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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Beef and Pasta Skillet
Makes: 4
servings
Start to Finish
35 mins
Ingredients
- 8 ounces packaged dried campanelle, cellentani, or penne pasta
- 8 ounces lean ground beef or bulk hot or sweet Italian sausage
- 1 medium onion, cut into thin wedges
- 1 26 ounce jar garlic pasta sauce
- 2/3 cup bottled roasted red sweet peppers, cut into bite-size strips
- 1/4 cup pitted Kalamata olives, quartered
- 1 cup shredded Italian-blend cheeses (4 ounces)
Directions
1. In a large saucepan cook pasta according to package directions; drain.
2. In a large skillet cook ground beef and onion until meat is brown and onion is tender; drain off fat. Stir in pasta sauce, roasted red peppers, and olives. Bring to boiling. Stir in pasta to coat. Top with cheese.
Nutrition Facts
(Beef and Pasta Skillet)
- Servings Per Recipe 4,
- cal. (kcal) 512,
- Fat, total (g) 18,
- chol. (mg) 59,
- sat. fat (g) 7,
- carb. (g) 59,
- Monosaturated fat (g) 4,
- Polyunsaturated fat (g) 1,
- Trans fatty acid (g) 1,
- fiber (g) 8,
- sugar (g) 10,
- pro. (g) 28,
- vit. A (IU) 437,
- vit. C (mg) 1,
- Thiamin (mg) 1,
- Riboflavin (mg) 0,
- Niacin (mg) 7,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 145,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 1215,
- Potassium (mg) 962,
- calcium (mg) 222,
- iron (mg) 6,
- Vegetables () 1,
- Starch () 4,
- Lean Meat () 3,
- Fat () 2,
- Percent Daily Values are based on a 2,000 calorie diet
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