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
Step 1: Preheat oven to 375 degrees Fahrenheit, and lightly grease a 9x13-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.