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Italian Pasta and Beef Bake

Have dinner on the table in less than an hour. With mostaccioli, mushrooms and mozzarella, it’s marvelous!

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( 12 Ratings)

12 Ratings

5 Stars 83%

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Member Reviews ( 9 )

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Prep Time 25 min
Total Time 50 min
Servings 4

Ingredients

6: oz. (1 1/2 cups) uncooked mostaccioli or penne (tube-shaped pasta)

1/2: lb. lean (at least 80%) ground beef

1: (15-oz.) can Italian-style tomato sauce

1: (14.5-oz.) can diced tomatoes with basil, garlic and oregano, undrained

1: (4.5-oz.) jar Green Giant® Sliced Mushrooms, drained

2: oz. (1/2 cup) shredded mozzarella cheese

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Directions

1 Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with nonstick cooking spray. Cook mostaccioli as directed on package. Drain.
2 Meanwhile, in 12-inch nonstick skillet, brown ground beef over medium-high heat until thoroughly cooked, stirring frequently. Drain. Stir in tomato sauce, tomatoes and mushrooms. Bring to a boil. Remove from heat; pour into sprayed baking dish.
3 Add cooked mostaccioli; stir gently to mix. Spray sheet of foil with cooking spray; place sprayed side down on baking dish and seal tightly.
4 Bake at 350°F. for 15 minutes. Uncover; sprinkle with cheese. Bake uncovered an additional 5 to 10 minutes or until casserole is bubbly and cheese is melted.

EXPERT TIPS

Expert Tips

Prepare this baked pasta and beef recipe with your favorite pasta shape. Rotini or radiatore can be used in place of the mostaccioli or penne.

You can reduce the sodium by about 750 milligrams per serving by using no-salt-added tomato sauce and diced whole tomatoes.

Italian blend salad greens tossed with low-fat Caesar dressing can be served with this Italian-inspired dish. Add warm rolls or garlic toast to complete the menu. For dessert, serve biscotti and espresso.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 3/4 Cups

Calories: 375
Calories from Fat: 90),

% Daily Value

Total Fat: 10g; 10%
(Saturated Fat 4g, 4% ),
Cholesterol: 40mg; 40%;
Sodium: 1200mg; 1200%;
Total Carbohydrate: 47g; 47%
(Dietary Fiber 4g 4% Sugars 8g 8% ),
Protein: 24g; 24%

% Daily Value*:

Vitamin A: 24%;
Vitamin C: 24%;
Calcium: 16%;
Iron: 24%;

Exchanges:

2 1/2 Starch; 2 Vegetable;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 9 Reviews View All

Posted 9/19/2012 12:44:17 PM REPORT ABUSE malou2u said:

Rating:

My family really like this although I made some changes basic on what I had on hand. I used one can plain diced tomato's and a jar of Bartilla 4 cheese sauce. I add fresh garlic, basil w/ other italain seasons and 1/2 cup of chicken broth(to make sure it was dry). I will make this again.

This reply was: Helpful Inspiring

Posted 8/23/2012 10:21:45 AM REPORT ABUSE ms20678 said:

Rating:

Good recipe, I had to make a few adjustment however after the 1st time I made it. I found it dry or maybe I used too many noodles (I never measure). I find canned veggies disgusting to cook with so I bought a few fresh mushrooms instead, I added a jar of my favorite pasta sauce in addition to the suggested cans of tomato sauce, only because I love my pasta with a little extra sauce. I also used Italian sausage instead of ground beef, I like that extra "kick" it gives my pasta recipes. I definitely will make this again, it makes for great lunch leftovers.

This reply was: Helpful Inspiring

Posted 4/26/2012 1:45:42 PM REPORT ABUSE Dragztwo said:

Rating:

We also make this with elbows, and call it meat cassarole. It is even better the next day. Use italian sausage for a change and add italian seasonings...going to make it now!

This reply was: Helpful Inspiring