Recipes

Pepperoni pizza pasta bake

Pepperoni pizza pasta bake

Couverts6
Total time 50 minutes
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Ingredients

  • 4 cups uncooked large elbow macaroni 12 oz
  • 1 package 5 oz miniature sliced pepperoni (about 1 cup)
  • 2 cans 18 oz each fire-roasted tomato cooking sauce
  • 1 can 3.8 oz sliced ripe olives, drained
  • 1 cup shredded mozzarella cheese 4 oz

Instructions

  • Heat oven to 350°F.
  • Cook and drain macaroni as directed on package.
  • In ungreased 3-quart casserole, mix macaroni, pepperoni, cooking sauce and olives.
  • 3 Cover; bake 30 to 35 minutes or until hot in center.
  • Sprinkle with cheese; bake uncovered about 5 minutes longer or until cheese is melted.

Nutrition values

Calories: 560 kcal
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Course; Casserole / One Pot Dinner / Pizza

Andouille Sausage, Squash And Wild Rice Casserole

Andouille Sausage, Squash And Wild Rice Casserole

Couverts4
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Ingredients

Casserole

  • 1 cup uncooked wild rice
  • 2½ cups water
  • 2 cups cubed ½-inch butternut squash (about 10 oz)
  • 1 link smoked andouille sausage from 13.5-oz package, cut in half lengthwise, then crosswise into ¼-inch slices
  • 1 can 10¾ oz condensed 98% fat-free cream of chicken soup with 30% less sodium
  • ¾ cup shredded Asiago cheese 3 oz
  • ½ cup reduced-fat sour cream
  • ½ teaspoon garlic powder
  • ½ teaspoon dried rubbed sage
  • ¼ teaspoon black pepper

Topping

  • 2 teaspoons butter
  • â…“ cup crushed oval buttery crackers 10 crackers
  • ¼ cup shredded Asiago cheese 1 oz
  • 1 green onion chopped

Instructions

  • In 2-quart saucepan, heat rice and water to boiling, stirring occasionally.
  • Reduce heat to low; cover and cook 40 to 50 minutes or until tender.
  • Drain off excess water.
  • Heat oven to 350°F.
  • Spray 2-quart round or oval casserole with cooking spray.
  • In large bowl, mix remaining casserole ingredients.
  • Stir in rice; spoon into casserole.
  • In small microwavable bowl, microwave butter uncovered on High about 20 seconds or until melted.
  • Stir in crushed crackers; sprinkle over rice mixture.
  • Bake uncovered about 1 hour 10 minutes or until squash is just tender when pierced with fork.
  • (If topping browns too quickly, loosely cover casserole with foil.
  • ) Remove from oven.
  • Sprinkle with ¼ cup cheese and the green onion.
  • Let stand 10 minutes before serving.

Notes & Wine Advice

Make it ahead

You can make all or part of this casserole ahead. If you like, cook the wild rice the day ahead, and then mix up the casserole in minutes. Or make the casserole the day ahead and add the topping just before baking.

Time-saver

Cooking 1 cup wild rice makes about 4 cups cooked rice. If you like, use canned wild rice to shave time from making this casserole.

Nutrition values

Calories: 500 kcal
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Course; Casserole / One Pot Dinner / Rice

Italian Three-Bean And Sausage Casserole

Italian Three-Bean And Sausage Casserole

Couverts6
Deel op Facebook Print Recipe

Ingredients

  • 1 lb bulk spicy Italian pork sausage
  • 1 large red bell pepper chopped (1½ cups)
  • 1 medium onion chopped (½ cup)
  • 1 large clove garlic finely chopped
  • 2 cans 15 oz each cannellini beans, drained, rinsed
  • 1 can great northern beans drained, rinsed
  • 1 can 15 to 16 oz garbanzo beans, drained, rinsed
  • 1 jar 1 lb 10 oz tomato pasta sauce with basil and garlic
  • 1½ teaspoons chopped fresh or ½ teaspoon dried basil leaves
  • Additional chopped fresh basil

Instructions

  • Heat oven to 400°F.
  • In 10-inch skillet, cook sausage, bell pepper, onion and garlic over medium heat 8 to 10 minutes, stirring occasionally, until sausage is no longer pink; drain.
  • In ungreased 3-quart casserole, mix sausage mixture and all remaining ingredients except additional basil.
  • Bake uncovered about 45 minutes, stirring once, until hot and bubbly.
  • Garnish with additional basil.

Nutrition values

Calories: 529 kcal
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Course; Casserole / One Pot Dinner / Pork
Cuisine; European / Italian

BBQ Beef Bow-Tie Skillet

BBQ beef pasta is a quick and satisfying one-pan meal that combines tender pasta, savory beef, and a rich barbecue sauce. This BBQ beef pasta is perfect for busy weeknights when you want something hearty without spending too much time in the kitchen.

The strength of this dish lies in its balance. The ground beef provides a savory base, while the barbecue sauce adds a slightly sweet and smoky flavor. The bow-tie pasta absorbs these flavors during cooking, resulting in a cohesive and comforting meal.

For a complete dinner, serve this dish with chicken recipes or a fresh salad on the side. For safe food preparation and cooking temperatures, follow the official guidelines from the FDA.

How to prepare this easy beef pasta dish

Start by browning the ground beef in a large skillet. Cooking it thoroughly builds a flavorful base, while draining excess fat keeps the dish balanced.

Add the bell pepper to introduce freshness and texture. Cooking it briefly keeps it slightly crisp.

The pasta, broth, and barbecue sauce are then added. As everything simmers together, the pasta absorbs the flavors and becomes tender.

Halfway through cooking, you’ll notice how the sauce thickens and coats the ingredients. This is where bbq beef pasta really starts to develop its rich texture.

A quick and comforting one-pan meal

One of the biggest advantages of this recipe is its simplicity. Everything is prepared in one pan, which keeps cleanup minimal.

This dish is ideal for families or anyone looking for a fast and filling meal. The combination of pasta, beef, and barbecue sauce makes it both satisfying and easy to enjoy.

Because it cooks quickly, it is perfect for weeknight dinners. The result is a warm and comforting dish that delivers bold flavor with minimal effort.

With its rich taste and easy preparation, bbq beef pasta is a reliable recipe that you will come back to again and again.

bbq beef bow tie pasta on rustic wooden table

BBQ Beef Bow-Tie Skillet

One-pan beef and pasta with rich barbecue flavor.
Couverts4 persons
Preparation 10 minutes
Preparation time:20 minutes
Total time 30 minutes
estimated costs pp $4.50 per serving
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Equipment

  • skillet
  • spoon
  • Lid

Ingredients

For the beef and vegetables

  • 1 lb ground beef
  • 1 red bell pepper

For the pasta and sauce

  • 1.5 cups bow-tie pasta
  • 2.5 cups beef broth
  • 1/2 cup barbecue sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup corn

For the topping

  • 1.5 cups cheddar cheese

Instructions

  • Cook beef in skillet.
  • Drain fat.
  • Add bell pepper.
  • Cook briefly.
  • Add pasta, broth and barbecue sauce.
  • Bring to boil.
  • Reduce heat and cover.
  • Cook 15 minutes.
  • Stir occasionally.
  • Add corn and cheese.
  • Stir gently.
  • Top with remaining cheese.
  • Cover and melt.
  • Serve warm.

Notes & Wine Advice

Notes

Use freshly shredded cheese for best melting.

Variations

Add jalapeño for extra spice.
Use smoked cheese for deeper flavor.
Replace beef with chicken if desired.

Wine Advice

A smooth Merlot or a bold Zinfandel pairs perfectly with the rich and smoky barbecue flavors.

Nutrition values

Calories: 520 kcal | koolhydraten: 45 g | Eiwitten: 32 g | Vet: 28 g | Verzadigd vet: 12 g | Natrium: 800 mg | Suiker: 10 g
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Course; Barbecue / Beef / Main Course
Cuisine; American
Season: All Seasons
Occasions All Occasions

Spinach And Beef Enchiladas

Spinach And Beef Enchiladas

Couverts8
Deel op Facebook Print Recipe

Ingredients

  • 1 lb lean at least 80% ground beef
  • 1 medium onion chopped (½ cup)
  • 1 box 9 oz frozen spinach
  • 1 can 4.5 oz chopped green chiles, undrained
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic-pepper blend
  • ½ cup sour cream
  • 2 cups shredded Colby–Monterey Jack cheese blend 8 oz
  • 1 can enchilada sauce
  • 1 package 11.5 oz flour tortillas (8 tortillas)
  • ½ cup chunky-style salsa

Instructions

  • Heat oven to 350°F.
  • Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
  • In 12-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is browned.
  • Stir in spinach; cook, stirring frequently, until thawed.
  • Stir in green chiles, cumin, garlic-pepper blend, sour cream and 1 cup of the cheese.
  • Spread about 1 teaspoon enchilada sauce on each tortilla.
  • Top each with about ½ cup beef mixture.
  • Roll up tortillas; place seam side down in baking dish.
  • In small bowl, mix remaining enchilada sauce and the salsa; spoon over enchiladas.
  • Sprinkle with remaining 1 cup cheese.
  • Spray sheet of foil with cooking spray; cover baking dish with foil.
  • Bake 40 to 45 minutes or until thoroughly heated.

Notes & Wine Advice

Time-saver

Who can resist a hot, bubbly pan of enchiladas? And these are so easy to make! Buying ground beef in bulk can save you money — just remember to divide it into smaller portions before freezing so you can defrost just the amount you need

Nutrition values

Calories: 400 kcal
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Course; Beef / One Pot Dinner / Vegetables

Cheesy Lasagna-Stuffed Peppers

Cheesy Lasagna-Stuffed Peppers

Couverts4
Total time 35 minutes
Deel op Facebook Print Recipe

Ingredients

  • 4 red or orange bell peppers
  • ½ lb lean at least 80% ground beef
  • 1â…” cups milk
  • 1 cup hot water
  • 1 box Hamburger Helperâ„¢ four-cheese lasagna
  • ¼ cup shredded Colby–Monterey Jack cheese blend or mozzarella cheese 1 oz
  • Crushed red pepper flakes if desired

Instructions

  • Heat oven to 375°F.
  • Cut tops off peppers; discard tops.
  • Remove seeds and membranes; discard.
  • Place bell peppers on ungreased cookie sheet.
  • In 10-inch nonstick skillet, cook beef over medium-high heat, stirring frequently, until browned; drain.
  • Stir in milk, hot water, sauce mix and uncooked pasta (from Hamburger Helper box).
  • Heat to boiling, stirring occasionally.
  • Reduce heat.
  • Cover; simmer 6 to 8 minutes, stirring occasionally, until pasta is tender.
  • Remove from heat.
  • Spoon mixture into peppers.
  • Top each with 1 tablespoon cheese.
  • Bake 15 to 20 minutes or until peppers are tender and cheese is melted.
  • Sprinkle with red pepper flakes before serving.

Nutrition values

Calories: 360 kcal
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Course; Casserole / Cheese / One Pot Dinner

Philly Cheese And Ground Beef Casserole

Philly Cheese And Ground Beef Casserole

Couverts8
Total time 1 hour
Deel op Facebook Print Recipe

Ingredients

  • 1½ lb lean at least 80% ground beef
  • 1 package sliced fresh mushrooms (about 3 cups) 8 oz
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 8 slices provolone cheese 1 oz each
  • 2 tablespoons butter
  • 2 large onions halved, thinly sliced into wedges
  • 2 medium red bell peppers cut into strips
  • 2 cloves garlic finely chopped
  • 1 can / 16.3 oz refrigerated home-style original biscuits

Instructions

  • Heat oven to 350°F.
  • Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
  • In 12-inch skillet, cook beef, mushrooms, salt and pepper over medium-high heat 7 to 9 minutes, stirring frequently, until beef is thoroughly cooked; drain.
  • Place in baking dish.
  • Arrange cheese over beef mixture, overlapping slices if needed.
  • In same skillet, melt butter over medium-high heat.
  • Add onions and bell peppers; cook 3 to 5 minutes, stirring frequently, until peppers are crisp-tender.
  • Stir in garlic; cook 1 to 2 minutes longer.
  • Spoon over cheese in baking dish.
  • Separate dough into 8 biscuits.
  • On lightly floured surface, pat biscuits into 5-inch rounds.
  • Arrange biscuits over vegetable mixture.
  • Bake 35 to 40 minutes or until biscuits are golden brown on top.
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Course; Beef / Casserole / Cheese / One Pot Dinner

Potato-topped meat loaf casserole

Potato-topped meat loaf casserole

Couverts6
Total time 55 minutes
Deel op Facebook Print Recipe

Ingredients

Meat Loaf

  • 1 lb extra-lean at least 90% ground beef
  • 3 tablespoons unseasoned dry bread crumbs
  • 1 egg
  • 3 tablespoons steak sauce
  • 1 tablespoon dried minced onion
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Filling

  • 1¾ cups water
  • ½ cup milk
  • 2 tablespoons butter
  • ¼ teaspoon salt
  • 2 cups dry plain mashed potato mix
  • 1 egg
  • 1½ cups frozen chopped broccoli thawed
  • ½ cup shredded sharp Cheddar cheese 2 oz

Instructions

  • Heat oven to 350°F.
  • Spray 8-inch square (2-quart) glass baking dish with cooking spray.
  • In medium bowl, mix meat loaf ingredients.
  • Press in bottom and up sides of baking dish to within ½ inch of top.
  • In 2-quart saucepan, heat water, milk, butter and salt to boiling.
  • Remove from heat; stir in potato mix.
  • Let stand 30 seconds.
  • Stir in egg.
  • Stir in broccoli and cheese.
  • Spoon into meat shell, spreading evenly.
  • 3 Bake 25 to 30 minutes or until meat loaf is thoroughly cooked and meat thermometer inserted in center of meat reads 160°F.
  • Let stand 5 minutes before serving; drain drippings from baking dish.

Notes & Wine Advice

Time-saver

Purchase refrigerated mashed potatoes for this recipe. Add the egg, broccoli and cheese as directed.
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Course; Beef / Casserole / One Pot Dinner

Fiesta Taco Casserole

Fiesta Taco Casserole

Couverts4
Total time 45 minutes
Deel op Facebook Print Recipe

Ingredients

  • 1 lb lean at least 80% ground beef
  • 1 can 15 to 16 oz spicy chili beans in sauce, undrained
  • 1 cup chunky-style salsa
  • 2 cups coarsely broken tortilla chips
  • 4 medium green onions sliced (¼ cup)
  • 1 medium tomato chopped (¾ cup)
  • 1 cup shredded Cheddar or Monterey Jack cheese 4 oz
  • Tortilla chips if desired
  • Shredded lettuce if desired
  • Additional chunky-style salsa if desired

Instructions

  • Heat oven to 350°F.
  • In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until browned; drain.
  • Stir in beans and 1 cup salsa.
  • Heat to boiling, stirring occasionally.
  • In ungreased 2-quart casserole, place broken tortilla chips.
  • Top with beef mixture.
  • Sprinkle with green onions, tomato and cheese.
  • Bake uncovered 20 to 30 minutes or until hot and bubbly.
  • Arrange tortilla chips around edge of casserole.
  • Serve with lettuce and additional salsa.
  • Healthy twist
  • To reduce the fat to about 19 grams and the calories to about 470 per serving, use ground turkey breast and reduced-fat Cheddar cheese.

Notes & Wine Advice

Healthy twist

To reduce the fat to about 19 grams and the calories to about 470 per serving, use ground turkey breast and reduced-fat Cheddar cheese.
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Course; Casserole / One Pot Dinner / Taco’s

Chicken-Vegetable Tetrazzini

Chicken-Vegetable Tetrazzini

Couverts6
Total time 50 minutes
Deel op Facebook Print Recipe

Ingredients

  • 7 oz uncooked whole wheat or multigrain spaghetti broken into thirds
  • ½ cup frozen shelled edamame from 10-oz bag
  • 1 cup 1-inch diagonal pieces fresh asparagus
  • 2 tablespoons butter
  • 1 cup sliced fresh mushrooms 3 oz
  • ¼ cup all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup chicken broth from 32-oz carton
  • 1 cup fat-free half-and-half
  • 2 tablespoons dry sherry or water
  • 2 cups cubed or shredded deli rotisserie chicken from 2- to 3-lb chicken
  • ½ cup chopped orange yellow or red bell pepper
  • ¼ cup shredded Parmesan or Asiago cheese 1 oz

Instructions

  • Heat oven to 350°F.
  • Cook spaghetti as directed on package, adding edamame and asparagus during last 3 minutes of cooking time; drain.
  • Meanwhile, in 2-quart saucepan, melt butter over medium heat.
  • Add mushrooms; cook just until tender.
  • Remove from saucepan with slotted spoon; set aside.
  • Stir flour, salt and pepper into same saucepan.
  • Gradually stir in broth until mixture is smooth.
  • Stir in half-and-half.
  • Heat to boiling, stirring constantly.
  • Boil and stir 1 minute.
  • Add mushrooms, spaghetti and vegetables, sherry, chicken and bell pepper to sauce; stir until combined.
  • Spoon into ungreased 2-quart casserole.
  • Bake uncovered 20 minutes.
  • Sprinkle with cheese; bake about 10 minutes longer or until bubbly in center.

Notes & Wine Advice

Quick Variation

Substitute cubed cooked turkey for the chicken and frozen sweet peas for the edamame.
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Course; Casserole / Chicken / One Pot Dinner