BAKED ITALIAN PASTA

Baked Italian Pasta image

Provided by Anna Mae Kantor

Time 1h

Number Of Ingredients 13

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1 1/4 lb 93 % lean ground beef
1 small chopped onion
1 Tbsp minced garlic
24 oz spaghetti sauce of choice
2 can(s) diced tomatoes (undrained) 14 1/2 oz. each
2 can(s) tomato sauce (8 oz can)
1 pkg dry Italian salad dressing and recipe mix
1 lb box pasta (ridged jumbo elbows)
1 can(s) 8 oz. drained sliced mushrooms (optional)
2 c shredded mozzarella cheese
1/4 can of water to rinse container of spaghetti sauce
1/4 can water to rinse out each can of diced tomatoes
small amount of water to rinse out can of tomato sauce

Steps:

1. Fry ground beef with diced onion and garlic until meat is no longer pink and onion is clear. Drain if necessary (but by using the 93 % lean meat, I usually don't find it greasy at all and draining is not necessary.)
2. Cook pasta as directed on box, using a large pot, drain and put aside.
3. In a large pot, place the spaghetti sauce (I usually use my own homemade) add the 2 cans of diced tomatoes, tomato sauce, the water from rinsing out the cans, and the envelope of dry Italian salad dressing and recipe mix along with the mushrooms if using, and STIR WELL.
4. Add the meat mixture and pasta and stir well.
5. Place in 9 X 13 inch baking dish and top with the 2 cups of shredded mozzarella cheese.
6. Bake at 375 for about 25 - 30 minutes or until bubbly and the cheese is melted.
7. Enjoy !!