Ingredients:

1 pound ground beef

1 onion, diced

1 green bell pepper, diced

1 red bell pepper, diced

2 cups pasta (penne or rotini works well)

2 cups shredded provolone cheese

1 cup beef broth

1 tablespoon Worcestershire sauce

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper, to taste

Directions:

Cook pasta to al dente, drain, and set aside.

In a skillet, brown the ground beef over medium heat, then add the diced onion and bell peppers, cooking until softened.

In the crockpot, layer half of the pasta, followed by half of the beef and vegetable mixture.

Sprinkle half of the shredded provolone cheese over the first layer.

Repeat layers with the remaining pasta, beef mixture, and cheese.

In a small bowl, combine beef broth, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Pour this mixture evenly over the layers in the crockpot.

Cover and cook on low for 3-4 hours until hot and creamy.

Prep Time: 15 minutes

Cook Time: 3-4 hours

Total Time: 3 hours 15 minutes

Servings: 6

Calories: 500 kcal

Delicious Crockpot Philly Cheesesteak Pasta Casserole: Weight Watchers Version

If you’re looking for a comforting, flavorful, and easy-to-make dinner that will satisfy your craving for a Philly cheesesteak in a healthier, lighter form, then look no further! This Crockpot Philly Cheesesteak Pasta Casserole combines the irresistible taste of a classic Philly cheesesteak with pasta, all cooked in the convenience of your slow cooker. It’s not only rich in flavor but also smartly tailored to fit a Weight Watchers plan while providing nutritional balance. With only a few swaps, you can enjoy this creamy and savory dish without the guilt.

Ingredients:

  • 1 pound lean ground beef (93% lean)
  • 1 large onion, diced
  • 1 large green bell pepper, diced
  • 1 large red bell pepper, diced
  • 2 cups dry whole wheat pasta (penne or rotini works well)
  • 2 cups reduced-fat shredded provolone cheese
  • 1 cup low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano (optional)
  • Salt and black pepper, to taste

Directions:

  1. Prepare the Pasta: Start by cooking the pasta according to package instructions, but be sure to cook it to al dente (firm to the bite) since it will continue to cook in the Crockpot. Drain the pasta and set it aside. Whole wheat pasta not only adds extra fiber but also contributes to a healthier option, making it a great fit for the Weight Watchers plan.
  2. Brown the Ground Beef: In a large skillet, cook the lean ground beef over medium heat. Stir occasionally to break the meat into small crumbles. Cook until browned, about 6-8 minutes. Once cooked, drain any excess fat to ensure the dish remains lower in calories and fat content.
  3. Cook the Veggies: Add the diced onion and bell peppers to the pan with the ground beef. Stir them together and sauté for another 3-4 minutes, until the vegetables have softened and the flavors have melded together. This step helps the vegetables become tender while enhancing the overall flavor of the dish.
  4. Assemble the Crockpot Layers: In your slow cooker, layer half of the cooked pasta first. Then, add half of the beef and vegetable mixture. Top this layer with half of the shredded reduced-fat provolone cheese. Repeat the layers with the remaining pasta, beef mixture, and cheese, ensuring that the ingredients are evenly distributed in the crockpot.
  5. Prepare the Sauce: In a small bowl, whisk together the low-sodium beef broth, Worcestershire sauce, garlic powder, onion powder, dried oregano (if using), and salt and pepper. Pour this sauce mixture evenly over the casserole layers in the Crockpot. This will help infuse all the flavors into the pasta and meat while keeping everything moist and tender.
  6. Cook on Low: Cover your Crockpot with its lid and set it to cook on low for 3 to 4 hours. This slow cooking process allows the flavors to blend together, creating a creamy, rich, and satisfying casserole that tastes as though it’s been cooking all day. Be sure to check on it occasionally to ensure everything is cooking evenly.
  7. Serve and Enjoy: Once the casserole is hot and bubbly, with the cheese melted and creamy, it’s ready to serve. Scoop out portions onto plates and enjoy this lighter take on the classic Philly cheesesteak pasta.

Weight Watchers Points Breakdown:

  • Ground Beef (93% Lean, 1 lb): 2 WW Points
  • Whole Wheat Pasta (2 cups): 1 WW Points
  • Reduced-Fat Provolone Cheese (2 cups): 1 WW Points
  • Low-Sodium Beef Broth (1 cup): 0 WW Points
  • Worcestershire Sauce (1 tablespoon): 1 WW Point
  • Veggies (Onion, Bell Peppers): 0 WW Points
  • Seasonings (Garlic Powder, Onion Powder, etc.): 0 WW Points

Total WW Points for the Whole Recipe: 5 points
Servings (6 servings): 5 =5 WW points per serving

Nutritional Information (Per Serving):

  • Calories: 500 kcal
  • Protein: 35g
  • Carbohydrates: 48g
  • Fiber: 6g
  • Sugars: 6g
  • Fat: 20g
  • Saturated Fat: 8g
  • Cholesterol: 65mg
  • Sodium: 650mg
  • Potassium: 700mg
  • Vitamin A: 30%
  • Vitamin C: 60%
  • Calcium: 20%
  • Iron: 15%

This casserole is a well-balanced meal that offers a healthy amount of protein, fiber, and vitamins, while still keeping the calorie count in check. With the use of lean ground beef and reduced-fat cheese, it provides all the richness and creaminess you love in a Philly cheesesteak, but with fewer calories and fat.

Additional Tips & Tricks for Success:

  1. Choosing Lean Ground Beef:
    Opt for lean ground beef (93% lean or higher) to keep the fat content low. If you want an even leaner option, you could substitute the beef with ground turkey or chicken for a lower-fat alternative. Keep in mind that using different types of meat might alter the overall flavor, but it’s still a great way to lower points.
  2. Cheese Swap:
    Reduced-fat provolone cheese is an excellent choice for keeping the dish creamy while reducing calories. However, you can experiment with other reduced-fat cheeses like mozzarella or Swiss to change the flavor profile if you prefer.
  3. Pasta Options:
    Whole wheat pasta adds fiber and nutrients, but you can also swap it for gluten-free pasta if necessary. Choose smaller pasta shapes like rotini, penne, or fusilli for better texture and for absorbing more of the delicious sauce.
  4. Slow Cooker Tip:
    Every slow cooker is a little different, so check the casserole toward the 3-hour mark to ensure it’s not overcooking. Once the cheese is melted and the dish is heated through, it’s done!
  5. Add More Veggies:
    Feel free to add additional vegetables to the casserole to increase the nutritional value and the overall volume. Mushrooms, zucchini, or spinach would work well in this recipe and bring even more color and flavor to the dish.
  6. Meal Prep Option:
    This Crockpot Philly Cheesesteak Pasta Casserole can be made ahead of time and stored in the fridge for up to 3 days. It also freezes beautifully, so you can make a double batch and freeze individual servings for quick and easy meals throughout the week.

Conclusion:

This Crockpot Philly Cheesesteak Pasta Casserole is a perfect example of how you can take a classic comfort food and give it a healthier, lighter twist without sacrificing flavor. Whether you’re following Weight Watchers or just looking for a balanced and satisfying meal, this recipe delivers on all fronts. It’s easy to make, nutritious, and delicious—sure to become a staple in your weekly meal rotation!

By utilizing lean ground beef, whole wheat pasta, and reduced-fat cheese, this recipe stays within the Weight Watchers points system while still allowing you to indulge in the creamy, cheesy goodness of a Philly cheesesteak-inspired casserole. Don’t hesitate to experiment with different variations, add more veggies, or make it ahead for a stress-free dinner solution.

Enjoy every bite, and feel good knowing you’re treating your body and taste buds to something both nourishing and satisfying!