Yummy Pizza Pasta Skillet

Hello Monday.
Monday, Monday, so good to me.
Monday morning’, it was all I hoped it would be.

Did you know that Monday, Monday was the only Mama’s and Papa’s song to hit number 1 on the US Billboard Hot 100? John Phillips wrote the song in about 20 minutes. It went on to win a Grammy in 1967 for Best Contemporary (R&R) Group Performance, Vocal or Instrumental. Guess I’m dating myself, since groups like the Mamas and the Papas are the sound track of my youth. Sometimes I do miss those hippy carefree days.

Mondays in our house tend to be casual around the dinner table. This is more so in the spring and fall, when weekends get hectic. In the summer it’s too darn hot to even think about anything beyond laying out at the community pool. And come winter, everything revolves around the Holidays, Church and Family commitments.

I’ve said this before, I’m not a fan of pizza. But I do like all the ingredients that go into a pizza – the sauce, the cheese, the pepperoni. I even like pizza crusts, so I’m not sure what it is about pizza that is less than thrilling to me. I think it was back in my Canvassing Days, when Pizza was the meal of choice five or six nights a week. But that’s a tail for another day. Hubby has brought me around to appreciate pizza again, although it’s still not something I’d seek out on my own. That said, this Pizza Pasta Skillet is really yummy – and oh so simple to make. My guys made a face when they saw it on our Menu Plan. Oh but one bite and they agreed, it’s delicious! Hope you enjoy.

Pizza Pasta Skillet
12 oz Rigatoni Pasta
1 lb Ground Beef
1/2 Yellow Onion, diced
1 (15 oz) can Pizza Sauce
2/3 cup Cream of Mushroom Soup from can
4 oz sliced Pepperoni
4 fresh Basil Leaves
2 cups Mozzarella Cheese

Bring a pot of salted water to a boil. Add rigatoni, cook al dente according to package directions. While the pasta cooks, peel and dice onion, set aside.

Cook ground beef in a large, high-sided skillet over medium heat. As the meat begins to brown, add diced onions, stir to blend. Continue to cook until the meat is not longer pink, breaking into small crumbles as it cooks. Drain well, return to the pan.

Add pizza sauce and soup to the skillet. Cook, stirring often, until warm and blended together.

Drain pasta. Cut pepperoni into quarters, add to the mix. Stir to combine, heat through. Add pasta, stir once more, coating well in the pizza mixture.

Shred basil, set aside. Sprinkle cheese over the top of the pizza pasta mixture. Scatter basil over the cheese. Cover with a lid, simmer on low until the cheese has melted. Serve and enjoy.

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 Guide me, Lord, along the everlasting way