Stove Top Beef and Penne Pasta

Matt and I wanted to try something new and we found this recipe. I made it for dinner and we all loved it! Even my four year old had seconds! The recipe is doubled so you can freeze half for another night. I hope whoever tries it enjoys it as much as we did!

Ingredients

• 2 cups (8 oz.) dry penne pasta (or small pasta of your choice)
• 2 lb. lean ground beef
• 1 medium onion, chopped
• 2 cans (12 fl. oz. each) NESTLÉ® CARNATION® Evaporated Milk
• 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
• 1 can (15 oz.) tomato sauce
• 1 tablespoon packed brown sugar
• 1 tablespoon paprika
• 1 tablespoon Worcestershire sauce
• 2 teaspoons salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 2 cups frozen peas, thawed

Directions

COOK pasta in large saucepan for 1 to 2 minutes less than package directions (pasta should be slightly firm in texture); drain.

COOK beef and onion in large saucepan over medium-high heat until beef is no longer pink; drain. Reduce heat to medium. Stir in evaporated milk, pumpkin, tomato sauce, sugar, paprika, Worcestershire sauce, salt, garlic powder and black pepper. Cook, stirring occasionally, until mixture begins to simmer. Add pasta and peas; stir until heated.

TIPS:
• Freeze half the casserole for another meal. Thaw in refrigerator and reheat in microwave or on stovetop.
• Using pumpkin and evaporated milk not only adds depth of flavor, but also sneaks in extra nutrition to the casserole.