Rigatoni With Green Beans And Meatballs Casserole
Created by dienia b on February 3, 2024
- Servings: 6
- Prep Time: 15m
- Cook Time: 60m
- Recipe #42302
Ingredients
- 1 pound dry rigatoni
- 6 cups water boiling
- 1 teaspoon salt
- Casserole
- 16 ounces frozen green beans
- 2 mushrooms, sliced
- 15 ounces tomatoes, diced, (1 can)
- 2 cups spaghetti sauce
- 1 cup onions, sliced
- 2 cloves garlic, smashed
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces frozen meatballs
- Garnish
- 8 ounces Italian cheese blend, shredded
- 1/8 cup almonds, flaked
- 1 teaspoon dry parsley flakes
How to Make
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Step 1: Cook pasta in heavily salted boiling water until al dente, drain saving 1/2 cup water.
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Step 2: Meanwhile, heat oil, add onions cook until translucent.
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Step 3: Add garlic and mushrooms.
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Step 4: Add beans and meatballs and cook a bit.
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Step 5: Add sauce and tomatoes.
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Step 6: Simmer while pasta is cooking.
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Step 7: Add some pasta water to sauce.
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Step 8: Add pasta
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Step 9: Season to taste.
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Step 10: Add to Pam sprayed casserole.
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Step 11: Pour in and top with cheese mixed with parsley and almonds.
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Step 12: Bake in 350 degrees oven, covered for 30 minutes until hot and bubbly.
Nutritional Facts
- Serving Size: 1 (615.2 g)
- Calories 434.5
- Total Fat - 22.6 g
- Saturated Fat - 8.4 g
- Cholesterol - 49.6 mg
- Sodium - 2029.2 mg
- Total Carbohydrate - 33.6 g
- Dietary Fiber - 5.1 g
- Sugars - 10.4 g
- Protein - 24.6 g
- Calcium - 473.9 mg
- Iron - 2.3 mg
- Vitamin C - 6.4 mg
- Thiamin - 0.1 mg