2 cups rotini
2 teaspoons canola oil
1 1/2 cups onion, finely chopped
1 clove garlic, finely chopped
1 pound ground beef, 95% lean
3/4 teaspoon salt
1/2 teaspoon pepper
2 tablespoons tomato paste
28 ounces diced tomatoes , canned
2 ounces black olives, chopped and pitted
4 ounces mushroom, canned, drained and chopped
4 ounces mozzarella cheese, part skim milk, shredded
1. Cook rotini according to package instructions.
2. Cook ground beef in large skillet with onion, garlic, salt and pepper, and canola oil. Once browned add tomato paste, tomatoes, olives, mushrooms and pasta. Stir well.
3. Spray a 9×13 casserole dish with vegetable spray and add pasta mixture. Top with cheese.
4. Bake in a preheated oven at 350 for 15 minutes.
Per Serving (excluding unknown items): 298 Calories; 6g Fat (28.7% calories from fat); 13g Protein; 21g Carbohydrate; 2g Dietary Fiber; 23mg Cholesterol; 388mg Sodium.
Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat.
*You can substitute beef tips, a fattier ground beef, ground turkey, faux meat, chicken or take the meat out altogether!
*If you want different vegetables or more, ADD THEM! (You may need to add more liquid such as more tomatoes to keep from drying out during baking. But you are only baking 15 minutes, so don’t add much! A veggie that I would cook and add in is zucchini and summer squash. You can also add some chopped spinach, either frozen (squeeze water out) or fresh.)
*If you want to use a different type of cheese, use it! (Remember, though, it will affect calories!)