2 cups (6 ounces) uncooked rotini pasta (I used elbow macaroni)
2 teaspoons canola oil (I used olive oil)
1 1/2 cups onions, finely
chopped
1 garlic clove, minced
1 pound 95% lean ground beef
1 teaspoon seasoned salt
2 tablespoons ketchup (I felt it needed a lot more, so adjust to your taste/preferences)
4-5 large Roma tomatoes,
deseeded and diced (I omitted)
2 tablespoons Dijon mustard (I felt it needed a lot more, so adjust to your taste/preferences)
2 cups low fat cheddar
cheese, shredded
1/4 cup dill pickles, finely
chopped (I used pickle relish)
Preheat oven to 350 degrees
Fahrenheit. Prepare a 9 x 13-inch baking pan with cooking spray.
Boil the pasta in a large
pot according to packaged directions until al dente. Drain and set aside.
In a large skillet on
medium-high heat, warm the oil. Add the onion and saute until onions are
transparent. Add the garlic and stir about 30 seconds until fragrant. Stir in the ground beef and
fully cook through until brown. If using 95% lean ground beef, there is no need
to drain. But if you are using a less fat version, drain the fat and return to
the stove.
Stir in the seasoned salt,
ketchup and mustard until well combined. Add the chopped tomatoes and pickles. Reduce heat
and simmer for approximately 2 minutes or until the mixture is thickened.
Add the cooked and drained
noodles to the meat and stir well. Pour into the prepared baking pan and evenly
sprinkle the cheese across the top. Bake in the oven for approximately 15
minutes or until cheese has melted. Remove from the oven and slightly cool
before serving.
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