This is a delicious, filling pasta dish that your family will request again and again - or at least mine does!
Preheat oven to 425°F. Prepare pasta as directed on the package. While that is boiling slice or dice the bell pepper any way you prefer, and put it into a bowl with the beef broth, setting it aside to let it soak. Begin to cook your meat in a medium skillet. When the meat is almost completely browned drain the meat and return it to the skillet. Add the can of Rotel and let the meat finish cooking. Once the meat and pasta are done combine these into a large casserole dish.
At this time drain 80% of the broth from the bell pepper and saute it in the same skillet you used for the meat/Rotel. When the bell pepper is tender add it to the casserole dish as well. Stir this up so that everything is evenly distributed, then top with the shredded Monterey Jack cheese and pop it in the oven at about five minutes. Remove dish and serve!
I always use a bit of Sunflower oil in the water to cook my pasta. Also make sure you don't cook the meat too fast or it will get tough.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (277g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 422 | ||
Calories from Fat: 306 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34g | 45 % | |
Saturated Fat 9.8g | 49 % | |
Monounsaturated Fat 8g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 69.5mg | 21 % | |
Sodium 612.2mg | 21 % | |
Potassium 374.2mg | 10 % | |
Total Carbohydrate 28.2g | 8 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 25.2g | ||
Protein 27.4g | 39 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 422
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