Italian Hot Dish
A comforting and delightful combination of pasta, lean ground beef, and vegetables, perfect for busy weeknight dinners and family gatherings.
Ingredients
Pasta
- 1.5 cups uncooked multigrain bow tie pasta Cook according to package directions until al dente
Meat and Vegetables
- 1 pound lean ground beef Can substitute with lean turkey or plant-based option
- 1 cup sliced fresh mushrooms, divided Reserve some for topping
- 0.5 cup chopped onion
- 0.5 cup chopped green pepper
Seasonings and Sauces
- 1 teaspoon dried oregano
- 0.5 teaspoon garlic powder
- 0.25 teaspoon onion powder
- 0.125 teaspoon pepper
- 1 can (15 ounces) tomato sauce
Cheese
- 0.5 cup shredded part-skim mozzarella cheese, divided Reserve some for topping
- 2 tablespoons grated Parmesan cheese, divided Reserve some for topping
Instructions
Preparation
- Preheat your oven to 350 degrees Fahrenheit.
- Cook the pasta according to the package directions until al dente, then drain.
- In a large skillet coated with cooking spray, cook and crumble the ground beef with 1/2 cup of mushrooms, onion, and green pepper over medium-high heat until no longer pink, about 5-7 minutes.
- Stir in the seasonings and tomato sauce, bringing the mixture to a boil. Then reduce the heat and allow it to simmer, covered, for about 15 minutes.
Assembly and Baking
- In an 8-inch square baking dish coated with cooking spray, place the cooked pasta.
- Top the pasta with the meat sauce and remaining mushrooms.
- Sprinkle with 1/4 cup of mozzarella cheese and 1 tablespoon of Parmesan cheese.
- Cover and bake for 35 minutes.
- Uncover and sprinkle with the remaining cheeses, then bake until heated through and the cheese is melted, about 5-10 minutes.
Notes
Serve with garlic bread or a fresh green salad. Leftovers can be stored in an airtight container in the fridge for up to three days.