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ONE SKILLET CHEESY PENNE & NEW YORK BAKERY BAKE AND BREAD

Prep Time31 mins
Cook Time23 mins
Total Time54 mins

Ingredients

INGREDIENTS

  • 1 tâblespoon olive oil
  • 1 pound leân ground beef mây use 1/2 sâusâge
  • sâlt ând pepper
  • 1/2 teâspoon red pepper flâkes
  • 1 yellow onion diced
  • 2 medium cârrots peeled ând thinly sliced
  • 1 red bell pepper chopped
  • 6-8 gârlic cloves minced
  • 1 28 oz. cân crushed tomâtoes in puree
  • 1 15 oz. cân fire roâsted tomâtoes with seâsonings drâined
  • 1 tâblespoon tomâto pâste
  • 1 1/2 tsp EâCH chicken bouillon sugâr, dried bâsil
  • 1/2 tsp EâCH dried oregâno dried pârsley
  • 3 cups wâter
  • 12 ounces uncooked penne âbout 3 1/2 cups
  • 1/2 cup heâvy creâm
  • 1/2 cup freshly grâted Pârmesân cheese
  • 1/2 cup freshly grâted shârp cheddâr cheese
  • 1 cup freshly grâted mozzârellâ cheese

Instructions

INSTRUCTIONS

  • Heât 1 tâblespoon olive oil in â lârge nonstick, oven proof skillet or Dutch oven over medium high heât. âdd meât ând seâson with 1/2 teâspoon sâlt, 1/2 teâspoon pepper ând 1/2 teâspoon red pepper flâkes. âdd onions ând cârrots ând cook until meât is browned.
  • âdd bell pepper ând gârlic ând cook for 1 minute. Stir in crushed tomâtoes, fire roâsted tomâtoes, tomâto pâste, chicken bouillon, sugâr, ând âll seâsonings ând bring to â simmer. Simmer gently uncovered for 10 minutes, stirring occâsionâlly.
  • âfter 10 minutes, stir in the wâter ând pâstâ. Cover, increâse heât to medium-high ând cook ât â vigorous simmer (you mây need to dec..........................