I love to make this pasta bake whenever I need to bring a dish to pass. Fresh tomatoes add a nice touch that’s missing from most other meat, pasta and tomato casseroles.—Karla Johnson, East Helena, Montana

Ingredients:

• 2 pounds ground beef
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 jar (24 ounces) spaghetti sauce
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1 teaspoon Italian seasoning
• 3 cups uncooked medium pasta shells
• 3 plum tomatoes, sliced
• 3/4 cup shredded provolone cheese
• 3/4 cup shredded part-skim mozzarella cheese

Directions:

• In a large skillet, cook beef and onion over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in spaghetti sauce, diced tomatoes, mushrooms and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, 20 minutes.
• Meanwhile, preheat oven to 350°. Cook pasta according to package directions; drain. Add to beef mixture and gently stir in tomatoes.
• Transfer to an ungreased 13×9-in. baking dish. Sprinkle with cheeses. Bake 25-30 minutes or until bubbly and heated through.

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Source:tasteofhome.com