Cooked - Italian Pasta Bake - New Recipe

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Italian Pasta Bake

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8.0

2 pounds ground beef

1 large onion, chopped

2 garlic cloves, minced

1 jar (24 ounces) spaghetti sauce

1 can (14-½ 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

¾ cup shredded provolone cheese

¾ cup shredded part-skim mozzarella cheese

In a large skillet, cook the beef and onions over medium heat until no longer pink. Add the garlic and cook for 1 minute longer. Drain off any grease.
Stir in the spaghetti sauce, diced tomatoes, mushrooms and Italian seasoning. Bring the mixture to a boil. Reduce heat and simmer, uncovered, 20 minutes.
Meanwhile, preheat the oven to 350°F. Cook the pasta according to package directions; drain.
Add the cooked pasta to the beef mixture and gently stir in the sliced plum tomatoes.
Transfer to an ungreased 13x9-in. baking dish. Sprinkle with cheeses. Bake for 25 to 30 minutes or until bubbly and heated through.

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