Name: Healthy Hamburger Helper
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 tbsp DeLallo Extra Virgin Olive Oil; 1 medium yellow onion diced; 1 red bell pepper diced; 3 garlic cloves minced; 450 grams / 1 lb Extra lean ground beef; 1 tbsp Worcestershire sauce; 2 tsp kosher salt; ½ tsp ground pepper; 3 tsp garlic powder; 3 tsp onion powder; 1 tsp chili powder; 2 tsp smoked paprika; 2 tbsp tomato paste; 3 cups grated zucchini, about 3 medium zucchini, liquid squeezed out; ¾ lb / 12oz DeLallo shellbows; 1 cup milk; 2 cups bone broth or chicken broth; 1 cup DeLallo crushed tomatoes; ½ cup cottage cheese blended; 2 cups shredded cheddar cheese

Healthy Hamburger Helper

Craving comfort food but want to keep things healthy? This Healthy Hamburger Helper recipe from @foodbymaria is your new weeknight best friend! Packed with lean ground beef, crushed tomatoes, shredded zucchini, and lots of spices, it’s a lightened-up take on the classic you love—no boxed mix needed. Creamy, cheesy, and made in just one pot, it’s quick to whip up and perfect for busy families. Enjoy all the nostalgic flavors with a nutritious twist!

Ingredients

2 tablespoons DeLallo Extra Virgin Olive Oil

1 medium yellow onion diced

1 red bell pepper diced

3 garlic cloves minced

450 grams / 1 lb Extra lean ground beef

1 tbsp Worcestershire sauce

2 teaspoons kosher salt

½ teaspoon ground pepper

3 teaspoons garlic powder

3 teaspoons onion powder

2 teaspoons smoked paprika

2 tablespoons DeLallo Tomato Paste

3 cups grated zucchini, about 3 medium zucchini, liquid squeezed out

12 ounces DeLallo Shellbows

1 cup milk

2 cups bone broth or chicken broth

2 cups DeLallo San Marzano-Style Crushed Tomatoes

½ cup cottage cheese blended

2 cups shredded cheddar cheese

Directions

Add 2 tablespoons of extra-virgin olive oil to a large high sided skillet or Dutch oven over medium-high heat.

When the pan is hot, turn to medium heat and add the diced onion, diced red pepper and garlic and cook until softened, about 4-5 minutes.

Add the ground beef to the skillet and season with the Worcestershire sauce, kosher salt, ground pepper, garlic powder, onion powder and smoked paprika. Cook, breaking up the ground beef as you cook (use a ground meat masher utensil if you have one), cooking until the beef is no longer pink, about 5-7 minutes.

Add the tomato paste and stir it into the ground beef.

Add the grated zucchini, stir and cook down for about 4-5 minutes until the grated zucchini is quite wilted and combined with the ground beef.

Add the shellbows, milk, bone broth (or chicken broth) and crushed tomatoes and stir to combine.

Bring everything in the pan to a boil over medium-high heat. Once boiling, reduce heat to keep at a simmer and cook uncovered, stirring very often, until most of the liquid is absorbed and you’re left with a creamy sauce, about 8-12 minutes.

Remove from the heat and stir in the cottage cheese and shredded cheddar cheese until combined.

Taste for seasoning and adjust with more salt and pepper if desired.

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