Cheesy Meat And Veggie Pasta Recipes

CHEESY BEEF & VEGGIE PASTA

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.

ONE POT CREAMY VEGGIE PASTA

Steps:

• Add the pasta to a large saucepan, along with the vegetables, milk, veggie stock, and dried herbs. Mix well to combine. Bring to a gentle simmer, and cook for around 15 minutes, until the pasta is cooked and the sauce has thickened. You'll need to stir regularly, especially when the pasta is nearly cooked and most of the liquid has been absorbed.
• Remove from the heat, and add the grated cheese and plenty of salt and pepper. Mix well until the cheese has melted to produce a thick, glossy sauce. Serve topped with fresh chives, if desired.

CHEESY FOUR-MEAT BAKED PASTA

Steps:

• Preheat the 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 tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil and stir in the parsley. Season with salt and pepper.
• Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the beef and sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Transfer to a large bowl with a slotted spoon. Add the fennel and cook until soft, about 5 minutes. Transfer to the bowl with the beef mixture.
• Cook the rigatoni in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
• Add the tomato sauce, bacon, ham, provolone and half of the mozzarella and Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.

CHEESY VEGGIE BAKED PASTA

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.

EASY CHEESY CHICKEN & PASTA VEGGIE SKILLET

Steps:

• Spray a non-stick skillet with cooking spray and cook chicken until juices run clear and chicken is no longer pink;drain.
• Add soup and 2 cups of water.
• Bring to a boil.
• Stir in 2 cups of shells macaroni.
• Reduce heat to medium-low;cover with tight-fitting lid.
• Simmer 12 minutes or until macaroni shells are tender.
• Add the Velveeta, thawed vegetables, mushrooms and cumin; stir until the Velveeta is melted and the vegetables are heated through.
• Let stand 5 minutes before serving.
• Add a little bit of crushed red pepper to the dish if you'd like it to have a bit of a kick!

CHEESY PASTA-VEGETABLE BAKE

Steps:

• Heat oven to 375°F.
• Reserve 3/4 cup cheese for later use. Combine remaining cheese with all remaining ingredients.
• Spoon pasta mixture into 13x9-inch baking dish sprayed with cooking spray; top with reserved cheese.
• Bake 20 to 25 min. or until heated through.

CHEESY BEEF AND VEGGIE PASTA

Steps:

• Cook pasta as directed on package and drain.
• While pasta is cooking, brown meat in large deep skillet on medium-high heat; drain. Return meat to skillet and add carrots and onions; cook 5 min., stirring occasionally.
• Add pasta to meat mixture with milk, peas and Velveeta; stir. Cook on medium-low heat 5 minute or until Velveeta is melted and mixture is heated through, stirring occasionally.
• Top with shredded cheese.