Ingredients
- 1 pound Ground Beef, lean
- 1 Bell pepper, green, diced
- 1 small yellow onion, diced
- 1 Bell pepper, yellow, diced
- 3 Garlic Cloves, diced or minced
- Salt and Pepper to taste
- 2 cans Rotel Diced tomatoes with chilis
- 8 ounces Tomato Sauce
- 12 ounces whole wheat pasta, cooked to Al Dente
- 1 cup Sour Cream or Greek Yogurt
- 4 ounces Cream Cheese, room temperature
- 1 tbsp Cornstarch
- 8 ounces Cheddar Cheese, Sharp or Mild
- 4 Green Onions, sliced for garnish
Instructions
FIRST STEP:
Preheat the oven to 350*, lightly spray a casserole dish, 9×13 with a cooking spray
Over medium high heat, place the ground beef into the skillet and crumble
Add the onion and bell peppers
Season with salt and pepper if desired
Cook until the beef is thoroughly cooked and the onions are translucent
Add the garlic and cook for one minute until fragrant
Drain excess grease
While cooking the ground beef, boil the pasta until it is just below Al Dente
Reserve 1½ cups of the pasta water
Add the ½ cup reserved water back to the pasta pot and add in the cream cheese and yogurt
Add salt if desired and whisk until blended
Add ⅓ of the Cheddar Cheese and whisk until melted
Add in half of the chopped green onions, 1 cup of reserved pasta water along with the pasta back into the pot and stir to combine
SECOND STEP:
Carefully pour the pasta mixture into the bottom of the prepared dish
Spoon the beef mixture over the top of the noodles
Sprinkle with the remaining Cheddar Cheese
THIRD STEP:
Bake for 30 minutes, you can use the broiler to lightly brown the cheese if you desire
Remove from the oven, sprinkle with the remaining green onions and let rest for 5 to 10 minutes
Enjoy!
