| | Directions | 1. Cook beef, onion and bell pepper in large skillet on medium-high heat 4 to 5 minutes or until beef is browned. Add oregano, rosemary and thyme; cook and stir until well mixed.
2. Stir in tomatoes, beef broth and tomato paste. Bring to boil. Stir in pasta. Reduce heat to medium; cover and cook 10 minutes or until pasta is tender. Sprinkle with mozzarella cheese; cover. Let stand 5 minutes or until cheese is melted. |
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Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 6
|  | | Ingredients | | - | | 1 pound lean ground beef |
| - | | 1/2 cup chopped onion |
| - | | 1/2 cup chopped green bell pepper |
| - | | 1 teaspoon McCormick® Oregano Leaves |
| - | | 1 teaspoon McCormick® Rosemary Leaves |
| - | | 1 teaspoon McCormick® Thyme Leaves |
| - | | 1 can (14 1/2 ounces) diced tomatoes, undrained |
| - | | 1 can (14 ounces) reduced sodium beef broth |
| - | | 2 tablespoons tomato paste |
| - | | 2 cups uncooked rotini pasta |
| - | | 1 cup shredded part-skim mozzarella cheese |
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| | Nutrition (per serving) | Calories: 342 Calories
Fat: 10 Grams
Protein: 27 Grams
Cholesterol: 62 Milligrams
Carbohydrates: 36 Grams
Sodium: 450 Milligrams
Fiber: 3 Grams
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