SUBMITTED BY: Rosetta Sperring
1 lb. spaghetti tube pasta
1 lb. ground beef
1 red pepper, seeded and diced
1 cup frozen peas-and-carrots blend
1 jar (24-ounce) vodka pasta sauce
2 Tablespoons chopped fresh basil
2 teaspoons chopped garlic
3 cups shredded-reduced fat Italian cheese blend
1. Heat oven to 375 F. Cook pasta according to pachage directions. Drain; reserve 1- 1/2 cups liquid.
2. In skillet over medium-high heat, cook beef and peppers 8 minutes, or until beef is browned. Stir in next 4 ingredients and reserved pasta liquid.
3. Layer 1/3 pasta, 1/3 meat mixture and 1 cup cheese in greased 9′ spring-form pan; repeat layering twice. Wrap outside of pan with foil. Cover amd bake 35 minutes. Let sit for 20 minutes.
If you enjoyed this article, please consider sharing it!
