Submitted by: Mandi Kris
Prep Time: 13 Minutes
Cook Time: 25 Minutes
Servings: 4
A great organic spin on "spaghetti," and the brown rice fusilli holds its texture MUCH better than the brown rice spaghetti.
1 med. onion
1 med. green bell pepper
8 oz. brown rice pasta
1 c. mozzarella cheese
2 qt. water
1 lbs. ground beef
2 tbsp. coconut oil
seasoning or spices of your liking to taste
1 tomato sauce
Pasta: Heat 2 quarts water to boiling on medium to high heat. Pour in fusilli, dash of sea salt, and stir. Return to a boil and cook uncovered for 2 minutes. Remove from heat and cover with a tightly fitting lid. Let self-cook for 20 minutes. When pasta is done, drain excess water.
Meaty Sauce: While fusilli is cooking, brown meat in coconut oil; use sea salt and other seasonings to taste. Drain. Add jar of sauce, onion, and pepper. Simmer on low to medium heat for 10 minutes.
Plating: Put 2 ounces fusilli on plate, pour 4 ounces meaty sauce over it, and sprinkle cheese on top. ENJOY!
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