Creamy, Meaty Rotini
- 4 cups Uncooked Rotini Pasta
- 1 pound Ground Beef Or Venison
- 1 cup Chopped Fresh Mushrooms
- 1/2 cups Diced Green Pepper
- 1 can (10.75 Oz. Can) Condensed Tomato Soup
- 1 can (14.5 Oz. Can) Diced Tomatoes
- 1 teaspoon Dried Oregano
- 1/2 cups Sour Cream
- Salt To Taste
- 13 cups Shredded Cheese
- Cook pasta according to package directions.
- Meanwhile, in a large skillet, saute beef, mushrooms, and green pepper over medium high heat until browned.
- Drain.
- Stir the soup, tomatoes, and oregano into the meat mixture.
- Bring meat mixture to a boil; reduce heat and simmer for about 5 minutes.
- Stir in sour cream.
- Add salt to taste.
- Heat through.
- Drain pasta and top with meat sauce.
- Sprinkle with cheese and serve.
rotini pasta, ground beef, fresh mushrooms, green pepper, tomatoes, oregano, sour cream, salt, shredded cheese
Taken from tastykitchen.com/recipes/main-courses/creamy-meaty-rotini/ (may not work)