Family-Favorite Cheeseburger Pasta
I created this recipe to satisfy a cheeseburger craving. What a delicious, healthy classic!
I created this recipe to satisfy a cheeseburger craving. What a delicious, healthy classic!
- 2 tablespoons ketchup
- 2 tablespoons prepared mustard
- 2 tablespoons finely chopped onion
- 2 tablespoons dill pickle relish
- 1-1/2 cups uncooked whole wheat penne pasta
- 3/4 pound lean ground beef (90% lean)
- 1 can (14-1/2 ounces) no-salt-added diced tomatoes
- 1 teaspoon steak seasoning
- 1/4 teaspoon seasoned salt
- 3/4 cup shredded reduced-fat cheddar cheese
- chopped green onions optional
- Carbohydrate 5.8122123912878 g
- Cholesterol 55.28157009375 mg
- Fat 9.19241295531056 g
- Fiber 0.703562272839638 g
- Protein 17.9030438205099 g
- Saturated Fat 3.49924091300882 g
- Serving Size 1 1 serving (121g)
- Sodium 522.683095532587 mg
- Sugar 5.10865011844816 g
- Trans Fat 1.10184774324395 g
- Calories 179 calories
Step-by-step
- Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Drain pasta; add to meat mixture.
- Stir in the tomatoes, relish, mustard, ketchup, steak seasoning and seasoned salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
- Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted. Garnish with green onions if desired.
Traditional cheeseburger preparations rely on toasted buns and grill smoke, whereas this skillet method merges ground beef and tubular pasta into a singular starches-and-protein matrix. Cooking whole wheat penne requires exact timing to prevent structural collapse once combined with acidic canned tomatoes. Boil the pasta in an un-oiled four-quart pot until al dente, usually between eight and ten minutes, so the porous surface retains the sauce.
Using fresh aromatics like raw diced onion imparts a sharp, pungent bite that contrasts sharply with the mellow sweetness of preserved condiments such as dill pickle relish and ketchup. Fresh produce introduces excess moisture that requires precise simmering adjustments to prevent dilution. Reducing the tomato and condiment mixture over medium heat for five minutes drives off surplus water, concentrating the savory flavor profile.
The historical convergence of American hamburger stands and mid-century casserole culture birthed skillet dinners that mimic handheld fast food using pantry staples. Canned no-salt-added diced tomatoes supply a consistent liquid base year-round, eliminating the seasonal water-weight variations found in fresh summer plum tomatoes. Drain the 90 percent lean ground beef thoroughly after browning over medium heat to remove excess rendered lipids that would otherwise break the emulsification of the final cheese sauce.
Reduced-fat cheddar cheese melts differently than full-fat blocks due to lower moisture and higher protein content, demanding residual heat rather than direct burner exposure. Covering the skillet off the heat for two minutes traps ambient steam, gently softening the cheese proteins into a cohesive blanket without scorching the dairy solids. Garnish with raw green onions just before serving to reintroduce a crisp, sulfurous snap against the velvety pasta base.
