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Ingredientes
- 1 1/2 lbs 85-percent-lean ground beef
- 1 large onion, chopped fine
- 1 red bell pepper, chopped fine
- 6 garlic cloves, minced
- 2 cups elbow macaroni
- 1 (29-oz) can tomato sauce
- 2 cups low-sodium chicken broth
- 1 1/2 tsp dried oregano
- salt and pepper
- 1 cup shredded cheddar cheese
Direcciones
- Cook beef in large nonstick skillet over medium-high heat until no longer pink, about 7 minutes. Drain beef, leaving 2 Tbsp fat in skillet, and reserve.
- Add onion, red pepper, and garlic to fat in skillet and cook, covered, until softened, about 3 minutes.
- Add macaroni, tomato sauce, broth, oregano, and reserved beef to skillet and bring to boil. Cover, reduce heat to low, and simmer, stirring occasionally, until pasta is tender, 8 to 10 minutes.
- Season with salt and pepper. Sprinkle with cheese and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 551g | |
| Recipe makes 4 servings | |
| Calories 653 | |
| Calories from Fat 108 | 17% |
| Total Fat 12.43g | 16% |
| Saturated Fat 6.61g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 1385mg | 58% |
| Potassium 1252mg | 36% |
| Total Carbs 108.24g | 29% |
| Dietary Fiber 8.4g | 28% |
| Sugars 15.41g | 10% |
| Protein 28.69g | 46% |
