One-Pot Ground Beef & Pasta

Prep 15 min

Cook 30 min

Ready in 45 min

This one-pan twist on a classic is packed with hidden veggies—quick, healthy, and great for picky eaters on busy weeknights!

Ingredients

1 tbsp (15 mL) oil
1 lb. (450 g) lean ground beef or turkey
1 large zucchini, cut into 1" (2.5-cm) pieces (see cook’s tip
1 carrot, peeled and cut into 1" (2.5-cm) pieces
2 garlic cloves, peeled
2 tbsp (30 mL) tomato paste
2 cups (500 mL) beef broth
2 cups (500 mL) milk
8 oz. (250 g) whole grain elbow macaroni pasta
2 tbsp (30 mL) Worcestershire sauce
4 oz. (125 g) low-fat cheddar cheese, grated (1 cup/250 mL), plus more for topping
4 oz. (125 g) low-fat cream cheese, softened and cubed

Directions

Heat the oil in the 4.5-qt. (4.3-L) Stainless Steel Saute Pan over medium-high heat for 2–3 minutes. Add the ground beef and cook until no longer pink, about 8–10 minutes, breaking it into crumbles as it cooks.
Working in batches, finely chop the zucchini, carrots, and garlic with the Food Chopper.
Add the chopped veggies to the meat and cook over medium heat until the veggies release their juices, about 6–8 minutes.
Add the tomato paste, broth, milk, pasta, and Worcestershire sauce. Stir to combine.
Bring the mixture to a simmer, then reduce the heat to low. Cover and cook, stirring occasionally, until the pasta is tender, about 10 minutes.
Turn off the heat, then stir in the cheddar and cream cheese until it’s melted and combined. Sprinkle additional cheese on top, if you’d like.

Yield:

8 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 310, Total Fat 13 g, Saturated Fat 5 g, Cholesterol 50 mg, Sodium 550 mg, Carbohydrate 28 g, Fiber 4 g, Sugars 6 g (includes 0 g added sugar), Protein 24 g