Italian Pasta Bake

Name: Italian Pasta Bake
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: Europe, Italian
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

Total Time Prep: 40 min. Bake: 25 min.

Yield 8 servings

Test Kitchen Approved

Whether feeding a small army or just your very hungry family, this pasta bake recipe never fails to satisfy.

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 sliced plum tomatoes.
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.

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

Recipe Creator