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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 5 |
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When I have a busy day, this is the dish I choose to make for dinner. It comes together so quickly and are always delicious.—Tammy Perrault, Lancaster, Ohio Ingredients:
1 pound ground beef |
1/2 teaspoon salt |
1/8 teaspoon pepper |
2 cups uncooked bow tie pasta |
1 can (14-1/2 ounces) diced tomatoes, drained |
1-1/3 cups beef broth |
1 can (8 ounces) tomato sauce |
1 tablespoon worcestershire sauce |
3 medium yellow summer squash, thinly sliced |
3/4 cup chopped green pepper |
1 cup (4 ounces) shredded parmesan cheese, divided |
Directions:
1. In a large skillet, cook beef over medium heat until no longer pink; drain. Sprinkle with salt and pepper. Stir in the pasta, tomatoes, broth, tomato sauce and Worcestershire sauce. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes.
2. Add squash and green pepper. Cook, uncovered, for 3-4 minutes or until pasta and vegetables are tender, stirring occasionally. Add 1/2 cup cheese; cook 1-2 minutes longer or until cheese is melted. Sprinkle with remaining cheese. Yield: 5 servings.
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