- 1 tbsp olive oil
- 1/2 medium chopped white onion
- 1 clove garlic, minced
- 1 lb lean ground beef
- 1 can (680 mL) of your favourite off the shelf pasta sauce
- 1 can (10 oz) can of tomato soup (we like Campbell's Fiesta Tomato or Tomato with Basil & Oregano)
- 1 pkg (375 g) whole wheat rotini or large pasta shells
- 3 cups shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
DIRECTIONS:
- Preheat oven to 350F
- In a large skillet, saute onion and garlic.
- Add the beef. Cook until there is no more pink in the beef. Drain the excess fat.
- Add the pasta sauce, soup and 1 soup can of water. Simmer over medium heat until sauce has thickened, about 10 minutes.
- While beef is cooking, cook the pasta for 2 minutes less than package instructions as the pasta will be cooking in the oven.
- Toss pasta with meat sauce, 2 cups of mozzarella cheese, and 2 tbsp parmesan cheese.
- Spread into a greased 9 x 13 inch casserole dish. Sprinkle with remaining cheeses.
- Bake for 30 minutes at 350F or until the cheese is melted and bubbly.
Bake to Our Recipe Cards: Cheesy Beef Pasta Bake