 |
Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 6 |
|
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 Ingredients:
1-1/2 pounds ground turkey or beef |
1 medium onion, chopped |
1 garlic clove, minced |
1 can (28 ounces) diced tomatoes, undrained |
1 small green pepper, chopped |
1 small sweet red pepper, chopped |
1 jar (6 ounces) sliced mushrooms, drained |
1 can (6 ounces) 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:
1. 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. Yield: 6 servings.
|
|