Sunday, August 16, 2015

Italian Penne (or in my case, Rotini!)

So this is a nice simple recipe that allows you freeze it, always nice!  I actually simplified this a  lot. Their recipe was unnecessarily fussy for what is a very basic meal!  They doubled this and did two 13 by 9 casseroles....I only did half and got two 8 by 8 casseroles out of it. They also had extra sauce, I did not. 

Italian Penne
Modified from Real Housemoms
 
4 cloves of garlic, minced
8 oz sliced mushrooms
1 small green pepper, diced
1 large onion, diced
2 tbsp oil
1 (27 oz) can of tomato sauce
1 tbsp oregano
1 tbsp basil
1 tsp salt
1 tsp pepper
1 1/2 tsp onion powder
1 1/2 tsp garlic powder
1 lb hamburger (I used Italian moose burger)
1 lb penne pasta (I used rotini)
2 cups shredded mozzarella (I used this but I also like our store brand Italian cheese blend)
Brown meat and then add in veggies (garlic, mushrooms, pepper and onion) to cook (you may need the oil listed) on medium.  Pour in tomato sauce.  Stir in spices and bring to a boil.  Simmer for about 10 minutes.  Add more seasonings to taste.    Cook pasta.  Put some sauce in the bottom of two 8 by 8 pans.  Mix the noodles in with the sauce.  Sprinkle each with a cup of cheese.   You can freeze one of these if you wish.  If you freeze, fully defrost in fridge before using.  In either case, then or after defrosting, preheat to 375.  Cook, covered, for 20-30 minutes or until heated through.  Remove foil and make an additional 5 minutes to melt the cheese.
Serves 4 each. 

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