Recipes

Italian Pasta And Beef Bake

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6 oz. (1 1/2 cups) uncooked mostaccioli or penne (tube-shaped pasta)
1/2 lb. lean (at least 80%) ground beef
1 (15-oz.) can Italian-style tomato sauce
1 (14.5-oz.) can diced tomatoes with basil, garlic and oregano, undrained
1 (4.5-oz.) jar Green Giant® Sliced Mushrooms, drained
2 oz. (1/2 cup) shredded mozzarella cheese

1.) Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with nonstick cooking spray. Cook mostaccioli as directed on package. Drain.

2.) Meanwhile, in 12-inch nonstick skillet, brown ground beef over medium-high heat until thoroughly cooked, stirring frequently. Drain. Stir in tomato sauce, tomatoes and mushrooms. Bring to a boil. Remove from heat; pour into sprayed baking dish.

3.) Add cooked mostaccioli; stir gently to mix. Spray sheet of foil with cooking spray; place sprayed side down on baking dish and seal tightly.

4.) Bake at 350°F. for 15 minutes. Uncover; sprinkle with cheese. Bake uncovered an additional 5 to 10 minutes or until casserole is bubbly and cheese is melted.

Yield: 4 servings
Prep Time: 0 hr 25 mins
Cook Time: 0 hr 25 mins
Ready In: 0 hr 25 mins
   
Category: Main Course
Main Ingredient: Pasta
Cooking Method: Baking
Recipe Tags: italian pasta and beef bake italian pasta pasta and beef beef
   

Chef's Note & Story

Rotini or radiatore can be used in place of the mostaccioli or penne.

You can add warm rolls or garlic toast to complete the menu. For dessert, serve biscotti and espresso.

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  • Gabrielle
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  • kusinera