- 6
- Average
- 10 mins
- 50 mins
- Average budget
Ingredients
- 4-1/2 cups penne pasta , uncooked
- 1 lb. (450 g) lean ground beef
- 2 cups sliced fresh mushroom s
- 1 onion , chopped
- 1 jar (645 mL) pasta sauce
- 3 Tbsp. fully cooked bacon pieces
- 1 tsp. Italian seasoning
- 1-1/3 cups Kraft Mozza-Cheddar Shredded Cheese
Preparation
Step 1
Heat oven 375°F.
Cook pasta as directed on package, omitting salt.
Meanwhile, brown ground beef with vegetables in large skillet sprayed with cooking spray. Add pasta sauce, bacon and seasoning; mix well. Simmer on medium-low heat 10 min. or until slightly thickened, stirring occasionally.
Drain pasta. Add to sauce; mix well. Pour into 13x9-inch baking dish sprayed with cooking spray. Top with cheese.
Bake 25 to 30 min. or until heated through.
NOTE
Oops, made too much pasta? Not a problem. Freeze any leftover pasta in a Ziploc® brand Freezer Bag with the Smart Zip® Seal to have on hand for another use.
MAKE AHEAD
Casserole can be assembled ahead of time. Refrigerate up to 24 hours. When ready to serve, bake, uncovered, as directed.
NOTE
Cool, then refrigerate any leftovers. Reheat and serve as part of your lunch the next day.