Everyday Mom's Meals: Best of Both Worlds

Wednesday, June 22, 2011

Best of Both Worlds

Many times in life we have to choose one over the other. As many parents' lips have uttered "You can't have your cake and eat it too". You want A but B looks just as good but you have to choose. Yep life pulls that fast one on us a lot. I'm a pretty decisive person. Once I make a decision, I'm done. I don't change mind a lot, but anything that allows me to not have to choose, heck yeah, sign me up. I've stated before how I am normally a "white sauce" person when it comes to pasta while Adam & Alex are both "red sauce" boys. But luckily all  of us are willing to step to the other side to please each other. When I saw this recipe on The Country Cook the words I titled this post with popped into my head instantly. It's one of those meals that will have your family saying "Is it__", "No, wait, it's___". That's right keep 'em guessing! All of us struggle to keep meals exciting, fresh & new, but at the same time finding things that are manageable w/ our hectic lives & crazy schedules. So why not something so super easy you won't be stressed at all, but at the same time, so new and interesting you'll have them all saying "Wow, Hmmmmm, & Yum" all in the same sentence!

Spasagna

1 24 oz. jar spaghetti sauce
1 24 oz. jar Garlic Alfredo Sauce ( I bought Ragu)
1 lb. spaghetti
1 lb. ground beef
2 c. shredded mozzarella
1/2 c. milk ( 2% or higher)
1 tsp. dried oregano
1 tsp. dried parsley

Cook spaghetti according to package directions. Rinse noodles under cold water and drain well. Preheat oven to 350. Spray 9x13 pan w/ nonstick spray. In a large bowl, combine alfredo sauce, mozzarella, milk, oregano and parsley. Stir well to combine. Add cooked and drained noodles and toss to coat completely. Place entire mixture into baking dish. Cover w/ foil and bake for about 30 minutes. While that cooks, brown beef in medium pan. Drain well. Add spaghetti sauce and mix. Cover and keep warm. After pasta done cooking, remove foil and cool for 8-10 minutes. Slice into portions and top w/ meat sauce. Sprinkle w/ Parmesan.

*NOTE* If you don't allow pasta to cool a big, it will become runny when sliced.



Ground Beef on FoodistaGround Beef

2 comments:

Michelle said...

That looks good, Krista! I make a skillet lasagna with frozen ravioli that's really tasty and super simple. Super and simple are my favorite words today....

Hey, can you email me at dinnerbythebook@gmail.com?

Michelle
http://michellesdinnerbell.blogspot.com/

Krista said...

I emailed you from my gmail account!