8 oz. uncooked Linguine, Spaghetti, or Thin Spaghetti
\n2 T. vegetable oil
\n1 medium onion, finely chopped
\n1\/2 red bell pepper, seeded, ribs removed, and julienned
\n1\/2 green bell pepper, seeded, ribs removed, and julienned
\n1 lb. top round steak, cut into thin strips
\n1\/4 tsp. cumin
\n1 tsp. salt
\n1 29-oz. jar spicy red pasta sauce
\n1 C. Monterey Jack cheese (4 oz.), shredded<\/p>\n
Prepare pasta according to package directions, drain. Meanwhile, in a large nonstick skillet, heat vegetable oil. Add onion and bell pepper slices and saut\u00e9 over medium heat until wilted, about 5 minutes. Add beef and saut\u00e9, stirring constantly, until brown. Remove from heat and transfer to a 9 \u00d7 13 \u00d7 2-inch baking dish. Add pasta and mix. In a microwave-safe dish or a medium-size saucepan, heat pasta sauce. Pour over pasta, beef and vegetables and mix. Top with cheese and bake at 400\u00baF for a minute or two, just long enough to melt the cheese.<\/p>\n
Yield: 8 servings
\nCalories: 278
\nFat: 13g
\nFiber: 1.1g<\/p>\n","protected":false},"excerpt":{"rendered":"
8 oz. uncooked Linguine, Spaghetti, or Thin Spaghetti 2 T. vegetable oil 1 medium onion, finely chopped 1\/2 red bell pepper, seeded, ribs removed, and julienned 1\/2 green bell pepper, seeded, ribs removed, and julienned 1 lb. top round steak, cut into thin strips 1\/4 tsp. cumin 1 tsp. salt 1 29-oz. jar spicy red pasta sauce 1 C. Monterey Jack cheese (4 oz.), shredded Prepare pasta according to package directions, drain. Meanwhile, in a large nonstick skillet, heat vegetable…<\/p>\n