Beef a Roni
Yield
4 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
ground beef, lean
|
|
| 3 | quarts |
spaghetti sauce
|
*
|
| 8 | ounces |
tomato sauce
|
|
| ½ | pound |
mushrooms
|
|
| 17 | ounces |
corn
whole kernel |
|
| 1 | pound |
pasta shells
|
|
| ¼ | cup |
onions
chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
ground beef, lean
|
|
| 3 | quarts |
spaghetti sauce
|
*
|
| 231.2 | ml/g |
tomato sauce
|
|
| 226.8 | g |
mushrooms
|
|
| 491.3 | ml/g |
corn
whole kernel |
|
| 453.6 | g |
pasta shells
|
|
| 59 | ml |
onions
chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Brown ground beef in a large frying pan.
Add spaghetti sauce, tomato sauce, corn, sliced mushrooms and chopped onion.
Simmer until the mushrooms are cooked.
Add seasonings and continue to simmer.
In a large pot cook the shells and drain.
Mix sauce with shells and serve.
