Casserole with Cheesy Beef and Pasta

Casserole with Cheesy Beef and Pasta
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  • 1 teaspoon extra virgin olive oil
  • 1 medium sliced onion
  • 1 big sliced zucchini
  • 2 minced garlic cloves
  • a quarter teaspoon of red pepper flakes
  • lean ground beef, 3/4 pound (7 per cent fat or less)
  • 4 cups whole wheat penne cooked (about 2 1/4 cups dry)
  • 2 cups marinara sauce (low fat) (2g fat or less)
  • 1 cup part-skim mozzarella cheese, shredded, divided
  • 2 tablespoons finely chopped


  1. Preheat oven to 375 degrees Fahrenheit. I am using a nonstick spray, coat a 2-quart casserole dish.
  2. To start, put the oil in a big skillet and heat it to medium-high heat. Cook occasionally, turning until the onion, zucchini, garlic, and red pepper flakes are cooked for about 5 minutes. Place the vegetables in a mixing basin and put them aside. Cook the beef in the pan for 8 to 10 minutes, breaking it up with a spatula as it cooks. Any collected oil should be drained and discarded.
  3. Any collected oil should be drained and discarded.
  4. Mix the cooked vegetables, penne, and sauce in the pan. Fill the prepared casserole dish halfway with the spaghetti mixture. Cheese should be sprinkled on top.
  5. Bake for 20 to 25 minutes, or until the cheese has melted and the filling is hot and bubbling. Fresh basil leaves can be used as a finishing touch.


The Weight Watchers programme It’s up to you! Weight Watchers SmartPoints: 7, Points Plus: 8, Old Program: 6, SmartPoints: 7 (or 6 if you substitute ground turkey for the beef).


Keywords: cheesy beef and pasta casserole, Casserole with Cheesy Beef and Pasta