Ingredients
2 2/3
cups uncooked rotini pasta (8 oz)
1
lb lean (at least 80%) ground beef
1 1/2
cups chopped celery (about 3 stalks)
1
cup chopped onions (2 medium)
2
cans (14.5 oz each) diced tomatoes, undrained
1
can (10 3/4 oz) condensed tomato soup
1
teaspoon dried basil leaves
1/2
teaspoon salt
1/4
teaspoon pepper
Preparation
Cook and drain pasta as directed on package.
Meanwhile, in 12-inch nonstick skillet or Dutch oven, cook beef, celery and onions over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain.
Stir in cooked pasta and remaining ingredients. Heat to boiling. Reduce heat to low; simmer uncovered 10 minutes, stirring occasionally.
