Italian Casserole

Stay home and enjoy your favorite Italian dinner. Freeze this recipe (without the cheese) in portion-size containers for almost instant dinners. Thaw overnight in refrigerator and bake, covered, in a 350 degrees oven for 30 minutes. Top with cheese and bake 3 to 4 minutes more to melt the cheese.

Italian Casserole
Servings: 4 to 6 Prep 35 mins Bake 350°F 23 mins


  • 2 cups dried multigrain or whole grain penne pasta (about 6 ounces)
  • 1 pound lean ground beef
  • 1/2 cup chopped onion (1 medium)
  • 1/4 cup chopped green sweet pepper or sliced pitted ripe olives (optional)
  • 1 14 1/2 ounce can diced tomatoes with basil, garlic, and oregano, undrained, cut up
  • 1 8 ounce can no-salt-added tomato sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3 tablespoons snipped fresh oregano
  • 3 tablespoons snipped fresh basil
  • 1/2 cup shredded part-skim mozzarella cheese (2 ounces)

Make It

1. Cook pasta according to package directions. Drain and set aside.

2. Meanwhile, in a large skillet cook ground beef, onion, and sweet pepper (if using) until meat is brown. Drain off fat. Stir undrained stewed tomatoes, tomato sauce, salt, and black pepper into meat mixture in skillet. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Stir in cooked pasta, oregano, basil, and olives (if using).

3. Preheat oven to 350 degrees F. Spoon the pasta mixture into four or six 10- to 14-ounce individual casseroles.* Place casseroles on a large baking sheet. Bake, covered, about 20 minutes or until heated through. Uncover and sprinkle with cheese. Bake, uncovered, for 3 to 4 minutes more or until cheese is melted.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 433, Fat, total (g): 15, chol. (mg): 83, sat. fat (g): 6, carb. (g): 45, fiber (g): 7, pro. (g): 33, sodium (mg): 534, Percent Daily Values are based on a 2,000 calorie diet.