 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 3 |
|
This quick-and-easy dinner from Patty Kile of Elizabethtown, Pennsylvania has all the pasta, cheese, meat and sweet tomato sauce that make for a family-pleasing classic. Serve with a green salad and crusty French bread for a sure-fire hit. Ingredients:
1 cup uncooked cellentani (spiral pasta) or elbow macaroni |
1/2 pound ground beef |
1 small onion, chopped |
1 celery rib, chopped |
1 small green pepper, chopped |
1 garlic clove, minced |
1 can (10-3/4 ounces) reduced-sodium condensed tomato soup, undiluted |
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes |
1 teaspoon dried oregano |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup shredded reduced-fat cheddar cheese |
Directions:
1. Cook pasta according to package directions. Meanwhile, in a large skillet, cook the beef, onion, celery and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
2. Drain pasta; add to beef mixture. Stir in the soup, parsley, oregano, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through. Sprinkle with cheese. Yield: 3 servings.
|
|