Baked Italian Pasta
Anna Mae Kantor
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.
1 1/4 lb93 % lean ground beef
1 smallchopped onion
1 Tbspminced garlic
24 ozspaghetti sauce of choice
2 can(s)diced tomatoes (undrained) 14 1/2 oz. each
2 can(s)tomato sauce (8 oz can)
1 pkgdry Italian salad dressing and recipe mix
1 lbbox pasta (ridged jumbo elbows)
1 can(s)8 oz. drained sliced mushrooms (optional)
2 cshredded 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
- 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 !!