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Italian Pasta and Beef Bake

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Updated Apr 30, 2010
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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
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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

  • Step 
    1
    Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with nonstick cooking spray. Cook mostaccioli as directed on package. Drain.
  • Step 
    2
    Meanwhile, 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.
  • Step 
    3
    Add cooked mostaccioli; stir gently to mix. Spray sheet of foil with cooking spray; place sprayed side down on baking dish and seal tightly.
  • Step 
    4
    Bake 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
3
*Percent Daily Values are based on a 2,000 calorie diet.

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