Winter is almost here and the snow has started to fall. Although I don’t love many aspects of winter, I do love the warm comfort foods that we enjoy during these cold months. I have fond memories of my Mom making delicious “big batch” stews, casseroles and soups and other warm hearty dishes in the fall and winter. The best feeling was coming home from school on a chilly day, and being enveloped in the delicious savory aroma of a warm home-cooked meal.
At the end of the week, our family would have a “leftovers” dinner where each of us got to choose our favorite food from the week to eat. My pick usually involved pasta and cheese (two of my favorite foods). Maybe this is why I love this recipe so much!
This delicious and nutritious pasta bake (which is a twist on classic spaghetti) seems to be one of our family’s go-to easy weeknight meals. What I love about this recipe is that it is quick and easy to throw together, makes the best leftovers and freezes really well. You can use just about any meat of your choosing including ground beef, ground chicken, chicken breasts, or ground turkey like I do.
Cooking this dish offers a great opportunity to use up leftovers in the fridge, such as cooked leftover pasta or leftover meat from a previous meal. Each time I make it, I use different veggies depending on what I have in the fridge. Bell peppers, onions, carrots, zucchini and broccoli all work really well if you don’t have tomatoes and mushrooms on hand. I usually aim for at least 3 different colors at dinner.
I hope that this easy, tasty and nutritious meal becomes one of your family’s favorites too! Enjoy!