Happy New Year! Boy, the last month was a blur! And I am behind in posting! Over the Christmas break I tried a few new recipes with success. I’m excited to share those. In the meantime, I had started this post for a good fairly quick weeknight meal. I think this is timely, since we’re all going to get back to our busy work and school schedules. The ingredients are staples and it really doesn’t take long to whip this up. I’m so familiar with it now, that I can get it on the table in 30 minutes!
Preheat oven to 350 degrees Fahrenheit. Prepare a 9 x 13-inch baking pan with cooking spray, I use a pure olive oil spray.
Boil the pasta in a large pot according to packaged directions until al dente. Drain and set aside.
In a large skillet on medium-high heat, heat a teaspoon (or so) of garlic oil until fragrant. I like using this to add a little flavor and makes the dish smell really yummy. Traditionally, this dish would be made with sauteed garlic and onions but since that’s off limits for TQ I use garlic infused olive oil instead.
Stir in the ground beef, break up the big pieces and cook until brown. If using 95% lean ground beef, there is no need to drain. But if you are using a less lean meat, drain the fat and return to the stove. You can easily use ground turkey too, I alternate.
Stir in the ketchup and mustard until well combined. Add the chopped tomatoes and your choice of greens (shredded). I use organic tomatoes, petite diced in juice. I shred the greens very finely so they blend into the dish. Simmer for approximately 3-4 minutes or until the mixture is thickened.
Let’s talk ketchup……I use the Frusano brand. Frusano is a company in Germany that specializes in products for fructose malabsorption. The ketchup is really good and safe for TQ. If there are any safe brands in the States, I am not aware of them. I love that this product gives me peace of mind, but I don’t love the price tag of importing something so simple like ketchup from Europe! One day, I’ll make it myself 🙂
As far as the mustard, I use good ‘ole French’s yellow mustard. I think this is pretty kid-friendly and familiar. But, for a spicy kick you could use whole grain, or dijon.
Toss in the cooked and drained pasta and give it all a stir. I taste it at this point to make sure the seasoning is right. This batch needed a touch more ketchup and mustard. I think I used extra pasta.
Transfer the mixture into your baking dish. Final touch, top the casserole with cheddar cheese. Bake for 15-20 minutes or until cheese is bubbling and it’s all heated through.
Enjoy! TQ loves this dish, it’s a staple in our house.
- 2 cups (6 ounces) uncooked gluten free pasta of your choice
- 2 teaspoons garlic olive oil
- 1 pound ground sirloin, or turkey
- 1 can organic diced tomatoes in juice (or 1/2 can if not tolerated well)
- 2 tablespoons low fructose ketchup
- 2 tablespoons yellow mustard (or whatever your preference is)
- 2 cups sharp, cheddar cheese, shredded
- 1/4 cup shredded spinach or other green
- Preheat oven to 350 degrees Fahrenheit.
- Prepare a 9 x 13-inch baking pan with cooking spray.
- Boil the pasta in a large pot according to packaged directions until almost al dente. Drain and set aside.
- In a large skillet on medium-high heat, warm the oil.
- Brown the ground beef and fully cook through and browned. If using 95% lean ground beef, there is no need to drain. (Drain the fat and return to the stove, if you have excess fat).
- Add the chopped tomatoes and greens.
- Stir in the ketchup and mustard until well combined. Reduce heat and simmer for approximately 2 minutes or until the mixture is thickened.
- Add the cooked and drained noodles to the meat mixture and stir well. Give it a taste, and adjust seasonings if necessary.
- Pour into the prepared baking pan and evenly sprinkle the cheese over the top.
- Bake in the oven for approximately 15 minutes or until cheese has melted. Remove from the oven, allow to cool a smidge before serving.
- Note: to kick up the veggie content even more add finely diced red pepper with the greens and tomatoes.