Cheesy Meat 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 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.

CHEESY VEGGIE BAKED PASTA

Steps:

• Preheat oven to 450 degrees F.
• Bring a large pot of salted water to a boil. Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes, the cream, and 3/4 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Stir in the ricotta and season with salt and pepper.
• While the sauce simmers, heat the remaining 2 tablespoons oil in a large skillet over medium high heat. Add the carrots, zucchini and 1/4 teaspoon salt and cook, stirring occasionally, until tender, about 5 minutes. Add the spinach and stir until just wilted. Transfer to a large bowl.
• Cook the penne in the salted boiling water until very al dente, about 2 minutes less than the package directions instructs. Drain the pasta and add it to the bowl with the cooked vegetables.
• Add the tomato sauce, the mozzarella and half of the ricotta salata to the bowl and stir well to combine. Transfer the pasta-vegetable mixture to a 3- to 4-quart baking dish and top with the fontina and the remaining ricotta salata. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest about 10 minutes before serving.

CHEESY MEAT AND VEGGIE PASTA

Steps:

• Cook noodles al dente. Cook ground meat in skillet (if using cut up leftover chicken, set aside till later). Cook frozen veggies as directed.
• Melt butter in large skillet. Add flour and whisk for about 1 min. Increase heat and slowly add milk and whisk together a little at a time. This mixture should thicken and become sauce-like and bubbly. After all the milk has been whisked in, if it is still very watery, increase the heat and whisk until thickened. Then add the cheese and stir. Adjust the consistency as needed; if it is too thick add a bit more milk.
• Mix pasta, meat, and veggies into sauce.

CHEESY VEGETARIAN PASTA

Steps:

• Cook Pasta according to package instructions (omit salt for healthier version).
• Using a wok or other large nonstick skillet heat the olive oil and butter over medium high heat.
• Add chopped onion and garlic to pan, saute till onion begins to soften.
• Add Carrots and some italian seasoning to the pan and cook around 5-7 minutes to give the carrots a head start on cooking.
• Add the squash and cook for around 3 minutes more.
• Add the tomato, olives and artichoke hearts and cook till the squash and carrots are tender.
• Drain the pasta and add to the vegetables.
• Stir in parmesan cheese.
• Serve immediately.