Beef And Pasta Casserole For A Crowd Recipe
Ingredients
| Penne pasta | 1 Pound | |
| Vegetable oil | 1 Teaspoon | |
| Lean ground beef | 2 Pound | |
| Onions | 3 , finely chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Mushrooms | 1/2 Pound, sliced | |
| Celery stalks | 2 , sliced | |
| 1 Sweet green pepper, chopped | ||
| Tomato Paste large can | 1 | |
| Water | 4 Cup (16 tbs) | |
| 1 Tsp each dried oregano and basil | ||
| Parsley | 1/4 Cup (16 tbs), chopped | |
| Spinach package | 1 , cooked, drained | |
| 1 lb Low-fat mozzarella cheese, cut in small cubes | ||
| Ground pepper | 1 To taste | |
| Bread crumbs | 1 Cup (16 tbs) | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
| Salt | To Taste | |
Directions
In large pot of boiling water, cook pasta until al dente (tender but firm), about 10 minutes or according to package directions.
Drain and rinse under cold running water; drain and set aside.
In large nonstick skillet or Dutch oven, heat oil over medium heat.
Add beef, onions and garlic; cook, stirring, for a few minutes or until beef is no longer pink.
Drain off fat.
Add mushrooms, celery, and green pepper; cook for 5 minutes, stirring occasionally.
Stir in tomato paste, water, oregano, basil and parsley; simmer, covered, for 30 minutes.
Combine meat sauce, spinach, pasta and mozzarella cheese; season to taste with salt and pepper.
Spoon into lightly greased 16-cup/4 L casserole.
Sprinkle with bread crumbs, then Parmesan.
Bake, uncovered, in 350°F/180°C oven for 45 minutes or until bubbly.
Drain and rinse under cold running water; drain and set aside.
In large nonstick skillet or Dutch oven, heat oil over medium heat.
Add beef, onions and garlic; cook, stirring, for a few minutes or until beef is no longer pink.
Drain off fat.
Add mushrooms, celery, and green pepper; cook for 5 minutes, stirring occasionally.
Stir in tomato paste, water, oregano, basil and parsley; simmer, covered, for 30 minutes.
Combine meat sauce, spinach, pasta and mozzarella cheese; season to taste with salt and pepper.
Spoon into lightly greased 16-cup/4 L casserole.
Sprinkle with bread crumbs, then Parmesan.
Bake, uncovered, in 350°F/180°C oven for 45 minutes or until bubbly.
Chef
