BONNIE’S BEST PENNE PASTA
1 lb. lean ground beef
grated cheddar cheese
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!