Prep Time 15 minutes
Cook/Bake Time 30 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|
- 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.
- 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.
- 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.
|Serving Size:||1/6 of total recipe|
|Calories from Fat||22 %|
|Total Fat||11 g|
|Saturated Fat||5 g|
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