I had had this recipe bookmarked for a few months, but for some reason, I just hesitated to make it. I don't know if it was the mixture of tomatoes + mustard, or the chopped pickles on top- but quite a few people had recommended it to me so I finally decided to just take the plunge. The taste was surprisingly good. I should have just trusted the Dean brothers because there hasn't been a recipe that I haven't loved from them.
This recipe combines the flavors of a cheeseburger and is transformed into a warm casserole. I didn't originally put the recommended amount of pickles because I just wasn't sure how the taste would turn out, but we both loved the addition and ended up putting in more than what the recipe called for!
- 2 cups (6 oz) uncooked rotini pasta (we used penne paste)
- 2 tsp oil
- 2 medium onions, finely chopped
- 1 garlic clove, finely chopped
- 1 lb lean ground beef (95% lean)
- 3/4 tsp salt
- 1/2 tsp black pepper
- 2 Tbsp tomato paste
- 28 oz diced tomatoes, undrained
- 2 Tbsp Dijon Mustard
- 2 cups reduced fat grated cheddar cheese
- 1/4 cup chopped dill pickles
- Preheat the oven to 350 degrees. Spray a 9 x 13 inch baking dish 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 15 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 tomato paste, then add the tomatoes and mustard. Let the mixture bubble gently until it is slightly thickened, about 2-5 minutes.
- Toss the meat mixture with the pasta and spread it into the prepared dish. Top with the cheddar and bake until the cheese is melted, about 15 minutes.
- Sprinkle the chopped pickles over the top and serve.
Makes about 9 cups.
Source: Adapted from Skinnytaste, originally from Bobby Dean