Second-Helping Pasta Casserole
- Ready In:
- 50mins
- Ingredients:
- 7
- Yields:
-
15 sections
- Serves:
- 15
ingredients
- 1 (15 ounce) package penne pasta (I usually pick the whole grain one)
- 1 lb ground beef
- 1 medium onion, chopped
- 1 -2 cup mushroom (the store I get these from are already packaged and sliced)
- 1 (26 ounce) jar of classico cabernet marinara with herbs pasta sauce
- 2 cups mozzarella cheese
- salt
directions
- Preheat oven to 350.
- Boil water on a hot stove. Add penne, a dash of salt, and dallop of EVOO.
- While that is boiling, chop onions and mushrooms.
- In a skillet, add a tablespoon of EVOO. Wait til the oil thins. Add onions and mushrooms.
- While they are cooking, open and add ground beef to the skillet. Stir until the beef is brown.
- Remove pasta from stove and drain the water. Penne should be should be done by the 15 min mark. I always taste one noodle to make sure. It shouldn't be soggy - that's over cooking them.
- In a large baking dish, add pasta, ground beef mixture and sauce. Mix it up a little bit so every noodle has been covered.
- Add cheese.
- Bake for 20-30 minutes. Cheese should be melted and a hint of brown on the edges.
- Make sure you cool down your pasta a little bit before serving. ENJOY!
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