| | Directions | | In a large skillet, cook the beef and onion over medium heat until no longer pink. Add the garlic; cook one minute longer. Drain. Stir in the spaghetti sauce, diced tomatoes, mushrooms and Italian seasoning. Bring to a boil. Reduce heat, simmer uncovered for 20 minutes. Meanwhile, cook the pasta according to package directions. Drain. Add the mixture and gently stir in tomatoes. Transfer to an ungreased 13x9 baking dish. Sprinkle with cheeses. Cover and bake at 350 for 25-30 minutes or until bubbly and heated through. 8 servings. |
|
|
| Ingredients | | - |  | 2 pounds ground beef |
| - | | 1 onion, chopped (large) |
| - | | 2 cloves garlic, minced |
| - | | 1 jar spaghetti sauce (24 ounce jar) |
| - | | 1 can diced tomatoes w/juice (14 1/2 ounce can) |
| - | | 1 can mushrooms, drained (4 ounce can) |
| - | | 1 teaspoon Italian seasoning |
| - | | 3 cups uncooked medium pasta shells |
| - | | 3 plum tomatoes, sliced |
| - | | 3/4 cup shredded provolone cheese |
| - | | 3/4 cup shredded part-skim mozzarella cheese |
| |
| |
