Pantry Pasta

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Pantry Pasta

I call this Pantry Pasta because it is basically a quick weeknight meal that can be put together with a variation of ingredients that most of us have on hand. Here is what you will need:

1 lb pasta (I used Penne, but whatever you have on hand is fine)

1 to 1 and 1/2 lbs of ground beef, sausage, chicken, whatever you have.

1 can Tomato Soup

1 tub Ricotta cheese (Cottage will work too)

1 large egg

¼ cup grated Parmesan or Romano

1 tsp garlic powder

1 tsp dried oregano or basil

Salt and Pepper to taste

Sliced cheese

Shredded cheese

Brown the meat in a skillet and drain off any excess grease. Season with salt and pepper. In a bowl combine the ricotta, egg, parmesan, garlic powder and oregano and mix well. Add this and the can of tomato soup to the meat. And mix well. Heat to just a simmer. Cook pasta to al-dente, drain and combine with meat sauce. Grease a casserole dish or baking pan and place half of the pasta mixture in the pan. Cover with a layer of sliced cheese (I used Mozzarella, but whatever you have will work). Top with remaining pasta and then sprinkle your shredded cheese of choice on top.

Preheat oven to 375 degrees and bake for about 20 -25 minutes, and then let sit for 5 after taking out of oven. (Hint: If you make the rolls in the previous post to go ith they come out of the oven at the same time so everything is ready at once.

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