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Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 8 |
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I love to make this dish whenever I need to bring a dish to pass. Fresh tomatoes add a nice touch that's missing from most other meat, pasta and tomato casseroles.Karla Johnson, East Helena, Montana Ingredients:
2 pounds ground turkey or 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 |
Directions:
1. In a large skillet, cook beef and onion over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the spaghetti sauce, diced tomatoes, mushrooms and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
2. Meanwhile, cook pasta according to package directions; drain. Add to beef mixture and gently stir in tomatoes.
3. Transfer to an ungreased 13-in. x 9-in. baking dish. Sprinkle with cheeses. Cover and bake at 350° for 25-30 minutes or until bubbly and heated through. Yield: 8 servings.
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