Ingredients
1 package (7 ounces) small pasta shells1-1/2 pounds ground beef1 large onion, chopped3 medium carrots, chopped1 celery rib, chopped3 garlic cloves, minced3 cups cubed cooked red potatoes1 can (15-1/4 ounces) whole kernel corn, drained2 cans (8 ounces each) tomato sauce1-1/2 teaspoons salt1/2 teaspoon pepper1 cup shredded cheddar cheese
Preparation
Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add carrots and celery; cook and stir for 5 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute longer.
Stir in the potatoes, corn, tomato sauce, salt and pepper; heat through. Drain pasta and add to skillet; toss to coat. Sprinkle with cheese. Cover and cook until cheese is melted.
