I had some stuff I needed to use in the fridge and something fabulous arose from it.
1 12oz bag of small pasta shells
3/4 lb lean ground beef
2tsp crushed garlic
1 can artichoke hearts (1/4rd)
1 can diced stewed tomatoes
5 baby bella shrooms, chopped
1 cup spinach leaves
2 T. olive oil based margarine
1/2 cup milk
3oz goat cheese
1/2 cup parmesan grated
2T. pesto
Salt to taste
Boil your shells until al dente and strain. In a large saute pan, add beef and garlic, salt to taste, and1T pesto. Cook until browned. Add stewed tomatoes and mushrooms for 5 minutes on medium, then spinach to wilt. In a separate large saucepot, add margarine and melt. Add goat cheese and parm and stir until smooth. Add milk and then pesto remaining. Add back noodles. Add beef mixture. Lastly, add artichokes.
Heat oven to 350. In a casserole dish, pile the filling. Top with freshly grated parm and drizzle with a bit of basil oil if you have it.
Bake for 25 minutes.
YUM.
1 12oz bag of small pasta shells
3/4 lb lean ground beef
2tsp crushed garlic
1 can diced stewed tomatoes
5 baby bella shrooms, chopped
1 cup spinach leaves
2 T. olive oil based margarine
1/2 cup milk
3oz goat cheese
1/2 cup parmesan grated
2T. pesto
Salt to taste
Boil your shells until al dente and strain. In a large saute pan, add beef and garlic, salt to taste, and1T pesto. Cook until browned. Add stewed tomatoes and mushrooms for 5 minutes on medium, then spinach to wilt. In a separate large saucepot, add margarine and melt. Add goat cheese and parm and stir until smooth. Add milk and then pesto remaining. Add back noodles. Add beef mixture. Lastly, add artichokes.
Heat oven to 350. In a casserole dish, pile the filling. Top with freshly grated parm and drizzle with a bit of basil oil if you have it.
Bake for 25 minutes.
YUM.
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