"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Italian Pasta Bake Recipe

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This recipe for Italian Pasta Bake, by , is from The Ulloa Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. ground beef
1 large onion, chopped
2 garlic cloves, minced
1 24-oz. jar spaghetti sauce
1 can diced tomatoes
1 can mushroom pieces & stems, drained
1 tsp. italian seasoning
3 cups uncooked medium pasta shells
3 plum tomatoes, sliced
cup shredded provolone cheese
cup shredded mozzarella cheese

Directions:
Directions:
Preheat oven to 350.
In large pan, cook beef and onion until no longer pink. Add minced garlic; cook for 1 minute longer Drain.
Stir in spaghetti sauce, diced tomatoes, mushrooms and italian seasoning. Bring to a boil. Reduce heat.
Simmer, uncovered for 20 minutes.

Cook pasta according to package directions; drain. Add to beef mixture and gently stir in tomatoes.

Transfer to an ungreased 13x9 baking dish. Sprinkle with the cheeses.

Bake 25-30 minutes or until bubbly and heated through.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
40 minutes + baking time

 

 

 

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