Speedy Southwest Pasta Casserole

  • Yield: 10 to 12 servings


2pounds ground sirloin
2 onions, chopped
2 green bell peppers, seeded and chopped
1tablespoon minced garlic
2tablespoons chili powder
1teaspoon ground cumin
1teaspoon dried oregano
Salt and pepper
1 (15-ounce) can no-salt-added tomato sauce
1 (14 1/2-ounce) can no-salt-added whole tomatoes, crushed, with their juices
1 (16-ounce) package angel hair (capellini) pasta
1cup skim milk
2large eggs
1cup shredded reduced-fat Cheddar cheese


  1. Preheat oven to 425F.
  2. In a large skillet, cook meat, onions, green pepper and garlic over medium heat 5 to 7 minutes, until meat is done.  Drain any excess grease.  Add chili powder, cumin, oregano, salt and pepper, tomato sauce, and crushed tomatoes.  Cook 5 minutes longer.
  3. Meanwhile, cook pasta according to package directions, omitting any oil and salt.  Drain and set aside.
  4. In a bowl, mix milk and egg together.  Combine with pasta and place in a 3-quart oblong baking dish coated with nonstick cooking spray.  Spread meat mixture on top.  Bake, uncovered, 30 minutes.  Sprinkle with Cheddar and bake 5 minutes longer, or until cheese is melted.

Nutritional Info *per serving

  • Calories 323
  • Fat 7.2g
  • Saturated Fat 3g
  • Cholesterol 86mg
  • Sodium 157mg
  • Carbohydrate 37.8g
  • Protein 25.3g