A veggie and pasta combo makes a hearty entree that comes together easily. Wine lends an extra touch of flavor to the sauce and makes this main dish a winner. —Mike Tchou, Pepper Pike, Ohio
- 1-1/2 cups uncooked medium pasta shells
- 1 pound lean ground beef (90% lean)
- 1 small onion, chopped
- 1 garlic clove, minced
- 1 jar (24 ounces) marinara sauce
- 1 small yellow summer squash, quartered and sliced
- 1 small zucchini, quartered and sliced
- 1/4 cup dry red wine or reduced-sodium beef broth
- 1/2 teaspoon salt
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon pepper
- Cook pasta according to package directions.
- Meanwhile, in a Dutch oven, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the marinara sauce, squash, zucchini, wine and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened. Drain pasta; stir into beef mixture and heat through. Yield: 4 servings.
Originally published as Italian Beef and Shells in Simple & Delicious October/November 2010, p30
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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