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Prep Time
3 Mins
Cook Time
12 Mins
Yield
8 servings (serving size: 1 1/2 cups)
Oxmoor House

How to Make It

Step 1

Cook pasta in a large Dutch oven according to package directions, omitting salt and fat; drain, return to pan, and keep warm.

Step 2

While pasta cooks, remove casings from sausage. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage, beef, and onion; cook 2 minutes, stirring to crumble; drain, if necessary. Add mushrooms and rosemary. Cook 5 minutes or until browned.

Step 3

Stir in tomatoes; reduce heat, and simmer, uncovered, 3 minutes. Stir in milk, pepper, and salt; cook 2 minutes. Add sauce to pasta, tossing well. Sprinkle with cheese, if desired.

Step 4

Serve with: Shaved Fennel Salad

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Cooking Light Fresh Food Fast Weeknight Meals

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