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Beef Bean and Pasta Casserole

Cook/Bake Time 30 minutes

Prep Time 15 minutes


Makes 6 servings


2-3/4 cups uncooked whole wheat rigatoni
1 pound 95% lean ground beef
1 medium onion, diced
2 cloves garlic, minced
1 can (8 ounces) tomato sauce
1 can (about 14 ounces) diced tomatoes, drained
1 can (about 15 ounces) cannellini beans, rinsed and drained
2 teaspoons dried Italian seasoning
1/2 to 3/4 teaspoon salt (optional)
1/4 teaspoon black pepper
1 cup finely shredded Parmesan cheese
1 cup (4 ounces) shredded low-fat mozzarella cheese


  1. Preheat oven to 350°F. Lightly spray 11x7-inch baking dish with nonstick cooking spray; set aside. Cook pasta according to package directions, omitting salt; drain. Set aside.
  2. Meanwhile, add beef, onion and garlic to large nonstick skillet. Brown beef over medium-high heat about 6 to 8 minutes, stirring to break up meat. Drain fat.Add tomato sauce, tomatoes, beans, Italian seasoning, salt and pepper; cook 3 minutes.
  3. Remove skillet from heat; stir in cooked pasta and Parmesan cheese. Transfer mixture to prepared dish; sprinkle with mozzarella cheese. Bake 20 minutes or until casserole is bubbly and cheese is melted.


Any short-shape pasta can be used in this recipe. Plus, red kidney beans can be used instead of the cannellini, if desired.

Nutritional Information

Serving Size: 1/6 of total recipe
Fiber 9 g
Carbohydrate 55 g
Cholesterol 63 mg
Saturated Fat 5 g
Total Fat 11 g
Calories from Fat 22 %
Calories 470
Protein 38 g
Sodium 821 mg

Dietary Exchange

Meat 3-1/2
Vegetable 1-1/2
Starch 3

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