*baked penne pasta*
12 oz penne
1 jar pasta sauce
1 lb ground beef
cook pasta for about 6-7 min (so there is still a bite to it), meanwhile brown ground beef. Add pasta sauce. When pasta is done, drain and add to meat sauce. Put in greased 9x13 pan and top with cheese. Cover with foil and bake at 375 degrees for 25 min. Remove foil and bake a few min more.
ok...the real star of this meal is the bread. If you start having chest pains while reading the recipe, that is ok...it's still worth a try! The original recipe called for twice as much butter as I used...I just couldn't bring myself to do it. However, if your thighs are smaller than mine and you don't easily succomb to guilt...go for it.
*buttery herb bread*
1 stick of salted butter
1 loaf of french bread
parsley, thyme, rosemary (fresh and chopped)
use one type of herb, use all, use none, it really is good with or without
cut bread in half, lengthwise. Spread 4 Tbsp of butter on each half (original recipe calls for 8 Tbsp on each half.) Place on baking sheet and bake in oven at 350 degrees for 10-15 min. (The butter should be melted and soaking into the bread...yum, but not too much color on bread.) Then put bread under the broiler for 3-5 min until butter browns and bread is nicely toasted. Sprinkle with herbs (if desired), slice and serve.
OK, seriously, this is soooo good. If it helps, the richness of the butter prevents you from eating too much. Before adding garlic, try it as is. There is something about all of that lucious butter browning that adds plenty of flavor.
Hey, I never said this blog would have light recipes...