BEEFED-UP ITALIAN STYLE PASTA BAKE

Beefed-Up Italian Style Pasta Bake image

Provided by Diana 2

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 15

1/4 cup flour
1 teaspoon fresh ground black pepper
1 lb beef tips, cut into 1-inch cubes
2 tablespoons cooking oil
1 1/2 cups sweet onions, chopped
2 cups tomatoes, chopped (Roma if available)
2 cups tomato sauce
1 1/2 teaspoons salt
1 1/2 teaspoons garlic, minced
2 teaspoons basil, dried
1 1/2 teaspoons italian seasoning, dried
3 cups cavatappi pasta, uncooked
1 tablespoon salt
3/4 cup part-skim ricotta cheese
1 1/2 cups mozzarella cheese, shredded

Steps:

Place flour, black pepper and beef cubes in a plastic bag, and shake to coat.
In a large saucepan, heat oil on medium high heat. Add the meat and cook until browned.
Add onions, and continue cooking until they are slightly transparent. Stir in tomatoes, tomato sauce, salt, garlic, basil and Italian seasoning. Bring to a boil.
Reduce heat, cover, and simmer for approximately 1 hour, or until meat is fork tender and sauce thickens. Taste, and adjust seasoning if needed. Note: Some tomatoes contain more water then others. If your sauce has not thickened, remove the lid and continue to simmer for about 30 minutes. This will allow some of the moisture to evaporate.
While the sauce is thickening, cook pasta in 3 liters of boiling water, with 1 tbsp salt until al denta. Drain well and keep covered until needed.
Heat oven to 350*. Grease a large casserole dish.
Add the thickened sauce into the pasta, and stir gently. Pour this mixture into the prepared casserole dish. Top with the ricotta cheese and carefully stir it into the pasta mixture, as you would if marbling cake batter. Finish by sprinkling the mozzarella on top.
Bake for 35 - 45 minutes, or until the cheese has melted and has begun to take on a slight golden colour.

Nutrition Facts : Calories 389.8, Fat 14.2, SaturatedFat 6, Cholesterol 31.6, Sodium 2393.5, Carbohydrate 48.5, Fiber 4.2, Sugar 8.3, Protein 17.9