A hearty, healthy casserole made with lean ground beef, sautéed veggies, tomato sauce, and melted mozzarella, all cooked in one pan for minimal cleanup and bold, rustic flavors.
1 lb lean ground beef (90%)
2 cups whole peeled tomatoes (low-sodium)
1 cup mushrooms (sliced)
1 medium onion (diced)
1 bell pepper (chopped)
2 cloves garlic (minced)
1 tbsp olive oil
1 tsp Italian seasoning
Salt and pepper to taste
8 oz low-fat mozzarella cheese (shredded)
Optional: steamed rice or zucchini noodles
Preheat oven to 375°F (190°C)
Heat olive oil in an oven-safe skillet over medium heat
Brown ground beef, breaking into chunks
Add onion, bell pepper, and mushrooms; sauté 5-7 minutes
Stir in garlic, Italian seasoning, and salt/pepper
Incorporate tomatoes and simmer 10 minutes
Spread cheese evenly over the mixture
Bake 15-20 minutes until cheese is golden
Garnish with fresh herbs if desired
Use olive oil for a richer base if preferred
Substitute mushrooms with zucchini or spinach for another vegetable
Leftovers store well in the fridge up to 3 days