ITALIAN PASTA AND BEEF BAKE

Italian Pasta and Beef Bake image

Have dinner on the table in less than an hour. With mostaccioli, mushrooms and mozzarella, it's marvelous!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 4

Number Of Ingredients 6

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Ingredients

6 oz. (1 1/2 cups) uncooked mostaccioli or penne (tube-shaped pasta)
1/2 lb. lean (at least 80%) ground beef
1 (15-oz.) can Italian-style tomato sauce
1 (14.5-oz.) can diced tomatoes with basil, garlic and oregano, undrained
1 (4.5-oz.) jar sliced mushrooms, drained
2 oz. (1/2 cup) shredded mozzarella cheese

Steps:

Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with nonstick cooking spray. Cook mostaccioli as directed on package. Drain.
Meanwhile, in 12-inch nonstick skillet, brown ground beef over medium-high heat until thoroughly cooked, stirring frequently. Drain. Stir in tomato sauce, tomatoes and mushrooms. Bring to a boil. Remove from heat; pour into sprayed baking dish.
Add cooked mostaccioli; stir gently to mix. Spray sheet of foil with cooking spray; place sprayed side down on baking dish and seal tightly.
Bake at 350°F. for 15 minutes. Uncover; sprinkle with cheese. Bake uncovered an additional 5 to 10 minutes or until casserole is bubbly and cheese is melted.

Nutrition Facts : Calories 375, Carbohydrate 47 g, Cholesterol 40 mg, Fiber 4 g, Protein 24 g, SaturatedFat 4 g, ServingSize 1 3/4 Cups, Sodium 1200 mg, Sugar 8 g