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Herb Garden Pasta

Total Time

Prep: 5 min. Cook:45 min.


6 servings

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


  • 1-1/2 pounds ground beef
  • 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


  1. 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.

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