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Beef and Pasta Bake

Here is a recipe that is easy to make and delightful to eat.  It is great for potluck suppers and for taking something over to friends and neighbors when they are sick or to show sympathy.  I generally just use ground beef, but you could use half ground beef and half ground sausage or you could toss in some link smoked sausage as well. 


8 ounces wagon wheel shaped pasta or other rigatoni pasta
1 pound lean ground beef (I use 93-7)
1 medium onion, diced
1 medium bell pepper, diced
2 toes/buds of garlic, minced
2 Tablespoons parsley flakes
2 Tablespoons Italian Blend seasonings (I use McCormick)
1 Tablespoon Worcestershire sauce
1 Tablespoon sugar
1 ½ teaspoon garlic powder
1 teaspoon pepper
1 15 ounce can diced tomatoes, undrained
1 15 ounce can tomato sauce (I use Hunts)
1 small can/jar of mushroom slices
1 cup shredded Mozzarella cheese
1 cup shredded Colby Jack cheese
½ cup shredded fresh Parmesan cheese (not the green shaker kind)

Preheat oven to 350 degrees.  Spray a large casserole dish with cooking spray. Boil pasta in lightly salted water in a large pot.  Boil for 8 minutes on medium high heat.  While pasta is boiling, cook ground beef, onions, bell pepper and garlic until meat is no longer pink. Drain any fat.  Add parsley flakes, Italian Blend seasonings, Worcestershire sauce, garlic powder and pepper.  Mix well.  Add diced tomatoes, tomato sauce, sugar, and mushrooms. Bring to a light boil and reduce to simmer.  Pasta should be ready now.  Drain and return it to the pot.  Add meat sauce and stir until pasta is fully coated.  In a small bowl, mix the three cheeses.  Reserve ½ cup of mixture.  Add the 2 other cups of cheese to the pasta and meat sauce and mix well.  Pour mixture into casserole dish and top with the reserved cheese.  Bake for 25 minutes or until bubbly. 

NOTE:  I never add salt to dishes with canned tomatoes because I find they provide enough salt to the dish, but feel free to add some if you like.  

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