Broccoli & Beef Pasta Stovetop Casserole
Brown in a couple tablespoons of olive oil
1 pound lean ground beef
2 cloves garlic, minced
Add
1 15oz can beef broth (not concentrated)
1 15oz can Italian style stewed tomatoes (I cut them in the can with
a kitchen scissors into small pieces)
1 medium onion, chopped
1 cup Dreamfields LC pasta elbows
3/4 tsp dried basil
3/4 tsp dried oregano
1/2 tsp dried thyme
2 Tbsps dried parsley
(optional 8 oz can of mushroom pieces)
Boil 10 mins on medium high heat, stirring occasionally
Turn heat down to medium low
Add
2 cups fresh broccoli florets in small pieces
(or 10 oz frozen chopped).
Simmer covered about 8 minutes until broccoli is tender.
Spoon out solids with slotted spoon into serving dish.
Mix in 3 or 4 ounces shredded mozzarella and parmesan cheeses.
Boil liquid to reduce to 3 or 4 tablespoons, pour over dish.
Note: This dish will fit in a 2 quart saucepan, but if you
cook it in a larger soup/stew pot, enough liquid may boil off
that you don't need to reduce the sauce any.
--
jamie ([email hidden])
"There's a seeker born every minute."