Cheap Easy Dinners For A Family Of 8

So, you’re staring down an army of hungry humans (eight, you say?! Bless your heart!) and your wallet is looking a bit… thin? And the thought of spending hours slaving over a hot stove makes you want to spontaneously combust? Been there, bought the T-shirt. We’re talking budget-friendly, minimal-effort, maximum-deliciousness here. Forget fancy French stuff; tonight, we’re making a dish so easy, your dog could probably supervise (if he could reach the counter, that is). Get ready for the glorious, wallet-saving, sanity-preserving “Epic Cheesy Baked Pasta Extravaganza!”

Why This Recipe Is Awesome (Spoiler: It’s Magical)

Okay, let’s be real. This isn’t just a recipe; it’s a life raft. First off, it feeds roughly a small village for pennies on the dollar. We’re talking leftovers, folks! Or, if your family is like mine, exactly enough for one glorious meal. Secondly, it’s virtually idiot-proof. Seriously, if you can boil water and open a jar, you’re basically a Michelin-star chef in the making with this one. No complicated techniques, no obscure ingredients, just pure, unadulterated comfort food that will make everyone happy. Even that one picky eater. (Maybe.)

Ingredients You’ll Need (The Goods)

• 2 lbs ground meat: Beef, turkey, sausage, or even a mix! Whatever’s on sale, my friend.
• 2 large onions: Because flavor, duh. Chop ’em roughly; we’re not performing surgery here.
• 4-6 cloves garlic: Or a spoonful of minced garlic from a jar. Let’s not get too fancy.
• 2 (28 oz) cans crushed tomatoes: Or diced, or pureed. Whatever looks sad and neglected in your pantry.
• 1 large jar (24-32 oz) marinara sauce: Pick your fave, or the cheapest one. No judgment.
• 2 tsp dried oregano: Or Italian seasoning if you’re feeling wild.
• 1 tsp dried basil: Or, again, more Italian seasoning. We’re flexible!
• Salt and freshly ground black pepper: To taste. Don’t be shy!
• 2 lbs pasta: Ziti, penne, rigatoni, rotini. Whatever shape calls to you (or is dirt cheap).
• 2 cups ricotta cheese: Or cottage cheese if you’re feeling adventurous (or desperate).
• 1 large egg: Helps bind the ricotta. Don’t skip this, or your cheese layer might go rogue.
• 1/2 cup grated Parmesan cheese: The green can is perfectly acceptable. This is for flavor!
• 4 cups shredded mozzarella cheese: That’s a lot, but this is a *cheesy* baked pasta, after all.
• A splash of olive oil: For browning.

Step-by-Step Instructions (You Got This!)

1. First things first: Preheat your oven to 375°F (190°C). Don’t forget this! While it’s heating, grab a large pot and fill it with water for your pasta. Add a good sprinkle of salt – we’re not cooking cardboard here.
2. In a really big skillet or Dutch oven, heat a splash of olive oil over medium-high heat. Toss in your ground meat and break it up with a spoon. Brown it until it’s no longer pink, then drain off any excess grease. Because nobody likes a greasy pasta bake.
3. Add your chopped onions to the skillet with the meat and cook until they soften up and get a little translucent, about 5-7 minutes. Then, stir in the minced garlic and cook for another minute until fragrant. Mmm, smells good already, right?
4. Pour in the crushed tomatoes, marinara sauce, oregano, and basil. Stir everything together, bring it to a simmer, then reduce the heat to low. Let it gently bubble away while you get on with the pasta. Cover it so it doesn’t splatter everywhere!
5. While the sauce is simmering, cook your pasta according to package directions, but aim for al dente – meaning a little firm. It’s going to bake more in the oven, and we don’t want mushy pasta. Undercook it slightly! Drain it well and set aside.
6. In a medium bowl, mix together the ricotta cheese, egg, and Parmesan cheese. Season with a pinch of salt and pepper. This is your magical cheesy middle layer, don’t underestimate it!
7. Time for assembly! Grab your biggest baking dish – we’re talking a 9×13 inch or even a disposable aluminum pan if you want easy cleanup. Spread about a third of the meat sauce on the bottom.
8. Layer half of the cooked pasta over the sauce. Then, dollop half of your ricotta mixture over the pasta and spread it out as best you can. Sprinkle with a generous cup of mozzarella cheese.
9. Repeat that last step: another third of the meat sauce, the remaining pasta, the rest of the ricotta mixture, and another cup of mozzarella.
10. Finally, top with the remaining meat sauce and then go wild with the rest of the mozzarella cheese. We want a golden, bubbly cheese blanket!
11. Cover the baking dish loosely with foil and bake for 20 minutes. Then, remove the foil and bake for another 20-25 minutes, or until the cheese is gloriously bubbly and slightly golden. Let it rest for 10 minutes before serving. This helps it set and prevents a messy collapse.

Common Mistakes to Avoid (Learn From My Face-Plants)

• Forgetting to preheat the oven: Rookie move. Your food will take ages to cook and might not brown properly. Just do it!
• Overcooking the pasta: Remember, it bakes more. Mushy pasta is a sad pasta. Al dente or bust!
• Not seasoning enough: Bland food is a crime. Taste your sauce! Add more salt, pepper, or herbs if needed.
• Using a pan that’s too small: Hello, overflow mess in your oven! Use a big ‘un, trust me.
• Skipping the resting time: You’ll end up with a lava-hot, sloppy mess. Give it 10 minutes to chill and solidify. Patience, grasshopper.

Alternatives & Substitutions (Because We’re Resourceful, Dammit!)

Got dietary quirks or just missing an ingredient? No sweat! This recipe is super forgiving.

• No ground meat? No problem! Load up on veggies instead. Sauté mushrooms, bell peppers, zucchini, or eggplant with your onions and garlic. You could even add some canned lentils for extra protein.
• Ricotta too pricey? Cottage cheese works surprisingly well! Just make sure it’s good quality. Or, if you’re really in a pinch, you can just do extra mozzarella, though you’ll miss that creamy layer.
• Different cheese? Absolutely! Provolone, Monterey Jack, cheddar (though cheddar will change the flavor profile a bit), or a “pizza blend” cheese are all fair game.
• Fresh herbs? If you have them, by all means! Use about three times the amount of fresh herbs compared to dried.
• Spice it up! Add a pinch of red pepper flakes to your sauce for a little kick.

FAQ (The Nitty-Gritty, Answered Casually)

• Can I make this ahead of time? YES! Assemble the whole thing, cover it tightly, and pop it in the fridge for up to 2 days. When ready to bake, add about 15-20 minutes to the covered baking time.
• What if I don’t have a giant baking dish? Get creative! Use two smaller dishes, or even disposable aluminum pans. Just be careful transferring them!
• Can I use frozen vegetables? You betcha! Add them directly to the sauce when it’s simmering; they’ll cook down just fine.
• My sauce seems too thin/thick. Help! Too thin? Let it simmer uncovered for a bit longer. Too thick? Add a splash of water or broth until it reaches your desired consistency. Easy peasy!
• Is this freezer-friendly? Oh, absolutely! Bake it, let it cool completely, then wrap it tightly (foil AND plastic wrap) and freeze for up to 3 months. Thaw in the fridge overnight and reheat. Leftovers for days, people!
• Can I use margarine instead of butter for the sauce (if I were making a béchamel for example)? Well, technically yes, but why hurt your soul like that? (Just kidding… mostly. Stick to olive oil for this recipe, no butter needed!)
• My kids hate chunks of onion. What do I do? Finely mince the onions, or even grate them! They’ll dissolve into the sauce, adding flavor without the dreaded “chunk.”

Final Thoughts (You’re a Rockstar!)

So there you have it, folks! A ridiculously easy, super satisfying, and totally budget-friendly meal that’ll feed your brood of eight without breaking a sweat (or the bank). You just whipped up a masterpiece, and trust me, everyone’s going to be asking for seconds. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! Grab a glass of something nice, kick back, and enjoy the delicious chaos. You’re doing great!