admin, January 30, 2015
1 pound lean ground hamburger
1 onion, diced (around 1 glass)
2 cloves garlic, minced, or 1/4 teaspoon garlic powder
1 little zucchini, slashed (around 1/2 glasses)
1 container (26 to 28 ounces) tomato based pasta sauce
1⁄2 teaspoon dried basil
1⁄2 teaspoon dried oregano
1⁄4 teaspoon hot red pepper chips (discretionary)
12 ounces rotini pasta (around 4 1/4 containers)
2 ounces destroyed cheddar (around 1/2 container)
6 ounces destroyed mozzarella cheddar (around 1/2 containers)
1.In an extensive profound skillet or Dutch stove, cook the hamburger, onion, garlic and zucchini over medium-high hotness (350 degrees in an electric skillet) until meat is seared and broken into pieces. Empty any fat.
2.Include the pasta sauce, basil, oregano, salt and red pepper chips (if utilizing). Bring to a stew and cook on medium low (275 degrees in an electric skillet) for 15 minutes.
3.Cook the pasta in bubbling water as per bundle headings.
4.Channel the pasta and add to the sauce in the skillet. Mix in the cheddar and spread until the cheddar is softened.
5.Refrigerate remains inside 2 hours.
Substitute broccoli for zucchini. Cook new broccoli with the pasta in step 3 or include solidified broccoli in s