2 cups whole wheat macaroni
1 small bell pepper
1 small onion
3 cloves garlic
3 ounces reduced-fat cheddar cheese (3/4 cup shredded)
1 pound lean ground beef or turkey
1 (14-ounce) can diced tomatoes, no salt added
1 Tablespoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Large skillet with lid
Wooden spoon or spatula
1. Cook macaroni according to package directions. In a colander, drain macaroni and rinse with cool water.
2. While macaroni is cooking, rinse and dice bell pepper. Peel and finely chop onion. Peel and mince garlic. Set aside.
3. Grate cheese. Set aside.
4. In a large skillet over medium heat, cook beef or turkey, onion, bell pepper and garlic, crumbling the beef with a wooden spoon or spatula, until the meat is no longer pink, about 15 minutes. Using a colander, drain off fat.
5. Return to the skillet and stir in drained macaroni, tomatoes with juices, thyme, salt and pepper. Sprinkle with cheese. Cover and cook over medium heat until cheese is melted, 5 to 7 minutes.
More About Tomato
How to Select
Choose plump tomatoes with smooth skins, free from bruises or cracks.
How to Store
Store at room temperature until they have fully ripened. Smell is the best indicator of ripeness.
How to Prepare
Wash with cold water before slicing. They can be eaten raw, stuffed, stewed, sauteed, grilled and much more.
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