Baked Rigatoni with Beef

Recipe from

Oxmoor House

Nutritional 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

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

Preparation

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.

 

Young Chefs can:

Pour sauce and cheese into baking dish

Top pasta mixture with cheese

 

Older Chefs can:

Add pasta and beef to baking dish

Stir ingredients together in baking dish

Note:

Marge Perry,

August 2011
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