Brown beef, onion, garllic and parsley in sauce pan. Drain of any fat. Stir in broth, soup, tomatoes, italian seasoning, and bring to boil. Stir pasta into pan and reduce heat to a low boil for 10 min. or until pasta is tender. Stir in cheese and serve with more parmesan or mozzerella sprinkled on top.
Although the original recipe did not call for the tomato soup, it makes it thicker. I suggest using some or all low sodium canned ingedients, or it can get a little salty. You can also brown the beef and combine all ingredients except pasta in a crockpot. At dinnertime just transfer to sauce pan, boil, and add pasta. Makes for an extra quick meal after work!
Adapted from campbellskitchen.com
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|Serving Size: 1 Serving (420g)|
|Recipe Makes: 6|
|Calories from Fat: 123 (28%)|
|Amt Per Serving||% DV|
|Total Fat 13.7g||18 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 106.2mg||33 %|
|Sodium 859.2mg||30 %|
|Potassium 604.4mg||16 %|
|Total Carbohydrate 52.8g||16 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 51.5g|
|Protein 25.9g||37 %|
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Calories per serving: 444
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