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
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.
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