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Ingredients

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Directions

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  • Heat oil in a large nonstick lidded skillet over medium-high heat. Season beef with 1/4 teaspoon of the salt. Add to skillet and cook for 2 minutes. Turn and cook for an additional 2 minutes. Remove beef from skillet to a plate with a slotted spoon. Keep warm.

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  • Add onion and celery to skillet and cook, stirring occasionally, for 5 minutes. Add garlic and cook for 1 minute. Stir in tomatoes, beans, oregano, basil, red pepper flakes and remaining 1/2 teaspoon salt. Bring to a boil. Reduce heat to medium-low and simmer, covered, for 12 minutes. Stir occasionally.

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  • Meanwhile, cook pasta following package directions, about 8 minutes. Drain, reserving 1 cup of the cooking water. Place drained pasta back into pot. Add the bean mixture, cooked beef with accumulated juices and the reserved cooking water to the pasta.

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  • Serve with grated cheese, if desired.

Nutrition Facts

483 calories; 13 g total fat; 5 g saturated fat; 37 mg cholesterol; 545 mg sodium. 65 g carbohydrates; 8 g fiber; 25 g protein;

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