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Friday, January 17 2014

Lean beef and reduced fat cheese keeps this Italian-style pasta casserole low in fat.

My Own Pasta Bake
Recipe from 
Servings: 6
Prep Time: 30 mins
  • 8    ounces   dried penne
  • 1    14 ounce can  whole Italian-style tomatoes, undrained
  • 1/2   6 ounce can (1/3 cup)  Italian-style tomato paste
  • 1/4   cup   tomato juice
  • 1/2   teaspoon   sugar
  • 1/2   teaspoon   dried oregano, crushed, or 2 teaspoons snipped fresh oregano
  • 1/4   teaspoon   black pepper
  • 1    pound   lean ground beef
  • 1/2   cup   chopped onion (1 medium)
  • 1/4   cup   sliced pitted ripe olives
  • 1/2   cup   shredded reduced-fat mozzarella cheese (2 ounces)
Cook pasta according to package directions. Drain; set aside.
Meanwhile, in a blender container or food processor bowl combine undrained tomatoes, tomato paste, tomato juice, sugar, dried oregano (if using), and pepper. Cover and blend or process until smooth. Set aside.
In a large skillet cook ground beef and onion over medium-high heat until meat is brown. Drain off fat. Stir in tomato mixture. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Stir in pasta, fresh oregano (if using), and olives.
Divide the pasta mixture among six 10- to 12-ounce casseroles. Bake, covered, in a 375 degree F oven for 15 minutes. (Or, spoon all of the pasta mixture into a 2-quart casserole. Bake, covered, for 30 minutes.) Sprinkle with mozzarella cheese. Bake, uncovered, about 5 minutes more or until cheese is melted. Makes 6 servings.

nutrition information
Per Serving: cal. (kcal) 330, Fat, total (g) 10, chol. (mg) 51, sat. fat (g) 4, carb. (g) 36, fiber (g) 2, pro. (g) 22, vit. A (IU) 1069, vit. C (mg) 12, sodium (mg) 442, calcium (mg) 101, iron (mg) 4, Vegetables () 1, Starch () 2, Lean Meat () 1, Percent Daily Values are based on a 2,000 calorie 
Posted by: Send a Meal AT 09:42 am   |  Permalink   |  0 Comments  |  Email

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