Olive Garden Pasta e Fagioli

1 20 oz can of crushed tomatoes with Italian herbs
1 can Kidney beans
1 can Great northern beans
1 can Diced tomatoes
1 small Onion
3 stalks Celery
1 cup matchstick carrots or shred your own carrots
1 lb ground beef
1 1/2 cups Ditallini (or salad roni)
1 tsp Italian Herbs
1/2 tsp Paprika
1 tsp Pepper
1 tsp Garlic salt
1-2 tsp crushed red peppers


In a large pot combine beans, tomatoes, and 1 can of water. In another pot brown ground beef, celery, onions and carrots, with Italian herbs until vegetables are just soft and hamburger is browned. Add mixture to tomato/bean pot. Continue to simmer and add spices to taste. I like to add a little extra with all of the spices and add salt as well. Finally add boiled pasta (al dente) to pot and simmer for 5-10 minutes. Top with your favorite cheese, serve, and enjoy!

You can also revive your dish the next day by stuffing it into some peppers!



Simply cut the tops off your green peppers and clean the insides out. Boil in salted water for 3 minutes. Stuff the peppers with the above mixture and place in an oven safe dish. Top mixture with cheese and oregano. Add 1/4 cup of water to bottom of pan and bake at 350 degrees for 30 to 45 minutes covered with tinfoil. Remove tinfoil and broil until cheese is bubbly and crisp. Serve and Enjoy!