Beef and Vegetable Penne Casserole
Basic Information
- Servings: 8
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 64.68
- Health score: 18.00
- Weight Watcher points: 14.00
Summary
You can never have too many main course recipes, so give Beef and Vegetable Penne Casserole a try. This recipe makes 8 servings with 490 calories, 24g of protein, and 31g of fat each. For $1.78 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. 1 person were impressed by this recipe. A mixture of pepper flakes, spinach leaves, cheddar cheese, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Foodista. From preparation to the plate, this recipe takes about 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 61%, which is good. Similar recipes are Penne, Beef and Vegetable Casserole, Beef & vegetable casserole, and Vegetable Beef Casserole.
Ingredients
basil plus extra15 leaves
eggs2
garlic3 cloves
ground beef0.75 pound
ground nutmeg1 teaspoon
kosher salt2 teaspoons
cottage cheese1.5 cups
mushrooms1 cup
olive oil8 servings
penne pasta0.5 pound
bell pepper1
onion0.5
pepper flakes1 teaspoon
cheddar cheese0.75 cup
mozzarella cheese0.75 cup
spinach leaves3 cups
tomatoes2 large
squash1
zucchini1
Instructions
Step 1
Cook pasta salted water for the minimum cooking time suggested, approximately 5 minutes.
Step 2
Drain and set aside.In a pan, swirl a bit of olive oil in a pan and add garlic and onions. Cook down, stirring occasionally, until onions soften.
Step 3
Add beef to pan with salt, nutmeg and red pepper flakes. Cook meat until almost completely browned, approximately 5-7 minutes. Take off the heat.Spray a 9 x 13 baking dish with cooking spray and press pasta down on bottom layer. Top with cooked beef mixture then tomatoes.In a small bowl, mix cottage cheese with eggs and spread over the tomatoes.
Step 4
Layer the spinach leaves, followed by red peppers then mushrooms. Alternate zucchini and squash in rows on the very top. Tuck the basil leaves in between the zucchini and squash pieces.
Step 5
Sprinkle the cheddar and mozzarella on top and cover with aluminum foil.
Step 6
Bake in a preheated oven at 375 degrees for 35 minutes. Raise oven heat to 450, remove foil and bake another 5-10 minutes or until bubbly and cheese browns slightly. Allow to rest at least 10 minutes after taking it out of the oven.
Step 7
Sprinkle with extra basil.
Categories
Dish Types: side dish, lunch, main course, main dish, dinner
Occasions: fall, winter