CHEESY BEEF & VEGGIE PASTA
When the family asks if you can make that cheesy pasta that's got meat and veggies in it, they'll mean this. And they can start enjoying it in just 30 minutes.
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 6 servings, 1-1/3 cups each.
Number Of Ingredients 8
Steps:
- Cook pasta as directed on package. Meanwhile, brown meat in large deep skillet or Dutch oven on medium-high heat; drain. Return meat to skillet. Add carrots and onions; cook 5 min., stirring occasionally.
- Drain pasta. Add to meat mixture with milk, peas and VELVEETA; stir. Cook on medium-low heat 5 min. or until VELVEETA is melted and mixture is heated through, stirring occasionally.
- Sprinkle with shredded cheese.
Nutrition Facts : Calories 450, Fat 18 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 85 mg, Sodium 530 mg, Carbohydrate 40 g, Fiber 3 g, Sugar 10 g, Protein 31 g
CHEESY GROUND BEEF & PASTA SKILLET
Wagon wheel pasta is the perfect choice to go with this easy, cheesy ground beef and veggie skillet dish.
Provided by My Food and Family
Categories Pasta
Time 25m
Yield 6 servings, 1-1/3 cups each
Number Of Ingredients 9
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, brown meat with vegetables in large skillet; drain.
- Microwave VELVEETA and milk in microwaveable bowl on HIGH 1 min.; stir. Continue microwaving and stirring in 30-sec. increments until VELVEETA is completely melted and sauce is well blended.
- Add VELVEETA sauce to meat mixture along with the pizza sauce; mix well.
- Drain pasta. Add to ingredients in skillet; mix lightly. Sprinkle with Parmesan.
Nutrition Facts : Calories 330, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 70 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 26 g
CHEESY BEEF PASTA
Make and share this Cheesy Beef Pasta recipe from Food.com.
Provided by Irmgard
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large nonstick skillet, cook the beef over high heat, stirring, for 3 to 5 minutes or until no longer pink.
- Pour off all but 1 tablespoons of fat.
- Add the onion, garlic, green pepper, basil and thyme and cook, stirring, for 2 minutes.
- Stir in the tomatoes and water and bring to a boil.
- Add the pasta and reduce the heat to simmer.
- Cover and cook, stirring frequently, for 20 minutes or until the pasta is tender.
- Stir in the salt, pepper and sugar.
- Remove from the heat and sprinkle with the mozzarella.
- Cover and let stand until the cheese has melted.
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