Have dinner on the table in less than an hour. With mostaccioli, mushrooms and mozzarella, it’s marvelous!
Italian Pasta and Beef Bake
- Prep Time 25 min
- Total 50 min
- Servings 4
- Ingredients 6
Ingredients
- 6 oz. (1 1/2 cups) uncooked mostaccioli or penne (tube-shaped pasta)
- 1/2 lb. lean (at least 80%) ground beef
- 1 (15-oz.) can Italian-style tomato sauce
- 1 (14.5-oz.) can diced tomatoes with basil, garlic and oregano, undrained
- 1 (4.5-oz.) jar sliced mushrooms, drained
- 2 oz. (1/2 cup) shredded mozzarella cheese
Instructions
-
Step1Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with nonstick cooking spray. Cook mostaccioli as directed on package. Drain.
-
Step2Meanwhile, in 12-inch nonstick skillet, brown ground beef over medium-high heat until thoroughly cooked, stirring frequently. Drain. Stir in tomato sauce, tomatoes and mushrooms. Bring to a boil. Remove from heat; pour into sprayed baking dish.
-
Step3Add cooked mostaccioli; stir gently to mix. Spray sheet of foil with cooking spray; place sprayed side down on baking dish and seal tightly.
-
Step4Bake at 350°F. for 15 minutes. Uncover; sprinkle with cheese. Bake uncovered an additional 5 to 10 minutes or until casserole is bubbly and cheese is melted.
Nutrition
375
Calories
10g
Total Fat
24g
Protein
47g
Total Carbohydrate
8g
Sugars
Nutrition Facts
Serving Size: 1 3/4 Cups
- Calories
- 375
- Calories from Fat
- 90
- Total Fat
- 10g
- 15%
- Saturated Fat
- 4g
- 20%
- Cholesterol
- 40mg
- 13%
- Sodium
- 1200mg
- 50%
- Total Carbohydrate
- 47g
- 16%
- Dietary Fiber
- 4g
- 16%
- Sugars
- 8g
- Protein
- 24g
% Daily Value*:
- Vitamin A
- 24%
- 24%
- Vitamin C
- 24%
- 24%
- Calcium
- 16%
- 16%
- Iron
- 24%
- 24%
Exchanges:
2 1/2 Starch; 2 Vegetable;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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