Baked Pasta Casserole
- Number of Servings: 10
Ingredients
1 box - Whole Wheat Penne Rigate 1 jar *Spaghetti Sauce, (approx. 3 cups) 14 oz. can Diced Tomatoes1 lb extra lean Ground Beef browned and well drained1 diced onion1/2 cup low fat Shredded CheeseOptional (not included in nutritional calculations):Additional veggies - zuchinni, eggplant, carrot, fresh tomato Low fat or fat free cottage cheese
1. Begin to heat water to a boil for pasta. Add pasta and cook according to package directions while you prepare the rest of the ingredients.
2. Brown and crumble ground beef with diced onion. Drain well and rinse if desired.
3. Add jar of spaghetti sauce (lite/lowfat/healthy versions will lower calories, but this recipe calculates based on regular Bertolli Tomatoe & Basil sauce) and a can of diced tomatoes to the ground beef and simmer while the pasta cooks or however long you wish to simmer.
4. When pasta is cooked, drain well. Combine pasta and sauce in casserole dish or dishes. Toss to mix well.
5. If desired, add spoonfuls of low-fat or fat free cottage cheese and fold in to mix slightly.
6. Top with low fat shredded cheese. Bake in hot oven (400f or whatever temperature you are using to bake other menu items is fine) till cheese melts and begins to brown slightly.
* You may wish to sautee small diced veggies such as zuchinni or eggplant with the meat. You can add a shredded carrot if desired. Using ground turkey, chicken or a veggie meat substitute may lower the fat/calories. If preparing casseroles to freeze, you may wish to add extra tomatoes or sauce because while this freezes and reheats WONDERFULLY it does seem a bit dry if you don't add extra.
Number of Servings: 10
Recipe submitted by SparkPeople user ELAINEHN.
2. Brown and crumble ground beef with diced onion. Drain well and rinse if desired.
3. Add jar of spaghetti sauce (lite/lowfat/healthy versions will lower calories, but this recipe calculates based on regular Bertolli Tomatoe & Basil sauce) and a can of diced tomatoes to the ground beef and simmer while the pasta cooks or however long you wish to simmer.
4. When pasta is cooked, drain well. Combine pasta and sauce in casserole dish or dishes. Toss to mix well.
5. If desired, add spoonfuls of low-fat or fat free cottage cheese and fold in to mix slightly.
6. Top with low fat shredded cheese. Bake in hot oven (400f or whatever temperature you are using to bake other menu items is fine) till cheese melts and begins to brown slightly.
* You may wish to sautee small diced veggies such as zuchinni or eggplant with the meat. You can add a shredded carrot if desired. Using ground turkey, chicken or a veggie meat substitute may lower the fat/calories. If preparing casseroles to freeze, you may wish to add extra tomatoes or sauce because while this freezes and reheats WONDERFULLY it does seem a bit dry if you don't add extra.
Number of Servings: 10
Recipe submitted by SparkPeople user ELAINEHN.
Nutritional Info Amount Per Serving
- Calories: 267.0
- Total Fat: 6.6 g
- Cholesterol: 30.0 mg
- Sodium: 446.0 mg
- Total Carbs: 37.6 g
- Dietary Fiber: 6.7 g
- Protein: 17.4 g
Member Reviews
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GLASAK
Great recipe thanks! If I would have know it was so easy to hide veggies in a dish, I would have done it along time ago. I added zuchinni and spinach and no one complained. Even the whole wheat pasta when unnoticed. I did use some oregano, garlic and basil in my cottage cheese. So good, keeper! - 7/11/12
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READINGGAL
I thought this was Good, but DH and DD both gave it a 2. DH thought it needed spices like garlic and oregano. I added carrots and zucchini and thought the zucchini was really good. It made 14 (1 cup) servings at 235 calories each. I baked it for 30 minutes, since it didn't give a time. - 4/30/09