Italian Styled Pasta Skillet

Today, was a beautiful overcast day. What a relief from the glaring sun and humidity of the last few weeks. Still studying for my exams and I try to stay out of the kitchen as much as possible. When I cook, I try to double (or triple) my recipes or find foods that generally make a lot. This way I have more time for studying. Pasta always is great for making food in bulk and when you add vegetables, you have a wonderful one-pot kind of meal. I like this particular recipe because you can jazz it with whatever vegetables and meats  you want. Enjoy!



1 lbs Rigatoni Pasta (or your favorite)

1 medium onion, finely chopped

1 green bell pepper, chopped

1 lbs ground beef (or chicken, or turkey)

1 (14.5 ounce) can of stewed Italian Tomatoes

(regular stewed is fine, just add more garlic, oregano and basil)

1 (8 ounce) can of tomato sauce

8 oz sliced mushrooms (I used cremini)

1 zucchini, chopped

1 teaspoon of dried basil (I used about 1/4 cup fresh from my aerogarden)

1 teaspoon of dried oregano

1 tablespoon of garlic, minced

salt to taste

1 cup of shredded cheddar cheese


  1. Cook pasta until almost al dente (It will cook further later), drain and rinse in cold water. Keep pasta in water so it won’t stick.
  2. Saute beef with onions, bell pepper, mushrooms, zucchini and garlic until beef is browned. Drain the liquid left in the pan.
  3. Add tomato sauce, stewed tomatoes and seasonings, stirring well.
  4. Mix in pasta.
  5. Keep on medium heat, until everything is heated through
  6. Mix in cheddar cheese

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Filed under Beef, Main Dishes, Pasta

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