Baked penne pasta has all the classic flavors of spaghetti, soft pasta in a tomato sauce with olives and topped with melted cheese. An easy family dinner that is sure to please all ages.

I absolutely fell in love with this recipe because it is so simple and fast to throw together. Literally takes about five minutes to stir it up and put it in the oven. Then I can go do something else for an hour while it bakes and then come back and add the cheese and melt for 10 minutes while you set the table and then dinner is served! 
I also really like this recipe because my whole family likes it! That’s always a winner when you can make a dish that you know will be heartily enjoyed with no complaints.

Ingredients Needed To Make Baked Penne Pasta: 

• dry penne pasta, uncooked
• spaghetti sauce
• chicken broth
• cooked ground beef 
• sliced black olives, these are totally optional but we love olives 
• salt
• black pepper
• garlic powder 
•  basil
• italian seasoning 
• shredded mozzarella cheese 

How to Make Baked Penne Pasta:

• Mix all ingredients, except the cheese, in an ungreased 9”x13” baking pan.
• Give a good stir and cover with aluminum foil. 
• Bake in preheated 375 degree oven for 1 hour.
• Remove from oven, give it a good stir, and top it with the shredded cheese. 
• Place it back in the oven uncovered and bake for 10 minutes until the cheese is melted.
• Serve and enjoy! 

I like serving the baked penne pasta with broccoli that has been cooked till nice and soft (or the kids won’t eat it!) and generously buttered and salted or a nice salad and garlic bread. 
~Rachel Ballinger ☕️💕

“A lot of living happens in the kitchen.”    ~Rachel 

 

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Baked Penne Pasta

Baked penne pasta has all the classic flavors of spaghetti, soft pasta in a tomato sauce with olives and topped with melted cheese. An easy family dinner that is sure to please all ages.

Course Main Course

Cuisine Italian

Keyword dinner, Ground Beef, Main Course, Pasta,

Prep Time 5 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 8 Servings

Ingredients

• 16 oz dry penne pasta
• 1 can spaghetti sauce
• 4 cups chicken broth
• 1 lb ground beef cooked
• 1 can sliced black olives
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp basil
• 1 tbsp Italian seasoning
• 3 cups shredded mozzarella cheese

Instructions

• Mix all ingredients, except the cheese, in an ungreased 9”x13” baking pan.
• Cover pan with foil and bake for 1 hour in a 375 degree oven.
• Remove from oven, stir, and top with cheese.
• Bake uncovered for 10 more minutes until cheese is melted. Enjoy!

The post Baked Penne Pasta appeared first on My Everyday Ordinary Life.

Korean beef is a quick and easy dinner that the whole family enjoys! The ground beef has that classic sweet and savory flavor and is perfect served on rice or in a lettuce wrap. 

Ingredients Needed to Make Korean Beef:

• ground beef 
• salt
• black pepper 
• minced garlic
• brown sugar
• soy sauce
• sesame oil
• ground ginger 
• red pepper flakes
• green onions 

How to Make Korean Beef:

• In a large skillet, brown the ground beef and season with salt, pepper, and minced garlic. 
• Add the brown sugar, soy sauce, sesame oil, ginger, and red pepper flakes if desired. 
• Stir well and heat through.
• Serve over cooked rice and garnish with sliced green onions. 

I love how quickly I can make this recipe on a busy evening and I love that my whole family likes it. It’s an easy and creative way to eat beef and rice. Y’all enjoy!
~Rachel Ballinger 

”A lot of living happens in the kitchen.”    ~Rachel 

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Korean Beef

Korean beef is a quick and easy dinner that the whole family enjoys! The ground beef has that classic sweet and savory flavor and is perfect served on rice or in a lettuce wrap.

Course Main Course

Cuisine Korean

Keyword beef, Ground Beef, Main Course

Total Time 30 minutes minutes

Servings 6 Servings

Ingredients

• 1 pound ground beef
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tsp minced garlic
• 1/4 cup brown sugar
• 1/4 cup soy sauce
• 1 tbsp sesame oil
• 1 tsp ground ginger
• 1/2 tsp crushed red pepper flakes omit if you don’t like spicy
• 1/2 cup sliced green onions

Instructions

• In a skillet, brown the ground beef and season with the salt and pepper while cooking.
• Add the minced garlic, brown sugar, soy sauce, sesame oil, ginger, and red pepper flakes if desired.
• Stir it all together and simmer for a couple minutes.
• Serve over cooked rice or in a lettuce wrap. Garnish with sliced green onions before serving.

The post Korean Beef appeared first on My Everyday Ordinary Life.

I love this meal because:

• it’s delicious – savory and so good 
• it’s healthy – made with fresh ingredients 
• it’s fast – ready in about 30 minutes 
• it’s a one pan wonder – made in one pan makes for less dishes and that makes a happy momma! 

This Mediterranean dish is versatile and if you prefer, you can leave out the ground beef for a delicious vegetarian dish.
I use zucchini or just whatever squash I have on hand. Enjoy the recipe!

~Rachel Ballinger ☕️💕

“A lot of living happens in the kitchen.”   ~Rachel 

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Zucchini and Black Bean Beef Skillet

Zucchini and Black Bean Skillet is an easy dinner to throw together that is delicious and healthy. Ground beef with rice, beans, and zucchini and tied together with tomatoes and seasonings make it a one pot wonder that your whole family will love.

Course Main Course

Cuisine American

Keyword Black Bean, Ground Beef, Main Course, Rice, Zucchini

Total Time 30 minutes minutes

Servings 10 Servings

Ingredients

• 2 lbs ground beef
• 4 small zucchini quartered lengthwise and diced
• 1 onion chopped
• 1 bell pepper diced
• 2 tsp salt
• 1 tsp black pepper
• 2 tsp garlic powder
• 2 teaspoon dried oregano
• 2 cans 15 oz each Black Beans, drained & rinsed or 3 cups
• 1 can 28 oz Petite Diced Tomatoes, undrained
• 3 cups cooked white rice
• 1 1/2 cups shredded cheddar cheese

Instructions

• Add ground beef, onion, and bell pepper to a large 13” skillet over medium heat. Season with salt, pepper, and garlic powder. Sauté until ground beef is browned.
• Add zucchini and oregano and let simmer for a couple minutes.
• Add the black beans, diced tomatoes, and rice. Stir well and let cook until zucchini is soft.
• Taste and adjust seasonings as desired.
• Turn off heat and sprinkle with cheese.
• Serve and enjoy!

The post Zucchini and Black Bean Beef Skillet appeared first on My Everyday Ordinary Life.

If you’re looking for the perfect meal for a chilly autumn evening, this pumpkin chili will hit the spot. Full of warm spices and protein, the ground beef pairs perfectly and unexpectedly with pumpkin and cinnamon to make a dish that will satisfy your fall food cravings! 

And if you want to elevate the autumn vibes experience, serve the soup in a big pumpkin! So much fun and the kids and adults alike love it. Scrape off bits of the cooked pumpkin from the inside and add it to the soup for extra flavor.

Reasons to make this pumpkin chili:

• Because its’s the perfect fall dish! Warm and cozy and full of protein. 
• It’s fast to throw together. A quick delicious homemade meal. Make a pan of skillet cornbread to go with it and you’ll make everybody happy. 
• If you decide to serve it in a pumpkin, you’ll make the best fall memories for your kiddos. They’ll never forget when mom served the chili in a pumpkin. 

How to Prepare the Pumpkin for Chili:

Step One:

Pick a nice round pumpkin. Wash it and dry it off. 

Step Two: 

Using a large, sharp knife, cut the top off in a circle around the stem. Remove the seeds and strings from the inside of the pumpkin. Save them to roast for a snack or feed them to your chickens!

Step Three:

Drizzle the inside of the pumpkin with olive oil and sprinkle with salt. 

Step Four:

Place on a baking pan or large cast iron skillet and bake in a 350 degree oven for one hour or until soft. You don’t want it falling apart and sagging, it needs to held its shape still. You can prick it with a fork along the top or in the inside to see if it’s soft. 

Step Five :

Ladle your prepared soup into the pumpkin and place the lid on it until ready to serve. If your husband is nearby, have him pour the chili into the pumpkin for you. Much faster!
I like to set the filled pumpkin in the middle of the table. It makes a beautiful centerpiece! 

I doubled the recipe for the amount of chili shown in the pictures. I got the inspiration for this pumpkin chili from The Pioneer Woman. She’s amazing and her food is always delicious. Here’s the link to her recipe: Pumpkin Chili.

So just prepare your pumpkin and while it’s baking in the oven, make the chili and cornbread. Set the table, gather the family, and make some beautiful autumn memories together. 🍂

Lots of Love, 

~Rachel Ballinger ☕️💕

”A lot of living happens in the kitchen.”   ~Rachel 

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Pumpkin Chili

Pumpkin chili is perfect for chilly autumn evenings! Full of all the classic chili flavors with a hint of cinnamon and pumpkin.

Course Main Course, Soup

Cuisine American

Keyword Chili, dinner, Ground Beef, Pumpkin, soup

Total Time 45 minutes minutes

Servings 8 Servings

Author Rachel Ballinger

Ingredients

• 1 lb. ground beef
• 1 onion chopped
• 1 red bell pepper chopped
• 2 tsp minced garlic
• 2 tsp ground cumin
• 1 1/2 tbsp chili powder
• 1 tsp salt
• 3/4 tsp ground black pepper
• 1/2 tsp ground cinnamon
• 2 15-oz cans fire-roasted tomatoes, not drained
• 1 15-oz can kidney beans, drained and rinsed
• 1 15-oz can black beans, drained and rinsed
• 1 15-oz can pumpkin puree
• 2 1/2 cups chicken broth
• Cornbread shredded cheddar cheese for garnish, sour cream, and roasted pumpkin seeds if desired

Instructions

• In a large pot or dutch oven, brown the ground beef and season with a little salt, pepper, garlic powder.
• After cooking a couple minutes, add the chopped onion and bell pepper. Keep sautéing until beef is cooked and veggies are softened.
• Stir in the garlic, cumin, chili powder, salt, black pepper, and cinnamon.
• Stir in the tomatoes, kidney beans, black beans, pumpkin puree, and chicken broth.
• Bring to a boil over medium-high heat. Reduce the heat, cover, and let simmer, stirring occasionally, until the flavors meld, about 20 minutes.
• Season to taste with salt and pepper.
• Serve with cornbread, cheese, sour cream, and roasted pumpkin seeds if desired.

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