Beef & Pasta Skillet

I couldn't come up with a great title for this post, so there you have it.

When the hubs and I first moved in together, and long before I saw the light with clean eating, I would make Hamburger Helper. So help me, I did. Go ahead and judge. I give you permission.

Obvs, I no longer buy or eat the stuff. Or for that matter, very much boxed anything anymore. But that doesn't mean that a good old fashioned pile of beef and noodles can't be done in a healthier way. Because it can. And it makes for a great family meal on a busy weeknight.

Beef and Pasta Skillet
Source: The New American Heart Association Cookbook

Ingredients:

• 8 oz dried tricolor rotini (used whole wheat tricolor)
• 8 oz sliced mushrooms
• 8 oz lean ground beef
• 1 large onion, chopped
• 3 med garlic cloves, chopped
• 1/2 tbsp salt-free Italian seasoning
• 1/2 tbsp dried basil
• 1 c. water
• 6oz can no salt added tomato paste
• 2 tbsp parm cheese
• 2 tbsp fresh parsley (skip)
• 1 tsp low-sodium Worcestershire
• 1/4 tsp salt (skip)

Directions:

• Prepare pasta, drain and set aside.
• In a 12-inch skillet, stir together the mushrooms, beef, onion, garlic, herb seasoning and basil. Cook, covered over med-high heat for 8-10 mins, or until the mushrooms have released their juices and are fully cooked, stirring occasionally.
• In a small bowl, whisk together the remaining ingredients. Stir the mixture and the pasta into the skillet. Heat thoroughly.

Yield: 6 servings (I assumed one cup/serving)
Per serving: 262 cals; 16g protein; 40g carbs; 23mg choles; 5.5g fat (2.0g sat; 0.5g poly; 2.0g mono); 187mg sodium

Reviews:
Great meal! Super easy to prep, not a lot of mess, and the entire family enjoyed. I even managed to hide the 'shrooms enough for the kid to eat a few. AND he asked for seconds! AND we have leftovers! Score!

Ranking:
Four Forks

I see a 'shroom peeking out!