Tuesday, August 2, 2011

Skillet Lasagna

Skillet Lasgna from Betty Crocker

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


1 Cook beef, onion and bell pepper in Dutch oven over medium-high heat about 6 minutes, stirring occasionally, until beef is brown; drain.

2 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.

Review: This was simple and i loved the addition of all the veggies! Yum!I did not have malfada pasta so I used lasgna and cut it up after it been cooked according to package directions.

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