If you were raised in Newfoundland, this delicious rice pudding will take you back there. After years of searching, I finally came up with a delicious dish with the help of my aunt’s advice and other tried-and-true recipes. Eat this pudding plain or top it anyway you choose with whipped cream, milk, or a can of cream.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 pound ground beef
- ½ small onion, chopped
- 1 teaspoon ground thyme
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 pinch garlic powder
- 1 ½ cups tomato sauce
- 1 teaspoon brown sugar
- ½ teaspoon Worcestershire sauce
- 1 small zucchini, chopped
- 2 cups uncooked rotini pasta
- 2 cups frozen whole kernel corn
Instructions
- Heat a 12-inch nonstick skillet over medium heat. Add ground beef and onion. Cook, stirring occasionally, until beef is brown, 8 to 10 minutes. Add thyme, salt, pepper, and garlic powder. Drain meat.
- Pour in tomato sauce, brown sugar, and Worcestershire. Stir in zucchini, pasta, and corn; bring to a boil. Reduce heat slightly. Cover and simmer, stirring occasionally, until pasta is tender, about 15 minutes.
Nutrition Facts
| Calories | 472 kcal |
| Carbohydrate | 57 g |
| Cholesterol | 71 mg |
| Dietary Fiber | 5 g |
| Protein | 29 g |
| Saturated Fat | 6 g |
| Sodium | 1144 mg |
| Sugars | 10 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent! Everyone came back for seconds. I was a little scared about putting the noodles in uncooked so I put about 1/2 c. of water in as well. Everything turned out as it should.
This dish had everything: protein, veggies and pasta. I used rigatoni pasta and ended up boiling it separately because it didn’t look like the mixture would have enough moisture. I’m glad I did. Also, I added the zucchini close to the end because I like zucchini that has a bite. It made for a nice Saturday night meal.