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Prep 30min
Total60min
Ingredients8
Servings5
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Ingredients
6
oz. (2 cups) uncooked rigatoni (pasta tubes with ridges)
1
lb. lean ground beef
1
medium onion, chopped
1
small green bell pepper, chopped
2
garlic cloves, minced
1
(28-oz.) can crushed tomatoes, undrained
1/2
teaspoon dried dill weed, if desired
2
oz. (1/2 cup) shredded mozzarella cheese
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Steps
1
Heat oven to 375°F. Spray 2-quart casserole with nonstick cooking spray. In large saucepan, cook rigatoni to desired doneness as directed on package. Drain; return to saucepan.
2
Meanwhile, in large skillet, cook ground beef, onion, bell pepper and garlic until beef is browned and thoroughly cooked, stirring frequently. Drain.
3
Add ground beef mixture, tomatoes and dill to cooked rigatoni; mix well. Pour into sprayed casserole. Cover.
4
Bake at 375°F. for 30 minutes. Uncover; sprinkle with cheese. Bake, uncovered, an additional 5 minutes or until cheese is melted.
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Famous for flavoring pickles, dill gives this beef and pasta bake a light, fresh flavor. Fresh dill may be used in this recipe, but it loses its flavor quickly during cooking. If you do use fresh instead of dried dill wait to stir in 1 1/2 teaspoons of chopped fresh dill until the last 5 minutes of baking time.
Serve this casserole with sourdough rolls and fruit salad.
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