Vegetable Melange Beef Rigatoni

Ok. 2015 Has just begun and our daily routine is back on.  One of my goals this year is to be more organized in my menu planning and avoid any last minute prep. By preparing easy to store and easy to transport meals early on in the week, I save myself time and a headache rushing dinner prep during the week.

In the last few months, I’ve become very familiar with Princess House products.  From their durable comales to beautifully etched glass infusion pitchers to their quality tamal steamer.  One of my favorites is their line of Cook & Carry Totes.  These thermal insulated totes keep food hot or cold.  They come in a variety of sizes and some feature expandable compartments and exterior pockets.  Perfect for storing and serving utensils.

The thermal insulation keeps food hot or cold for up to two hours but can differ if the contents are frozen or if an ice pack is included.  The tote bags are treated with a stain resistant coating to help prevent stains and make clean up easier. The interior and exterior can easily be cleaned with a wet cloth and mild dishwasher detergent.  I like to use disinfectant wipes to wipe my set clean.

One of the easiest family meals that I like to prepare is rigatoni in meat sauce.  It’s hearty, a little goes a long way, it’s easy to cook and a meal that can be conveniently transported.  It keeps well in the freezer too.   It’s great for potlucks and weekday packed lunches in my Cook & Carry  lunch Tote.

Now you have the opportunity to win your very own Cook & Carry Tote set to start off your new year with convenience.  All you have to do is enter below. Good luck and Happy New Year!

Vegetable Melange Beef Rigatoni
Serves 10

Ingredients
8 cups water
1 tablespoon olive oil
16 ounces rigatoni
1 pound lean groun beef
1 pound vegetable melange (mixture of green peas, carrots, cauliflower florets, and corn kernels)
3 cups marinara sauce
2 cups mozzarella cheese, shredded
parsley sprigs for garnish

Method
Preheat ove to 350°F.

In a 5-quart stock pot, Add olive oil and rigatoni.  Bring to a boil over medium heat then reduce heat to medium low. About 15 minutes.  Drain and rinse pasta. Set aside.

In a large skillet, cook ground beef over medium heat.  Break up beef with a spatula.  Add vegetables and stir for 5 minutes.  Add marinara sauce and let simmer for 10 minutes over low medium heat.

In a 9×13 baking dish add 1/3 of the meat/vegetable sauce at the bottom of the dish.  Layer with 1/2 the pasta then top with 1/3 sauce, then 1 cup cheese.  Add second 1/2 of pasta then top with remaining 1/3 sauce and cup of cheese.

Cook in oven for 10 minutes or until cheese melts and begins to bubble.  Serve and garnish with parsley sprig.

This is a sponsored post by Princess House. All opinions are my own. Thank you for supporting the brands that make this blog possible.