Sometimes I am looking on the internet at recipes and when I go to make the recipe it sorta changes in my head. Most times they are just ok but this dinner was really good. It was really fast and very tasty. When I cook pasta at 7500 ft it takes a really long time. I try to make out my menu so I boil enough pasta for another meal. I had the pasta cooked so this meal took less than 30 minutes. The leftovers were also very good!
Creamy Italian Pasta Skillet
- 8 oz cooked mini fusilli pasta (its the curly pasta, but use whatever you have)
- 1/2 – 1 pound of ground beef
- garlic powder to taste
- 1 can of Hunt’s 4 Cheese sauce (it’s really cheap & has a great flavor)
- 4 oz Philadelphia Cream Cheese (1/2 a bar)
- 8oz Cottage cheese
- about 1/2 cup of mozzarella cheese
Directions
- In a large skillet brown and drain ground beef. Sprinkle with garlic powder.
- Add the can of sauce. Bring it to a boil.
- Add cream cheese and stir until melted. I cut the bar in chunks so it melted faster. Bring it to a boil again.
- Add the cottage cheese. Stir together while bringing it to a boil.
- Add the cooked pasta. (Make sure you do not over cook your pasta because it will cook a little while in the sauce mixture. You can actually under cook it by a few minutes.) Once the mixture gets bubbly turn heat to medium and sprinkle with the mozzarella cheese.
- Cover and let simmer for about 10 minutes or until the mixture is hot enough. You could also pour it into a casserole dish and heat it that way, but why bother dirtying another dish!
