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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is a nice casserole for busy days. I get everything ready to put together the night before, everything sauteed and the pasta cooked. The next night i put everything together and stick in the oven. Fast easy meal. Points 6. Ingredients:
1 teaspoon olive oil |
1 shallot, minced |
2 garlic cloves, minced |
1/2 green bell pepper, seeded and diced |
6 ounces mushrooms, diced |
10 ounces ground sirloin |
1 (28 ounce) can low-sodium crushed tomatoes |
1/2 teaspoon dried basil |
8 ounces penne pasta |
2 tablespoons grated parmesan cheese |
3/4 cup grated reduced-fat mozzarella cheese |
Directions:
1. Preheat oven to 375 degrees.
2. Heat the oil in a non-stick sauté pan.
3. Add the shallot, garlic, pepper and mushrooms, and saute until they begin to soften.
4. Add the beef and break up as you cook until the meat is browned.
5. Add the tomatoes and basil.
6. Simmer while the pasta cooks.
7. Cook the penne pasta as per package directions.
8. Drain and return to the pot.
9. Toss with the beef sauce.
10. Place one half of the pasta in the bottom of a casserole.
11. Top with 1/2 of the parmesan.
12. Top with remaining pasta.
13. Sprinkle with mozzarella and the remaining Parmesan.
14. Bake for about 20 minutes or until the cheese browns and the casserole bubbles.
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