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Spiced Beef With Layered Garden Pasta
Jana Hansen, Fargo, N.D.

Makes 8 (1-cup) servings

1 pound 93% lean ground beef
1 teaspoon garlic powder
1 teaspoon dried oregano leaves
1/4 teaspoon black pepper
2/3 cup light sour cream
1 (8-ounce) can tomato sauce
1 (14-ounce) can reduced sodium beef broth, divided
8 ounces rotini pasta, uncooked
1 cup red onion, chopped into 1 inch pieces
1 green bell pepper, chopped into 1 inch pieces
1 (6-ounce) package portobello mushrooms, coarsely chopped
1 cup frozen green peas
Garnish: 8 ounces feta cheese, crumbled

In large bowl, combine beef, garlic powder, oregano and pepper. Mix well. In large skillet oven medium high heat, brown beef until no pink remains. Set aside; do not drain.

In medium bowl, combine sour cream and tomato sauce. Add 1/4 cup broth and mix until smooth. Add remaining broth. Pour into 9 x 13-inch baking dish coated with nonstick spray. Add raw pasta and stir, making sure all pasta is submerged under the liquid.

Place seasoned meat over pasta mixture. DO NOT MIX. Layer onion, bell pepper, mushrooms and peas evenly over meat. DO NOT MIX. Cover pan with foil and bake in preheated 400-degree oven for 35 minutes.

Top each serving with 1 ounce feta cheese. Serve immediately.

Nutritional Information
Per Serving: 319 calories, 23 g protein, 34 g carbohydrates, 4 g fiber, 11 g fat, 6 g saturated fat, 62 mg cholesterol, 101 mcg folate, 3 mg iron, 590 mg sodium.