Ground Beef-Rigatoni Bake
Sautéed Yellow Squash
Ingredients
- 1 (16-oz) pkg rigatoni
- 1 (8-oz) block cream cheese, softened
- 1 (8-oz) carton sour cream
- 1 lb ground beef
- 2 cloves garlic, minced
- 1 (16-oz) jar salsa verde (or use regular salsa)
- 1 (8-oz) pkg shredded colby-Jack cheese
- 1 tomato, chopped (optional)
Instructions
- Preheat oven to 350°F. Cook pasta according to package directions; drain and return to pot. Stir in cream cheese and sour cream until blended.
- Meanwhile, cook beef and garlic in a large skillet over medium heat until beef is browned and crumbly; drain and return to skillet. Stir in salsa.
- Spread half of pasta mixture in a lightly greased 13- x 9-inch baking dish; top with half of meat mixture and half of cheese. Repeat layers.
- Bake 30 minutes or until hot and bubbly. Sprinkle with tomato, if desired.
Side Dish Ingredients
- 2 Tbsp butter
- 3 yellow squash, thinly sliced
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Melt butter in a large nonstick skillet over medium-high heat. Add squash; cook 5 minutes or until tender, stirring often.
- Add salt and pepper, stirring well.
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