Bacon Cheeseburger Pasta

A couple of weeks ago, I asked the kids to go through some cookbooks and pick out some new recipes to try.  Frankie picked this recipe and I was a little skeptical, but not wanting to discourage him, I decided to make it. 

Bacon Cheeseburger Pasta - adapted from The Busy Family Cookbook

8 ounces penne pasta
1 pound ground beef (I used sirloin)
6 strips of bacon, diced
1 can condensed tomato soup (do not add water!)
1 cup shredded cheddar
Barbecue sauce and yellow mustard for topping

1.  Boil pasta according to the directions on package.
2.  While pasta is cooking, brown ground beef in a large skillet until no longer pink.  Drain and scoop meat out into a heat proof bowl, and set aside. 
3.  In the same skillet, cook the bacon pieces until they are crispy.  Remove the bacon using a slotted spoon and place the pieces on a plate lined with a couple of paper towels.  Drain the bacon drippings from the pan. 
4.  Add cooked pasta to the skillet, return the beef and bacon to the pan as well.  Add in the tomato soup and let it all heat through.  Add the cheese on top, then cover and let cheese melt for a minute or two.  Serve with barbecue sauce and mustard.


Ok, I know it does not sound healthy, but there are so many things you can substitute in the recipe to make it "healthier".  I made it as written this time, but I would not be opposed to using whole wheat pasta, ground turkey, and low fat cheese. 

I wasn't sure about the barbecue sauce and mustard, but believe me when I say, this is what made it taste SO yummy.  It really was much tastier than I anticipated.  We all gave Frankie the credit for picking it out, because honestly, it's not something I would have just looked at in the cook book and decided to make.

If you have a family bigger than 4, I'd suggest doubling it.  We finished it, and there was at least one (teen boy) that would have eaten more if there had been more.  Serve this with a big salad and you have an easy, yummy weeknight meal!!

Roasted Cherry Tomato Pasta

For as much as I love to cook, you would think that I would have a garden. However, I am terrible at taking care of plants/flowers/gardens, etc. I kill most everything that I touch. Even if I follow the care instructions perfectly. Also, I do not like bugs. And with all plants, come bugs. So, it’s just better if I buy my produce, or drop hints to my friends with gardens, that they can off load some of their harvest to me anytime (subtle, aren’t I?).

Anyhow, the first time I made this a few years ago, my friend Tara P. had shared some cherry tomatoes with me (as well as some yummy peppers!) from her garden. It just so happened I needed dinner for that day and I wanted to make some pasta and use those cherry tomatoes. I searched around online and came across some recipes and settled on this recipe. I made this again last night with a combination of store bought tomatoes and some from my neighbor's garden (she gave them to me, I didn't help myself!)

Roasted Cherry Tomato Pasta

2 bags of cherry tomatoes (NOT grape tomatoes)
2 tbsp. cup olive oil
4 tbsp. balsamic vinegar
Kosher salt
¼ cup fresh basil leaves, chopped (or 1 tbsp. dry basil)
½ cup kalamata olives, chopped
12 oz. your favorite pasta


1. Heat oven to 475 degrees.
2. Line a pan with foil, heavy duty is best, but any will work.  Place tomatoes in pan and drizzle with the olive oil.  Pour the vinegar over them and then sprinkle with kosher salt. 
2. Roast tomatoes 18-20 minutes, or until tomatoes look blistered and about to burst.
3. Prepare pasta and place in a serving dish.
4. When tomatoes are done, carefully lift foil out and pour the contents over the pasta (this is why I prefer heavy duty foil...sturdier).
5.  Stir in basil and olives.

Both times I have made this I didn't have or couldn't get fresh basil, so I used dry.  I know it will be even better when I use the fresh basil. 

Enjoy with a salad and some red wine!  Delish!


 

Lasagna

I got this recipe from my sister-in-law, Diane, several years ago when I still lived in Michigan after she made it for us once! It is soooo good. I believe she got the recipe from her mom. I haven’t changed the ingredients, but I did simplify the assembly in order to cut down on the prep time (you know how I am about that). So, Diane, I hope you aren’t too upset!

Lasagna – from my SIL, Diane

1 pkg. Lasagna noodles
1 jar spaghetti sauce
1-3 pounds ground beef
1 large onion, diced
1 ½ packages mozzarella
1 egg
½ cup milk
24 oz. ricotta cheese
1 pkg. pepperoni
Parmesan Cheese

Cook noodles according to directions on box. Brown meat & onion in large skillet. Mix ricotta cheese, milk & egg together in medium bowl. Stir in mozzarella cheese. Spread a little bit of sauce into the bottom of a 9x13 pan. Mix the rest of the sauce into the meat and onion mixture. In the 9x13 pan place a layer or noodles, a layer of meat mixture, cheese mixture, pepperoni. Then repeat 1-2 more times, depending on how deep your pan is! Top with parmesan cheese, cover with foil and bake at 350°F for 1 hour and 15 minutes.

Now, you know me. I do things a little different. I like to use the Barilla No-Boil noodles. But when I do this, I assemble the Lasagna at least 8 hours before I am going to bake it, sometimes I do it the day before. I just HATE boiling lasagna noodles. They always stick together or tear and I just get mad.

I also use a little bit more of each ingredient because it just makes my life easier. But I have made this several times. You may want to follow the recipe the first time and figure out how you like it. I can’t find a nice 24 oz. size of ricotta cheese, but I can find 15 oz containers. So I use 2 of those. I mean really, what I am going to do with an extra 6 oz. of ricotta? Same with the mozzarella, I don’t want the extra ½ pack sitting around, so I just use it. It’s all good.

Anyhow, I just don’t see how anyone could NOT like this. If you like Lasagna, I promise you will like it!