Italian Pasta Bake
Italian Pasta Bake is a comforting, crowd-pleasing meal with a rich meaty sauce, tender pasta, and melted cheese with a pop of fresh basil!
Ingredients
- 1 ⅓ pounds ground beef
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 25 ounces jar spaghetti sauce (we buy Pomodero Fresco),
- 1 14 ounce diced tomatoes, undrained
- 1 3.8 ounce sliced black olives, drained
- 1 Tbsp. Italian seasoning
- 1 tsp salt
- 1 pound Delallo Penne Ziti Pasta, cooked according to package directions; drained
- 5 plum tomatoes, sliced
- 1 cup Parmesan cheese, shredded
- 2 cups shredded part-skim mozzarella cheese
- Fresh basil, thinly sliced or chopped
Equipment
Instructions
- In a large skillet, cook the beef and onion over medium heat until no longer pink.
- Add the garlic and cook for another minute. Drain any excess grease or pat the top to absorb any grease.
- Stir in spaghetti sauce, diced tomatoes, olives, Italian seasoning, and salt. Bring the mixture to a boil; then reduce the heat and simmer, uncovered, for 20 minutes.
- Preheat the oven to 350°F.
- Cook the pasta according to the package directions. Drain the pasta, but do not rinse.
- Add the pasta to the beef mixture and gently stir in sliced plum tomatoes. Add in 1 cup of mozzarella cheese and mix.
- Prepare a 13x9-inch baking dish with cooking spray and add the pasta mixture. Sprinkle the top with the remaining mozzarella cheese and the Parmesan cheese. Gently mix in the cheese, but not all the way, leaving some on top.
- Bake for 25-30 minutes or until bubbly and heated through, uncovered.
- Remove the bake from the oven and sprinkle with finely chopped fresh basil.
- Serve and enjoy!
Nutrition Facts
Calories: 510kcal, Carbohydrates: 48g, Protein: 35g, Fat: 19g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 67mg, Sodium: 761mg, Potassium: 511mg, Fiber: 4g, Sugar: 4g, Vitamin A: 589IU, Vitamin C: 7mg, Calcium: 483mg, Iron: 3mg