Name: Ground Beef & Pasta Casserole
Total time: 45 min
Ingredients: 2 small onions, peeled and quartered; 2 large carrots, peeled and cut into 3-inch pieces; 1 tablespoon olive oil; 4 garlic cloves, minced; 1 tablespoon dried Italian seasoning; 0.5 teaspoon crushed red pepper; 0.5 teaspoon salt, divided; 1 pound extra-lean ground sirloin; 3.5 cups unsalted chicken stock; 6 tablespoons sliced fresh basil, divided; 2 tablespoons unsalted tomato paste; 1 tablespoon red wine vinegar; 12 ounces uncooked whole-wheat chiocciole or rigatoni (such as Bionaturae); 1 (26.46-ounce) carton strained tomatoes (such as Pomì); 4 ounces fresh mozzarella cheese, cut into 1/8-inch-thick slices; 1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup)

Ground Beef & Pasta Casserole

4.0

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This casserole is perfect for your busy week when getting in and out of the kitchen needs to be a snap. With very simple prep work, it will become a weeknight staple in your household.

By Maureen Callahan

Published on April 24, 2023

Reviewed by Dietitian

Emily Lachtrupp, M.S., RD

Ground Beef and Pasta Casserole — Photo: Jennifer Causey; Styling: Lindsey Lower

Active Time:

45 mins

Total Time:

45 mins

Servings:

Nutrition Profile:

Egg-Free High-Protein Nut-Free Soy-Free

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Ingredients

2 small onions, peeled and quartered
2 large carrots, peeled and cut into 3-inch pieces
1 tablespoon olive oil
4 garlic cloves, minced
1 tablespoon dried Italian seasoning
½ teaspoon crushed red pepper
½ teaspoon salt, divided
1 pound extra-lean ground sirloin
3 ½ cups unsalted chicken stock
6 tablespoons sliced fresh basil, divided
2 tablespoons unsalted tomato paste
1 tablespoon red wine vinegar
12 ounces uncooked whole-wheat chiocciole or rigatoni (such as Bionaturae)
1 (26.46-ounce) carton strained tomatoes (such as Pomì)
4 ounces fresh mozzarella cheese, cut into 1/8-inch-thick slices
1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup)

Directions

Place onions in a food processor; pulse until finely chopped. Add carrots; pulse until finely chopped.
Preheat oven to 350°F.
Heat a large high-sided sauté pan over medium heat. Add oil to pan; swirl to coat. Add onion mixture; cook 4 minutes. Add garlic; cook 2 minutes. Add Italian seasoning, red pepper and 1/4 teaspoon salt. Add beef; cook 5 minutes. Stir in stock, 4 tablespoons basil, tomato paste, vinegar, pasta and tomatoes. Bring mixture to a boil; cook 13 minutes or until pasta is almost done, stirring frequently. Stir in remaining 1/4 teaspoon salt.
Arrange mozzarella over pasta mixture. Sprinkle with Parmigiano-Reggiano; bake at 350°F for 15 minutes or until pasta is done. Sprinkle with remaining 2 tablespoons basil.

Nutrition Facts (per serving)

469	Calories
13g	Fat
57g	Carbs
32g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 469
% Daily Value *
Total Carbohydrate 57g	21%
Total Sugars 11g
Protein 32g	64%
Total Fat 13g	17%
Saturated Fat 5g	25%
Cholesterol 58mg	19%
Sodium 480mg	21%
Calcium 209mg	16%
Iron 4mg	22%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.