Category: Mozzarella

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.
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Stuffed Shells with Ground Beef

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

Ingredients

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

Cheese Filling

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

Instructions

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

See how we calculate recipe costs here.

Nutrition

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

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

Cooked jumbo shells

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

Cooked ground beef in a deep skillet.

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

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

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

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

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

Stuffed shells cheese mixture ingredients in a bowl.

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

Stuffed shells cheese mixture combined in a bowl.

Stir all of the ingredients together well.

Stuffing jumbo shells with cheese mixture.

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

24 stuffed shells in a casserole dish.

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

Meat and sauce being added on top of stuffed shells.

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

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

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

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

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

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

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

More Comfort Food Recipes

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Muffaletta Roll Ups

These Muffaletta Roll Ups are the best way to enjoy your favorite sandwich outside of NOLA! They’re the perfect meal-prep recipe on a budget.

The post Muffaletta Roll Ups appeared first on Budget Bytes.

Any time I can meal-prep lunches for the week, I’m all in! These Muffaletta Roll Ups are a fun twist on the classic New Orleans sandwich. They’re filled with all the traditional flavors of a muffaletta thanks to the layers of Italian salami, ham, cheeses (provolone AND mozzarella!), and a tangy homemade olive salad. But instead of using a loaf of bread, I wrap everything up in pizza dough and bake it until golden brown and crispy! These roll ups are perfect for lunchboxes, picnics, or your next game day spread.

A slice of muffaletta roll up on a plate

While teaching at the Canadian Food & Wine Institute at Niagara College, I volunteered to help with one of their Project Brew events, where the brewery students share their final projects (mmm, craft beer!) with the student body and the public. The class chooses a theme, and the culinary students help cater the event. I was thrilled to learn they had chosen “Brew Orleans” (ha, ha), so I had to bring my A-game regarding New Orleans-themed food.

My students and I chose to make muffaletta roll ups and vegan red beans and rice. The roll ups we made were completely vegan, but for Budget Bytes, I’ll walk you through something a bit more classic for the omnivores out there. However, it’s worth noting you can make this recipe entirely vegan—just find the plant-based meat and cheese substitutes you love the most and skip the egg wash! At home, I usually make one with classic cheese and deli meats for my husband, and then I make a plant-based version for myself. We eat them all week for lunch!

What is a Muffaletta Roll Up?

Muffaletta (or muffuletta) is a wide, round Sicilian bread topped with sesame seeds and a soft texture similar to focaccia or ciabatta. Muffaletta is also a well-loved and popular sandwich made famous in New Orleans. It’s believed the first muffaletta sandwich was created by Sicilian immigrant Salvatore Lupo, owner of Central Grocery in New Orleans, in 1906. The sandwich is traditionally made with Italian cold cuts, cheese, and a special olive salad that gives it its signature flavor.

The bread is almost as important (if not more so, depending on who you speak to!) than the filling. However, finding authentic muffaletta bread outside of NOLA is tricky. So, for this recipe, I wrap the sandwich filling in pre-made pizza dough and bake it for a delicious take on the classic. It’s like a cross between a stromboli, a sandwich, and muffaletta pinwheels!

Ingredients for Muffaletta Roll Ups

Here’s what you’ll need to make these muffaletta roll ups:

  • Green Olives: Olives are the base ingredient for the muffaletta salad, which is truly the star of this recipe! The salad is similar to an olive tapenade. I like green olives for their mild flavor, but you can use any type you prefer. (I found jalapeño stuffed olives, so I opted for those!)
  • Italian Giardiniera Mix: This mixture of pickled vegetables adds a refreshing crunch and tang to the olive salad. You can find giardiniera mix in the pickle aisle at your local grocery store.
  • Dried Italian Herbs: Infuses the salad with classic Italian flavors.
  • Garlic: Adds a delicious kick of flavor that only gets better as it marinates with the other ingredients.
  • Italian Salami & Thin Cut Ham: These are two of the classic deli meats you’ll find included in a traditional muffaletta sandwich. You can also add other meats or use your favorite veggie/vegan alternative.
  • Provolone & Mozzarella Cheese: A must-have for any muffaletta recipe! These cheeses melt beautifully and help the roll ups hold together.
  • Flour: To roll out the pizza dough, if needed.
  • Pre-Made Pizza Dough: If you can’t find pre-made balls of pizza dough at your grocery store, check the freezer section and ask the bakery staff, too! I have successfully made calzones and pizza with the Pillsbury Dough Pizza Crust in a can, but I haven’t tried it with these muffaletta roll ups yet. You may need to rely on the optional extra flour to roll it out if you try the Pillsbury kind, as I found it to be sticky to work with.
  • Egg: Gives the roll a beautiful, golden brown finish.
  • Sesame Seeds: Traditional muffalettas are made with bread that’s topped with sesame seeds. Sprinkling some on your roll ups helps to replicate that classic look and taste.

Tips and Suggestions

  1. Use thin-cut meats and cheeses as they roll up better and won’t make your roll ups too bulky.
  2. Muffaletta salad always tastes better when it has had time to marinate! Make the olive salad the day before and let it sit in the fridge overnight for maximum flavor.
  3. Use pitted or stuffed green olives (I used jalapeno-stuffed olives for an extra kick) so you don’t have to worry about removing the pit before chopping.
  4. Muffalettas are usually left to ‘rest’ before eating so the olive salad juices can soak into the bread. That won’t work for these roll ups, as the added moisture will create lots of steam and make them soggy. I recommend straining the olive salad well before adding it to the pizza dough!

Storage Instructions

Store your roll ups in the fridge for up to 5 days. They’re delicious, hot or cold, as leftovers! You can also try freezing them for up to 3 months by wrapping them in foil or plastic wrap and placing them in an airtight container. Let them thaw in the fridge overnight before enjoying. Just note that the salad and meat may become watery after thawing.

Do you love this New Orleans-inspired recipe?

Our founder, Beth, lived in NOLA for a while. She has some awesome recipes for classics like slow cooker jambalaya and Louisiana-style Red Beans and Rice here on the blog. Check them out! I think you’ll love my Shrimp Po’Boys recipe, too! (Spoiler alert: YUM!)

Hands holding a slice of muffaletta roll up
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Muffaletta Roll Ups

These Muffaletta Roll Ups are the best way to enjoy your favorite sandwich outside of NOLA! They're the perfect meal-prep recipe on a budget.
Course Lunch
Cuisine American
Total Cost ($14.14 recipe / $2.02 serving)
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 7 servings (one 2 inch thick slice per serving)
Calories 593kcal
Author Jess – Budget Bytes

Equipment

Ingredients

Muffaletta Salad Ingredients

  • ½ cup green olives* $1.73
  • ½ cup Italian giardiniera mix $0.71
  • 1 tsp dried Italian herbs $0.19
  • 1 clove garlic, minced $0.05

Roll Up Ingredients

  • 1 ball pizza dough $3.49
  • 1 Tbsp flour, if needed for rolling out pizza dough $0.02
  • 11 slices Provolone cheese $1.98
  • 8 slices mozzarella cheese $1.44
  • 10 slices of thin cut ham $1.98
  • 15 slices of thin cut Italian salami $2.19
  • 1 egg, beaten $0.22
  • 1 tsp sesame seeds for garnish $0.14

Instructions

Muffaletta Salad Directions

  • Add all the salad ingredients to your food processor and pulse until chunky and small.

Roll Up Directions

  • Preheat oven to 400 degrees. Roll out pre-made pizza dough onto a large piece of parchment paper, about 10×14” in size, nice and thin. Use a little flour if necessary to help you roll your dough flat if you find it’s a little sticky.
  • Top the dough with one layer of cheese slices. Leaving about 1 inch around 3 sides and 2-3 inches at the end so you can seal the dough after all of your layers are done.
  • Then, on top of your cheese layer, spread out Italian salami
  • On top of salami, layer the thin cut ham. Spoon the Muffuletta salad over the top. Try to drain any juices before adding the muffuletta salad to your roll up.
  • Add your last layer of cheese.
  • Carefully roll up your dough, starting from one short end of the rolled out dough.
  • Seal the dough gently with your finger tips to create a solid loaf.
  • Brush egg wash over the entire loaf.
  • Then, cut 3 slits in the top to help release steam so your roll up doesn’t burst at the seams. (Sometimes it still happens, as you can see from my process photos—don’t worry, it will be fine!) Sprinkle with sesame seeds.
  • Bake for 20-25 minutes on a parchment-lined baking sheet. Let sit for 5-10 minutes to cool before slicing into 2” portions. You can enjoy your Muffuletta Roll Up hot or cold. This recipe’s leftovers should be refrigerated and enjoyed within 5 days.

See how we calculate recipe costs here.

Notes

* I opted for jalapeno stuffed green olives I found at Walmart to give my muffaletta a little extra heat.

Nutrition

Serving: 1serving | Calories: 593kcal | Carbohydrates: 42g | Protein: 35g | Fat: 37g | Sodium: 2297mg | Fiber: 1g
Muffaletta roll ups on a wooden chopping board

how to make A Muffaletta Roll Up – step by step photos

Muffaletta salad ingredients in a food processor

Add ½ cup green olives, ½ cup Italian giardiniera mix, 1 tsp dried Italian herbs, and 1 minced garlic clove to your food processor.

Pulsed muffaletta salad ingredients in a food processor

Pulse until chunky and small.

Rolled out pizza dough

Preheat oven to 400 degrees. Roll out 1 ball of pre-made pizza dough onto a large piece of parchment paper, about 10×14” in size, nice and thin. Use 1 Tbsp flour if necessary to help you roll your dough flat if you find it’s a little sticky.

Pizza dough topped with cheese slices

Top the dough with 11 Provolone cheese slices. Leaving about 1 inch around 3 sides and 2-3 inches at the end so you can seal the dough after all of your layers are done.

Pizza dough topped with salami slices

Then, on top of your cheese layer, spread out 15 slices of Italian salami.

Fillings for muffaletta roll up on pizza dough

On top of salami, layer 10 slices thin cut ham. Spoon the Muffuletta salad over the top. Try to drain any juices before adding the muffuletta salad to your roll up.

Adding last cheese layer to a muffaletta roll up

Add 8 slices of mozzarella cheese on top.

Hands rolling the pizza dough over the fillings for muffaletta roll ups

Carefully roll up your dough, starting from one short end of the rolled out dough. Seal the dough gently with your finger tips to create a solid loaf.

A brush added an egg wash to an unbaked muffaletta roll up

Brush 1 beaten egg over the entire loaf.

Unbaked muffaletta roll up

Then, cut 3 slits in the top to help release steam so your roll up doesn’t burst at the seams. (Sometimes it still happens, as you can see from my process photos—don’t worry, it will be fine!)

Unbaked muffaletta roll up topped with sesame seeds

Sprinkle with 1 tsp sesame seeds.

Freshly baked muffaletta roll up on a parchment lined baking sheet

Bake for 20-25 minutes on a parchment-lined baking sheet. Let sit for 5-10 minutes to cool before slicing into 2” portions. You can enjoy your Muffaletta Roll Up hot or cold. This recipe’s leftovers should be refrigerated and enjoyed within 5 days. 

Overhead view of a muffaletta roll up on a plate

You’re going to love how quick, easy, and delicious this muffaletta roll up recipe is!

The post Muffaletta Roll Ups appeared first on Budget Bytes.

Butternut Squash Lasagna with Sage

This butternut squash lasagna recipe is an absolute showstopper of a fall dinner! Ricotta, Pecorino, and sage make a hearty…

This butternut squash lasagna recipe is an absolute showstopper of a fall dinner! Ricotta, Pecorino, and sage make a hearty meal that pleases everyone.

Butternut Squash Lasagna

Why we love this recipe

Welcome to your new favorite fall dinner idea: butternut squash lasagna with sage! Just saying those words together makes us feel warmer. The flavors here are impeccable—creamy ricotta, punchy Pecorino, fresh sage and savory sweet squash.

While it’s a bit of prep work, we’ve simplified a few steps so you don’t need a nap once you throw it in the oven. Or, grab a partner and cook this one together (in fact, we wrote a whole cookbook about the joy of cooking with people you love!). Every mouthful is a bit of sweet, savory, creamy, herby, and altogether irresistible.

Ingredients in butternut squash lasagna

Butternut squash lasagna can take ages to make, especially if you roast the squash and make a béchamel sauce. This recipe is simpler: you’ll boil the squash and make a quick sauce using ricotta cheese that doesn’t require any heating on the stovetop.

The recipe comes out so cozy and vibey—it’s ideal for cozy fall and winter entertaining! It’s perfect for fall dinner parties, and would be a great Thanksgiving recipe or for Christmas dinner. Here’s what you’ll need:

  • Butternut squash (medium)
  • Ricotta, Mozzarella and Pecorino cheese
  • Milk
  • Lasagna noodles
  • Olive oil
  • Garlic powder, nutmeg salt and pepper
  • Fresh sage
  • Lemon
Butternut Squash Lasagna Recipe

How to cut butternut squash: some tips!

The hardest part of making a butternut squash lasagna? Cutting the squash. Butternut squash is a notoriously difficult vegetable to tackle. We’ve got a few tips for cutting squash without breaking into a sweat:

  1. Use a serrated peeler. A serrated blade makes it easier to peel the tough skin than a normal vegetable peeler, which can easily slip. Try this serrated vegetable peeler.
  2. Cut off the neck and chop it separately from the base. First chop off the neck, then peel it and chop into squares. Do the same for the base. 
  3. Watch the video before you start. Watch this quick video of How to Cut Butternut Squash.
Butternut Squash Lasagna

A few time savers in this butternut squash lasagna

If you follow along with us, you might know we’re sticklers for simple recipes (we even wrote a cookbook about that, too!). While lasagna is almost never easy, the concept is pretty simple. But a typical butternut squash lasagna requires quite a bit of prep work. Here’s how we simplified this recipe to save time:

  • Boil the butternut squash instead of roasting it. Roasting is our favorite technique for cooking vegetables, but it’s got a longer lead time. Roasted butternut squash takes about 45 minutes with preheat time, whereas you can whip up boiled squash in about 10 minutes with boiling time.
  • Make a quick ricotta sauce. A bechamel sauce is more traditional in a butternut squash lasagna, but that also takes time and dirties a pot. This recipe uses ricotta, milk and some seasonings to make a quick and dirty sauce.

The sauce is not a traditional cream sauce, so the lasagna has a firmer texture. It’s not as gooey as you might expect, and it’s 100% delicious.

Make ahead and storage info

Butternut squash lasagna is a bit of a project for a weeknight—it takes about 1 ½ hours start to finish. We love making this for guests: but you can also make it on a weeknight with some additional prep steps! Here are some ideas:

  • Make ahead ideas: Boil the butternut squash in advance and refrigerate it until ready to bake (or use leftover roasted butternut squash). You can also boil the noodles in advance and refrigerate: just make sure they’re coated in a little olive oil before refrigerating.
  • Or make ahead the entire pan: Make the entire lasagna prior to baking, then refrigerate overnight. Increase the bake time as needed to cook until it’s warmed through and the cheese has browned.
  • Storage info: Refrigerate leftovers for up to 2 days. Or freeze them: it’s easiest to cut it into single servings and freeze each in separate containers. To reheat, defrost the lasagna in the refrigerator, then place in a baking dish, cover with foil and reheat at 400 degrees for about 15 minutes, until warmed through.
Butternut Squash Lasagna

More butternut squash recipes

When squash season is upon us, it’s easy to get squash obsessed! Here are a few of our top butternut squash recipes:

Dietary notes

This butternut squash lasagna recipe is vegetarian. For gluten-free, use gluten-free noodles.

Frequently asked questions

Can I use a different type of squash?

While butternut squash is ideal for its sweetness and creamy texture, you could experiment with other winter squashes like acorn or delicata. Just be aware that the cooking time may vary slightly.

What can I substitute for ricotta cheese?

If you’re looking for a dairy-free option, you could use a vegan ricotta alternative or even silken tofu blended until smooth.

What can I serve with butternut squash lasagna?

A simple green salad or some crusty bread are great accompaniments to this hearty lasagna.

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Butternut Squash Lasagna

Butternut Squash Lasagna with Sage

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 9
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Description

This butternut squash lasagna recipe is an absolute showstopper of a fall dinner! Ricotta, Pecorino, and sage make a hearty meal that pleases everyone.

Ingredients

For the butternut squash

  • 2-pound butternut squash (medium)
  • ½ tablespoon olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon garlic powder

For the lasagna

  • 9 to 12 lasagna noodles (6 to 8 ounces, gluten-free if necessary)
  • 1 ½ tablespoons chopped fresh sage, divided, plus additional leaves as desired
  • Zest of 1/2 lemon (about 2 teaspoons)
  • ⅛ teaspoon ground nutmeg
  • ½ cup plus 2 tablespoons milk
  • 16 ounces (2 cups) whole milk ricotta cheese
  • ¼ teaspoon kosher salt
  • Fresh ground black pepper
  • 1 cup shredded Pecorino cheese, divided
  • 8 ounces (2 ½ cups) shredded mozzarella cheese, divided

Instructions

  1. Preheat: Preheat the oven to 375 degrees Fahrenheit.
  2. Boil the squash: Peel and cut the butternut squash into small cubes about 1/2-inch thick. (Go to How to Cut Butternut Squash for a video! A serrated vegetable peeler works best.) Bring a medium pot of water to a boil. Add the squash and cook for about 5 to 6 minutes until fork tender (test a piece to see if it is done). Drain, then place in a medium bowl. Mix with the olive oil, kosher salt and garlic powder.
  3. Meanwhile, boil the noodles*: Bring a large pot of well salted water to a boil. Boil the noodles until just before al dente, about 5 minutes, stirring often. Drain the noodles, then drizzle a baking sheet with a bit of olive oil. Lay the noodles flat onto the sheet, then turn them over so they become coated with olive oil to prevent sticking.
  4. Prepare the ricotta sauce: Add 1 tablespoon chopped sage to a medium bowl and reserve about ½ tablespoon for topping the lasagna. To the bowl, add the lemon zest, nutmeg, ricotta cheese, salt and pepper and milk. Stir.
  5. Layer the lasagna: In a 9” x 13” baking dish, spread ½ cup ricotta sauce on the bottom of the pan. Then top with 1 layer of noodles, ½ of the cooked squash, scant 2/3 cup cheese sauce, 1 cup mozzarella and ⅓ cup Pecorino cheese. Repeat again: 1 layer of noodles (you may need to cut a noodle in half for the side, depending on your pan), the remaining squash, scant 2/3 cup cheese sauce, 1 cup mozzarella cheese and ⅓ cup Pecorino cheese. Finally, top with noodles (again, you may need to cut a noodle in half for the top layer), then the remaining ricotta sauce spread with a spatula. Sprinkle the entire top with the remaining ½ cup mozzarella cheese, ⅓ cup Pecorino cheese, and ½ tablespoon sage.
  6. Bake the lasagna: Cover the pan with aluminum foil and bake for 40 minutes. Carefully remove the foil and bake another 20 minutes, until the top is browned. Let stand for 5 to 10 minutes before serving. Leftovers can be refrigerated for 2 to 3 days and reheated in a 400°F oven. (See make ahead and storage notes below.)

Notes

*If you use fresh lasagna noodles, they don’t need to be boiled.

Make ahead ideas: Boil the butternut squash in advance and refrigerate it until ready to bake. Boil the noodles in advance and refrigerate, making sure they’re coated in a little olive oil.
Or make ahead the entire pan: Make the entire lasagna prior to baking, then refrigerate overnight. Increase the bake time as needed to cook until it’s warmed through and the cheese has browned.
Storage info: Refrigerate leftovers for up to 2 days. Or freeze them: it’s easiest to cut it into single servings and freeze each in separate containers. To reheat, defrost the lasagna the refrigerator, then place in a baking dish, cover with foil and reheat at 400 degrees for about 15 minutes, until warmed through.

  • Category: Main dish
  • Method: Baked
  • Cuisine: Pasta
  • Diet: Vegetarian

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

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

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.

Crustless Pizza

Crustless pizza is a delightful keto-friendly recipe that skips the traditional crust, offering a savory blend of Italian sausage, zesty sauce, and gooey cheese.

Crustless pizza is a delightful keto-friendly recipe that skips the traditional crust, offering a savory blend of Italian sausage, zesty sauce, and gooey cheese.

Easy Chicken Parmesan

This easy Chicken Parmesan recipe is a family favorite! Tender chicken breasts are coated with a crispy breading and baked in a marinara sauce with two kinds of cheese!

This easy Chicken Parmesan recipe is a family favorite! Tender chicken breasts are coated with a crispy breading and baked in a marinara sauce with two kinds of cheese!

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

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