Beef N Pasta Casserole Recipe

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beef n pasta casserole

sylvia bourque


Who doesn't like a casserole, especially when lower in fat content

☆☆☆☆☆ 0 votes
4 servings
10 Min
1 Hr 45 Min


1 1/4 lb
stewing beef
1 can(s)
tomatoes, undrained, cut up
1 can(s)
tomato paste, 5 1/2 ounces
3 c
sliced mushrooms
1 c
chopped onions
2 Tbsp
reduced sodium soy sauce, brown sugar, and white vinegar
2 tsp
low sodium beef bouillon powder
2 clove
garlic, minced
1 tsp
each dry mustard and dried oregano
1/2 tsp
black pepper
1/4 tsp
crushed red pepper flakes
10 oz
uncooked rigatoni


1Preheat oven to 350.
2Trim all visible fat from beef. Cut into 1" cubes. Arrange beef in a small roaster or a large casserole dish.
3Combine remaining ingredients, except rigatoni, in a large bowl. Mix well. Pour over beef. Cover and bake for 1 hour and 45 minutes to 2 hours, until beef is very tender. Stir halfway through cooking time.
4During last 15 minutes of cooking time, prepare rigatoni according to package directions. Drain. Serve hot beef and sauce over rigatoni.

About this Recipe

Course/Dish: Beef, Pasta, Casseroles
Main Ingredient: Beef
Regional Style: American
Dietary Needs: Low Fat
Other Tag: Healthy