Ingredients
Scale
- 1 box (16 oz) Rotini or Fusilli pasta
- 1 lb Lean ground beef or turkey
- 1 jar (24 oz) Marinara sauce
- 6–8 Slices of Provolone or Mozzarella cheese
- 1 can Sliced black olives
- 1 tsp Garlic powder
- 1/2 tsp Dried oregano
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions for al dente texture. While the water is heating, use a ghost-shaped cookie cutter or a small paring knife to cut ghost shapes out of the white cheese slices. Use a straw or a small knife to poke two holes in each olive slice to create “eyes” for your ghosts.
- While the pasta boils, brown the ground beef or turkey in a large oven-safe skillet over medium-high heat. Break the meat apart with a spatula as it cooks. Season the meat with garlic powder, oregano, salt, and pepper. Once the meat is fully browned and no pink remains, drain any excess fat from the skillet. Pour the marinara sauce into the skillet and stir until the meat is well-coated and the sauce is bubbling.
- Drain the cooked pasta and fold it directly into the meat sauce in the skillet. Stir until the pasta is completely covered. Turn off the heat and arrange your cheese ghosts on top of the hot pasta. Place the prepared olive “eyes” onto the cheese. Cover the skillet with a lid for 60 seconds to allow the cheese to soften slightly and stick to the pasta. Serve immediately while the ghosts are perfectly white and spooky!
- Cook Time: 15 minutes