Ingredients50 m servings 589 cals
- Cook the beef, onion and carrots in a 12-inch skillet over medium-high heat until the beef is well-browned, stirring often to separate meat. Pour off any fat. Stir the sauce and water in the skillet and heat to a boil. Reduce the heat to low. Cook for 15 minutes or until the vegetables are tender, stirring occasionally. Stir in additional water, if needed, until desired consistency.
- Place the basil and penne into a large bowl. Add the beef mixture and toss to coat. Sprinkle with the cheese.
Per Serving: 589 calories; 18.1 g fat; 73.7 g carbohydrates; 34 g protein; 81 mg cholesterol; 732 mg sodium. Full nutrition
ReviewsRead all reviews 4
For a "doctoring" of store-bought sauce, this is as good as they come. Actually used a jar of Basil & Garlic Sauce by Barilla, but I'm sure it had the same general effect. Instead of fresh bas...
Because I didn't have any Prego Veggie Smart sauce, I used what I had - Bertolli Portobello Mushroom with Merlot. It tasted amazing!!! My husband usually doesn't voice an opinion, he just eats....