Directions:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Sprinkle with salt and pepper. Stir in the pasta, tomatoes, broth, tomato sauce and Worcestershire sauce. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes.
- Add squash and green pepper. Cook, uncovered, for 3-4 minutes or until pasta and vegetables are tender, stirring occasionally. Add 1/2 cup cheese; cook 1-2 minutes longer or until cheese is melted. Sprinkle with remaining cheese. Yield: 5 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 566.02 Kcal (2370 kJ) | ||
| Calories from fat | 136.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.16g | 23% | |
|---|---|---|---|
| Cholesterol | 60.09mg | 20% | |
| Sodium | 681.97mg | 28% | |
| Potassium | 406.65mg | 9% | |
| Total Carbs | 72.23g | 24% | |
| Sugars | 3.47g | 14% | |
| Dietary Fiber | 11.04g | 44% | |
| Protein | 36.04g | 72% | |
| Vitamin C | 19.5mg | 33% | |
| Iron | 5.9mg | 33% | |
| Calcium | 121.6mg | 12% | |
| Amount Per 100 g | |||
| Calories | 193.27 Kcal (809 kJ) | ||
| Calories from fat | 46.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.18g | 23% | |
|---|---|---|---|
| Cholesterol | 20.52mg | 20% | |
| Sodium | 232.86mg | 28% | |
| Potassium | 138.85mg | 9% | |
| Total Carbs | 24.66g | 24% | |
| Sugars | 1.19g | 14% | |
| Dietary Fiber | 3.77g | 44% | |
| Protein | 12.31g | 72% | |
| Vitamin C | 6.7mg | 33% | |
| Iron | 2mg | 33% | |
| Calcium | 41.5mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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