Herb Garden Pasta Recipe
- 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
- 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.
