Easy, delicious, & a menu staple at our house!
This is a great meal for the leftover veges in your fridge.
It is completely versatile and I don't think I ever use the same mixture of veges twice!
- Pasta shape of your choice
- can of pasta sauce
- parmesan cheese
- ground beef
- block cheese (shredded)
- Veges (I used a can of mushrooms and chopped bell pepper from my freezer)
- Seasonings (salt and pepper, and a little parsley(optional))
Tip ~ to know how much pasta to cook, take your casserole dish and pour in pasta until you have enough. remember that pasta doubles in size when cooked!
First, cook your pasta until done. Drain well and return to pot.
Add jar of sauce, a couple tablespoons of parmesan cheese and a few pinches of dried parsley.
Stir everything well.
Brown your beef in a sauce pans with a tablespoon with oil.
Once beef is finished cooking, add your vegetables and saute for a few minutes until they are soft.
Mix pasta mixture with beef and vegetables then transfer to a well greased casserole dish.
Cover with cheese.
* From here you can pop it right in the oven, or you can prep this early, cover it with foil and stick it in the fridge until ready to cook*
Preheat oven to 400 degree.
Cook for about 40 minutes with the last couple of minutes on a low broil.
*reminder - every oven is different and I find mine is a little slow!*
|Serve with salad and bread!|
It makes a great lunch the next day with the leftovers ... if there are any!