Ingredients Jump to Instructions ↓

  1. 3 cups medium pasta shells

  2. 1 lb lean ground beef

  3. 1 onion , chopped

  4. 1 cup mushroom , sliced

  5. 1 teaspoon extra virgin olive oil

  6. 1 (10 1/2 ounce) can 98% fat-free condensed mushroom soup

  7. 1/4 cup nonfat milk

  8. 1 1/2 teaspoons garlic powder

  9. 1/2 teaspoon dried basil

  10. 1/2 teaspoon dried parsley

  11. 1/4 teaspoon ground black pepper

  12. 1 cup baby peas, from a can

  13. 1/2 cup low-fat cheddar cheese , shredded

Instructions Jump to Ingredients ↑

  1. Boil pasta according to packet instructions. Mine usually takes about 10 minutes.

  2. Meanwhile heat the oil in a pan and then fry the onions for about 3 minutes until they are just starting to soften.

  3. Add the ground beef and brown for about another 3 minutes until just about all of the pink is gone.

  4. Add the mushrooms and continue to cook until the beef has totally browned.

  5. Add the soup, garlic powder, basil, black pepper and parsley and stir to coat the meat mixture.

  6. Add the skim milk and cook over a low heat for about 3 minutes, stirring when needed, until the mixture has started to bubble and bit and thicken up.

  7. Stir in the peas and just heat through.

  8. By now the pasta should have finished cooking. Drain it and stir the cooked pasta and mix in with the sauce until all of the pasta is coated.

  9. Add in the shredded cheese and stir through until the cheese has melted.

  10. Serve.


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