Tuesday, August 19, 2008

Italian pasta skillet

We had some ground beef, some pasta and a few other things. I found a few ideas throughout the Internet, but then kind of threw this together. It's not fancy or anything, but I must say, it was fabulous! And there was plenty of leftovers for lunch the next day. A word to the wise...you need a pretty big skillet for this dish. Oh and I wouldn't really recommend using the farfalle pasta. I had to cook the mixture a little longer to make sure the noodles were cooked and they came out a little mushy. I'd stick with a thinner pasta.

1 lb. ground beef (ground turkey could also be used)
28 oz spaghetti sauce (I made a simple red sauce, but you could also just buy a jar)

1-2 tbsp. olive oil
1 small red onion, chopped
1/2 red bell pepper, chopped
2 cups water
8 oz. farfalle pasta, uncooked (any type of pasta could be used really)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese

salt and pepper to taste

Heat the olive oil in a skillet over medium-high heat. Add the onion and bell pepper and cook until tender. In the meantime, brown the ground beef in another large skillet; drain. Add the onion and pepper mixture to the ground beef. Stir in the sauce, water and salt and pepper. Mix well. Bring this to a boil and stir in your pasta. Reduce the heat to medium-low and cover. Simmer for about 15-20 minutes or until the pasta is tender. Next sprinkle the cheeses over top, and cover. Cook another 2 minutes or until the mozzarella cheese is melted. Enjoy!!

Mmmmm...delicious melty-ness

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