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Beef And Pasta Casserole For A Crowd

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  Short pasta 1 Pound (Penne, Fusilli, Rotini)
  Vegetable oil 1 Teaspoon
  Lean ground beef 2 Pound
  Onions 3 , finely chopped
  Garlic 2 Clove (10 gm), minced
  Mushrooms 1⁄2 Pound, sliced
  Celery stalks 2 , sliced
  Sweet green pepper 1 , chopped
  Canned tomato paste 13 Ounce (1 Large Can Or 396 Milliliter)
  Water 4 Cup (64 tbs)
  Dried oregano 1 Teaspoon
  Basil 1 Teaspoon
  Chopped fresh parsley 1⁄4 Cup (4 tbs)
  Fresh spinach 10 Ounce, cooked, drained and chopped (1 Package Or 284 Grams)
  Low fat mozzarella cheese 1 Pound, cut in small cubes
  Salt To Taste
  Freshly ground pepper To Taste
  Fresh bread crumbs 1 Cup (16 tbs)
  Freshly grated parmesan cheese 1⁄2 Cup (8 tbs)

In large pot of boiling water, cook pasta until al dente (tender but firm), about 10 minutes or according to package directions.
Drain and rinse under cold running water; drain and set aside.
In large nonstick skillet or Dutch oven, heat oil over medium heat.
Add beef, onions and garlic; cook, stirring, for a few minutes or until beef is no longer pink.
Drain off fat.
Add mushrooms, celery, and green pepper; cook for 5 minutes, stirring occasionally.
Stir in tomato paste, water, oregano, basil and parsley; simmer, covered, for 30 minutes.
Combine meat sauce, spinach, pasta and mozzarella cheese; season to taste with salt and pepper.
Spoon into lightly greased 16-cup/4 L casserole.
Sprinkle with bread crumbs, then Parmesan.
Bake, uncovered, in 350°F/180°C oven for 45 minutes or until bubbly.

Recipe Summary

Difficulty Level: 
Main Dish

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Beef And Pasta Casserole For A Crowd Recipe