Italian Pasta Bake

From Jean

TOTAL TIME: Prep: 20 min. + chilling Bake: 45 min.

Makes: 12 Servings

Ingredients

  • 2 pounds 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

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 13×9-in. baking dish. Sprinkle with cheeses. Bake 25-30 minutes or until bubbly and heated through.