Chunky Tomato Pasta Bake
From Gloria Carner, California School Food Service Association President, Chapter 46
This goes together in a hurry and comes out of the oven before you know it — filling, satisfying and nutritious, too!
- 6 ounces uncooked penne pasta
- 1 pound ground beef
- 1 (14.5 ounce) can diced Mexican-style tomatoes
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 1/2 cups shredded mozzarella cheese
Cook pasta according to package directions; drain and set aside. In a large heavy skillet, brown meat; drain. Add cooked pasta, tomatoes, and soup; mix well. Turn into an oiled 11 by 7-inch baking dish. Cover and bake at 350°F for 25 minutes. Uncover and sprinkle cheese evenly on top. Bake an additional 3 minutes or until cheese melts.
Nutrition facts per serving: 390 cal (47% cal. from fat), 21g total fat (8g sat fat, 7g mono, 3g poly), 65mg chol., 660mg sodium, 29g carbo., 2g fiber, 24g pro. Daily Values: 20% vit. A, 35% vit. C, 20% calcium, 20% iron, 8% potassium.