1 ½ cups uncooked penne pasta (6 oz) – Any shape is fine
½ lb lean (at least 80%) ground beef
1 can (15 oz) Italian-style tomato sauce
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
1 jar (4.5 oz) sliced mushrooms, drained
½ cup shredded mozzarella cheese (2 oz)
1. Heat oven to 350ºF. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
2. Meanwhile, in 12-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in tomato sauce, tomatoes and mushrooms. Heat to boiling. Remove from heat; pour into baking dish.
3. Add cooked pasta; stir gently to mix. Spray sheet of foil with cooking spray; place sprayed side down on baking dish, and seal tightly.
4. Bake 15 minutes. Uncover; sprinkle with cheese. Bake uncovered 5 to 10 minutes longer or until casserole is bubbly and cheese is melted.
I serve this with a side salad (usually Caesar) and some garlic bread. It makes a pretty rounded meal. Just another way to satisfy the spaghetti craving without the rut of plain old spaghetti each time. On occasion, I use bulk sausage instead of hamburger. It kind of depends on what’s on sale.
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