1 tbsp olive oil
1 lb ground beef for meatballs
1/2 cup (flavored) breadcrumbs
1/2 small onion, finely chopped
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
2 cans (15 oz each) cannellini beans, drained and rinsed
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp hot pepper flakes
1 lb medium shell pasta
1 cup grated cheese optional
Steps
1. Heat oil in medium nonstick skillet over medium-high heat. Form the meat into mini/medium meatballs and roll them in the garlic and herb breadcrumbs to coat. Add to skillet and cook until golden brown. Take out of skillet and drain on paper towels.
2. Add onion to skillet with all the tasty tid bits from the meat and cook until just translucent. Add garlic and cook another miniature or so. Stir in the tomatoes, beans, oregano, basil, and hot pepper flakes. Bring to a boil. Reduce heat to medium-low and simmer covered for about 10 minutes, stirring often.
3. Meanwhile coo the pasta shells according to the package instructions. Drain and reserve about 1 cup of the cooking water. Place drained pasta back in pot and add the tomato, bean mixture. If it is too thick add little by little the cooking water until it thins out to your liking. At this time also add about 1 cup of mozzarella cheese shredded and stir to melt.
4. Serve with a nice salad and garlic bread, and a little extra sprinkle of parmesan cheese.
We (Stephanie and I) made this yummy dish while I visited in GA. I had gotten it from the April issue of the Family Circle magazine. We made some of our own adjustments, and they turned out great! I will defiantly be making this again, even if the boyfriend isn't a friend to pasta.
