I love it when a plan comes together. Or, more appropriately in this instance, I love it when a meal comes together. Especially when I walked into the kitchen at 5:00 with no idea what was going to be dinner. Not one piece of meat defrosted. Not a clue in sight. Nothing. Nada, Zip. What I did have, however, were ingredients. Ingredients that were waiting in freezer and pantry for their rightful place on the dinner table. I’d say they found it.
8 oz Penne pasta
1 lb ground beef
1 cup frozen (or fresh) chopped onion
1 tsp minced garlic (or 1 whole clove)
1/2 tsp dried oregano
1/2 tsp Kosher salt
1 (15 oz) can tomato sauce
1/3 cup water
1/2 cup sour cream (change it up and use prepared alfredo sauce, pesto, heavy cream)
1 cup shredded Parmesan cheese (or mozzarella; just about any cheese you like)
Prepare noodles according to package directions. Preheat oven to 375.
Heat a large skillet over medium heat and brown beef with onion, garlic, oregano, and salt. Add tomato sauce, water, and sour cream. Stir to combine and allow sauce to bubble.
Drain pasta and return to pan, add meat and sauce mixture. Stir together. When completely mixed, add to a casserole dish coated with cooking spray. Top with cheese. Bake about 20 minutes until cheese is melted and casserole is bubbly. Serve with warm French bread and salad.
Wine Pairing Suggestions:
Serves 6 to 8
Total time: 30 minutes
*Original Serves4 Recipe
I don’t know about everyone else, but I seem to be getting into the Holiday spirit in fits and stops. One minute I’m super excited and totally on top of things, and the next I’m yawning into my glass of wine and wishing someone could just wake me up when it’s all over. For this I blame all of the stores that completely by-passed my favorite holiday of the year (#Thanksgiving) and started decorating for Christmas on November 1st. It has left me feeling not quite bah humbug about the whole thing, but certainly ho-hum. So, to show my support for Thanksgiving, I’m going to be posting more of my recipes from that holiday. And the fact that they haven’t been posted before has absolutely nothing to do with laziness . . .
1 sheet Pepperidge Farm Puff Pastry, thawed
¼ cup pesto sauce (I used store-bought from the produce section)
2 plum tomatoes, sliced
½ cup shredded Parmesan cheese
2 Tbs thinly sliced basil leaves
Heat oven to 400°F. Line baking sheet with parchment paper.
Sprinkle flour on work surface. Unfold pastry sheet on floured work surface. Roll the pastry sheet into a 12″ square. Place the pastry sheet onto the baking sheet and prick thoroughly with a fork.
Spread pesto sauce on pastry to within ½” of pastry edge. Arrange tomato slices on pesto and sprinkle with cheese.
Bake 12 minutes or until the pastry is golden brown. Let cool for 10 minutes, then sprinkle with basil.
Serves 6 as appetizers
Prep: 15 minutes; Total time: 30 minutes
*Courtesy Pepperidge Farm
- 5 Easy Winter Appetizers (mademan.com)
- Puff Pastry Recipe, Puff Pastry Tarts (potterybarnkids.com)
- Caramelized Onion and Apple Tarts with Gruyere and Thyme (williams-sonoma.com)