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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 295.0
  • Total Fat: 4.7 g
  • Cholesterol: 37.5 mg
  • Sodium: 789.1 mg
  • Total Carbs: 34.8 g
  • Dietary Fiber: 3.6 g
  • Protein: 25.8 g

View full nutritional breakdown of Italian Beef and Pasta Bake calories by ingredient
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Italian Beef and Pasta Bake

Submitted by: APRIL_MESK

Introduction

Original recipe calls for 3 cups whole wheat penne pasta
Original recipe also calls for 1 cup part-skim ricotta cheese
and 1 cup of part-skim shredded mozzarella cheese. I used just 2 cups of FF Kraft Mozzarella
Original recipe calls for 3 cups whole wheat penne pasta
Original recipe also calls for 1 cup part-skim ricotta cheese
and 1 cup of part-skim shredded mozzarella cheese. I used just 2 cups of FF Kraft Mozzarella

Number of Servings: 8

Ingredients

    3 cups Large Elbow Macaroni (I used Prince..not Anthony's as indicated...calorie-wise it's similar)
    1 pound ground lean beef (7% fat or less)
    1 large onion
    1 (28 oz.) can diced tomatoes
    2 teaspoons dried oregano
    1 teaspoon dried basil
    3/4 teaspoon salt
    1/2 teaspoon black pepper
    2 cups Kraft Fat Free Mozzarella

Directions

Serves 8

1. Preheat oven to 350 degrees. Spray 9 x 13 baking dish with nostick cooking spray.
2. Cook Penne/Macaroni according to package directions omitting salt, if desired. Drain and transfer to large bowl.
3. Meanwhile, cook beef, onion, and garlic in large nonstick skillet over medium high heat, breaking up beef with wooden spoon, until beef is browned, about 8 mins. Stir tomatoes, oregano, basil, salt and pepper; simmer, stirring occasionally, until sauce thickens slightly about 15 minutes.
4. Stir beef mixture, ricotta, and 1/2 cup mozzarella into penne; transfer into baking dish. Sprinkle the remaining 1/2 cup mozzarella. I just put 1 cup in the beef/mac mixture and topped with the remaining cup. Bake until heated through and lightly browned, about 25 minutes.

Number of Servings: 8

Recipe submitted by SparkPeople user APRIL_MESK.






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