Rotini with Spicy Meat Sauce

 

2 2/3

cups uncooked rotini pasta (8 oz)

1

lb lean (at least 80%) ground beef

3

medium stalks celery, chopped (1 1/2 cups)

2

medium onions, chopped (1 cup)

1

small zucchini, sliced, slices quartered (1 cup)

2

cans (14.5 oz each) diced tomatoes with green chiles, undrained

1

can (8 oz) tomato sauce

1

jar (4.5 oz) Green Giant® sliced mushrooms, undrained

1

teaspoon dried basil leaves

1/2

teaspoon salt

1/4

teaspoon pepper

1

cup shredded mozzarella cheese (4 oz)

• 1 Cook and drain pasta as directed on package.
• 2 Meanwhile, in 12-inch nonstick skillet or 4-quart Dutch oven, cook beef, celery and onions over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Return to skillet.
• 3 Stir in drained pasta and remaining ingredients except cheese. Heat to boiling. Reduce heat to low; simmer uncovered 10 minutes, stirring occasionally. Sprinkle with cheese.