Italian Casserole
Recipe from
Family Circle
Stay home and enjoy your favorite Italian dinner. Freeze this recipe (without the cheese) in portion-size containers for almost instant dinners. Thaw overnight in refrigerator and bake, covered, in a 350 degrees oven for 30 minutes. Top with cheese and bake 3 to 4 minutes more to melt the cheese.
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Ingredients
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2 cupsdried multigrain or whole grain penne pasta (about 6 ounces)see savings
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1 poundlean ground beefsee savings
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1/2 cupchopped onion (1 medium)see savings
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1/4 cupchopped green sweet pepper or sliced pitted ripe olives (optional)see savings
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1 14.5-ounce candiced tomatoes with basil, garlic, and oregano, undrained, cut upsee savings
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1 8-ounce canno-salt-added tomato saucesee savings
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1/4 teaspoonsaltsee savings
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1/4 teaspoonground black peppersee savings
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3 tablespoonssnipped fresh oreganosee savings
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3 tablespoonssnipped fresh basilsee savings
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1/2 cupshredded part-skim mozzarella cheese (2 ounces)see savings
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Directions
1.
Cook pasta according to package directions. Drain and set aside.
2.
Meanwhile, in a large skillet cook ground beef, onion, and sweet pepper (if using) until meat is brown. Drain off fat. Stir undrained stewed tomatoes, tomato sauce, salt, and black pepper into meat mixture in skillet. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Stir in cooked pasta, oregano, basil, and olives (if using).
3.
Preheat oven to 350 degrees F. Spoon the pasta mixture into four or six 10- to 14-ounce individual casseroles.* Place casseroles on a large baking sheet. Bake, covered, about 20 minutes or until heated through. Uncover and sprinkle with cheese. Bake, uncovered, for 3 to 4 minutes more or until cheese is melted.
*Tip:
If you do not have individual casseroles, spoon pasta mixture into a 2-quart square baking dish. Bake, covered, for 30 to 35 minutes or until heated through. Uncover and sprinkle with cheese. Bake, uncovered, for 3 to 4 minutes more or until cheese is melted.
Nutrition information
Per serving: Calories 433, Total Fat 15 g, Saturated Fat 6 g, Cholesterol 83 mg, Sodium 534 mg, Carbohydrate 45 g, Fiber 7 g, Protein 33 g
Percent Daily Values are based on a 2,000 calorie diet
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