Beef and Pasta Casserole

This is a casserole to serve a crowd! Make it ahead of time and store it, unbaked, in the fridge, then add 10–15 minutes to the baking time.

Serves: 10Hands-on: 40 minutesTotal: 2 hoursDifficulty: Medium

Serves: 10

Ingredients

  • 1½ lbs. lean ground beef
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 cups beef stock, divided
  • ¾ cup dry white wine
  • 1 can (6 oz.) tomato paste
  • ½ cup bulghur wheat
  • 1 tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • ½ tsp. ground allspice
  • ½ tsp. salt
  • ½ tsp. ground black pepper
  • 2 Tbsp. arrowroot
  • 1 can (13 oz.) evaporated milk
  • ¾ cup grated Parmesan cheese, divided
  • 2 cups low-fat cottage cheese, puréed
  • 1 lb. cooked ziti

Directions

  • Preheat oven to 350°F.
  • In a large skillet, brown beef, stirring to break up beef, until partially cooked. Add onion and garlic; cook and stir until beef is done and vegetables are tender. Drain thoroughly.
  • Add 1 cup beef stock, wine, and tomato paste and stir until tomato paste is blended. Add bulgur, cinnamon, nutmeg, allspice, salt, and pepper and bring to a boil. Reduce heat and simmer for 20 minutes.
  • In a medium saucepan, combine arrowroot and remaining 1 cup beef broth; stir to blend.
  • Add evaporated milk and bring to a boil over medium heat. Cook and stir with wire whisk until thickened, about 5–6 minutes. Remove from heat and stir in ½ cup Parmesan cheese and the cottage cheese. Add pasta to cheese mixture.
  • Spray 9" × 13" glass baking dish with nonstick cooking spray. Layer half of the pasta mixture and half of the meat mixture in pan. Repeat layers, then sprinkle with remaining ¼ cup Parmesan cheese.
  • Bake for 50 minutes or until casserole is bubbling and cheese is melted and beginning to brown. Let stand for 10 minutes, then serve.

Recipe Information

Serves: 10

Ingredients

  • 1½ lbs. lean ground beef
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 cups beef stock, divided
  • ¾ cup dry white wine
  • 1 can (6 oz.) tomato paste
  • ½ cup bulghur wheat
  • 1 tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • ½ tsp. ground allspice
  • ½ tsp. salt
  • ½ tsp. ground black pepper
  • 2 Tbsp. arrowroot
  • 1 can (13 oz.) evaporated milk
  • ¾ cup grated Parmesan cheese, divided
  • 2 cups low-fat cottage cheese, puréed
  • 1 lb. cooked ziti

Directions

  • Preheat oven to 350°F.
  • In a large skillet, brown beef, stirring to break up beef, until partially cooked. Add onion and garlic; cook and stir until beef is done and vegetables are tender. Drain thoroughly.
  • Add 1 cup beef stock, wine, and tomato paste and stir until tomato paste is blended. Add bulgur, cinnamon, nutmeg, allspice, salt, and pepper and bring to a boil. Reduce heat and simmer for 20 minutes.
  • In a medium saucepan, combine arrowroot and remaining 1 cup beef broth; stir to blend.
  • Add evaporated milk and bring to a boil over medium heat. Cook and stir with wire whisk until thickened, about 5–6 minutes. Remove from heat and stir in ½ cup Parmesan cheese and the cottage cheese. Add pasta to cheese mixture.
  • Spray 9" × 13" glass baking dish with nonstick cooking spray. Layer half of the pasta mixture and half of the meat mixture in pan. Repeat layers, then sprinkle with remaining ¼ cup Parmesan cheese.
  • Bake for 50 minutes or until casserole is bubbling and cheese is melted and beginning to brown. Let stand for 10 minutes, then serve.

Nutrition Information

Nutrition Information
Amount per serving
Calories450
Total Fat14g
Saturated Fat6g
Cholesterol60mg
Sodium650mg
Total Carbohydrate51g
Dietary Fiber4g
Sugars9g
Protein30g