Prep 10 mins
Cook 30 mins
Pasta in a tomato base with Italian Seasonings and Ground beef. A simple easy weeknight meal. Sometimes I toss in some sliced mushrooms too. As alway's, you can adjust any of the ingredients to taste.
- 1 lb ground beef
- 1⁄2 onion, chopped
- 12 ounces pasta, any kind (I like Rotini or Bowtie)
- 1 (14 1/2 ounce) candiced Italian tomatoes (undrained)
- 1 (15 ounce) can tomato sauce
- 1 (10 3/4 ounce) can tomato soup
- 1 teaspoon italian seasoning
- 1⁄2 tablespoon dried parsley
- 1⁄4 teaspoon pepper
- 1⁄8 teaspoon salt (or to taste)
- 1⁄2 teaspoon garlic powder (or omit and use 2 Cloves of minced)
- 1 (8 ounce) packageshredded five-cheese Italian cheese blend (or cheese of your choice)
- Preheat oven to 350'.
- In a medium skillet, add beef and onion and cook until beef is no longer pink and onion is translucent.
- Drain off fat and set aside.
- While beef is browning, in a large pot, cook pasta according to package directions. (I usually cook it a minute less than directed because it will cook while in the oven as well).
- When pasta is cooked drain and add rest of the ingredients to the pot, reserving 1/4 of the shredded cheese (about 1/2 cup) and blend well.
- Transfer above mixture to a large buttered baking dish and spread evenly.
- Top with remaining 1/4 of cheese.
- Cover and bake at 350' for 20-30 minutes. Uncover the last 5-10 minutes and bake until hot and bubbly and cheese on top is melted.
This was good and easy. I did not use the tomato soup and it came out fine; I didn't add anything else to compensate either. All my kids liked it and we did, too.
Wife and I had this for dinner tonight and it was wonderful. Added some garlic, green pepper and 'shrooms that I had on hand. We will be eating it for weeks to come, as this recipe makes enough for a small army.
For a homemade sauce this was very quick & easy without sacrificing any flavor. I threw in a chopped red bell pepper (just something I had on hand), & a little extra on the spices. I didn't stir in the cheese as DH doesn't eat it, so we just put it on top at the end of the cooking time. This is going to make a great go-to meal on busy weeknights. Thanks for sharing, MT! Update: I FoodSavered the leftover sauce & froze it. After thawing & preparing as in recipe, with fresh pasta, it tasted just as good as the first time.