Savor the rich flavors of this classic dish with beef, bell peppers, garlic simmered in a rich tomato sauce made with our Campbell's® No Salt Added Condensed Tomato soup with a blend of warm spices.
- Total time: 30 minutes
- Servings:
12
| Ingredient | Weight | Measure |
|---|
| canola oil | | 2 tbsp. |
| onion , diced | 9.0 oz. | 2 cup |
| garlic , chopped | 1.0 oz. | 2 tbsp. |
| paprika | | 2 tbsp. |
| 85% lean ground beef , yield from 1 lb raw | | 2 |
| green and red bell pepper , diced | 20.0 oz. | 4 cup |
| Italian seasoning , crushed | | 2 tbsp. |
| black pepper , ground | | 1 tbsp. |
| Campbell’s® Condensed No Salt Added Tomato Soup , 50 ounce | | 1 can |
| cooked elbow macaroni | 36.0 oz. | 12 cup |
1. In a large sauce pot, heat oil over medium heat. Add onions. Cook for 4-5 minutes.
2. Add garlic, paprika and ground beef. Cook for 5 minutes. Ensure to break up the meat as the beef cooks.
3. Add peppers, Italian seasoning, and black pepper. Cook for 5 minutes on low heat.
4. Add Campbell’s® Condensed No Salt Added Tomato Soup. Simmer for 10 minutes on low heat.
5. Add macaroni. Simmer for additional 5 minutes.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
6. To Serve: Using a #4 scoop, portion 1 cup pasta in the center of a serving plate. Using a #4 scoop, top with 1 cup beef mixture. Serve immediately.
Savor the rich flavors of this classic dish with beef, bell peppers, garlic simmered in a rich tomato sauce made with our Campbell's® No Salt Added Condensed Tomato soup with a blend of warm spices.
- Total time: 30 minutes
- Servings: 12
| Ingredient | Weight | Measure |
|---|
| canola oil | | 2 tbsp. |
| onion , diced | 9.0 oz. | 2 cup |
| garlic , chopped | 1.0 oz. | 2 tbsp. |
| paprika | | 2 tbsp. |
| 85% lean ground beef , yield from 1 lb raw | | 2 |
| green and red bell pepper , diced | 20.0 oz. | 4 cup |
| Italian seasoning , crushed | | 2 tbsp. |
| black pepper , ground | | 1 tbsp. |
| Campbell’s® Condensed No Salt Added Tomato Soup , 50 ounce | | 1 can |
| cooked elbow macaroni | 36.0 oz. | 12 cup |
1. In a large sauce pot, heat oil over medium heat. Add onions. Cook for 4-5 minutes.
2. Add garlic, paprika and ground beef. Cook for 5 minutes. Ensure to break up the meat as the beef cooks.
3. Add peppers, Italian seasoning, and black pepper. Cook for 5 minutes on low heat.
4. Add Campbell’s® Condensed No Salt Added Tomato Soup. Simmer for 10 minutes on low heat.
5. Add macaroni. Simmer for additional 5 minutes.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
6. To Serve: Using a #4 scoop, portion 1 cup pasta in the center of a serving plate. Using a #4 scoop, top with 1 cup beef mixture. Serve immediately.
