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Chicken Spaghetti

This creamy Chicken Spaghetti recipe is made with a cheesy, luscious, cream sauce and baked to perfection. A pasta lover’s dream!

The post Chicken Spaghetti appeared first on Budget Bytes.

Let me start by saying my husband requested that I make this recipe over my usual chicken pasta recipe that I’ve been making for 10 years!! I was appalled. But honestly I can’t even blame him. This creamy Chicken Spaghetti recipe is a pasta lover’s dream. Tender chicken breast and spaghetti pasta are coated with a luscious cream sauce, then baked to perfection with extra cheese on top! And this casserole is made with simple pantry and refrigerated ingredients. I don’t know about you but I always seem to have a box of spaghetti noodles hanging out in my cabinet. If you do need to make a quick store run, make sure you grab two of whatever item you need, because trust me you’ll want to add this one to your weekly dinner rotation!

Side close up view of chicken spaghetti in a casserole dish with a wooden spoon lifting some out.

What Is Chicken Spaghetti?

When you read the words “Chicken Spaghetti” I’m sure you were thinking how on earth do those two foods go together? Well friend, let me ease your mind. This is not the traditional spaghetti sauce recipe that you’re probably familiar with. Chicken spaghetti is made with a creamy, cheesy, super flavorful cream sauce that coats tender chicken and spaghetti noodles. Tangy Rotel tomatoes are also added to give it an extra pop of flavor and to balance the creaminess of the dish. The mixture is then placed in a casserole dish and baked until it’s gooey and bubbly around the sides. Great, now I’m sitting here drooling just thinking about it again!

Ingredients For Chicken Spaghetti

Whenever it’s possible I like to keep things pretty simple, so you may already have everything you need to make this chicken spaghetti recipe. Here’s a list of ingredients you’ll need:

  • Chicken: I opted for two boneless skinless chicken breasts. But if your budget is tight, you can certainly use boneless skinless chicken thighs instead.
  • Aromatics: Onion and garlic are sautéed in butter to give the casserole a wonderful base layer of flavor.
  • Butter & Flour: Butter is used to sauté the onion and garlic. All-purpose flour then mixes with the butter to create a simple roux, which thickens the creamy sauce.
  • Chicken Broth: Chicken broth combines with the roux to create a rich and thick sauce. And we always recommend using a good quality chicken broth because it adds a lot of flavor to your dish. We use Better than Bouillon to make our broth.
  • Seasoning: A simple mix of Italian seasoning, salt, and pepper is all you’ll need!
  • Cheddar & Mozzarella Cheese: A combination of cheddar cheese and mozzarella cheese adds depth of flavor to the casserole and makes it extra rich and cheesy! And yes I do recommend using both types of cheeses. We first tested this recipe using just cheddar cheese, but adding some mozzarella cheese with it really boosted the level of flavor!
  • Heavy Cream: Heavy cream adds even more richness to the dish and gives the sauce a wonderful creamy texture.
  • Rotel: A can of Rotel tomatoes with green chiles adds a LOT of flavor to the cream sauce and makes this chicken casserole absolutely delish! So don’t skip it!

Serving Suggestions

Serve this chicken casserole with some crusty bread or try our Homemade Garlic Bread. It would also pair well with a simple side salad to keep dinner simple and easy. With that being said, me and my family totally enjoyed this dish by itself…no extra sides needed for us!😉

Side view of Chicken Spaghetti plated with a forklifting some out
Overhead view of chicken spaghetti in a white casserole dish with a wooden spoon placed inside.
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Chicken Spaghetti

This creamy Chicken Spaghetti recipe is made with a cheesy, luscious, cream sauce and baked to perfection. A pasta lover’s dream!
Course Dinner
Cuisine American
Total Cost $11.81 recipe / $1.96 serving
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6
Calories 572kcal

Ingredients

  • 2 boneless, skinless chicken breasts (about 1.5 lb total) $4.70
  • 1 Tbsp olive oil $0.12
  • 1/2 Tbsp salt (for the pasta water) $0.04
  • 8 oz spaghetti $0.62
  • 1/4 cup salted butter $0.52
  • 1 onion, diced $0.32
  • 2 cloves garlic, minced $0.16
  • 1/4 cup all-purpose flour $0.06
  • 2 cups chicken broth $0.34
  • 1/2 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1/2 tsp Italian seasoning $0.05
  • 1 cup shredded cheddar cheese, divided $1.24
  • 1 cup shredded mozzarella cheese, divided $1.24
  • 1 cup heavy cream $1.36
  • 1 10oz. can diced tomatoes with green chiles, drained (Rotel) $1.00

Instructions

  • Preheat the oven to 375°F. Using a sharp knife, carefully fillet each chicken breast into two thinner cutlets. Heat a large deep skillet over medium heat and add the olive oil. Add the four chicken cutlets to the skillet and cook on each side until golden brown and cooked through (about 7-10 minutes total). Remove the chicken to a clean cutting board, and allow it to rest.
  • While the chicken is cooking, bring a large pot of water to a boil over high heat. Add 1/2 Tbsp of salt to the water then add the spaghetti pasta and boil until the pasta is tender (or al dente). Drain the pasta in a colander.
  • While the pasta is cooking, start making the sauce. In the same skillet that the chicken was cooked in, heat the butter over medium-high heat. Add the diced onion and minced garlic. Sauté for 3-4 minutes or until onion is translucent.
  • Sprinkle the flour into the skillet and stir with the onion and garlic. Cook for 2-3 minutes, stirring occasionally, until flour starts to turn golden brown.
  • Slowly pour the chicken broth into the skillet and stir to fully dissolve the flour from the bottom of the skillet. The flour will start to thicken the sauce when it returns to a simmer. Add 1/2 tsp of salt, black pepper, Italian seasoning, 1/2 cup cheddar cheese, 1/2 cup mozzarella cheese, and the heavy cream to the skillet. Stir until the cheese is melted and the sauce is smooth.
  • After the chicken breasts have rested, chop them into smaller ½ inch pieces.
  • Turn the heat off the skillet and add the drained diced tomatoes with green chiles, the chopped chicken, and the cooked spaghetti to the pan. Mix until combined.
  • Add the chicken spaghetti mixture to a 9×13” casserole dish. Top with the remaining 1/2 cup of cheddar cheese and 1/2 cup of mozzarella cheese.
  • Bake the casserole in the preheated oven for 25 minutes or until bubbly around the edges and cheese is melted.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 572kcal | Carbohydrates: 37g | Protein: 24g | Fat: 37g | Sodium: 843mg | Fiber: 2g
Overhead view of chicken spaghetti in a white casserole dish with a wooden spoon placed inside.

How to Make Chicken Spaghetti – Step by Step Photos

Seared chicken breasts in a skillet.

Preheat the oven to 375°F. Using a sharp knife, carefully fillet each chicken breast into two thinner cutlets. Here is a great tutorial on How to Cut Chicken Breasts Into Cutlets by Serious Eats. Heat a large deep skillet over medium heat and add 1 Tbsp olive oil. Add the four chicken cutlets to the skillet and cook on each side until golden brown and cooked through (about 7-10 minutes total). Remove the chicken to a clean cutting board, and allow it to rest.

Cooked spaghetti noodles in a pot.

While the chicken is cooking, bring a large pot of water to a boil over high heat. Add 1/2 Tbsp of salt to the water, then add 8 oz. of spaghetti pasta, and boil until the pasta is tender (or al dente). Drain the pasta in a colander.

Onion and garlic sauteed in butter

While the pasta is cooking, start making the sauce. In the same skillet that the chicken was cooked in, heat 1/4 cup salted butter over medium-high heat. Add 1 diced onion and 2 minced garlic cloves. Sauté for 3-4 minutes or until onion is translucent.

Chicken broth being added to sauteed onions, garlic and cooked flour.

Sprinkle 1/4 cup of flour into the skillet and stir with the onion and garlic. Cook for 2-3 minutes, stirring occasionally, until flour starts to turn golden brown. Slowly pour 2 cups of chicken broth into the skillet and stir to fully dissolve the flour from the bottom of the skillet. The flour will start to thicken the sauce when it returns to a simmer.

Heavy cream, cheese, salt and pepper added to skillet.

Add 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp Italian seasoning, 1/2 cup cheddar cheese, 1/2 cup mozzarella cheese, and 1 cup of heavy cream to the skillet. Stir until the cheese is melted and the sauce is smooth.

Chicken breasts chopped on a cutting board.

Now chop the cooked chicken breasts into smaller ½ inch pieces.

Cooked spaghetti, chopped chicken breasts, and rotel being added to skillet.

Turn the heat off the skillet and add 1 can of drained diced tomatoes with green chiles, the chopped chicken, and the cooked spaghetti to the pan. Mix until combined.

Chicken spaghetti mixture added to a white baking dish with the remainder of the cheese sprinkled on top.

Add the chicken spaghetti mixture to a 9×13” casserole dish. Top with the remaining 1/2 cup of cheddar cheese and 1/2 cup of mozzarella cheese.

Overhead view of cooked chicken spaghetti in a casserole dish.

Bake the casserole in the preheated oven for 25 minutes or until bubbly around the edges and the cheese is melted on top.

Overhead view of chicken spaghetti in a white casserole dish with a wooden spoon placed inside.

This Chicken Spaghetti casserole is so creamy and delicious, it’ll soon become one of your favorite recipes! Enjoy!

Side view of Chicken Spaghetti plated with a forklifting some out.

The post Chicken Spaghetti appeared first on Budget Bytes.

Spinach Artichoke Dip

This creamy and flavorful Spinach Artichoke Dip is made with three types of cheese and is the perfect appetizer for any party or gathering.

The post Spinach Artichoke Dip appeared first on Budget Bytes.

This Spinach Artichoke Dip recipe is epic. It’s super easy to make and the perfect dish to bring to Friendsgiving, football parties, or any gathering. It has three types of cheese, a creamy homemade sauce, and just a little bitty splash of hotness to tingle your taste buds. This spinach artichoke dip is so good that it’ll make you want to eat your appetizer for dinner. …And I won’t judge you if you do. ;)

Spinach Artichoke Dip in a skillet with a chip dipping into the side.

Ingredients for Spinach Artichoke Dip

This recipe is super easy to make and it doesn’t require too many ingredients. Here’s what you’ll need to make this spinach artichoke dip recipe:

  • Spinach: We used frozen chopped spinach because it’s convenient and inexpensive. Just make sure you fully thaw and squeeze the spinach dry before using. You can use fresh spinach, but you’ll need to cook it down first to remove most of the water. You’ll need about 2 cups once cooked and squeezed.
  • Artichoke Hearts: Canned artichoke hearts are convenient, but you can also use frozen artichoke hearts, if available.
  • Cheese: This super-rich dip has a mix of three cheeses: mozzarella, Parmesan, and cream cheese.
  • Mayonnaise, Sour Cream, and Butter: These three ingredients come together to create the super-rich and creamy sauce that drenches the spinach and artichokes.
  • Seasoning: The seasoning for this dip is pretty simple, just some fresh garlic, hot sauce for tang and heat, plus a pinch of red pepper for another kick. It’s simple, but amazing!

What to Serve with Spinach Artichoke Dip

Because spinach artichoke dip is kind of heavy (understatement) you will want to serve it with something strong and crusty for dipping. My favorite is slices of toasted baguette, but strong crackers and tortilla chips are other great options.

You can also use spinach artichoke dip as part of a meal. Try using it to fill a quesadilla, making it into a grilled cheese sandwich or “melt”, or stirring it into some pasta!

Spinach Artichoke Dip Variations

This is a classic spinach artichoke dip recipe, but you can add or substitute ingredients to make it your own. Here are some ideas for different variations of this spinach artichoke dip recipe:

  • Double Spinach: Use twice the amount of spinach for an extra dose of vegetables.
  • Spicy Spinach Artichoke Dip: make it extra spicy by adding a lot more hot sauce, for a flavor that’s half-way between buffalo dip and spinach dip!
  • Make it Lighter: Substitute the sour cream with non-fat yogurt and Neufchatel cheese for the cream cheese to make a slightly lighter spinach artichoke dip.
  • Skip the Artichokes: If you’re not a fan of artichokes, double up on the spinach and skip the artichokes for a creamy spinach dip.
  • Add Chicken: Make the dip more hearty by stirring in diced cooked chicken breast.

How to Store Leftovers

This spinach and artichoke dip will last about four days in your refrigerator. Reheat leftovers in the microwave until hot, or cover and heat in a 350ºF oven until heated through (the total time needed will depend on the amount of dip being reheated).

Close up overhead view of a skillet full of spinach artichoke dip with tortilla chips dipped into it.
Close up overhead view of a skillet full of spinach artichoke dip with tortilla chips dipped into it.
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Spinach Artichoke Dip

This creamy and flavorful Spinach Artichoke Dip recipe is made with three types of cheese and is the perfect appetizer for any party or gathering.
Course Appetizer, Dip
Cuisine American
Total Cost $9.73 recipe / $1.62 serving
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 1/2 cup each
Calories 457kcal

Ingredients

  • 10 oz. frozen chopped spinach, thawed $1.79
  • 1 14oz. can quartered artichoke hearts $2.99
  • 1.5 cups shredded mozzarella, divided $1.87
  • 1/4 cup grated Parmesan $0.38
  • 1 pinch crushed red pepper $0.02
  • 2 Tbsp butter $0.26
  • 2 cloves garlic, minced $0.16
  • 8 oz. cream cheese $1.25
  • 1/2 cup sour cream $0.63
  • 1/4 cup mayonnaise $0.33
  • 2 dashes hot sauce $0.05

Instructions

  • Preheat the oven to 375ºF. Make sure the spinach is fully thawed, then squeeze out as much of the excess water as possible. Once squeezed, break the spinach up so there are no large clumps. Place the squeeze dried spinach in a large bowl.
  • Drain and roughly chop the artichoke hearts. Place the artichoke hearts in the bowl with the spinach, 1 cup of the mozzarella, grated Parmesan, and crushed red pepper. Stir these ingredients together to combine, then set them aside.
  • Add the butter and minced garlic to a small sauce pot. Sauté the garlic in the butter over medium-low heat for about two minutes, or just until the garlic becomes very fragrant.
  • Cut the cream cheese into chunks and add it to the sauce pot along with the sour cream and mayonnaise. Heat and whisk these ingredients together for about five minutes, or until they melt together into a smooth sauce. Finally, stir in a couple dashes of hot sauce.
  • Pour the creamy garlic sauce over the spinach artichoke mixture, then stir until everything is evenly combined and coated in sauce. Transfer the mixture to a 2-quart casserole dish, then top with the remaining ½ cup shredded mozzarella.
  • Bake the dip for about 30 minutes, or until it is bubbling around the edges and the cheese on top is turning golden brown. Serve while hot.

See how we calculate recipe costs here.

Nutrition

Serving: 1Serving | Calories: 457kcal | Carbohydrates: 10g | Protein: 13g | Fat: 41g | Sodium: 750mg | Fiber: 3g
Close up side view of a tortilla chip dipping into the pan of spinach artichoke dip.

How to Make Spinach Artichoke Dip

Frozen spinach in the package.

Preheat the oven to 375ºF. Start with one 10 oz. package of frozen chopped spinach, fully thawed. Squeeze as much of the excess liquid out of the thawed spinach as possible. Make sure to use “chopped” spinach so you don’t get long stringy pieces in the dip.

Chopped artichoke hearts on a cutting board.

Drain and chop one 14oz. can of artichoke hearts.

Spinach, artichoke hearts, mozzarella and red pepper in a bowl.

Add the spinach, artichoke hearts, 1 cup of shredded mozzarella, 1/4 cup grated Parmesan, and a pinch of red pepper flakes to a large bowl. Stir them together until they are combined.

Melted butter and garlic in a saucepot.

Add 2 Tbsp butter and 2 cloves of garlic (minced) to a small sauce pot. Sauté the garlic in the butter over medium-low heat for about two minutes, or just until the garlic becomes very fragrant.

Cream cheese, sour cream, and mayonnaise added to the sauce pot.

Cut an 8 oz. block of cream cheese into chunks and add it to the sauce pot along with 1/2 cup sour cream and 1/4 cup mayonnaise. Heat and whisk these ingredients together until they melt into a smooth sauce (about 5 minutes).

Hot sauce being added to the saucepot.

Add a couple of dashes of hot sauce to the creamy garlic sauce. This isn’t enough to actually make it spicy, it just adds a little tang.

Creamy sauce added to bowl with spinach.

Add the creamy sauce to the spinach and artichoke mixture and stir until everything is very well combined.

Spinach artichoke dip added to a skillet, mozzarella being sprinkled over top.

Spread the Spinach Artichoke Dip into a 2-quart skillet or casserole dish. Sprinkle the remaining ½ cup shredded mozzarella over top.

Baked spinach artichoke dip in the skillet.

Bake in the preheated 375ºF oven for about 35 minutes or until it’s bubbly around the edges and turning golden brown on top.

Close up of spinach artichoke dip on a tortilla chip.

Take a closer look at that creamy, cheesy, spinach-y goodness! 🤤

Close up side view of a skillet full of spinach artichoke dip with a tortilla chip.

This photo shoot took ALL of my willpower. ALL OF IT.

The post Spinach Artichoke Dip appeared first on Budget Bytes.

Lasagna Roll Ups

Lasagna Roll Ups are a fun take on the classic Italian dish. Perfectly portioned for meal prep, customizable, and freezer-friendly!

The post Lasagna Roll Ups appeared first on Budget Bytes.

I love lasagna in all its forms, especially these cute little Lasagna Roll Ups that are perfectly portioned for meal prep. Stash a few portions of these in your freezer for a rainy day and you will THANK yourself later. Promise. Lasagna roll ups are flexible and you can fill them with whatever you like, sausage, beef, or even make them vegetarian as I have here with a light spinach-ricotta filling. No matter the flavor, they’re delicious and fun to eat!

Overhead view of a lasagna roll up being lifted from the baking dish.

What Are Lasagna Roll Ups?

Lasagna roll ups have all the same components of lasagna, but they are combined in different form. Instead of layering the ingredients into a casserole dish, the filling is spread onto each lasagna noodle and then rolled into a perfect little portion. Sauce is poured over the top and then they’re baked to perfection!

Ingredients for Lasagna Roll Ups

As with traditional lasagna, the filling for these lasagna roll ups is quite flexible. Here is what you’ll need to make the vegetarian spinach and ricotta-filled version below:

  • Lasagna Noodles: Each lasagna noodle makes one bundle. I like to get the flutter edge noodles instead of flat noodles because they make the prettiest roll ups.
  • Cheese: We use a mix of ricotta cheese, mozzarella cheese, and Parmesan cheese to create the most flavorful filling for the roll ups.
  • Egg: Egg helps bind the cheese filling and keeps the filling moist and rich. I have, on occasion, forgotten the egg and the lasagna roll ups still turned out quite delicious, just not as moist.
  • Frozen Spinach: I chose to make a vegetarian version of lasagna roll ups to save on money, using an inexpensive block of frozen cut spinach, but you can swap for Italian sausage or ground beef if you want a meat version. Sautéed mushrooms also work well.
  • Pasta Sauce: To make this recipe extra easy, I used a simple jar of pasta sauce to drench the lasagna roll ups. If you prefer to make your own, you can use our Slow Cooker Spaghetti Sauce, or our quick Weeknight Pasta Sauce and have meat in addition to the spinach.

What to Serve with Lasagna Roll Ups

Some homemade garlic bread and a nice side salad would be perfect to pair with this meal and will add some color and freshness to the plate. But the roll ups are pretty filling on their own, so you won’t need to add much to make it a meal!

Meal Prep It!

These lasagna roll ups will stay good in the refrigerator for about five days, so make sure to portion them out into air-tight containers after cooking for quick grab-and-reheat meals for the rest of the week. After the portions are chilled in the refrigerator you can transfer some to the freezer for longer storage (up to three months).

To reheat the frozen lasagna roll ups, either let them thaw in the refrigerator over night before reheating in the microwave, or go straight from the freezer to the microwave, making sure to use the defrost function first.

Side view of a lasagna roll up being lifted from the baking dish.
Overhead view of a pan full of lasagna roll ups with one being lifted out of the pan.
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Lasagna Roll Ups

Lasagna Roll Ups are a fun take on the classic Italian dish. Perfectly portioned for meal prep, customizable, and freezer-friendly!
Course Dinner, Main Course
Cuisine American
Total Cost $12.26 recipe / $1.53 serving
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 (2 rolls each)
Calories 387kcal

Ingredients

  • 12 oz. lasagna noodles $2.19
  • 15 oz. whole milk ricotta cheese $3.39
  • 2 cups shredded mozzarella, divided $2.33
  • 1/4 cup grated Parmesan $0.38
  • 1 large egg $0.09
  • 1/4 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 10 oz. frozen spinach, thawed $1.20
  • 1 24oz. jar pasta sauce $1.99

Instructions

  • Preheat the oven to 400ºF. Bring a large pot of water to a boil over high heat. Once boiling, add 1 tsp salt to season the water, then add the lasagna noodles. Boil the noodles just until al dente (they become too delicate to roll if they are too soft). Drain the noodles in a colander.
  • While the noodles are boiling, drain the thawed spinach, squeezing out as much of the excess water as possible. Add the spinach to a bowl with the ricotta, 1 cup of the mozzarella, Parmesan, egg, salt, and pepper. Stir until everything is evenly combined.
  • Once the lasagna noodles have cooled enough to touch with your hands, lay a few noodles out onto a clean surface. Spread about ¼ cup of the spinach and cheese filling onto each noodle, spreading it from edge to edge. It's okay if the filling is thin or doesn't create a solid layer. Roll the noodles up, then place in a large casserole dish. Repeat with the remaining noodles until you've used all of the filling. You should get about 16 roll ups and you may have a few noodles left over (those will be back up in case any tear).
  • Once all of the noodles are filled, rolled, and placed in the casserole dish, pour the jar of pasta sauce over top. Top the lasagna roll ups with the remaining 1 cup of mozzarella cheese.
  • Cover the casserole dish with foil and bake the lasagna roll ups for 30 minutes in the preheated 400ºF oven. Serve hot and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 2roll ups | Calories: 387kcal | Carbohydrates: 40g | Protein: 22g | Fat: 16g | Sodium: 788mg | Fiber: 4g
Lasagna roll ups on a plate with garlic bread, a fork cutting into one.

How to Make Lasagna Roll Ups – Step by Step Photos

Frozen spinach package on a plate.

Thaw one 10oz. package of frozen chopped spinach (either use the defrost function on a microwave or transfer it to the refrigerator the day before to thaw). Preheat the oven to 400ºF.

Thawed spinach squeezed dry in a bowl.

Once the spinach is fully thawed, squeeze out as much water as possible from the spinach. You should have about one cup tightly packed spinach after squeezing.

Spinach with cheese and eggs for filling in a bowl.

Add the spinach to a large bowl with one large egg, 15oz. ricotta cheese, 1 cup shredded mozzarella cheese, ¼ cup grated Parmesan cheese, ¼ tsp salt, and ¼ tsp pepper. Stir everything together until evenly combined.

Boiled lasagna noodles in a colander.

Boil 12oz. lasagna noodles until al dente, then drain in a colander. Do not let the noodles overcook or they’ll be too delicate to work with. You’ll only need 12 noodles, but you’ll likely have a few more if you boil an entire 12oz. box. It’s always good to have a few back up in case they tear as you’re filling and rolling.

Lasagna noodles being filled and rolled.

Lay a few of the lasagna noodles out onto a clean surface and spread a thin layer of the cheese filling onto each noodle from edge to edge. The filling does not need to be thick or in a solid layer because it adds up when the noodles are rolled. I used heaping ¼ cup of filling per noodle.

Sauce being poured over the lasagna roll ups in the baking dish.

As you fill and roll the noodles, place them in a large casserole dish. Pour one 24oz. jar of marinara sauce over the lasagna roll ups.

Cheese being sprinkled on top of the lasagna roll ups.

Sprinkle the remaining 1 cup of mozzarella over the lasagna roll ups.

Baked lasagna roll ups with foil being pulled back from the baking dish.

Cover the baking dish and bake the roll ups for about 30 minutes in the preheated 400ºF oven, or until the sauce and cheese are bubbling up around the edges.

Finished lasagna roll ups in the baking dish, garnished with parsley.

Serve and enjoy! (Garnish with parsley for a little extra color, if desired.)

Side view of a lasagna roll up being lifted out of the baking dish.

The post Lasagna Roll Ups appeared first on Budget Bytes.


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Eggplant Lasagna

This eggplant lasagna recipe layers eggplant, homemade marinara, and a flavorful three-cheese filling! It’s a hearty dinner that pleases everyone.…

A Couple Cooks – Recipes worth repeating.

This eggplant lasagna recipe layers eggplant, homemade marinara, and a flavorful three-cheese filling! It’s a hearty dinner that pleases everyone.

Eggplant Lasagna

Got eggplant and want to turn it into a meal? Try this Eggplant Lasagna, a tasty dinner recipe that swaps out the traditional noodles for roasted eggplant! This gooey pan holds layers of eggplant, homemade marinara, and a flavorful three-cheese filling. Lemon zest and nutmeg takes it to restaurant-style flavor. It’s a hearty gluten-free and meatless dinner idea that everyone will love! This one’s now in our regular rotation to stay.

Ingredients for eggplant lasagna

Eggplant lasagna is a gluten-free version of lasagna that swaps the noodles for roasted lasagna. It’s similar to a classic Eggplant Parmesan, but skips the breading breading on the eggplant. You’ll slice the eggplant into planks, then use that for layering with the marinara and three-cheese filling. Here are the ingredients you’ll need:

  • Eggplant
  • Olive oil
  • Garlic
  • Butter
  • Crushed tomatoes and tomato sauce
  • Fresh thyme
  • Dried basil, dried tarragon, ground nutmeg, and kosher salt
  • Cornstarch
  • Lemon zest
  • Ricotta, Parmesan and mozzarella cheese
Eggplant Lasagna

The tricks to eggplant lasagna

The biggest issue with lasagna recipes without noodles like eggplant lasagna is that eggplant is 90% water. Raw eggplant would make the dish into a watery mess! So there are a few tricks to making eggplant lasagna with the perfect consistency:

  • Roast the eggplant. This cooks out a significant amount of the water, making for the perfect tender consistency. You’ll roast at 425°F for about 25 minutes total.
  • Thicken the tomato sauce with cornstarch. This is another preventative measure! Adding a little cornstarch makes an even thicker tomato sauce with less water.
  • Let the lasagna cool for 15 minutes to set. Right out of the oven, there may be a little moisture. Let the lasagna sit and cool, which lets it absorb any remaining moisture.
Eggplant Lasagna Recipe

A few flavor secrets

This eggplant lasagna tastes restaurant-quality with just a few special items to make the ingredients sing! We recommend making the recipe with each of these ingredients:

  • Ricotta, Parmesan, and mozzarella cheese: Using three types of cheese brings a nuance in flavor. Use whole milk mozzarella if you can find it: it melts better than part-skim cheese.
  • Homemade tarragon tomato sauce: You could use store-bought marinara sauce in a pinch, but this tomato sauce is incredible! Substitute oregano if you don’t have dried tarragon.
  • Lemon zest and fresh thyme: These bring a zing and freshness that’s absolutely essential to the flavors.

Make ahead & leftover storage for eggplant lasagna

This eggplant lasagna recipe takes about 45 minutes to prepare, 30 minutes to bake, and 15 minutes to rest. So, it’s not a recipe for a quick weeknight meal! However, there are a few thing you can do to prep this recipe in advance.

  • Roast the eggplant in advance. One of the biggest time savers is roasting the noodles ahead of time. Roast and then refrigerate until the time of baking. They will accumulate moisture in the fridge, so pat them dry before assembling.
  • Make the tomato sauce in advance. It’s easy to let the tomato sauce simmer while you preheat the oven. But you can make it in advance too! Just refrigerate until serving: the flavor gets better over time.
  • Or, make the entire pan in advance! Leftovers store well; they can be refrigerated for up to 3 days and reheated in a 375°F oven.
Eggplant Lasagna Recipe

More eggplant recipes

This eggplant lasagna is one of our favorite new ways to use eggplant! Here are a few other eggplant recipes to try:

This eggplant lasagna recipe is…

Vegetarian and gluten-free.

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Eggplant Lasagna

Eggplant Lasagna


  • Author: Sonja Overhiser
  • Prep Time: 45 minutes
  • Rest time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 9 pieces

Description

This eggplant lasagna recipe layers eggplant, homemade marinara, and a flavorful three-cheese filling! It’s a hearty dinner that pleases everyone.


Ingredients

  • 3 tablespoons olive oil
  • 3 large garlic cloves
  • 2 tablespoons unsalted butter
  • 1 15-ounce can crushed tomatoes, fire roasted if possible
  • 1 15-ounce can tomato sauce, fire roasted if possible
  • 1 teaspoon dried basil
  • 1 teaspoon dried tarragon (or oregano)
  • 2 teaspoons kosher salt, divided
  • 2 teaspoons cornstarch (or arrowroot starch)
  • 1 3/4 pounds eggplant (2 medium)
  • 2 ½ tablespoons chopped fresh thyme
  • Zest of 1/2 lemon
  • 16 ounces (2 cups) ricotta cheese
  • ¾ cup shredded Parmesan cheese, divided
  • 2 cups (7 ounces) shredded whole milk mozzarella cheese, divided
  • ¼ teaspoon ground nutmeg
  • Fresh ground black pepper

Instructions

  1. Preheat: Preheat the oven to 425°F.
  2. Roast the eggplant: Slice the eggplant into 1/2-inch slices (at least 12 planks; don’t worry if they vary in size). Place the slices on two parchment-lined baking sheets and brush each side with them with olive oil. Sprinkle with 1 teaspoon kosher salt, divided across the 2 trays. Roast for 10 minutes, then flip and bake 10 to 15 minutes more, until tender and golden brown.
  3. Prepare the sauce: Mince the garlic. Add the butter to a medium saucepan over medium heat: once melted, add the garlic and sauté until fragrant, about 1 minute. Turn down the heat and carefully add the crushed tomatoes, tomato sauce, basil, tarragon, ½ teaspoon kosher salt, and several grinds of black pepper. Remove ¼ cup of the sauce and stir it with the cornstarch, then add it back to the pan (this helps to thicken the sauce). Simmer while making the remainder of the recipe, at least 15 minutes. When ready to use, remove the pan from the heat.
  4. Meanwhile, prepare the cheese filling: Destem the thyme, then roughly chop the leaves. Add 2 tablespoons thyme to a medium bowl and reserve about ½ tablespoon for topping the lasagna. To the bowl, add the lemon zest, ricotta cheese, ½ cup Parmesan cheese, 1 cup shredded mozzarella cheese, nutmeg, ½ teaspoon kosher salt, and several grinds of black pepper. Stir to combine.
  5. Turn down the oven: Turn down the heat to 375°F.
  6. Assemble the lasagna: In a 9” x 9” baking dish or 7 x 11 baking dish (or similar volume dish), spread a ½ cup tomato sauce on the bottom of the pan. Then top with 1 layer of the eggplant, half of the cheese mixture (in dollops) and about ½ cup of the tomato sauce, using a spatula to spread the sauce evenly over the cheese. Repeat again, topping with 1 layer of eggplant, the remaining cheese mixture, and ½ cup of the remaining tomato sauce. Finally, top with a final layer of eggplant, then another ½ cup tomato sauce. Sprinkle the entire top with the remaining 1 cup mozzarella cheese, ¼ cup Parmesan cheese, and ½ tablespoon fresh thyme.
  7. Bake the lasagna: Bake the lasagna for 30 minutes, uncovered. Let stand for at least 15 minutes before serving (this allows the lasagna to set; you can let it sit even longer if desired). Leftovers can be refrigerated for up to 3 days and reheated in a 375°F oven.
  • Category: Main dish
  • Method: Baked
  • Cuisine: Italian inspired
  • Diet: Vegetarian

Keywords: Eggplant lasagna, Eggplant lasagna recipe, recipe for eggplant lasagna

A Couple Cooks - Recipes worth repeating.

Stuffed Bell Peppers

These Stuffed Bell Peppers are a classic comfort food that’s hearty, filling, has incredible flavors, and can easily feed a large family.

The post Stuffed Bell Peppers appeared first on Budget Bytes.

Stuffed Bell Peppers have been a huge favorite of mine since my aunt first made them for me many many years ago. At the time it seemed like such an elaborate, fancy recipe, but who knew they were really this simple to make! It’s a classic comfort food recipe that’s hearty, filling, easy to customize, and can feed a large family. Plus the flavors in this version are incredibly delicious! So much so that we’re still talking about it over a month later! ;)

Close up side view of stuffed bell peppers in a casserole dish garnished with parsley.

What’s in Stuffed Bell Peppers?

There are several versions of stuffed bell peppers out there and most usually include ground beef, rice, tomatoes, and cheese. I got a little creative with this recipe as I wanted it to be simple to make, but still have tons of flavor! Here’s what you’ll need:

  • Bell Peppers: I used different colors of bell peppers because I love how colorful and vibrant they look, but if you’re working with a tight budget you can certainly just use all green bell peppers instead.
  • Italian Sausage: Italian sausage instead of ground beef for an extra boost of flavor. But you can use ground beef, ground turkey or even Italian turkey sausage if you like.
  • Onion and garlic: These two ingredients produce a great combination of aromatics to help flavor the sausage and rice.
  • Seasoning: A simple mix of Italian seasoning, salt, pepper, and garlic powder is all you’ll need. If you want an extra kick, you can also add a pinch of red pepper flakes too!
  • Marinara sauce: Instead of adding a can of tomatoes or tomato sauce, I used marinara sauce. It’s tomatoes with extra herbs & spices all in one…aka more flavor!
  • Long grain white rice: The rice helps bulk up the filling for the bell peppers. In this recipe the rice is cooked in the same skillet as the meat filling. It gives the rice a ton of flavor and let’s be honest…who wants to clean more dishes by cooking a separate pot of rice? Not me!
  • Chicken broth: Broth is used to help cook the rice and it provides even more flavor of course!
  • Shredded Mozzarella: And mozzarella cheese sprinkled on top for a gooey, tasty finish!

Should I cook the bell peppers first?

I definitely suggest par-cooking the bell peppers first, just a little bit before stuffing them. Not only does this help to soften the bell peppers, but it also cuts down on your cook time. As the bell peppers are cooking you can make the filling, shaving off about 20 minutes from your total cook time.

Budget Saving Tips!

Here are a few tips to help you stretch your money when making Stuffed Bell Peppers:

  1. Use the green bell peppers! Although it makes for a colorful final dish when you use red, yellow or orange bell peppers, these colors often cost a little bit more. You can just buy all green bell peppers instead and save some coins.
  2. Cut a 4th bell pepper in half and stretch the filling out to make 8 servings instead of 6. Trust me..we stuffed these bell peppers quite a bit, but you could totally stretch the filling if you wanted to.
  3. If you want to just use 1/2 a pound of sausage, that works too! Just add an additional 1/2 cup of rice and 3/4 cup of broth to what is listed in the recipe below, to increase the filling and make up the difference.
  4. Feel free to use ground beef instead if it’s cheaper than the Italian sausage at your local store. You may need to add a bit more seasoning to make up for the flavor you would get in the sausage though.
Overhead view of 6 stuffed bell peppers in a white casserole dish.

What to serve with Stuffed Bell Peppers

The filling inside each of these stuffed bell peppers are pretty hearty by themselves, but if you want to serve something with it on the side, they would also be great with a simple salad or some crusty garlic bread. If you want to double down on the veggies, you can also serve these with some roasted broccoli, roasted Brussels sprouts, or a side of simple sautéed vegetables.

Storing & Reheating

Got leftovers? No problem! These stuffed bell peppers hold up very well in the refrigerator stored in an airtight container for up to 4 days. They can be reheated in the microwave or the oven and the leftovers taste just as good the next day, making them perfect for meal prep!

Close up side view of stuffed bell peppers on a serving plate.
Overhead close up view of stuffed bell peppers on a serving plate.
Print

Stuffed Bell Peppers

These Stuffed Bell Peppers are a classic comfort food that’s hearty, filling, has incredible flavors, and can easily feed a large family.
Course Dinner
Total Cost $12.21 recipe / $2.03 serving
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6 servings
Calories 454kcal

Ingredients

  • 3 bell peppers $3.97
  • 2 Tbsp cooking oil, divided $0.08
  • 1 lb Italian sausage $4.99
  • 1 yellow onion, diced $0.38
  • 3 garlic cloves, minced $0.24
  • 1 tsp Italian seasoning $0.10
  • 1/2 tsp garlic powder $0.05
  • 1 1/4 tsp salt, divided $0.06
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1 cup marinara sauce $0.71
  • 1/2 cup uncooked long grain white rice $0.21
  • 3/4 cup chicken broth $0.15
  • 1 cup shredded mozzarella $1.25

Instructions

  • Preheat the oven to 350°F. Wash and dry each bell pepper, then cut the bell peppers in half horizontally. Make sure to cut them as evenly as possible. Using a sharp paring knife carefully cut and remove the stem from the top half of each bell pepper (see picture below). It's okay if there is a small hole left where the stem was removed.
  • Place each bell pepper half in a 9×13-inch casserole dish. Brush the bell peppers with 1 Tbsp oil and season with ¼ tsp of salt and ¼ tsp cracked black pepper. Bake the bell peppers in a preheated oven for 20 minutes to soften. After 20 minutes remove the bell peppers from the oven and set aside.
  • While the bell peppers are 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 uncooked rice, marinara sauce, Italian seasoning, garlic powder, 1 tsp of salt, and chicken broth to the skillet. Stir to combine.
  • Place a lid on the skillet, turn the heat up to medium-high, and allow the mixture to come to a full boil. Once boiling, immediately reduce the heat to medium-low and allow the mixture to simmer, without lifting the lid or stirring, for 20 minutes. After 20 minutes, turn the heat off and let it rest, without lifting the lid, for an additional 5 minutes.
  • Next remove the lid, fluff the rice, and stir the mixture again to redistribute the ingredients. Begin to fill each bell pepper with the meat filling. Stuff as much filling as you can into each, filling them all the way to the top.
  • Top each bell pepper evenly with shredded mozzarella cheese. Loosely place some tented aluminum foil over the top of the casserole dish and bake for 15 minutes. After 15 minutes the bell peppers should be tender but not mushy.
  • Now remove the foil and turn the heat on to broil. Broil the stuffed bell peppers for 2-3 minutes or just until the cheese gets a little brown on top. Be sure to watch the bell peppers closely at this step to prevent the cheese from over browning. Garnish with parsley, if desired, and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 6servings | Calories: 454kcal | Carbohydrates: 22g | Protein: 18g | Fat: 33g | Sodium: 1461mg | Fiber: 3g

How to Make STUFFED BELL PEPPERS – Step by Step Photos

Bell peppers cut in half and placed in a casserole dish. One bell pepper lifted up towards the camera.

Preheat the oven to 350°F then wash and dry 3 bell peppers. Cut the bell peppers in half horizontally, yes horizontally. Most stuffed bell pepper recipes either keep the bell peppers whole or cut them vertically, but by cutting them horizontally you end up with a flatter bottom service and it’s easier to stuff. Trust me! Make sure to cut them as evenly as possible. Using a sharp pairing knife carefully cut and remove the stem from the top half of each bell pepper. It’s okay if there is a small hole left where the stem was removed.

Bell peppers being brushed with olive oil.

Place each bell pepper half in a 9×13-inch casserole dish. Brush the bell peppers with 1 Tbsp cooking oil, divided between all 6 halves, and season with ¼ tsp of salt and ¼ tsp cracked black pepper, also divided between all 6 halves. Bake the bell peppers in a preheated oven for 20 minutes to soften. After 20 minutes remove them from the oven and set aside.

Cooked Italian sausage in a large skillet.

While the bell peppers are baking, make the filling. Heat a large skillet over medium heat and add 1 Tbsp of oil. Add 1 lb Italian sausage and cook until brown.

Cooked Italian sausage with onions and garlic.

Once the sausage has browned, add the 1 diced yellow onion and 3 minced garlic cloves to the skillet. Continue to sauté over medium heat until the onion is translucent and the garlic is fragrant.

Cooked sausage, rice, marinara, seasoning and chicken broth.

Next add ½ cup uncooked white rice, 1 cup of marinara sauce, 1 tsp Italian seasoning, ½ tsp garlic powder, 1 tsp of salt, and ¾ cups chicken broth to the skillet. Stir to combine. Place a lid on the skillet, turn the heat up to medium-high, and allow the mixture to come to a full boil. Once boiling, immediately reduce the heat to medium-low and allow the mixture to simmer, without lifting the lid or stirring, for 20 minutes. After 20 minutes, turn the heat off and let it rest, without lifting the lid, for an additional 5 minutes.

Cooked stuffed bell pepper filling.

Next remove the lid, fluff the rice, and stir the mixture again to redistribute the ingredients. Begin to fill each bell pepper with the sausage and rice mixture. Stuff as much filling as you can into each, filling them all the way to the top.

Overhead view of stuffed bell peppers with mozzarella cheese being added on top.

Divide 1 cup of shredded mozzarella cheese on top of each bell pepper evenly. Loosely place some tented aluminum foil over the top of the casserole dish and bake in the oven for 15 minutes.

Overhead view of finished stuffed bell peppers in a casserole dish.

After 15 minutes, remove the foil and turn the heat to broil. Broil the stuffed bell peppers for 2-3 minutes or just until the cheese gets a little brown on top. Be sure to watch the bell peppers closely at this step to prevent the cheese from getting too brown. Garnish with parsley, if desired, and enjoy!

Overhead shot of stuffed bell peppers topped with mozzarella cheese and fresh parsley. Served in a white casserole dish.

The post Stuffed Bell Peppers appeared first on Budget Bytes.

Olive Pizza

This olive pizza stars green and black olives with gooey mozzarella and a zingy pizza sauce. A simply stunning topping…

A Couple Cooks – Recipes worth repeating.

This olive pizza stars green and black olives with gooey mozzarella and a zingy pizza sauce. A simply stunning topping combo!

Olive Pizza

Here’s a pizza topping combination that’s stunningly simple and one of the best pies around. Try this Olive Pizza! The simpler the better with Italian cuisine, and we’ve found that with pizza, a few curated ingredients can make magic. Here a mix of briny green and black olives interplay with thin slivers of red onion, pops of salty capers, and gooey mozzarella cheese. It’s one dream pie for olive lovers! We couldn’t get enough of this pie: the flavor is surprisingly greater than the sum of its parts.

Ingredients for olive pizza

This olive pizza is perfect for lovers of this ingredient, but even the olive averse might be swayed by this pie. The olives used here are ripe olives, and their flavor is a burst of salty and savory. They’re less briny than a pimento-stuffed olive and not as strong as the super-salty Kalamata. We like a variety called Castelvetrano for the green olives, which has a milder flavor and buttery texture. Here’s what you’ll need for this recipe:

Olive Pizza

What are Castelvetrano olives?

Castelvetrano olives are a green olive variety grown in Sicily with a signature rich, buttery flavor and crisp texture. They have a mild and fruity flavor, making them suitable for people who shy away from very strong and briny varieties. Unlike other olives, they’re not cured: they’re washed in lye and water for a few weeks until the bitter flavor is removed.

There’s something about the buttery, mild flavor of Castelvetranos that’s unlike any other type. We’ve served these to people who claim not to like olives, only to have them park themselves in front of the bowl! They’re the perfect addition to this olive pizza.

Green Olive Pizza

Recipes for homemade pizza dough

The trick to the best olive pizza? Homemade pizza dough. Check out that photo: see that beautiful pillowy crust? This crust recipe works perfectly in a standard oven or pizza oven to make next-level, artisan style pies. Pick from these recipes:

  • Best Pizza Dough: The standard! This is our best oven pizza dough and works best on a pizza stone.
  • Thin Crust Pizza Dough: It’s easy and you can roll it out instead of stretching it.
  • Pizza Oven Dough: Got a pizza oven? This is the dough recipe for you.
  • Alternatives: Try a Pan Pizza in a cast iron skillet, no special pizza tools required. Or, make our Best-Ever Sheet Pan Pizza for serving a crowd: it makes the equivalent of two pizzas in a sheet pan.

Pizza making tools

Great pizza requires a few tools. If you choose the standard or thin crust pizza recipes above, you’ll need a stone and peel. (Pizza ovens typically come with their own pizza peel that can withstand the high temperatures.) The pan pizza and sheet pan pizza above require no extra tools. :

  • Pizza stone: Baking on a pizza stones makes the crust crisp on the outside and chewy on the inside. Here’s the pizza stone we recommend.
  • Pizza peel: A peel is a paddle used to slide a pie onto the hot stone in the oven. We recommend this standard pizza peel or this conveyor pizza peel, which makes transferring to the oven a breeze.
  • Pizza oven (optional): An outdoor pizza oven makes next level pizza! We own and have experience with both the Ooni pizza oven and the ROCCBOX (the ROCCBOX is our preferred). We used a pizza oven to get the charred crust you see in the photos.
Olive Pizza

Olive pizza variations

There are lots more ways to make an olive pizza! Here are a few topping ideas you might also enjoy that go well with the flavor profile:

  • Kalamata olives instead of green and black olives (use less since they have a stronger, saltier flavor)
  • Feta cheese (but keep it light to balance the salty olives)
  • Goat cheese or ricotta cheese, in dollops
  • Sausage crumbles
  • Prosciutto
  • Hot honey
  • Spinach, frozen and thawed (see this Spinach Pizza)
  • Jarred roasted red pepper, cut into strips
  • Fresh herbs like chives, oregano, thyme, or basil

More pizza recipes

Want more? From dough to sauce to topping ideas, we’ve got everything you need to make incredible pizza pies at home. Here are a few ideas:

Print
Olive Pizza

Olive Pizza


Ingredients


Instructions

  1. Make the pizza dough: Follow the Best Pizza DoughThin Crust Pizza Dough or Pizza Oven Dough recipes to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)
  2. Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here’s the pizza oven we use).
  3. Make the pizza sauce: Make the Homemade Pizza Sauce. (You’ll use about ½ cup for the pizza; reserve the remaining sauce and refrigerate for up to 1 week.)
  4. Bake the pizza: When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel.
  5. Spread a thin layer of the pizza sauce over the dough. Add the mozzarella cheese, then sprinkle with the Parmesan cheese. Top with the sliced olives, red onion, and capers, then sprinkle with dried oregano.
  6. Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven (or 1 to 2 minutes in a pizza oven).
  7. Allow the pizza to cool for a minute or two before slicing into pieces. Serve immediately.

A Couple Cooks - Recipes worth repeating.


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15 Cheesy Recipes for All the Mozzarella Lovers Out There

This article is a part of Cheese Week—seven days of recipes and stories, all cheese—presented by our friends at Proudly Wisconsin Cheese.

Have you ever seen those commercials where someone forms the perfect ball of freshly made mozzarella that’s sti…

This article is a part of Cheese Week—seven days of recipes and stories, all cheese—presented by our friends at Proudly Wisconsin Cheese.


Have you ever seen those commercials where someone forms the perfect ball of freshly made mozzarella that’s still steaming? How about where someone stretches apart a melty, oozy piece of cheese so long that it seems to defy reality? I’m not talking about the simple cheese pull from breaking apart your grilled cheese sandwich; I am talking about that massive cheese stretch that any mozzarella cheesemaker seems to do with grace.

Read More >>

Skillet Lasagna

Skillet Lasagna is a quick and easy weeknight dinner that will give you all the cozy vibes of a classic lasagna in half the time.

The post Skillet Lasagna appeared first on Budget Bytes.

I love ALL versions of lasagna, but some nights I don’t have the time or energy to make the fully layered real deal. On those nights, I make this super quick one-pot skillet lasagna that gives me all that cozy cheesy goodness in just about 30 minutes. Skillet lasagna has been a staple in my house for almost ten years, so I hope it becomes one of your regular go-to recipes, too!

Overhead view of skillet lasagna with a spoon digging into the skillet.

Lasagna for Lazy Nights

This super simple skillet lasagna follows the same formula as my other one pot pasta recipes. The pasta, in this case, lasagna noodles, are cooked right in the sauce so you only need to use one pan and every drop of flavor soaks right into the pasta. I made this recipe as simple as possible, using all the shortcuts, so it’s the easiest to make when you’re the shortest on time.

What You’ll need

Here are the ingredients you’ll need to make this easy skillet lasagna:

  • Italian sausage: sausage is packed with herbs and spices which give flavor to the entire skillet without you having to add ten different herbs and spices.
  • Fresh garlic: because every recipe needs to start with fresh garlic. ;)
  • Pasta sauce: I used a store-bought sauce here just to make the recipe super quick and easy, but you could always make your own from scratch using our weeknight pasta sauce recipe (sub Italian sausage for the beef).
  • Italian seasoning: an extra dose of herbs and spices just for good measure! Using a pre-made blend cuts down on the number of ingredients you have to measure.
  • Lasagna noodles: because this is “lasagna,” right?? We break the noodles into smaller pieces so they cook quickly and can be easily stirred into the sauce. You can use other pasta shapes if you prefer, but the cooking time may be slightly different.
  • Cheese: We used three cheeses in this recipe to make it extra cozy. A mixture of ricotta and Parmesan are added in dollops onto the pasta, then everything is covered in a blanket of melty mozzarella!

What Else Can I Add?

Another reason skillet lasagna is so great is that it’s actually quite versatile! You can add or substitute many of the ingredients to make it your own. Here are some ideas for add-ins or substitutions for the ingredients in skillet lasagna:

  • Sautéed vegetables: finely chop then sauté just about any vegetable in the skillet after the beef has been browned. Try zucchini, mushrooms, bell peppers, eggplant, or more. Make sure to cook out most of the water to avoid a soupy lasagna.
  • Meat: Add more meat or swap out the Italian sausage for ground beef, pork, or even diced chicken. Just make sure to add additional seasoning to the sauce to make up for what is lost in the Italian sausage.
  • Sauce: Experiment with different flavors of store-bought sauces. Make your sauce spicy by adding a pinch or two of crushed red pepper.
  • Cheese: try topping your lasagna with some crumbled feta for an extra kick!

What to Serve with Skillet Lasagna

I always love serving heavier dishes like lasagna with a light and simple side salad to brighten up the meal, but you also can’t forget the garlic bread for sopping up every last drop of that sauce!

Overhead view of freshly baked skillet lasagna.
Close up of skillet lasagna being scooped out of the skillet.
Print

Skillet Lasagna

Skillet Lasagna is a quick and easy weeknight dinner that will give you all the cozy vibes of a classic lasagna in half the time.
Course Dinner, Main Course
Cuisine American
Total Cost $9.01 recipe / $2.25 serving
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Calories 722kcal

Ingredients

Instructions

  • Add the Italian sausage and olive oil to a large deep skillet. Cook over medium heat until the sausage is cooked through.
  • Mince the garlic, add it to the skillet with the sausage, and continue to sauté over medium for one more minute.
  • Add the pasta sauce, Italian seasoning, and water to the skillet then stir to combine.
  • Break the lasagna noodles into one to two-inch pieces, then stir them into the sauce in the skillet.
  • Place a lid on the skillet, turn the heat up to medium-high, and allow the sauce to come up to a boil.
  • Once boiling, give the skillet a brief stir, replace the lid, then turn the heat down to medium-low. Let the noodles simmer in the sauce, stirring occasionally, until tender (about 15 minutes). If the sauce becomes too dry before the noodles are tender, add more water and continue to simmer.
  • While the noodles are simmering, stir together the ricotta, Parmesan, salt, and pepper in a separate bowl.
  • Once the noodles have cooked, add the ricotta mixture on top of the noodles in small dollops. Sprinkle the shredded mozzarella over top.
  • Place the skillet under your oven's broiler for a few minutes or just until the cheese is melted and slightly browned (make sure to use an oven-safe skillet, no lid). Or, place the lid on the skillet and continue to cook over medium-low heat until the cheese is melted. Serve hot and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 722kcal | Carbohydrates: 60g | Protein: 33g | Fat: 39g | Sodium: 1710mg | Fiber: 5g

How to Make Skillet Lasagna – Step by Step Photos

Browned Italian sausage in the skillet with minced garlic.

Brown ½ lb. Italian sausage in a deep skillet with 1 Tbsp olive oil over medium heat. Once browned, add two cloves of minced garlic and continue to sauté for one minute more.

Sauce, herbs, and water added to the skillet.

Add one 24oz. jar of your favorite pasta sauce, ½ tsp Italian seasoning blend, and 1 cup water to the skillet. Stir to combine.

Broken lasagna noodles in a bowl.

Break nine lasagna noodles (½ lb.) into one to two-inch pieces.

Noodles added to the sauce in the skillet.

Stir the broken lasagna noodles into the sauce in the skillet. Place a lid on top, turn the heat up to medium-high, and bring the sauce up to a boil. Once boiling, give the skillet a good stir, replace the lid, then turn the heat down to medium-low.

Cooked lasagna noodles in the sauce.

Allow the noodles to simmer in the sauce, stirring occasionally, until they are tender (about 15 minutes). If the sauce gets too thick before the noodles are tender, simply add a little more water and allow them to continue to simmer.

Ricotta, Parmesan, salt, and pepper in a bowl.

In a medium bowl, combine 1 cup ricotta cheese, ¼ cup grated Parmesan, ¼ tsp salt, and ¼ tsp pepper. Stir until evenly combined.

Cheese being added to the skillet lasagna.

Add the ricotta mixture to the skillet in dollops across the top, then sprinkle 1 cup shredded mozzarella over top.

Melted cheese on top of the skillet lasagna.

To get the cheese nice and melty and browned, place the skillet lasagna under your oven’s broiler for a few minutes (no lid and make sure you’re using an oven safe skillet and watch it closely!). Alternatively, you can place a lid on the skillet and let it cook over medium-low for a few minutes more until the cheese has melted.

Overhead view of skillet lasagna garnished with parsley.

Serve hot with some crusty garlic bread for dipping! 🤤 (garnished with parsley, not needed for flavor)

The post Skillet Lasagna appeared first on Budget Bytes.

Baked Ravioli

Baked Ravioli is an easy last-minute dinner that you can make on busy weeknights with just a few ingredients and no planning ahead!

The post Baked Ravioli appeared first on Budget Bytes.

Frozen ravioli is one of my favorite “cheat” ingredients. It’s a nice item to stash in your freezer for last-minute quick dinners when you don’t have anything else planned. And instead of just boiling them and adding sauce, sometimes I like to bake them up lasagna-style! This Baked Ravioli is a truly easy comfort food that takes next to no planning. You’re going to love it!

Overhead view of baked ravioli being scooped out of the dish.

What is Baked Ravioli?

This super simple dish is a lot like lasagna, but with a LOT less fuss. It’s simply layers of ravioli layered with a rich red meat sauce, then topped with cheese and baked to perfection. For this recipe we use a really simple homemade meat sauce to take everything up a notch, but you can totally use your favorite store-bought red sauce as a sub to make the baked ravioli even easier.

Here are the ingredients you’ll need for baked ravioli:

  • Italian sausage: The sausage makes this dish super filling and it also brings a lot of built-in herbs and spices that give the sauce and overall casserole a lot of flavor. You can substitute non-pork Italian sausage if preferred, but if you substitute plain ground pork or ground beef you’ll want to double-up on the seasonings in your sauce.
  • Yellow onion: Onion gives the sauce a nice natural sweetness to balance the acidity of the tomatoes, and a wonderfully savory base flavor.
  • Crushed tomatoes: this is the base of your red sauce. The fine texture of the tomatoes is just the right texture between chunky and puréed.
  • Italian seasoning: this simple store-bought seasoning mix is a one-stop shop for seasoning your red sauce. If you don’t have this, you can substitute a mix of dried basil, dried oregano, rosemary, marjoram, and thyme.
  • Frozen ravioli: the star of the show, frozen ravioli makes this dish come together so quickly and easily. Plus, you can stash it in the freezer for emergencies without it going bad! Use cheese ravioli for the most lasagna-like experience. If you use beef ravioli, you may want to layer in some cheese with your ravioli and sauce before baking, and reduce the amount of Italian sausage in the sauce.
  • Mozzarella: the final layer of gooey cheese that tops this simple casserole! You can use plain mozzarella or substitute with a mix of Italian cheeses, if you prefer.

Budget Options

I’ll admit, this recipe is a little indulgent with all of that sausage, and using convenience products, like frozen ravioli, will also make the cost a bit higher. BUT there are some swaps you can use to bring the cost of this recipe down even further. Here are some tips:

  • Swap half of the Italian sausage for sautéed mushrooms, peppers, or spinach.
  • Make your own Italian sausage by buying plain ground pork and adding in your own spices.
  • Buy your cheese in bulk to bring the price per cup down.
  • Use a store-bought red sauce (you’ll need about 32 oz.)
  • Watch for sales on the sausage and ravioli, then stash them in the freezer to “lock in” that sale price until you’re ready to make your baked ravioli!

How to Store Baked Ravioli

This baked ravioli will hold up in the fridge for about 4-5 days, so it’s great for meal prepping the week ahead! If you want to store it even longer, divide it into single serving portions and then once it’s chilled completely in the refrigerator you can transfer it to the freezer for longer storage (about three months). The frozen portions can be reheated quickly using a microwave for a super fast homemade meal!

Side shot of baked ravioli being scooped out of the dish.
Baked ravioli being scooped out of the baking dish.
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Baked Ravioli

Baked Ravioli is an easy last-minute dinner that you can make on busy weeknights with just a few ingredients and no planning ahead!
Course Dinner, Main Course
Cuisine American
Total Cost $16.18 recipe / $2.70 serving
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Calories 828kcal

Ingredients

  • 1 lb. Italian sausage $5.99
  • 1 yellow onion $0.37
  • 1 28oz. can crushed tomatoes $1.69
  • 1/4 cup tomato paste $0.45
  • 1 Tbsp Italian seasoning $0.30
  • 25 oz. frozen cheese ravioli $4.79
  • 2 cups shredded mozzarella $2.59
  • 1 Tbsp chopped fresh parsley (optional garnish) $0.10

Instructions

  • Add the Italian sausage to a large skillet and cook over medium until fully browned.
  • While the sausage is cooking, dice the onion. Add the onion to the skillet with the cooked sausage and continue to cook and stir over medium heat until the onion is soft and translucent.
  • Add the crushed tomatoes, tomato paste, and Italian seasoning to the skillet. Stir to combine and bring the sauce up to a simmer.
  • Once simmering, place a lid on the skillet, turn the heat down to medium-low, and allow the sauce to simmer, stirring occasionally, while you cook the ravioli.
  • Bring a large pot of water to a boil for the ravioli. Once boiling, add the ravioli and continue to boil for 3-4 minutes, or until cooked through (check the cooking instructions on the package for the recommended cook time). Drain the ravioli in a colander.
  • Preheat the oven to 350ºF. Add 1 cup of meat sauce to the bottom of a casserole dish and spread it to cover the surface.
  • Layer in half of the ravioli followed by half of the shredded mozzarella and 1 cup of sauce.
  • Layer in the second half of the ravioli followed by 1 cup of sauce and the second half of the shredded mozzarella.
  • Cover the casserole with foil and bake in the preheated oven for 20 minutes.
  • Remove the foil, turn the oven from bake to broil, then return the casserole to the oven. Broil for a few more minutes, watching very closely, or until the cheese is browned. Top with chopped parsley if desired, then enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 828kcal | Carbohydrates: 64g | Protein: 39g | Fat: 46g | Sodium: 1778mg | Fiber: 7g
Overhead view of a full pan of baked ravioli.

How to Make Baked Ravioli – Step by Step Photos

Browned sausage in a skillet.

Add 1 lb. Italian sausage to a large skillet and cook over medium heat, stirring often, until the sausage is fully browned.

Chopped onion added to the sausage.

While the sausage is cooking, dice one yellow onion. Add it to the skillet with the sausage and continue to cook until the onion is soft and translucent (about five minutes).

Tomatoes and spices added to the skillet.

Add one 28oz. can of crushed tomatoes, ¼ cup tomato paste, and 1 Tbsp Italian seasoning to the skillet. Stir to combine.

Finished meat sauce in the skillet.

Bring the sauce up to a simmer, then lower the heat to medium-low. Place a lid on the skillet and allow the sauce to simmer, stirring occasionally, while you cook the ravioli.

Cooked ravioli in the pot.

Bring a large pot of water to a boil for the ravioli. Once boiling, add one 25 oz. bag of frozen cheese ravioli and boil for 3-4 minutes, or until cooked through (check the recommended cook time on the package). Drain the ravioli in a colander.

Sauce being spread in a casserole dish.

Preheat the oven to 350ºF. Add about 1 cup of the meat sauce to the bottom of a glass casserole dish and spread it around to cover.

Cooked ravioli in the dish, cheese being sprinkled over top.

Layer in half of the cooked ravioli, then top with 1 cup of shredded mozzarella.

Second layers of sauce, ravioli, and cheese in the casserole dish.

Layer in another 1 cup sauce, the second half of the ravioli, another cup of sauce, then one final cup of shredded mozzarella cheese.

Baked ravioli with foil.

Cover the casserole with foil and bake in the preheated 350ºF oven for 20 minutes. Remove the foil, switch the oven from bake to broil, and return the casserole to the oven.

Finished baked ravioli topped with parsley.

Watch the casserole closely and broil for just a few minutes more or until the cheese is slightly browned on top (this can happen quickly, so keep a close eye). Remove from the oven, top with parsley (if desired) and enjoy!

Baked ravioli being scooped out of the baking dish.

The post Baked Ravioli appeared first on Budget Bytes.

Sheet Pan Pizza

Sheet-Pan Pizza is a low-effort recipe guaranteed to make any occasion special and satisfy cravings for take-out pizza at half the cost.

The post Sheet Pan Pizza appeared first on Budget Bytes.

Sheet Pan Pizza is the solution for anyone hoping to make crave-worthy, restaurant-quality pizza at home—at half the cost of carry-out! Our recipe for Sheet Pan Pizza will level up any casual date night in, make for an unforgettable family dinner, or serve as an interactive party dish where everyone helps pick the toppings. Sheet Pan Pizza is not just for special occasions. It’s also the perfect “take-out fake out” meal for two that will yield enough leftovers to check off some weekly meal prep!

A vertical image of a baked sheet pan pizza topped with pizza sauce, cheese, pepperonis, pickled jalepenos and honey that is not sliced.

WHAT IS SHEET PAN PIZZA?

This recipe for Sheet Pan Pizza combines my two favorite kinds of take-out pizza. The crust is a sturdy Foccacia bread, typically used for Sicilian-style “Grandma Pie,” that is baked and then covered edge-to-edge with tons of cheese and toppings—sort of like a Detroit-Style pizza—and then baked again! Sheet Pan Pizza is a fun way to feed a crowd and can easily be divided into sections so everyone in the family gets to have a few slices with their favorite sauce and toppings.

WHAT YOU NEED TO MAKE A SHEET PAN PIZZA:

  • A SHEET PAN: We suggest using a standard 18” x 13” rimmed metal baking sheet or the 16″ x 12.5″ x 1″ enamelware pan in our Shop.
  • PIZZA DOUGH: Our No-Knead Focaccia is oh-so-tasty on its own, but next level as the base of a giant pizza. Totally worth the extra time to make it from scratch! (You can also use store-bought pizza dough—see note below.)
  • OLIVE OIL: We used as little olive oil as possible to make this recipe budget-friendly. (Feel free to use a bit more!) You can substitute or mix it with plain cooking oil to reduce costs even more, but the pizza crust will lack the distinctive taste olive oil provides.
  • STORE-BOUGHT SAUCE: We chose a store-bought, traditional pizza sauce in order to keep things simple. You can totally make your own homemade pizza sauce! Or swap it out for a jar of alfredo sauce, vodka sauce, prepared pesto, or BBQ sauce!
  • TONS OF SHREDDED CHEESE: You need a good amount of cheese for this recipe, but it’s totally worth the extra ingredients to balance out all the bread, sauce, and toppings. 
  • YOUR FAVORITE PIZZA TOPPINGS: Keep it classic or mix it up—anything goes when it comes to Sheet Pan Pizza!
An extreme close up of a single slice of sheet pan pizza raised above the rest of the pizza with a spatula.

DO I HAVE TO MAKE MY OWN CRUST?

I would highly suggest making the pizza crust in this recipe – our shockingly-easy No-Knead Homemade Focaccia. It pretty much does the work on its own! You can substitute the homemade crust with 1 lb. of store-bought pizza dough for this Sheet Pan Pizza recipe (and start with the second set of instructions on the recipe card), but the results will be slightly different from the pizza we made.

TIP: Making Two Pizzas

  • If doubling the recipe: Prepare a doubled amount of pizza dough at once in a very large mixing bowl. Slice the large ball of dough in half (after the first ferment), and transfer each to its own 1/2 sheen pan for the second rise. Follow the recipe as written, also rotating and flipping the baking sheets halfway through both bakes so both pizzas cook evenly.
  • Alternatively, when making two smaller pizzas: Slice the risen ball of dough in half and transfer each to its own 1/4 sheet pan for the second rise. Split the remaining ingredients between the pizzas, and reduce both baking times by about 5 minutes each (also relying on the visual cues as a guide to prevent over-baking or under-baking the crust).

MAKE AHEAD & MAKE IT EASIER

  • You can make the dough for this Sheet Pan Pizza ahead and store it tightly covered in the fridge for up to 24 hours before baking it. Let it sit out at room temperature for about 30 minutes before transferring it to the sheet pan.
  • You can also pre-bake the pizza crust up to 8 hours ahead. Let the bread cool completely before covering it to keep it from getting soggy. When you’re ready to eat, just top the crust with sauce and toppings and bake it again for 10-15 minutes.
A horizontal image of a fully baked sheet pan pizza topped with pizza sauce, shredded cheese, pepperonis, jalepenos and honey that's held up with two white dish towels.
A vertical image of a baked sheet pan pizza topped with pizza sauce, cheese, pepperonis, pickled jalepenos and honey sliced and a spatula is removing the bottom right slice.
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Sheet Pan Pizza

Sheet Pan Pizza is a low-effort recipe guaranteed to make any occasion special and satisfy cravings for take-out pizza at half the cost.
Course Dinner, Main Course, Meal Prep
Cuisine American, Italian
Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 2 hours 45 minutes
Total Time 4 hours
Servings 7 people
Calories 539kcal
Cost $9.98 RECIPE / $1.41 SERVING

Equipment

Ingredients

Crust:

  • 4 cups all-purpose flour $0.61
  • 2 cups water $0.00
  • 1 1/2 tsp salt $0.03
  • 2 tsp instant yeast 0.48
  • 2 Tbsp cornmeal $0.03
  • 1 Tbsp olive oil* $0.15

Pizza:

  • 3 Tbsp olive oil, divided* $0.45
  • 1/2 tsp salt $0.01
  • 1/2 tsp Freshly cracked black pepper $0.02
  • 1/2 tsp Italian seasoning $0.05
  • 1/2 tsp red pepper flakes $0.05
  • 1 14oz. jar pizza sauce $1.59
  • 2 cups shredded mozzarella $2.49
  • 1/2 cup Parmesan cheese, shredded or grated $0.75
  • 1/2 cup pepperoni slices (about 3 oz.) $1.50
  • 1/3 cup sliced pickled jalapeños $0.66
  • 2 Tbsp honey $0.38

Instructions

Crust:

  • In a large mixing bowl, combine the flour, water, salt, and instant yeast. Stir until just combined and no streaks of flour remain.
  • Drizzle 1 tablespoon of olive oil around the sides of the bowl, and lift the dough with your hands to make sure the bottom and sides of the bowl are well-coated with the oil.
  • Cover the bowl and let the dough rise in a warm, dry place for 2 hours, or in the refrigerator for up to 24 hours. The dough should double in size and appear bubbly, wet, and very fluffy.**
  • Coat your fingers with a few drops of olive oil and then scrape the dough from the sides of the bowl, turning it over a few times to form a ball. Rest the dough for 5 minutes.

Pizza:

  • Brush 1 tablespoon of olive oil on the bottom and sides of 1 rimmed baking sheet and then sprinkle 2 tablespoons of cornmeal evenly on the bottom of the pan.
  • Coat the ball of pizza dough with 1 tablespoon of oil and flip it out of the bowl (oil side down) on the rimmed baking sheet, using a spatula to scrape any oil left in the bowl on top of the dough.
  • Gently press down the center of the dough and push it outward toward each corner of the pan. Let the dough rest again, uncovered, until it rises slightly and spreads to fill the sheet pan completely (About 30-45 minutes). While the dough rests, preheat the oven to 425℉.
  • Coat your fingers with oil and make dimples all over the dough, also pushing the dough into the corners again if needed. Brush the dough with the remaining 1 tablespoon of olive oil and sprinkle over the salt, fresh-cracked black pepper, Italian seasoning, and red pepper flakes. Bake the crust for 25 minutes, or until the surface of the bread is evenly golden brown.
  • Remove the crust from the oven and carefully spread the pizza sauce on top from edge to edge. Then top with the mozzarella cheese, parmesan cheese, pepperoni, pickled jalapenos, and if desired, a pinch of salt, pepper, and other seasonings
  • Bake the pizza for another 10-15 minutes or until the cheese has melted and started to brown.
  • Remove the pizza from the oven and drizzle the entire surface lightly with honey. Let it cool for 5 minutes and then slice the pizza into 15 squares. Serve each slice topped with more parmesan cheese and fresh-cracked black pepper.

See how we calculate recipe costs here.

Notes

* Olive oil will add a distinct flavor to the pizza crust but can be substituted (or mixed) with cooking oil to make this recipe more budget-friendly. 
** The dough may need more time to rise in the sheet pan if coming out of a cold refrigerator. 

Nutrition

Serving: 2slices | Calories: 539kcal | Carbohydrates: 65g | Protein: 20g | Fat: 22g | Sodium: 1225mg | Fiber: 3g

How to Make Sheet Pan pIzza – Step by Step Photos

Ingredients for a foccacia-style pizza crust mixed together in a white bowl with a wooden spatula sticking out of the bottom left side of the bowl.

Combine 4 cups of all-purpose flour, 2 cups of water, 1 ½ teaspoons of salt, and 2 teaspoons of instant yeast in a large bowl. (If using a single-serving packet of yeast, which contains about 2 1/4 teaspoons, you can use the whole thing!) Stir until just combined and no streaks of flour remain. Drizzle 1 tablespoon of olive oil around the sides of the bowl, and lift the dough with your hands to make sure the bottom is also coated. Cover the bowl and let it ferment in a warm, dry place for 2 hours or in the refrigerator for up to 24 hours. (If coming from the fridge, the dough may need an additional 30 minutes of resting time at room temperature.)

Ingredients for a no-knead focaccia style pizza crust after they have fermented for two hours in a white bowl. A left hand is stablizing the bowl with the right hand pulls the dough away from the side of the bowl.

After the first ferment, the dough should roughly double in size and appear bubbly, wet, and very fluffy. Scrape the dough off the sides of the bowl with your hands, turning it over a few times to form a ball. Let it rest in the bowl for about 5 minutes to prevent the dough from tearing. Brush the bottom and sides of the sheet pan with 1 tablespoon of olive oil and sprinkle 2 tablespoons of cornmeal evenly on the bottom.

Raw pizza dough that has been fermented once and turned out onto a rimmed baking sheet and pressed out into a rectangle for a second ferment.

Coat the ball of pizza dough with 1 tablespoon of olive oil and flip it out of the bowl onto the prepared sheet tray (oil side down), using a spatula to scrape any oil left in the bowl on top of the dough. Gently press down the center of the dough and push it outward toward each corner of the pan. Let the dough rest again, uncovered, until it spreads to fill the sheet pan completely (about 30-45 minutes). Preheat the oven to 425℉.

A raw pizza dough that has fermented for a second time on a rimmed baking tray, two hands are pressing dimples into the center of the dough.

Coat your fingers with oil and make dimples all over the dough, also pushing the dough into the corners again if needed. Brush the dough with the remaining 1 tablespoon of olive oil and sprinkle over a 1/2 teaspoon of salt, 1/2 teaspoon of freshly-cracked black pepper, 1/2 teaspoon of Italian seasoning, and 1/4 teaspoon of red pepper flakes.

A lightly golden pizza crust that was topped with olive oil, salt, pepper, italian seasoning and red pepper flakes and then baked.

Bake the crust for 25 minutes, or until the surface of the bread is lightly golden brown and has developed a still-tender, but firm crust. When pressed lightly (And carefully, don’t burn yourself!), the center of the crust should spring back and should look and feel fully cooked – not squish and soft.

A par-baked pizza crust on a rimmed baking tray that's topped with pizza sauce, shredded mozzarella cheese, parmesan cheese, pepperonis and pickled jalapeño slices that needs to be baked again.

Top the fully-baked pizza crust evenly from edge-to-edge with 1 1/2 cups of prepared pizza sauce (from a 14 oz. jar), 2 cups of shredded mozzarella cheese, 1/2 cup of shredded or grated parmesan cheese, 1/2 cup of pepperoni slices (about 3 oz. or half a standard package), 1/3 cup of pickled jalapenos (about 1/3 of a standard jar), and if desired, another pinch of salt, pepper, and other seasonings.

A fully baked sheet pan pizza that is golden brown and topped with crispy pepperonis, melted cheese and pickled jalapeño slices and a hand is drizzling honey on the right center of the pizza.

Bake the pizza for another 10-15 minutes or until the cheese has melted and started to brown. Remove the pizza from the oven and drizzle the entire surface lightly with honey. Let it cool for about 5 minutes (so the toppings don’t slide off), and slice the pizza into 15 squares. Serve each slice topped with more parmesan cheese and fresh-cracked black pepper.

An extreme close up of baked sheet pan pizza topped with pepperonis and jalepenos that's being drizzled with honey.

Y’all, I love the combo of sweet & spicy toppings we used in this recipe, but I’m always looking for new ideas for my next Sheet Pan Pizza Party! What sauces and toppings will you put on your Sheet Pan Pizza? Tell us in the comments! ~ Marion :)

The post Sheet Pan Pizza appeared first on Budget Bytes.