Because the mince is so fine you don’t want large chunks of vegetables in this dish. Onions, tomatoes and mushrooms – these should be chopped up quite finely, into 1/2 to 1 cm pieces.Beef mince / ground beef – get good quality lean beef mince with a low fat percentage (12% maximum).I like to use a shell shape (conchiglie) because I like the way the ground meat fills up the shells as they cook, but you can use your own favourite shape. Pasta– you should use quite small shapes.These are the ingredients you will need to make this cheesy mince pasta. This recipe makes enough to feed 4 people. **You can find a complete list of all ingredients along with detailed instructions for making this cheesy mince pasta on the printable recipe card at the bottom of the post.** You will also need a sharp knife for chopping up the vegetables and a chopping board to protect your work surface. I find a large saute pan with a lid is perfect for cooking this dish. What you will need Equipmentīecause this is all made in one pan you will need a saucepan large enough to hold everything (including the pasta). I hope you enjoy it, (I now call it cheesy mince pasta!) I like to serve it with a slice of crusty garlic bread, but a fresh green salad would make a nice accompaniment too. And after a few delicious, but not quite right attempts, I think I’ve come up with a recipe for Meat ‘n’ Eat (or Hamburger Helper) which is pretty close to the original one-pan pasta. So I popped over into the kitchen to see if I could recreate it from memory. It must have been all of 35 years since I last bought it and it has probably been discontinued long ago. Thinking about it, it’s not surprising I couldn’t find it. It wasn’t even stocked by my local South African shop. I couldn’t find anything remotely similar on the shelves in the supermarket, and it didn’t come up in an Amazon search. And thirdly, it was on the table in less than half an hour.įor some reason, this came into my mind the other day, and I thought I’d track down a box and make it for Graham. I believe that the equivalent in the US is called Hamburger Helper.Īs a single mum of three, holding down a full-time job, this was a godsend. The idea was that you just added your own meat, and you had an almost instant one-pan pasta supper. I first made this dish many years ago, in South Africa, when you could buy a box of Meat ‘n’ Eat, which comprised of a packet of spices, a packet of instant cheese sauce mix and a packet of pasta shapes. This not only helps thicken the sauce, but also gives a lovely creamy cheese taste to the pasta. As a final touch, I like to stir in a handful of grated cheese once the pasta has cooked. The vegetables are chopped so finely that even a fussy eater would be hard-pressed to find them, but if you want to disguise them even more, you could grate them instead of chopping. And the best thing is, it’s all made in one pan so there’s minimum washing up to do afterwards. It’s made with tasty ground beef and lots of vegetables, along with some small shell noodles. Powered by the ESHA Research Database © 2018, ESHA Research, Inc.Cheesy mince pasta is a delicious one-pan meal that you can cook up in half an hour. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. (-) Information is not currently available for this nutrient. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
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