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.



by 11  people


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Servings: 4 to 6
Prep Time: 35 mins
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Ingredients
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    2   cups 
    dried multigrain or whole grain penne pasta (about 6 ounces)
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    1   pound 
    lean ground beef
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    1/2  cup 
    chopped onion (1 medium)
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    1/4  cup 
    chopped green sweet pepper or sliced pitted ripe olives (optional)
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    1  14 1/2 ounce can 
    diced tomatoes with basil, garlic, and oregano, undrained, cut up
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    1  8  ounce can 
    no-salt-added tomato sauce
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    1/4  teaspoon 
    salt
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    1/4  teaspoon 
    ground black pepper
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    3   tablespoons 
    snipped fresh oregano
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    3   tablespoons 
    snipped fresh basil
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    1/2  cup 
    shredded part-skim mozzarella cheese (2 ounces)

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.
Nutrition information
Per Serving: cal. (kcal) 433, Fat, total (g) 15, chol. (mg) 83, sat. fat (g) 6, carb. (g) 45, fiber (g) 7, pro. (g) 33, sodium (mg) 534, Percent Daily Values are based on a 2,000 calorie diet
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