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Italian Tomato Pasta Bake

By: Red Gold®, Inc.

"Great evening meal for the family on the go. Cook the pasta one day in advance, and in a few minutes you will have a one-dish meal ready for the oven."

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121 Saves

Prep Time:
10 Min

Cook Time:
25 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

8 ounces penne pasta
1 pound ground round
1 medium green bell pepper, chopped
1 cup sliced fresh mushrooms
3 (15 ounce) cans RED GOLD® CRUSHED TOMATOES or REDPACK® CRUSHED TOMATOES in THICK PUREE
1/2 teaspoon basil
1/2 teaspoon salt
2 cups Italian blend cheese

Directions

Preheat oven to 350 degrees F. Prepare a 13 x 9 inch baking dish with nonstick cooking spray. Cook penne pasta according to package directions. Drain well; cover and keep warm.
In a prepared baking dish, brown ground round, green bell pepper and mushrooms in microwave oven; drain well. Add RED GOLD® or REDPACK® CRUSHED TOMATOES, basil and salt; mix well. Return to microwave and bring mixture to a boil. Remove from microwave and add pasta; mix well. Cover and bake for 15 minutes.
Remove from oven and sprinkle with cheese. Bake uncovered an additional 5 to 10 minutes or until cheese is melted.

Footnotes

Make-Ahead Pasta Tip:
Cook pasta up to one day in advance and drain it. Toss with a few drops of olive oil and cool. Place the pasta in a resealable food storage plastic bag and refrigerate it until you assemble your pasta dish.

Nutritional Information

Amount Per Serving Calories: 312 | Total Fat: 11.4g | Cholesterol: 41mg Powered by ESHA Nutrient Database

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