Ingredients
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1 lb lean ground beef
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1 onion, chopped
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1 teaspoon dried basil
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1/2 teaspoon dried thyme
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1 (28 ounce) can crushed tomatoes
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1 cup water
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3 cups rotini pasta
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1/4 teaspoon salt
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1/4 teaspoon granulated sugar
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1 cup mozzarella cheese, shredded
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1 garlic clove, minced
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1 pinch ground black pepper
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1 green bell pepper, chopped
Instructions
- In a large nonstick skillet, cook the beef over high heat, stirring, for 3 to 5 minutes or until no longer pink.
- Pour off all but 1 tablespoons of fat.
- Add the onion, garlic, green pepper, basil and thyme and cook, stirring, for 2 minutes.
- Stir in the tomatoes and water and bring to a boil.
- Add the pasta and reduce the heat to simmer.
- Cover and cook, stirring frequently, for 20 minutes or until the pasta is tender.
- Stir in the salt, pepper and sugar.
- Remove from the heat and sprinkle with the mozzarella.
- Cover and let stand until the cheese has melted.