September 17, 2004


Goulash, carrot sticks, watermelon

16 ounces dry pasta, any combination (I used wagon wheels, rotini, penne, elbow and rigatoni)
1 can of vegetarian spaghetti sauce
1 C water
2 ounces diced mozzarella cheese
2 ounces diced cheddar cheese
1/4 C grated Parmesan cheese
Cook noodles until al dente. Drain and return to pan. Add spaghetti sauce and water. Heat. Add cheese and cook until sauce is thick and bubbly and cheese is melted.

Unfortunately, the kids had spaghetti at school and were not thrilled about two Italian dishes in the same day. They ate my Goulash rather unenthusiastically. My husband came home from work with a stomach ache and decided that Italian food would make him sick. Needless to say, I will be eating Goulash for lunch today (and probably tomorrow and the next day....)

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