicious.

Roasted Cornish Hen

Cornish Hen is roasted with fresh veggies until juicy & crispy. Serve with a side salad and homemade buns for a hearty meal that will impress your guests!

Cornish Hen is roasted with fresh veggies until juicy & crispy. Serve with a side salad and homemade buns for a hearty meal that will impress your guests!

Pear Salad – Light & Refreshing

This refreshing and fruity pear salad will steal the show at any meal. It features mixed greens, toasted almonds, blue cheese, and juicy pears, dressing in a sweet and tangy dressing.

This refreshing and fruity pear salad will steal the show at any meal. It features mixed greens, toasted almonds, blue cheese, and juicy pears, dressing in a sweet and tangy dressing.

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

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.

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

Roasted Butternut Squash

Roasted Butternut Squash is the perfect fall side dish! It’s budget-friendly, easy to make, and only uses a few pantry staples.

The post Roasted Butternut Squash appeared first on Budget Bytes.

Listen, I know we all have a soft spot for pumpkin spice everything when fall comes around, but have you ever had perfectly Roasted Butternut Squash?! Nothing screams autumn louder than butternut squash for me (and I feel like it’s been living in the shadow of pumpkins for long enough!) This recipe couldn’t be easier, but the flavors are everything you could ever want in a fall side dish. The edges of the squash get perfectly caramelized, and the insides become tender and slightly sweet. I also use a simple blend of seasonings that lend themselves to any main course you pair it with. It’s budget-friendly, delicious, and oh-so-autumnal!

Overhead view of roasted butternut squash cubes on a baking tray with a spatula.

This recipe is ridiculously simple, but it’s an important one to master; from this roast butternut squash, you can make an elegant butternut squash soup, top a festive butternut squash salad, or just enjoy it as a healthy side during the holidays. Don’t roll your eyes at the simplicity of this recipe; embrace it!! 😉

Ingredients

Here’s what you’ll need to make this oven roasted butternut squash recipe:

  • Butternut Squash: Choose a butternut squash that feels heavy for its size and has a long neck (more squash, less seeds). My butternut squash was 2 lbs 15 oz, which made 6 cups of roasted butternut squash. I also chose to dice mine on the larger side. You may want to adjust the roasting time if your cubes are smaller or larger.
  • Oil: Any neutral flavored oil suitable for roasting, such as olive oil or vegetable oil, will work.
  • Garlic Powder: Garlic goes with everything, am I right? The garlic powder adds a subtle savory flavor, but you can use any other seasonings you prefer.
  • Salt & Pepper: Simple but necessary for flavor balance.

What Does Butternut Squash Taste Like?

This budget-friendly squash has a subtly sweet and nutty flavor, similar to pumpkin or sweet potato with a texture that’s a bit smoother and less starchy. Roasting it brings out its natural sweetness and makes it tender and caramelized—perfect for fall!

Peeling and Cutting Tip

While the skin of butternut squash is edible, we want to remove it for this recipe. It’s usually easy enough to peel with a veggie peeler, but if it’s proving a bit tricky, try this hack: Stab the squash a few times with a fork, then microwave it for 2-3 minutes to soften the skin. This will make peeling and cutting much easier! We’ve also got a handy guide on how to cut butternut squash here.

Serving Suggestions

I think roasting is by far the best way to cook butternut squash. It brings out all the natural flavors that other cooking methods just can’t replicate! Plus, it’s a great way to add some healthy vegetables to your meal without sacrificing taste or texture. Here are a few serving suggestions I think you’ll love:

I also recommend roasting the seeds as you would pumpkin seeds—yes, butternut squash seeds are edible, too!

Storage Instructions

Keep any cooked and cooled roasted butternut squash in an airtight container in the fridge for 3-4 days. Reheat it in the oven at 350 degrees, in the microwave, or on the stovetop over medium heat until warmed through.

You can also freeze them for up to 3 months! Once cooled, lay the cubes on a parchment-lined baking sheet in a single layer and freeze until solid. Transfer the frozen pieces to a freezer bag or container. I typically use frozen roasted squash in soups and stews (or for mashing) as they can get mushy when thawed.

Close up of roasted butternut squash on a baking tray.
Overhead view of roasted butternut squash cubes on a baking tray with a spatula.
Print

Roasted Butternut Squash

Roasted Butternut Squash is the perfect fall side dish! It's budget-friendly, easy to make, and only uses a few pantry staples.
Course Side Dish
Cuisine American
Total Cost ($5.67 recipe / $0.47 serving)
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 12 servings total (½ cup each, as a side)
Calories 73kcal

Equipment

Ingredients

  • 1 butternut squash (mine was 2 lbs and 15 oz) $4.74
  • ¼ cup oil $0.77
  • 1 tsp salt $0.01
  • ½ tsp freshly cracked black pepper $0.08
  • ½ tsp garlic powder $0.07

Instructions

  • Preheat oven to 400 degrees and peel butternut squash.
  • Cut butternut squash in half lengthwise and remove seeds.
  • Dice butternut squash into consistently-sized pieces. I went for a large dice! Make sure you cut them all around the same size so they cook evenly and at the same pace.
  • Toss diced butternut squash in oil, salt, pepper, and garlic powder.
  • Spread butternut squash out evenly on a parchment-lined baking sheet. Try to give the pieces space so they roast instead of steam. I had to use 2 baking sheets because my squash was huge!
  • Bake for 35 minutes*, shaking the pan or tossing with a spatula half way.
  • Once done, the butternut squash should be tender with lightly browned edges. Serve and enjoy!

See how we calculate recipe costs here.

Notes

*Cooking time may vary depending on the size of your butternut squash cubes.

Nutrition

Serving: 1serving (½ a cup) | Calories: 73kcal | Carbohydrates: 8g | Protein: 1g | Fat: 5g | Sodium: 197mg | Fiber: 1g
Side view of a bowl of roasted butternut squash cubes.

how to make Roasted Butternut Squash – step by step photos

A hand peeling a butternut squash with a vegetable peeler.

Preheat oven to 400 degrees and peel 1 butternut squash.

A spoon scooping the stringy membrane and seeds from a butternut squash half.

Cut butternut squash in half lengthwise and remove seeds.

A butternut squash sliced in half, with one half sliced into cubes on a wooden chopping board.

Dice butternut squash into consistently-sized pieces. I went for a large dice! Make sure you cut them all around the same size so they cook evenly and at the same pace.

Butternut squash cubes in a baking bowl with garlic powder, salt, and black pepper.

Toss diced butternut squash in ¼ cup oil, 1 tsp salt, ½ tsp black pepper, and ½ tsp garlic powder.

Seasoned butternut squash cubes on two parchment lined baking sheets.

Spread butternut squash out evenly on a parchment-lined baking sheet. Try to give the pieces space so they roast instead of steam. I had to use 2 baking sheets because my squash was huge!

A spatula flipping roasted butternut squash over during cooking on a parchment lined baking sheet.

Bake for 35 minutes, shaking the pan or tossing with a spatula halfway.

Roasted butternut squash on two parchment lined baking trays.

Once done, the butternut squash should be tender with lightly browned edges. Serve and enjoy!

Overhead view of roasted butternut squash cubes on a baking tray with a spatula.

With a recipe this easy and versatile, you have no excuse not to make these roasted butternut squash cubes!

The post Roasted Butternut Squash 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

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!

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

Lemon Pepper Chicken

Lemon Pepper Chicken is a deliciously flavorful way to prepare chicken breasts. Tender chicken is seasoned with a homemade lemon pepper seasoning and smothered in a tangy lemon sauce that everyone will adore .

Lemon Pepper Chicken is a deliciously flavorful way to prepare chicken breasts. Tender chicken is seasoned with a homemade lemon pepper seasoning and smothered in a tangy lemon sauce that everyone will adore .

Vegetarian Crunchwrap Supreme

Looking for a delicious, meat-free meal that’ll satisfy even the pickiest eaters in your family? This Vegetarian Crunchwrap Supreme is your answer! It’s loaded with crispy tofu, fresh veggies, melty cheese, and a zesty sauce, all wrapped up in a warm tortilla. It’s way better (and healthier) than anything you’ll get at a fast food…

The post Vegetarian Crunchwrap Supreme appeared first on Weelicious.

Looking for a delicious, meat-free meal that’ll satisfy even the pickiest eaters in your family? This Vegetarian Crunchwrap Supreme is your answer! It’s loaded with crispy tofu, fresh veggies, melty cheese, and a zesty sauce, all wrapped up in a warm tortilla. It’s way better (and healthier) than anything you’ll get at a fast food chain.

Stack of vegetarian crunchwrap supremes on a plate.

Why I Love This Recipe

  • Easy to make: This crunchwrap might look intimidating, but it’s actually really easy to make (and even more fun to eat!).
  • Perfect Texture: The crunchy tortilla in the middle adds texture, and the cheesy, seasoned tofu filling is so satisfying that even meat-lovers will be coming back for more!
  • Customizable: Like many of Mexican-inspired recipes like Mexican Lasagna or Vegetarian Chimichangas, this recipe is easily customizable. Make this crunchwrap vegan, add your favorite veggies, or switch up the proteins to suit your preferences.
  • Kid-friendly: This recipe is great for kids because it’s fun to make and easy to eat since it’s hand held! Mine all love to assemble their own personal crunchwrap so they can have their favorite veggies wrapped inside.
  • Fast food alternative: When it comes to healthy meals for my family, fast food doesn’t usually make the list. I love creating healthy homemade versions of fast food favorites, and this Vegetarian Crunchwrap Supreme is a perfect alternative to the traditional fast food crunchwrap!

The Ingredients

Vegetarian crunchwrap supreme ingredients.

For the Crunchwrap:

  • Tofu: Extra firm tofu is a great meat substitute. Make sure to drain and press it well for the best texture. Looking for more recipes with tofu? Try my Sweet Gingery Tofu, Mapo Tofu and delicious Chocolate Tofu Pudding!
  • Tortillas: You’ll need both a large flour tortilla and a small corn or flour tortilla for that perfect crunch.
  • Cheese: A mix of Mexican shredded cheese like Monterey Jack, mozzarella, and cheddar adds a melty, flavorful layer. Swap for vegan cheese if needed.
  • Taco seasoning: Adds all the classic Mexican flavors to the tofu.
  • Lettuce and tomato: Fresh and crunchy toppings to balance the richness.
  • Olive oil: Used to crisp up the tortillas and cook the tofu.

For the Sauce:

Crunchwrap supreme sauce ingredients.
  • Sour cream and mayo: Creamy base for the sauce. Use dairy-free options to make it vegan.
  • Hot sauce: For a little heat (optional, of course).
  • Garlic powder and paprika: Give the sauce a savory depth.
  • Lemon juice: Brightens up the flavors and adds a fresh kick.

Variations and Substitutions

There are so many ways to make this crunchwrap your own! Here are a few ideas:

  • Make it vegan: Swap out the cheese, sour cream and mayo for your favorite vegan alternatives, and you’ve got a completely plant-based meal.
  • Switch the protein: Not a fan of tofu? Try black beans, refried beans, or another meat substitute like plant-based taco meat if you prefer.
  • Add more veggies: Load up on extra veggies like sautéed bell peppers, avocado, or corn for added nutrition and flavor.

How to Make a Vegetarian Crunchwrap Supreme

Cubed tofu in small bowl.

Step 1: Cut the tofu into 1/2 inch cubes.

Sautéing tofu with taco seasoning in pan.

Step 2: Heat 2 tbsp oil in a small sauté pan over medium/high heat add the tofu and sprinkle with salt and taco seasoning. Cook for 4-5 minutes stirring occasionally or until golden. 

Small tortilla in sauté pan.

Step 3: Heat 3 tbsp oil in a large sauté pan over medium/high heat and cook the small tortilla for 3-4 minutes, flipping halfway through or until crispy and golden. Drain on a paper towel to remove excess oil. 

Cruchwrap supreme sauce in small bowl.

Step 4: While the tortilla is sautéing, whisk together the sauce ingredients.

Building crunchwrap supreme.

Step 5: Place the large tortilla on a work surface. Top with tofu, 1/2 the sauce, 1/2 the cheese and the crispy tortilla.

Unwrapped crunchwrap supreme on countertop.

Step 6: On top of the crispy tortilla, add the lettuce, tomato, remaining cheese.

Folded crunchwrap supreme before being cooked.

Step 7: Fold the large tortilla up and around the crispy tortilla and filling folding in a clockwise manner until you have 5-6 folds and flip over fold side down. 

Completed crunchwrap supreme on plate.

Step 8: Heat the large sauté pan over medium/high heat and place the tortilla in the pan fold side down. Cook the crunch wrap for 3 minutes on each side or until golden. Serve with remainder of sauce for dipping.

Tips and Tricks

  • Folding the crunchwrap: If your large tortilla isn’t big enough to fully fold around the fillings, you can add a small piece of another tortilla to cover the gap before cooking.
  • Get creative with fillings: Feel free to add whatever you like inside—avocado, salsa, beans, or even rice would all be delicious. Just try not to overfill so you can still fold the tortilla.
  • Another Tortilla Hack: If you don’t want to buy two different sizes of tortillas, just use the large burrito-sized ones. You can cut a smaller tortilla out of it using a sharp knife or even a large cookie cutter. Use the leftover pieces to make homemade tortilla chips!
Two vegetarian crunchwrap supremes. One cut in half to display the fillings inside.

More Vegetarian Mexican Recipes

If you’re looking for a new meatless meal to add to your repertoire, Vegetarian Crunchwrap Supremes should surely make the list. They’re delicious and a fun, family activity that everyone can get involved in! Let me know what you think by leaving a comment and rating below!

Want more WeeliciousSubscribe to my newsletter and follow me on InstagramFacebook, and TikTok for all the newest recipes!

Print

Vegetarian Crunchwrap Supreme

This Vegetarian Crunchwrap Supreme is loaded with crispy tofu, fresh veggies, melty cheese, and a zesty sauce, all wrapped up in a warm tortilla. It's way better (and healthier) than anything you'll get at a fast food chain.
Course Main Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 1 serving
Calories 1465kcal

Ingredients

For the Crunchwrap

  • 4 ounces extra firm tofu, make sure to drain all the water off and squeeze to remove
  • 5 tablespoons olive oil
  • 1 teaspoon taco seasoning
  • 1/2 teaspoon kosher salt
  • 1 small 4-5 inch corn or flour tortilla
  • 1 large 10-12 inch flour tortilla
  • 3/4 cup Mexican shredded cheese or mix of Monterrey Jack, mozzarella and cheddar or favorite vegan cheese (if you want to make the recipe vegan)
  • 1/2 cup shredded lettuce
  • 1 small tomato, seeded and diced

For the Sauce:

  • 1/4 cup sour cream (or dairy free sour cream for vegan option)
  • 1 tablespoon mayonnaise (or vegan mayonnaise)
  • 1 tablespoon hot sauce (optional)
  • 1 teaspoon garlic powder
  • 1 teaspoon Spanish sweet paprika
  • juice from 1/2 lemon
  • 1/4 teaspoon salt

Instructions

  • Cut the tofu into 1/2 inch cubes.
  • Heat 2 tbsp oil in a small sauté pan over medium/high heat add the tofu and sprinkle with salt and taco seasoning. Cook for 4-5 minutes stirring occasionally or until golden. 
  • Heat 3 tbsp oil in a large sauté pan over medium/high heat and cook the small tortilla for 3-4 minutes, flipping halfway through or until crispy and golden. Drain on a paper towel to remove excess oil. 
  • While the tortilla is sautéing, whisk together the sauce ingredients.
  • Place the large tortilla on a work surface. Top with tofu, 1/2 the sauce, 1/2 the cheese and the crispy tortilla. On top of the crispy tortilla, add the lettuce, tomato, remaining cheese. The extra sauce is used for dipping at the end.
  • Fold the large tortilla up and around the crispy tortilla and filling folding in a clockwise manner until you have 5-6 folds and flip over fold side down. 
  • Heat the large sauté pan over medium/high heat and place the tortilla in the pan folds side down. Cook the crunch wrap for 3 minutes on each side or until golden. 

Notes

  • Folding the crunchwrap: If your large tortilla isn’t big enough to fully fold around the fillings, you can add a small piece of another tortilla to cover the gap before cooking.
  • Get creative with fillings: Feel free to add whatever you like inside—avocado, salsa, beans, or even rice would all be delicious. Just try not to overfill so you can still fold the tortilla.
  • Another Tortilla Hack: If you don’t want to buy two different sizes of tortillas, just use the large burrito-sized ones. You can cut a smaller tortilla out of it using a sharp knife or even a large cookie cutter. Use the leftover pieces to make homemade tortilla chips!

Nutrition

Calories: 1465kcal | Carbohydrates: 50g | Protein: 39g | Fat: 126g | Saturated Fat: 34g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 65g | Trans Fat: 0.03g | Cholesterol: 120mg | Sodium: 3096mg | Potassium: 693mg | Fiber: 7g | Sugar: 10g | Vitamin A: 3152IU | Vitamin C: 28mg | Calcium: 871mg | Iron: 5mg

The post Vegetarian Crunchwrap Supreme appeared first on Weelicious.

Chicken Meatballs In Cream Sauce

These Chicken Meatballs made with a delicious cream sauce checks all the boxes. They’re tender, flavorful, easy to make and budget-friendly.

The post Chicken Meatballs In Cream Sauce appeared first on Budget Bytes.

If you’ve been around for a while then you probably know how much we love meatball recipes over here at Budget Bytes. And for good reason. They’re easy to make, extremely versatile, budget-friendly, and perfect for meal prep. And with grocery prices still rising, I’ve been leaning even more towards cheaper ingredients that I can turn into a delicious meal. Which is why these chicken meatballs made with ground chicken and served in a delicious cream sauce were a huge hit! They’re tender, flavorful, and quick enough to make any day of the week.

Overhead view of Chicken meatballs in a large skillet with cream sauce.

Ingredients For Chicken Meatballs

These chicken meatballs are easy to make and are made similar to our turkey meatballs. However, I wanted a creamy sauce to go with them to add more moisture and flavor to the meatballs. So here’s all the ingredients that you’ll need:

  • Ground Chicken: I used 92% lean ground chicken, which keeps the flavor light but still has enough fat to keep the meatballs from drying out. I don’t suggest using 98% lean ground chicken breast – it is too lean and does not have enough fat to keep the meatballs tender and moist. So be careful when you’re buying your meat so you don’t accidentally pick up the wrong package.
  • Breadcrumbs: Breadcrumbs combine with the egg to help bind the ground chicken together to keep the meatballs from falling apart. They also hold moisture, which helps keep the meatballs tender.
  • Egg: The egg combines with the breadcrumbs to bind the meatballs together and prevent them from falling apart.
  • Seasoning: The meatballs are seasoned with a blend of Italian seasoning, salt, black pepper, garlic powder and onion powder.
  • Parmesan Cheese: Parmesan gives an extra boost of rich umami flavor to the meatballs, making them super delicious!
  • Worcestershire Sauce: Just a little bit of Worcestershire sauce adds even more umami flavor to these meatballs.
  • Cream Sauce: The creamy sauce starts with garlic sautéed in a little butter, then chicken broth, heavy cream and seasoning is added. A little bit of lemon juice adds a touch of bright, fresh flavor to the sauce. Everything simmers together with the meatballs until the sauce has reduced and thickened.

Can I Bake The Meatballs?

Yes, if you prefer to bake chicken meatballs in the oven instead of using a skillet, simply line a baking sheet with parchment paper and bake in a preheated 400ºF oven for about 20 minutes or until the internal temperature of the meatballs reaches 165ºF. Keep in mind that baked meatballs will not achieve the nice browning on the outside that you get with cooking in a skillet. The browned surface does provide additional flavor. I also chose to cook these meatballs in a skillet to keep everything in one pan since I was making a cream sauce to go with them.

Serving Suggestions

What I love about meatballs is that they’re so versatile! I served these tasty chicken meatballs with the cream sauce over a bed of fluffy mashed potatoes. But you can also switch out the sauce and serve them with a homemade marinara sauce over a bed of pasta or make meatballs subs with some hoagie rolls. They would also be great in a pot of soup like Minestrone or served with some veggie noodles. The options really are endless!

Side view of chicken meatballs in a large skillet with cream sauce.
Overhead view of Chicken meatballs in a large skillet with a lemon cream sauce.
Print

Chicken Meatballs in Cream Sauce

These Chicken Meatballs made with a delicious cream sauce checks all the boxes. They’re tender, flavorful, easy to make and budget-friendly!
Course Dinner, Lunch
Cuisine American
Total Cost $7.94 recipe / $1.58 serving
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 5 (4-5 meatballs each)
Calories 370kcal

Ingredients

Cream Sauce

  • 1 Tbsp butter $0.13
  • 1 clove of garlic, minced $0.08
  • 1.5 cups chicken broth $0.25
  • 1/2 cup heavy cream $0.74
  • 1/4 tsp oregano $0.02
  • 1/4 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 2 Tbsp grated parmesan $0.22
  • 1/2 lemon* (optional) $0.79

Instructions

  • In a small bowl, combine the breadcrumbs, Italian seasoning, garlic powder, onion powder, salt, and pepper.
  • Add the ground chicken to a separate large bowl along with the egg, Worcestershire sauce, and breadcrumb mixture. Use your hands to mix everything together until evenly combined. Try not to overmix as this can make the meatballs tough.
  • Divide and shape the meat mixture into 24 meatballs, about two tablespoons each.
  • In a large skillet add the cooking oil and heat over medium. Once hot add the meatballs and cook in 2 batches (about 12 meatballs at a time). Cook the meatballs in the hot skillet until browned on all sides and cooked through (about 2 minutes each side). Add a little more cooking oil for the 2nd batch of meatballs if needed. Remove the cooked meatballs to a clean plate and set aside.
  • Now make the cream sauce. In the same skillet, add the butter and minced garlic. Turn the heat down to medium-low and sauté the garlic for one minute until fragrant.
  • Next add the chicken broth, heavy cream, oregano, salt, pepper, grated parmesan and 2 Tbsp of lemon juice. Stir to combine.
  • Bring the sauce to a simmer. Add all of the meatballs back to the skillet and toss in the sauce. Continue to simmer for 5 minutes or until the sauce has thickened.
  • Serve hot with a sprinkle of fresh parsley on top (optional). Enjoy with pasta, mashed potatoes, or your favorite side.

See how we calculate recipe costs here.

Notes

*A little bit of lemon juice adds a touch of bright, fresh flavor to the sauce, but if you don’t have a lemon on hand, the sauce will still be delicious!

Nutrition

Serving: 5meatballs | Calories: 370kcal | Carbohydrates: 12g | Protein: 21g | Fat: 27g | Sodium: 995mg | Fiber: 1g

How to Make Creamy Chicken Meatballs – Step by Step Photos

Breadcrumb mixture for chicken meatballs

In a small bowl, combine 1/2 cup breadcrumbs, 1 tsp Italian seasoning, 1/2 tsp garlic powder, 1/2 tsp onion powder, 3/4 tsp salt, and 1/4 tsp black pepper.

ground chicken added to breadcrumb mixture.

Add 1 lb. ground chicken to a separate large bowl along with 1 large egg, 1/2 tsp Worcestershire sauce, and breadcrumb mixture. Use your hands to mix everything together until evenly combined. Try not to overmix as this can make the meatballs tough.

chicken meatballs on a cutting board.

Divide and shape the meat mixture into 24 meatballs, about two tablespoons each.

chicken meatballs cooking in a large skillet

In a large skillet add 2 Tbsp cooking oil and heat over medium. Once hot add the meatballs and cook in 2 batches (about 12 meatballs at a time). Cook the meatballs in the hot skillet until browned on all sides and cooked through (about 2 minutes each side). Add a little more cooking oil for the 2nd batch of meatballs if needed.

cooked chicken meatballs on a plate.

Remove the cooked meatballs to a clean plate and set aside.

garlic and butter in a large skillet.

Now make the cream sauce. In the same skillet, add 1 Tbsp butter and 1 minced garlic clove. Turn the heat down to medium-low and sauté the garlic for one minute until fragrant.

chicken broth, heavy cream, and spices being added to large skillet.

Next add 1 1/2 cups chicken broth, 1/2 cup heavy cream, 1/4 tsp dried oregano, 1/4 tsp salt, 1/4 tsp black pepper, 2 Tbsp grated parmesan and 2 Tbsp of lemon juice (about half a lemon). Stir to combine.

chicken meatballs added back to skillet in cream sauce.

Bring the sauce to a simmer. Add all of the meatballs back to the skillet and toss in the sauce. Continue to simmer for 5 minutes or until the sauce has thickened.

Finished chicken meatballs with cream sauce in large skillet

Serve hot with a sprinkle of fresh parsley on top (optional). Enjoy with pasta, mashed potatoes, or your favorite side.

Overhead view of chicken meatballs with a cream sauce served over a plate of mashed potatoes and a fork cutting a meatball in half.

The post Chicken Meatballs In Cream Sauce appeared first on Budget Bytes.