What You’ll Need

Serving Suggestions & Variations

• This dish is perfect to serve with a side of crusty garlic bread and a simple side salad or Caesar salad.
• Wanna make it creamy? Add about ½ cup of heavy cream at the same time as the chicken broth for a creamy tortellini skillet meal.
• And if you want to add some spice, add a pinch or two of red pepper flakes at the end for a little kick!

Storing Leftovers

Got leftovers? You can store them in an airtight container in the refrigerator for 3-4 days. The sauce mixture will thicken a little bit with time, but you can easily reheat it in the microwave until warmed through for a delicious lunch or dinner.

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Cheese Tortellini And Sausage Skillet

This one-pot Cheese Tortellini and Sausage Skillet is hearty and packed with flavor. A quick & easy one skillet meal? Count me in!

Course Dinner

Cuisine American

Total Cost $12.56 recipe / $3.14 serving

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 730kcal

Author Marsha – Budget Bytes

Ingredients

• 1 Tbsp cooking oil $0.05
• 1 lb. Italian sausage $4.99
• 1 small yellow onion, diced $0.42
• 2 cloves of garlic, minced $0.16
• 1/2 tsp salt $0.02
• 1/2 tsp garlic powder $0.05
• 1/2 tsp dried oregano $0.05
• 1/4 tsp freshly cracked black pepper $0.02
• 1 1/2 cups marinara sauce $1.50
• 1 cup chicken broth $0.17
• 10 oz. refrigerated cheese tortellini $3.75
• 2 cups spinach $0.76
• 1/2 cup mozzarella cheese $0.62

Instructions

• Heat a large skillet over medium heat and add the oil. Brown the Italian sausage.
• Once the sausage has browned, add the diced onion and minced garlic to the skillet. Continue to sauté over medium heat until the onion is translucent and the garlic is fragrant.
• Next add the salt, garlic powder, oregano, black pepper, marinara sauce, and chicken broth to the skillet. Stir to combine.
• Bring the skillet up to a simmer and add the cheese tortellini. Stir the tortellini into the sauce and cook for 5-6 minutes until the tortellini is tender.
• Add the spinach to the skillet and stir to combine, allowing the heat to wilt the spinach.
• Now top the skillet with the shredded mozzarella cheese and allow the heat to melt the cheese.
• Serve hot with fresh garlic bread and some freshly cracked black pepper or red pepper flakes on top. Enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 730kcal | Carbohydrates: 41g | Protein: 32g | Fat: 49g | Sodium: 2182mg | Fiber: 5g

How to Make Cheese Tortellini And Sausage Skillet – Step by Step Photos

Heat a large deep skillet over medium heat and add 1 Tbsp oil. Brown 1 lb. Italian sausage.

Once the sausage has browned, add 1 diced yellow onion and 2 minced garlic to the skillet. Continue to sauté over medium heat until the onion is translucent and the garlic is fragrant.

Next add 1/2 tsp salt, 1/2 tsp garlic powder, 1/2 tsp dried oregano, 1/4 tsp freshly cracked black pepper, 1 1/2 cups marinara sauce, and 1 cup chicken broth to the skillet. Stir to combine.

Bring the skillet up to a simmer and add 10 oz. refrigerated cheese tortellini. Stir the tortellini into the sauce and cook for 5-6 minutes until the tortellini is tender.

Add 2 cups spinach to the skillet and stir to combine, allowing the heat to wilt the spinach.

Now top the skillet with 1/2 cup shredded mozzarella cheese.

Allow the heat from the skillet to melt the cheese.

Serve hot with fresh garlic bread and some freshly cracked black pepper on top. Now get ready to enjoy a super hearty and delicious dinner meal!

More One Pot Recipes

Chicken and Dumplings

$7.26 recipe / $1.21 serving

Chicken Sausage White Bean Skillet

$8.69 recipe / $2.17 serving

Southwest Lentils And Rice Skillet

$5.65 recipe / $1.41 serving

Tuscan Orzo

($7.54 recipe / $1.88 serving)

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

What Is Tuscan Orzo?

Tuscan orzo is a dish that is made in the Tuscan tradition of simple, inexpensive meals that can easily be made in large amounts. Orzo pasta is extra delicious in cooked in a creamy tomatoey broth until it is rich, thick, and super flavorful!

What Else Can I Add?

This is a pretty hefty dish all by itself and makes a great vegetarian main, but you can add protein to it if you like. Garlic Herb Baked Chicken Breast would make an excellent addition if you have meat-eaters in the fam. Personally, I love adding chopped kalamata olives, balsamic roasted mushrooms, and extra veggies. Substituting the dairy in this recipe is so easy these days, too. So, if you’re vegan, you can easily tweak it to your liking using plant-based milks and cheeses!

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Tuscan Orzo

Tuscan orzo is a one-pot meal made in just 30 minutes with simple ingredients. It's creamy, cozy comfort food at its best.

Course Dinner, Main Course

Cuisine Italian

Total Cost ($7.54 recipe / $1.88 serving)

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 (1.5 cups per serving)

Calories 390kcal

Author Jess – Budget Bytes

Ingredients

• 1 Tbsp olive oil $0.40
• 2 Tbsp butter $0.27
• 1/2 medium onion, chopped $0.30
• 4 cloves garlic, minced $0.20
• 1 tsp Italian seasoning $0.10
• 1 14.5oz. can roasted petite diced tomatoes $0.89
• 1 tsp lemon juice $0.02
• 1 tsp Dijon mustard $0.02
• 1 cup uncooked orzo pasta $1.65
• 1 1/2 cups vegetable broth $0.12
• 1/2 cup heavy cream, room temperature $0.84
• 1/2 cup shredded Parmesan $1.48
• 1 cup fresh baby spinach, packed $1.10
• 2 Tbsp minced fresh parsley $0.10
• Salt & pepper to taste $0.05

Instructions

• Add the oil, butter, and onion to a pot over medium-high heat. Sauté the onion for 3-4 minutes.
• Add the garlic, Italian seasoning, canned tomatoes, lemon juice, Dijon mustard, and orzo. Stir often, cooking for 3 minutes.
• Add the vegetable broth and room temperature cream. Once it starts to bubble, turn the heat down to medium-low and continue cooking for 10 minutes uncovered, stirring occasionally so the orzo doesn’t stick to the bottom of the pot. It should steadily simmer but not boil. You don’t want all of the liquid to evaporate.
• Take the pot off the heat and stir in the parmesan, spinach, and parsley. Stir again and cover the pot for a few minutes until it has thickened up to your liking.
• Season with salt and pepper to taste. Enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1.5cups | Calories: 390kcal | Carbohydrates: 34g | Protein: 11g | Fat: 24g | Sodium: 630mg | Fiber: 2g

how to make Tuscan Orzo – step by step photos

Add 1 Tbsp olive oil, 2 Tbsp butter, and 1/2 of a medium chopped onion to a pot over medium-high heat. Sauté the onion for 3-4 minutes.

Add 4 minced cloves garlic, 1 tsp Italian seasoning, a 14.5-oz. can of roasted petite diced tomatoes, 1 tsp lemon juice, 1 tsp Dijon mustard, and 1 cup of orzo. Stir often, cooking for 3 minutes.

Add 1 1/2 cups vegetable broth and 1/2 cup room temperature heavy cream. Once it starts to bubble, turn the heat down to medium-low and continue cooking for 10 minutes uncovered, stirring occasionally so the orzo doesn’t stick to the bottom of the pot. It should steadily simmer but not boil. You don’t want all of the liquid to evaporate.

Take the pot off the heat, and stir in 1/2 cup shredded Parmesan, 1 cup baby spinach, and 2 Tbsp minced parsley. Stir again and cover the pot for a few minutes until it has thickened up to your liking.

Season with salt and pepper to taste. Enjoy!

This one-pot Tuscan orzo is so simple and delicious!

More One Pot Meals

Cheese Tortellini And Sausage Skillet

$12.56 recipe / $3.14 serving

Chicken and Dumplings

$7.26 recipe / $1.21 serving

Creamy Chicken And Orzo Skillet

$7.99 recipe / $2.00 serving

Cajun Sausage and Rice Skillet

$7.21 recipe / $1.80 serving

The post Tuscan Orzo appeared first on Budget Bytes.

Serving Suggestions

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Orzo Pasta Salad

This light & fresh Orzo Pasta Salad is full of colorful veggies and a delicious homemade dressing. Perfect for BBQs or meal prep it for the week!

Course Lunch, Salad, Side Dish

Cuisine American

Total Cost $9.99 recipe / $1.24 serving

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 8 (1 cup each)

Calories 265kcal

Author Marsha – Budget Bytes

Ingredients

Vinaigrette Dressing

• 1/3 cup olive oil $0.96
• 3 Tbsp white wine vinegar $0.39
• 1/2 Tbsp Dijon mustard $0.04
• 1 clove garlic, minced $0.08
• 1/2 tsp dried basil $0.05
• 1/4 tsp salt $0.02
• 1 Tbsp honey $0.18

Pasta Salad

• 1 1/2 cups uncooked orzo pasta $1.49
• 1 cup frozen corn $0.41
• 1 red bell pepper $1.59
• 1 yellow bell pepper $1.59
• 2 roma tomatoes $0.78
• 1/2 red onion $0.40
• 3/4 cup dried cranberries $1.70
• 1/4 cup fresh chopped parsley $0.29
• 1/4 tsp salt $0.02

Instructions

• Start by making the vinaigrette dressing. In a medium bowl whisk together the olive oil, white wine vinegar, Dijon mustard, minced garlic, basil, salt and honey until smooth. Set the vinaigrette aside.
• Cook the orzo pasta according to the package directions. Add the frozen corn to the boiling water during the last 3 minutes of the pasta cook time.  Drain the pasta and corn in a colander and rinse briefly with cool water to cool off the pasta.
• While the pasta is cooking, prepare the veggies. Dice the bell peppers and tomatoes, finely dice the red onion, measure out the dried cranberries, and chop the parsley.
• Transfer the pasta and corn to a large bowl. Add the chopped vegetables, chopped parsley and dried cranberries.
• Give the vinaigrette dressing another stir. Pour the dressing over the pasta salad and season with 1/4 tsp salt. Toss the salad ingredients together until everything is evenly coated in the dressing. Serve immediately or refrigerate until ready to enjoy.

See how we calculate recipe costs here.

Notes

*Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving: 1cup | Calories: 265kcal | Carbohydrates: 41g | Protein: 5g | Fat: 10g | Sodium: 163mg | Fiber: 3g

How to Make Orzo Pasta Salad – Step by Step Photos

Start by making the vinaigrette dressing. In a medium bowl whisk together 1/3 cup olive oil, 3 Tbsp white wine vinegar, 1/2 Tbsp Dijon mustard, 1 minced garlic clove, 1/2 tsp basil, 1/4 tsp salt and 1 Tbsp honey until smooth. Set the vinaigrette aside.

Cook 1 1/2 cups of orzo pasta according to the package directions. Add 1 cup frozen corn to the boiling water during the last 3 minutes of the pasta cook time.  Drain the pasta and corn in a colander and rinse briefly with cool water to cool off the pasta.

While the pasta is cooking, prepare the veggies. Dice 1 red bell pepper, 1 yellow bell pepper, 2 roma tomatoes, finely dice 1/2 red onion, measure out 3/4 cups dried cranberries, and chop 1/4 cup fresh parsley. (Frozen corn is pictured on the cutting board, but is added in the previous step with the boiling pasta).

Transfer the cooked pasta and corn to a large bowl. Add the chopped vegetables, chopped parsley and dried cranberries. Give the vinaigrette dressing another stir. Pour the dressing over the pasta salad.

Toss the salad ingredients together until everything is evenly coated in the dressing. Serve immediately or refrigerate until ready to enjoy!

Enjoy this light, fresh and summery orzo pasta salad at your next BBQ, cookout or family gathering! Store any leftovers in an airtight container in the refrigerator for up to 3 days.

More Pasta Salad Recipes

Pasta Salad

$13.44 recipe / $1.34 serving

Summer Sweet Corn Salad

$7.67 recipe / $0.96 serving

BLT Pasta Salad

$7.39 recipe / $0.92 serving

Tortellini Salad

$15.57 recipe / $1.30 serving

The post Orzo Pasta Salad appeared first on Budget Bytes.

Pasta Salad Dressing

Since I usually make this recipe for potlucks & BBQs, along with a few other dishes, I find it a lot easier to buy bottled Italian dressing simply for convenience. But if you have a well stocked pantry, you can totally make your own vinaigrette dressing to add to this pasta salad. You can also try our homemade Italian dressing, a greek vinaigrette, or a balsamic vinaigrette dressing.

Storing Leftovers

This pasta salad recipe stores very well in the refrigerator. It often tastes better the next day after the salad has had plenty of time to marinate in the dressing. You can store any leftovers in an airtight container in the refrigerator for up to 4 days.

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Pasta Salad

This easy Pasta Salad is full of fresh flavors and tossed in a zesty Italian dressing. It will be the star at your next BBQ or summer cookout!

Course Lunch, Side Dish

Cuisine American

Total Cost $13.44 recipe / $1.34 serving

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 10 (1.5 cups each)

Calories 307kcal

Author Marsha – Budget Bytes

Ingredients

• 1 lb. rotini pasta $1.25
• 1 english cucumber $1.49
• 1 red bell pepper $1.59
• 1 orange bell pepper $1.59
• 10 oz. grape tomatoes $2.49
• 1/2 red onion $0.37
• 2 Tbsp fresh chopped parsley $0.29
• 1/4 cup crumbled feta cheese $1.83
• 16 oz. bottled zesty Italian dressing $2.50
• 1/4 tsp salt $0.02
• 1/4 tsp freshly cracked black pepper $0.02

Instructions

• Cook the pasta according to the package instructions. Drain the pasta in a colander and rinse briefly with cool water to cool off the pasta. Drain well.
• While the pasta is cooking, prepare the veggies. Slice the cucumber into half moons, chop the bell peppers, slice the tomatoes in half, thinly slice the red onion, and chop the parsley. Set the vegetables and chopped parsley aside.
• Once the pasta has drained, transfer it to a large bowl. Add the chopped vegetables, chopped parsley and feta cheese.
• Pour the dressing over the pasta salad. Toss the salad ingredients together until everything is evenly coated in the dressing. Add salt and pepper to taste, I added about ¼ tsp of salt and ¼ tsp ground black pepper. Serve immediately or refrigerate until ready to eat.*

See how we calculate recipe costs here.

Notes

*I prefer to let the pasta salad refrigerate overnight or at least 4 hours prior to serving so all the flavors can marry together. If you are making this ahead of time, wait to add the feta cheese until right before serving.

**I portioned this into generous servings, but this recipe can definitely feed a lot more people if you’re serving this with other side dishes.

Nutrition

Serving: 1.5cups | Calories: 307kcal | Carbohydrates: 44g | Protein: 7g | Fat: 11g | Sodium: 558mg | Fiber: 3g

How to Make Pasta Salad – Step by Step Photos

Cook 1 lb. of rotini pasta according to the package instructions. Drain the pasta in a colander and rinse briefly with cool water to cool off the pasta. Drain well.

While the pasta is cooking, prepare the veggies. Slice 1 cucumber into half moons, chop 1 red bell pepper and 1 orange bell pepper, slice 10 oz. of grape tomatoes in half, thinly slice 1/2 red onion, and chop 2 Tbsp of fresh parsley. Set the vegetables and herbs aside.

Once the pasta has drained, transfer it to a large bowl. Add the chopped vegetables, chopped parsley and 1/4 cup crumbled feta cheese.

Pour 16 oz. of zesty Italian dressing over the pasta salad. Sometimes I like to reserve 1/4 cup of the dressing to add right before I serve it.

Toss the salad ingredients together until everything is evenly coated in the dressing. Add salt and pepper to taste, I added about ¼ tsp of salt and ¼ tsp ground black pepper. Serve immediately or refrigerate until ready to eat. I prefer to let it refrigerate overnight or at least 4 hours prior to serving so all the flavors can marry together. If you are making this ahead of time, wait to add the feta cheese until right before serving.

Enjoy this tasty pasta salad recipe at your next summer BBQ, potluck, or family gathering!

More Pasta Salad Recipes

Orzo Pasta Salad

$9.99 recipe / $1.24 serving

Broccoli Pasta Salad with Tomato Vinaigrette

$4.67 recipe / $1.17 serving

BLT Pasta Salad

$7.39 recipe / $0.92 serving

Tuna Pasta Salad

$4.83 recipe / $0.81 serving

The post Pasta Salad appeared first on Budget Bytes.

What Else Can I Add?

If you have a little extra wiggle room in your budget, you can add even more goodies to this buffalo chicken pasta to make it ✨extra✨. Try topping the pasta with crumbled blue cheese, or stirring in some bacon crumbles. If you love a crunchy topping, try crushing some butter crackers or tortilla chips and sprinkling them on top of the pasta just before serving. And while it is totally unconventional, I think some small broccoli florets would be awesome in this, kind of like broccoli mac and cheese!

What to Serve with Buffalo Chicken Pasta

This buffalo chicken pasta is pretty rich, so you’re going to want something light and refreshing to serve on the side. You can opt for a super Simple Side Salad, a classic Caesar Salad, or maybe a simple Cucumber Tomato Salad. Or just go with the theme and serve up some carrot and celery sticks with blue cheese dressing for dipping!

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Buffalo Chicken Pasta

This Buffalo Chicken Pasta recipe is the perfect combination of creamy, tangy, and spicy flavors. It's a must-try for spicy food lovers.

Course Dinner

Cuisine American

Total Cost $8.13 recipe / $2.03 serving

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 545kcal

Author Beth – Budget Bytes

Ingredients

• 1 boneless, skinless chicken breast (about ⅔ lb.) $3.33
• 1/2 tsp garlic powder $0.05
• 1/2 tsp onion powder $0.05
• 1/2 tsp cayenne pepper $0.05
• 1/4 tsp salt $0.02
• 1 Tbsp cooking oil $0.04
• 2 Tbsp butter $0.26
• 8 oz. penne pasta $0.67
• 1 15oz. can petite diced tomatoes $1.00
• 1.5 cups chicken broth $0.28
• 4 oz. cream cheese $1.10
• 1/4 cup hot sauce $0.52
• 1/2 tsp Worcestershire sauce $0.02
• 1/2 cup shredded Monterey jack cheese $0.58
• 2 green onions, sliced (optional) $0.16

Instructions

• Cut the chicken into ½-¾ inch pieces. Combine the garlic powder, onion powder, cayenne pepper, and salt, then sprinkle it over the chicken pieces. Toss the chicken in the spices until everything is well coated.
• Heat the cooking oil in a large deep skillet over medium-high heat until very hot. Once hot, add the chicken and allow tge chicken to brown on all sides. The chicken does not need to be cooked through at this point.
• Add the uncooked pasta, canned diced tomatoes (with the liquid), and the chicken broth to the skillet with the chicken. Stir to dissolve all of the browned bits off the bottom of the skillet.
• Place a lid on the pot and allow the broth to come up to a strong simmer. The broth will not fully cover the pasta, but that is okay. Once the broth is simmering, briefly stir the pasta, replace the lid, then turn the heat down to medium-low.
• Allow the pasta to simmer in the broth for 10-12 minutes or until the pasta is tender and most of the liquid has been absorbed, stirring once or twice throughout, and always replacing the lid after stirring.
• Once the pasta is tender and only a small amount of thickened liquid remains in the skillet, cut the cream cheese into chunks and add it to the past along with the butter, hot sauce, and Worcestershire sauce. Stir and cook over medium-low heat until the cream cheese has fully melted into the pasta.
• Add the shredded Monterey jack cheese and stir until melted into the sauce. Top with sliced green onions, then serve hot.

See how we calculate recipe costs here.

Nutrition

Serving: 1.5cups | Calories: 545kcal | Carbohydrates: 46g | Protein: 30g | Fat: 26g | Sodium: 1193mg | Fiber: 2g

How to Make Buffalo Chicken Pasta – Step by Step Photos

Dice one boneless, skinless chicken breast (about ⅔ lb.) into small ½-¾ inch pieces. Combine ½ tsp garlic powder, 1/2 tsp onion powder, ½ tsp cayenne pepper, and ¼ tsp salt, then sprinkle it over the chicken. Toss the chicken until it is evenly coated in spices.

Heat 1 Tbsp of cooking oil in a large deep skillet over medium-high until very hot. Once hot, add the chicken and allow it to brown on all sides. The chicken does not need to cook through here, just let it brown on the outside.

Add 8 oz of uncooked pasta, one 15oz. can of petite diced tomatoes (with the liquid), and 1.5 cups of chicken broth to the skillet with the chicken.

Stir everything well, making sure to dissolve all the browned bits off the bottom of the skillet. The broth will not fully cover the pasta, but that’s okay. Do not add extra liquid at this point.

Place a lid on the pot and allow the broth to come up to a strong simmer. Once simmering, give the pasta a quick stir to loosen it from the bottom, replace the lid, then turn the heat down to medium-low. Let the pasta simmer over medium-low for 10-12 minutes, or until the pasta is tender and only a small amount of saucy liquid remains.

Once the pasta is tender and most of the liquid is absorbed, it’s time to make the buffalo sauce. Add 4oz. of cream cheese (cut into chunks), 2 Tbsp butter, ¼ cup hot sauce, and ½ tsp Worcestershire sauce. Continue to stir and cook over medium-low until the cream cheese is fully melted into the sauce.

Add ½ cup of shredded Monterey Jack cheese to the skillet and stir until it has melted into the sauce.

Top the buffalo chicken pasta with sliced green onions and serve hot!

More Buffalo Sauce Recipes

Easy Buffalo Sauce

$1.73 recipe / $0.29 serving

Slow Cooker Buffalo Chicken

$12.65 recipe / $1.58 serving

Buffalo Wings

$12.24 recipe / $3.06 serving

Easy Buffalo Chicken Dip

$9.35 recipe / $1.17 serving

The post Buffalo Chicken Pasta appeared first on Budget Bytes.

What is Marinara Sauce?

Marinara sauce is a simple tomato-based pasta sauce. It’s characterized by its simple list of ingredients, which leads to an uncomplicated and bright tomato flavor. The texture of marinara sauce is usually very uniform without large chunks, which allows it to coat pasta evenly. Marinara sauce is most often used as a sauce for pasta, but it can also be used in many other dishes or as a dipping sauce.

What Kind of Tomatoes to Use for Marinara Sauce

This recipe is written using canned crushed tomatoes, which offer both convenience and a low price. While you most definitely can make marinara sauce using fresh tomatoes, that would require several more steps and a reformulation of the recipe to account for the extra water and flavor differences.

When choosing the canned crushed tomatoes for this recipe, keep in mind that there can be quite a drastic flavor difference between brands. If budget is your main concern, this recipe makes a great sauce even when using generic-brand canned tomatoes. But, if you want to get a bit fancier, you can opt for a premium or imported brand, or even buy whole canned San Marzano tomatoes and purée them yourself. Even when you opt for a more expensive canned tomato, this recipe is still very easy and budget-friendly, making it a great option for special occasions like date night in!

How to Store And Reheat

As mentioned, this marinara sauce recipe freezes beautifully. After cooking the marinara sauce, transfer it to the refrigerator until completely chilled. The sauce will stay good in the refrigerator for 4-5 days, or you can transfer it to the freezer for longer storage. Just make sure the sauce is in a freezer-safe container, label and date it, and then freeze for up to three months. To reheat, simply transfer the frozen sauce to a saucepot and heat over medium-low, stirring often, until heated through.

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Easy Marinara Sauce

This easy homemade marinara sauce recipe only uses a few simple ingredients to create a rich and bold flavor, perfect for pasta and more!

Course Dinner, Main Course

Cuisine American, Italian

Total Cost $3.11 recipe / $0.39 serving

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 8 (½ cup each)

Calories 73kcal

Author Beth – Budget Bytes

Ingredients

• 1 small yellow onion $0.37
• 2 cloves garlic $0.16
• 2 Tbsp olive oil $0.32
• 2 Tbsp tomato paste $0.20
• 1 28oz. can crushed tomatoes $1.89
• 1/2 tsp dried basil $0.05
• 1/2 tsp dried oregano $0.05
• 1 tsp brown sugar (optional) $0.02
• 1 tsp salt (or to taste) $0.05

Instructions

• Dice the onion and mince the garlic. Add the onion, garlic, and olive oil to a sauce pot and sauté over medium heat until the onions are soft and translucent (about 5 minutes).
• Add the tomato paste and continue to stir and cook for 3-5 minutes more, or until the tomato paste takes on a slightly darker color. This caramelizes the sugars in the tomato paste to give it a slightly sweeter and less acidic flavor.
• Add the crushed tomatoes, basil, oregano, brown sugar, and salt to the pot. Stir to combine and dissolve any tomato paste from the bottom of the pot.
• Allow the sauce to come to a gentle simmer, then reduce the heat to medium-low, partially cover the pot, and allow the sauce to simmer for about 30 minutes, stirring occasionally.
• After simmering for 30 minutes, taste the sauce and adjust the salt, sugar, or other seasonings to your liking. If the sauce is too acidic for your liking, you can let it simmer longer (about one hour) or add more sugar. Serve hot or refrigerate until ready to eat.

See how we calculate recipe costs here.

Nutrition

Serving: 0.5cup | Calories: 73kcal | Carbohydrates: 10g | Protein: 2g | Fat: 4g | Sodium: 454mg | Fiber: 2g

How to Make Marinara Sauce – Step by Step Photos

Dice one yellow onion and mince two cloves of garlic. Add the onion, garlic, and 2 Tbsp olive oil to a sauce pot and sauté over medium heat until the onions are soft and translucent (about 5 minutes).

Add 2 Tbsp of tomato paste to the pot and continue to stir and cook for 3-5 minutes more, or until the tomato paste takes on a slightly darker color. This caramelizes the sugars in the tomato paste, adding a natural sweetness.

Finally, add one 28oz. can of crushed tomatoes, ½ tsp dried basil, ½ tsp dried oregano, 1 tsp brown sugar, and 1 tsp salt. Stir to combine and dissolve any tomato paste from the bottom of the pot. Allow the sauce to come to a gentle simmer.

Once simmering, turn the heat down to medium-low, partially cover the pot, and let the sauce simmer for about 30 minutes, stirring occasionally. Leaving a lid on the pot but slightly ajar can help prevent splatter.

After simmering for 30 minutes, give the marinara sauce a taste and adjust the salt or other herbs to your liking. If it’s still too acidic for your taste, you can either simmer it longer (around 1 hour total), or add more sugar.

Serve the homemade marinara sauce over pasta, use it for a dipping sauce, or freeze it for later!

More Pasta Sauce Recipes

Slow Cooker Spaghetti Sauce

$4.40 recipe / $0.63 per cup

The Best Weeknight Pasta Sauce

$4.35 recipe / $1.09 serving

Homemade Alfredo Sauce

$2.67 RECIPE / $0.67 SERVING

Pasta with 5 Ingredient Butter Tomato Sauce

$4.23 recipe / $1.06 serving

The post Easy Marinara Sauce appeared first on Budget Bytes.

What Is Chili Mac?

Chili Mac is simply macaroni noodles drenched in a rich tomato-based meat sauce, seasoned with chili spices, and with plenty of creamy cheddar cheese melted in. Some recipes also include beans, but I’m going for more of a Hamburger Helper dupe with mine, so I went sans beans. And you might be thinking, “I call that Goulash in my house.” While Chili Mac is similar to American Goulash in that they both contain macaroni noodles and a tomato-based meat sauce, they differ in their seasonings and flavor profiles.

What Else Can I Add?

What to Serve with Chili Mac

Chili mac is a true meal in a bowl, but if you want to serve something on the side I’d go for something fresh and light like Cowboy Caviar, Sweet Corn Salsa, or even Cumin Lime Coleslaw.

Storing and Reheating Leftovers

As with any pasta dish, the macaroni will continue to get softer as it absorbs moisture from the sauce, so if softer pasta is not tolerable to you, you may not enjoy the leftovers. That being said, I will gobble up these leftovers without a second thought and love making this Chili Mac for meal prep and even to stock my freezer. I simply refrigerate single-serving portions for up to five days or freeze for up to three months. Let frozen portions thaw in the refrigerator overnight, then reheat using the microwave.

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One Pot Chili Mac

This super filling comfort food classic, One Pot Chili Mac, is like the hamburger helper of your childhood but all grown up and 100% from scratch!

Course Dinner, Main Course

Cuisine American

Total Cost $9.79 recipe / $1.63 serving

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 6 (1 cup each)

Calories 471kcal

Author Beth – Budget Bytes

Equipment

• Deep Stainless Steel Skillet

Ingredients

• 1 yellow onion $0.32
• 2 cloves garlic $0.16
• 1 Tbsp olive oil $0.16
• 1 lb. ground beef $5.99
• 2 Tbsp all-purpose flour $0.03
• 1 Tbsp chili powder $0.30
• 1/2 tsp smoked paprika $0.05
• 1/2 tsp garlic powder $0.05
• 1/2 tsp dried oregano $0.05
• 8 oz. tomato sauce $0.69
• 3 cups beef broth $0.32
• 1/2 lb. uncooked macaroni (about 2 cups) $0.50
• 1 cup shredded cheddar $1.17

Instructions

• Dice the yellow onion and mince the garlic. Add the onion and garlic to a large deep skillet or Dutch oven with the olive oil and sauté over medium heat until the onions are soft and translucent (about 5 minutes).
• Add the ground beef to the skillet and continue to stir and cook until the beef is cooked through. If using a higher fat content ground beef, you may want to drain off the excess fat at this point.
• Add the flour, chili powder, smoked paprika, garlic powder, and oregano to the skillet with the beef and onions. Continue to cook and stir for about two minutes, allowing the flour and spices to coat the bottom of the skillet, but not burn.
• Add the tomato sauce and beef broth to the skillet and stir well to combine, making sure to scrape and dissolve any browned bits off the bottom of the skillet.
• Add the uncooked macaroni and stir to combine. Place a lid on the skillet and turn the heat up to medium-high. Allow the broth to come up to a full boil. Once boiling, give the pasta a quick stir to loosen any that is stuck to the bottom, turn the heat down to medium-low, and place the lid back on top.
• Allow the macaroni to simmer, stirring every few minutes and always replacing the lid, until the macaroni is tender and the broth has reduced to a rich red gravy (about 10 minuts).
• Stir half of the shredded cheese into the sauce until melted, and sprinkle the remainder on top. Place a lid on the pot, turn the heat off, and allow the residual heat to melt the cheese on top. Serve hot and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1cup | Calories: 471kcal | Carbohydrates: 36g | Protein: 25g | Fat: 25g | Sodium: 825mg | Fiber: 3g

How to Make Chili Mac – Step by Step Photos

Dice one yellow onion and mince two cloves of garlic. Add the onion and garlic to a large deep skillet or Dutch oven with 1 tablespoon of olive oil and sauté over medium heat until the onions are soft and translucent (about 5 minutes).

Add one pound of ground beef to the skillet and continue to stir and cook until the beef is fully browned. If you’re using a higher fat content beef, drain the excess fat out of the pan. Next, add 2 tablespoons of flour, 1 tablespoon of chili powder, ½ teaspoon of smoked paprika, ½ teaspoon of garlic powder, and ½ teaspoon of dried oregano.

Continue to stir and cook the flour and spices into the beef for about two minutes, allowing it to coat the bottom of the skillet, but not burn.

Add one 8oz. can of tomato sauce and three cups of beef broth to the skillet. Stir well until everything is evenly combined, making sure to scrape and dissolve all of the browned bits off the bottom of the skillet.

Add ½ pound (about 2 cups) of uncooked macaroni to the skillet and stir to combine. Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come up to a boil. Once boiling, give everything a quick stir to loosen any macaroni from the bottom of the skillet, turn the heat down to medium-low, and place the lid back on top.

Let the macaroni simmer in the broth, stirring every few minutes or so and always placing the lid back on top, until the macaroni is tender and the broth has reduced to a saucy red gravy (about 10 minutes).

Add ½ cup of shredded cheddar cheese to the chili mac and stir it into the sauce until melted.

Sprinkle the remaining ½ cup of shredded cheese on top. Place a lid on the skillet and turn the heat off. Let the residual heat melt the cheese, then serve. You can garnish with chopped cilantro or sliced green onions, if desired.

So cheesy, beefy, and delicious!!

More One Pot Pasta Recipes

One Pot Cheeseburger Pasta

$5.03 recipe / $1.26 serving

One Pot Creamy Pesto Chicken Pasta

$10.41 recipe / $2.60 serving

One Pot Creamy Cajun Chicken Pasta

$9.41 recipe / $2.35 serving

One Pot Bacon Broccoli Mac and Cheese

$6.81 recipe / $1.70 serving

The post One Pot Chili Mac appeared first on Budget Bytes.

What is Pasta with Peas and Ham?

This super simple dish is based on a classic Italian dish, Pasta alla Papalina, which features fettuccine, cured ham, peas, and onions in a rich sauce made with cream and either Pecorino Romano or Parmesan cheese. For this budget interpretation, I used a diced ham steak, heavy cream, and grated Parmesan. It may not be as fancy, but it’s EASY (read no chopping!) and still super delicious.

How Are the Leftovers?

Quick pasta dishes like this are definitely best when made fresh, and luckily they are easy enough to whip up even when you’re short on time. The creamy sauce will tend to absorb into the pasta as it refrigerated, so if you do reheat your leftovers you might want to add an extra splash of cream or milk to add some moisture back in.

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Pasta with Peas and Ham

This recipe for pasta with peas and ham is a super fast and easy meal that will keep you full and satisfied on busy days!

Course Dinner, Lunch

Cuisine American, Italian

Total Cost $4.81 recipe / $1.20 serving

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 (about 1.5 cups each)

Calories 462kcal

Author Beth – Budget Bytes

Ingredients

• 8 oz. ditalini pasta* $0.63
• 1 cup frozen sweet peas $0.38
• 8 oz. ham steak $2.50
• 1 Tbsp salted butter $0.11
• 1/2 cup heavy cream $0.75
• 1/4 cup grated Parmesan $0.40
• 1/4 tsp freshly cracked pepper $0.02
• 1/4 tsp salt $0.02

Instructions

• Bring a large pot of water to a boil for the pasta. Once boiling, add the pasta and cook just until tender. Add the frozen peas and continue to cook for one minute, then drain the pasta and peas in a colander.
• While the pasta is cooking, dice the ham into small pieces. After draining the pasta and peas, add the diced ham and butter to the pot. Cook over medium, stirring often, until the ham has browned.
• Add the drained pasta and peas back to the pot along with the heavy cream. Stir and heat over medium until the cream is hot, dissolving the browned bits off the bottom of the pot as you stir.
• Remove the pot from the heat, sprinkle the grated Parmesan over the pasta, and stir to combine. Season to taste with salt and pepper, then serve.

See how we calculate recipe costs here.

Notes

*You can use any type of pasta you prefer.

Nutrition

Serving: 1.25cups | Calories: 462kcal | Carbohydrates: 49g | Protein: 23g | Fat: 19g | Sodium: 1010mg | Fiber: 4g

How to Make Pasta with Peas and Ham – Step by Step Photos

Bring a large pot of water to a boil, then add 2 cups of ditalini pasta (or 8oz. of your favorite pasta shape) to the water and boil just until tender. Add 1 cup of frozen sweet peas to the water and continue to cook for one minute. Drain the pasta and peas in a colander.

While the pasta is cooking, dice one 8oz. ham steak into small pieces. After draining the pasta and peas, add the diced ham to the pot along with 1 Tbsp butter. Cook the ham over medium heat until it is browned (3-5 minutes).

Add the drained pasta and peas to the pot with the ham, along with ½ cup heavy cream. Stir and heat the pasta and cream over medium, dissolving the browned bits off the bottom of the pot as you stir. Heat and stir just until the cream is hot.

Remove the pot from the heat and sprinkle ¼ cup grated Parmesan over top. Stir to combine.

Season the pasta with salt and pepper to taste (I used about ¼ tsp of each).

And that’s it! Super easy peasy (pun intended) and delicious! Enjoy!

More Easy Pasta Recipes

Bacon and Spinach Pasta with Parmesan

$5.23 recipe / $1.31 serving

Garlic Parmesan Kale Pasta

$3.37 recipe / $0.84 serving

Cheesy Sausage Pasta

$7.07 recipe / $1.77 serving

Creamy Tomato and Spinach Pasta

$3.72 recipe / $0.93 serving

The post Pasta with Peas and Ham appeared first on Budget Bytes.

What Is Chicken Spaghetti?

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

Serving Suggestions

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

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Chicken Spaghetti

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

Course Dinner

Cuisine American

Total Cost $11.81 recipe / $1.96 serving

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 6

Calories 572kcal

Author Marsha – Budget Bytes

Ingredients

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

Instructions

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

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 572kcal | Carbohydrates: 37g | Protein: 24g | Fat: 37g | Sodium: 843mg | Fiber: 2g

How to Make Chicken Spaghetti – Step by Step Photos

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

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

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

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

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

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

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

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

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

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

More Chicken Pasta Recipes

One Pot Creamy Cajun Chicken Pasta

$9.41 recipe / $2.35 serving

Chicken Alfredo

$10.62 recipe / $2.66 serving

Peanut Noodles with Chicken

$9.20 recipe / $2.30 serving

One Pot Creamy Pesto Chicken Pasta

$10.41 recipe / $2.60 serving

The post Chicken Spaghetti appeared first on Budget Bytes.

What Are Lasagna Roll Ups?

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

What to Serve with Lasagna Roll Ups

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

Meal Prep It!

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

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

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Lasagna Roll Ups

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

Course Dinner, Main Course

Cuisine American

Total Cost $12.26 recipe / $1.53 serving

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 8 (2 rolls each)

Calories 387kcal

Author Beth – Budget Bytes

Ingredients

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

Instructions

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

See how we calculate recipe costs here.

Nutrition

Serving: 2roll ups | Calories: 387kcal | Carbohydrates: 40g | Protein: 22g | Fat: 16g | Sodium: 788mg | Fiber: 4g

How to Make Lasagna Roll Ups – Step by Step Photos

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

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

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

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

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

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

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

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

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

More Baked Pasta Recipes

Easy Baked Ziti

$12.16 recipe / $1.52 serving

Baked Ravioli

$16.18 recipe / $2.70 serving

Chicken Alfredo Bake

$12.80 RECIPE / $2.13 SERVING

Baked Spaghetti

$8.95 recipe / $1.49 serving

The post Lasagna Roll Ups appeared first on Budget Bytes.