Friday, April 17, 2015

Cheesy Rotini Skillet

First off, thank you so much for the thoughts and kind words. I am feeling pretty good this week so hopefully the worst is over and I won't ever have to deal with kidney stones again.

During those couple weeks I obviously didn't feel like doing much, let alone cook for my family. Our meals were very simple and probably even a little pitiful at times. It made me wish my freezer would have been better stocked.

At the end of last week though I was feeling good and ready to get back in the kitchen. This was our first meal, something pretty easy and comforting. Pasta is always a nice go-to meal and this certainly did not disappoint!

Not only was this dish delicious but it made for some pretty good leftovers. My lunches mainly consist of those so I always appreciate when a meal reheats nicely.  Add this one to your menu for a speedy weeknight meal!

Cheesy Rotini Skillet

8 oz. rotini pasta
3/4 lb. ground beef
2 garlic cloves, minced
28 oz. can crushed tomatoes
1/2 cup water
1 tbsp Italian seasoning
salt and pepper, to taste
1 cup shredded mozzarella cheese

Prepare pasta according to package directions, cooked al dente.

Meanwhile,  brown ground beef in a large skillet with garlic until meat is no longer pink. Drain grease and return meat back to skillet.  Add in tomatoes, water and seasonings. Mix well to combine.

Once pasta is done, drain and add to the skillet.  Let cook on low for about 10 minutes, just to heat through. Remove from heat and stir in mozzarella cheese. Let dish set for a few minutes and then serve. Serve with salad and a good piece of crusty bread.

* Note: Since the majority of our ground beef comes in 1.5 pound packages, I typically divide them in two for recipes like this. You can certainly use 1 lb. of meat in this dish and maybe increase the amount of pasta and water as well.

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