Ingredients
3/4 pound lean ground beef (90% lean)2 cups sliced fresh mushrooms1 medium onion, chopped3 garlic cloves, minced3/4 teaspoon Italian seasoning2 cups tomato basil pasta sauce1/4 teaspoon salt2-1/2 cups water3 cups uncooked whole wheat rotini (about 8 ounces)1/4 cup grated Parmesan cheese
Preparation
In a 6-qt. stockpot, cook the first 5 ingredients over medium-high heat until beef is no longer pink, 6-8 minutes; crumble beef ; drain.
Add pasta sauce, salt and water; bring to a boil. Stir in rotini; return to a boil. Reduce heat; simmer, covered, 8-10 minutes or until pasta is al dente, stirring occasionally. Serve with cheese.
