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- December 3, 2020 at 6:22 pm #594894
One-Pot Penne Pasta
8 slices bacon
1 lb ground beef
3 cups fresh mushrooms, quartered
1 onion, chopped
2 cloves garlic, minced
2 14.5 oz cans no-salt-added diced tomatoes, undrained
24 oz jar tomato and basil pasta sauce
1-1/2 cups water
3 cups penne pasta, uncooked
1 cup Colby and Monterey Jack cheese, shredded
1/4 cup chopped fresh parsley
Cook bacon in large deep skillet until crisp. Remove from skillet. Drain on paper towels. Discard drippings from skillet. Add ground beef, mushrooms, onions and garlic to skillet. Cook until meat is browned, stirring occasionally.
Crumble bacon. Add half the bacon to meat mixture in skillet with the tomatoes, pasta sauce and water. Mix well. Cover. Bring to boil.
Stir in pasta. Simmer, covered, on medium-low heat 20 min or until pasta is tender, stirring occasionally. Remove from heat.
Top with cheese and remaining bacon. Let stand, covered, 5 min or until cheese is melted. Sprinkle with parsley. Serves 8
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