Easy Cheesy Beef and Bow-Ties

INGREDIENTS


2 1/2 cups uncooked bow-tie (farfalle) pasta (6 oz)
1 lb lean (at least 80%) ground beef
1/2 cup chopped green onions (8 medium)
1 can (10 3/4 oz) condensed Cheddar cheese soup
1 cup Old El Paso® Thick 'n Chunky salsa
1 1/2 cups shredded Cheddar-American cheese blend (6 oz)

DIRECTIONS

1. Cook and drain pasta as directed on package.

2. Meanwhile, in 12-inch nonstick skillet, cook beef over medium-high heat, stirring frequently, until thoroughly cooked. Drain.

3. Reserve 2 tablespoons onions for garnish; stir remaining onions, the soup and salsa into beef. Heat to boiling. Reduce heat to medium-low; cook 5 minutes.

4. Stir in cooked pasta; cook 3 to 5 minutes, stirring occasionally, until thoroughly heated. Sprinkle with cheese; cook just until melted. Sprinkle with reserved 2 tablespoons onions.

by: Pillsbury

Its-a Meatball! by Carrie Potter

Its-a Meatball!

This will take your marinara and pasta to a whole new level AND you can do it too.

Here's my recipe since I know you will want to run right to your kitchen and get started making them for yourself.

1 Lb. lean ground beef
1/2 packet of Lipton dry Onion soup mix
1 cup wheat bread crumbs
1 egg, beaten
1/2 c grated Parmesan cheese
Dash of Basil
salt and pepper to taste

MIX all the above ingredients in a bowl. Go on and use your hands. Its fun to get dirty.

ROLL the mixture into little balls.

PLACE them on a baking pan lined with parchment paper.

BAKE at 350 degrees for about 30 mins.

TAKE them out of the oven and drop them in your marinara sauce (you can make your sauce however you want to. Mine comes out of a jar...we are semi-homemade over here.)
 
Thanks Carrie for Sharing your recipe!

Meatballs Stroganoff

Ingredients


1 12- to 16-ounce package frozen cooked meatballs
1 cup lower-sodium beef broth
1 4-ounce can (drained weight) sliced mushrooms, drained
1 8-ounce carton dairy sour cream
2 tablespoons all-purpose flour
1/2 cup milk
1 tablespoon Dijon-style mustard
4 cups hot cooked wide egg noodles
Snipped fresh parsley (optional)

Directions

1. In a large skillet, combine meatballs, broth, and mushrooms. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until meatballs are heated through.

2. In a small bowl, stir together sour cream and flour. Whisk in milk and mustard. Stir sour cream mixture into skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve over hot cooked noodles. If desired, stir in snipped fresh parsley. Makes 6 to 8 servings.


Recipe by BHG.com