• 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 ounce) petite-diced tomatoes
• 2 tablespoons dill pickle relish
• 2 tablespoons prepared mustard
• 2 tablespoons ketchup
• 1 teaspoon McCormick’s Montreal steak seasoning
• 1/2 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.

Makes 4 (1 1/2 cup) servings

Per Serving: Fiber 4 g / Calories 391 / Fat 12 g