- 8 cups COOKED Scoobi Do Pasta (or elbow pasta)
- 2 tsp olive oil
- 1 1/2 cups onions, finely chopped
- 1 tablespoon minced garlic
- 1 lb extra lean ground beef
- 1/4 cup ketchup
- 1 package low salt TACO SEASONING
- 1/2 tsp black pepper
- 1 28 oz can diced tomatoes
- 2 tbsp Dijon Mustard’
- 6 cups reduced-fat grated cheddar cheese
- 1 cup breadcrumbs
Preheat the oven to 350 degrees. Spray 2 baking dishes with cooking spray.
In a large pot of boiling salted water, cook the pasta according to the package directions for al dente and drain well.
In a large skillet, heat the oil over medium-low heat. Add the onions and cook until soft, about 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 ketchup, add the tomatoes and mustard. Let the mixture bubble until it is slightly thickened, about 2 minutes.
Add the pasta to the meat mixture along with 2 cups of the shredded cheese – let it all melt, pour mixture into baking dishes (I eat one that night and freeze the other one for later)
Top with more cheddar cheese and 1/2 cup fine bread crumbs and bake for 20 mins covered – and then 10 minutes uncovered.
YUM – leftovers are fantastic for school or work.