Ingredients
Scale
- 1 pound lean ground beef
- 1 pound lean ground Italian sausage
- 1 cup of carrot, finely shredded
- 2 Tablespoons of garlic, pressed or finely chopped (about 2 cloves)
- 1 1/2 tablespoons dried basil leaves
- 2 teaspoons dried Italian seasoning
- 1 tablespoons olive oil, or another oil of your choice
- 1 can tomato paste, 6 oz.
- 1 can of crushed tomatoes, 28 oz.
- 3 1/2 cups beef broth (chicken broth can also be used)
- 16 oz . gluten free pasta, such as ziti, penne, or fusilli
- 1 cup shredded mozzarella cheese
- grated parmesan, salt, and pepper (to taste)
Instructions
- In a large skillet or stock pot, heat oil over medium heat. Cook beef, sausage, garlic, and carrots together until meat is browned and vegetables are softened.
- Stir in the tomato paste, spices, crushed tomatoes, pasta, and broth.
- Bring to a boil, then reduce the heat and simmer until pasta is tender but not too soft - al dente. Stir regularly to avoid mixture sticking to bottom of pan. You may need to add a little more water before the pasta is done. You will want to end up with tender pasta in a creamy sauce (see the photos above to guide you).
- Spray a 9 x 13 baking dish with cooking spray. Spread the pasta mixture evenly in the pan.
- Add parmesan, salt, and pepper, if desired to taste. Sprinkle mozzarella evenly over the top.
- Cover with aluminum foil and bake at 350 degrees for 20 minutes. Remove foil and bake for roughly 5 minutes longer, or until the cheese is a little browned and bubbly.
- Prep Time: 20
- Cook Time: 20
- Category: dinner
Nutrition
- Serving Size: 1/8
- Calories: 438
- Sugar: 6.2 g
- Sodium: 289.9 mg
- Fat: 20.7 g
- Carbohydrates: 38.5 g
- Fiber: 3.2 g
- Protein: 24.2 g
- Cholesterol: 67.4 mg