Italian Hot Dish Recipe

© Provided by Taste of Home

From Taste of Home

My husband had a poor perception of healthy food until he tried this beefy casserole. The combination of pasta, oregano, mushrooms, and green peppers makes it a favorite in our house. —Theresa Smith, Sheboygan, Wisconsin

Prep Time: 30 min. 

Bake Time: 40 min. 

Makes: 4 servings

Ingredients

• 1-1/2 cups uncooked multigrain bow tie pasta (about 4 ounces)
• 1 pound lean ground beef (90% lean)
• 1 cup sliced fresh mushrooms, divided
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/8 teaspoon pepper
• 1 can (15 ounces) tomato sauce
• 1/2 cup shredded part-skim mozzarella cheese, divided
• 2 tablespoons grated Parmesan cheese, divided

More Recipe: One Pot Baked Spinach and Artichoke Mac and Cheese.

Directions

1. Preheat oven to 350°. Cook pasta according to package directions for al dente; drain.
2. Meanwhile, in a large skillet coated with cooking spray, cook and crumble beef with 1/2 cup mushrooms, onion, and green pepper over medium-high heat until no longer pink, 5-7 minutes. Stir in seasonings and tomato sauce; bring to a boil. Reduce heat; simmer, covered, 15 minutes.
3. Place pasta in an 8-in. square baking dish coated with cooking spray. Top with meat sauce and remaining mushrooms. Sprinkle with 1/4 cup mozzarella cheese and 1 tablespoon Parmesan cheese.
4. Bake, covered, 35 minutes. Uncover; sprinkle with remaining cheeses. Bake until heated through and cheese is melted, 5-10 minutes.

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