Italian Pasta Supper Recipe

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When my husband and I lived on a farm, this wonderful stovetop dish satisfies hearty appetites after a long day of work in the fields. It's simple to prepare.—Emily Smith, Orangeville, Ontario
TOTAL TIME: Prep: 10 min. Cook: 55 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Cook: 55 min.
MAKES: 4 servings


  • 1/2 pound ground beef
  • 1 medium onion, chopped
  • 1/4 cup minced fresh parsley
  • 1 garlic clove, minced
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 1 can (6 ounces) tomato paste
  • 3/4 cup water
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon each dried marjoram, oregano and thyme
  • 1-1/2 cups elbow macaroni, cooked and drained

Nutritional Facts

1 each: 270 calories, 6g fat (2g saturated fat), 28mg cholesterol, 500mg sodium, 40g carbohydrate (14g sugars, 6g fiber), 17g protein.


  1. In a skillet, cook beef, onion, parsley and garlic over medium heat until meat is no longer pink; drain. Add the tomatoes, tomato paste, water, sugar and seasonings; mix well. Cover and simmer for 30 minutes. Add macaroni; mix well. Simmer, uncovered, 5 minutes longer or until heated through. Yield: 4 servings.
In summer, give Italian Pasta Supper a fresher flavor by using 1-1/2 teaspoons minced fresh basil and 3/4 teaspoon each minced fresh marjoram, oregano and thyme.
Originally published as Italian Pasta Supper in Taste of Home Ground Beef Cookbook 1999, p251

Medium-Bodied Red Wine

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

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