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| Casserole can be assembled ahead of time. Refrigerate up to 24 hours. When ready to serve, bake, uncovered, as directed. | |||||
| Ingredients: | |||||
| 4 Cups | Penne Pasta Uncooked | ||||
| 1 pound | ground beef | ||||
| 2 cups | Sliced fresh mushrooms | ||||
| 1 med | onion diced | ||||
| 1 jar | 24 oz spaghetti sauce | ||||
| 3 tbsp | bacon bits | ||||
| 1 tsp | Italian seasoning | ||||
| 1 1/3 cups | shredded cheddar | ||||
| Directions: | |||||
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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 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. |
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