A veggie and pasta combo makes a hearty entree that comes together easily. Wine lends an extra touch of flavor to the sauce and makes this main dish a winner. —Mike Tchou, Pepper Pike, Ohio
Italian Beef and Shells Recipe photo by Taste of Home
1 small yellow summer squash, quartered and sliced
1 small zucchini, quartered and sliced
1/4 cup dry red wine or reduced-sodium beef broth
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
1/2 teaspoon pepper
Directions
Cook pasta according to package directions.
Meanwhile, in a Dutch oven, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the marinara sauce, squash, zucchini, wine and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened. Drain pasta; stir into beef mixture and heat through.