Contributed by: News Canada
(NC) - Here is a great recipe to try with your cooking club. It's a one-pot meal that covers all four food groups, and the kids will love the creamy Mozzarella taste. It yields 12 servings so everyone can take some home. Keep it covered in the fridge for up to 2 days or freeze serving size containers for up to 1 month. Thaw in refrigerator overnight and reheat in microwave or gently on stove top.
Prep time - 25 minutes - Cooking time - 35 to 40 minutes
In a large wide deep skillet or large pot brown beef over medium-high heat, breaking up beef with a spoon; drain off any fat. Add garlic, mushrooms, onion, green pepper, Italian seasoning and salt. Cook stirring occasionally, for about 5 minutes or until vegetables have softened.
Stir in diced tomatoes, water and broken spaghetti; bring to boil. Reduce heat; cover and simmer, stirring occasionally, for about 15 minutes or until pasta is tender. Remove from heat, stir in balsamic vinegar, mozzarella and Parmesan cheese; stir until cheese is melted. Serve sprinkled with fresh basil (if using).
Colby Macaroni Skillet:
Substitute 3 cups (750 mL) uncooked elbow macaroni for broken spaghetti. Omit dried Italian seasoning; substitute 1 tbsp (15 mL) Worcestershire sauce. Substitute 3 cups (500 mL) Canadian Colby cheese for Canadian Mozzarella cheese.
Serving Size: Makes 12 Servings
|Home What's Cool Random My Recipe Box Add Modify|
|FAQs NewsLetter WebMaster$ Plugs Join! LogIn/LogOut|