- 1 lb ground beef
- 1 TBLS oil
- 1 small can peas, drained
- 1 small can Contadina tomato paste
- 1 15 ½ oz. can Hunt’s tomato sauce
- 2 ½ tsp onion powder
- 1 ½ tsp garlic powder
- ½ box shell pasta (about 8 oz.), cooked
Cook elbows in boiling salted water until tender.
Rinse briefly in cold water, and drain. Set aside. Meanwhile, Brown ground beef in oil.
Drain off excess fat. Stir in elbows and remaining ingredients.
Simmer over medium-low heat for 20 minutes, stirring occasionally to keep from burning.
Serves 4 to 6.