PCLinuxOS Recipe Corner:

INGREDIENTS:

1 lb cavatappi or elbow noodles
5 cups beef broth (to boil pasta - optional)
1 lb ground beef (85% lean)
1/2 diced green bell pepper and 1/2 diced red bell pepper (optional)
1 small onion
3 tbsp chopped sun-dried tomatoes
4-5 strips of thick sliced bacon
1 cup cheddar cheese
1/2 cup mozzarella
1 cup Colby jack
1 tbsp garlic paste
1/2 tsp beef bouillon
1 cup beef stock (added to meat mixture)
1 tbsp Dijon mustard
2 tbsp tomato paste
1 tsp Worcestershire sauce
1 cup ketchup
salt, pepper, garlic, onion powder, smoked paprika, red pepper flakes* *(optional)

DIRECTIONS:

Cook pasta according to package directions, using beef broth instead of plain water.

Dice 1/2 green and red bell peppers, set aside. Now dice up the onion, and set aside. Dice 3 tablespoons of the sun dried tomatoes, and set aside.

Cut bacon into 1 inch pieces and brown in a frying pan. Remove from the pan and drain on paper towels. Remove bacon drippings from the pan and brown hamburger. Add seasonings to taste. (salt, pepper, garlic powder, onion powder and smoked paprika) Break up the beef nice and small. When the beef is mostly cooked add in the bell peppers and onions, mix in well.

Add in garlic paste, Dijon mustard, tomato paste, Worcestershire sauce, ketchup, sun dried tomatoes, and beef bouillon stir into mixture well. Add one cup of beef broth, mix and bring to a simmer.

Now add the cavatappi or elbow noodles and fold everything together. Once everything has been folded together add bacon and 1/2 of each cheese. Now fold everything in together. Once well mixed, top with remaining cheese and put into the oven at 400 degrees F for about 20 minutes or till the top is brown and bubbly. Sprinkle with parsley. (optional) and serve hot.

Store in an airtight container in the refrigerator for up to 4 days.

TIPS:

Serve with a fresh green salad.

NUTRITION:

Calories: 453           Carbs: 32g           Sodium: 689mg           Fiber: 2g           Protein: 29g