Who can resist another pasta dish - especially one that the family ASKS for again?  I’ve found that gemelli pasta is going to be a favorite around here - mainly because it doesn’t fall apart, even when it’s cooked beyond the optimum time. 

I had extra gemelli from the “Everything” Layered Salad I made over a week ago.  I had WAY too much, so I had stored it in a zip-loc bag in the refrigerator.  When I’m stumped on how to use an overabundance of something - I always go to the web and “throw a study on it”...  That yielded this GREAT recipe - I’m so glad I found it!

This used items I had on hand without a trip to the store.  The original recipe called for frozen corn and sweet red peppers.  I left out the corn, substituted green pepper which I had frozen from my summer garden, and I added a can of petite diced tomatoes (juice and all).  One of these days I’ll add a can of black beans - that always sounds good.

Ingredients:

3 cups uncooked gemelli or spiral pasta  (about half of a 16 oz pkg)

1 pound ground beef

2 cups chopped green pepper

1/4 cup butter

1/4 cup all-purpose flour

1 envelope taco seasoning  (or 2 Tbs from bulk container)

1/4 teaspoon pepper

2-1/4 cups milk

1 15-oz can petite diced tomatoes, with juice

2 cups (8 ounces) shredded cheddar cheese

Directions:

Cook gemelli according to package directions. Meanwhile, in a large non-stick skillet, cook beef and peppers over medium heat until meat is no longer pink; drain.

Stir in the butter, flour and taco seasoning until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.  Drain gemelli; add to beef mixture and stir to coat. Remove from the heat. Stir in tomatoes and juice, then fold in cheese gently.  You may stir until cheese melts, but I like to leave it intact so you know it’s THERE when you spoon the mixture onto a plate.

You may serve immediately, but we like to bake it - the flavors seem to blend especially well in the oven.  (about 15 - 20 minutes at 350 degrees - covered)

Sprinkle with tortilla chips if desired. Yield: 6 - 8 large servings.