Rating: 4 stars
17 Ratings
  • 5 star values: 7
  • 4 star values: 5
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0

This casserole is perfect for your busy week when getting in and out of the kitchen needs to be a snap. With very simple prep work, it will become a weeknight staple in your household.

Maureen Callahan
Recipe by Cooking Light March 2016

Gallery

Read the full recipe after the video.

Recipe Summary test

hands-on:
45 mins
total:
45 mins
Yield:
Serves 6 (serving size: 1 1/2 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place onions in a food processor; pulse until finely chopped. Add carrots; pulse until finely chopped.

    Advertisement
  • Preheat oven to 350°.

  • Heat a large high-sided sauté pan over medium heat. Add oil to pan; swirl to coat. Add onion mixture; cook 4 minutes. Add garlic; cook 2 minutes. Add Italian seasoning, red pepper, and 1/4 teaspoon salt. Add beef; cook 5 minutes. Stir in stock, 4 tablespoons basil, tomato paste, vinegar, pasta, and tomatoes. Bring mixture to a boil; cook 13 minutes or until pasta is almost done, stirring frequently. Stir in remaining 1/4 teaspoon salt.

  • Arrange mozzarella over pasta mixture. Sprinkle with Parmigiano-Reggiano; bake at 350° for 15 minutes or until pasta is done. Sprinkle with remaining 2 tablespoons basil.

Nutrition Facts

469 calories; fat 12.7g; saturated fat 5.2g; mono fat 3.4g; poly fat 0.7g; protein 32g; carbohydrates 57g; fiber 8g; cholesterol 58mg; iron 4mg; sodium 480mg; calcium 209mg; sugars 11g.
Advertisement