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  • 4servings
  • 35minutes
  • 378calories

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Nutrition Info . . .

NutrientsProteins
VitaminsB1, B9, B12, D
MineralsIodine, Potassium

Ingredients Jump to Instructions ↓

  1. 1 pound ground beef

  2. 1 small onion , chopped (about 1/4 cup)

  3. 1 teaspoon minced garlic

  4. 1/4 teaspoon dried parsley flakes

  5. 3 1/2 cup Swanson® Beef Broth (Regular, 50% Less Sodium or Certified Organic)

  6. 1 can (141/2 ounces) diced tomatoes

  7. 1/4 teaspoon Italian seasoning , crushed

  8. 1 1/2 cup uncooked mafalda or corkscrew-shaped pasta

  9. 1/4 cup grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Cook the beef, onion, garlic and parsley in a 3-quart saucepan over medium-high heat for 10 minutes, or until it's well browned , stirring often to break up the meat . Pour off any fat.

  2. Stir the broth, tomatoes and Italian seasoning in the saucepan and heat to a boil .

  3. Stir the pasta in the saucepan. Reduce the heat to medium and cook for 10 minutes or until the pasta is tender . Stir in the cheese. Serve with additional cheese, if desired.

  4. Serving Suggestion: Serve with an Iceberg lettuce salad with Italian  vinaigrette . For dessert serve fresh apple slices. 

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