Ingredients (Serves 6–8):
- 1 pound (450g) whole wheat pasta (Syn-free when using plain dried pasta)
- 2 pounds (900g) extra-lean ground beef (5% fat or less, Syn-free)
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon Worcestershire sauce (≈1 Syn total for the recipe)
- 2 (15 oz) cans tomato sauce (Syn-free)
- 2 (14.5 oz) cans petit diced tomatoes (Syn-free)
- 1 ½ tablespoons Italian seasoning
- 2 teaspoons salt (to taste)
- ½ teaspoon black pepper
-
Cheese (Healthy Extra A):
- 120g reduced-fat cheddar, grated (counts as 4 servings of HEXA)
Instructions:
-
Cook Pasta:
Bring a large pot of water to boil. Cook pasta for about 3 minutes less than package directions. Drain and set aside. -
Brown the Meat:
Spray a large non-stick skillet with low-calorie cooking spray (Frylight or similar). Add beef and onions. Cook for 6–7 minutes until beef is browned. Stir in garlic and cook 1 more minute. Drain excess fat if needed. -
Build the Sauce:
Stir in Worcestershire sauce, tomato sauce, diced tomatoes, Italian seasoning, salt, and pepper. Simmer gently for 10–15 minutes. -
Combine:
Add the partly cooked pasta into the beef-tomato mixture. Stir well to combine. -
Bake (Optional):
Transfer to a large baking dish. Sprinkle with the reduced-fat cheddar. Bake at 350°F (180°C) for 20 minutes until cheese is melted and bubbly. -
Serve:
Garnish with fresh parsley if desired. Enjoy hot!
