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| Baked Pasta Casserole |
"Really easy and filling recipe. Serve with a tossed salad and garlic bread."
Ingredients :
- 12 oz. Mostaccioli pasta
- cooking spray
- 1 pound lean floor beef
- half cup chopped onion
- 1 teaspoon minced garlic
- 38 oz. Pasta sauce
- 1/4 teaspoon Italian seasoning
- 1/four teaspoon ground cumin
- 1/four teaspoon salt
- 1/four teaspoon ground black pepper
- 1 pinch garlic salt, or to taste
- 8 ounces bitter cream
- 1 (eight ounce) bundle cream cheese, softened
- 1 (eight ounce) box ricotta cheese
- 1 half cups shredded Cheddar cheese
Instructions :
| Prep : 15M | Cook : 8M | Ready in : 1H30M |
|---|
- Bring a huge pot of gently salted water to a boil; add mostaccioli and prepare dinner, stirring every now and then, until gentle but organization to the chew, 8 to 10 mins. Drain.
- Preheat oven to 350 levels F (a hundred seventy five ranges C). Coat the internal of a 9x13-inch baking dish with cooking spray.
- Heat a large, deep skillet over medium-high warmth. Cook and stir red meat, onion, and garlic within the hot skillet until pork is browned and crumbly, five to 7 minutes; drain and discard grease.
- Mix pasta sauce, Italian seasoning, cumin, salt, black pepper, and garlic salt into ground beef combination; bring to a boil. Reduce warmth and simmer until flavors have mixed, approximately 20 mins.
- Stir bitter cream, cream cheese, and ricotta cheese collectively in a bowl until clean. Stir cheese mixture and pasta together in a bowl until evenly coated; unfold into the organized baking dish. Spoon pasta sauce mixture over pasta aggregate. Cover dish with aluminum foil.
- Bake in the preheated oven for 20 minutes. Remove foil and sprinkle Cheddar cheese over pasta sauce. Bake until cheese is effervescent, about 20 minutes more.
Notes :
- Rigatoni or penne pasta may be substituted for mostaccioli.
- Italian cheese combination may be substituted for Cheddar cheese.
- Reynolds® Aluminum foil can be used to preserve food wet, cook it evenly, and make smooth-up simpler.
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