Good Afternoon!!
Life has been SUPER busy, and I haven’t been cooking as much as usual. Sad sad sad.
We’ve ordered Pho for dinner this week.  Twice.
But hey, if you get it from an authentic Vietnamese restaurant, it’s definitely a second-best option over home cooking, just so you know.

But times are changin’ …my Tiny Kitchen is getting busy again! Hip hip hooray.

|| Easy Cheesy Pasta Bake ||

Here is a fantastic dinner you can make this week! This is all you need from the grocery store.

• 1 package pasta (13oz?)
• 1 1/2 cup sautéed chopped onion
• 1 cup sour cream
• 1/2 cup parmesan cheese
• heaping 1/2 cup black beans (drained/rinsed) (optional)
• 1/2 tsp basil
• 1 tsp garlic powder
• 1/2 tsp garlic salt
• 1-2 tomatoes (sliced)
• grated monterey jack cheese

First, saute your onion, and boil your pasta. Do not rinse the pasta when you drain it. Put all the OTHER ingredients together in a bowl and then, add it to the pasta and onion.

Grease a baking dish. Pour in the pasta..

Then, sprinkle a light layer of monterey, followed by tomato slices,

..followed by a grand finale layer of monterey:) however much your heart desires.

Bake this at 350 for 25 minutes or until golden brown!

Italy in my belly:) Serve with a spinach salad, and garlic bread or rolls!

from my Tiny Kitchen,
glorianna