Macaroni Scramble
Light & Tasty
Try a FREE ISSUE of Healthy Cooking!
This quick-and-easy dinner from Patty Kile of Nokomis, Florida has all the pasta, cheese, meat and sweet tomato sauce that make for a family-pleasing classic. Serve with a green salad and crusty French bread for a sure-fire hit.
SERVINGS: 3
CATEGORY: Lower Fat
METHOD: Stovetop - One-Dish
TIME: Prep/Total Time: 25 min.
Ingredients:
- 1 cup uncooked cellentani (spiral pasta) or elbow macaroni
- 1/2 pound lean ground beef
- 1 small onion, chopped
- 1 celery rib, chopped
- 1 small green pepper, chopped
- 1 garlic clove, minced
- 1 can (10-3/4 ounces) reduced-sodium condensed tomato soup, undiluted
- 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup shredded reduced-fat cheddar cheese
Directions:
Cook pasta according to package directions. Meanwhile, in a large skillet, cook the beef, onion, celery, green pepper and garlic over medium heat until meat is no longer pink and vegetables are tender; drain.
Drain pasta; add to the beef mixture. Stir in the soup, parsley, oregano, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through. Sprinkle with cheese. Yield: 3 servings.