- grated Parmesan cheese
- eggs
- Lipton Recipe Secrets Vegetable Soup Mix
This is one of those go-to weeknight meals that we can throw together with our eyes closed and one hand behind our back. Chewy pasta and gooey cheese are balanced out by a big helping of veggies. Add in a spicy kick and everyone leaves happy. Most of the ingredients are pantry staples at our house, and there’s plenty of flexibility in the recipe to throw in whatever happens to be in season or on hand.
If you’d like to save yourself an extra step, you can actually cook the pasta right in the skillet along with the ragu. Add it in with the tomatoes, along with an extra 1/2 cup of water. The pasta will absorb the flavorful cooking liquid and release starch, making the dish extra creamy!
- – 1.5 pounds of ground beef
- elbow macaroni
- diced tomatoes with juices
- chili powder
- cumin
- smoked paprika
- shredded cheddar cheese
- Salt and pepper
- Coarse salt and ground pepper
- rigatoni or other short pasta
- butter
- dry white wine
- ricotta
- fresh lemon juice
- all-purpose flour
- 8oz. light sour cream carton
- olive oil
- sliced mushrooms
- smoked paprika
- vege broth
It’s the perfect amount of Pepper flakes,
- Barilla Spaghetti
- Salt
- Red Chili Pepper Flakes
- Extra Virgin Olive Oil
- salt and pepper to taste
- parmesan
http://thepioneerwoman.com/cooking/2009/04/macaroni-cheese/
- Dried Macaroni
- whole Egg Beaten
- All-purpose Flour
- Whole Milk
- Ground Black Pepper
http://thepioneerwoman.com/cooking/2009/06/springy-shells/
- Frozen Peas
- Butter
- Olive Oil
- Salt
- whole Eggs
- 1/2cup Parmesan Cheese
- Extra Olive Oil For Drizzling
http://thepioneerwoman.com/cooking/2009/07/fettuccine-alfredo/
- Fettuccine Noodles
- Butter
- Heavy Cream
- Freshly Grated Parmesan Cheese
http://thepioneerwoman.com/cooking/2009/10/wednesday-night-dinner-spaghetti-with-artichoke-hearts-and-tomatoes/
- Heavy Cream
- Nutmeg
- Thin Spaghetti
- Butter
- Olive Oil