Italian Pasta Bake
This Italian pasta bake is a flavorful, cheesy, and protein-packed dish with a rich tomato-based sauce, perfect for meal prep or feeding the family. Enjoy it as a homemade pasta casserole tailored to your diet!
Ingredients
- 2 pounds ground beef
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 jar (24 ounces) spaghetti sauce
- 1 can (14.5 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
Instructions
- In a large skillet over medium heat, cook the ground beef and onions until the meat is browned and the onions are soft. Add the minced garlic and cook for an additional minute. Drain any excess fat.
- Stir in the spaghetti sauce, diced tomatoes, mushrooms, and Italian seasoning. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 20 minutes to let the flavors meld.
- While the sauce is simmering, cook the pasta according to package directions. Drain and set aside.
- Gently stir the cooked pasta and sliced plum tomatoes into the beef and sauce mixture, ensuring everything is well-coated.
- Transfer the mixture into an ungreased 13x9-inch baking dish. Sprinkle evenly with provolone and mozzarella cheeses.
- Place the dish in a preheated 350°F oven for 25-30 minutes, or until the cheese is melted and bubbling.