Italian Pasta Bake Recipe

Italian Pasta Bake Recipe photo by Taste of Home

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I love to make this dish whenever I need to bring a dish to pass. Fresh tomatoes add a nice touch that's missing from most other meat, pasta and tomato casseroles.—Karla Johnson, East Helena, Montana

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Italian Pasta Bake Recipe

Prep: 40 min. Bake: 25 min.

Yield: 8 Servings

40 25 65

Ingredients

2 pounds ground beef
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With Johnsonville Italian Sausage.
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1 large onion, chopped
2 garlic cloves, minced
1 jar (24 ounces) spaghetti sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (4 ounces) mushroom stems and pieces, drained
1 teaspoon Italian seasoning
3 cups uncooked medium pasta shells
3 plum tomatoes, sliced
3/4 cup shredded provolone cheese
3/4 cup shredded part-skim mozzarella cheese

Directions

In a large skillet, cook beef and onion over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the spaghetti sauce, diced tomatoes, mushrooms and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
Meanwhile, cook pasta according to package directions; drain. Add to beef mixture and gently stir in tomatoes.
Transfer to an ungreased 13-in. x 9-in. baking dish. Sprinkle with cheeses. Cover and bake at 350° for 25-30 minutes or until bubbly and heated through. Yield: 8 servings.

Originally published as Italian Pasta Bake in Church Supper 2010 , p42

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Reviews for Italian Pasta Bake

Italian Pasta Bake

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(1-1) of 1 reviews

Reviewed on Oct. 09, 2012 by shiberdiber

Very flavorful and easy to make. Makes 2 casseroles, making it easy to freeze one and save for later. I thought I had penne pasta, but didn't, so I ended up using medium shell pasta and it was still great!