Cheesy Pasta Veggies And Beef 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.

CHEESY GROUND BEEF PASTA

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.

CHEESY BEEF PASTA

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.

CHEESY BEEF PASTA

Steps:

• In a large nonstick skillet, cook the beef over high heat, stirring, for 3 to 5 minutes or until no longer pink.
• Pour off all but 1 tablespoons of fat.
• Add the onion, garlic, green pepper, basil and thyme and cook, stirring, for 2 minutes.
• Stir in the tomatoes and water and bring to a boil.
• Add the pasta and reduce the heat to simmer.
• Cover and cook, stirring frequently, for 20 minutes or until the pasta is tender.
• Stir in the salt, pepper and sugar.
• Remove from the heat and sprinkle with the mozzarella.
• Cover and let stand until the cheese has melted.

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.

CHEESY GROUND BEEF & PASTA SKILLET

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.

EASY, ONE POT CREAMY BEEF AND VEGGIE PASTA RECIPE BY TASTY

Steps:

• Add ground beef to a pot on medium high heat, season with salt, pepper, and Italian seasoning, and cook until browned.
• Add spinach, garlic, and salt and pepper (if needed) and cook until spinach is wilted. Then, add beef stock and bring to a boil until all sides are bubbling.
• Add ½ cup (120 ml) heavy cream and stir. Then, add zucchini, green beans, broccoli, and pasta and stir until well combined. Cook for 15 minutes or until pasta is cooked and the sauce has thickened, stirring occasionally.
• Turn off the heat, add remaining ¼ cup (60 ml) heavy cream and stir for a creamier sauce.
• Remove pot from heat and serve with Parmesan.