Cheesy Beef And Veggie Pasta Food

CHEESY BEEF & VEGGIE PASTA

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.

CHEESY GROUND BEEF PASTA

Steps:

• Cook pasta according to package directions for 6-8 minutes.
• Preheat oven to 400 degrees.
• Heat a large skillet on medium high heat and then add in 2 tbsp. of olive oil.
• Sauté the peppers and mushrooms until tender then set aside in a bowl.
• Using the same pan, add 1 tbsp. of olive oil and sauté the onion until tender then add in the ground meat.
• Break up the meat well and cook until no longer pink then add in the salt, oregano, basil, black pepper, garlic and the tomato sauce, diced tomatoes, tomato paste and pasta water.
• Return the mushrooms and bell pepper to the pan.
• Mix well and let the sauce simmer on medium low heat for 5-7 minutes, covered.
• Turn off the heat and add in the cooked pasta. Let it cool for about 5 minutes and then add in the cheeses. Remember to keep 1/2 cup of each type to top the dish before baking. Mix together well.
• Transfer the pasta to a baking dish and then top with the remaining cheese.
• Bake covered with aluminum paper in a preheated 400 degree oven for 20 minutes, then remove the foil to bake another 10 minutes uncovered.
• Remove from the oven, sprinkle with some fresh parsley and serve.

CHEESY GROUND BEEF & PASTA SKILLET

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.

ONE POT CHEESY MUSHROOM SPINACH BEEF PASTA

Steps:

• Cook your mushrooms: place a large pot over medium-high heat and add in 1 tablespoon butter. Once butter melts, add in the mushrooms, onions, garlic and salt and pepper. Stir occasionally until mushrooms and onions are cooked down and mushrooms start to brown slightly about 5-7 minutes. Transfer to a bowl.
• In the same pot add in your ground beef then season with salt and pepper, and break up the meat, cooking until no longer pink, about 5-8 minutes. Add mushroom & onion mixture back to the pot then stir in the spinach. Once spinach wilts down, immediately add in milk and chicken broth.
• Next, stir in the egg noodles and bring to a slight boil; you'll cook until the pasta is nice and tender, about 10-12 minutes (depending on your pasta shape) and most of the liquid (but not all!) is absorbed. You'll want a little bit of liquid left to make the sauce nice and creamy.
• Remove from heat and stir in the mozzarella and parmesan cheese and add additional salt and pepper to taste. Serve immediately and enjoy! Serves 4.

CHEESY BEEF AND VEGGIE PASTA

Steps:

• Cook pasta as directed on package and drain.
• While pasta is cooking, brown meat in large deep skillet on medium-high heat; drain. Return meat to skillet and add carrots and onions; cook 5 min., stirring occasionally.
• Add pasta to meat mixture with milk, peas and Velveeta; stir. Cook on medium-low heat 5 minute or until Velveeta is melted and mixture is heated through, stirring occasionally.
• Top with shredded cheese.