1 pound Florida lean ground beef
1 pint Florida mushrooms, slice thin
1 Florida zucchini, medium dice
1 Florida squash, medium dice
1 pound pasta (your favorite)
2 garlic cloves, chopped fine
2 tablespoons fresh parsley, chopped fine
1 teaspoon fresh thyme, chopped fine
1 cup heavy cream
½ cup milk
½ stick unsalted butter
½ cup Parmesan cheese, shredded
1 ½ cups cheddar cheese, shredded
1 teaspoon oil, for cooking
1 teaspoon all-purpose seasoning (your favorite)
Sea salt and fresh ground pepper, to taste
Preheat oven to 350 degrees. Prepare pasta shy of al dente, drain and set aside.
In a saucepot add the milk, heavy cream, butter, and all-purpose seasoning. Bring to a simmer and add the Parmesan cheese, ½ cup cheddar cheese and stir until smooth and creamy. Remove from heat and set aside.
Preheat a sauté pan on medium-high heat, season ground beef and brown, draining excess oil. Next, saute the vegetables until crisp tender. In a large bowl combine the cooked beef, sauteed vegetables, cooked pasta, fresh herbs, ½ cup shredded cheddar cheese, and mix. Place into a buttered casserole dish and pour the cheese sauce over the mixture. Sprinkle the remaining ½ cup cheddar cheese on top and bake for 30 minutes or until hot and bubbly.
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