Category: Italian Sausage

Sausage Stuffing

This easy Sausage Stuffing recipe is perfect for the holidays, with savory sausage, sweet apple, and crispy bread cubes. Plus, it’s egg-free!

The post Sausage Stuffing appeared first on Budget Bytes.

Whether you call it stuffing or dressing, this apple Sausage Stuffing recipe needs a permanent spot on your holiday menu! It’s rich, savory, and made completely from scratch (while still being super easy to prepare!). The top is crispy, the center is soft and moist, and the sausage adds a meaty flavor to every bite. And because I don’t use eggs, this recipe is also egg-free and can easily be made veggie/vegan! Pile it high on your Thanksgiving or Christmas dinner plate, and I guarantee you won’t have any leftovers.

Overhead view of sausage stuffing in a casserole dish.

Ingredients

Here’s what you’ll need to make this sausage apple stuffing:

  • Bread: I slice bread into cubes and toast them slightly in the oven before mixing with the other ingredients. You can use any bread you like—seriously, it doesn’t have to be fancy. I used a mix of brioche, multi-seed, and sourdough.
  • Mild Ground Italian Sausage: I chose a mild Italian sausage for this savory holiday side dish. It added the perfect amount of kick while still letting the herbs and spices in the poultry seasoning shine through. I’ve also shared some ideas below for making this dish vegetarian or vegan.
  • Butter: You’ll need one stick of salted butter, about 4 oz. This is used to sauté the veggies and add flavor to your sausage stuffing.
  • Yellow Onion & Celery: I dice these veggies small for an even mix throughout. They help create that classic stuffing flavor and stretch this recipe without adding too much expense, so don’t skip them!
  • Garlic: Infuses everything with a light garlic flavor.
  • Seasonings: Salt, pepper, and poultry seasoning are the perfect mix of seasonings! I usually find poultry seasoning (a mix of herbs like thyme, sage, rosemary, and more) down the spice aisle in most grocery stores.
  • Chicken Bouillon & Hot Water: We almost always use Better Than Bouillon when making broth here at Budget Bytes! It’s simple to use, affordable and adds so much flavor.
  • Apple: I’ve always added apple to my homemade sausage stuffing, and my family loves it. I like using a tart, green apple like Granny Smith. Different varieties will bring different levels of sweetness, so choose your favorite.
  • Parsley: For sprinkling on top once the baking dish comes out of the oven.

What’s the Best Bread for Stuffing?

When I said you can use any type of bread for this stuffing, I meant it! It’s a great recipe for using up the heels of bread from sandwich loaves you may already have on hand. You can even use burger and hot dog buns! Just try to end up with about 9 ½ cups of bread cubes.

I like using a mixture of bread for different flavors and textures, but whatever you have on hand will work great.

Vegetarian and Vegan Option

This side dish is easily made vegan or vegetarian-friendly with a few simple swaps. You can use a vegetable bouillon and find a vegan sausage or ground beef substitute in place of the chicken broth and sausage. I also recommend double-checking that the bread you use is vegan-friendly, as some can contain dairy or eggs. We also have a vegetarian stuffing recipe you can check out as well!

Recipe Tips & Variations!

  1. As you stir in the homemade bread cubes, they’ll begin to soak up the moisture and oils from the vegetables and sausage in the pan, which will make it easier to handle. The bread eventually soaks up all of the yummy liquid; this is almost like a savory bread pudding when finished.
  2. I saw a lot of recipes calling for eggs, but we never used eggs in our sausage stuffing growing up, so I saved a bit of cash but didn’t sacrifice any flavor or quality while making this.
  3. Feel free to add any mix-ins you like! I think dried cranberries, chopped nuts, or extra veggies like mushrooms would all work well in this recipe. You can also play around with the seasonings and add your favorite herbs or spices.
  4. This dish is best served fresh, but leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350F until the internal temperature reaches 165F. Or, better yet, I’d make these leftover stuffing muffins out of them!

Make It Ahead

I love an easy make-ahead dish, especially over the holidays when my kitchen is already overflowing with food! You can prep this Italian sausage stuffing recipe up to two days in advance. I’d toast the bread cubes and then follow the recipe as written up to step 5, stopping just before the chicken broth is added. Let everything cool, cover it with a lid or some foil, and refrigerate until you’re ready to bake it. When you’re ready, pour the chicken broth over the top and bake as directed.

A wooden spoon scooping sausage stuffing from a casserole dish.
Overhead view of sausage stuffing in a casserole dish.
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Sausage Stuffing Recipe

This easy Sausage Stuffing recipe is perfect for the holidays, with savory sausage, sweet apple, and crispy bread cubes. Plus, it's egg-free!
Course Side Dish
Cuisine American
Total Cost ($11.95 recipe / $1.49 serving)
Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours
Servings 8 servings (about ¾ cup)
Calories 441kcal
Author Jess – Budget Bytes

Equipment

Ingredients

Bread Cubes

  • 12 slices of bread*, cut into 1 inch cubes (9 ½ cups total) $2.56
  • cooking spray $0.01

Stuffing Ingredients

  • 1 lb mild ground Italian sausage $3.57
  • 1 stick salted butter $1.06
  • 1 medium yellow onion, diced (about 1 ½ cups) $0.94
  • 4-5 celery stalks, diced (about 1 ½ cups) $0.95
  • 4 cloves garlic, minced $0.12
  • 2 Tbsp poultry seasoning, dried $1.32
  • ½ tsp salt $0.01
  • 1 tsp freshly cracked black pepper $0.04
  • 1 apple, cored and diced (skin on) $1.00
  • 3 tsp chicken bouillon** $0.27
  • 2 ¾ cups hot water (to be mixed with bouillon) $0.00
  • 2 Tbsp fresh parsley, minced $0.10

Instructions

Bread Cubes Directions

  • Preheat oven to 350F. Cut bread into 1-inch cubes and spread out on a parchment-lined baking sheet. Spray the bread cubes lightly with cooking spray. Bake in 350F oven for 15 minutes until dehydrated and lightly toasted. You should have around 9 ½ cups of bread cubes. Set aside.

Stuffing Directions

  • In a large sauté pan, cook ground sausage, breaking it apart as it cooks, until browned. Strain excess fat and set cooked sausage off to the side in a bowl.
  • Wipe out the sauté pan and melt the stick of butter. Add diced onion, diced celery, minced garlic, poultry seasoning, salt and pepper.
  • Cook over medium heat until the onions and celery are glossy and have softened, about 5-8 minutes.
  • Add cooked sausage and a handful of toasted bread cubes to the sauté pan and mix to combine.
  • Add more bread cubes until all have been used up. Then, add diced green apple.
  • Pour chicken broth (made from combining bouillon and hot water) over the top of the stuffing mixture.
  • Bake for 1 hour and 15 minutes in 350 degree oven. If top is starting to get too dark for your liking, add a tinfoil tent, but you want the top to crisp up a bit.
  • You can serve it hot straight out of the oven or let it cool a bit for a firmer texture. Sprinkle with parsley just before serving.

See how we calculate recipe costs here.

Notes

*12 slices of any kind of bread will do. This is a great opportunity to use the heels of any sandwich bread you have leftover, or use some slightly stale bread you haven’t had the heart to throw away. I had the following on-hand: 4 slices brioche, 4 slices multi-seed, and 4 slices of sourdough combined from other recipes I was testing and sandwich fixings from the week before.
**We pretty much exclusively use Better Than Bouillon here at Budget Bytes!
I used a 3-quart casserole dish for this recipe.

Nutrition

Serving: 1serving (about ¾ cup) | Calories: 441kcal | Carbohydrates: 27g | Protein: 13g | Fat: 31g | Sodium: 1050mg | Fiber: 3g
Overhead close up of sausage stuffing.

how to make Sausage Stuffing – step by step photos

Bread cubes on a baking tray.

Preheat oven to 350f. Cut 12 slices of bread into 1-inch cubes and spread out on a parchment-lined baking sheet. Spray the bread cubes lightly with cooking spray. Bake in 350F oven for 15 minutes until dehydrated and lightly toasted. You should have around 9 ½ cups of bread cubes. Set aside.

Ground sausage cooking in a skillet.

In a large sauté pan, cook 1 lb ground sausage, breaking it apart as it cooks, until browned. Strain excess fat and set cooked sausage off to the side in a bowl.

Diced onion, celery, garlic, and seasonings in a skillet.

Wipe out the sauté pan and melt 1 stick salted butter. Add 1 medium diced onion, 4-5 diced celery stalks, 4 cloves minced garlic, 2 Tbsp poultry seasoning, ½ tsp salt and 1 tsp pepper.

Cooked mirpoix in a casserole dish.

Cook over medium heat until the onions and celery are glossy and have softened, about 5-8 minutes.

Toasted bread cubes and ground sausage added to cooked mirepoix in a skillet.

Add cooked sausage and a handful of toasted bread cubes to the sauté pan and mix to combine.

A wooden spatula mixing diced apples into sausage stuffing in a casserole dish.

Add more bread cubes until all have been used up. Then, add 1 diced green apple.

Chicken bouillon being poured into sausage stuffing in a casserole dish.

Pour chicken broth (made from combining 3 tsp chicken bouillon and 2 ¾ cups hot water) over the top of the stuffing mixture.

Sausage stuffing in a casserole dish before baking.

Bake for 1 hour and 15 minutes in 350F oven. If the top is starting to get too dark for your liking, add a tinfoil tent, but you want the top to crisp up a bit.

Finished sausage stuffing in a casserole dish.

You can serve it hot straight out of the oven or let it cool a bit for a firmer texture. Sprinkle with 2 Tbsp fresh parsley just before serving.

Side view of sausage stuffing in a casserole dish.

You won’t believe how easy making this stuffing with sausage is. You’ll never go back to using a store-bought mix again!

More Thanksgiving Sides

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Stuffed Butternut Squash

This easy Stuffed Butternut Squash recipe is filled with Italian sausage, veggies, seasonings, and cheddar cheese. Perfect for the holidays!

The post Stuffed Butternut Squash appeared first on Budget Bytes.

This Stuffed Butternut Squash is one of my go-to recipes when I have a bunch of family in town for the holidays. It’s a great way to sneak in veggies, but it still pleases the meat lovers. It’s versatile, too; it’s so easy to swap the Italian sausage with a vegetarian meat substitute! The stuffing is savory and cheesy, while the squash is perfectly soft and slightly sweet from the maple syrup marinade. It’s such an easy main or side dish, and everyone I make it for always loves it!

Overhead view of stuffed butternut squash on a parchment lined baking tray.

What is Stuffed Butternut Squash?

Butternut squash is one of my favorite seasonal veggies. It’s delicious when roasted, mashed, or turned into butternut squash soup. But have you ever tried stuffing it? I’m telling you, it takes this humble veggie to a whole new level! I brush the squash halves in a maple syrup, olive oil, and garlic marinade before roasting until slightly tender. While that’s happening, I sauté celery, onion, seasonings, and ground mild Italian sausage. After mixing in some spinach and shredded cheese, I pile the filling into the roasted squash halves and bake until bubbly. The result is a perfect combination of savory and sweet—your holiday spread needs this!

Ingredients

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

  • Butternut Squash: I use two butternut squash (about 2 lbs each) for this recipe. You’ll need to slice them in half and remove the seeds before stuffing. However, unlike other stuffed butternut squash recipes I’ve tried, you don’t need to scoop out ANY flesh. We want to retain all that delicious squash flavor!
  • Yellow Onion & Celery: Adds flavor and texture to the filling.
  • Ground Mild Italian Sausage: Use mild, ground Italian sausage for this recipe for a nice, savory flavor. But if you prefer spicier, go ahead and use hot Italian sausage instead! Vegetarian? I’ve included some of my favorite alternatives below.
  • Olive Oil: For sautéing the onion, celery, and ground sausage.
  • Seasonings: Salt, chili flakes, poultry seasoning (a pre-mixed blend of herbs like thyme, sage, and rosemary), and black pepper amp up the flavor of the filling.
  • Shredded Cheddar Cheese: I recommend shredding your own cheddar, if possible, as it melts more smoothly than pre-shredded cheese (which is usually coated in starch to prevent clumping).
  • Spinach: I’m all about sneaking in extra veggies wherever I can! The spinach adds some extra nutrients and a pop of green color to this dish.
  • Maple Marinade: Mix maple syrup, olive oil, minced garlic, salt, and pepper together and brush it over the squash before roasting. It tastes so much better than simply drizzling oil over the squash and adds a hint of sweetness!

Make It Vegetarian

If you don’t eat meat, you can swap out the ground sausage in this recipe for your favorite vegetarian alternative. Veggie ‘meat’ crumbles are an easy option (substitute the ground sausage with this on a 1:1 basis), or you could use cooked wild rice and chopped walnuts like in our stuffed acorn squash recipe!

Recipe Tips & Suggestions!

  • I recommend slicing off the top of the squash to create a flat surface before cutting it in half, as advised in our how to cut butternut squash guide. It makes it much easier to cut through the squash!
  • Be careful not to over OR under bake your butternut squash during the parbaking step. You want it to be slightly tender but not too soft or too hard.
  • Don’t be afraid to overstuff your butternut squash! It’s meant to be a hearty, filling meal or side dish. I love how the filling mounds on top, and the cheese gets golden and crispy.
  • Want to use a different type of squash? You can easily swap out butternut squash for other varieties like acorn, delicata, or spaghetti squash. I think the filling in this recipe would also work great in our stuffed zucchini boats! Just keep in mind the cooking time may need to be altered if using smaller or larger squash.

How to Serve

This recipe is more than enough to serve 8 people. Each squash half provides 2 servings, but you can absolutely serve the halves whole for a more generous portion for 4 people. And while the skin is edible, I prefer to scoop out the filling and leave the skin behind.

I’ll be serving it for my family with my shaved sprouts salad and a crusty roll for a delicious, veggie-packed meal this fall. However, I think you should make it for Thanksgiving this year and watch it steal the show! Load up your plate with turkey breast, roasted vegetables, mashed potatoes, and this stuffed butternut squash for the ultimate holiday feast!

Storage Instructions

Let your stuffed butternut squash cool before wrapping it in plastic wrap (or storing it in an airtight container). It should last up to 3-4 days in the refrigerator or 2-3 months in the freezer. Let it thaw completely overnight before reheating in the oven at 350F for about 30 minutes. Make sure the filling reaches an internal temperature of 165F before serving. Cover with foil if needed to prevent the top from browning too much, and keep in mind the texture may be slightly softer after freezing.

Overhead view of stuffed butternut squash on a plate.
Overhead view of stuffed butternut squash on a baking tray.
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Stuffed Butternut Squash Recipe

This easy Stuffed Butternut Squash recipe is filled with Italian sausage, veggies, seasonings, and cheddar cheese. Perfect for the holidays!
Course Main Course
Cuisine American
Total Cost ($13.05 recipe / $1.63 serving)
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 8 servings (¼ squash and ½ scoop of filling per person)
Calories 394kcal
Author Jess – Budget Bytes

Equipment

Ingredients

Stuffed Squash Ingredients

  • 2 butternut squash (about 2 lbs each) $5.12
  • 1 Tbsp olive oil $0.19
  • 1 small yellow onion, diced (about 1 cup) $0.70
  • 4 stalks celery, diced (about 1 cup) $0.32
  • ½ tsp salt $0.01
  • ¼ tsp chili flakes $0.06
  • ½ tsp poultry seasoning $0.11
  • ⅛ tsp freshly cracked black pepper $0.01
  • 1 lb ground mild Italian sausage $3.75
  • 3 cups spinach $0.99
  • 1 cup shredded cheddar, divided $0.98

Marinade Ingredients

  • 2 Tbsp maple syrup $0.48
  • 1 Tbsp olive oil $0.19
  • 4 cloves garlic, minced $0.12
  • ¼ tsp salt $0.01
  • ⅛ tsp freshly cracked black pepper $0.01

Instructions

  • Preheat oven to 400F. Cut butternut squash in half length-wise, leaving the skin on. You can cup off the stem to make it easier to cut in half. Seed squash and puncture sides with a fork.
  • Whisk together maple syrup, olive oil, minced garlic, salt, and pepper.
  • Brush the flesh of the squash with the maple marinade mixture.
  • On a lined baking sheet, pre-bake the squash (before stuffing) for 35 minutes, until the flesh is soft and easily pierced with a fork but not falling apart or mushy. If the neck of the squash is still a bit raw, cook an additional 5 min.
  • While the squash is pre-baking, prepare your filling: Combine olive oil, diced onion, diced celery, salt, chili flakes, poultry seasoning, and black pepper in a large sauté pan over medium-high heat. Cook until glossy and softened, about 8 minutes.
  • Then, add the ground sausage to the pan and break it up with a spatula. Cook the sausage until completely browned.
  • Stir in fresh spinach.
  • Cook until spinach is wilted, a few minutes, and then add ½ cup of shredded cheddar cheese, stirring to combine.
  • Stuff each cavity of butternut squash with ¼ of the filling. Top with the remaining ½ cup shredded cheese. These should be overly full!
  • Once stuffed, bake for an additional 15-20 min until cheese on top is slightly browned and melted.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 394kcal | Carbohydrates: 28g | Protein: 14g | Fat: 26g | Sodium: 759mg | Fiber: 5g
Overhead view of stuffed butternut squash on a baking tray.

how to make Stuffed Butternut Squash – step by step photos

2 butternut squash sliced in half on a wooden chopping board, one with seeds removed.

Preheat oven to 400F. Cut 2 butternut squash in half length-wise, leaving the skin on. You can cup off the stem to make it easier to cut in half.

A fork poking hole in the skin of 4 halved butternut squash on a wooden chopping board.

Seed squash and puncture sides with a fork.

Oil, maple syrup, garlic and seasonings in a bowl.

Whisk together 2 Tbsp maple syrup, 1 Tbsp olive oil, 4 cloves minced garlic, ¼ tsp salt, and ⅛ tsp pepper.

2 halved butternut squash on a wooden chopping board being brushed with maple marinade.

Brush the flesh of the squash with the maple marinade mixture.

4 par baked butternut squash halves on a baking tray.

On a lined baking sheet, pre-bake the squash (before stuffing) for 35 minutes, until the flesh is soft and easily pierced with a fork but not falling apart or mushy. If the neck of the squash is still a bit raw, cook an additional 5 min.

Diced onion and celery in a pan with seasonings.

While the squash is pre-baking, prepare your filling: Combine 1 Tbsp olive oil, 1 diced onion, 4 stalks diced celery, ½ tsp salt, ¼ tsp chili flakes, ½ tsp poultry seasoning, and ⅛ tsp black pepper in a large sauté pan over medium-high heat. Cook until glossy and softened, about 8 minutes.

Ground sausage added to softened vegetables in a pan, being broken up by a spatula.

Then, add 1 lb ground sausage to the pan and break it up with a spatula.

Browned ground sausage and vegetables in a pan.

Cook the sausage until completely browned.

Spinach added to ground sausage mixture in a pan.

Stir in 3 cups fresh spinach.

Shredded cheddar added to stuffing mixture for stuffed butternut squash in a pan.

Cook until spinach is wilted, a few minutes, and then add ½ cup of shredded cheddar cheese, stirring to combine.

A hand sprinkling stuffed butternut squash with shredded cheese.

Stuff each cavity of butternut squash with ¼ of the filling. Top with the remaining ½ cup shredded cheese. These should be overly full!

Stuffed butternut squash on a baking sheet.

Once stuffed, bake for an additional 15-20 min until cheese on top is slightly browned and melted.

Side view of stuffed butternut squash on a plate.

I think you should make this sausage stuffed butternut squash recipe for your next family gathering—it’s sure to be a hit!

More Stuffed Veggie 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.
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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!
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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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.
Print

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

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Cheese Tortellini And Sausage Skillet

This one-pot Cheese Tortellini and Sausage Skillet is hearty and packed with flavor. A quick & easy one skillet meal? Count me in!

The post Cheese Tortellini And Sausage Skillet appeared first on Budget Bytes.

Well school is back in session for my kiddos and I’m back on the quick & easy weeknight meals train. This one pot cheese tortellini and sausage skillet was a huge hit with my family and now they have requested it two weeks in a row! It’s full of cheese tortellini pasta, Italian sausage, lots of herbs and spices, and a super flavorful sauce. A full meal all in one pan. Dinner doesn’t get any better than this!

Overhead view of cheese tortellini and sausage skillet with garlic bread and parsley on the side.

What You’ll Need

Here are the ingredients that you’ll need to make this hearty tortellini and sausage recipe:

  • Italian Sausage: I chose mild Italian sausage for this recipe as it’s already pre-seasoned with lots of herbs and spices. You can also use ground beef or ground turkey, however you may need to add a little more seasoning if you do choose ground beef or turkey.
  • Onion and Garlic: Diced onion and garlic adds lots of aromatics and flavor to this dish.
  • Cheese Tortellini: I like using refrigerated tortellini because you can quickly cook it in the sauce, but you can also use frozen tortellini if you prefer. You may need to boil the frozen tortellini first according to the package instructions. 
  • Marinara Sauce: Marinara helps create the sauce for this recipe. It includes crushed tomatoes and lots of extra herbs and spices.
  • Chicken Broth: The cheese tortellini cooks in the chicken broth and marinara sauce, making this a one pot meal!
  • Spinach: A couple handfuls of spinach adds color and extra vegetables to the dish.
  • Seasoning: A simple mix of salt, pepper, garlic powder, and dried oregano add a little more flavor to the jarred marinara sauce and the rest of the dish.
  • Mozzarella Cheese: And I topped everything off with some gooey mozzarella cheese because…why not?!

Budget Saving Tips!

  1. You can often find refrigerated cheese tortellini in two sizes, a small 9-10oz. bag and a larger 20oz. family size bag. Most of the time the family size is the better deal and will save you some money. So grab the bigger bag! You’ll only need 10oz. of tortellini for this recipe and you can freeze the rest and save for later.🙌
  2. If you happen to have a can of tomatoes in your pantry, you can switch out the marinara sauce for one 14oz. can of diced tomatoes.
  3. And if you really want to save even more money, use just ½ lb. of Italian sausage for this recipe and freeze the rest for later. This dish will still be very filling and you can cook the rest of the sausage with the rest of the cheese tortellini that you saved. You may also still have half a jar of marinara, some spinach, and more mozzarella cheese leftover. Now look at what we just did. We’ve easily just created another meal! #winning

Serving Suggestions & Variations

  • This dish is perfect to serve with a side of crusty garlic bread and a simple side salad or Caesar salad.
  • Wanna make it creamy? Add about ½ cup of heavy cream at the same time as the chicken broth for a creamy tortellini skillet meal.
  • And if you want to add some spice, add a pinch or two of red pepper flakes at the end for a little kick!

Storing Leftovers

Got leftovers? You can store them in an airtight container in the refrigerator for 3-4 days. The sauce mixture will thicken a little bit with time, but you can easily reheat it in the microwave until warmed through for a delicious lunch or dinner.

Overhead view of cheese tortellini and sausage on a plate with garlic bread, fork, and napkin on the side.
Overhead view of cheese tortellini and sausage skillet with garlic bread and parsley on the side.
Print

Cheese Tortellini And Sausage Skillet

This one-pot Cheese Tortellini and Sausage Skillet is hearty and packed with flavor. A quick & easy one skillet meal? Count me in!
Course Dinner
Cuisine American
Total Cost $12.95 recipe / $3.24 serving
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 730kcal
Author Marsha – Budget Bytes

Ingredients

  • 1 Tbsp cooking oil $0.05
  • 1 lb. Italian sausage $4.99
  • 1 small yellow onion, diced $0.42
  • 2 cloves of garlic, minced $0.16
  • 1/2 tsp salt $0.02
  • 1/2 tsp garlic powder $0.05
  • 1/2 tsp dried oregano $0.05
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1 1/2 cups marinara sauce $1.50
  • 1 cup chicken broth $0.17
  • 10 oz. refrigerated cheese tortellini $3.75
  • 2 cups spinach $1.15
  • 1/2 cup mozzarella cheese $0.62

Instructions

  • Heat a large skillet over medium heat and add the oil. Brown the Italian sausage.
  • Once the sausage has browned, add the diced onion and minced garlic to the skillet. Continue to sauté over medium heat until the onion is translucent and the garlic is fragrant.
  • Next add the salt, garlic powder, oregano, black pepper, marinara sauce, and chicken broth to the skillet. Stir to combine.
  • Bring the skillet up to a simmer and add the cheese tortellini. Stir the tortellini into the sauce and cook for 5-6 minutes until the tortellini is tender.
  • Add the spinach to the skillet and stir to combine, allowing the heat to wilt the spinach.
  • Now top the skillet with the shredded mozzarella cheese and allow the heat to melt the cheese.
  • Serve hot with fresh garlic bread and some freshly cracked black pepper or red pepper flakes on top. Enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 730kcal | Carbohydrates: 41g | Protein: 32g | Fat: 49g | Sodium: 2182mg | Fiber: 5g
Side close up view of cheese tortellini and sausage skillet with a fork lifting some out.

How to Make Cheese Tortellini And Sausage Skillet – Step by Step Photos

Italian sausage being cooked in a skillet.

Heat a large deep skillet over medium heat and add 1 Tbsp oil. Brown 1 lb. Italian sausage.

Onion and garlic added to sausage in a skillet.

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

Marinara sauce, spices, and chicken broth added to a skillet.

Next add 1/2 tsp salt, 1/2 tsp garlic powder, 1/2 tsp dried oregano, 1/4 tsp freshly cracked black pepper, 1 1/2 cups marinara sauce, and 1 cup chicken broth to the skillet. Stir to combine.

Cheese tortellini pasta added to sausage mixture in a skillet.

Bring the skillet up to a simmer and add 10 oz. refrigerated cheese tortellini. Stir the tortellini into the sauce and cook for 5-6 minutes until the tortellini is tender.

Spinach added to tortellini and sausage mixture in a skillet.

Add 2 cups spinach to the skillet and stir to combine, allowing the heat to wilt the spinach.

Mozzarella cheese added on top of tortellini and sausage skillet.

Now top the skillet with 1/2 cup shredded mozzarella cheese.

Cooked tortellini and sausage skillet.

Allow the heat from the skillet to melt the cheese.

Overhead view of cheese tortellini and sausage on a plate with garlic bread, fork, and napkin on the side.

Serve hot with fresh garlic bread and some freshly cracked black pepper on top. Now get ready to enjoy a super hearty and delicious dinner meal!

More One Pot Recipes

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Zucchini Lasagna

This zucchini lasagna recipe uses zucchini slices instead of traditional noodles to create a low-carb, gluten-free, and delicious lasagna!

The post Zucchini Lasagna appeared first on Budget Bytes.

It’s no secret that I love any recipe where I can make vegetables the star of the show. This healthy Zucchini Lasagna is a masterclass when it comes to working with zucchini! Even those overgrown giant zucchinis you forgot about in your garden are perfect for this recipe. I layer fresh zucchini slices (instead of noodles!) between tangy meat sauce and creamy cheese sauce for a lower-carb, gluten-free, and utterly delicious lasagna. This recipe involves a bit of technique, but it’s worth the time you’ll spend slicing the zucchini just right.

Overhead view of zucchini lasagna in a baking dish

What is Zucchini Lasagna?

When prepared correctly, zucchini is one of the best pasta substitutes out there. It’s also really good for you! Did you know zucchini is rich in potassium? It’s also loaded with fiber, which can help you feel fuller longer. This recipe for zucchini lasagna lets this versatile veggie take center stage, replacing traditional lasagna sheets with zucchini slices. When layered with herby ricotta and mozzarella sauce, Italian sausage (or your favorite vegetarian alternative), and a tomato sauce, this veggie-packed dish is JUST as satisfying as traditional lasagna.

If you’re worried the zucchini will make this dish watery, fear not! I’ve shared my favorite tips for preventing soggy zucchini below.

Ingredients for Zucchini Lasagna

Here’s what you’ll need to make this easy zucchini lasagna recipe:

  • Zucchini: Choose zucchini that are straighter and have nice, firm skin. The skin is edible, so there’s no need to peel it. The zucchini you often find in the grocery store are typically smaller, so make sure you have enough to slice and layer. I usually pick up 5-6 and will happily grill any leftover.
  • Tomato Sauce: Use your favorite store-bought sauce, or try our easy marinara if you prefer homemade.
  • Tomato Paste: Helps to thicken the sauce, resulting in a less watery lasagna, and adds a concentrated tomato flavor.
  • Ground Italian Sausage: Any ground meat will work, but Italian sausage is a classic choice. Vegetarian? No problem! Skip the Italian sausage or swap it with whatever meat substitute you like best.
  • Seasonings: Sea salt, black pepper, garlic powder, and an Italian herb seasoning add all the flavors you need to make this recipe taste amazing. You’ll also use the salt to draw out moisture from the zucchini slices.
  • Ricotta Cheese & Mozzarella: These cheeses make up the cheesy layers in your zucchini lasagna. I recommend using whole milk ricotta cheese for the creamiest consistency.
  • Garlic: Freshly minced garlic adds a ton of flavor to cheese sauce.
  • Eggs: This helps to bind the cheese sauce and give it structure when you slice into it.
  • Cooking Oil Spray: Helps to dehydrate the zucchini slices in the oven and prevents sticking. You can also use a little cooking oil and brush it on instead.

What Else Can I Add?

Thinly sliced mushrooms, bell peppers, and onions are all great additions to this zucchini lasagna. You can also use eggplant slices instead of zucchini if that’s what you have on hand! Follow the recipe as written, and treat the eggplant slices as you would the zucchini.

How to Keep Zucchini Lasagna From Being Watery

  1. Use a mandoline slicer or a sharp knife to get thin, even slices. This will help the zucchini to cook evenly and reduce the amount of moisture in each slice. Any thicker slices can be layered on the bottom for added stability.
  2. Sprinkle salt on each slice and let it sit for about 10 minutes to draw out excess moisture.
  3. Pat each zucchini slice dry after salting with paper towels or a clean cloth.
  4. I dehydrate the zucchini slices in the oven to avoid a watery, diluted lasagna. However, that step isn’t necessary if you don’t mind your zucchini lasagna a bit more juicy.
  5. Drain the liquid off the top of the ricotta cheese before using it to reduce the added moisture.
  6. I save some tomato sauce to serve on the side so the lasagna isn’t swimming in sauce as it cooks! Please refer to the note section in the recipe card to see how I layered the sauce in this recipe.

Storage Instructions

Let the zucchini lasagna cool completely before storing it in an airtight container in the refrigerator for 3-4 days. Reheat any leftovers in the oven at 350°F until heated through. If you have extra cheese or sauce left over, you could use it for another meal, stuffed inside cooked shell pasta, etc. Both elements of this recipe freeze well for up to 3 months. You could also freeze the assembled lasagna, but the zucchini may become watery when thawed overnight in the fridge and reheated.

Got Some Leftover Zucchini?

Aside from grilling or adding it to a stir-fry, I’d make zucchini fritters or baked zucchini fries! Zucchini boats are also perfect for leftover whole zucchini, whereas zucchini muffins and zucchini bread are great for any scraps, as they just need to be grated.

Side view of a slice of zucchini lasagna on a plate with a fork taking a piece
Overhead view of zucchini lasagna in a baking dish
Print

Zucchini Lasagna

This zucchini lasagna recipe uses zucchini slices instead of traditional noodles to create a low-carb, gluten-free, and delicious lasagna!
Course Main Course
Cuisine Amercian, Italian
Total Cost ($15.47 recipe / $1.54 serving)
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 10 servings
Calories 357kcal
Author Jess – Budget Bytes

Equipment

Ingredients

Sauce Ingredients

  • 1 24 oz. jar tomato sauce $1.67
  • 2 Tbsp tomato paste $0.49
  • ½ lb ground Italian sausage $1.78

Zucchini Prep

  • 4-5 large zucchini* $3.72
  • 1 tsp sea salt $0.01
  • ½ tsp garlic powder $0.02
  • cooking oil spray** $0.05

Cheese Layer

  • 32 oz whole milk ricotta cheese, liquid drained off top $4.48
  • 2 cups shredded mozzarella $2.24
  • 3 cloves garlic, minced $0.03
  • 2 Tbsp Italian herb seasoning $0.56
  • 2 large eggs $0.32
  • ½ tsp freshly cracked black pepper $0.01
  • 1 tsp sea salt $0.09

Instructions

  • Preheat oven to 350 degrees. Cut zucchini into long 1/8 inch thick planks using a mandolin slicer or a sharp knife, reserving any slightly thicker slices for the bottom layer of your lasagna.
  • Sprinkle each zucchini plank with salt and let them sit for 10 minutes to release water while you prepare the cheese layer.
  • To prepare cheese layer, combine ricotta, shredded mozzarella, minced garlic, Italian herb seasoning, eggs, black pepper, and 1 tsp sea salt in a food processor and pulse until combined. ***
  • Dab zucchini slices dry with a clean cloth or paper towels. Transfer to parchment-lined baking sheets (I used 2) and lightly mist zucchini with oil. Bake in the oven for 5 minutes to help dehydrate them slightly. (This is an important step if you don’t want extra juicy lasagna!)
  • Remove zucchini from oven and set aside.
  • In a large skillet, break apart ground Italian sausage with a spatula and cook until browned. (I did not have any extra oil in my pan, but if you do, you’ll want to strain it off.)
  • Add jarred sauce and tomato paste to the browned Italian sausage and stir together to combine. The tomato paste helps thicken the sauce, which is very important for this recipe if you want to avoid a watery lasagna.
  • Spoon a few spoonfuls of the finished sauce into the 9×13” baking dish and spread around to cover the bottom. On top of the sauce, begin adding layers of zucchini, overlapping strips halfway to form a barrier to keep layers separate (just as you would with noodles!)
  • Then, add a layer of cheese mixture, another layer of zucchini, another layer of cheese, and a layer of sauce— repeating this order until your lasagna pan is full. Sprinkle more cheese on top, if desired. ****
  • Bake for 35-40 minutes, broiling for 3 min at the very end to lightly brown the cheese on top. Let your lasagna cool for at least 10 minutes before serving. Top with fresh parsley or basil if you have some on hand. Enjoy!

See how we calculate recipe costs here.

Notes

* Layer thicker slices of zucchini on bottom. This will give the lasagna a sturdy base that help everything stay together when it comes time to slice and serve.
** If you don’t have cooking oil spray, you can lightly brush each plank with about 1 tsp oil. They don’t need to be drenched since we are just baking them for the purpose of dehydration.
*** If you have a small food processor, you can do this step in batches and mix everything together well by hand before spreading.
**** I saved most of the sauce for the final layer on top instead of adding layers of sauce throughout. Instead of drenching the lasagna as it cooks, I saved some sauce on the side for serving. I find this helps ensure that the zucchini lasagna is not watery or falling apart when it comes time to serve. I didn’t want to waste the extra cheese I had, so I added dollops on the top layer with dollops of sauce. It came out perfect and nothing went to waste!

Nutrition

Serving: 1serving (1 slice) | Calories: 357kcal | Carbohydrates: 12g | Protein: 22g | Fat: 25g | Sodium: 1216mg | Fiber: 3g
A slice of zucchini lasagna on a plate next to a baking dish filled with more zucchini lasagna

how to make Zucchini Lasagna – step by step photos

Zucchini being sliced on a wooden chopping board

Preheat oven to 350 degrees. Cut 4-5 large zucchini into long 1/8 inch thick planks using a mandolin slicer or a sharp knife, reserving any slightly thicker slices for the bottom layer of your lasagna.

Slices of zucchini being sprinkled with salt in a baking dish

Sprinkle each zucchini plank with ½ tsp sea salt and let them sit for 10 minutes to release water while you prepare the cheese layer.

Ingredients for cheese sauce in a food processor

To prepare cheese layer, combine 32 oz. of whole milk ricotta cheese, 2 cups shredded mozzarella, 3 cloves minced garlic, 2 Tbsp Italian herb seasoning, 2 large eggs, ½ tsp black pepper, and 1 tsp sea salt in a food processor and pulse until combined.

A hand dabbing zucchini slices dry with a paper towel

Dab zucchini slices dry with a clean cloth or paper towels.

Slices of zucchini in a parchment lined baking dish

Transfer to parchment-lined baking sheets (I used 2) and lightly mist zucchini with cooking oil spray. Bake in the oven for 5 minutes to help dehydrate them slightly. (This is an important step if you don’t want extra juicy lasagna!). Remove zucchini from oven and set aside.

Sausage meat in a skillet

In a large skillet, break apart ½ lb ground Italian sausage with a spatula and cook until browned. (I did not have any extra oil in my pan, but if you do, you’ll want to strain it off.)

Tomato sauce, tomato paste, and ground sausage in a skillet

Add 24 oz. jarred tomato sauce and 2 Tbsp tomato paste to the browned Italian sausage and stir together to combine. The tomato paste helps thicken the sauce, which is very important for this recipe if you want to avoid a watery lasagna.

Layers of zucchini slices and sausage meat in a baking dish for zucchini lasagna

Spoon a few spoonfuls of the finished sauce into the 9×13” baking dish and spread around to cover the bottom. On top of the sauce, begin adding layers of zucchini, overlapping strips halfway to form a barrier to keep layers separate (just as you would with noodles!) 

Sauce sauce being added to a zucchini lasagna in a baking dish

Then, add a layer of cheese mixture.

A spoon adding cheese sauce to zucchini slices in a baking dish for zucchini lasagna

Add another layer of zucchini, and another layer of cheese.

A spoon dolloping cheese sauce onto zucchini lasagna

And a layer of sauce— repeating this order until your lasagna pan is full.

Sprinkling shredded cheese on top of zucchini lasagna

Sprinkle more cheese on top, if desired.

Zucchini lasagna in a baking dish

Bake for 35-40 minutes, broiling for 3 min at the very end to lightly brown the cheese on top. Let your lasagna cool for at least 10 minutes before serving. Top with fresh parsley or basil if you have some on hand. Enjoy!

Side view of a slice of zucchini lasagna on a plate

This zucchini lasagna recipe is so hearty and satisfying—you won’t even miss the noodles!

The post Zucchini Lasagna appeared first on Budget Bytes.

Zucchini Boats

Zucchini Boats are the perfect mashup for meat and veggie lovers. An easy and fun way to switch up your weeknight dinner routine!

The post Zucchini Boats appeared first on Budget Bytes.

I love recipes that seem fancy but are surprisingly easy to make like these stuffed Zucchini Boats! They’re one of my favorite ways to use up all of the zucchini that I purchase from the store or the local farmers market during the summertime. It’s the perfect weeknight recipe for meat and veggie lovers and it’s very easy to customize. And since zucchini has a fairly neutral flavor, the Italian-inspired flavors of this dish really get to shine. So if you’re looking for something new to add to your dinner rotation this week, these delicious zucchini boats definitely will not disappoint!

Overhead close up view of Zucchini boats on parchment paper.

Ingredients For Zucchini Boats

There are several ways to make zucchini boats, but I decided to stuff my zucchini with Italian-inspired flavors like Italian sausage, a good quality marinara sauce, and shredded mozzarella cheese. Here’s everything that you need:

  • Zucchini: I like to purchase zucchini that are roughly the same size and length. I also try to steer clear of ginormous and extremely large zucchini as those tend to have an even higher water content than the regular sized zucchini.
  • Italian Sausage: Italian sausage is pre-seasoned with herbs and spices which adds lots of flavor to the filling. You can also use ground beef, ground turkey or even Italian turkey sausage instead.
  • Aromatics: Onion and garlic adds another layer of flavor to the sausage filling.
  • Seasoning: A simple mix of Italian seasoning, salt, pepper, and garlic powder to add more flavor to the jarred marinara sauce and the rest of the sausage mixture.
  • 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!
  • Breadcrumbs: Just a few breadcrumbs helps add body and texture to the filling and helps soak up some of the extra moisture from the zucchini flesh.
  • Shredded Mozzarella: Mozzarella is sprinkled on top for a gooey finish to these tasty and delicious zucchini boats!

Recipe Tips and Variations!

  1. Pre-bake the hollowed out zucchini boats prior to adding the filling. This gives the zucchini a few extra minutes to soften and can be done while the sausage mixture is cooking to save on time. Once the filling is added, the zucchini boats only have to bake a few more minutes before they are perfectly tender. 
  2. If you want to help reduce food waste add some of the scooped out zucchini flesh to the sausage filling. I only added half of the zucchini flesh in order to keep the mixture from getting too watery. You can easily freeze the other half and add it to a green smoothie for breakfast! 
  3. Be careful not to scoop too much of the zucchini flesh. You’ll want to leave a 1/4-1/2“ rim around each one so the zucchini is sturdy enough to hold the filling mixture.
  4. Want to change up the flavor profile? Instead of Italian flavors try Mexican-inspired flavors. Season the ground meat with taco seasoning and salsa, add the filling to the zucchini boats, then top with shredded mexican cheese. Once the boats are done you can top them with some diced tomatoes, cilantro, or avocado. So good!!

Serving Suggestions

These zucchini boats are pretty hearty by themselves, but if you want to serve something with them on the side you could easily add a simple side salad, Caesar salad, or some crusty garlic bread. They would also taste great with seasoned rice on the side.

How to Store Zucchini Boats

I’ll be honest, I love eating leftover zucchini boats. Yes they do get a little soggy after being stored in the fridge, but they still have a little bite to them and all those wonderful flavors from the filling are still there. So if you happen to have any zucchini boats leftover, you can definitely store them in an airtight container in the refrigerator for 2-3 days. They’ll be perfect for lunch the next day! I wouldn’t recommend freezing zucchini boats as they might be too mushy and watery after thawing.

Need to use up the rest of your Zucchini?

If you have a generous supply of zucchini this year, we’ve got lots of great ways for you to use it up! Try making these Crispy Baked Zucchini Fries, these moist and fluffy Zucchini Muffins and this easy and budget-friendly Zucchini Slice recipe. You can also easily add zucchini with your favorite dinner meal like this Blackened Salmon with Zucchini.

Overhead view of Zucchini boats on a parchment lined baking sheet.
Overhead close up view of Zucchini boats on parchment paper.
Print

Zucchini Boats

Zucchini Boats are the perfect mashup for meat and veggie lovers. An easy and fun way to switch up your weeknight dinner routine!
Course Dinner, Lunch, Main Course
Cuisine American, Italian
Total Cost $11.65 recipe / $2.91 serving
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 (2 zucchini boats each)
Calories 631kcal
Author Marsha – Budget Bytes

Equipment

Ingredients

  • 4 large zucchini (about 2 lbs.) $3.00
  • 1.5 Tbsp cooking oil, divided $0.08
  • 1 lb. Italian ground sausage $5.49
  • 1 small yellow onion, diced $0.42
  • 2 garlic cloves, minced $0.16
  • 1/2 tsp Italian seasoning $0.05
  • 3/4 tsp salt, divided $0.04
  • 1/2 tsp freshly cracked black pepper, divided $0.02
  • 1/4 tsp garlic powder $0.05
  • 3/4 cup marinara sauce $0.97
  • 1/4 cup breadcrumbs $0.12
  • 1 cup shredded mozzarella $1.25

Instructions

  • Preheat the oven to 375°F. Wash the zucchini well, trim off the top stem, then slice each one in half lengthwise. Use a spoon or a melon baller to remove the flesh from the center of the zucchini halves, leaving a 1/4-1/2 inch rim around each. Roughly chop the scooped out zucchini flesh into small pieces and set aside.
  • Place the scooped out zucchini halves on a parchment lined baking sheet. Brush the insides of the zucchini with 1/2 tablespoon of oil and season with 1/4 tsp salt and 1/4 tsp black pepper. Pre-bake the zucchini in the oven for 15 minutes. After 15 remove the zucchini from the oven and set aside.
  • While the zucchini is baking, make the filling. Heat a large skillet over medium heat and add 1 Tbsp of oil. Brown the Italian sausage.
  • Once the sausage has browned, add the diced onion and minced garlic to the skillet. Continue to sauté over medium heat until the onion is translucent and the garlic is fragrant.
  • Next add the Italian seasoning, 1/2 tsp salt, 1/4 tsp black pepper, garlic powder, marinara sauce, breadcrumbs, and half of the reserved & chopped zucchini flesh. Stir to combine. Simmer the mixture over medium-low heat for 5 minutes.
  • Next stuff the scooped out zucchini boats with the sausage mixture. Top with the shredded mozzarella cheese. Place the zucchini boats back in the oven and back for 15 minutes until the cheese is melted and the sausage mixture is bubbly around the sides. Garnish with fresh chopped parsley and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 2zucchini boats | Calories: 631kcal | Carbohydrates: 22g | Protein: 28g | Fat: 49g | Sodium: 1735mg | Fiber: 5g
Overhead view of two Zucchini boats on a plate with a fork picking some up.

How to Make Zucchini Boats – Step by Step Photos

The flesh being scooped out of Zucchini on a cutting board.

Preheat the oven to 375°F. Wash 4 large zucchini well, trim off the top stem, then slice each one in half lengthwise. Use a spoon or a melon baller to remove the flesh from the center of the zucchini halves, leaving a 1/4-1/2 inch rim around each. Roughly chop the scooped out zucchini flesh into small pieces and set aside.

Zucchini scooped out, cut in half, and seasoned on a parchment lined baking sheet.

Place the scooped out zucchini halves on a parchment lined baking sheet. Brush the insides of the zucchini with ½ tablespoon of olive oil and season with 1/4 tsp salt and 1/4 tsp freshly cracked black pepper. Pre-bake the zucchini in the oven for 15 minutes. After 15 remove the zucchini from the oven and set aside.

Browned Italian sausage, diced onion, and minced garlic in a pan.

While the zucchini is baking, make the filling. Heat a large skillet over medium heat and add 1 Tbsp of oil. Brown 1 lb. of Italian sausage. Once the sausage has browned, add 1 diced yellow onion and 2 minced garlic cloves to the skillet. Continue to sauté over medium heat until the onion is translucent and the garlic is fragrant.

Zucchini flesh, marinara sauce, breadcrumbs, and seasoning added to sausage.

Next add 1/2 tsp Italian seasoning, 1/2 tsp salt, 1/4 tsp freshly cracked black pepper, 1/4 tsp garlic powder, 3/4 cup marinara sauce, 1/4 cup breadcrumbs, and half of the reserved & chopped zucchini flesh. Stir to combine.

Italian sausage mixture for zucchini boats in a saucepan.

Simmer the mixture over medium-low heat for 5 minutes.

Adding the sausage mixture to the inside of the zucchini boats.

Next stuff the scooped out zucchini boats with the sausage mixture. I stuffed each one with about 2-3 Tbsp of the sausage mixture.

Cheese being added on top of the Zucchini Boats.

Top with 1 cup shredded mozzarella cheese.

Cooked Zucchini boats on a parchment lined baking sheet.

Place the zucchini boats back in the oven and back for 15 minutes until the cheese is melted and the sausage mixture is bubbly around the sides. Garnish with fresh chopped parsley, optional, and enjoy!

Two zucchini boats on a serving plate with parsley garnished on top.

More Zucchini Recipes

The post Zucchini Boats appeared first on Budget Bytes.

Ravioli Lasagna

This ravioli lasagna recipe is super-easy to make with 8 ingredients and only 15 minutes of hands-on prep time. Say hello to one of my longtime favorite shortcut recipes — ravioli lasagna. ♡ We’re all big lasagna fans here in our house. But let’s be real, layering up a pan of classic lasagna is a […]

This ravioli lasagna recipe is super-easy to make with 8 ingredients and only 15 minutes of hands-on prep time.

Say hello to one of my longtime favorite shortcut recipes — ravioli lasagna. ♡

We’re all big lasagna fans here in our house. But let’s be real, layering up a pan of classic lasagna is a labor of love, and one that rarely seems to fit into my schedule in this season of life with two little ones. Ravioli lasagna, however, couldn’t be easier!

Simply sauté a big pan of Italian sausage, onion and garlic and combine with your favorite marinara to make a quick meat sauce. (Or you can skip the sausage and keep this recipe vegetarian.) Layer the sauce in a baking dish with frozen tortellini (no need to thaw), ricotta and lots of mozzarella. Pop the pan in the oven and bake until the mix is hot and bubbly. Then top with extra Parmesan and fresh basil and dive on in. The ravioli swap magically provides all of the textures and flavors we all love in traditional lasagna without all of the work. And when layered with all of these classic ingredients tastes absolutely delicious.

Feel free to use whatever flavor of ravioli and marinara sauce that you love best. And if you’d like to toss in some extra veggies or greens, by all means, go for it. This recipe is incredibly flexible and reliable. So the next time you’re at the store, pop a few bags of frozen ravioli in your cart and let’s make a big pan of “lasagna” together!

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The Olive Garden restaurant made Zuppa Toscana (Tuscan soup) extremely popular. It is a creamy soup made with Italian sausage, bacon, tender potatoes, garlic, and kale. It is rich, hearty, and flavorful. No wonder it is so popular. Well, good news, you don’t have to go to the Olive Garden to enjoy this soup. You…