Monday, April 28, 2014

Monday’s Bread Bowl: Cheesy Cauliflower Beef Rotini

A Very Veggie Pasta Dish

The Mixed Stew created this dish on the fly.  It’s a great alternative to the routine tomato sauce laden pasta fare.  Here’s the recipe:

What you will need:

1 large skillet w/ lid
1 wooden spoon
1 (16 oz) package wheat Rotini, cooked al dente
3 tablespoons, olive oil
 1 yellow onion, diced small
2 garlic cloves, chopped
 2 lbs ground beef
1 head cauliflower, cut into bite-sized pieces
1 jar Ragu Four Cheese Sauce
1 cup spinach leaves
1 cup mushrooms, thinly sliced
½ cup cherry tomatoes
Pinch of pepper and salt

Cooking & Directions:

Heat skillet on medium-high heat.  Add olive oil, garlic, and onion to pan.  Sautee ingredients until onion turns translucent.  Crumble ground beef into pan.  Allow ground beef to brown (10 – 15 minutes).  Mix well.  Add cauliflower and mushrooms.  Let veggies cook through.  Pour in jar of cheese sauce and stir well.  Lastly, mix in spinach and cherry tomatoes.  Spoon cheesy meat sauce over rotini.          

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