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    1

Creamy Beef Mostaccioli

  • Prep 30 min
  • Total 0 min
  • Servings 4

Looking for a creamy beef, vegetable and pasta dish? Then check out this great dinner recipe. MORE + LESS -

Ingredients

5
oz. (1 1/2 cups) uncooked mostaccioli or penne (tube-shaped pasta)
3/4
cup low-fat plain yogurt
1
tablespoon cornstarch
1
tablespoon olive oil
3/4
lb. boneless beef round steak, cut into very thin strips
1
onion, cut into thin wedges
2
tablespoons all-purpose flour
1/2
cup beef broth
2
medium tomatoes, cut into bite-sized pieces
1
green bell pepper, cut into 1-inch squares
1
cup quartered fresh mushrooms
1
teaspoon dried basil leaves
1/2
teaspoon dried thyme leaves
1/2
teaspoon salt
1/2
teaspoon brown sugar

Steps

Hide Images
  • 1
    Cook mostaccioli to desired doneness as directed on package. Drain; cover to keep warm.
  • 2
    Meanwhile, in medium bowl, combine yogurt and cornstarch; mix well. Set aside.
  • 3
    Heat oil in large skillet or Dutch oven over medium-high heat until hot. Add beef and onion; cook and stir until beef is browned. Add flour; stir until well blended. Add all remaining ingredients except mostaccioli and yogurt mixture. Cover; cook over medium heat for 5 to 8 minutes or until vegetables are crisp-tender, stirring occasionally.
  • 4
    Remove skillet from heat. Gradually stir 2 cups beef mixture into yogurt mixture, stirring constantly. Return beef and yogurt mixture to skillet; cook and stir over medium heat until bubbly. Add cooked mostaccioli to beef mixture; toss to combine.
 

Nutrition Information

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
350
Calories from Fat
80
% Daily Value
Total Fat
9g
14%
Saturated Fat
3g
15%
Cholesterol
50mg
17%
Sodium
440mg
18%
Total Carbohydrate
42g
14%
Dietary Fiber
3g
12%
Sugars
8g
Protein
26g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
35%
35%
Calcium
10%
10%
Iron
20%
20%
Exchanges:
2 1/2 Starch; 2 1/2 Other Carbohydrate; 1 Vegetable; 2 1/2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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