cooco logo
Search icon
Notification icon
Beef and Vegetable Penne Casserole

Beef and Vegetable Penne Casserole

By Lily Ho
0’ Prep time
45’ Cook time
45’ Total time
492 Calories
8 Serving

Summary

You can never have too many main course recipes, so give Beef and Vegetable Penne Casserole a try. This recipe makes 8 servings with 490 calories, 24g of protein, and 31g of fat each. For $1.78 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. 1 person were impressed by this recipe. A mixture of pepper flakes, spinach leaves, cheddar cheese, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Foodista. From preparation to the plate, this recipe takes about 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 61%, which is good. Similar recipes are Penne, Beef and Vegetable Casserole, Beef & vegetable casserole, and Vegetable Beef Casserole.
Lily Ho 0 Followers

Step by Step

Check circle icon

Step 1

Cook pasta salted water for the minimum cooking time suggested, approximately 5 minutes. Drain and set aside.
Check circle icon

Step 2

In a pan, swirl a bit of olive oil in a pan and add garlic and onions. Cook down, stirring occasionally, until onions soften.
Check circle icon

Step 3

Add beef to pan with salt, nutmeg and red pepper flakes. Cook meat until almost completely browned, approximately 5-7 minutes. Take off the heat.
Check circle icon

Step 4

Spray a 9 x 13 baking dish with cooking spray and press pasta down on bottom layer. Top with cooked beef mixture then tomatoes.
Check circle icon

Step 5

In a small bowl, mix cottage cheese with eggs and spread over the tomatoes.
Check circle icon

Step 6

Layer the spinach leaves, followed by red peppers then mushrooms. Alternate zucchini and squash in rows on the very top. Tuck the basil leaves in between the zucchini and squash pieces.
Check circle icon

Step 7

Sprinkle the cheddar and mozzarella on top and cover with aluminum foil. Bake in a preheated oven at 375 degrees for 35 minutes. Raise oven heat to 450, remove foil and bake another 5-10 minutes or until bubbly and cheese browns slightly. Allow to rest at least 10 minutes after taking it out of the oven. Sprinkle with extra basil.

Ingredient

  • fresh mushrooms
    fresh mushrooms
    96 milliliters 96 milliliters
  • zucchini
    zucchini
    1
  • nutmeg
    nutmeg
    1 teaspoon
  • red pepper flakes
    red pepper flakes
    1 teaspoon
  • egg
    egg
    2
  • garlic
    garlic
    3 cloves
  • ground chuck
    ground chuck
    340.19 grams
  • shredded mozzarella
    shredded mozzarella
    84 grams
  • penne
    penne
    226.8 grams
  • low fat cottage cheese
    low fat cottage cheese
    339 grams
  • olive oil
    olive oil
    8
  • kosher salt
    kosher salt
    2 teaspoons
  • tomato
    tomato
    2 larges
  • fresh basil
    fresh basil
    15 leaves
  • red pepper
    red pepper
    1
  • shredded cheddar cheese
    shredded cheddar cheese
    84.75 grams
  • spinach
    spinach
    90 grams
  • yellow squash
    yellow squash
    1
  • red onion
    red onion
    0.5

Nutrition Facts

View nutrition facts
User Avatar Cooco Assistant