A classic dish gets a quick makeover. Some flavor combinations never go out of style!

　　

Ingredients

serves 4, 1 1/2 cups per serving

　　12 ounces extra-lean ground beef

　　3 cups water

　　1 14.5-ounce can no-salt-added stewed tomatoes, undrained

　　1 8-ounce can no-salt-added tomato sauce

　　1 teaspoon bottled minced garlic or 2 medium garlic cloves, minced

　　1 teaspoon dried oregano, crumbled

　　1/2 teaspoon sugar

　　1/4 teaspoon salt

　　1/8 teaspoon pepper

　　1 cup dried whole-grain macaroni or other small whole-grain pasta

　　1/2 cup shredded low-fat Cheddar cheese, low-fat Monterey Jack, or a combination (about 2 ounces)

　　

Step 1

In a Dutch oven, cook the beef over medium-high heat for 8 to 10 minutes, or until no longer pink, stirring occasionally to turn and crumble the beef. Drain and discard any liquid.

　　

Step 2

Stir in the water, tomatoes with liquid, tomato sauce, garlic, oregano, sugar, salt, and pepper. Increase the heat to high and bring to a boil, covered, 1 to 2 minutes.

　　

Step 3

Stir in the pasta. Reduce the heat and simmer for 10 to 12 minutes, or until tender. Ladle the mixture into soup bowls. Sprinkle with the cheese.

　　

Cook’s Tip

Step 4

Instead of oregano, substitute 1 teaspoon of your favorite spice or dried herb. Here are some suggestions: chili powder, rosemary, ground cumin, thyme, basil, or fennel seeds.

　　

nutrition information

Step 5

(Per Serving)

　　

Step 6

Calories: 263

　　

Step 7

Total Fat: 5.0g

　　

Step 8

Saturated: 1.5g

　　

Step 9

Trans: 0.5g

　　

Step 10

Polyunsaturated: 1.0g

　　

Step 11

Monounsaturated: 1.5g

　　

Step 12

Cholesterol: 49mg

　　

Step 13

Sodium: 385mg

　　

Step 14

Carbohydrates: 27g

　　

Step 15

Fiber: 4g

　　

Step 16

Sugars: 8g

　　

Step 17

Protein: 28g

　　

Step 18

Dietary Exchanges

　　

Step 19

1 Starch

　　

Step 20

2 Vegetable

　　

Step 21

3 Lean Meat

　　American Heart Association Quick & Easy Meals