RECIPE FOR GROUND BEEF AND PASTA RECIPES

GROUND BEEF AND PASTA CASSEROLE RECIPE | MYRECIPES

Ground Beef and Pasta Casserole Recipe | MyRecipes image

This casserole is perfect for your busy week when getting in and out of the kitchen needs to be a snap. With very simple prep work, it will become a weeknight staple in your household.

Provided by Maureen Callahan

Total Time 45 minutes

Yield Serves 6 (serving size: 1 1/2 cups)

Number Of Ingredients 16

Ingredients

2 small onions, peeled and quartered
2 large carrots, peeled and cut into 3-inch pieces
1 tablespoon olive oil
4 garlic cloves, minced
1 tablespoon dried Italian seasoning
½ teaspoon crushed red pepper
½ teaspoon salt, divided
1 pound extra-lean ground sirloin
3 ½ cups unsalted chicken stock
6 tablespoons sliced fresh basil, divided
2 tablespoons unsalted tomato paste
1 tablespoon red wine vinegar
12 ounces uncooked whole-wheat chiocciole or rigatoni (such as Bionaturae)
1 (26.46-ounce) carton strained tomatoes (such as Pomì)
4 ounces fresh mozzarella cheese, cut into 1/8-inch-thick slices
1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup)

Steps:

Place onions in a food processor; pulse until finely chopped. Add carrots; pulse until finely chopped.
Preheat oven to 350°.
Heat a large high-sided sauté pan over medium heat. Add oil to pan; swirl to coat. Add onion mixture; cook 4 minutes. Add garlic; cook 2 minutes. Add Italian seasoning, red pepper, and 1/4 teaspoon salt. Add beef; cook 5 minutes. Stir in stock, 4 tablespoons basil, tomato paste, vinegar, pasta, and tomatoes. Bring mixture to a boil; cook 13 minutes or until pasta is almost done, stirring frequently. Stir in remaining 1/4 teaspoon salt.
Arrange mozzarella over pasta mixture. Sprinkle with Parmigiano-Reggiano; bake at 350° for 15 minutes or until pasta is done. Sprinkle with remaining 2 tablespoons basil.

Nutrition Facts : Calories 469 calories, CarbohydrateContent 57 g, CholesterolContent 58 mg, FatContent 12.7 g, FiberContent 8 g, ProteinContent 32 g, SaturatedFatContent 5.2 g, SodiumContent 480 mg, SugarContent 11 g

GROUND BEEF & PASTA SKILLET RECIPE - EATINGWELL

Ground Beef & Pasta Skillet Recipe - EatingWell image

Sneak extra vegetables into your child's day (and yours too!) with this easy one-skillet pasta recipe. Finely chop mushrooms to resemble the texture of ground beef and stir them into a classic meat sauce for an extra-healthy twist on a dinnertime favorite.

Provided by Carolyn Casner

Categories Healthy Fall Pasta & Noodle Recipes

Total Time 50 minutes

Number Of Ingredients 13

Ingredients

1 tablespoon extra-virgin olive oil
1 pound 90%-lean ground beef
8 ounces mushrooms, finely chopped or pulsed in a food processor
½ cup diced onion
1 (15 ounce) can no-salt-added tomato sauce
1 cup water
1 tablespoon Worcestershire sauce
1 teaspoon Italian seasoning
¾ teaspoon salt
½ teaspoon garlic powder
8 ounces whole-wheat rotini or fusilli
½ cup shredded extra-sharp Cheddar cheese
¼ cup Chopped fresh basil for garnish

Steps:

Heat oil in a large skillet over medium heat. Add beef, mushrooms and onion and cook, stirring, until the beef is no longer pink and the mushroom liquid is mostly evaporated, 8 to 10 minutes.
Stir in tomato sauce, water, Worcestershire, Italian seasoning, salt and garlic powder. Add pasta. Bring to a boil. Cover, reduce heat and cook, stirring once or twice, until the pasta is tender and most of the liquid is absorbed, 16 to 18 minutes.
Sprinkle the pasta with cheese, cover and cook until the cheese is melted, 2 to 3 minutes more. Garnish with basil, if desired.

Nutrition Facts : Calories 582.3 calories, CarbohydrateContent 54.9 g, CholesterolContent 100.7 mg, FatContent 20.8 g, FiberContent 7.5 g, ProteinContent 44.3 g, SaturatedFatContent 7.2 g, SodiumContent 690.6 mg, SugarContent 4.5 g

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