Beef and Portobello Pasta Recipe

Name: Beef and Portobello Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried whole-grain small shell macaroni; 1 pound extra-lean ground beef; 1 medium portobello mushroom, stem trimmed, cut into 3/4-inch cubes (about 1 cup); 1 cup chopped onion; 1 medium garlic clove, minced; 1 14.5-ounce can no-salt-added diced tomatoes, undrained; 1 8-ounce can no-salt-added tomato sauce; 1/2 cup water; 1 medium dried bay leaf; 1 teaspoon sugar; 1 teaspoon dried Italian seasoning, crumbled; 1/2 teaspoon pepper; 1/2 teaspoon crushed red pepper flakes (optional)

Servings: persons

1 cup dried whole-grain small shell macaroni
1 pound extra-lean ground beef
1 medium portobello mushroom, stem trimmed, cut into 3/4-inch cubes (about 1 cup)
1 cup chopped onion
1 medium garlic clove, minced
1 14.5-ounce can no-salt-added diced tomatoes, undrained
1 8-ounce can no-salt-added tomato sauce
1/2 cup water
1 medium dried bay leaf
1 teaspoon sugar
1 teaspoon dried Italian seasoning, crumbled
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper flakes (optional)

1
Prepare the pasta using the package directions, omitting the salt.
2
Drain well in a colander.
3
Set aside.
4
Meanwhile, in a large nonstick saucepan, cook the beef, mushroom, onion, and garlic over medium-high heat for 8 to 10 minutes, or until the beef is browned on the outside and the mushroom and onion are soft, stirring occasionally to turn and break up the beef.
5
Drain if necessary.
6
Wipe the skillet with paper towels.
7
Return the drained mixture to the skillet.
8
Stir in the remaining ingredients.
9
Bring to a simmer over medium-high heat.
10
Reduce the heat to medium low and cook for 15 minutes, stirring occasionally.
11
Stir in the pasta.
12
Cook for 2 to 3 minutes, or until heated through.
13
Discard the bay leaf before serving the dish.
14
(Per serving)
15
Calories: 309
16
Total fat: 6.5g
17
Saturated: 2.5g
18
Trans: 0.5g
19
Polyunsaturated: 1.0g
20
Monounsaturated: 2.5g
21
Cholesterol: 62mg
22
Sodium: 108mg
23
Carbohydrates: 35g
24
Fiber: 5g
25
Sugars: 8g
26
Protein: 31g
27
Calcium: 66mg
28
Potassium: 855mg
29
1 1/2 starch
30
3 vegetable
31
3 lean meat

360

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup dried whole-grain small shell macaroni, 1 pound extra-lean ground beef, 1 medium portobello mushroom, stem trimmed, cut into 3/4-inch cubes (about 1 cup), 1 cup chopped onion, and more.

Yes, Beef and Portobello Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef and Portobello Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions