Category: parsley

Sausage Stuffing

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

The post Sausage Stuffing appeared first on Budget Bytes.

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

Overhead view of sausage stuffing in a casserole dish.

Ingredients

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

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

What’s the Best Bread for Stuffing?

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

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

Vegetarian and Vegan Option

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

Recipe Tips & Variations!

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

Make It Ahead

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

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

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

Equipment

Ingredients

Bread Cubes

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

Stuffing Ingredients

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

Instructions

Bread Cubes Directions

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

Stuffing Directions

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

See how we calculate recipe costs here.

Notes

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

Nutrition

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

how to make Sausage Stuffing – step by step photos

Bread cubes on a baking tray.

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

Ground sausage cooking in a skillet.

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

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

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

Cooked mirpoix in a casserole dish.

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

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

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

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

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

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

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

Sausage stuffing in a casserole dish before baking.

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

Finished sausage stuffing in a casserole dish.

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

Side view of sausage stuffing in a casserole dish.

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

More Thanksgiving Sides

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Squash Casserole

This easy Squash Casserole is creamy and cheesy with a buttery cracker crust. It’s full of sweet yellow squash and is SO simple to make!

The post Squash Casserole appeared first on Budget Bytes.

I’m pretty certain this easy Squash Casserole recipe will be the only one you make from now on! Why? The texture is perfect, thanks to the crumbled crackers, melt-in-your-mouth ribbons of onion, and perfectly cooked squash. The worst kind of squash is the kind that’s overcooked to oblivion and turns into mush—I promise this is not that!

A wooden spoon scooping some squash casserole out of a casserole dish.

What is Squash Casserole?

Squash casserole is a Southern classic that almost always makes an appearance at family gatherings, potlucks, and holiday dinners. There are a few variations, but for my recipe, I use yellow squash (also known as summer squash), butter, yellow onion, eggs, milk, Ritz crackers, seasonings, and a generous sprinkling of cheddar and Parmesan cheese. The cheesy cracker topping is perfectly crispy, while the squash filling is soft and creamy—it’s serious comfort food! This casserole is a delicious, home-cooked side dish for the holidays, but I think it’s equally perfect for any night of the week.

Ingredients

Here’s what you’ll need to make this yellow squash casserole recipe:

  • Yellow Squash: This sweet, mild squash is readily available during the summer months and can be found in most grocery stores year-round. You’ll need about 4 cups total (around 2-3 sliced squash, depending on the size). I go for a straight neck, but crooked neck yellow squash will also work. You can even use a mix of yellow squash and zucchini in this recipe (they’re from the same plant family!).
  • Yellow Onion: I use yellow onion as it has a mild, sweet flavor that pairs well with the squash. Slice your onion into thin strips (a julienne cut) so it melds into the casserole once cooked.
  • Cheddar Cheese & Parmesan: Makes this casserole extra cheesy and flavorful! I mix the cheddar into the filling and sprinkle the Parmesan on top for a perfect crispy topping.
  • Garlic: Makes everything taste better!
  • Salted Butter: Helps the onion to caramelize slightly, adding even more depth of flavor.
  • Eggs: Binds the filling and gives it a creamy texture.
  • Milk: My ingredient of choice for a creamy filling. It’s much cheaper than heavy cream and tastes just as good! Use any type of milk you like (whole, 2%, etc.).
  • Herbs & Spices: I add salt, fresh parsley, red pepper flakes, and black pepper, but feel free to play around with different herbs and make this your own.
  • Ritz Crackers: I use these little butter crackers in the filling and on top for a crunchy, buttery texture. You can use any type of butter cracker you like.

Recipe Tips!

  1. Don’t skip the saute step! This precooks your squash and helps release excess water to avoid a watery casserole. If there’s a lot of extra liquid in the bottom of your skillet after sauteing, drain it off before adding the veggies to your casserole dish.
  2. I recommend sauteing your squash until al dente (slightly firm, with a little bite). It’ll continue to cook and soften in the oven, so overcooking in the saute step might make it mushy.
  3. Shredding your own cheese is best for ultimate meltiness and flavor, but pre-shredded cheese will work in a pinch. Just note pre-shredded cheese often has added anti-caking agents, which can stop it from melting as smoothly as freshly shredded cheese.
  4. There’s no need to peel or de-seed your yellow squash! The skin and seeds are soft and tender—you won’t even notice them in the finished casserole.
  5. You can make this dish ahead of time by assembling it up to 1 day in advance, covering it with plastic wrap or foil, and refrigerating it until ready to bake. I wouldn’t add the Parmesan and cracker topping until just before baking to keep it crispy.

Serving Suggestions

I promise this recipe for squash casserole will be a welcome change from your usual steamed, boiled, or sauteed veggies! The creaminess goes well with any protein, but fried chicken is a popular pairing for a classic Southern meal. I also think it would be the perfect side dish for your turkey breast and cranberry sauce this Thanksgiving! Or, for a veggie main, I’d serve it with homestyle cornbread and a green salad tossed with a light vinaigrette—yum.

How to Store

Keep any leftovers in an airtight container and refrigerate for up to 3-4 days. Reheat in the microwave or in the oven at 350F until heated through. You can also freeze any leftovers for up to 3 months (just note the squash and the cracker crust might be softer after thawing!).

I’d portion the casserole into individual servings before freezing and then let them thaw in the refrigerator overnight before reheating.

Side view of squash casserole being scooped out of a casserole dish with a wooden spoon.
Overhead view of squash casserole in a casserole dish.
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Squash Casserole Recipe

This easy Squash Casserole is creamy and cheesy with a buttery cracker crust. It's full of sweet yellow squash and is SO simple to make!
Course Side Dish
Cuisine American
Total Cost ($5.81 recipe / $0.96 serving)
Prep Time 15 minutes
Cook Time 58 minutes
Total Time 1 hour 13 minutes
Servings 6 servings (¾ cup each)
Calories 207kcal
Author Jess – Budget Bytes

Equipment

  • 3 Quart Casserole Dish

Ingredients

  • 2-3 yellow squash, cut into ¼'' discs (about 4 cups) $2.20
  • ½ yellow onion, julienned (finely sliced) $0.47
  • ¾ cup shredded cheddar cheese $0.73
  • ¼ cup shredded Parmesan cheese $0.67
  • 3 cloves garlic, minced $0.09
  • 2 Tbsp salted butter $0.30
  • 1 tsp salt, divided $0.01
  • 2 eggs $0.44
  • ½ cup milk $0.14
  • ½ Tbsp fresh parsley $0.05
  • ½ tsp freshly cracked black pepper $0.02
  • ¼ tsp red pepper flakes $0.15
  • 18 Ritz crackers, crushed and divided $0.54

Instructions

  • Preheat oven to 350F. Gather your yellow squash cut into discs, sliced yellow onion, shredded cheddar, shredded Parmesan, and minced garlic cloves.
  • In a large skillet, melt salted butter and add yellow onion and ¼ tsp salt over medium heat until tender and starting to caramelize, about 6 minutes
  • Add squash and cook until “al dente” but not too soft, about 5 minutes.
  • Add minced garlic, cook for 2 minutes until fragrant.
  • Transfer cooked veggies to casserole dish.
  • Beat eggs with milk, fresh parsley, remaining salt, black pepper, and red pepper flakes, and pour egg mixture over the squash in the casserole dish.
  • Add half the Ritz crackers and the shredded cheddar to a bowl. Mix to combine.
  • Stir in the Ritz cracker and cheese mixture into the casserole dish with the squash.
  • Top the casserole with the remaining Ritz crackers.
  • Sprinkle over the shredded Parmesan.
  • Bake the casserole for 45 minutes.

See how we calculate recipe costs here.

Notes

I used a 3-quart casserole dish.

Nutrition

Serving: 1serving (¾ cup) | Calories: 207kcal | Carbohydrates: 12g | Protein: 9g | Fat: 14g | Sodium: 689mg | Fiber: 2g

how to make Squash Casserole – step by step photos

Sliced squash, onions, minced garlic, and shredded cheeses on a wooden chopping board.

Preheat oven to 350F. Gather 2-3 yellow squash (cut into ¼” discs, about 4 cups total), ½ a finely sliced yellow onion, ¾ cup shredded cheddar, ¼ cup shredded Parmesan, and 3 minced garlic cloves

Sliced onions in a skillet.

In a large skillet, melt 2 Tbsp salted butter and add the sliced ½ yellow onion and ¼ tsp salt over medium heat until tender and starting to caramelize, about 6 minutes.

Sliced yellow squash cooking in a skillet with onions.

Add the 4 cups sliced squash and cook until “al dente” but not too soft, about 5 minutes.

Sliced yellow squash cooking in a skillet with onions and minced garlic.

Add the 3 minced garlic cloves, cook for 2 minutes until fragrant.

Slices of squash and onions in a casserole dish.

Transfer cooked veggies to casserole dish.

A bowl pouring cream sauce over squash casserole.

Beat 2 eggs with ½ cup milk, ½ Tbsp fresh parsley, remaining salt, ½ tsp black pepper, and ¼ tsp red pepper flakes, and pour egg mixture over the squash in the casserole dish.

Crushed ritz and shredded cheese in a bowl.

Add half the crushed 18 Ritz crackers and the ¾ cup shredded cheddar to a bowl. Mix to combine.

A spoon mixing squash casserole ingredients together in a casserole dish.

Stir in the Ritz cracker and cheese mixture into the casserole dish with the squash.

A hand sprinkling crushed ritz crackers over a squash casserole in a casserole dish.

Top the casserole with the remaining Ritz crackers.

Squash casserole topped with shredded cheese in a casserole dish.

Sprinkle over ¼ cup shredded Parmesan.

Baked squash casserole in a casserole dish.

Bake the casserole for 45 minutes.

Overhead view of squash casserole in a casserole dish.

This yummy casserole is the perfect way to showcase yellow squash. It’s simple to make with budget-friendly ingredients—what more could you want?!

More Easy Casserole Recipes

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Crock Pot Chicken Pot Pie with Biscuits

This hearty crock pot chicken pot pie recipe is quick to prep with mostly ready-made ingredients. Just toss the chicken in the crockpot with the other ingredients and let it slow simmer for hours. When you’re ready, top with some baked Bisquick biscuit…

This hearty crock pot chicken pot pie recipe is quick to prep with mostly ready-made ingredients. Just toss the chicken in the crockpot with the other ingredients and let it slow simmer for hours. When you're ready, top with some baked Bisquick biscuits and dig in!

Roast Turkey Breast

No matter if you are prepping weekly meals or hosting a small holiday gathering, roast turkey breast is a great option. Lightly seasoned with fresh herbs, and cooked with onions and broth, it’s always tender and juicy. And leftovers make excellent soup…

No matter if you are prepping weekly meals or hosting a small holiday gathering, roast turkey breast is a great option. Lightly seasoned with fresh herbs, and cooked with onions and broth, it’s always tender and juicy. And leftovers make excellent soups, salads, or sandwiches for easy meals all week long.

Vegetarian Meatloaf

This vegetarian meatloaf is hearty and pleases even the most passionate meat eaters! This family favorite recipe with loads of…

This vegetarian meatloaf is hearty and pleases even the most passionate meat eaters! This family favorite recipe with loads of 5 star reviews from readers. We’ve made it more times than we can count, and everyone always loves it.

Vegetarian Meatloaf

Every now and then you come across a recipe that is a cut above the rest – one that makes everything you’ve made before pale in comparison. We present: our vegetarian meatloaf recipe! 

This meatloaf is made entirely of nuts, rice, mushrooms, onions, herbs, and cheese. Somehow, it all melds into an appearance and texture just like a meatloaf—and it tastes amazing. As in, better than the meat version! It’s perfect for dinner parties, as a Thanksgiving main dish, or for Christmas dinner. My mom always requests this for family dinners, and she’s a huge meat lover—so that’s saying something.

The secrets to a meaty flavor and texture

This meatloaf is incredibly hearty, the perfect vegetarian recipe for meat lovers. My mom is a huge carnivore, and she absolutely adores this recipe! She even requests to make it every time that we come home for a visit. It’s kind of mind-boggling how tasty this vegetarian meatloaf turns out. You’d almost swear from the texture that it’s an actual meatloaf! Here are some of the secrets:

  1. Mushrooms: Once the meatloaf is cooked, you won’t know there are any mushrooms. But they are essential to the savory flavor and a chewy texture.
  2. Toasted nuts. Another secret is a mixture of cashews and walnuts that are toasted in the oven until golden and fragrant. Combined with the sautéed mushrooms, toasted nuts add a subtle meaty flavor to the dish and give this nut loaf some texture.
  3. Swiss cheese & cottage cheese: Swiss cheese brings a subtle meatiness and cottage cheese brings in the perfect texture complement.
Vegetarian Meatloaf

It’s not just us! Here are a few real reader comments who gave this recipe a 5 star rating:

  • “I had to tell you how fantastic this vegetarian meatloaf was! So flavorful and easy to make! Even my son, who loves his meat, loved it!” -Karin
  • “This Vegetarian Meatloaf is Freaking AWESOME!! Worth the time to chop everything up. Definitely will make it again.” -Nora

Recipe overview

This vegetarian meatloaf recipe requires a bit of time to make, but the end result is totally worth it! To make this veggie meatloaf, here are the basic steps (or go to the full recipe below):

  1. Cook the rice: Cook the brown rice. Doing this in advance cuts down on prep time.
  2. Toast the nuts: Toast walnuts and cashews in the oven until golden brown.
  3. Sauté the onion and mushrooms: Sauté the veggies with herbs and spices.
  4. Mix: Combine the rice, nuts, and mushroom mixture with parsley, cottage cheese, Swiss cheese, eggs, salt, and pepper.
  5. Bake: Butter a loaf pan, line the bottom with parchment paper and butter again. Pour in the mixture and bake about 1 hour at 375°F or until golden brown. Allow to cool about 20 minutes before slicing.

Storing leftovers

This vegetarian meatloaf stores very well as leftovers! Here’s what to do:

  • Refrigerate. Leftovers can be stored for a 2 to 3 days in the refrigerator.
  • Freeze. This vegetarian meatloaf freezes perfectly! Slice it into pieces and place it in a sealable container in the freezer. Reheat the meatloaf in a 375°F oven.

Sides to pair with meatloaf

If you’re entertaining and looking for dinner party recipes, this vegetarian meatloaf is a fantastic fit for a dinner party. Our family makes it often over the holidays, as a vegetarian Thanksgiving recipe or for Christmas dinner. It always pleases meat eaters: even my meat and potatoes grandparents!

A few side dishes that work well with meatloaf are mashed potatoes or mashed sweet potatoes, crispy Brussels sprouts, sauteed broccoli or broccolini, green beans almondine, roasted potatoes, or shaved Brussels sprout salad.

Dietary notes

This vegetarian meatloaf recipe is vegetarian and gluten free.

Frequently asked questions

Can I make this ahead of time?

Yes! You can either prepare it a day ahead and refrigerate before baking, or bake and freeze in slices. To reheat frozen slices, warm in a 375°F oven until heated through.

Can I substitute different cheeses?

Yes, many commenters have successfully used cheddar, mozzarella, or Gruyere instead of Swiss cheese. The cottage cheese is important for texture but can be replaced with Greek yogurt.

What if I’m allergic to nuts?

Unfortunately, the nuts are essential to this recipe’s texture and structure. There’s currently no tested nut-free version.

How finely should I chop the nuts?

Aim for a coarse chop, similar to the texture of panko breadcrumbs. Don’t grind them into a powder—some texture is good.

What mushrooms work best?

While the recipe calls for a mix of cremini and shiitake, many commenters have successfully used just cremini or button mushrooms. The mushrooms are essential to the recipe’s texture and flavor and can’t be omitted.

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Vegetarian Meatloaf (Fan Favorite!)

Vegetarian Meatloaf
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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 62 reviews

This vegetarian meatloaf is hearty and pleases even the most passionate of meat eaters! It’s a family favorite dinner party recipe.

  • Author: Sonja Overhiser
  • Prep Time: 1 hour
  • Cook Time: 1 hour
  • Total Time: 2 hours
  • Yield: 8 to 10
  • Category: Main Dish
  • Method: Baked
  • Cuisine: American

Ingredients

  • 1 ½ cups cooked brown rice 
  • 1 ½ cups walnuts
  • ½ cup cashews
  • 1 yellow onion
  • 3 cloves garlic
  • 3 ounces shiitake mushrooms
  • 3 ounces baby bella mushrooms (aka cremini)
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons olive oil
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 4 large eggs
  • 1 cup cottage cheese
  • 12 ounces Swiss cheese, grated
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

Instructions

  1. Prepare the brown rice using Stovetop Brown Rice or Instant Pot Brown Rice. (You’ll need ½ cup dry rice to yield 1 ½ cups cooked; or you cook 1 cup dry rice and save the leftovers.)
  2. Preheat oven to 375°F.
  3. Place 1 ½ cup walnuts and ½ cup cashews on a baking sheet and toast for 8-10 minutes, until lightly browned. Allow to cool.
  4. Meanwhile, finely chop 1 onion and mince 3 cloves garlic. Clean and finely chop the mushrooms. Finely chop the 2 tablespoons fresh parsley. When the nuts have cooled, finely chop them with a knife or in a food processor.
  5. In a large skillet, heat about 2 tablespoons olive oil. Add the onion and garlic and cook until translucent, about 3 minutes. Add the mushrooms, 1 teaspoon marjoram, 1 teaspoon thyme, and 1 teaspoon sage. Cook about 5 minutes, until the mushrooms are golden. Transfer to a large bowl.
  6. In a small bowl, lightly beat together 4 eggs.
  7. In the large bowl, combine the onion and mushroom mixture with the toasted walnuts and cashews, parsley, 1 ½ cups cooked rice, 1 cup cottage cheese, 12 ounces Swiss cheese, beaten eggs, 1 teaspoon kosher salt, and ½ teaspoon freshly ground black pepper.
  8. Butter a 9-inch loaf pan, line the bottom with parchment paper, and butter it again. Pour the mixture from the bowl into the pan.
  9. Bake 1 hour until golden brown. Let cool in pan for 20 minutes, then invert loaf and remove from pan. Slice into pieces and serve warm. Leftovers can be stored for a few day in the refrigerator or a few months in the freezer (cut into pieces). Reheat in a 375°F oven.

Notes

Adapted from Martha Stewart

Roasted Acorn Squash

This easy Acorn Squash recipe is roasted with savory spices, brown sugar, and sweet raisins. Perfect for holiday spreads or everyday meals.

The post Roasted Acorn Squash appeared first on Budget Bytes.

Acorn Squash is one of my favorite varieties of squash. It’s pretty dynamic, and you’ll be hard-pressed to find someone who hates the flavor. It’s mild, nutty, and so pleasing to the eye! Cutting the squash into slices rather than halves stretches this already budget-friendly side dish even further. I rub each slice in a warming marinade, which is speckled with cinnamon and raisins (the raisins become caramelized in the oven!), and then roast them until tender. I think this roasted Acorn Squash recipe should make its way onto your holiday dinner spread, and it’s so easy to make!

Roasted acorn squash with raisins and fresh parsley on a white serving platter.

What is Acorn Squash?

If you’re unfamiliar with acorn squash, it’s a winter squash variety known for its small size, distinct ribbed skin, and mild flavor. The flesh becomes creamy and almost buttery when roasted—perfect for a comforting side dish. It’s also packed with vitamins A, C, and potassium! This squash is perfect for stuffing, like in our wild rice stuffed acorn squash recipe, but roasting in a simple seasoning blend lets the natural flavor shine through. It also makes an excellent star ingredient in a blended soup!

I use olive oil, poultry seasoning, minced garlic, brown sugar, and cinnamon for a savory-sweet balance in this recipe. But my secret ingredient to add a unique pop of flavor to savory dishes like this is raisins. Their natural sweetness really bring out the earthy, nutty flavor in the squash by adding some contrast.

Ingredients

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

  • Acorn Squash: A perfectly ripe acorn squash will be firm, heavy for its size, and be a deep green color. They might also have some orange coloring on the skin, which is normal. Avoid squash with soft spots or cracks. If your squash is hard to cut, try poking some holes in it with a fork and microwaving for 1-2 minutes to soften it up. I recommend doing this for any squash recipe, like my roasted butternut squash, as some squash can be tough to cut through!
  • Olive Oil: Helps the seasonings to stick and adds richness to the final dish.
  • Seasonings: Salt, black pepper, cinnamon, and poultry seasoning (a blend of sage, thyme, rosemary, and other herbs) make up the simple yet flavorful seasoning mix.
  • Brown Sugar: I opted for light brown sugar in this recipe rather than honey or maple syrup. The molasses in the brown sugar pairs perfectly with the savory poultry seasoning and adds a nice depth of flavor. But if you have maple syrup on hand, you could save some squash and make our smoky maple roasted acorn squash, too!
  • Raisins: Use any color raisins you like.
  • Garlic: Adds a savory bite and balances out the sweetness from the brown sugar and raisins.
  • Fresh Parsley: For garnishing. The pop of green against the yellow squash would look amazing on your holiday dinner table!

How to Serve

This oven roasted acorn squash makes a cozy side dish for Thanksgiving or any fall meal. It pairs well with meats, such as baked ham or pot roast. For a vegetarian option, serve it alongside a hearty sweet potato black bean skillet or a tomato pie. You could even add extra toppings to match your meal, like a sprinkle of feta cheese or Parmesan for some umami, caramelized onions, or candied pecans for added crunch! A little citrus zest and sour cream on top is another great way to serve these roasted slices of perfection!

Can You Eat Acorn Squash Skin?

Yes, the skin is edible! It softens slightly when baked, but you can easily separate it from the flesh with a fork when eating if you don’t like the texture. I don’t peel my squash because the skin helps the slices keep their beautifully scalloped shape. I also like the visual contrast between the green skin and buttery yellow flesh. Whether you plan to eat the skin or not, be sure to thoroughly wash the outside of the squash before cutting.

Storage Instructions

Roasted acorn squash is great for meal-prepping. You can store leftovers in an airtight container in the refrigerator for up to four days. Reheat them in the oven, air fryer, or microwave until warmed through. You can also try freezing the cooked squash for up to three months, but note the texture may change when thawed. If that happens, you could always use your frozen squash slices in soups, stews, or casseroles.

Overhead view of roasted acorn squash slices on a white plate.
Roasted acorn squash with raisins and fresh parsley on a white serving platter.
Print

Roasted Acorn Squash Recipe

This easy Acorn Squash recipe is roasted with savory spices, brown sugar, and sweet raisins. Perfect for holiday spreads or everyday meals.
Course Side Dish
Cuisine American
Total Cost ($6.75 recipe / $0.75 serving)
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 9 servings (28 pieces total, 2-3 per serving)
Calories 101kcal
Author Jess – Budget Bytes

Equipment

Ingredients

  • 3 Tbsp olive oil $0.57
  • ½ tsp salt $0.01
  • ½ tsp freshly cracked black pepper $0.04
  • ¼ tsp poultry seasoning $0.05
  • 2 cloves garlic, minced $0.06
  • 1 Tbsp brown sugar $0.03
  • ⅛ tsp cinnamon $0.01
  • 3 Tbsp raisins (any color), divided $0.36
  • 2 acorn squash $5.58
  • 1 Tbsp fresh parsley, minced $0.04

Instructions

  • In a mixing bowl, combine olive oil, salt, black pepper, poultry seasoning, minced garlic, brown sugar, and cinnamon.
  • Whisk to combine marinade ingredients and add 2 Tbsp raisins, stirring to coat them evenly.
  • Cut acorn squash in half lengthwise and remove seeds. Then, cut ½-inch wide slices (half rings, width-wise).
  • Add the cut squash slices to a large size mixing bowl and pour the marinade over top.
  • Rub the mixture into the squash with your hands. Alternatively, you can use a basting brush.
  • Spread dressed squash and the 2 Tbsp marinated raisins out on lined baking sheets. Drizzle any leftover marinade on top of the slices of squash.
  • Bake at 425F for 20 minutes, flipping the slices half way through.
  • Top with fresh minced parsley and remaining 1 Tbsp of uncooked raisins.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 101kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Sodium: 134mg | Fiber: 2g
Side view close up of roasted acorn squash slices on a white serving platter.

how to Make Roasted Acorn Squash Slices – step by step photos

Sugar, oil, minced garlic, and seasonings in a mixing bowl.

In a mixing bowl, combine 3 Tbsp olive oil, ½ tsp salt, ½ tsp black pepper, ¼ tsp poultry seasoning, 2 cloves minced garlic, 1 Tbsp brown sugar, and ⅛ tsp cinnamon.

Oil, seasonings, and raisins added to a mixing bowl.

Whisk to combine marinade ingredients and add 2 Tbsp raisins, stirring to coat them evenly.

Half a deseeded acorn squash on a chopping board with the other half cut into slices.

Cut 2 acorn squash in half lengthwise and remove seeds. Then, cut ½-inch wide slices (half rings, width-wise).

Oil and raisin marinade on acorn squash slices in a mixing bowl.

Add the cut squash slices to a large size mixing bowl and pour the marinade over top.

Acorn squash slices coated in oil, seasonings, and raisins in a mixing bowl.

Rub the mixture into the squash with your hands. Alternatively, you can use a basting brush.

Acorn squash slices coated in oil and raisins on a baking sheet.

Spread dressed squash and the 2 Tbsp marinated raisins out on lined baking sheets. Drizzle any leftover marinade on top of the slices of squash.

Roasted acorn squash slices on a baking sheet.

Bake at 425F for 20 minutes, flipping the slices half way through.

Overhead view of a roasted acorn squash pieces on a white plate with a fork digging into a slice.

Top with 1 Tbsp fresh minced parsley and remaining 1 Tbsp of uncooked raisins. Doesn’t the squash look so pretty?! And it tastes even better than it looks!

More Easy Squash Recipes

The post Roasted Acorn Squash appeared first on Budget Bytes.

Shakshuka

This simple Shakshuka recipe features poached eggs in a tomato sauce seasoned with warming spices. Easily customized and totally vegetarian!

The post Shakshuka appeared first on Budget Bytes.

Maybe it’s an unpopular opinion, but I prefer a savory breakfast to a sweet breakfast 10/10. I’m even happier when my breakfast has a spicy kick to it, and this simple Shakshuka recipe delivers! Loaded with fragrant spices, this hearty and filling homemade Shakshuka pleases all the senses with great textures, deep flavors, and a beautiful red color that comes out of the oven sizzling hot. You won’t be disappointed. Not to mention, the leftovers are even better, making this vegetarian budget-friendly staple a regular in my breakfast recipe rotation.

Overhead view of shakshuka in a cast iron skillet.

What is Shakshuka?

Shakshuka, also known as shakshouka and chakchouka, is believed to have originated in Tunisia and is a staple dish in many North African and Middle Eastern countries. In some Arabic dialects, “shakshuka” translates to “all mixed up’ or “mixture,” which perfectly describes this flavorful recipe. Eggs are gently poached in a spicy red pepper and tomato sauce, which is seasoned with fragrant spices like cardamom, cumin, paprika, and chili powder. It’s a one-pan meal often served for breakfast, but I’d never say no to having it for dinner!

Ingredients

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

  • Olive Oil: Softens the veggies and adds some healthy fats.
  • Vegetables: Yellow onion, red bell pepper, and celery add texture and bulk out the sauce.
  • Seasonings: Salt, black pepper, smoked paprika, cumin, and cayenne pepper are traditional seasonings in many egg shakshuka recipes. I also add oregano, cinnamon, and cardamom for even more depth of flavor. (If cardamom isn’t a spice you often gravitate towards, I recommend giving it a try! It adds so much warmth and complexity to dishes, like in this recipe or these chai spiced scones.)
  • Jalapeño: I said I love a spicy kick! If you’re not into spicy, you can skip the cayenne and add only 1 jalapeño, or skip the jalapeño altogether and add a green bell pepper.
  • Garlic: A staple in many savory recipes.
  • Canned Fire Roasted Diced Tomatoes: Adds a smoky note to the sauce. Plain diced tomatoes will also work.
  • Tomato Paste: Creates an even richer tomato flavor.
  • Lemon: I use the zest from a lemon and one tablespoon of lemon juice to brighten up the flavors.
  • Sugar: A small amount of sugar helps balance out the acidity of the tomatoes.
  • Water: Depending on how thick you like your sauce, you can add a little water to thin it out.
  • Eggs: Use as many or as few eggs as you like, depending on how many servings you want. You don’t even need to use eggs if you want to make a vegan version or you don’t like eggs! The tomato sauce is flavorful enough on its own, and you can skip the oven step altogether if you don’t use eggs.
  • Fresh Parsley: For garnishing.

What Else Can I Add?

This is a great ‘clear your fridge out’ recipe because it’s so forgiving and tastes great no matter what you throw in. Here are some fun variations you can try:

  • Add in extra veggies like zucchini, mushrooms, or spinach.
  • Pour in some canned chickpeas or beans to make a smoky white bean shakshuka.
  • If you eat meat, cook up ground beef or sausage before adding the other ingredients.
  • Switch out the fresh jalapeño for canned green chilies and use cilantro instead of parsley for a southwestern twist (like in this salsa poached eggs recipe!)
  • Olives, capers, or artichoke hearts would also be delicious additions to the sauce.
  • Top with crumbled feta or dollops of labneh (cheese made from strained yogurt) for a creamy, tangy contrast.

Eggs in Purgatory vs Shakshuka

Shakshuka is often compared to other baked egg recipes, such as Italian eggs in purgatory. While they’re prepared in a similar way (eggs cooked in tomato sauce), eggs in purgatory have a more Italian influence, with ingredients like basil and Parmesan. This differs from shakshuka, which has North African and Middle Eastern flavors, utilizing spices like cumin and cardamom. Also, eggs in purgatory recipes don’t usually include red bell pepper—a staple in shakshuka. Both are delicious in their own right but originate from different regions and have distinct flavor profiles!

Serving Suggestions

My family loves this recipe served with sliced avocado and fresh pita bread. A side of white bean hummus or falafel would be delicious, too! But whatever you do, you MUST serve this with some sort of bread to soak up all of that delicious sauce—a slice of no-knead bread, homemade garlic bread, or even focaccia rolls—anything you like! A side salad like our Mediterranean tuna salad, falafel salad, or even this street corn salad would be perfect for lunch or dinner.

How to Store

This recipe tastes just as good when served as leftovers! Let your baked shakshuka cool completely before storing in an airtight container in the fridge for 1-2 days (with eggs) or 3-4 days (without eggs). For freezing, remove the eggs and store in a freezer-safe container for up to 6 months. Let it thaw before reheating on the stove top. You can always add fresh eggs when reheating for a hot breakfast or dinner option!

Overhead view of shakshuka on a plate with avocado and pitta bread.
Overhead view of shakshuka in a cast iron skillet.
Print

Shakshuka Recipe

This simple Shakshuka recipe features poached eggs in a tomato sauce seasoned with warming spices. Easily customized and totally vegetarian!
Course Breakfast, Dinner
Cuisine Tunisian
Total Cost ($10.15 recipe / $2.53 serving)
Prep Time 5 minutes
Cook Time 34 minutes
Total Time 39 minutes
Servings 4 servings (1.5 cups per serving)
Calories 210kcal
Author Jess – Budget Bytes

Equipment

Ingredients

  • 3 Tbsp olive oil $0.57
  • 1 large yellow onion, diced $0.94
  • 1 red bell pepper, diced $1.48
  • 2 jalapeño, seeded and diced $0.80
  • 5 ribs celery, diced $0.75
  • 2 tsp salt $0.02
  • 2 Tbsp smoked paprika $0.98
  • 1 ½ tsp cardamom $1.02
  • ¼ tsp cinnamon $0.02
  • ¼ tsp cayenne pepper $0.06
  • 1 tsp oregano $0.21
  • 1 tsp cumin $0.08
  • ½ tsp freshly cracked black pepper $0.04
  • 4 cloves garlic, minced $0.12
  • 1 14.5 oz can fire roasted diced tomatoes, with juices* $1.23
  • 2 Tbsp tomato paste $0.14
  • 1 lemon, zested + 1 Tbsp juice $0.68
  • 2 tsp sugar $0.01
  • 1 cup water, as needed $0.00
  • 3 eggs (optional)** (see note) $0.90
  • 2 Tbsp fresh parsley for garnish $0.10

Instructions

  • Preheat oven to 350 degrees. Drizzle olive oil in a large, oven-safe skillet or oven-safe sauté pan and add diced yellow onion, diced red bell pepper, seeded and diced jalapeño, and diced celery. Add salt, smoked paprika, cardamom, cinnamon, cayenne pepper, oregano, cumin and black pepper.
  • Stir and cook down on medium heat until all vegetables are softened and spices are fragrant, about 10-12 minutes.
  • Add minced garlic, fire roasted diced tomatoes with juices, tomato paste, lemon zest and juice, and sugar. Stir and cook an additional 10 minutes, until fragrant and well-combined. Add water, as needed to thin out the sauce if you want it to be a little more brothy and less thick. I like mine to be the consistency of a hearty stew or chili, but not pasty.
  • Make egg-size dents in the sauce with the back of a large spoon or a ladle, and crack an egg into each spot. You can add one egg for however many people you are trying to serve.**
  • Transfer the pan with the eggs to the preheated oven for 8-12 min until the egg whites are opaque.*** Top with black pepper and fresh parsley.
  • Serve with toasted pita and fresh avocado (optional). Enjoy!

See how we calculate recipe costs here.

Notes

*If you can’t find fire roasted diced tomatoes in a can, plain diced tomatoes work just fine.
**This recipe makes at least 4 hearty servings. We used 3 eggs in the studio because one of our taste testers does not eat eggs. You can stretch this recipe further than 4 servings if everyone is having it with eggs and you serve this with toasted or grilled pita!
***If you’re planning to enjoy this without eggs, you can skip the oven step.

Nutrition

Serving: 1.5cups | Calories: 210kcal | Carbohydrates: 16g | Protein: 7g | Fat: 15g | Sodium: 1330mg | Fiber: 5g
Side view of shakshuka on a plate with avocado and pita bread.

how to make Shakshuka – step by step photos

Mirepoix and seasonings added to a skillet to make shakshuka.

Preheat oven to 350 degrees. Drizzle 3 Tbsp olive oil in a large, oven-safe skillet or oven-safe sauté pan and add 1 diced yellow onion, 1 diced red bell pepper, 2 seeded and diced jalapeño, and 5 diced ribs celery. Add 2 tsp salt, 2 Tbsp smoked paprika, 1 ½ tsp cardamom, ¼ tsp cinnamon, ¼ tsp cayenne pepper, 1 tsp oregano, 1 tsp cumin and ½ tsp black pepper.

Mirepoix vegetables cooked down in a skillet for shakshuka.

Stir and cook down on medium heat until all vegetables are softened and spices are fragrant, about 10-12 minutes.

Diced tomatoes, garlic, and lemon juice added to softened vegetable in a skillet for shakshuka.

Add 4 cloves minced garlic, a 14.5 oz can of fire roasted diced tomatoes with juices, 2 Tbsp tomato paste, lemon zest from 1 lemon, 1 Tbsp lemon juice, and 2 tsp sugar. Stir and cook an additional 10 minutes, until fragrant and well-combined. Add 1 cup water, as needed to thin out the sauce if you want it to be a little more brothy and less thick. I like mine to be the consistency of a hearty stew or chili, but not pasty.

A hand adding an egg to shakshuka in a skillet.

Make egg-size dents in the sauce with the back of a large spoon or a ladle, and crack an egg into each spot. You can add one egg for however many people you are trying to serve.

Finished shakshuka in a skillet, sprinkled with fresh parsley.

Transfer the pan with the eggs to the preheated oven for 8-12 min until the egg whites are opaque. Top with black pepper and 2 Tbsp fresh parsley. Serve with toasted pita and fresh avocado (optional). Enjoy!

Side view of shakshuka on a plate with avocado and pita bread, with the yolk broken.

If you’re serving this recipe for shakshuka with eggs, break the yolk and let it ooze into the tomato sauce for maximum flavor explosion!

More Baked Egg Recipes

The post Shakshuka appeared first on Budget Bytes.

Lasagna Soup

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

The post Lasagna Soup appeared first on Budget Bytes.

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

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

What Is Lasagna Soup?

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

Ingredients For Lasagna Soup

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

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

Recipe Tips & Variations

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

Serving Suggestions

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

Storing & Freezing Leftovers

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

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

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

Lasagna Soup

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

Equipment

Ingredients

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

Cheese Topping

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

Instructions

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

See how we calculate recipe costs here.

Nutrition

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

How to Make Lasagna Soup – Step by Step Photos

Italian sausage browned in a dutch oven.

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

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

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

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

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

Broken lasagna noodles in a white bowl.

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

Lasagna noodles added to soup pot with chicken broth.

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

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

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

Cheese mixture mixed together in a small bowl.

Mix all of the ingredients together well.

Cooked Lasagna Soup in dutch oven.

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

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

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

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

More Delicious Soup Recipes

The post Lasagna Soup appeared first on Budget Bytes.

Falafel Gyros with Tzatziki

This falafel gyro recipe features crispy homemade falafel balls and chilled tangy tzatziki salad wrapped in warm pita bread for an authentic flavor. It is entirely vegan, easy to make, and perfect for lunch or dinner. There’s nothing like sinking your teeth into a flavorful falafel gyro. This recipe will show you how to make…

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The post Falafel Gyros with Tzatziki appeared first on My Pure Plants.

This falafel gyro recipe features crispy homemade falafel balls and chilled tangy tzatziki salad wrapped in warm pita bread for an authentic flavor. It is entirely vegan, easy to make, and perfect for lunch or dinner.

3 pitas folded and stuffed with 2 brown falafel balls, white grated cucumber salad, tomato and purple onion slices. A black bowl of white grated cucumber sauce is placed next to them.

There’s nothing like sinking your teeth into a flavorful falafel gyro. This recipe will show you how to make the best falafel balls, a refreshing tzatziki sauce, and the perfect pita bread. It is a healthy, meatless meal that is so satisfying.

For more delicious vegan falafel recipes, take a look at my falafel sandwiches with maple dijon tahini dressing.

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❤️ Why you’ll love it

I absolutely love how the homemade falafel balls in this recipe are crispy on the outside and have a fluffy, slightly nutty, and herby flavor on the inside. They are a traditional Middle Eastern dish made with chickpeas, herbs, and spices.

The tzatziki sauce, on the other hand, is the perfect accompaniment to the falafel. It is a creamy, tangy sauce made with dairy-free yogurt, cucumber, garlic, and dill. It is not only delicious but also very refreshing.

When you combine these two elements in a warm pita bread, along with fresh vegetables, you get a well-balanced, flavorful, and satisfying meal that is not only vegan but also a family favorite. Plus, the different textures and flavors in this recipe make it a go-to for me whenever I want to impress my family and friends.

1 pita folded and stuffed with 2 brown falafel balls, white grated cucumber salad, tomato and purple onion slices.

🧾 Key ingredients

This falafel gyro recipe calls for ingredients that are easy to find and that will give you a burst of flavor in every bite. You can find most of these ingredients at your local grocery store or your favorite food market.

Homemade falafel balls are, of course, the star of this dish. These flavorful, herb-packed chickpea patties provide a satisfying and protein-rich element to your gyro. You can make them from scratch or buy them pre-made.

Vegan tzatziki sauce brings the gyros together with their fresh, tangy flavor and perfect level of creaminess.

Cherry tomatoes and purple onion are fresh, crisp, and colorful additions to your falafel gyro. They add a pop of sweetness and a crunch that contrasts beautifully with the soft, savory falafel and pita bread.

Pita bread is the perfect vehicle for all the delicious ingredients in this falafel gyro. It’s soft and pillowy and can be easily filled with falafel, tzatziki, and fresh vegetables.

🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.

🥘 Equipment

To make this delicious falafel gyro recipe, a high-speed food processor is an absolute must. It is the key to achieving the perfect, fluffy texture for your falafel mixture.

👩‍🍳 Instructions

Preparing the ingredients

STEP 1
Prepare your vegan falafel balls using the falafel recipe provided.

A wooden spoon with one dark brown crispy falafel ball just above a pan of boiling oil.

STEP 2
Make the tzatziki sauce according to the provided recipe and set it aside.

3 pitas folded and stuffed with 2 brown falafel balls, white grated cucumber salad, tomato and purple onion slices. A black bowl of white grated cucumber sauce is placed next to them.

STEP 3
Warm the pita bread. You can do this in a grill pan, skillet, or in the oven for best results.

Making the falafel gyro

STEP 1
Prepare your pita bread for filling. If you are using large wraps, fill them as you would a tortilla wrap. If you are using smaller pita bread, cut the upper third and open it up to form a pocket.

STEP 2
Fill the pita bread with the prepared ingredients. Start with a layer of tzatziki sauce, followed by two to four falafel balls, a couple of tomato pieces, and some purple onion slices.

STEP 3
If you have chosen to make a pocket with the pita bread, place the falafel balls in first, then add a drizzle of tzatziki sauce on top.

3 pitas folded and stuffed with 2 brown falafel balls, white grated cucumber salad, tomato and purple onion slices. A black bowl of white grated cucumber sauce is placed next to them. Leftover ingredients are placed in balls and on plates around it.

💡 Expert tip

The key to a perfect falafel gyro lies in the texture of your falafel balls. Be sure not to over-process your chickpea mixture; a slightly coarse texture will give your falafel a satisfying, crunchy exterior. Also, take care when shaping your falafel balls; compact them just enough to hold together, but not so much that they become dense.

🔄 Variations

Try a different sauce. Instead of tzatziki, consider using hummus for a unique flavor. It will add a creamy texture and a rich, nutty flavor that complements the falafel beautifully.

Experiment with the fillings. Add some fresh lettuce or cucumbers for extra crunch and a pop of color. These vegetables will bring a refreshing twist to the gyro and provide additional texture.

If you like a bit of heat in your food, consider adding a few slices of jalapeno or a drizzle of hot sauce. This will give your gyro a spicy kick without overpowering the other flavors.

Lot of items in a white board including falafel balls on top of lettuce leaves, charcoaled pita breads, grated cucumber in yoghurt sauce, orange hummus, olives, chopped green red salad, light brown sauce, cherry tomatoes, orange peppers, sliced cucumber, breadsticks and crackers.

🥣 Serving ideas

Falafel gyro is a versatile dish that can be enjoyed in a variety of ways. It is a perfect meal for lunch, dinner, or even as a late-night snack.

You can serve falafel gyro wrapped in a large pita or naan bread. Or cut the upper ⅓ and open it up to shape pita pockets. This way, it can be a great on-the-go meal, perfect for a day at the beach or a picnic in the park.

If you prefer a more formal presentation, you can also serve it on a plate. It can be a main dish with French fries or roasted potatoes. Place a small bowl of tzatziki sauce as a dip next to it for a refreshing addition.

If you are a fan of salads, falafel gyro can also be enjoyed as a salad bowl. Make a vegan Greek salad, lentil tabbouleh, or any other Mediterranean or Middle Eastern-inspired lettuce or bean salad, and place the falafel balls on top. It is a delicious way to add a protein boost to your salad.

If you are hosting a gathering, consider including falafel gyro as part of a platter board. It can be a part of a Mediterranean grazing board, as well as a falafel platter. This way, your guests can enjoy a variety of flavors and textures in one meal.

3 pitas folded and stuffed with 2 brown falafel balls, white grated cucumber salad, tomato and purple onion slices. A black bowl of white grated cucumber sauce is placed next to them. Leftover ingredients are placed in balls and on plates around it.

❄️ Storing tips

Storing and reheating this vegan falafel gyro is easy, and the best part is that the separate components can be stored individually.

To store, allow the falafel to cool completely before placing it in an airtight container. The tzatziki should also be stored in a separate airtight container.

I do not recommend freezing the assembled gyro. The pita bread may become soggy and the cherry tomatoes and onions may lose their fresh crunch. However, you can freeze the falafel balls.

To reheat the falafel, preheat your oven to 350°F and place them on a baking sheet. Bake for 10-15 minutes, or until they are heated through and crispy.

🤔 FAQs

Can I use store-bought falafel for this recipe?

Yes, you can definitely use store-bought falafel if you are short on time or do not have all the ingredients to make it from scratch. However, I always recommend making your own falafel at home. This way, you know exactly what is going into it and can adjust the seasoning to your liking.

What can I use instead of tzatziki sauce?

If you do not have or do not like tzatziki sauce, you can use hummus or tahini sauce instead. These are both traditional accompaniments to falafel and will work well in this recipe.

Can I use a different type of bread?

Yes, if you do not have pita bread, you can use any type of flatbread or wrap. You can also use sandwich bread, but it will not give you the same gyro-style sandwich.

What other toppings can I add?

You can add a variety of toppings to your falalfel gyro, depending on your personal preference. Some popular options include shredded lettuce, cucumber slices, pickled vegetables, and hot sauce. Just make sure not to overfill your pita, or it will be difficult to eat.

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3 pitas folded and stuffed with 2 brown falafel balls, white grated cucumber salad, tomato and purple onion slices. A black bowl of white grated cucumber sauce is placed next to them.
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Falafel Gyros with Tzatziki

This falafel gyro recipe features crispy homemade falafel balls and chilled tangy tzatziki salad wrapped in warm pita bread for an authentic flavor. It is entirely vegan, easy to make, and perfect for lunch or dinner.
Course Main Course
Cuisine Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Soy-free, Vegan, Vegetarian
Keyword falafel and gyro, falafel gyros, vegan gyros
Prep Time 20 minutes
Cook Time 15 minutes
Chilling time 1 hour
Total Time 35 minutes
Servings 8 pitas
Calories 304kcal
Author Nandor Barta

Equipment

Ingredients

Homemade Falafel

Tzatziki

  • 8 oz Cucumber
  • 2 cloves Garlic
  • 1 tsp Fresh dill or dried
  • ½ cup Dairy-free yogurt (plain)
  • ½ cup Vegan sour cream
  • ½ Tbsp White wine vinegar
  • 1 Tbsp Olive oil
  • ½ tsp Salt
  • ⅛ tsp Black pepper

Other items

  • 8 Pita bread use gluten-free
  • 16 Cherry tomatoes
  • ½ Purple onion
US Customary – Metric

Instructions

How to make homemade falafel?

  • Soak dry chickpeas in cold water overnight, but don’t cook them.
  • Use a food processor and add chopped onion, garlic, fresh herbs, salt, black pepper, cumin, baking soda, and water.
  • Pulse them until you get a creamy, grainy texture. Just pulse, not puree. If you overwork them, you’ll get a mush.
  • Empty the food processor into a large mixing bowl. Add sesame seeds and mix them well.
  • Chill the falafel mixture in the fridge for at least 1 hour before using a spoon or your palms to form balls out of the chilled mixture
  • Preheat a large pan over medium heat. Add sunflower oil or coconut oil (not olive oil, but something that is high-heat resistant and suitable for deep frying).
  • Gently place a couple of balls in the hot oil. Don’t drop it as hot oil can splash up and can cause blisters. Don’t overcrowd the pan as well.
  • Fry them for approx. 5 minutes. Fried balls should be brown but not burnt and vibrant green in the middle. We usually place them on a paper towel to capture any excess oil.

How to make tzatziki?

  • Wash the cucumber and use a large hole cheese grater and grate it. I never peel them and you don’t need to either.
  • Take a large bowl and place the grated cucumber in it. Sprinkle it with salt and wait for 5-10 minutes for the cucumber to release water.
  • When you see water, squeeze the grated cucumber in between your palms or use a cheese cloth, or kitchen towel. Squeeze it as hard as you can. The more moisture you live, your chances will be higher to end up with a runny sauce.
  • Take a small bowl and add all sauce ingredients (yogurt, sour cream, white wine vinegar, olive oil, finely chopped garlic, dill, salt, and black pepper). Mix them well.
  • Finally, add the sauce to the grated cucumber and mix again.

Assemble

  • Warm the pita bread in a grill pan, in a skillet, or in the oven. We don't recommend using a microwave because it just makes it dry.
  • Especially if you have large wraps, you can fill them like you would a tortilla wrap. Or you can cut the upper â…“ and open it up to shape pita pockets.
  • Depending on the size pita you can add 2-4 falafel balls, 2-3 Tablespoons of tzatziki, a couple of tomato pieces, and some purple onion slices. If you make pita pockets, we recommend scooping some tzatziki first, then the balls, and drizzling some more on top.

Video

Nutrition

Serving: 1pita | Calories: 304kcal | Carbohydrates: 52g | Protein: 11g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 900mg | Potassium: 415mg | Fiber: 7g | Sugar: 9g | Vitamin A: 584IU | Vitamin C: 16mg | Calcium: 93mg | Iron: 4mg

The post Falafel Gyros with Tzatziki appeared first on My Pure Plants.

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

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