Beefy Red Pepper Pasta

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(from Larissa84’s recipe box)

I added a dash of crushed red pepper flakes for a little kick, but not too much.

I would add some more seasonings to this.

Source: Taste of Home

Prep time: 20 minutes
Cook time: 25 minutes
Serves 6 people

Categories: Beef, Fall, Main Dish, Pasta, Vegetable, Winter

Ingredients

  • 1 jar (12 ounces) roasted sweet red peppers, drained
  • 1 pound lean ground beef (90% lean)
  • 1 small onion, chopped
  • 1 can (14-1/2 ounces) Hunt’s® Original Diced Tomatoes, undrained
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 3/4 teaspoon salt
  • 8 ounces uncooked ziti or small tube pasta
  • 1-1/2 cups cut fresh green beans
  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese

Directions

  1. Place peppers in a food processor; cover and process until smooth. In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in the pepper puree, tomatoes, garlic, oregano, basil and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.

  2. Meanwhile, in a Dutch oven, cook pasta according to package directions, adding green beans during the last 5 minutes of cooking. Cook until pasta and green beans are tender; drain. Stir in meat sauce. Sprinkle with cheese; stir until melted. Yield: 6 servings.

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