Monday, September 13, 2010

Menu Plan Monday: Easy Cheesy

So glad to be back to a regular schedule this week! I am trying a new pasta bake that looks super easy...which is how I like it. Check out the recipe below! I also will be posting a delicious recipe for sauteed snap peas tomorrow. Your family will love them! Happy Eating Y'all!

Monday: Italian Wedding Soup, French bread and cheese

Tuesday: Beef roast, mashed potatoes, green beans

Wednesday: Leftover buffet- you can have it, if its not movin.. but mama is not cookin!

Thursday: Grilled teriyaki chicken, grilled green peppers, brown rice, sauteed snap peas
(Recipe tomorrow)

Friday: Pizza Night!

Saturday: Breakfast for dinner: orange french toast, maple sausage, fried potatoes

Sunday: Pasta bake (Recipe below), spinach salad, garlic bread

Pasta Bake:
8 ounces mostaccioli pasta
1 pound lean ground beef
1 onion, chopped
1 (4 ounce) can mushrooms, drained
1 (28 ounce) jar spaghetti sauce
2 cups shredded mozzarella cheese

Bring a large pot of lightly salted boil water to a boil. Cook mostaccioli pasta in boiling water for 8 to 10 minutes, or until al dente. Drain well.

Meanwhile, cook ground beef and chopped onions in a skillet over medium heat until browned.
In a large bowl, mix together the mushrooms, spaghetti sauce, shredded mozzarella cheese, pasta, and browned ground beef and onion mixture. Transfer to a greased, 9x13 inch casserole dish.

Bake at 325 degrees F for 20 minutes, or until very hot.