I'm Tess and tonight I'm making anItalian beef and pasta casserole.
It's easy and delicious.
First, I'm cooking one pound of pastaand I'm using Cellentani or corkscrew pasta.
It has lots of surface area for thesauce and will hold up well in the casserole.
Next is the sauce and I'm goingto make a meat sauce.
And you can use this sauce recipe also for spaghetti, lasagnaor any other pasta.
I'm just going to use what I have on hand.
I'm browning and chopping about a pound and a half of brown beef and this is 80/20.
As you cansee, it is really fatty and I'm going to drain the grease off and set the groundbeef to the side.
In the same pot on medium heat I'm adding some olive oil, some diced onions, one jar of mushrooms with a little of the juice, and if you havefresh mushrooms used those.
I'm also adding some diced roasted red bell peppers andsome salt and pepper.
Giving that a good stir and cook it for about three minutesuntil the veggie start cooking down.
I have some roasted garlic so that'sgoing in the pot along with a good tablespoon of tomato paste.
Stirring thatin really well and cooking for another minute and then adding my ground beefback into the pot.
Going to combine that really well and then add my next roundof spices.
Here I have one teaspoon of garlicpowder, oregano and Italian seasonings.
I'm also adding a pinch of red pepper flakes in there for a little background heat.
I have this basil paste and I'm using a good teaspoon and you can use dried basil.
Giving that another good mix around fora minute just to get all those flavors going.
Next goes in two 28 ounce cans of tomato sauce.
Here you can use your favorite jarred spaghetti sauce for this recipebut just remember to adjust the amount of seasoning you add.
Giving that a good stir letting itsimmer for at least 20 minutes to let all those flavors marry together.
Andplease remember you can find this recipe in the list of ingredients in thedescription box below.
One more addition to the sauce, and added some cheese.
I'm adding about a quarter cup of shredded Parmesan cheese.
The next ingredient is optional and thatis cream cheese, and just a little bit.
I think it gives a little something.
Something to the dish and it helps cut the tomato acidity.
Now the pasta gets mixed with the sauce.
I'm making sure I mix well.
This pasta has lots of surface area and I want tomake sure that everything is coated with that delicious sauce I just made.
I have my oven preheating to 375 degreesand putting everything in my 9 by 13 baking dish and leveling out.
I havethree-quarters of a cup of shredded Parmesan cheese I'm sprinkling on top.
along with about a cup and a half ofshredded mozzarella cheese.
Ya gotta love cheese! And this is optional but I happento have some turkey pepperoni that I'm also putting on top.
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This goes in my preheated 375 degreeoven for about 20 minutes or until the cheese is melted and bubbly.
Oh wow! That smells amazing and it is pipinghot! Going to let it cool for about 10 to 15 minutes and we will fix a plate.
This is an easy and delicious meal.
Lotsof flavor and will feed a hungry crew! I hope you give it a try.
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Until next time, MuchLove!.