Italian Pasta and Beef Bake
Serves 4 (1 3/4 cups)
Recipe from Pillsbury Annual Recipes 2006.
6 ounces (1 1/2 cups) uncooked Mostaccioli or penne pasta
1/2 pound lean ground beef, (at least 80%)
1 can (15 ounces) Italian-style tomato sauce
1 can (14.5 ounces) diced tomatoes with basil, garlic and oregano,undrained
1 jar (4.5 ounce) Green Giant sliced mushrooms (I didn't use ~Phyllis)
2 ounces (1/2 cup) shredded mozzarella cheese
(I also added a teaspoon of garlic salt, and oregano to the meat as I was cooking it ~Phyllis)
Heat oven to 350°.
Spray 8-inch square (2-quart) glass baking dish with nonstick cooking spray. Cook pasta as directed on package. Drain.
Meanwhile, in 12-inch nonstick skillet, brown ground beef over medium-high heat until thoroughly cooked, stirring frequently. Drain. Stir in tomatosauce, tomatoes and mushrooms. Bring to a boil. Remove from heat; pour into sprayed baking dish. Add cooked mostaccioli; stir gently to mix.
Spray sheet of foil with cooking spray; place sprayed side down on baking dish and seal tightly. Bake at 350° for 15 minutes. Uncover; sprinkle with cheese. Bake uncovered an additional 5 to 10 minutes or until casserole is bubbly and cheese is melted.
Nutrition Information Per Serving:Calories 375, From Fat 90. Total fat 10g, Saturated 4g, Cholesterol40mg,Sodium 1200mg, Total Carbohydrate 47g, Dietary Fiber 4g, Sugars 8g,Protein 24g.