Beef And Pasta Casserole For A Crowd
|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|
|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|
|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.