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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
French double cream Brie — baked Brie, cheese boards, sandwiches
Rough bronze-die texture grips sauce — artisan dried pasta
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
French double cream Brie — baked Brie, cheese boards, sandwiches
Rough bronze-die texture grips sauce — artisan dried pasta
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
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Preheat oven to 350. Break the pasta into 3 inch lengths, then cook according to package directions, rinse& drain. While the pasta is cooking, dice the onion and brown it with the ground beef until no longer pink. Drain any excess grease. Stir the spaghetti sauce and diced tomatoes in with the beef mixture, simmer for a few minutes until thickened. Stir in the pasta, and then stir in the cheddar cheese, mixing until cheese is completely melted. I would suggest using a pasta server to do this, it just works better. Personally, I use the olive oil flavored Pam to grease my baking pan. I usually divide this between 2 8 inch square pans, and I line one with tinfoil so I can freeze it for another night. So, either do that, or put the whole mix into a sprayed 13x9 pan. Bake at 350 for about 15 minutes. Then sprinkle your mozzarella on top and bake for about 15 more minutes or until the mozzarella has melted to your liking. Dig in!