One-Pot Campanelle American Chop Suey

One-Pot Campanelle American Chop Suey


2 tablespoons olive oil
2 cups chopped green bell pepper
2 1/2 cups chopped onion
1 heaping tablespoon chopped garlic
1 1/4 to 1 1/2 pound beef (85% or more lean)
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons salt 
2 teaspoons black pepper
1 tablespoons dried oregano (or 3 tablespoons fresh)
1 teaspoon granulated sugar
1 (14-ounce) can beef broth
2 (14.5 ounce) cans petite diced tomatoes
1 (28 ounce) can crushed tomatoes
4 ounces shredded mozzarella cheese (optional)
4 ounces shredded Monterey Jack cheese (optional)


Preheat a 6-qt. skillet or pan on medium heat. Add olive oil and bell pepper. Cook for 2 minutes, stirring frequently. Add onion. Cook for 2 minutes, stirring frequently.

Increase heat to medium high. Add ground beef and garlic. Break up the beef into large chunks using a wooden spatula. Add spices and sugar. Brown beef for 8 minutes, breaking it up finely and stirring frequently.

Pour in beef broth, all the canned tomatoes, and pasta. Stir well, submerging all of the pasta under the liquid. 

Once the sauce comes to a boil, cover and reduce heat to medium-medium low. Simmer, covered for 25-30 minutes or until the liquid is absorbed and the pasta is tender. Stir and submerge the pasta back into the liquid every 8 to 10 minutes during this period. 

If adding cheese, place cheese on top and cover to melt the last 2-3 minutes of the cook time. Serve hot.

Makes 6 to 8 servings.