Greek yogurt and Ranch seasoning is my jam. It makes the best dip for pretzels, veggies, really anything. Have you tried it? It's my absolute favorite dip!! And talk about easy. Keep a packet of dry ranch seasoning on hand, mix it up and serve guests within minutes. That creamy combo even inspired several of my dishes, such as this one. A healthy (beef) Ranch pasta.
I say (beef) because when I first started making this, I did so without meat. I was looking for a way to sneak in extra veggies and pasta + cream sauce did the trick. I was also thrilled to have another dish with a "healthy" sauce that is not spaghetti related. But at the request of the man in the house (the oldest one), I added some meat. And everyone gobbled it down. So I did a happy dance and added it into our meal rotation. And the best part? You can eat off of it for days! Make this and enjoy the next couple nights off from cooking.
So if you're in scratching your head on what the heck to make this week, this is a fantastic choice. Imagine creamy pasta baked to a golden color with bright veggies, flavorful meat and gooey melted cheese. Oh and that hint of ranch that you so love.
Make it for dinner and enjoy leftovers, or make it for a crowd. Either way, feel good serving this nourishing dish to your family.
The ingredients
- Whole Wheat Pasta-- swapping white pasta with whole grain is one of the easiest ways you can make a recipe healthier. The noodles alone are packed with protein, fiber, iron and complex carbs (meaning it still has good things even after processed). I use Rotini but any shape, size or kind will work.
- Ground Beef-- I tend to use lean ground beef but you can use regular 85% for more flavor. You're going to drain the meat, ridding some of the fat anyways. The protein possibilities are endless here. Or don't add any. It still works.
- Ranch Packet--Open and pour in. I love keeping these store-bought envelopes of flavor on hand. You can also measure in 2 Tablespoons of your favorite homemade ranch mix if you prefer.
- Mozzarella-- No pasta dish is complete without cheese melted through it. I use mozzarella but feel free to use whatever you have on hand. Pepper jack is next on the list to try for big-time flavor (another request from the man-- he's needy but sure has great ideas!)
- Greek Yogurt-- The blended combination of yogurt and ranch seasoning gives a creamy sauce without the fat and calories. Plus, greek yogurt amps up the protein.
- Vegetables-- I like spinach because it shrinks and becomes easier to eat for kiddos (read: everyone). Corn and tomatoes offer bright colors but I really love them because they come in cans. Open, drain and dump. But use whatever you prefer. A can of beans would be a delicious option as well. And remember, adding even just ONE vegetable to this dish is a win.
Make, Bake, or Freeze and Reheat
Baking is definitely my favorite way to devour this meal. I'll mix it up the day before or even during nap time and store in fridge until ready to heat. But I'll let you in on a little secret. You can save a few steps and eat this right out of the skillet. Simply follow the recipes until all is combined, sprinkle with cheese and serve immediately.
Make ahead: Assemble pasta bake. Once cool, cover it and store in fridge. At dinnertime, pop it in the oven and enjoy a seamless transition into the evening.
Store: Keep leftovers, covered, in fridge for 3-4 days. I will even eat this cold, right out of the fridge!
Freeze: Place in Ziploc freezer bag for easy storing and place in fridge to thaw the day before baking. (I've only froze smaller, individual portions prior to baking but I'm sure the whole bake can be put in bag/airtight container and froze as well)
Reheat: Once thawed, bake at 375 degrees until warm (I love using my counter top oven for this!) or microwave slowly until warm. Add a few drops of water on top before doing so.
So that's it. A dish that healthy, loved and reheats beautifully. Basically all my dreams come true in one dish. Enjoy!
Healthy (Beef) Ranch Pasta
Ingredients:1 lb ground beef
1 lb whole wheat noodles
1 TBSP Avocado oil (or olive oil)
1 C nonfat greek yogurt, plain
1 pkt Ranch seasoning
1 C can diced tomatoes, drained
1 C can corn, drained (frozen works too)
1 C fresh Spinach, chopped
1 C mozzarella cheese, shredded
Parmesan cheese, optional
Instructions:
1. Preheat oven to 375 degrees. Spray 9 x13 baking dish with cooking spray
2. Cook ground beef in skillet, drain. Return to skillet
3. Add spinach, tomato and corn to the meat and continue to cook until veggies warmed and spinach slightly wilted. Turn off heat and set aside.
3. Meanwhile, boil pasta in pot of salted water and cook according to package directions. Reserve a small amount of water then drain. Return to pot. Drizzle lightly with avocado oil.
4. In small bowl, mix Ranch packet and greek yogurt until evenly combined
5. Add Ranch yogurt mixture to pot with pasta. Stir. Add splash of pasta water if not easily coating noodles.
6. Add meat mixture to pot with pasta mixture. Gently toss to combine
7. Spoon half of noodle mixture into baking dish and sprinkle evenly with half of cheese. Spoon other half of noodle mixture evenly on top. Sprinkle remaining mozzarella on top.
8. Bake in oven for 20-25 minutes. Cheese should be melted and noodles slightly golden.
Serve warm with sprinkle of Parmesan cheese
Notes
- Can add a splash of milk instead of pasta water if sauce is too thick
- Ranch flavor is slightly stronger when making this a meatless dish
As always, I'd love to know if you made this dish. Follow @briefandbalanced on Instagram, snap a photo and tag me. Thank You!
Post a Comment