Penne and Meat Casserole Bake

NF SF Mar 24, 2023

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This ground meat and penne baked casserole was my go to for feeding a crowd during my running club pasta parties in college. They're really easy to make a day ahead, and simply just reheat in the pan on the day of your event. Feel free to mix in some chopped spinach as well, or serve with a side of roasted broccoli, such as my Running Club Broccoli

PASTA
- 8 oz (227 g) Whole wheat pasta

ONION
- 1 tbsp (15 g) Extra virgin olive oil
- 1 medium (110 g) Onion
- 2 tsp (10 g) Minced garlic
- 1 tsp (6 g) Salt

MEAT & SPICES
- 1.3 lb (589 g) Ground turkey, 93/7
- 2 tsp (6 g) Garlic powder
- 2 tsp (6 g) Onion powder
- 1/2 tbsp (1.5 g) Oregano, dried
- 1/2 tbsp (1.5 g) Basil, dried
- 1/2 tbsp (1.5 g) Thyme, dried
- 1 tsp (3 g) Black pepper, ground
- 14.5 oz can (411 g) Diced tomatoes
- 1/2 cup (56 g) Shredded mozzarella cheese, low moisture part skim

TOPPING
- 1/4 cup (30 g) Panko breadcrumbs

1. Preheat the oven to 375F. Spray 9x13in pan with cooking spray

2. Cook you pasta according to the packaging, drain, and set aside. Cook about a minute less than directed, since the pasta will bake in the oven

3. Heat olive oil over medium high heat in a Dutch oven. Add garlic, onion, and salt, and cook until the onion is transparent

4. Add the meat and fully cook (meat should sound like its crackling instead of boiling)

5. After the meat is done, add in the spices (garlic and onion powder, oregano, basil, thyme, and pepper) and pour in tomatoes. Let simmer for 5 minutes

6. Combine beef, pasta, and cheese in the pot

7. Transfer to greased pan. Sprinkle breadcrumbs on top

8. Bake covered at 375F for 30 minutes. Uncover, and broil until the top is golden, probably about 2 minutes. Watch very closely. When baking, put the pan on a large cookie sheet to catch any drips if they occur

https://www.poormanprotein.com/recipes/penne-casserole

Description

 This ground meat and penne baked casserole was my go to for feeding a crowd during my running club pasta parties in college. They're really easy to make a day ahead, and simply just reheat in the pan on the day of your event. Feel free to mix in some chopped spinach as well, or serve with a side of roasted broccoli, such as my Running Club Broccoli

Time

Prep Time:

30 minutes

Cook Time:

40 minutes

Total Time:

1 hours 10 minutes

Cost

Total Cost:

Cost per Serving:

$1.40

Ingredients

Serving(s)

Pasta

8 oz Whole wheat pasta

Onion

1 tbsp Extra virgin olive oil
1 medium Onion
2 tsp Minced garlic
1 tsp Salt

Meat & Spices

1.3 lb Ground turkey, 93/7
2 tsp Garlic powder
2 tsp Onion powder
1/2 tbsp Oregano, dried
1/2 tbsp Basil, dried
1/2 tbsp Thyme, dried
1 tsp Black pepper, ground
14.5 oz can Diced tomatoes
1/2 cup Shredded mozzarella cheese, low moisture part skim

Topping

1/4 cup Panko breadcrumbs

Instructions

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1. Preheat the oven to 375F. Spray 9x13in pan with cooking spray


2. Cook you pasta according to the packaging, drain, and set aside. Cook about a minute less than directed, since the pasta will bake in the oven


3. Heat olive oil over medium high heat in a Dutch oven. Add garlic, onion, and salt, and cook until the onion is transparent


4. Add the meat and fully cook (meat should sound like its crackling instead of boiling)


5. After the meat is done, add in the spices (garlic and onion powder, oregano, basil, thyme, and pepper) and pour in tomatoes. Let simmer for 5 minutes


6. Combine beef, pasta, and cheese in the pot



7. Transfer to greased pan. Sprinkle breadcrumbs on top


8. Bake covered at 375F for 30 minutes. Uncover, and broil until the top is golden, probably about 2 minutes. Watch very closely. When baking, put the pan on a large cookie sheet to catch any drips if they occur

Nutrition Facts

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Servings: 6

Calories: 380

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Total Fat: 14.3g (18 %)
 Saturated Fat: 3.8g (19 %)
 Polyunsaturated Fat: 3.3g
 Monounsaturated Fat: 5.2g
Cholesterol: 79mg (26 %)
Sodium: 623mg (27 %)
Total Carbohydrate: 38.2g (14 %)
 Fiber: 4.6g (16 %)
 Net Carbs: 33.6g
 Total Sugar: 2.3g
  Added Sugar: 0.0g (0 %)
Protein: 27.7g (55 %)

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Vitamin B12: 1.31mcg (55 %)
Vitamin D: 0.43mcg (2 %)
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Calcium: 161mg (12 %)
Iron: 3.68mg (20 %)
Magnesium: 85mg (20 %)
Potassium: 588mg (13 %)

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Glycemic Index:

47.9

Glycemic Load:

18.3