Ground Beef and Pasta Casserole
Ground Beef and Pasta Casserole is a main course that serves 6. Watching your figure? This gluten free recipe has 300 calories, 27g of protein, and 14g of fat per serving. For $2.61 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This recipe from My Recipes requires tomato paste, fresh basil, fresh mozzarella cheese, and extra lean ground beef. Autumn will be even more special with this recipe. 5515 people have made this recipe and would make it again. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 92%, this dish is super. If you like this recipe, you might also like recipes such as Layered Casserole with Ground Beef and Pasta, Kittencal's Ground Beef-Mushroom Pasta Casserole, and Grandma's Ground Beef Casserole.
Servings: 6
Ingredients:
2 large carrots, peeled and cut into 3-inch pieces
3 1/2 cups unsalted chicken stock
1/2 teaspoon crushed red pepper
1 pound extra-lean ground sirloin
6 tablespoons sliced fresh basil, divided
4 ounces fresh mozzarella cheese, cut into 1/8-inch-thick slices
4 garlic cloves, minced
1 tablespoon dried Italian seasoning
1 tablespoon olive oil
2 small onions, peeled and quartered
1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup)
1 tablespoon red wine vinegar
1/2 teaspoon salt, divided
2 tablespoons unsalted tomato paste
1 (26.46-ounce) carton strained tomatoes (such as Pomì)
12 ounces uncooked whole-wheat chiocciole or rigatoni (such as Bionaturae)
Equipment:
food processor
oven
frying pan
Cooking instruction summary:
Place onions in a food processor; pulse until finely chopped. Add carrots; pulse until finely chopped. Preheat oven to 350. Heat a large high-sided saut pan over medium heat. Add oil to pan; swirl to coat. Add onion mixture; cook 4 minutes. Add garlic; cook 2 minutes. Add Italian seasoning, red pepper, and 1/4 teaspoon salt. Add beef; cook 5 minutes. Stir in stock, 4 tablespoons basil, tomato paste, vinegar, pasta, and tomatoes. Bring mixture to a boil; cook 13 minutes or until pasta is almost done, stirring frequently. Stir in remaining 1/4 teaspoon salt. Arrange mozzarella over pasta mixture. Sprinkle with Parmigiano-Reggiano; bake at 350 for 15 minutes or until pasta is done. Sprinkle with remaining 2 tablespoons basil.
Step by step:
1. Place onions in a food processor; pulse until finely chopped.
2. Add carrots; pulse until finely chopped.
3. Preheat oven to 35
4. Heat a large high-sided saut pan over medium heat.
5. Add oil to pan; swirl to coat.
6. Add onion mixture; cook 4 minutes.
7. Add garlic; cook 2 minutes.
8. Add Italian seasoning, red pepper, and 1/4 teaspoon salt.
9. Add beef; cook 5 minutes. Stir in stock, 4 tablespoons basil, tomato paste, vinegar, pasta, and tomatoes. Bring mixture to a boil; cook 13 minutes or until pasta is almost done, stirring frequently. Stir in remaining 1/4 teaspoon salt.
10. Arrange mozzarella over pasta mixture. Sprinkle with Parmigiano-Reggiano; bake at 350 for 15 minutes or until pasta is done. Sprinkle with remaining 2 tablespoons basil.
Nutrition Information:
covered percent of daily need
