Cheesy Beef Pasta Food

CHEESY BEEF-STUFFED PASTA SHELLS

Steps:

• Prepare macaroni shells according to package directions; drain and set aside.
• Cook ground beef, onion, and garlic in a large skillet until beef is browned.
• Drain excess fat.
• Stir in next 6 ingredients.
• Set aside.
• Combine spaghetti sauce and wine.
• Spoon one-fourth of sauce into a lightly greased oblong baking pan; set aside remaining sauce.
• Stuff macaroni shells with beef mixture, and place in baking dish.
• Spoon remaining sauce over shells.
• Sprinkle Parmesan cheese over shells.
• Bake, uncovered, at 400 degrees for 20 minutes.

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.

GROUND BEEF PASTA

Steps:

• Heat up the oil in a large pan, peel and slice the onion, and sautee until soft.
• Add the ground beef and stir to break the meat until no longer pink.
• Add the chopped garlic, peppers and tomato paste, and give it a stir.
• Add the pasta and beef stock, cover the pan with a lid, and leave to cook until the liquid is absorbed and the pasta is cooked.
• Add the cheddar and parmesan, and fresh parsley.
• Remove from the heat, and leave the lid on for 5-10 minutes, the cheese will melt and the full flavours will come through.

CREAMY BEEF PASTA RECIPE

Steps:

• In a large, deep skillet heat the olive oil over medium heat. When the oil is hot, add in the diced onions and sauté for 5-6 minutes, until they begin to soften. Add in the ground beef to the skillet and break the meat apart. Cook until no pink remains. Drain excess grease and return the to heat.
• With the heat still on medium, add in the garlic, basil, oregano, salt, red pepper, and flour. Cook for 1 minute, stirring constantly to coat.
• Add in the tomato sauce and broth and stir to combine. Bring to a boil and simmer for 15 minutes.
• While sauce is simmering, boil Rotini according to pasta directions. Drain.
• Add the cream and pasta to the sauce, stirring to combine. Add in the cheese and stir until melted.
• Garnish with parsley if desired and serve immediately.

BEEFY CHEESY PASTA

Steps:

• In a large skillet over medium heat, cook beef, onion, soy sauce and garlic until beef is brown and juices run clear.
• While beef is cooking, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Return cooked pasta to its pot over low heat; stir in milk and butter. Stir in beef mixture until well combined. Stir in cheese slices, one at a time, until melted. Serve at once.

CHEESY BEEF AND PASTA CASSEROLE

Steps:

• Preheat oven to 375F and spray a 9×13-inch casserole dish with cooking spray; set aside.
• Cook pasta according to package directions and drain.
• While the pasta is cooking, to a large Dutch oven, optionally add the olive oil (my beef was very lean and the oil was necessary), beef, onion, red pepper, and cook over medium-high heat until beef is cooked through and vegetables have softened; stir frequently and crumble the beef while it cooks; do not drain.
• Add the garlic, oregano, salt, pepper, and stir to combine. Cook for about 1 minute, or until garlic is fragrant.
• Add the cooked pasta to the beef mixture, add the marinara, and stir to combine and coat evenly.
• Add 1 1/2 cups cheese and stir to combine until the cheese has melted.
• Turn mixture out into the prepared baking dish and evenly sprinkle the remaining 1 1/2 cups cheese over the top.
• Bake for about 15 to 20 minutes, or until the cheese has melted on top.
• Optionally garnish with fresh herbs and serve immediately.

'BEEFY' CHEESY PASTA

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground turkey, onion, soy sauce, and garlic in the hot skillet until turkey is completely browned, 5 to 7 minutes. Stir taco seasoning mix into the turkey mixture.
• Bring a large pot of lightly salted water to a boil. Cook the rotini at a boil until tender yet firm to the bite, about 8 minutes.
• Drain rotini and return to the pot; place over low heat. Stir milk and butter with the rotini; cook until the butter melts completely, 2 to 3 minutes; add turkey mixture and stir. Sprinkle cheese over the rotini-and-turkey mixture; cook and stir until the cheese melts, about 5 minutes.

CHEESY BEEF PASTA

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.

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.

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 PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in tomatoes. Bring to a boil. , Reduce heat; simmer, uncovered for 3 minutes. Stir in onions and cream cheese. Cook and stir until cream cheese is melted. Drain pasta; add to the beef mixture. Stir in the shredded cheeses and salt.

CHEESY BEEF AND PASTA BAKE

Steps:

• Heat oven to 375°F.
• Brown meat in large skillet; drain. Add macaroni, pasta sauce, 1/2 cup mozzarella and Parmesan; mix well.
• Spoon into 8-inch square baking dish.
• Bake 15 min. or until heated through. Top with remaining mozzarella; bake 3 to 4 min. or until melted.

CHEESY GROUND BEEF PASTA SKILLET

Steps:

• Cook pasta according to al dente package directions less 1 minute. Reserve 1/2 cup pasta water. Drain pasta without rinsing.
• Meanwhile in a large skillet over high heat add 1 tablespoon olive oil and brown beef while breaking up with a wooden spoon, about 2 minutes. Reduce to medium heat. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Stir in garlic, onions, chili flakes, Worcestershire sauce, tomato paste, parsley, and 1/2 cup pasta (or plain) water. Simmer until meat is tender, about 8 to 10 minutes.
• Toss in pasta and 1 cup mozzarella. Top with remaining cheese and cover with lid. Garish with additional parsley.

CHEESY PASTA BAKE

Steps:

• Preheat the oven to 190C/Gas 5.
• In a medium saucepan cook the pasta according to pack instructions, drain in a colander, rinse with cold water and set aside.
• Melt the butter over a low heat in the large saucepan. Once the butter it melted, add the flour and stir with the wooden spoon to form a sort of paste. Cook for another 1-2 minutes.
• Gradually stir in the milk, approximately 100ml at a time, stirring out any lumps from the mixture.
• Continue stirring until the sauce thickens, then add the next bit of milk. When the sauce is ready, in around 10-15 minutes, it will be fairly thick, smooth and steaming. Don't allow it to boil (Hint! You may want to gradually increase the heat from low to medium-low as you add more milk)
• Remove the sauce from heat and stir in 250g of the cheese, mixing well until the cheese has melted.
• Transfer the pasta into the ovenproof dish, pour the cheese sauce over it and stir the mixture around, making sure that all of the pasta is covered in sauce.
• Sprinkle the mixture first with breadcrumbs, then with the remaining cheese, finally adding a dash of dried chives (optional).
• Bake for approximately 30 minutes until the cheese is browned and bubbling. Allow to cool for at least 5 minutes before serving.