Italian Beef and Shells Casserole
Quick, Easy, and Cheap. That's a winning combination in my book. I like to double this recipe and freeze one casserole for another meal. It only takes a little more time to make the extra casserole, so it's worth the effort.
Ingredients
- 1 pound 93% Lean Ground Beef
- 1 cup Onion chopped
- 1 teaspoon Chopped Garlic (jar)
- 1 (14-ounce) can No Salt Added Diced Tomatoes undrained
- 1 (10.5-ounce) can Cream of Mushroom Soup such as Campbell's®Healthy Request
- 1 (8-ounce) can No Salt Added Tomato Sauce
- 1 teaspoon Dried Basil Leaves
- 10 ounces Whole Wheat Pasta Shells
- 1 cup Reduced Fat Mozzarella Cheese shredded
Instructions
Cook the Pasta:
- Cook the pasta shells according to package directions for al dente; no salt added to pot. Drain.
Make the Meat Mixture:
- Brown the ground beef and onions in a large skillet over medium-high heat. Add garlic and cook for 1 minute. Stir in tomatoes, soup, tomato sauce, and basil. Cover and simmer for 10 minutes.
Bake Now:
- Preheat oven to 350°F.Stir drained pasta into meat mixture. Pour into 3-quart baking dish and top with cheese. Bake in preheated oven for 20-25 minutes, or until cheese is browned. Let sit for 10 minutes before serving.
Plate and Serve:
- Divide casserole evenly between 6 plates and garnish with chopped parsley if desired.
Freezer Meal Instructions:
- Let meat mixture cool to room temperature. Stir in drained pasta. Package in a 3-quart freezer and oven safe pan. Sprinkle the cheese on top. Seal tightly with heavy duty foil. Label with date and contents. Freeze for up to 3 months.Reheat and Serve: Place frozen casserole (with foil cover) in cold oven. Set oven temperature to 350°F and bake for 45 minutes. Remove foil and bake 10-15 minutes more. Casserole is done when bubbly and cheese is melted and browned. Let sit for 10 minutes before serving.
Nutrition Facts
Italian Beef and Shells Casserole
Amount per Serving
Calories
376
% Daily Value*
Fat
10
g
15
%
Saturated Fat
4
g
25
%
Cholesterol
53
mg
18
%
Sodium
387
mg
17
%
Carbohydrates
43
g
17
%
Fiber
7
g
29
%
Sugar
6
g
7
%
Protein
29
g
58
%
Carb Count
3
19
%
* Percent Daily Values are based on a 2000 calorie diet.
Food Groups ***Meat = 2.5 servings, Starch = 2 servings, Vegetables = 1 serving
Tried this recipe?Let us know how it was! Your comments and star ratings help me create recipes you will love.