Low Fat Macaroni with Ground Beef
Indulge guilt-free with this hearty and easy-to-make Low Fat Macaroni with Ground Beef recipe! Featuring lean ground beef, whole wheat macaroni, and a velvety tomato-based sauce infused with garlic, onion, and aromatic herbs like oregano and basil, this dish is packed with flavor without the extra calories. A sprinkle of melted low-fat cheddar cheese adds a satisfying finish, making it a wholesome comfort food favorite. Perfect for busy weeknights, this recipe comes together in just 40 minutes and yields six delicious servings. Garnish with fresh parsley for a touch of freshness and serve it hot for a meal that's as nutritious as it is comforting. Whether you're looking for a low-fat dinner idea or a family-friendly pasta dish, this recipe is a must-try!
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Recipe Information
Ingredients
- 8 ounces Whole wheat macaroni
- 1 pound Lean ground beef (93% lean or higher)
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 14.5 ounces Canned diced tomatoes, no added salt
- 1 cup Low-sodium beef broth
- 2 tablespoons Tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Low-fat cheddar cheese, shredded
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the whole wheat macaroni and cook according to the package instructions until al dente. Drain and set aside.
In a large non-stick skillet over medium heat, add the lean ground beef and cook, breaking up with a wooden spoon, until browned and cooked through, about 5-7 minutes. Remove any excess fat from the pan.
Add the finely chopped onion to the beef. Cook, stirring occasionally, until the onion is softened, about 3 minutes.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the canned diced tomatoes, beef broth, tomato paste, Worcestershire sauce, dried oregano, dried basil, salt, and black pepper. Stir to combine and bring the mixture to a simmer.
Reduce the heat to low and let the sauce simmer for 10 minutes, stirring occasionally, allowing the flavors to meld together.
Fold in the cooked macaroni and stir to coat the pasta well in the beef sauce.
Sprinkle the low-fat cheddar cheese evenly over the top. Cover the skillet with a lid and let it heat for 2-3 minutes, or until the cheese is melted.
Serve hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
2119 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.0 g | 69% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 371 mg | 124% | |
| Sodium | 3566 mg | 155% | |
| Total Carbohydrate | 212.2 g | 77% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 30.5 g | ||
| Protein | 202.3 g | 405% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1118 mg | 86% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 3820 mg | 81% | |
*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.
