Tomato & Beef Bake
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 302.4
- Total Fat: 8.8 g
- Cholesterol: 26.9 mg
- Sodium: 421.2 mg
- Total Carbs: 45.0 g
- Dietary Fiber: 7.1 g
- Protein: 15.7 g
View full nutritional breakdown of Tomato & Beef Bake calories by ingredient
Introduction
A change from spaghetti. A change from spaghetti.Number of Servings: 8
Ingredients
-
14 oz uncooked Ronzoni Smart Taste Penne Rigate
1 tsp Olive Oil
2 medium garlic clove(s), minced
8 oz. 93/7 Lean Ground Beef
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried rosemary
1/2 tsp table salt
1/2 tsp black pepper
28 oz canned crushed tomatoes
1 cup(s) part-skim mozzarella cheese, shredded
Directions
Preheat oven to 350°F.
Cook pasta according to package directions; drain and set aside.
Meanwhile, heat oil in a medium saucepan over medium heat; add garlic and sauté 2 minutes. Add beef and cook until browned, breaking up meat with a spoon as it cooks, about 3 to 5 minutes; drain off any fat and set pan back over medium heat.
Add oregano, thyme, rosemary, salt and pepper; stir to coat beef. Cook until herbs become fragrant, about 2 minutes. Add tomatoes and bring mixture to a boil; reduce heat and simmer for 5 minutes.
Spoon a small amount of beef-tomato mixture into bottom of a 4-quart casserole dish (just enough to cover surface); top with half of cooked pasta. Next, layer with half of remaining beef-tomato sauce and half of mozzarella cheese. Layer with remaining pasta and then top with remaining beef-tomato sauce; sprinkle with remaining mozzarella cheese.
Bake until cheese is golden and bubbly, about 30 minutes. Slice into 8 pieces and serve. Yields 1 piece per serving.
Number of Servings: 8
Recipe submitted by SparkPeople user NEWNIPPER.
Cook pasta according to package directions; drain and set aside.
Meanwhile, heat oil in a medium saucepan over medium heat; add garlic and sauté 2 minutes. Add beef and cook until browned, breaking up meat with a spoon as it cooks, about 3 to 5 minutes; drain off any fat and set pan back over medium heat.
Add oregano, thyme, rosemary, salt and pepper; stir to coat beef. Cook until herbs become fragrant, about 2 minutes. Add tomatoes and bring mixture to a boil; reduce heat and simmer for 5 minutes.
Spoon a small amount of beef-tomato mixture into bottom of a 4-quart casserole dish (just enough to cover surface); top with half of cooked pasta. Next, layer with half of remaining beef-tomato sauce and half of mozzarella cheese. Layer with remaining pasta and then top with remaining beef-tomato sauce; sprinkle with remaining mozzarella cheese.
Bake until cheese is golden and bubbly, about 30 minutes. Slice into 8 pieces and serve. Yields 1 piece per serving.
Number of Servings: 8
Recipe submitted by SparkPeople user NEWNIPPER.