Search for anything:

Lasagna Toss

pasta, beef - ground, italian

12 ounces lean ground beef
1 onion; chopped
2 cloves garlic; minced
1 pound mushrooms; quartered
2 teaspoons dried Italian herb seasoning
1/4 teaspoon (each) salt and pepper
1 jar (24 oz) pasta sauce
1 sweet green pepper; chopped
12 ounces lasagna noodles
1 tablespoon balsamic or wine vinegar
1/3 cup shredded asiago cheese

In nonstick skillet, cook beef over medium-high heat, breaking up meat with spoon, for 7 minutes or until no longer pink. Drain off any fat; transfer to bowl. Add onion, garlic, mushrooms, herb seasoning, salt and pepper to skillet; cook Over medium heat, stirring occasionally, for 10 minutes or until mushrooms are browned and liquid is evaporated. Return meat to skillet. Add pasta sauce and green pepper; simmer for 10 minutes or until pepper is tender. Meanwhile, break each noodle into quarters. In large pot of boiling salted water, cook pasta for 8 minutes or until tender but firm. Reserving 1/2 cup cooking water, drain pasta and return to pot. Add sauce and vinegar. Add reserved pasta water if desired to further moisten; toss to coat. Serve sprinkled with cheese. Serve with Caesar salad and crusty bread.

Contributor: Canadian Living Magazine, February, 2000

Yield: 4 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU