Beef And Vegetable Penne Casserole Recipe

Name: Beef And Vegetable Penne Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound penne pasta; 3/4 pound ground beef; 1/2 red onion minced; 3 cloves garlic minced; 2 tomatoes large, sliced; 1 zucchini sliced; 1 yellow squash sliced; 1 cup mushrooms sliced; 1 red pepper sliced; 3 cups spinach leaves; 1 1/2 cups low-fat cottage cheese; 2 eggs whisked; 1 teaspoon red pepper flakes; 2 teaspoons kosher salt; 1 teaspoon ground nutmeg; 15 leaves basil plus extra for garnish; 3/4 cup mozzarella cheese shredded; 3/4 cup cheddar cheese shredded; olive oil

Servings: persons

1/2 pound penne pasta
3/4 pound ground beef
1/2 red onion minced
3 cloves garlic minced
2 tomatoes large, sliced
1 zucchini sliced
1 yellow squash sliced
1 cup mushrooms sliced
1 red pepper sliced
3 cups spinach leaves
1 1/2 cups low-fat cottage cheese
2 eggs whisked
1 teaspoon red pepper flakes
2 teaspoons kosher salt
1 teaspoon ground nutmeg
15 leaves basil plus extra for garnish
3/4 cup mozzarella cheese shredded
3/4 cup cheddar cheese shredded
olive oil

1
Cook pasta salted water for the minimum cooking time suggested, approximately 5 minutes. Drain and set aside.
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.
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.
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.
5
In a small bowl, mix cottage cheese with eggs and spread over the tomatoes.
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.
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.

943

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/2 pound penne pasta, 3/4 pound ground beef, 1/2 red onion minced, 3 cloves garlic minced, and more.

Yes, Beef And Vegetable Penne Casserole falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef And Vegetable Penne Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions