Beefy Red Pepper Pasta

By Cindy_Wicker

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

Details

Servings 6

Preparation

Step 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.
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.

Nutrition Facts: 1-2/3 cups equals 362 calories, 11 g fat (5 g saturated fat), 53 mg cholesterol, 739 mg sodium, 38 g carbohydrate, 4 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.

9 WW Points Plus