April 26, 2024

Chef Boyardee spinach Pepper Beefaroni

Name: Chef Boyardee spinach Pepper Beefaroni
Prep time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1 tbsp (15 mL) olive oil; 1 onion, sliced; 1 red pepper, sliced; 1/4 tsp (1 mL) salt; 1/4 tsp (1 mL) pepper; 2 cans (425 g each) Chef Boyardee Beefaroni; 4 cups (1 L) packed baby spinach; 1/4 cup (60 mL) ricotta cheese; 1/3 cup (75 mL) grated Parmesan cheese; 2 tbsp (30 mL) finely chopped fresh parsley

10

Prep Time Minutes
20
Total Time Minutes
10
Number of Ingredients
4
Servings

Tags:

Chef Boyardee,
Cheese/Dairy,
Vegetable,
Main Dish,
Pasta,
Stove Top,
Spring,
Summer,
Fall,
Winter

Ingredients

1 tbsp (15 mL) olive oil
1 onion, sliced
1 red pepper, sliced
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
2 cans (425 g each) Chef Boyardee Beefaroni
4 cups (1 L) packed baby spinach
1/4 cup (60 mL) ricotta cheese
1/3 cup (75 mL) grated Parmesan cheese
2 tbsp (30 mL) finely chopped fresh parsley

Directions

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Step one

Heat oil in large skillet set over medium heat; cook onion, red pepper, salt and pepper for 3 to 5 minutes or until slightly softened.
Step two

Stir in Beefaroni; bring to simmer. Cook for 3 to 5 minutes or until heated through and vegetables are tender. Stir in spinach; cook for 1 to 2 minutes or until wilted.
Step three

Divide among 4 bowls and dollop ricotta over top. Sprinkle with Parmesan and parsley before serving.