My neighbor was craving this the other day so I whipped up a batch and we had one of our many impromptu dinners together. This was one of my mom’s signature dishes (it’s American Chop Suey to us!)when I was little and I always loved it. In comes, the modern version so dinner is ready when you arrive home from work and have a busy evening ahead of you! The loved crockpot version! This recipe is from Spend With Pennies. She always has thrift ideas so check her out!
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INGREDIENTS
- 2 lbs ground beef
- 1 1/2 medium onions diced
- 3 cloves garlic
- 1 green pepper diced
- 6 oz tomato paste
- 1/2 cup water
- 24 oz pasta sauce jarred or canned
- 28 oz diced tomatoes canned, do not drain
- 2 tablespoons Worcestershire sauce
- 8 oz mushrooms canned, do not drain
- 1 tablespoon Italian seasoning
- 1/2 teaspoon seasoning salt, or to taste
- 3 cups pasta shells uncooked
INSTRUCTIONS
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Brown ground beef, onions and garlic until no pink remains. Drain any fat.
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Add ground beef mixture to CrockPot. Add all remaining ingredients except the uncooked shells.
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Cook on High for 2 hours or low for 4-5 hours.
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Prepare shells al dente according to package directions. Drain well and stir into meat sauce. Cover and cook an additional 10 minutes to heat through.
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