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Beefy Red Pepper Pasta Recipe

Beefy Red Pepper Pasta Recipe

Chock-full of veggies and gooey with cheese, this hearty one-dish meal will warm the whole family to their toes! Pureed roasted red peppers add zing and color to the sauce. Marge Werner - Broken Arrow, Oklahoma
TOTAL TIME: Prep: 20 min. Cook: 25 min. YIELD:6 servings

Ingredients

  • 1 jar (12 ounces) roasted sweet red peppers, drained
  • 1 pound lean ground beef (90% lean)
  • 1 small onion, chopped
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 3/4 teaspoon salt
  • 8 ounces uncooked ziti or small tube pasta
  • 1-1/2 cups cut fresh green beans
  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese

Directions

  • 1. Place peppers in a food processor; cover and process until smooth. In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in the pepper puree, tomatoes, garlic, oregano, basil and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
  • 2. Meanwhile, in a Dutch oven, cook pasta according to package directions, adding green beans during the last 5 minutes of cooking. Cook until pasta and green beans are tender; drain. Stir in meat sauce. Sprinkle with cheese; stir until melted. Yield: 6 servings.

Nutritional Facts

1-2/3 cup: 362 calories, 11g fat (5g saturated fat), 53mg cholesterol, 739mg sodium, 38g carbohydrate (7g sugars, 4g fiber), 28g protein Diabetic Exchanges:2 starch, 3 lean meat, 1 vegetable

Reviews for Beefy Red Pepper Pasta

Sort By :
MY REVIEW
Reviewed Apr. 19, 2012

"I left out the green beans & served some on the side because my kids won't eat them but otherwise followed the recipe & it turned out really good!"

MY REVIEW
Reviewed Oct. 2, 2010

"My family loves this recipe! Definitely a favorite!"

MY REVIEW
Reviewed Feb. 10, 2010

"Have made several times.Hubby loves it. I added a dash of crushed red pepper flakes for a little kick, but not too much. great recipe"

MY REVIEW
Reviewed Jan. 2, 2010

"This was easy to make but did not have much flavor. I would add some more seasonings too this."

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Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.