Looking for a warm and filling casserole recipe for dinner tonight? Then check out this cheesy pasta baked with vegetables and ground beef using Progresso® Crushed Tomatoes in just an hour!
Beef Rigatoni Bake
- Prep Time 30 min
- Total 60 min
- Ingredients 8
- Servings 5
Ingredients
- 6 oz. (2 cups) uncooked rigatoni (pasta tubes with ridges)
- 1 lb. lean ground beef
- 1 medium onion, chopped
- 1 small green bell pepper, chopped
- 2 garlic cloves, minced
- 1 (28-oz.) can crushed tomatoes, undrained
- 1/2 teaspoon dried dill weed, if desired
- 2 oz. (1/2 cup) shredded mozzarella cheese
Instructions
-
Step1Heat oven to 375°F. Spray 2-quart casserole with nonstick cooking spray. In large saucepan, cook rigatoni to desired doneness as directed on package. Drain; return to saucepan.
-
Step2Meanwhile, in large skillet, cook ground beef, onion, bell pepper and garlic until beef is browned and thoroughly cooked, stirring frequently. Drain.
-
Step3Add ground beef mixture, tomatoes and dill to cooked rigatoni; mix well. Pour into sprayed casserole. Cover.
-
Step4Bake at 375°F. for 30 minutes. Uncover; sprinkle with cheese. Bake, uncovered, an additional 5 minutes or until cheese is melted.
Nutrition
390
Calories
15g
Total Fat
25g
Protein
39g
Total Carbohydrate
6g
Sugars
Nutrition Facts
Serving Size: 1 1/2 Cups
- Calories
- 390
- Calories from Fat
- 140
- Total Fat
- 15g
- 23%
- Saturated Fat
- 6g
- 30%
- Cholesterol
- 60mg
- 20%
- Sodium
- 460mg
- 19%
- Total Carbohydrate
- 39g
- 13%
- Dietary Fiber
- 3g
- 12%
- Sugars
- 6g
- Protein
- 25g
% Daily Value*:
- Vitamin A
- 20%
- 20%
- Vitamin C
- 35%
- 35%
- Calcium
- 15%
- 15%
- Iron
- 20%
- 20%
Exchanges:
2 1/2 Starch; 2 1/2 Other Carbohydrate; 1 Vegetable; 1/2 Fat;Tips from the
Pillsbury Kitchens
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