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Ingredients
- # 4 quarts water
- # 1 teaspoon extra-virgin olive oil
- # 5 dried porcini mushrooms
- # 1 heaping cup rotini, small shells, or ziti
- # 1/2 pound extra-lean ground beef
- # 1 tablespoon finely chopped yellow onion
- # 1 teaspoon chili powder
- # 1 teaspoon dried basil
- # pinch of ground black pepper
- # 1 can (8 ounces) no-salt tomato sauce
- # 2 tablespoons fat-free ricotta cheese
Details
Servings 2
Preparation
Step 1
1.
In a large pot, combine the water and oil. Bring to a boil over high heat.
2.
Add the mushrooms and pasta. Cook for 10 to 12 minutes, or until the pasta is al dente.
3.
In a nonstick skillet over medium-high heat, combine the ground beef, onion, chili powder, basil, and pepper. Cook, breaking apart the beef, for 6 to 8 minutes, or until the beef is no longer pink. Add the tomato sauce. Bring to a boil. Pour into a large bowl. Add the ricotta and mix.
4.
Drain the pasta and mushrooms. Add to the sauce. Toss.
Serving Suggestions
For added flavor, top each serving with a little grated Parmesan cheese.
Nutritional Facts per serving
CALORIES 398.7 CAL
FAT 7.7 G
SATURATED FAT 2 G
CHOLESTEROL 62.5 MG
SODIUM 153.9 MG
CARBOHYDRATES 48.3 G
TOTAL SUGARS 6.8 G
DIETARY FIBER 4.1 G
PROTEIN 31.8 G
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