Baked Rigatoni with Beef

Randy Mayor
Rigatoni is a great family weeknight meal. Slightly undercook the pasta for this classic hamburger casserole because it cooks again in the oven.

Yield:

8 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 305
Caloriesfromfat 28 %
Fat 9.6 g
Satfat 4.3 g
Monofat 3.5 g
Polyfat 0.7 g
Protein 24 g
Carbohydrate 30.5 g
Fiber 2.3 g
Cholesterol 50 mg
Iron 3.5 mg
Sodium 438 mg
Calcium 232 mg

Ingredients

4 cups Tomato Sauce
1 pound ground round
4 cups cooked rigatoni (about 2 1/2 cups uncooked pasta)
1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
Cooking spray
1/4 cup (1 ounce) grated fresh Parmesan cheese

Preparation

Prepare Tomato Sauce.

Preheat oven to 350°.

Cook beef in a large nonstick skillet over medium-high heat until browned; stir to crumble. Drain well. Combine beef, rigatoni, Tomato Sauce, and 1 cup mozzarella in an 11 x 7-inch baking dish coated with cooking spray. Top with 1/2 cup mozzarella and Parmesan. Bake at 350° for 20 minutes or until thoroughly heated.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

April 2000