Baked Pasta

Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: November 2003

Ingredients

  • 2 cups penne pasta
  • 1 lb lean ground beef
  • 1 onion chopped
  • 2 cloves garlic chopped
  • 2 cups sliced mushrooms
  • 1 1/2 cup frozen corn kernels
  • 1 1/2 cup canned corn kernels
  • 1 (10 oz/284 ml) tomato soup
  • 1 (28 oz/796 ml) diced tomatoes
  • 1 1/2 cup shredded Cheddar cheese
  • 1 tablespoon chili powder
  • 2 teaspoons wine vinegar
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 half sweet green pepper diced

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 1247 mg
  • Protein 44 g
  • Calories 727.0
  • Total fat 32 g
  • Cholesterol 112 mg
  • Saturated fat 16 g
  • Total carbohydrate 68 g

%RDI

  • Iron 48.0
  • Fibre 0.0
  • Folate 58.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 38.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 37.0
  • Vitamin C 77.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Baked Pasta

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