2 pounds ground 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 jar (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


-In a wide skillet, cook beef and onion over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Mix in spaghetti sauce, diced tomatoes, mushrooms, and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, 20 minutes.
-Meanwhile, preheat oven to 350°. Cook pasta according to package directions; drain. Join to beef mixture and gently stir in sliced plum tomatoes.
-Transfer to an ungreased 13×9-in. baking dish. Sprinkle with cheeses. Bake 20-30 minutes or until bubbly and cooked through.

Pasta Bake Tips

Can I use uncooked pasta in this bake?

We don’t advise using uncooked pasta because it can soak up too much liquid, resulting in a dry pasta bake.

Should I cover pasta when baking?

The sauce and tomatoes in this Italian recipe provide enough moisture to bake it uncovered. there are Some pasta bake recipes may require covering to retain adequate moisture and prevent drying.

Can I prep and freeze this recipe?

Yes, unbaked Italian pasta bake freezes very well! cover tightly with plastic cover, then wrap tightly with foil. When ready to bake, remove from the freezer 20 hours ahead of time and place in the refrigerator. Bring to room and remove plastic wrap and foil—before baking. Follow these frosty tips to ensure your pasta bake comes out fresh!


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