Cheesy Beef Pasta Bake

A delicious pasta bake for those lasagna lovers without all the hassle of making lasagna.  This recipe has been adapted from Canada Living October 2010 issue for Beef and Mozzarella Baked Rotini.

 

INGREDIENTS:

• 1 tbsp olive oil
• 1/2 medium chopped white onion
• 1 clove garlic, minced
• 1 lb lean ground beef
• 1 can (680 mL) of your favourite off the shelf pasta sauce
• 1 can (10 oz) can of tomato soup (we like Campbell's Fiesta Tomato or Tomato with Basil & Oregano)
• 1 pkg (375 g) whole wheat rotini or large pasta shells
• 3 cups shredded mozzarella cheese
• 1/4 cup grated parmesan cheese

DIRECTIONS:

Preheat oven to 350F In a large skillet, saute onion and garlic.   Add the beef.  Cook until there is no more pink in the beef.  Drain the excess fat. Add the pasta sauce, soup and 1 soup can of water.  Simmer over medium heat until sauce has thickened, about 10 minutes. While beef is cooking, cook the pasta for 2 minutes less than package instructions as the pasta will be cooking in the oven. Toss pasta with meat sauce, 2 cups of mozzarella cheese, and 2 tbsp parmesan cheese. Spread into a greased 9 x 13 inch casserole dish.  Sprinkle with remaining cheeses. Bake for 30 minutes at 350F or until the cheese is melted and bubbly.

Cheesy Beef Pasta Bake (printable)