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Herb Garden Pasta

"I developed this dish after combining different features from a variety of recipes. Leftovers seem to taste even better the next day.--Linda Hindle, Halifax, Nova Scotia"
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50 m servings
Original recipe yields 6 servings

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  1. In a large saucepan, cook beef, onion and garlic over medium heat until no longer pink; drain. Add the tomatoes, peppers, mushrooms, tomato paste and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add macaroni; cover and simmer 10 minutes longer or until heated through. Sprinkle with Parmesan cheese.

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Not exceptional, but it was good. I added more herbs, but I always do :) Would probably make again.

Good sauce, very herby. Could be used for chili or just regular pasta sauce. I added a few more fresh herbs than dried just because I had them available. Nice and thick. Will make again.