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Italian Pasta Casserole

Italian Pasta Casserole

Southern Living SEPTEMBER 2006

  • Yield: Makes 8 to 10 servings
  • Cook time: 30 Minutes
  • Prep time: 15 Minutes
  • Bake: 30 Minutes

Ingredients

  • 1 (12-oz.) package WACKY MAC Veggie Spirals
  • 1 pound lean ground beef
  • 1 medium onion, chopped
  • 1 medium-size green bell pepper, chopped
  • 1 (8-oz.) package sliced mushrooms
  • 2 garlic cloves, minced
  • 1 1/2 teaspoons salt, divided
  • 1 (28-oz.) can diced tomatoes, drained
  • 1 (26-oz.) jar tomato sauce
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon pepper
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh oregano
  • 1 (8-oz.) package shredded mozzarella cheese

Preparation

1. Cook pasta according to package directions; drain and set aside.

2. Cook beef, next 4 ingredients, and 1/2 tsp. salt in a Dutch-oven over medium-high heat, stirring often, 10 minutes or until meat is browned and vegetables are tender.

3. Stir in tomatoes, next 5 ingredients, and remaining 1 tsp. salt. Bring to a boil; reduce heat, and simmer 15 minutes.

4. Combine tomato mixture and pasta; spoon into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with cheese.

5. Bake, uncovered, at 400º for 30 minutes or until bubbly and thoroughly heated.

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Italian Pasta Casserole Recipe

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