Chili Pasta Skillet- One Pot Meal - Lynn's Recipes
Lynn demonstrates how to make a super easy one pot meal, Chili Pasta Skillet. You can make this in a large skillet or pot, but I am using my Pampered Chef Rock Crok. From Better Homes and Gardens.
Makes 6 servings
1 pound lean ground beef, or you can substitute ground turkey, if desired
3/4 cup chopped onion
1 (15 ounce) can red kidney, beans, black beans or red beans, rinsed and drained
1 (14-1/2 ounce) can diced tomatoes, undrained
1 (8 ounce) can tomato sauce
1/2 cup (2 ounces) dried elbow macaroni
1 (4 ounce) can diced green chili peppers, drained
2 teaspoons chili powder
1/2 teaspoon garlic salt
Red Pepper Flakes, to taste for extra heat, if desired, optional
1/2 cup shredded Monterey Jack or cheddar cheese (2 ounces)
In a large skillet cook meat and onion until meat is brown and onion is tender. Drain if necessary
Stir in beans, undrained tomatoes, tomato sauce uncooked macaroni, chile peppers, chili powder, red pepper flakes, if using, and garlic salt. Bring to a boil; reduce heat. Simmer, covered, about 20 minutes or until macaroni is tender, stirring often. Remove skillet from heat; sprinkle mixture with cheese. Cover and let stand about 2 minutes or until cheese is melted.
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Lynn's Recipes | June 2015
lynnsrecipes.com
One Pot Pizza Pasta Bake – Lynn’s Recipes
Lynn demonstrates how to make a simple, delicious one pot dinner, One Pot Pizza Pasta Bake. This can be made in any appropriate size pan that can be used on the stove and then put in the oven. Add a salad, vegetable, and garlic bread and you have a very quick dinner. Adapted from damndelicious.net.
1 Tablespoon olive oil
8 ounces, spicy Italian sausage, casing removed (can replace mild sausage, if desired)
½ cup mini pepperoni, divided
1 (15 ounce) can tomato sauce
1-1/2 cups water
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon garlic powder
Red Pepper Flakes, optional
8 ounces fusilli pasta
Salt and fresh ground pepper, to taste
1 cup shredded mozzarella cheese
2 Tablespoons chopped fresh parsley
Preheat oven to broil.
Heat olive oil in a large oven-proof skillet or pan over medium high heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat, if needed. Stir in ¼ cup pepperoni until heated through, about 1 minute.
Stir in tomato sauce, oregano, basil, garlic powder, pasta and 1-1/2 cups water. Season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through 12-14 minutes.
Remove from heat; top with mozzarella and remaining ¼ cup pepperoni. Place into oven and cook until melted and golden brown, about 2 minutes. Watch carefully, so cheese doesn’t get to brown or burn.
Serve immediately, garnished with parsley, if desired.
*I made this in my Pampered Chef Everyday Rockcrok, but as I said above, it will work in any appropriate size skillet or pan that is oven proof.
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Pastitsio -- Lynn's Recipes Greek Meat and Pasta Casserole
Lynn demonstrates how to make Pastitsio, a Greek meat and pasta casserole. Great for dinner and easy to make. From Taste of Home.
1 package (7 ounces) uncooked elbow macaroni
1 pound of ground beef or lamb
1 medium onion, chopped
1 clove of garlic, chopped
1 can (8 ounces) tomato sauce
1 teaspoon salt, divided
¼ teaspoon dried oregano
⅛ teaspoon black pepper
¼ teaspoon ground cinnamon, optional
½ cup grated Parmesan cheese, divided
3 Tablespoons butter
3 Tablespoons all purpose flour
1-1/2 cups milk
1 egg, lightly beaten
Preheat oven to 350°.
Cook macaroni according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain, if necessary. Stir in the tomato sauce, ½ teaspoon, oregano, pepper and cinnamon, if desired; heat through.
Drain macaroni; place half of macaroni in a greased 8 or 9 inch square baking pan that has been sprayed with cooking spray. Sprinkle with ¼ cup of the Parmesan cheese. Layer with meat mixture and remaining macaroni. Set aside.
In a small saucepan, melt butter; stir in flour and remaining salt until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from heat. Stir a small amount of the hot mixture into the egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat; stir in remaining cheese. Pour sauce over macaroni.
Bake, uncovered, at 350° for 30-35 minutes or until golden brown. Let stand for 10 minutes before serving.
4 servings
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Penne Pasta with Sun-Dried Tomato Cream Sauce -- Lynn's Recipes
Lynn demonstrates how to make a simple pasta dish, Penne Pasta with Sun-Dried Tomato Cream Sauce that is great for dinner. You can add roasted chicken, if desired. From verybestbaking.com.
2 cups (8 ounces) dry penne pasta
1/3 cup sun-dried tomatoes, chopped (not the ones packed in oil)
1 can (12 ounces) 2% low fat evaporated milk
2 cups (8 ounces) shredded four or six cheese Italian style cheese blend
1 teaspoon dried basil
¼ teaspoon garlic powder
¼ teaspoon ground pepper
¼ teaspoon red pepper flakes, optional
Prepare pasta according to package directions, adding sun-dried tomatoes to boiling pasta for the last two minutes of cooking time; drain.
In a medium saucepan, combine evaporated milk, cheese, basil, garlic powder, pepper, and red pepper flakes. Cook over medium to medium-low heat, stirring until cheese is melted. Remove from heat.
Add pasta and sun-dried tomatoes to the cheese sauce; stir until combined.
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Spicy Garlic Shrimp - Lynn's Recipes
A very easy, delicious meal that requires very few ingredients.
Spicy Garlic Shrimp
½ pound spaghetti or fettuccine
3 large ripe tomatoes, chopped
1 pound shrimp, peeled and deveined
2 Tablespoons chopped garlic
1 teaspoon dried basil or 2 Tablespoons fresh basil, chopped
Salt and pepper to taste
Cook the pasta according to package directions. Meanwhile, generously oil a large, heavy sauté pan with olive oil and heat over medium setting. Add the tomatoes and sauté until they are soft. You may use a fork to squish them while they are cooking. This takes about 15 minutes.
When the tomatoes look like a gooey, juicy sauce, add the shrimp, garlic, basil and salt and pepper to taste. The sauce is done when the shrimp are pink. At this time, serve over the pasta. Sprinkle with Parmesan cheese, if desired.
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