Ww Beef and Vegetable Cheese Casserole
Indulge in a hearty, wholesome dinner with this WW Beef and Vegetable Cheese Casserole—a comforting, high-protein dish brimming with flavor and nutritional value. Perfect for weight-conscious cooks or those seeking a lighter take on classic casseroles, this recipe combines tender lean ground beef with a vibrant medley of vegetables, including carrots, zucchini, and bell peppers. A creamy blend of low-fat cottage cheese and cheddar cheese creates a luscious topping, while whole wheat pasta adds a fiber-rich base. Seasoned with Italian herbs and baked to golden, bubbling perfection, this one-pan meal is ready in under an hour and makes an excellent family dinner or meal prep option. Garnished with fresh parsley for a burst of color and freshness, this casserole is as nutritious as it is delicious!
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Recipe Information
Ingredients
- 500 grams lean ground beef
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 large carrot, diced
- 1 medium zucchini, diced
- 1 medium bell pepper, diced
- 400 grams canned diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried Italian seasoning
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 100 grams low-fat shredded cheddar cheese
- 200 grams low-fat cottage cheese
- 200 grams whole wheat pasta (cooked and drained)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 200°C (400°F).
Heat the olive oil in a large skillet over medium heat. Add the diced onion and garlic, and sauté for 2-3 minutes until fragrant.
Add the lean ground beef to the skillet and cook until browned, breaking it apart with a spoon as it cooks, about 5-6 minutes.
Stir in the diced carrot, zucchini, and bell pepper. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften.
Add the canned diced tomatoes, tomato paste, dried Italian seasoning, salt, and black pepper. Stir to combine. Let simmer for 5 minutes to blend the flavors.
In a mixing bowl, combine the low-fat cottage cheese and half of the shredded cheddar cheese. Stir until smooth.
In a baking dish (approximately 9x13 inches), layer the cooked whole wheat pasta. Spread the beef and vegetable mixture evenly over the pasta.
Spoon the cheese mixture on top of the beef and vegetable layer, spreading it evenly. Sprinkle the remaining shredded cheddar cheese on top.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbling.
Remove from the oven and let the casserole rest for 5 minutes. Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
1947 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.2 g | 100% | |
| Saturated Fat | 29.1 g | 146% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 4206 mg | 183% | |
| Total Carbohydrate | 119.4 g | 43% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 43.8 g | ||
| Protein | 178.5 g | 357% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1196 mg | 92% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 2815 mg | 60% | |
*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.
