One cannot think well, love well, sleep well, if one has not dined well. -Virginia Woolf, A Room of One’s Own

This was some crazy morning hair I had.

Life lately has been, well, gorgeous! We’re experiencing beautiful fall weather here: leaves are turning, the weather has cooled down, and the skies are blue. Of course, this weekend it is supposed to be warmer but I’m relishing in the now.

School is just dandy too. Full of tests, research papers, homework, quizzes, and note taking. Oh, and an exam on the cranial nerves tomorrow that I don’t feel at all prepared for, and I know that once I am taking it, no matter how hard I’ve studied and memorized, I’m going to get flustered and nerves will get the best of me. That’s the way it seems to go for me, unfortunately.

Anyway, I’ve been making a lot of new dishes for dinner. The one I’m sharing isn’t new, but I haven’t made it in a while and I changed up a few things this time around. It’s really delicious though, and I found the original recipe on Pinterest and then changed about everything haha.

Beefy Cheesy Pasta Mess
1lb ground beef (or, turkey if you want)
1lb box macaroni (I used whole grain medium shells since we were out of macaroni, and I prefer macaroni)
2 bags cheese (mozzarella and cheddar; I grated a block of white sharp cheddar this time)
1 onion, diced
2tbsp canola oil
Spices! I used paprika, oregano, parsley, and black pepper. Add whatever you want, or nothing at all.
1 cup beef broth
2 8oz cans of tomato sauce, no salt added preferably (I’m a fan of adding your own salt to your food and not adding it in the cooking process unless absolutely necessary)

1. Add the oil to a frying pan and sauté the onions.

2. Add the ground beef and cook until cooked through, then season.



3. Boil the noodles for half the time listed on the box (for me it was 4 minutes) and drain.


4. Add the broth and tomato sauce to the meat, and then add in the pasta.



5. Reduce heat to low and cover, cooking for 20 minutes (I recommend checking after 10 though, just in case) until pasta is done and a good portion of the sauce is absorbed. This is where I shredded the cheese too.

6. Once it’s done in the pan, take out a 13×9 dish and spray with cooking spray, then dump the contents into the dish.


6.5. Fend off begging puppy.

7. The original recipe said to cover with foil and bake at 425* for 45 minutes, the top with cheese and broil til brown and bubbly.
8. If you’re me, and you tend to burn stuff when you broil, top with the cheese, spreading evenly through the top, and then put in the oven at 425* for anywhere from 20-30 minutes. I did it for 30, then left it in the oven after I turned it off and the top got lovely and browned.


This dish freezes well too, which is a HUGE plus in my book because there is just nothing better than pulling something from the freezer and dinner being ready. This was a huge hit both times, although this time it was different from how it was made before. If you enjoy these ingredients, try out this dish. I’d have liked to add in more onions, and maybe some peppers but I have that picky eater fiancé and the one onion was a huge victory for me (he picked the pieces out of his diligently haha).

Also, I got to look over my advanced physiology test last week, and in the matching section I had a fun little note:
That’s right, this girl got all the matching correct!!! *pats self on back*

That’s all I have for now. 🙂

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