A classic dish gets a quick makeover. Some flavor combinations never go out of style!
Recipe information
Yield
serves 4, 1 1/2 cups per serving
Ingredients
Preparation
Step 1
In a Dutch oven, cook the beef over medium-high heat for 8 to 10 minutes, or until no longer pink, stirring occasionally to turn and crumble the beef. Drain and discard any liquid.
Step 2
Stir in the water, tomatoes with liquid, tomato sauce, garlic, oregano, sugar, salt, and pepper. Increase the heat to high and bring to a boil, covered, 1 to 2 minutes.
Step 3
Stir in the pasta. Reduce the heat and simmer for 10 to 12 minutes, or until tender. Ladle the mixture into soup bowls. Sprinkle with the cheese.
Cook’s Tip
Step 4
Instead of oregano, substitute 1 teaspoon of your favorite spice or dried herb. Here are some suggestions: chili powder, rosemary, ground cumin, thyme, basil, or fennel seeds.
nutrition information
Step 5
(Per Serving)
Step 6
Calories: 263
Step 7
Total Fat: 5.0g
Step 8
Saturated: 1.5g
Step 9
Trans: 0.5g
Step 10
Polyunsaturated: 1.0g
Step 11
Monounsaturated: 1.5g
Step 12
Cholesterol: 49mg
Step 13
Sodium: 385mg
Step 14
Carbohydrates: 27g
Step 15
Fiber: 4g
Step 16
Sugars: 8g
Step 17
Protein: 28g
Step 18
Dietary Exchanges
Step 19
1 Starch
Step 20
2 Vegetable
Step 21
3 Lean Meat
