Baked Pasta
A hint of chili and some corn add a Mexican touch to this ground-beef-and-tomato recipe from Julie Rowe. Serve with garlic bread and romaine salad.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 727 |
| pro | 44 g |
| total fat | 32 g |
| sat. fat | 16 g |
| carb | 68 g |
| fibre | 7 g |
| chol | 112 mg |
| sodium | 1.247 mg |
| % RDI: | - |
| calcium | 38% |
| iron | 48% |
| vit A | 37% |
| vit C | 77% |
| folate | 58% |
-
2 cups (500 mL) penne pasta
1 lb (500 g) lean ground beef
1 onion, chopped
2 cloves garlic, chopped
2 cups (500 mL) sliced mushrooms
1-1/2 cups (375 mL) frozen or canned corn
1 can (10 oz/284 mL) tomato soup
1 can (28 oz/796 mL) diced tomatoes
1-1/2 cups (375 mL) shredded Cheddar cheese
1 tbsp (15 mL) chili powder
2 tsp (10 mL) wine vinegar
2 tsp (10 mL) Worcestershire sauce
1 tsp (5 mL) each dried oregano and basil
Half sweet green pepper, diced
Preparation:
In saucepan of boiling salted water, cook penne until tender but firm, 8 minutes; drain and transfer to large bowl.
Meanwhile, in skillet, brown beef over medium-high heat, breaking up with spoon. Drain off fat. Add onion, garlic and mushrooms; sauté until onion is softened, about 5 minutes. Add to pasta.
Add corn, tomato soup, tomatoes, 1 cup (250 mL) of the cheese, chili powder, vinegar, Worcestershire sauce, oregano and basil; mix well. (Make-ahead: Cover and refrigerate for up to 24 hours. Or freeze in airtight containers for up to 1 month; thaw in refrigerator, about 36 hours.)
Pour into 12-cup (3 L) casserole; sprinkle with remaining cheese and green pepper. Cover and bake in 350°F (180°C) oven for 1-1/2 hours.
Source
Canadian Living Magazine: November 2003
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