Saturday, August 15, 2009

easy italian

thought i was making spaghetti tonight, but instead this dish appeared (mainly because i was out of spaghetti and i wanted to use some fresh vegetables)...the family loved it--we decided it would be good vegetarian too! and you could use whatever vegetables you have on hand (like mushrooms, carrots, or eggplant) and use more or less cheese to taste.

1 lb. ground beef
1/2 lb. penne pasta
1/2 cup chopped chives
1 clove fresh garlic, minced
1/4 c. chopped bite sized green peppers
1/4 c. chopped bite sized yellow peppers
1/2. cup chopped bite sized zucchini
1 jar of spaghetti sauce (we like bertolli's burgundy wine marinara)
1 t. dried basil leaves
1/2 t. chopped fresh oregano leaves
1/4 cup feta cheese
1/2 cup grated mozzarella cheese
1/4 cup grated parmesan cheese

Brown the ground beef in a large skillet and add the pasta, garlic, and chives as you are browning. Add the rest of the chopped vegetables (peppers, zucchini). Add the jar of spaghetti sauce, then fill the jar halfway with water and add to the dish (softens and cooks the pasta, which will absorb all the yummy flavors as it cooks). Add the spices (oregano and basil). Sprinkle the feta, mozarella and parmesan over the top. Cover and cook on low for about 15-20 minutes. It's done when the pasta is cooked.

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