Helllloooooo YOU! So you want to whip up something easy, tasty and create a meal you feel good about?
I got you. Most recipes I write about are going to be something I've put together because of what I have in my kitchen at the moment. "Necessity is the mother of invention" right? PLUS I like putting veggies in everything.
You also know that I don't like to bore you with some long story. Let's get cooking!
1 lb. Ground beef (grass-fed is the leanest)
16 oz. Spaghetti Sauce (homemade is best but pre-made is fine or get creative used stewed tomatoes and your own variety of spices)
3/4 c. Bell pepper, chopped
1/4 c. Fresh basil, chopped
1-2 c. Fresh spinach, chopped
16 oz. Elbow macaroni
4-6 qts Water
8 oz. Sun-dried Tomato Basil Mozarella (Christian Cheese)
1/4 c. Butter
1/2 c. Cream
PREHEAT: Heat the oven 400 degrees.
PASTA: Boil water in a large pot Use at least 4 quarts of water for every pound of noodles. Add pasta Pour pasta into boiling water. Stir the pasta. Test the pasta by tasting it Follow the cooking time on the package, but always taste pasta before draining to make sure the texture is right. Pasta cooked properly should be al dente—a little chewy. Drain the pasta Drain cooked pasta well in a colander.
THE GOOD STUFF: Brown your ground beef in a skillet, no fat to drain with grass-fed beef. Add bell peppers, basil and then spaghetti sauce. Once your sauce is ready let's get ready to mix it all together.
MIX IT UP: Pour half of the cooked macaroni into the casserole dish 13"x9" casserole dish, followed by half of spinach, half the cheese dropped throughout and half the sauce. Repeat. Place bits of butter over the top of the casserole and pour your cream over the casserole.
BAKE: Place Pizza Mac in the oven and bake 30-35 min until golden brown.
Enjoy! AS usual I am ALWAYS open to feedback. Recipes are meant to be played with in my opinion.