Pasta with ground beef, peppers and tomatoes Calories

Short shapes such as penne, rotini or shells work especially well because their ridges and openings catch the beef-and-tomato sauce. Spaghetti is also fine, though the minced beef and pepper pieces tend to cling better to shorter pasta.

Yes, canned tomatoes work well and provide a consistent tomato flavor when fresh tomatoes are out of season. Use chopped or crushed tomatoes, and taste the sauce before adding salt because some canned varieties are already salted.

Cook the ground beef first so it can brown rather than steam in the moisture released by the peppers. Add the peppers after the meat has browned, then add tomatoes so the vegetables soften and the sauce can simmer.

Let the tomato sauce simmer until excess liquid evaporates before adding the pasta. If the finished dish still seems loose, toss it over low heat for a little longer; avoid adding pasta water unless the sauce actually needs loosening.

Yes. You can cook the sauce ahead and refrigerate it separately, then combine it with freshly cooked pasta when serving. This keeps the pasta from absorbing too much sauce and becoming soft while the dish waits.

It keeps for about three to four days in a covered container in the refrigerator when chilled promptly after cooking. Reheat only the portion you plan to eat, until it is steaming hot throughout.

Yes, though the pasta may be softer after thawing. Freeze it in airtight portions once cooled, thaw it in the refrigerator, and reheat thoroughly. For a firmer texture, freeze the meat-and-tomato sauce separately and cook fresh pasta later.

Use plenty of peppers and tomatoes, choose a leaner ground beef, and serve a moderate portion with a green salad. You can also add extra vegetables to the sauce rather than relying on more meat or pasta.

A crisp green salad or steamed vegetables make an easy side for pasta with ground beef, peppers and tomatoes. Their fresh, lighter flavors balance the savory meat sauce without competing with the dish.