|1 lb||Italpasta Rotini|
|1 tbsp (15 mL)||Italpasta Extra Virgin Olive Oil|
|1 lb (500 g)||lean ground beef|
|1 tbsp (15 mL)||steak spice|
|2 cups (500 mL)||Italpasta Diced Tomatoes|
|3/4 cup (175 mL)||Cheddar cheese spread|
|1/4 cup (60 mL)||ketchup|
|2 tbsp (30 mL)||relish|
|1 tbsp (15 mL)||yellow mustard|
|2 tbsp (30 mL)||chopped fresh parsley|
- Prepare rotini according to package directions; drain well. Meanwhile, heat the oil in a large, nonstick skillet set over medium-high heat. Crumble in the ground beef. Add onion and steak spice. Cook, breaking up the beef, for 5 minutes or until browned.
- Add the diced tomatoes and bring to a boil; simmer for 5 minutes. Stir in the Cheddar cheese spread, ketchup, relish and mustard. Simmer for 10 minutes or until thickened. Toss with the cooked rotini. Garnish with parsley.
- Serve immediately.
Tip: Cheddar cheese spread can be found next to the cream cheese in supermarkets.
Per 1/6 recipe: Calories 519, Fat 12 g, Cholesterol 54 mg, Sodium 565 mg, Carbohydrates 72 g, Fibre 5 g, Sugar 10 g, Protein 30 g