Ground beef is the star of these Italian-inspired recipes.
Recipes like Pasta Puttanesca with Beef and Zucchini Lasagna are delicious, filling and great for any weeknight dinner.
Instead of a meat sauce, we make a meatloaf and fill the center with a mini lasagna.
Jasmine Comer
with this easy one-skillet pasta recipe.
Roasted eggplant slices stand in for noodles in this low-carb, gluten-free lasagna.
Use long, straight zucchini for this dish, which are easier to hollow out for stuffing.
Jasmine Comer
The simple swap reduces calories and eliminates gluten.
It’s also a great way to use up extra zucchini if your plants are prolific.
Feel free to swap in ground turkey for the beef.
Serve with steamed broccoli and garlic bread.
The recipe makes enough for 8 servings.
If you’re serving only four for dinner, cook 8 ounces of spaghetti and freeze the leftover sauce.
Using whole wheat ziti boosts the fiber.
Save some of the meatball soup to make a delicious casserole for later.
You could also serve the meatballs over creamy polenta or on a sandwich with melted provolone.
Feel free to substitute different types of meat or vegetables to suit your taste.
Pick your favorite frozen meatballs–beef, chicken or veggie–for this healthy dinner recipe.
Source: EatingWell Magazine, September/October 2016
Jasmine Comer
