Ingredients
1/2
lb lean (at least 80%) ground beef
2
oz sliced pepperoni, chopped (1/2 cup)
1
can (19 oz) Progresso™ Vegetable Classics hearty tomato soup
2 1/4
cups water
8
oz uncooked spaghetti, broken into thirds (about 2 cups)
1
teaspoon Italian seasoning
1/2
teaspoon garlic salt
1
cup shredded mozzarella cheese (4 oz)
1
medium tomato, chopped (3/4 cup)
1/4
cup sliced ripe olives
Preparation
In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes; stirring occasionally, until thoroughly cooked. Add pepperoni; cook and stir 1 minute. Drain.
Stir in soup, water, uncooked spaghetti, Italian seasoning and garlic salt; heat to boiling. Stir; reduce heat to medium-low. Cover; cook about 18 minutes, stirring occasionally, until spaghetti is desired doneness.
Sprinkle with cheese, tomato and olives. Remove from heat. Cover; let stand 3 to 5 minutes or until cheese is melted.
