I love to make this pasta bake whenever I need to bring a dish to pass. Fresh tomatoes add a nice touch that's missing from most other meat, pasta and tomato casseroles.—Karla Johnson, East Helena, Montana

Italian Pasta Bake

beef

onion,

garlic cloves,

(24 ounces) spaghetti sauce

(14-1/2 ounces) diced tomatoes, undrained

(4 ounces) mushroom stems and pieces, drained

Italian seasoning

pasta shells

plum tomatoes,

provolone cheese

mozzarella cheese

In a large skillet, cook beef and onion over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in spaghetti sauce, diced tomatoes, mushrooms and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, 20 minutes.

Meanwhile, preheat oven to 350°. Cook pasta according to package directions; drain. Add to beef mixture and gently stir in sliced plum tomatoes.

Transfer to an ungreased 13x9-in. baking dish. Sprinkle with cheeses. Bake 25-30 minutes or until bubbly and heated through.

I just made this and I used Hot Italian Sausage (Jimmie Dean) instead of hamburger. I also didn't add the extra tomatoes as I have a hard enough time getting my boys to eat the canned tomatoes!! I have to say this is a FABULOUS recipe and a keeper!! THANK YOU!

I omit the mushrooms and use canned diced tomatoes with basil, garlic & oregano.  Freezes and reheats well!

After reading the comments I also used 1lb each ground sirloin and hot Italian sausage. I also swapped out the canned 'shrooms for 8oz fresh sliced 'shrooms and used 4 garlic cloves. This a keeper recipe!

I think it sounds fabulous, but since you did all the cooking in a cast iron skillet, why don't you just throw that in the oven instead of transferring to a casserole dish. Those skillets look great on a table too!

I fully cook my pasta otherwise it ends up with a weird texture that I’m not a fan of, so I fully understand boiling the noodles before baking thing. Threw some garden tomatoes in there. It was very good. My children are obsessed with spaghetti and I wanted something different but similar. It was a hit, thank you! I did omit mushrooms and did 1lb beef and 1lb sausage. Will eat again!

I first made the recipe as written, taste tested the sauce, and added oregano, some freshly chopped basil, and a can of mild Rotel diced tomatoes and green chiles for a little extra zip. The sliced tomatoes were delicious. While the sauce was very tasty, I didn't care much for the pasta shells and would probably substitute those with spaghetti the next time I make it. Very good recipe, it does make a lot, and keeps well in the refrigerator for up to four days.

I substituted Arrabiata sauce for spaghetti sauce based on comments it was bland. I also added 1 tsp oregano and 1/2 teaspoon hot pepper flakes. I increased shells (pasta) to full 1 pound box and added additional sauce to compensate. Also omitted mushrooms. All in all my husband and son liked it quite a bit. Next time I’ll swap out 1 lb of ground beef for 1 lb bulk Italian sausage to see how we like that combo.

I replaced the gr. beef with Italian sausage, half hot and half sweet. I omitted fresh tomatoes, not a fan. Very good. Recipe has error and calls for uncooked pasta shells, even tho video uses cooked.

I used roughly chopped San Marzano’s rather than sliced tomatoes; added a little sausage to it that I had in hand; as well as a little fresh basil.  Love the combo of mozzarella and provolone. Absolutely delicious pasta dish!

Only change I made was only boiling the pasta for a few minutes. Boiling the pasta, then baking, made it mushy. The texture was not pleasant. Boil the pasta for half the recommended time, then mix it in and bake. Turns out much better!

Made with 1 lb. ground beef and 1 lb. mild Italian sausage. Only other change was about 1/2 extra cup of cheese on the bake to use up a package. Whole family loved it! Will definitely make this recipe again.

This is one of my family's favorite recipes. I always make it with Italian sausage and I leave off the tomatoes on top because my kids don't like them, but otherwise follow the recipe as written. Be sure not to boil your pasta too much or it will be too mushy after baking. Always delicious.

This is the first time I made this recipe. Instead of using hamburger, I used ground hot Italian sausage. I did everything else by the recipe and have to say it was full of flavor and the tastiest meal I’ve made in a long time. It was a hit with the whole family!!! Loved it!!

I used hot Italian sausage instead of ground beef (because I had it on hand; it was delicious!

After reading the reviews I too only cooked the pasta half the time recommended and it turned out fine.  I also substituted vegetarian meat crumbles and since I wanted less "meat" I added sliced carrots and sliced bell peppers while stir frying the onions.  Turned out great.

One change, drain the fat off the beef after most has been rendered.

https://videodam.tmbi.com/wp-content/uploads/2020/03/iXYJzVcs-Uot7Fvi8.mp4

Check out this video for how to make an Italian Pasta Bake

italian pasta bake

Prep Time: 40 minutes

Cook Time: 25 minutes

Total: 1 hours, 5 minutes

Servings: 8

Author : Taste of Home

Ingredients

Instructions

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