Broccoli and Beef Pasta

Source: Jan Taylor

2 cups broccoli florets or 1 (10 ounce) package
    frozen broccoli, thawed
1 medium onion, thinly sliced
1/2 teaspoon dried basil leaves
1/2 teaspoons dried oregano leaves
1/2 teaspoons dried thyme leaves
1 can Italian-style diced tomatoes, undrained
3/4 cup beef broth
1 pound lean ground beef
2 cloves garlic, minced
2 tablespoons tomato paste
2 cups cooked rotini pasta
3 ounces shredded Cheddar cheese or grated Parmesan Cheese

Layer broccoli, onion, basil, oregano, thyme, tomatoes and beef broth in slow cooker. Cover and cook on LOW for 2 1/2 hours.

Combine beef and garlic in large nonstick skillet; cook over high heat 6 to 8 minutes or until meat is no longer pink, breaking meat apart with wooden spoon. Pour off drippings. Add beef mixture to slow cooker. Cover and cook 2 hours.

Stir in tomato paste. Add pasta and cheese. Cover and cook 30 minutes or until cheese melts and mixture is heated through.

Makes 4 servings.

ENJOY!