2 cups pasta shells
1 tablespoon olive oil
1 pack ground beef
salt and pepper to taste
28 oz can of crushed tomatoes, storage tomatoes, or frozen tomatoes
2 tsp italian seasoning
3/4 cup milk of your choice (or cream cheese)
3 tablespoons butter melted
1 bunch swiss chard stems removed, chopped into ribbons (consider using the stems too, just put them in first!)
1/2 cup parmesan cheese
Instructions
- Cook the pasta according to the package.
- Add 1 TBSP oil to a skillet over medium heat, followed by the ground beef with salt and pepper. Brown the beef by stirring it frequently for about 7 minutes, until it’s no longer pink. Feel free to season ground beef with dried herbs, garlic, salt and pepper.
- Add the entire can of crushed tomatoes and Italian seasoning. Here, add 1-2 tsp of any other spices: sage, thyme, oregano, basil etc. If you’re adding in additional veggies such as zucchini or broccoli from your freezer, add them now.
- Mix the milk and melted butter in a bowl or measuring glass. This creates a nice heavy cream substitute. On medium heat, pour in the milk to the tomato beef mixture. Stir to combine. Taste the mixture and adjust seasonings as needed. Let the mixture cook for about 10 minutes.
- Add in the cooked pasta and chopped swiss chard (or other greens). Stir until the greens melt and the pasta is covered in sauce. Stir in the parmesan cheese last.
