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Italian Beef Bake

Gather family around the dinner table with a casserole that has all the delicious flavors of pizza.

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  • Prep Time 15 min
  • Total Time 40 min
  • Servings 6

1
lb lean (at least 80%) ground beef
1 1/4
cups tomato pasta sauce
1
cup shredded mozzarella cheese (4 oz)
2
cups Original Bisquick™ mix
3/4
cup milk
1/4
cup grated Parmesan cheese
Additional heated tomato pasta sauce, if desired

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 400°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
  • 2 Stir 1 1/4 cups pasta sauce into beef. Heat to boiling. Spoon into baking dish; top with mozzarella cheese.
  • 3 Meanwhile, in medium bowl, stir Bisquick mix, milk and Parmesan cheese until soft dough forms.
  • 4 Drop dough by 12 tablespoonfuls onto beef mixture.
  • 5 Bake uncovered 20 to 24 minutes or until topping is golden brown and toothpick inserted in topping comes out clean. Serve topped with additional warm pasta sauce.

EXPERT TIPS

Expert Tips

Serve with a mixed-greens salad with Italian dressing.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
430
(
Calories from Fat
190),
% Daily Value
Total Fat
21g
21%
(Saturated Fat
8g,
8%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
65mg
65%;
Sodium
1050mg
1050%;
Total Carbohydrate
36g
36%
(Dietary Fiber
1g
1%
  Sugars
8g
8%
),
Protein
24g
24%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
6%;
Calcium
30%;
Iron
15%;
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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