Pasta Pot . . . top-of-the-stove casserole

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 is cooking according
to package directions.

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

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.

Other possible additions: mushrooms, Cheddar cheese, black olives, etc.

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.