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Baked Rigatoni with Beef

Randy Mayor
Yield 8 servings (serving size: 1 cup)
Rigatoni is a great family weeknight meal. Slightly undercook the pasta for this classic hamburger casserole because it cooks again in the oven.

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

Nutrition 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

How to Make It

  1. Prepare Tomato Sauce.

  2. Preheat oven to 350°.

  3. 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.

Cook's Notes

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.