INGREDIENTS!
16 oz Ragotini pasta
salt and chicken bouillon
1 cup chopped peppers
1/2 cup chopped onion
1 tbsp minced garlic
4 tbsp epis
1 lb. ground beef 80/20
1/2 lemon juice
1 tbsp chicken bouillon
1 adobo seasoning
1/4 tsp clove
1 tsp ground black pepper
2 tbsps fresh parsley
2 cup evaporated milk
thyme and parsley
1/2 tbsp better than bouillon
1 scotch bonnet pepper
3 laughing cow cheese
1 cup mayonnaise
32 oz cheddar cheese
16 oz Colby Jack cheese
Bake on 350 for 20 -30 minutes

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