BY Liz Leave a Comment
This homemade, healthy, one-pot version of Beefaroni is easy to make, and it features nutrient-rich lean ground beef, whole grain pasta, mushrooms, and bell pepper.
Dinner from a can can be convenient, but there can clearly be some nutritional drawbacks. Take Chef Boyardee’s Beefaroni as just one example. The sodium is on the high side—730 milligrams in a 1 cup serving—it contains just 9 grams of protein, and the only “vegetable” in the meal is tomato puree from the sauce. The enriched macaroni is made with 100% white flour, so there are no whole grains present.
Somewhere back in the recesses of my brain, I do remember eating Beefaroni as a kid (not often since my mom was an awesome home cook who loved cooking meals from scratch), but today, it’s something I prefer to make myself … and this recipe for Homemade Healthy Beefaroni is almost as easy to make as opening up a can.
Watch my YouTube cooking video of Homemade Healthy Beefaroni.
My homemade version calls for two vegetables—red bell pepper and mushrooms—and I serve a third veggie, asparagus, on the side. By the way, according to the rules of etiquette, you can eat un-sauced asparagus with your fingers, which totally annoys Tim but makes my boys so happy.
Homemade Healthy Beefaroni
Author:Liz
Nutrition Information
- Serves:5
- Calories:400
- Fat:13g
- Saturated fat:5g
- Carbohydrates:43g
- Sodium:580mg
- Fiber:6g
- Protein:31g
Recipe type:Dinner
Using whole wheat pasta ups the fiber, and the lean ground beef adds high-quality protein as well as important nutrients like iron and zinc.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium red bell pepper, cut into ¼-inch dice (about 1½ cups)
- 8 ounces mushrooms, roughly chopped
- 1 pound lean ground beef (90% or higher)
- One 26-ounce jar marinara sauce
- 2 cups water
- 8 ounces dried whole wheat rotini pasta
- 1 cup shredded light Italian cheese blend or Cheddar cheese (4 ounces)
- ¼ cup grated Parmesan cheese, optional
- Chopped fresh basil, optional
Instructions
- Heat the oil in a large Dutch oven or saucepan over medium-high heat. Add the bell pepper and mushrooms and cook, stirring frequently, until tender, about 10 minutes
- Add the meat and cook, breaking up the large pieces, until no longer pink, about 5 minutes. Drain excess fat.
- Stir in the pasta sauce and water, raise the heat to high, and bring to a boil. Stir in the pasta and return to a boil. Reduce the heat and cook at a low boil, covered, stirring occasionally, until the pasta is tender, about 15 minutes.
- Remove from the heat and stir in the cheese. Cover and let stand until the cheese melts. Sprinkle with Parmesan cheese and basil as desired.
Notes
Wow. Each serving has over 30 grams of protein as well as 50% vitamin C, 30% vitamin A, 25% iron, and 20% calcium.
