Herb Garden Pasta Recipe

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I developed this dish after combining different features from a variety of recipes. Leftovers seem to taste even better the next day.—Linda Hindle, Halifax, Nova Scotia

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Herb Garden Pasta Recipe

Prep: 5 min. Cook:45 min.

Yield: 6 Servings

5 45 50

Ingredients

1-1/2 pounds ground beef
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With Johnsonville Italian Sausage.
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1 medium onion, chopped
1 garlic clove, minced
1 can (28 ounces) diced tomatoes, undrained
1 small green pepper, chopped
1 small sweet red pepper, chopped
1 jar (6 ounces) sliced mushrooms, drained
1 can (6 ounces) tomato paste
1 teaspoon Italian seasoning
1 teaspoon dried parsley flakes
1/2 teaspoon celery salt
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
Salt and pepper to taste
3/4 cup elbow macaroni, cooked and drained
Grated Parmesan cheese

Directions

In a large saucepan, cook beef, onion and garlic over medium heat until no longer pink; drain. Add the tomatoes, peppers, mushrooms, tomato paste and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add macaroni; cover and simmer 10 minutes longer or until heated through. Sprinkle with Parmesan cheese. Yield: 6 servings.

Originally published as Herb Garden Pasta in Taste of Home Ground Beef Cookbook , p233