Prep Time:35 minsTotal Time:50 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:35 minsTotal Time:50 minsServings:4Yield:4 servings
Prep Time:35 mins
Prep Time:
35 mins
Total Time:50 mins
Total Time:
50 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Photographer: Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Shell Royster
Cook Mode(Keep screen awake)Ingredients1tablespoonextra-virgin olive oil1pound90% lean ground beef8ouncesmushrooms, finely chopped or pulsed in a food processor½cupdiced onion115-ounce canno-salt-added tomato sauce1cupwater1tablespoonWorcestershire sauce1teaspoonItalian seasoning¾teaspoonsalt½teaspoongarlic powder8ounceswhole-wheat rotini or fusilli½cupshredded extra-sharp Cheddar cheese¼cupchopped fresh basil for garnish
Cook Mode(Keep screen awake)
Ingredients
1tablespoonextra-virgin olive oil
1pound90% lean ground beef
8ouncesmushrooms, finely chopped or pulsed in a food processor
½cupdiced onion
115-ounce canno-salt-added tomato sauce
1cupwater
1tablespoonWorcestershire sauce
1teaspoonItalian seasoning
¾teaspoonsalt
½teaspoongarlic powder
8ounceswhole-wheat rotini or fusilli
½cupshredded extra-sharp Cheddar cheese
¼cupchopped fresh basil for garnish
Directions
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.
Equipment
Large skillet with lid
Frequently Asked QuestionsGround beef comes in several different fat-to-meat ratios. This recipe calls for 90% lean ground beef, which means it’s 90% meat and 10% fat. If you wanted to go a little leaner, you could use 93/7 ground beef, which means it’s 93% meat and 7% fat.This is about the same as ground turkey, which could be substituted in place of the beef if you prefer that. Lean ground beef provides protein, vitamin B12, zinc, selenium, choline, iron and some B vitamins.Regular pasta is made with refined white flour. This means that before the wheat kernel was ground into flour, the outer layers were removed—and most of the nutrients and fiber live in the outer layers. Whole-wheat pasta, on the other hand, is made with the entire (whole) wheat kernel, outer layers and all. So,whole-wheat pastatypically has more fiber and nutrients overall than pasta made with refined white flour.You can use any type of mushroom, such as cremini, portobello or button mushrooms. Whenshopping for mushrooms, they should feel dry and firm to the touch, have a smooth outer appearance and are free from any dark spots. Be sure toclean the mushroomswell before using.Uncooked pasta is added to the ground beef and tomato sauce mixture and covered with a lid to finish cooking over low heat. Use a tight-fitting lid to ensure the moisture and heat stay within the skillet to cook the pasta through.We sprinkle the pasta with shredded extra-sharp Cheddar, but feel free to try other types of cheese. Shredded mozzarella cheese, provolone or Asiago would be great substitutes for the Cheddar cheese.Yes, you can make it ahead and refrigerate in an airtight container for up to 3 days.
Frequently Asked Questions
Ground beef comes in several different fat-to-meat ratios. This recipe calls for 90% lean ground beef, which means it’s 90% meat and 10% fat. If you wanted to go a little leaner, you could use 93/7 ground beef, which means it’s 93% meat and 7% fat.This is about the same as ground turkey, which could be substituted in place of the beef if you prefer that. Lean ground beef provides protein, vitamin B12, zinc, selenium, choline, iron and some B vitamins.
Regular pasta is made with refined white flour. This means that before the wheat kernel was ground into flour, the outer layers were removed—and most of the nutrients and fiber live in the outer layers. Whole-wheat pasta, on the other hand, is made with the entire (whole) wheat kernel, outer layers and all. So,whole-wheat pastatypically has more fiber and nutrients overall than pasta made with refined white flour.
You can use any type of mushroom, such as cremini, portobello or button mushrooms. Whenshopping for mushrooms, they should feel dry and firm to the touch, have a smooth outer appearance and are free from any dark spots. Be sure toclean the mushroomswell before using.
Uncooked pasta is added to the ground beef and tomato sauce mixture and covered with a lid to finish cooking over low heat. Use a tight-fitting lid to ensure the moisture and heat stay within the skillet to cook the pasta through.
We sprinkle the pasta with shredded extra-sharp Cheddar, but feel free to try other types of cheese. Shredded mozzarella cheese, provolone or Asiago would be great substitutes for the Cheddar cheese.
Yes, you can make it ahead and refrigerate in an airtight container for up to 3 days.
Originally appeared: EatingWell.com, June 2017
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Nutrition Facts(per serving)582Calories21gFat55gCarbs44gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
