- 2 pounds ground beef
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 jar (24 ounces) spaghetti sauce
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (4 ounces) mushroom stems and pieces, drained
- 1 teaspoon Italian seasoning
- 3 cups uncooked medium pasta shells
- 3 plum tomatoes, sliced
- 3/4 cup shredded provolone cheese
- 3/4 cup shredded part-skim mozzarella cheese
- In a large skillet, cook beef and onion over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in spaghetti sauce, diced tomatoes, mushrooms and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, 20 minutes.
- Meanwhile, preheat oven to 350°. Cook pasta according to package directions; drain. Add to beef mixture and gently stir in tomatoes.
- Transfer to an ungreased 13×9-in. baking dish. Sprinkle with cheeses. Bake 25-30 minutes or until bubbly and heated through.\
Test Kitchen Tips
- Using lean ground beef instead of beef that’s 80% lean saves 45 calories per 4-ounce serving of beef. Lean ground beef is also 29% lower in saturated fat.
- Before adding any vegetable to your bake, it’s best to cook it first. Be sure to strain out any excess liquid from the cooking process. Not doing so might make your dish watery.