Beefaroni or Beef a roni

I gave the boys (young men) three dinner options tonight, based on what I bought. They have to cook it. I thought I had published the beefaroni recipe, but maybe it is hiding in the draft folder which I cannot find. Meatloaf and Cajun Jambalaya are published. I like giving them level challenges., just like video games.

Tonights Dinner Options are:

1) Meatloaf (moderate)  2) Beefaroni (easy)  3) Cajun Dirty Jambalaya with chicken (expert:  ambitious level)

There is a 2+ LB package of Beef, a 1 LB package of Veal and a 1 LB package of pork  divide the beef in half.  

Meatloaf gets 1 LB of each, Beefaroni gets 1 LB of Beef.

You must also have a vegetable and a starch.  There is broccoli in the fridge that needs to be cooked (steamed) or frozen beans / peas.

The Russet Potatoes are for baking.  Scrub them and put them in the oven on the rack, no dish needed, while the meatloaf cooks.  Check doneness by forking them after 40 minutes.

Or you can up the level up the meatloaf by adding home-made mashed potatoes using the red potatoes.

Beefaroni (easy level)

1 LB Ground Beef (½ the package)

1 + Cup grated Cheese (Mozzeralla or cheddar) - cheeses are labeled - please grate fresh cheese we need to use these up.

1 LB / 16 OZ Pasta Shells/ Elbows

1 Jar 24 Oz Pasta Sauce + 1 splash red wine to rinse jar.

1 diced medium onion

2 sliced garlic cloves

1 TBS italian seasoning (optional)

½ tsp pepper

½ tsp salt

2-3 TBS olive oil

Preheat oven to 325

Boil 1 box 16 oz = 1 LB pasta to al dente - it will cook more in the oven so cook shortest time.

Brown 1 LB beef in a skillet over medium/low heat with onion, garlic cloves, pepper + salt 1 italian seasoning (optional)

Once browned, add 1 jar of  pasta sauce to skillet.

Drain the pasta coat lightly with olive oil and pour into a 9x13 pyrex baking dish (the blue dish is 9x13)

Pour the meat sauce combo over the pasta and mix in.

Top with a layer of grated cheese.

Cover the casserole with tin foil.  Bake for 45 minutes.  Remove foil after 30 minutes.

Baked Pasta Experiment

Feeding four growing boys is a task unto itself. Ask any Army kitchen. So far they don't like Shepherd's Pie or Lasagna. Pulled Pork was a success. But what to keep in the fridge that they can reheat themselves. My mom made the best Tuna Casserole and I loved it cold or reheated. We actually had a built in Amanna Radar Range in the oven, but they bought a more modern microwave. So tonight is the first experiment in baked Pasta. Large shells (not jumbo for stuffing or tiny shells).

1 LB shells (possible substitutes: Ziti, Moscatelli, Penne)
1 LB Mozarella
1 Lb Ricotta
1 Jar Marinara Sauce
1 egg
1/4 cup grated Parm/Romano/ Locatelli
1 TSP Mrs. Dash Italian blend or Italian Seasoning & garlic
1 Clove Garlic

Preheat oven to 350

Cook Pasta as instructed to al dente
Grate 1/2 Mozarella
Slice 1/2 Moz.
In a Large mixing bowl: Mix Ricotta, Egg, grated Moz. Spices, Parm.
bowl needs to be big enough to fit pasta and mixture
Slice or press garlic and mix into Cheese/Egg mixture.
When Pasta is cooked, drain and add 1/3 pasta to Cheese Mixture, stir, add next third repeat.
Coat bottom of 9 x 12 baking pan with a little sauce
cover bottom of pan with about 1/2 pasta / cheese mixture.
spoon in abt. 1/2 sauce and spread evenly with spoon
add 2-6 slices of Moz. reserving enough to cover the top
spoon in the rest of the pasta, cover with sauce
arrange the remaining moz. slices on top.

Bake for 35-40 min