ITALIAN PASTA & BEEF BAKE

By curly

Ingredients

• 8 oz. (2 cups) uncooked mostaccioli or penne
• 1/2 lb. extra-lean ground beef
• 2 (8-oz) cans no-salt added tomato sauce
• 1 (14.5 oz) can no-salt-added whole tomatoes, undrained, cut up
• 1 (4.5 oz) jar sliced mushrooms, drained
• 1 tsp dried basil leaves
• 1/2 tsp dried oregano leaves
• 1/4 tsp salt
• 2 ounces (1/2 cup) shredded reduced fat 6-cheese Italian-recipe blend cheese

Preparation

Step 1

Heat oven to 350 degrees. Spray 8-inch square (2-quart) baking dish with nonstick cooking spray.

Cook mostaccioli to desired doneness as directed on package. Drain; cover to keep warm.

Meanwhile, in large skillet, brown ground beef until thoroughly cooked. Drain.

Add tomato sauce, tomatoes, mushrooms, basil, oregano and salt; mix well. Bring to a boil. Remove from heat.

In sprayed baking dish, combine beef mixture and cooked mostaccioli; mix well.

Spray sheet of foil with cooking spray. Place, sprayed side down, over beef mixture.

Bake at 350 degrees for 15 minutes. Uncover dish; sprinkle with cheese.

Bake uncovered for an additional 5 to 10 minutes or until casserole is bubbly and cheese is melted.