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    Italian Pasta and Beef Bake

    Source of Recipe

    6 oz. (1 1/2 cups) uncooked mostaccioli or penne (tube-shaped pasta)
    1/2 lb. lean (at least 80%) ground beef
    1 (15-oz.) can Italian-style tomato sauce
    1 (14.5-oz.) can diced tomatoes with basil, garlic and oregano, undrained
    1 (4.5-oz.) jar Green GiantŪ Sliced Mushrooms, drained
    2 oz. (1/2 cup) shredded mozzarella cheese

    1. 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.
    2. 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.
    3. Add cooked mostaccioli; stir gently to mix. Spray sheet of foil with cooking spray; place sprayed side down on baking dish and seal tightly.
    4. 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.
    High Altitude (3500-6500 ft): No change.




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