FOUR-PASTA BEEF BAKE
This hearty casserole looks and tastes a lot like lasagna, but it's quicker to prepare since you don't have to layer it. It disappears fast when I share it at a gathering. Served with rolls and a salad, it makes an easy and satisfying supper. -Harriet Stichter, Milford, Indiana
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 casseroles (8-10 servings each).
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, cook the beef, peppers, onions and mushrooms over medium heat until meat is no longer pink; drain., Drain pasta and place in a large bowl; stir in the beef mixture, two jars of spaghetti sauce and eggs. , Transfer to two greased 3-qt. baking dishes. Top with remaining sauce; sprinkle with cheese. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°.
Nutrition Facts : Calories 265 calories, Fat 9g fat (4g saturated fat), Cholesterol 57mg cholesterol, Sodium 306mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 19g protein.
ITALIAN PASTA AND BEEF BAKE
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
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
MARSALA AND MUSHROOM PASTA BAKE
Provided by Michael Symon : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- Bring a large pot of salted water to a boil on the direct heat side of the grill and cook the pasta 3 minutes less than the package directions. Place a large sauté pan over the direct heat side of the grill. Add the butter and once melted, add the mushrooms and a pinch of salt. Stir and cook for 1 minute so the mushrooms soak up some of the butter. Then add the onions, garlic and thyme. Stir and cook until the onions are translucent and the mushrooms are slightly browned, 2 to 3 minutes. Stir in the flour, coating all of the vegetables. Deglaze the pan with the marsala, smoothing out any lumps. Stir in the vegetable stock and milk. Season with salt, pepper and nutmeg and bring to a simmer.
- Add the cooked pasta, parsley and mushroom marsala mixture to an extra-large mixing bowl. Mix to combine well, then transfer back to the sauté pan. Top with the mozzarella and Parmesan. Place the sauté pan on the indirect heat side of the grill, close the grill with the lid and bake until the cheese is melted and golden brown in some spots, 3 to 5 minutes. Remove from the grill and serve!
BEEF MUSHROOM SPAGHETTI
Norene Wright from Manilla, Indiana uses just six simple ingredients to prepare this hearty spaghetti casserole. "Garnish it with Parmesan cheese and serve it with a tossed salad and garlic bread," she recommends.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, cook the beef and onion over medium heat until the meat is no longer pink; drain. Stir in the tomato sauce, soup and water. Add spaghetti; toss to coat., Place in a greased 8-in. square baking dish. Cover and freeze for up to 3 months. , To use frozen casserole: Thaw in the refrigerator. Cover and bake at 350° for 35-40 minutes or until heated through.
Nutrition Facts : Calories 464 calories, Fat 15g fat (6g saturated fat), Cholesterol 59mg cholesterol, Sodium 1102mg sodium, Carbohydrate 52g carbohydrate (6g sugars, Fiber 3g fiber), Protein 30g protein.
KITTENCAL'S GROUND BEEF-MUSHROOM PASTA CASSEROLE
I have listed the water as optional if you are using a thick rich prepared pasta sauce then add it in, adjust the chili flakes to suit heat level, for ease --- for ease I have canned mushrooms listed you may of coarse use fresh sauteed if desired.
Provided by Kittencalrecipezazz
Categories Meat
Time 55m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a medium pot cook the ground beef with onion until no longer pink; drain all fat.
- Add in garlic and chili flakes; cook stirring for 2 minutes.
- Add in 4-1/2 cups prepared pasta sauce and 1 teaspoon salt; bring to a simmer over medium heat.
- Reduce the heat to low and simmer uncovered for about 45 minutes stirring occasionally (if you find that the sauce is too thick add in water and continue cooking for another 20 minutes).
- Season with more salt if desired and black pepper about halfway through cooking.
- Meanwhile in a large pot cook the pasta in boiling water until about halfway cooked, leave fairly firm do not cook until soft as the pasta will cook more in the oven) drain and place into a large bowl.
- Add in the meat sauce, two cans drained mushrooms and 2 cups mozzarella cheese; mix until well combined.
- Spread into prepared baking dish.
- Sprinkle the parmesan cheese over the top.
- Cover with foil and bake for about 35-40 minutes.
- Sprinkle with 1 cup (or more) mozzarella cheese and return to oven uncovered for another 3-4 minutes.
Nutrition Facts : Calories 530.7, Fat 24.3, SaturatedFat 11.1, Cholesterol 80.1, Sodium 1285.9, Carbohydrate 46.7, Fiber 5.7, Sugar 16.1, Protein 31
PASTA BAKE
This is my family's favorite dish. Hopefully you already have most of these basic ingredients at home, so you can make it tonight!
Provided by jojolyn
Categories Main Dish Recipes Pasta
Time 55m
Yield 8
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted boil water to a boil. Cook mostaccioli pasta in boiling water for 8 to 10 minutes, or until al dente. Drain well.
- Meanwhile, cook ground beef and chopped onions in a skillet over medium heat until browned.
- In a large bowl, mix together the mushrooms, spaghetti sauce, shredded mozzarella cheese, pasta, and browned ground beef and onion mixture. Transfer to a greased, 9x13 inch casserole dish.
- Bake at 325 degrees F (165 degrees C) for 20 minutes, or until very hot.
Nutrition Facts : Calories 387.1 calories, Carbohydrate 36.5 g, Cholesterol 61.3 mg, Fat 16.5 g, Fiber 4.1 g, Protein 22.9 g, SaturatedFat 7.2 g, Sodium 673.8 mg, Sugar 10.7 g
BEEF AND PASTA WITH MUSHROOM SAUCE AND VEGETABLES
I got this from a Kraft Canada Kitchens recipe a few months back. It's quick and easy to make. Vegetarians can omit the beef for a nice vegetarian pasta meal.
Provided by Cathy17
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta in a large pot.
- Strain and run cold water through.
- Cook beef in large non-stick skillet over medium heat with a little oil for about 5 minutes.
- Dissolve soup mix in water and add 2 cans mushroom soup to lipton soup mixture and mix.
- Pour over beef, add nutmeg and mix well.
- Cover, bring to boil and simmer 10 minutes, stir often.
- Stir in cooked pasta, mushrooms and peas or your choice of vegetables.
- (As an alteration, you can cook the pasta in the pot with the beef and soup. Add 3 cups of water instead of 2 and simmer until pasta is cooked, stirring often) Cook 10 minutes or until heated through stirring often.
- Remove from heat and toss with Grated Parmesan cheese.
- Leftovers can be used as a side dish for the next day's dinner.
- I served it with sliced london broil the next night.
- You can also substitute chicken for the beef or vegetarians can omit the meat altogether.
Nutrition Facts : Calories 906.3, Fat 65.5, SaturatedFat 24.9, Cholesterol 76.4, Sodium 936.8, Carbohydrate 66.2, Fiber 8.6, Sugar 2.5, Protein 14.9
BEEF AND PASTA BAKE - THE BEST!
I have tried so many pasta bakes but this one from the Australian Women's Weekly is still the best IMHO! Easy and very delicious, reheats great and everyone loves it - what more could you want! I've tried to translate the recipe into American as much as possible; hope you enjoy it as much as my family does.
Provided by currybunny
Categories Meat
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 180 (350F).
- Heat oil in large pan; cook onion, garlic, bacon and carrot, stirring, til carrot is just tender - about 8 minutes *.
- Add mince and cook, stirring, til mince changes colour; then add undiluted soup, tomato paste, sauce and oregano and simmer, covered, about 15 mins or til mixture has thickened slightly.
- While beef mixture is simmering, cook pasta and drain. Stir pasta into beef mixture, then spoon into an oiled deep 8 cup capacity ovenproof dish and sprinkle with cheese. Bake, uncovered, for 15 mins or until browned slightly.
- *If you want to, you can add a stick of chopped celery along with the onion etc or add some mushrooms just before the mince.
MUSHROOM PENNE BAKE
This is an easy, hearty and delicious meal for a chilly evening! Its cheesy goodness will have you going in for seconds. Serve with salad and garlic bread. -Sue Aschemeier, Defiance, Ohio
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a 6-qt. stockpot, cook pasta according to package directions. Drain and return to pot; cool slightly., In a large skillet, heat oil over medium-high heat; saute mushrooms until tender, 4-6 minutes. Add garlic; cook 1 minute. Stir in marinara sauce and seasonings. Spread half the mixture into a 13x9-in. baking dish coated with cooking spray., Stir ricotta cheese and 1/2 cup mozzarella cheese into pasta; spoon over mushroom mixture. Spread with remaining mushroom mixture., Sprinkle with remaining mozzarella cheese and Parmesan cheese. Bake, uncovered, until bubbly, 25-30 minutes.
Nutrition Facts : Calories 353 calories, Fat 11g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 748mg sodium, Carbohydrate 44g carbohydrate (10g sugars, Fiber 7g fiber), Protein 20g protein. Diabetic Exchanges
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BEEF PASTA BAKE WITH MUSHROOM & JALAPENO ~ COOKS …
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5/5 (1)Estimated Reading Time 4 mins
- Heat a large frying pan to med-high heat. Add the olive oil and throw in the beef, garlic powder, salt and pepper, onion, garlic, and mushrooms. Cook till the beef is cooked through and the mushrooms are nicely browned. Make sure to break up the beef as it cooks.
- Add the tomatoes, chopped and crushed, the salt and the juice from the jalapenos and as many jalapenos as you like. I add 3/4 of the jar and it's got some good kick but not too spicy. Cook down till the tomatoes are like a sauce.
- While the sauce cooks, heat a pot of water on the stove on high. When it boils, throw the pasta in. Cook the pasta till el dente, or till it still has some bite to it, but its almost cooked through.
PASTA WITH BEEF AND CREAMY MUSHROOMS | RECIPE
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- Cook pasta in plenty of salted boiling water, according to package instructions, for approx. 8 – 10 min. until al dente. Drain, save some pasta water, and set aside.
- Heat up some olive oil in a frying pan and sauté mushrooms for approx. 5 – 8 min. Add onion rings and cook for approx. 2 – 3 min. until translucent. Transfer to a plate and set aside.
- In the same pan, add some more olive oil and sear meat for approx. 2 – 3 min. per side. Season with salt and pepper.
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