An easy one-skillet sloppy joe noodle dinner! Our family-favorite Sloppy Joes sandwich turned into a meal you can eat from your bowl.
My oh my, school is making my life busy and dare I say somewhat miserable. I’m starting to wonder if I can actually achieve this goal, or if it’s honestly a goal I want anymore. The stress of the work load is making me ornery and my poor children and husband are the ones taking the heat. They are saints for putting up with their cranky mama/wife as I spend too much time worrying over getting everything done while balancing the needs of my family. I need to learn how to handle stress better.
My husband and kids are also saints for eating whatever it is I put in front of the table for dinner, because I haven’t had the time to cook very favorable meals lately. If we’re not doing take-out, I’m making something very fast and convenient, and sometimes questionable in the flavor category. Eeek!
One meal that is fast and convenient but does not lack in the flavor category is this Sloppy Joe Noodle Skillet I developed for Pillsbury recently. If you’re like me and need something quick and tasty for your family, here is the link to this fabulous recipe. Plus, it’s so easy to make in just ONE pan. It might make you less ornery and your man and children excited for dinner again. 😉
Sloppy Joe Noodle Skillet
- 1 lb lean ground beef
- 1 onion peeled and diced
- 1 package sloppy joe seasoning mix
- 1 (15 oz.) can tomato sauce
- 1 (15 oz.) can fired roasted diced tomatoes undrained
- 1 (12 oz.) jar roasted red bell peppers diced (juice reserved)
- 12 oz. uncooked rotini pasta
- In 10-inch skillet, cook 1 lb lean (at least 80%) ground beef and 1
onion, peeled and diced, over medium-high heat until beef is thoroughly
cooked, breaking up beef as it cooks. Drain.
- Add 1 package (1.31 oz) sloppy joe seasoning mix, 1 can (15 oz) tomato
sauce, 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes,
undrained, and 1 jar (12 oz) roasted red bell peppers, diced and juice
reserved. Stir to combine.
- Heat to boiling over medium-high heat. Add 12 oz uncooked rotini pasta;
toss until pasta is submerged. Cover and cook 7 to 8 minutes, stirring
occasionally, until pasta is tender.
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