Heat oven to 425° F. Fill a sauce pan two-
thirds with about 6 cups water and add 1
teaspoon kosher salt. Place pan over high heat.
This is your pasta cooking water.
Prepare your mise en place- Peel and dice
onion. Peel and chop garlic. Halve tomatoes.
Dice squash into 1/2-inch pieces. Husk corn,
and remove any silk from the ear. Cut kernels
from ear, and scrape cob. When water comes to
a boil, stir in macaroni and cook according to package
instructions until al
dente, Drain well, but do not
rinse.
While pasta cooks, heat an oven-safe skillet
over medium-high heat. Add beef, and cook,
crumbling with a spoon, until no longer pink,
about 5 minutes. Remove beef, and set aside.
Return skillet to medium-high heat. Add onion.
Cook, stirring occasionally, until translucent,
1-2 minutes. Stir in garlic, tomatoes, squash,
corn, Italian Herb Blend, and 1/2 teaspoon
kosher salt. Cover and cook 5 minutes, stirring
midway. Uncover and cook until tender, 3 to 5
minutes more.
Stir in ketchup and sriracha. Stir in macaroni
and beef. Taste and adjust seasoning with
kosher salt and black pepper. Sprinkle cheese
over top. Carefully transfer skillet to oven.
Bake until cheese melts and browns in spots, 5-
10 minutes. Let stand to cool about 10 minutes.
Enjoy!
Italian Herb Blend, 1/2 tsp ground fennel, 1/2 tsp
dried thyme, 1/2 tsp dried oregano, 1/8 tsp
crushed red pepper, 1/8 tsp ground black pepper is
breakdown for 1 1/2 tsp. Need to double these
portions then measure out 2 tsp.
Originally Submitted
8/2/2017
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