Beef And Pasta Casserole
|Ground beef||9 Ounce|
|Vegetable oil/Olive oil||2 Teaspoon|
|Diced onion||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Sliced mushrooms||1 Cup (16 tbs)|
|Chopped parsley||1 Tablespoon|
|Canned crushed tomatoes||2 Cup (32 tbs)|
|Basil leaves||1⁄4 Teaspoon|
|Oregano leaves||1⁄8 Teaspoon|
|Cooked angel hair pasta||1 Cup (16 tbs)|
|Thinly sliced provolone cheese||1 Ounce, cut into strips|
1. Shape beef into a patty; on rack in broiling pan broil meat, turning once, for about 7 minutes. Crumble beef and set aside.
2. In 1 1/2-quart saucepan heat oil; add onion and garlic and saute until onion is softened. Add mushrooms, parsley, and crumbled beef and saute for about 5 minutes; stir in tomatoes and seasonings and let simmer, stirring occasionally, for 15 minutes.
3. Preheat oven to 350°F. Stir pasta into beef mixture and spoon mixture into shallow 1-quart flameproof casserole; top with cheese strips and bake until mixture is heated through, 20 to 25 minutes.
4. Turn oven control to broil and broil until cheese is lightly browned, about 2 minutes.