Ingredients
- 1 lb extra-lean ground beef
- 1 onion diced
- 3 cloves garlic crushed
- 2 sticks of celery chopped
- 8 small mushrooms sliced
- 1 small zucchini
- 1 jar (690 ml) passata strained tomatoes
- 1 large can (796ml) diced tomatoes no salt added
- 2 cups (500ml) water
- 2 ½ cups (591ml) shell pasta uncooked
- 1 tsp (15ml) dried oregano
- ½ tsp (2.5ml) dried basil
- ½ tsp (2.5ml) salt
- 1 tsp (15ml) black pepper
- 2 cups (500ml) spinach chopped
- 10-12 leaves of fresh basil
Instructions
- In a large skillet, cook ground beef on medium high heat until browned.
- Stir in onions and garlic and cook for 5 mins.
- Mix in celery, mushrooms, zucchini and cook for additional 10 mins, stirring occasionally.
- Add diced tomatoes, strained tomatoes, water, pasta, oregano, dried basil, salt, and pepper. Mix well and bring to a boil, then reduce heat to medium and cover with a lid. Cook for 20 mins, stirring occasionally.
- Remove from heat and mix in spinach and fresh basil.
Nutrition Facts
One Pot Beef and Shells with Veggies
Calories
249
% Daily Value*
Fat
3.5
g
5
%
Saturated Fat
1.3
g
8
%
Carbohydrates
27
g
9
%
Fibre
5
g
21
%
Sugars
8
g
9
%
Protein
21
g
42
%
Sodium
230
mg
10
%
Vitamin A
46
IU
1
%
Vitamin C
8.5
mg
10
%
Calcium
50
mg
5
%
Iron
3
mg
17
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
Serve with parmesan cheese and chili flakes for a flavour boost.
Recipe by Tamara Sarkisian, Registered Dietitian
