Pasta with Beef and Pepper Recipe - Allrecipes.com
Pasta with Beef and Pepper Recipe
  • READY IN 35 mins

Pasta with Beef and Pepper

Recipe by  

"This beef and pasta recipe can be made ahead and frozen for up to one month."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
ADVERTISEMENT
  • READY IN

    35 mins

Directions

  1. Prepare and bake Meatballs (see Step 3). In a large pot or kettle cook pasta according to package directions until just tender; drain.
  2. Meanwhile, in a 10-inch skillet cook fennel, onion, carrots, and garlic in hot oil over medium heat for 7 minutes or until vegetables are tender. Return pasta to cooking pot. Add vegetable mixture, meatballs, and Classico® Tomato and Basil pasta sauce to pasta; toss to coat. Heat through. Season to taste with salt and pepper. Top each serving with the shredded cheeses.
  3. *Mealmaker meatballs: Preheat oven to 400 degree F. Line a 15x10x1-inch baking pan with foil; set aside. In a large bowl combine the egg, bread crumbs, onion, garlic, oregano, 1/2 teaspoon salt, and pepper. Add beef; mix well. Shape into 24 meatballs (about 1 tablespoon mixture per meatball). Arrange meatballs in prepared pan. Bake 15 minutes or until juices run clear. Drain off fat. Makes 24 meatballs.
Kitchen-Friendly View

Footnotes

  • *Cooking club directions: Prepare as above, except do not heat vegetables and pasta through. Divide pasta-meatball mixture and transfer to 4-quart storage containers or 1-gallon resealable plastic bags for each member of the club. Divide cheese in resealable plastic bags. Refrigerate pasta mixture and cheese up to 2 days. To freeze, transfer to 4-quart freezer containers or 1-gallon moisture- and vapor-proof plastic freezer bags. Freeze up to 1 month.
  • *Make ahead (freeze): Prepare as above, except do not heat through. Transfer to a large freezer container or 1-gallon moisture- and vapor-proof plastic freezer bag. Cover container or seal bag. Place cheese in a self-sealing freezer bag. Freeze pasta mixture and cheese up to 1 month. To serve, thaw pasta mixture and cheese in refrigerator 1 to 2 days or until completely thawed. Transfer pasta mixture to a 3-quart microwave-safe casserole. Micro-cook, covered, on 100 percent power (high) for 15 to 20 minutes or until heated through, gently stirring every 5 minutes. Season to taste with salt and pepper. Serve as above.
  • *Test kitchen tip: You can cook a double batch of the vegetables by using a 12-inch skillet; the vegetables will cook in 15 minutes
  • *Reheating and serving: Thaw pasta mixture, if frozen, and cheese in refrigerator for 1 to 2 days or until completely thawed. Transfer refrigerated or thawed pasta mixture to a 3-quart microwave-safe casserole; add 1_4 cup water. Micro-cook, covered, on 100% power (high) for 15 to 20 minutes or until heated through, gently stirring every 5 minutes. Serve as above.
  • *Note: Use a blender or food processor to make soft breadcrumbs. About 1-1/2 ounces of break makes 1 cup of crumbs.
  • Test Kitchen Tip: The job is quick when one person makes the meatballs while others perform other tasks. Set aside a spot at the kitchen table for the meatball maker to sit.
ADVERTISEMENT

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 613 kcal
  • 31%
  • Carbohydrates
  • 62.7 g
  • 20%
  • Cholesterol
  • 105 mg
  • 35%
  • Fat
  • 24.8 g
  • 38%
  • Fiber
  • 6.4 g
  • 26%
  • Protein
  • 33.7 g
  • 67%
  • Sodium
  • 1209 mg
  • 48%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

It’s Ghouls’ Night Out
It’s Ghouls’ Night Out

Get cute n’ creepy recipes to feed all your little monsters.

Allrecipes Cooking School
Allrecipes Cooking School

It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.

Football Food for the Win
Football Food for the Win

All the game-day eats you need to crush the tailgate competition.

Related Videos

Penne Pasta with Simple Beef Neck Sauce

See how to make a simple, long-simmering meat sauce for pasta.

Fresh Pasta with Bolognese Sauce

See how to make Chef Johnson’s homemade noodles and rich Bolognese sauce.

Slow-Braised Beef and Cherry Tomato Sauce

Watch Chef John prepare a sensational long-simmering meat sauce.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States