8ounces mushrooms, sliced (cremini or white button mushrooms)
3cupslow sodium beef broth
1 cupcanned no-salt-added tomato sauce
2 1/2cupselbow macaroni
2cupsshredded Cabot cheddar cheese (adjust amount to your liking)
Brown beef in a skillet over medium-high heat. Drain off any excess fat.
Add the vegetables. Give it a good stir. Add in tomato paste and seasonings and cook for 5 minutes or so until everything gets well incorporated. Stir frequently.
Stir in the broth and tomato sauce. Bring to a boil, making sure to scrape the brown bits from the bottom of the pot. Once it comes to a boil, add the pasta, cover the pot, reduce heat and simmer. Cook 10-12 minutes. Stir occasionally. At this point, set aside a portion for baby.
Stir in cheese. Cover and let it sit for 5 minutes.
The nutrition facts for sodium doesn't include cheese.
If you would like to make this creamier, replace 1 cup of broth with milk of your choice.
Ground beef: you can certainly use chicken or turkey. If you want to make this vegetarian, I suggest adding a 15 ounce can of no-salt-added beans along with the vegetables.
Mushrooms: white or cremini will work best.
Green bell peppers: feel free to use whatever vegetable(s) you have on hand. Zucchini, carrots, peas, broccoli...
Elbow macaroni: I have a very strong opinion that this childhood classic is best with this type of pasta. It just soaks up all the flavors so well. Other alternatives I suggest are rotini or fusili.
Cheese: set aside a portion for baby and then add the cheese for the rest of the family to reduce the sodium amount.
Will keep in the fridge for 3-4 days and in the freezer for up to 3 months.