CHEESY GROUND BEEF PASTA
This Cheesy Ground Beef Pasta is so yummy and comforting! It's a super easy ground beef recipe, loaded with veggies and topped with ooey-gooey melty cheese
Provided by Mariam E.
Categories Main Dishes
Time 45m
Number Of Ingredients 18
Steps:
- Cook pasta according to package directions for 6-8 minutes.
- Preheat oven to 400 degrees.
- Heat a large skillet on medium high heat and then add in 2 tbsp. of olive oil.
- Sauté the peppers and mushrooms until tender then set aside in a bowl.
- Using the same pan, add 1 tbsp. of olive oil and sauté the onion until tender then add in the ground meat.
- Break up the meat well and cook until no longer pink then add in the salt, oregano, basil, black pepper, garlic and the tomato sauce, diced tomatoes, tomato paste and pasta water.
- Return the mushrooms and bell pepper to the pan.
- Mix well and let the sauce simmer on medium low heat for 5-7 minutes, covered.
- Turn off the heat and add in the cooked pasta. Let it cool for about 5 minutes and then add in the cheeses. Remember to keep 1/2 cup of each type to top the dish before baking. Mix together well.
- Transfer the pasta to a baking dish and then top with the remaining cheese.
- Bake covered with aluminum paper in a preheated 400 degree oven for 20 minutes, then remove the foil to bake another 10 minutes uncovered.
- Remove from the oven, sprinkle with some fresh parsley and serve.
Nutrition Facts : Calories 564 kcal, Carbohydrate 36 g, Protein 35 g, Fat 32 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 88 mg, Sodium 1246 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving
CHEESY BEEF & VEGGIE PASTA
When the family asks if you can make that cheesy pasta that's got meat and veggies in it, they'll mean this. And they can start enjoying it in just 30 minutes.
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 6 servings, 1-1/3 cups each.
Number Of Ingredients 8
Steps:
- Cook pasta as directed on package. Meanwhile, brown meat in large deep skillet or Dutch oven on medium-high heat; drain. Return meat to skillet. Add carrots and onions; cook 5 min., stirring occasionally.
- Drain pasta. Add to meat mixture with milk, peas and VELVEETA; stir. Cook on medium-low heat 5 min. or until VELVEETA is melted and mixture is heated through, stirring occasionally.
- Sprinkle with shredded cheese.
Nutrition Facts : Calories 450, Fat 18 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 85 mg, Sodium 530 mg, Carbohydrate 40 g, Fiber 3 g, Sugar 10 g, Protein 31 g
CHEESY VEGGIE BAKED PASTA
Add carrot, zucchini and spinach to this pasta dish loaded with mozzarella and fontina.
Provided by Food Network Kitchen
Time 1h5m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 450 degrees F.
- Bring a large pot of salted water to a boil. Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes, the cream, and 3/4 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Stir in the ricotta and season with salt and pepper.
- While the sauce simmers, heat the remaining 2 tablespoons oil in a large skillet over medium high heat. Add the carrots, zucchini and 1/4 teaspoon salt and cook, stirring occasionally, until tender, about 5 minutes. Add the spinach and stir until just wilted. Transfer to a large bowl.
- Cook the penne in the salted boiling water until very al dente, about 2 minutes less than the package directions instructs. Drain the pasta and add it to the bowl with the cooked vegetables.
- Add the tomato sauce, the mozzarella and half of the ricotta salata to the bowl and stir well to combine. Transfer the pasta-vegetable mixture to a 3- to 4-quart baking dish and top with the fontina and the remaining ricotta salata. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest about 10 minutes before serving.
CHEESY BEEF PASTA
A satisfying supper's just 15 minutes away with this can't-miss stovetop dish. As Janalee Watkins of Vernal, Utah explains, "Four cheeses blend with the ground beef and tomatoes for a pasta entree that's rich and flavorful."
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in tomatoes. Bring to a boil. , Reduce heat; simmer, uncovered for 3 minutes. Stir in onions and cream cheese. Cook and stir until cream cheese is melted. Drain pasta; add to the beef mixture. Stir in the shredded cheeses and salt.
Nutrition Facts :
CHEESY GROUND BEEF & PASTA SKILLET
Wagon wheel pasta is the perfect choice to go with this easy, cheesy ground beef and veggie skillet dish.
Provided by My Food and Family
Categories Pasta
Time 25m
Yield 6 servings, 1-1/3 cups each
Number Of Ingredients 9
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, brown meat with vegetables in large skillet; drain.
- Microwave VELVEETA and milk in microwaveable bowl on HIGH 1 min.; stir. Continue microwaving and stirring in 30-sec. increments until VELVEETA is completely melted and sauce is well blended.
- Add VELVEETA sauce to meat mixture along with the pizza sauce; mix well.
- Drain pasta. Add to ingredients in skillet; mix lightly. Sprinkle with Parmesan.
Nutrition Facts : Calories 330, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 70 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 26 g
CHEESY VEGETARIAN PASTA
My husband doesn't like pasta very much so I created this meal for him. I took his favorite veggies and came up with this dish. You can always customize it to your personal vegetable preferences.
Provided by LovingMyLife
Categories Vegetable
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Cook Pasta according to package instructions (omit salt for healthier version).
- Using a wok or other large nonstick skillet heat the olive oil and butter over medium high heat.
- Add chopped onion and garlic to pan, saute till onion begins to soften.
- Add Carrots and some italian seasoning to the pan and cook around 5-7 minutes to give the carrots a head start on cooking.
- Add the squash and cook for around 3 minutes more.
- Add the tomato, olives and artichoke hearts and cook till the squash and carrots are tender.
- Drain the pasta and add to the vegetables.
- Stir in parmesan cheese.
- Serve immediately.
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