Category: Sausage Recipes

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
Author Beth – Budget Bytes

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)

More Lasagna Inspired Recipes

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.
Print

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
Author Beth – Budget Bytes

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.

More Delicious Casserole Recipes:

The post Baked Ravioli appeared first on Budget Bytes.

Pasta with Sausage and Peppers

Pasta with sausage and peppers is an easy dinner idea that is filling, flavorful, and makes great leftovers for lunch the next day!

The post Pasta with Sausage and Peppers appeared first on Budget Bytes.

Simple pasta dinners are kind of my specialty and this easy pasta with sausage and peppers is definitely one of my favorites. It’s a super quick meal, the leftovers are great for lunch the next day (or the next *few* days), and it’s surprisingly hearty for just how simple it is. So the next time you need a quick dinner fix, give this pasta with sausage and peppers a try. I think you’re going to love it!

Close up of a skillet full of pasta with sausage and peppers.

What’s in Pasta with Sausage and Peppers

One of the main reasons that I love this recipe is that it’s incredibly simple. The Italian sausage is already chock-full of herbs and spices, so you don’t have to add a whole lot more to the skillet to make everything flavorful. Here’s all you’ll need to make this awesome pasta dish:

  • Italian Sausage: makes this dish hearty and adds TONS of flavor to the meal.
  • Onion and Bell Peppers: these vegetables add color, texture, and a slight sweetness to the meal, which perfectly balances the rich sausage and spicy red pepper.
  • Seasonings: I kept the seasonings simple since the sausage will add so much flavor. All you need is some fresh garlic, basil, oregano, and crushed red pepper. But you could totally use an Italian seasoning blend in place of the individual herbs.
  • Pasta: I like to use penne pasta for this dish because the shape pairs well with the size of the sausage and peppers, and the ribbed texture helps grab onto the sauce.
  • Jarred Pasta Sauce: Using a store-bought sauce keeps this recipe incredibly simple and the ingredient list short. It’s a shortcut worth taking, IMHO!
  • Feta: a little sprinkle of feta cheese on top adds one last pop of flavor that really takes this dish to the next level! If you don’t have feta, a little grated Parmesan would also be awesome. ;)

What Kind of Sausage to Use

I think Italian sausage pairs best with this recipe and sweet, hot, or mild Italian sausage will all work fine. I prefer to use sausage in links so I can slice it into medallions, but you could also use loose Italian sausage if that’s what’s available.

If you prefer a chicken sausage to pork, you could definitely use that, just make sure it’s seasoned similarly to Italian sausage. You may also need to add a little extra fat to the skillet to make up for the fat that renders out of the pork sausage.

What Kind of Sauce to Use

I seriously love this dish with literally any kind of jarred pasta sauce, and for that reason I usually just reach for the most generic and inexpensive red sauce available. This time around I used Kroger’s Tomato + Basil tomato sauce. Nothing fancy, but still good, and definitely inexpensive! If you want to make your own sauce, you can try our simple Weeknight Pasta Sauce recipe (minus the ground beef).

Overhead view of a bowl full of pasta with sausage and peppers.
Overhead view of a bowl full of pasta with sausage and peppers.
Print

Pasta with Sausage and Peppers

Pasta with sausage and peppers is an easy dinner idea that is filling, flavorful, and makes great leftovers for lunch the next day!
Course Dinner, Main Course
Cuisine American
Total Cost $7.56 recipe / $1.89 serving
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 517kcal
Author Beth – Budget Bytes

Ingredients

  • 2 Italian sausage links (about ½ lb.) $2.40
  • 1 Tbsp cooking oil $0.04
  • 1 red bell pepper $1.50
  • 1 yellow onion $0.37
  • 1 24oz. jar pasta sauce $1.67
  • 1/2 tsp dried basil $0.05
  • 1/2 tsp dried oregano $0.05
  • 1/4 tsp crushed red pepper $0.02
  • 1/2 lb. penne pasta $0.67
  • 1 oz. feta, crumbled $0.69
  • 1 Tbsp chopped parsley (optional) $0.10

Instructions

  • Heat a large skillet over medium. Add the cooking oil and sausage links to the skillet and cook the sausage for a few minutes on each side, or until well browned (it does not need to be cooked through at this point).
  • Remove the sausage to a clean cutting board and slice the sausage into medallions. Return the sausage to the skillet and continue to cook until the sausage is cooked through and browned on the cut sides. Remove the sausage to a clean plate.
  • Meanwhile, slice the bell pepper and onion into thin strips. Add the sliced onion and bell pepper to the skillet after removing the sausage. Stir and cook the vegetables over medium heat, just until they begin to soften slightly.
  • Add the sausage back to the skillet along with the pasta sauce, basil, oregano, and red pepper to the skillet. Stir everything to combine and heat through.
  • Bring a large pot of water to a boil for the pasta. Once boiling, add the pasta and continue to boil until tender (about 7 minutes). Drain the pasta in a colander, then add it to the skillet and stir to combine with the sauce.
  • Top the skillet with crumbled feta and chopped parsley (if desired), then serve.

See how we calculate recipe costs here.

Nutrition

Serving: 1bowl | Calories: 517kcal | Carbohydrates: 57g | Protein: 19g | Fat: 24g | Sodium: 1310mg | Fiber: 6g
Side view of pasta with sausage and peppers in the skillet.

How to Make Pasta with sausage – Step by Step Photos

Cooked sausage links in a skillet.

Heat 1 Tbsp cooking oil in a large skillet over medium. Once hot, add two Italian sausage links (about ½ lb. total) to the skillet and cook on each side until well browned. The sausage will not be cooked through at this point, but that’s okay.

Sliced sausage on a cutting board.

Remove the partially cooked sausage to a cutting board and slice them into ¼-½ inch wide medallions.

Fully cooked sliced sausage in the skillet.

Return the sliced sausage to the skillet and continue cooking over medium heat until the sausage is browned on the cut sides. Remove the cooked sausage to a clean bowl.

Sliced bell pepper and yellow onion on a cutting board.

Meanwhile, slice one red bell pepper and one yellow onion into ¼-inch wide strips.

Cooked peppers and onions in the skillet.

Add the sliced peppers and onions to the skillet with the remaining fat from the sausage. Continue to cook over medium heat until the peppers and onions just begin to soften. The moisture from the vegetables will help lift the browned bits from the sausage off the bottom of the skillet.

Sauce and seasoning being added to the skillet.

Add the cooked sausage back to the skillet along with one 24 oz. jar of pasta sauce, ½ tsp dried basil, ½ tsp dried oregano, and ¼ tsp crushed red pepper. Stir everything to combine and heat through.

Adding cooked penne to the skillet.

Bring a pot of water to a boil for the pasta. Once boiling, add ½ lb. penne pasta and continue to boil until tender (about 7 minutes). Drain the penne in a colander, then add it to the skillet with the sauce. Stir to combine.

Feta being sprinkled over top of the skillet.

Sprinkle a small amount of crumbled feta (about 1 oz.) and a little chopped parsley (if desired) over top just before serving.

Overhead view of a skillet with sausage and peppers being stirred with a wooden spoon.

Enjoy!

More Easy Pasta Recipes

The post Pasta with Sausage and Peppers appeared first on Budget Bytes.

Queso Fundido

If you’re looking for a smash hit appetizer that’s easy to make and feeds loads of people, you definitely need to try this simple recipe for unctuous Queso Fundido.

The post Queso Fundido appeared first on Budget Bytes.

If you’re looking for a smash hit appetizer that’s easy to make and feeds loads of people, try this recipe for unctuous Queso Fundido. This simple Mexican melted cheese and sausage dip can silence even the rowdiest table because everyone’s too busy stuffing their face to do much more than grunt in approval.

Overhead shot of Queso Fundido in a cast iron pan with a hand dipping a chip into it.

What’s The Difference Between Queso and Queso Fundido?

Though the name of this traditional Mexican comfort food translates to “melted cheese,” don’t confuse it with its Tex-Mex cousin, Queso. In their simplest forms, Queso is just a bowl of melted yellow cheese, while Queso Fundido is white cheese melted over a second major component: chorizo.

Ingredients for Queso fundido

You only need two ingredients to make a traditional Queso Fundido: Mexican Chorizo and white Mexican melting cheese. Then, garnish it with green onions, tomatoes, or cilantro. Serve it with soft tortillas or thick tortilla chips. If you’re not a fan of Mexican Chorizo, you can substitute it with any other sausage. You can even make this dish vegetarian by using soy-based chorizo.

What cheese can I use to make Queso Fundido?

The best cheeses for this dish are Queso Asadero, Queso de Oaxaca, Queso Quesadilla, or Queso Chihuahua AKA Menonita. You can also use shredded Mexican cheese blend, Monterey Jack, or Mozzarella. Steer clear of Queso Fresco, Cotija, or Ranchero, which don’t melt well.

Side shot of Queso Fundido in a cast iron pan with a hand dipping a chip into it.

How to Store Leftover Queso Fundido

Place any leftovers in an air-tight container. Make sure there is a little breathing room left in the container, and press a sheet of plastic on the surface of the dip before sealing it. This helps prevent a thick skin from forming. Refrigerate for up to three days. Freeze for up to three months.

How To Reheat Queso Fundido

If reheating from frozen, thaw the Queso Fundido overnight in the fridge. To reheat, place the Queso Fundido in a non-stick pan and set it over medium heat. Stir until the cheese warms and loosens. It might separate, with a pool of water forming at the top of the dip. That’s ok. Just keep stirring. If the consistency is too thick, you can thin it with a few tablespoons of heavy cream or whole milk.

Overhead shot of Queso Fundido in a cast iron pan.
Overhead shot of Queso Fundido in a cast iron pan with a hand dipping a chip into it.
Print

Queso Fundido

If you're looking for a smash hit appetizer that's easy to make and feeds loads of people, you definitely need to try this simple recipe for unctuous Queso Fundido.
Course Appetizer
Cuisine Mexican
Total Cost ($10.60 recipe / $1.33 serving)
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 servings
Calories 441kcal
Author Monti – Budget Bytes

Ingredients

  • 1 Tbsp cooking oil $0.04
  • 1 lb. Mexican chorizo, beef or pork $4.58
  • 20 oz. queso quesadilla, shredded $5.98

Instructions

  • Preheat oven to 300°F. Remove the chorizo from its casing (if any) and grate the cheese on the largest holes of a box grater.
  • Set an oven-safe skillet over medium heat, and add the tablespoon of oil. Cook the chorizo for 7 to 8 minutes, until the fat renders and the sausage is bubbly.
  • Drain the fat from the skillet, reserving 3 tablespoons of chorizo for garnish. If it's very greasy, place it on top of paper towels to get as much fat off of it as possible before putting it back in the pan. Top the chorizo with the grated cheese.
  • Place the skillet in the oven and cook for 5 to 7 minutes, until the cheese is melted and bubbly. Place the skillet on a heat-proof surface, garnish with reserved chorizo, and serve immediately.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 441kcal | Carbohydrates: 5g | Protein: 23g | Fat: 36g | Sodium: 1038mg
Overhead shot of Queso Fundido in a cast iron pan with a hand dipping a chip into it.

How to Make Queso Fundido – Step by Step Photos

Overhead shot of chorizo and cheese in their [packaging on a counter top.

Preheat oven to 300°F. Remove the chorizo from its casing (if any) and grate the cheese on the largest holes of a box grater.

Overhead shot of chorizo cooking in a cast iron pan with a slotted spoon in it.

Set an oven-safe skillet over medium heat, and add the tablespoon of oil. Cook the chorizo for 7 to 8 minutes, until the fat renders and the sausage is bubbly. Chorizo tends to stick, so stir the pan frequently and don’t turn up the heat.

Overhead shot of chorizo topped with shredded cheese in a cast iron pan.

Drain the fat from the skillet and reserve about 3 tablespoons of chorizo for garnish. If the chorizo is very fatty, place it on top of paper towels to get as much fat off of it as possible before putting it back in the pan. Top the chorizo with the grated cheese.

Overhead shot of Queso Fundido in a cast iron pan with a hand sprinkling sliced green onions on top.

Place the skillet in the oven and cook for 5 to 7 minutes, until the cheese is melted and bubbly. Don’t overcook the cheese, as it will clump. Place the skillet on a heat-proof surface, garnish with reserved chorizo, and serve immediately. If you wish, you can also garnish with sliced green onions, diced tomatoes, or chopped cilantro leaves.

Overhead shot of Queso Fundido in a cast iron pan .

Great Salsas To Serve With Queso Fundido

Serve Queso Fundido with sour cream, pickled jalapeños, flour or corn tortillas, tortilla chips, and your favorite salsa. Try:

caption

The post Queso Fundido appeared first on Budget Bytes.

Easy Homemade Lasagna

This easy homemade lasagna recipe has layers of homemade meat sauce, tender lasagna noodles, and a rich combination of melty cheeses!

The post Easy Homemade Lasagna appeared first on Budget Bytes.

Have you seen the price of lasagna in restaurants lately? The last time I saw lasagna on a menu it was $20… per slice! Talk about sticker shock. So I knew that if I was going to get my lasagna fix, I would have to make it at home. Make no mistake, it’s a splurge whether you order it at a restaurant or make it at home because it’s chock full of meat and cheesy goodness. But at least homemade lasagna is closer to $20 for the whole pan, not per slice. 😅

Overhead view of a sliced lasagna with one slice being lifted from the pan.

The Three Main Components of Lasagna

Lasagna is the perfect trifecta of ingredients: pasta, tomatoes, and cheese. Or, more specifically, the three main components of a classic lasagna are a red meat sauce, lasagna noodles, and a mix of ricotta and other cheeses. You can swap out any of these three components to make different styles of lasagna (white lasagna, vegetarian lasagna, spinach lasagna, etc.) but the recipe we have for you today is a classic lasagna with a tomato-based meat sauce, ricotta cheese blend, and lasagna noodles.

How to Layer Lasagna

There are no hard rules when it comes to layering lasagna (don’t @ me if you disagree), but there is one method that will make your life a whole lot easier. For a stress-free lasagna, layer the lasagna in the following order:

  • Sauce first (this keeps the noodles from sticking to the bottom of the dish)
  • Lasagna noodles
  • Cheese (it’s easier to spread the cheese on top of the solid noodles than on the sauce)
  • Repeat: sauce – noodles – cheese two more times
  • Finish with sauce and more cheese

Not into layering? Try our Baked Ziti recipe! It has all the same great flavors but with an easier free-form construction.

Homemade Lasagna is so Worth It

Making homemade lasagna is not exactly a quick dinner fix. It definitely takes a little time and effort, but it’s oh-so worth it! The layers of rich seasoned red sauce, the tender noodles, and plenty of melty cheese make it the epitome of comfort food. Plus, lasagna is very freezer-friendly, so you can put in the work once and enjoy the fruits of your labor for weeks to come.

Overhead view of a full pan of lasagna.

How to Freeze Lasagna

Freeze after baking: Allow the lasagna to cool slightly, then it divide into single portions. Chill each portion in a resealable container in the refrigerator, then transfer it to the freezer for long-term storage. The lasagna will stay good in the freezer for about three months. To reheat, simply grab a slice out of the freezer and reheat it in the microwave. For best results, I suggest using the defrost mode first, then microwaving on high until heated through.

Freeze before baking: If you prefer to freeze first and bake later, simply follow the recipe below all the way through the layering step, then cover and chill the lasagna fully in the refrigerator. Once chilled, transfer to the freezer (in an air-tight container) and freeze until solid. To bake the frozen lasagna, let it thaw completely in the refrigerator for a full 24 hours first. Then bake as directed, adding an additional 10 minutes to compensate for the chilled ingredients.

Budget-Friendly Ingredient Swaps

If you’re looking to make your homemade lasagna even more budget-friendly, here are a few ingredients you can swap to bring the total price down:

  • Substitute the ricotta cheese with small curd cottage cheese (this does produce a “looser” texture to the lasagna filling.
  • Substitute half of the Italian sausage for sautéed mushrooms. You may need to add extra Italian seasoning to make up for what’s in the missing sausage.
  • Use a store-bought red sauce instead of making your own (some brands are more expensive, so make sure to comparison shop!).
  • Buy your mozzarella in large blocks to get a lower price per ounce. Freeze half for later.

What to Serve with Lasagna

You just spent all that time making your masterpiece homemade lasagna, so I suggest keeping the sides simple. You really can’t beat some homemade garlic bread and a simple side salad! Or maybe you just want a little snacky-snack appetizer to serve while the lasagna is in the oven? If that’s the case, some Bruschetta is your ticket!

Side view of a slice of lasagna being lifted out of the pan.
Side view of a slice of lasagna being lifted out of the pan.
Print

Homemade Lasagna

This easy homemade lasagna recipe has layers of homemade meat sauce, tender lasagna noodles, and a rich combination of melty cheeses!
Course Dinner, Main Course
Cuisine Italian
Total Cost $14.96 recipe / $1.66 serving
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 9
Calories 539kcal
Author Beth – Budget Bytes

Ingredients

  • 1 lb. Italian sausage $3.99
  • 1 yellow onion $0.37
  • 1 28oz. can crushed tomatoes $1.69
  • 3 oz. tomato paste (about 5 Tbsp) $0.45
  • 1 Tbsp Italian seasoning $0.30
  • 2 cups whole milk ricotta $3.19
  • 1 cup shredded Italian cheese blend $1.25
  • 1 large egg $0.21
  • 1/4 tsp freshly cracked pepper $0.02
  • 9 lasagna noodles (about ½ lb.) $0.90
  • 2 cups shredded mozzarella $2.49
  • 1 Tbsp chopped fresh parsley (optional garnish) $0.10

Instructions

  • Add the Italian sausage to a deep skillet and cook over medium heat until browned. While the sausage is cooking, dice the onion and then add it to the skillet with the sausage. Continue to stir and cook until the onion has softened (about 3 minutes).
  • Add the crushed tomatoes, tomato paste, and Italian seasoning to the skillet and stir to combine. Partially cover the skillet with a lid, turn the heat down to medium-low, and let the sauce simmer while you prepare the other ingredients. Stir the saue occasionally as it cooks.
  • Preheat the oven to 350ºF. Add the ricotta cheese, Italian cheese blend, egg, and pepper to a bowl, then stir to combine. Set the cheese mixture aside.
  • Fill a large pot with water and add ½ Tbsp salt. Bring the pot of water to a boil. Once boiling, add the lasagna noodles and cook just until tender (about 8 minutes). Drain the noodles in a colander.
  • Spread about 1 cup of sauce over the bottom of a 9×13-inch casserole dish. Lay three lasagna noodles on top of the sauce. Spread ⅓ of the cheese mixture evenly over the noodles. Repeat the layers (sauce, noodles, cheese) two more times. Finish with the remaining sauce, then top with the shredded mozzarella.
  • Cover the lasagna with foil and bake for 40 minutes. After 40 minutes, remove the foil, turn the oven from bake to broil, and broil for about 5 minutes or just until the cheese gets a little brown on top. Watch the lasagna closely as it broils!
  • Top the lasagna with chopped parsley if desired. Slice the lasagna into nine (or twelve) pieces and serve!

See how we calculate recipe costs here.

Nutrition

Serving: 1slice | Calories: 539kcal | Carbohydrates: 34g | Protein: 28g | Fat: 33g | Sodium: 796mg | Fiber: 3g
Overhead view of a pan full of homemade lasagna

How to Make Lasagna – Step by Step Photos

Browned sausage and onions in a deep skillet.

Start by browning 1 lb. of Italian sausage in a deep skillet. While the sausage cooks, dice a yellow onion. Add the diced onion to the sausage and continue to cook for a few minutes more, or until the onion has softened.

tomatoes and herbs added to meat and onions in the skillet.

Add one 28 oz. can of crushed tomatoes, ½ of a 6 oz. can of tomato paste (about 5 Tbsp), and 1 Tbsp Italian seasoning. Stir to combine.

Finished meat sauce in the skillet.

Partially cover the pan with a lid, turn the heat down to medium-low, and let the sauce simmer while you prepare the rest of the ingredients. Stir the sauce occasionally as it simmers.

Cheese filling ingredients in a bowl.

Preheat the oven to 350ºF. Next, prepare the cheese filling. Add 2 cups whole milk ricotta, 1 cup shredded Italian cheese blend, 1 large egg, and ¼ tsp freshly cracked pepper to a bowl. Stir until everything is evenly combined, then set the cheese aside.

Boiled lasagna noodles in a Dutch oven.

Fill a large pot with water and add ½ Tbsp salt. Bring the water to a boil, then add 9 lasagna noodles. Boil the noodles just until they’re tender (about 8 minutes), making sure not to overcook the noodles. Soft noodles tear easily and they will get mushy as the lasagna bakes. Drain the noodles in a colander.

Lasagna being layered into the casserole dish.

Spread about 1 cup of the meat sauce over the bottom of a large baking dish. Lay three lasagna noodles on top of the sauce. Divide the cheese mixture into three portions (one for each layer of the lasagna), then spread one of the portions evenly over the three noodles.

Finished lasagna topped with shredded mozzarella.

Repeat the sauce-noodles-cheese layers two more times (for a total of three layers), then top with the rest of the meat sauce and two cups of shredded mozzarella.

Baked lasagna with the foil pulled back.

Cover the lasagna with foil and bake in the preheated 350ºF oven for 40 minutes. After 40 minutes, remove the foil and turn the heat on to broil.

broiled lasagna topped with parsley.

Broil the lasagna for about five minutes or just until the cheese gets a little brown on top. Broilers can vary quite a bit, so watch the lasagna closely during this step! Top the baked lasagna with chopped parsley if desired.

close up overhead view of sliced lasagna in the pan.

Slice the lasagna into 9 (or 12) portions and serve! …Or chill the portions and then transfer to the freezer later (hello homemade Stouffer’s!)

Overhead view of the entire pan of lasagna.

The post Easy Homemade Lasagna appeared first on Budget Bytes.

Baked Spaghetti

Baked spaghetti is a warm and comforting pasta casserole. As the pasta bakes, flavor infuses into the spaghetti, making it even more flavorful.

The post Baked Spaghetti appeared first on Budget Bytes.

You might be asking yourself, “Why on earth would I bake spaghetti??” Well, the same reason you’d want to bake ziti or any other pasta casserole. Baking spaghetti in the oven lets the spaghetti soak up flavor from the sauce and when you add in a layer of gooey melted cheese, you get an absolutely delicious and comforting casserole. It’s worth the extra 30 minutes. Promise.

Overhead view of baked spaghetti in the casserole dish, sliced.

What’s in Baked Spaghetti

This super simple baked spaghetti casserole has three main components: spaghetti (of course), meat sauce, and cheese. What more do you really need?

I made a really easy homemade meat sauce for this casserole, but if you’re short on time you can absolutely substitute a jar of store-bought pasta sauce. And if you want more meat in your meat sauce and have room in your budget, you can double up on the sausage and use a whole pound.

Can You Sub Ground Beef?

If you prefer ground beef in your meat sauce as opposed to Italian sausage, just make sure to double up on the herbs and spices that you add to the sauce. Italian sausage is packed with a lot of spices that bring tons of flavor to the sauce, so you’ll be missing that if you substitute it with plain ground beef.

Side view of baked spaghetti being lifted out of the casserole dish.

What Else Can I Add?

There is so much room for customization with this recipe. You could add sautéed mushrooms, chopped spinach, olives, or maybe even some sautéed zucchini to add extra vegetables.

If you want to make it extra cheesy, try adding in some crumbled feta or maybe extra mozzarella to the cheese layer. I wanted to keep mine budget-friendly, so I went kind of light on the cheese and sausage this time around.

How to Store Baked Spaghetti

After baking, slice the baked spaghetti into six servings and refrigerate. The spaghetti will stay good in the fridge for about 4-5 days, or, once fully chilled, you can package up individual slices and freeze them for longer storage. This dish is so perfect for meal prepping. It’s such a lifesaver to be able to pull a serving of this out of the back of the freezer on a busy night!

What to Serve with Baked Spaghetti

Homemade Garlic Bread is awesome with baked spaghetti, but if you want some vegetables on the side I would go with something like Oven Roasted Frozen Broccoli or a simple side salad.

Overhead view of the casserole dish and spatula with one slice removed.
Overhead view of a slice of baked spaghetti being lifted out of the casserole dish.
Print

Baked Spaghetti with Sausage

Baked spaghetti is a warm and comforting pasta casserole. As the pasta bakes, flavor infuses into the spaghetti, making it even more flavorful.
Course Dinner, Main Course
Cuisine American
Total Cost $8.95 recipe / $1.49 serving
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 6
Calories 534kcal
Author Beth – Budget Bytes

Ingredients

  • 1 yellow onion $0.42
  • 3 cloves garlic $0.24
  • 1 Tbsp olive oil $0.16
  • 1/2 lb. Italian Sausage $3.00
  • 3 oz. tomato paste $0.45
  • 1 28oz. can crushed tomatoes $0.85
  • 1/2 tsp Italian seasoning $0.10
  • 1/2 tsp salt $0.02
  • 1/2 cup water $0.00
  • 12 oz. spaghetti $1.00
  • 1 cup small curd cottage cheese $0.93
  • 1/4 cup grated Parmesan $0.50
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1 cup shredded mozzarella $1.25
  • 1 Tbsp chopped parsley (optional garnish) $0.05

Instructions

  • Dice the onion and mince the garlic.
  • Add the olive oil to a large skillet and heat over medium. Add the Italian sausage and cook until browned.
  • Add the chopped onion and minced garlic to the skillet and continue to stir and cook until the onions are soft and translucent.
  • Add the tomato paste, crushed tomatoes, Italian seasoning, salt, and water. Stir to combine, then allow the sauce to come up to a simmer. Reduce the heat to medium-low and let the sauce simmer while you cook the pasta.
  • Preheat the oven to 350 degrees. Add ½ Tbsp salt to a large pot of water and bring it to a boil over high heat. Add the spaghetti and continue to boil until the pasta is tender, but not fully cooked. Drain the pasta in a colander.
  • Add the drained pasta to the sauce and stir to combine.
  • Combine the cottage cheese, Parmesan, and pepper in a bowl.
  • Lightly grease an 8×11" casserole dish. Layer in half of the spaghetti and sauce, then top with the cottage cheese mixture. Add the second half of the spaghetti and sauce, then top with the shredded mozzarella.
  • Cover the dish with foil then bake the spaghetti for 30 minutes. Top the spaghetti with chopped parsley, if desired. Slice into six pieces, then serve!

See how we calculate recipe costs here.

Nutrition

Serving: 1Serving | Calories: 534kcal | Carbohydrates: 59g | Protein: 25g | Fat: 22g | Sodium: 1063mg | Fiber: 5g
Overhead view of a slice of baked spaghetti being lifted out of the casserole dish.

How to Make Baked Spaghetti – Step By Step Photos

Diced onion and minced garlic on a cutting board.

Dice one yellow onion and mince four cloves of garlic.

Browned Italian Sausage in the skillet.

Heat 1 Tbsp olive oil in a large skillet over medium. Once hot, add ½ lb. Italian sausage and cook until browned.

Onion and garlic added to sausage.

Add the diced onion and minced garlic, and continue to cook and stir for a few more minutes, or until the onions are soft and translucent.

Crushed tomatoes, tomato paste, herbs, and water added to the skillet.

Add one 28oz. can of crushed tomatoes, 3oz. tomato paste, ½ tsp Italian seasoning, ½ tsp salt, and ½ cup water to the skillet.

Stirred sauce in the skillet.

Stir the sauce until everything is well combined and then let the sauce simmer while you make the pasta. Also, begin to preheat the oven to 350ºF.

Boiled spaghetti in a pot with a pasta spoon.

Add 1/2 Tbsp salt to a large pot of water and bring to a boil over high heat. Add 12 ounces of spaghetti and continue to boil until it is just barely undercooked (it will cook more as it bakes). Drain the spaghetti in a colander.

Cheese mixture in a bowl before stirring.

While the pasta is cooking, prepare the cheese layer. Stir together 1 cup small curd cottage cheese, ¼ cup grated Parmesan, and ¼ tsp pepper.

Spaghetti stirred into the meat sauce in the skillet.

Stir the drained spaghetti into the simmered meat sauce.

First two layers of baked spaghetti in the casserole dish.

Lightly grease one 8×11-inch (or 2 liter) casserole dish. Layer in half of the spaghetti and meat sauce, then top with the cheese mixture.

Second layer of pasta and shredded mozzarella in the casserole dish.

Add the second half of the spaghetti and meat sauce, then top with 1 cup of shredded mozzarella.

Baked spaghetti with foil being removed.

Cover the casserole dish with foil then bake in the preheated 350ºF oven for 30 minutes, or until the cheese is melted and the sauce is bubbly around the edges.

Overhead view of baked spaghetti being scooped out of the casserole dish.

Let the pasta cool for about 5 minutes, then slice into six pieces and serve. You can top with chopped parsley garnish for visual effect, but it’s not needed for flavor.

More Pasta Casserole Recipes

The post Baked Spaghetti appeared first on Budget Bytes.

Dollar Store Dinners – Sausage and Rice

This Sausage and Rice skillet is an easy and filling meal that you can make with ingredients found at the dollar store.

The post Dollar Store Dinners – Sausage and Rice appeared first on Budget Bytes.

I hit the jackpot at the dollar store this week! They were more well-stocked than the last time I visited, so I was able to brainstorm several quick dollar store dinners to keep us going for the next few weeks. This week we made this super quick Sausage and Rice, which is a simplified version of my Cajun Sausage and Rice recipe. And the Cajun Sausage and Rice is a simplified version of jambalaya, so I guess you could say that this dollar store sausage and rice recipe is kind of like jambalaya’s third cousin, twice removed. 😆

Dollar Store Dinners

Welcome to the new Dollar Store Dinners series on Budget Bytes. We’re making quick and simple meals using only ingredients found at the dollar store. While the availability of ingredients will vary from store to store, hopefully, these easy recipes will give you some inspiration for when money is tight and access to groceries is limited!

Overhead view of a sausage and rice skillet with hot sauce on the side.

What’s in This Meal?

This super simple meal is cooked all in one pot for maximum flavor and minimum cleanup. It starts with smoked sausage and a mix of frozen vegetables (onion, bell pepper, and celery), then we add rice, chicken broth, and a little creole seasoning. Everything is simmered together until the rice is tender, then topped it off with a couple of dashes of hot sauce, plus a little more creole seasoning to taste. Simple, yet good!

Here’s what we bought at the dollar store:

  • Smoked sausage $1.25
  • Frozen seasoning blend $1.25
  • Vegetable oil $1.25
  • Long grain white rice. $1.25
  • Chicken bouillon $1.25
  • Creole seasoning $1.25
  • Hot sauce $1.25

Total $8.75

And we have plenty of leftover oil, rice, bouillon, Creole seasoning, and hot sauce to use in other recipes!

Dollar store ingredients.

What Kind of Sausage To Use

Since we got all of the ingredients for this dish at the dollar store, there was no room to be choosy about what type of sausage to use. Luckily they had a package of “smoked sausage” that I snatched up immediately. This sausage looked exactly like the “hot dogs” on the shelf next to them, so I’m pretty sure the only difference was the addition of smoke flavoring. If all you had available was hot dogs, I’m sure this would still make a tasty meal!

But if you do have access to a variety of sausage, definitely go for a smoked pork or beef sausage, like andouille or kielbasa.

What Kind of Seasoning to Use

A lot of the flavor in this dish comes from the smoked sausage and chicken broth. I also added some creole seasoning, but if your dollar store doesn’t have that there are other options. Try adding some salt-free all-purpose seasoning (like Mrs. Dash), taco seasoning, or even steak seasoning. Just be aware of the salt content of your seasoning so you don’t over salt the dish.

What else can I add?

If you want to bump up this recipe a bit, try adding a drained can of kidney beans, or maybe a can of diced tomatoes (reduce the broth by the amount of liquid in the can of tomatoes). And I’m a “cheese makes everything better” type of person, so if I had some cheddar I’d throw that on top and let it melt, too. :P

See my full “grocery store” version of this recipe here: Cajun Sausage and Rice Skillet.

close up side view of a plate full of sausage and rice.
Overhead view of sausage and rice in the skillet.
Print

Sausage and Rice

This Sausage and Rice skillet is an easy and filling meal that you can make with ingredients found at the dollar store.
Course Dinner
Cuisine American
Total Cost $8.75 recipe / $2.19 serving
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 1.25 cup each
Calories 436kcal
Author Beth – Budget Bytes

Ingredients

  • 8 oz. smoked sausage $1.25
  • 2 Tbsp cooking oil $1.25
  • 10 oz. frozen seasoning mix (celery, onion, bell pepper, parsley) $1.25
  • 1 cup long grain white rice $1.25
  • 1.5 cups chicken broth (made with bouillon) $1.25
  • 1/2 tsp Creole seasoning $1.25
  • hot sauce to taste $1.25

Instructions

  • Slice the smoked sausage into ½-inch thick rounds.
  • Add the cooking oil to a deep skillet and heat over medium. Once hot, add the smoked sausage and continue to cook until the sausage has browned (3-5 minutes).
  • Add the frozen seasoning mix to the skillet and continue to cook and stir over medium heat until the vegetables are heated through.
  • Add the rice, Creole seasoning, and chicken broth to the skillet, then stir until everything is combined.
  • Place a lid on the skillet, turn the heat up to medium-high, and let the broth come up to a boil. When it reaches a full boil, turn the heat down to medium-low, and let the skillet simmer for 15 minutes (do not lift the lid, do not stir).
  • After simmering for 15 minutes, turn off the heat and let the skillet rest with the lid in place for an additional five minutes.
  • Finally, lift the lid, fluff the rice, and add more Creole seasoing and hot sauce to taste. Serve and enjoy!

See how we calculate recipe costs here.

Notes

The prices listed for this recipe are the purchase price for the full container of the ingredients used.

Nutrition

Serving: 1.25cups | Calories: 436kcal | Carbohydrates: 45g | Protein: 12g | Fat: 23g | Sodium: 813mg | Fiber: 2g

How to Make Sausage and Rice – Step by Step Photos

Dollar store ingredients.

Here are all of the ingredients we used: smoked sausage, frozen seasoning blend (onion, celery, bell pepper, parsley), vegetable oil, white rice, chicken bouillon, Creole seasoning, and hot sauce.

sliced sausage on a cutting board.

Slice 8 oz. of smoked sausage.

Browned sausage in a skillet.

Heat 2 Tbsp vegetable oil (or any cooking oil) in a deep skillet over medium heat. Once hot, add the sliced sausage and cook until browned.

seasoning mix added to the skillet with the sausage.

Add the frozen celery, bell pepper, onion, and parsley mix (called “seasoning mix) and sauté until heated through.

Rice, broth, and seasoning added to the skillet.

Add one cup of rice, ½ tsp of Creole seasoning, and 1.5 cups chicken broth (made with the bouillon). You don’t want to add too much Creole seasoning here because it contains salt and you don’t want to over-salt the dish.

Sausage and rice ready to be simmered.

Stir everything together until evenly combined. Place a lid on top, turn the heat up to medium-high, and allow the broth to come up to a boil.

Simmered sausage and rice.

When it reaches a boil, turn the heat down to medium-low and let the skillet simmer for 15 minutes (do not remove the lid or stir it). After simmering for 15 minutes, turn the heat off and let it rest with the lid in place for an additional five minutes.

Hot sauce being sprinkled over the sausage and rice.

Fluff the rice with a fork, then season to your liking with extra Creole seasoning and hot sauce.

Overhead view of a plate full of sausage and rice.

The post Dollar Store Dinners – Sausage and Rice appeared first on Budget Bytes.

Sausage Stuffed Spaghetti Squash

If you’re looking for a knock-out recipe that takes minutes to put together, this mouthwatering Sausage Stuffed Spaghetti Squash is it!

The post Sausage Stuffed Spaghetti Squash appeared first on Budget Bytes.

Sausage Stuffed Spaghetti Squash is one of those recipes you make when you have time for absolutely nothing but still want to indulge in a savory ooey-gooey delight that’ll make every person at your table say “Wow.” Plus, it’s a sheet pan meal that takes minutes to put together. What’s not to love?

Overhead shot of a hand touching sausage stuffed spaghetti squash with a black fork in it.

What Is Spaghetti Squash?

Spaghetti Squash is the coolest cousin in the gourd family. It has a canary yellow exterior and is shaped like a smoother version of one of those giant dragon eggs someone’s always cradling on House Of The Dragon. (Or a football. Take your pick.) When cooked, its flesh separates into strands the thickness of angel hair.

DOES IT REALLY TASTE LIKE SPaghetti?

No. It does not. It has a neutral flavor and a mildly crunchy texture that smooths out the longer you cook it. But it does look like spaghetti, with strands that vary in length depending on how you slice it. If you go with rounds, you’ll get beautiful long pieces that you can twirl around a fork. I always cut it lengthwise because it’s faster. Even though it gives me shorter strands, I get more ways to work with it because you can stuff it with almost anything.

Side shot of Sausage Stuffed Spaghetti Squash with a fork in it.

How To Cut SPaghetti Squash

Spaghetti Squash can be a beast to work with unless you soften it a little first with a spin on your microwave turntable. Pierce its skin a few times with a fork and nuke it for five minutes before you try to slice it. It will make it so much easier. It’s always a good idea to stabilize it by resting it on a dish towel before you make that first cut. Leave the steak knife in the drawer and bust out your sharpest chef’s knife. Check out our full tutorial on How To Roast Spaghetti Squash.

Do I Have To Use Italian Sausage?

The beauty of spaghetti squash is its mild flavor, which makes it a blank canvas that pairs perfectly with almost anything. Beth and I are kind of obsessed with Italian sausage and melted mozzarella, but feel free to try your favorite combinations.

For example, you can make this a vegan meal with vegan cheese and sausage. Or lean Latin with it, and try chorizo with manchego or a smoky cheddar. The magic is that you don’t need to use any spices. Not even salt. The sausage is already chock full of spices and will flavor the squash as its fat renders in the cavity. The cheeses provide all the salt you need. Beth and I couldn’t score our favorite spicy Italian sausage, so we opted for sweet and added a sprinkle of red pepper flakes to the mix. That’s, of course, completely optional.

Side shot of Sausage Stuffed Spaghetti Squash with a fork in it.
Overhead shot of stuffed spaghetti squash with a black fork next to it.
Print

Sausage Stuffed Spaghetti Squash

If you're looking for a knock-out recipe that takes minutes to put together, this mouthwatering Sausage Stuffed Spaghetti Squash is it!
Course Dinner, Lunch
Cuisine American
Total Cost ($5.38 recipe / $1.35 serving)
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 quarters
Calories 355kcal
Author Monti – Budget Bytes

Equipment

Ingredients

  • 1 spaghetti squash (1.5 lbs.) $1.19
  • 1/2 lb. Italian ground sausage (sweet or spicy) $3.00
  • 1/2 cup shredded mozzarella $0.63
  • 1/4 cup Parmesan cheese $0.50
  • 1/2 Tbsp olive oil $0.06

Instructions

  • Set a rack in the center of your oven and preheat it to 400°F. Slice the spaghetti squash in half, from tip to end. Scoop out the seeds in its central cavity. Brush each half with the cooking oil.
  • Divide the pound of sausage equally between the two spaghetti squash halves.
  • Roast for 30 minutes or until the sausage reaches an internal temperature of 160°. Remove from the oven, but keep your oven on.*
  • Use two forks to separate the sausage into small chunks and to separate the squash into strands. Mix it all together.
  • Combine the cheeses.
  • Divide the cheese mixture equally between the halves and roast for another 10 minutes until the cheese is bubbly and begins to caramelize. Enjoy!

See how we calculate recipe costs here.

Notes

*As long as sausage reaches 160°F,  it’s perfectly safe to eat. However, only the surface of the sausage will brown.  I know some people are squeamish about pale sausage. So, if you prefer super well-done, very browned sausage, put it in a pan for a few minutes until it starts to develop color, then stuff the squash with it. Don’t waste the rendered fat. Add that to the squash as well.

Nutrition

Serving: 0.25squash | Calories: 355kcal | Carbohydrates: 18g | Protein: 15g | Fat: 26g | Sodium: 653mg | Fiber: 4g
Overhead shot of stuffed spaghetti squash with a black fork in it.

How to Make Sausage Stuffed Spaghetti Squash – Step by Step Photos

Overhead shot of a hand holding a spaghetti squash half and brushing oil on it.

Set a rack in the center of your oven and preheat it to 400°F. Slice the spaghetti squash in half, from tip to end. Scoop out the seeds in its central cavity. Reserve the seeds if you wish, and roast them later. Brush each squash half with the half tablespoon of olive oil.

Overhead shot of spaghetti squash stuffed with sausage.

Divide the pound of sausage equally between the two spaghetti squash halves.

Overhead shot of baked stuffed spaghetti squash.

Roast for 35 to 40 minutes, or until the sausage reaches an internal temperature of 160°. Remove from the oven, but keep your oven on.

Overhead shot of stuffed spaghetti squash with sausage mixed with the squash.

Use two forks to separate the sausage into small chunks and to separate the squash into strands. Mix it all together.

Overhead shot of cheese mix in a bowl.

Combine the cup of mozzarella with the quarter cup of Parmesan. We added 1/4 teaspoon of red pepper flakes because all we could find was sweet Italian sausage, and we love a little kick. This is completely optional and has not been calculated into the recipe cost.

Overhead shot of stuffed spaghetti squash on a sheet pan.

Top the squash with the cheese. Divide the cheese mixture equally between both squash halves.

Overhead shot of stuffed spaghetti squash on a sheet pan.

Roast for another 5 to 10 minutes or until the cheese is bubbly and has started to caramelize. Buen provecho! (That’s Spanish for: have the best time eating. And trust me, you will!)

Overhead shot of stuffed spaghetti squash with a black fork next to it

What To Serve With Sausage Stuffed Spaghetti Squash

Pair your spaghetti squash with these delicious sides:

The post Sausage Stuffed Spaghetti Squash appeared first on Budget Bytes.

Cheesy Sausage Pasta

Cheesy Sausage Pasta is a quick and easy meal for quick weeknight dinners. Everything cooks in one pot for fast prep and minimum clean-up!

The post Cheesy Sausage Pasta appeared first on Budget Bytes.

This Cheesy Sausage Pasta is the dish that made me fall in love with one-pot pastas all those years ago. It’s fast, easy, SUPER flavorful, and because everything cooks in one pot, there’s barely anything to clean up after dinner. WIN. The flavorful combination of smoky sausage, spicy diced tomatoes with green chiles, and creamy Monterey Jack is simple but irresistible, and it cooks in about 30 minutes. That’s a winner in my book!

Originally posted 1-23-2010, updated 9-10-2022.

Overhead view of a skillet full of cheesy sausage pasta.

What’s in Cheesy Sausage Pasta?

This recipe was inspired by an absolutely mouth-watering photo I saw on Pinterest, which was this Spicy Sausage Pasta from KevinandAmanda.com. But, of course, I made some changes to fit the ingredients I had on hand. I nixed the heavy cream in the original recipe because I figured that between the cheese and sausage, there’d be plenty of fatty goodness going on. My version ended up being rich, but not so much so that you’ll feel super weighed down. I also added fresh spinach because I have a HUGE bag in my fridge just waiting to be used up. Plus, I felt that the recipe needed a little green.

What Else Can I Add?

Some other vegetable options for this recipe are bell peppers or broccoli, both of which go great with smoked sausage. If you want to add bell peppers, dice them up and saute them with the onions in the beginning. If you want to add broccoli, cut it into very small florets and add it with the pasta so that the broccoli can simmer a little bit and soften. There are so many different ways you can take this recipe… I’m excited to hear what you come up with!

What Type of Pasta to Use

This recipe works great with any short pasta shape (bowties, penne, rotini, etc.). I originally used campanelle (my favorite frilly flower shaped pasta), but I couldn’t find any this time around so I decided to go with wide egg noodles. One note: If you are using regular pasta (not egg noodles, which are a little more delicate), you may need slightly more broth.

Can I Use a Different Cheese?

I particularly love Monterey Jack cheese for this recipe because it melts into a super creamy texture that kind of mixes into the sauce for a super creamy finish…without adding any cream. Other cheeses will also taste great, but they probably won’t have the same creamy finish. You can try cheddar, mozzarella (aim for whole milk mozzarella instead of part-skim), or even a sprinkle of crumbled feta. And remember, pre-shredded cheese won’t melt nearly as well as cheese you shred yourself! ;)

Close up side view of cheesy sausage pasta in the skillet.

Cheesy sausage pasta on a plate with a black fork, on a bamboo mat.

Cheesy Sausage Pasta

Cheesy Sausage Pasta is a quick and easy meal for quick weeknight dinners. Everything cooks in one pot for fast prep and minimum clean-up!
Course Dinner, Main Course
Cuisine American
Total Cost $7.07 recipe / $1.77 serving
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 538kcal
Author Beth - Budget Bytes

Ingredients

  • 1 yellow onion $0.38
  • 7 oz. smoked sausage $1.75
  • 1 Tbsp cooking oil $0.04
  • 1 10oz. can diced tomatoes with green chiles (Rotel) $1.00
  • 8 oz. wide egg noodles* $1.40
  • 1.5 cups chicken broth $0.20
  • 3 cups fresh spinach $0.85
  • 1 cup shredded Monterey Jack $1.25
  • 1 green onion, sliced $0.20

Instructions

  • Dice the onion and slice the sausage into rounds.
  • Add the cooking oil and sausage to a large skillet and cook over medium heat until the sausage is well browned. If there is excess fat in the skillet, drain it off before moving to the next step.
  • Add the diced tomatoes with green chiles (with juices), uncooked pasta, and chicken broth. Stir until everything is evenly combined. It's okay if the broth does not fully cover the pasta.
  • Place a lid on the skillet and allow the broth to come up to a boil. When it reaches a boil, turn the heat down to medium-low and let the pasta simmer for about 10 minutes, or until tender. Stir the pasta occasionally, replacing the lid each time.
  • Once the pasta is cooked and only a small amount of saucy liquid remains, it's time to add the spinach to the skillet. Gently stir the fresh spinach into the pasta, allowing the residual heat to wilt the spinach.
  • Once the spinach has wilted, top the pasta with Monterey Jack cheese. Place the lid back on the skillet and let the pasta heat over low until the cheese is melted and creamy.
  • Sprinkle the sliced green onions over top just before serving.

Notes

*If using regular pasta (not egg noodles), increase the broth to 2 cups.

Nutrition

Serving: 1serving | Calories: 538kcal | Carbohydrates: 48g | Protein: 23g | Fat: 28g | Sodium: 956mg | Fiber: 4g

Cheesy sausage pasta on a plate with a black fork, on a bamboo mat.

How to Make Cheesy Sausage Pasta – Step By Step Photos

Diced onion and sliced sausage on a cutting board.

Dice one yellow onion and slice about 7oz. smoked sausage (half of a 14oz. link—you can freeze the rest!) into medallions.

Browned sausage in a skilet.

Add the sausage and 1 Tbsp cooking oil to a large skillet and cook over medium heat until the sausage is well browned. If there’s a lot of excess fat in the skillet, drain it off before proceeding to the next step.

Sautéed onions in the skillet with sausage.

Add the onions to the skillet with the sausage and continue to sauté until the onions have softened. Allow the moisture from the onions to dissolve any browned bits off the bottom of the skillet.

Pasta, tomatoes, and broth added to the skillet.

Add one 10oz. can of diced tomatoes with green chiles (like Rotel), 8 oz. pasta, and 1.5 cups chicken broth. If you’re using regular pasta (not egg noodles), increase to 2 cups broth.

Lid being placed on the skillet.

Stir everything together until well combined. Place a lid on the skillet and allow the broth to come up to a boil. Once boiling, reduce the heat to medium-low and let the pasta simmer for about 10 minutes, stirring occasionally (replacing the lid each time). Make sure the broth maintains a simmer.

Cooked pasta pushed to the side of the skillet with the spatula.

While the pasta is cooking, shred about 1 cup of Monterey Jack cheese and slice one green onion. When the pasta is tender and only a small amount of saucy liquid remains in the skillet, it’s time to add the spinach.

Wilted spinach stirred into the pasta.

Add about three packed cups of fresh spinach to the skillet and carefully stir until the hot pasta wilts the spinach.

Cheese being added on top of the pasta.

Add one cup of shredded Monterey Jack cheese on top of the pasta. Place the lid on the skillet and let it heat over low for a few minutes, or just until the cheese is melted and creamy.

Finished pasta topped with sliced green onions.

Top the finished pasta with the sliced green onions and serve hot!

Close up overhead view of Cheesy Sausage Pasta in the skillet.

Soooo cheeessyyyy. 🤤

Try These Other One Pot Pasta Recipes:

Creamy Spinach and Sausage Pasta is an easy one pot meal for quick weeknight dinners. BudgetBytes.com

The post Cheesy Sausage Pasta appeared first on Budget Bytes.

Slow Cooker Meatball Subs

These Slow Cooker Meatball Subs are extra tender and flavorful thanks to a low and slow simmer in marinara sauce.

The post Slow Cooker Meatball Subs appeared first on Budget Bytes.

I think I just fell in love with my slow cooker again. These slow cooker meatball subs are so incredibly tender, flavorful, and just all-around decadent thanks to that low and slow simmer in marinara sauce. It’s magical! And the best part is that this recipe makes a pretty big batch, so you can freeze half for later (use them in subs or on pasta)! Cook once, eat twice. 🙌

Overhead view of slow cooker meatball subs lined up in a row.

Do I Have to Use a Slow Cooker?

You don’t have to use a slow cooker to make these amazing homemade meatball subs, but I’m telling you right now that you want to. That low and slow simmer in the sauce makes the most incredibly tender and flavorful meatballs you’ll ever eat. If you don’t have a slow cooker, follow the cooking instructions for my basic homemade meatballs, then pile them into your buns, top with cheese, and bake till the cheese is melted.

What Kind of Sauce to Use

I tested this recipe with the most basic, inexpensive, generic marinara sauce I could find at the grocery store to make sure they were still totally delicious even if you can’t spring for an expensive sauce. But feel free to use your favorite store-bought or homemade marinara sauce for these meatballs. You’ll need 3 cups of sauce, in total.

Freeze Half for Later!

This recipe makes about 24 hefty meatballs so if you use three meatballs per sub you’ll get 8 sandwiches. If that’s a little too much for your household to eat within a few days, go ahead and freeze half of the meatballs and sauce to use on pasta or more subs later! You can reheat the frozen sauce and meatballs in the microwave or in a saucepot over low heat.

P.S. We reheated the assembled meatball subs from the photos in the air fryer the next day and they were BOMB! We air fried at 350°F for about five minutes for the most delicious leftovers ever.

Side view of a meatball sub on a plate with the baking dish in the background.
Side view of a meatball sub on a plate with the baking dish in the background.

Slow Cooker Meatball Subs

These Slow Cooker Meatball Subs are extra tender and flavorful thanks to a low and slow simmer in marinara sauce.
Course Dinner, Lunch, Main Course
Cuisine American
Total Cost $19.43 recipe / $2.43 each
Prep Time 15 minutes
Cook Time 3 hours 5 minutes
Total Time 3 hours 20 minutes
Servings 8 subs
Calories 506kcal
Author Beth – Budget Bytes

Equipment

Ingredients

Meatballs

  • 1/2 cup breadcrumbs $0.32
  • 1/2 cup grated Parmesan $0.88
  • 1/2 tsp garlic powder $0.05
  • 1/2 tsp onion powder $0.05
  • 1/2 tsp Italian seasoning $0.05
  • 1/4 tsp salt $0.02
  • 1/4 tsp pepper $0.02
  • 2 large eggs $0.39
  • 1/4 cup milk $0.05
  • 1 lb. Italian sausage $4.99
  • 1 lb. lean ground beef (90% lean or higher) $6.99

Subs

  • 8 buns or rolls $3.50
  • 1/2 cup shredded mozzarella $0.62

Instructions

  • Lightly whisk two large eggs in a small bowl. In a separate small bowl, combine the breadcrumbs, Parmesan, garlic powder, onion powder, Italian seasoning, salt, and pepper.
  • Add the Italian sausage and ground beef to a large bowl with the whisked egg, breadcrumb mixture, and milk Use your hands to mix the ingredients together. Avoid overmixing the meat.
  • Divide and shape the meat into 24 meatballs, about 3 Tbps each. The easiest way to do this is to first divide the meat mixture into four equal portions, then divide each of those in half to make eight equal portions. Finally, divide each of the 8 portions of meat into thirds and shape them into balls to make 24 meatballs.
  • Place half of the meatballs in the bottom of a slow cooker in a single layer and cover with half of the marinara sauce. Add the rest of the meatballs then top with the remaining sauce.
  • Cook the meatballs on high for three hours or low for six hours.
  • After cooking, use a meat thermometer to make sure the internal temperature of the meatballs has reached 165°F. Give the meatballs and sauce a good stir to remix the sauce (there will be some fat pooling on the surface).
  • Preheat the oven to 350°F. Place the buns on a baking sheet or in a baking dish, then pile three meatballs into each bun. Spoon some of the extra sauce over each one. Top each sub with a little shredded cheese.
  • Bake the meatball subs in the preheated oven for about 5 minutes, or until the cheese is melted and the edges of the buns are toasty. Enjoy hot!

Nutrition

Serving: 1sub | Calories: 506kcal | Carbohydrates: 26g | Protein: 30g | Fat: 31g | Sodium: 943mg | Fiber: 2g
Close up side view of slow cooker meatball subs lined up and garnished with parsley.

How to Make Slow Cooker Meatball Subs – Step by Step Photos

egg and breadcrumb mixture

Lightly whisk two large eggs in a small bowl. In a separate small bowl, combine ½ cup breadcrumbs, ½ cup grated Parmesan, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp Italian seasoning, ¼ tsp salt, and ¼ tsp pepper. Pre-mixing these ingredients helps them incorporate more evenly into the meat without having to overmix the meat.

Meatball ingredients in a bowl

Add the whisked egg, breadcrumb mixture, ¼ cup milk, 1 lb. Italian sausage, and 1 lb. ground beef to a bowl. Use your hands to mix the ingredients together.

Shaped meatballs one held in a hand.

Divide and shape the meat mixture into 24 meatballs. The easiest way to divide the mixture evenly is to first divide it into four equal portions. Divide each of those in half to make eight equal-sized pieces. Finally, dive each of the eight sections into three meatballs.

Sauce being poured over the meatballs in the slow cooker.

Add half of the meatballs to the slow cooker in a single layer, then cover with half of the marinara sauce. Add the rest of the meatballs in a second layer and pour the remaining sauce over top, making sure all the meatballs are covered in sauce.

Lid being placed on the slow cooker.

Place the lid on the slow cooker and cook on high for three hours or low for six hours.

Slow cooked meatballs in the slow cooker.

After cooking, use a meat thermometer to make sure the internal temperature of the meatballs has reached 165°F. You’ll see some fat pooling on the surface, but don’t worry, that deliciousness will be stirred right back into the sauce.

Finished slow cooker meatballs in the slow cooker.

Stir the meatballs in the sauce to make sure everything is evenly combined. These meatballs can now be used in subs or even on a plate of pasta!

Meatballs in subs in a baking dish.

To make the meatball subs, preheat the oven to 350°F. Place your buns on a baking sheet or in a baking dish. Fill each bun with three meatballs and spoon some of the sauce over top.

Shredded mozzarella on the meatball subs.

Top each sub with a little shredded mozzarella.

Baked meatball subs in the baking dish.

Bake the meatball subs in the preheated oven for about 5 minutes, or until the cheese is melted and the edges of the buns are toasty.

Overhead view of baked meatball subs garnished with parsley.

Enjoy the meatballs hot! I garnished with chopped parsley for some color, but the parsley isn’t needed for flavor. :)

Side view of a meatball sub on a plate with the baking dish in the back.

TRY THESE OTHER MEATBALL RECIPES:

The post Slow Cooker Meatball Subs appeared first on Budget Bytes.