Low Fat Macaroni and Beef
Discover the ultimate comfort food made healthier with this Low Fat Macaroni and Beef recipe, a hearty yet nutritious dish perfect for busy weeknights! Featuring lean ground beef, fiber-rich whole wheat macaroni, and vibrant veggies like green bell pepper and onion, this recipe is packed with flavor and wholesome ingredients. A savory blend of paprika, Italian seasoning, and black pepper infuses the tomato-based sauce with irresistible warmth, while low-sodium beef broth keeps it light and heart-friendly. Ready in just 40 minutes, this simple meal serves as a satisfying, lower-fat alternative that doesn’t compromise on taste. Garnished with fresh parsley for a burst of freshness, this dish ensures your family’s favorite comfort food is both nourishing and delicious.
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Recipe Information
Ingredients
- 1 pound lean ground beef
- 8 ounces whole wheat macaroni
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium green bell pepper, diced
- 14.5 ounces canned diced tomatoes, no salt added
- 8 ounces tomato sauce, no salt added
- 1 cup low sodium beef broth
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 0.5 teaspoon black pepper
- 0.25 teaspoon salt
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, chopped
Instructions
Bring a large pot of water to a boil. Add a pinch of salt and the whole wheat macaroni, and cook according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté for 2-3 minutes until the onion becomes translucent.
Add the diced green bell pepper to the skillet and cook for another 2 minutes until slightly softened.
Increase the heat to medium-high and add the lean ground beef to the skillet. Cook until browned, breaking it apart with a spoon, about 5-7 minutes. Drain any excess fat if necessary.
Stir in the canned diced tomatoes, tomato sauce, and beef broth. Add the paprika, Italian seasoning, black pepper, and salt. Stir well to combine.
Reduce the heat to low, cover, and let the mixture simmer for 10 minutes, allowing the flavors to meld together.
Add the cooked macaroni to the skillet, stirring to coat the pasta with the beef and tomato mixture. Cook for an additional 3-5 minutes until heated through.
Taste and adjust seasoning if necessary. Sprinkle with chopped fresh parsley before serving.
Serve hot and enjoy your low-fat macaroni and beef dish!
Nutrition Facts
Calories |
1858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.2 g | 71% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 281 mg | 94% | |
| Sodium | 1097 mg | 48% | |
| Total Carbohydrate | 216.1 g | 79% | |
| Dietary Fiber | 34.1 g | 122% | |
| Total Sugars | 35.5 g | ||
| Protein | 133.2 g | 266% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 282 mg | 22% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 3109 mg | 66% | |
*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.
