YIELD: 6 Servings
INGREDIENTS:
1 lb. uncooked rotelle pasta
1 lb. 90% lean ground beef
1 cup finely chopped onions
3 garlic cloves, finely chopped
2 Tbsp. tomato paste
28 oz. can diced tomatoes
2 tsp. oil
3/4 tsp salt
1/2 tsp. black pepper
2 Tbsp. Dijon Mustard
2 cups grated cheddar cheese
PREPARATION:
Preheat oven to 350˚F. Spray a 9 x 13 inch baking dish with cooking spray. Set aside.
In a large pot of boiling salted water, cook the pasta according to the package directions for al dente (about 5-7 minutes) and drain well.
In a large skillet, heat the oil over medium-low heat. Add the onions and cook until lightly golden and soft, about 4-5 minutes. Stir in the garlic and cook for 30 seconds. Stir in the beef and cook until browned; season with salt and pepper. Stir in the tomato paste and diced tomatoes and mustard. Allow to cook on medium heat for about 5 minutes.
After the pasta and meat are cooked, toss the meat mixture with the pasta and spread it into the prepared dish. Top with the cheddar cheese and bake for 10-15 minutes or until the cheese is fully melted and the casserole is boiling around the edges. Remove from oven and serve.
