1/2 lb bow tie pasta or 1/2 lb elbowmacaroni. Bring a large pot of lightly salted water to a boil. Place the farfalle (aka bow ties) into the pot, cook 8 to 10 minutes, until al dente, and drain
1/2 lb bow tie pasta (or elbowmacaroni). Bring a large pot of lightly salted water to a boil. Place the farfalle (aka bow ties) into the pot, cook 8 to 10 minutes, until al dente, and drain
for those who are interested in the history of the name of this recipe, I would point you toward my friend, Jenna, at The Gleeful Gourmand, who wrote up this version of “JohnnyMarzetti“
Depending on where you are and regional seasoning variations, it may be called Chili Mac, Beefaroni, or JohnnyMarzetti Casserole (after an Ohio-based restaurant)
1 lb bow tie pasta (or elbowmacaroni). Bring a large pot of lightly salted water to a boil. Place the farfalle (aka bow ties) into the pot, cook 8 to 10 minutes, until al dente, and drain
8 ounces elbowmacaroni. brown meat and onions. cook noodles. in casserole, mix soups and tomato paste. add drained meat, onions and noodles and mix well
1/2 lb bow tie pasta (or elbowmacaroni). Bring a large pot of lightly salted water to a boil. Place the farfalle (aka bow ties) into the pot, cook 8 to 10 minutes, until al dente, and drain
