Sep 09 2008
Four Pasta Beef Bake Recipe
Another Taste of Home classic turned into our own. I played around with a few ingredients, and used less and more of certain things. It was absolutely delicious and the kids loved it both the first night and as leftovers. That’s impressive. This recipe yields one 9 x13 casserole.
Four Pasta Beef Bake Recipe
4 c. uncooked pasta (use four different types of pasta for fun - we used egg noodles, elbow noodles, shell noodles and penne noodles - you can go here to find more noodle shapes you can use)
1 lb. ground beef
1/4 c. green pepper, chopped
1/4 c. onion, chopped
1 can cream of mushroom soup
1-2 jars of spaghetti sauce without meat (we only used one and it was more than enough)
1 egg, slightly beaten
3 c. shredded mozzarella cheese
Cook pasta according to directions on package. While that is cooking, in a large skillet cook the beef, peppers and onions over medium heat until the meat is no longer pink. Drain.
Add the can of cream of mushroom soup and one cup of shredded mozzarella cheese and simmer over low stirring occasionally until cheese is melted. Drain the pasta and place in a large bowl. Add the creamy beef mixture. Stir in a jar of spaghetti sauce and the egg.
Transfer to a greased 9×13″ baking dish. Top with sauce if desired. Sprinkle entire casserole with remaining cheese.
Bake, uncovered, at 350 degrees for about 20-25 minutes. Delicious!
