Have you been craving Lasagna lately? Want that cheesy tomato pasta goodness, but without the hard work? Well, have I got the recipe for you. We’ve been making this recipe for over 10 years, and it always satisfies! The hardest part: you’ll need to decide what noodle shape is your favorite. At my house, we prefer large elbow macaroni! Pick your favorite spaghetti sauce (I used Romanelli’s marinara sauce). Add farmers market bell peppers and you have yourself a healthy meal rich with vitamin C and antioxidants. Oh yea, plus it’s medicated! Enjoy Friends!
Recipe: Infused American Goulash
Yield: 4 pieces Prep Time: 30 minutes Bake Time: 40 – 45 minutes
Tools to make this recipe: large frying pan, 10” x 13” glass baking dish
1 pound ground meat (beef or turkey)
½ small onion, chopped
½ bell pepper; chopped
½ cup mushrooms; optional
2 teaspoons garlic; minced or 1 tsp garlic powder
1 tablespoon parsley flakes
20 oz spaghetti sauce
2 tablespoons infused vegetable oil
6 ounces uncooked elbow macaroni
½ cup water
¼ teaspoon black pepper
¼ tsp salt
8 oz shredded mozzarella cheese
4 oz ricotta cheese (optional)
Think about how much medication you want to make each portion. This recipe makes 4 portions. You could dose your goulash low like 10mg each or high at 100mg plus per piece. It’s so easy to eat more, so keep that in mind in determining your dosing.
Preheat the oven to 350°F and grease a glass baking dish.
Place the ground beef, onion, garlic, and bell pepper in a large frying pan over medium high heat. Cook for 6-8 minutes, stirring frequently, until the meat is no longer pink. Drain off any excess grease.
Stir in the spaghetti sauce, infused oil, pasta, water, garlic salt, and black pepper into the meat. Mix well then pour the mixture into the prepared baking dish.
Cover the baking dish with aluminum foil and bake at 350°F for 25 minutes. Remove the foil and sprinkle the top of the pasta evenly with the Mozzarella and Ricotta or zucchini if you are making your dairy free. Return to the oven and bake, uncovered, for 15-20 minutes or until the cheese is melted and the goulash is bubbly. Serve hot!
Dairy Free: Substitute thin zucchini slices layered on top instead of mozzarella. Season zucchini with salt and pepper.
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