Pasta with Beef and Pepper |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This beef and pasta recipe can be made ahead and frozen for up to one month. Ingredients:
1 recipe mealmaker meatballs (see below) |
8 ounces dried pappardelle pasta or fettuccine |
1 medium fennel bulb, trimmed and cut into thin, bite-sized strips |
1 medium onion, quartered and thinly sliced |
2 medium carrot, thinly bias-sliced |
2 cloves garlic, minced |
1 tablespoon olive oil or cooking oil |
1 (24 ounce) jar classico® tomato and basil pasta sauce |
salt and ground black pepper |
4 ounces italian fontina or mozzarella cheese, shredded |
2 ounces parmesan or romano cheese, finely shredded |
mealmaker meatballs |
1 egg, beaten |
1 1/4 cups soft french or italian bread crumbs |
1/4 cup finely chopped onion |
2 cloves garlic, minced |
1 teaspoon dried oregano or thyme, crushed |
1/8 teaspoon cayenne pepper |
1 pound lean ground beef |
Directions:
1. Prepare and bake Meatballs (see Step 3). In a large pot or kettle cook pasta according to package directions until just tender; drain.
2. Meanwhile, in a 10-inch skillet cook fennel, onion, carrots, and garlic in hot oil over medium heat for 7 minutes or until vegetables are tender. Return pasta to cooking pot. Add vegetable mixture, meatballs, and Classico® Tomato and Basil pasta sauce to pasta; toss to coat. Heat through. Season to taste with salt and pepper. Top each serving with the shredded cheeses.
3. *Mealmaker meatballs: Preheat oven to 400 degree F. Line a 15x10x1-inch baking pan with foil; set aside. In a large bowl combine the egg, bread crumbs, onion, garlic, oregano, 1/2 teaspoon salt, and pepper. Add beef; mix well. Shape into 24 meatballs (about 1 tablespoon mixture per meatball). Arrange meatballs in prepared pan. Bake 15 minutes or until juices run clear. Drain off fat. Makes 24 meatballs.
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