16 oz. penne pasta
1 lb. lean ground beef
2 cups white onion, chopped
2 cups green pepper, chopped
3 garlic cloves, chopped
1 (14.5 oz.) can diced tomatoes
1 (15 oz.) can tomato sauce
2 tablespoons Worcestershire sauce
1 1/2 cups cheddar or Monterey Jack cheese, shredded
Salt and Pepper, to taste
Cook pasta according to package directions. Drain. Set aside.
In a large skillet up to medium-high heat, brown ground beef seasoned with salt and pepper. Add onion and green pepper. Saute for 7-8 minutes or until crisp tender. Add garlic, tomatoes, tomato sauce, Worcestershire sauce and additional salt and pepper.
Reduce heat to low. Cook for 20 minutes. Add in the cooked penne pasta. Cover the pan and simmer an additional 20 minutes. Stir in the cheese until melted. Serve immediately.
Sponsor: Utah Beef Council