1 pound elbow macaroni
1 Tbsp cooking oil
1 pound ground beef
1 medium onion, chopped (about 1 cup)
4 large sweet peppers, any color, diced
1 clove garlic, minced
salt and pepper to taste
1 cup Newman's Own®?Marinara Pasta Sauce
2 medium tomatoes or one 1-pound can plum tomatoes, coarsely chopped
Bring a large pot of salted water to a boil over high heat. Add the pasta and quickly bring the water back to a boil. Stir the pasta a few times so it does not stick or clump together. Boil according to the manufacturer's directions but begin tasting the pasta several minutes before the suggested cooking time has elapsed.
While the pasta is cooking, heat the oil in a heavy skillet over medium-high heat. Add the ground beef and cook, stirring constantly to break it up into small pieces. Stir in the onion, peppers, garlic, salt, and pepper. Cook until all the vegetables are soft. Add the pasta sauce and the tomatoes and stir gently. Cook until the tomatoes are heated through.
Place the cooked pasta in a large bowl. Add the ground beef mixture and gently stir to blend the ingredients.