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Cook beef, onion and bell pepper in large skillet on medium-high heat 4 to 5 minutes or until beef is browned. Add oregano, rosemary and thyme; cook and stir until well mixed.
Stir in tomatoes, beef broth and tomato paste. Bring to boil. Stir in pasta. Reduce heat to medium; cover and cook 10 minutes or until pasta is tender. Sprinkle with mozzarella cheese; cover. Let stand 5 minutes or until cheese is melted.
Pretty tasty, but a little too heavy on the oregano. I think maybe 1/2 or 3/4 tsp next time.
Mandi | September 26, 2013 |
Tried this last night for dinner for the first time and loved it. The flavor of the herbs blended together well and didn't overwhelm the other flavor notes of the dish, actually they were pretty subtle. The only thing I did different was I used a canned diced tomato that was seasoned with G=garlic and olive oil just to compliment the flavors of the herbs and it worked very well. I will definitely be making this again as the whole family loved it, good job McCormick's.
John Hoogenboom | March 05, 2016 |
Simple and quick, perfect for a Monday night dinner.
Irene | June 10, 2014 |