Rotini With Spicy Meat Sauce |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Pillsbury Ingredients:
2 2/3 cups uncooked rotini pasta (8 oz.) |
1 lb lean ground beef |
3 medium stalk celery, chopped (1 1/2 c.) |
2 medium onions, chopped (1 c.) |
1 small zucchini, sliced slices quartered (1 cup) |
2 (14 1/2 ounce) cans diced tomatoes and green chilies, undrained |
1 (8 ounce) can tomato sauce |
1 (4 1/2 ounce) jar sliced mushrooms, undrained |
1 teaspoon dried basil leaves |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 cup shredded mozzarella cheese (4 oz.) |
Directions:
1. Cook and drain pasta as directed on package.
2. Meanwhile, in a large nonstick skillet or 4-quart Dutch oven, cook beef, celery, and onions over med-high heat 5-7 minutes, stirring occasionally, until meat is thoroughly cooked; drain and return to skilet.
3. Stir in drained pasta and remaining ingredients except cheese.
4. Heat to boiling; decrease heat to low; simmer uncovered 10 minutes, stirring occasionally.
5. Taste and adjust seasonings.
6. Sprinkle with cheese.
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