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One Pot Cheeseburger Pasta

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One Pot Cheeseburger Pasta

Course: Dinner
Keyword: beef, gluten-free, pasta
Calorie: 300-400, Under 350
Protein: 31+g, Over 20g, Over 25g
Servings: 6
Calories: 328kcal


  • 1 tsp Extra Virgin Olive Oil
  • 1 1/2 lbs Extra Lean Ground Beef
  • 1 Carrot (medium, finely diced)
  • 2 tsps Dried Basil
  • 1/2 tsp Sea Salt
  • 3 1/2 cups Diced Tomatoes (with juices)
  • 1 1/2 cups Water
  • 3 1/2 ozs Chickpea Pasta (dry)
  • 4 ozs Cheddar Cheese, Low Fat (shredded)


  • In a large pot or Dutch oven, heat the oil over medium heat. Add the ground beef, carrot, basil, and salt. Cook for five minutes, stirring often. Drain any excess oil.
  • Add the diced tomatoes, water, and brown rice fusilli. Stir until well combined and the fusilli is mostly submerged. Cover with a lid and cook for 10 to 12 minutes or until the pasta is cooked through.
  • Open the lid and stir the pasta again. Top with the shredded cheese and close the lid until melted. Divide between bowls and enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to three days.
  • Serving Size

    One serving equals approximately 1 1/2 to 2 cups.
  • Dairy-Free

    Use vegan cheese, nutritional yeast, or omit.
  • More Flavor

    Add fresh basil, oregano, onion, and/or garlic.
  • Additional Toppings

    Sliced green onions, chopped pickles, avocado and/or plain yogurt.
  • Make it Vegan

    Use lentils instead of ground beef.
  • More Veggies

    Stir in finely chopped spinach before topping with cheese.


Serving: 6g | Calories: 328kcal | Carbohydrates: 15g | Protein: 33g | Fat: 14g | Cholesterol: 78mg | Sodium: 486mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2338IU | Vitamin C: 15mg | Calcium: 142mg | Iron: 5mg

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