This delicious and cheesy pasta recipe is so versatile and fairly easy to make. It’s a delicious and simple dinner that the whole family can enjoy. Makes about 8 infant or 4 toddler servings.
8 ounces lean ground beef or turkey
1 tablespoon Cabot Unsalted Butter
1 tablespoon minced celery
1 tablespoon minced zucchini
1 tablespoon minced yellow squash
1 tablespoon minced carrot
¼ cup organic crushed tomatoes
1 tablespoon organic tomato paste
1-2 ounces Cabot Sharp Cheddar, grated (¼ – ½ cup)
6 ounces small pasta, such as mini fusili, penne, rotelle, acini di peppe or pastina, cooked
COOK in medium saucepan over medium heat, beef or turkey, breaking up with wooden spoon, until completely cooked; transfer to bowl with slotted spoon and set aside.
DISCARD any juices from saucepan. Return to medium heat and add butter; when hot but not bubbling, add minced vegetables; let cook, stirring, until they begin to soften, 1 to 2 minutes.
STIR in tomatoes, tomato paste and reserved beef or turkey; adjust heat to maintain gentle simmer and cook for 10 to 15 minutes, stirring occasionally. If sauce is too thick, add small amount of water or broth.
STIR in pasta, then add cheese and stir until slightly melted.
SERVE as is or pureed, or freeze in portions to serve later.
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