I liked the idea that everything was in one pot including the pasta. It took about 30 minutes or so to put together.Here's my lazy way of fixing salad...some spring mix greens in a bowl, a little bit of cheese and some Red Wine Vinaigrette poured on it.
1 lb extra-lean ground beef
1 onion, chopped (I used half of one)
3 cups rotini pasta, uncooked. (I used a 16 oz bag. If I do this again, I'll use maybe 3/4 of the bag)
3 1/2 cups of water
1 jar (24 oz) spaghetti sauce (I used a traditional sauce and rinsed it out for the water)
1 cup sliced fresh mushrooms (I used 4 medium size)
1 red bell pepper, chopped (I only used half of it)
1 cup Kraft Shredded Low-Moisture Part-Skim Mozzarella Cheese (I used the store brand and I think it just said Low Fat)
Brown meat in Dutch oven or deep large skillet; drain. Add onions; cook and stir 5 minutes
Stir in pasta, water and sauce. Bring to boil; cover. (I didn't do this). Simmer on low heat for about 15 minutes or so, stirring occasionally. Add mushrooms and red bell, cook 5 minutes longer, stirring.
Top with cheese. Also, add some Grated Parmesan Cheese along with the shredded cheese. Can use another kind of small pasta.
I was amazed the pasta cooked just fine. I may fix this again, however, if I do I'll doctor it up.