Lean ground beef and pasta, plus the surprising addition of pumpkin and evaporated milk, make this hearty Stovetop Beef & Penne Casserole dish both nutritious and delicious.
This recipe is already doubled. Just serve your family half and freeze the rest.
COOK pasta in large saucepan for 1 to 2 minutes less than package directions (pasta should be slightly firm in texture); drain.
COOK beef and onion in large saucepan over medium-high heat until beef is no longer pink; drain. Reduce heat to medium. Stir in evaporated milk, pumpkin, tomato sauce, sugar, paprika, Worcestershire sauce, salt, garlic powder and black pepper. Cook, stirring occasionally, until mixture begins to simmer. Add pasta and peas; stir until heated.
• Freeze half the casserole for another meal. Thaw in refrigerator and reheat in microwave or on stovetop.
• Using pumpkin and evaporated milk not only adds depth of flavor, but also sneaks in extra nutrition to the casserole.
- Serving Size
1/12 servings (two 6-serving meals) of recipe
- Calories 280
- Calories from Fat 70
* Percent Daily Values are based on a 2000 calorie diet.
% Daily Value *
- Total Fat 8g 12%
- Saturated Fat 4.5g 23%
- Cholesterol 60mg 20%
- Sodium 730mg 30%
- Carbohydrates 31g 10%
- Dietary Fiber 4g 16%
- Sugars 13g
- Protein 24g
- Vitamin A 100%
- Vitamin C 15%
- Calcium 15%
- Iron 15%