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Monday, April 12, 2010

Skillet Lasagna

Source: Betty Crocker

I decided to go browsing some food websites looking for recipes to add to this week's menu. I found this recipe and decided to try it. The recipe is pretty similar to this recipe I made back when I first started this blog.

Having issues with H's camera right now. If I can get the pictures uploaded, I'll add the pic for this! Sorry.

Ingredients
1pound lean ground beef
1small onion, chopped (1/4 cup)
1small green bell pepper, chopped (1/2 cup)
1 1/2 cups uncooked mafalda (mini-lasagna noodle) pasta (3 ounces) (used bow tie pasta)
1 1/4 cups water
1/4teaspoon Italian seasoning
1jar (14 ounces) tomato pasta sauce (any variety) or Marinara sauce
1jar (4.5 ounces) sliced mushrooms, drained
1/3cup shredded mozzarella cheese

Preparation
  • Cook beef, onion and bell pepper in Dutch oven over medium-high heat about 6 minutes, stirring occasionally, until beef is brown; drain.
  • Stir in remaining ingredients except cheese.
  • Heat to boiling, stirring occasionally; reduce heat to low.
  • Simmer uncovered 10 to 12 minutes or until pasta is tender.
  • Sprinkle with cheese.
Next Time- This was cook and simple. Nothing needs to be changed. It also makes great leftovers!


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