Baked Pasta
This recipe makes 4 servings
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 |
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.
Ingredients
- 2 cups penne pasta
- 1 lb lean ground beef
- 1 onion, chopped
- 2 cloves garlic, chopped
- 2 cups sliced mushrooms
- 1-1/2 cups frozen corn kernels or canned corn kernels
- 1 (10 oz/284 mL) can tomato soup
- 1 (28 oz/796 mL) can diced tomatoes
- 1-1/2 cups shredded Cheddar cheese
- 1 tbsp chili powder
- 2 tsp wine vinegar
- 2 tsp Worcestershire sauce
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 Half sweet green peppers, 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; saut?ntil 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
- Keywords : Main Course; Tex-Mex; Bake; Skillet; Cheddar cheese; Ground beef; Mushrooms; Pasta;
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