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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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Good! I used Italian seasoning, a 4-cheese blend and omitted green pepper as I didn't have any. From Chatelaine magazine. Ingredients:
8 cups shell pasta or 8 cups rotini pasta, tricolor, uncooked |
1 lb lean ground beef or 1 lb chicken |
2 (19 ounce) cans italian-style stewed tomatoes or 2 (19 ounce) cans mexican-style stewed tomatoes |
1 (5 1/2 ounce) can tomato paste |
1 green pepper, chopped (optional) |
1 teaspoon dried basil or 1 teaspoon italian seasoning |
1/2 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
3 1/2 cups shredded cheese, preferably a 4-cheese blend |
Directions:
1. Preheat oven to 350°F
2. To cook pasta, bring a large pot of water to a full rolling boil.
3. Meanwhile, place beef in a large frying pan set over medium-high heat. Drain juice from tomatoes into frying pan.
4. Cook, stirring often with a fork to keep meat separated, until meat loses its red color.
5. Then, stir in drained tomatoes, tomato paste, green pepper, basil, salt and pepper.
6. Bring to a boil.
7. Cover, reduce heat to low and simmer to develop flavor until pasta is cooked.
8. As soon as water comes to a boil, add pasta.
9. Boil vigorously, uncovered and stirring often, until al dente, about 10 minutes.
10. Drain pasta well but do not rinse.
11. Place in a large 4-quart Dutch oven or casserole dish.
12. Stir in meat and tomato mixture.
13. Smooth top as much as possible.
14. Sprinkle evenly with cheese.
15. (If not baking right away, cover and refrigerate for up to 1 day).
16. Bake in preheated oven until casserole center is hot and top is golden, about 45 to 55 minutes. Serve with a tossed green salad.
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