Pasta Beef Strata
This layered casserole is hearty and delicious, and it's large enough to serve a crowd. Serve it with a spinach salad made with shredded carrots and green onions.
INGREDIENTS | SERVES 8
- 1 (16-ounce) package beef tips in gravy
- 2 tablespoons butter
- 1 onion, chopped
- 1 yellow summer squash, sliced
- 1 green bell pepper, chopped
- 1 (26-ounce) jar pasta sauce
- 1 (16-ounce) package penne pasta
- 2 eggs, beaten
- ½ cup light cream
- ½ cup sour cream
- ¼ cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- 1 cup shredded Monterey jack cheese
- 1 cup shredded Colby cheese
Preheat oven to 350°F. Spray 9″ × 13″ glass baking dish with nonstick cooking spray; set aside.
Bring a large pot of salted water to a boil. Prepare beef tips as directed; set aside.
In large skillet, melt butter over medium heat. Add onion; cook and stir 5 minutes. Add squash and green bell pepper; cook 2 minutes longer.
Add pasta sauce and meat mixture and bring to a simmer. Cook pasta according to package directions.
Meanwhile, combine eggs, cream, sour cream, Parmesan cheese, and Italian seasoning in large bowl. When pasta is almost al dente, drain and add to egg mixture; stir well.
Layer pasta mixture and beef mixture in prepared pan; top with Monterey jack and Colby cheeses. Bake for 35 to 45 minutes until casserole is bubbly.
