BONNIE’S BEST PENNE PASTA
Fresh Ingredients
1 lb. lean ground beef
grated cheddar cheese
Storage Ingredients
1 lb. penne pasta (or you could substitute macaroni)
1 jar prepared spaghetti sauce (26-32 oz.)
1 can Hunts basil, garlic and oregano tomato paste (6 oz.)
1 cup water
1 teaspoon oregano
1 teaspoon Italian seasoning spice blend
dried parsley flakes
garlic salt and pepper to taste
Brown the ground beef. Drain fat if needed, then season the meat very well with garlic salt and pepper. Add the spaghetti sauce, tomato paste, water and spices. Blend well then simmer on low heat while you cook the pasta. Taste for seasoning and adjust if needed. Cook the pasta according to package directions in salted water, then drain and return to pot. Mix the sauce with the cooked pasta, taste for seasoning, and add more garlic salt and pepper if needed. Spoon into casserole dish and top with the grated cheese. Sprinkle parsley flakes on top. Bake at 350 degrees for 30-40 minutes depending on pan size and whether pasta has been refrigerated before baking. The penne pasta dresses it up a little bit but macaroni from your long-term food storage works equally well.
This recipe comes from my great friend, Bonnie, and I appreciate her sharing. She told me that she’s been making this penne pasta dish for years but never thought about it being a food storage recipe, until recently. “It’s a great Sunday dinner or company dish as it can be assembled a day or two ahead of time, it makes a lot so there are always yummy leftovers for lunches, and my kids love it.”
Bonnie is a highly trained, skilled nurse and mother of three small children, AND she really cares about the food she prepares for her family. Six months ago, Bonnie asked me to answer some food storage questions for her. She came to my house, sat on my couch, and let me walk her through the system that’s worked for me. Now she’s making regular trips to the dry-pack cannery, working on her food storage binder, and learning all the wonderful advantages of food storage. She’s designing what makes sense for her family.
Thanks again, Bonnie. You’re a great example!
Tags: designing what works best for you, pasta meal from storage, recipes your family loves, using your food storage
February 28th, 2009 at 8:47 am
This is on my menu for tuesday night! I’ll let you know how it goes. It sounds very yummy and easy and a little fancier than the usual spaghetti and sauce.
February 28th, 2009 at 9:33 am
True. In fact, I first tasted this pasta dish when I was at a client/friend’s home. Bonnie had brought dinner into this woman and then I happened to be in the right place at the right time. It’s a great recipe, and so easy!
March 3rd, 2009 at 7:19 pm
We just finished having this for dinner tonight and it was very nice! I don’t think that I would put it in the oven next time however, it thickened up just fine if I let it sit for a few minutes with the lid on and just let the cheese melt that way. And talk about saving on the grocery bill from your newest blog…I’m averaging about $50 to $60 a week at the grocery store for a family of 5. I plan my weekly dinners, make a list of fresh ingredients and shop just once a week. With the economy going south we are using much more of the food storage and just basically “cleaning out” the old stuff from the freezer and the cupboards.
March 3rd, 2009 at 8:14 pm
Us too! I told myself at the first of the year that I was going to use up all of our three-month supply before I restock the shelves. I don’t want to waste any of the food…or the money I’ve invested in food storage. I’m glad you enjoyed Bonnie’s penne pasta, Kris!