Italian Pasta Bake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 pound Italian sausage
1 pound 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
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Directions: |
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. |
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Number Of
Servings: |
Number Of
Servings:8 servings |
Preparation
Time: |
Preparation
Time:45 minutes |
Personal
Notes: |
Personal
Notes: To freeze:
Italian pasta bake freezes very well! Just cover tightly with plastic wrap, then wrap tightly with foil. When ready to bake, remove from the freezer 24 hours ahead of time and place in the refrigerator. Bring to room temp—and remove plastic wrap and foil—before baking. Follow these freezing tips to ensure your pasta bake comes out fresh!
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