Italian Beef and Polenta Casserole

This Italian inspired layered casserole recipe of ground beef and polenta goes over big on a Thanksgiving dinner table.

  • Prep Time 25 min
  • Total Time 45 min
  • Servings 6

Ingredients

2
medium zucchini
1
roll (18 oz) refrigerated basil and garlic polenta
Olive oil cooking spray
1
lb ground beef sirloin
1
jar (24 oz) fire-roasted tomato-garlic pasta sauce
1/4
teaspoon pepper
1
cup shredded reduced-fat Italian cheese blend (4 oz)
  • 1 Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
  • 2 Cut zucchini in half lengthwise; cut diagonally crosswise into 1/4-inch slices. Set aside. Cut polenta crosswise into 8 slices; coat both sides of each slice with cooking spray.
  • 3 Heat 12-inch nonstick skillet over medium-high heat. Add polenta slices; cook 6 minutes, turning once, until lightly browned. Arrange polenta slices in baking dish.
  • 4 In same skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked. Drain, if necessary. Set beef aside. Add zucchini to skillet; cook 3 to 4 minutes, stirring occasionally, until tender. Add beef, pasta sauce and pepper; cook 1 to 2 minutes until thoroughly heated. Spoon beef mixture over polenta; sprinkle with cheese.
  • 5 Bake uncovered 18 to 20 minutes or until bubbly and cheese is melted.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
260
,
% Daily Value
Total Fat
7g
7%
(Saturated Fat
3 1/2g,
3 1/2%
),
Sodium
780mg
780%;
Total Carbohydrate
26g
26%
(Dietary Fiber
3g
3%
),
Protein
24g
24%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Starch; 2 Vegetable; 2 Very Lean Meat; 1 Lean Meat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.