Quick Beef And Pasta Casserole

• 1 lb. extra lean ground beef
• 1 lb. pasta (elbows or shells)
• 2 (16 oz.) cans whole tomatoes
• 2 medium onions, coarsely chopped
• 2 Tbsp. olive oil
• 2 Tbsp. margarine
• 1 Tbsp. fresh chopped basil
• 1 Tbsp. fresh chopped thyme
• 2 Tbsp. fresh chopped parsley
• 1 tsp. salt
• 1 tsp. ground peppercorns

1. Cook pasta according to package directions.
2. Do not overcook. Rinse and drain.
3. Heat 1 tablespoon oil and 1 tablespoon margarine in large nonstick frying pan on medium-high heat.
4. Saute onions until translucent, then remove.
5. Add remaining oil and margarine to pan.
6. Crumble ground beef into pan and brown evenly.
7. Drain tomatoes, reserving juice from one can.
8. Coarsely chop tomatoes. Add onions, tomatoes, basil, thyme, parsley and reserved tomato liquid to pan.
9. Mix well and bring to a simmer; add pasta, salt and pepper to taste.
10. Serve immediately.

extra lean ground beef, pasta, tomatoes, onions, olive oil, margarine, basil, thyme, parsley, salt, ground peppercorns

Taken from www.cookbooks.com/Recipe-Details.aspx?id=257553 (may not work)