baked italian pasta

Name: Baked Italian Pasta
Prep time: 30 min
Cook time: 30 min
Yield: 6
Cuisine: Italian
Ingredients: 1 1/4 pound(s) 93 % lean ground beef; 1 small chopped onion; 1 tablespoon(s) minced garlic; 24 ounce(s) spaghetti sauce of choice; 2 can(s) diced tomatoes (undrained) 14 1/2 oz. each; 2 can(s) tomato sauce (8 oz can); 1 package(s) dry Italian salad dressing and recipe mix; 1 pound(s) box pasta (ridged jumbo elbows); 1 can(s) 8 oz. drained sliced mushrooms (optional); 2 cup(s) 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

(1 RATING)

58 Pinches 1 Photo

Anna Mae Kantor

Berwick, PA

Updated on Mar 23, 2015

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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I made Anna Mae Kantor's recipe for BAKED ITALIAN PASTA, and I am sharing pictures. It is a wonderful meal for a family or a potluck supper. This is the second time I've made it.

prep time 30 Min

cook time 30 Min

method Bake

yield 6 -8

Ingredients

1 1/4 pounds 93 % lean ground beef
1 small chopped onion
1 tablespoon minced garlic
24 ounces spaghetti sauce of choice
2 cans diced tomatoes (undrained) 14 1/2 oz. each
2 cans tomato sauce (8 oz can)
1 package dry Italian salad dressing and recipe mix
1 pound box pasta (ridged jumbo elbows)
1 can 8 oz. drained sliced mushrooms (optional)
2 cups 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

How To Make baked italian pasta

Step 1

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.)

Step 2

Cook pasta as directed on box, using a large pot, drain and put aside.
Step 3

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.
Step 4

Add the meat mixture and pasta and stir well.
Step 5

Place in 9 X 13 inch baking dish and top with the 2 cups of shredded mozzarella cheese.
Step 6

Bake at 375 for about 25 - 30 minutes or until bubbly and the cheese is melted.
Step 7

Enjoy !!
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