Difficulty: Easy - for beginners
1 pound ground chuck, browned and drained
1 TBSP Olive Oil
1 cup frozen chopped vegetable blend for seasoning (onion, celery, bell pepper) or Gumbo vegetable blend (okra, onion, corn, celery, peas)
1 can (24 oz each) Hunt's® Garlic & Herb Pasta Sauce
2 cups water
1 can (16 oz each) dark red or white kidney beans, drained, rinsed
1/2 cup dry large elbow macaroni, uncooked
3 tablespoons grated Parmesan cheese
6 tablespoons shredded mozzarella cheese
1. Place Olive Oil in medium saucepan, on medium heat add frozen vegetables to pan; cook and stir 2 minutes or until tender.
2. Add ground chuck, pasta sauce, water, kidney beans and dry macaroni. Bring to a boil; reduce heat and simmer 10 minutes or until macaroni is tender.
3. Top each serving with cheeses, 1/2 tbsp Parmesan and 1 tbsp mozzarella.
4. Serve with a salad and garlic bread or my family's favorite corn bread.
NOTE: Recipe doubles easily and is great the next day so can be made ahead of time. When I double recipe I add an extra can of beans as my family loves the beans.