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Italian Pasta Bake

Italian Pasta Bake
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
8 ServingsPrep: 40 min. Bake: 25 min.

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.
© Taste of Home 2013

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Italian Pasta Bake (continued)

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013