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| 1 | can | tomato sauce | |
| 1/2 | cup | onion | chopped |
| 2 | cups | beef | cubed, cooked |
| 2 | cups | pasta, rigatoni | cooked |
| 1/2 | cup | mozzarella cheese | shredded |
| 1 | tablespoon | butter | or margarine |
| 2 | tablespoons | flour, all-purpose | |
| 1 | can | tomatoes | |
| 1/4 | cup | water | |
| 1 | dash | black pepper |
In a large saucpan, melt butter or margarine.
Stir in flour.
Stir in undrained tomatoes, your choice of sauce, onion or onion powder, water, and pepper.
Cook and stir till mixture is thickened and bubbly.
Stir in your choice of meat and pasta.
Turn into a 2-quart casserole.
Bake, uncovered, in a 350 degrees F oven for 20 minutes.
Sprinkle your choice of cheese atop.
Bake 5 minutes more or till cheese melts.
| % Daily Value* | |
| Total Fat 4.0g | 6% |
| Saturated Fat 2.0g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 50mg | 2% |
| Total Carbohydrate 9.0g | 3% |
| Dietary Fiber 1.0g | 5% |
| Sugars 3.0g | |
| Protein 2.0g | 5% |
| Vitamin A | 6% | Vitamin C | 16% | |
| Calcium | 4% | Iron | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Growing up, rhubarb to me was a special treat that my friends and I got from our parents once a year. We didn’t know where it came from, how it was grown and what it even looked like as a plant. ...
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