Creamy Baked Beefaroni Light
Indulge in the comforting flavors of **Creamy Baked Beefaroni Light**, a wholesome twist on a classic pasta bake that’s rich in flavor but light on guilt. This family-friendly recipe combines tender whole-grain elbow macaroni with lean ground beef, a velvety tomato and Greek yogurt sauce, and a blend of reduced-fat cheddar and Parmesan cheeses for a creamy, satisfying bite. Infused with fragrant Italian seasoning and garlic powder, this dish is baked to perfection with a golden, bubbly cheese topping. Ready in just 50 minutes, this healthier beefaroni is perfect for busy weeknights or meal prepping. Serve it with a crisp side salad and enjoy a hearty, protein-packed dinner that tastes as good as it is nutritious!
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Recipe Information
Ingredients
- 225 grams Whole-grain elbow macaroni
- 450 grams Lean ground beef (90/10 or leaner)
- 1 tablespoon Olive oil
- 1 medium Yellow onion, finely chopped
- 400 grams Low-sodium tomato sauce
- 120 grams Plain Greek yogurt (nonfat or low-fat)
- 120 grams Shredded reduced-fat cheddar cheese
- 30 grams Grated Parmesan cheese
- 1 teaspoon Garlic powder
- 1 teaspoon Italian seasoning
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with cooking spray or a small amount of olive oil.
Bring a large pot of salted water to a boil. Cook the whole-grain elbow macaroni according to package instructions, until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened.
Add the lean ground beef to the skillet and cook, breaking it up with a spoon, until fully cooked and browned, about 5-6 minutes. Drain any excess fat from the skillet.
Stir in the tomato sauce, garlic powder, Italian seasoning, salt, and black pepper. Let the sauce simmer for 3-4 minutes to blend the flavors.
Remove the skillet from heat and stir in the Greek yogurt until the sauce is creamy and well combined.
In a large mixing bowl, combine the cooked macaroni, meat sauce, and half of the shredded reduced-fat cheddar cheese. Mix well.
Transfer the mixture to the prepared baking dish, spreading it evenly. Sprinkle the remaining cheddar cheese and all of the Parmesan cheese over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool slightly. Garnish with chopped fresh parsley, if desired, before serving.
Nutrition Facts
Calories |
438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.8 g | 23% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 447 mg | 19% | |
| Total Carbohydrate | 39.5 g | 14% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 7.4 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 258 mg | 20% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 582 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
