Easy Weeknight Beef Casserole

By Tonya_Speed

NUTRITION per serving: 555 Calories; 8g Fat; 29g Protein; 58g Carbohydrate; 5g Dietary Fiber; 34mg Cholesterol; 496mg Sodium. Exchanges: 2 1/2 Grain (Starch); 1 1/2 Lean Meat; 2 1/2 Vegetable. Points: 11

Ingredients

• 12 ounces Penne pasta
• 1 pound 95% lean ground beef
• 1 cup chopped onion
• 1/2 cup chopped green bell pepper
• 8 ounces sliced mushrooms
• 1 (28-oz.) can crushed tomatoes with basil (Muir Glen is a great brand)
• 1/2 teaspoon dried oregano
• Salt, to taste
• Crushed red pepper flakes, to taste
• Pinch of sugar
• 3 ounces shredded part-skim Mozzarella cheese
• 6 ounces shredded low fat Cheddar cheese

Details

Servings 6
Adapted from savingdinner.com

Preparation

Step 1

Preheat oven to 350 degrees. Cook the pasta according to package directions. Meanwhile, brown ground beef in a large skillet; drain off any excess fat. Add veggies and cook for 8 minutes or until tender. Add crushed tomatoes, salt, black pepper, sugar, crushed red pepper flakes and oregano; simmer for 15 minutes. Once the sauce and pasta are done, layer them in a 3-quart casserole dish. Start with half of the sauce, then all of the noodles, then half of the Cheddar cheese, then remaining sauce, and top with remaining Cheddar cheese and all of the Mozzarella. Bake for 30 minutes.

SERVING SUGGESTION: Serve a big salad on the side.
VEGETARIAN: Use TVP crumbles.
KOSHER: Use soy cheese.
GLUTEN FREE: Use brown rice Penne and make sure tomatoes are gluten free.