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Italian Hot Dish

38 reviews
Test Kitchen Approved
Total Time

Prep: 30 min. Bake: 40 min.

Makes

4 servings

My husband had a poor perception of healthy food until he tried this beefy casserole. The combination of pasta, oregano, mushrooms and green peppers makes it a favorite healthy pasta recipe in our house. —Theresa Smith, Sheboygan, Wisconsin
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Ingredients

  • 1-1/2 cups uncooked multigrain bow tie pasta (about 4 ounces)
  • 1 pound lean ground beef (90% lean)
  • 1 cup sliced fresh mushrooms, divided
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon pepper
  • 1 can (15 ounces) tomato sauce
  • 1/2 cup shredded part-skim mozzarella cheese, divided
  • 2 tablespoons grated Parmesan cheese, divided

Directions

  1. Preheat oven to 350°. Cook pasta according to package directions for al dente; drain.
  2. Meanwhile, in a large skillet coated with cooking spray, cook and crumble beef with 1/2 cup mushrooms, onion and green pepper over medium-high heat until no longer pink, 5-7 minutes. Stir in seasonings and tomato sauce; bring to a boil. Reduce heat; simmer, covered, 15 minutes.
  3. Place pasta in an 8-in. square baking dish coated with cooking spray. Top with meat sauce and remaining mushrooms. Sprinkle with 1/4 cup mozzarella cheese and 1 tablespoon Parmesan cheese.
  4. Bake, covered, 35 minutes. Uncover; sprinkle with remaining cheeses. Bake until heated through and cheese is melted, 5-10 minutes.

Nutrition Facts

1 serving: 394 calories, 15g fat (6g saturated fat), 82mg cholesterol, 704mg sodium, 32g carbohydrate (5g sugars, 5g fiber), 34g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable, 1/2 fat.

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