This one-pot dish leaves little to no mess in the kitchen. It's so cheesy and creamy that you'll be going for seconds. Cooking the noodles in the sauce thickens its consistency without the fuss of adding a roux or cornstarch.
- Portion size 10 servings
Ingredients
Method
In large saucepan or Dutch oven, heat oil over medium-high heat; cook onion and mushrooms, stirring occasionally, until softened, about 5 minutes.Add beef; cook, breaking up with back of wooden spoon, until browned and no liquid remains, about 5 minutes.
Stir in tomatoes and wine; cook until slightly reduced, about 5 minutes.
Stir in broth; bring to boil. Stir in pasta; cook, stirring occasionally, until pasta is al dente, about 8 minutes.
Stir in cream cheese until melted, about 1 minute. Stir in Parmesan cheese, basil and parsley.
Nutritional facts Per serving: about
- Fibre 3 g
- Sodium 453 mg
- Sugars 3 g
- Protein 19 g
- Calories 343.0
- Total fat 16 g
- Potassium 352 mg
- Cholesterol 77 mg
- Saturated fat 7 g
- Total carbohydrate 30 g
%RDI
- Iron 18.0
- Folate 9.0
- Calcium 10.0
- Vitamin A 8.0
- Vitamin C 15.0
