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Herb Garden Pasta

By: Linda Hindle

"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"

Rate/Review | Read Reviews (2)

Prep Time:
5 Min

Cook Time:
45 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1 1/2 pounds ground beef
1 medium onion, chopped
1 garlic clove, minced
1 (28 ounce) can diced tomatoes, undrained
1 small green pepper, chopped
1 small sweet red pepper, chopped
1 (6 ounce) jar sliced mushrooms, drained
1 (6 ounce) can 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

Directions

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.