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Beef And Pasta Bake

ShelfReliance's picture
TVP is textured vegetable protein. It is made from soy. It is good for health and use for camping as well.
Ingredients
For the sauce
  Ground beef 1 Cup (16 tbs) (3/4 cup Beef TVP)
  Beef bouillon 2 Cup (32 tbs)
  Cooking oil 1 Tablespoon
  Onion 1 Medium, minced
  Garlic 3 Clove (15 gm), minced
  Diced tomatoes 2 Can (20 oz)
  Tomato sauce can 2 Can (20 oz)
  Basil 1 Tablespoon, minced
  Oregano 1 Tablespoon, minced
For the pasta bake
  Elbow macaroni 1⁄2 Packet
  Mozzarella 1⁄2 Packet, grated
For the spaghetti
  Spaghetti 1⁄2 Cup (8 tbs)
  Parmesan cheese shavings 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1. n a bowl, add the beef TVP and combine it beef bouillon. Mix well and set it aside until it reconstitutes.

MAKING
2. In a saucepan over medium high, heat oil and add ground beef, garlic, onion and salt. Saute this for 5 -7 minutes until nice and brown.
3. Stir in the basil, oregano and 1/2 cup of the reconstituted beef TVP. Mix until well combined.
4. Stir in the dice tomatoes and tomato sauce. Mix well and let it simmer for 20 minutes.
5. For the pasta bake: In a pot of boiling hot water, cook the elbow macaroni for 5 minutes. Once done, drain and set them in the pot. Pour some of the beef sauce, mix well and add it evenly in a baking dish.
6. Sprinkle this with mozzarella cheese and broil it in the oven for about 10 - 12 minutes or until the cheese melts.
7. For the spaghetti: In a pot of boiling hot water over medium high, cook the spaghetti until al dente. Drain and set aside in a serving plate, once done.
8. Pour the beef tomato sauce over the spaghetti and sprinkle it with Parmesan cheese.

SERVING
9. Serve the pasta bake and spaghetti beef sauce hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Preparation Time: 
25 Minutes
Cook Time: 
60 Minutes
Ready In: 
85 Minutes
Servings: 
8

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