This pasta dish can be an absolute life-saver. You can make it and serve it right away in less than 30 minutes. Or make it ahead and just warm it up when you need it.
I often make a batch of it on Sunday just to have it in the refrigerator for a night when I either don’t have the time or energy to cook – it’s saved us from many a night of take-out!
This dish is particularly popular with kids, but it has fans of all ages.
As prepared, it serves about 6 people as a main course.
Add a green or caprese salad, a loaf of good bread and a bottle of red wine, and you’ve got one great, satisfying meal.
When I have large groups of people in the house, I make 2-3 batches ahead of time and freeze it. It can easily be defrosted overnight and warmed up in a 350-degree oven for about 30 minutes. Top with extra sauce and of course, freshly grated cheese!
Ingredients:
1 pound ground beef
1 pound of box pasta (penne, ziti, rigatoni – whatever you have in the house)
1 jar (26 ounces) of spaghetti sauce
8 ounces of shredded mozzarella cheese
1/2 cup grated parmesan cheese
Directions:
Brown the meat in a large skillet and drain off the fat. Add 3 cups water. Bring to a boil. Reduce heat to medium low. Stir in pasta and cover. Cook 15 minutes or until the pasta is tender. Stir in spaghetti sauce and 1 cup of the mozzarella. Sprinkle the remaining cheese on top. Cover and cook for 3-5 more minutes until the cheese on top melts. If you have sauce lovers in the house, you may want to warm up some extra sauce to serve alongside this dish – but I find it’s saucy enough just as it is!
If I’m not serving this dish right away, I transfer it to a casserole dish with a lid, and store in the refrigerator until we need it – it is good for about 3-5 days. Alternatively, you can wrap the stored casserole and freeze it for weeks.
After you thaw it, the entire dish can be warmed in a 350-degree oven, or portions can be microwaved for a minute or so.
