Pasta with Baby Salisbury Steaks

By carvalhohm

Ingredients

• Nonstick cooking spray
• 8 ounces mafalda (wide, ripple edge) pasta or spaghetti see savings
• 2 slices raisin bread or cinnamon-raisin bread, torn into small pieces see savings
• 1/4 cup milk
• 1 pound lean ground beef
• 1/2 cup finely chopped onion
• 1 egg, lightly beaten
• 1/2 teaspoon dried oregano, crushed
• 1/4 teaspoon salt
• 2 cups sliced zucchini and/or summer squash
• 1 tablespoon olive oil
• 1 26-ounce jar prepared tomato pasta sauce
• Finely shredded Parmesan cheese (optional)

Details

Servings 4
Cooking time 35mins
Adapted from recipe.com

Preparation

Step 1

1.Preheat broiler. Lightly coat rack of broiler pan with nonstick cooking spray; set aside.

2.In large saucepan cook pasta according to package directions. Meanwhile, in large bowl stir together bread and milk and let stand for 5 minutes. Add ground beef, onion, egg, oregano, and salt. Mix well. Place piece of waxed paper on large cutting board. Pat meat mixture into 8x6-inch rectangle on waxed paper. Cut in half crosswise and lengthwise to form four 4x3-inch rectangles.

3.Using large spatula, transfer meat to prepared broiler rack. Broil meat 4 to 5 inches from heat for 12 to 15 minutes, or until thermometer inserted into thickest part of meat registers 160 degree and until no longer pink inside. Cut each rectangle diagonally forming a total of 8 steaks.

4.Drain pasta; set aside. In same pan cook zucchini in hot oil for 2 to 3 minutes or until crisp-tender. Stir in pasta sauce and pasta; heat through.

5.Serve steaks with pasta mixture. Sprinkle each serving with cheese.

Per Serving: cal. (kcal) 618, Fat, total (g) 20, chol. (mg) 131, sat. fat (g) 7, carb. (g) 76, Monosaturated fat (g) 9, Polyunsaturated fat (g) 1, fiber (g) 8, sugar (g) 19, pro. (g) 37