Ingredients
1 cup uncooked cellentani (spiral pasta) or elbow macaroni1/2 pound lean ground beef (90% lean)1 small onion, chopped1 celery rib, chopped1 small green pepper, chopped1 garlic clove, minced1 can (10-3/4 ounces) reduced-sodium condensed tomato soup, undiluted1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes1 teaspoon dried oregano1/4 teaspoon salt1/4 teaspoon pepper1/2 cup shredded reduced-fat cheddar cheese
Preparation
Cook pasta according to package directions. Meanwhile, in a large skillet, cook the beef, onion, celery and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
Drain pasta; add to beef mixture. Stir in the soup, parsley, oregano, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through. Sprinkle with cheese.
