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Ingredients
2 Cups small pasta shells, uncooked
1 teaspoon paprika powder
1 Teaspoon rosemary powder
1 Can mushroom soup
1/2 Teaspoon each of salt & pepper
3 Garlic cloves, minced
2 Pounds cubed boneless pork; or ground pork, see Comments below
1 Teaspoon oregano powder
10 Ounces frozen peas & carrots, thawed
1 Can cream of celery soup
1 Cup mozzarella cheese, grated
2 Medium white onion, finely chopped
Instructions
Preheat your oven to 350�F. Cook your choice of pasta according to package directions. In large bowl add the pork (which has been cut into 1 inch cubes), spices and herbs. In a large skillet saut� the onions and garlic until tender. Add the meat and cook until it is no longer pink inside. Drain the water from the pasta. Add the soups and the drained canned vegetables. Mix all together. Transfer to baking dish. Sprinkle cheese on top and bake for 15 minutes or until heated through.