This top-of-the-stove
casserole is quick and easy to make. Kind of like a hamburger helper dish . . .
without the boxed ingredients. Barry just used the fresh produce and packaged
items that were on hand in my sister’s refrigerator and pantry.
Pasta Pot . . . top-of-the-stove casserole
½ to ¾ cup yellow onion, diced
½ of a green pepper, diced
2 cloves of minced garlic
2 to 3 tablespoons olive oil
1 lb. lean ground beef
2½ to 3 cups marinara or spaghetti sauce (purchased or homemade)
8 oz. Penne Rigata, cooked according to package directions
and then drained
About 1/4 to 1/3 cup Parmesan cheese
About 1/4 to 1/3 cup Parmesan cheese
Salt and pepper to taste
1. Sauté onions, pepper and garlic in olive oil.
Add ground beef and cook until it browned.
Other possible additions: mushrooms, Cheddar cheese, black olives, etc.
Recipe without photos . . .
Recipe without photos . . .
Pasta Pot . . . top-of-the-stove casserole
½ to ¾ cup yellow onion, diced
½ of a green pepper, diced
2 cloves of minced garlic
2 to 3 tablespoons olive oil
1 lb. lean ground beef
2½ to 3 cups marinara sauce (purchased or homemade)
8 oz. Penne Rigata, cooked according to package directions
and then drained
About 1/3 cup Parmesan cheese
Salt and pepper to taste
1. Sauté onions, pepper and garlic in olive oil.
Add ground beef and cook until it browned.
2. Add marinara sauce and drained pasta. Stir in Parmesan. Taste and season with salt
and pepper if needed.
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