Skillet Italian Beef Pasta
Kale Caesar Salad
Wine Recommendation
Apothic Red
Ingredients
- 1½ lb lean ground beef
- 1 (8-oz) pkg sliced mushrooms
- 2 cloves garlic, minced
- 1 Tbsp olive oil
- 1 (24-oz) jar fire-roasted marinara sauce
- 3 cups water
- 12 oz whole-grain penne pasta
- 1 cup shredded mozzarella cheese
- 1 cup freshly grated Parmesan cheese
- 1 (0.5-oz) pkg fresh basil, torn
Instructions
- Cook beef in a large deep skillet or Dutch oven over medium-high heat until browned and crumbly; drain.
- Sauté mushrooms and garlic in hot oil in same skillet over medium heat 6 minutes or until mushrooms are browned and tender.
- Stir in beef, marinara sauce, and water; bring to a boil. Add pasta; return to a boil. Cover, reduce heat to medium, and cook until pasta is tender, about 14 minutes.
- Sprinkle pasta with cheeses; cover and let stand 1 minute or until cheese is melted. Sprinkle with basil before serving.
Side Dish Ingredients
- 1 bunch organic kale, stems removed
- ¼ cup olive oil
- ¼ cup plain Greek yogurt
- 1 Tbsp fresh lemon juice
- 2 cloves garlic, minced
- 2 tsp Dijon mustard
- ½ cup freshly grated Parmesan cheese
- 2 cups whole-grain croutons (see Note)
Side Dish Instructions
- Thinly slice kale. Whisk together oil, yogurt, lemon juice, garlic, and mustard in a bowl. Add kale, cheese, and croutons; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
609
|
220
|
829
|
| Fat (g) | 23 | 14 | 37 |
| Sat. Fat (g) | 9 | 3 | 12 |
| Protein (g) | 47 | 6 | 53 |
| Carb (g) | 55 | 16 | 71 |
| Fiber (g) | 10 | 1 | 11 |
| Sodium (mg) | 1020 | 353 | 1373 |
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
