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.
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,