Beef Stuffed Rigatoni

By MaryEllen

Ingredients

• 1 package rigatoni
• 1 10 oz. package frozen chopped spinach, squeezed dry
• 1/3 cup onion, chopped
• 1/3 cup green bell pepper, chopped
• 1 clove garlic, minced
• 1 Tbs oil
• 1 1/2 tsp salt
• 1 1/2 lb lean ground beef
• 1 tsp Italian herb seasoning
• 3/4 cup Parmesan cheese
• 1 14 oz. can Italian tomatoes
• 1 8 oz. can tomato sauce
• 1/4 lb mushrooms, sliced
• 1/4 cup red Burgundy
• 1 12 oz. ball mozzarella cheese, grated
• Servings: 8
• Tips
• COOK'S NOTE: This can be made without actually stuffing the noodles which is TERRIBLY time consuming. Just layer the empty noodles and add a layer of beef mixture and proceed as if you had spent the whole afternoon stuffing those itty bitty noodles!!
• Reviews
• 5 stars - I first made this in 1969. It was a recipe from the Chicago Tribune Sunday magazine. - ME 1/22/2007

Preparation

Step 1

1. Cook noodles 8 mins, and drain. Cover with cold water. Cook Spinach. Drain well till dry and fluffy. Sauté onions, green peppers and garlic in oil until soft. Add ground beef salt and herbs. Cook till Brown. Combine 2/3 beef mixture with spinach and 1/4 cup Parmesan Cheese. Stuff noodles (see note below). Add remaining ingredients, except mozzarella, to make sauce. Layer sauce, stuffed noodles and cheese and layer in casserole. Bake 350F F for 30-40 minutes.

Nutrition Facts
Serving size: 1/8 of a recipe (11.2 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 535.34
Calories From Fat (50%) 268.97
% Daily Value
Total Fat 29.69g 46%
Saturated Fat 13.42g 67%
Cholesterol 99.25mg 33%
Sodium 1156.85mg 48%
Potassium 765.58mg 22%
Total Carbohydrates 30.33g 10%
Fiber 3.53g 14%
Sugar 2.88g
Protein 35.54g 71%