Baked Pasta
Photo: jeffreyw (CC BY 2.0)
A baked casserole of rotini tossed with ground beef and condensed tomato soup, topped with shredded Cheddar and baked until bubbling.
Directions
- Heat oven to 350 degrees. Coat a 2-quart baking dish with cooking spray and set aside.
- Cook pasta according to directions without salt or oil.
- In a large nonstick skillet, cool beef over medium heat 5-6 minutes or until no longer pink. Stir and beak up the lumps of meat as you stir; drain well. Add cooked pasta, soup and optional garlic. Season with salt and pepper. Spoon mixture into baking dish and top with cheese.
- Bake 30 minutes or until cheese is melted and mixture is bubbling.
- Heat the oven to 350 degrees. Coat a 2-quart baking dish with cooking spray and set aside.
- Cook the rotini pasta according to the package directions, without salt or oil.
- In a large nonstick skillet, cook the ground beef over medium heat for 5 to 6 minutes, or until no longer pink, stirring and breaking up the lumps of meat as you stir; drain well.
- Add the cooked pasta, tomato soup, and garlic (optional). Season with salt and pepper.
- Spoon the mixture into the baking dish and top with the Cheddar cheese.
- Bake for 30 minutes, or until the cheese is melted and the mixture is bubbling.
Goes well with
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