Italian Pasta and Beef Bake

 

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 Giant® 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.