Friday, December 14, 2012


2 lbs lean ground beef
1 jar (2 lb 13-oz) pasta/spaghetti sauce
4 cups water
1/4 cup chopped green bell pepper
1 pkg (16-oz) uncooked elbow or rotini pasta
1 cups shredded mozzarella cheese

Brown the ground beef in a skillet, stirring to break up; drain in a colander.

Place the meat into a 6-quart saucepan and stir in the pasta sauce and water.  Add the bell pepper; bring mixture to a boil.  Stir in the pasta and return to a boil.  Reduce the heat and cook, uncovered, stirring occasionally.  Cook for approximately 15 minutes or until the pasta is tender.

Remove from the heat and sprinkle the cheese over all.  Allow to stand a few minutes until the cheese melts.

Yield: 6 to 8 servings

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.