When I think back to my childhood and that go to comfort food I immediately remember my Grandmother's Hungarian Goulash. It for me was like taking my three favorite foods; hamburger, pizza, and lasagna and mixing it into one dish and calling it a silly name, goulash for the most part is a soup or stew of meat and vegetables, seasoned with paprika and other spices, originating from the medieval Kingdom of Hungary. The version I make resemble more of the American goulash, mentioned in cookbooks since at least 1914. American goulash now usually include elbow macaroni, cubed steak, ground beef or hamburger, and tomatoes in some form, whether canned whole, as tomato sauce, tomato soup, and or tomato paste.
I just love the new Ragu Homestyle Pasta sauce, this recipe can take a while in the kitchen, using the Ragu help speed up the prep time for the goulash, the special blend of herbs (basil, fennel, oregano and black pepper) with no artificial flavors, artificial colors or high fructose corn syrup, saves me time and I can do a lot with an extra 30 minutes not spent in the kitchen.
Prepare the pasta and set aside, now brown the veggie crumbles (or ground beef) in a skillet, add in the garlic, vegetable broth and water, add in the pasta, 1/2 the cheese and the Ragu Pasta sauce. Mix in the skillet and let simmer for 15 minutes, then place in a dish, top with the remaining cheese.
Bake at 400 degrees for 15 minutes, the cheese should be a golden brown.
Serve up hot with a slice of toast and enjoy!