Cheesy Beef and Pasta Skillet

Cheesy Beef and Pasta Skillet

Serves 4 – Each serving is about 1 1/2 cups

Blue – 8

Purple – 6 points (if you use whole wheat pasta)

Green – 8

• 8 oz uncooked pasta – if you are on purple, use whole wheat, green or blue use a low point pasta like Ronzoni 150 (that is what I used for the points on this for blue or green)
• 1 Tbsp olive oil
• 1 lb 96% lean ground beef
• 1/2 tsp pepper
• 3 cloves garlic, minced
• 1 tsp crushed red chili flakes (optional)
• 1 Tbsp Worcestershire sauce
• 2 Tbsp tomato paste
• 1 onion, chopped
• 1/2 cup fresh parsley, chopped plus more for garnish (or 1 Tbsp of dried parsley)
• salt to taste
• 8 oz Cabot 75 cheese, grated (if using full fat cheese, you can reduce to 4 oz to save some points)

1. Cook pasta according to package directions. Reserve 1/2 cup pasta water. Drain pasta without rinsing

2. Meanwhile in a large skillet over high heat add 1 Tbsp olive oil and brown beef and onion, breaking up with a wooden spoon, about 2 minutes. Reduce to medium heat. Season with 1 tsp salt and 1/2 tsp black pepper. Stir in garlic, chili flakes, Worcestershire sauce, tomato paste, parsley and 1/2 cup pasta water. Simmer until meat is tender, about 8 to 10 minutes.

3. Toss in pasta and 1 cup of cheese. Top with remaining cheese and cover with lid. Garnish with additional parsley.