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Ground Beef & Pasta Skillet
“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.”
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
Chopped fresh basil for garnish (optional)
1Heat 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.
2Stir 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.
3Sprinkle the pasta with cheese, cover and cook until the cheese is melted, 2 to 3 minutes more. Garnish with basil, if desired.