I originally posted the link to this recipe on my weekly menu for the week of July 22 but here it is again. As usual, I amended the recipe a bit. Here is what I changed:
Instead of ground turkey, I used ground beef
I left out the mushrooms and instead, added a whole red and a whole green bell pepper.
Instead of sundried tomatoes packed in oil, I used the ones without oil
I added garlic (everything tastes better with Garlic)
I used dried basil instead of fresh (about 1/2 teaspoon)
I used Gluten Free pasta
Boil the noodles, and while they are cooking fry up the ground beef -adding in the salt, pepper and sage. I use lean beef so there was nothing to drain. When the beef is still a tiny bit pink, add the onions and sautéed until done. Next add the green and red bell pepper and cook everything for about 5 minutes. To this add the crushed red pepper, basil, olives, garlic and marinara sauce. Give everything a good stir and let it simmer about 10 minutes on low heat. I made sure to use a skillet large enough to hold the entire dish – including the pasta that I added later.
When the pasta is done, drain then add to the sauce mixture being sure to mix well. You want sauce on as much pasta as possible. I used brown rice shell noodles which worked nicely. Once all is combined, sprinkle the mozzarella cheese on top. I did not use quite a cup and mine was finely shredded. (cuts a bit on calories, but not on the cheesy flavor) Cover with a lid or foil until the cheese is just melted – then you are ready to serve.
I chose to make this dish in a large skillet instead of putting it in the oven since we have very hot summers and I try to limit my oven use so as not to heat up the house unnecessarily.
This was a delicious, quick and easy meal. The boys loved it and are already talking about having the leftovers for lunch tomorrow.