macaroni-beef casserole

[mmb]

Jeff Smith, The Frugal Gor., had a recipe pictured in magazines yrs. ago. One unusual ingredient was beef gravy. Had usual tomato base. Would love a good recipe not using just plain spag. sauce.

[Andrew]

Here's one I love! I tweak all recipes I use to remove the sodium so tweak it back if you like,

{ Exported from MasterCook Mac }

Baked Rigatoni With Beef **
Serving Size: 4

2 cu Tomato Sauce no salt added See recipe
1/2 lb ground round
2 cu pasta rigitoni
3 ozs mozzarella cheese, part skim milk shredded
1/8 cu parmesan cheese
1/2 cu mushroom sliced
Tomato Sauce
1/2 tbsp olive oil
3/4 cu onion chopped
1/2 cu bell pepper chopped
1/2 tsp oregano
2 ea garlic minced
1/4 c dry red wine
1/2 tsp basil
1/8 tsp pepper
1 28 oz tomatoes, low sodium chop/undrained
1/2 6 oz Tomato Paste no salt added
1 ea bay leaves

Slightly undercook the pasta for this classic hamburger casserole
because it cooks again in the oven.

1. Prepare a full portion of the Tomato Sauce.
2. Preheat oven to 350 degrees.
3. Cook beef in a large nonstick skillet over medium-high heat until
browned; stir to crumble. Drain well. Combine beef, rigatoni, Tomato
Sauce, and 1 cup mozzarella in an 11 x 7-inch baking dish coated with
cooking spray. Top with 1/2 cup mozzarella and Parmesan. Bake at 350
degrees for 20 minutes or until thoroughly heated. Yield: 4 servings
(serving size: 1 cup).

Tomato Sauce
1. Heat oil in a large saucepan over medium-high heat. Add onion,
bell pepper, oregano, and garlic; cook 5 minutes or until vegetables
are tender, stirring occasionally.
2. Add wine and remaining ingredients, and bring to a boil. Reduce
heat, and simmer for 30 minutes. Remove bay leaves. Yield: 8 cups
(serving size: 1 cup).
—————
Notes: Makes double sauce


Per serving: 449 Calories; 16g Fat (33% calories from fat); 24g Protein; 48g Carbohydrate; 51mg Cholesterol; 277mg Sodium