Smart Budget Recipes, 135 Hillcrest Avenue Southampton, New York(NY), New York, NY (2026)

10/07/2026

🧀🍝 Cheesy Meatball Lasagna Roll-Ups

🛒 Ingredients

12 lasagna noodles

1 lb (450 g) ground beef

1 cup ricotta cheese

1½ cups shredded mozzarella cheese

½ cup grated Parmesan cheese

2 cups marinara sauce

1 egg

1 tsp Italian seasoning

½ tsp garlic powder

½ tsp salt

¼ tsp black pepper

2 tbsp chopped fresh parsley

1 tbsp olive oil

👨‍🍳 Instructions

1. Make the meatballs: Mix ground beef with Italian seasoning, garlic powder, salt and pepper. Form into small meatballs and cook in a skillet with olive oil until browned and cooked through.

2. Prepare the filling: In a bowl, combine ricotta, egg, ½ cup mozzarella, Parmesan and half of the parsley.

3. Cook noodles: Boil lasagna noodles according to package directions until just tender. Drain and lay flat.

4. Assemble: Spread each noodle with the ricotta mixture. Place a few small meatballs along one end, then add a little marinara sauce. Carefully roll up each noodle.

5. Bake: Spread some marinara in a baking dish. Place the roll-ups seam-side down and spoon remaining marinara over the top. Sprinkle with the remaining mozzarella and Parmesan.

6. Bake at 375°F (190°C) for about 25–30 minutes, until the cheese is melted and bubbling.

7. Finish: Garnish with fresh parsley and let rest for 5 minutes before serving.

🔥 Tip: For extra cheesy, golden tops, broil for 2–3 minutes at the end—watch closely so the cheese doesn't burn.

10/07/2026

🍝🧀 Slow Cooker Meatball Ravioli Bake

Servings: 6–8
Prep Time: 10 minutes
Cook Time: 4–5 hours
Total Time: About 4 hours 15 minutes

🛒 Ingredients
1 bag (25 oz) frozen cheese ravioli
1 jar (24 oz) marinara sauce
1 bag (24 oz) frozen Italian meatballs
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
1 tsp Italian seasoning
Fresh parsley, chopped, for garnish

👨‍🍳 Instructions
Lightly grease the slow cooker and spread a thin layer of marinara sauce over the bottom.
Add half of the frozen ravioli and half of the meatballs.
Pour half of the remaining marinara sauce over the top.
Repeat with the remaining ravioli, meatballs, and marinara sauce.
Sprinkle mozzarella, Parmesan, and Italian seasoning evenly over the top.
Cover and cook on LOW for 4–5 hours, until the ravioli is tender and the meatballs are heated through.
Let the casserole rest for about 5 minutes.
Garnish with fresh parsley and serve hot. 🌿😋

💡 Tip: Don't thaw the ravioli before adding it to the slow cooker. Frozen ravioli holds its shape better during the long cooking time.

10/07/2026

🧀 Creamy Crockpot Mac & Cheese 🥣🔥

🛒 Ingredients

16 oz (450 g) elbow macaroni, cooked and drained

2 cups shredded cheddar cheese

8 oz (225 g) Velveeta, cut into cubes

8 oz (225 g) cream cheese, softened and cubed

2 cups whole milk

½ cup heavy cream

2 tbsp butter

½ tsp garlic powder

½ tsp onion powder

½ tsp black pepper

½ tsp salt

👨‍🍳 Method

1. Cook the macaroni until just al dente. Drain well.

2. Add the macaroni to a greased slow cooker.

3. Add cheddar, Velveeta, cream cheese and butter.

4. Pour in the milk and heavy cream.

5. Season with garlic powder, onion powder, salt and black pepper.

6. Gently stir everything together.

7. Cover and cook on LOW for 1½–2 hours, stirring every 30–40 minutes.

8. Once the cheese is completely melted and creamy, stir well.

9. Serve hot and garnish with a little black pepper or parsley.

🔥 Tip: Don't overcook it—once the cheese is melted and creamy, switch the slow cooker to WARM to keep the mac & cheese smooth and cheesy.

10/07/2026

Slow Cooker Sausage & Lasagna Tortellini

Skip the layers and let your slow cooker do the work! This hearty pasta dinner combines savory Italian sausage, tender cheese tortellini, rich marinara, and plenty of melted cheese for an easy meal the whole family will enjoy.

Ingredients

* 1 lb Italian sausage, casings removed
* 1 small onion, diced
* 3 cloves garlic, minced
* 1 jar (24 oz) marinara sauce
* 1 can (14.5 oz) diced tomatoes, undrained
* 1 tsp Italian seasoning
* ½ tsp garlic powder
* ½ tsp salt
* ¼ tsp black pepper
* 1 package (20 oz) refrigerated cheese tortellini
* 1 cup ricotta cheese
* 2 cups shredded mozzarella cheese, divided
* ½ cup grated Parmesan cheese
* ¼ cup fresh basil, chopped, optional

Directions

1. **Brown the sausage:** Cook the Italian sausage and onion in a skillet over medium heat until the sausage is browned and cooked through. Add the garlic and cook for 30 seconds. Drain excess grease.
2. **Build the sauce:** Add the sausage mixture to the slow cooker. Stir in the marinara sauce, diced tomatoes, Italian seasoning, garlic powder, salt, and pepper.
3. **Add the tortellini:** Stir in the refrigerated tortellini until coated with the sauce.
4. **Cook:** Cover and cook on **LOW for 3–4 hours**, or until the tortellini is tender. Avoid overcooking, as tortellini can become soft quickly.
5. **Make it cheesy:** Spoon dollops of ricotta over the pasta, then sprinkle with mozzarella and Parmesan.
6. **Finish:** Cover and cook for another 10–15 minutes, until the cheese is melted and bubbly.
7. **Serve:** Garnish with fresh basil and serve warm.

**Easy Tip:** For a little extra flavor, use hot Italian sausage or add a pinch of red pepper flakes to the sauce.

10/07/2026

🧀🍝 Cheesy Stuffed Jumbo Shells with Beef

Serves: 6
Prep time: 25 minutes | Bake time: 35–40 minutes

Ingredients
20–24 jumbo pasta shells
1 lb (450 g) ground beef
2½ cups marinara or pasta sauce, divided
15 oz (425 g) ricotta cheese
1½ cups shredded mozzarella cheese, divided
½ cup grated Parmesan cheese, plus extra for topping
1 egg
2 cloves garlic, minced
1 tsp Italian seasoning
½ tsp dried parsley
½ tsp salt
½ tsp black pepper, divided
1 tbsp olive oil
Fresh parsley, for garnish

Instructions
Cook the shells: Boil the jumbo shells according to the package directions until just tender. Drain and let them cool slightly.
Make the meat sauce: Heat the olive oil in a skillet. Add the ground beef and cook until browned. Drain excess grease. Stir in the garlic, Italian seasoning, salt, and half the black pepper. Add 1½ cups marinara sauce and simmer for 5–7 minutes.
Prepare the cheese filling: In a bowl, combine the ricotta, ½ cup mozzarella, Parmesan, egg, dried parsley, and remaining black pepper. Mix until creamy.
Stuff the shells: Spoon the ricotta mixture into each cooked shell.
Assemble: Preheat the oven to 375°F (190°C). Spread ½ cup marinara sauce in a baking dish and arrange the stuffed shells on top. Spoon the beef sauce over and around the shells, then drizzle the remaining ½ cup marinara over them.
Add the cheese: Sprinkle the remaining mozzarella and a little extra Parmesan over the top.
Bake: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 10–15 minutes, until hot and bubbly and the cheese is melted and golden.
Serve: Let the shells rest for 5 minutes. Garnish with fresh parsley and serve hot.
Tip: Letting the shells rest before serving helps the cheese filling stay in place.🔥🧀

10/07/2026

🌯🧀 Cheesy Chicken Bacon Ranch Taquitos
Creamy, cheesy chicken and bacon wrapped in tortillas, baked until golden and crisp—perfect for an easy dinner or party snack.

Makes: 8–10 taquitos
Prep time: 15 minutes
Bake time: 15–20 minutes

Ingredients
3 cups cooked, shredded chicken
8–10 flour tortillas
6 slices bacon, cooked and crumbled
4 oz cream cheese, softened
½ cup ranch dressing
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
½ tsp garlic powder
½ tsp black pepper
½ tsp Italian seasoning
2 tbsp melted butter
1 tbsp chopped fresh parsley, plus more to garnish
Extra shredded cheese, optional
Ranch dressing, for serving
Instructions
Preheat the oven: Heat to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Make the filling: In a large bowl, mix the chicken, bacon, cream cheese, ranch dressing, cheddar, Monterey Jack, garlic powder, black pepper, and Italian seasoning until evenly combined.
Fill and roll: Spoon the filling down one side of each tortilla. Use about ⅓–½ cup for larger tortillas or 2–3 tablespoons for small tortillas. Roll tightly and place seam-side down on the baking sheet.
Brush and bake: Brush the tops with melted butter. Sprinkle with extra cheese, if desired. Bake for 15–20 minutes, until golden and crisp.
Serve: Sprinkle with parsley and serve hot with ranch dressing for dipping.
Tip: If your tortillas feel stiff, warm them briefly before filling so they roll without cracking. For extra-crispy taquitos, lightly spray them with cooking oil and turn them halfway through baking.

10/07/2026

🧀🥓 Ham & Cheese Pizza Roll-Ups

Makes: 5–6 roll-ups
Prep time: 15 minutes | Bake time: 18–22 minutes

Ingredients
1 can refrigerated pizza dough
8–10 slices ham
6 slices Swiss cheese
6 slices cheddar cheese
3–4 mozzarella string cheese sticks
2 tbsp melted butter
1 tsp Italian seasoning
½ tsp garlic powder
1 tbsp grated Parmesan cheese
Marinara sauce, for dipping
Mustard or cheese sauce, optional

Instructions
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Unroll the pizza dough and gently shape it into a rectangle.
Arrange the ham, Swiss, and cheddar evenly over the dough, leaving a small border along one long edge.
Place the mozzarella string cheese sticks end-to-end along the opposite long edge.
Roll the dough tightly into a log, starting at the edge with the cheese sticks. Pinch the seam closed and place the log seam-side down.
Cut the log into 5–6 equal pieces and arrange them on the baking sheet.
Mix the melted butter, Italian seasoning, garlic powder, and Parmesan. Brush generously over each roll-up.
Bake for 18–22 minutes, until golden brown and cooked through.
Let cool for 3–5 minutes. Serve warm with marinara sauce for dipping.
Tip: For extra-crispy tops, brush the roll-ups with a little more garlic butter during the last 3 minutes of baking. 🔥

10/07/2026

Easy Cheesy Lasagna Soup

Enjoy all the cozy flavors of classic lasagna in a warm, hearty soup! This easy one-pot dinner is packed with Italian sausage, tomatoes, broken lasagna noodles, and a creamy three-cheese topping.

Ingredients

* 1 lb Italian sausage
* 1 small yellow onion, diced
* 3 cloves garlic, minced
* 1 can (28 oz) crushed tomatoes
* 1 can (14.5 oz) diced tomatoes
* 4 cups chicken or beef broth
* 2 tbsp tomato paste
* 1 tsp Italian seasoning
* ½ tsp dried basil
* ½ tsp salt
* ¼ tsp black pepper
* 8 lasagna noodles, broken into bite-size pieces
* 1 cup ricotta cheese
* 1 cup shredded mozzarella cheese
* ½ cup grated Parmesan cheese
* 2 tbsp fresh parsley or basil, chopped

Directions

1. **Brown the sausage:** Heat a large pot over medium heat. Add the sausage and onion, breaking the meat apart as it cooks. Cook until browned and the onion is tender. Drain excess grease if needed.
2. **Build the soup:** Stir in the garlic and tomato paste. Cook for 1 minute, then add the crushed tomatoes, diced tomatoes, broth, Italian seasoning, basil, salt, and pepper.
3. **Simmer:** Bring the soup to a gentle boil, then reduce the heat and simmer for about 15 minutes.
4. **Add the noodles:** Stir in the broken lasagna noodles. Cook for 8–10 minutes, stirring occasionally, until the noodles are tender.
5. **Make the cheese topping:** In a small bowl, combine the ricotta, mozzarella, and Parmesan.
6. **Serve:** Ladle the hot soup into bowls and add a generous spoonful of the cheese mixture to each serving. Garnish with fresh herbs.
7. **Enjoy:** Let the soup sit for a minute or two so the cheese melts into the hot broth.

**Tip:** Add chopped spinach, mushrooms, or zucchini for extra vegetables. For a spicy kick, use hot Italian sausage or add a pinch of red pepper flakes.

10/07/2026

Crockpot Cheesesteak Potato Casserole

All the flavors of a classic cheesesteak come together in this cozy slow-cooker casserole. Tender potatoes, seasoned beef, sweet onions, and bell peppers are finished with gooey melted cheese for an easy, satisfying dinner.

Ingredients

* 1 ½ lbs thinly sliced sirloin steak
* 2 lbs Yukon Gold potatoes, cut into small cubes
* 1 medium yellow onion, sliced
* 1 green bell pepper, sliced
* 1 red bell pepper, sliced
* 2 cloves garlic, minced
* 1 tsp Italian seasoning
* 1 tsp smoked paprika
* 1 tsp salt
* ½ tsp black pepper
* 1 cup beef broth
* 1 tbsp Worcestershire sauce
* 1 cup shredded provolone cheese
* 1 cup shredded mozzarella cheese
* 2 tbsp chopped fresh parsley, optional

Directions

1. **Layer the potatoes:** Lightly grease your slow cooker and add the cubed potatoes in an even layer.
2. **Add the vegetables:** Scatter the onion, bell peppers, and garlic over the potatoes.
3. **Season the steak:** Toss the sliced steak with Italian seasoning, smoked paprika, salt, and pepper. Place it over the vegetables.
4. **Add the liquid:** Pour the beef broth and Worcestershire sauce evenly over everything.
5. **Slow cook:** Cover and cook on **LOW for 5–6 hours**, or until the potatoes are tender and the beef is cooked through.
6. **Add the cheese:** Sprinkle the provolone and mozzarella over the top. Cover and cook for another **10–15 minutes**, until the cheese is melted and bubbly.
7. **Serve:** Garnish with fresh parsley and serve hot.

**Tip:** For an extra cheesesteak-style flavor, use shaved steak instead of sirloin. You can also add sliced mushrooms for a delicious twist.

10/07/2026

Cheesy Taco Spaghetti

Turn taco night into a comforting pasta dinner with this easy, cheesy taco spaghetti. It’s loaded with seasoned beef, salsa, and melted cheese for a family-friendly meal that comes together in one skillet.

Ingredients

* 12 oz spaghetti
* 1 lb ground beef
* ½ small onion, finely chopped
* 1 packet taco seasoning
* 1 cup chunky salsa
* ½ cup beef broth
* ½ cup sour cream
* 1 ½ cups shredded Mexican-blend cheese, divided
* 1 tbsp olive oil
* 2 tbsp chopped fresh cilantro, optional

Directions

1. **Cook the pasta:** Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions until al dente. Drain and set aside.
2. **Brown the beef:** Heat olive oil in a large skillet over medium heat. Add the onion and ground beef. Cook until the beef is browned and the onion is tender. Drain excess grease.
3. **Season it:** Stir in the taco seasoning, salsa, and beef broth. Simmer for 3–4 minutes.
4. **Make it creamy:** Reduce the heat to low and stir in the sour cream and 1 cup of shredded cheese until smooth.
5. **Combine:** Add the cooked spaghetti to the skillet and toss until the noodles are evenly coated with the taco sauce.
6. **Add the cheese:** Sprinkle the remaining ½ cup of cheese over the top. Cover and cook for 2–3 minutes, until the cheese is melted.
7. **Serve:** Garnish with cilantro and your favorite taco toppings. Try diced tomatoes, sliced jalapeños, avocado, or a dollop of sour cream.

**Tip:** Substitute ground turkey or chicken for the beef, or add black beans and corn for an extra hearty version.

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