1. Using rotini instead of penne. I find the noodles really hold onto the sauce that way. I don’t have to change the timing or anything!
2. Loading it up with spinach — I probably do four or five cups, and I chop it so that it’s easier to eat.
3. Adding the sun dried tomatoes. Seriously, it makes a HUGE difference and upgrades this dish from good to GREAT. I buy them halved and jarred in oil and use about 3-4 halves. The rest I freeze so I have them for months afterward.
I’ll probably keep making this until I die. It’s stupid easy and stupid delicious.
]]>With a library of over 1500 recipes and grocery prices that fluctuate on a daily basis, unfortunately it’s impossible to keep the prices on all recipes current. We would pretty much have to have one person dedicated to constantly update the blog post, and that’s just not feasible for us right now. We find that while the prices may no longer be the same, it can still be helpful to see the prices and how one ingredient can impact the overall cost more than another. We encourage everyone to try doing their own price breakdown at least once because it can be so insightful and you can see our tutorial on how we do it here. :) https://www.budgetbytes.com/how-to-calculate-recipe-costs/
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