So today I made a pasta dish, 2 different types of pasta were used, Large Shell pasta and Orzo pasta. No specific measurements were used, as I was making enough to freeze. Used a large pot, I believe it was a
4 quart capacity? Here is what I did use though.
2 (1 lbs ground lean beef)
1 (Old Cheddar TexMex package)
Large Shell Pasta (what ever amount you need)
Orzo Pasta (Random amount thrown in)
Diced Tomatoes (4 or 5 large vine ripend tomatoes)
1 package of full white mushrooms (sliced how ever you want it after)
Parsley (desired amount)
3 cloves of diced garlic
Drizzle of Olive Oil (for the pasta)
Butter (for pasta and a little for the cheese)
Salt
Pepper
Start off by dicing your tomatoes and cutting your mushrooms, then putting them in seperate bowls, and put them in the fridge, covered. Then cook up your beef, making sure it is nice and tiny when finished (add garlic when cooking). Boil up your pasta to desired softness and taste, adding the salt, butter and olive oil somewhere along the lines. Stir pasta occassionally. When beef is done, drain fat if any is present. Drain pasta, and put it back into the pot (the stove top should be off by now) , add a little more butter, then add the beef, parsley, salt, pepper, tomatoes and mushrooms. Stir until mixed in well, and finally add the melted cheese. Stir the cheese in with the rest of the ingredience, then serve. At this point the meal should serve several people, from 5 - 8 depending on portion size on plate or in bowls.
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