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Beef Parmesan with Garlic Pasta |
"This is a exquisite, inexpensive opportunity to veal parmesan!"
Ingredients :
- 1 half of pounds beef dice steak
- 1 onion, sliced into skinny earrings
- 1 inexperienced bell pepper, sliced in jewelry
- 1 cup Italian pro bread crumbs
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- sixteen ounces Classico® Tomato and Basil Sauce
- 1/2 cup shredded mozzarella cheese
- 12 oz angel hair pasta
- 2 teaspoons minced garlic
- 1/4 cup butter
Instructions :
Prep : 15M | Cook : 4M | Ready in : 1H |
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- Preheat oven to 350 stages F (175 levels C).
- Cut dice steak into serving size portions. Coat meat with the bread crumbs and parmesan cheese. Heat olive oil in a large frying pan, and saute 1 teaspoon of the garlic for three mins. Quick fry (brown quick on each aspects) meat. Place meat in a casserole baking dish, slightly overlapping edges. Place onion rings and peppers on pinnacle of meat, and pour pasta sauce over all.
- Bake at 350 stages F (one hundred seventy five degrees C) for 30 to 45 minutes, relying on the thickness of the meat. Sprinkle mozzarella over meat and go away inside the oven until bubbly.
- Boil pasta al dente. Drain, and toss in butter and 1 teaspoon garlic. For a more potent garlic flavor, season with garlic powder. Top with grated parmesan and parsley for shade. Serve meat and sauce atop a mound of pasta! HINT: make the beef in advance of time, and refrigerate over night, the acid within the tomato sauce will tenderize the meat even extra. If you do this, shop the mozzarella till the final minute.
Notes :
- Reynolds® Aluminum foil may be used to maintain meals wet, cook it lightly, and make smooth-up less difficult.
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