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Prep 30min
Total30min
Ingredients9
Servings6
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Ingredients
2 2/3
cups uncooked rotini pasta (8 oz)
1
lb lean (at least 80%) ground beef
1 1/2
cups chopped celery (about 3 stalks)
1
cup chopped onions (2 medium)
2
cans (14.5 oz each) diced tomatoes, undrained
1
can (10 3/4 oz) condensed tomato soup
1
teaspoon dried basil leaves
1/2
teaspoon salt
1/4
teaspoon pepper
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Steps
1
Cook and drain pasta as directed on package.
2
Meanwhile, in 12-inch nonstick skillet or Dutch oven, cook beef, celery and onions over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain.
3
Stir in cooked pasta and remaining ingredients. Heat to boiling. Reduce heat to low; simmer uncovered 10 minutes, stirring occasionally.
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For extra-quick prep, use 1 cup frozen chopped onions. Look for 12-oz bags near the frozen potatoes and other vegetables.
For a different look, swap the rotini pasta for mafalda, radiatore or penne.
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