According to this weeks menu plan Cheeseburger Pasta is what’s for dinner tonight!

Cheeseburger pasta is exactly what it sounds like. You’ve got everything that can go inside a buger; hamburger patty, ketchup, mustard, cheese, tomatoes, etc. Imagine that all mixed with some pasta instead. After eating cheeseburger pasta, I thought of all the possible burger toppings that could go in this as well like fried eggs, french fries, guacamole, etc…. French fries would be interesting. I blogged about my Humpty Dumpty Burger earlier last week, crack a couple of eggs on top and cover the pan while the cheese is melting until the eggs are cooked through. That would be really yummy!

I also liked how this recipe was made in one pot. It was almost like making a version of hamburger helper. Would definitely make this again and try out different burger topping!

How to make Cheeseburger Pasta Video

Cheeseburger Pasta

Author: Jenna
Yield: 8 1x

Print Recipe

Description

Cheeseburger pasta is exactly what it sounds like. Everything that goes on top of burger, but inside some pasta instead.

Scale

Ingredients

Cooking Spray
1 1/2 pounds ground beef 95% FF
1 onion, diced
1 (28-ounce) can whole peeled tomatoes or sub 1 28 oz can of Crushed Tomatoes
1 (8-ounce) can tomato sauce
2 cups chicken broth
1/4 cup reduced sugar ketchup
2 teaspoons dijon mustard
1 pound rotini pasta
2 cups shredded cheddar cheese (Fat free)
1 Roma tomato, diced
2 green onions, sliced

Instructions

Spray a large stockpot or Dutch oven with cooking spray over medium high heat. Add ground beef and onion and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; season with salt and pepper, to taste. Drain excess fat.
Stir in tomatoes, tomato sauce, chicken broth, ketchup, mustard, pasta and 2 cups water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-16 minutes.
Remove from heat and top with cheese. Cover until cheese has melted, about 2 minutes.
Serve immediately, garnished with tomato and green onions, if desired.
Serving size: 1 1/2 cups.

Notes

If you don’t want to use olive oil to cook the onions, use cooking spray. myWW points: Blue Points: 10; Green Points: 10 Purple Points: 10

Nutrition

Serving Size: 1 1/2 cups
Calories: 427
Sugar: 11.9
Fat: 6.9
Saturated Fat: 2.2
Carbohydrates: 54
Fiber: 8
Protein: 35.6