Pasta Primavera

Although the name Primavera stands for “Spring” in Italian, Pasta Primavera is actually a popular American dish that was first introduced in the 1970s. It includes lots of fresh Spring and Summer vegetables that are sauteed and tossed with pasta in a light cream sauce. In this recipe we opted for a fresh lemon and butter sauce.

Ingredients for Pasta Primavera

Can I Use Different Vegetables?

Absolutely! Pasta Primavera is extremely versatile. You could mix and match with other vegetables like broccoli, mushrooms, asparagus, green beans or any fresh vegetables that are in season that will cook in relatively the same amount of time. This is also a great recipe to use up any leftover veggies that may be hanging out in your fridge to help reduce food waste in your kitchen.

What to Serve with Pasta Primavera

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Pasta Primavera

Pasta Primavera is the perfect Spring dish packed with fresh seasonal vegetables tossed with pasta in a light lemon and butter sauce.

Course Dinner, Lunch

Cuisine American

Total Cost $5.96 recipe / $1.49 serving

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 about 1.5 cups each

Calories 318kcal

Author Marsha – Budget Bytes

Equipment

• Chef’s Knife
• White Cutting Boards

Ingredients

• 8 oz. penne pasta $0.63
• 2 Tbsp olive oil $0.32
• 1 zucchini $0.75
• 1 yellow squash $0.85
• 1 carrot $0.14
• 1/2 red onion $0.38
• 1/2 cup frozen peas $0.21
• 1 cup grape tomatoes $1.00
• 3 cloves garlic, minced $0.24
• 1/2 cup grated Parmesan $0.89
• 1 tsp dried oregano $0.10
• 1/2 tsp salt $0.02
• 1/2 tsp Freshly cracked black pepper $0.02
• 2 Tbsp Fresh lemon juice $0.13
• 2 Tbsp butter $0.28

Instructions

• Start by prepping your vegetables. Wash the vegetables, then cut and slice each vegetable into equal size pieces. Cut the zucchini and yellow squash into half moons, slice the carrots into thin rounds, cut the grape tomatoes in half and slice the red onion into strips.
• Next bring a large pot of salted water to a boil. Cook the pasta according to the package instructions, or until al dente. Reserve some of the starchy pasta water before draining the pasta in a colander.
• While the pasta is boiling, saute the vegetables. In a large deep skillet add olive oil and saute carrots and onion over medium heat for 1-2 minutes. Next add zucchini and yellow squash and saute for an additional 1-2 minutes.
• Next add the minced garlic, grape tomatoes and frozen peas. Season the vegetables with salt, pepper and dried oregano. Saute for an additional 1-2 minutes, then turn the heat off.
• Add the butter to the skillet along with the fresh squeezed lemon juice and stir well to combine. Either add the cooked and drained pasta to the skillet, or transfer the pasta and vegetables to a large bowl. Add grated parmesan cheese and some of the reserved pasta water. Stir the vegetables with the pasta until well combined. Serve with fresh chopped parsley (optional garnish) and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 318kcal | Carbohydrates: 55g | Protein: 14g | Fat: 5g | Sodium: 532mg | Fiber: 5g

How to Make Pasta Primavera – Step by Step Photos

Start by prepping your vegetables. Wash the vegetables thoroughly then cut and slice each vegetable into equal size pieces. Cut the one zucchini and one yellow squash into half moons, slice one carrot into thin rounds, thinly slice half of a red onion, cut one cup of grape tomatoes in half, and mince three cloves of garlic.

Next bring a large pot of salted water to a boil. Cook pasta according to the package instructions to al dente. Reserve ½ cup of pasta water before draining the pasta in a colander. Transfer drained pasta to a large bowl.

While the pasta is boiling, start sautéeing the vegetables. In a large deep skillet add olive oil. Sauté carrots and onion over medium heat for 2 minutes. Next add zucchini and yellow squash and sauté for an additional 2 minutes. Now add the minced garlic, grape tomatoes and frozen peas. Season the vegetables with 1 tsp salt (or to taste), 1/2 tsp pepper and 1 tsp dried oregano. Sauté for an additional 1-2 minutes then turn your heat off. 

Add 2 Tbsp butter to the skillet along with about 2 Tbsp fresh squeezed lemon juice. Stir the vegetables well to combine.

Either add the cooked and drained penne to the skillet and stir to combine with the vegetables or transfer both the pasta and vegetables to a large bowl. Add 1/2 cup grated or shredded parmesan cheese and about ¼ cup of the reserved pasta water. Stir until well combined. Add more of the reserved pasta water if needed to create a light sauce.

Serve with fresh chopped parsley and enjoy!

More Vegetable Pasta Recipes

Quick Veggie Pasta

$3.61 recipe / $0.90 serving

Tortellini Salad

$15.57 recipe / $1.30 serving

Roasted Broccoli Pasta with Lemon and Feta

$3.69 recipe / $0.92 serving

Roasted Vegetable Baked Penne

$11.34 recipe / $1.42 serving

The post Pasta Primavera appeared first on Budget Bytes.

What is Sopa De Letras?

This Mexican soup is made with toasted alphabet pasta, a few vegetables, spices, and veggie broth. It’s an incredibly simple recipe that’s ready in a heartbeat, making it perfect for those days when you don’t even have time to think. I got this recipe from my friend Yvette Marquez-Sharpnack, who just published it in her new cookbook Muy Bueno: Fiestas. PS If you love easy, approachable, super tasty Mexican food, you should check out the book. Her recipes are incredible! 

Ingredients For Sopa De Letras

Toppings for Sopa De Letras

What To Serve With Sopa De Letras

To make this soup a heartier meal, add a few sides. Try serving it with Cilantro Lime Rice, Homemade Garlic Bread, or Southwest Salad with Taco Ranch Dressing. If you want to use the soup as an appetizer, finish the meal with Black Bean Avocado Enchiladas, Sheet Pan Chicken Fajitas, or our Southwest Chicken Skillet.

How To Store Sopa De Letras

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Then reheat it on the stove or in a microwave. The pasta will soak up much of the broth, so you may want to add more veggie broth before reheating. If you’re going to make this to freeze it, I recommend making and freezing the broth. Then, when you’re reheating the broth, toast the pasta and add it in.

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Sopa De Letras

Sopa De Letras, or alphabet soup, is a delicious and hearty tomato-based Mexican soup that's packed with flavor and ready in twenty!

Course Dinner, Lunch, Soup

Cuisine Mexican

Total Cost $6.70 recipe / $0.84 serving

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 8 cups

Calories 134kcal

Author Yvette Marquez-Sharpnack from Muy Bueno: Fiestas, Copyright © 2023.

Equipment

• Blender
• Dutch Oven

Ingredients

• 1/2 white onion, quartered $0.33
• 3 Roma tomatoes, quartered $1.35
• 1 clove garlic, coarsely chopped $0.07
• 1/2 tsp ground black pepper $0.02
• 2 cups vegetable broth $0.37
• 2 Tbsp olive oil $0.12
• 7 oz alphabet pasta $4.42
• 2 cups water $0.01
• 1/4 tsp salt (or more to taste) $0.01

Instructions

• In a blender, combine the onion, tomatoes, garlic, pepper, and veggie broth and purée until smooth.
• In a Dutch oven over medium heat, warm the oil. Add the alphabet pasta and heat, stirring, until lightly toasted, 1–2 minutes.
• Add the puréed mixture, stir well, and cook, stirring, until the mixture thickens and darkens, about 5 minutes.
• Add the water, stir well, and bring to a boil, stirring occasionally. Reduce the heat to low, cover, and cook until the pasta is cooked, about 10 minutes.
• Season with salt, ladle into bowls, and serve.

See how we calculate recipe costs here.

Nutrition

Serving: 1cup | Calories: 134kcal | Carbohydrates: 21g | Protein: 4g | Fat: 4g | Sodium: 314mg | Fiber: 1g

How to Make Sopa De Letras – Step by Step Photos

In a blender, combine the 1/2 white onion, 3 Roma tomatoes, 1 clove garlic, 1/2 teaspoon black pepper, and 2 cups of veggie broth. Purée until smooth.

In a Dutch oven over medium heat, warm the 2 tablespoons of olive oil. Add the 7 ounces of alphabet pasta and heat, stirring, until lightly toasted, 1–2 minutes.

Add the puréed mixture, stir well, and cook, stirring, until the mixture thickens and darkens, about 5 minutes.

Add the 2 cups of water, stir well, and bring to a boil, stirring occasionally. Reduce the heat to low, cover, and cook until the pasta is cooked, about 10 minutes.

Season with salt, ladle into bowls, and serve. Was that easy or what?! I hope you get a chance to enjoy it in peace without your kid freaking out about the poster board they need for a school project that’s due tomorrow but forgot to tell you about. #momlife

More Easy Soups

Chicken Noodle Soup

Easy Rosemary Garlic White Bean Soup

Vegetable Barley Soup

The post Sopa De Letras appeared first on Budget Bytes.

What is Tortellini Salad?

Tortellini is a type of pasta stuffed with meat, vegetables, or cheese, then shaped into a small ring. To make the salad, the cooked and cooled tortellini is mixed with summer vegetables, herbs, greens, and a vinaigrette. Sometimes chopped cured meats or pickled peppers are added. For me, the pure joy of it is that it comes together in three steps, it’s super filling, and it’s a perfect choice for when you have an army to feed but don’t want to spend a lot of time in the kitchen.

Ingredients for Tortellini Salad

What To Serve with Tortellini Salad

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Tortellini Salad

This fresh, vibrant, and utterly delicious Tortellini Salad feeds a crowd on a dime. The best part: you can put it together in minutes!

Course Brunch, Dinner, Lunch

Cuisine Italian

Total Cost $15.57 recipe/ $1.29 serving)

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 12 cups

Calories 186kcal

Author Monti – Budget Bytes

Ingredients

• 1 summer squash $1.10
• 1 zucchini $0.75
• 1/2 tsp salt $0.02
• 1 pint cherry tomatoes $3.00
• 1/2 red onion $0.38
• 2 cups fresh baby spinach, packed $1.49
• 1/2 cup sliced black olives $1.99
• 3/4 cup Italian dressing $1.42
• 1/2 cup chopped Italian Parsley $0.30
• 1/4 cup Parmesan cheese $0.33
• 1 lb cheese tortellini $4.79

Instructions

• First, cook the tortellini according to the package directions. Then drain well and cool in a very large bowl in the fridge.
• While the tortellini is cooking, slice the summer squash and the zucchini into 1/4-inch rounds and then quarter the rounds. Add them to a large bowl and sprinkle with salt and mix.
• Slice the cherry tomatoes in half. Slice the red onion in 1/4 inch half moons and soak it in cold water to dull its sharp flavor. Chop the parsley, and if the baby spinach leaves are large, chop them as well.
• Once the tortellini has cooled, top it with the cherry tomatoes, red onion, baby spinach, and sliced black olives. Then drizzle with 1/2 cup of Italian dressing.
• Next, top the salad with chopped Italian parsley and Parmesan cheese. Then drizzle with the final 1/4 cup of Italian dressing. Finally, mix, and serve! Wasn't that easy?

See how we calculate recipe costs here.

Notes

*Soak the red onion in cold water for a few minutes to dull the sharp flavor.

Nutrition

Serving: 1cup | Calories: 186kcal | Carbohydrates: 22g | Protein: 7g | Fat: 8g | Sodium: 543mg | Fiber: 3g

How to Make Tortellini Salad – Step By Step Photos

First, cook one pound of tortellini according to the package directions. Then drain well and cool in a very large bowl in the fridge.

While the tortellini is cooking, slice the summer squash and the zucchini into 1/4-inch rounds and then quarter the rounds. Add them to a large bowl and sprinkle with salt and mix.

Once the tortellini has cooled, you’re ready to assemble. First, top the tortellini with the zucchini and squash, 1 pint of halved cherry tomatoes, 1/2 sliced red onion, 2 cups fresh baby spinach, and 1/2 cup sliced black olives. Then drizzle with 1/2 cup of Italian dressing.

Next, top the salad with 1/2 cup of chopped Italian parsley and 1/4 cup of Parmesan cheese. Then drizzle with the final 1/4 cup of Italian dressing.

Finally, mix, and serve! Wasn’t that easy? Now go feed your army and enjoy your time with them instead of spending it in your kitchen!

More Easy Salads

Creamy Cucumber Salad

$2.31 recipe / $0.58 serving

BIG Kale Pasta Salad

$7.88 recipe / $1.31 serving

Panzanella

$13.54 recipe / $2.26 serving

Macaroni Salad

$4.89 recipe / $0.61 serving

The post Tortellini Salad appeared first on Budget Bytes.

What is Orzo?

Orzo is a tiny football-shaped pasta that looks like rice but cooks much faster. Like rice, it soaks up all the water it’s cooked in, so you don’t have to worry about draining. That makes it an excellent choice for a speedy one-pan meal.

What You’ll Need

You are just a few spices and a handful of ingredients away from an incredible dinner! Here’s what you’ll need to make this Creamy Chicken And Orzo Skillet.

• Seasoning Blend– We’re making our own with paprika, oregano, thyme, garlic powder, onion powder, and pepper. In a pinch, you can also use a heaping tablespoon of your favorite seasoning blend, though you should steer clear of anything super salty.
• Boneless Chicken Thighs– These cook much faster than bone-in chicken thighs and their juices help flavor the orzo.
• Yellow Onion– Adds depth and a subtle sweetness to the dish.
• Garlic– Also adds depth and lends a slight nuttiness when cooked.
• Orzo– This pasta cooks quickly and adds bulk. If you don’t have access to orzo, substitute it with a quick-cooking pasta like ditalini or pearl couscous. You can also use rice, but you’ll have to adjust the cooking time so it has enough time to cook.
• Vegetable Broth– You need a liquid to cook the orzo and this broth does the trick without overpowering the dish. You can substitute it with water or chicken broth.
• Cream– Creates a velvety, creamy sauce.
• Butter– Helps pull the sauce together.
• Parmesan– Adds depth and a touch of saltiness to the sauce. It also helps give it texture.

What Can You Serve With Creamy Chicken And Orzo?

How To Store Leftovers

The orzo will absorb much of the creamy sauce it’s cooked in, but the leftovers are still tasty. Store in the fridge for 3 to 4 days in an airtight container. However, do this within two hours of cooking the dish. Chicken left at room temperature any longer than that can contain enough harmful bacteria to give you food poisoning. You can also freeze leftovers for up to 2 months in an airtight container. Thaw in the fridge overnight and reheat on a stovetop or in the microwave until the chicken is steaming.

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Creamy Chicken And Orzo Skillet

When you think you don't have time to cook, try this easy, buttery, and super tasty Creamy Chicken and Orzo Skillet! Bonus: It cooks in onepan!

Course Dinner

Cuisine American

Total Cost $7.99 recipe / $2.00 serving

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 779kcal

Author Monti – Budget Bytes

Equipment

• Deep Stainless Steel Skillet

Ingredients

• 1 tsp paprika $0.10
• 1 tsp dried oregano $0.10
• 1 tsp dried thyme $0.10
• 1/2 tsp garlic powder $0.05
• 1/2 tsp onion powder $0.05
• 1/2 tsp salt $0.02
• 1/4 tsp pepper $0.02
• 1.25 lbs boneless chicken thighs (4-5 thighs) $4.23
• 2 Tbsp cooking oil $0.08
• 1 yellow onion, diced $0.32
• 2 cloves garlic, minced $0.11
• 1 1/2 cups orzo $1.13
• 1 1/2 cups vegetable broth* $0.23
• 1/2 cup heavy cream $0.71
• 2 Tbsp salted butter $0.30
• 1/4 cup parmesan $0.44

Instructions

• Add the paprika, dried oregano, dried thyme, garlic powder, onion powder, salt, and pepper to a small bowl. Mix until combined.
• Blot the chicken thighs dry with a paper towel, then season both sides liberally with the seasoning blend.
• Heat a large deep skillet over medium and add the cooking oil. Add the seasoned chicken thighs and cook undisturbed until well browned, about 5 minutes. Flip and repeat on the other side. Remove the chicken from the pan.
• Turn the heat down to low, and add the onion and garlic. Saute until the onions are translucent, about 3 minutes.
• Add the orzo and chicken broth to the skillet and stir well to help dissolve the crispy browned bits from the bottom of the pan. Return the chicken to the pan and nestle it down into the orzo.
• Place a lid on the skillet, turn the heat up to medium-high, and let the broth come to a full boil. Then turn the heat down to low. Let the skillet simmer for about 15 minutes or until most of the broth is absorbed.
• After about 15 minutes, the orzo should be tender and most of the broth absorbed, but there will still be a little sauce in the skillet. Remove the chicken from the skillet.
• Add the cream and the butter to the skillet. Stir and heat over low until the butter melts and the cream is hot.
• Add the Parmesan and stir to combine.
• Finally, return the chicken to the skillet. If desired, garnish with parsley.

See how we calculate recipe costs here.

Notes

*If you prefer a looser sauce add 1/2 cup more broth, for a total of 2 cups. 

Nutrition

Serving: 1serving | Calories: 779kcal | Carbohydrates: 49g | Protein: 34g | Fat: 50g | Sodium: 911mg | Fiber: 3g

How to Make Creamy Chicken And Orzo Skillet – Step by Step Photos

Add 1 teaspoon paprika, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper to a small bowl. Mix until combined.

Blot the 1.25 pounds of chicken thighs dry with a paper towel, then season both sides liberally with the seasoning blend.

Heat a large deep skillet over medium. Once hot, add 2 tablespoons of cooking oil. Add the seasoned chicken thighs and cook undisturbed until well browned, about 5 minutes. Flip and repeat on the other side. Remove the chicken from the pan and place it on a clean plate. The chicken will finish cooking when simmered with the orzo.

Turn the heat down to low and add the diced onion and 2 cloves of minced garlic to the skillet. Saute until the onions are translucent, about 3 minutes.

Add the 1 1/2 cups orzo and the 1 1/2 cups of chicken broth to the skillet. If you prefer a looser sauce, add an additional 1/2 cup of broth. Stir well to help dissolve the crispy browned bits from the bottom of the pan. Then return the chicken to the pan and nestle it down into the orzo.

Place a lid on the skillet, turn the heat up to medium-high, and let the broth come to a full boil. Then turn the heat down to low. Let the skillet simmer for about 15 minutes or until most of the broth is absorbed. If at any point it stops simmering, increase the heat slightly until it starts to simmer again.

After about 15 minutes, the orzo should be tender and most of the broth absorbed, but there will still be a little sauce in the skillet. Remove the chicken from the skillet.

Then add the 1/2 cup of cream and the 2 tablespoons of butter to the skillet. Stir and heat over low until the butter melts and the cream is hot.

Next, add the 1/4 cup parmesan and stir to combine.

Finally, return the chicken to the skillet. If you’d like, garnish with chopped Italian parsley and serve. Pair with a side salad or roasted veggies for an incredibly filling meal! Wasn’t that easy?

Other Easy Skillet Meals

Italian Sausage and White Bean Skillet

Chorizo Sweet Potato Skillet

Yellow Rice Chicken Skillet

The post Creamy Chicken And Orzo Skillet appeared first on Budget Bytes.

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

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!

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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 minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 722kcal

Author Beth – Budget Bytes

Ingredients

• 1 Tbsp olive oil $0.16
• 1/2 lb. Italian Sausage $2.25
• 2 cloves garlic $0.16
• 24 oz. pasta sauce $1.89
• 1 cup water
• 1/2 tsp Italian seasoning $0.05
• 9 lasagna noodles $0.90
• 1 cup ricotta cheese $1.99
• 1/4 cup Grated Parmesan $0.40
• 1/4 tsp salt $0.02
• 1/4 tsp freshly cracked black pepper $0.02
• 1 cup shredded mozzarella $1.17

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

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.

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

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

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.

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.

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

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

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.

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

More Lasagna Inspired Recipes

Garden Vegetable Lasagna Soup

Garden Vegetable Lasagna Roll Ups

Baked Ravioli

The post Skillet Lasagna appeared first on Budget Bytes.

Why Bake Macaroni and Cheese?

Usually, when I make mac I’m in a hurry to eat that creamy, cheesy goodness so I just eat it straight out of the pot without taking the time to bake it. But if you want even MORE cheese and a crispy crunchy flavorful topping, baked mac and cheese is the way to go. The pasta soaks up all that delicious flavor and you get a super rich casserole like mac and cheese that is unparalleled. Adding these few extra steps gives this macaroni and cheese main character energy, taking it from just another side dish to the star of the show.

How to Give Mac and Cheese More Flavor

To make the absolute BEST mac and cheese, we gave the cheese sauce two extra punches of flavor with chicken broth and a HEFTY dose of herbs and spices. Not only is the cheese sauce seasoned throughout, we then topped the casserole with a buttery mix of breadcrumbs and even MORE SEASONING. I’m telling you, this mac and cheese is a force to be reckoned with.

What’s the Best Cheese for Mac and Cheese?

Use one of the cheeses listed above or toss in the odds and ends of the cheeses in your fridge for a unique twist!

Can Baked Mac and Cheese Be Reheated?

Baked mac and cheese is a little less saucy than its stovetop counterpart and the macaroni will continue to absorb the sauce as it’s refrigerated. So, while I happily wolfed down bowl after bowl of this mac after reheating, it doesn’t stay quite as saucy. For a mac and cheese that’s a little saucier upon reheat, check out our super creamy stovetop mac and cheese.

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Baked Mac and Cheese

Baked mac and cheese is an extra rich and cheesy pasta casserole that is baked to perfection with a buttery and crunchy topping.

Course Dinner, Main Course, Side Dish

Cuisine American

Total Cost $6.16 recipe / $1.03 serving

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 6 1 cup each

Calories 489kcal

Author Marion Kirkpatrick

Ingredients

Mac and Cheese

• 1 cup chicken broth $0.16
• 1 cup heavy cream $1.66
• 1/4 tsp Italian seasoning $0.02
• 1/4 tsp garlic powder $0.02
• 1/4 tsp smoked paprika $0.02
• 1/8 tsp cayenne pepper $0.01
• 1/4 tsp freshly cracked black pepper $0.02
• 1/2 tsp salt $0.02
• 1 cup shredded cheddar cheese $1.17
• 1 cup shredded Italian cheese blend $1.50
• 8 oz. macaroni $0.67

Seasoned Breadcrumbs

• 2 Tbsp butter $0.25
• 1/2 cup Panko breadcrumbs $0.25
• 1/4 tsp Italian seasoning $0.02
• 1/4 tsp garlic powder $0.02
• 1/4 tsp smoked paprika $0.02
• 1/4 tsp freshly cracked black pepper $0.02
• 1/4 tsp salt $0.02
• 1/4 cup shredded cheddar $0.29

Instructions

• Preheat the oven to 375ºF. Add the chicken broth, heavy cream, Italian seasoning, garlic powder, cayenne, salt, and pepper to a sauce pot. Bring the mixture to a boil over medium-high heat, whisking occasionally.
• Once boiling, turn the heat down to medium and allow the mixture to simmer for 7 minutes, whisking often, to reduce.
• Remove the sauce from the heat. In a separate bowl, combine the shredded cheddar cheese and Italian cheese blend. Reserve about 1/4 of the cheese mix to use as a layer in the casserole dish. Add the remaining cheeses to the sauce a handful at a time, whisking it into the sauce until fully melted before adding more. Continue whisking in the cheese until all of it has been added and the sauce is smooth. Set the sauce aside (whisk occasionally to prevent a skin from forming).
• Bring a large pot of water to a boil for the macaroni. Once boiling, add the macaroni and boil just until tender (about 7 minutes). Drain the macaroni in a colander.
• While the macaroni is boiling, make the breadcrumbs. Melt the butter in a small skillet over medium heat. Once melted, add the Panko, Italian seasoning, garlic powder, smoked paprika, salt, and pepper. Stir and cook for about 3 minutes, or just until the breadcrumbs begin to toast. Remove the breadcrumbs from the heat and allow them to cool slightly.
• Stir the drained macaroni into the cheese sauce until well combined. Grease an 8×8-inch baking dish.
• Layer half of the macaroni into the baking dish. Sprinkle the reserved shredded cheese mixture over the macaroni. Layer the second half of the macaroni over the cheese.
• Combine the cooled breadcrumbs with the remaining 1/4 cup shredded cheddar cheese, then sprinkle over top the macaroni and cheese.
• Bake the macaroni and cheese in the preheated oven for about 20 minutes or until the cheese is bubbling up around the edges and the breadcrumbs on top are golden brown. Allow the mac and cheese to cool for about 5 minutes before serving.

See how we calculate recipe costs here.

Video

Nutrition

Serving: 1cup | Calories: 489kcal | Carbohydrates: 35g | Protein: 17g | Fat: 32g | Sodium: 705mg | Fiber: 2g

How to Make Baked Mac and Cheese – Step by Step Photos

Preheat the oven to 375ºF then begin the cheese sauce. In a medium saucepot combine 1 cup chicken broth, 1 cup heavy cream, ¼ tsp Italian seasoning, ¼ tsp garlic powder, ¼ tsp smoked paprika, ¼ tsp cayenne pepper, ¼ tsp freshly cracked black pepper, and ½ tsp salt.

Whisk the ingredients together and heat over medium-high until the liquid comes to a simmer. Once simmering, turn the heat down to low and let simmer for about 7 minutes to reduce.

Combine 1 cup of shredded cheddar and 1 cup of shredded Italian cheese blend in a bowl. Set aside about 1/2 cup of the mixed cheese to layer between the pasta in the casserole dish. Remove the sauce from the heat and begin adding the remaining cheeses to the sauce, one handful at a time, whisking until fully melted before adding more. Reserve the remaining cheese for the topping.

Meanwhile, boil 8 oz. macaroni noodles just until tender (about 7 minutes). Do not overcook the noodles as they will soften more while baking. Drain the noodles, then return them to the pot with the heat turned off.

While the macaroni is boiling, make the seasoned breadcrumbs. Combine ½ cup Panko breadcrumbs, 2 Tbsp butter, ¼ tsp Italian seasoning blend, ¼ tsp garlic powder, ¼ tsp smoked paprika, ¼ tsp salt, and ¼ tsp freshly cracked pepper in a skillet. Heat over medium-low until the butter has melted and everything is coated evenly in spices. Set the breadcrumbs aside to cool.

Stir the cooked and drained macaroni into the finished cheese sauce until all of the noodles are coated in sauce. Grease and 8×8-inch baking dish.

Add half of the macaroni and cheese to an 8×8-inch baking dish, then layer in the reserved ½ cup shredded mixed cheeses.

Add the remaining half of the macaroni and cheese on top. Add ¼ cup shredded cheddar to the seasoned breadcrumbs, then sprinkle the mixture over the macaroni and cheese.

Bake the macaroni and cheese in the preheated 375ºF oven for about 20 minutes or until the cheese is bubbling around the edges and the breadcrumbs on top are browned. Allow it to cool for about 5 minutes before serving.

Yaassss mac and cheese heaven! 🙌

More Mac and Cheese Recipes

One Pot Bacon Broccoli Mac and Cheese

$6.81 recipe / $1.70 serving

Green Chile Mac and Cheese

$5.00 recipe / $1.25 serving

Homemade Mac and Cheese

$4.19 recipe / $1.05 serving

Creamy Pesto Mac with Spinach

$3.27 recipe / $0.55 serving

The post Baked Mac and Cheese appeared first on Budget Bytes.

What Are Peanut Noodles

This dish features noodles (any kind) and small bites of tender chicken breast drenched in a creamy sauce that’s inspired by Thai peanut sauce. The sauce is a rich mix of creamy coconut milk, savory peanut butter, spicy sriracha sauce, fresh garlic and ginger, a little soy sauce and brown sugar, and a splash of lime juice to keep everything bright. This easy sauce is absolutely divine and you’re going to want to spoon it over everything!

Can I Sub the Chicken?

Absolutely! If you’re not a chicken fan you can easily substitute it with shrimp, cubed tofu, or even just leave it out and enjoy the noodles plain. It’s all about that sauce, anyway. ;)

What to Serve with Peanut Noodles

I would consider these peanut noodles a meal in and of themselves, but if you’re a side dish kind of person I would suggest pairing these rich noodles with something super light. Try Sesame Cucumber Salad, Sesame Slaw, or Roasted Broccoli Salad with Almonds.

How Are the Leftovers?

This dish is definitely the best when eaten right away because the creamy, luscious sauce tends to get soaked up by the noodles when it’s stored in the refrigerator. That being said, I probably wouldn’t turn down a plate of these noodles after reheating, but I also wouldn’t expect them to be as saucy and creamy. So if you’re big on texture making a half batch might be a better option than counting on eating the leftovers.

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Peanut Noodles with Chicken

These Peanut Noodles with Chicken are an easy meal with a rich, creamy, sweet, and savory flavor that is completely addictive.

Course Dinner, Lunch

Cuisine American, Thai

Total Cost $9.20 recipe / $2.30 serving

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 727kcal

Author Beth – Budget Bytes

Ingredients

• 1/3 cup smooth natural-style peanut butter $0.40
• 2 Tbsp sriracha $0.23
• 2 Tbsp brown sugar $0.08
• 1 fresh lime (2 Tbsp juice) $0.59
• 1 Tbsp soy sauce $0.06
• 1 clove garlic, minced $0.08
• 1 tsp grated fresh ginger $0.10
• 1 13.5oz. can coconut milk $2.99
• 1 boneless, skinless chicken breast (about ⅔ lb.) $3.33
• 1 Tbsp cooking oil $0.04
• 8 oz. noodles* $0.89
• 1/4 cup chopped peanuts $0.19
• 1/4 cup chopped cilantro $0.22

Instructions

• Prepare the peanut sauce first. In a medium bowl, whisk together the peanut butter, sriracha, brown sugar, soy sauce, 2 Tbsp lime juice, minced garlic, and grated ginger.
• Add the coconut milk to the peanut sauce and whisk until smooth again.
• Cut the chicken breast into small ½ to 1-inch sized pieces.
• Heat a large skillet over medium-high. Once hot, add the cooking oil and swirl to coat the surface of the skillet. Add the chicken and cook until browned on all sides. Be careful not to overcook the chicken.
• Add the prepared peanut sauce into the skillet, turn the heat down to medium-low, and stir to dissolve any browned bits off the bottom of the skillet. Let the chicken simmer in the sauce over low, stirring occasionally, while you cook the noodles.
• Cook your noodles according to the package directions, then drain in a colander.
• Add the cooked and drained noodles to the skillet with the peanut sauce and chicken. Toss until everything is evenly mixed and coated in sauce.
• Top the noodles with chopped peanuts and cilantro, then enjoy!

See how we calculate recipe costs here.

Notes

*We used fettuccine for this dish but you can use any type of long noodle like spaghetti, rice noodles, or ramen noodles. 

Nutrition

Serving: 1serving | Calories: 727kcal | Carbohydrates: 56g | Protein: 34g | Fat: 43g | Sodium: 632mg | Fiber: 4g

How to Make Peanut Noodles with Chicken – Step by Step Photos

Make the peanut sauce first so the ingredients have a few minutes to mingle and the sauce is ready to go when you need it later. Add ⅓ cup smooth natural-style peanut butter, 2 Tbsp sriracha, 2 Tbsp brown sugar, 1 Tbsp soy sauce, 1 clove of garlic (minced), 1 tsp grated fresh ginger, and 2 Tbsp lime juice to a bowl.

Whisk the ingredients together until smooth, then add in one 13.5 oz. can of coconut milk. Whisk until smooth again and then set the sauce aside.

Cut one large boneless, skinless chicken breast (about ⅔ lb.) into small ½ to 1-inch chunks.

Heat 1 Tbsp cooking oil in a large skillet. Once hot, add the chicken and cook until browned on all sides. It’s okay if the chicken isn’t cooked through at this point. Avoid overcooking the chicken or it will become tough.

Pour the prepared peanut sauce into the skillet with the chicken. Turn the heat down to low and stir to dissolve any browned bits off the bottom of the skillet. Let the chicken simmer in the sauce over low, stirring occasionally, as you cook the noodles.

Cook 8 oz. noodles according to their package direction, then drain in a colander. You can use linguine, spaghetti, rice noodles, ramen noodles, or any kind of long noodle.

Add the cooked and drained noodles to the skillet and stir to combine.

Top the peanut noodles with ¼ cup chopped peanuts and ¼ cup chopped fresh cilantro.

Enjoy the peanut noodles hot. If you have any leftover lime, cut it into wedges and squeeze a bit over top just before eating.

SO GOOD.

More Recipes with Peanut Sauce

Soy Marinated Tofu Bowls with Spicy Peanut Sauce

$7.26 recipe / $1.82 serving

Cold Peanut Noodle Salad

$5.30 recipe / $1.33 serving

Baked Sweet Potato Fries with Peanut Lime Dressing

$3.17 recipe / $1.59 serving

Peanut Tofu

$6.74 recipe / $1.69 serving

The post Peanut Noodles with Chicken appeared first on Budget Bytes.

What is a chicken alfredo bake?

This Baked Chicken Alfredo is a fun spin on one of our most popular dinner recipes: Chicken Alfredo. We take the stovetop version of this dish to the next level by sending it on a trip to the oven…blanketed with seasoned breadcrumbs and tons of shredded cheese! (Because what could be better?!) 

Ingredients & substitutions

• Chicken: We used boneless, skinless chicken breasts in this recipe, but you could also use boneless, skinless chicken thighs or 2 cups of rotisserie chicken. 
• Alfredo Sauce: We made a double batch of our Homemade Alfredo Sauce (what we call an “Ameri-fredo sauce”) in the same skillet we used to cook the chicken. It can also be substituted with around 3 cups (or 24 oz.) of store-bought alfredo sauce. (But I promise, ours is better!)
• Pasta: We used rotini in our pasta bake because it grabs onto that creamy sauce oh-so-well! Any medium-sized pasta like fusilli, penne, macaroni, or rigatoni works, too.
• Frozen Vegetables: We added some frozen broccoli because the dish needed something fresh to balance out all the other rich ingredients. If you don’t like broccoli, try frozen peas, or a frozen vegetable mix (like ones with diced carrots, peas, and corn).
• Buttered Breadcrumbs: Making buttery, seasoned breadcrumbs from scratch with panko will ensure the topping is as crispy and delicious as possible. Seasoning them yourself also gives you full control over the flavor. But they could be replaced with store-bought, seasoned Italian breadcrumbs or fresh breadcrumbs if desired.

MAKE AHEAD & AVOID LEFTOVERS

I swear, y’all….this recipe is SUPER EASY to throw together. (Despite the long ingredient list and the number of steps!) It’s also a great blueprint for making just about any pasta bake you can dream up!

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Chicken Alfredo Bake

Transform stovetop chicken alfredo into a super-cheesy, decadent casserole with this Chicken Alfredo Bake recipe! It’s super easy to make (or make ahead!), and so delicious there won’t be any leftovers!

Course Dinner, Pasta

Cuisine American, Italian

Total Cost $12.80 recipe / $2.13 serving

Prep Time 15 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Bake Time 30 minutes minutes

Total Time 1 hour hour 55 minutes minutes

Servings 6 1 cup each

Calories 829kcal

Author Marion – Budget Bytes

Equipment

• Stainless Steel Pots and Pans
• Whisk
• Glass Casserole Dish

Ingredients

Parmesan Chicken:

• 2 boneless, skinless chicken breasts (about 1 1/3 lbs. total) $3.89
• 2 Tbsp olive oil, divided $0.26
• 1 Tbsp grated Parmesan cheese $0.08
• 1/2 tsp Italian seasoning $0.05
• 1/2 tsp red pepper flakes $0.05
• 1/2 tsp salt $0.01
• 1/2 tsp black pepper $0.01
• 3 Tbsp water $0.00

Buttered Breadcrumbs:

• 2 Tbsp butter $0.30
• 1/2 cup panko breadcrumbs $0.35
• 1/4 tsp Italian seasoning $0.03
• 1/4 tsp garlic powder $0.03
• 1/4 tsp red pepper flakes $0.03
• 1/4 tsp salt $0.01
• 1/4 tsp black pepper $0.01

Alfredo Sauce/Pasta Bake:

• 4 Tbsp butter $0.60
• 4 cloves garlic, minced $0.30
• 2 cups heavy cream $2.00
• 2 cups Italian shredded cheese blend, divided $2.49
• 1/4 tsp Italian seasoning $0.03
• 1/4 tsp garlic powder $0.03
• 1/4 tsp red pepper flakes $0.03
• 1/4 tsp salt $0.01
• 1/4 tsp black pepper $0.01
• 8 oz. rotini, uncooked $0.66
• 10 oz. frozen broccoli florets $1.49

Instructions

Parmesan Chicken:

• Cut the chicken breasts into 1” chunks. Coat the chicken with 1 tablespoons of oil and season it with the grated Parmesan cheese, Italian seasoning, garlic powder, red pepper flakes, salt, and black pepper.
• Heat 1 tablespoons of oil in a large skillet over medium heat. Sear the chicken until the bottom of each piece is brown and the sides start to turn white (about 5 minutes).
• Add 3 tablespoons of water to the pan, releasing the chicken pieces from the bottom of the skillet, and flip each one. Continue cooking until the chicken is evenly browned on all sides and fully cooked in the center (about 5 minutes). Remove the chicken from the skillet, leaving behind any stuck-on bits of chicken to flavor the alfredo sauce.

Buttered Breadcrumbs:

• Melt the butter in a small skillet over medium heat. Once the butter has completely melted, stir in the panko breadcrumbs, Italian seasoning, garlic powder, red pepper flakes, salt, and black pepper.
• Toast the breadcrumbs, stirring occasionally, until all the butter is absorbed and the breadcrumbs are toasted and golden but not brown (about 5 minutes).
• Transfer the breadcrumbs to a bowl to stop the cooking process and set them aside to cool.

Alfredo Sauce:

• Melt the butter over medium heat in the same large skillet used to cook the chicken (without wiping it out). Add the minced garlic and sauté until fragrant (about 2 minutes).
• Whisk in the heavy cream, Italian seasoning, garlic powder, red pepper flakes, salt, and black pepper. Let it come up to a boil, stirring occasionally (about 5 minutes).
• Turn the heat down to low, and add 1.5 cups of shredded cheese a handful at a time, whisking until the cheese is fully melted before adding more (about 5 minutes). The alfredo sauce will continue to thicken as it cools.

Assembly:

• Preheat the oven to 375℉. Thaw the frozen broccoli in a colander, breaking down any large florets into bite-size pieces. Set aside.
• At the same time, boil a large pot of water on high heat. Once the water is rapidly boiling, add the rotini and cook until it is just tender (about 7 minutes). Do not overcook the pasta, as it will soften further in the oven. Drain the pasta in a colander and set aside.
• Mix together the cooked chicken, cooked pasta, thawed broccoli, and alfredo sauce in a casserole dish. Top the casserole with ½ cup of shredded cheese and the toasted breadcrumbs.
• Bake the casserole until all the cheese is melted and the breadcrumbs are golden brown (about 25-30 minutes).

See how we calculate recipe costs here.

Nutrition

Serving: 1cup | Calories: 829kcal | Carbohydrates: 40g | Protein: 40g | Fat: 58g | Sodium: 760mg | Fiber: 3g

How to Make Chicken Alfredo Bake – Step by Step Photos

Cut 2 chicken breasts into 1” chunks. Combine 1 tablespoon of grated Parmesan cheese, 1/2 teaspoon of Italian seasoning, 1/2 teaspoon of garlic powder, 1/2 teaspoon red pepper flakes, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Coat the chunks of chicken in 1 tablespoon of olive oil and then toss them in the seasoning mixture.

Heat a large skillet over medium heat. Add 1 tablespoon of olive oil. Saute the chicken until the bottom of each piece is brown and the sides start to turn white (About 10 minutes). Add 3 tablespoons of water to release the chicken from the skillet, and flip each piece. Continue cooking the chicken until cooked through and no pink remains (About 5 minutes). Remove the chicken from the skillet and set aside to cool. Also, reserve the pan (without wiping it out!) to use when cooking the alfredo sauce.

While the chicken is cooking, melt 2 tablespoons of butter in a small skillet over medium heat. Once the butter has completely melted, stir in 1/2 cup panko breadcrumbs, 1/4 teaspoon of Italian seasoning, 1/4 teaspoon of garlic powder, 1/4 teaspoon of red pepper flakes, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Toast the breadcrumbs, stirring occasionally, until all the butter is absorbed and the breadcrumbs are toasted and golden but not brown. (About 7 minutes.) Set aside to cool.

In the same large skillet used to cook the chicken (without wiping it out), melt 4 tablespoons of butter on medium heat. Add the minced garlic and saute until fragrant. (About 2 minutes.) Use a metal whisk to scrape up the stuck bits of chicken and seasonings left behind in the pan as you cook the garlic, which will infuse the alfredo sauce with tons of flavor!

Whisk in 2 cups of heavy cream. Then add 1/4 teaspoon of Italian seasoning, 1/4 teaspoon of garlic powder, 1/4 teaspoon of red pepper flakes, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Let the cream come up to a boil, stirring occasionally. (About 5 minutes.)

Turn the heat down to low, and add 1½ cups of shredded cheese a handful at a time, whisking until the cheese is fully melted. (About 5 minutes.)

The alfredo sauce will continue to thicken as it cools. 

Preheat the oven to 375℉. Thaw the frozen broccoli in a colander, breaking down any large florets into bite-size pieces. At the same time, boil a large pot of water on high heat. Once the water is rapidly boiling, add the rotini and cook until it is just tender. (About 7 minutes). Do not overcook the pasta, as it will soften further in the oven. Set the cooked pasta and broccoli aside.

Mix together the cooked chicken, cooked pasta, and thawed broccoli in a casserole dish. Pour over the alfredo sauce and stir well.

Top the casserole with ½ cup of shredded Italian cheese and then sprinkle over 1/2 cup of buttered breadcrumbs. 

Bake the casserole until all the cheese is melted and the breadcrumbs are golden brown (About 25-30 minutes).

I’m craving this meal again — just LOOKING at it! ~Marion :)

MORE CREAMY PASTA RECIPES

One Pot Creamy Cajun Chicken Pasta

$9.41 recipe / $2.35 serving

20 Minute Creamy Spinach Artichoke Pasta

$5.17 recipe / $1.29 serving

Creamy Tomato and Spinach Pasta

$3.72 recipe / $0.93 serving

One Pot Creamy Pesto Chicken Pasta

$10.41 recipe / $2.60 serving

The post Chicken Alfredo Bake appeared first on Budget Bytes.

WHAT IS ALFREDO SAUCE?

This thick, creamy Alfredo Sauce—what we like to call an “Amerifredo” or an American-style alfredo sauce—is a decadent pasta sauce made with butter, garlic, heavy cream, and tons of Parmesan cheese. Authentic Roman alfredo sauce does not include any heavy cream or garlic, and it derives all of its creaminess and flavor from the butter and really good Parmesan. But if you’re used to the “alfredo” served in American restaurants or bought in a jar in U.S. grocery stores, that’s what this recipe delivers.

CAN I USE MILK INSTEAD OF CREAM?

To make Homemade Alfredo Sauce that is thick, creamy, and delicious, you need to use heavy cream. Using whole milk or half & half will not work as well because the high water content in these ingredients will not allow the Parmesan to emulsify and melt smoothly into the sauce. The sauce will end up runnier, it may not cling to the pasta as well, and it will likely be a little clumpy or gritty in texture.

#1 Tip for success? heat control.

Make sure the heat is on low before stirring in the Parmesan cheese—even taking the pot off of the burner for a minute so the cream is no longer boiling—otherwise, the sauce could break. High heat separates the proteins and fats in cheese, which will give you a lumpy, unappetizing sauce. Waiting until the cream is no longer boiling will also help prevent it from sticking to the bottom of the pot and not melting into the sauce properly.

What kind of parmesan is best for alfredo sauce?

We tested this recipe using grated Parmesan cheese (the kind in a can). It’s the most budget-friendly option, and will still give you insanely-delicious results! If you have the money to splurge, freshly shredded Parmesan will make the most creamy, dreamy Alfredo Sauce you’ve ever tasted.

EAT LEFTOVERS ALL WEEK!

One of the best parts about this recipe is that you can make it ahead. No more terrible re-heated leftover creamy pasta! Instead, let the alfredo sauce cool and store it in a tightly sealed container in the refrigerator for up to 4 days. Then gently reheat and add to freshly cooked pasta. 

WHAT TO SERVE WITH HOMEMADE ALFREDO SAUCE

Drench this ultra-rich sauce over plain pasta or add some chicken, shrimp, and hearty vegetables even use it in a decadently cheesy pasta bake. And make sure to serve some garlic bread and a simple side salad on the side!

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Homemade Alfredo Sauce

This thick, creamy Homemade Alfredo Sauce recipe is a quick and easy way to make a delicious, budget-friendly dinner in less than 30 minutes!

Course Dinner, Sauce

Cuisine American, Italian

Total Cost $2.67 RECIPE / $ 0.67 SERVING

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 335kcal

Author Marion – Budget Bytes

Equipment

• 1 Stainless Steel Pots and Pans
• 1 Whisk

Ingredients

• 2 Tbsp salted butter $0.30
• 2 cloves garlic $0.15
• 1 cup heavy cream $1.00
• 1/2 tsp Italian seasoning $0.05
• 1/2 tsp salt $0.01
• 1/2 tsp black pepper $0.01
• 3/4 cup Parmesan cheese $1.15

Instructions

• Melt the butter in a medium saucepot over medium heat. Add the minced garlic and saute for two minutes or until the garlic becomes fragrant.
• Whisk in the heavy cream, Italian seasoning, salt, and pepper.
• Allow the cream to come up to a boil. Once boiling, reduce the heat to low and stir in the Parmesan cheese. Continue to stir the mixture until all the cheese has melted and the sauce thickens.
• Serve over your favorite pasta, chicken, vegetables, and more!

See how we calculate recipe costs here.

Nutrition

Serving: 0.33cup | Calories: 335kcal | Carbohydrates: 5g | Protein: 7g | Fat: 32g | Sodium: 680mg | Fiber: 0.2g

How to Make Homemade alfredo sauce – Step by Step Photos

Melt 2 Tablespoons of butter in a medium saucepot over medium heat. Add 2 minced garlic cloves and saute for two minutes or until the garlic becomes fragrant.

Whisk in 1 cup of heavy cream, 1/2 teaspoon of Italian seasoning, 1/2 teaspoon of salt, and 1/2 teaspoon of freshly-cracked black pepper into the sauteed garlic. Allow the cream to come up to a boil. (About 5 minutes.)

Once the cream is boiling, reduce the heat to low. and stir in the Parmesan cheese. If needed, take the pot off of the hot burner for a minute so the cream is no longer boiling. (High heat could cause the cheese to separate.)

Continue to stir the mixture until all the cheese has melted and the sauce thickens. (About 5 minutes.)

Serve over your favorite pasta, chicken, vegetables, or more! This homemade alfredo sauce can also be stored in an airtight container and refrigerated for up to 4 days.

Oh, heck yeah! Who’s eating pasta all week?! (We definitely did!) ~ Marion :)

MORE ALFREDO SAUCE RECIPES

Chicken Alfredo Bake

$12.80 RECIPE / $2.13 SERVING

Shrimp Alfredo Pasta

$8.40 recipe / $2.10 serving

Spinach Alfredo Pasta

$5.92 recipe / $1.48 serving

Chicken Alfredo

$10.62 recipe / $2.66 serving

The post Homemade Alfredo Sauce appeared first on Budget Bytes.

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.

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!

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Baked Ravioli

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

Course Dinner, Main Course

Cuisine American

Total Cost $16.18 recipe / $2.70 serving

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes 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

How to Make Baked Ravioli – Step by Step Photos

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

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).

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

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.

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.

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.

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

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

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.

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!

More Delicious Casserole Recipes:

Broccoli Cheddar Casserole

$6.56 recipe / $1.09 serving

Tuna Noodle Casserole

$6.85 recipe / $1.14 serving

Classic Baked Ziti

$12.16 recipe / $1.52 serving

Chicken and Biscuit Casserole

$8.75 RECIPE / $1.46 SERVING

The post Baked Ravioli appeared first on Budget Bytes.