Ground beef, tomato sauce and melty cheese come together in this easy casserole that’s simple, satisfying and feeds a crowd. We use rich Soprano’s Deliza in this dish. This herby seasoning blend features a host of Mediterranean spices and herbs along with finely ground walnuts. A completely unique blend! Be sure to grab a jar of D’Agostino Sauce – a great pantry staple.
Time: 1 hour
Serves 6-8Rating
/rating_off.png "1 Star")
Loading...| 1 lb Penne Pasta or try D'Agostino Pasta | |
| 1 lb Ground Beef | |
| Basil Extra Virgin Olive Oil | |
| 1/2 large onion, finely diced | |
| 2 cloves garlic, minced | |
| 2 cups D'Agostino Sauce | |
| 1/2 oz Soprano's Deliza Salt Free | |
| 2 cups shredded Mozzarella or Italian Blend cheese |
| 1. | Cook pasta in salted water according to package directions. Reserve 1 cup of pasta cooking water. Drain and set aside. |
| 2. | Preheat oven to 350°F. |
| 3. | In a sauté pan over medium heat, sauté the ground beef until cooked through. Drain and set aside. Heat the Basil Extra Virgin Olive Oil in the same pan and sauté the onion until softened. Add the garlic and sauté only until fragrant. Add the marinara sauce and Soprano's Deliza Salt Free. Heat through and add the ground beef back to the sauce. Adjust the sauce, if necessary, with the reserved pasta water. |
| 4. | Drizzle a little Basil Extra Virgin Olive Oil in a 9X13 pan and spread around with a brush. Add 1/2 cup of the sauce to the bottom of the pan then a layer of penne, another layer of sauce then cheese. Continue layering and end with sauce then cheese on top. Sprinkle with a little more Soprano's Deliza Salt Free. |
| 5. | Bake for about 10-15 minutes, until the casserole is heated through and the cheese browns on top. |
Leave a Reply