CHEESY SKILLET SUPPER
1 lb. ground beef
1 jar (1 lb.) Ragu Cheesy Double Cheddar Sauce
1 large tomato, chopped
8 ounces elbow macaroni, cooked and drained
1 Tbsp. chopped fresh basil leaves or 1/4 tsp. dried basil leaves
In 12-inch skillet, brown ground beef over medium-high heat; drain. Stir in Double Cheddar Sauce, tomato and hot pasta. Simmer, stirring occasionally, 5 minutes or until heated through. Stir in basil and, if desired, salt and freshly ground black pepper
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