Combine spices in a small zip bag. Put pasta (elbow mac, rigatoni, shells) inanother zip bag. Place bags and can of tomatoes into a brown paper bag withinstructions.
DIRECTIONS:In a skillet, brown 1 lb. ground beef; drain. Add tomatoes, 1 can of water,and seasonings; bring to a boil. Reduce heat and simmer 5 minutes. Stir inpasta; cover and simmer 15 minutes. Uncover; simmer until macaroni is tender and sauce is thickened.
I add grated cheese after the pasta is done cooking.
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|Serving Size: 1 Serving (189g)|
|Recipe Makes: 4|
|Calories from Fat: 15 (7%)|
|Amt Per Serving||% DV|
|Total Fat 1.7g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 40.9mg||13 %|
|Sodium 303.7mg||10 %|
|Potassium 400.8mg||11 %|
|Total Carbohydrate 41g||12 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 39g|
|Protein 7.8g||11 %|
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Calories per serving: 205
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