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Rotini with Spicy Meat Sauce

Rotini with Spicy Meat Sauce
  • Prep 30 min
  • Total 30 min
  • Servings 6
Diced tomatoes with green chiles add heat to ordinary pasta sauce. The delicious dinner goes from stovetop to tabletop in 30 minutes.
Updated February 1, 2010

Ingredients

  • 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) sliced mushrooms, undrained
  • 1 teaspoon dried basil leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded mozzarella cheese (4 oz)

Steps

  • 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.

  • The green chiles in the canned tomatoes add a nice heat level to this sauce.
  • Penne pasta would be a nice substitute for the rotini.

Nutrition Facts

Serving Size: 1 Serving (1 1/2 Cups)
Calories
430
Calories from Fat
120
Total Fat
13g
21%
Saturated Fat
6g
29%
Trans Fat
1/2g
Cholesterol
55mg
19%
Sodium
1190mg
50%
Potassium
890mg
25%
Total Carbohydrate
49g
16%
Dietary Fiber
6g
26%
Sugars
10g
Protein
28g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
15%
15%
Calcium
25%
25%
Iron
20%
20%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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