Post by wilderness on Mar 25, 2020 8:05:38 GMT -5
Roast Beef Pasta Skillet-emr
1 cup uncooked spiral pasta
1/2 cup chopped onion
1 tsp. olive oil
1 tsp. butter
1 cup cubed cooked roast beef
1 tsp. pepper
1/2 cup chopped tomato
1/2 cup grated Parmesan cheese
Cook the pasta according to package directions. In a large skillet, saute onion in oil and butter until tender. Add roast beef and pepper; heat through. Drain pasta; add to beef mixture. Stir in tomato and cheese. Makes 2 servings.
NOTE: I had thought it was a baked pasta recipe, so I decided to make it that way. I also doubled it because I wasn't sure it would be enough for DH, and I like leftovers!
I did not use the onion, oil, or butter. (The roast beef I used had been cooked with onions already.) I mixed the cooked pasta and roast beef with a can of petite diced tomatos and added about 1 tsp. of Italian seasoning. I placed that in a greased 8x8 pan and topped it with about 1/2 cup of shredded Mozzarella cheese instead of Parmesan, covered it with foil, and baked it for 30 minutes at 325 degrees.
I liked it -- it felt light and the Italian seasoning added a nice flavor. I would like to go back and try it as a skillet dish with the chopped tomatoes and Parmesan; I think that would be good. And the original amounts would be just enough for the two of us.
I did not use the onion, oil, or butter. (The roast beef I used had been cooked with onions already.) I mixed the cooked pasta and roast beef with a can of petite diced tomatos and added about 1 tsp. of Italian seasoning. I placed that in a greased 8x8 pan and topped it with about 1/2 cup of shredded Mozzarella cheese instead of Parmesan, covered it with foil, and baked it for 30 minutes at 325 degrees.
I liked it -- it felt light and the Italian seasoning added a nice flavor. I would like to go back and try it as a skillet dish with the chopped tomatoes and Parmesan; I think that would be good. And the original amounts would be just enough for the two of us.
