Italian Pasta and Beef Bake

Have dinner on the table in less than an hour. With mostaccioli, mushrooms and mozzarella, it’s marvelous!

  • prep time 25 min
  • total time 50 min
  • ingredients 6
  • servings 4

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 Green Giant® Sliced Mushrooms, drained
2
oz. (1/2 cup) shredded mozzarella cheese
  • 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.
  • 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.
  • 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.
  • 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 Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 3/4 Cups
    Calories
    375
    (
    Calories from Fat
    90),
    % Daily Value
    Total Fat
    10g
    10%
    (Saturated Fat
    4g,
    4%
    ),
    Cholesterol
    40mg
    40%;
    Sodium
    1200mg
    1200%;
    Total Carbohydrate
    47g
    47%
    (Dietary Fiber
    4g
    4%
      Sugars
    8g
    8%
    ),
    Protein
    24g
    24%
    ;
    % Daily Value*:
    Vitamin A
    24%;
    Vitamin C
    24%;
    Calcium
    16%;
    Iron
    24%;
    Exchanges:
    2 1/2 Starch; 2 Vegetable;
    Carbohydrate Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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