This is a recipe from Sydney's family that we have come to love and have altered a little as well.
Recipe: (The amounts we use are for us 2 with a little left over for Rick's lunch)
1/2 box rigatoni
1 large can diced tomatoes, italian style
1 small can tomato sauce
1 lb. ground turkey
Garlic powder
Salt
Pepper
Oregano
Directions:
1. Cook the noodles as directed on the package.
2. Brown and season the ground turkey.
3. Combine the noodles, cooked turkey, diced tomatoes and tomato sauce and heat it all up.
4. Enjoy! :)
We absolutely love this dinner and it is very cheap. We like to eat homemade hashbrown's with it as well. Also, if the tomato flavor is too overwhelming you can take out the tomato sauce. Enjoy! :)
Showing posts with label pasta. Show all posts
Showing posts with label pasta. Show all posts
Tuesday, March 6, 2012
Thursday, June 9, 2011
Mexi Shells with Spanish Rice
Recipe:
18 uncooked jumbo pasta shells
4 can (8 oz. each) no-salt-added tomato sauce
2 tablespoons all-purpose flour
1 teaspoon chili powder
2 teaspoons ground cumin
1 lb extra lean ground beef (We use ground turkey)
1/4 cup chopped onion
1 teaspoon ground cumin
1 tablespoon chopped fresh cilantro
1 can (4.5 oz.) chopped green chiles,drained
1 can (15 or 16 oz.) chili beans in sauce, undrained
1 cup shredded mozzarella cheese
1. Heat oven to 350. Cook pasta shells as directed on package.
2. Meanwhile, in medium bowl, mix tomato sauce, flour, chili powder and 2 teaspoons cumin; set aside.
3. In 2-quart saucepan, cook beef and onion over medium heat 8 to 10, stirring occasionally, until beef is brown; drain. Stir in 1 teaspoon cumin, the cilantro, green chiles and chili beans.
4. Drain pasta shells. In ungreased 13x9-inch glass baking dish, spread 1 cup of the tomato sauce mixture. Spoon about 1 1/2 tablespoons beef mixture into each pasta shell. Place filled-sides-up on sauce in dish. Pour remaining tomato sauce mixture over shells. Sprinkle with cheese.
5. Cover with foil and bake 30 minutes. Uncover and let stand 10 minutes before serving.
Makes 6 servings.
We wish that we could say that our first post was delicious, but this was not the best meal we've made. Overall, the sauce was a little bland (we did forget the cilantro though-maybe that was the problem). It did have a nice spicy kick to it though.
We'll try this recipe again to see if we can spice it up!
4 can (8 oz. each) no-salt-added tomato sauce
2 tablespoons all-purpose flour
1 teaspoon chili powder
2 teaspoons ground cumin
1 lb extra lean ground beef (We use ground turkey)
1/4 cup chopped onion
1 teaspoon ground cumin
1 tablespoon chopped fresh cilantro
1 can (4.5 oz.) chopped green chiles,drained
1 can (15 or 16 oz.) chili beans in sauce, undrained
1 cup shredded mozzarella cheese
1. Heat oven to 350. Cook pasta shells as directed on package.
2. Meanwhile, in medium bowl, mix tomato sauce, flour, chili powder and 2 teaspoons cumin; set aside.
3. In 2-quart saucepan, cook beef and onion over medium heat 8 to 10, stirring occasionally, until beef is brown; drain. Stir in 1 teaspoon cumin, the cilantro, green chiles and chili beans.
4. Drain pasta shells. In ungreased 13x9-inch glass baking dish, spread 1 cup of the tomato sauce mixture. Spoon about 1 1/2 tablespoons beef mixture into each pasta shell. Place filled-sides-up on sauce in dish. Pour remaining tomato sauce mixture over shells. Sprinkle with cheese.
5. Cover with foil and bake 30 minutes. Uncover and let stand 10 minutes before serving.
Makes 6 servings.
We wish that we could say that our first post was delicious, but this was not the best meal we've made. Overall, the sauce was a little bland (we did forget the cilantro though-maybe that was the problem). It did have a nice spicy kick to it though.
We'll try this recipe again to see if we can spice it up!
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