Tuesday, January 11, 2011
TomAto, tomato, Lets call the whole thing off.
I've been making supper the same time I make lunch for the little ones and I during the day. This has made my evenings a lot more laid back. But it has also slightly changed the way I'm approaching dinner prep. I'm trying to come up with things that are alright to sit in the fridge until it's time for me to cook them.
I was also too sore/tired to blog last night before I dragged myself up the stairs to bed, I'll blog about that when I finish that project.
But, yesterday I made a pasta bake. I'm not sure what else to call it. With a side of steamed broccoli topped with Parmesan cheese.
2lbs ground beef browned with
1 large onion rough chopped
salt pepper, garlic powder, sage, oregano
in my large roasting pan (it's the Pampered Chef one, it's larger than a standard 13x9)
1 box (lb) ditalini pasta (they look like pearler beads, but you can use what ever kind of pasta you like) NOT PRE COOKED
2 cans of mushrooms not drained
1 jar spaghetti sauce
1 can stewed tomatoes
1/2 lb shredded cheese to top
I rinsed my jar of sauce out with water, and dumped that in, and my tomato can, I think I used about half of my half gallon pitcher of water here. My pan was full to the top but liquidy.
stir everything together, even the meat you cooked.
top with cheese, cover with foil, bake at 350 for about 1.5 hours. (till pasta is tender) it will soak up all the liquids)