Pregnancy Friendly American Chop Suey

Total time50 min

Prep time15 min

Cook time35 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

1 lb elbow macaroni
Creamette Elbow Macaroni - 16 Oz Essential Everyday Elbow Macaroni 16 oz Essential Everyday Elbow Macaroni, Ridged, Large 16 oz
Gustare Vita Organic Elbows Macaroni Product Traditional Bronze Cut, 16 Oz
Vitale Imported Elbow Macaroni, 16 oz
See all
1 ½ lb ground beef (80/20)
1 medium yellow onion, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 can (15 oz) tomato sauce
2 tbsp tomato paste
1 tsp dried oregano
Ingredient note
Oregano is fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
1 tsp dried basil
½ tsp garlic powder
½ tsp onion powder
½ tsp crushed red pepper flakes (optional)
1 tsp worcestershire sauce
1 tsp salt, plus more for pasta water
½ tsp black pepper
1 tbsp olive oil

For serving

grated parmesan cheese, for serving (optional)

Instructions

1
Bring a large pot of generously salted water to a boil. Cook the elbow macaroni according to package directions until al dente, tender with a slight resistance at the center. Drain through a colander and set aside.
2
In the same pot, heat the olive oil over medium-high heat until shimmering. Add the ground beef and cook, breaking it up with a wooden spoon, until browned throughout with no pink remaining and an internal temperature of 160°F (71°C), about 7–8 minutes. Tilt the pot and spoon off any excess fat, leaving about 1 tablespoon behind.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!