Italian Pasta Bake Recipe

5 1 2
Italian Pasta Bake Recipe
Italian Pasta Bake Recipe photo by Taste of Home
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Italian Pasta Bake Recipe

Read Reviews
5 1 2
Publisher Photo
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
Featured In: Your October Meal Plan
MAKES:
8 servings
TOTAL TIME:
Prep: 40 min. Bake: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 40 min. Bake: 25 min.

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

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.
Meanwhile, preheat oven to 350°. Cook pasta according to package directions; drain. Add to beef mixture and gently stir in tomatoes.
Transfer to an ungreased 13x9-in. baking dish. Sprinkle with cheeses. Bake 25-30 minutes or until bubbly and heated through. Yield: 8 servings.
Originally published as Italian Pasta Bake in Church Supper 2010 2010, p42

Nutritional 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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  • 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
  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.
  2. Meanwhile, preheat oven to 350°. Cook pasta according to package directions; drain. Add to beef mixture and gently stir in tomatoes.
  3. Transfer to an ungreased 13x9-in. baking dish. Sprinkle with cheeses. Bake 25-30 minutes or until bubbly and heated through. Yield: 8 servings.
Originally published as Italian Pasta Bake in Church Supper 2010 2010, p42

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Reviews forItalian Pasta Bake

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shiberdiber User ID: 6720100 192617
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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