See Also: Beef, Bean and Pasta Casserole(recipes)
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Beef, Bean and Pasta Casserole (recipes)




Cook/Bake Time: 30 minutes

Prep Time: 15 minutes

Yield: Makes 6 servings



Ingredients:



2-3/4cups uncooked whole wheat rigatoni

1pound 95% lean ground beef

1medium onion, diced

2cloves garlic, minced

1can (8 ounces) tomato sauce

1can (about 14 ounces) diced tomatoes, drained

1can (about 15 ounces) cannellini beans, rinsed and drained

2teaspoons dried Italian seasoning

1/2to 3/4 teaspoon salt (optional)

1/4teaspoon black pepper

1cup finely shredded Parmesan cheese

1cup (4 ounces) shredded low-fat mozzarella cheese









Preparation:





1.Preheat oven to 350°F. Lightly spray 11x7-inch baking dish with nonstick cooking spray; set aside. Cook pasta according to package directions, omitting salt; drain. Set aside.2.Meanwhile, add beef, onion and garlic to large nonstick skillet. Brown beef over medium-high heat about 6 to 8 minutes, stirring to break up meat. Drain fat.Add tomato sauce, tomatoes, beans, Italian seasoning, salt and pepper; cook 3 minutes.3.Remove skillet from heat; stir in cooked pasta and Parmesan cheese. Transfer mixture to prepared dish; sprinkle with mozzarella cheese. Bake 20 minutes or until casserole is bubbly and cheese is melted.







Variations:

Any short-shape pasta can be used in this recipe. Plus, red kidney beans can be used instead of the cannellini, if desired.





Nutritional Information:







Serving Size: 1/6 of total recipe







Fiber

9 g







Carbohydrate

55 g







Cholesterol

63 mg







Saturated Fat

5 g







Total Fat

11 g







Calories from Fat

22 %







Calories

470







Protein

38 g







Sodium

821 mg









Dietary Exchange:







Meat

3-1/2







Vegetable

1-1/2







Starch

3