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    Baked Rigatoni with Beef

    Source of Recipe

    4 cups Tomato Sauce(recipe follows)
    1 pound ground round
    4 cups cooked rigatoni (about 2 1/2 cups uncooked pasta)
    1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
    Cooking spray
    1/4 cup (1 ounce) grated fresh Parmesan cheese

    Prepare Tomato Sauce.
    Preheat oven to 350.

    Cook beef in a large nonstick skillet over medium-high heat until browned; stir to crumble. Drain well. Combine beef, rigatoni, Tomato Sauce, and 1 cup mozzarella in an 11 x 7-inch baking dish coated with cooking spray. Top with 1/2 cup mozzarella and Parmesan. Bake at 350 for 20 minutes or until thoroughly heated.

    Yield: 8 servings (serving size: 1 cup)

    CALORIES 305 (28% from fat); FAT 9.6g (sat 4.3g, mono 3.5g, poly 0.7g); PROTEIN 24g; CARB 30.5g; FIBER 2.3g; CHOL 50mg; IRON 3.5mg; SODIUM 438mg; CALC 232mg;

    Tomato Sauce
    1 tablespoon olive oil
    1 1/2 cups chopped onion
    1 cup chopped green bell pepper
    1 teaspoon dried oregano
    4 garlic cloves, minced
    1/2 cup dry red wine
    1 teaspoon dried basil
    1/2 teaspoon salt
    1/4 teaspoon black pepper
    2 (28-ounce) cans whole plum tomatoes, undrained and chopped
    1 (6-ounce) can tomato paste
    2 bay leaves

    Heat oil in a large saucepan over medium-high heat. Add onion, bell pepper, oregano, and garlic; cook 5 minutes or until vegetables are tender, stirring occasionally.

    Add wine and remaining ingredients, and bring to a boil. Reduce heat, and simmer for 30 minutes. Remove bay leaves.

    Note: This sauce will freeze well for up to 3 months. Place it in an airtight container or zip-top plastic bag and freeze.

    Yield: 8 cups (serving size: 1 cup)

    CALORIES 93 (23% from fat); FAT 2.4g (sat 0.4g, mono 1.4g, poly 0.5g); PROTEIN 3.3g; CARB 17.1g; FIBER 3.3g; CHOL 0.0mg; IRON 2.4mg; SODIUM 487mg; CALC 77mg;




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