Pasta With Beans And Beef Recipes

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PASTA WITH BEANS AND BEEF



Pasta with Beans and Beef image

Categories     Bean     Beef     Onion     Pasta     Tomato     Ground Beef     Bon Appétit

Yield Serves 6

Number Of Ingredients 9

3 tablespoons olive oil
2 cups chopped onion
1 tablespoon chopped garlic
1 pound ground chuck or lean beef
3/4 teaspoon dried crushed red pepper
6 1/2 to 7 1/2 cups canned beef broth
1 15- to 16-ounce can kidney beans, drained
1 8- ounce can tomato sauce
1 pound small shell pasta or elbow macaroni

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add onions and garlic; sauté 5 minutes. Add meat and red pepper. Sauté until meat is no longer pink, breaking up large pieces, about 5 minutes. Add 6 1/2 cups broth, beans and tomato sauce; bring to a boil. Mix in pasta. Reduce heat to medium, Simmer uncovered until pasta is just tender but still firm to the bite, stirring often and adding remaining broth by 1/4 cupfuls if mixture is too thick, about 12 minutes. Season with salt and pepper.

PASTA WITH TOMATOES AND BEANS



Pasta With Tomatoes and Beans image

This pasta is one reason I always keep a few cans of tomatoes and cannellinis in my pantry. Beans contribute protein to this pasta, which makes a great vegan dish if you serve it without the cheese.

Provided by Martha Rose Shulman

Categories     dinner, weekday, pastas, sauces and gravies, main course

Time 30m

Yield Serves four

Number Of Ingredients 11

2 tablespoons extra virgin olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 14-ounce can chopped tomatoes, with juice
Pinch of sugar
Salt
freshly ground pepper
1 15-ounce can cannellini beans, drained and rinsed
4 sage leaves or basil leaves, cut in slivers optional
3/4 pound pasta, any shape
1/4 cup freshly grated Parmesan (optional)

Steps:

  • Bring a large pot of water to a boil.
  • Meanwhile, heat the olive oil over medium heat in a large skillet or saucepan. Add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, and stir together until fragrant, about 30 seconds. Add the tomatoes with juice and a pinch of sugar. Raise the heat slightly, and cook, stirring, until the tomatoes are bubbling vigorously. Lower the heat to medium-low, and cook gently, stirring and mashing the tomatoes often with the back of your spoon until they have cooked down into a thick, fragrant sauce, 15 to 20 minutes. Stir in the beans and the herbs, and season to taste with salt and pepper. Keep warm.
  • When the pasta water comes to a boil, salt generously and add the pasta. Cook al dente, following the recommendations on the package but checking about a minute before the indicated time. When the pasta is just about done, check to see if the tomato sauce seems dry. If so, add up to 1/4 cup of the pasta water to the pan and stir. Drain the pasta, toss with the sauce and serve, passing the cheese for sprinkling.

Nutrition Facts : @context http, Calories 524, UnsaturatedFat 7 grams, Carbohydrate 92 grams, Fat 9 grams, Fiber 10 grams, Protein 20 grams, SaturatedFat 1 gram, Sodium 738 milligrams, Sugar 6 grams

GREEN BEAN AND BEEF PASTA SUPPER



Green Bean and Beef Pasta Supper image

It's a success story with a very happy ending when ground beef, green beans and pasta meet up in your skillet, all simmered in a warm, perfectly seasoned sauce.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 5

Number Of Ingredients 7

1 lb lean (at least 80%) ground beef
2 cups hot water
1 cup milk
1 box Hamburger Helper™ beef pasta
1 tablespoon dried minced onion
1 1/2 cups frozen cut green beans
1 can (4.5 oz) sliced mushrooms, drained

Steps:

  • In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain.
  • Stir in hot water, milk, sauce mix and uncooked pasta (from Hamburger Helper box), onion, frozen green beans and mushrooms. Heat to boiling, stirring occasionally.
  • Reduce heat; cover and simmer 10 minutes, stirring occasionally. Remove from heat; uncover and let stand 5 minutes (sauce will thicken as it stands). Stir before serving.

Nutrition Facts : Calories 300, Carbohydrate 28 g, Cholesterol 60 mg, Fiber 2 g, Protein 21 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 5 g, TransFat 1/2 g

CHILI BEEF PASTA



Chili Beef Pasta image

Right after I got married, an aunt gave me her recipe for skillet spaghetti and told me it was ideal for a quick weeknight meal. Over the years I've tinkered with the ingredients and played with the seasonings to make it a healthier dish that my family truly loves. -Kristen Killian, Depew, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

1 pound lean ground beef (90% lean)
2 tablespoons dried minced onion
2 teaspoons dried oregano
2 teaspoons chili powder
1/2 teaspoon garlic powder
1/8 teaspoon salt
3 cups tomato juice
2 cups water
1 can (6 ounces) tomato paste
1 teaspoon sugar
8 ounces uncooked whole wheat small pasta shell- or spiral-shaped pasta
Chopped tomato and sliced jalapeno pepper, optional

Steps:

  • In a Dutch oven, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in seasonings., Add tomato juice, water, tomato paste and sugar to pan; bring to a boil. Stir in pasta. Reduce heat; simmer, covered, 20-22 minutes or until pasta is tender, stirring occasionally. If desired, top with chopped tomato and jalapeno slices.

Nutrition Facts : Calories 319 calories, Fat 7g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 442mg sodium, Carbohydrate 41g carbohydrate (9g sugars, Fiber 6g fiber), Protein 24g protein. Diabetic Exchanges

GREEK PASTA WITH TOMATOES AND WHITE BEANS



Greek Pasta with Tomatoes and White Beans image

An easy, quick, and tasty recipe. The flavors are wonderfully different as they are combined and meld together.

Provided by Joelene Craver

Categories     World Cuisine Recipes     European     Greek

Time 25m

Yield 4

Number Of Ingredients 5

2 (14.5 ounce) cans Italian-style diced tomatoes
1 (19 ounce) can cannellini beans, drained and rinsed
10 ounces fresh spinach, washed and chopped
8 ounces penne pasta
½ cup crumbled feta cheese

Steps:

  • Cook the pasta in a large pot of boiling salted water until al dente.
  • Meanwhile, combine tomatoes and beans in a large non-stick skillet. Bring to a boil over medium high heat. Reduce heat, and simmer 10 minutes.
  • Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly.
  • Serve sauce over pasta, and sprinkle with feta.

Nutrition Facts : Calories 459.8 calories, Carbohydrate 79 g, Cholesterol 16.7 mg, Fat 5.9 g, Fiber 11.5 g, Protein 23.4 g, SaturatedFat 3.2 g, Sodium 592.8 mg, Sugar 8.3 g

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