• 1 lb. uncooked penne or rigatoni (You can use the paste of your choice)
• 1 Medium onion, chopped
• 1 Pound extra lean ground beef
• 4 Tablespoons olive oil
• 3 Cloves garlic, crushed
• 1 1/2 Teaspoons dried oregano
• 1 1/2 Cups tomato sauce
• Salt and pepper to taste
• 2 Cups shredded cheddar cheese

PREPARATION

1. Preheat your oven to 400°F.
2. In a hot skillet over medium-high heat add the oil, beef, onion, and garlic, mix breaking up the meat with a meat chopper as you go, for 10 minutes.
3. Stir in tomato sauce, oregano, salt, and pepper to taste. Cook covered for 10 more minutes.
4. Cook the pasta for 10 minutes (it should be a little raw so it doesn't get mushy in the oven cooking). Drain the pasta and pour it into the baking dish.
5. Pour the meat mixture on top and then toss until combined with the pasta. Top with an even layer of cheese.
6. Bake for 10 minutes, uncovered until the cheese is well melted.
7. Serve immediately and enjoy!

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TOTAL PREPARATION TIME: 45 minutes
SERVINGS: 7-8
COURSE: Main course/Lunch/Dinner

INGREDIENTS

• 5 Medium potatoes, peeled
• 1 Medium carrot, peeled
• 1/2 Pound chicken breast
• 1/4 Cup mayonnaise
• 1/2 Cup crushed pineapple, drained
• 2 Tablespoons sugar
• 2 Tablespoons pickle relish
• 1 Small onion, peeled and diced
• 2 Hard-boiled eggs, peeled and coarsely chopped
• Salt and pepper to taste

PREPARATION

1. Boil the potatoes and carrots until cooked. Dice them and set them aside.
2. In another pot, boil the chicken breast in water with salt. Cook for 15 minutes or until done. Let cool and cut into strips or cubes.
3. Once the vegetables and chicken are cool, mix them in a bowl with the rest of the ingredients, and season with salt and pepper to taste. Chill in the refrigerator for at least 15 minutes before serving. Enjoy!

OPTIONS AND TIPS

• You can add 1/2 cup of chopped ham.
• This salad can be prepared in advance and refrigerated, take it out a few minutes before serving.
• You can prepare incredible sandwiches filled with this salad.

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