Ingredients
Scale
- 1 pound ground beef
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 8 ounces uncooked pasta (such as rotini or penne)
- 2 cups shredded mozzarella cheese
Instructions
- In a large skillet, brown the ground beef over medium heat. Drain off excess grease.
- Add crushed tomatoes, tomato sauce, cream of mushroom soup, oregano, garlic powder, salt, and pepper to the skillet. Stir well to combine and simmer for about 10 minutes.
- Preheat your oven to 350°F (175°C). In a 9×13 inch baking dish, spread half of the beef mixture evenly over the bottom.
- Layer the uncooked pasta over the beef mixture, then top with the remaining beef mixture.
- Sprinkle shredded mozzarella cheese evenly over the top.
- Cover with aluminum foil and bake for 30 minutes. Remove foil and bake for an additional 15-20 minutes until cheese is melted and golden brown.
- Let cool for a few minutes before serving.
Notes
- Use quality lean ground beef and good canned tomatoes for best flavor.
- Be careful not to overcook the ground beef in the skillet.
- Spread the beef mixture and pasta in even layers for uniform cooking.
- Taste the beef mixture before layering to adjust seasoning.
- Check for doneness by inserting a fork into the center of the casserole.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Nut-free
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 450 Kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg