Ingredients

1 pound whole wheat or red lentil rotini or fusilli pasta

1 pound lean ground beef

1 yellow onion, diced

28 ounces canned diced tomatoes

2 tablespoons tomato paste

1 teaspoon garlic powder

2 tablespoons fresh parsley

2 cups cheddar cheese

2 teaspoons olive oil

salt and pepper, to taste

Directions

Step 1: Preheat oven to 375 degrees Fahrenheit, and lightly grease a 9×13-inch baking pan with non-stick spray.

Step 2: Bring a large pot of salted water to boil, and cook pasta according to package directions. Drain and set aside, tossing with 1 teaspoon olive oil to ensure pasta doesn’t stick.

Step 3: Heat remaining olive oil in a skillet over medium-high heat, and sauté onions until soft.

Step 4: Stir in ground beef and cook until brown, seasoning generously with salt and pepper. Drain off and discard any fat.

Step 5: Add tomato paste, diced tomatoes and garlic powder. Stir and cook the mixture until bubbling and slightly thickened, about 5 minutes.

Step 6: Spread pasta in an even layer at the bottom of greased baking dish. Add beef and onion mixture on top, then top with the cheddar cheese.

Step 7: Bake for 20 minutes, or until cheese is bubbling and the edges are starting to brown. Garnish with fresh parsley and serve hot.