This may just cut your cheeseburger and casserole craving at the same time. It is family hit and a personal favorite. It is easy to put together, doesn't take forever to cook and it even tastes great as left overs. I can't find anything wrong with this recipe honestly. It's calorie count isn't even off the charts so you can enjoy a second helping guilt free!
This recipe is mostly unedited from skinnytaste.com because it turned out so good.
Ingredients:
- 2 cups 6 oz uncooked Pasta (you can use brown rice pasta for GF)
- 2 tsp Olive Oil
- 1 1/2 cups Onions, finely chopped
- 1 garlic clove, finely chopped
- 1 lb lean Ground Beef, 95% lean if you're watching calories
- 3/4 tsp Salt
- 1/2 tsp Black Pepper
- 2 tbsp Tomato Paste
- 28 oz Diced Tomatoes
- 2 tbsp Dijon Mustard
- 2 cups grated Cheddar Cheese reduced-fat if you're watching calories
- 1/4 cup Dill Pickles chopped
Cooking:
1. Preheat the oven to 350 degrees.
2. In a large pot of boiling salted water, cook the pasta according to the package directions for al dente and drain well.
3. Heat the oil over medium-low heat. Add the onions and cook until soft, about 5 minutes. Stir in the garlic and cook for 30 seconds.Stir in the beef and cook until browned; season with salt and pepper.Stir in the tomato paste, then add the tomatoes and mustard. Let the mixture bubble gently until it is slightly thickened, about 2 minutes.
4. Toss the meat mixture with the pasta and spread it into a greased 9x13 baking dish.
5. Top with the cheddar and bake until the cheese is melted, about 15 minutes.
6. Sprinkle the chopped pickles over the top and serve.
7. Enjoy!
*260 calories per cup
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