Name: Mediterranean Beef and Pasta Bake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Ingredients: 2 cup (500 mL) whole wheat rotini or penne pasta; 1 lb (500 g) Extra Lean Ground Beef Sirloin or Round*; 1 medium onion, chopped; 1 cup (250 mL) sliced mushrooms; ½ EACH diced sweet red and green pepper; 2 cloves garlic, minced; 1 ¾ cup (350 mL) fat- and sodium-reduced pasta sauce; 1 cup (250 mL) shredded part-skim mozzarella cheese; ½ cup (125 mL) crumbled light feta cheese; ¼ cup (50 mL) chopped pitted Kalamata olives; 2 tbsp (30 mL) prepared basil pesto

Not your typical Mac’ n’ Beef or Shipwreck Casserole, this recipe for Mediterranean Beef & Pasta Bake makes hearty and healthy go hand-in-hand. If pressed for time, skip the baking and use as a stove-top dish.

Ingredients

2 cup (500 mL) whole wheat rotini or penne pasta
1 lb (500 g) Extra Lean Ground Beef Sirloin or Round*
1 medium onion, chopped
1 cup (250 mL) sliced mushrooms
½ EACH diced sweet red and green pepper
2 cloves garlic, minced
1 ¾ cup (350 mL) fat- and sodium-reduced pasta sauce
1 cup (250 mL) shredded part-skim mozzarella cheese
½ cup (125 mL) crumbled light feta cheese
¼ cup (50 mL) chopped pitted Kalamata olives
2 tbsp (30 mL) prepared basil pesto

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Directions

Cook pasta according to package directions. Drain and set aside.
Meanwhile, brown ground beef, onion, mushrooms, red and green peppers and garlic in large nonstick frypan over medium-high heat until meat is cooked thoroughly and any liquid has evaporated. Remove from heat. Stir in pasta sauce, half of the mozzarella, feta, olives, pesto and cooked pasta.
Spoon into 8 inch (2 L) square baking dish. Top with remaining mozzarella. Tent loosely with foil and bake in 350°F (180°C) oven for 25 minutes. Uncover and bake for 5 minutes .
*Other Options: Extra Lean Ground Beef