Description
This baked Italian meats pasta recipe is hearty, cheesy, and totally customizable. Make it ahead, freeze it, or switch up the ingredients with 5 easy variations.
Ingredients
Scale
- 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
Instructions
- 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.
Notes
- Swap beef for sausage, turkey, or ground chicken.
- Make it vegetarian by skipping meat and doubling mushrooms.
- Use gluten-free pasta if needed.
- Add ricotta or Alfredo for a creamy twist.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/2 cups
- Calories: 489 kcal
- Sugar: 10g
- Sodium: 702mg
- Fat: 20g
- Saturated Fat: 8g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 80mg