Baked Italian Pasta

Anna Mae Kantor


I've created this recipe from 3 recipes and combined them together and tweaked them a little to come up with this combination.
Please note that there are NO other seasonings in this recipe other than the envelope of Italian seasoning.
I hope you enjoy this as much as we do. It's good to serve for company or to take to a church supper or to a neighbor who has just returned from the hospital and is unable to cook for the family.
Expect to get lots of compliments and requests for the recipe.

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6 -8


30 Min


30 Min




1 1/4 lb
93 % lean ground beef
1 small
chopped onion
1 Tbsp
minced garlic
24 oz
spaghetti sauce of choice
2 can(s)
diced tomatoes (undrained) 14 1/2 oz. each
2 can(s)
tomato sauce (8 oz can)
1 pkg
dry Italian salad dressing and recipe mix
1 lb
box pasta (ridged jumbo elbows)
1 can(s)
8 oz. drained sliced mushrooms (optional)
2 c
shredded mozzarella cheese
1/4 can of water to rinse container of spaghetti sauce
1/4 can water to rinse out each can of diced tomatoes
small amount of water to rinse out can of tomato sauce

Directions Step-By-Step

Fry ground beef with diced onion and garlic until meat is no longer pink and onion is clear. Drain if necessary (but by using the 93 % lean meat, I usually don't find it greasy at all and draining is not necessary.)
Cook pasta as directed on box, using a large pot, drain and put aside.
In a large pot, place the spaghetti sauce (I usually use my own homemade) add the 2 cans of diced tomatoes, tomato sauce, the water from rinsing out the cans, and the envelope of dry Italian salad dressing and recipe mix along with the mushrooms if using, and STIR WELL.
Add the meat mixture and pasta and stir well.
Place in 9 X 13 inch baking dish and top with the 2 cups of shredded mozzarella cheese.
Bake at 375 for about 25 - 30 minutes or until bubbly and the cheese is melted.
Enjoy !!

About this Recipe

Course/Dish: Beef, Pasta, Casseroles
Main Ingredient: Pasta
Regional Style: Italian
Other Tags: Quick & Easy, For Kids, Healthy