Ingredients for Southwestern Beef And Pasta Casserole
- Penne Pasta
- Lean Ground Beef
- Dried Italian Seasoning
- Salt
- 1 cup salsa
- 2 cups Alfredo sauce (recipe #111347 or store-bought)
- 2 large eggs
- Mexican Blend Cheese
- Frozen Chopped Spinach
- Fresh Parsley
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How to Make Southwestern Beef And Pasta Casserole
- Preheat oven to 350°F (175°C).
- Cook 1 pound of pasta according to package directions until al dente. Drain and set aside.
- While pasta cooks, coat a 9-inch springform pan with cooking spray.
- In a large nonstick skillet over medium-high heat, brown 1 pound of ground beef with 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, and salt and pepper to taste.
- Stir in 1 cup of your favorite salsa.
- Remove from heat and set aside.
- In a large bowl, combine 2 cups of Alfredo sauce (recipe #111347 or store-bought), 2 large eggs, and 1 cup of shredded cheddar cheese.
- Gently stir in the cooked pasta.
- In a separate bowl, toss 5 ounces of fresh spinach with 1/2 cup of shredded Monterey Jack cheese.
- To assemble: Spoon half of the pasta mixture (about 4 cups) into the prepared pan.
- Evenly spread the spinach mixture over the pasta.
- Top with the beef mixture.
- Add the remaining pasta mixture.
- Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
- Bake for 50-60 minutes, or until heated through and the top is golden brown and bubbly.
- Let the casserole stand for 10 minutes before running a sharp knife around the edge of the pan to loosen.
- Remove the sides of the springform pan.
- Garnish with fresh parsley (optional) before serving.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
15g
Fat
48g
Carbs
17g
