Red Pepper and Beef Pasta

This is a super-simple recipe that combines ground beef and ziti with a sweet red pepper sauce instead of the usual tomato sauce. And the crunch of the fresh green beans makes it unique too. I was suprised that it was a hit here since there are very few recipes with ground beef that makes the cut with my family, but it was just requested again after just making it less than 2 weeks ago for the first time. So thanks to Lady Behind the Curtain for posting it.

Red Pepper and Beef Pasta
12 oz. roasted sweet red peppers, drained
1 lb. lean ground beef
1 small onion, chopped
1 (14 1/2-oz.) can diced tomatoes, undrained
2 garlic cloves, minced
1 t. dried oregano
1 t. dried basil
3/4 t. salt
8 oz. uncooked ziti or small tube pasta
1 1/2 c. cut fresh green beans
1 1/2 c. shredded part-skim mozzarella cheese

Place peppers in a food processor; cover and process until smooth. In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in the pepper puree, tomatoes, garlic, oregano, basil and salt. Bring to a boil. Reduce heat; simmer uncovered, for 15 minutes.

Meanwhile, in a Dutch oven, cook pasta according to package directions, adding green beans during the last 5 minutes of cooking. Cook until pasta and green beans are tender; drain. Return to the pan; stir in meat sauce. Sprinkle with cheese; stir until melted.