Greek · Dinner
Beef and Pasta Bake Bowl (Low-Chol)
Lean ground beef simmers with tomato, onion, garlic and cinnamon in a Greek-style ragu, tossed through baked penne and topped with a light Greek yogurt bechamel. Served warm in a bowl with parmesan and parsley, this pastitsio-inspired dish keeps saturated fat and cholesterol low.
$5
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
527Calories
40.3gProtein
17.5gFat
56.2gCarbs
10.1gSugar
5gFiber
619mgSodium
72mgChol
6.5gSat Fat
945mgPotassium
280mgCalcium
4.7mgIron
2.5mcgVitamin B12
12mgVitamin C
protein-rich
high-fiber
low-cholesterol
low-chol
Instructions
1
Prep
Bring salted water to a boil and cook penne 9–10 minutes until al dente. Meanwhile, sauté onion and garlic in olive oil over medium heat for 3 minutes until softened.
2
Brown lean ground beef over medium-high heat for 6 minutes, breaking it apart, until no pink remains. Add tomato paste, crushed tomatoes, cinnamon, and oregano; simmer over medium-low heat for 8–10 minutes until thickened.
3
Whisk cornstarch into reduced-fat milk over medium-low heat for 3–4 minutes, stirring constantly, until thickened to light coating consistency.
4
Fold Greek yogurt and half the parmesan into milk mixture off heat until smooth. Toss penne with beef ragu, spoon bechamel over top, and broil under medium heat for 4–5 minutes until lightly golden.
5
Plate
Rest 3 minutes, then sprinkle remaining parmesan and parsley over top and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.6 oz360g lean ground beef (90/10)
- 4.2 oz120g penne pasta, dry
- 1/2 cup120g canned tomatoes
- 4 tbsp4 tbsp onion
- 2 clove2 clove garlic
- 1/2 tsp1/2 tsp cinnamon-ground
- 1 tsp1 tsp dried oregano
- 1 tbsp1 tbsp tomato paste
- 1 tsp1 tsp olive oil
- 2/3 cup160ml reduced-fat milk
- 2 tsp2 tsp cornstarch
- 1/2 cup120g plain low-fat Greek yogurt
- 2 tbsp14g parmesan
- 2 tsp2 tsp fresh parsley
- salt, to taste
- black pepper, to taste
