Taste of Home
One-Pan Rotini with Tomato Cream Sauce
TOTAL TIME: Prep: 15 min. Cook: 30 min.
YIELD: 6 servings.
I like to make one-pan recipes and this one was proclaimed a winner by my family. Bonus: It's also easy to clean up. Serve with crusty bread to dip into the sauce. —Angela Lively, Conroe, Texas
Ingredients
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1 pound lean ground beef (90% lean)
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1 medium onion, chopped
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2 garlic cloves, minced
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1 teaspoon Italian seasoning
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1/2 teaspoon pepper
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1/4 teaspoon salt
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2 cups beef stock
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1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
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2 cups uncooked spiral pasta
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1 cup frozen peas
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1 cup heavy whipping cream
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1/2 cup grated Parmesan cheese
Directions
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1.
In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, 5-10 minutes, breaking beef into crumbles; drain. Add garlic and seasonings; cook 1 minute longer. Add the stock and tomatoes; bring to a boil. Add pasta and peas; reduce heat. Simmer, covered, until pasta is tender, 10-12 minutes.
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2.
Gradually stir in cream and cheese; heat through (do not allow to boil).
Nutrition Facts
1 cup: 443 calories, 23g fat (13g saturated fat), 98mg cholesterol, 646mg sodium, 33g carbohydrate (6g sugars, 3g fiber), 25g protein.
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