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Baked Rigatoni with Beef

Yield 8 servings (serving size: 1 cup)

Ingredients

  • 1 pound ground sirloin
  • 4 cups cooked whole-wheat rigatoni (about 2 1/2 cups uncooked pasta)
  • 1 (26-ounce) jar tomato-basil pasta sauce
  • 1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
  • Cooking spray
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese

Nutrition Information

  • calories 276
  • caloriesfromfat 0.0 %
  • fat 11.5 g
  • satfat 5.1 g
  • monofat 3.7 g
  • polyfat 0.3 g
  • protein 21.7 g
  • carbohydrate 21.2 g
  • fiber 3.2 g
  • cholesterol 54 mg
  • iron 2.4 mg
  • sodium 543 mg
  • calcium 284 mg

How to Make It

  1. Preheat oven to 350°.

  2. Cook beef in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain well. Combine beef, rigatoni, sauce, and 1 cup mozzarella cheese in an 11 x 7–inch glass or ceramic baking dish coated with cooking spray. Top with remaining 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese.

  3. Bake, uncovered, at 350° for 20 minutes or until thoroughly heated.

  4.  

  5. Young Chefs can:

  6. Pour sauce and cheese into baking dish

  7. Top pasta mixture with cheese

  8.  

  9. Older Chefs can:

  10. Add pasta and beef to baking dish

  11. Stir ingredients together in baking dish