Ground Beef and Pasta Casserole
"Sometimes you just need a recipe where you have almost everything on hand. And most kids like this!"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (546.2 g)
- Calories 441.7
- Total Fat - 23.4 g
- Saturated Fat - 8.7 g
- Cholesterol - 90.9 mg
- Sodium - 861 mg
- Total Carbohydrate - 22.8 g
- Dietary Fiber - 4 g
- Sugars - 10.8 g
- Protein - 34.4 g
- Calcium - 289.4 mg
- Iron - 3.8 mg
- Vitamin C - 23.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Place onions in a food processor; pulse until finely chopped. Add the carrots; pulse until finely chopped.
Step 2
Preheat the oven to 350º.
Step 3
Heat a large high sided sauté pan over medium heat. Add the oil to the pan; swirl to coat. Add the onion mixture and cook 4 minutes. Add the garlic and cook 2 minutes. Add the Italian seasoning, red pepper, and 1/4 teaspoon salt.
Step 4
Add the beef and cook 5 minutes. Stir in the stock, 4 tablespoons basil, tomato paste, vinegar, pasta, and tomatoes. Bring the mixture to a boil; cook for 13 minutes or until the pasta is almost done, stirring frequently. Stir in the remaining 1/4 teaspoon salt.
Step 5
Arrange the mozzarella over the pasta mixture. Sprinkle with the Parmigiano-Reggiano; bake for 15 minutes at 350º or until the pasta is tender. Sprinkle with the remaining basil.
Tips
No special items needed.
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