Italian Pasta Casserole

Chef Linda
Customer Rating: Recipe Rated Five Stars - Top Rating

1 Ratings    0 Comments

Yield: 8 servings

Ingredients

1 bag (1 lb.) macaroni
1 lb. ground beef (80% lean)
1 small red onion, chopped
1/2 medium red bell pepper, sliced
1/2 medium green bell pepper, sliced
1 container (8 oz.) sliced mushrooms
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon garlic powder
2 cans (14.5 oz. ea.) Italian style diced tomatoes, draining the liquid from one can only
3 cups diced or shredded mozzarella cheese, divided
Optional adders:
Sliced pepperoni
Black olive slices
Cooked sausage
Anchovies

Directions:

Preheat oven to 350 degrees F. Cook macaroni to package directions and drain. While the pasta is cooking prepare the remaining ingredients.

In a large skillet, brown the ground beef, onion, peppers, mushrooms, salt, pepper and garlic powder. Add tomatoes to the meat mixture and cook an additional 3 minutes.

Mix the pasta with the meat mixture and add 2 cups of the cheese and stir. Spray a 9×13- inch baking dish with nonstick cooking spray. Pour the mac and meat mixture into the baking dish and top with the remaining cheese.

Bake for 10 minutes or until cheese is melted and golden. Serve with a side salad and fresh fruit and dinner is on the table in about 30 minutes!

Nutrition Facts

Yield: 8 servings

Approximate Nutrient Content per serving:

Calories: 534.2
Calories From Fat: 180
Total Fat: 20.3 g
Saturated Fat: 10.0 g
Cholesterol: 65.0 mg
Sodium: 1075.9 mg
Total Carbohydrates: 57.6 g
Dietary Fiber: 2.9 g
Sugars: 8.8 g
Protein: 30.5 g

Prepared using part skim shredded mozzarella cheese. The Optional Adders are not included in the nutritional data. To reduce sodium, use No Salt Added diced tomatoes.

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

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