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- Nonstick cooking spray
- 8 ounces mafalda (wide, ripple edge) pasta or spaghetti
- 2 slices raisin bread or cinnamon-raisin bread, torn into small pieces
- 1/4 cup milk
- 1 pound lean ground beef
- 1/2 cup finely chopped onion
- 1 egg, lightly beaten
- 1/2 teaspoon dried oregano, crushed
- 1/4 teaspoon salt
- 2 cups sliced zucchini and/or summer squash
- 1 tablespoon olive oil
- 1 26 ounce jar prepared tomato pasta sauce
- Finely shredded Parmesan cheese (optional)
1. Preheat broiler. Lightly coat the rack of a broiler pan with nonstick cooking spray; set aside.
2. In a large saucepan cook pasta according to package directions. Meanwhile, in a large bowl stir together bread and milk and let stand for 5 minutes. Add ground beef, onion, egg, oregano, and salt. Mix well. Place a piece of waxed paper on a large cutting board. Pat meat mixture into a 8x6-inch rectangle on the waxed paper. Cut in half crosswise and lengthwise to form four 4x3-inch rectangles.
3. Using a large spatula, transfer meat to prepared broiler rack. Broil meat 4 to 5 inches from the heat for 12 to 15 minutes, or until a thermometer inserted into the thickest part of the meat registers 160 degree F and until no longer pink inside. Cut each rectangle diagonally forming a total of 8 steaks.
4. Drain pasta; set aside. In the same pan cook the zucchini in hot oil for 2 to 3 minutes or until crisp-tender. Stir in pasta sauce and pasta; heat through.
5. Serve steaks with pasta mixture. Sprinkle each serving with cheese. Makes 4 servings.
- Servings Per Recipe 4,
- cal. (kcal) 618,
- Fat, total (g) 20,
- chol. (mg) 131,
- sat. fat (g) 7,
- carb. (g) 76,
- Monosaturated fat (g) 9,
- Polyunsaturated fat (g) 1,
- fiber (g) 8,
- sugar (g) 19,
- pro. (g) 37,
- vit. A (IU) 340,
- vit. C (mg) 19,
- sodium (mg) 1254,
- Potassium (mg) 278,
- calcium (mg) 202,
- iron (mg) 6,
- Percent Daily Values are based on a 2,000 calorie diet
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