Italian

Tomato and Beef Bake takes 15 minutes to prepare.

Tomato and Beef Bake takes 30 minutes to cook.

Tomato and Beef Bake makes 8 servings.

The ingredients for Tomato and Beef Bake are:

14 oz uncooked Ronzoni Smart Taste Penne Rigate
1 tsp Olive Oil
2 medium garlic clove(s), minced
8 oz. 93/7 Lean Ground Beef
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried rosemary
1/2 tsp table salt
1/2 tsp black pepper
28 oz canned crushed tomatoes
1 cup(s) part-skim mozzarella cheese, shredded

Here is how you make Tomato and Beef Bake:

Preheat oven to 350°F.Cook pasta according to package directions; drain and set aside.Meanwhile, heat oil in a medium saucepan over medium heat; add garlic and sauté 2 minutes. Add beef and cook until browned, breaking up meat with a spoon as it cooks, about 3 to 5 minutes; drain off any fat and set pan back over medium heat.Add oregano, thyme, rosemary, salt and pepper; stir to coat beef. Cook until herbs become fragrant, about 2 minutes. Add tomatoes and bring mixture to a boil; reduce heat and simmer for 5 minutes.Spoon a small amount of beef-tomato mixture into bottom of a 4-quart casserole dish (just enough to cover surface); top with half of cooked pasta. Next, layer with half of remaining beef-tomato sauce and half of mozzarella cheese. Layer with remaining pasta and then top with remaining beef-tomato sauce; sprinkle with remaining mozzarella cheese. Bake until cheese is golden and bubbly, about 30 minutes. Slice into 8 pieces and serve. Yields 1 piece per serving. Number of Servings: 8Recipe submitted by SparkPeople user NEWNIPPER.

The nutritional information for Tomato and Beef Bake is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 302.4

• Total Fat: 8.8 g
• Cholesterol: 26.9 mg
• Sodium: 421.2 mg
• Total Carbs: 45.0 g
• Dietary Fiber: 7.1 g
• Protein: 15.7 g

Tomato and Beef Bake is Italian cuisine.

The dietary needs meet for Tomato and Beef Bake is Low Fat