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Ingredientes
- Kosher salt
- 3 cups wide egg noodles (about 5 ounces)
- 1 1/2 cups sour cream
- 1/2 cup grated Parmesan cheese
- 1 tsp olive oil
- 1 lb. ground beef
- 1 red bell pepper, seeded and chopped
- 1/2 cup onion, chopped
- 1 TBSP tomato paste
- 2 cloves garlic, chopped
- 1 tsp Italian seasoning
- One 14 1/2-ounce can petite diced tomatoes
- 2 cups grated Cheddar cheese
Direcciones
- Preheat the oven to 425 degrees F.
- Spray a 2-quart baking dish with cooking spray
- Bring a large pot of salted water to a boil.
- Add the noodles and cook to al dente about 5 minutes
- Drain and put back in large pot.
- Toss with the sour cream, Parmesan and 1/4 teaspoon salt.
- Dump noodle mixture into the baking dish
- Sprinkle with 1/2 cup grated cheddar
- Meanwhile, heat the olive oil in a large skillet over medium-high heat.
- Add the ground beef and cook, stirring, until no longer pink, about 4 minutes. Drain the fat.
- Add the bell peppers and onions and cook until crisp-tender, about 3 minutes.
- Make a space in the pan, add the tomato paste and toast for a minute.
- Sprinkle with the Italian seasoning and 1/4 teaspoon salt.
- Add chopped garlic and diced tomatoes, stir and bring to a simmer.
- Cook until slightly thickened, about 2 minutes.
- Pour the beef mixture over the noodles and sprinkle with the remaining grated cheddar
- Bake on the middle rack until the cheese is melted and the edges are bubbling, 15 to 20 minutes.
- Let stand for 10 minutes before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 308g | |
| Recipe makes 6 servings | |
| Calories 652 | |
| Calories from Fat 382 | 59% |
| Total Fat 43.1g | 54% |
| Saturated Fat 22.9g | 92% |
| Trans Fat 0.01g | |
| Cholesterol 152mg | 51% |
| Sodium 522mg | 22% |
| Potassium 452mg | 13% |
| Total Carbs 20.91g | 6% |
| Dietary Fiber 1.3g | 4% |
| Sugars 4.21g | 3% |
| Protein 31.81g | 51% |
