Easy Chicken Pasta Primavera Recipe

Did you know that despite primavera meaning ‘spring’ in Italian, pasta primavera is actually an American creation? It first gained popularity in the 1970s, but I’m here to bring it back with a protein-packed twist! If you’re anything like me, you’ll love how quick, easy, and satisfying this creamy pasta primavera with chicken is. It’s made with juicy chicken breasts, vibrant vegetables, and a rich, creamy sauce that ties everything together. It’s a wholesome, well-rounded meal, and my whole family loves it.

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Chicken Pasta Primavera Recipe

This Chicken Pasta Primavera recipe comes together in just 30 minutes and is packed with tender chicken, fresh veggies, and a delicious cream sauce.

Course Main Course

Cuisine American

Total Cost ($13.66 recipe / $3.42 serving)

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 749kcal

Author Marsha McDougal

Equipment

• Large Deep Skillet

Ingredients

• 2 boneless, skinless chicken breasts (about 1.5 lb.)* $6.25
• 1 tsp dried oregano, divided $0.10
• 1 tsp salt, divided $0.03
• ½ tsp garlic powder $0.05
• ½ tsp freshly cracked black pepper, divided $0.08
• 2 Tbsp olive oil $0.44
• 8 oz. dry pasta** $0.83
• 2 Tbsp butter $0.25
• 2 cloves of garlic, minced $0.16
• 1 cup grape tomatoes, halved $1.99
• 1 zucchini, sliced and halved $0.75
• ½ cup chicken broth*** $0.07
• ½ cup grated parmesan cheese $1.17
• 1 cup heavy cream $1.18
• ½ cup frozen peas $0.31

Instructions

• Place both chicken breasts on a cutting board, cover them with plastic wrap or parchment paper, then use a rolling pin or the flat side of a meat tenderizer to gently pound the thicker side of the chicken breast until the entire breast is an even thickness from one end to the other (about 1/2 inch thick).
• Mix the seasoning together in a small bowl (½ tsp oregano, ½ tsp salt, ½ tsp garlic powder, and ¼ tsp black pepper) Season the chicken breasts on both sides with the seasoning.
• Heat a large deep skillet over medium heat and add the olive oil. Once the skillet is hot, cook the chicken breasts on both sides until cooked through and the internal temperature is 165°F.
• While the chicken is cooking, prepare the pasta. Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. Drain the pasta in a colander and set it to the side.
• Once the chicken is cooked, remove the chicken to a separate plate and cover with foil to keep warm. In the same skillet add the butter and minced garlic. Sauté the garlic for about 30 seconds. Now add the sliced tomatoes and zucchini. Sauté the veggies for 2 minutes.
• Next add in the rest of the seasoning (½ tsp oregano, ½ tsp salt, ¼ tsp black pepper). Then pour in the chicken broth. Stir everything together and cook for 1-2 minutes.
• Now add in the parmesan cheese and heavy cream. Stir together to combine. Then add in the frozen peas and cooked pasta. Stir everything together and continue to cook for 1-2 more minutes, then turn the heat off.
• Slice the cooked chicken breasts on a cutting board and serve on top of the pasta primavera. Garnish with more parmesan cheese and fresh parsley (optional). Enjoy!

See how we calculate recipe costs here.

Notes

*Boneless, skinless chicken thighs can also be used.

**I opted for bowtie pasta with this recipe, but you can use any type of pasta you might have on hand.

***I almost always use Better Than Bouillon to make my chicken broth! It’s inexpensive, tastes great, and one jar lasts me a long time.

 

Nutrition

Serving: 1serving | Calories: 749kcal | Carbohydrates: 53g | Protein: 40g | Fat: 42g | Sodium: 1118mg | Fiber: 4g

how to make Chicken Pasta Primavera step-by-step photos

Prepare the ingredients: Gather all of your ingredients.

Pound the chicken: Place two boneless skinless chicken breasts on a cutting board and cover them with plastic wrap or parchment paper. Use a rolling pin (or the flat side of a meat tenderizer) and pound the thicker side of the chicken breast gently. Do this until the entire chicken breast is an even thickness from one end to the other, about 1/2 inch thick.

Season the chicken: Add ½ tsp oregano, ½ tsp salt, ½ tsp garlic powder, and ¼ tsp black pepper to a small bowl and mix. Sprinkle the seasoning over both sides of the chicken breasts.

Cook the chicken: Over medium heat, heat a large, deep skillet with 2 Tbsp olive oil. When the skillet and oil are hot, cook the chicken breasts on both sides. Cook until each breast is fully cooked through, and the internal temperature reaches 165°F. While the chicken cooks, you can prepare the pasta.

Boil the pasta: Bring a large pot of salted water to a boil and cook 8 oz. dry pasta per the package instructions. Once cooked, drain the pasta in a colander and set aside for now.

Sauté the vegetables: When your chicken is fully cooked, remove it from the skillet and place it on a separate plate. Cover the plate with foil to keep the chicken warm. In the same skillet you cooked the chicken in, add 2 Tbsp butter and 2 cloves minced garlic. Sauté the garlic for about 30 seconds until fragrant, and then add 1 cup sliced grape tomatoes and 1 sliced zucchini. Sauté these veggies for about 2 minutes.

Make the creamy sauce: Add the remaining ½ tsp dried oregano, ½ tsp salt, and ¼ tsp black pepper to the sautéed veggies. Pour in ½ cup chicken broth and mix to combine. Cook everything for 1-2 minutes.

Pour in ½ cup grated parmesan cheese and 1 cup heavy cream and stir to combine.

Combine: Now, add ½ cup frozen peas and your cooked pasta. Mix everything together and continue to cook for 1-2 more minutes. Then turn the heat off.

Prep the cooked chicken: Slice the cooked chicken breasts on a cutting board.

Serve: Top your pasta with the chicken breasts, and garnish with more parmesan cheese and fresh parsley (optional). Serve, and enjoy!

What Other Vegetables Can I Use?

This recipe for chicken pasta primavera is SO easy to customize. You can switch the veggies I use in this recipe for any others you like or have in your fridge. For the best results, I do recommend choosing veggies that will cook in a similar amount of time. Some great options include:

• Broccoli florets
• Cauliflower florets
• Bell peppers
• Mushrooms
• Carrots (sliced thinly)
• Asparagus spears
• Summer squash
• Sugar snap peas or snow peas
• Leeks

Storage & Reheating

Any leftover chicken Primavera Pasta will keep in the fridge for up to 3-4 days. The pasta will soak up some of the sauce during storage, so if you plan to meal prep this recipe, I’d store the chicken and sauce separately from the pasta. Reheat any leftovers in the microwave or stovetop (add extra chicken broth or water to loosen up the sauce if needed).

As for freezing, you can freeze this recipe for up to 3 months, but I don’t really recommend it. Pasta can become mushy, and cream-based sauces can separate when frozen and then reheated.

More Chicken Pasta recipes

White Chicken Lasagna

$17.34 recipe / $1.93 serving

Greek Chicken and Orzo

$13.48 recipe / $3.37 serving

Chicken Spaghetti RECIPE

$13.36 recipe / $2.23 serving

Chicken Alfredo

$10.62 recipe / $2.66 serving

The post Chicken Pasta Primavera appeared first on Budget Bytes.

“These are the best! I’ve made them twice now. I used seasoned panko bread crumbs and taco seasoning as my seasoning blend. I would have never thought tuna patties could be so delicious.”

Dawn

Super easy tuna patties recipe

These tuna patties are just like a burger but are made with canned tuna. In addition to the tuna, I also add an egg and breadcrumbs to hold them together and some seasoning for extra flavor. I then flatten the mixture into a patty and fry it until deliciously golden brown. The best part about tuna patties is that you can season them in so many different ways, so it’s one of those easy meals you can make over and over without getting tired of them. With that in mind, I’ve shared my favorite seasoning options at the end to give you some ideas!

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Tuna Patties

Tuna Patties are a quick, easy, and inexpensive meal option for hot summer days. Delicious, filling, and endlessly versatile!

Course Dinner, Lunch, Main Course

Cuisine American

Total Cost $3.08 recipe / $0.77 serving

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 patties

Calories 260kcal

Author Beth Moncel

Ingredients

• 2 green onions, chopped $0.19
• 2 Tbsp chopped parsley (optional) $0.10
• 1 12oz. can chunk light tuna in water, drained $2.18
• 1/2 cup plain breadcrumbs $0.18
• 1 large egg $0.74
• 2 Tbsp mayonnaise $0.10
• 1.5 tsp lemon juice $0.02
• 1 tsp seasoning salt* $0.10
• 2 Tbsp cooking oil $0.08

Instructions

• Roughly chop the parsley and green onions. Drain the canned tuna well.
• Place the tuna, green onion, parsley, breadcrumbs, eggs, mayonnaise, seasoning salt, and lemon juice in a bowl. Mix the ingredients together just until evenly combined. Avoid over mixing.
• Divide the mixture into four equal portions, then shape each portion into a patty.
• Heat a large skillet over medium. Once hot, add the cooking oil and swirl to coat the surface of the skillet. Add the tuna patties and cook for about 5 minutes on each side, or until golden brown and slightly crisp.
• Serve warm over a bed of greens or stuffed into a pita!

See how we calculate recipe costs here.

Video

Notes

*I used Tony Chachere’s Creole Seasoning, but you can use any seasoning salt or seasoning blend. 

Nutrition

Serving: 1patty | Calories: 260kcal | Carbohydrates: 11g | Protein: 20g | Fat: 15g | Sodium: 931mg | Fiber: 1g

How to Make Tuna Patties Step-by-Step Photos

Roughly chop about 2 Tbsp of parsley and two green onions. I like to chop the green onions for this rather than just slice them, so they mix in a little better. Drain one 12oz. can of chunk light tuna in water, well.

Add the drained tuna, parsley, and green onion to a bowl along with ½ cup plain breadcrumbs, one large egg, 2 Tbsp mayonnaise, 1.5 tsp lemon juice, and 1 tsp seasoning salt.

Mix the ingredients together just until evenly combined (don’t overmix). I use my hands for this job!

This is the seasoning I use, but you can use any seasoning salt, or any other seasoning blend you like. Just make sure to add extra salt if your seasoning blend does not contain any.

Divide the patty mixture into four equal portions then shape each one into a patty. Heat a large skillet over medium. Once hot, add a couple of tablespoons of cooking oil and swirl to coat the surface. Add the tuna patties to the hot skillet.

Cook the tuna patties for about five minutes on each side, or until deliciously golden brown. Serve with your favorite sides and some sauce (my favorite is comeback sauce!) Enjoy.

How to Serve Tuna Patties

My favorite way to serve tuna patties is on a bed of greens, like a salad, with a little of my comeback sauce. But you could also stuff the tuna cakes into a pita with some tomatoes and greens, and a little tartar sauce. Or, you could make mini cakes and serve them with toothpicks and a sauce for dipping as a party appetizer!

more Sauce Options

I’ve already mentioned that I served my tuna patties with comeback sauce, but if you don’t like that sauce or just want to try a different option, there are several other sauces that would be great with these tuna patties. If you’re looking for something light and simple, even just a squeeze of fresh lemon juice would be awesome. Other sauces to try include sriracha mayo, ranch dressing, yogurt dill sauce, chili sauce, or creamy Caesar dressing.

Try These Other Tuna Recipes

Mediterranean Tuna Salad

$7.89 recipe / $1.32 serving

Classic Tuna Salad

$5.20 recipe / $1.30 serving

Creamy Tuna Pasta

$7.82 recipe / $1.95 serving

Spicy Tuna Guacamole Bowls

$8.05 recipe / $2.01 serving

The post Tuna Patties appeared first on Budget Bytes.

Making a restaurant-style chicken club sandwich at home is not only satisfying, but it also works out to be so much cheaper! I cook my bacon in the oven, which is always super easy and mess-free (the foil-lined baking sheet catches all the grease!). Then, the chicken is pan-fried until perfectly golden brown and juicy. Everything else is just a matter of assembly. I like to spread a little bit of mayo on the toasted bread for extra flavor and creaminess, but I’ve also shared some of my favorite variations for this recipe at the end.

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Chicken Club Sandwich Recipe

This easy Chicken Club Sandwich is loaded with juicy pan-seared chicken, crispy bacon, fresh salad, and cheese. It's a budget-friendly take on the classic!

Course Lunch, Sandwich

Cuisine American

Total Cost ($16.57 recipe / $4.14 serving)

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 sandwiches

Calories 983kcal

Author Marsha McDougal

Equipment

• Large Skillet
• Baking Sheet
• Aluminum foil

Ingredients

• 9 slices bacon $2.22
• 2 boneless, skinless chicken breasts (about 1.3lb)* $6.25
• ¾ tsp salt $0.03
• ½ tsp freshly cracked black pepper $0.08
• ½ tsp garlic powder $0.05
• 2 Tbsp olive oil $0.44
• 12 slices white sandwich bread $1.19
• 2 large tomatoes $2.00
• 8 leaves iceberg or romaine lettuce $1.50
• 8 slices colby-jack cheese $2.25
• ½ cup mayonnaise $0.56

Instructions

• Start by baking the bacon. Preheat the oven to 400ºF. Line a baking sheet with aluminum foil and place a wire rack on top to hold the bacon above the surface of the baking sheet.
• Lay the strips of bacon across the wire rack and bake in the oven for approx. 25 minutes or until it has reached your desired level of crispiness. After baking, use tongs to remove the strips of bacon from the wire rack to a paper-towel lined plate.
• While the bacon is cooking, go ahead and cook the chicken. Using a sharp knife, carefully fillet each chicken breast into two thinner cutlets (or use thin-cut chicken breasts). Then place plastic wrap over the chicken and gently pound it with a rolling pin or meat mallet to even the thickness of the chicken breasts. Season the chicken with salt, black pepper, and garlic powder.
• Heat a large skillet over medium heat and add the olive oil. Once the skillet is hot, add the chicken and cook on each side until golden brown and cooked through (about 4 minutes per side). Remove the cooked chicken to a clean plate and cover to keep warm.
• While the chicken is resting, prepare the rest of the ingredients. Toast the bread, slice the tomatoes, wash and dry the lettuce, gather the cheese slices and gather the cooked bacon. Then slice the cooked chicken breasts into strips.
• Now assemble the sandwiches. Start with a thin layer of mayo on one side of two slices of bread, then layer with lettuce, sliced tomato, sliced chicken breast, a slice of cheese, and bacon pieces. Now add the second slice of bread with mayo and repeat the layers. Top with the last slice of toasted bread.
• Cut each sandwich in half and serve with your favorite sides. My favorites are always chips and a dill pickle spear. Enjoy!

See how we calculate recipe costs here.

Notes

*This recipe also works with turkey breast or your favorite deli meat.

Nutrition

Serving: 1sandwich | Calories: 983kcal | Carbohydrates: 48g | Protein: 62g | Fat: 60g | Sodium: 1832mg | Fiber: 6g

how to make a Chicken Club Sandwich step-by-step photos

Prep the chicken: While the bacon cooks, prep the chicken. Use a sharp knife to very carefully fillet 2 chicken breasts into two thinner cutlets. If you’re using thin-cut chicken breasts, you can skip this step. Place a layer of plastic wrap over the sliced chicken and gently pound it with a rolling pin or a meat mallet. You want each piece of chicken to be an even thickness.

Season the chicken: Use ¾ tsp salt, ½ tsp black pepper, and ½ tsp garlic powder.

Cook the chicken: Heat a large skillet over medium heat and add 2 Tbsp olive oil. Once the skillet and oil are hot, add the chicken and cook on each side until golden brown and cooked through (about 4 minutes per side). Remove the cooked chicken to a clean plate and cover to keep warm.

Prep the remaining ingredients: As the chicken is resting, you can prepare the other ingredients for your chicken club sandwich. Toast 12 slices of white bread, slice 2 large tomatoes, wash and dry 8 lettuce leaves, and gather 8 slices colby-jack cheese and the cooked bacon.

Slice chicken: Slice cooked chicken breasts into even strips.

Assemble: Now it’s time to assemble the sandwiches! Spread a thin layer of mayo on one side of two slices of toast.

Top one slice with lettuce, sliced tomato, sliced chicken breast, a slice of cheese, and bacon.

Now add the second slice of bread with mayo and repeat the layers. Top with a third slice of toasted bread.

Serve and enjoy: Cut each sandwich in half, serve with your favorite sides, and enjoy!

Serving Suggestions

I like to keep the sides simple with this sandwich since it’s already packed with so much flavor. A handful of crispy potato chips, a dill pick spear, or a quick side salad is usually all I need! But if I’m feeling extra hungry, I’ll whip up my pasta salad or a batch of air fryer sweet potato fries—because, let’s be honest, a chicken club sandwich and fries is a classic combo! Or, for something lighter, I think some fresh fruit or a creamy coleslaw will balance out the crispy bacon and savory chicken perfectly.

More Delicious Sandwich Recipes

Shrimp Po’ Boys

$12.89 recipe / $2.14 serving

Turkey Sliders

$9.15 recipe / $1.52 serving

Philly Cheesesteak Recipe

$16.27 recipe / $3.25 serving

Muffaletta Roll Ups

$14.14 recipe / $2.02 serving

The post Chicken Club Sandwich appeared first on Budget Bytes.

“This recipe is very tasty and a big hit with my family of 8. I want to commend the creator for their perfect measurements. I’ve never had such a well crafted recipe before. No waste, and everything is coated evenly.”

Chase

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Glazed Pork Chops Recipe

This easy boneless Glazed Pork Chops recipe is deliciously sweet and salty, a little spicy, and is the perfect easy weeknight dinner recipe.

Course Dinner, Main Course

Cuisine American

Total Cost $6.87 recipe / $1.72 serving

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 324kcal

Author Beth Moncel

Equipment

• Stainless Steel Pots and Pans
• Color Cutting Boards
• Measuring Cups Spoons

Ingredients

• 1/4 cup brown sugar $0.12
• 1/2 tsp cayenne powder $0.05
• 1/2 tsp garlic powder $0.05
• 1/2 tsp paprika $0.05
• 1/2 tsp salt $0.05
• 1/4 tsp freshly cracked black pepper $0.04
• 2 Tbsp olive oil $0.44
• 4 thick cut boneless pork chops $8.10

Instructions

• Preheat the oven to 350ºF. In a small bowl, combine the brown sugar, cayenne pepper, garlic powder, paprika, salt, and black pepper.
• Remove the pork chops from their package and rub the seasoning mixture over all sides of each chop. The moisture from the meat will help the seasoning to adhere to the surface.
• Heat olive oil in a large, oven­-safe skillet over a medium flame. When the oil begins to shimmer, add the pork chops. Cook the chops for about 5 minutes on each side, until nicely browned.
• If your chops are greater than one-inch thick, transfer the skillet to the preheated oven for another 5­-10 minutes to finish cooking. Test the chops with a meat thermometer to make sure the internal temperature has reached 145ºF. Cook longer if needed.
• Dredge the chops through the thick sauce in the bottom of the pan just before serving.

See how we calculate recipe costs here.

Video

Notes

• I use boneless pork chops for this recipe. This ensures they’ll cook through in the quick cook time and before the glaze burns. Aim for chops that are about ¾-inch thick.

Nutrition

Serving: 1serving | Calories: 324kcal | Carbohydrates: 14g | Protein: 29g | Fat: 16g | Sodium: 359mg | Fiber: 0.1g

How to Make Glazed Pork Chops — Step By Step Photos

In a small bowl stir together 1/4 cup brown sugar, 1/2 tsp cayenne pepper, 1/2 tsp garlic powder, 1/2 tsp paprika, 1/2 tsp salt, and some freshly cracked pepper.

Rub the spice mix over both sides of four thick-cut boneless pork chops. The moisture from the meat will dissolve the sugar and help the spices adhere to the surface.

Heat 2 Tbsp olive oil in a skillet over medium heat until the oil is shimmering. Place the chops in the pan and cook on each side for about 5 minutes or until browned.

I added a little chopped parsley to the brown sugar glazed pork chops just for kicks (or color, actually), but it’s not necessary for flavor!

Serving Suggestions

For me, pork chops are a classic, budget-friendly comfort food. I usually pair them with other comfort foods because they’re such a natural match! A starchy side is always a good place to start, and my go-to’s are mashed potatoes, white rice, and mac and cheese. Then, I fill the rest of my plate with some veggies.Roasted broccoli is always an easy side to make, as are sauteed green beans or fried cabbage.

More Pork Chop Recipes

Apple Spice Pork Chops

$9.40 recipe / $2.35 serving

Honey Mustard Pork Chops

$6.11 recipe / $1.53 serving

Air Fryer Pork Chops

$3.82 recipe / $1.91 serving

Blackberry Sage Pork Chops

$6.30 recipe / $1.58 serving

The post Glazed Pork Chops appeared first on Budget Bytes.

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Air Fryer Hard Boiled Eggs

Air Fryer Hard Boiled Eggs are the ultimate kitchen hack! Get perfectly cooked eggs every time with this effortless method.

Course Breakfast

Cuisine General

Total Cost $2.22 recipe

Prep Time 5 minutes minutes

Cook Time 17 minutes minutes

Total Time 22 minutes minutes

Servings 6 eggs

Calories 63kcal

Author Jess Rice

Equipment

• Air Fryer

Ingredients

• 6 large eggs, chilled $2.22

Instructions

• Preheat air fryer to 250°F.
• Carefully place as many hardboiled eggs as you’d like in the air fryer basket. (I made 6.)
• Cook for 17 minutes at 250°F.
• When done, transfer to an ice bath before peeling.

See how we calculate recipe costs here.

Notes

I like to prepare an ice bath (a bowl filled with cold water and ice) while my eggs are cooking. As soon as the timer goes off, I transfer the eggs to the ice bath and let them cool for a few minutes.

The total cook time can depend on the size of your eggs, the starting temperature of your eggs, and your air fryer. I specifically use large chicken eggs that are cold from the fridge. If you use room-temperature eggs or eggs that are a different size, you’ll likely have to adjust the cooking time to account for this.

If you want soft boiled eggs, try reducing the cooking time by a few minutes.

Nutrition

Serving: 1egg | Calories: 63kcal | Carbohydrates: 0.3g | Protein: 6g | Fat: 4g | Sodium: 62mg

how to make Hard Boiled Eggs in the Air Fryer step-by-step photos

Preheat your air fryer to 250°F. Once it’s preheated, carefully place as many eggs as you like into the air fryer basket. Be sure not to overcrowd the basket. I used 6 eggs. Air fryers work by circulating hot air, so you want to make sure there is enough room for the air to circulate around each egg.

Cook the eggs for 17 minutes. While the eggs are cooking, prepare an ice bath by filling a bowl with cold water and plenty of ice.

As soon as the timer goes off, use tongs or a slotted spoon to transfer the eggs from the air fryer basket to the ice bath. This not only stops the cooking process but also makes peeling easier.

Peel your air fryer hard boiled eggs once they have cooled enough to handle.

Serving Suggestions

Aside from eating them as a snack, added to wraps, or chopped on top of salads, you can use these air fryer hard boiled eggs just like you would use regular boiled eggs! Here are some ideas:

• To make deviled eggs
• On top of a grain bowl
• On top of avocado toast
• In an egg salad
• In a potato salad or pasta salad
• To make pickled eggs
• In a Niçoise salad
• In a breakfast burrito
• On top of homemade pizza

Storage Instructions

Unpeeled hard boiled eggs will last up to a week in the refrigerator. Peeled eggs can also be refrigerated in an airtight container for up to a week, but they’re best if eaten within 2 days.

More Egg Recipes

Poached Eggs

Scrambled Eggs

$0.83 recipe / $0.41 serving

How to Fry an Egg

Egg Muffins

$2.01 recipe / $0.34 serving

The post Air Fryer Hard Boiled Eggs appeared first on Budget Bytes.

This classic Italian pasta dish is traditionally made with spaghetti, garlic, olive oil, and some pasta water to create a glossy, flavorful sauce. That’s it! No cream, no heavy sauces. It quite literally means “spaghetti with garlic and oil” in Italian. My version keeps all that simplicity but adds a few extra layers of flavor to make it even more irresistible. However, you can skip these if you’d like and stick to the OG version. It’s still equally as delicious.

True story: One of my private clients requested spaghetti aglio e olio for almost every dinner. So, needless to say, I can whip it up with my eyes closed (not recommended) in no time. I think this garlicky, rich spaghetti is the dish I’ve made the most as a professional chef, which is funny because it’s so freakin’ simple!

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Spaghetti Aglio e Olio Recipe

This Spaghetti Aglio e Olio recipe is garlicky, flavorful, and made using simple pantry staples. Perfect for busy weeknights with minimal effort!

Course Main Course

Cuisine Italian

Total Cost ($5.35 recipe / $0.66 serving)

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 8 servings

Calories 367kcal

Author Jess Rice

Equipment

• Large Pot
• Large Saucepan

Ingredients

• 1 lb spaghetti $0.98
• 1 tsp salt, divided $0.05
• 1 bulb garlic (about 20 cloves), peeled and sliced thin $0.70
• ¼ tsp freshly cracked black pepper $0.05
• ½ tsp cracked red pepper $0.06
• ½ cup olive oil $1.55
• ½ cup Parmesan cheese, grated $1.80
• 1 Tbsp minced Italian parsley $0.08
• 2 Tbsp lemon juice $0.08
• ¼ cup pasta water (reserved from cooking the spaghetti) $0.00

Instructions

• Gather ingredients and set a large pot of water to boil, adding ½ tsp salt to the water.
• Once pasta has been cooked until al dente, about 10 minutes, strain the pasta, reserving ¼ cup of pasta water.
• In a large saucepan over medium-low heat, sauté sliced garlic with black pepper, ½ tsp salt, and red pepper flakes in olive oil. Sauté until fragrant, about 2 minutes.
• Pour strained cooked pasta into the large saucepan with the sautéed garlic and oil.
• Toss thoroughly so every piece of spaghetti is coated in garlicky oil. Then, add grated parmesan cheese, parsley, lemon juice, and 2 Tbsp of pasta water. Toss to combine so the cheese melts into the sauce and covers all of the pasta. Add a little more starchy pasta water, only if needed to achieve a looser texture if desired.

See how we calculate recipe costs here.

Notes

• I know Parmesan Cheese isn’t a traditional ingredient, but the salty, umami flavor of parmesan complements the garlic and olive oil beautifully. I only add enough to lightly coat the pasta, not so much that it becomes a cheesy spaghetti dish like Cacio e Pepe.
• I use a whole head of garlic, about 20 cloves, to make 8 servings of spaghetti aglio e olio. It may seem like a lot, but trust me, it’s what gives the dish its bold and irresistible flavor! The trick is to slice the garlic thinly so it infuses into the oil and doesn’t burn.
• Some classic recipes add fresh chili peppers to create ‘spaghetti aglio olio e peperoncino’ (spaghetti with garlic, oil, and chili pepper). I prefer to use cracked red pepper flakes as they’re cheaper, and I can better control the level of heat.

Nutrition

Serving: 1serving | Calories: 367kcal | Carbohydrates: 45g | Protein: 10g | Fat: 16g | Sodium: 399mg | Fiber: 2g

how to make Spaghetti Aglio e Olio—step by step photos

Gather all of your ingredients and bring a large pot of water to a boil, seasoning it with ½ tsp of salt.

Cook 1 lb spaghetti until al dente (about 10 minutes). Strain the pasta and reserve ¼ cup of pasta water.

Over medium-low heat, sauté 1 bulb of sliced garlic (about 20 cloves) with ¼ tsp black pepper, ½ tsp salt, and ½ tsp red pepper flakes with ½ cup olive oil in a large saucepan until fragrant (about 2 minutes). Be careful not to burn the garlic!

After 2 minutes, your garlic should be fragrant and ready to toss with the spaghetti.

Pour your strained spaghetti into the saucepan with the sautéed garlic and oil. Toss the spaghetti well until every piece is coated in the garlic oil.

Add ½ cup grated Parmesan cheese, 1 Tbsp minced Italian parsley, 2 Tbsp lemon juice, and 2 Tbsp of your reserved pasta water.

Toss to combine so the cheese melts into the sauce and covers all the spaghetti. If desired, you can add a little more reserved pasta water to achieve a looser texture. Serve and enjoy!

Serving Suggestions

When serving spaghetti aglio e olio, I like to keep the sides simple and fresh. My Greek salad recipe is currently on rotation in my house, and it goes perfectly with this pasta dish. I also like a simple sautéed veggie that I can throw together while the spaghetti cooks. Sautéed green beans, broccoli, or Brussels sprouts are all great options.

Storage & Reheating

This spaghetti aglio e olio recipe is definitely best served fresh. The spaghetti can become dry and a bit clumpy when reheated. But if you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water to the spaghetti and microwave or heat in a pan (with a little oil) over medium-low heat until warmed through.

More Easy Spaghetti Recipes

Chicken Spaghetti RECIPE

$13.36 recipe / $2.23 serving

Easy Spaghetti Carbonara

$4.48 recipe / $0.74 serving

Baked Spaghetti

$8.95 recipe / $1.49 serving

Spaghetti with Hidden Vegetable Pasta Sauce

$6.21 recipe / $1.55 serving

The post Spaghetti Aglio e Olio appeared first on Budget Bytes.

“Absolute hit!! I was so intimidated by carbonara, and this made it so easy. I will make this all the time now that Beth taught me how simple it is. I agree with the reviewer that said this might be the best pasta they’ve ever had. I will add a little extra bacon next time, because those bites are the best.”

Vee Glessner

Spaghetti carbonara is the epitome of simple, satisfying pasta recipes. This Italian dish is just spaghetti, pork (originally guanciale—cured pork cheek—but I use bacon), eggs, cheese, and freshly cracked pepper. But what surprises many people is that the creamy sauce is made WITHOUT cream. Instead, the raw eggs mix with the cheese and hot spaghetti to form a super velvety, luxurious sauce that lightly coats the pasta. This makes it a protein-packed alternative to other pasta sauces, such as Alfredo! It’s honestly magic and way easier to make than you think, I promise.

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Spaghetti Carbonara Recipe

Spaghetti Carbonara is fast and easy dinner with just a few ingredients and a luxuriously creamy sauce. The perfect easy pantry meal!

Course Dinner

Cuisine American, Italian

Total Cost ($4.48 recipe / $0.74 serving)

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings

Calories 361kcal

Author Beth Moncel

Ingredients

• 3 oz. bacon $1.10
• 2 cloves garlic $0.10
• 12 oz. spaghetti $0.66
• 3 large eggs $0.99
• ¾ cup grated Parmesan, divided $1.35
• ½ tsp freshly cracked black pepper, or to taste $0.10
• ½ tsp salt, or to taste $0.01
• handful fresh parsley (optional)* $0.17

Instructions

• Fill a large pot with water for the pasta and season with salt**. Place a lid on the pot and bring it up to a boil over high heat.
• While waiting for the water to boil, cut the bacon into small pieces. Cook the bacon in a large skillet over medium-low heat until brown and crispy. Remove the cooked bacon from the skillet, then turn the heat down to low. Mince two cloves of garlic, add them to the warm skillet, and sauté for about one minute or until fragrant and softened, then turn off the heat.
• In a medium bowl, whisk together the eggs, 1/2 cup of the Parmesan, and a generous dose of freshly cracked pepper. It's really important that these ingredients are well-mixed to ensure the creamy sauce comes together properly.
• The water should be boiling at this point, so add the pasta, stir well, and continue to boil the pasta until al dente. Reserve one cup of the starchy pasta cooking water, then drain the pasta in a colander.
• Add 1/4 cup of the reserved pasta water to the skillet that was used to cook the bacon. Stir the warm water in the skillet and dissolve the browned bits from the surface of the skillet. Add the steaming hot drained pasta to the skillet and toss in the bacon liquid in the skillet.
• Pour the egg and Parmesan mixture over the hot pasta and immediately begin to stir or toss the pasta. The residual heat from the pasta cooks the eggs as you toss everything together.*** Continue to stir the hot pasta in the egg mixture until a creamy sauce forms.
• Add the remaining Parmesan, a little more freshly cracked pepper, and the reserved bacon bits, and toss again. If the pasta becomes too thick, dry, or sticky add a splash more of the reserved pasta water.
• Finally, taste the pasta and adjust the salt, Parmesan, or pepper to taste. Top with a pinch or two of roughly chopped parsley leaves.

See how we calculate recipe costs here.

Notes

*My handful of fresh parsley came out to 1/4 cup, about 1/6 of a bunch minced.

**Avoid putting too much salt in the pasta water, as it might make your dish too salty when you mix it with your cooked spaghetti in step 5. You can always add more salt at the end if needed.

***Work quickly as you toss the egg mixture with the hot pasta. The heat will cook the eggs to create the carbonara sauce, but don’t let the eggs sit on top of the hot pasta for too long before tossing. Otherwise, you might end up with scrambled eggs.

Nutrition

Serving: 1serving | Calories: 361kcal | Carbohydrates: 45g | Protein: 16g | Fat: 12g | Sodium: 547mg | Fiber: 2g

How to Make Spaghetti Carbonara Step-by-Step Photos

Gather all of your ingredients, then fill a large pot with water for the pasta and season with salt. Place a lid on the pot and bring it up to a boil over high heat.

While waiting for the water to boil, cut 3 oz. of bacon into small pieces. Cook the bacon in a large skillet over medium-low heat until brown and crispy. Remove the cooked bacon from the skillet, then turn the heat down to low. 

Mince 2 cloves of garlic, add them to the warm skillet, and sauté for about one minute or until fragrant and softened, then turn off the heat.

Whisk together 3 large eggs, about 1/2 cup grated Parmesan, and a hefty dose of freshly cracked pepper. Make sure these are well combined to ensure the creamy sauce comes together properly.

Toss the drained (but still steaming hot) pasta in the skillet with the bacon water.

Pour the egg and Parmesan mixture over the hot pasta. Immediately begin stirring or tossing the hot pasta to distribute the egg mixture and prevent it from curdling. Stir until a creamy sauce forms (this happens quickly).

Finally, add the remaining 1/4 cup Parmesan, the reserved bacon, and more pepper. Toss the pasta until the Parmesan melts into the sauce.

To finish the pasta, just give it a taste and add salt, pepper, or Parmesan if needed. Top with a little fresh parsley, if you like a lil’ green with your creamy dreamy pasta.

What Else Can I Add?

There’s a lot of room for personal interpretation with homemade spaghetti carbonara, so it’s a great staple recipe to learn and know. One of the easiest ways I like to switch it up is by adding vegetables. Sautéed asparagus, peas, spinach, fresh tomatoes, or roasted cauliflower are all great options! I’ve also added leftovers to the mix before, with sliced baked chicken breast being one of my favorite additions. I usually heat up the leftovers separately and then add them to the skillet with the pasta, just to make sure everything is heated through.

Serving Suggestions

This spaghetti alla carbonara is a complete and filling meal in itself. I sometimes serve it with a side salad or garlic bread, but honestly, it’s so rich and satisfying that it doesn’t need much else!

More Easy Spaghetti Recipes

Spaghetti with Hidden Vegetable Pasta Sauce

$6.21 recipe / $1.55 serving

Chicken Spaghetti RECIPE

$13.36 recipe / $2.23 serving

Slow Cooker Spaghetti Sauce

$4.40 recipe / $0.63 per cup

Baked Spaghetti

$8.95 recipe / $1.49 serving

The post Easy Spaghetti Carbonara appeared first on Budget Bytes.

My budget-friendly take on beef fajitas might use simple ingredients, but I promise the flavor is anything BUT simple. I use my homemade fajita seasoning mix for this recipe. It’s made with pantry staples and it’s way cheaper than buying store-bought fajita seasoning in a grocery store. Then, all you need is ground beef chuck, fresh bell peppers, an onion, and tortillas, and you’re all set to make these delicious fajitas in no time!

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Ground Beef Fajitas Recipe

These Ground Beef Fajitas are the easiest (and cheapest!) way to satisfy your fajita cravings. Simple, delicious, and ready in just 30 minutes!

Course Main Course

Cuisine Mexican, texmex

Total Cost ($12.75 recipe / $3.18 serving)

Prep Time 12 minutes minutes

Cook Time 18 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings (2 fajitas each)

Calories 551kcal

Author Marsha McDougal

Equipment

• Large Skillet

Ingredients

• 2 tsp chili powder $0.20
• 2 tsp ground cumin $0.20
• 1 tsp smoked paprika $0.10
• 1 tsp garlic powder $0.10
• 1 tsp salt $0.03
• ½ tsp freshly cracked black pepper $0.08
• 1 lb. ground beef chuck* $5.99
• 3 Tbsp water $0.00
• 1 Tbsp cooking oil $0.04
• 1 green bell pepper $0.86
• 1 red bell pepper $1.48
• 1 yellow bell pepper $1.48
• 1 small yellow or white onion $0.43
• 2 Tbsp freshly chopped cilantro $0.12
• 1 lime $0.25
• 8 flour tortillas, fajita size $1.39

Instructions

• Mix all of the spices for the fajita seasoning in a small bowl and set aside (chili powder, cumin, smoked paprika, garlic powder, salt, black pepper). Then slice the bell peppers and onion into thin strips and set them aside.
• Heat a large skillet over medium heat and brown the ground beef chuck. Drain any excess fat.
• Once the beef has browned, add the prepared fajita seasoning and water. Stir and cook for 2-3 more minutes. Transfer the seasoned ground beef to a separate plate and set aside.
• In the same skillet, add the cooking oil, sliced bell peppers and sliced onion. Sauté the vegetables for 3-4 minutes. Try not to over cook the veggies. They should be slightly tender, but still crisp.
• Now add back in the seasoned ground beef. Stir everything together and allow the ground beef to heat through. Finish with freshly chopped cilantro and a squeeze of lime juice. Serve with warmed fajita-size tortillas** and all your favorite toppings***. Enjoy!

See how we calculate recipe costs here.

Notes

*I used 80% lean ground beef chuck, but you can use a leaner ground beef if it’s in your budget.

**I like to heat my tortillas in a dry skillet on the stovetop over medium-low heat. It only takes a few seconds on both sides. But you can also heat your tortillas in the microwave according to the package instructions.

***Serve your homemade ground beef fajitas as they are, or have fun and add all your favorite toppings! Some delicious ideas include: shredded cheese, fresh cilantro, fresh lime juice, jalapeños, sour cream, salsa, guacamole, and pico de gallo.

Nutrition

Serving: 2fajitas | Calories: 551kcal | Carbohydrates: 40g | Protein: 26g | Fat: 32g | Sodium: 1123mg | Fiber: 5g

how to make Ground Beef Fajitas — step by step photos

Add 2 tsp chili powder, 2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, and ½ tsp freshly cracked black pepper to a small bowl and mix to combine. Then, slice 3 bell peppers and 1 small onion into thin strips. Set the seasoning mix and the prepared vegetables aside for now.

Set a large skillet over medium-high heat. Once hot, add 1 lb. ground beef chuck and sauté until fully browned. Drain away any excess fat from the meat once browned.

When the ground beef has browned, add your prepared fajita seasoning and 3 Tbsp water. Stir together and cook for 2-3 minutes. Transfer the seasoned ground beef to a separate plate and set aside.

Add 1 Tbsp cooking oil, the sliced bell peppers, and sliced onion to the same skillet you cooked the ground beef in.

Sauté the vegetables for 3-4 minutes until slightly tender but still crisp. Be careful not to overcook them, or they’ll become too soft.

Return the seasoned ground beef to the skillet with the peppers and onions.

Mix to combine and allow the ground beef to heat back through. Sprinkle over 2 Tbsp freshly chopped cilantro and a squeeze of lime juice from 1 lime. Divide the filling between 8 warmed fajita-size tortillas and add all your favorite toppings! Serve and enjoy.

Serving Suggestions

I usually go for a side of rice when I want to bulk out this meal for my family. Our Spanish rice recipe is ready in the same amount of time as these fajitas and is INCREDIBLY simple to make. I also really like a side of tortilla chips and dip (usually sour cream, guac, or black bean dip). But after I made this recipe again the other day, I had some leftovers and added the ground beef filling to a burrito bowl made with white rice, black beans, and salsa, and it was SO good!

Storage & Reheating

Once cooled, store any leftover ground beef and veggie filling (not the tortillas) in an airtight container in the fridge for up to 3-4 days. Reheat it on the stovetop with a splash of water over medium heat until fully heated through. You can also freeze any leftover filling for up to 3 months, but bell peppers and onions can get a bit mushy when thawed and reheated. If you don’t mind this, let it thaw in the fridge overnight before reheating.

More Mexican-Inspired Recipes

Taco Salad

$17.26 recipe / $2.87 serving

Chicken Enchiladas

$12.76 recipe / $3.19 serving

Chicken Enchilada Soup

$11.52 recipe / $1.92 serving

Easy Taco Rice

$2.27 recipe / $0.38 serving

The post Ground Beef Fajitas appeared first on Budget Bytes.

Expensive, prime cuts of steak don’t really need a marinade, but budget-friendly steaks that are a little tougher can benefit greatly from a simple marinade. I’m talking about cuts like flank steak, skirt steak, and round steaks. They may not be as tender as a rib-eye steak, but they can become just as delicious with the right marinade.

So, while some steaks are a major splurge, this steak marinade recipe can help stretch your dollar AND give you that delicious steakhouse taste, even when you use it on a cheaper cut. It’s made with simple, easy-to-find ingredients like olive oil, balsamic vinegar, garlic, and dried seasonings. Your next date night, BBQ cookout, or dinner party just got a whole lot better, I promise!

How Long Do You Marinate Steak?

I personally only marinate my steaks for 30 minutes, and they always turn out perfect! You can also let it marinate for up to 24 hours if you like. I wouldn’t do any longer than that, though, as the acid in the marinade can start to break down the meat too much and make it mushy.

Tips and Suggestions!

1. This steak marinade recipe makes enough for 1-2lbs of steak. It’s super easy to scale up or down, depending on how much meat you’re marinating.
2. Marinate your meat in a plastic bag, ceramic bowl, or a glass dish in the fridge. Don’t use a metal container, as the acid in the marinade can react with the metal and affect the flavor of your steak!
3. Feel free to switch out the seasonings. I love the mix I’ve used in this recipe; it really is perfect for steak. But if you have a favorite seasoning blend or spice, feel free to try that instead! Fajita seasoning, Montreal steak seasoning, and Cajun seasoning are all great options. Don’t forget to adjust the amount of salt used if your seasoning blend already contains it.
4. This marinade isn’t just for steak! I’d use it on grilled chicken or pork chops, too. It adds such great flavor and keeps the meat juicy and tender.

How to Store

You can use your marinade for steak immediately or store it in an airtight jar in the refrigerator for up to 3 days. Make sure you only store unused marinade that hasn’t touched any meat.

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Steak Marinade Recipe

This homemade Steak Marinade will transform any budget-friendly steak into a restaurant-quality meal. It's perfect for grilling, pan-searing, or broiling!

Course condiment, Main Course

Cuisine General

Total Cost ($1.99 batch)

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 recipe

Calories 709kcal

Author Marsha McDougal

Equipment

• Small Bowl
• Large Resealable Plastic Bag

Ingredients

• ⅓ cup olive oil $1.10
• 2 Tbsp soy sauce $0.10
• 1 Tbsp Worcestershire sauce $0.15
• 1 garlic clove, minced $0.04
• 1 tsp dried rosemary $0.10
• 1 tsp dried thyme $0.10
• ½ tsp salt $0.02
• ½ tsp freshly cracked black pepper $0.08
• 2 Tbsp balsamic vinegar $0.30

Instructions

• Add all of the ingredients to a small bowl and whisk until evenly combined. Use immediately or store it in an airtight jar in the refrigerator for up to 3 days.
• If you are using it immediately, place your steaks in a large plastic storage bag and pour the marinade directly on top. Seal the bag, then rub the marinade all around the steaks.
• Marinate in the refrigerator for a minimum of 30 minutes or up to 24 hours. Make sure to always discard any excess used marinade.

See how we calculate recipe costs here.

Notes

*This steak marinade recipe makes enough for 1-2lbs of steak.

Nutrition

Serving: 1whole batch | Calories: 709kcal | Carbohydrates: 13g | Protein: 4g | Fat: 72g | Sodium: 3405mg | Fiber: 1g

how to make Steak Marinade – step by step photos

Gather all of your ingredients.

Add ⅓ cup olive oil, 2 Tbsp soy sauce, 1 Tbsp Worcestershire sauce, 1 clove of minced garlic, 1 tsp dried rosemary, 1 tsp dried thyme, ½ tsp salt, ½ tsp freshly cracked black pepper, and 2 Tbsp Balsamic vinegar to a small bowl.

Whisk everything together until evenly combined. You can use it right away or store it in an airtight container in the fridge for up to 3 days.

When you’re ready to use it, place your steaks into a large, resealable plastic bag and pour in the marinade. Close the bag securely and rub the steaks to distribute the marinade.

Let the steaks marinade in the fridge for at least 30 minutes or for up to 24 hours. Cook your steaks as desired and discard any leftover marinade.

More Marinade Recipes

Marinated Olives

$5.18 recipe / $0.74 serving

Garlic Marinated Chicken

$5.97 recipe / $1.49 serving

BBQ Grilled Tofu

$2.31 recipe / $1.15 serving

Marinated Portobello Mushroom Burgers

$5.68 recipe / $2.84 serving

The post Steak Marinade appeared first on Budget Bytes.

Serving Suggestions

I like pairing this ultra-rich pasta dish with a side salad made from leafy greens, cherry tomatoes, and sliced red onion. I almost always have these veggies in my fridge, so it’s a great way to use them up and add some freshness to the meal. Or, if you’re not in the mood for a salad, garlic bread is the only other way to go!

Storage and Reheating

This cheesy skillet ravioli dinner makes great leftovers! It’s already super easy to make as it is, but reheating the leftovers is even easier. 😉 Once cooled, store it in airtight container. (I like to portion it into individual containers for faster reheating) and refrigerate for 3-4 days. When you’re ready to eat, just pop it in the microwave for a few minutes until heated through. Leftovers can also be frozen for up to 3 months.

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Cheesy Skillet Ravioli Recipe

This Cheesy Skillet Ravioli recipe is a one-pot meal made from two types of cheese, stuffed cheese ravioli and an easy, flavorful tomato sauce!

Course Main Course

Cuisine Amercian, Italian

Total Cost ($14.36 recipe / $3.59 serving)

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 718kcal

Author Marsha McDougal

Equipment

• Large Deep Skillet

Ingredients

• 1 Tbsp olive oil $0.22
• 1 Tbsp butter $0.12
• 8 oz. baby bella mushrooms, sliced $2.08
• 2 cloves of garlic, minced $0.16
• 2 cups marinara sauce $1.59
• 1 14.5 oz. can petite diced tomatoes $1.06
• 1 tsp Italian seasoning $0.10
• ½ tsp garlic powder $0.05
• ½ tsp salt $0.02
• ¼ tsp freshly cracked black pepper $0.02
• ¼ cup water $0.00
• 20 oz. refrigerated cheese ravioli* $6.99
• 1 cup shredded mozzarella cheese $1.15
• ¼ cup grated parmesan cheese $0.80

Instructions

• Heat a large deep skillet over medium heat and add the oil and butter. Add the sliced mushrooms and sauté until they have softened and become brown. Add the minced garlic and continue to sauté for another minute until the garlic is fragrant.
• Now add the marinara sauce, diced tomatoes, Italian seasoning, garlic powder, salt, black pepper, and water to the skillet. Stir everything together to combine.
• Stir in the cheese ravioli. Cover the skillet with a lid and simmer for 5 minutes. After 5 minutes remove the lid, give the ravioli a stir, then cook for 5 more minutes uncovered.
• Now sprinkle the shredded mozzarella cheese and parmesan cheese on top. Allow the cheese to melt for several minutes on the stove top or broil the cheese for a couple minutes in the oven until melted and slightly brown on top.**
• Sprinkle with chopped parsley (optional) and enjoy with garlic bread or your favorite side salad.

See how we calculate recipe costs here.

Notes

*You can also use frozen cheese ravioli to save more money. Just make sure to cook a couple minutes longer until cooked through.

**Make sure you are using an oven-safe skillet if you choose to broil the cheese in the oven.

Nutrition

Serving: 1serving | Calories: 718kcal | Carbohydrates: 77g | Protein: 34g | Fat: 32g | Sodium: 2194mg | Fiber: 8g

how to make Cheesy Skillet Ravioli — step by step photos

Gather all of your ingredients.

Heat 1 Tbsp olive oil and 1 Tbsp butter in a large, deep skillet over medium heat. Make sure the skillet you choose is deep enough to fit all of the ingredients. Add 8 oz. sliced baby bella mushrooms and sauté until they have softened and become browned. Then, add 2 cloves of minced garlic and sauté it with the mushrooms until the garlic is fragrant.

Pour 2 cups marinara sauce, a 14.5 oz. can petite diced tomatoes, 1 tsp Italian seasoning, ½ tsp garlic powder, ½ tsp salt, ¼ tsp black pepper, and ¼ cup water into the skillet. Stir to combine anything together.

Add 20 oz. cheese ravioli to the skillet and combine, making sure each piece is coated in the sauce.

Cover with a lid and simmer for 5 minutes. Remove the lid after 5 minutes, give everything a stir, and cook for another 5 minutes uncovered.

Sprinkle over 1 cup shredded shredded mozzarella cheese and ¼ cup grated Parmesan cheese. Make sure you evenly distribute the cheese so the top is fully covered.

Let the cheese melt for several minutes on the stovetop. Alternatively, you can broil the cheese for a couple of minutes in the oven until melted and browned on top. Make sure your skillet is oven-safe if you choose to do that.

Sprinkle with freshly chopped parsley (if desired), and serve with your favorite sides. Just look at that cheese pull!! YUM.

More Cheesy Pasta Recipes

Baked Ravioli

$16.18 recipe / $2.70 serving

Stuffed Shells With Ground Beef

$17.13 recipe / $2.85 serving

Baked Mostaccioli

15.53 recipe / 1.94 serving

Easy Homemade Lasagna

$16.19 recipe / $1.80 serving

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