Name: Ground Beef & Pasta Skillet
Prep time: 35 min
Total time: 50 min
Ingredients: 1 tablespoon extra-virgin olive oil; 1 pound 90% lean ground beef; 8 ounces mushrooms, finely chopped or pulsed in a food processor; 0.5 cup diced onion; 1 15-ounce can no-salt-added tomato sauce; 1 cup water; 1 tablespoon Worcestershire sauce; 1 teaspoon Italian seasoning; 0.75 teaspoon salt; 0.5 teaspoon garlic powder; 8 ounces whole-wheat rotini or fusilli; 0.5 cup shredded extra-sharp Cheddar cheese; 0.25 cup chopped fresh basil for garnish

Prep Time:

35 mins

Total Time:

50 mins

Servings:

4

Yield:

4 servings

Nutrition Profile:

Nut-Free Healthy Pregnancy Healthy Aging Healthy Immunity Low Added Sugar Soy-Free High-Protein Egg-Free

Jump to Nutrition Facts

cheesy pasta in a cast iron skillet — Jason Donnelley

Nutrition Notes

Is Ground Beef Healthy?

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.

Are There Health Benefits of Using Whole Wheat Pasta?

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 pasta typically has more fiber and nutrients overall than pasta made with refined white flour.

Tips from the Test Kitchen

What Type of Mushrooms Should I Use?

You can use any type of mushroom, such as cremini, portobello or button mushrooms. When shopping 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 to clean the mushrooms well before using.

Do I Add Uncooked or Cooked Pasta?

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.

Can I Use a Different Type of Shredded Cheese?

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.

Frequently Asked Questions

Can I Make Ground Beef & Pasta Skillet Ahead?

Yes, you can make it ahead and refrigerate in an airtight container for up to 3 days.

Additional reporting by Carrie Myers, M.S. and Jan Valdez

Ingredients

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
¼ cup chopped 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.

Photographer: Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Shell Royster
Stir in tomato sauce, water, Worcestershire, Italian seasoning, salt and garlic powder.

Photographer: Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Shell Royster
Add pasta. Bring to a boil.

Photographer: Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Shell Royster
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.

Photographer: Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Shell Royster
Garnish with basil, if desired.

Photographer: Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Shell Royster

Equipment

Large skillet with lid

Originally appeared: EatingWell.com, June 2017

Nutrition Facts (per serving)

582	Calories
21g	Fat
55g	Carbs
44g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 1 1/4 cups
Calories 582
% Daily Value *
Total Carbohydrate 55g	20%
Dietary Fiber 8g	27%
Total Sugars 5g
Added Sugars 1g	2%
Protein 44g	89%
Total Fat 21g	27%
Saturated Fat 7g	36%
Cholesterol 101mg	34%
Vitamin A 1220IU	24%
Vitamin C 17mg	19%
Folate 27mcg	7%
Sodium 691mg	30%
Calcium 160mg	12%
Iron 6mg	34%
Magnesium 58mg	14%
Potassium 1262mg	27%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* 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.