| 2 tablespoons unsalted butter, divided |
3/8 teaspoon |
$3.99 per 16 ounces
|
$0.02 |
| 1/2 cup finely diced yellow onion (this is about half of an onion) |
1 3/4 teaspoons |
$0.79 per pound
|
$0.01 |
| 1/4 cup dry white wine (I used a Sauvignon Blanc) |
7/8 teaspoon |
$0.35 per fluid ounce
|
$0.05 |
| 1/4 teaspoon garlic powder* |
0.02 teaspoon |
$2.99 per 3 ounces
|
$0.00 |
| 1/2 teaspoon Italian seasonings (mixture of basil, oregano, thyme, rosemary, etc.) |
0.04 teaspoon |
$6.09 per 16 ounces
|
$0.00 |
| 4 tablespoons of chopped fresh parsley (this is about half a bunch); ( you can substitute 2 tbsp dried parsley) |
7/8 teaspoon |
$1.09 per cup
|
$0.02 |
| 1 cup ricotta cheese |
1 tablespoon |
n/a
|
|
| 1/2 cup shredded mozzarella cheese |
1 3/4 teaspoons |
n/a
|
|
| 1/2 cup shredded Parmesan cheese |
1 3/4 teaspoons |
n/a
|
|
| Total per Serving |
$0.10 |
| Total Recipe |
$1.42 |
Suggestions?