BEEF AND BEAN MACARONI
"This hearty casserole with beans, beef and macaroni is a meal in itself," relates Sally Norcutt of Chatham, Virginia. "Since my husband, son and brother enjoy hunting, our freezer is stocked with venison, which I sometimes use in place of the ground beef."
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. In a large bowl, combine the macaroni, 1-1/2 cups cheddar cheese, beans, tomatoes, green pepper and onion. Stir in the beef, garlic powder, pepper flakes and pepper., Spoon into a 13x9-in. baking dish coated with cooking spray. Sprinkle with Parmesan cheese and remaining cheddar cheese. Cover and bake at 375° for 30 minutes or until heated through.
Nutrition Facts : Calories 289 calories, Fat 6g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 289mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 6g fiber), Protein 24g protein. Diabetic Exchanges
PASTA AND BEANS
This recipe is so quick and has been in my Italian family for years!
Provided by JENNIFER75
Categories Main Dish Recipes Pasta
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- In a medium size saucepan heat the olive oil. Saute onion until tender. Stir in tomatoes and entire can of beans. Let simmer for 10 minutes.
- Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 8 to 10 minutes or until al dente; drain.
- Mix pasta with bean mixture and salt as desired.
Nutrition Facts : Calories 278.5 calories, Carbohydrate 46 g, Fat 6.4 g, Fiber 6.1 g, Protein 9.8 g, SaturatedFat 0.9 g, Sodium 227.5 mg, Sugar 4 g
GREEN BEAN AND BEEF PASTA SUPPER
It's a success story with a very happy ending when ground beef, green beans and pasta meet up in your skillet, all simmered in a warm, perfectly seasoned sauce.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 5
Number Of Ingredients 7
Steps:
- In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain.
- Stir in hot water, milk, sauce mix and uncooked pasta (from Hamburger Helper box), onion, frozen green beans and mushrooms. Heat to boiling, stirring occasionally.
- Reduce heat; cover and simmer 10 minutes, stirring occasionally. Remove from heat; uncover and let stand 5 minutes (sauce will thicken as it stands). Stir before serving.
Nutrition Facts : Calories 300, Carbohydrate 28 g, Cholesterol 60 mg, Fiber 2 g, Protein 21 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 5 g, TransFat 1/2 g
PASTA E FAGIOLI A LA CHEZ IVANO
I have been preparing this magnificent pasta and bean soup, unchanged for over 30 years, and confess that of the very many Pasta e Fagioli I have tasted none even came close to a reasonable comparison to this superb dish Italiano. Garnish with grated Parmesan cheese if desired. Makes many servings and is excellent the next day. Should the soup become too thick it may be thinned with broth. Have many Chicago hard rolls, red wine, baguettes or garlic bread on hand. BUON APPETITO!
Provided by Ivan O. Teeter
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 3h
Yield 20
Number Of Ingredients 15
Steps:
- In a large pot over medium heat, cook beef until no longer pink. Drain and set aside.
- In the same pot, heat the olive oil. Cook onion, celery, garlic and black pepper until vegetables are tender, 10 minutes. Stir in beef broth, crushed tomatoes and tomato paste. Season with thyme, basil, oregano and parsley. Cover, reduce heat and simmer 1 hour. (At this point, you may put the pot on a back burner to keep warm and continue with the next steps about 1 hour prior to serving, if you wish.)
- Stir in the beef and simmer 15 minutes. Stir in the pasta and cook until al dente, 8 to 10 minutes. Stir in the beans and heat through, 10 to 15 minutes.
Nutrition Facts : Calories 322.4 calories, Carbohydrate 27.1 g, Cholesterol 44.6 mg, Fat 14.9 g, Fiber 6.1 g, Protein 20.6 g, SaturatedFat 4.3 g, Sodium 782.9 mg, Sugar 3.1 g
BROAD BEAN PASTA
Make the most of broad beans - at their peak in summer months - in this light pasta recipe. Peas work well too, though broad beans are just as sweet when peeled
Provided by Samuel Goldsmith
Categories Dinner
Time 47m
Number Of Ingredients 7
Steps:
- Bring a large pan of water to the boil and cook the beans for 3 mins until just tender. Remove to a bowl of ice-cold water using a slotted spoon to halt the cooking process.
- Set the pan back on the heat, tip in the pasta and cook following pack instructions. Meanwhile, pop the beans out of their skins so you're left with the bright green beans, and set aside. (This is optional, but the colour, texture and flavour is improved. Discard the skins.)
- Heat a small, dry frying pan over a medium heat and fry the pancetta for 5-7 mins until crisp and golden. Drain the broad beans and add to the pancetta along with the lemon zest and mint. Squeeze over one of the lemon halves and season well. Cook for 1-2 mins to warm through, then remove from the heat.
- Drain the pasta, reserving a mugful of the water, then return to the pan along with the pancetta and broad bean mixture, the ricotta and a few tablespoons of the reserved pasta cooking water. Mix together, adding more of the reserved water if needed to create a slightly glossy sauce. Divide the pasta between bowls, squeeze over the remaining lemon half and scatter with the parmesan, if you like.
Nutrition Facts : Calories 616 calories, Fat 17 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 4 grams sugar, Fiber 14 grams fiber, Protein 32 grams protein, Sodium 1.4 milligram of sodium
BEEF AND BEANS PASTA
Adapted from an Australian 'Survival From The Fittest' cookbook. This recipe is easy and quick to prepare. Leftovers can be kept in the fridge for 2 days. It's also perfect for OAMC and make-ahead meals. Can be frozen up to 2 months.
Provided by WaterMelon
Categories Spaghetti
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat olive oil in a large skillet, then brown the beef with chili powder and herbs for about 5 minutes over medium heat.
- Stir in beef stock and pasta sauce and bring mixture to boil.
- Reduce the heat and simmer (partially covered) for 15 minutes, stirring occasionally.
- Add beans, corn and pepper, then cook for another 5 minutes.
- While the sauce is simmering, prepare the pasta according to the package instructions.
- Drain pasta and serve hot with the sauce.
- Sprinkle with grated Parmesan and fresh herbs, if desired, just prior to serving.
Nutrition Facts : Calories 639.4, Fat 13.4, SaturatedFat 4, Cholesterol 49.1, Sodium 650.9, Carbohydrate 94.8, Fiber 9.8, Sugar 10.5, Protein 35.2
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