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Four-Pasta Beef Bake

 Four-Pasta Beef Bake
This hearty casserole looks and tastes a lot like lasagna, but it's quicker to prepare since you don't have to layer it. It disappears fast when I share it at a gathering. Served with rolls and a salad, it makes an easy and satisfying supper. -Harriet Stichter, Milford, Indiana
16-20 ServingsPrep: 15 min. Bake: 25 min.

Ingredients

  • 8 cups uncooked pasta (four assorted pasta shapes of your choice)
  • 2 pounds ground beef
  • 2 medium green peppers, chopped
  • 2 medium onions, chopped
  • 2 cups sliced fresh mushrooms
  • 4 jars (26 ounces each) meatless spaghetti sauce
  • 2 eggs, lightly beaten
  • 4 cups (16 ounces) shredded part-skim mozzarella cheese

Directions

  • Cook pasta according to package directions. Meanwhile, in a large
  • skillet, cook the beef, peppers, onions and mushrooms over medium
  • heat until meat is no longer pink; drain.
  • Drain pasta and place in a large bowl; stir in the beef mixture, two
  • jars of spaghetti sauce and eggs.
  • Transfer to two greased 3-qt. baking dishes. Top with remaining
  • sauce; sprinkle with cheese. Bake, uncovered, at 350° for 25-30
  • minutes or until a thermometer reads 160°. Yield: 2 casseroles
  • (8-10 servings each).
Nutritional Facts: 1 serving equals 265 calories, 9 g fat (4 g saturated fat), 57 mg cholesterol, 306 mg sodium, 27 g carbohydrate, 2 g fiber, 19 g protein.

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Four-Pasta Beef Bake (continued)

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