A cheesy, meaty tomato sauce pasta bake is a meal that few people can resist. If you don't have penne pasta, any short shape of dried 'multigrain' macaroni-style pasta will do. Choose among shells, farfalle, or rotini.
12 ounces multigrain penne OR your favourite short pasta
1 lb. lean ground beef1 large onion, chopped
1 green bell pepper, chopped
2-3 garlic cloves, minced
1 teaspoon dried basil
1/8 teaspoon dried oregano
1/8 teaspoon red-pepper flakes
1 tablespoon fresh parsley, chopped
1 can (28 ounces) salt-free diced tomatoes
1 tablespoon tomato paste
1/2 teaspoon salt
1 container (15 ounces) fat-free ricotta cheese
1 cup reduced-fat mozzarella cheese, shredded
4-5 tablespoons grated Parmesan cheese
Method:
1. Preheat the oven to 350°F.
2. Spray an 11" x 7" baking dish with cooking spray.
3. Bring a large pot of lightly salted water to a boil. Add the penne and cook according to package directions, but stopping when the pasta is still slightly underdone; drain and rinse under cold water.
4. Heat a large nonstick skillet over medium-high heat and add the beef; cook, stirring with a wooden spoon to break up any chunks, until no longer pink, 3 to 4 minutes. Stir in the onion, green pepper, garlic, basil, and red-pepper flakes; cook until the onion is starting to soften, 3 to 4 minutes. Add the fresh parsley, tomatoes, tomato paste, and salt. Reduce the heat to medium and simmer, uncovered, until slightly thickened, about 9 to 10 minutes.
5. Meanwhile, combine the ricotta cheese, 1/2 cup of the mozzarella, and the Parmesan cheese in a bowl.
6. Pour half of the penne into the bottom of the prepared baking dish. Top with half of the sauce, then spread with the cheese mixture and top with the remaining penne. Spread top of penne with the remaining sauce and sprinkle with the remaining 1/2 cup mozzarella.
7. Bake until the penne is bubbling and the cheese has completely melted, about 30 minutes.
8. Let stand for 5 minutes before serving.
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