Ingrédients pour Beefed Up Italian Style Pasta Bake
- 1/4 cup all-purpose flour
- Fresh Ground Black Pepper
- Beef Tips
- Cooking Oil
- Sweet Onions
- 28 oz can crushed tomatoes
- 15 oz can tomato sauce
- 1 tbsp salt (for pasta water)
- 2 cloves garlic, minced
- 1 tbsp dried basil
- 1 tsp Italian seasoning
- Cavatappi Pasta
- Part Skim Ricotta Cheese
- Mozzarella Cheese
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Comment préparer Beefed Up Italian Style Pasta Bake
- In a large bowl, combine 1.5 lbs beef cubes, 1/4 cup all-purpose flour, 1 tsp black pepper. Toss to coat.
- Heat 2 tbsp olive oil in a large saucepan over medium-high heat.
- Add the seasoned beef and cook until browned on all sides.
- Add 1 large onion, chopped, and cook until softened (about 5 minutes).
- Stir in 28 oz can crushed tomatoes, 15 oz can tomato sauce, 1 tsp salt, 2 cloves garlic (minced), 1 tbsp dried basil, 1 tsp Italian seasoning.
- Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour, or until beef is very tender.
- If sauce is not thickened after 1 hour, remove the lid and simmer for another 15-20 minutes, or until desired consistency is reached.
- Taste and adjust seasoning as needed.
- While the sauce simmers, cook 1 lb pasta (penne, rigatoni, or your favorite shape) according to package directions in 3 quarts of boiling salted water.
- Drain the pasta and set aside.
- Preheat oven to 350°F (175°C).
- Grease two 9x13 inch casserole dishes (or one large one).
- Gently stir the cooked pasta into the thickened beef sauce.
- Add 15 oz ricotta cheese and gently fold it into the pasta mixture.
- Pour the mixture into the prepared casserole dish(es).
- Top with 8 oz shredded mozzarella cheese.
- Bake for 35-45 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
Nutrition Information (Approximate per serving)
Sodium
99 g
Sugar
33g
Fat
29g
Carbs
16g
