Name: Italian Pasta Bake
Prep time: 40 min
Cook time: 25 min
Total time: 65 min
Ingredients: 3/4 cup shredded part-skim mozzarella cheese; 2 pounds ground beef; 1 can mushroom stems and pieces, drained; 3 plum tomatoes, sliced; 1 teaspoon Italian seasoning; 3/4 cup shredded provolone cheese; 1 can diced tomatoes, undrained; 3 cups uncooked medium pasta shells; 1 jar spaghetti sauce; 1 large onion, chopped; 2 garlic cloves, minced

Pasta Bake

What ingredients do I need for a basic Pasta Bake?

Do I need to cook the pasta before adding it to the Pasta Bake?

What type of pasta should I use for a Pasta Bake?

Can I substitute the cheese in a Pasta Bake?

What can I do to prevent my Pasta Bake from being too dry?

How long can I store leftovers of a Pasta Bake?

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

Milk

Wheat

Cheese

gram

part skim shredded mozzarella cheese

Red Meat

ground beef

Mushrooms

Stems & Pieces Mushrooms

Fresh Vegetables

plum tomato

Seasonings

italian seasoning

shredded provolone cheese

Canned Vegetables

diced tomatoes

Pastas & Noodles

shell pasta

Pasta Sauces

milliliter

pasta sauce

onion

garlic

Lutein+zeaxanthin

Vitamins

Vitamin C

Vitamin A

Potassium

Minerals

Phosphorus

Magnesium

Iron

Calcium

Sugar

Carbohydrates

Protein

Calories

Water

Trans fatty acids

Dietary Fiber

Lactose

Cholesterol

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Beta-carotene

Choline

Dietary Folate Equivalents

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Selenium

Manganese

Copper

Zinc

Sodium

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Dairy

Meat & Seafood

Produce

Baking Goods

Pasta, Sauces, Grain

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