Pasta Puttanesca with Beef

Pasta Puttanesca with Beef

1 Review
From: Diabetic Living Magazine

This easy slow cooker ground beef and pasta recipe makes a great meal any night of the week.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 1 pound 90% or higher lean ground beef
  • ¾ cup onion, chopped
  • 4 cloves garlic, minced
  • 2 (14.5 ounce) cans no-salt-added diced tomatoes, undrained
  • 1 (6 ounce) can no-salt-added tomato paste
  • 3 anchovy fillets, chopped
  • 1 teaspoon dried oregano, crushed
  • ¼ teaspoon crushed red pepper
  • 8 ounces dried multigrain penne pasta (about 2½ cups)
  • ¼ cup Kalamata olives, chopped
  • ¼ cup snipped fresh parsley
  • Snipped fresh parsley (optional)


  • Prep

  • Ready In

  1. In a large nonstick skillet cook ground beef, onion and garlic over medium heat until meat browns and onion is tender. Drain off fat and discard.
  2. In a 3½- or 4-quart slow cooker combine beef mixture, tomatoes, tomato paste, anchovies, oregano and crushed red pepper. Cover and cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2 to 3 hours. Meanwhile, cook pasta according to package directions; drain.
  3. Before serving, stir olives and ¼ cup parsley into slow cooker. Serve beef mixture over hot cooked pasta. If desired, garnish with additional snipped fresh parsley.
  • Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 262 calories; 8 g fat(2 g sat); 5 g fiber; 30 g carbohydrates; 19 g protein; 12 mcg folate; 38 mg cholesterol; 8 g sugars; 909 IU vitamin A; 16 mg vitamin C; 57 mg calcium; 4 mg iron; 215 mg sodium; 447 mg potassium
  • Nutrition Bonus: Vitamin C (27% daily value), Iron (22% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1 vegetable, 1½ starch, 1½ lean protein, 1 fat

Reviews 1

December 13, 2018
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By: Carla Benedict
Very tasty. Loved it.
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