Cheesy beef 'n penne pasta casserole

This all-in-one-skillet entree is packed with vitamin A which is important for maintaining and improving the health of your eyes, hair and skin.

Ingredients

1 tablespoon canola oil
1 cup diced onion
2 garlic cloves, minced
8 ounces extra-lean (97% lean) ground beef
2 tablespoons fresh chopped oregano (You can also use 2 teaspoons dried.)
1 1/2 cups low-sodium beef broth
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cumin
1 1/2 cups canned no-salt-added diced tomatoes
8 ounces whole-grain penne pasta
3 ounces fresh spinach
1 ounce fresh arugula
1 cup shredded part-skim mozzarella cheese
*optional toppings: lettuce, sour cream, cheese, diced tomatoes

Directions

1. Preheat broiler to high heat. In a large oven-safe skillet, heat oil over medium-high heat. Add onion and garlic. Stir and cook for 1 to 2 minutes. Add beef and oregano. Stir and cook for 2 to 3 minutes. Continue cooking, breaking the beef up with a wooden spoon or heat-safe spatula, until beef has browned (about 3 to 4 minutes).
2. Add broth, pepper, cumin, tomatoes and pasta. Stir and turn heat to high. Once boiling, cover and reduce heat to a simmer for 12 to 13 minutes or until pasta is tender. Stir in spinach and arugula.
3. Sprinkle cheese over pasta mixture. Place skillet in the oven to broil for 1 to 3 minutes or until cheese melts and begins to brown. Allow to cool slightly and enjoy warm.

Makes 4 servings
Recipe contains: wheat, milk
Carb choices per serving: 3 1/2
*Option not included in nutrition facts

Print recipe card