American chop suey with ground beef and bow tie pasta in tomato sauce

In order to bring you the best organic produce, some ingredients may differ from those depicted.

American chop suey with ground beef and bow tie pasta in tomato sauce

Mediterranean, Protein Plus

2 Servings, 710 Calories/Serving

20 Minutes

A beloved comfort food in New England, American chop suey is another name for pasta with tomatoey meat sauce and bell pepper.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 5 ounces whole wheat bow tie pasta
  • 1 organic yellow onion
  • 1 organic green or other bell pepper
  • Your choice of protein
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • Sunbasket garlic-herb blend (granulated garlic - dried thyme - dried oregano)
  • Sunbasket tomato sauce (tomatoes - onions - garlic - olive oil - salt - spices)
  • 1 tablespoon vegan Worcestershire sauce
  • 6 tablespoons grated Parmesan

Nutrition per serving

Calories 730, Total Fat 30g (38% DV), Sat. Fat 11g (55% DV), Trans Fat 0g, Cholest. 90mg (30% DV), Sodium 800mg (35% DV), Total Carb. 74g (27% DV), Fiber 14g (50% DV), Total Sugars 13g (Incl. 1g Added Sugars, 2% DV), Protein 41g
Contains: Milk, Wheat, Soybeans

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the farfalle

Bring a medium sauce pot of generously salted water to a boil. Add the farfalle and cook until just tender, 8 to 10 minutes. Drain, reserving ½ cup [¾ cup] pasta cooking water.
While the water heats and the farfalle cooks, prepare the remaining ingredients.


Prep the remaining ingredients

  • Peel and coarsely chop the onion.
  • Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into ½-inch pieces.
  • Cut a small corner from the ground beef packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.


Cook the chop suey

In a wok or large frying pan over medium-high heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Add the onion and bell pepper, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the beef and garlic-herb blend, season with salt and pepper, and cook, stirring to break up the meat, until browned and almost cooked through, 3 to 4 minutes.
Add the tomato base, parsley, farfalle, and reserved pasta cooking water, season with salt and pepper, and cook, stirring occasionally, until the sauce is thickened slightly and the beef is cooked through, 2 to 3 minutes. Remove from the heat and stir in half the Worcestershire sauce, adding more to taste, if desired.


Transfer the chop suey to individual bowls, garnish with the Parmesan, and serve.
Kids Can!
  • Time the farfalle.
  • Strip the parsley leaves.
  • Garnish with the Parmesan.