One-Pot Beefy Creamy Tomato Pasta

5/5

SOURCE: emilybites.com

prep time: 5 MINS

cook time: 30 MINS

total time: 35 MINS

calories: 369KCAL

This One-Pot Beefy Creamy Tomato Pasta is a creamy, meaty, saucy pasta dish that’s easy to make and so tasty!

 yield: 6 (1 & 1/3 CUPS) SERVINGS

Ingredients

  • ½ lb uncooked 95% lean ground beef
  • ½ lb uncooked 99% lean ground turkey breast
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon crushed red pepper flakes
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 3 cups lower sodium beef broth
  • 15 oz can tomato sauce
  • 2 tablespoons tomato paste
  • 2 teaspoons Italian seasoning
  • 1 teaspoon Worcestershire sauce
  • 12 oz medium-sized pasta, (I used medium-sized macaroni pasta, but rotini, medium shells, orecchiette, radiatore, or any pasta of a similar size will work great)
  • 6 oz bag fresh spinach leaves
  • ½ cup fat free half and half
  • 1 oz Parmesan cheese, finely shredded

Instructions

  • Lightly mist a 5 QT Dutch oven or a large pot with cooking spray and bring over medium heat. Add the ground beef and ground turkey and cook, breaking up with a spatula or cooking spoon until it starts to brown a bit and break into small chunks. Add the ¼ teaspoon each of salt, black pepper, and crushed red pepper flakes, and the chopped onion, and stir to combine. Continue to cook for another 4-5 minutes until the onions are softened and the meat is cooked through. Add the minced garlic and stir. Cook for another 30-60 seconds until fragrant.
  • Add the beef broth, tomato sauce, tomato paste, Italian seasoning, and Worcestershire sauce and stir together. Add the dry pasta and stir again. Use the back or your spatula or spoon to flatten out the ingredients to be just under the surface of the liquid as best you can. Turn the heat up to med-high and bring the mixture to a boil. Once boiling, reduce the heat to med-low to simmer. Simmer for 10-15 minutes (depending on your pasta type), stirring the ingredients every couple of minutes to make sure the pasta gets rotated and doesn’t stick to the bottom.
  • When the pasta is cooked through and most of the liquid is absorbed, stir in the spinach a couple handfuls at a time until wilted. Remove the pot from heat. Stir in the half and half and Parmesan cheese until well combined and melted into a sauce. Let sit for 3-4 minutes to allow everything to thicken and melt together and then stir again and serve.

Notes

WW Points per (1 & 1/3 cup) serving: 8 (SP calculated using the recipe builder on weightwatchers.com)

To view your current WW Points for this recipe and track it in the WW app or site, click here!

Nutrition Information per (1 & 1/3 cup) serving:369 calories, 54 g carbs, 8 g sugars, 5 g fat, 2 g saturated fat, 30 g protein, 4 g fiber, 754 mg sodium (from myfitnesspal.com)

Weight Watchers Points Plus:10 per (1 & 1/3 cup) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below)

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