Red Pepper and Beef Pasta

12 ounce roasted sweet red peppers, drained

1 pound lean ground beef

1 small onion, chopped

14-1/2 ounces diced tomatoes, undrained

2 garlic cloves, minced

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon salt

8 ounces uncooked ziti or small tube pasta

1-1/2 cups cut fresh green beans (or 1 can)

1-1/2 cups shredded part-skim mozzarella cheese


1.  Place peppers in a food processor; cover and process until smooth.

2.  In a large skillet, cook beef and onion until meat is no longer pink; drain.

3.  Stir in the pepper puree, tomatoes, garlic, oregano, basil and salt.  Bring to a boil.  Reduce heat; simmer uncovered, for 15 minutes.

4.  Meanwhile, cook pasta according to package directions, adding green beans during the last 5 minutes of cooking.  Cook until pasta and green beans are tender; drain.  Return to the pan; stir in meat sauce.  Sprinkle with cheese; stir until melted.


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