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Italian Hot Dish

 Italian Hot Dish
My husband had a poor perception of healthy food until he tried this beefy casserole. The combination of pasta, oregano, mushrooms and green peppers make it a favorite in our house. —Theresa Smith of Sheboygan, Wisconsin
4 ServingsPrep: 30 min. Bake: 40 min.


  • 1-1/2 cups uncooked small pasta shells
  • 1 pound lean ground beef (90% lean)
  • 1 cup sliced fresh mushrooms, divided
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1 can (15 ounces) tomato sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon pepper
  • 1/2 cup shredded part-skim mozzarella cheese, divided
  • 4 teaspoons grated Parmesan cheese, divided


  • Cook pasta according to package directions. Meanwhile, in a large
  • nonstick skillet coated with cooking spray, cook the beef, 1/2 cup
  • mushrooms, onion and green pepper until meat is no longer pink;
  • drain. Stir in the tomato sauce, oregano, garlic powder, onion
  • powder and pepper. Bring to a boil. Reduce heat; cover and simmer
  • for 15 minutes.
  • Drain pasta; place in an 8-in. square baking dish coated with cooking
  • spray. Top with meat sauce and remaining mushrooms. Sprinkle with
  • 1/4 cup mozzarella cheese and 2 teaspoons Parmesan cheese.
  • Cover and bake at 350° for 35 minutes. Uncover; sprinkle with

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Italian Hot Dish (continued)

Directions (continued)

  • remaining cheeses. Bake 5-10 minutes longer or until heated through
  • and cheese is melted. Yield: 4 servings.
Nutritional Facts: 1 serving equals 391 calories, 12 g fat (5 g saturated fat), 65 mg cholesterol, 663 mg sodium, 36 g carbohydrate, 3 g fiber, 33 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable, 1/2 fat.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.