When I stumbled across this Pizza Pasta Skillet Casserole, I knew immediately that I had to make it for our next “kid dinner.” Kid dinner is how my neighborhood friends and I often feed each other on weeknights. It began as a way to get our son and his buddies to eat dinner nice and early, freeing up the adults to eat a leisurely meal after bedtime. Now, though, kid dinner is usually just two or three families teaming up for an easy, youngster-friendly meal. I zeroed in on the casserole because I knew it would be a crowd-pleaser for all ages. It’s pizza and pasta in one, after all!
Ingredients
Serves: 8
- 1 yellow onion, diced
- 1 28-ounce can whole peeled tomatoes
- 1 teaspoon dried Italian seasoning
- 1 teaspoon honey
- 3 tablespoons tomato paste
- 12 ounces gluten-free penne
- 1 3 1/2-ounce package thinly-sliced pepperoni
- 1 pound ground beef
- 8 ounces white mushrooms, sliced
- 5 ounces fresh baby spinach
- 1 cup loosely packed fresh basil leaves, chopped
- 2 cups shredded mozzarella cheese
- Olive oil
- Salt
By Sarah Crowder
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