Beef Rigatoni Arrabbiata
Minutes Prep time: 25
Minutes Total time: 25
Servings: 4
Difficulty: easy
Minutes Prep time: 25
Minutes Total time: 25
Servings: 4
Difficulty: easy
6 ounces dry rigatoni pasta, uncooked
PAM® Olive Oil No-Stick Cooking Spray
1/2 pound ground round beef (85% lean)
1/2 cup bell pepper strips (red, green and/or yellow)
1/4 cup sliced yellow onion
1 can (14.5 oz each) Hunt’s® Diced Tomatoes with Spicy Red Pepper, undrained
1 can (8 oz each) Hunt's® Tomato Sauce
1/3 cup shredded part-skim mozzarella cheese
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 128 mg | 13% |
Carbohydrate | 48 g | 16% |
Cholesterol | 46 mg | 15% |
Total Fat | 10 g | 15% |
Iron | 4 mg | 21% |
Calories | 378 kcal | 19% |
Sodium | 717 mg | 30% |
Protein | 23 g | 46% |
Saturated Fat | 4 g | 19% |
Sugars | 7 g | 1% |
Vitamin C | 42 mg | 70% |
Cook pasta according to package directions, omitting salt.
Meanwhile, spray large skillet with cooking spray; heat over medium-high heat. Add beef; cook 5 minutes or until crumbled and no longer pink, stirring occasionally. Add bell pepper and onion; cook 2 to 3 minutes or until vegetables are tender.
Add undrained tomatoes and tomato sauce; reduce heat and simmer 5 to 7 minutes. Stir in cooked pasta. Sprinkle with cheese.
Beef Rigatoni Arrabbiata