Broccoli and Beef Pasta the Editors of Publications International, Ltd.
Broccoli and Beef Pasta
Makes 4 servings
|2||cups broccoli florets or 1 package (10 ounces) frozen broccoli, thawed|
|1||onion, thinly sliced|
|1/2||teaspoon dried basil|
|1/2||teaspoon dried oregano|
|1/2||teaspoon dried thyme|
|1||can (14-1/2 ounces) Italian-style diced tomatoes, undrained|
|3/4||cup beef broth|
|1||pound lean ground beef|
|2||cloves garlic, minced|
|2||cups cooked rotini pasta|
|3/4||cup (3 ounces) shredded Cheddar cheese or grated Parmesan cheese|
|2||tablespoons tomato paste|
- Layer broccoli, onion, basil, oregano, thyme, tomatoes with juice and broth in slow cooker. Cover; cook on LOW 2-1/2 hours.
- Cook and stir beef and garlic in large nonstick skillet over medium-high heat until brown, stirring to break up meat. Drain fat. Add beef mixture to slow cooker. Cover; cook 2 hours.
- Stir in pasta, cheese and tomato paste. Cover; cook 30 minutes or until cheese melts and mixture is heated through. Sprinkle with additional shredded cheese, if desired.
Serve with garlic bread.
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