Beef Parmesan with Garlic Pasta

1. 1

   Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   Cut the cube steak into serving-size pieces. Coat the meat with the bread crumbs and parmesan cheese. Heat the olive oil in a large frying pan, and cook 1 teaspoon of the garlic for 3 minutes. Quickly fry the meat (brown both sides fast). Place the meat in a casserole baking dish, slightly overlapping the edges. Arrange the onion rings and peppers on top of the meat, and pour the pasta sauce over everything.

3. 3

   Bake at 350 degrees F (175 degrees C) for 30 to 45 minutes, depending on the thickness of the meat. Sprinkle the mozzarella over the meat and leave it in the oven until bubbly.

4. 4

   Boil the pasta until slightly firm. Drain, then toss with the butter and 1 teaspoon garlic. For a stronger garlic flavor, season with garlic powder. Top with grated parmesan and parsley for color. Serve the meat and sauce over a mound of pasta! HINT: Make the meat ahead of time and refrigerate overnight; the acid in the tomato sauce will tenderize the meat even more. If you do this, wait to add the mozzarella until the last minute.

• Calories 1163.41 kcal High
• Protein 69.28 g Good Source
• Carbs 116.5 g Moderate
• Total Fat 48.56 g High
• Saturated Fat 19.81 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 169.04 mg High
• Sodium 1433.17 mg High
• Fiber 13.03 g Good Source
• Sugar 16.85 g High
• Added Sugar 2.85 g Moderate
• Calcium 529.89 mg Good Source
• Iron 9.53 mg Good Source
• Potassium 1523.29 mg Good Source
• Vitamin A 246.51 mcg_rae Good Source
• Vitamin C 6.78 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅