Stove Top Pasta - Quick and Easy
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 6 cups pasta, uncooked (Rotelle or Campanelle)
- 1 lb ground beef or 1 lb sausage
- 2 garlic cloves, finely chopped
- 1 teaspoon crushed dried oregano leaves
- 1⁄2 teaspoon crushed dried basil leaves
- 1⁄2 teaspoon salt
- 1 (28 ounce) can diced tomatoes
- 1⁄2 cup parmesan cheese
directions
- Cook pasta in boiling water for 10-12 minutes, till tender; drain.
- Brown the meat with the garlic; drain it.
- Stir in the oregano and basil leaves and cook 1 more minute.
- Add the tomatoes and heat to boiling.
- Reduce heat and simmer, uncovered, for 15 minutes, stirring occasionally.
- Stir in the pasta and heat through.
- Serve with grated parmesan cheese.
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Reviews
-
Okay, I changed a couple things, but we all really liked this! I used campanelle, and in place of the ground beef, I used ground chicken, and in addition to cooking it with the garlic, I also added a little chopped onion and a little olive oil. I used a can of crushed tomato in place of the diced (for the kid's pickiness reason) and about a tablespoon of tomato paste.Poured the whole works in a baking dish, topped with Parmesan and shredded mozzarella, and baked it for about 20 minutes. My husband then asked "What do we call this when we want you to make it again?" (that's his way of saying he loved it) Thanks!
Tweaks
-
Okay, I changed a couple things, but we all really liked this! I used campanelle, and in place of the ground beef, I used ground chicken, and in addition to cooking it with the garlic, I also added a little chopped onion and a little olive oil. I used a can of crushed tomato in place of the diced (for the kid's pickiness reason) and about a tablespoon of tomato paste.Poured the whole works in a baking dish, topped with Parmesan and shredded mozzarella, and baked it for about 20 minutes. My husband then asked "What do we call this when we want you to make it again?" (that's his way of saying he loved it) Thanks!
RECIPE SUBMITTED BY
Trisha W
Fernandina Beach, FL
<p>I was born and raised in Tulsa, Oklahoma. Have lived from Arkansas to Memphis to Maine to Minnesota to Texas to CA and now Illinois since I have been married. I have 4 children (3 grown daughters and 1 grown son) and 11 grandsons. The oldest turned 12 in Aug.'14 and the youngest was born Oct. 5, 2014. I taught elementary school (both public and private) for 16 years, then worked for 6 years as a principal for a private Christian school. I am now a Dyslexia Testing Specialist and Tutor in private practice and I love my work. The cookbook I have used most during my 37 years of marriage is the Better Homes and Garden New Cook Book (red and white checkered.) I still get it out frequently and several of its recipes have become regulars in my house.</p>