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Italian Pasta Bake Recipe
Italian Pasta Bake Recipe photo by Taste of Home

Italian Pasta Bake Recipe

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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
TOTAL TIME: Prep: 40 min. Bake: 25 min.
MAKES:8 servings
TOTAL TIME: Prep: 40 min. Bake: 25 min.
MAKES: 8 servings

Ingredients

  • 2 pounds ground beef
  • 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

  1. 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.
  2. Meanwhile, cook pasta according to package directions; drain. Add to beef mixture and gently stir in tomatoes.
  3. 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 2010, p42

Reviews for Italian Pasta Bake(1)

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MY REVIEW
Reviewed Oct. 9, 2012

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!

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