Bison and Elbows Bake

Bison and Elbows Bake
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 282.3
  • Total Fat: 5.9 g
  • Cholesterol: 58.5 mg
  • Sodium: 609.1 mg
  • Total Carbs: 31.0 g
  • Dietary Fiber: 5.0 g
  • Protein: 26.7 g

View full nutritional breakdown of Bison and Elbows Bake calories by ingredient
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Flavorful, filling and with lots of veggies Flavorful, filling and with lots of veggies
Number of Servings: 6


    1 pound ground bison
    1 onion, chopped
    1 green pepper, chopped
    4 stalks celery, diced
    2 carrots, chopped
    8-10 mushrooms, cut in half
    1 8oz can diced Tomatoes, drained
    1 4oz can tomatoe paste
    1 28oz can of Crushed Tomatoes
    2 large garlic cloves, crushed and diced
    Fresh Basil and Parsley to taste
    4 cups Cooked Pasta (elbows, shells, ect)
    1/2 cup Ricotta Cheese
    4 oz Shredded Mozzerella Cheese


Wash and Prep Veggies- set aside
Brown Ground Bison until cooked, drain if necessary
Add Garlic and Veggies-cook about 10 minutes on med heat until soft. Add all canned tomatoes and paste- add remaining herbs and spices. Cover and simmer for 1 hour.
While sauce is cooking, Cook pasta according to directions, drain and set aside. Coat a glass casserole or baking dish with Olive Oil Cooking Spray- Add 4 cups cooked pasta, and 3/4 of the sauce, Mix well- swirl the ricotta through the mixture, sprinkle the top with the shredded mozzerella. Cover with Tin foil and bake at 375 for 1/2 hour- serve. You can put extra sauce on top when serving.
6 servings @ 285 Calories a serving.

Number of Servings: 6

Recipe submitted by SparkPeople user DOREEN1562.

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