Fall is here and that means it’s time to start busting out the crock pots, dutch ovens, and skillets and start making some hearty meals to ward off the chilly weather. This old standby is sure to warm up the kiddos after a day of playing outside and can be reheated for lunch the next day. Serve with some fresh french bread and you’ve got a mid-week meal that is sure to be a crowd pleaser. Yields 6 servings

Prep Time: 15 minutes
Cook Time: 25 minutes

2 2/3 cups uncooked rotini pasta (8 oz)
1 lb lean (at least 80%) ground beef
1 1/2 cups chopped celery (about 3 stalks)
1 cup chopped onions (2 medium)
2 cans (14.5 oz each) diced tomatoes, undrained
1 can (10 3/4 oz) condensed tomato soup
1 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon pepper

1. Cook and drain pasta as directed.

2. Meanwhile, in 12-inch nonstick skillet or Dutch oven, cook beef, celery and onions over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain.

3. Stir in cooked pasta and remaining ingredients. Heat to boiling. Reduce heat to low; simmer uncovered 10 minutes, stirring occasionally.

Recipe courtesy of pillsbury.com