Cheese Mostaccioli Bolognese 3-
Campbell's Kitchen
1 pound ground beef
2 cloves garlic, minced
1 medium zucchini, halved and sliced (about 1 cup)
3 cups of sauce Prego ® Traditional Italian or tomato and basil sauce Italian organic
6 cups mostaccioli or tube-shaped pasta (ziti), cooked and drained
6 ounces mozzarella cheese (about 1 1 / 2 cups)
1 cup ricotta cheese
1 / 4 cup grated Parmesan cheese
1. Preheat oven to 400 ° F.
2. Cook beef and garlic in a 12-inch skillet over medium-high heat until meat is well browned, stirring frequently to break up the meat. Remove the fat. Add the zucchini and cook until tender. Stir in the sauce.
3. Stir the beef mixture, pasta, 1 / 2 cup mozzarella cheese, ricotta and Parmesan cheese in a baking dish 3 / 4 superficial. Sprinkle with remaining mozzarella.
4. Bake 20 minutes or until mixture is hot and bubbly and cheese is melted.
Margarita Chicken
4 chicken breasts halves, boneless skinless
1 / 4 cup tequila
1 / 4 cup thawed, frozen concentrated lemonade
2 tablespoons Triple Sec
1 to 2 tablespoons chopped cilantro
1 large or 2 small garlic cloves, chopped
1 jalapeno, seeded and chopped
juice of 1 lemon
Combine all ingredients in a zip-top bag. Marinate in refrigerator at least 4 hours. Half grilled over hot coals until juices run clear.
Mexi Beef Chili Mac
1 pound ground beef
1 / 2 cup chopped green pepper
1 / 4 cup chopped onion
1 clove garlic, minced
1 can (14-1/2 ounces) Mexican-style diced tomatoes, undrained
1 can (8 ounces) tomato sauce
3 / 4 cup uncooked macaroni
3 / 4 cup water
2 teaspoons spicy seasoning mix (recipe below)
1 / 2 teaspoon salt
Earth brown meat with pepper, onion and garlic in a 3-quart saucepan over medium heat 8 to 10 minutes or until the meat is not pink, breaking into 3/4-inch crumbles strengthened.Pour fat.
Add remaining ingredients, bring to boil. Reduce heat, cover tightly and simmer 15 minutes. Remove from heat and let stand 5 minutes.
Makes 4 servings.
Spicy seasoning mix
3 tablespoons chili powder
2 teaspoons ground cumin
1-1/2 teaspoons garlic powder
3 / 4 teaspoon dried oregano
1 / 2 teaspoon cayenne pepper
Combine all ingredients and store in an airtight container. Shake before using.
Makes 1 / 4 cup.
