INGREDIENTS
2‑3/4
cups uncooked whole wheat rigatoni
1
pound 95% lean ground beef
1
medium onion, diced
2
cloves garlic, minced
1
can (8 ounces) tomato sauce
1
can (about 14 ounces) diced tomatoes, drained
1
can (about 15 ounces) cannellini beans, rinsed and drained
2
teaspoons dried Italian seasoning
1/2
to 3/4 teaspoon salt (optional)
1/4
teaspoon black pepper
1
cup finely shredded Parmesan cheese
1
cup (4 ounces) shredded low-fat mozzarella cheese
PREPARATION:
- Preheat oven to 350°F. Lightly spray 11x7-inch baking dish with nonstick cooking spray; set aside. Cook pasta according to package directions, omitting salt; drain. Set aside.
- Meanwhile, add beef, onion and garlic to large nonstick skillet. Brown beef over medium-high heat about 6 to 8 minutes, stirring to break up meat. Drain fat.Add tomato sauce, tomatoes, beans, Italian seasoning, salt and pepper; cook 3 minutes.
- Remove skillet from heat; stir in cooked pasta and Parmesan cheese. Transfer mixture to prepared dish; sprinkle with mozzarella cheese. Bake 20 minutes or until casserole is bubbly and cheese is melted.
Variations
Any short-shape pasta can be used in this recipe. Plus, red kidney beans can be used instead of the cannellini, if desired.
This recipe appears in:
Italian
NUTRITIONAL INFORMATION:
Serving Size:
1/6 of total recipe
Fiber
9 g
Carbohydrate
55 g
Cholesterol
63 mg
Saturated Fat
5 g
Total Fat
11 g
Calories from Fat
22 %
Calories
470
Protein
38 g
Sodium
821 mg
DIETARY EXCHANGE:
Meat
3-1/2
Vegetable
1-1/2
Starch
3
