Prep 15 mins
Cook 25 mins
I adapted a recipe from July/August 2009 Simple and Delicious to create this tasty, savory meal. So, when I made this, the only veggies I had were onions and red bell pepper. Your favorite veggies can be added for that added nutritional boost, but this recipe is really tasty without them. I added a can of kidney beans to add some heft. I think Cannelini beans would be good, too. The pasta is added dried, and cooked in the brothy boullion ( or you can substitute one 14 1/2 oz. can of beef broth) so it picks up all the yummy flavor. This was really good reheated the next day. Please enjoy!
- 453.59 g ground beef
- 236.59 ml chopped onion
- 14.79 ml minced garlic
- 1 beef bouillon cube, dissolved in 1 cup water
- 354.88 ml dry penne pasta
- 396.89 g kidney beans, drained
- 118.29 ml water, additional to the boullion
- 1.23 ml dried thyme
- 2.46 ml dried basil
- 2.46 ml dried oregano
- 4.92 ml chili powder
- 2.46 ml salt
- 1.23 ml black pepper
- 236.59 ml bell pepper, chopped
- 396.89 g diced tomatoes with green chilies (Mexican style)
- 236.59 ml shredded cheese, Monterey Jack or 236.59 ml cheddar cheese
- 118.29 ml parmesan cheese
1 cup of desired veggies such
- chopped zucchini
- broccoli (optional)
- In a large skillet, cook beef, onion and garlic over medium heat until meat is cooked; drain.
- Stir in beef boullion, dried pasta, bell pepper, kidney beans, water and seasonings.Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
- Add any additional veggies at this time; cover and cook 2-4 minutes longer or until veggies are tender, and pasta is cooked. (if not adding veggies, increase cooking time from 15 minutes to 17-20 minutes, but keep checking the pasta to make sure of desired doneness. I cooked my penne for 16 minutes, and it turned out al dente, which was nice).
- Sprinkle with cheese. Put lid back on for a minute to melt the cheese.