Italian Pasta Bake
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. Author: Karla Johnson
Prep time:
Cook time:
Serving size: 8
Calories per serving: 376
Ingredients:
Cook time:
Serving size: 8
Calories per serving: 376
2 pounds ground beef
1 large onion, chopped
2 cloves minced garlic
1 (24-ounce) jar spaghetti sauce
1 (14 1/2-ounce) can diced tomatoes, undrained
1 (4-ounce) can mushroom stems and pieces mushrooms, drained
1 teaspoon Italian seasoning
3 cups medium pasta shells, uncooked
3 plum Italian plum tomatoes, sliced
3/4 cup provolone cheese, shredded
3/4 cup part-skim mozzarella cheese . shredded
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 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 sliced plum tomatoes.
3) Transfer to an ungreased 13x9-in. baking dish. Sprinkle with cheeses. Bake 25-30 minutes or until bubbly and heated through.
Source: tasteofhome.com
2) Meanwhile, preheat oven to 350°. Cook pasta according to package directions; drain. Add to beef mixture and gently stir in sliced plum tomatoes.
3) Transfer to an ungreased 13x9-in. baking dish. Sprinkle with cheeses. Bake 25-30 minutes or until bubbly and heated through.
Source: tasteofhome.com