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  • Writer's pictureJenn Clayton

Fettuccine Pasta Bake

Creamy and delicious!! Clean eating AND WW friendly!!

This dish is FIRE!! We loved it any husband even asked for me to make it again! WINNING!

Full recipe in YouTube video below


1 bag (8oz) Fiber Gourmet Pasta (to order-

1 pound 96% lean Ground Beef

1 cup diced Onion

1 tablespoon Butter

1 15oz can Diced Tomatoes

1 small can Mushrooms

3 tablespoons Black Olives-sliced

2 teaspoons dried Oregano

1 cup Light Shredded Cheese

1/2 cup Shredded Mozzarella

1 small can Cream of Mushroom Soup

1/4 cup Beef Stock

1/4 cup Parmesan Cheese

Cook pasta per package directions- al dente. Drain and set aside.

In a large fry pan, brown ground beef. Drain fat. Transfer meat to a bowl.

In the same pan, cook the onion until tender. Stir in tomatoes, mushrooms, olives and beef broth and season with oregano. Simmer for 10 minutes.

Preheat oven to 350 degrees. Lightly grease 6x9 baking dish.

Arrange half the cooked pasta in the bottom of the baking dish. Top with half of the beef and veggie mixture then sprinkle with 1/2 the light cheese and 1/2 the mozzarella. Repeat and top with parmesan cheese.

Bake in preheated oven for 30-35 minutes or until heated through.

8 Servings:

6sp (all plans)

248 Calories

(using Fiber Gourmet Pasta)

Recipe inspiration from

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