Ground Beef & Pasta Skillet Sneak extra vegetables into your child’s day (and yours too!) with this easy one-skillet pasta recipe. Finely chop mushrooms to resemble the texture of ground beef and stir them into a classic meat sauce for an extra-healthy twist on a dinnertime favorite.

active: 35 mins
total: 50 mins
Servings: 4


  • 1 tablespoon extra-virgin olive oil
  • 1 pound 90%-lean ground beef
  • 8 ounces mushrooms, finely chopped or pulsed in a food processor
  • ½ cup diced onion
  • 1 (15 ounce) can no-salt-added tomato sauce
  • 1 cup water
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Italian seasoning
  • ¾ teaspoon salt
  • ½ teaspoon garlic powder
  • 8 ounces whole-wheat rotini or fusilli
  • ½ cup shredded extra-sharp Cheddar cheese
  • ¼ cup Chopped fresh basil for garnish


    Step 1

    Heat oil in a large skillet over medium heat. Add beef, mushrooms and onion and cook, stirring, until the beef is no longer pink and the mushroom liquid is mostly evaporated, 8 to 10 minutes.

    Step 2

    Stir in tomato sauce, water, Worcestershire, Italian seasoning, salt and garlic powder. Add pasta. Bring to a boil. Cover, reduce heat and cook, stirring once or twice, until the pasta is tender and most of the liquid is absorbed, 16 to 18 minutes.

    Step 3

    Sprinkle the pasta with cheese, cover and cook until the cheese is melted, 2 to 3 minutes more. Garnish with basil, if desired.

Nutrition Facts

Serving Size: 1 1/4 cups Per Serving: 582 calories; protein 44.3g; carbohydrates 54.9g; dietary fiber 7.5g; sugars 4.5g; fat 20.8g; saturated fat 7.2g; cholesterol 100.7mg; vitamin a iu 1220IU; vitamin c 17.1mg; folate 27.3mcg; calcium 160.3mg; iron 6.2mg; magnesium 57.5mg; potassium 1262.2mg; sodium 690.6mg; added sugar 1g. Exchanges:

4 lean protein, 3 starch, 2 1/2 vegetable, 1/2 fat, 1/2 high-fat protein


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