Sloppy Joe Pasta

Hey, all!

So, I’m a grad student. Which means I have absolutely no time to cook ever, nor any money to order in, and I’m always really, really hungry. I just sort of made this one night, and it turned out really yummy, so I thought I’d share!

Ingredients/Tools

-1lb ground beef/ ground turkey/ ground whatever meat (or more if you want extra leftovers/are feeding a lot of people. I usually use 1lb because it’s what the can suggests and it makes enough for when I’m really hungry + leftovers.) *I use 93% lean ground beef

-1 can of sloppy joe sauce (I use Manwich, but feel free to use whatever you want in however chunky you want it, or however spicy you want it. I tend to use Extra Bold for more flavor.) Also! Please be aware that if you use more ground meat, you’re going to need more sauce. Read the instructions on the can to figure out the ratio. It’s usually 1 can per every lb of meat, but depends on the specifics!

-1lb any pasta (I use spaghetti, but whatever your favorite is works!)

-A skillet

-A pot

-Cooking spoon

-Strainer

-Buns/bread (if desired)

-Any additional seasonings or spices. Suggestions: Hot sauce, died tomatoes, kidney beans, peppers, shredded cheese.

How to make

Put a pot of water on the stove, wait until it boils. I suggest doing this first because it’s usually what ends up taking the longest.

While you wait for your water to boil, brown the ground meat in the skillet. You want to make sure there isn’t any visible pink spots, but if it’s not thoroughly cooked, it’s alright—it will be on the stove for longer.

Once your water is boiling, add the pasta. Cook until it is your desired softness (I like al dente, but I had a roommate that liked her pasta borderline mushy, so it depends on your preference! You can check by taking out a noodle, running it under cold water, and biting into it. Wit until it’s flexible and less tan looking, though.)

After your meat is browned, add your sloppy joe sauce and any other ingredients/spices. Mix thoroughly and heat until that is bubbling just a little bit.

Strain your pasta, add to the sloppy joe mix and stir well. Get all your pasta coated with it. Or, if you want, you can make sloppy joe sandwiches on the side in addition to your pasta.

I like this recipe because it’s quick, and great for low spoons. Also, it tends to make a lot for leftovers, and fills me up pretty well. An added bonus is that the recipe is fairly flexible. You could pretty much add whatever you like to it and it would still be good. I’m not very creative in the kitchen so I just make it plain, but it’s easy to change to individual tastes!

This recipe is especially great because you can make a jumbo batch of veggies early in the week and pull this crowd pleaser together in under 5 minutes making it perfect for busy nights or just tired nights when you want to be in and out of the kitchen asap. Plus there’s a Minute Kitchen video to show you how to make the veggies perfectly!

Get the super easy recipe & 1 minute video tutorial here! :)

One-Pot Pasta Recipe

In just 20 minutes, and with only one pot to clean, you can have a family-dinner-size pasta dish to feed your friends and enough leftovers for a few more meals. The dried pasta is cooked right in the sauce, a time-saving and delicious trick Italian grandmothers use to infuse the pasta with lots of flavor. Choose a favorite rustic pasta shape that cooks in about eight to 12 minutes (shells, penne, fusilli).

Serves 6 to 8

Ingredients

3 tablespoon extra-virgin olive oil
4 garlic cloves (or more to taste), chopped
1 small onion, diced
1 (28-ounce) can diced tomatoes or 3 1/2 cups chopped, fresh tomatoes with their juices
1 bunch kale, ribs removed, chopped
2 sprigs fresh basil, chopped, plus a few whole leaves for garnish
1 pound whole grain (brown rice or whole wheat) pasta
Salt
About 4 cups water
1/4 cup grated Parmesan cheese
Red pepper flakes (optional)
Directions

Heat a large, heavy-bottomed pot over high heat. Drizzle in the olive oil. When it’s hot, add the garlic and let it get nice and golden (this color adds lots of flavor); it will only take about 30 seconds. Add the onion and cook until the onion is translucent, 3 to 4 minutes. Add the tomatoes, kale, basil, pasta, salt and 4 cups water. Bring the mixture to a boil while stirring, then reduce the heat to a simmer.

Cook the whole thing for the amount of time suggested on the pasta package, giving it an energetic stir every few minutes. If it starts to look too dry, add a slosh more water (about 1/2 cup at a time). Once the pasta is al-dente, fold in the Parmesan. Taste! Does it need some red pepper flakes? A pinch of salt? Top with the fresh basil, maybe a shower of Parmesan. Enjoy!

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Emma by Chris Craft
I’ve always liked this tale. I don’t know why.. just a good all around tale. This was also one of the first creepypastas I listened to before I started narrating.

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