Cheeseburger Pasta

by Cate on November 17, 2009

Cheeseburger Pasta

What if you could have a cheeseburger without, well, the guilt of having a cheeseburger?  How does Cheeseburger Pasta sound?  I don’t know about you, but it sounds right up my alley.  With Cheeseburger Soup as one of my favorite tummy-warming soups, is it any wonder that Cheeseburger Pasta sounds good?

A friend of ours currently has her entire kitchen gutted.  Like no appliances, no counters, no running water.  A renovation is keeping her out of the kitchen for a good three weeks, and although eating dinner out can be fun sometimes, it gets old quickly, so I took the opportunity to invite them over for dinner.  Any excuse to try out a new recipe, right?

When I spied a recipe for Cheeseburger Pasta in a recent issue of Healthy Cooking magazine (from the folks at Taste of Home), I thought it would be perfect for the dinner.  Simple, kid-friendly, relatively healthy and vegetables to boot.  What’s more, it’s a perfect all-in-one, quick meal for a crazy weeknight.  Adding a bowl of fresh fruit alongside it, dinner was done.

I’m a sucker for cheese.  Whether it’s in a recipe or just by itself, it is a definite weakness.  It didn’t help that there was melted Cheddar in this one.  Gooey.  Melted.  Sharp.  Cheddar.

When Nick saw the platter of the pasta on the table, he asked what it was.

“Cheeseburger Pasta.  Doesn’t that sound good?”

He shrugged.  Luckily shrugging aside, he dug in.  Both kids did.

One of the things I like most about this dish is that with the cheese, you expect it to be heavy.  And it’s not.  It’s just right.  Cheese, beef, tomatoes and pasta in every bite.  A dish that’s an all-around-the-table pleaser.  Dig in.

Family-Favorite Cheeseburger Pasta
Recipe courtesy of Taste of Home’s Healthy Cooking magazine

  • 1-1/2 cups uncooked whole wheat penne pasta
  • 3/4 pound lean ground beef
  • 2 tablespoons finely chopped onion
  • 1 can (14-1/2 ounces) no-salt-added diced tomatoes
  • 2 tablespoons dill pickle relish
  • 2 tablespoons prepared mustard
  • 2 tablespoons ketchup
  • 1 teaspoon steak seasoning
  • 1/4 teaspoon seasoned salt
  • 3/4 cup shredded reduced-fat cheddar cheese
  • Chopped green onions, optional

Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Drain pasta; add to meat mixture.

Stir in the tomatoes, relish, mustard, ketchup, steak seasoning and seasoned salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.

Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted. Garnish with green onions if desired. 

Yield: 4 servings.

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{ 14 comments… read them below or add one }

Patsy November 17, 2009 at 10:14 pm

sounds like a great weeknight meal!


Sarah @ Dream In Domestic November 17, 2009 at 10:19 pm

YUM!!! That sounds so good! I am going to make this for sure!


Kristine November 17, 2009 at 10:38 pm

How funny! This is on my menu for our crew of 12 tomorrow night. It’s a huge hit every time I make it. Glad you discovered it, too!


mandy November 17, 2009 at 10:41 pm

Sounds delicious, I am a sucker for anything with cheese.


Merry November 18, 2009 at 2:07 am

This is on tap for this weekend. I have picky eaters for stepkids so I’m always looking for things they’ll eat. Thanks!


Joanne November 18, 2009 at 7:35 am

I’m not really sure why this sounds so appealing to me right now, because I don’t really crave cheeseburgers ever. But I can feel myself craving this and I’ve never even had it! Awesome idea.


Velva November 18, 2009 at 9:53 am

A cheeseburger pasta sounds delightful for a weeknight dinner. I know my kids would love it. Thanks for sharing.


Ramona November 18, 2009 at 10:34 am

Sounds like a great kid friendly meal. I’m sure I’d love it too.

But, your Cheeseburger Soup looks like something I need to make soon. The temps here are dropping and it’s suppose to be colder in the next few days.


Barbara November 18, 2009 at 11:05 am

Looks like lo-cal heaven to me. I really don’t mind the reduced fat cheese, do you?


Debbie November 18, 2009 at 2:11 pm

Sounds like a good, hearty meal and one all of us here would enjoy!


jan November 19, 2009 at 10:47 am

I use reduced-fat (or low fat) whenever I can. Non-fat seems to get padded up with extra chemicals or sugar and the cheese doesn’t seem to melt. Nice recipe again–Brava and thank you!


Amanda November 20, 2009 at 1:40 pm

Im sold! :) Sounds delish!


Erika November 23, 2009 at 4:29 pm

I made this recipe when the mag first came out. I liked it quite a bit, but I think my kids were wierded out by the fact that it tasted a lot like a McD’s cheeseburger. They love those- but in burger form, not pasta form.


tom@promotional products December 24, 2009 at 11:51 am

that is a great recipe. basically combining 2 of my favorites :)


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