Italian Pasta Bake
TOTAL TIME: Prep: 40 min. Bake: 25 min.
YIELD: 8 servings.
I love to make this pasta bake 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
Ingredients
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2 pounds ground beef
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1 large onion, chopped
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2 garlic cloves, minced
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1 jar (24 ounces) spaghetti sauce
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1 can (14-1/2 ounces) diced tomatoes, undrained
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1 can (4 ounces) mushroom stems and pieces, drained
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1 teaspoon Italian seasoning
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3 cups uncooked medium pasta shells
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3 plum tomatoes, sliced
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3/4 cup shredded provolone cheese
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3/4 cup shredded part-skim mozzarella cheese
Directions
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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 spaghetti sauce, diced tomatoes, mushrooms and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, 20 minutes.
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2.
Meanwhile, preheat oven to 350°. Cook pasta according to package directions; drain. Add to beef mixture and gently stir in sliced plum tomatoes.
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3.
Transfer to an ungreased 13x9-in. baking dish. Sprinkle with cheeses. Bake 25-30 minutes or until bubbly and heated through.
Nutrition Facts
1-1/2 cups: 489 calories, 20g fat (8g saturated fat), 80mg cholesterol, 702mg sodium, 45g carbohydrate (10g sugars, 5g fiber), 32g protein.
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