Step 1 Begin heating water in the stock pot and cook pasta according to package directions.
Step2 While the water is heating and the pasta is cooking, brown the ground beef or turkey in the skillet with a little oil, if you plan on including meat. Sausage could also be used. Drain the fat from the skillet if necessary.
Step3 When the meat is just about browned, add the chopped onion, pepper and garlic. You could also add some chopped zucchini, eggplant, or any of your favorite vegetables. Cook and stir until the onion begins to become transparent.
Step4 Add the tomato sauce and diced tomatoes. I prefer the kind with “no salt added”. A jar of your favorite pasta sauce plus a little water could also be used. This is a great way to use up leftover pasta sauce.
Step5 Drain pasta when done. Add drained pasta to the skillet with the tomato mixture. Add any herbs you might be using. Stir to mix Put the lid on the pan and allow the mixture to simmer on low for about 10 minutes.
Step6 To serve, place in warmed pasta bowls and sprinkle with Parmesan or Mozerella cheese.
Step7 This dish seems to be even better the next day and makes great leftovers to bring to work. It reheats very well, and is even good cold.